Home Party Dessert Recipe
8/26/2019
Fruit Pizza
(for sugar cookie crust)
3/4 cup sugar
1 1/4 cups flour
1/4 t salt
1/2 cup butter, softened
1 t vanilla extract
1 large egg
(for cream cheese frosting)
12 oz. cream cheese, softened
1/4 cup butter, softened
1 t vanilla
1 1/4 cup powdered sugar
(for fruit toppings)
7-10 strawberries, sliced
5-6 kiwis, sliced
1 mango, sliced
1/2 cup blueberries
1 small bunch of grapes, halved
[how to make]
(for the crust)
*Mix the butter, sugar, egg and vanilla until well combined.
*Add flour, baking powder, and salt.
*Mix until combined.
*Chill the dough for 30 minutes.
*Preheat the oven to 350 degrees.
*Grease a 14" pizza pan or round baking stone, or line with parchment.
*Roll the chilled dough out onto it, leaving some space around the edge.
*Bake for 12 minutes.
*Allow it to cool.,
(for the frosting)
*Using an electric mixer, combine the cream cheese, butter, powdered sugar and vanilla until smooth and creamy.
*Spread over the cooled crust and chill again to firm up the frosting.
(for the topping)
*Top with fruit as you like.
-makes generous 8-
Note: This recipe came from "America's Test Kitchen".
(for sugar cookie crust)
3/4 cup sugar
1 1/4 cups flour
1/4 t salt
1/2 cup butter, softened
1 t vanilla extract
1 large egg
(for cream cheese frosting)
12 oz. cream cheese, softened
1/4 cup butter, softened
1 t vanilla
1 1/4 cup powdered sugar
(for fruit toppings)
7-10 strawberries, sliced
5-6 kiwis, sliced
1 mango, sliced
1/2 cup blueberries
1 small bunch of grapes, halved
[how to make]
(for the crust)
*Mix the butter, sugar, egg and vanilla until well combined.
*Add flour, baking powder, and salt.
*Mix until combined.
*Chill the dough for 30 minutes.
*Preheat the oven to 350 degrees.
*Grease a 14" pizza pan or round baking stone, or line with parchment.
*Roll the chilled dough out onto it, leaving some space around the edge.
*Bake for 12 minutes.
*Allow it to cool.,
(for the frosting)
*Using an electric mixer, combine the cream cheese, butter, powdered sugar and vanilla until smooth and creamy.
*Spread over the cooled crust and chill again to firm up the frosting.
(for the topping)
*Top with fruit as you like.
-makes generous 8-
Note: This recipe came from "America's Test Kitchen".
Labels: dessert pizza recipe, fruit pizza recipe
8/08/2019
Caramel Cheesecake Brulee
(for the crust)
3/4 cup graham cracker crumbs
1/3 cup ground toasted pecans
3 T granulated sugar
2 T unsalted butter, melted and cooled
1/2 cup caramel sauce
(for the cheesecake)
1lb. cream cheese, at room temperature
2 T sour cream
1/4 cup white chocolate ganache, at room temperature
2 large eggs
1/4 cup heavy cream
1 cup granulated sugar, divided
[how to make]
(for the crust)
*Preheat the oven to 325 degrees.
*Coat the bottoms and sides of eight 8 oz. cream brulee ramekins with butter.
*In a mixing bowl, combine the graham cracker crumbs, pecans, sugar, and melted butter and stir until blended.
*Divided the mixture evenly among the prepared ramekins, and pat the crumbs into the bottom of each ramekin.
*Bake for 5 minutes to set the crust.
*Cool on wire cooling racks.
*When completely cool, drizzle 1 T of the caramel sauce over each crust.
(for the cheesecake)
*In the bowl of an electric mixer, beat the cream cheese, sour cream, and white chocolate ganache on medium speed until smooth.
*Add the eggs, one at a time, beating well after each addition.
*Scrape down the sides of the bowl with a rubber spatula.
*Add the cream and 1/2 cup of the sugar until the batter is blended and smooth.
*Divide the batter evenly among the ramekins.
*Bake until the filling is set, 15~20 minutes.
*Transfer the ramekins to wire racks and let cool to room temperature.
*When cool, refrigerate for at least 3 hours.
(to serve)
*Sprinkle 2 t of the remining sugar over the top of each cheesecake
*Using a kitchen torch, melt the sugar until it browns and caramelizes.
*Serve right away.
-serves 8-
Note: I adapted the recipe in "Chocolatique" by Ed Engoron.
(for the crust)
3/4 cup graham cracker crumbs
1/3 cup ground toasted pecans
3 T granulated sugar
2 T unsalted butter, melted and cooled
1/2 cup caramel sauce
(for the cheesecake)
1lb. cream cheese, at room temperature
2 T sour cream
1/4 cup white chocolate ganache, at room temperature
2 large eggs
1/4 cup heavy cream
1 cup granulated sugar, divided
[how to make]
(for the crust)
*Preheat the oven to 325 degrees.
*Coat the bottoms and sides of eight 8 oz. cream brulee ramekins with butter.
*In a mixing bowl, combine the graham cracker crumbs, pecans, sugar, and melted butter and stir until blended.
*Divided the mixture evenly among the prepared ramekins, and pat the crumbs into the bottom of each ramekin.
*Bake for 5 minutes to set the crust.
*Cool on wire cooling racks.
*When completely cool, drizzle 1 T of the caramel sauce over each crust.
(for the cheesecake)
*In the bowl of an electric mixer, beat the cream cheese, sour cream, and white chocolate ganache on medium speed until smooth.
*Add the eggs, one at a time, beating well after each addition.
*Scrape down the sides of the bowl with a rubber spatula.
*Add the cream and 1/2 cup of the sugar until the batter is blended and smooth.
*Divide the batter evenly among the ramekins.
*Bake until the filling is set, 15~20 minutes.
*Transfer the ramekins to wire racks and let cool to room temperature.
*When cool, refrigerate for at least 3 hours.
(to serve)
*Sprinkle 2 t of the remining sugar over the top of each cheesecake
*Using a kitchen torch, melt the sugar until it browns and caramelizes.
*Serve right away.
-serves 8-
Note: I adapted the recipe in "Chocolatique" by Ed Engoron.
