Fruit Pizza

Sue and I have been a little sporadic with our posts this summer because things have been crazy around here. Sue has been working all summer and I recently went back to work after having several months off. Hopefully things will be getting back to some sort of a routine and we can get back to posting a little more regularly!

I wanted to share this pizza before summer was completely gone as summer fruit is perfect for decorating it with. Any kind of fruit will work - just be sure to use fresh and not frozen. Frozen tends to bleed into the crust and make it not as pretty. 

Fruit Pizza

Ingredients

Crust

1 batch Sugar cookie dough (homemade or store bought)

Sauce

1 8 oz brick cream cheese, room temp

1/4 cup butter, room temp

1/2 cup icing sugar

2 tsp vanilla

Toppings

your choice of fruit 

Glaze

1/3 cup apricot or crab apple jelly (or any very light/clear jelly)

Directions

Press your sugar cookie dough onto a parchment paper lined pizza pan. Bake at 350 until cookie is lightly browned on top - about 12 - 15 minutes. (You don't want to over bake it or your crust will be crunchy.) When done, remove from heat and let cool completely. 

Prepare sauce - beat together the cream cheese, butter, icing sugar, and vanilla until smooth. Spread evenly onto the cookie crust. 

Now comes the fun part! Decorate with your fruit. I used strawberries, blueberries, pineapple, green grapes, and mandarin oranges. When you have it decorated how you want it heat up the jelly in the microwave for about 20 seconds - just enough to have it liquefy. Using a pastry or basting brush, brush the jelly over the top of the fruit, letting the extra drip down on to the pizza. (You may or may not need all of the jelly. Once all the fruit is covered you can stop.)

Chill until ready to serve. 

This is such a pretty dessert and a great recipe to get the kids involved. They love putting the fruit on top. Use your favorite fruits to change it up... you could even add a few little extras like chocolate chips or nuts or coconut if you wanted to. 

A simple treat that is still impressive enough to bring to your next family gathering! 

Apricot Pie Shortbread Bars

One of the things Lillooet is known for is its apricots. We even have an Apricot Festival every summer to celebrate the fruit. Sue and I always have fun coming up with different apricot recipes to share that are a little different than plain ol' apricot pie. 

Not that there is anything wrong with apricot pie, mind you. It's just nice to have alternatives. 

Search "apricot" in the search bar in the top corner of the blog and you will see we have quite a few unusual and tasty recipes to try. 

This recipe combines the classic flavor of apricot pie with a crispy and buttery shortbread crust. You can't lose, really. It makes a 9 X 13 pan too so makes for a great summer potluck dessert. 

Apricot Pie Shortbread Bars

Ingredients

Crust

3 cups flour

1 cup brown sugar

pinch salt

1 1/2 cups butter, chilled

Filling

1/2 cup sugar

4 eggs

1 cup sour cream

1/2 tsp cinnamon

pinch salt

1 tsp vanilla

3/4 cup flour

4 cups apricots, pitted and diced

Directions

Preheat oven to 350. Line a 9 X 13 pan with parchment paper and set aside.

Prepare crust - stir together flour, brown sugar, and salt. Cut in the cold butter until mixture resembles coarse crumbs. Remove a cup and a half of the crumbly mixture to use as topping. 

Press the remaining mixture firmly into the prepared 9 X 13 pan.

 Bake at 350 for 10 minutes. While baking, prepare the filling. 

Prepare filling - Whisk together sugar, eggs, sour cream, cinnamon, salt, vanilla, and flour. Stir in the apricots. 

Remove the crust from the oven and spread the apricots evenly over the crust.

Spread the reserved 1 1/2 cups crumbs evenly over the filling.

Bake at 350 for 50 - 60 minutes - until top is golden brown and filling is bubbly.

Let cool to room temp before cutting.

You can use the parchment paper to lift the square out of the pan, or serve it directly from the pan. 

Room temp or chilled is the way to go. Of course, whipped cream is always optional!

These freezes okay but does go a teeny bit soggy when it thaws. Not so much soggy really, as just not as crisp as when it comes out of the oven fresh. It lasts a day or two on the counter or in the fridge. 

If you are bringing it to an event then you could get away with making it the day before no problem. 

