Home / dessert
Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts

Caramel Heath Ricotta Cheesecake Bars #SummerDessertWeek

Some of the ingredients/items in today's post are courtesy of our sponsors for #summerdessertweek, as usual, all opinions are my own.

I love cheesecake and when I want to make a simple version for a large group of people, I have found that no bake cheesecake bars are the best option. These are a combination of both. Baked crust and no bake for the filling.  Still super simple and easy to whip up. 

  I have tried out a multitude of versions over the years and I think this may be my favorite so far. I love the combo of caramel and Heath in basically any recipe and this one ended up being no exception. For this particular recipe, I decided to mix ricotta and cream cheese for a sweeter and richer texture. My husband loves ricotta and while I dig it in savory dishes, I am not the biggest fan of it in sweet dishes (ie: cannolis) but this creation may have finally changed my mind. The added creaminess of the cream cheese lessened the grainy texture that I don't particularly usually care for in ricotta based desserts.  I think this Caramel Heath Cheesecake Bar recipe may end up being a regular contender on my dessert menu. 

For the crust on these bars, I did a somewhat 'cheat" I bought chocolate chip cookie dough and used that vs making my own dough but it was just as good. I have made a few different versions changing the crust each time. I have used sugar cookie dough and oatmeal butterscotch. All of them have been scrumptious so far. Feel free to make whatever version you prefer. 

 Caramel Heath Ricotta Cheesecake Bars

 10-12 oz chocolate chip cookie dough
8 oz cream cheese, softened
8 oz ricotta
1/2 cup Dixie Crystals Sugar
1 tsp Adams Best Vanilla Extract
1 tsp lemon juice
1/3 cup heavy whipping cream 

 Place foil in bottom of 9x9 pan. Fill the pan with the cookie dough, use your fingers to spread the dough out and use your palms to flatten it down, making sure the bottom of pan is covered. Bake on 350 for about 20-22 minutes edges begin to brown. Center may appear undercooked. Chill the in fridge for about 30 minutes. 

 In a bowl, combine the cream cheese, ricotta, sugar, lemon juice, and vanilla extract. Start your mixer on low and once all combined increase speed and mix for about 2 minutes to make sure mixture is smooth. I usually do a spoon taste at this point to make sure I am happy with the sugar amount and don't need to add any more. Once you are satisfied with taste, add in the whipping cream and beat on high for another 2-4 minutes until it has more of a mousse/thick cheesecake mixture. 

 Pour over chilled chocolate chip cookie dough crust and place in fridge for at least two hours. 

 Before serving, sprinkle the top with crushed heath bar pieces and drizzle the top with a caramel sauce. I have used a few versions and I have noticed that the more expensive ice cream sauces hold up better and do not water the cheesecake down after it settles. You can get a good quality jar for about $3.49. Or you can always make your own!

 Cut into bars and enjoy. I will also say that these *may be* even better at midnight two days later after you have frozen them. But only maybe;) 

  I used a 9x9 pan and ended up using about 10 oz of cookie dough. I like the dough to be a little crispy and thin so once the cheesecake mixture settles, it becomes very chewy but still with a good texture and bite! 




Check out the amazing #SummerDessertWeek recipes from our bloggers today!



Ice Cream Recipes:
Pies of Summer:
Sweet Summertime Cakes:
No Bake Treats:
Baked Desserts:






Welcome to the first #SummerDessertWeek event hosted by Angie from Big Bear's Wife. We're so glad that you've joined us for this week long event of desserts and giveaways. You're going to love what we have in store for you.

SummerDessertWeek LOGO

There are 25 amazing bloggers participating in this year's event! Throughout the week we'll be share tons of fantastic summer dessert recipes with you. With over 70 recipes being shared this week we just know that you're going to find a new summer favorite! Plus, don't forget that we have 6 (six) great giveaways for you this week thanks to our amazing sponsors!

Scroll down to take a look!

Prize #1

Dixie Crystals Giveaway
Prize #1 -- Dixie Crystals is giving one winner a $100 Willimas Sonoma Gift Card OR a $100 Sur la Table! Winner of prize #1 gets to pick which gift card they would like!

Prize #2

Prize #2 -- Rainier Fruit is giving one winner a Pie dish, Cherry Pitter, Serving Spatula, Pinch Bowls, Pie Carrier! Everything you need to make the perfect cherry or blueberry pie!


