This coming Friday, the cooking club will be having an early Superbowl Party! We are going to make lots of delicious treats that the kids will be able to make at their own parties. I had all the recipes set, but I always like to let the kids make a fun type of dessert. I was looking through my Cuisine At Home magazine, and I found a recipe that is for Strawberry Pizza. While it is still a dessert, I like the fact that it has fresh fruit. I don't like to pump the kids full of sugar, and this is something that they can make totally from scratch and make it look pretty and taste good in a short amount of time.
I always like to try out recipes before I have the kids make them just so I will know what steps will be tricky and to make sure the recipe actually works. This one worked perfectly. The cookie is shortbread, so it's nice and crisp. It has a marscarpone topping and orange glazed strawberries. It looks and tastes quite impressive, but it's so easy that a child will be able to do it! I hope this encourages you to make it!
image source
Strawberry Pizza
Adapted from Cuisine at Home
Issue No. 80 April 2010
Ingredients:
For the Shortbread:
2 cups all-purpose flour
3/4 cup chopped pecans (I made mine without because I wanted to see how it would taste...
A few kids have nut allergies.)
2 Tbsp. corn starch
1 tsp. salt
2 sticks butter, softened
1/2 cup packed brown sugar
Directions:
Preheat the oven to 350. Line a cookie sheet with parchment paper.
Whisk together everything but the butter and brown sugar; set aside.
Using a hand mixer, cream the butter and sugar until mixture is light and fluffy, about five minutes.
Add half of the flour mixture to the creamed mixture; beat on low until ingredients are combined. Add remaining flour, beating only until the flour is incorporated into the dough. Turn the dough onto prepared cookie sheet. Pat dough evenly into an 11-inch wide circle.
Bake until the edges are firm and beginning to brown, 20-25 minutes. While the cookie is baking, prepare the remaining toppings.
Cool on a rack five minutes, the chill in a freezer for about 30 minutes.
Ingredients for the glaze:
1/2 cup seedless, strawberry preserves
1/4 cup orange juice
Directions:
Gently mix the preserves and juice together in a microwave safe bowl. Microwave for one minute and stir again. Place in the fridge to chill. WHEN it is CHILLED, pour on top of the sliced strawberries.
Ingredients:
1 lb. Strawberries
Directions:
Rinse strawberries; then thinly slice.
Ingredients for Icing:
8 oz. marscarpone cheese
1/2 cup powdered sugar
1 tsp. vanilla
Directions:
Add all ingredients into a bowl. Mix the ingredients on medium speed for about a minute. DO NOT OVER-MIX - the frosting may separate. Place in the fridge until ready to use.
To Assemble the Pizza:
1. Take pizza out of the freezer.
2. Spread marscarpone evenly onto the shortbread with a spatula. (I had better luck with a dull butter knife.)
3. Arrange strawberries on top, completely covering the top.
4. Use a vegetable peeler to shave curls of chocolate on top.
5. Cut into even slices and enjoy!
I always like to try out recipes before I have the kids make them just so I will know what steps will be tricky and to make sure the recipe actually works. This one worked perfectly. The cookie is shortbread, so it's nice and crisp. It has a marscarpone topping and orange glazed strawberries. It looks and tastes quite impressive, but it's so easy that a child will be able to do it! I hope this encourages you to make it!
image sourceStrawberry Pizza
Adapted from Cuisine at Home
Issue No. 80 April 2010
Ingredients:
For the Shortbread:
2 cups all-purpose flour
3/4 cup chopped pecans (I made mine without because I wanted to see how it would taste...
A few kids have nut allergies.)
2 Tbsp. corn starch
1 tsp. salt
2 sticks butter, softened
1/2 cup packed brown sugar
Directions:
Preheat the oven to 350. Line a cookie sheet with parchment paper.
Whisk together everything but the butter and brown sugar; set aside.
Using a hand mixer, cream the butter and sugar until mixture is light and fluffy, about five minutes.
Add half of the flour mixture to the creamed mixture; beat on low until ingredients are combined. Add remaining flour, beating only until the flour is incorporated into the dough. Turn the dough onto prepared cookie sheet. Pat dough evenly into an 11-inch wide circle.
Bake until the edges are firm and beginning to brown, 20-25 minutes. While the cookie is baking, prepare the remaining toppings.
Cool on a rack five minutes, the chill in a freezer for about 30 minutes.
Ingredients for the glaze:
1/2 cup seedless, strawberry preserves
1/4 cup orange juice
Directions:
Gently mix the preserves and juice together in a microwave safe bowl. Microwave for one minute and stir again. Place in the fridge to chill. WHEN it is CHILLED, pour on top of the sliced strawberries.
Ingredients:
1 lb. Strawberries
Directions:
Rinse strawberries; then thinly slice.
Ingredients for Icing:
8 oz. marscarpone cheese
1/2 cup powdered sugar
1 tsp. vanilla
Directions:
Add all ingredients into a bowl. Mix the ingredients on medium speed for about a minute. DO NOT OVER-MIX - the frosting may separate. Place in the fridge until ready to use.
To Assemble the Pizza:
1. Take pizza out of the freezer.
2. Spread marscarpone evenly onto the shortbread with a spatula. (I had better luck with a dull butter knife.)
3. Arrange strawberries on top, completely covering the top.
4. Use a vegetable peeler to shave curls of chocolate on top.
5. Cut into even slices and enjoy!
Yes, it did come out wonderfully! Delicious! Thank you for making it for us. We are happy to try out any or all of your potential recipes! Tee-hee!
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