Jo’s Fruit Dip

1 8 oz block cream cheese, softened
1 cup light brown sugar
1 tsp vanilla 

Blend ingredients together. Dip fruit in it. 

Apples, strawberries, pineapple, raspberries, are some of my favorites with it. Green grapes are good too!

Neapolitan Pizza Dough

This recipe is best for use inside a high heat pizza oven. Makes eight 250-gram dough balls (for 12-inch pizzas)

1225 grams 00 flour
735 grams water
37 grams alt
3.3 grams yeast
4 grams oil

Put water and yeast into bowl of stand mixer with a dough hook. Mix until thoroughly blended. Add oil. Combine flour and salt in a separate bowl. Put dry ingredients into the bowl of the stand mixer with the wet ingredients. Turn machine on low for 5-10 minutes until dough is firm and stretchy. 

Cover dough with dish towel and let rise for about 2 hours until doubled in size.
Divide dough into 8 equal pieces. Form into balls. Let rise another 30-60 minutes until doubled in size. 

Heat your pizza oven before forming your crust and adding pizza toppings to ensure it's hot enough before you begin. Aim for 850 degrees. Stretch your balls into small, flat discs. See ooni.com for tips on dough stretching. Lightly flour your pizza peel and lay base on it. Add your toppings. Launch pizza and cook for 1 to 2 minutes, turning every 20 seconds or so. Remove from oven and enjoy! Recipe from Ooni, adjusted to my liking

FLUFFERNUTTER COOKIES

1 c. butter, softened
1 c. light brown sugar, packed
1 c. granulated sugar
2 c. smooth peanut butter
4 eggs
3 t. vanilla
1 c. marshmallow creme
4 c. flour
2 t. baking soda
2 t. baking powder
1 t. salt
2 c. peanut butter chips
1 c. chopped peanuts, optional

Preheat oven to 350° F. Cream together the butter and sugars on medium high speed until light and fluffy, about 3 minutes. Add the peanut butter and continue to mix until smooth and incorporated, about 1 minute. Add the eggs, one at a time, until fully incorporated. Scrape down the sides of the bowl after each addition. Mix in the vanilla. In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Add the dry ingredients to the butter and egg mixture. Do not over mix. Add in the peanut butter chips and the peanuts if using.
Form dough into equal size balls.  Use the bottom of a teaspoon or your thumb to make a well in the center of each cookie dough ball. Place 2 teaspoons to 1/2 tablespoon of marshmallow creme into the well. I like to put the marshmallow creme into a piping bag, snip the end, and pipe it into the well. Carefully enclose the dough around the marshmallow creme, leaving some exposed at the top. 
Bake the cookies on the center rack of the oven for about 9-10 minutes. The edges of the cookies should be set, but the tops will be puffy and look slightly underbaked. Do not over bake. 
Recipe by Browned Butter Blondie, with a few adjustments