Friday, July 19, 2019

Blueberry Lemon Curd Dessert Egg Rolls / #BlueberryWeek




Today is the last day of #BlueberryWeek, and I am so excited to share my Blueberry Lemon Curd  Dessert Egg Rolls with you! This recipe is tasty and fun to eat! You will also love the fact that so much of this recipe can be made ahead of time. You can make both the Lemon Curd and the Blueberry Sauce, and keep them in the refrigerator until you are ready to put the egg rolls together and fry them. Whether you are serving these egg rolls to guests or making them for your family, they make dessert fun!

Blueberry Lemon Curd Dessert Egg Rolls
 (makes 10-12 Egg Rolls)
(printable recipe at end of page)

 Lemon Curd
1/3 cup Sugar
2 teaspoons Cornstarch
2 teaspoons finely shredded Lemon Peel
1/4 cup Lemon Juice
1/4 cup Butter
2 Eggs 

Blueberry Sauce 
1/2 cup Sugar
1 tablespoon Cornstarch
4 cups Blueberries
1 teaspoon Lemon Juice

Additional Ingredients 
Egg Roll Wrappers
Confectioners Sugar
1-2 tablespoons Butter, melted


Place the two eggs into a medium size bowl. Beat the eggs, and set aside. In a saucepan, on medium heat, mix together the sugar and cornstarch, then add in the lemon peel and lemon juice. Add the butter.
Stir until the sauce becomes thick and bubbly. You may have to turn up the heat, but make sure to not turn it too high. You don't want to burn it.
Pour half of the lemon mix into the bowl with the eggs. Mix together with a whisk.
Pour the egg mix back into the pan. Cook it for 2 minutes, stirring constantly. 
Take the pan off the heat. Cover with wax paper and let cool. 
Mix the sugar and cornstarch together in a saucepan on medium heat. Add blueberries and lemon juice. 
Stir until the mix thickens and is boiling. Boil for one minute, stirring the entire time. Take off the heat and let cool.
Place a tablespoon of cooled lemon curd in the middle of each egg roll wrap. Use the back of a spoon to swipe the curd over the wrap.
Add blueberry sauce on top of the curd, and roll each egg roll. Seal the edges of the egg roll with the melted butter. I used a healthy amount of the sauce for each roll, approx. 2-3 tablespoons. There is no wrong amount. Fry the egg rolls in a deep fryer, or fry in a frying pan with 2-3" of oil heated to approx. 350 degrees. Keep turning the egg rolls to ensure they are completely fried.  Sprinkle with powdered sugar and drizzle the tops of the egg rolls with more blueberry sauce! Enjoy!

Thank you for joining me this week as I got together with fellow bloggers to celebrate #BlueberryWeek! If you use this hashtag you can find recipes from any of us, that you may have missed. Check out today's recipes below!



Family Around the Table and Christie from A Kitchen Hoor's Adventures for hosting #BlueberryWeek. More than 20 top notch bloggers are sharing a variety of blueberry recipes from breakfast to dessert. Follow #BlueberryWeek on social media so you don't miss one delicious recipe.
Breakfast
Drinks
Sauces and Spreads
Dinner
Dessert
  • Blueberry Cheesecake Bars by Cookaholic Wife
  • Blueberry Skillet Cookie by Crumb Top Baking
  • Blueberry Pie Fudge by Hezzi-D's Books and Cooks
  • Blueberry Buckle by Savory Moments
  • Blueberry Lemon Cheesecake Tart by Sweet Beginnings
  • Roasted Blueberry Ice Cream by Daily Dish Recipes
  • Vegan Blueberry Coconut Pie by The Baking Fairy
  • Blueberry Lemon Curd Dessert Egg Rolls by The Freshman Cook
  •  


  • Blueberry Lemon Curd Dessert Egg Rolls

    Yield: 10-12
    Author:

    ingredients:

