Fruit Pizza

This is a beautiful dessert that looks much harder than it is.  The most time consuming aspect is slicing the fruit!  The first time I made this was for my daughter's baby dedication, almost 22 years ago.  I was telling the hubby today about how nervous I was when I made it then.  I even called myself an "uptight cook". Anyone who knows me knows how silly that description is.  So, don't be uptight.  Just follow the steps and you'll have a dessert to "wow" your guests.

Here's what you'll need:
1 1/2 c powdered sugar
2 1/2 c flour
1 tsp baking soda
1 tsp cream of tartar
1 c butter, room temp
1 tsp vanilla
1 tsp orange juice
1 egg, room temp

1 tub strawberry cream cheese
1 8-oz whipped topping, thawed

Mixed fresh fruit - strawberries, raspberries, blueberries, kiwi (whatever you like)
1/4 c peach or apricot preserves
2 TBSP water

Sift the powder sugar, flour, baking soda and cream of tartar into a mixing bowl.

Add the butter, egg, vanilla and orange juice.

Mix, on low, until the dough comes together.  Mix on medium high, 1 minute, until well blended.  Spoon dough into a bowl.  Cover with plastic wrap.  Refrigerate for 2 hours.

Preheat oven to 375.  Lightly grease a cookie sheet.
Dump the chilled dough onto the cookie sheet.

The dough is pretty sticky, and the heat from your hands will make it worse.  I tried using greased fingers. No go.  I also tried a wet spatula.  That didn't go so well either.  The best way I found was to lay a sheet of parchment paper over the dough and spreading it out with a rolling pin.

Gently peel away the parchment.

Bake at 375 for 11-12 minutes, until the edges are golden and the cookie is set.  Cool completely on a wire rack.

Beat the whipped topping and cream cheese together with a mixer.

Spread evenly over the cooled cookie.

Arrange the fruit, in rows, over the filling.

Combine fruit preserves and water in a microwave-proof bowl.  Heat until melted, about 30 seconds.  Stir until smooth.

Use a pastry brush to spread the melted preserves over the fruit and cookie edges.

This makes the fruit shiny and helps protect it from drying out.

Refrigerate until ready to serve.  Will keep fresh in fridge 1-2 days.

Enjoy!

Spiced Lava Cakes with Raspberry Coulis

Everyone needs to know how to make a really decadent dessert.  If it's also easy and involves chocolate, then it's a win-win situation.  These lava cakes are delicious and take no time at all to whip up.  The coulis needs a little more time, but it's still quite easy.  Whoever gets the pleasure of sharing these with you will never believe you didn't slave away all day to make them.

Here's what you'll need:
(makes 4)
2 tsp sugar
1 stick butter, room temp
pinch cayenne pepper
1/4 tsp nutmeg (you could also use cinnamon)
pinch salt
4 oz extra dark chocolate, chopped
2 oz semi-sweet chocolate, chopped
1/2 c flour
1 1/2 c powdered sugar
3 eggs, room temp
3 egg yolks, room temp
3/4 tsp vanilla

Heat oven to 400.
Spray 4 (6 oz) ramekins with baking spray.  Sprinkle each with enough granulated sugar to cover the bottoms of the bowls.  Set aside.

Combine the butter, spices and chocolate in a microwave-safe bowl.

Microwave at 30 second intervals, until the butter is melted and the chocolate is soft enough to stir.  Don't overcook it!  Allow the heat of the butter to melt the chocolate.  Stir until smooth.  Set on a cooling rack, and allow to cool slightly, about 10 minutes.

Combine eggs and yolks in another bowl.  Whisk until creamy.

Sift the flour and powdered sugar in to the eggs.

Gently whisk until combined.

Fold in the cooled chocolate mixture, just until blended.

Place the sugared ramekins on a baking sheet.  Divide the chocolate batter between the 4 dishes.

Bake at 400 for 15-18 minutes.  The edges will be set but the center should still look moist.

Let cool on a rack for 5 minutes before serving.

You can make the raspberry coulis up to a day ahead.

Here's what you'll need:
3 cups raspberries, divided
1/3 c granulated sugar
2 TBSP orange juice
2-3 drops vanilla

Combine 2 1/2 c raspberries with the remaining ingredients in a small sauce pan.

Bring to a boil.  Reduce to a simmer, then cook  for about 10 minutes, until the sauce reduces and becomes thick.  Pour the raspberry sauce through a strainer to remove the seeds.

 Press the berries through with a spatula.

You'll have a smooth sauce in the bowl below.

Stir the remaining whole berries into the sauce.

To assemble the dessert, spoon some of the sauce into the bottom of the dish.

Run a knife around the edge of the chocolate cake.

Invert the cake into the puddle of sauce.

Top with a scoop of ice cream or whipped cream, and drizzle with a little more sauce.

Enjoy!

Peach and Berry Tart

I like tarts.  They're like pie, but thinner, which means I can eat more for the same calories.  Of course, if you add ice cream you lose that advantage, but it's so worth it.

Here's what you'll need:
Crust for a 9-inch pie
3 ripe peaches, peeled and sliced thinly
1/3 c sugar
3/4 c quartered strawberries
1/2 c red raspberries

Preheat oven to 400.

Combine peaches and sugar in a bowl.  Let sit for 10 minutes or so, at room temp, to allow the peaches to release their juice.

A tart pan usually have a removable bottom, which makes it easy to remove the tart from the pan.

They also sell some, usually glass, that do not have a removable bottom.  Those are just served from the pan like you would a pie.

Press your pie crust into the tart pan.  I used a 10-inch pan, which turned out to be too big.  The tart came out far thinner than I wanted.  So, I recommend either an 8 or 9-inch pan.

Arrange half of the peaches over the crust.

Scatter the berries over the peaches, arranging so there is a good mixture and balance of color.

Top with the remaining peaches and about 1/2 of the sugar syrup.

Bake at 400 for 10 minutes.  Reduce the heat to 350 and bake 25-30 minutes more, until the peaches are soft.  Cool, to room temp, on a wire rack.

When you're ready to serve, run a knife around the edge of the tart.  Push the tart up, from the bottom center, and remove the outer frame.

Now, slide a long knife between the tart and the pan, loosening it all the way around.  Then use the knife to help slide the tart onto a platter.  It's best if you do this in one quick motion.  It's less likely to break that way.

Serve with ice cream or whipped cream.  Serves 8-10.

Enjoy!