Prize #3

Prize #3-- OXO is giving one winner an 8 Piece Glass Bake, Serve & Store Set.

OXO Glass Bakeware is made of thermal shock resistant borosilicate glass, which means it can go from freezer to oven without the need to thaw. The OXO 8 Piece Glass Bake, Serve & Store Set is the perfect partner for all of your baking adventures. The Set includes a Glass 3 Qt Baking Dish, Glass 2 Qt Baking Dish, Glass Loaf Pan, Glass Pie Plate, 1 Cup Round SNAP Container, and 2 Cup Round SNAP Container.


Prize #4


Prize #4 -- Adam’s Extract is giving one winner a Pyrex with baking utensils and 4oz Adams Best, 1.5 oz Pure Lemon, Almond, Peppermint and Vanilla.

Prize #5


Prize #5 -- General Mills Cereal is giving one winner 4 boxes of cereal, 2 Big G Cereal character bowls, 2 Big G Cereal character , 2 “Good Morning” spoons, 2 Cheerios tumblers with straws 1 long-sleeve Cereal Character hooded t-shirt, 1 short-sleeve Cereal Character t-shirt.


Prize #6


Prize #6 -- Land O’Lakes is giving one winner a branded insulated tote with a stainless steel water bottle, two mugs with cocoa mix, a dish towel and coasters.
Giveaway open to US Residents 18 years or older.. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from July 24th until July 30th at 12AMEST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 6 (six) prizes and therefore we will have a total of 6 (six) winners. No purchase necessary. Void where prohibited by law.


Disclaimer: These posts and recipes are part of the week long event, #SummerDessertWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals, Rainier Fruit, OXO, Adam's Extract, Land O'Lakes and General Mills Cereal! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.




+ READ MORE
Share It:
50 Comments
Labels:   , ,

Blueberry & Coconut Gelato Pie #SummerDessertWeek

*This post was created for #summerdessertweek and I was sent samples from some of our sponsors to use for this recipe. All Opinions are my own. Enjoy!
Hello everyone and Welcome to the first #SummerDessertWeek event hosted by Angie from Big Bear's Wife. We're so glad that you've joined us for this week long event of desserts and giveaways. You're going to love what we have in store for you.


I am so pumped for today's dessert. It is perfect for the summer and pleasing for any palate. There are a few ways to make this creamy and delicious dessert that combines Rainier blueberries with decadent coconut gelato. For this particular version, I made a saltine crust but you could easily use a pre-made graham cracker crust and it would be just as tasty. I am just a really big fan of the saltine crust as it oozes a buttery flavor that melds together with the gelato to exhibit and awesome custard texture.  I promise that once you make this blueberry and coconut gelato pie...you will be craving it as soon as the heat rises again!
Blueberry & Gelato Coconut Pie

Saltine Crust
 1 & 1/2 sleeves saltine crackers (salted)
1/2 cup softened butter (unsalted)

Blueberry Compote
2 tbsp sugar
2 tbsp water
1 tsp lemon juice

Coconut Gelato
2 pints ( semi melted)

**garnish with blueberries/coconut chips/whip cream  (optional)

 Keep the crackers still in the sleeve and crush with a rolling pin. You want them in small pieces but not completely ground fine. In a large bowl mix together the crushed crackers and sugar.  Then knead in the butter until a soft dough begins to form.  Press into an 8 inch pie crust.  I made sure to spray mine with cooking spray first.  Chill the crust for about 15 minutes and then bake on 350 for about 20-25 minutes until the crackers develop a golden color.  Chill again once it is cooked. 

 Set the coconut gelato out and let it begin to melt. 

 For the blueberry compote; place all ingredients in a sauce pan on medium heat for about 5 minutes.  Stirring and put on low heat for about 5-10 minutes until blueberries begin to burst and cook down. Once it thickens, it is done. Set aside and let cool. 

 Once the gelato is halfway melty and the crust is cooled, pour the gelato into the crust, it should fill about halfway up the crust. This is when you can spoon the blueberry compote in, swirling to combine the two. Top with more gelato and then top with more compote, swirling in. 

 Place in the freezer for 2 hours. You can top with whip cream, coconut chips, and blueberries. You can serve with any extra compote left over!

