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5.24.2013

Favorite Recipes for BBQs

Since it's the Friday before Memorial Day weekend (!), and for me, the official kick-off of BBQ season, I thought I'd share some of my favorite BBQ friendly recipes with you. The Mr. handles the grilling so I stick with sides and desserts. You won't find me eating a hot dog/sausage. Ever. Give me a plate full of side dishes and I'm a happy camper. Have a great (hopefully long) weekend!










5.23.2013

Chocolate & Peanut Butter Dessert Pizza

When Mama Mary's sent me some products to review, two of them were dessert pizzas - apple cinnamon & cherry. Well, I got a little caught up in living & forgot to blog when I made them (sometimes I like when that happens). My friend's three year old daughter (this cutie) came over and we had fun making them. We topped the apple with chocolate chips, cut them up, put them in a ziploc bag and she proudly tucked them under her arm to take home. They were a great activity, even for a kid as young as her, but they didn't turn out very photo worthy.

So, I ran to Walmart to pick up a replacement to make. Walmart only had cherry on hand, and since we had already made that flavor, I decided to make my own. The kit comes with the crust, fruit topping and a vanilla icing pack. And they're ready in 5 minutes if you make them as directed. And I think they're under $3 (I should have paid attention to that).

What flavors did I pick? Chocolate and peanut butter, of course.
Persnickety Plates: Chocolate & Peanut Butter Dessert Pizza

Persnickety Plates: Chocolate & Peanut Butter Dessert Pizza

Persnickety Plates: Chocolate & Peanut Butter Dessert Pizza

mama mary's dessert pizza
Source: Persnickety Plates original
Serves: 2-4

Ingredients
Mama Mary's Gourmet Dessert Crust kit
butter for brushing the crust
1 teaspoon sugar
1/4 cup chocolate chips
1/8 cup peanut butter chips

Directions
Preheat your oven to 350 degrees.

Line a baking sheet with foil and lay the crust out.

Brush the crust with a little butter then sprinkle on the sugar.

Top with the chocolate chips and peanut butter chips.

Bake for approximately 10 minutes. Keep an eye on it - you want your chips to get melty, but not burn. Cooking time will depend on your oven.

Remove from oven and drizzle with the vanilla icing.

Slice it up & enjoy!

Disclaimer: Mama Mary's sent me the crust to review but the opinions are my own and honest. 
I was not otherwise compensated for this post. 

5.22.2013

Mexican Wedding Cake

I asked my mom what kind of dessert she wanted for Mother's Day, since I have the tendency to make chocolate+peanut butter everything and that's not her favorite. She picked this Mexican Wedding Cake and it couldn't have been easier. I'm lucky she's easy to please. The crushed pineapple and juice in this cake make it super moist and the cream cheese frosting tops it off nicely. The frosting called for half a stick of butter but I skipped that. Up to you. 

I'm not one to do much posing/use props with my food pics, but I tried to get the gerber daisy plant my husband got her into a shot. Also, the star sprinkles I used that are my favorite. 
Persnickety Plates: Mexican Wedding Cake

Persnickety Plates: Mexican Wedding Cake

Persnickety Plates: Mexican Wedding Cake

Persnickety Plates: Mexican Wedding Cake
Source: My mom. ha. I don't know where she got it.
Makes: 9" x 13" cake so I'd say it serves around 16

Ingredients
For the cake
2 cups all purpose flour
2 cups sugar
2 eggs
2 teaspoons baking soda
2 teaspoons vanilla
16 oz can crushed pineapple & its juice

For the frosting
8 oz cream cheese, softened
1 cup sugar
1 teaspoon vanilla
(4 Tablespoons butter, optional. I skipped it this time.)

Directions
For the cake
Preheat oven to 350 degrees. Grease a 9" x 13" pan and set aside.

In a large bowl, add all "cake" ingredients and mix by hand with a wooden spoon until well combined.

Pour into the prepared pan and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Let cool on a wire rack before frosting.

For the frosting
Add cream cheese, sugar, vanilla, and butter (if you're including it) to a large bowl. Beat well with a hand mixer until fully combined.

Frost cake when cooled.
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