Fruit Pizza

My oldest child has never really liked to eat cake on his birthday.

 He always chooses something different each year.

This year he requested fruit pizza which sounded good to me.

I know most people like to use refridgerated sugar cookie dough for the crust, and there's nothing wrong with that. In fact if you are short on time buying the premade dough can be a life saver.

However, we opted for the made from scratch version which I found on Allrecipes.com

*Please note that I changed the recipe*

I didn't have cream of tarter on hand so I just increased the baking soda by a 1/4 tsp.

Also, I made a different frosting than the one called for in the above link.

I used a whipped cream frosting that has cream cheese in it and I like it's consistancy better.

Top with your favorite sliced fruits and enjoy.

Try not to eat too many slices...you might get a tummy ache, which we all did!

Peach Shortcakes

Lucinda Scala Quinn, of Mad Hungry, has once again put together a very yummy dessert,

and it makes me anxious for Peach season.




from Mad Hungry Blog
(click on picture for link)

 

One thing about living in farm country, we are surrounded by Pick-your-own farms.

There are few things better than eating fruit fresh from the tree.

Click here for a list of farms in your area.

Blueberry-Lemon Trifle

For Easter I had the rare opportunity to be visiting my family.
My sister loves blueberries and she requested that I make "that layered dessert with blueberries and lemon pudding". I told her to buy the ingredients and I'd make it for her.
Sadly she does not own a trifle bowl, so we improvised and used a punch bowl!

In the above picture we used:

• a yellow cake (made beforehand), cubed
• 1 tub Cool-Whip
• 1 large pkg Lemon pudding
• 2 cans blueberry pie filling

I have since decided to change the list of ingredients to this:

• 1 angel food cake sliced & cut into cubes
• 1 can blueberry pie filling
• 1 jar lemon curd
• 1 pint whipping cream
• 2 tbsp sugar

Directions:

In a chilled metal mixing bowl whip the cream on low until bubbles start forming, then add the sugar. Continue mixing the cream on high until stiff peaks form. In another mixing bowl stir the lemon curd until smooth, then fold in a small amount of whipped cream until well blended. Then fold the lemon-cream mixture into the rest of the whipped cream until well blended.

To layer the dessert: 

Start by layering 1/3 of the cubed angel food cake on the bottom of the bowl.

Next spread 1/2 the can of blueberry filling on top of the cake.

Spread 1/3 of the lemon-cream on top of the filling.

Repeat cake, filling, then cream, finishing with a layer of cake topped with cream.

Chill until ready to serve, or at least 1 hour.

This is a rich, but refreshing, summer dessert.

Please use an actual Trifle bowl, if you can.

The whole point is to see the pretty layers. Here's one that fits the bill:

The Best Ice Cream Maker?

If you like this:

And you have one of these:

Then you really should get these:

                   +  

Click on the pictures to link directly to the place with the best price. And if you do buy these remember that the bowl has to sit in the freezer for AT LEAST 12 hours before use, so you'll have to plan ahead...

but it will be SO WORTH IT!!!



Banana Cupcakes

Next time you have really ripe bananas sitting around, screaming to be made into something delightful, please try this recipe from Bon Appetit Magazine.

Photograph by Stephen Lewis

These cupcakes are topped with Peanut Butter Frosting which, although it is very good,

is extremely rich. I usually only make half of what is called for in the recipe.

I rarely make banana bread anymore...these are just so much better!