Flu Fighter Cookies

Flu Fighter Cookies_4 on Whisk Together

Book Update:  So, “The Screwtape Letters” is possible one of the weirdest (but in a good way) books I have ever read in my life.  Everything evil is good, and everything good/heaven is bad.  It is written in epistle form with Screwtape, a training devil, giving advice to his nephew and trainee, Wormwood.  Some interesting quotations so far:

-“Murder is no better than cards if cards can do the trick.  Indeed the safest road to Hell is the gradual one–the gentle slope, soft underfoot, without sudden turnings, without milestones, without signposts,…Your affectionate uncle, Screwtape.”
-“[God] will not be used as a convenience. Men or nations who think they can revive the Faith in order to make a good society might just as well think they can use the stairs of heaven as a shortcut to the nearest chemist’s shop.”
-“A moderated religion is as good for us as no religion at all—and more amusing.”
-“Courage is not simply one of the virtues, but the form of every virtue at the testing point.”

Recipe Update:  I need to change my format and place my recipe information first instead of second due to future changes in the website.  They will be good changes though!  These cookies are a great change of pace as well.  You know my love for all things oatmeal raisin?  And, you know how the kids and I LOVE soft, thick and chewy gingerbread cookies?  Well, imagine if an oatmeal raisin and walnut cookie married a gingerbread man and had a baby.  This cookie is their baby.  There are oats, raisins, dried cranberries, walnuts and brown sugar  Plus, the cookies contain fresh ginger, dark brown sugar, cinnamon and cloves.  The texture is more towards the cakey cookie than a chewy chocolate chip cookie.  Usually, I don’t like cakey, but it works well here with all the mix-ins.  Did I mention I really loved this cookie?  I ate like 12 in one day.  Anyway…

The cookies were good warm and out of the oven.  I actually liked them better a few hours later after they had cooled and the flavors melded together.  Plus, you get 3 dozen cookies with 1 stick of butter.  Who does that?  This recipe does!

Why are they called flu fighter cookies?  Because of their awesome ingredients.  The cookies probably will not fight the flu off… but eating them will make you happy and happy relieves stress which makes your immune system work better.  So, it’s all good.  Plus, here are the flu fighting ingredients listed in the photo.  Happy Baking!

*Freezer Tip*  Have leftover fresh ginger?  Wrap it in plastic wrap and freeze it in a plastic bag!  Use it as you go – the stuff lasts a long time in the freezer and still tastes great.

This is more of a “kitchen sink” recipe where you can add in what you like at the end.  Feel free to substitute out the add-ins (raisins, cranberries and walnuts) with your favorites.  You can add up to 3 cups of add-ins like different nuts, dark chocolate chips, milk chocolate chips, etc.

Flu Fighter Cookies_5 on Whisk Together

Flu Fighter Cookies
3 dozen

2 and 1/4 cups AP flour (or 1 cup white whole wheat and 1 and 1/4 cups AP flour)
1 and 1/4 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. ground cinnamon
1/2 tsp. ground nutmeg
pinch ground cloves
1/4 tsp. salt
1 stick (4 oz. or 8 Tb.) unsalted butter, softened
1 cup dark brown sugar (or light brown sugar)
2 eggs
1/4 cup molasses
1/4 cup Greek yogurt
1 Tb. fresh ground ginger
1/2 cup old fashioned oats
1 cup raisins
1 cup dried cranberries
1 cup toasted, chopped walnuts

1.  In a medium bowl:  whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt.
2.  In  a great big bowl:  cream the butter and sugar together for 2-3 minutes on medium until light and fluffy.
3.  Add eggs to the butter.  Scrape with a spoon.  Add molasses, yogurt and ginger.  Mix until incorporated.
4.  On low speed, add the dry flour mixture.
5.  On low, or by hand, add the oats, raisins, dried cranberries and walnuts.  Use immediately, or I like to refridgerate my dough at least 1-2 hours.
6.  Preheat oven to 375 degrees.  Scoop using a 1 Tb. size cookie scoop or spoon.  Bake for 10-12 minutes and cool on a wire rack.

