Peachy Blueberry Icebox Cake / #FarmersMarket

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As we continue to pay tribute to #FarmersMarketWeek I thought it might be fun to revisit an oldie but a goodie when it comes to summertime desserts~Peachy Blueberry Icebox Cake! If you haven't had the pleasure to enjoy a taste of this yummy iconic summer pleasure, give it a try! 

This cake is very easy to put together. If you want to make it easier, you can use store bought whipped cream instead of making it from scratch. You can also use the regular size vanilla wafers to decorate the cake, if you don't have any mini's. Either way, it will be amazing!

Peachy Blueberry Icebox Cake
(printable recipe at end of page) 
(Serves 4)


30-40 Nilla Wafers
5-6 Mini Nilla Wafers
3 cups Whipping Cream
3-4 teaspoons Sugar
1 teaspoon Vanilla
2-3 Fresh Peaches, yellow and white
1 cup Blueberries

Line pan with plastic, overlapping edges as shown. We are making this cake upside down. Cut a piece big enough to cover the bottom and the longer sides and hang over 6"-7" on each side. Cut the same size pieces for the shorter sides of the pan. Smooth the insides a little bit, then let the plastic hang to the sides.

Whip whipping cream on high until it thickens into cream. Add sugar 1 teaspoon at a time, mixing after each addition, tasting to make sure another teaspoon is necessary. Add vanilla while mixing.
 
Peel and cut your fruit. Cut the peaches into bite sized pieces.

 Place your first layer of cookies in the pan. Cut one of the cookies in half to cover the entire bottom. Even though it is not pictured here, you will be placing the cookies on top of the plastic that we just cut and placed in the bottom of the pan.
  

On top of the cookies place a layer of whipped cream. Spread it evenly over the cookies. Mix together the yellow and white peach pieces. Place the cut peaches on top of the whipped cream. Add blueberries to the layer. 

Add another layer of cookies, whipped cream, peaches and blueberries.

Add the final layer of cookies, whipped cream, peaches and blueberries. Fold the plastic over the pan and refrigerate overnight.

Remove from freezer and unfold the plastic from the top of the pan. Place the plate you want to put the cake on upside down on the cake. Carefully flip the cake over onto the plate. Remove your pan. Carefully remove the plastic from what is now the top of your cake. 

Cover the top of the cake with whipped cream. Garnish with more blueberries and peaches. Stick some of the mini cookies into the whipped cream. You could also sprinkle the top with crushed vanilla wafers for a great taste too! 

Slice and enjoy!

Thank you for joining me for #FarmersMarketWeek! I hope you enjoyed my recipes and found something you might like to try! 

Here are more #FarmersMarketWeek recipes from fellow bloggers:

Friday’s Farmers Market Week Recipes

• Basil Peach Mini Pies by Our Sutton Place
• Blueberry Pie by Red Cottage Chronicles
• Cherry Rhubarb Pie by Hezzi-D's Books and Cooks
• Easy Dill Pickles by Palatable Pastime
• Italian Sausage, Bell Pepper, and Garlic Scape Risotto by Cheese Curd In Paradise
• Mini Cheese Ball Appetizers by Family Around the Table
• Panzanella Salad with Red Onions, Fresh Basil, and Olives by Karen's Kitchen Stories
• Peach Panzanella Salad by Kate's Recipe Box
• Peachy Blueberry Icebox Cake by The Freshman Cook
• Ratatouille by A Day in the Life on the Farm
• Roasted Pepper Salad by Jolene's Recipe Journal
• Sage & Parsley Walnut Pesto by Savory Moments
• Spicy Mango Salsa by Intelligent Domestications
• Sweet and Easy Corn on the Cob by Making Miracles
• Three Cheese Zucchini Boats by Blogghetti
• Watermelon Sparkling Frosé by A Kitchen Hoor's Adventures

Here is your printable recipe:






