Jo and Sue

Sue and I have been a little sporadic with our posts this summer because things have been crazy around here. Sue has been working all summer and I recently went back to work after having several months off. Hopefully things will be getting back to some sort of a routine and we can get back to posting a little more regularly!

I wanted to share this pizza before summer was completely gone as summer fruit is perfect for decorating it with. Any kind of fruit will work - just be sure to use fresh and not frozen. Frozen tends to bleed into the crust and make it not as pretty. 

Fruit Pizza

Ingredients

Crust

1 batch Sugar cookie dough (homemade or store bought)

Sauce

1 8 oz brick cream cheese, room temp

1/4 cup butter, room temp

1/2 cup icing sugar

2 tsp vanilla

Toppings

your choice of fruit 

Glaze

1/3 cup apricot or crab apple jelly (or any very light/clear jelly)

Directions

Press your sugar cookie dough onto a parchment paper lined pizza pan. Bake at 350 until cookie is lightly browned on top - about 12 - 15 minutes. (You don't want to over bake it or your crust will be crunchy.) When done, remove from heat and let cool completely. 

Prepare sauce - beat together the cream cheese, butter, icing sugar, and vanilla until smooth. Spread evenly onto the cookie crust. 

Now comes the fun part! Decorate with your fruit. I used strawberries, blueberries, pineapple, green grapes, and mandarin oranges. When you have it decorated how you want it heat up the jelly in the microwave for about 20 seconds - just enough to have it liquefy. Using a pastry or basting brush, brush the jelly over the top of the fruit, letting the extra drip down on to the pizza. (You may or may not need all of the jelly. Once all the fruit is covered you can stop.)

Chill until ready to serve. 

This is such a pretty dessert and a great recipe to get the kids involved. They love putting the fruit on top. Use your favorite fruits to change it up... you could even add a few little extras like chocolate chips or nuts or coconut if you wanted to. 

A simple treat that is still impressive enough to bring to your next family gathering! 

If you like simple recipes that come out looking and tasting ridiculously amazing then you are in the right spot. This recipe requires 2 ingredients - 3 if you count the oil to fry them. 

That's it. 

This was my entry into the Pillsbury and Betty Crocker #BakeItPossible baking contest. (See HERE for the website) With this recipe I made it to the semi-final round!! Talk about exciting!

While I didn't make it to the finals, I did enjoy creating this fabulous treat. 

I do hope you give it a try and let me know what you think. 

Deep Fried Cinnamon Roll Bites with Strawberry Dip

Ingredients

~4 cups oil, for frying

1 pkg Pillsbury Grands Cinnamon Rolls

1/4 cup strawberry jam 

Directions

Heat oil to 350 degrees in a large, deep pot. 

While oil is heating, unroll Grands rolls and cut into bite sized pieces (about 8 per roll). Use your fingers to smear any large bits of the cinnamon filling onto the pieces. 

When oil is at temp - fry pieces, about 6 at a time, until golden brown - 1 to 2 minutes per batch, flipping the pieces over halfway.

Remove from oil to wire rack or paper towel and let cool while you cook the rest of the bites. 

When all the bites are done, stir together the icing from the package of Grands rolls and the 1/4 cup of strawberry jam.

Serve the warm bites with the dip.

Warm is best but room temp also works very well.

You can freeze the deep fried bites and simply reheat them in the oven (from frozen) at 350 for about 20 or so minutes, until heated through. Just spread them on a parchment lined cookie sheet and place in preheated oven. 

From start to finish in well under an hour. The only thing that takes any time is the heating of the oil! 

Making the semi-finals with this recipe was incredibly exciting for me. I can't wait to see who makes the top 10 - and who wins! You can visit the #BakeItPossible site (HERE) to see all 50 of the semi-finalists. 

I admit it. 

I love to eat cookies but they can be such a pain in the patootie to make. I mean there is all that waiting between cooking and switching cookie sheets and scooping and it just seems to go on forever. 

Is it worth the effort? 

Well... d'uh. Of course. I mean. COOKIES. 

But with these no bake cookies you can have all the deliciousness of cookies without the stupid waiting to cook time. 

Boil it, stir it, scoop it, fill it. Done. AND they look pretty. Not like lumps of yuck like some no bake cookies. 

No Bake PB&J Cookies

Ingredients

3 cups sugar

3/4 cup milk

3/4 cup butter

1 tsp vanilla

1 1/2 cups peanut butter

4 1/2 cups quick oats

Filling

approx 1 cup of your favorite jam (I used strawberry)

Directions

Line a cookie sheet with parchment paper, set aside. 