    Lemon Curd
    • 1/3 cup Sugar
    • 2 teaspoons Cornstarch
    • 2 teaspoons finely shredded Lemon Peel
    • 1/4 cup Lemon Juice
    • 1/4 cup Butter
    • 2 Eggs
    Blueberry Sauce
    • 1/2 cup Sugar
    • 1 tablespoon Cornstarch
    • 4 cups Blueberries
    • 1 teaspoon Lemon Juice
    Additional Ingredients
    • Egg Roll Wrappers
    • Confectioners Sugar
    • 1-2 tablespoons Butter, melted (to close egg rolls)

    instructions:

    How to cook Blueberry Lemon Curd Dessert Egg Rolls

    1. Place the two eggs into a medium size bowl. Beat the eggs, and set aside. In a saucepan, on medium heat, mix together the sugar and cornstarch, then add in the lemon peel and lemon juice. Add the butter.
    2. Stir until the sauce becomes thick and bubbly. You may have to turn up the heat, but make sure to not turn it too high. You don't want to burn it.
    3. Pour half of the lemon mix into the bowl with the eggs. Mix together with a whisk.
    4. Pour the egg mix back into the pan. Cook it for 2 minutes, stirring constantly.
    5. Take the pan off the heat. Cover with wax paper and let cool.
    6. Mix the sugar and cornstarch together in a saucepan on medium heat. Add blueberries and lemon juice.
    7. Stir until the mix thickens and is boiling. Boil for one minute, stirring the entire time. Take off the heat and let cool.
    8. Place a tablespoon of cooled lemon curd in the middle of each egg roll wrap. Use the back of a spoon to swipe the curd over the wrap.
    9. Add blueberry sauce on top of the curd, and roll each egg roll. Seal the edges of the egg roll with the melted butter. I used a healthy amount of the sauce for each roll, approx. 2-3 tablespoons. There is no wrong amount.  Fry the egg rolls in a deep fryer, or fry in a frying pan with 2-3" of oil heated to approx. 350 degrees. Keep turning the egg rolls to ensure they are completely fried. Sprinkle with powdered sugar and drizzle the tops of the egg rolls with more blueberry sauce! Enjoy!
    blueberry, lemon curd, lemon, blueberries, egg rolls, dessert, dessert egg rolls, treats
    dessert, treats, party food, make ahead food
    Created using The Recipes Generator




Wednesday, July 17, 2019

Peachy Blueberry Hand Pies / #BlueberryWeek

Today I am sharing a recipe for Peachy Blueberry Hand Pies as part of #BlueberryWeek! This is a simple and quick-to-make recipe. That is because I used pre-made pie crust that you can buy at the grocery. I actually prefer to make my own pie crust when I need it, but life is often times busy and complicated, and sometimes making pie crust is just not on the schedule. But being busy is not an acceptable reason to not be able to enjoy these cute and tasty Peachy Blueberry Hand Pies! 

Don't forget to check out all the tasty recipes from my fellow #BlueberryWeek bloggers. The list is at the bottom of this page and there are a lot of  incredible recipes to check out!

Peachy Blueberry Hand Pies 
(makes 8-10 hand pies)
(printable recipe at end of page)

1 pint Fresh Blueberries
2 pounds Fresh Peaches
1/2 of a medium lemon, juiced
1/4 teaspoon Vanilla
1/4 cup light Brown Sugar
1 tablespoon  Cornstarch
2 tablespoons Butter, melted
1 box pre-made Pie Crust Dough
1 3 1/2" Circle Cookie Cutter 
1/4 cup sugar for sprinkling on top 


Peel and chop your peaches into smaller than bite size pieces. Add the chopped peaches and the blueberries into a large bowl. Add the lemon juice, vanilla, light brown sugar and the corn starch to the bowl and mix together. 
Roll out the pie dough so it is smooth. Use the cookie cutter to cut out the pie circles.  I used a 3 1/2" circle, but you can use larger or even smaller. The problem with the smaller circle is that it can only handle a very small amount of filling, making your pie mostly crust. But experiment with sizes to find the one you like! 

