Big News and Plum Pizza

As if we don't have enough going on this summer, in just a few days we'll be packing up and heading east.

That's right everybody, we're moving!

After 2 years in The Great State, we'll be starting our lives as a newly weds in The State for Lovers: Virginia.

Ever since Shannon's wedding we've been going at lightning speed: The week after we got back from our visit east Mountain Man got offered a position in Washington, D.C., and before we knew it we were searching for houses on craigslist and calling moving companies for quotes.

We've literally had 2 weeks to figure everything out before MM makes the drive, moving truck and all. That means we'll be spending the rest of the week packing up our house by the lake and transitioning to a house in the city.

I know I keep making excuses for my flakiness this summer and this new endeavor isn't helping the situation by any means!

Between our wedding, friend's weddings and now the big move, I've had a lot on my mind this summer.

In attempts to win you over, I hope you'll accept this Plum Pizza as a token of my appreciation and love for you all out there despite my inconsistent posts these past few months. I promise as soon as we get settled the posting will get back to normal.

This pizza crust is our go-to classic recipe with an extra addition of cinnamon for the dessert pizza. The recipe yields enough dough to make 2 large regular pizzas and 1 small pizza dessert pizza.

Pizza Crust
Makes 2 large pizzas and one small
Rise time: 1 hour
Oven: 425 Bake time: 30 minutes

2 1/4 tsp active dry yeast (1 package)
2 TBS  honey
1 1/2 cup warm water (about 100 degrees)
1 tsp salt
3-4 cups of AP flour, whole wheat, or combination of both

In a large bowl mix warm water, honey and yeast. Let sit for about 5-10 minutes, waiting for yeast to become active and mixture to bubble.
Stir in salt and 3 cups of flour.
Turn out dough onto lightly floured surface and continue to knead in flour, 1/4 cup at a time until dough is no longer sticky and elastic.
Clean bowl and lightly coat with oil. Place dough ball in bowl, cover with saran wrap and let sit for about 1 hour or until dough has doubled in size.
Turn dough out on lightly floured surface and punch down.
Cut dough into three pieces- 2 large balls and 1 small.
Let rest for a couple of minutes and your dough is ready to be rolled out and topped.

Plum Pizza
2-3 fresh plums
1 1/2 tsp cinnamon
2 TBS white sugar
2 TBS brown sugar
1/4 cup apricot jam

Sprinkle 1 tsp cinnamon and 1 TBS white sugar over dough and knead in until just combined.
Roll out or stretch small piece of dough to form pizza crust on pizza stone or pan.

Place apricot jam in a small bowl and warm in microwave for 15 seconds.

Pour jam over crust and spread evenly (like you would pizza sauce).

Thinly slice fresh plums and place evenly around crust.

Sprinkle plums with remaining sugar and cinnamon.

Pop in oven and bake for about 20 minutes.

White Chocolate & Blackberry Cupcakes

I can't believe this summer is almost over.

The television is full of ads about back to school shopping: book bags and pencils galore. It brings me back to the days of picking out that perfect outfit for the first day of school, getting the newest Trapper Keeper and being up to date with the latest Lisa Frank folders.

It was such a bittersweet time- the excitement of new outfits, new classes and new friends, but the sadness that there would be no more long days at the pool and sleeping in.

Those were the days...

These cupcakes are bittersweet too, but in a different kind of way..

The light and oh-so-sweet white chocolate cake is topped with a tart blackberry buttercream; the perfect "bittersweet" flavors of the summer time.

I liked this cake so much that I've even decided to use it as one of my flavors at my wedding! 

White Chocolate Cake 

recipe from Epicurious

Makes almost 30 cupcakes 

or 3 8-9 inch cakes

8 oz white chocolate, chopped

2 1/4 cup AP flour

2 1/4 tsp baking powder

1/4 tsp salt

10 TBS butter, softened

1 1/3 cup sugar

4 large eggs, room temperature

1 1/2 tsp vanilla extract

1 1/4 cup whole milk

Preheat oven to 350 and prepare muffin tin with cupcake liners.

In a double boiler, stir white chocolate over simmering water until melted and smooth. Remove from heat and set aside.

