You may have noticed that I’ve been a little MIA from my blog for the last few months. I didn’t mean to be gone for so long and I don’t have a really good excuse. This year my oldest started high school and along with that, he started attending a church seminary class every morning before school at 6:00! Between that, high school football and all of my other boys activities, I just felt like I needed to get things under control and focus on my family.
Last week I laid in bed, composing two different posts and I knew it was time to come back. 🙂 I decided to start with this amazing fruit pizza that I put together last week. I was asked to bring one to an event at church so I experiment with it early in the week and found that I could not resist it! I normally can stay away from a treat if I put it out of sight, but not this one! I swear I was getting it out and cutting a slice every 5 minutes. (in semi related news, I’m pretty sure I’m going to lose my DietBet next week) It seems like a dessert as irresistible as this is appropriate for my comeback. 🙂 Here’s the details I think you should know.
This recipe is made for a half sheet pan. I have two reasons for this. One is that everyone will want it and you need to have enough to go around and two, I find it impossible to find a pizza pan these days.
The limeade glaze is what really separates this from other Fruit Pizzas you may have eaten in the past. It not only adds the delightful zip that only citrus can bring but it also enhances the flavor of all the other fruits. The glaze is brushed onto the cream cheese frosting. I like to do more dabbing than brushing so that they don’t start to mix together. You then place the fruit on and then I like to dab the fruit with the limeade glaze. Not required, but delicious!
I would put fruit that is in season on your pizza. Blackberries were on sale here last week, so I used them instead of blueberries. Canned mandarin oranges and fresh strawberries are always a must for me! To try and minimize the fruit from staining the cream cheese frosting all around I always gently press the sliced fruit between two paper towels to get as much moisture out as possible. This helps, but is not full proof, so put your fruit on as close to serving as possible, or put on enough fruit that you can’t see the cream cheese frosting.
I’m excited to be back! Thanks for stopping by!!
Preheat oven to 350 degrees. In a large bowl, cream together the butter and 1 1/2 Cups sugar until smooth. Mix in eggs. Add the flour, cream of tartar, baking soda and salt; stir into the creamed mixture until just blended. Press dough into an ungreased half sheet pan. Bake in preheated oven for 13-16 minutes, or until lightly browned. Cool.
In a bowl, beat the cream cheese until smooth. Add the granulated and powdered sugar, vanilla, lemon juice, and lemon zest. Spread on the cooled pizza crust leaving an edge around the outside.
For the glaze: Combine the limeade, cornstarch, lime juice, and sugar in a small saucepan, whisk and cook over medium heat until clear and thick, about 2 minutes. Let cool. With a pasty brush, glaze the entire pizza. You will not use all of the glaze. Cut fruit and dry off excess juice on paper towels. Arrange fruit on top of the pizza. You can add glaze to the top of the fruit, if desired. Cover lightly with plastic wrap and chill until serving.
Recipe adapted from http://allrecipes.com/recipe/12604/fruit-pizza-i/ and http://www.melskitchencafe.com/fruit-pizza/ and http://www.foodnetwork.com/recipes/paula-deen/fresh-fruit-tart-recipe.html
I’ve saved the best for last in my Chinese food week. Sometimes in life, I just feel like some steak and Mongolian Beef is my favorite thing to get when I go to Pei Wei’s (PF Chang’s mid priced restaurant chain). I love the simplicity of it: beef with sauce, and green onion. Very simple and very good. I went looking for a comparable dish that I could make at home and I have to say that Spend with Pennies PF Chang’s Mongolian Beef recipe was pretty spot on. I really didn’t change this recipe at all, which says a lot. I just have a couple of tips that I learned along the way.
The sauce for this came together in minutes. The part that took a little while was browning the outside of the beef. I think that my batches were too small at first. I figured out that I should have been able to do it in 3-4 batches. You may want to divide the meat into batches ahead of time so you don’t make my mistake.
I used a top round roast because that was what was on sale. It tasted great. I would say to use whatever is on sale and you think would work OK (sometimes top sirloin is cheaper than anything else; watch the sales 🙂 ).
My tip for slicing the meat thin is to have it slightly frozen. This will help immensely with keeping the thickness uniform. You also want to make sure to cut against the grain, no matter which cut of meat you are using.
At Pei Wei’s they serve their Mongolian Beef with green onions and mushrooms. I didn’t have any mushrooms available when I made this, but it would be a welcome addition if you enjoy mushrooms.
Overall, I really loved this recipe from Spend with Pennies and I loved that I could make enough for my family for about the same price as one serving would have cost me in a restaurant.
Heat 2 teaspoons oil in a small pan over medium low. Add ginger and garlic and stir just until fragrant (about 1 minute). Add soy sauce, water and brown sugar and bring to a boil. Let boil 3-5 minutes or until slightly thickened. Set aside.
Slice the flank steak into ¼" slices and toss with cornstarch. Gently shake off any excess.
Place 1 tablespoon at a time of oil in a pan or wok and heat over medium high heat. Cook the beef in small batches for about 2 minutes. (It doesn't need to cook all of the way through, it will cook completely when combined with the sauce).
Once all the beef has been cooked, combine with the sauce and heat over medium until hot and bubbly. Remove from heat and stir in green onions. Serve over rice. Chopsticks optional. 🙂