Fruit Pizza


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Looking for a fun dish to bring to a party, or for a quick treat to give your children?? This is it: Fruit pizza. Thank you Donna Waltz for giving me the idea. I would have never thought of it. But you are right, it is easy, fun to make, cheap and yummy!!!

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Ingredients for a pizza for 8 people:

  •  1 and 1/2 pack of sugar cookie dough
  • 2 cups of fruit of your choice  ( I used 3 kiwis, 6 large strawberries and a few chunks of pineapple). 
  • 1 container of mascarpone cheese ( italian cream cheese to be found in the Euopean section of the dairy product) or you can substitute with cream cheese. 
  • 1 cup of heavy cream
  • 1/4 cup of sugar
  • 1 tbsp of vanilla extract
  1. Cut the sugar cookie dough in 1/3 or 1/4 of an inch. Place each slice inside the pan of your choice ( I chose the grande mold. If you choose the deep flexipan, you will need 2 cans of sugar cookies. )IMG_1107
  2. Turn the oven at 350 and cook the cookie pizza for 15 minutes. It will be very soft at first, but let it cool completely and it will firm up.IMG_1108
  3. While the cookie is cooling, prepare the topping. In a large mixer bowl, beat the mascarpone with the sugar, vanilla extract and whipped cream until you have a whipped cream.IMG_1097
  4. Spread the cream over the cookie.IMG_1099
  5. Decorate the pizza with fruit of your choice.IMG_1103
  6. Eat up;-)

Fruit Pizza

  • Servings: 8-10 persons
  • Difficulty: Super
  • Print

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Ingredients for a pizza for 8 people:

  • 1 and 1/2 pack of sugar cookie dough
  • 2 cups of fruit of your choice ( I used 3 kiwis, 6 large strawberries and a few chunks of pineapple).
  • 1 container of mascarpone cheese ( italian cream cheese to be found in the European section of the dairy product) or you can substitute with 8 oz. of cream cheese.
  • 1 cup of heavy cream
  • 1/4 cup of sugar
  • 1 tbsp of vanilla extract
  1. Cut the sugar cookie dough in 1/3 or 1/4 of an inch. Place each slice inside the pan of your choice tat you will have placed on a medium perforated sheet( I chose the grande mold. If you choose the deep flexipan, you will need 2 cans of sugar cookies. )
  2. Turn the oven at 350 and cook the cookie pizza for 15 minutes. It will be very soft at first, but let it cool completely and it will firm up.
  3. While the cookie is cooling, prepare the topping. In a large mixer bowl,
  4. Once the cookie is cold, beat the mascarpone with the sugar, vanilla extract and whipped cream until you have a whipped cream.
  5. Spread the cream over the cookie, and decorate the pizza with fruit of your choice.
  6. Eat up;-)

 Bon Appetit and Happy Cooking!!!

 If you like what you read, enter your e-mail on the box on the right of this post, and please share. Merci beaucoup!!!;-)

Easy Blueberry Tiramisu


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Yeah for Memorial Day Week-end;-) Though I am aware and recognize that Memorial day is  a special day for our nation, Memorial Week-end also symbolizes the beginning of the summer and the end of the school year. And so, for those reasons, I have waited for this week-end with open arms. I could not wait for it to come so that I could hang out, be lazy, sleep late, enjoy the sun and cook;-) What have you done this week-end? Have you gone out-of-town? did you go to the beach? We momentarily thought to go to the beach but my nephew graduated from Spartanburg High School this past Friday and so we decided to stay to celebrate this very special event. If High school graduation is special for you, it is even more special for our family because Daniel, my nephew, born swiss from a Swiss father and a German mother, is the first person in our family to graduate from an American School on an American ground. So so special!!!

So besides celebrating this special day , what else have I done this week-end? I have woken late, went to the movies last night and played in my kitchen.

I love to cook, but when it is beautiful outside and you have the chance to enjoy this nice weather, why spend hours in the kitchen to make treats. So for those same reason, I wanted to offer this treat. It requires few ingredients, and it is quick and easy to make and it would make for a fun dessert tomorrow;-)

Ingredients for 6 to 8 shot glasses:

  • 1 1/2 cup of heavy cream
  • 1/2 box of mascarpone cream cheese at room temperature
  • 1 cup of frozen or fresh blueberries
  • 1-2 tbsp of sugar, or agave, or even honey.
  1. In a bowl, mix the heavy cream with the sugar and beat until it is becoming thicker but still liquid.photo 1
  2. Add the soft mascarpone cheese to the heavy cream, and you will see that the mixture will become thicker.photo 2
  3. Fill a small plastic bag with the whipped cream and set aside.
  4. Place the blueberry in a chopper and puree the blueberries.
  5. To make the dessert, fill the shot glass with some heavy cream. Then spoon some of the blueberry puree on top of the cream. Repeat this until you reach the top of the shot glass.
  6. Refrigerate.photo

Bon Appetit and Happy Cooking!!!

Seared Scallops in Hazelnut Oil over Sweet Potato Puree


Do you remember last time I fixed scallops? I wanted to sear my scallops in hazelnut oil except that there wasn’t any left in my pantry for me to cook with. Well, after going to the grocery store I was now ready to put an ending to that craving;-) and it was worth the wait…

Ingredients for 1 : 1 sweet potato, 2 oz of mascarpone, 1 tsp of brown sugar, hazelnut oil and salt and pepper to taste, 4 scallops, 1 tbsp of chopped hazelnut.

Utensils: Demarle 10″ frying pan, large round mold, octogonal silpat, polyamide spatula, Demarle paring knife, potato masher, measuring spoons.

Peel the sweet potato, cut it in cubes, and place in the round mold. Cover the round mold with the octogonal silpat and cook in the microwave for 5 minutes. Remove the round mold from the microwave, and place the soften sweet potato cubes in a large bowl. Puree the potato with a potato masher. Add 2oz of mascarpone, 1 tsp of hazelnut oil, 1 tbsp of brown sugar, 1 smidgen of nutmeg, 1 smidgen of pepper, 1 pinch of salt to the mashed potato and mix well. You may add more mascarpone if you wish to have creamier sweet potato puree.  Set aside.

In a frying pan, saute the chopped hazelnut to roast them over medium to high heat. season with salt and pepper by sprinkling a bit of each on the scallops. Remove the hazelnuts from the pan, and set them aside. In the same frying pan, warm up 1 tsp of hazelnut oil and saute the scallops for a few minutes on each side. Season with salt and pepper.

To serve, place the scallops on the plate and spoon the sweet potato puree next to it. Add 1 tsp of hazelnut oil in the frying pan, and stir off the drippings. Season with salt and pepper and drizzle the drippings over the scallops and the puree. Sprinkle the roasted chopped hazelnut over it all.

Bon Appetit and Happy Cooking!!!