 The best part about this is how the outer crust remains crunchy and salty and the bottom part of the crust gets a little melty and melds together with the gelato and it has almost a tres le ches flavor/texture. So delicious. I hope you enjoy my this and check out all the other recipes for #summerdessertweek

 As a side note, I used the amazing pie pan from OXO and it is slightly bigger than usual so I actually ended up using 2 sleeves of crackers and an extra tbsp of butter. I am in love with this pie plate, so thick and large and perfect addition to my kitchen!






There are 25 amazing bloggers participating in this year's event! Throughout the week we'll be share tons of fantastic summer dessert recipes with you. With over 70 recipes being shared this week we just know that you're going to find a new summer favorite! Plus, don't forget that we have 6 (six) great giveaways for you this week thanks to our amazing sponsors!
Scroll down to take a look!
Check out the amazing #SummerDessertWeek recipes from our bloggers today!

Ice Cream Recipes:
Pies of Summer:
Sweet Summertime Cakes:
No Bake Treats:
Baked Desserts:



There are 25 amazing bloggers participating in this year's event! Throughout the week we'll be share tons of fantastic summer dessert recipes with you. With over 70 recipes being shared this week we just know that you're going to find a new summer favorite! Plus, don't forget that we have 6 (six) great giveaways for you this week thanks to our amazing sponsors!

Scroll down to take a look!

Prize #1

Dixie Crystals Giveaway
Prize #1 -- Dixie Crystals is giving one winner a $100 Willimas Sonoma Gift Card OR a $100 Sur la Table! Winner of prize #1 gets to pick which gift card they would like!

Prize #2

Prize #2 -- Rainier Fruit is giving one winner a Pie dish, Cherry Pitter, Serving Spatula, Pinch Bowls, Pie Carrier! Everything you need to make the perfect cherry or blueberry pie!


Prize #3

Prize #3-- OXO is giving one winner an 8 Piece Glass Bake, Serve & Store Set.

OXO Glass Bakeware is made of thermal shock resistant borosilicate glass, which means it can go from freezer to oven without the need to thaw. The OXO 8 Piece Glass Bake, Serve & Store Set is the perfect partner for all of your baking adventures. The Set includes a Glass 3 Qt Baking Dish, Glass 2 Qt Baking Dish, Glass Loaf Pan, Glass Pie Plate, 1 Cup Round SNAP Container, and 2 Cup Round SNAP Container.


Prize #4



Prize #4 -- Adam’s Extract is giving one winner a Pyrex with baking utensils and 4oz Adams Best, 1.5 oz Pure Lemon, Almond, Peppermint and Vanilla.

Prize #5



Prize #5 -- General Mills Cereal is giving one winner 4 boxes of cereal, 2 Big G Cereal character bowls, 2 Big G Cereal character , 2 “Good Morning” spoons, 2 Cheerios tumblers with straws 1 long-sleeve Cereal Character hooded t-shirt, 1 short-sleeve Cereal Character t-shirt.


Prize #6



Prize #6 -- Land O’Lakes is giving one winner a branded insulated tote with a stainless steel water bottle, two mugs with cocoa mix, a dish towel and coasters.
Giveaway open to US Residents 18 years or older.. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from July 24th until July 30th at 12AMEST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 6 (six) prizes and therefore we will have a total of 6 (six) winners. No purchase necessary. Void where prohibited by law.


Disclaimer: These posts and recipes are part of the week long event, #SummerDessertWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals, Rainier Fruit, OXO, Adam's Extract, Land O'Lakes and General Mills Cereal! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.

+ READ MORE
Share It:
28 Comments
Labels:   , ,

Oreo Mudslide Pudding Pops

One of my go to treats in the summer is pudding pops, they bring me back to the days of my childhood. I've tried a few different versions and I must admit, this oreo mudslide version may be the best one yet. This is a mudslide in pudding pop form. Think your kids would want one, no problem, just skip the alcohol and use more milk. 

First up you need a homemade popsicle maker, once you have that, you just need a box or oreo pudding, milk, baileys and Kahlua and some whipped cream. Actually the whipped cream is optional but it just makes the pops so much creamier.  Your store doesn't carry oreo pudding, no biggie. Just add some crushed oreos to your vanilla pudding. or go for broke and use the chocolate pudding. I mean, be fearless with your pudding lovin' self. 