In a medium bowl, sift flour, baking powder and salt. 

In a large bowl, beat butter and sugar until light and fluffy. 

Add eggs, one at a time, beating after each addition.

Beat in vanilla.

Add dry ingredients alternating with milk in 3 additions, beginning and ending with dry. 

Add warm white chocolate and beat until just blended.

Use an ice cream scooper and fill cupcake liners 2/3 way full.

Transfer to oven and bake for about 20 minutes or until toothpick comes out clean.

Blackberry Buttercream

1/2 cup butter (1 stick), softened

1 cup shortening (preferably high-ratio)

4 1/2 cups powdered sugar

1/2 fresh blackberries, pureed

1/2 tsp vanilla

In a large bowl, beat butter and shortening until well blended.

Add half of powdered sugar and beat until fluffy.

Add pureed blackberries, vanilla and remaining powdered sugar, beating until light and fluffy.

*Don't be afraid to add more powdered sugar if its too thin or a little water or milk if too thick*

Pipe a nice big dollop of frosting on each cupcake and top with a fresh plump blackberry.

Mango-Lime Sandwich Cookies

I thought I discovered my favorite sugar cookie dough a few years ago, but my thoughts have changed.

Have you ever seen the decorated sugar cookies that Bridget does? I should have assumed that the recipe for the actual cookie would be just as good as the decorations she adorns them with.

Seriously, her cookies are a work of art.. I would have to start practicing now to be as good as she is in about 20 years...at least.

And her sugar cookie recipe is to. die. for. 

They're the perfect consistency and perfect for cut outs.

Definitely my new go-to sugar cookie recipe; they're even good when you jazz them up a bit...

Lime Sugar Cookies with Mango Curd

recipe adapted from Bridget @Bake at 350

Oven: 350 Bake time: 10-12 minutes

3 cups AP flour

2 tsp baking powder

1 cup sugar

2 sticks butter

1 egg

3/4 tsp vanilla extract

1 tsp lime juice

zest of one lime

Preheat oven to 350 and line baking sheets with parchment paper.

Lightly whisk flour and baking powder in a small bowl and set aside.

In a large bowl cream sugar and butter. 

Add egg and extracts and mix until combined.

Gradually add flour mixture and mix until blended- dough will be slightly crumbly.

Before rolling out, knead with with hands until dough forms a solid ball.

Roll out on a lightly floured surface and cut into desired shapes.

Place on prepared baking sheets and transfer to freezer for about 5 minutes or fridge for about 10-15.

Immediately place cold cookies into oven and bake for 10-12 minutes.

Transfer to cooling rack and allow to cool completely before icing or filling.

Once cookies are cooled its time to make the summery little sandwiches.

I used my Fresh Mango Curd, but you could use any jam or jelly.

Flip cookie over and fill with tablespoon of filling.

Place second cookie on top and push down lightly. Repeat with remaining cookies.

What kind of filling would you put in these zesty little cookies??

Happy Baking!

A Berry Good Summer Dessert for 2

The strawberries this summer so far have been nothing short of amazing.

One of the most fantastic things happened to me the other day while browsing the isles of Wally World...

Strawberries were on sale for 75 cents!

Say What?! 75 cents!

With a deal like that it's hard to pass up and obviously I bought a few containers with high ambitions of whipping up some delicious treats.

Needless to say, this is just the first of a few strawberry desserts you'll be seeing from this lady in the coming weeks.

It's difficult sometimes making desserts for just me and MM, mostly because making a big dessert means we have to eat the whole thing...which is quite delicious and easy, but not when you're making sure you'll still fit into your perfectly fitting wedding dress in just a few months. Not to mention, its bathing suit season.

So when I can make individual portions or cut servings in half I jump at the opportunity.

I used my favorite tart crust, cut the recipe in half and then used the small ball of dough to line the bottom of two small oven proof glass bowls (I don't have mini tart pans..yet).

I'm going to post the whole recipe in case you want to make one large tart, but I'll include my halved version as well for those of you who may not be baking for as many.