Use a brush to spread the melted butter around all of the dough circles. This will help the two pieces of dough stay together when they are baking.
 Place the filling into the middle of the dough.
Place another circle of dough on top of the fruit. Use a fork to go around the edge of the pie and crimp the two sides together. Use the tip of a knife to put a small slit in the top of the dough to allow heat to escape. Sprinkle sugar on top.
You could also use brown sugar on top, if you want. It gives a great flavor to the pie. Place the pies in the oven and bake at 350 degrees for approximately 8-10 minutes. They don't take long, but keep an eye on them for the last couple minutes, in case you need to add more time.

 Enjoy!



Scroll down to see all the incredible Blueberry Recipes from my fellow bloggers. So many tasty recipes to choose from!



Thank you to Family Around the Table and Christie from A Kitchen Hoor's Adventures for hosting #BlueberryWeek. More than 20 top notch bloggers are sharing a variety of blueberry recipes from breakfast to dessert. Follow #BlueberryWeek on social media so you don't miss one delicious recipe!


Blueberry Week Recipes

 Breakfast
Drinks & Appetizers
Dinner
Dessert



Peachy Blueberry Hand Pies

Yield: 8-10 Pies
Author:

ingredients:

  • 1 pint Fresh Blueberries
  • 2 pounds Fresh Peaches
  • 1/2 of a medium lemon, juiced
  • 1/4 teaspoon Vanilla
  • 1/4 cup light Brown Sugar
  • 1 tablespoon Cornstarch
  • 2 tablespoons Butter, melted
  • 1 box pre-made Pie Crust Dough
  • 1 3 1/2" Circle Cookie Cutter
  • 1/4 cup sugar for sprinkling on top

instructions:

How to cook Peachy Blueberry Hand Pies

  1. Peel and chop your peaches into smaller than bite size pieces. Add the chopped peaches and the blueberries into a large bowl. Add the lemon juice, vanilla, light brown sugar and the corn starch to the bowl and mix together.
  2. Roll out the pie dough so it is smooth. Use the cookie cutter to cut out the pie circles. I used a 3 1/2" circle, but you can use larger or even smaller. The problem with the smaller circle is that it can only handle a very small amount of filling, making your pie mostly crust. But experiment with sizes to find the one you like!
  3. Use a brush to spread the melted butter around all of the dough circles. This will help the two pieces of dough stay together when they are baking.
  4. Place the filling into the middle of the dough.
  5. Place another circle of dough on top of the fruit. Use a fork to go around the edge of the pie and crimp the two sides together. Use the tip of a knife to put a small slit in the top of the dough to allow heat to escape. Sprinkle sugar on top.
  6. You could also use brown sugar on top, if you want. It gives a great flavor to the pie. Place the pies in the oven and bake at 350 degrees for approximately 8-10 minutes. They don't take long, but keep an eye on them for the last couple minutes, in case you need to add more time.
  7. Enjoy!
dessert, pie, blueberry, hand pies, peaches
desserts, pies
Created using The Recipes Generator

Monday, July 15, 2019

Blueberry Lemon Naan Bread Appetizer

If you are a blueberry lover, this is the week for you! I have joined in with some blogging friends to offer a fun and tasty week of blueberry recipes! There are so many lip smacking blueberry ideas to check out, that I think I need a trip to the market for more berries!

I am starting the week with a Blueberry Lemon Naan Bread Appetizer. It is definitely on the sweet side of appetizers, and I think it would make an excellent dessert also. I used a new favorite product I found, called Naan Dippers. They are little Naan Breads that are only 2-3 bites in size. 

This recipe can be made in small pockets of time. The creamy topping and the chunky blueberry sauce can be made and refrigerated until it is time for your event.