 The key to getting these just right is not using too much alcohol and making sure you freeze them a full 24 hours before you try to pop them out of their molds. I also like to mix these up, sometimes I use chocolate milk, other times I use coffee creamers. Next I think I want to use Godiva instead of Kahlua.

 Ingredients
1 cup whipping cream
box oreo pudding
1 cup milk
1 oz baileys
1 oz kahlua
crushed oreos

 Directions
beat the whipping cream on low and once it begins to thicken, up the speed. This really doesn't need any extra sugar bc you are mixing it with the pudding. THe last time I made these, I did add about a tsp of baileys and kahlua, just be careful not to add these until the cream has begun to thicken. Once it is fully whipped, set aside. 

 In a separate bowl, make the pudding with the milk and alcohol. Whisk together until it begins to thicken and then add in the whip cream. Stir together and then, before it completely sets as a pudding, pour into the molds. If it has gotten too thick to pour, just add a little more milk. 

 Do not use too much alcohol or these will not set and they will break apart in the mold. You would probably have to use a fork to get it all out. Not that I would know or anything. 

 Once they are set, run the molds under hot water until they release. I crushed up some oreos and dredged the pops in them. Such a perfect and delicious treat. 



linking up with Green Fashionista, Emily, Ladybug Blessings
+ READ MORE
Share It:
7 Comments
Labels:   , , ,

Strawberry & Chocolate Mousse Whoopies

I know some people are not a fan of V day, but I love any excuse to make a treat. And especially a pink treat. One of the most popular whoopie pies I have ever made was my chocolate covered strawberry ones and for this year I wanted to do a switch up. 

I made these for a gathering I had with a few girlfriends this week and then the mister took the leftovers with him to work. When he finally made it home from the snowpalooza, he told me that they were a huge hit with the guys when they came in from the cold. And apparently they liked to dip them in their coffee. Men are strange. 

We are snowed in today, which is the second time that has happened this year and may only be the 3rd time since we moved here 9 years ago. I am watching all of the world make fun of us "idiot" Southerners. Actually that is the only description I am going to share here as the rest were, ummmm, funny;) 

I will say this, because they were fine in the end, but I had a few friends who were making fun of how no one down here can drive and they're from places that "Drive in 20 inches" and then the first storm we had here, two of them got into accidents. And discovered it isn't so easy to drive on non treated roads, especially when it's covered in a half inch of ice. My husband is from Boston, believe me, he used to make the same snide comments...and now he knows. But I personally find all of the mocking to be hilarious. People get their panties in all kinds of bunches over the comments. I have too little time to take myself so serious. 

Anyways, if you can get out of your house and you're not snowed in like us, these are a great treat for Valentine's or any day of the year!

Ingredients
1 box strawberry cake mix
2 eggs
1/3 cup oil

1/4 cup cream(or water)

filling

1 packet chocolate pudding

4-6 oz cream cheese, softened
3/4 cup heavy whipping cream 
2 tbsp heavy whipping cream


Preheat oven to 350'

Mix together dry cake mix, oil, eggs and cream. I normally use a round TBSP to place on cookie sheet, but you can also use a round TSP to make them bite size and get more out of it. Bake 9 minutes 

For the filling, cream softened cream cheese on low for 1 minute to get fluffy, add the pudding packet and 2 tbsp heavy whipping cream, beat until fully incorporated and slowly add the whipping cream and beat until peaks begin to form. or for alternate version, prepare the pudding w/1 cup cold milk, mix w/cool whip. Place in fridge for hour to let either version set up.

And in case you thought I was joking about how bad it is here, revel in this picture.
Via Blo salon in raleigh
and no, it is not even a little bit photoshopped. Where is the Mayhem commercial guy at?

 Linking up with FoodieFriday, The Pin Junkie
+ READ MORE
Share It:
6 Comments
Labels:   , ,

Pumpkin Buttercotch Cake With Bourbon Cider Glaze

When we were invited last minute to a watch party for the Patriots game on Saturday, I was tasked with making a dessert...with about 3 hours advance notice. I didn't really have a lot of time to put thought into so I decided to check out my pantry to see what I had on hand. I spied a few boxes of pumpkin cake mix and remembered I had some butterscotch chips...and I knew where I was going. And according to our sweet friends...this cake was a hit. 

