Menu (and recipes) for my 13 year old daughter's Halloween/birthday party tomorrow

My new puppy is sitting on my lap asleep, so I am taking a small break from cooking. For the party, we are going to make mini personal pizzas that the kids get to put together themselves. I will be in charge of the oven. By the time we are done, I will probably need to get out the shop-vac to suck up all the flour I imagine will be everywhere!

Along with the dipping items we provide, the kids get to bring their favorite thing to dip into the chocolate fountain. My daughter has some games planned, along with some movies to watch.

I have already made the pizza dough and hot fudge sauce. The chocolate chip cookie dough is in progress. I still need to do the shopping for the rest of the needed ingredients. And decorate!

So there is the party...and then there is the After-Party! O.K., so it's a sleep over for a smaller number of close girlfriends, but it will be crazy. I think I'll make some breakfast muffins for the morning after, the girls will have a sugar hangover.

Neapolitan mini pizzas -
Components:
Olive Oil Dough (recipe will follow)
Leila's Neapolitan Pizza Sauce (recipe will follow)
Shredded Mozzarella cheese
diced sweet onions
black olives
diced red bell peppers (from my garden)
pineapple tidbits
Canadian bacon
pepperoni
dried basil leaves
dried oregano leaves
extra-virgin olive oil

Chocolate fountain -
Components:
Milk chocolate mix (recipe will follow)
strawberries
bananas
pineapple
marshmallows
pretzels...

Chocolate chip cookie pie -
Components:
Leila's Best Chocolate Chip Cookies (recipe will follow)
Leila's Rich Hot Fudge Sauce (recipe will follow)
vanilla bean ice cream
sweetened whipped cream

Snacks -
popcorn
chips
sodas
and perhaps crackers and  Cheese Whiz???...

The Recipes:

Olive Oil Dough
(Recipe from the book, Artisan Bread in Five Minutes a Day, by +Jeff Hertzberg and +Zoe Francois. +http://www.artisanbreadinfive.com/

2 3/4 c. lukewarm water
1 1/2 T. granulated yeast (1 1/2 packets)
1 1/2 T. sea salt
1 T. sugar
1/4 c. extra-virgin olive oil
6 1/2 c. all-purpose flour

Method:
1. Mix the yeast, salt, sugar, and olive oil with the warm water in a 5-qt bowl or lidded (not airtight) food container.2. Mix in flour without kneading.
3. Cover (not airtight), and allow to rest at room temp until dough rises and collapses (or flattens on top), approx 2 hours.
4. Chill the dough up to 12 days, or use immediately.

Note: For the mini pizzas, I will break of a fistful with floured hands, then the kids will pat and roll out their dough on a lightly floured counter top. The kids will top their pizzas and I will place them onto a cornmeal dusted pizza peel and slide the pizzas onto preheated (500 degree oven) baking stone. They will bake 8 minutes or so (until browned and bubbly). In theory, this will all come out fine. I may have to just put the pizzas on baking sheets and not use the baking stone. Yup, that's what I'll do. So many pizzas-so little time...

Leila's Neapolitan Pizza Sauce (enough for 2 pizzas) (I am making a larger quantity)
1 16-ounce can tomato sauce
1 t. sea salt or Leila's BioSalt
1 t. dried oregano (preferably Greek)
1/4 t. crushed red pepper flakes
1 garlic clove, mashed (I mash with the salt in a mortar & pestle)
1/2 t. whole fennel seeds
2 t. brown sugar (packed)
1 T. extra-virgin olive oil

Method:
1. Heat the tomato sauce in a sauce pot along with everything but the olive oil. Gently simmer a few minutes to mellow the garlic (3-4 minutes).
2. Take off the heat and stir in the olive oil.
3. Use or chill for later use.

