Easy Peasy Fruit Dip

Ok, I promise this is the last picture I take using my phone.

We had a belated boss's day potluck at work today, and I was slated to bring my mac and cheese but then I went and burned my hand on a cookie sheet. (See yesterday's post.) So I had to regroup and think of something that wasn't labor intensive.

A few months ago, my mom got a big group of women together to go to a local place called Dinner with TLC. They provide all of the kitchen equipment, ingredients, and recipes for you to put together your own meals. All you do is put it together (or have them do it) and take it home and reheat! It's awesome and the menus change every month. Anyways, the owner had out this fruit dip and assorted fruits, along with various other appetizers.

Those who know me well would be shocked to know that I actually ate a fruit dip. I'm not a dip-person. Never have been. But oh.my.God this dip was amazing.

I would have taken a better picture of it last night, but I just never got around to it. Also, a big thank you to my fabulous coworker, Rhonda, for arranging the fruit for me! You should make it for yourself and see for yourself how lovely it is!

Fruit Dip
8 oz. block of cream cheese, softened
1/2 cup brown sugar
1/4 cup granulated sugar
1 tsp vanilla
1 bag toffee pieces (not the chocolate covered toffee pieces)

Beat cream cheese, sugars, and vanilla in a bowl. Mix in the toffee. Serve with fruit.

Printable version

See? Easy!

Grilled Cheese, Bacon and Apple Sandwiches

It's been a slow week in the Teeny Tiny Kitchen. It seems like we've both been so busy that we haven't had a chance to just sit. I haven't had a chance to just cook. It's really upsetting.

So what is the fall-back when life just has you running in a million different directions? Grilled Cheese.

And bacon.

Bacon really needs to be in its own food group. Everything's better with bacon. Everything.

This version of a simple grilled cheese also has thinly sliced Fuji Apples. (Feel free to use whatever apples you love, but please try Fuji's at some point. They're fab.)

I love simple food. This sandwich just has some cheddar cheese, two slices of yummy bacon, and thin apple slices. Put some butter in a skillet and brown the sandwich until the cheese is all melty and delicious.

Pomegranate and Mint Sorbet

Hi, my name is Page and I have an addiction to my ice cream maker.

Whew, I feel better now that I got that off my chest. My waistline, however, does not feel better about the added poundage as a result from the ice cream maker addiction. So Giada came to my rescue Saturday morning on Giada at Home.

She made this wonderful looking sorbet and I had to have it. Plus it's all fruit juice with some sugar and chocolate chips...it's healthy!!! My waistline thanked me for sticking to something without heavy cream.

The only thing I would change about Giada's recipe would be the addition to a couple tablespoons of vodka. The sorbet has turned into a big brick in my freezer, so I think the added vodka would help it stay scoopable.

Pomegranate and Mint Sorbet

Source: Giada

1 cup Mint Simple Syrup, recipe follows
2 cups 100 percent pomegranate juice (recommended: Pom Wonderful)
1 cup orange juice
1/2 cup mini semisweet chocolate chips
Fresh mint sprigs, for garnish

Directions
Special equipment: an ice cream maker

In a glass pitcher, combine the Mint Simple Syrup, pomegranate juice, and orange juice. Pour the pomegranate mixture in an ice cream maker and freeze according to the manufacturer's instructions. During the last 10 minutes of freezing time, add the mini chocolate chips.

Scoop the sorbet into dessert bowls and garnish with fresh mint sprigs.

Mint Simple Syrup

1 cup sugar
1/2 cup water
1 packed cup packed fresh mint leaves
In a small saucepan, combine the sugar, water, and mint leaves over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Strain before using.

Yield: 1 cup

Peach and Blueberry Crumble

One of the best things about summer is the abundance of fresh fruit. I remember going to my Maw Maw's house in north Louisiana every summer and having to go to the Peach Orchard in Ruston, LA to buy fresh peaches. For some reason, I always thought I hated the taste of peaches, but I did love how they smelled. Once I finally tasted a peach, I kicked myself for not eating more of them in my life.

My mom just went to a peach orchard near home and brought back huge fresh peaches. I still pick them up and smell them whenever I walk into my kitchen. It takes me back to being in Simsboro, LA at my Maw Maw's house.

In the original recipe for this crumble, Ina says to put the peach and blueberry mixture into ramekins or custard cups. I had neither of the two, so I used my 9x13 pan. Whichever you use, be sure to place it on a sheet pan just in case the fruit boils over while it's baking.

Peach and Blueberry Crumble

Adapted from Ina Garten, Barefoot Contessa at Home

For the fruit:
2 lbs firm, ripe peaches (6-8 peaches)
2 tsp grated lemon zest
2 Tbsp freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 cup fresh blueberries (1/2 pint)

For the crumble:
1 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup light brown sugar, lightly packed
1/2 tsp salt
1/4 tsp ground cinnamon
1/4 lb (1 stick) cold unsalted butter, diced

Preheat the oven to 350 degrees.
Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into a 9x13 pan.
For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter into the bowl of an electric mixture fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. (If you do not have an electric mixer, use a pastry cutter or a fork to combine.) Rub the mixture with your fingertips until it's in big crumbles, them sprinkle evenly over the fruit. Place the 9x13 pan on a sheet plan lined with aluminum foil and bake for 40-45 minutes, or until the top is browned and crisp and the juices are bubbly. Serve warm or at room temperature.

Fruit Pizza

Last night, my parents had pizza night over at their house. My dad is big into tailgating for the Arkansas Razorback football games, so he was testing grilled pizza recipes for the upcoming football season. I offered to bring a dessert, so I went along with the pizza theme.

This recipe is super easy, as well as fast and fun to put together. A good tip is to buy the apple slices that are already sliced and packaged into little bags. They won't brown, even after a few days if you happen to have left-over pizza.

Fruit Pizza
Adapted from Pillsbury

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 package (8 oz) cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla
Fruit of your choice

1. Heat oven to 350°F. Grease 12-inch pizza pan or spray with cooking spray. In pan, break up cookie dough; press dough evenly in bottom of pan to form crust.
2. Bake 16 to 20 minutes or until golden brown. Cool completely, about 30 minutes.
3. In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until fluffy. Spread mixture over cooled crust. Arrange fruit over cream cheese.