Wednesday, February 23, 2011

Badd Girl's Fruit Pizza

This recipe has been in my family for as long as I can remember. It's one that the kids secretly hope is on the table at all of our family get togethers. It's so vibrant and colorful, just as pleasing to the eye as it is the palate! If you want to be the star of your next get together or pot luck, look no further. This recipe is sure to be the show stopper! Here's your lineup. Just pretend the orange juice is made and you see lemon juice next to the bananas ;)

You want to preheat your oven to 350 and roll out your roll of sugar cookie dough. I would like to use my own dough recipe someday, but the store bought is so much easier and the perfect amount. Lazy you say? Maybe. But when I make fruit pizza I never want to wait to eat it, and making my own dough would just take too long!

After your cookie dough has baked. Let it cool. This very important. You can bake this a couple hours ahead if you want to. 
Next you want to throw a block of softened cream cheese and some sugar in your mixer bowl. Then add a little vanilla...yumm-o.

Now beat it until it is creamy. Really beat it good. I like to punish my cream cheese because I know what it's about to do to my thighs once I eat it. This is BADD girl fruit pizza people. Not for the anti-sugar light hearted types. 

Once your cream cheese is good and beaten, fold in a couple cups of cool whip. Yes Ma'am. Please and thanks. I may or may not lick the bowl clean. This stuff is my daggar. 

Slap it on your pizza crust and spread it out, leaving about 1/2 inch border on the edges.

Slice up your fruit. you can use anything your heart desires. My favorites are bananas, kiwi, strawberries and mandarin oranges. Sometimes I feel saucy and throw in a blueberry or two. When I'm shopping with my husband at the grocery store, and he sneaks some kiwi fruit in the cart, I know it's his slient way of saying, "Please make fruit pizza. and make it quick." Needless to say there were kiwis in our fruit bowl and now we have a brand new BADD post :)

love love LOVE fresh fruit. 

Arrange your fruit on your crust however you want, starting from the outside working your way in. Here's my result...

Now you wanna whip up a glaze to pour on top. In a saucepan, whisk and bring some OJ, lemon juice, sugar (duh) and corn starch to a boil and let cool off and get thick for a minute or two.

 Then pour on the top of your pizza. Heaven is near. Yes I think so. My mouth is watering posting this and this pizza has been gone for days. Sigh.

Throw this puppy in the fridge until you are ready to eat. I would give it at least an hour....if you can withstand it that long. ENJOY!!

We would LOVE to see anything you take from BADD and make/create yourself! E-mail us pictures of what you do and we will feature you on BADD!

Happy baking and crafting!

Here's the official recipe:

1 roll sugar cookie dough
1 block cream cheese softened
3 T. Sugar
2 cups cool whip
1/2 t. vanilla
fresh fruit

1 cup OJ
3/4 cup sugar
2T corn starch
1/4 cup lemon juice

Preheat oven to 350. roll out cookie dough on a pizza pan/stone and bake according to package directions. Let cool. In mixer, beat block of cream cheese, sugar and vanilla until creamy, fold in cool whip. Spread on cooled cookie crust. Slice fruit and arrange atop cream cheese mixture. Prepare glaze. Pour over top of fruit and place in fridge until ready to eat.

Friday, February 11, 2011

The perfect mod tealight holder...

Wooo! My first post on the BADD Blog! I'm totally stoked ;)
So to keep things flowing and fresh... today is a craft post!

{side note... if you didn't get a chance to read Lauren's post
below - you must! I was a test tester, and they were divine!}

So I came across this modern tealight holder over the holidays,
and was totally obsessed. Seriously, every gift idea was some
variation of the tealight holder.
I found the tutorial on Noodlehead. Her directions are
pretty straight forward - and I love that it's a total low cost,
to no cost project. I had to buy a 1 1/2 inch bit, and the
wood, but if you have some 2x4's hanging around the garage,
even better!

I used maple wood, because my options were limited - but it
worked just fine. I sanded the board - then spray painted it
black. After the spray paint was dry, I sanded the edges a bit,
and distressed it. I love candlelight. A row of tealights, sitting on a romantic table
set for two... pretty much the perfect fit.

Thursday, February 10, 2011

Chocolate Filled Coconut Meringues

Whenever I would see meringues at the grocery store I thought there is no way they would be tasty. They reminded me of something a Grandma would have in her cookie jar. Fast forward to last week when I stumbled on a recipe for chocolate filled raspberry meringue kisses, and BAM! For some odd reason I needed them in my oven immediately. I don't know if it was the fact that they were mini, involved chocolate, or that Sara said she loves meringues, but I longed for them in my life.

On my weekly trip to the grocery store I picked up a couple different extracts, coconut and strawberry to be exact. Raspberry was long gone. Since my husband loves anything coconut, and he's my unofficial (yet very official) taste tester, I thought I would give these babies a try with coconut flavor. It's cool right? We live in Hawaii and all..blame it  on the tropics! What's funny is growing up I strongly detested anything with coconut. I blame it on my mom, it's a "texture" thing for her. She never gave us things she didn't like. However, not until I married my man did I fall in love with this exotic flavor, and I guess I can get away with it living on this island!

Here's the recipe. I found it on one of my favorite dessert blogs, Save the Date for Cupcakes. You can check out the cuteness there, and I'm going to post my recipe below.

Chocolate Filled Coconut Mini Meringues- (adapted from Save the date for Cupcakes)

4 egg whites
1 cup sugar
1/4 teaspoon cream of tartar
1 teaspoon coconut extract (or any flavor you wish)
Food coloring, optional
1/4 to 1/2 cup chocolate chips, optional

Preheat oven to 175 degrees. Line two baking sheets with parchment paper or Silpat mats. Place chocolate chips about 1 1/2- to 2-inches apart on the sheet.

In a large bowl, or the bowl of a standing mixer, whisk together the egg whites, sugar, and cream of tartar. Place the bowl on top of a medium sauce pan filled with a couple of inches of barely simmering water and set over medium heat. Gently whisk the mixture constantly until the sugar dissolves. This can take up to 10 minutes. Once sugar is dissolved, remove,  add extract and food coloring if using and whisk the mixture on high until stiff peaks form.  Your peaks should not "curl" or bend.

Fill up your Pampered Chef (that's what I used) easy decorator thing 2/3 of the way with the meringue with the star tip. You can use a pastry bag with a Wilton #30 star tip (or comparable). Pipe small (3/4-inch-high) star shapes onto prepared baking sheets, centering each star on top of a chocolate chip. Refill decorator/bag as necessary.
Bake cookies until crisp but not brown, about 1 hour 40 minutes. Let cool completely on sheets on wire racks.