Due to not having icing on hand, I last second went with a bundt cake. As long as you have powdered sugar, you can make a very quick glaze. I had some left over apple orchard bourbon and mixed it with some cider and voila, I had my glaze. This was so simple and really, really good.

If you have any left over holiday ingredients, make use of them. Who ever made the rule that pumpkin can only be enjoyed in the fall. I think not. 

Ingredients
1 pumpkin cake mix
3 eggs
3/4 cup apple cider
1/4 cup bourbon
1/2 cup oil
1/2 cup butterscotch chips
3/4 cup powdered sugar
1 oz apple cider
1 oz bourbon

Combine cake mix, eggs, apple cider, bourbon and oil. After mixed add in butterscotch chips and mix just to incorporate. Grease pan and pour in cake mix. Bake according to directions. Let cool. 

Place powdered sugar in bowl and add in bourbon and cider. Whisk until a thick glaze forms. After cake is completely cool, drizzle down over the top. 

Notes*** You may need to add more bourbon/cider to powder sugar to reach your desired consistency. Or even add more powdered sugar. This is your preference. I used ingredients called for on my particular cake mix, I just subbed the bourbon/cider in place of the water it called for. Also, if you can't find a pumpkin cake mix, you could just use yellow and add 1/2 cup pumpkin pie puree to mix. And if you are using a bundt pan, be sure to heavily grease whole pan so that when you go to invert cake, it easily falls out. 

 and apprently I was on a holiday inspired kick today, on my other blog today I have an eggnog and gingerbread combo for you. 


Linking up with Jessica, Ashley, Karly & Niki
+ READ MORE
Share It:
4 Comments
Labels:   ,

Homemade Peppermint Patties

This may end up being one of my favorite recipes to date. and even better, it was so simple. I am not sure about you, but I always feel like real peppermint patties can be overtly strong. And, as much as I adore peppermint, I have to be in a particular mood to enjoy them. and they usually need to be frozen. As must any chocolate I am gonna enjoy. I mean, have you had the pleasure of enjoying a frozen twix? Life altering goodness. and to this day, the only milk chocolate treat I enjoy! but moving on...

When I was in Target prepping for my little cookie madness gathering, I spied this huge bag of peppermint marshmallows. I already had a bag of miniature peppermintallows in my cart. All ready to head on home with me and take my hot cocoa to the level of what some people refer to as  (pinky raised as they drink, I'm sure;) "drinking chocolate"...but when I saw these giant ones, I took a pause and knew that they were destined for even greater purposes. Ergo, back the smaller bag went. 

and funny how great minds think alike...because Kraft had my idea already on the bag. Way to one up my inferred genius, Kraft. Rude. But I digress...

Dark chocolate turned these into a work of art. and you can use any kind you want, but I will stand firm that quality chocolate makes a quality product. So for not that much more, I used ghiradelli.  and then my Christmas cheer lollipop sticks took them to another level. But I will let you be the judge;)

Ingredients
12 large marshmallows
1 cup melting chips 
crushed peppermint pieces(optional)

Melt the chocolate. You can use a microwave or double broiler. All I can say is WATCH YOUR CHOCOLATE. a few seconds is the differential between perfection and scorched chocolate. and once it is burned, there is no going back!

Using a skewer, give the marshmallows a thorough dunking. Like a teenage boy throwing his crush in the pool. We are talking full immersion here. Then, before you take out, lightly tap the skewer on the edge to rid excess chocolate. 

Place on wax paper. This is when you would add the peppermint if you wanted. Let harden before slowly peeling off. You can package these in cute cellophane and give them as a sweet gift. or you can eat almost all of them yourself and beg your husband to hide them from you. and then, when you must have one, demand he give up his hiding spot, no matter the threats you leveled if he did such earlier in the night. 

If you can't find these peppermint marshmallows, regular giant ones will do. Just add a little mint extract to the chocolate, before you melt it so not to seize. and I mean a tiny drop. and then sprinkle the peppermint on top for added flavor. 

Enjoy!

+ READ MORE
Share It:
5 Comments
Labels:   , , ,

Snickerdoodle & Eggnog Trifle

This weekend. Oh, my word, so glad it is over. hahaha not often that I say that, but we had one that threw me for a loop. On Friday the mister and I went shop, shop, shopping till we dropped. Or, if I am to be literal, my feet had had well past enough. 

