Thursday, July 19, 2012

Wee Fruit Pizzas

For the girls' birthday this year, we had a small gathering in the morning, the day of their birthday. Little did we know that it was going to be 110° that day, which made the morning celebration that much more pleasant. Adding extra bodies to the house does nothing for the coolness quotient. I am now a huge fan of the morning party! I loved that the girls were able to wake up and start celebrating rather than waiting all day, the summertime birthday fits well with an earlier start, and the snacks were fun and easy! I didn't want to load them up with a sugary cupcake before lunch and naps, so when I saw these Mini-Muffin Fruit Pizzas, I was sold. I used homemade dough but definitely stole the idea. And I frosted/fruited a tray of them ahead of time for the adults, leaving some un-decorated to entertain the smaller humans as they did their own.

Mini-Muffin Tin Fruit Pizzas, with Lemony Whole Wheat Sugar Cookies

**I doubled the recipe for this occasion**
  • 1/2 C organic unsalted butter
  • 3/4 C organic sugar
  • 1 local egg
  • 1/2 tsp sea salt
  • 2 tsp aluminum-free baking powder
  • 2 C whole wheat pastry flour
  • 1/2 tsp vanilla
  • Zest of 1 organic lemon
  • Juice of 1/2 organic lemon
    • Mix dry ingredients
    • Mix wet ingredients
    • Combine all and refrigerate for at least 30 minutes
    • Preheat oven to 350°
    • Butter a mini muffin tin
    • Roll dough into small balls - do not squish into muffin tin; just drop a ball in each spot
    • Bake for 4 minutes; remove from oven and press tops down with the back of a spoon
    • Return to oven for 3-5 more minutes
    • Topping: basic cream cheese frosting and organic fruit of your liking

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