Cooking

Blueberry Muffin Top Cookies

~ lindy

Blueberry Muffin Top Cookies

Makes around 22 Muffin Top Cookies

Preheat oven 425*F.

Ingredients:

*1/2 cup Butter, almost room temperature 

*3/4 cup Sugar

*2 Eggs

*3/4 cup Plain Greek Yogurt

*2 teaspoons Vanilla Extract 

*1/4 teaspoon Almond Extract

*2 cups All-purpose Flour

*2 teaspoons Baking Powder

*1/4 teaspoon Sea Salt

*1 cup Fresh Blueberries or Frozen Blueberries, not thawed

*Raw Sugar, topping

Instructions:

In a large mixing bowl cream together the butter and sugar, using a hand mixer on medium-low speed.  Then add the yogurt vanilla extract , almond extract and eggs adding them 1 at a time, mixing them until incorporated.

Sift together in a bowl the dry ingredients;  Flour, baking powder and salt.  Then add 1/3 of the dry ingredients to the creamed mixture and mix on medium-low speed until combined and smooth texture.  Stir in the blueberries.

Using a 1/4 cup scoop, scooping 6 heaping scoops of the batter onto a Silpat or Parchment covered 1/2 baking sheet, spacing as needed for muffin top cookies to spread and sprinkle the tops with raw sugar.

Bake for 11 to 12 minutes or until tops start to turn golden brown.

.

Enjoy!

Lindy

Mushroom Spinach Alfredo Sauce Pizza

~ lindy

Mushroom Spinach Alfredo Sauce Pizza

Preheat oven 500*F.

Large Pizza Pan

*12 Baby Bella  Mushrooms, Washed, Dried and sliced

*1 bag 10 ounce Fresh Spinach, rinsed and dried 

*2 tablespoons Extra Light Olive Oil, more for brushing

*1/4 cup Butter

*1 tablespoon Flour

*1/2 cup Heavy Cream

*3 ounces Cream Cheese 

*2 tablespoons bottled Garlic

*1/4 cup Grated Parmesan Cheese

*2 teaspoons Italian Seasoning, I like my Homemade

*Sea Salt and Fresh Ground Pepper to taste

*Red Pepper Flakes, to taste

*1 Frozen package Pizza Dough, thawed and brought to room temperature

*1 cup Shredded Mozzarella Cheese,  I like to use frozen cheese

*2 tablespoons Parmesan Cheese

Mushroom and Spinach Mixture:

Sauté Mushrooms 10 minutes, in a hot skillet, on medium low heat with 2 tablespoons of olive oil.  Then add the spinach and cook another 3 or until the spinach leaves loose enough water that the skillet is starting to get dry, watch carefully.  Then set aside.

Alfredo Sauce:

In a sauce pan on medium-low heat, add the butter, melt and add the flour, whisk together.  Then add the garlic, Italian seasoning and slowly whisk in the heavy cream, whisking about 1 minute.

Stir in cream cheese grated Parmesan cheese, stir until melted and season with salt and pepper.  Remove from heat and set aside. 

Pizza:

Roll out pizza dough and allow to rest around 10 minutes.   Then toss/Stretch until thin dough crust, place on Large Pizza pan (I like the one with holes) brush the top of the pizza dough with extra light olive oil and par-bake Crust 4 minutes in 500*F. Oven.

Then remove from oven and spread on Alfredo sauce and layer on the spinach mushroom mixture.  Top with a thin layer Mozzarella cheese, Parmesan cheese and Red Pepper flakes.  Bake for 8 to 12 minutes.

Enjoy!

Lindy