 Blueberry Lemon Naan Bread Appetizer
 (makes 10-15 appetizers)
 (printable recipe at end of page)

 Creamy Topping
12 ounces Cream Cheese, softened 
6 tablespoons Sour Cream, softened
2 tablespoon Sugar
1 teaspoon Vanilla

Blueberry Sauce
1/2 cup Sugar
1 teaspoon Lemon Zest
1 pint fresh Blueberries
1/2 teaspoon Cornstarch
1 teaspoon Water
1 tablespoon fresh Lemon Juice 

Naan Bread Dippers
additional Lemon Zest and Blueberries for topping 


 
Mix together the softened cream cheese and the sour cream. Add in the sugar and the vanilla. Refrigerate until ready to assemble the dish.
 In a medium size pan, add the sugar and the lemon zest. Bring it to a boil, stirring until the sugar dissolves. You will want to do this on a medium low to medium heat. You want to be careful not to burn the sugar. (don't ask me how I know!!)
Add the blueberries and cook over medium heat, lightly crushing the berries as you are stirring. Do this for about 10 minutes. The berries should be soft be then. While you are waiting the ten or so minutes, add the corn starch and water together in a small bowl. Pour the cornstarch mixture into the sauce and cook until it has thickened just a bit and it is slightly shiny. You will feel it has thickened as you are stirring. Add the lemon juice, stir it into the mix and remove the pan from the heat. Let cool. If you are making ahead, refrigerate.
The naan breads are really too small for the toaster. If you have a toaster oven you might be able to toast them in there. I used the method of toasting in a dry fry pan. Heat the pan, but do not add anything else. Once it is warm, add the breads. Keep an eye on them, turning them whenever you think is best, depending on how toasted you want them. They take approximately 3 minutes per side. If you don't want the breads toasted, the appetizer will still taste fantastic. The toasting helps keep the breads stiff for eating.
Use a #3M size decorating tip and a decorating bag to squiggle the cream mix onto the toasted Naan bread. You could also spread it on with a knife.
I placed approximately a teaspoon of sauce in the middle of the cream. If you put too much, the blueberry mix will start to fall off. 
 Add a berry or two wherever you think it may need it on each of the breads. Add some lemon zest to make it look pretty. See how the blueberry sauce is following in the lines on the cream made from the #3M decorating tip. That is why I used that tip. I was looking for that effect. 

I hope you will give this recipe a try. If you are a blueberry lover, I know you will love this Blueberry Lemon Naan Bread Appetizer! Let me know what you think and don't forget to keep reading to find many more blueberry recipes to enjoy!



Thank you to Family Around the Table and Christie from A Kitchen Hoor's Adventures for hosting #BlueberryWeek. More than 20 top notch bloggers are sharing a variety of blueberry recipes from breakfast to dessert. Follow #BlueberryWeek on social media so you don't miss one delicious recipe.

Blueberry Week Recipes
Breakfast
Drinks and Appetizers
Sauces and Spreads
Dinner
Dessert





 Thank you for stopping by today!






Blueberry Lemon Naan Bread Appetizer

Yield: 10-15
Author:

ingredients:

Creamy Topping
  • 12 ounces Cream Cheese, softened
  • 6 tablespoons Sour Cream, softened
  • 2 tablespoon Sugar
  • 1 teaspoon Vanilla
Blueberry Sauce
  • 1/2 cup Sugar
  • 1 teaspoon Lemon Zest
  • 1 pint fresh Blueberries
  • 1/2 teaspoon Cornstarch
  • 1 teaspoon Water
  • 1 tablespoon fresh Lemon Juice
Additional Items Needed
  • Naan Bread Dippers
  • additional Lemon Zest and Blueberries for topping

instructions:

