DEEP Dish Cookie Pizza

Pizza is so good.  In our house we have it at least once a week...sometimes twice in a good week. So yes, I have special place in my heart (or should I say tummy?) for pizza.  And as you all know very well by now I have a very special place in my soul for sweet baked treats.  Combine the two together and you have a SWEET pizza pie....HEAVEN.  A DEEP Dish Cookie Pizza - there is nothing wrong with that!  Yup, a lovely sugar cookie crust which is topped with a sweetened cream cheese frosting and fresh colorful fruit for the very top = a cookie pizza.

Not only does this recipe feed a crowd but it is a dessert that is fun.  Kiddos LOVE it and so do the grown-ups. A crowd pleaser of a dessert! :-)

DEEP Dish Cookie Pizza

(recipe from the Pioneer Woman - I am waiting on pins and needles for her NEW cookbook to show up on my front door!! Can't wait!!)

Ingredients:

1 1/2 cups shortening (butter can be substituted...which is what I used - unsalted)

1 1/2 cups sugar

1 tsp orange zest

1 tsp vanilla extract

2 eggs

8 tsp whole milk (I used 2%)

4 cups flour

3 tsp baking powder

1/2 tsp salt

*2 jars (13 oz. each) marshmallow creme (I only used 1 jar)

*2 packages (8 oz each) cream cheese - at room temperature (I only used 1 package)

A variety of FRESH fruit of your choice - berries, kiwi, pears, peaches, bananas

Directions:

1. Cream together shortening (or butter) with sugar, orange zest, and vanilla extract for a couple of minutes until mixture is light and fluffy.   Add in eggs and beat again until light and fluffy.  Add in milk and mix.

2. Sift together dry ingredients - flour, baking powder and salt. Add to the creamed mixture. 

3. Remove cookie dough from bowl and slightly flatten between two sheets of waxed paper.  Refrigerate for 1 hour or freeze for 20 minutes.

4. Press dough into cookie sheet that has a 2" deep rim. Or you can divide dough into 2 pieces and roll out into large circles and place in a pizza pan (I used one cookie sheet).

5. Bake for 12-15 minutes until cookie dough is cooked and is lightly browned but not overly crisp.  Remove from oven and cool completely.

6. Make frosting while cookie sheet cools. *Combine marshmallow creme and softened cream cheese - beat until light and fluffy. I only used 1 jar of marshmallow creme and 1 package of cream cheese for my frosting - which gave me plenty to cover my cookie crust with some left over.

7. Spread frosting over cookie crust and then generously decorate with sliced fruit of your choice.  Slice into wedges or squares.

Enjoy!

Happy DEEP Dish Cookie Pizza Baking!

FRESH Raspberry Crumb Bars

It has been two years since I started this blog.  It really is simply amazing how fast two years has gone by.  Within these past two years I have grown to love, respect and appreciate greatly the world of blogging - especially food blogging.  The talent, creativity and passion that is put into food blogging is immense.  When I am not updating my own blog (which unfortunately recently has decreased a great deal for me since I have gone back to work full time) I am enjoying discovering other blogs that are devoted to food.  And it has been through my involvement of the Secret Recipe Club that I have been introduced to countless other food blogs that leave me in awe and amazement of all the work, devotion and deliciousness that exists in food blog land. 

This month my blog assignment from the Secret Recipe Club was a lovely blog by the name of Lemon Drop.  Isn't that name just adorable!?! I love it! And what a fun blog Linda, the owner of Lemon Drop has created.  It is packed with fresh and delicious recipes all which have been paired with wonderful pictures that leave your mouth watering.  And for those of you that are searching for gluten-free recipes this is the place for you.  Lemon Drop has countless gluten-free recipes that are sure to catch your eye....and your palate.

The recipe I choose to make from Lemon Drop is called,  FRESH Raspberry Crumb Bars (which are not gluten-free).  Man,  oh man are these bars GOOD!!! What a treasure of a recipe!!!  Four words come to mind when I think of these bars; SIMPLE, EASY, DELICIOUS and VERSATILE.  In a nut shell they are super delicious, easy to make, the ingredients are nothing fancy and the recipe allows for flavor changes or substitutions if so desired.  I highly, highly recommend that you make this recipe for yourself especially if you are a berry lover.   The raspberries in these bars are show cased perfectly along side the tender crumbs of the crust and topping.  Instead of using chopped walnuts as the original recipe asked for I used silvered almonds.  Yum.  Raspberries and almonds are just made for one another in my book.