Tart Crust
Oven: 400 Bake time: 15 minutes
Full recipe fills a 9-inch tart pan

4 oz cream cheese (2 oz)
1/2 cup butter, softened (1/4 cup)
1 TBS sugar (1/2 TBS)
1/4 tsp salt (1/8 tsp)
1 1/4 cup AP flour (1/2 cup plus 2 TBS)

Homemade Whipped Cream
1/2 cup heavy whipping cream
2 TBS powdered sugar

Sliced strawberries
Fresh blackberries

In a small bowl, beat whipping cream with an electric mixer until it begins to thicken.
Slowly add powdered sugar and continue to beat until stiff peaks form.
Place prepared whipping cream in fridge to chill.

Meanwhile, preheat oven to 400 and spray two 3-inch tart pans or small oven safe bowls with cooking spray.
Beat cream cheese, butter, sugar and salt until creamy.
Add flour and beat at low speed until soft dough forms.
Shape into disc and chill for about 20-30 minutes.
Once dough is chilled, cut dough into two pieces.

Flatten dough into each of your small pans/bowls.

Bake for about 10-15 minutes, or until lightly browned.

Allow crusts to cool slightly before adding whipped cream.
Place heaping dollop of whipped cream on top of cooled crust and smooth out with spatula. (Add as much whipped cream as you need to cover the entire crust)

Arrange fresh fruit on top of smoothed whipped cream.

Finish off with a small dollop of whipped cream and voila! A fresh summer dessert for two!

Happy Baking!

Summery Lemon Squares

Much like gingerbread belongs to winter, lemon squares belong to summer.

I've mentioned it before, but Mountain Man and I love entertaining. We look for any excuse to share our love of food with our friends, eating and laughing the night away.

It just so happened that we had a BBQ this past Memorial Day weekend, which I mentioned before, but I'm mentioning it again... this time to display these tart and tangy lemon squares.

As MM fired up the smoker, checking on his various meats throughout the day, I spent the afternoon between the grocery store and in the kitchen prepping for the evening.

The green monster

The product of all my hard work (they're really quite easy actually) were these dessert bars straight from the Baking Bible aka The King Arthur Flour Baker's Companion. If you don't have this cookbook I highly recommend it...it's amazing.

Lemon Squares

Recipe from King Arthur Flour Baker's Companion

Oven: 350 Bake time: 38 min total*

Fills an 11x13 pan

Crust

1 stick butter, softened

1/4 cup sugar

1/2 tsp salt

2 tsp vanilla

2 1/2 cups AP flour

2 large eggs

Filling

1 stick butter, melted

1 1/4 cup sugar

2 TBS cornmeal

2 TBS cornstarch

1/2 tsp salt

4 large eggs

1/2 cup fresh squeezed lemon juice (3 lemons)

Preheat oven to 350 and spray baking pan with cooking spray.

In a large mixing bowl, cream butter until light and fluffy.

Add sugar, salt and vanilla, beating well.

Stir in flour and eggs, mixing until blended.

Press dough into pan, pressing up around the edges as well.

Bake crust in oven for 8 minutes (it won't brown too much, it's just setting).

In the meantime, start making the filling.

In a large bowl, whisk together melted butter, sugar, cornmeal, cornstarch, salt, eggs and lemon juice.

Once crust has been removed from oven, pour filling over set crust.

Return to oven and back for another 25-28 minutes or until top and sides have lightly browned.

Once baked, remove from oven and allow to cool completely before cutting into squares.

Lightly dust with powdered sugar shortly before serving.

Happy Baking!  

Strawberry Shortcake Scones with Whipped Vanilla Butter

As the days get longer, I long for the days of lazy summer afternoons spent at the pool or the beach; no cares in the world except tan lines and what we'd be doing later that evening.

But that's not how it works in the real world. Summer no longer carries the same meaning...

Warm weather in the real world just means the opportunity to wear open toed shoes and brightly colored cardigans to work...woop-di-dooo.

It's sad really. I think we should start a revolution... everyone needs a little summertime in their lives.

Until I get this all figured out I'll just gaze at the warm weather from my office window, watching the little kids on the playground across the street, dreaming of how life used to be.

And I guess I could eat some summer time treats like these Strawberry Shortcake Scones too..