Recipe adapted from Food Network

Halloween Skeleton Cookies

Gingerbread Men for Halloween_3 on WT

Book Update:  My 3 year old is still requesting “Calvin and Hobbes” each night and I feel like I have read every single strip ever created.  But, they’re awesome, so it’s okay.  Here is probably my favorite so far if I had to choose just one.  The strip can be found here.  Below is the text:

“Any good mail today? Mm… not really. Here’s a “You’re not covering the cost of all these mailings” charity request. You’ve got a “You’re not attractive enough” women’s magazine with an article on swimsuits that minimize all your body flaws. Here are some “You’re not stylish or ostentatious enough” catalogs… and coincidentally, an invitation to go deeper in debt from a credit card company. And here’s our news magazine to identify the trend of the week we’re missing… and I got a hobby magazine featuring new equipment I ought to have. Yikes. …Why do I get the feeling that society is trying to make us discontented with everything we do and insecure about who we are? I suppose if people thought about real issues and needs instead of manufactured desires, the economy would collapse and we’d have total anarchy. So pitching this junk would make me some kind of terrorist, huh? Yep. It’s our patriotic duty to buy distractions from a simple life. Hey Mom, I saw a bunch of products on TV that I didn’t know existed, but I desperately need!”

– Bill Watterson’s “Calvin and Hobbes”

Who says cartoons aren’t deep or educational?  😉

Gingerbread Men for Halloween on WT

Recipe Update:  The kids and I had soooo much fun making these!!!  I think they were even more fun than Christmas ones.  I was even able to use some Easter sprinkles on the cookies that I purchased on clearance for the greens and yellows.  If you love chewy cookies, you will love these.  Probably one of my top five favorite cookies ever.  Thick, chewy and flavorful.  The cookie glaze works great on these and gives the cookies a touch of crisp crunch at the top of the chewy cookie.  Lemon tastes great with ginger anyway, or you could use vanilla extract instead in the glaze.  I like using squirt bottles to apply as well as to store any extra.

Need the traditional cookie?  That’s on my website, too!  Chewy Gingerbread Men, or..
Gingerbread Waffles or…
Chocolate ginger cookies or…
Gingerbread marshmallow men

Gingerbread Men for Halloween_1 on WT

Thick and Chewy Gingerbread Cookies
yield: about 20 – 3″ cookies

3 cups (15 oz.) AP flour
3/4 cup dark brown sugar
3/4 tsp. baking soda
1 Tb. cinnamon
1 Tb. ground ginger
1/2 tsp. ground cloves
1/2 tsp. salt
12 Tbs./12 oz. unsalted butter, soft and cut up
3/4 cup molasses
2 Tbs. milk

1.  In a great big mixing bowl, mix the dry stuff:  flour, brown sugar, baking soda, cinnamon, ground ginger, ground cloves and salt.
2.  Add the butter.  Mix on medium low until the mixture is coarse crumbs.
3.  Put the speed down to low and drizzle in the molasses and milk.  Mix until a big ball of dough forms.
4.  Divide this great big ball of dough in half.  Spread it out on parchment or plastic wrap.  Spread out another piece of parchment or plastic wrap on top.  Roll to about 1/4″ thick.  Stick in the freezer for 15 minutes.  Repeat with the second half.
5.  Preheat oven to 350 degrees.  Cut out the cookies.  Bake 8-10 minutes.  Do not overbake!  Or well… they won’t be chewy.  Your finger should be able to make a slight impression into the cookie.  My gingerbread and chocolate cookies look done when they have cracks in them.
6.  Cool on cooling rack and decorate.