FRESH Raspberry Crumb Bars

(recipe slightly altered from Lemon Drop)

Ingredients:

2 1/4 cup flour

1 cup sugar

1 cup butter, at room temperature

1 egg

1 tsp almond extract (this was my addition)

1 heaping cup chopped nuts (walnuts, almonds or pecans are a great choices)

1 cup fresh raspberries (I used 1/2 cup fresh and 1/2 cup frozen without any problem)

3/4 cup seedless raspberry jam

Directions:

1. Preheat oven to 350 degrees F. Line an 8x8 pan with parchment paper so that 2" are above the top of the pan.

2. Cream together butter and sugar.  Add in flour and then egg followed by almond extract.  Add in nuts of your choice by stirring quickly but gently just to incorporate into the batter. Set aside.

3. In a medium bowl add in raspberry jam and stir to loosen then add in raspberries and stir just to coat with jam.

4. Press 1/2 of the batter into bottom of prepared pan to create the crust of the bars. Dollop berry/jam mixture over crust....this is where a little helper comes in handy...

....and then take remaining batter and break pieces all over berry/jam layer as this will be the "crumble" of the bars....

5. Pop into oven and bake for 40-45 minutes or until top is lightly browned.  Cool completely before cutting and serving.

Enjoy with yummy happiness!  And a HUGE thank you to Linda from Lemon Drop for sharing such a wonderful recipe!  I am delighted to have discovered your blog and this recipe.

Happy FRESH Raspberry Crumble Bar Baking!



Homemade Chocolate Sauce

Valentine's Day is just around the corner. I suggest you make this recipe for chocolate sauce for EVERYONE that you adore, love and cherish (and that likes chocolate of course).  It is a simple recipe that is just divine.  You can eat it by the spoonful or warm it gently and pour over ice cream.  It is the perfect gift for Heart Day! 

The recipe makes enough sauce to fill two 8 oz. jars + one 6 oz. jar.  I especially like filling empty Bonne Maman jam jars with the sauce because of the pretty red and white lids which make for a very attractive decadent gift.  I filled 12 Bonne Maman jars with chocolate sauce and gave them away to anyone that would accept them (no one turned them down) this past Christmas.  I'm pretty proud of myself.

Unfortunately, with all the hustle and bustle of the holidays I have lost the original source for this recipe.  If it is your recipe please let me know!  I want to give you a huge hug for such a yummy creation.  I also want to commend you for the brilliance of making the recipe without corn syrup.  For years I have been searching for a chocolate sauce recipe that is yummy, easy and doesn't contain corn syrup in the ingredient list.  My search has finally come to end with the discovery of this recipe.  Hip Hip HOORAY!!!   Hopefully I will be able to provide many of you with the same yummy happiness as I share this recipe now on my blog.

Homemade Chocolate Sauce

 Ingredients:

5 oz. unsweetened chocolate

1 stick butter, unsalted

1 14 oz. can evaporated milk

3 cups powdered sugar

1 1/2 tsp vanilla extract

Directions:

1. In a double boiler melt chocolate and butter. Stirring gently on occasion to help with the melting process.

2. Remove double boiler from heat and add evaporated milk and then powdered sugar - whisk all together.  Place pan back on heat and gently continue to whisk all ingredients together until smooth and shiny. 

3. Keep sauce over heat for 5-7 minutes stirring occasionally until sauce starts to thicken (sauce will thicken much more when it becomes cold).  Remove from heat and add vanilla extract.  Pour into jars and cool slightly before covering and storing in refrigerator until you gift away or eat your Heavenly chocolate sauce yourself.

Heat uncovered jar of sauce in microwave for 20-25 seconds, stir and serve. 

Enjoy!

Happy Homemade Chocolate Sauce Making!



Buttermilk Berry Muffins

Lately I have been dreaming I warmer days.  Days filled with beautiful sunshine hot enough to make us yearn for cool waters to play and swim in. Berry picking is another activity that I identify with warm and sunny days.  Unfortunately right now here in Southern NH warm weather is far far away....well at least another 3 months away I should say.  So in the meantime I have chosen to bake with berries.  If I don't look outside (at the snow and ice) and just stay cozy in my kitchen (with my berries) warm weather is possible in my world.