Strawberry Shortcake Scones
Adapted from recipe at Jacob's Kitchen
Oven: 400 Bake time: 15-18 minutes
Makes 12 scones


4 cups AP flour
1/2 cup sugar
2 TBS baking powder
1 tsp salt
3 sticks cold, shredded butter
1 cup cold heavy cream
4 eggs, at room temperature
1 tsp vanilla
1 tsp grated lemon or orange zest
1 cup diced strawberries
1 egg yolk and 1 TBS water*

Preheat oven to 400 and line baking sheet with parchment paper.
In a large bowl, add flour, sugar, baking powder and salt.
Using a cheese grader, shred cold butter into bowl.
Use your hands and incorporate the butter into the dry ingredients until butter is the size of large peas.
In a small bowl, whisk cream, eggs, vanilla, strawberries and zest.
 Add to flour/butter mixture and mix until just combined.
Turn out dough on lightly floured surface and pat out into a rough rectangle.
Fold dough over on itself a few times (4 or 5).
Roll dough out into a large disc about 1-inch thick.
Cut scones into triangles or cut using a cookie cutter and place on prepared baking sheet.
Lightly brush with egg yolk and water.
Place scones in oven and bake for 15-18 minutes or until scones are lightly browned.
Serve warm with Whipped Vanilla Butter.

Whipped Vanilla Butter
1/4 cup butter, softened
1/4 cup vanilla baking chips
dash of salt
1 TBS whole milk

In a small bowl, beat butter and milk until light and fluffy.
Place baking chips in a microwave bowl and melt for about 45 seconds or until smooth, stirring at about 20 seconds.
Fold melted chips into whipped butter.
Place in fridge for about 10 minutes before using.

Happy Baking!

Summer Revolution?? Who's with me!?

Bite-Size S'mores

Our friends had a Summer BBQ this weekend complete with good food, good friends and a whole lot of adult bevs.

Even though the hostess told everyone not to bring anything, how could I not? I mean, I basically live for situations like this- parties are a perfect excuse for desserts! And she knows me well enough to know that I was going to bring something anyways.

I feel like s'mores have recently been making appearances all over the place in the form of cookies and bars, but I have yet to see them like this... a sort of little, mini, bite-size s'mores tart.

I like to think of these Bite-size S'mores as a more gourmet version of the summer and camping classic...don't worry, you still have your graham cracker, chocolate and toasted marshmallow, just in a more convenient one bite form...perfect for the times where some marshmallow-y goodness is necessary, but a fire just isn't happening.

This is the closest these little guys

are going to get to a fire..

Bite-size S'Mores

Oven: 375 Bake time: 15 minutes

Freezer time: 30 minutes

Makes 24 little tarts

1 sleeve graham crackers, crushed

1/4 cup butter, melted

1/4 cup sugar

1/2 cup heavy cream

1 cup semi-sweet chocolate chips

1 jar of Marshmallow Cream

Preheat oven to 375. Line mini cupcake pan with paper liners.

Graham Cracker Crust: In a large bowl mix crushed graham crackers (I used my food processor), melted butter and sugar until consistency of sand is reached and ingredients are well combined. Place a tablespoon of mixture into each cupcake liner and using the back of the spoon, press mixture down until compact- think graham cracker crust on a pie. Bake for 10 minutes then cool for 20 minutes on rack.

Easy Chocolate Ganache: While crusts are baking, heat 1/2 cup heavy cream in the microwave for about 1 minute (until its good and hot). Add cup of chocolate chips and whisk constantly until smooth and creamy. Set aside to cool.

After crusts and ganache are cooled, place a tablespoon of chocolate onto crusts. Place in freezer for at least 30 minutes so chocolate will set.

Toasted Marshmallow: Remove tarts from freezer. Set oven to Broil. Fill a piping bag or large zip-lock bag with a jar of Marshmallow fluff (this is just to make it less of a mess, if you want to spoon it on top, by all means don't let me stop you). Place a dollop of fluff on top of each tart. To get the toasted effect place under broiler, leaving the oven door slightly cracked to tell when you've got that perfectly toasted top.

And Voila! A perfect one bite summer classic.

I love s'mores.... I truly do.  

  Please sir, can I have s'more?

Happy Baking!