Dessert Cookie Pizza and recipe

                                     Cookie Pizza Recipe: Use one package of ready to cook Sugar Cookie Dough, pint of blueberries, and strawberries, 8 oz. Cream Cheese, and 1/2 cup sugar. Take the cookie dough and cream cheese out of the refrigerator and rest until they are at room temperature. Spread the dough out thinly onto a round cooking stone*. Leave at least 1/2 inch from edge of stone for the dough to rise and spread out. Cook 20 minutes at 350 degrees until it looks golden brown. While that is cooking, mix the cream cheese with the sugar until all is incorporated. Put that back in refrigerator. After taking out the cookie dough when it is that golden brown, let it cool. Next, using an all purpose spreader*, spread the cream cheese mixture onto the cooked cookie. Cut Strawberries with an egg slicer* and place onto the cream cheese. Put blueberries in the center. My family were all too impatient and made me stop before I had put all the strawberries on. I took the pictures and then sliced it with a Pizza slicer that rolls which allows you to cut it and not mess up the fruit.
*All cooking utensils are Pampered Chef including the classic batter bowl, and a pastry blender that was used to mix the cream cheese and sugar. 
                      
         This cute kitty was seen at Webster Flea Market and was not for sale. How adorable is that?

                                  Some new Spellbinder's Dies I received for Christmas from someone that was listening.

Strawberry Torte with Blueberries

Merry Christmas and here's my Strawberry Torte recipe for all of us that love "sweets" and it's one that actually is diet and fat free! Hope you enjoy it as much as my family does! And this is what we have for "Happy Birthday Jesus" for Christmas! Yum!

Strawberry Blueberry torte or trifle


Angel food cake (I make mine from Betty Crocker mix)
 (You won't be using all of the cake!!!  Cut or pull apart into 1" cubes.)
Filling:
1 can Eagle Brand FAT FREE condensed milk
water
1 Box of Jello Sugar Free White Chocolate Instant Pudding mix
1 can of Reddi Whip Can of whip cream (preferred over Cool Whip but it's personal taste)
1 1/2 Quarts Strawberries cut with an egg slicer
1 pint Blueberries
Tools: Hand mixer and large mixing bowl; 2 cup measuring cup and large scraper; Large trifle bowl as seen in picture. 


Bake the Angel Food cake according to directions on the box.  Cake needs to cool down before assembling. 
While it cooks, start the pudding. 
Get a 2 cup measuring cup.  Put 1/4 cup water in the bottom, and then pour Eagle Brand Fat Free condensed milk in. Scrape all of it you can out of the can. Stir to mix the water with the condensed milk before continuing to fill the cup up to the 2 cup point with a bit more water, mixing it again before adding.  Pour into a large mixing bowl. Add the pudding mix and using hand mixer, mix on low for 2 minutes. Clean mixer blades into pudding so that you get as much as possible off. Spray 2 cups or more of the Reddi Whip whip cream into pudding and "fold" into the pudding.  This means gently with a large scraper "folding" it over itself several times until it is mixed. Try NOT to stir it.  Refrigerate until cake is cooled and ready to assemble the torte.
Assembling:
Layering:  1" portions of Angel Food cake on bottom. There are two layers, and you decide how much you want to use so put 1.5 to 2 inches of the cake. Next, the majority of the blueberries, holding back some for the top, as seen in the picture.  Top with HALF of  pudding mixture, spreading it gently over lower level.
 Now for the second layer of cake cubes, but this time use a layer of strawberries.  Spread remaining half of pudding mix on top of that.  Arrange the pretty top with strawberries fanning out from the middle with blueberries as the center.  The Torte or Trifle should be refrigerated until ready to eat.  Good luck keeping the family away from it before your guests get to enjoy it. Once you taste it you will see why I say that.
 Oh, and by the way, it's DIET!!! Low on calories and fat and full of good things from the berries. Unfortunately, it does have High Fructose Corn Syrup in the Eagle Brand, and Bad sweetner in the pudding mix. But those are miner since it saves you tons in calories and fat.  