Print

Peachy Blueberry Icebox Cake
Yield: 4-6

Author: The Freshman Cook
Ingredients:
• 30-40 Nilla Wafers
• 5-6 Mini Nilla Wafers
• 3 cups Whipping Cream
• 3-4 teaspoons Sugar
• 1 teaspoon Vanilla
• 2-3 Fresh Peaches, yellow and white
• 1 cup Blueberries
Instructions:
1. Line pan with plastic, overlapping edges as shown. We are making this cake upside down. Cut a piece big enough to cover the bottom and the longer sides and hang over 6"-7" on each side. Cut the same size pieces for the shorter sides of the pan. Smooth the insides a little bit, then let the plastic hang to the sides.
2. Whip the whipping cream on high until it thickens into cream. Add the sugar 1 teaspoon at a time, mixing after each addition, and tasting to make sure another teaspoon is necessary. Add vanilla while mixing also.
3. Peel and cut your fruit. Cut the peaches into bite sized pieces.
4. Place your first layer of cookies in the pan. Cut one of the cookies in half to cover the entire bottom. Even though it is not pictured here, you will be placing the cookies on top of the plastic that we just cut and placed in the bottom of the pan.
5. On top of the cookies place a layer of whipped cream. Spread it evenly over the cookies. Mix together the yellow and white peach pieces. Place the cut peaches on top of the whipped cream. Add blueberries to the layer.
6. Add another layer of cookies, whipped cream, peaches and blueberries.
7. Add the final layer of cookies, whipped cream, peaches and blueberries.
8. Fold the plastic over the top of the cake and refrigerate overnight.
9. Remove from freezer and unfold the plastic from the top of the pan. Place the plate you want to put the cake on upside down on the cake. Carefully flip the cake over onto the plate. Remove your pan. Carefully remove the plastic from what is now the top of your cake.
10. Cover the top of the cake with whipped cream. Garnish with more blueberries and peaches. Stick some of the mini cookies into the whipped cream. You could also sprinkle the top with crushed vanilla wafers for a great taste too!
11. Slice and enjoy!
https://www.thefreshmancook.com/2020/08/peachy-blueberry-icebox-cake.html
Icebox cake, vanilla wafers, peaches, blueberries, whipped cream, refrigerator cake, icebox cake, summertime dessert, summer dessert
dessert, snack, summer treat
dessert, treats, snacks
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Mushroom Ceviche / #FarmersMarketWeek

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I am so glad you stopped by to celebrate #FarmersMarketWeek with me! On my last trip to my local farmers market it was set up so that the vendors lined up their produce along a route that was driven by the customer and you picked out your produce from your car. I loved it because it was easy and safe. So I picked up some fresh veggies along with lemons and limes, and of course some shrimp, to make this very tasty Mushroom Ceviche, but with a twist! Traditionally, ceviche is made with raw shrimp, letting the acidity from the lemons and limes to "cook" the shrimp, but today I started out with cooked shrimp and added mushrooms just to mix it up a bit! It was a huge hit, that I know you will love!

Mushroom Ceviche
(printable recipe at end of page)
(feeds 8-10 as an appetizer)

1/2 pound White Whole Mushrooms
1 tablespoon Butter
1 pound cooked Shrimp
1 diced Celery Stalk
1/2 cup Red Onion  
1 Jalapeno Pepper
2 Roma Tomatoes 
3 fresh lemons
4 limes
Hot Sauce
1/2 Avocado

Chop the mushrooms into small pieces, saute in butter. When they are done, remove from pan and set aside.

Chop the shrimp, celery, red onion, jalapeno pepper and tomatoes into small bite sized pieces.

Squeeze the fresh lemons and limes into a bowl. This is a difficult thing for me to do because I have arthritis in both of my hands, and although some days are better than others, they always hurt. So here is a tip if this is a problem for you: take a heavy plate from the kitchen and use the bottom of the plate to put pressure on the fruit, moving the fruit around the counter, loosening the juice and whatever is inside. When you are done, the juice flows out easily! (Just a little trick if you need it!) Then slice the lemon and lime in half and squeeze the juice out into a bowl.