How to cook Blueberry Lemon Naan Bread Appetizer

  1. Mix together the softened cream cheese and the sour cream. Add in the sugar and the vanilla. Refrigerate until ready to assemble the dish.
  2. In a medium size pan, add the sugar and the lemon zest. Bring it to a boil, stirring until the sugar dissolves. You will want to do this on a medium low to medium heat. You want to be careful not to burn the sugar.
  3. Add the blueberries and cook over medium heat, lightly crushing the berries as you are stirring. Do this for about 10 minutes. The berries should be soft be then. While you are waiting the ten or so minutes, add the corn starch and water together in a small bowl. Pour the cornstarch mixture into the sauce and cook until it has thickened just a bit and it is slightly shiny. You will feel it has thickened as you are stirring. Add the lemon juice, stir it into the mix and remove the pan from the heat. Let cool. If you are making ahead, refrigerate.
  4. The naan breads are really too small for the toaster. If you have a toaster oven you might be able to toast them in there. I used the method of toasting in a dry fry pan. Heat the pan, but do not add anything else. Once it is warm, add the breads. Keep an eye on them, turning them whenever you think is best, depending on how toasted you want them. They take approximately 3 minutes per side. If you don't want the breads toasted, the appetizer will still taste fantastic. The toasting helps keep the breads stiff for eating.
  5. Use a #3M size decorating tip and a decorating bag to squiggle the cream mix onto the toasted Naan bread. You could also spread it on with a knife.
  6. I placed approximately a teaspoon of sauce in the middle of the cream. If you put too much, the blueberry mix will start to fall off.
  7. Add a berry or two wherever you think it may need it on each of the breads. Add some lemon zest to make it look pretty. See how the blueberry sauce is following in the lines on the cream made from the #3M decorating tip. That is why I used that tip. I was looking for that effect.
blueberries, naan bread, cream cheese, fresh blueberries, lemon, blueberry sauce, appetizers, dessert
appetizer, dessert, starter, party food
Created using The Recipes Generator









 

Sunday, June 23, 2019

S'mores No Bake Cake


Today I wanted to bring to you a No Bake Cake with a summer flair! No bake cakes are the answer when you are looking to make a sweet treat, but the thought of turning on the oven in the summer heat, has me giving it a thumbs down! So, I thought I would try a S'mores No Bake Cake! There are so many desserts that scream "summer", but s'mores are definitely on the top of my family's list! 


This cake needs to be made at least 24 hours before you want to serve it. It is very simple to make, because all your "baking" is done in the fridge. I used graham crackers for the cake portion of the dessert, and whipped cream for the "frosting". While it is "cooking" in the refrigerator, the whipped cream will soften the  graham crackers, making them as soft as cake! I added a chocolate ganache for the chocolate bar, and I used mini marshmallows toasted with a kitchen torch for the fun flavor!


S'mores No Bake Cake
(printable recipe at end of page)
(feeds 8-10 people)

3 cups Heavy Duty Whipping Cream
4-6 tablespoons Sugar
8 Graham Crackers 
12 ounces Milk Chocolate ( I use Trader Joes Belgium Chocolate Bar) It is very tasty and is priced great. Give it a try. You will love it!)
Bag of mini Marshmallows
Large and medium Marshmallows



Make the whipped cream by pouring the heavy whipping cream into a large bowl. Start mixing on medium speed. As the cream starts to thicken, add the tablespoons of sugar. If you would like it less sweet, start with a small amount and then mix. Add more after tasting and mix again, if needed.
Melt the chocolate over low heat, using a double boiler. If you do not have one, you can make your own by placing chocolate into a small pot. Place some water into another pot, which should be about one size larger than the pot with the chocolate. The small pot should not touch the water in the bottom pot, but it needs to allow the heat from very low temperature to melt the chocolate. After the chocolate is melted, heat some heavy duty whipping cream  in a separate pan or the microwave. Add the heated cream to the melted chocolate, stirring the chocolate and cream together, creating a chocolate ganache.


Use a plate to build the cake on that you can also use as a serving platter. It is much easier for you. Moving the finished cake could be a problem. Spread whipped cream on one side of two graham crackers. Place them on a plate, whipped cream side down on the plate. This will help stabilize the graham crackers.
 Spread the melted chocolate on to the top of the graham crackers.

