Fruit Pizza with Homemade Crust


In order to rid myself of logs of processed food, I decided to whip up a homemade fruit pizza crust.  No nasty hydrogenated oils!  I know I know… we all ate the log with the happy Pillsbury dough man on it as a child.  Then I read the ingredients: flour, sugar and hydrogenated oils with a few small things down at the bottom of the list.  Another plus: it is much easier to roll fresh dough than a log!  I prefer to eat this 1-2 days after making it because then some of the cream cheese mixture oozes into the sugar cookie crust and it is just yummy!

**Just tried off-brand cream cheese and I would advise to go with Philadelphia brand.  The off-brands do not have consistent results for me.  I would go full-fat Philadelphia Cream Cheese on this one.**

*Tip*  It is difficult to spread the gooey cookie dough.  I have tried olive oil sprays, silicone spatulas and everything.  The best thing that has worked for me is a metal offset spatula – like the one you use for frosting cakes and such.  The metal doesn’t even need oiled.  It just slides over easily and is the best method for spreading the gooey cookie dough into a pizza shape.

For the Crust:
1/2c. butter, soft
3/4c. sugar
1 egg
1 tsp. vanilla
1   1/4c. flour
1 tsp. cream of tartar
1/2 tsp. baking soda
1/4 tsp. salt

1 pkg. cream cheese, soft (8 oz.)*
1/2 c. sugar
2 tsp. vanilla
2 cups or so of sliced fruit: pineapple, strawberries, blueberries, kiwi, peaches, mandarin oranges, etc.)

1. Preheat oven 350 degrees.  In a large bowl, cream butter, sugar, egg and vanilla.  Combine flour, tartar, baking soda and salt.  Add dry ingredients to wet ingredients gradually and stir until it makes a dough.  Shape the dough into a disk and wrap in plastic wrap.  Store in the fridge for 30 minutes or so.  The dough should be less sticky and easier to roll.
2. Press dough on greased bar or pizza pan, or floured pizza stone.  Bake 12-16 minutes.  Rotate halfway through baking.  Remove when the edges just start to turn golden brown.  
3. Beat all of topping ingredients together except fruit.  Spread onto cooled crust.   Top with sliced fruit.
* I would advise to use regular Philadelphia cream cheese.  “The Cake Bible” and “The Cake Boss” both advise they only use Philadelphia brand for its taste and consistency.  After trying different kinds as well, I would have to agree.
Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Kerrygold 

Blueberry Buckle

On the theme of berries…. might as well throw in a Blueberry Buckle!  Originating in the same theme as “cobbler,” a buckle is a coffeecake with blueberries traditionally inside and named “buckle” because of the buckling on the top.

I think it tastes like something a Bed and Breakfast would serve.  Best eaten warm out of the oven to keep the top crunchy.  I’m already wanting a cup of coffee to go with it!  What I also love about the recipe is that it comes with weight measurements.  This makes it soooooo easy to measure because you just put your bowl on the scale and tare it every time you have a new ingredient!  No using tons of measuring cups AND it is way more accurate since weight is much more dependable than “1 cup of flour”.  I made this with Splenda inside and without – tastes the same either way!  I always include real sugar in the topping though.

Blueberry Buckle
based on recipe by King Arthur Flour

1/3 cup (2 ounces) sugar
1/2 cup (2 ounces) All-Purpose Flour
1 teaspoon cinnamon
1/4 cup butter or margarine

2 cups (8 1/2 ounces) All-Purpose Flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (5 1/4 ounces) sugar or Splenda
1/4 cup butter or margarine
1 large egg
1 teaspoon vanilla
1/2 cup milk
2 cups fresh or frozen blueberries, well drained

Preheat to 375 degrees.

Making the Batter: Blend the flour, baking powder and salt together in a medium sized mixing bowl. In a large bowl cream together the sugar, butter or margarine, egg and vanilla. Alternately add the milk and the flour mixture to the creamed mixture, ending with flour. Stir only enough to blend. Fold in the blueberries.  Pour into 9″ cake pan.

Topping: In the bowl you emptied the flour from, mix the sugar, flour and cinnamon in a small bowl.  Cut in the butter.

Sprinkle the topping over the batter and bake for 35-45 minutes, or until toothpick is clean.  Cool and invert onto a pretty plate or just dive right in!

Strawberry Sorbet

What to do with all those strawberries you picked?  And how do you eat them all before they start to go bad?  Make a strawberry sorbet!  Delicious and Nutritious!

Strawberry Sorbet

1 lb. strawberries, hulled and washed
1/2cup sugar or Splenda
1 1/2 tsp. cornstarch
1 1/2 tsp. cold water
3 Tbs. lemon juice

1.  Puree strawberries in food processor.  Pour into saucepan and cook with sugar over medium heat.  Simmer 1-2 minutes.
2.  Mix cornstarch and cold water separately and add to the strawberry mixture.
3.  Take pan off of heat and add lemon juice.
4.  Cool in the fridge if you plan on using the Ice Cream Maker.  Or pour into a 9×13 pan and put it in the freezer, then scrape when frozen.
5.  I make it in the Cuisinart Ice Cream Maker set for 25 minutes.

