Tag Archive for Fruit

Blueberry Cheesecake

Blueberry Cheesecake is among the many go-to desserts I make because it’s quick and easy to prepare, not to mention DELICIOUS. 🙂

With only 4 ingredients, you can whip this up in minutes.  The only hard part is waiting for the filling to set as it chills in the refrigerator.

This is a great dessert to bring to potlucks too.  Make it the night before and you don’t have to worry about cooking anything the next day (bonus!).

Give my recipe a try.  I think you’ll like it. 🙂

 

Blueberry Cheesecake

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Ingredients:

1 ready-made graham cracker pie crust

8 oz. cream cheese, softened at room temperature

12 oz. Cool Whip Whipped Topping

1 can blueberry (extra fruit) pie filling

Directions:

Place the pie crust into a COLD oven.  Pre-heat your oven to 250 degrees.  As the oven heats up, the pie crust is toasting and getting nicely browned.  As soon as the oven reaches 250 degrees, turn it off and take the pie crust out of the oven.  Let the crust cool completely.

This photo shows two crusts — I baked one for Blueberry Cheesecake and the other for my Mandarin Pie (see Desserts for that delicious recipe).

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While the crust is cooling, make the filling.

Place the softened cream cheese into a mixing bowl.

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Using a hand mixer, mix the cream cheese until creamy.

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Add the Cool Whip to the mixing bowl.

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Mix the Cool Whip and cream cheese until creamy.

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Scoop the cream cheese mixture into the cooled pie crust, coming to about 1/2 inch from the top of the crust (you want to leave some room for the blueberry filling).

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Top the cream cheese mixture with the blueberry filling.

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Yum!  Don’t you want to dig right in?  

You can eat this right away, but it’s better if you let the filling set up a bit.  Cover the cheesecake with the plastic lid that comes with the crust.  Refrigerate for at least 30 minutes (an hour or two is even better) then slice, serve, and ENJOY!

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Want a fork? 😀

Be sure to check out my recipe for Mandarin Pie!

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Fruit Pizza with a Sugar Cookie Crust

One of my favorite desserts is a fruit pizza.  My recipe uses a soft sugar cookie crust with a creamy vanilla filling.  Top this delectable dessert with your favorite fruit and voila! ~ you’ll have a dessert that will keep you coming back for more!

Give my recipe a try.  I know you’ll love it! 🙂

Fruit Pizza with a Sugar Cookie Crust

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Ingredients:

Cookie Crust:

Note: This dough makes enough for two pizzas, OR one pizza and a dozen sugar cookies, OR you can make two dozen sugar cookies.

  • 2 1/4 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups white, granulated sugar
  • 2 ounces cream cheese
  • 6 tablespoons butter
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1 tablespoon milk
  • 2 teaspoons vanilla extract
Filling:

*Note: double the following ingredients for the filling if you are making two pizzas

  • 8 ounces cream cheese
  • 1 cup white, granulated sugar
  • 1 large box instant vanilla pudding mix
  • 1 cup milk
  • 1 teaspoon vanilla extract
Topping:
  • Any fruit of your choosing, sliced.
  • For this particular pizza (see the photo), I used:
  • 1 can strawberry pie filling (use only the strawberries, not the thick sauce)
  • 2 cans mandarin slices, drained
  • 1 container fresh blueberries
  • 1 container fresh blackberries
Other items needed:
  • Parchment paper, cut to fit the size of your pizza or baking pan (go to Tips & Things for my instructions on how to cut parchment paper to fit your round baking pan)

Directions:

Make the crust:

In a small bowl, mix together the flour, baking soda, baking powder, and salt. Set aside.

Place the sugar in a large mixing bowl. Break the cream cheese into small pieces then add to the mixing bowl.

Melt the butter; pour into the mixing bowl while still hot. Using a whisk, mix the sugar, cream cheese and butter together until somewhat creamy (the hot butter will melt the cream cheese this is what you want to happen).

Next, add the oil; continue whisking until the mixture is nice and creamy.

Add in the egg, milk, and vanilla extract. Whisk until all ingredients are thoroughly combined and the mixture is smooth and creamy.

Using a spatula or large mixing spoon, fold in the dry ingredients. Stir only to the point where you don’t see any large clumps of the flour mixture.

