Berry Good Oatmeal Cookie Cake

Looking for a great summer dessert taking advantage of the bountiful fruit available?  Be the queen of the kitchen with this delectable Berry Good Oatmeal Cookie Cake. Think of this as a giant oatmeal cookie topped with the almond fruity cream cheese filling decorated with a luscious red and blue berry combination.  Oatmeal crust, with sweet cream cheese filling, berries and the apricot glaze make this dessert not only picture perfect, but absolutely out of this world. And for the perfect savory dish, Asian Sliders with Pineapple Salsa are a must. I made this last week while filming TV and forgot how good they are! Make miniature and place on small rolls for a pick-up or can make large enough for a regular size bun – either way, paired with the Pineapple Salsa, with a splash of NAKANO seasoned rice vinegar – they are mouth-watering! Can make burgers earlier in the day, refrigerate, and cook when ready to serve. Great served at room temperature.

Berry Good Oatmeal Cookie Cake from Too Hot in the kitchen cookbook

A best ever luscious cookie cake picture perfect and perfect tasting.

Makes 12-16 servings

1/2 cup light brown sugar

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 cup old-fashioned oatmeal

1/2 cup butter, melted

1 teaspoon vanilla extract

1 egg

6 ounces reduced-fat cream cheese

2 tablespoons confectioners sugar

1/2 teaspoon almond extract

1/2 cup apricot preserves, divided

2 cups raspberries

2 cups sliced strawberries

1 cup blueberries 1 tablespoon orange juice

1. Preheat oven 350°F. Coat 12-14-inch pizza pan with nonstick cooking spray.

2. In large bowl, combine brown sugar, flour, baking soda, and oatmeal. Add melted butter, vanilla, and egg, mixing well.

3. Press onto prepared pan, keeping dough 1-inch from edge of pan. Bake 10-12 minutes or until edges are set. Don’t overbake. Cool.

4. In mixing bowl, beat together cream cheese, confectioners sugar, almond extract, and 1/4 cup apricot preserves until creamy. Spread on cooled crust and arrange fruit in design on pizza.

5. In microwave-safe dish, heat remaining 1/4 cup apricot preserves and orange juice, just until melted. Spoon glaze over fruit. Refrigerate until serving.

Nutritional information per serving:

Calories 220 Calories from fat 36% Fat 9g Saturated Fat 5g Cholesterol 36mg Sodium 172mg Carbohydrate 32g Dietary Fiber 2g Sugars 17g Protein 4g Dietary Exchanges: 2 other carbohydrate, 2 fat

Ultimate Summer Dessert Pizza – Berry Good Oatmeal Cookie

Ooey Goey Squares

Who Dat!!! Go Saints, it’s a black and gold Super Bowl!!! My husband and I had some friends over to watch the game last night and we used our new grill (a gift from Chad’s parent’s for our wedding anniversary). It’s the new infared kind, he couldn’t wait to use it and I must say it produced some juicy steaks. I’m sure it didn’t hurt they were Omaha Steaks, but they were so moist! We also made a green bean casserole, salad and yummy cresent roll bread dish. And of course we had dessert, Ooey Gooey Squares, from my mom’s The New Holly Clegg trim&TERRIFIC Cookbook, and I don’t think I overcooked them this time. Finally…

Also, we ate at two really good restaruants this weekend with some friends. A FAVORITE of mine Victor Tango’s and Si Tapas which I’d never been to (both in Dallas)! At VT’s we had miso glazed sea bass scewers, chicken and waffles, ahi tuna nachos, and braised short rib with a rutabaga mash, which I must admit was awesome and i thought was some type of mashed potato at first. We had a vareity of tapas at Si Tapas, however, I really wanted the Paella, a favorite meal of mine. Next time, Chad said he’d go back with me

Who Dat and some good food!