There is really no food that I DON’T like. I am not allergic to anything either. I can eat it all. At one time in my life I think I tried to do just that, eat it ALL, which was not pretty. Being a fat dietitian is kind of like being an ugly beautician. Who takes you seriously? I decided to take my own advice a few years ago and began to eat in moderation, exercise a lot and drink lots of water. I still love food but I don’t have to eat huge quantities any more. I find that when I think up a recipe and go through the creative process of making something from scratch, I don’t have to eat very much of it. I know the flavors will be great and the process of cooking satisfies something within me. I often end up making a big batch of something and then look for people to feed it to. Fortunately, finding people to eat home cooked foods is not usually that difficult. Case in point, this brownie fruit pizza with a chevre (goat cheese) and cream cheese filling, it was gone so quickly that I didn’t even get to taste it. I guess I’ll have to make another one really soon just so I can taste a little of it. According to everyone who ate it, it was “the bomb”. You decide.
Brownie and Chevre Fruit Pizza
1 cup all-purpose flour
3/4 cup dutched cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 1/4 stick unsalted butter, room temperature
1 cup packed brown sugar
3/4 cup granulated sugar
1 1/2 tsp vanilla
5 oz chevre (goat cheese), room temperature
4 oz cream cheese, room temperature
1 lemon, zested
1 tbsp lemon juice
1/3 cup sugar
2 pints fresh strawberries or any berry in season
1 cup fresh blueberries or any fruit in season
Making the Brownies:
Sift together the cocoa, flour, salt, baking powder, baking soda and set aside in a pan. In a sauce pan melt the butter and add in the sugars and mix together. It’ll be kind of a dry mixture. Add that mixture to the sifted flour mixture along with eggs and vanilla. Line a half sheet cake pan or a jelly roll pan with parchment paper. Pour brownie mixture into the pan and spread evenly. Bake for 20-22 minutes in a pre-heated 350° oven. Run a butter knife along the edges of the pan to loosen the brownie. Place a cooling rack over the pan and invert pan. Gently peel off the parchment paper and invert the brownie either back into the pan or on a large platter (I use a cardboard cake server covered with foil).
In a separate bowl zest the lemon and then cut the lemon and measure out 1 tbsp juice. Add cream cheese and goat cheese along with the sugar and mix until smooth. Spread evenly over the brownie. Wash and slice the fruit and arrange in any visually pleasing way that you want all over the brownie. Refrigerate until ready to serve.