In a large saucepan, place sugar, milk, and butter. Cook and stir over medium heat until mixture comes to a full rolling boil that can't be stirred down. Boil for one minute. 

Remove from heat and add in vanilla and peanut butter.

Stir until smooth. 

Stir in the oats and mix well.

Using a medium cookie scoop (or large spoon), scoop cookie dough onto prepared cookie sheet (they can be fairly close together as they won't spread at all). When all the dough has been scooped - use a the back of a teaspoon or something small and round (like the tip of your baby finger), and press an indent into each mound. **NOTE** - you will need to scoop and indent the cookies before the cookie dough cools off so will need to work fairly quickly. 

Let set for about 10 - 15 minutes. 

Fill each indent with 1/4 to 1/2 tsp of jam.

Let cool completely. Cookies can be placed in fridge to chill for 15 - 20 minutes to speed this up. 

I believe I got 5 dozen or so cookies out of one batch using a medium cookie scoop. You can store the cookies in a covered container for several days. If you decide to store them in the fridge just remember to let them come back to room temp before serving or they will be crumbly. I found at room temp was just fine. 

I've always enjoyed making yeast bread. There is just something so satisfying about seeing your dough rise, the smell that fills the house, and the taste of the bread when it is warm and fresh from the oven. One thing I have never attempted to make, before this very moment, was yeast donuts.

Probably because I'm not a huge fan of deep frying. It freaks me out..... all that hot oil....

Anyway, I have made cake donuts which were delicious but, as we all know, they are just not the same as yeast donuts. 

I put aside my hot oil fears when I came across a peanut butter and jelly donut recipe over at Baker By Nature (link HERE) You seriously HAVE TO go see her amazing photographs. You will want to lick the screen.

Well.... I wanted to. I knew I had to have them. 

PB&J Donuts

(Ever-so-slightly edited from Baker By Nature)

Ingredients

2 pkgs active dry yeast (2 1/2 tsp)

1/4 cup hot water (110 - 115 degrees)

3/4 cup hot milk (110 - 115 degrees)

1/4 cup butter

1/3 cup sugar

1 egg + 1 egg yolk

1/2 tsp salt

3 - 4 cups flour

Filling

about 1/4 cup smooth peanut butter

about 1/4 cup jelly (I used grape)

1 egg white, beaten

Oil for frying

Directions

In a small bowl, dissolve the yeast in the water. Let sit and foam up, about 5 minutes.

While the yeast is foaming, whisk the butter into the heated milk until butter has melted. Whisk in the sugar, egg and egg yolk, and salt. When it has been 5 minutes, whisk the yeast into the milk mixture.

Stir in enough of the flour to form a soft dough. (Start with 2 cups and keep adding 1/4 cup at a time until dough comes together.)

Place dough in greased bowl.

Cover and let rise in a warm place for an hour. (TIP - I like to turn my oven on to preheat for about 1 minutes then shut it off. This warms the oven up a little and you can let your dough rise in the oven.)

After an hour, line a cookie sheet with parchment paper and set aside.

Punch the dough down and turn out onto a floured work surface. 

Divide the dough in half. Return half to the bowl and cover it. 

Roll the other half out to about the thickness of your baby finger (~1/4 inch). Cut out as many circles of dough as will fit using a 2 to 3 inch cookie cutter.

Place 1/2 tsp of jelly and 1/2 tsp of peanut butter in the center of half of the circles.

Dip your finger in the beaten egg white and spread the egg white around the edges of the circles. Top the PB&J halves with the other halves and pinch very firmly to seal the edges.

Re-roll the scraps of dough and cut out more circles. 

Repeat this process with the other half of the dough.

Cover the donuts with a clean tea towel and let rise in a warm place until doubled, about an hour.

When dough has doubled, pour enough oil to deep fry (I used about 3 cups, I think) into a large pot.

Heat oil to 360 degrees.

Fry the doughnuts, a few at a time, for about 1 - 2 minutes per each side - they should be golden brown.

Scoop the doughnuts from the oil onto paper towel to drain. When still warm, roll the doughnuts in extra sugar. 

If you have any extra bits of dough you can fry them up to! (I made donut holes!)

BE VERY CAREFUL WHEN COOKING WITH HOT OIL!!!

Repeat the process until all your donuts are cooked!

Oooooh....look at the mystery that is a PB&J donut....

Maybe you need another look...

These were like eating air.

Seriously. So fluffy and light.

P.S. - I believe I got 20 donuts plus a generous amount of donut holes from this recipe. 