Milk chocolate mix for chocolate fountain (can also use semi-sweet, or bittersweet chocolate)
For 10-15 guests (6-8 servings per person):
48 ounces (8 c.) Guittard milk chocolate
12 ounces (1 1/2 c.) rice bran oil

For 15-20 guests (6-8 servings per person):
64 ounces (10 1/2 c.) Guittard milk chocolate
16 ounces (2 c.) rice bran oil

For 20-30 guests (6-8 servings per person):
80 ounces (13 1/3 c.) Guittard milk chocolate
20 ounces (2 1/2 c.) rice bran oil

For white or premium chocolate (premium chocolate contains 30-40% cocoa):
For 10-15 guests (6-8 servings per person):
48 ounces (8 c.) Guittard milk chocolate
8 ounces (1 c.) rice bran oil

For 15-20 guests (6-8 servings per person):
64 ounces (10 1/2 c.) milk chocolate
10 ounces (1 1/4 c.) rice bran oil

For 20-30 guests (6-8 servings per person):
80 ounces (13 1/3 c.) milk chocolate
13 ounces (1 2/3 c.) rice bran oil

Method:
Melt the chocolate gently until completely smooth in the microwave or double boiler. Add the oil and blend well. Pour into pre-warmed chocolate fountain.

Leila's Best Chocolate Chip Cookies
2 c. real butter, softened or melted
2 c. granulated sugar
1 c. brown sugar (packed)
4 large eggs
3 t. real vanilla extract
1 t. real butter flavoring or caramel flavoring
1/2 t. real almond extract
1 t. liquid lecithin, optional
4 c. all-purpose flour
2 t. sea salt or Leila's BioSalt
2 t. baking soda
4 c. semi-sweet chocolate chips (I also like a 50/50 blend of semi-sweet/white chocolate, or just white)
1 c. chopped walnuts or pecans, or macadamia nuts, optional

Method:
1. Cream butter and sugars until fluffy, adding the eggs one at a time, until light colored.
2. Add the flavorings and mix in well.
3. Whisk together the dry ingredients (flour, baking soda, salt).
4. Slowly add the dry ingredients to the butter mixture and mix until just combined.
5. Hand mix in the chocolate chips (and the nuts if using).
6. Use an ice cream scoop to easily portion the dough onto a baking sheet.
7. Bake in a preheated 350 oven, 8-9 minutes for small cookies, and about 14-15 minutes for large cookies.

Notes: 
I use silicone mats on my cookie sheets, but regular cookie sheets work fine.
Sometimes I need to add a touch more flour to firm up the dough.
Chilling the dough overnight is good but I usually don't wait.
This make a large batch of cookies. I store the unused dough in the fridge for later use. You can easily halve the recipe. This also freezes well.

Variation: Add to the above recipe, 1 c. old-fashioned rolled oats plus 2 T honey (it keeps the cookies moist longer). Add the honey with the other sugars. Add the oats with the chocolate chips and stir in.

Leila's Rich Hot Fudge Sauce
3/4 c. sugar
1/3 c. corn syrup
1/2 c. heavy cream
1 ounce chocolate liquor (I use Guittard's OBAN)
1/4 t. sea salt or Leila's BioSalt
1/2 t. real vanilla extract
Optional: You can stir in roasted chopped almonds or pecans at the end.

Method:
1. In a microwave or over a double boiler, melt the chocolate carefully, adding the cream a little bit at a time and stirring to dissolve the chocolate completely into the cream.
2. On the stove top, bring the corn syrup and sugar to a boil in a sauce pot, while stirring over medium-high heat to dissolve the sugar.
3. Add the melted chocolate/cream mixture, while stirring.
4. Add the salt and bring back up to a boil. Boil no more than 2 minutes (or sauce will harden too much on ice cream).
5. Take off heat. After it cools down a bit, stir in the vanilla. Bottle and store in the fridge if not being used immediately.
6. warm gently to use over ice cream or other desserts.

That's it for now. I've gotta get cook'in!
Author: Leila Wood.

Some of my recipes I posted on facebook a while back:

These recipes have become favorites at our house. I hope you enjoy them too!

Leila's Thai Curry Soup (My Noodles & Co. knockoff)

2 Tablespoons yellow (or green) Thai curry paste (Mae Ploy brand) 

1 19-oz can coconut milk (like Ayroy-D brand)

1 2-oz cube palm sugar

2 19-oz cans water

1 1/2 Teaspoon sea salt (or Leila's BioSalt) OR 2 to 3 T. Thai Fish Sauce

1 pkg rice noodles, prepared according to pkg directions

1/2 Large red onion, sliced into thin slivers (or sweet onion)

1/4 head cabbage, shredded

2 Medium tomato, fresh, cubed

mushroom, fresh, slices, optional

spinach, fresh, place a small handful on top of hot soup before serving

cilantro sprigs, garnish with about 5 on top of each bowl before serving

2 Medium carrots, shredded, optional

tofu, cubed, optional.

