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
Last weekend my friend called to borrow some cream of tartar. Cream of tartar screams one thing to me: Snickerdoodles. This call, of course got me thinking about snickerdoodles for the next few days, but I never got around to making them. Then as I was looking for a recipe for No Bake Pumpkin Cookies I stumbled on a recipe for Pumpkin Pie Snickerdoodles on Mom on Timeout. I, being the pumpkin lover that I am, liked the sound of that and since the universe seemed screaming at me that I needed to make them, I did. And then I made them again the next day. 🙂
Snickerdoodles are a simple cookie with a little tang from the cream of tartar and cinnamon sugar on the outside. These snickerdoodles stay true to the original. They are simple with that classic snickerdoodle tang, but the added bonus is that they have a mild pumpkin flavor. The pumpkin is very present, but doesn’t try to take over the cookie. Slightly chewy and a bit puffy, I love these cookies! They immediately became a fall favorite around here.
I didn’t change anything about the recipe from Trish over at Mom on Timeout. She gets two thumbs up on this one.
Cream the butter, shortening and sugar together. Add the pumpkin and vanilla and mix until thoroughly combined. In a separate bowl, combine the flour, cream of tartar, baking soda, baking powder, pumpkin pie spice and salt. Gradually add flour mixture to creamed mixture, stirring until well combined. Refrigerate dough for at least 30 minutes. Preheat oven to 375 degrees. Combine sugar, pumpkin pie spice and cinnamon in a small bowl. Remove dough and form into small, 1-inch balls. Roll balls in sugar mixture and place on greased cookie sheet. Bake for 8 minutes. Remove and let cool on sheet for two minutes before transferring to a cooling rack.