I love how this recipe provided such yummy muffins.  The texture was soft and almost cake like - many thanks to the buttermilk. The flavor of the berries along with the lemon zest gave off a delicious sweetness with just a touch of tartness from the lemon.  The original recipe only called for blueberries but because I had some lovely raspberries frozen from last summers picking I decided to add those in too.....thus the "berry" muffins. 

I consider buttermilk the magic of all recipes when part of the ingredient list as it adds such a perfect taste and texture to the recipe.  Please don't let buttermilk intimidate you as it is made so easily with milk and a splash of lemon juice.  Let those two characters sit together for a couple of minutes unstirred and viola you have buttermilk!

Buttermilk Berry Muffins

(recipe recipe slightly adapted from Warmth in the North)

Ingredients:

1/2 cup unsalted butter - at room temp

1 1/4 cup sugar

1 Tbsp lemon zest

1/2 tsp salt

2 eggs - at room temp

2 cups flour - divided

2 tsp baking powder

1/2 cup buttermilk

1 heaping cup blueberries (fresh or frozen)

1 heaping cup raspberries (fresh or frozen)

2 Tbsp sugar - for dusting

Directions:

1. Preheat oven to 375 degrees F. Line muffin tins with paper liners.  I used regular size muffin tins but will make jumbo muffins next time I make this recipe.

2. In a large bowl cream together butter, sugar, lemon zest and salt until light and fluffy.  Add in eggs one at at time. 

3. In a medium bowl combine 1 3/4 cup flour and baking powder.  Add to butter mixture alternately with the buttermilk.  Mix all together just until incorporated. 

4. Toss berries with remaining 1/4 cup flour in a medium bowl and then gently fold into batter.  Scoop batter into prepared muffin tins. 

5. Bake for 20-25 minutes or until golden brown.  Cool and serve.

Enjoy!

Dreaming of warm weather! :-)

Happy Buttermilk Berry Muffin Baking!



White Chocolate Cranberry Bars

I often find myself thinking ahead to the next holiday.   Not only to plan an activity or event around it but also to make sure I have plenty of fun things to bake for that particular holiday.  I guess its all part of my passion for baking. 

This past holiday season I did a huge amount of baking - not only for my family and friends but also for a local gift shop that wanted to sale homemade baked goodies for the holiday season.  I was a baking fool!  And I was in "baking HEAVEN" as I had an opportunity to bake to my hearts content many of the recipes that I had been accumulating on my wish list.  One of the recipes that I made was called, White Chocolate Cranberry Bars.  I found the recipe in the Fat Witch Brownies cookbook - originally the recipe was just for White Chocolate Bars but because I was in the mood for some dried cranberries I decided to sprinkle some into the batter.  Success I say! The tart sweetness of the cranberries was perfectly paired with the smooth richness of the white chocolate. I was delighted with the results!

Valentine's Day is just around the corner.   These brownies would be just perfect for Heart Day as it is made with chocolate (how can you not bake something with chocolate in it for Heart Day!) and it has a sprinkling of red from the dried cranberries.  I am thinking that I will make a batch of these brownies and then cut out servings with heart cookie cutters.  A perfect Valentine's Day treat!

 

White Chocolate Cranberry Bars

(slightly adapted from Fat Witch Brownies)

Ingredients:

6 oz. white chocolate, coarsely chopped

5 Tbps unsalted butter

2 large eggs

1 cup sugar

1 tsp vanilla extract

1 cup flour

1/2 tsp baking powder

1/4 tsp salt

3/4 cup dried cranberries

Directions:

1. Preheat oven to 350.  Grease a 9x9 baking pan with butter and dust with flour lightly.  Tap out any excess flour.

2. Melt white chocolate and butter in small saucepan over low heat.  Stir constantly so as to make sure that the chocolate does not burn.  Remove chocolate and butter from heat before completely melted and continue to stirring until mixture is completely smooth.  Set saucepan aside to cool.

3. Beat eggs, sugar and vanilla extract all together in a large bowl until smooth.  Add in white chocolate butter mixture and mix until well combined.