Instructions :

In a soup pan, add 2 T. curry paste and a little of the coconut cream from the top of the can of coconut milk. Stir to blend while heating to bubbling. 

Add more coconut milk and the onion and saute 2 minutes. 

Add the rest of the coconut milk, 2 cans of water, the palm sugar and heat until the palm sugar dissolves completely.

Add the carrots, cabbage, mushrooms and simmer lightly, just until the vegies are tender-crisp. 

Add the prepared rice noodles. Add salt and tomatoes. 

It is ready to serve when heated through. 

Ladle into bowls and top with baby spinach leaves and then cilantro sprigs. Serve hot.

Leila's BioSalt recipe:

2 parts unbleached sea salt (or Real Salt)

1 part potassium chloride (i.e., NOW brand, found in health food stores)

Use in place of regular salt to reduce water retention due to sodium intake.

Leila's Chipotle Con Crema (mild)

1 Large sweet onion, sliced in rings and then halved
1 Cup sour cream
1/8 Teaspoon Chipotle powder or chipotle peppers (or more if you want hotter)
1/4 Cup real butter
2 Teaspoon chicken bouillon or salted chicken base
1/2 Teaspoon smoked paprika powder

Instructions :
Saute onions slowly until translucent and slightly caramelized in butter.
Add the chicken bouillon and maybe a touch of water if needed to dissolve. Heat until dissolved.
Add chipotle and smoked paprika to taste. Cool.
When cooled, add the sour cream. Store in an airtight container in the fridge.

To serve: Scoop out and put in loosely covered container and microwave to just warm. Stir and serve.
Serve with Mexican foods. Use as a topping or as part of a filling.

Our family used to be vendors at the Pioneer Park Farmer's Market in down town salt Lake City, Utah. We used to trade with the other vendors there (my favorite part of the market experience). One of the vendors sold hand made prepackaged Mexican food. This Con Crema was something I had to recreate at home. I think it is even better than the original.

Leila's Sugar-Free Pina Colada

1/2 Cup unsweetened pineapple juice concentrate (OR use 2 c. fresh pineapple and omit water)
6 ice cubes baby coconut puree (BU) (OR 6 ounces fresh baby coconut flesh)
1 Cup purified water
10-12 Drops stevia glycerite (NOW brand)
8-10 ice cubes
4 Tablespoon egg white protein powder
2 Tablespoon coconut milk powder

Instructions: Blend in a blender, adding the egg white last (it makes it foamy).

You can get baby coconuts at many oriental markets, as well as the coconut milk powder.

I like this recipe because it has some protein but doesn't taste like a typical protein drink. Plus coconut is so good for you!

Leila's Fresh Apple Torte

Crust:
1 Cup flour, stirred and measured
1/2 Cup salted butter, softened
1/3 Cup granulated sugar
1/2 Teaspoon real vanilla extract
1/4 Teaspoon sea salt

 Filling:
1 8-oz pkg cream cheese, softened
1/4 Cup real sour cream
1/2 Cup granulated sugar
1 Large egg
1 Teaspoon real vanilla extract
1/4 to 1/2 Teaspoon sea salt, to taste

Topping:
4 medium sized apples, peeled, cored and thinly sliced (makes about 4 cups slices)
1 to 2 Teaspoons fresh squeezed lemon juice, to taste
1/3 Cup granulated sugar
1/2 to 1 Teaspoon ground cinnamon
1/8 Teaspoon ground cloves
1/8 Teaspoon ground ginger
1/4 Cup sliced almonds
powdered sugar, optional

Instructions : 

To make crust:
Combine ingredients and mix well.
Press into bottom and about 1 1/2 inches up the sides of an unbuttered 9-inch spring-form pan.
Set aside.

To make filling:
Combine all filling ingredients and beat until smooth.
Pour over crust.