Knock You Naked Brownies

Since it is the first day and all…  thought I would include another recipe!  Here’s to chocolate.  I’ve been making these for 5 years and they never ever disappointed.  People will bow at your feet and propose to marry you!  Make these today!

Knock You Naked Brownies

1 package German Chocolate cake mix
1c chopped nuts (I use pecans)
1/3+1/2c evaporated milk, divided
1/2c melted butter
1 bag Kraft wrapped caramels (14 oz. package), unwrapped
1c semisweet chocolate chips

Preheat oven 350 degrees.  Mix cake mix, nuts, 1/3c evaporated milk and melted butter together.  Divide into two portions.  Spread 1/2 of the batter into a 9×13 well greased pan.  You may need to flatten it into your hand first then push it into the pan.  It will be very thick!  Bake 8 minutes.  In the microwave or double broiler, heat and mix the  unwrapped caramels and 1/2c evaporated milk.  Pour over the baked layer and sprinkle on chocolate chips.  Put into the fridge for 1 hour.  Spread the other half of the mixture on top of the cold caramel/chocolate chip layer.  You will need to flatten with your hands first.  You don’t have to cover every single inch – I actually like the rivers of caramel anyway.  Bake for 25-28 minutes.  Completely cool and cut!

Recipe was from

Bring your favorite chocolate dessert to Roxana’s Home Baking #chocolateparty and win amazing prizes from OXOCalphalonKeurigImperial SugarHoney Ridge Farms and Land O’ Lakes® Butter.

Chocolate Chip Cookie Dough Cupcakes

After various and several requests on a variety of recipes and questions regarding photography, Whisk Together is now up for business!  Well, the business of blogging anyway.  Here is the recipe for Chocolate Chip Cookie Dough cupcakes.

1.  You can buy mini chocolate chips to put in the filling and decorate the top.  I cut up regular chocolate chips and used leftover dough to top them off.
2.  To remove the inside easily, you can use an apple corer if you have one.  Just don’t go all the way to the bottom!
3.  To prep ahead of time, I make the dough and frosting first and put it in the fridge.  The day of serving I bake the cupcakes.  They are usually cool enough after 1 hour to fill.  Remember to pull out the dough and frosting about 1 hour ahead of time or it will be too hard to work with.

Chocolate Chip Cookie Dough Cupcakes
(Based on recipe)
This makes 36 cupcakes and 4 tiny cupcakes.  I use a 3T scooper to evenly divide the dough.

3 sticks unsalted butter, room temperature
1  1/2c light brown sugar
4 eggs
2  2/3c AP flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp.  salt
1 cup  milk (I use the richest one I have on hand which is usually 2%)
2 tsp.  vanilla
1 cup semisweet chocolate chips

1.  Preheat 350 degrees.
2.  Line cupcake pans with 36 liners.  Cream butter and brown sugar together until light and fluffy (med high for 3 min.).  Add eggs one at a time.
3.  “Whisk Together!” flour, baking powder, baking soda and salt.  Add the flour mixture alternating with the milk.  Begin and end with the dry ingredients.
4.  Blend in vanilla.  Fold in chocolate chips.  Divide between cupcake liners.  (Use a large scoop (3 Tbsp. scoop) for even dividing)  Bake 12-15  minutes and cool completely.

Cookie Dough Filling
4Tb. unsalted butter, room temp.
6Tb. light brown sugar
1c + 2Tb. AP flour
10 oz. sweetened condensed milk (purchase the 14 oz. can and measure to 10 oz.  Taste test and if it isn’t sweet to your liking, add more.  I usually add the entire can or almost the entire can to the mixture.)
1/2 tsp. vanilla extract
1/4c mini semisweet chocolate chips (if you can’t find mini ones, chop up some regular ones.)

1.  Cream butter and sugar until fluffy (med high about 2 min.)
2.  Add flour, sw. cond. milk and vanilla.
3.  Stir in chocolate chips and cover with plastic wrap to cool for 1 hour.

Cookie Dough Frosting
3 sticks unsalted butter, room temp.
3/4c. brown sugar
1 lb. powdered sugar
1/2tsp. kosher salt
3Tb. milk
2  1/2tsp. vanilla

1.  Cream butter and sugar until fluffy.  Add in powdered sugar on low.
2.  Increase speed and beat until smooth.  Add salt and vanilla.

— Now core the cooled cupcakes (or cut out a chunk in the middle) and add a ball of filling.  Then cover the filling and cupcake with the frosting.  I would recommend the Wilton 1M tip to pipe it if you want it fancy.  Then top off with some mini chocolate chips or leftover filling… because you do NOT want this filling to go to waste!

Copyright © 2011 - 2019 Mary Ellen Riley All Rights Reserved. WP Plugins