Mix the mushrooms, shrimp, celery, red onion, jalapeno pepper and tomatoes in a large bowl. Add the juice from the lemons and limes. 

 After 30 minutes, drain the juice from the bowl. Add the hot sauce and stir. Cover and place in the fridge, then take out about 10 minutes before serving. Chop avocado and place on top of bowl.

Serve with pita chips or your favorite chips or crackers.


Find more incredible #FarmersMarketWeek recipes below! There is something for everyone, made by some of your favorite bloggers!

Wednesday’s Farmers Market Week Recipes

• Bacon-Wrapped Cheese-Stuffed Baby Bell Peppers by Books n' Cooks
• Cheesy Tomato and Squash Casserole by Blogghetti
• Corn and Bacon Casserole by Hezzi-D's Books and Cooks
• Farmer's Market Tortellini by A Day in the Life on the Farm
• Garlic Scape Pesto by Cheese Curd In Paradise
• Lemon Raspberry Buckle by Savory Moments
• Mexican Street Corn Pizza by Palatable Pastime
• Mushroom Ceviche by The Freshman Cook
• Orange Cantaloupe Smoothie by Making Miracles
• Blackened Steak Cobb Salad by A Kitchen Hoor's Adventures
• Pesto Chicken Lasagna by The Spiffy Cookie
• Root Beer Float Smoothie Popsicles by Our Sutton Place

Print

Mushroom Ceviche

Yield: 10-12

Author: The Freshman Cook

Ingredients:

• 1/2 pound White Whole Mushrooms
• 1 tablespoon Butter
• 1 pound cooked Shrimp
• 1 diced Celery Stalk
• 1/2 cup Red Onion
• 1 Jalapeno Pepper
• 2 Roma Tomatoes
• 3 fresh lemons
• 4 limes
• Hot Sauce
• 1/2 Avocado

Instructions:

1. Chop the mushrooms into small pieces, saute in butter. When they are done, remove from pan and set aside.
2. Chop the shrimp, celery, red onion, jalapeno pepper, and tomatoes into small bite sized pieces.
3. Squeeze the fresh lemons and limes into a bowl. This is a difficult thing for me to do because I have arthritis in both of my hands, and although some days are better than others, they always hurt. So here is a tip if this is a problem for you: take a heavy plate from the kitchen and use the bottom of the plate to put pressure on the fruit, moving the fruit around the counter, loosening the juice and whatever is inside. When I am done, the juice flows out easily! (Just a little trick if you need it!) Then slice the lemon and lime in half and squeeze the juice out into a bowl.
4. Mix the mushrooms, shrimp, celery, red onion, jalapeno pepper and tomatoes in a large bowl. Add the juice from the lemons and limes.
5. After 30 minutes, drain the juice from the bowl. Add the hot sauce and stir. Cover and place in the fridge, then take out about 10 minutes before serving. Chop avocado and place on top of bowl.
6. Serve with pita chips or your favorite!

https://www.thefreshmancook.com/2020/07/mushroom-ceviche-farmersmarketweek.html

ceviche, mushrooms, shrimp, veggies, hot sauce, appetizer, pita chips, celery, tomatoes, red onion, avocado, celery, lemons, limes

appetizers, starter, seafood

Did you make this recipe?

Tag @thefreshmancook on instagram and hashtag it #FarmersMarketWeek

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Grilled Double Cherry Naan Bread Dessert / #FarmersMarketWeek

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Welcome to #FarmersMarketWeek! I am so glad you are here! This week I am joining my fellow bloggers in making and sharing some wonderful and delicious recipes using products found at your local farmers market. I love the farmers market for their fresh and delicious  fruit! Have you ever bought fruit at a Farmers Market? I found both Rainier cherries and Bing cherries the last time I was there, and they smelled so incredible, I had to make them mine! Later that day I stopped at the grocery, picked up a package of Naan Bread and the result is the recipe below! I hope you enjoy these Grilled Double Cherry Naan Bread Desserts!

