Wednesday, June 27, 2012

Dessert Thursday

Yes I really do love a Thursday, it can help satisfy a my sweet tooth desire, no matter what the treat may be I do enjoy the extraordinary luscious confection.  Today's re-boot offers up a Sweet, tart, tangy, rich and creamy array of flavors, rather something for everyone.  It will have them singing your praises. Special thanks to Wanda for all her inspiration.  

It is that time of the week to have a dessert, and keeping in this weeks theme, we may have inspired the big guy with yesterday's light meal.  He want's to treat us to something sweet today. So maybe once he is done fooling around he will get home and get started.

Of course the good thing about this dessert is the fact that it is simple to make, unfortunately it won't last very long.   Of course as long as you follow the directions there should be no smoke in the kitchen.  

The only thing to look forward to are just a lot of very happy people that will enjoy a simple yet amazing dessert. Think possibly McSeal maybe attempting this, because he is looking for the love from all of us.  Let's see if he can pull it off. 

Fruit Pizza Recipe

1 (20-ounce) package refrigerated cookie dough 
1  redi-made package vanilla, or cooked vanilla 
Fresh blueberries, blackberries. raspberries, mandarin orange sections, seedless grapes, strawberry halves, kiwi fruit slices, (or any other fruit you want) 
1/2 cup  apricot preserves  
1 tablespoon water

  1. Preheat oven to 375 degrees F.  
  2. Line an ungreased 14-inch pizza pan with cookie dough. Bake approximately 12 minutes or until light brown. Remove from oven and let cool on a wire rack. 
  3. Spread vanilla pudding over cooled cookie crust. 
  4. Arrange fruit over pudding layer in any design you want (use your imagination). 
  5. In a small saucepan over very low heat, make a glaze by heating preserves and water. Brush glaze over the top of the fruit, making sure to completely cover the fruit that will turn dark. 
  6. Refrigerate until ready to serve.

From brunch to cocktail hour, this sweet faux pizza with a cookie crust and vanilla pudding center will invariably be welcomed with an array of oohs, and ahhs as it is disappears with a pile of forks.

If you are inclined for playing pastry chef, you can make a pastry cream. 

Pastry Cream

2 cups milk
1/2 cup white sugar
1 vanilla bean, halved lengthwise or 1tsp vanilla extract
6 egg yolks
4 tablespoons all-purpose flour
4 tablespoons unsalted butter
1 pinch salt

  1. Place the milk, half the sugar and the vanilla bean in a saucepan over medium heat.
  2. Combine the egg yolks and the remaining sugar in a bowl and whisk until light in color. Add in the flour and the salt, mix to combine. 
  3. When the milk just begins to boil, remove from heat and remove vanilla bean. Very slowly dribble the hot milk into the yolk mixture, stirring all the time. When about half of the milk has been added, place all of the yolk mixture into the saucepan over medium heat. Using a spatula or a whisk, mix the pastry cream as it heats, making sure to reach all of the corners of the pan when you stir. Bring the mixture to a boil. Let boil for about 1 minute, stirring constantly. The mixture will be thick.  
  4. Remove from heat and add the butter (if you are using vanilla extract add here). Strain if you wish for a smoother cream. Place into a bowl and cover directly with plastic wrap to stop a skin from forming on the cream. Chill and use within a few days.

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