Recipe from America’s Test Kitchen

Cookie Glaze
2/3 cup yield

9 ounces (2 and 1/4 cup) powdered sugar*
1 and 1/4 ounces (2 Tb.) light corn syrup
1 and 1/2 to 2 Tb. plus 1 tsp. milk
3/4 tsp. lemon extract, or almond extract or vanilla extract  (Panera’s tastes like lemon)

*I find sifting optional here.  I sift the powdered sugar for paid jobs or when it needs to look great.  I don’t if we are just making them from family and/or at home.

1.  In a large bowl, whisk together the powdered sugar, light corn syrup, milk and extract.  It is a small amount of ingredients, but my powdered sugar tends to fly everywhere.
2.  Add milk by the half teaspoon until it reaches the consistency of cold honey – thick, but flowing.  It is much easier to add more milk than sugar.

Recipe from King Arthur Flour

Pumpkin Cake with Maple Buttercream

Maple Buttercream

Book Update:  I finished my freezer meal presentation for one MOPS group and it was a huge hit.  I can’t wait to finish the book.  Here are the sections so far:  Preface, Introduction, What foods you can freeze, what foods you cannot freeze, how to freeze (almost) everything methods, A chart of all cuts of meat I found at the grocery store and how to cook eat one, A chart of all kinds of vegetables and fruits and how to freeze each one, and lots of recipes!  Some recipes from the website and some very old ones from mom and grandma that I haven’t posted.

We had a “reverse freezer meal” party and the 16 ladies made 32 meals in about 20 minutes!  How crazy is that?!  So much fun though.  What I mean by “reverse freezer meal” is that instead of having everyone bring meat or providing meat (which may run into issues keeping it cold, etc.), I had bags ready with label and ingredients to put in.  The meal was all ready – you just had to add the meat!  We made BBQ Pulled Pork and Hickory Smoked Chicken.

Recipe Update: Again, I’m including homemade and box mix recipes.  Pumpkin cake is soooo tasty this time of year. Since refrigeration is essential when working with cream cheese frosting, I made up a maple buttercream instead.  Fantastic!  It’s something a little unexpected and I could seriously just put that frosting on just about anything.  So good.  For the flavoring, I used Durkee brand maple flavoring.  I’ve used Mapeleine in the past.  Maybe because mine was old… but it just never tasted right.  I really liked the Durkee – a little goes a long way!

Rose Cupcakes on Whisk Together

Want something different?  Try pumpkin cake pops!

Maple Buttercream
yield 2 – 9×13 pans

1 lb. (4 sticks) butter, unsalted and softened
1 lb. 8 oz. powdered sugar (sifted if you need the frosting smooth)
1 tablespoon mereingue powder (optional; used for stability)
1/8 teaspoon salt
1/4 teaspoon maple flavoring
2-4 tablespoons cream, half and half or milk or real maple syrup

1.  Cream the butter until fluffy on MEDIUM speed.
2.  Add powdered sugar little by little on LOW speed.
3.  Add salt, meringue powder if using, and maple flavoring.
4.  Beat on medium until incorporated.
5.  Add 2 tablespoons of cream and mix.  Continue to add another 1-2 tablespoons until the frosting is spreadable.
6.  Taste test your frosting.  Does it need more maple flavoring?  Try another 1/4 teaspoon – this is a more assertive maple flavor and very tasty.
7.  Once you have the color and flavor, beat the frosting on medium-high for 2 minutes

Pumpkin Cake
yield 1 – 9×13

1 box (about 18 oz.) Spice cake mix
1 cup canned/pureed pumpkin
3/4 cup water
1/3 cup vegetable oil
4 large eggs

1.  Preheat oven to 350 degrees (that is probably what the box suggests).  Beat  together the mix, pumpkin, water, oil and eggs per instructions on the box.  This is usually mixing on low for 30 seconds and then medium for 2 minutes.  Bake in a greased and floured or sprayed with Baker’s Joy 13×9 pan.  Use a toothpick to ensure the cake is thoroughly cooked in the middle.  Cool completely.