Early Bird Layout using 2 different paper lines

    So glad to see this week's challenge on PPC about foods from different countries!! I have so many pictures to scrap with that kind of theme!! Here are photos I snapped of the divine breakfast. The Bed and Breakfast we stayed at in Italy called Florence Chic! If you are ever there I recommend you stay! Also, notice the delicious desserts on the breakfast tray? They are homemade by the owner's mother each day!! Most often, we were the only ones there so I felt guilty if I didn't "indulge" because I didn't want her feelings to be hurt! HA!

Layout: Using 2 different paper lines that seemed to coordinate, I managed to piece this together seamlessly. The left page is Bo Bunny Trail Mix Collection from Field Journal, and the right Kaiser Kraft Hunt and Gather from Watch.  Don't they seem to just match perfectly?
    The flowers are from die cutting fabric with a Sizzix Bigz die and glued together with a glue gun. Centers are buttons from my stash. Also, added black tulle to imply leaves. On the left page, the birdcage is die cut with American Craft Pow, glitter paper. The title,"Early Bird" was cut using a font from the computer. Photos are double matted and placed side by side. The coffee cup is made on my Cricut Explore which I love!! All edges are distressed with Clearsnap ink, Chestnut Roan.
Challenges:
Paper Crafter's Corner Magazine Monday Challenge #160-Entrees, sides and desserts from our Italian breakfast
Simon Says Stamp Wednesday Challenge: Anything Goes

Strawberry Blueberry Torte or Trifle Recipe

I am afraid I have held out on all of you.  I have a secret crush on desserts and this is one of my all time favorites.  It was made over the Memorial Day weekend because we were having some people over...they didn't get any because it was all gone by the time they came.  You see it tastes better if made the day before. But that is IF it can make it till then.  Well here is the recipe.


Strawberry Blueberry torte or trifle


Angel food cake (I make mine from Betty Crocker mix)
 (You won't be using all of the cake!!!  Cut or pull apart into 1" cubes.)
Filling:
1 can Eagle Brand FAT FREE condensed milk
water
1 Box of Jello Sugar Free White Chocolate Instant Pudding mix
1 can of Reddi Whip Can of whip cream (preferred over Cool Whip but it's personal taste)
1 1/2 Quarts Strawberries cut with an egg slicer
1 pint Blueberries
Tools: Hand mixer and large mixing bowl; 2 cup measuring cup and large scraper; Large trifle bowl as seen in picture.


Bake the Angel Food cake according to directions on the box.  Cake needs to cool down before assembling.
While it cooks, start the pudding.
Get a 2 cup measuring cup.  Put 1/4 cup water in the bottom, and then pour Eagle Brand Fat Free condensed milk in. Scrape all of it you can out of the can. Stir to mix the water with the condensed milk before continuing to fill the cup up to the 2 cup point with a bit more water, mixing it again before adding.  Pour into a large mixing bowl. Add the pudding mix and using hand mixer, mix on low for 2 minutes. Clean mixer blades into pudding so that you get as much as possible off. Spray 2 cups or more of the Reddi Whip whip cream into pudding and "fold" into the pudding.  This means gently with a large scraper "folding" it over itself several times until it is mixed. Try NOT to stir it.  Refrigerate until cake is cooled and ready to assemble the torte.
Assembling:
Layering:  1" portions of Angel Food cake on bottom. There are two layers, and you decide how much you want to use so put 1.5 to 2 inches of the cake. Next, the majority of the blueberries, holding back some for the top, as seen in the picture.  Top with HALF of  pudding mixture, spreading it gently over lower level.
 Now for the second layer of cake cubes, but this time use a layer of strawberries.  Spread remaining half of pudding mix on top of that.  Arrange the pretty top with strawberries fanning out from the middle with blueberries as the center.  The Torte or Trifle should be refrigerated until ready to eat.  Good luck keeping the family away from it before your guests get to enjoy it. Once you taste it you will see why I say that.
 Oh, and by the way, it's DIET!!! Low on calories and fat and full of good things from the berries. Unfortunately, it does have High Fructose Corn Syrup in the Eagle Brand, and Bad sweetner in the pudding mix. But those are miner since it saves you tons in calories and fat. 

My Minds Eye Follow Your Heart layout

This layout came from taking another one apart and redoing the entire thing! The papers are an older My Minds Eye Follow Your Heart. Tons of layers of fussy cut papers, chipboard from same collection, turquoise twine and Prima flowers. Cricut Explore to cut the "Sweet" title, and yoila.  I love how this came out. Enjoy!

