A simple addition to a brunch, that works with whatever berries you’re in the mood for!
Ingredients:
- 1/2 cup sugar
- 1 tablespoon cinnamon
- 1 prepared pizza dough (your own recipe, or from the supermarket)
- 2 tablespoons butter, melted
- 2 cups marscapone cheese (in my supermarket this was in the hummus section??)
- 1 tablespoon heavy cream (good thing I needed cream for several recipes that weekend or this would be annoying…)
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 cups mixed berries (if using strawberries, roughly chop – other berries are already small enough)
In a small dish, mix together the sugar and cinnamon and set aside. Preheat oven to 350 degrees. Line a baking sheet with parchment or a silpat.
Roll out pizza dough to about 1/4″ thick. Place on lined baking sheet and brush with the melted better. Sprinkle with half the cinnamon sugar, then bake until golden brown, 10-15 minutes. Cool on a wire rack.
This is a really terrible picture, but I was able to slight a wire rack right in there, under the crust.
In a medium bowl, stir together the mascapone, cream, lemon juice, and zest. Spread cheese mixture on the cooled crust, then top with the berries. Sprinkle the remaining sugar over the top, then slice and serve.
Brunchiest!
Breakfast Pizza
Very slightly adapted from Food Network.
- 1/2 cup sugar
- 1 tablespoon cinnamon
- 1 prepared pizza dough
- 2 tablespoons butter, melted
- 2 cups marscapone cheese
- 1 tablespoon heavy cream
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 cups mixed berries (if using strawberries, roughly chop – other berries are already small enough)
In a small dish, mix together the sugar and cinnamon and set aside. Preheat oven to 350 degrees. Line a baking sheet with parchment or a silpat.
Roll out pizza dough to about 1/4″ thick. Place on lined baking sheet and brush with the melted better. Sprinkle with half the cinnamon sugar, then bake until golden brown, 10-15 minutes. Cool on a wire rack.
In a medium bowl, stir together the mascapone, cream, lemon juice, and zest. Spread cheese mixture on the cooled crust, then top with the berries. Sprinkle the remaining sugar over the top, then slice and serve.
Ingredients:
In a large bowl, beat together the butter and both sugars until smooth and fluffy, 2-3 minutes on medium, then beat in the eggs, another minute. With the speed reduced to low, beat in 1/3 of the flour mixture, half the mashed banana, another 1/3 of the flour, the remaining banana, then the remaining flour mixture, beating until just combined.
Transfer to the prepared pan and bake 20-25 minutes, until it passes the toothpick test. Place the pan on a wire rack to cool.
When the cake has cooled, combine all the frosting ingredients and beat on low until combined (ie until the powdered sugar is not going to explode out of your mixer), then increase to medium-high and beat until light and fluffy.
Spread on the cake. slice, and serve.
Add the cinnamon, salt, and baking soda and mix briefly until just combined, then reduce the speed to low and add in the flour, mixing again until just combined.
Stir in the apples.
When the cake has cooled, Combine the salt and butter of the frosting and beat until smooth, then add the powdered sugar a cup at a time until mixed, adding the buttermilk a tablespoon at a time with the last two cups of powdered sugar to help it incorporate. Spread on the cake, slice, and enjoy.
Ingredients:
Beat in the egg and vanilla.
On low speed, beat in the flour mixture, mixing until just combined.
Stir in the chocolate chips.
Press the dough into the greased tart pan, pressing evenly into the bottom and up the sides of the pan, then refrigerate for half an hour.
Meanwhile, preheat the oven to 350 degrees.
Bake 10-12 minutes, until golden brown.
Set aside to cool, and fill as desired.
Ingredients:
Whisk in the eggs one at a time until evenly mixed.
Pour into the pie crust.
To make the streusel, combine the flour, sugar, salt, and cinnamon in a small bowl. Melt the butter in a small dish and add the vanilla, then pour into the flour mixture and stir together with a fork to make irregularly sized crumbs.
To make the blueberry filling, place the berries in a 2 quart saucepan. Whisk together the sugar, salt, and cornstarch and stir into the berries.
Place over medium-low heat and cook until the berries release their liquid, stirring frequently. Raise the heat to a boil, stirring constantly, until the mixture thickens.