Pumpkin Cake from Scratch
yields 1 -9×13

1/2 cup (2 sticks; 8 oz.) butter, unsalted and softened
1 and 1/4 cups brown sugar
2 eggs
1 cup pumpkin puree
1 teaspoon vanilla
2 cups (200 grams) sifted cake flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt!
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 cup buttermilk

1.  Preheat oven to 350 degrees.  Grease and flour or spray a 9×13 pan.
2.  Beat the sugar and butter together on medium to  medium high speed until light and fluffy.
3.  Add eggs one at a time.  Scrape the bowl.  Add the pumpkin and vanilla.  mix.
4.  Whisk together you dry stuff in a medium bowl:  cake flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
5.  Alternate adding the buttermilk and the flour into the cake batter.  Start and end with the flour.
6.  Mix until combined.
7.  Bake a 9×13 about 35-40 minutes.  Bake 2- 8″ rounds about 25-30 minutes.  Bake cupcakes about 22 minutes.

Recipe from joyofbaking.com

TONS of cupcakes!  I had 13 boxes of these puppies!

Rose Cupcakes_9 on Whisk Together

Ginger Molasses Cookies

Do you remember Archway cookies?  They are those large cookies in the grocery store and they make soft lemon, ginger and oatmeal raisin cookies.  They are really good and truthfully I don’t know the ingredients to judge whether they are full of preservatives or not.  I would assume so because keeping cookies good past 3-4 days would require some kind of preservative.  So, let’s make our own!  Maddox thought these tasted like my gingerbread men and he’s right.  The flavors are all there: molasses, ginger and cinnamon.  These are just a different (and quicker!) method.

These are nice and soft and chewy.  Right after the cooling period, they are slightly crisp on the outside edges and chewy on the inside.   PERFECT cookie.

I highly recommend dipping them in raw sugar also known as turbinado sugar.  I ran out, but the ones dipped in the raw sugar were beautiful with the tiny crystals.  The other ones still tasted fantastic, but didn’t look as nice.

Ginger Molasses Cookies
yield about 3 dozen

1 cup (2 sticks; 8 oz.) unsalted butter
1 cup (7 oz.) sugar
1/2 cup molasses
2 and 1/4 tsp. baking soda
1 tsp. salt
1 and 1/4 tsp. ground cinnamon
1 and 1/4 tsp. ground cloves
1 tsp. ground ginger
2 eggs
3 and 1/2 cups AP flour (14.75 oz King Arthur Flour or 17.5 oz. other brand)

sugar for coating:  granulated sugar, sparking white sugar, sugar in the raw/turbinado sugar

1.  Now let’s do the cookie method!!!  Beat your butter and sugar in a great big bowl on medium.  It’ll get nice and fluffy – takes about 1-2 minutes.
2.  Add the molasses, baking soda, salt and spices.
3.  Add the eggs and scrape your bowl afterwards to make sure it is all mixed together.
4.  Stir in the four until it comes together.
5.  Here you can stop what you are doing and fridge the dough for a couple hours.  I recommend this since the dough is VERY sticky.  But, if you are in a hurry, carefully drop the dough into the sugar and roll around before touching it.  The dough was much easier to handle after it was cold.
6.  Preheat oven to 350 degrees.  Line your cookie sheets with parchment or silicone mats.
7.  Scoop the dough in 1.5″ balls  – I used my small cookie scoop.
8.  Roll the dough in the sugar and place on a cookie sheet.  Space the cookies 2″ apart.  This is really important here, so don’t skimp on spacing.  They spread out quite a bit.
9.  Bake 10 minutes.  It worked best when I rotated the pan in the middle of baking time.
10.  Cool on a wire rack.

