This is the story of an old woman who can’t hold her… caffeine. (And a recipe for a yummy, beautiful dessert).
Yes, that woman is me. I started noticing it a few years ago, when I rolled past that magic age of 40 when apparently, everything begins going down hill at lightning speed. Overnight I went from being able to have some caffeine just whenever, to having to be careful not to have any caffeine after lunch. Makes it really hard to have fun dinners like nachos. I just can’t drink water with nachos. For me, it’s Dr. Pepper with fun food. But, I’m rather irritated by lying in bed awake for 3 hours unable to sleep, so, water after lunch it is!
Okay, that’s not totally true. Sometimes I decide it’s worth it and just make plans to be up late.
Now on those rare occasions that I go to a place like Starbucks or Panera Bread with a friend, I’m careful to order something with no caffeine.
Unless I’m already tired, and not thinking well, and hadn’t planned on being in such a place but am excited to have some time to do some writing while my daughter enjoys some time with some girls from the youth group.
Nope, in those cases, I just completely forget and I oder a vanilla frozen latte. Which I believe is made of the highest octane coffee available.
And then I get really really sick.
For two days!
And then I don’t get that dessert recipe published that I mentioned last week.
And people have to go without dessert because mine is the only blog in the universe that has dessert recipes!
OK, not really.
But I did get really really sick and had to take two days off from working on my blog. And from functioning in general.
So today, healthy and well, I bring you the Mini Fruit Pizza.
There’s not a drop of caffeine anywhere in sight. I’m goin’ in!
We’ll start with the sugar cookie.
You know the drill; In a small bowl, combine the flour, baking powder, and salt.
In a stand mixer or with a blender, mix the butter and sugar until creamy.
Add eggs one at a time.
Slowly add flour
Mixture and blend just until blended.
With a small ice cream scoop, form dough into balls.
See that extra dough that forms on the outside of the scoop?
That’s for you!
If you want to freeze some of the dough for later:
- Place the dough balls on a cookie sheet lined with parchment paper.
- Freeze until firm.
- Transfer to a freezer bag and freeze.
- Thaw before baking.
If you’re cooking fresh:
- Place cookies on a cookie sheet or baking stone lined with parchment paper. (The paper keeps the cookies from spreading too much.)
- Press slightly to form a disc shape.
- Bake on 350° for 8-12 minutes.
- Allow to cool completely before frosting.
While the cookies are cooling, make the frosting:
Photo courtesy of Lydia Cranford
Mix all frosting ingredients and stir until smooth.
Slice a selection of fruits.
Serve and enjoy!
Oh, I almost forgot to tell you. These don’t keep for a long time, so if you’re taking them somewhere, don’t put the fruit on until you’re about ready to serve them. Probably 1-2 hours at most.
If think these look delicious, share them with your friends on Pinterest!
- Sugar Cookie
- 2¾ cups flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1¼ cups butter
- 2 cups sugar
- 2 large eggs
- 2 teaspoons vanilla
- 1 (8 ounce) package of cream cheese-at room temp.
- 2 tablespoons granulated sugar
- ½ cup powdered sugar
- 2 tablespoons fresh lemon juice
- ½ teaspoon vanilla extract
- Any mix of fresh fruit, chopped or sliced
- In a medium bowl, mix together flour, baking powder and salt; set aside.
- In a large bowl, cream together butter and sugar until creamy.
- Beat in eggs one at a time.
- Add vanilla and mix.
- Gradually stir in dry mixture just until blended.
- Use a small scoop to form the dough into balls.
- Refrigerate balls for about 10 minutes.
- (If you want to freeze the dough, place onto a cookie sheet lined with parchment paper. Freeze unties firm. Then transfer to a freezer bag and freeze.)
- Gently press the dough into disk shapes (not too thin, just flatten them a little.
- Place cookies 2" apart on cookie sheet lined with parchment paper (this will keep them from spreading.)
- Bake in a 350°F for 8-10 minutes until lightly browned at the edges.
- Cool on cookie sheet for 5 minutes, then remove to cool on a wire rack.
- When cookies are completely cool, make the frosting.
- Mix all frosting ingredients and stir until smooth.
- Frost each cookie, top with your choice of sliced fresh fruits.
- These don't keep well after the fruit is added. Try to add the fruit as close to serving time as possible.
For more yummy dessert recipes, follow my Desserts board:
Follow Beth Cranford/Eat Better Spend Less’s board Desserts on Pinterest.