4. Measure flour, baking powder and salt into a sifter or fine sieve - sift together directly into batter.  Mix until well combined and there is no trace of the dry ingredients remains. 

5. Spread batter into prepared baking pan with a spatula. Bake for 25 minutes or until the top is light brown and cracked.  Turn off oven and leave pan inside oven for 8 more minutes.

Remove from oven and cool completely before cutting and serving. 

YUM!

Happy White Chocolate Cranberry Bars Baking!

A gift of a soup...Pumpkin and Black Bean Soup

Recently a good friend of mine (Hey, Melissa!) made a big pot of this soup and handed me a lovely container of it for me to enjoy with my family.  What a gift of a soup!  Not only did we enjoy a delicious lunch of hot soup on a damp cold day but I then acquired recipe that I have been able to use over and over again since then to make as gifts for other friends of mine. One of my friends even said that it was the BEST soup she had ever tasted.  Goodness did that make me happy! 

The flavors of pumpkin, curry and cumin all come together to form a delicious party in your mouth.  The texture of the soup is fun too as it has the smoothness of the pumpkin puree but also the perfection of the small black beans along with soft diced tomatoes.  All of the textures and tastes come together to make one delicious soup. 

And the soup is very easy to make!  It would make a lovely week-night dish as it can be made and on the table within 30 minutes.

 

Pumpkin and Black Bean Soup

(recipe from Rachel Ray)

Ingredients:

2 Tbsp olive oil

1 medium onion, chopped

3 cups vegetable or chicken stock

1 (14 oz) can diced tomatoes in juice, undrained

1 (15 oz) can black beans, rinsed

2 cans (15 oz) pumpkin puree

1 cup heavy cream (I used 1/2 and 1/2)

1 heaping Tbsp curry powder

1 1/2 tsp ground cumin

salt to taste

chives, chopped for garnish

Directions:

1.  Heat a large soup pan over medium high heat with 2 Tbsp of olive oil.  Add in chopped onion and cook until translucent and soft.

2. Add in broth, diced tomatoes, black beans and pumpkin puree.  Stir all together and bring soup to a gentle boil.

3. Reduce heat to medium low and stir in cream (or 1/2 and 1/2), curry powder, ground cumin and salt.  Simmer soup for at least 5 minutes.  Taste soup and adjust seasonings if need be.

Sprinkle soup with chopped chives and serve with a lovely hearty bread.  D'lish!

Happy Pumpkin and Black Bean Soup Making!

Almond Torte for the Secret Recipe Club

Today I greet you with a beautiful recipe for an Almond Torte.  This month for the Secret Recipe Club I was assigned to an amazingly savory and creative food blog called, Gastronomical Sovereignty .  My goodness is Kristy a talented cook!  She makes dishes that I dream of having on my table every night.  Vegetables of all kinds is one of her focuses along with many, many spices all coming together to make beautiful dishes.

As many of you know so well, I tend to gravitate towards the sweets of life.  I choose an Almond Torte to make from Kristy's collection of recipes.  A simple recipe that requires simple ingredients yet has a very satisfying result.  As mentioned by Kristy this cake is perfectly paired with a nice HOT cup of tea.  I do have to say that in order for this cake to be a success you must have a food processor as you will need to grind roasted almonds and granulated sugar to achieve the right consistency for the recipe.

Almond Torte

(recipe from Gastronomical Sovereignty)

Ingredients:

450 g whole blanched almonds, lightly roasted

10 1/2 Tbsp butter, at room temperature

1 1/2 cup granulated sugar

6 eggs

1 cup flour

2 tsp grated lemon rind (1 lemon gave me the perfect amount)

Directions:

1. Preheat oven to 325 degrees F. Lightly grease 9" spring form pan.

2. Place roasted almonds in food processor and grind for about 20-30 seconds to obtain a fine consistency.  Do the same with the granulated sugar.

3. Cream together butter and granulated sugar until light and fluffy.  Add in eggs one at a time to combine well after each addition.

3. Stir in ground almonds, sugar, flour and lemon rind. Mix just until all combined.

4. Pour batter into prepared spring form pan and bake for 1 hr and 20 minutes. Cool for 5-10 minutes before removing side of pan.

Share with dear friends and family - serve with hot tea or coffee.  YUM!

Happy Almond Torte Baking!