 

Recipes from King Arthur Flour

Pumpkin Cream Cupcakes

These were easy breezy to make.  It has been a year or two since I made them and still love them, so I better post it if I remember the pumpkin cream cupcakes that long!  Serve as a brunch or dessert.  I think some stabilized whipped cream with nutmeg grated on top would be pretty.  This was before I switched to almost all crazy homemade stuff.   Here I dolloped the cream cheese by squeezing it through a ziplock bag with one corner cut off.  Then, I dragged a butter knife through the center in order to create the heart shape.

Of course, I’ve already started making my pumpkin oatmeal again!  Good thing I post these things or I’d never find them sometimes.  I doubled the recipe and put it into my 11×7 pyrex baking dish because my Corningware was dirty from taco chili.  I baked it 25 minutes instead of 15 minutes and it turned out great!

Pumpkin Cream Cupcakes
24 cupcakes

1 spice cake box mix
1 (3.4 oz) instant vanilla pudding mix
1 cup pureed pumpkin
8 oz. cream cheese, room temperature
1/4 cup sugar
1 egg, room temperature

1.  Preheat oven to 350 degrees.  Prep your cupcake pans with liners.  Make the cake batter per the directions on the box and add the pudding mix and pumpkin as well.  Divide the batter between the cupcakes.  I use a large cookie scoop for this.
2.  In a large bowl, beat the cream cheese until smooth.  Add the sugar and egg.  Dollop a tablespoon of this mixture on top of the cupcake or use a ziplock bag with one corner trimmed off.
3.  Bake for 18-21 minutes.  Cool for 10 minutes then remove from the pan and cool complete on a wire rack.

Recipe from Kraft Recipes

Peach Blueberry Crumble

I bought these new 6 oz. ramekins at the store for a blackberry dish, but I always have frozen peaches on hand and thought I’d try this first.  They worked great!  Anchor makes them.  It’s neat to see the filling through the dish.  But anyway, I’ve made a few peach crumbles and this one is by far the best I’ve tried.  I even lowered the sugar and fat in it to see and it was still just as tasty!

This is another hit from Ina Garten.  I think her show is sometimes kind of annoying, but when she makes a recipe she really hits a homerun.

I’m sure this could be made in a larger dish instead of individual dishes.  Simply increase your baking time.

Peach Blueberry Crumble
yield 4 servings

1 lb. firm, ripe peaches – I use frozen ones I thaw out the night before or you can pit, peel and slice
1 tsp. lemon zest (usually 1 lemon)
1 Tb. lemon juice (again, just use the same 1 lemon)
1/4 cup sugar (I used slightly less and it was still great)
1/2 cup fresh blueberries

1/2 cup flour
1/8 cup sugar
2 Tb. brown sugar
1/4 tsp. kosher salt
1/8 tsp. cinnamon
4 Tb. cold, unsalted butter, cut up (I tried to reducing this to 2 Tb. and still tasted yummy)

1.  Preheat oven to 350 degrees.  Prep 4 – 6-8 oz. ramekins or small baking dish and spray with cooking spray.   In a medium bowl, mix the peaches, zest, juice and sugar.  Fold in the blueberries and let sit for 5 minutes while you make the crumble.
2.  In another medium bowl, whisk together the flour, sugar, brown sugar, salt and cinnamon.  Cut in the butter using a pastry cutter or your fingers until it is coarse and crumbly.
3.  Distribute the fruit mixture into the baking dish or divide evenly between ramekins.  Top with the crumble.  Bake 35-40 minutes for ramekins, check after 45 minutes for a baking dish.  The top will just start to brown and the filling will be bubbly.  There aren’t any eggs- so this is pretty forgiving on time.  If you use the reduced amount of butter, the tops won’t brown as much because of the lack of butter.  But they are still yummy and pretty.
4.  Cool slightly and eat!  Topped with vanilla ice cream is good, too.

Linked up to: http://www.ishouldbemoppingthefloor.com/2012/09/mop-it-up-mondays-33.html

 

No Bake Rocky Road Bars – And Giveaway!!!