Grilled Double Cherry Naan Bread Dessert 
(makes 4 desserts)
(printable recipe at end of page)

1/2 pound fresh Bing Cherries
1/2 pound fresh Rainier Cherries
8 ounce Cream Cheese, softened
4 tablespoons Sour Cream
4 pieces of Naan Bread
1/4 pound Milk Chocolate

Wash the Bing cherries, and pit each one. Chop the cherries in half, and chop some of them in quarters. This gives the cherries an eye catching presentation, and makes this dessert easy to eat.

Do the same with the Rainier cherries.

Make the sauce by mixing together the softened cream cheese and the sour cream. Blend with a mixer to get a smooth finish. 

Grill the naan breads on the grill. The grill flavor on the bread is awesome, and it lends some crispiness to the finish product. Flip the bread over twice on each side.

Melt the chocolate in a double boiler or microwave. Now let's put it all together: Spread the sauce over the grilled breads. Add the cherries, distributing them evenly on the bread. Drizzle the chocolate over the top. Enjoy!

 There are a lot of blogging friends joining in today and the rest of the week, to share their #FarmersMarketWeek recipes! Check through the list below for today's scrumptious ideas!

Monday's Farmers Market Week Recipes

• Air Fryer Kale Chips by Blogghetti
• Blueberry Peach Coffee Cake by Making Miracles
• Brown Butter Peach Scones by The Spiffy Cookie
• Corn and Tomato Salad by A Kitchen Hoor's Adventures
• Fresh Peach French Toast Casserole by Our Sutton Place
• Grandma's Banana Cake by Family Around the Table
• Grilled Double Cherry Naan Bread Dessert by The Freshman Cook
• Grilled Zucchini Pesto Pizza by Jolene's Recipe Journal
• Kohlrabi and Radish Slaw by Savory Moments
• Mexican Street Corn Salad by Books n' Cooks
• Parmesan Roasted Spaghetti Squash by Intelligent Domestications
• Peach and Strawberry Salad by A Day in the Life on the Farm
• Peach Upside Down Cake by Red Cottage Chronicles
• Shrimp Salad with Bibb Lettuce, Tomatoes, and Peas by Karen's Kitchen Stories
• Skillet Lemon Parmesan Chicken with Zucchini and Squash by Hezzi-D's Books and Cooks
• Tart Apple Galette with Cinnamon Crumble by Cheese Curd In Paradise
• Watermelon Salsa by Kate's Recipe Box
• Zucchini and Tomato Tian by Palatable Pastime

Print

Grilled Double Cherry Naan Bread Dessert

Yield: 4

Author: The Freshman Cook

Ingredients:

• 1/2 pound fresh Bing Cherries
• 1/2 pound fresh Rainier Cherries
• 8 ounce Cream Cheese, softened
• 4 tablespoons Sour Cream
• 4 pieces of Naan Bread
• 1/4 pound Milk Chocolate

Instructions:

1. Wash the Bing cherries, and pit each one. Chop the cherries in half, and chop some of them in quarters. This gives the cherries an eye catching presentation, and makes this dessert easy to eat.
2. Do the same with the Rainier cherries.
3. Make the sauce by mixing together the softened cream cheese and the sour cream. Blend with a mixer to get a smooth finish.
4. Grill the naan breads on the grill. The grill flavor on the bread is awesome, and it lends some crispiness to the finish product. Flip the bread over twice on each side.
5. Melt the chocolate in a double boiler or microwave.
6. Spread the sauce over the grilled breads. Add the cherries, distributing them evenly on the bread. Drizzle the chocolate over the top. Enjoy!

https://www.thefreshmancook.com/2020/08/grilled-double-cherry-naan-bread.html

dessert, naan bread, raineer cherries, bing cherries, fresh cherries, cream cheese spread

dessert, treat, after school snack, snack

dessert, snack

Did you make this recipe?