Be sure to visit Baker By Nature for the original recipe and to see some pics that will make you swoon. 

 

Looking for some fabulous links to more food and crafting fun? Check out these amazing sites -

The Chicken Chick, Joy Love Food,

 

It's hard to believe that not all that long ago I was NOT a fan of oatmeal. In any form. 

And now, here I am, eating overnight oats cold, baked oatmeal, stove top oatmeal, pretty much oatmeal in all its forms.

I couldn't tell you why I suddenly LOVE oatmeal but I find some things are best not to question.

Let's just roll with it.

Take these overnight peanut butter and jam oats.

I think we all know peanut butter and jam sandwiches are pretty much the perfect breakfast (or lunch, or snack). Don't argue. It's true.

Now you can enjoy this heavenly combination in an oatmeal and it requires like NO effort at all. 

About 10 seconds of prep and *boom* magic happens.

PB & K Overnight Oats

Ingredients

1/3 cup 0 fat, plain Greek yogurt

1/3 cup 1 % milk

1/3 cup oats (not quick oats)

1 tsp flax

1 Tbsp peanut butter, divided

1 Tbsp strawberry jam, divided

Directions

In a small bowl, stir together the Greek yogurt and the milk until fairly smooth.

Stir in the oats, flax, and 2 tsp of the peanut butter and 2 tsp of the jam.

Scrape mixture into a mason jar or serving dish and top with the remaining 1 tsp of peanut butter and 1 tsp of jam. (Don't worry if it looks really soupy. It will thicken as it sits and the oats absorb the liquid.) 

Cover and chill overnight (at least 8 hours).

They come out so rich and creamy and taste very peanut butter and jam-y. 

This recipe is for one serving and comes in at - 335 calories, 42 carbs, 12 fat, 19 protein, and 5 fiber. 

A couple of things - 

Don't have ground flax, leave it out. It won't affect the taste or texture very much at all. I just like to add it for a little more fiber.

You can use lactose free Greek yogurt and almond milk if you can't do dairy.

Make it gluten free by using gluten free oats. 

You can, of course, use any flavor of jam you prefer. 

I've read that overnight oats can sit 3 - 4 days in the fridge and still be good so there is no panic if you don't get to it right away. 

 

We're sharing at these fab linky parties - Ms. enPlace, The Chicken Chick, Memories By The Mile,  New Mrs. Adventures, Anyonita Nibbles, Nap Time Is My Time, Kitchen Fun With My 3 Sons

 

I will apologize now for the photos in this post. 

These little bad boys went so fast I hardly had time to take any pictures.

Sue made these for the Apricot Tsaqwem Festival cook off. They look so cute and are fairly adaptable to whatever preserves you have on hand. Sue slightly adapted this recipe from Pillsbury's Best Of The Bake Off cookbook.

She may not have won a prize at the cook off but that shouldn't stop you from making these for your next get together. I promise they will be the hit of the party!

Apricot Cookie Tarts

(Slightly adapted from Pillsbury's Best Of The Bake Off cookbook)

Ingredients

Cookies

1 3/4 cup flour

1/2 cup icing sugar

2 Tbsp cornstarch

1 cup butter, room temp

1 tsp vanilla

Filling

1 cup apricot jam

Topping

1/2 cup sugar

1 egg

1 1/2 cups coconut, shredded

Directions

Cookies -- Preheat oven to 350. Spray mini muffin pan with cooking spray.

In a large bowl, whisk together flour, icing sugar, and cornstarch. Using a wooden spoon, beat in butter and vanilla until soft dough forms. Shape dough into 1 inch balls. Place a ball into each mini muffin tin, pressing dough in bottom and up the sides of each cup. 

Filling -- Spoon about 1 tsp of apricot jam into each cookie cup. Set aside.

Topping -- In a small bowl, whisk together sugar and egg until well combined. Stir in coconut until well coated with egg mixture. 

Spoon about 1 tsp of coconut mixture over the jam in the cookie cups.

Bake at 350 for 20 - 25 minutes, until crusts are golden brown. 

Cool about 15 - 20 minutes in pans. Gently run a knife around the edge of each tart to loosen from pan. Carefully lift out of pan and let completely cool on wire rack. 

*This makes about 36 cookie tarts. If you only have one pan then keep the cookie dough balls chilled until you need them. *

We usually make these with pineapple jam and they are to-die-for. The apricot jam is really nice too. 

Whatever your favorite jam is - it will more than likely work in this cookie tart.