Entering

for these Challenges:

 Rochelle Spears January This or That challenge: ribbon or twine; Used twine.

 Creating with Paper and More-Used the inspiration of the roses and pink and teal pastels.

Brenda's Scrapbook Challenge: Used the left side and turned on its side.

                                                  
                     Splitcoast Stampers Health and Wellness VSBN challenge: scrapbook about a favorite food or activity -Favorite food-Latte and dessert.

Note: These pictures are of us at a cafe in Venice! I highly recommend that everyone go to Venice at least once in their lifetime and stroll the canals to find places like this gem! Caffe Vero is what it is called. We had latte's and a napolian dessert.

Clear Scraps Send-It Birthday Card

      Here is an adorable acrylic card for my son's upcoming birthday. I just love how it came out! Supplies used were Clear Scraps Send It Clear Card and DCWV's Birthday Stack in 12x12 and 6x6. I fussy cut a lot of it and added The Twinery twine for the banner affect. The Birthday Wishes is Rubber Café stamped with black ink. The hardest part was hand cutting each of the elements and meticulously matching everything up to lay right. The chocolate icing was made using a Viva Decor' Pearl Pen in brown and adding swirls and layers until it resembled icing. It took a long time to dry, but really made it look so yummy!! #ClearScraps #SendItClearCard #Cupcake #DCWV #SimonSaysStamp #Challenge #PaperCraftersCorner
I am posting this for the following challenges:
Paper Crafter's Corner: Birthday
Simon Says Stamp Blog Challenges: Make it from scratch
Simon Says Stamp Blog Wednesday Challenge: Make it Clear

Florentine Dinner and dessert

Had this wonderful quick dinner at La Prosciutteria! After asking for their recommendation, they served us ours on a wooden board with different proscuitto, ham, bressaiola, ricotta and gorgonzola spreads, eggplant, olives, artichokes and cheeses. After this enjoyable meal for two we wondered further down the street because I had read that Gelato di Neri had the best gelato. Upon arriving 30 minutes later, I just had to try their petite canoli for only 1 euro!! It was delicious, as well as their gelato! What a delightful adventure of flavors!! Don't worry, we walked UP the hill to Piazza Michaelangelo, and then rode the bus back after the sunset.  Rick Steves recommends doing that in the opposite way, but we needed to burn those calories off. Had a delightful day!

Strawberry Blueberry Torte (Diet)

To my family, this is their favorite dessert!
Ingredients:
You will need a 14 cup Truffle bowl or dish.
 10 oz Angel Food Cake either by cooking it homemade or from your grocery store bakery. You won't be using all of the cake!!!  Cut or pull apart into 1" cubes.
1 Pint Blueberries
2 Pints or 1 Quart of Strawberries
For Cream filling:
1 small can, 6.5 oz, of Reddi Whip Extra Creamy Whip Topping
Borden Eagle Brand Condensed Milk (Fat Free)
1 package sugar-free White Chocolate Pudding Instant Mix (Sugar Free)
Water ~~1 cup
Directions:
Cook cake according to directions on the box.  Cake needs to cool down before assembling.
Filling mixture:  Get a 2 cup measuring cup and add 3/4 cup water approximately, then pour condensed milk into the water.  After all the Condensed Milk has been added, stir the mixture.  Add more water to bring mixture to 2 cups.  Pour into large mixing bowl.
 Using an electric mixer mix with the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. When finished, fold in whip topping, gently, and put into refrigerator until ready to use.
Wash all berries, remove stems. Use egg slicer to cut Strawberries into sections. Set aside.
Assembly:
Layering:  1" portions of Angel Food cake on bottom. There are two layers, and you decide how much you want to use so put 1.5 to 2 inches of the cake. Next, the majority of the blueberries, holding back some for the top, as seen in the picture.  Top with HALF of  pudding mixture, spreading it gently over lower level.
 Now for the second layer of cake cubes, but this time use a layer of strawberries.  Spread remaining half of pudding mix on top of that.  Arrange the pretty top with strawberries fanning out from the middle with blueberries as the center.  The Torte should be refrigerated until ready to eat.  Good luck keeping the family away from it before your guests get to enjoy it.
Enjoy!
Beverly