I can upload a picture. Phew.
I’ve read up a little in the last couple of weeks about blogs and I have come to three conclusions.
1. I’m going to need an English tutor.
2. I’m gonna need a new camera.
3. I’m gonna need to start cooking/baking more during the day.
Sadly, the last of the three will be the most difficult. In Wisconsin, we lose the beauty of the sun at 4:30 p.m. (currently). On a good day, I am out of work at 4:00 p.m. If I’m lucky enough to leave work that early and no one has managed run their car off the road resulting in a tremendous amount of traffic, I’m home in 20 minutes. Then I have a dog that needs to go out. Needless to say, I rarely see the light of day during the week while at home. I promise I will do my best to make use of the daylight photo-ops. I’ll do so at work if I have to. As long as we can keep that a secret between you & me.
With that being said, here is how easy it is to make what is shown in my test photo, Fruit Pizza . I adapted it from a book of family recipes my mom gifted me about 10 years ago. She hand wrote 50 or so she knows I love. Most of which are completely void of measurements, but that is a whole other story. Her recipe called for twice the sugar and a glaze over the top. I tend to avoid the over-use of sugar and eliminated the glaze entirely.
1 package sugar cookie (in the roll, I typically use Pillsbury brand. It’s delicious.)
1 8 oz package of cream cheese
1/4 cup sugar
1/2 tsp vanilla extract
Fruit of your choosing. (Try to select fruits that do not brown.)
Heat your oven to 375°. Grease a 10 inch tart dish (or baking dish of your choice). Cut the cookie dough into 1/3 inch slices (approximately) and line pan. The slices should overlap slightly. Bake for about 12 minutes or until slightly browned.
Mix the cream cheese, sugar and vanilla together in a bowl.
Once the cookie crust is cool, spread the cream cheese mixture over the cookie. Top with fruit.
Have fun with this one! I once made it on a regular cookie sheet and made it look like a flag using blueberries, strawberries and bananas to look like a flag.
*Also, this recipe does not keep well. I highly recommend that you make it the day you intend to
devour eat it. Typically there are no left overs to worry about.