Gently spoon into the crust over the lemon layer.
Sprinkle the streusel over the blueberry layer.
Bake, this time on the center rack, 15-20 minutes, until the crumbs are lightly browned. Let cool on a wire rack until room temp, then refrigerate until chilled before slicing and serving.
Ingredients:
Add the oats and cook another 2 minutes.
Set aside to cool in a large bowl for a few minutes. Add the remaining burger ingredients and stir together with your hands, then shape into 5 large patties.
Bake 12-15 minutes, then serve.
Ingredients:
Combine the marshmallows and half-and-half in a heavy-bottomed pot over medium heat.
Cook, stirring frequently, until the marshmallows completely dissolve. Remove from heat and let cool for a few minutes, then place in the refrigerator until chilled, 20-30 minutes. (If you leave it for substantially longer, it’ll firm up quite a bit, but can be mixed back in with the mixer in the next stage.)
While the marshmallow mixture cools, beat the cream until it reaches the soft peaks stage.
Briefly beat in the vanilla, then add the marshmallow mixture and beat until just combined.
Freeze according to your ice cream maker’s instructions – for my mixer, it makes enough to take 2 batches.
Once each batch is nearly frozen, add half the chocolate sauce, and 1 large handful of Golden Grahams (or save the cereal to add as a topping). Store in the freezer until ready to enjoy.
Ingredients:
Preheat oven to 350 degrees. Line a 9″ springform with parchment and grease the sides. In a medium bowl, whisk together the flour, baking powder, salt, and freeze dried strawberries, then set aside.
In a large bowl, whisk together the melted butter, sugar, and vanilla. Whisk for a few minutes, then add the egg and yolk until well combined.
Fold in the flour mixture until evenly combined, then turn out into the springform and spread into an even layer.
In a large bowl, combine the cream cheese and egg for the filling, then beat until smooth.
Add the powdered sugar, 1 cup at a time, beating until smooth.
Pour the filling on top of the cake batter and spread evenly.
Bake the cake for 45 minutes, until a brown skin has formed on the top but the center is still quite jiggly.
Cool on a wire rack for 30 minutes, then refrigerate at least 2 hours. Sprinkle with powdered sugar and serve.
Ingredients:
Reduce the speed to medium and beat in the eggs one at a time.
Beat in the vanilla, then stir in the flour mixture.
Stir in the oats as well.
Put the bowl in the fridge and chill at least 1 hour, or until the dough is firm enough to shape into balls. Meanwhile, preheat the oven to 350 degrees with a rack in the middle.
Press down gently on the top of each to slightly flatten.
Bake one pan at a time, for 10-12 minutes, until golden brown. Let cool for 5 minutes on the pan, then transfer to a wire rack to cool completely. I had enough for almost a 3rd full pan.
Once the cookies are cooled, make the filling. Beat the butter until smooth, then beat in the powdered sugar.
Add the Fluff and vanilla and beat until light and fluffy, 2-3 minutes.
Spread a heaping tablespoon of filling on the bottom of one cookie, and use another cookie to sandwich. Repeat with all the remaining cookies. You may have some filling left over.
Add the butter and process until evenly moist, using a spatula to stir if needed to get dry patches away from the walls of the processor.
Dump into the lined pan and press evenly into the bottom.
Bake 10 minutes, until set, then set aside on a wire rack. Leave the oven on.
Add the sour cream, peanut butter, Nutella/chocolate peanut butter, vanilla, and kosher salt, and beat again on medium until just combined.
Add the eggs, one at a time, beating after each until smooth.
Pour into the crust and spread evenly.
Bake until the filling is mostly set, just a little jiggle in the center still, 20-25 minutes. Cool to room temp on a wire rack, about an hour, then refrigerate at least 4 hours.
When the bars are chilled, make the ganache. Put the chocolate chips in a heatproof bowl. Heat the cream in a small saucepan over medium-high heat until just simmering. Pour the cream over the chocolate and let sit without stirring for 2 minutes, then whisk until smooth. Pour the ganache over the cheesecake. Let set at room temperature until it begins to set, about 15 minutes, then sprinkle on the chocolate (if you put on the chocolate too soon, it’ll sink right in).
sparecake 