We were looking for ideas for my husband to get me for Christmas. Mainly because I pretend like I have a say in it, but really, he is the bestest gift giver and really I should just trust him. But halfway through, I was doing the walk. You know the one that is normally saved for girls wearing heels that have zero earthly idea as to how to properly walk in them. Yeah, I was in such pain that I very well could have been mistaken for bambi on ice. 

So, the mister took me to a new Mexican place & we ordered dinner for two and a margarita. Yea,so, we had left overs. Maybe there really is a first time for everything! I ordered the small margarita and I can sincerely state that due to the fact that their small looked like a pitcher...I am genuinely intrigued/horrified to see the "jumbo" size! Regardless, my feet came roaring back to life.

Then, on Saturday, I cleaned all day while the mister worked and then we watched we are the Millers and laughed. and laughed and I may still be laughing;)

Yesterday was the day from Hades and I will not bore you with details. Let's just say that it was almost a comedy of errors and we went from expletives to laughing and back because it was that ridiculous. 

anyways, to somewhat calm myself down...I decided to make a yummy dessert of some ingredients I had on hand and you could easily throw this together!

I had some snickerdoodle cookies left over from my cookie exchange party last week. When I invited Nicole she had the audacity to ask what kind to make, as if she is welcome in my house with cookies that aren't her snickerdoodles;)  I also had some eggnog ice cream and no one loves a layered trifle more than I. and thus this was born.

Crumble the cookies and put a layer in the bottom of your cup and the add a layer of ice cream followed by more cookies, then ice cream and top with crumbled cookies. Then, because I can...I added about a tbsp each of Kahlua and Bailey's and just let it melt down around the cookies and ice cream.

and...it was yum!

You can use any ice cream flavor and cookie combo with this dish. Peppermint ice cream and oreos would be bomb!


+ READ MORE
Share It:
5 Comments
Labels:   , ,

Pumpkin Spice Pudding Pops

When I think back to some of my favorite parts of my childhood, many of the moments I remember fondly involve the yummy tempting summer treat of pudding pops. and I am pretty sure it was the swirl variety in particular that owned my heart. As I have gotten older, it is one treat I can't seem to let go of.
and be sure to enjoy these in October where the high was 94' like it was this day in Carolina.
The day just screamed "Fall" or the opposite of.

If I am honest here, I should probably talk about the absolute cheat, somewhat opposite of classy ways I will make them when I get the hankering. I will take one of the pre made pudding cups and I will take a spoon and just stab it straight through the lid and freeze. So yes, I basically run my kitchen restaurant quality...

Anyways, I have a way you can make these and still keep your head held proud knowing you never had to stoop to my level(and you should know I have no regrets whatsoever) and once you have my simple version down, you can make multiple flavor combos to please your palate. and there are a few ways to make these, so be sure to check the notes section.
1 cup pumpkin spice coffee creamer
1 pkge cheesecake flavored pudding
2 cups cool whip or fresh whipping cream
1 tbsp bailey's(optional)

Make the pudding with the coffee creamer, whisk to remove all granules.(if you wanted to add baileys, this would be the time) Pop in fridge for about 5 minutes to set up and incorporate the cool whip. Pour into molds and freeze for at least 24 hrs.

Run under hot water to pop out of molds. Enjoy!

***Notes.
You could also use the pumpkin pudding mix and maybe the caramel coffee creamer. You could perhaps try a dash of bourbon. You may also try coconut pudding with the pumpkin creamer for a pumpkin coconut mix. Or even butterscotch for another fall combo. the options are really endless. Just get on this!

and thanks so much for the comments, texts and even the emails I received regarding yesterday's post about my fight with mental illness. You people's rock my world. Now go forth and eat.

+ READ MORE
Share It:
11 Comments
Labels:   , ,

Peach & Blueberry Tart

So before you see all these pictures and think the photographer fairy came to visit me...I should introduce you to my guest poster for the day, Hannah, from over at Swirl of Cinnamon. Remember a few weeks back when I went to the local blogger meet up? Well, this sweet girl is one of my new found bloggy friends and her blog is fabulous. I tend to have to wipe the drool off my computer when I check her posts out...

