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

Rhubarb Dump Cake/Cobbler Revisited

Do you follow the recipe or do you "ad lib"? Can you tell if you'll like a recipe or not by reading it? What's your pet peeve about recipes?
Its been said that baking is a science and cooking is an art. I mostly agree, baking depends on the interaction of ingredients to rise the dough, brown the cake, or set the custard. But I often find recipes that I think could use a bit of 'tweaking', maybe less sugar, or an added ingredient, or a different preparation method. And it is okay to try that! I usually save my trials for the close family unless I'm pretty sure about what I'm doing. My family is good about trying and eating the flops as well as the "save this recipe" dishes.

I'm always looking for quick easy ways to use the frozen fruit I buy in boxes from our UMW fund raiser. So when I saw this dump cake idea it seemed like a winner. Until I read further - a lot of sugar! The original recipe included 1 cup sugar and 1 whole box of jello (which also has sugar). And I usually think dump cakes are dry. So I've altered the recipe - less sugar and 1/2 box of jello and 1/2 cake mix, save the remaining half for the next dump cake. I like the ratio of more fruit and less cake layers.

RHUBARB DUMP CAKE

Ingredients: 

1 pound (3-4 cups) rhubarb, cut into ¼ inch pieces

       if using frozen, allow to thaw some and rough chop the slices

½ package (of a 3 oz package) strawberry jello 

½ package yellow cake mix

1 cup water

¼ cup butter, melted

Directions:

Preheat oven to 350 degrees. Grease a 9x13-inch baking dish. Spread the rhubarb evenly in the bottom of the baking dish. 

Sprinkle the sugar over the rhubarb, followed by the jello, and finally the cake mix. 

Pour the water and melted butter over the top. Do not stir. 

Bake for 30-40 minutes or until the rhubarb is tender and the topping is browned. 

Dump Cakes are just that - a dry cake mix 'dumped' on top
of fruit filling. Not so different from a cobbler, but even easier! 

Ready for the oven with fruit, then cake mix, water, and butter
'dumped' on top. 

Baked and wonderful. 

Happy St. Patrick's Day!

While St. Patrick's Day is not a legal holiday, it is remembered and celebrated in many ways in the U.S. The day actually commemorates Saint Patrick and the arrival of Christianity in Ireland, as well as celebrating the heritage and culture of the Irish. We in the U.S. are such a melting pot, that many of us do claim some Irish blood. Or claim that its just fun to celebrate this day as we hope for spring and warmer weather. 

My turn for hosting coffee time at church was this Sunday before St. Pat's day, so it was fun to find recipes and decor that reflected that theme. Do you think I spend too much time on Pinterest? 

Fruity Rainbow Snack

1 carton strawberries (halved)
4 - 5 clementine oranges (peeled and sectioned)
1 cup pineapple chunks (I used canned)
green grapes

1 small carton blueberries
red grapes
mini-marshmallows
gold wrapped candies

Arrange fruit in a rainbow on a platter. Strawberries, followed by oranges, pineapple, green grapes, blueberries, and red grapes, the order of the rainbow. Make a cloud of the marshmallows at one end and a pile of gold with the candies at the other. 
A healthy treat as well as a fun and attractive one! 

Jello Cookies

(This recipe could be an 'any holiday' recipe. Change the color/flavor of Jello and food coloring to suit the season)

1/2 cup butter, softened

1/3 oil, canola or vegetable

1 small package lime jello + 1 tbsp sugar

1/3 cup powdered sugar

1 Tbsp water

1 egg

1/2 tsp. baking powder

1/8 tsp. baking soda

1/2 tsp. salt

2 3/4 - 3 cups flour

Directions:

Preheat oven to 350 degrees. Cream butter, oil, Jello mix, sugar, powdered sugar, water and egg. 

In a separate bowl, combine all remaining dry ingredients, mix well and slowly add to butter mixture until well combined. Start with 2 3/4 cups of flour and add more if needed to made a shapable mixture. 

Roll dough into golf ball size balls and place 2 inches apart on a baking sheet. Put 1/4 cup sugar in a small bowl and dip the bottom of a small glass in the sugar and use to flatten the cookie balls. 

Bake cookies for 9 minutes. 

Let cool and frost.

Frosting: 

1/4 cup softened butter

2 oz. softened cream cheese

pinch salt

1/2 tsp. vanilla

2 cups powdered sugar

1-2 Tbs. cream or evaporated milk

green food coloring

Rice Krispies Treats are always a fun treat also! Add green food coloring to the marshmellow mixture before the Rice Krispies are stirred in for a colorful look. I also added 'charms' from Lucky Charms cereal for St. Pat's good luck. 

Tricks for Rice Krispies Treats - use brand name marshmallows, not the generic brand.

Mix in a large pan on the top of the range, the marshmallows melt more evenly and it doesn't take much longer than the microwave. 

Grease the pan they cookies will be going into and a spatula (pancake turner) that you can flatten/smooth the mixture with. 

Strawberry Rhubarb Crunch

Strawberry ice cream from KSU Call Hall made this
extra, extra good!

One of my New Year's Resolutions is to eat heather - sound familiar? That, or a version of it such as lose weight, exercise more, etc, is the most common New Year's Resolution. So, including healthier types of desserts would be included in my plan. Since I have a new supply of frozen fruit from our church order, and strawberry-rhubarb is one of our favorite flavor combinations, this dessert was a popular choice. I like the texture and added fiber (healthier!) of the oats. It makes a large amount, but with more family members around after the holidays it was eaten quickly.

Strawberry Rhubarb Crunch

Ingredients
2 cups all-purpose flour
2 cups packed brown sugar
1 cup cold butter, cubed
2 cups quick-cooking oats
6 cups sliced frozen rhubarb and strawberries
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla extract
1 package (3 oz) strawberry gelatin

crumb mixture on bottom

bottom crust topped with fruit

Directions
In a large bowl, combine flour and brown sugar. Cut in butter until crumbly (Next time I make this, I'll do this step in the food processor). Stir in oats. Press half into a greased 13-in. x 9-in. baking dish; top with fruit.
In a small saucepan, combine sugar and cornstarch; stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Stir in gelatin powder.  Pour over fruit. Top with remaining crumb mixture.

Bake at 350 degrees for 40-45 minutes or until fruit is tender and topping is golden brown.
Serve with ice cream if desired (that negates the 'healthy' dessert!)
Yield: 12 - 15 servings.