The only mistake I made with this recipe is not making a double batch.  These bars didn’t last at ALL.  I’ve made s’mores snacks before – usually with Golden Grahams cereal, marshmallows and chocolate chips with a little corn syrup.  But these are WAY better!  The toasted almonds add a lot to this recipe.  You could always substitute another nut like peanuts.  When I think of rocky road, I think of the Edy’s Rocky Road ice cream I grew up with as a kid which included almonds.

Notes:

-To toast the almonds, I have read that you can use the microwave.  It is hard to watch the nuts though doing this, so I just throw them into a pan on medium-low on the stove top.  I wiggle them around a bit for about 8-10 minutes or until you can start to smell them.  It’s easy to go overboard in the microwave.  I also tried to microwave the butter and chocolate mixture.  This worked okay until I added the marshmallows and it never seemed to come together properly.  Melting on the stove top seemed to work best.

-I only have a 9×9 pan and that is what I used for the photo above.  If you have an 8×8 pan – use that instead.

No Bake Rocky Road Bars
yield 8×8 or 9×9 pan

6 whole graham crackers, broken into 1″ pieces  (this is a little less than a sleeve of graham crackers)
2  and 1/2 cups mini marshmallows (6.25 oz)
1 cup (5 oz.) whole almonds, toasted and chopped coarse
4 Tb. butter, unsalted
8 oz. semisweet chocolate, chopped coarse – (I used 8 oz. chocolate chips… 12 oz. equals 2 cups, so 8 oz. of chocolate chips is 1 and 1/2 cups for those not weighing the ingredients.  Shame on you!  Just kidding  😉 )
2 Tb. light corn syrup

1.  Take a piece of foil a little larger than your 8×8 or 9×9 pan and grease it with shortening or butter.  I used non-stick foil here, so I didn’t have to grease anything.  I’m lazy like that.

2.  In a large bowl, mix up 1 cup marshmallows, the graham crackers, and the almonds.

3.  On low heat, melt the butter in a medium sized skillet or saucepan.   Dump in your marshmallows and melt those in with the butter.  Keep stirring until they are all melted in.  Now add your chocolate and corn syrup and stir that in until melted – should take less than a minute.

4.  Pour that melted chocolate mixture over the graham cracker/nut mix and fold it in quickly and gently.  When the chocolate has been incorporated, dump it all into the 8×8 pan and press down.  Put it in the fridge for a couple hours.  Cut and serve.

Recipe from America’s Test Kitchen Family Baking Book

GIVEAWAY

Because the people I’ve met through this blog are so awesome and because I love doing the blog – I decided to do a giveaway.  This is from me – not Amazon, or America’s Test Kitchen (oh I wish!) or some big name sponsor like Pepsi.

The rules are:

-You must be in the continental USA for shipping purposes (I’m sorry Sue!)
-You need to enter separate comments for the following:
1.  You “Like Whisk Together” on Facebook and like the webpage
2.  You “Subscribe to the Blog” via Email and subscribe
3.  Your favorite recipe EVER

So you can enter up to THREE times.

The winner will receive my favorite cookbook ever (so far):  Cook’s Illustrated by America’s Test Kitchen.  It pretty much has every good recipe of everything.   Like most people, I don’t like going through 10 different recipes for chicken fajitas, or gingerbread cookies, etc.   Though I did go through 10 different oatmeal raisin cookie recipes and I am okay with that.  So is the hubby.

Giveaway will end Saturday, August 11th at midnight.

Blueberry Crumb Bars

Yummmm blueberries.  These are really easy to make and great for transporting.  You don’t need pie plates and forks nor spoons for a crumble.  Just grab a bar of antioxidants and go!  Well… there’s some fat in there.  But it’s not margarine, so it’s okay, right?  This thing on….?

The recipe makes a whole lot.  Unless you are going to a huge potluck, perhaps make half the batch instead or freeze the leftovers.  You can easily get 25-36 bars out of here and when you combine that with food other people might bring you may have to give this to your hubby, so his co-workers can eat them.  His poor co-workers.  I haven’t been baking in this heat.  However, they have a keg and masseuse in their office, so I think they’ll be okay.

