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Fruit pizza.

July 11, 2012~ Etc.

One of our friends brought fruit pizza to our house last year and it’s become one of our favorite desserts since then.  And it’s so easy!
Ingredients:
-Pillsbury sugar cookie dough
-Philadelphia ready-to-eat cheesecake filling
-fresh fruit or frozen fruit thawed
Steps:
1. Heat oven to 375°F.  Spray the pizza pan or a cooking pan with cooking spray.  
2. Roll cookie dough into a pan and bake for 10-15 minutes or until light golden brown.
3. Wait until the cookie is cooled.  Spread the cheesecake filling onto the cookie.
4. Top the cookie with fruit.
Enjoy!
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TAGGED: dessert recipes, recipes 9 Comments

Samosa Cookies and a Million Dollars Winner Recipe

April 21, 2010~ Etc.

I’ll be making one of these this weekend and I’m so excited! 

Homemade Samoas Cookies

1 cup butter, soft
1/2 cup sugar 2 cups all purpose flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
up to 2 tbsp milk

Preheat oven to 350F. In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky (it’s possible you might not need to add milk at all). The dough should come together into a soft, not-too-sticky ball. Add in a bit of extra flour if your dough is very sticky. Roll the dough (working in two or three batches) out between pieces of wax paper to about 1/4-inch thickness (or slightly less) and use a 1 1/2-inch cookie cutter to make rounds. Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole. Repeat with remaining dough. Alternatively, use scant tablespoons of dough and press into an even layer in a mini donut pan to form the rounds. Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set. If using a mini donut pan, bake for only about 10 minutes, until edges are light gold. Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.
Topping 3 cups shredded coconut (sweetened or unsweetened) 12-oz good-quality chewy caramels 1/4 tsp salt 3 tbsp milk 8 oz. dark or semisweet chocolate (chocolate chips are ok) Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside. Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 tsp per cookie. Reheat caramel for a few seconds in the microwave if it gets too firm to work with. While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate. Let chocolate set completely before storing in an airtight container. Makes about 3 1/2-4 dozen cookies.


Mini Ice Cream Cookie Cups
I wish I thought of this and won a million dollars! This was the Million Dollar Winner for the Pillsbury recipe contest. INGREDIENTS

1 package (16 oz) Pillsbury Ready to Bake!
refrigerated sugar cookies (24 cookies)
4 teaspoons sugar
1/3 C. Chopped Walnuts, finely chopped
1/2 C. Hershey’s® semi-sweet chocolate baking chips
1/4 C. Smucker’s® Seedless Red Raspberry Jam
1 1/2 C. vanilla bean ice cream, softened
24 fresh raspberries

DIRECTIONS

1. Heat oven to 350°F. Spray 24 mini muffin cups with Crisco® Original No-Stick Cooking Spray. Place 1 cookie dough round in each muffin cup. Bake 15 to 20 minutes or until golden brown. 2. Place 2 teaspoons of the sugar in small bowl. Dip end of wooden spoon handle in sugar; carefully press into center of each cookie to make 1-inch-wide indentation. Cool completely in pan, about 20 minutes. 3. Meanwhile, in small bowl, mix walnuts and remaining 2 teaspoons sugar; set aside. In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring after 30 seconds, until smooth. 4. Run knife around edges of cups to loosen; gently remove from pan. Dip rim of each cup into melted chocolate, then into walnut mixture. Place walnut side up on cookie sheet with sides. 5. In another small microwavable bowl, microwave jam uncovered on High about 15 seconds until melted. Spoon 1/2 teaspoon jam into each cup. Freeze cups about 5 minutes or until chocolate is set. 6. Spoon ice cream into cups, using small cookie scoop or measuring tablespoon. Top each cup with fresh raspberry; serve immediately.
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TAGGED: dessert recipes, recipes 4 Comments

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Hello! My name is Sarah and I am so happy to have you here! Here you'll find DIY sewing, DIY home building & decor, honest and vulnerable posts of motherhood and snippets of my family. We are building our dream house and will update you regularly on our whole process from start to finish and I am also starting a mother-daughter sewing series. So I hope you stay awhile!

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