Line your pizza pan with parchment paper. Using either your fingers or a rolling pin, press the dough onto the parchment paper lined pan, stopping when the dough is about 1 1/2 inches from the edge of the pan. Bake at 350 degrees for 15 minutes or until the crust starts to become very lightly browned. Set the crust aside to cool then top with the filling then fruit.

Make the filling:

In a small mixing bowl, use a hand mixer to beat the cream cheese and sugar together until creamy. Mix in the box of instant vanilla pudding mix. Slowly mix in the milk and vanilla extract. Mix on medium speed until there are no lumps from either the cream cheese or pudding mix. Set aside.

Top the pizza:

Spread the filling on top of the cooled cookie crust. Top with your desired fruit slices. Serve chilled or at room temperature.

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NOTE: DIRECTIONS FOR SUGAR COOKIES:

Make small balls (about the size of a ping pong ball) with the dough. Place onto a parchment paper lined baking sheet about 2 inches apart. Using a small spatula, slightly flatten the balls of dough (don’t flatten too much; the dough will expand during baking). Sprinkle different colored sugar sprinkles on top. Bake at 350 degrees for 13 minutes or until the edges of the cookies start to brown lightly. After baking, leave the cookies on the baking sheet for 5 minutes then remove to a cooking rack to finish cooling.

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Enjoy!

Fudge Brownie Pizza

Brownies, Sweetened Pineapple Cream Cheese, Bananas, Strawberries, and Chocolate Sauce…need I say more? 😀

This is a delicious dessert pizza that’s sure to be a hit with your friends and family.  It’s so good that one of my daughters asked to have this as her birthday “cake” one year.

You can vary this recipe by adding your favorite toppings.  Sometimes I add chopped peanuts or almonds.  You can also try sprinkling peanut butter or toffee chips on top, or using caramel sauce instead of chocolate (or use BOTH!).  The possibilities are virtually endless.  Come up with your own spin on this recipe, or make it as directed below–it’s so delicious no matter what you add to it.

Give my recipe a try.  I think you’ll absolutely LOVE it! 😀

Fudge Brownie Pizza

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Ingredients:

  • 1 box triple chocolate brownie mix
  • 8 oz. cream cheese
  • 1 20-ounce can crushed pineapple, drained and squeezed (squeeze out as much juice as you can)
  • 1 tablespoon sugar
  • Fresh strawberry slices, as much as you like
  • 2 small ripe bananas, sliced
  • 1/2 cup semisweet chocolate chips
  • 2 tablespoons milk or heavy cream

Directions:

1.  Mix the brownie batter according to package directions.  Spread the batter onto a small pizza pan.  Bake for 15 minutes for a very moist, fudge-like brownie or 20 minutes for a less-moist, cake-like brownie.  Set aside to cool completely.

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2.  Place the cream cheese into a small mixing bowl…

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…then add the sugar…

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…and crushed pineapple.

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3.  Use a hand mixer to mix the ingredients together.

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Mix until well combined and the mixture is creamy.

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4.  Scoop the mixture onto the cooled brownie pizza.

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Spread the mixture evenly over the entire pizza.

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5.  Place the sliced fruit over the pineapple-cream cheese mixture.

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6.  Place the chocolate chips and milk or cream into a small microwave-safe bowl.  Microwave for 30 seconds.  Stir until smooth and creamy.

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7.  Drizzle the chocolate sauce over the pizza.

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8.  Cut into pieces, serve, and ENJOY! 😀

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Madoya (Battered and Fried Bananas)

Here’s another very simple dish I’d like to share with you.  It’s called Madoya (pronounced ma-dô-ja), lightly battered then fried slices of banana.

This is another dish that brings back lots of amazing memories of growing up on Guam.  My aunt and uncle used to grow cooking bananas (see the photo below) and give our family several “hands” whenever they harvested some.   (A “hand”of bananas is what a section of bananas out of a bunch is called; it’s also referred to as a “tier”.)

The photo below was taken over 20 years ago.  My parents and aunt/uncle used to grow and sell vegetables at the (then) Harmon flea market, then subsequently at the Dededo flea market.  I used to LOVE going with them.  We’d get to the flea market well before any roosters were awake to set up our stand.  This photo shows (from L-R) my aunt, dad and mom (and another vendor checking out the competition) setting up green onions, kangkung, bread fruit, and several varieties of bananas for sale.  That’s Saba banana in the bottom left.

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This is a close up view of Saba banana.  It’s a great cooking banana, and is great for making madoya, golai åppan (bananas cooked with coconut milk and sugar), banana lumpia, grilled bananas, or even eaten as-is.