Spread the chocolate with more whipped cream, and then top the whipped cream with mini marshmallows.
 Use a kitchen torch to toast the marshmallows.
 Start the next layer by placing 2 more graham crackers on the top of the toasted marshmallows.
 Spread more chocolate over the graham crackers. 
Add more mini marshmallows to the top of the chocolate, and toast them. Place the graham crackers on top of the marshmallows. Although I used whipped cream in the bottom layer, it's not really necessary for the top layer.
Spread whipped cream over the entire cake. Wrap the cake in plastic and refrigerate overnight. You can see that I do not have enough whipped cream on the cake. That is because I ran out of whipping cream late in the evening. So I wrapped the cake in the plastic until the next morning when I went to buy more whipping cream. I made more whipped cream, covered the cake and placed it back into the fridge. It had already softened from being in the fridge overnight, but the added whipped cream made the cake much prettier!
 Use a separate plate to toast the marshmallows for the top of the cake. Set aside.
Place two graham crackers in a plastic bag and roll a rolling pin over the crackers to crush them into fine crumbs.
 Sprinkle the graham cracker crumbs over the cake and onto the plate. Drizzle more ganache over the cake and the plate. Place the marshmallows that were toasted earlier onto the cake!
 Enjoy! 

Thank you for joining me today! I am so happy that you stopped by! I joined some blogger friends today, who are also sharing no bake recipes! Keep scrolling down the page to find their yummy recipes!




No Bake Dessert Recipes

We share Recipes From Our Dinner Table!
Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!



S'mores No Bake Cake

Yield: 8-10
Author: The Freshman Cook

ingredients:

  • 3 cups Heavy Duty Whipping Cream
  • 4-6 tablespoons Sugar
  • 8 Graham Crackers
  • 12 ounces Milk Chocolate ( I use Trader Joes Belgium Chocolate Bar) It is very tasty and is priced great. Give it a try. You will love it)
  • Bag of mini Marshmallows
  • Large and medium Marshmallows

instructions:

How to cook S'mores No Bake Cake

  1. Make the whipped cream by pouring the heavy whipping cream into a large bowl. Start mixing on medium speed. As the cream starts to thicken, add the tablespoons of sugar. If you would like it less sweet, start with a small amount and then mix. Add more after tasting and mix again, if needed.
  2. Melt the chocolate over low heat, using a double boiler. If you do not have one, you can make your own by placing chocolate into a small pot. Place some water into another pot, which should be about one size larger than the pot with the chocolate. The small pot should not touch the water in the bottom pot, but it needs to allow the heat from very low temperature to melt the chocolate. After the chocolate is melted, heat some heavy duty whipping cream in a separate pan or the microwave. Add the heated cream to the melted chocolate, stirring the chocolate and cream together, creating a chocolate ganache.
  3. Use a plate to build the cake on that you can also use as a serving platter. It is much easier for you. Moving the finished cake could be a problem. Spread whipped cream on one side of two graham crackers. Place them on a plate, whipped cream side down on the plate. This will help stabilize the graham crackers.
  4. Spread the melted chocolate on to the top of the graham crackers.
  5. Spread the chocolate with more whipped cream, and then top the whipped cream with mini marshmallows.
  6. Use a kitchen torch to toast the marshmallows.
  7. Start the next layer by placing 2 more graham crackers on the top of the toasted marshmallows.
  8. Spread more chocolate over the graham crackers.
  9. Add more mini marshmallows to the top of the chocolate, and toast them. Place the graham crackers on top of the marshmallows. Although I used whipped cream in the bottom layer, it's not really necessary for the top layer.
  10. Spread whipped cream over the entire cake. Wrap the cake in plastic and refrigerate overnight. You can see that I do not have enough whipped cream on the cake. That is because I ran out of whipping cream late in the evening. So I wrapped the cake in the plastic until the next morning when I went to buy more whipping cream. I made more whipped cream, covered the cake and placed it back into the fridge. It had already softened from being in the fridge overnight, but the added whipped cream made the cake much prettier!
  11. Use a separate plate to toast the marshmallows for the top of the cake. Set aside.
  12. Place two graham crackers in a plastic bag and roll a rolling pin over the crackers to crush them into fine crumbs. 
  13. Sprinkle the graham cracker crumbs over the cake and onto the plate. Drizzle more ganache over the cake and the plate. Place the marshmallows that were toasted earlier onto the cake!
  14. Enjoy!
s'mores, no bake cake, chocolate, marshmallows, graham crackers
desserts, cake, no bake
dessert
Created using The Recipes Generator