Monday, June 28, 2010

Fruit Pizza

I made this fruit pizza for Father’s Day.  The star of the pizza though was the pineapple curd


And lucky us, we don’t need all pineapple curd that the recipe makes for the pizza, which means leftovers!  Babygirl generously drizzled it over her raspberries. She’s a smart girl. :)

I followed the curd recipe though I did adjust the method a tiny bit.  I’ve made curd several times and used my previous experiences to end up with a smooth and yummy pineapple curd.  The original recipe does not call for straining the curd once cooked.  I did.  I think because the eggs are not tempered they scramble a bit.  Scrambled eggs in curd is NOT yummy so be sure to strain it.  The only other change I made was to sweeten the cream cheese for the pizza.  The pizza recipe only called for lemon juice to be added to the cream cheese but I went ahead and added some powdered sugar.  I thought it needed it.


Pineapple Curd from, my changes.

Yield: 2 1/2 cups (serving size: 1 tablespoon)


  • 1/2  cup  sugar
  • 1  tablespoon  cornstarch
  • 1/8  teaspoon  salt
  • 1  cup  pineapple juice
  • 2  tablespoons  fresh lemon juice
  • 3  large eggs, lightly beaten 
  • 2  tablespoons  butter, cut into smaller pieces


Combine the first 3 ingredients in a medium, heavy saucepan, stirring with a whisk. Stir in juices and eggs; bring to a boil over medium heat, stirring constantly with a whisk. Reduce heat, and simmer 1 minute or until thick, stirring constantly. Remove from heat; add butter, stirring gently until butter melts.

Strain mixture into medium bowl. Cover with plastic wrap directly touching the top of curd to prevent a skin from developing.  Chill for at least 6 hours or overnight (the mixture will thicken as it cools) in the fridge.

Monday, June 21, 2010

S’mores Snack Cake


Seriously good and relatively easy.  For those of you that may not know, besides loving all things cinnamon, blondie, and banana loaded I’m also very fond of s’more-ish treats.  (I’m pretty sure its the warm melty roasted ‘mallows that gets me.) 


A while back Debbie from Mocha Me blogged about a s’mores snack cake  baked. She said while she enjoyed the cake it didn’t quite hit that s’mores note.  After thoughts of it lingered, I finally decided on how to get  that “s’mores” flavor I love.  I think I nailed it with my adaption.  Or at least that’s how I took the almost empty pan.  I did manage to snag this piece to photograph.


Click here for the original recipe as seen on Mocha Me or here for a printable version of mine. Note, for decorative purposes I stuck a graham cracker in the center and drizzled more chocolate on top.  Babygirl ate this piece and said it was better than her first one. 


Sunday, June 20, 2010


Hope it’s a good one!                                                                                ~ingrid

Sunday, June 13, 2010

Babygirl’s Strawberry Topped Cheesy Lemon Pie


This beauty is brought to you by my babygirl.  She not only made the pie by herself, she also took the photos.  ( I edited them in Picasa.)  In keeping with the theme of today’s post I’m going to allow McKenna, aka Babygirl tell you all about her pie.


Hi! This is Babygirl and I really loved this pie that I made.  It was fun and a little easy but it was more fun. Instead of just tossing the berries on top I wanted to make a flower with strawberries. (Well my mommy told me about it and I like the idea so I went with it.) It was hard making the strawberry flower because you have to pick the right strawberry slices. If you want to make the strawberry flower you can find it on Ms. Monica’s blog. If you have any questions send them to my mama and say that they are for me. Thank you. Babygirl out.


Here’s the adapted recipe by Babygirl

 Strawberry Topped Cheesy Lemon Pie, printable recipe


  • 18 graham cracker squares, crushed
  • 5 tablespoons of unsalted butter, melted
  • 3 TBS granulated sugar
  • 1 lemon, zested & juiced
  • 16 oz cream cheese (2 8 oz blocks) at room temperature
  • 14oz sweetened condensed milk (1 can)
  • Various berries for decoration


Preheat oven to 350 degrees.  Place graham cracker crumbs in a medium sized bowl, sprinkle sugar over top, and pour in melted sugar.  Stir well with a wooden spoon.  Once the mixture is even in color place it into a 9 inch pie pan.  Using your fingers pat crust  mixture into place covering the bottom of the pie pan and completely up the sides.  Once the crust has been shape, bake for 6 to 7 minutes.  Remove from the oven and set  on cooling rack. Allow to cool completely. Meanwhile place cream cheese in a medium bowl and beat until smooth.  Add sweetened condensed milk and beat well, about 1 minute. Scrap down sides of bowl and add in lemon zest and juice.  Beat until smooth scraping down sides as needed.  Pour cream mixture into cooled pie crust and smooth out top.  Chill in the fridge at least 3 hours.  After the 3 hours or prior to serving top with fresh berries.


The original un-adapted recipe can be found in William Sonoma’s Sweet Treats.  This is a great book for young kids interested in baking.  Babygirl has successful made 5 or 6 recipes out of it!


A proud Mommy moment, Babygirl was awarded The Presidential Award for Educational Excellence!  Only 20 out of 99 fifth graders in her school received it!  :) YAY!

Saturday, June 5, 2010

Dessert Table: Lemon Berry Trifle

I’ve actually made this twice since I first saw it on Recipe Girl.  The first time was for Easter and then again for my brother’s dessert table.   It was a hit both times and will definitely be making a repeat appearance.


The first time I made this I used all strawberries and the second time I used a combination of strawberries and blackberries.  I also doubled the recipe for the wedding as I was feeding more people. 


Lemon Berry Trifle, adapted from Recipe Girl                                            (for a printable recipe with my changes click here)

1/4 cup granulated sugar
¼ cup fresh lemon juice
¼ cup water                                                                                                          (I added the zest of the lemon(s) I  juiced)

12 oz. pound cake or butter loaf (store bought ok)
8 oz cream cheese, at room temperature
1/3 cup granulated sugar
1 cup cold heavy whipping cream
3 cups fresh blackberries
3 cups fresh strawberries

1. Slice cake into ¾” slices and place on wax paper in a single layer.

2. Prepare lemon syrup: In a small saucepan, bring sugar, lemon juice, zest, and water to a boil over medium heat. Stir to dissolve sugar completely. Let cool, then brush over both sides of each cake slice. Quarter each slice.

2.5 Wash and dry berries well.  Hull and half strawberries if using. I kept the strawberries and blackberries separate because I wanted two distinct layers of berries in my trifle. After prepping the berries I placed them into a bowl and tossed them with half of the left over lemon sugar syrup.

3. Beat cream cheese with sugar on high speed until light and fluffy. Reduce speed to medium and slowly add cream. Continue beating until mixture resembles soft whipped cream.  (I added the last of the lemon sugar syrup.)

4. Arrange half of the cake pieces in the bottom of a glass serving bowl or dish (2 qt. size is sufficient). Spoon half the cream-cheese mixture over the cake in dollops; spread to the sides of the dish. Scatter berry of your choice on top. Repeat layering with cake, cream cheese, and berries.

5. Cover and refrigerate until chilled (about an hour). You may also refrigerate overnight.

Servings: 6-8

Recipe Tips:
*For a lower fat version, try fat-free pound cake and reduced-fat cream cheese.
**You can use any variation of berries.  I’d just make certain to have 6 cups worth.     

This recipe is very forgiving; play around with it and make it yours.  I also think the lemon sugar syrup and cream cheese/whipped cream filling would be great in other recipes. Recipe Girl, has a “how to” video for putting this trifle together.