Brownie Pizza with Berries

I made this one in a tart pan

This sweet treat was a hit at a recent quilt retreat I took it to. One bite has it all -  crispy crust, creamy topping, and juicy berries. Besides delicious, it is also pretty. For the group I made it in a 9x13 cake pan and cut it into squares.

BROWNIE PIZZA WITH BERRIES

Brownie Crust:

1 brownie mix (Duncan Hines)

¼ cup water

⅓cup vegetable oil

1 egg

In a large mixing bowl, beat the brownie mix with water, oil, and egg until well blended. Note that the ingredients to add to the mix are different from the box directions. This makes the crust thinner and denser than the usual brownie. Spread in a greased pan (9x13-inch or large pizza or tart pan). Bake uncovered, in preheated 350-degree oven on center rack for 18-20 minutes or until just firm to the touch at the center of the brownie. Set aside and let cool completely. 

Marshmallow Frosting:      

½ cup unsalted butter, softened

1 cup powdered sugar

pinch of kosher salt

7 oz jar marshmallow fluff

1 tsp pure vanilla extract

In a large mixing bowl, using an electric mixer, beat butter, powdered sugar and salt until light and fluffy. Fold in marshmallow fluff and vanilla, stirring until smooth. 

      

When brownie crust is completely cooled, spread with prepared marshmallow frosting, spreading evenly to the very edges of the brownie. Top frosting with berries – sliced strawberries, blueberries, etc. I also used chunks of fresh pineapple. 

You could use strawberries and blueberries to make a flag design for a patriotic dessert. 

To serve, cut into wedges or squares with a pizza cutter. 

The 9x13 pan that went to Quilt Retreat

Crescent Potato Puffs

   

Pillsbury photo

Whenever good cooks gather there are recipes to share. After the National Festival of Breads I collected several to try, both the entries considered for grand winner but also from the finalists previous endeavors in other contests. Then,  a recent gathering of quilters at quilt retreat brought a variety of tastings to share. How fun it is to change up our regular menu offerings with new ideas.
     So, here is my newest, from Patrice Hurd my contestant to assist at the NFOB. Patrice had entered this recipe in the Pillsbury Bake-Off Contest in 2000. It was a winner there and well liked at Quilt Retreat. The basic dough is a crescent roll refrigerator roll but I think it could also be made with your own dough recipe for rolls. Makes me wonder what else could be adapted to this 'cinnamon roll effect'.
     Many bread recipes use mashed potatoes or potato water. This addition gives bread a soft moist texture. This recipe uses the potato mixture as a filling, like the filling for cinnamon rolls. Potato flakes (sometimes called instant mashed potatoes) have many uses. I keep a box in the cabinet and use it for a thickener in soups. Other uses, besides mashed potatoes, are to use instead of bread crumbs in meatloaf, thicken pancakes, or add to other baked goods, even cookies. Try mixing potato flakes with panko (bread crumbs) for coating fish or onion rings to fry.

CRESCENT POTATO PUFFS

Prep: 15 minutes

Total: 50 minutes

8 servings

Ingredients:

2 eggs

½ cup finely shredded carrot

1 teaspoon chicken-flavor instant bouillon

1 teaspoon freeze-dried chopped chives

½ teaspoon salt, if desired

1 cup water

½ cup milk

2 cups plain mashed potato mix (dry)

1 can (8oz) Pillsbury refrigerated crescent dinner rolls

or 1 can (8 oz) Pillsbury refrigerated Crescent Dough Sheet

1 cup shredded Cheddar cheese (4 oz)

Directions:

1.     Heat oven to 375°F. Spray 13x9-inch pan with cooking spray. In large microwaveable bowl, beat eggs. Reserve about 2 tablespoons beaten egg; set aside.

2.     Ad carrot, bouillon, chives, salt, water and milk to eggs in bowl; mix well. Microwave uncovered on high about 2½ minutes or just until hot. Add potato flakes; mix well.

3.     If using crescent rolls: Unroll dough into 2 long rectangles. Overlap long sides to form large rectangle. Firmly press perforations and edges to seal. Press to form 14x10-inch rectangle. If using dough sheet: unroll dough. Press to form 14x10-inch rectangle.

4.     Spread potato mixture over dough. Sprinkle with cheese. Starting with long side, roll up dough; seal long edge. Cut crosswise into 8 slices. Place cut side down in pan; press each to flatten slightly. Brush each with reserved beaten egg.

5.     Bake 25 to 30 minutes or until golden brown. Cool in pan 3 minutes. Remove from pan. Serve warm.

be sure to seal the perforations of the dough

spread with potato mixture and cheese

cut and read to bake