Apricot Curd and Lavender Cheesecake Mousse Tart

Here in Lillooet we have a U-pick farm called Old Airport Gardens. Every summer Sue and I spend a lot of time deciding what we're going to buy from there as there is soooo much to choose from. 

This year, Danika, one of the people who helps run the gardens, contacted me and asked if I would like some lavender to do some baking with. I think you can probably guess my answer. 

I mean.... look at how beautiful it is. 

They also had some crazy tasty looking apricots so, really, how could I say no to that. 

Apricot Curd and Lavender Cheesecake Mousse Tarts

Ingredients

Crust

one recipe Never Fail Pie Crust (recipe HERE) 

Apricot Curd

1 lb apricots, halved and pit removed

3 Tbsp lemon juice

6 egg yolks

1 cup sugar

1/4 cup + 2 Tbsp cornstarch

pinch salt

1 cup water

2 Tbsp butter

Lavender Cheesecake Mousse

8 oz cream cheese, softened

1/2 cup icing sugar

1 tsp vanilla

1 cup whipping cream

1 Tbsp lavender buds

Directions

Prepare crusts - preheat oven to 400. 

Roll out pie dough, cut using a round cookie cutter and press gently into mini muffin pans. If you use the entire pie dough recipe you should get about 36 or more crusts. 

Bake in 400 oven for 5 minutes and then reduce heat to 350 and continue baking until crusts are golden brown - about 20 or so minutes more. Remove from oven and let cool before removing from mini muffin pans to a wire rack to cool completely. 

Prepare Apricot Curd - In a blender or food processor, blend apricots with the lemon juice until smooth. Press the mixture through a strainer into a bowl. You will need 1 CUP of the strained mixture. 

In a small bowl, whisk egg yolks together and set aside. 

In a medium saucepan, whisk sugar, cornstarch, and salt together. Slowly whisk in water. Over medium heat, continue to cook and stir constantly until thickened - about 10 minutes. 

Slowly whisk the hot mixture into the egg yolks - about 1/4 cup at a time so as not to curdle the eggs. When all mixed in, pour back in the pan and return to the stove top. Cook and stir constantly until thick - about 7 minutes. Remove from heat and stir in the 2 Tbsp of butter. Let cool for about 5 minutes. Spoon the filling into the cooled crusts. 

Let cool completely.

Prepare Lavender Cheesecake Mousse - In a mixing bowl, beat cream cheese until smooth, scraping sides of bowl as needed. Beat in the icing sugar and vanilla. 

In a separate bowl, whip whipping cream until stiff peaks form. Fold half of the whipped cream into the cream cheese mixture. Sprinkle the lavender in and then fold in the remaining whipped cream.

Place in a piping bag and pipe on top of the apricot curd. You can also simply spoon a bit on top if you don't want to pipe it. 

You can top with a few lavender buds, if desired. 

There is this amazing tangy-ness from the curd and then this lovely hint of lavender in the decadent cheesecake topping. The crispy flaky crust doesn't hurt either. Just sayin'

You could make these into bigger tarts but I find the mini ones are just the right amount. 

FYI - these are best eaten in the first day or two. If they sit longer than that the lavender starts to take over the flavors of the tart and the crust starts to get soft. 

Apricot Cheesecake Bites

I made these in the summer when we were being inundated with apricots. Lillooet grows some of the most amazing apricots in the world. We even have an annual Apricot Festival to help celebrate them!

This recipe came about because I wanted something simple, elegant, and delicious that made enough for a crowd. This met all the criteria and then some. 

I used large apricots and got about 30 pieces. Smaller apricots would work just as well, you would just be dipping and filling for a while longer!

Fresh fruit, fluffy cheesecake filling, and decadent dark chocolate - yes, yes, and yes. 

Also, they are soooo pretty. So, there's that. 

Apricot Cheesecake Bites

Ingredients

15 large apricots, halved and pitted

3/4 cup dark chocolate chips

Filling

1 pkg (8 oz) cream cheese, softened

1/4 cup brown sugar

1 tsp vanilla

2 cups Cool Whip

Topping

2 Tbsp graham cracker crumbs

Directions

Place prepared apricots on a cookie tray lined with a Silpat or plastic wrap, pat dry with a paper towel. Set aside.