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I didn’t have any Saba bananas today, but I did have ripe plantains.  Be sure to read my post for grilled plantains — I have photos showing what ripe ones look like.

When I make madoya, I like for the banana to be the star of the show.  Therefore, I don’t make a super thick batter.  Instead, I make my batter thin, yet still thick enough to provide a nice coating when fried.

Give my recipe a try.  I think you’ll like it.  🙂

 

MADOYA

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INGREDIENTS:

  • 2 ripe plantains
  • 3/4 cup all-purpose flour
  • 1 cup water
  • 1/2 teaspoon cinnamon
  • 1 tablespoon sugar
  • Oil, for frying

DIRECTIONS:

1.  In a small bowl, whisk together the flour, water, cinnamon and sugar.

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The batter should drip quickly when you lift the whisk out of the bowl.  It’s much thinner than pancake batter.  (Sorry for the fuzzy photo below.)

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2.  Peel and slice the plantains into small slices (you can also slice them length-wise instead of across).

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3.  Place the banana slices into the batter.  Use a fork to gently stir the slices into the batter, carefully separating them (be careful not to mash the bananas).

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4.  Heat your oil.  Once the oil is ready, carefully drop in each slice.  Don’t put too many in at once or else they will stick together.

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5.  Fry until golden brown on both sides.  Remove from the oil; place the fried bananas on papers towels to drain.  Serve and enjoy!

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Strawberries & Cream Dream Cake

I asked my kids what to name this dessert.   Strawberry shortcake seemed too simple a name for it.  They asked, “why NOT just plain old Strawberry Shortcake?”  “No,” I answered.  “This dessert is…well…dreamy.”  And there you have the story behind the name.

It’s super simple to make, but you can tell your friends you slaved in your kitchen all day long.  😉

There are very few store-bought products I buy that I don’t say to myself, “Why did I buy this?  Homemade is so much better.”  Sara Lee Pound Cake is one of those products–I love Sara Lee pound cake, as a base for Latiya, eaten by itself, or in a heavenly, dreamy, strawberry delight.  I have an awesome recipe for homemade pound cake, but why bother when you can buy one that tastes delicious?  I take that back…my homemade version is worth the effort, but when you’re pressed for time and want to quickly prepare something this yummy, there is no need to make one from scratch.

I do indulge a bit with this recipe by using heavy whipping cream in addition to Cool Whip. You most certainly can use regular milk instead of heavy cream, but your cream filling won’t turn out as thick.  I like the addition of Cool Whip  because I can lighten this recipe by using Cool Whip’s lightened or lower calorie versions instead of using nothing but heavy whipping cream.  While an all-whipping cream version is so delicious, my waistline won’t be as dreamy.  You can also lighten this further by using a sugar-free and fat-free instant pudding mix (see, you CAN have your cake and eat it too, and not feel guilty about it either).

Here’s my recipe…don’t just dream about it.  Make it.  Enjoy it.  🙂

Strawberries & Cream Dream Cake

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Ingredients:
  • 2 cups heavy whipping cream
  • 1 small box (3.4 oz.) instant vanilla pudding mix
  • 16 ounces Extra Creamy Cool Whip whipped topping
  • 1 small tub fresh strawberries, sliced
  • 1 family size (16 oz.) Sara Lee pound cake
Directions:

1.  Pour the whipping cream in a mixing bowl.  Add the instant pudding mix.  Using an electric mixer, mix on the highest setting (I use setting #6, the highest setting for my handheld mixer).  The mixture will thicken quickly.

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2.  Once the whipped cream mixture develops stiff peaks, add in half of the Cool Whip.  Mix on low speed until the Cool Whip is combined.  Mix in the rest of the Cool Whip.

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3. Slice the pound cake into 1/4-inch slices, then cut the slices in half.  The resulting pieces should look like what’s in the photo below.  Layer half of the pieces of cake on the bottom of a shallow pan (a 9×13 pan works well).

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4.  Spread half of the whipped cream mixture on top of the cake pieces.

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5.  Spread half of the sliced strawberries over the layer of the whipped cream mixture.

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6.  Add another layer of cake on top of the strawberries, using up the remaining pieces of cake.

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7.  Spread the remaining whipped cream mixture on top of the cake.

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8.  Spread the remaining strawberry slices on top of the whipped cream mixture.

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Ta daaaaa!!!!  Chill, or serve immediately.

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