The Flying Wedge

The pizza was average. It reminded me of pizza hut –  chewy base, not crisp enough bottom. The tomato sauce was not too heavy and pretty minimal. I didn’t notice it at all. In all honesty, I’m not sure how The Flying Wedge got the WE Gold award for best pizza in vancouver. Maybe I got the wrong kind of slice?

They had a slice of the day special for 3.50 which was the veggie slice. Not too bad! The zucchini was sliced thin, cheese was melted, toppings to the brim for those who hate crusts. I don’t mind them… I believe the dough was whole wheat although it did not detract from the taste at all which was surprising!

I also had a bite of the pepperoni, which was okay. The meat was slightly spicy. It was mediocore pizza so I won’t make up adjectives to describe it, as I usually do for things that are stellar.

I went to the library square one downtown and the pizza was just warmed to the touch. I think I should of asked them to put it back for longer to get a better crispy crust.

One Bite Summary

Pizza that’s good when you are starving. There’s other awesomer pizza places around.

Flying Wedge Pizza Co. (Library Square) on Urbanspoon

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Peanut Butter Cookies!

I had a craving, a huge craving for peanut butter. I also had a dream about cookies. Thus I frantically looked online for a peanut butter cookie recipe and decided on this lovely recipe from Brown Eyed Baker. (Also I told myself it was healthy when there were oats in it).

Pull everything from your pantry! Wine for drinking when baking is not recommend, but some of us do it anyways…

Hmm does anyone like these ingredient shots? They look sort of messy to me. I love it on other blogs but maybe they arrange them better?

Anyways mix the wet ingredients in a small bowel, butter, peanut butter, egg, vanilla extract, sugar – cream it all together!

Mix the dry ingredients – oats, flour, chocolate chips, baking soda in a large bowl. Then pour the wet sugary slurry into the large bowl, mix and try not to eat all the raw cookie dough.

I tried the ice cream scoop approach to  portioning cookies but I found that they were still uneven. I’ll stick to the two spoon method from now on.

Now that I’ve satisfied my raw cookie dough craving, I usually throw the cookies in the freezer and then throw them in a ziplock bag for future cravings.

When you are ready to bake, pop the cookies into a 350 degree oven for 10 – 15 mins or until golden brown. I usually put them into the toaster oven for about 10 mins straight from the freezer.

Forgive me for the bad lighting shot. I think I need a light diffuser or I should only take shots during the day.  mmmmmmm cookie!

Peanut Butter-Oatmeal Chocolate Chip Cookies Modified from Brown Eyed Baker

Makes about 16 cookies

1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ cup butter, at room temperature
½ cup creamy peanut butter
1/2 cup light brown sugar
½ teaspoon vanilla extract
1 egg
½ cup rolled oats
1 cup semisweet chocolate chips

1.  mix the wet ingredients in a small bowel, butter, peanut butter, egg, vanilla extract, sugar – cream it all together!

2. Mix the dry ingredients – oats, flour, chocolate chips, baking soda in a large bowl. Then pour the wet sugary slurry into the large bowl, mix and try not to eat all the raw cookie dough.

3. fold the wet ingredients into the dry ingredients and portion cookies on baking sheet This is the perfect time to freeze them as I usually do with my cookies

4.When you are ready to bake, pop the cookies into a 350 degree oven for 10 – 15 mins or until golden brown. I usually put them into the toaster oven for about 10 mins straight from the freezer at 350