Place the dark chocolate chips in a microwave safe glass and melt in 20 second increments in the microwave, stirring in between, until smooth. 

Dip each apricot halfway into the melted chocolate, gently shake off excess, then place back on cookie sheet. Repeat until all the apricots are done. If the chocolate starts to harden up simply microwave for a few seconds again. 

Set aside to solidify while you make the cheesecake filling. You can pop them in the fridge for a few minutes to speed up the chocolate hardening. 

In a mixing bowl, beat the cream cheese until smooth, scraping sides of bowl as needed. Add in the brown sugar and vanilla and beat until well combined.

Stir in the Cool Whip. 

Place filling in a piping bag (or a large Ziplock bag). Pipe filling into each apricot half.

Sprinkle each with a pinch of graham cracker crumbs to finish.

The crumbs are optional but really add to the cheesecakeyness. 

The larger apricots are perfect 2 bite desserts to bring to a potluck. No cutlery needed!

Chill until ready to serve. 

In the above photo you can see I left a few without chocolate just to see how they looked. I think they look naked. Definitely go with the chocolate. It adds all the right things! Of course, if you have people that don't like chocolate then this is always an option. But, I don't really think those people exist. Do they?

Anyway, These may be a bit fidgety to make with all that dipping and piping but they are not at all difficult. If you have a helper it goes even faster. 

FYI - I think the sprinkle of graham crumbs looks like gold sparkles. Don't you think?

Apricot Cream Cheese Scones

We've shared an apricot scone recipe on the blog before (Click HERE for our Apricot Scones with Apricot Honey Butter recipe) but this one needs its own post. 

See... this one has cream cheese. 

Cream. Cheese.

Have you ever made a scone with cream cheese? Well, you need to. 

They turn out like a regular buttery, flaky scone BUT with this amazing richness that puts them over the top. Plus, fresh apricots in a scone is brilliant. 

Apricot Cream Cheese Scones

Ingredients

31/2 cups flour

1/2 cup sugar

1 Tbsp baking powder

1/4 tsp baking soda

pinch salt

1 (8oz) pkg cream cheese, chilled

1/2 cup butter, chilled

1 cup fresh apricots, diced

1 egg

1/2 to 1 cup buttermilk

Garnish

2 -3 Tbsp sugar

Directions

Preheat oven to 400. Line a cookie sheet with parchment paper and set aside.

In a large mixing bowl, stir together flour, sugar, baking powder, baking soda, and salt. Using a pastry cutter or 2 butter knives, cut in the cream cheese and butter until mixture resembles coarse crumbs. Stir in the apricots.

In a smaller bowl, whisk together the egg and buttermilk. Mix into the crumbs until stiff dough forms. (If dough seems a little sticky add a touch more flour, if it seems too dry, add a bit more buttermilk.) Pat into an 8 inch circle.

Move onto prepared baking sheet. Cut into 8 wedges and pull apart just a little bit. 

Sprinkle with sugar.

Cook at 400 for about 15 - 20 minutes, until tops are golden brown and center appears dry.

Remove from heat and let cool on wire rack.

Serve warm or room temp.

Great with a little butter, or even Apricot Honey Butter (recipe HERE), or some clotted cream. 

Flaky, buttery, rich, crumbly - scones are perfect any time. 

FYI - you can also pat the dough out until it is about an inch thick then use a biscuit cutter to cut out scones, instead of leaving them in a big circle. 

 

We're sharing at these fun linky parties. Be sure to check them out!

The Chicken Chick, Joy Love Food, Simple Life of a Fire Wife, Lou Lou Girls

 

Nutella Energy Bars (No Bake)

This summer has been a scorcher here in Lillooet. Temps of 40 degrees have been fairly common. 

Can I just say....

No. Thank you.

Let's skip through this nonsense and get to fall. 

I have been having withdrawal symptoms from not being able to use my oven. 

In order to keep myself sane I have been working on some no bake recipes. I developed this one for my niece, Kenzie. She is a Nutella freak and she is gluten free so I knew she would be a fan of this recipe. She took these camping as a quick energy boost and tells me they were a big hit. 

These are so easy to whip up and you can switch out the add ins to your favorites!