Blueberry Crumble Bars
yield 25 or 36 servings, depending on how small you cut them

1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1/4 teaspoon salt
Zest and juice of 1 lemon (if you freeze your zest ahead of time, this is about 2 Tb.)
1 cup cold unsalted butter (2 sticks or 8 oz.), cubed
1 egg
4 cups fresh blueberries
1/2 cup white sugar
4 teaspoons cornstarch

1.  Preheat the oven to 375 degrees.  ”
2.  Take a 13×9 casserole dish (pyrex let’s you see the pretty layers) and spray with cooking spray.
3.  In a bowl, mix the sugar, baking powder and flour together.   Add salt and zest of the lemon.
4.  Cut in the butter and egg with fingers (try and use the tips because the palms are warm), pastry cutter, butter knives or forks.  You should have a lot of nice crumbs.
5.  Take half of the mixture (weigh it to be extremely accurate) and press into the pan.
6.  In second bowl, mix the blueberries, sugar and cornstarch.  Take this blueberry mix and pour on top of the pressed crust in the pan.  Then, sprinkle the remainder of that butter crumble mixture you have left.  Bake for 45-60 minutes.  Top will be light golden.

Recipe adapted from allrecipes.com

Cinnamon Streusel Dessert Pizza

So while secretly stalking my neighbor’s Pinterest board, I came across a pizza that was a dessert.  (Sorry Hilary  LOL… just kidding!!!)

Back to the regularly scheduled program – this stuff is awesome!!  If you have ever had a dessert pizza, this is what it tastes like, but better.  Maybe it was the applesauce I added, or using Trader Joe’s pizza dough.  But this recipe was super duper easy and delicious.  I had everything on hand, so I made it immediately and my husband and I practically ate the entire pizza ourselves.  Because well, I’m a pig like that 😀  Hey, when you find something good, portable and covered in icing??!!!  How can you resist?

Drooooooolll!!!

Cinnamon Streusel Dessert Pizza
yield 4 servings unless you are pig like me

1 – 12″ pizza dough recipe, I used Trader Joe’s dough ball (make your own, or ask your own pizza joint.  Many local ones will sell balls for $1) or use the stuff in the grocery store

1 Tb. butter, melted (trans fat free margarine will work)
Cinnamon

1/2 cup + 1/3 cup AP Flour
1/3 cup sugar
1/4 cup brown sugar
2 Tb. vegetable shortening
2 Tb. applesauce

1 cup powdered sugar
1-2 Tb. milk
1/2 tsp. vanilla extract

1.  Preheat oven to 400 degrees.
2.  In a medium bowl, mix flour and sugars together.  Stir.  Then add the shortening and applesauce.  Use your fingertips to make a crumbly topping.  It will take a little while to come together, but it does.
3.  Lay your pizza dough out onto a pan or stone.  Brush dough with butter.  Sprinkle cinnamon.

4.  Sprinkle the crumble streusel topping on the cinnamon.


5.  Bake in the oven for 15-20 minutes.  I watch the pizza dough and the edges are golden brown.
6.  In small bowl, mix the powdered sugar, milk and vanilla.   Stir until you have a drizzle icing that is the consistency of thick honey.
7.  To make the icing pretty:  Pour icing into a ziplock bag and then cut a corner off.  Squeeze and drizzle in zigzags across the pizza.
8.  If it is just you and the family:  drizzle with a spoon regardless of pools of icing or not 🙂


9.  Cut and eat.  Delicious while still warm.

Recipe adapted from Rumbly in my Tumbly 

Linked up to:

http://saynotsweetanne.com/2012/sweet-sharing-monday-8/
www.skiptomylou.org
http://www.ishouldbemoppingthefloor.com/2012/06/mop-it-up-mondays-19.html

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