I am working on my picture skills...but you shouldn't hold your breath out for photos this remarkable any time soon. And this just looks divine. it helps when the food looks this awesome from the beginning;)


Thanks for having me Maddie!  I am excited to share with you a variation on a recipe I shared on my blog last month.  The original recipe was made with strawberries, blueberries and raspberries– all beautiful reds and blues for the Fourth of July.  The recipe today is combining two quintessential  summer flavors into one stunning dessert.  The result is a beautiful, light and fresh dessert that will have everyone coming back for seconds– I know my guests ALL had seconds– I'm glad I made two!

The only seemingly fussy part of this recipe is the crust.  But don't let that scare you away!  While the number of steps might be on the high side, the technique is simple and the hands on time is fairly low.  Still, it is part of the recipe that is best done the night before.  The mascarpone filling is a simple, light and fluffy bed to lay some scrumptious fresh peaches and blueberries on.  This filling is a refreshing change from pastry creams and heavy cream cheese based fillings.  

So if you want to impress your guests, try this recipe.  My family has a pretty high threshold for beautiful desserts between my sister-in-law and myself and there were many legitimate jaw-drops when I presented this dessert.  Serve this at your next get-together and I guarantee at least a jaw-drop– but who knows maybe someone will even fall out of their chair!

Peach and Blueberry Tart

Serves 8

Crust
1 cup all-purpose flour
1/4 cup almond flour
1 1/2 teaspoon sugar
1/4 teaspoon salt
1/2 cup butter, cold and cut into cubes
1/4 teaspoon almond extract
4-6 Tbsp ice cold water

Filling 
8 oz mascarpone cheese
1/3 cup cold heavy cream
1/4 cup sugar
1 teaspoon vanilla extract
6 ripe peaches, peeled and sliced
1 cup fresh blueberries
3 Tbsp strawberry jam, other jams would work also
2 Tbsp orange juice

*You will need a 9-inch fluted tart pan with a removable bottom


In a large food processor combine the flour, almond flour, sugar and salt.  Pulse a few times to combine.  Add in the butter cubes and pulse a few times until the mixture resembles a course meal.  Add in the almond extract and pulse one more time.  Add in the water 1 Tbsp at a time, pulsing a few times in between each, until the mixture begins to clump together.  Remove from the food processor and form into a round disc.  Wrap and refrigerate for at least an hour.

Remove the disc from the refrigerator and let stand for about 10 minutes.  On a lightly floured surface with a lightly floured rolling pin, roll the dough into a 12-inch circle, about 1/8 inch thick.  Carefully fold the dough over to transfer to the tart pan and unfold so the dough circle is centered over the pan.  Gently press the dough around the bottom of the pan and slowly work the dough into the edges and the fluted sides of the pan.  The pieces of dough that come above the edges of the pan should be removed.  Freeze the dough for about 30 minutes.

Preheat the oven to 375.  Remove the pan from the freezer and poke the bottom with a fork.  Line the dough with aluminum foil, pressing it to shape it to the form of the dough in the pan.  Pour beans or pie weights into the foil lined pan.  Bake for 20 minutes in the center of the oven.  Remove from the oven and carefully remove foil and pie weights (they will be hot!).  Continue to bake for about 10 minutes until the crust is golden.  Remove from oven and cool.

In the bowl of a stand mixer– a hand mixer and stand alone bowl can also be used– combine the mascarpone, cream, sugar and vanilla.  Beat on medium-high for about 1 minute until stiff peaks form.  Spread the cream mixture into bottom of the cooled tart crust.  At this point the tart can be covered and refrigerated for up to 2 days before you use it.  

To finish the tart off: In a large bowl combine the jam and juice and whisk together.  Toss half of the jam mixture with the peaches and half with the blueberries.  Arrange the peaches on the mascarpone filling and then mound the blueberries in the center of the peaches.  Chill until about 1 hour before serving. 

Source: Simply Recipes

Printable Recipe

Now head on over to her blog and show her some love, she's slightly new to the bloggin world. Let her know how friendly we all are in these parts. haha

and in case you missed it, on my other blog today, 
Strawberry Lemonade Cookies.


Linking up with Take a look Tuesday, Ashley & Jessica.
+ READ MORE
Share It:
10 Comments
Labels:   ,
Subscribe to: Posts (Atom)

Custom Post Signature

Custom Post Signature