Nutella Energy Bars (No Bake)

Ingredients

1/4 cup Reese Peanut Butter Chocolate Spread

1/2 cup Nutella

1/3 cup no sugar added syrup (I used ED Smith)

2 1/2 cups Quaker Quick Oats

1 Tbsp ground flax

1/4 cup raisins

1/4 cup dried apricots, diced

1/4 cup coarsely chopped almonds

1 Tbsp mini M&M baking chips

1 Tbsp sesame seeds

generous pinch coarse sea salt (optional) 

Directions

Line a 7 X 11 (or 8X8) pan with parchment paper, set aside. 

In a large saucepan over medium heat, stir together Reese PB Choc spread, Nutella, and syrup until smooth. Remove from heat.

Make sure your add ins are ready to go.

Stir the oats, flax, raisins, apricots, almonds, M&Ms, and sesame seeds into the Nutella mixture until well combined. Spread into prepared pan, sprinkle with generous pinch of seal salt (optional), and press firmly. Score into bars or squares (whichever size you like).

Chill until set - about 15 or so minutes.

Use the parchment paper to help remove the bars from the pan to a work surface.

Cut along the lines you scored.

Keeps best in the fridge but is not necessary.

I really liked the texture of these. Kind of a crunchy chewy thing going on. 

Also, make sure your oats are labelled gluten free as not all oats are - if you are worried about gluten. 

**NOTE** - To make my bars look a little prettier, I always save a pinch of the add ins to sprinkle on top. This ensures that you can see them otherwise they disappear into the bar and you don't notice them as much. It is totally not necessary as it doesn't affect the taste of the bars.... I just think it makes them look a little prettier. :)  

 

We're sharing at these fun linky parties - The Chicken Chick, Joy Love Food, Kitchen Fun With My 3 Sons, Cookin' and Craftin', Wondermom Wannabe, My Turn (for us)

 

Apricot Chocolate Chip Cookies

I bet you are looking for a cookie that is a little bit different. Am I right?

Well.... if I'm right, then you have come to the right place.

I took a regular oatmeal cookie and changed things up just a little to make this crunchy, chewy bit of heaven. I developed this recipe for the Lillooet Apricot & Tsaqwem Apricot Cooking Contest. 

They didn't win but I'm not complaining. They are my new favorite. 

I love cookies. 

Especially cookies that are soft AND crunchy AND chewy AND filled with chocolate and all sorts of deliciousness. 

Who's with me?

Apricot Chocolate Chip Cookies

Ingredients

1 1/2 cups flour

1/4 cup shredded coconut

1 1/2 cups oats (old fashioned or large flakes)

1/2 tsp baking soda

generous pinch salt

1 cup butter, room temp

1/4 cup sugar

1 cup brown sugar

2 tsp vanilla

2 eggs

1 cup dried apricots, diced fine

1 cup dark chocolate chips (I used Chipits)

Directions

Preheat oven to 350. Line a cookie sheet with parchment paper, set aside.

In a large mixing bowl, stir together flour, coconut, oats, baking soda, and salt. 

In another bowl, beat butter until creamy. Beat in both sugars until well combined. Beat in vanilla and eggs until smooth.

Stir the wet ingredients into the dry ingredients until mixture is well combined. Dough will be thick. 

Stir in the dried apricots and chocolate chips. 

Using a medium cookie scoop - about 2 Tbsps - drop cookies about 2 inches apart on prepared cookies sheet.

Bake at 350 for about 11 - 15 minutes, until edges of cookies are lightly browned and center appears dry. *Be careful not to overcook or your cookies will be crunchy and not chewy*

Remove from heat, let sit on cookie sheet for 3 minutes then remove to wire rack to cool completely. 

Delicious warm but equally as tasty at room temp.

These freeze very well too, in case you want to make them up ahead of time to bring to a family gathering or on a hike or picnic or... well... you get my point. 

P.S. - If you want them to look extra pretty - save a few of the apricots and chocolate chips and press them into the top of the cookies just before baking. This ensures you will see them instead of them disappearing into the cookie when they bake. 

 

 

We're sharing at these fab linky parties - My Turn (for us), Cookin' and Craftin', Memories By The Mile, Hun... What's For Dinner?, New Mrs adventures