Perfect for the Christmas cookie exchange with some strawberry or raspberry jam!

 

Don't forget to visit The Chicken Chick for some great links!

I couldn't wait to post this recipe. I know Sue and I are doing all of our apricot recipes this month but I had to sneak this in. See...I had a dream about creating this recipe. 

Want to know why it's named "A to Z" muffins?

Because I made sure to include at least one ingredient for every letter of the alphabet. 

Cool idea, right?

The only letter that is not included is "X". I was going to use some xanthan gum but changed my mind - I don't know enough about baking with it and this recipe is funky enough already. If you have any ideas on how to incorporate the xanthan gum then please leave us a comment. ( I was also considering Xylitol but have heard some bad things about it so didn't want to try it.)

I asked the ladies at my office for some suggestions, our mom & dad, Sue, and the ladies at the local grocery store. Turns out it can be pretty tricky to find all the letters of the alphabet in food...specifically, food that will go well together in a muffin.

I had so much fun creating this. I couldn't help but think it would be great for kids learning their alphabet. 

Oh, yeah...in case I forgot to mention it... it also tastes yummy. I was worried it would either be too moist or too dry....nope.....just right!

*Whew*

A to Z Muffins

Ingredients

1/2 cup butter

1 cup brown sugar

1/4 cup yam, cooked & mashed

1/4 cup Greek yogurt (plain, vanilla, or Maple Syrup flavor)

1/2 cup honey

3 eggs

2 tsp vanilla

1/4 cup orange juice

2 1/2 cup flour

1/4 cup whole wheat flour

1/4 cup quinoa flakes

pinch salt

2 1/2 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1 tsp grated lemon rind (approx half a lemon)

1 cup carrot, shredded

1 cup zucchini, shredded

1 cup apple, finely diced

1/4 cup raisins

1/4 cup toffee bits

1/4 cup nectarine, finely diced

1/4 cup strawberries, finely diced

1/4 cup kiwi, finely diced

1/4 cup dates, finely diced

1/4 cup pecans, finely diced

Frosting

1/2 cup cream cheese, softened

1/4 cup butter, softened

2 Tbsp plum jam (or any jam)

1 cup icing sugar

1 cup mini marshmallows

Topping

1 oz unsweetened chocolate

Directions

Preheat oven to 350. Line 24 cupcake tins with paper liners, set aside. 

In a large bowl, beat  together the butter and brown sugar until creamy. Beat in yam, Greek yogurt, honey, eggs, vanilla, and orange juice until well combined.

In a separate bowl, whisk together flour, whole wheat flour, quinoa flakes, salt, baking powder, baking soda, cinnamon, and lemon rind. 

To the dry ingredients add the carrot, zucchini, apple, raisins, toffee bits, nectarine, strawberries, kiwi, dates, and pecans. 

Add all at once to the wet ingredients and stir until just combined. DO NOT over mix. Scoop into prepared muffin trays. 

Bake for 15 - 20 minutes, until tops are very lightly browned and toothpick inserted near center comes out clean.

Let cool completely before frosting.

Prepare frosting: In a small mixing bowl, beat together cream cheese, butter and jam until smooth. Beat in icing sugar. In a small, microwave safe bowl, heat mini marshmallows for about 15 - 20 seconds, remove and stir. (If not completely smooth heat another 5 - 10 seconds.)  Beat the melted marshmallows into the cream cheese mixture until smooth. 

Spread about 1 Tbsp of the frosting onto each muffin. (You will more than likely have some frosting leftover.)

Grate a little of the unsweetened chocolate over each of the muffins. 

You can also make this into loaves if you prefer. You will just need to adjust your baking time accordingly.

And then you can frost it the same way as the muffins.

Whether you make a loaf or muffins, these are so much fun.

Here is the complete list of A to Z ingredients in this recipe:

A: Apple

B: Brown Sugar and Butter and Baking Powder/Soda

C: Carrots and Cinnamon and Cream Cheese

D: Dates

E: Eggs

F: Flour

G: Greek Yogurt

H: Honey

I: Icing Sugar

J: Jam 

K: Kiwi

L: Lemon Rind

M: Marshmallows

N: Nectarine

O: Orange Juice

P: Pecans

Q: Quinoa Flakes

R: Raisins

S: Strawberries

T: Toffee Bits

U: Unsweetened Chocolate

V: Vanilla

W: Whole Wheat Flour

X:

Y: Yam

Z: Zucchini

What else would you have substituted? We would love to hear your ideas. 

Looking for tons of fun and tasty links to visit? Pop over to Carole's Chatter!