To make topping:
Combine apples, lemon juice, sugar and spices and mix until apples are coated with sugar mixture.
Layer over cream cheese mixture.
Sprinkle almonds over top.
Bake in preheated 450 degree oven for 10 minutes.
Reduce heat to 400 degrees and continue baking for 25 minutes.
Cool on rack before removing sides of pan.
Dust edges with powdered sugar, if desired.
Serve at room temperature or chilled with sweetened whipped cream or vanilla ice cream.

This is a delicious and elegant dessert. I like the flavor or a more tart apple in this recipe.

Leila's Raspberry Vinaigrette Dressing

1/4 c. balsamic vinegar
1/4 c. plus 4 t. cooked raspberry jam
1/4 c. red wine vinegar
1/4 c. plus 8 t. purified water
1/4 c. plus 8 t. sugar
1/4 t. xanthan gum (keeps dressing from separating)
2 t. sea salt
2/3 c. plus 8 t. salad oil (rice bran oil is a healthy choice)
1/2 t. dry mustard powder
1/4 t. citric acid
1/4 t. grated sweet onion
1/2 t. fresh ground black pepper

Directions:
Mix the sugar, salt & xanthan gum together in a 1/2 qt glass mason jar, then add the water & stir. Microwave 30 seconds, then swirl together to finish dissolving. Add onion, jam, dry mustard powder, citric acid & pepper. Stir to blend in the jam well. Add the vinegars & stir. Add oil & stir well. A stick blender is helpful here.

I created this recipe for a Christmas dinner party that served about 200 people. It was a hit!

Leila's Blush Wine Vinaigrette (My Brianna's knockoff)

1 c. red wine vinegar
1 c. purified water
1 c. cane sugar (or xylitol)
2 t. sea salt or Leila's BioSalt
1/8 t. white pepper powder
1/8 t. sweet paprika
1/8 t. beet juice powder (opt. for natural color, find at Good Earth health food store)
1 pinch basil powder
1/4 t. garlic powder
1/4 t. citric acid (or 2 t. fresh lemon juice)
1/4 t. xanthan gum (health food store, it keeps the dressing from separating!)
3/4 to 1 c. salad oil (rice bran oil is a healthy choice)

Directions:
Mix sugar, salt & xanthan gum in a 1/2 Qt glass mason jar. Add the water, stir & microwave 40-50 seconds. Swirl the mixture to finish dissolving the sugar. Add all but the oil and blend with a stick blender to remove any lumps. Add the oil, starting with 3/4 c. blend and taste. Keep chilled.

Serve over various salads. One of our favorites is to serve it over a salad of: spinach or baby spring greens, dried sweetened cranberries, pomegranate or grapefruit sections, sweet onion slices, Parmesan cheese, sugared cinnamon pecans, avocado...My family went bonkers over this one.

Leila's "Cafe Rio" style Cilantro Lime Vinaigrette 

fresh zest from 2 washed organic limes
1/2 c. fresh lime juice (about 4 limes)
1/4 c. white wine vinegar (healthier than regular white vinegar)
1 1/2 c. salad oil (rice bran oil is a healthy choice)
1 large bunch cilantro, stems included
2 to 4 garlic cloves, mashed fine
1 T. sweet onion, grated fine
1/2 t. coriander seed, freshly ground
6 T. xylitol or sugar
1 T. sea salt or Leila's BioSalt

Directions:
Zest the 2 limes and then juice the 4 limes. Pour into a food processor. Add the cilantro, garlic, onion, coriander, salt & xylitol (or sugar). Process until the cilantro is minced fine. Add the vinegar and oil. blend and pour in a serving container. It lasts up to a couple weeks, but it's best fresh.

After tasting this dressing at Cafe Rio, I had to create it. So after some kitchen magic, here it is!
I make a Cafe Rio style salad to go with it but it's good on just about any Mexican food.

Note about xylitol and dogs!

Xylitol is a healthy sugar substitute for humans. Dogs however cannot process xylitol. Their livers don't work the same way humans do, and even just a little bit of xylitol will kill a dog. Don't let your dog lick any plate that has any foods containing xylitol on it. In fact, avoid all artificial sweeteners for your pet. I think humans should avoid artificial sweeteners too for that matter.

Have a great day, Leila.
Author: Leila Wood