Tag @thefreshmancook on instagram and hashtag it #FarmersMarketWeek

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Fun Orange Freak Shake / #FarmersMarketWeek

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Today is the last day of #FarmersMarketWeek, and I thought I would end the week with a tasty cold dessert, a Fun Orange Freak Shake! I made this shake with fresh oranges that I picked up at the farmers market. It takes a little bit longer to use the fresh oranges instead of orange juice or orange soda, but the fresh taste is worth it! I hope you think so too!

Fun Orange Freak Shake
(makes 1 shake)
(printable recipe at end of page)

6 Fresh Oranges
1/2 cup Heavy Duty Whipping Cream
3 tablespoons Granulated Sugar
1 teaspoon Vanilla
3-4 ounces of White Chocolate 
Sprinkles
1/4 - 1/2 Milk
1/4 -1/2 gallon Ice Cream

Peel the oranges, separate the sections, and place in a blender. Pulse until they are liquid.

Pour orange juice through a strainer into a bowl. Throw away the orange pieces in the strainer. Make the whipped cream by mixing together the granulated sugar, heavy duty whipping cream and vanilla. Place the whipped cream in a pastry bag using a size 1M. Refrigerate until ready to use.

 Melt the white chocolate. Once melted, dip the top of your jar or glass into the chocolate. Sprinkle the decorative sprinkles over the chocolate. Freeze or refrigerate.

Mix together the strained orange juice, milk and ice cream. I left some chunks of ice cream in my shake because that is how I like it, but if you like it smooth and creamy, make it smooth and creamy.

 Pour milk shake into jar. Add whipped cream to the top.

Decorate with various candies and sprinkles!
 
Thank you for stopping by today all week long as we were celebrating #FarmersMarketWeek! I hope you found lots of yummy and tasty recipes you would like to make! Scroll down the page to find today's list of blogger recipes!

 

Thanks Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting our Farmer’s Market Event!

Friday Farmer’s Market Week Recipes

• Arrabiata with Zucchini Noodles by Jolene's Recipe Journal
• Asian Cucumber Salad by Books n' Cooks
• Poppy Seed Dijon Slaw by Palatable Pastime
• Black Forest Brownies by The Redhead Baker
• Blueberry Margarita by Family Around the Table
• Honey-Roasted Garlic Ice Cream by The Spiffy Cookie
• Israeli Veggie Skewers by A Day in the Life on the Farm
• Mom's Southern Squash Casserole by Intelligent Domestications
• Old Fashioned Watermelon Pie by Daily Dish Recipes
• Sweet Corn Ice Cream by Savory Moments
• Fun Orange Freakshake by The Freshman Cook

Fun Orange Freak Shake

Yield: 1

Author: The Freshman Cook

ingredients:

• 6 Fresh Oranges
• 1/2 cup Heavy Duty Whipping Cream
• 3 tablespoons Granulated Sugar
• 1 teaspoon Vanilla
• 3-4 ounces of White Chocolate
• Sprinkles
• 1/4 - 1/2 Milk
• 1/4 -1/2 gallon Ice Cream

instructions:

How to cook Fun Orange Freak Shake

1. Peel the oranges, separate the sections, and place in a blender. Pulse until they are liquid.
2. Pour orange juice through a strainer into a bowl. Throw away the orange pieces in the strainer. Make the whipped cream by mixing together the granulated sugar, heavy duty whipping cream and vanilla. Place the whipped cream in a pastry bag using a size 1M. Refrigerate until ready to use.
3. Melt the white chocolate. Once melted, dip the top of your jar or glass into the chocolate. Sprinkle the decorative sprinkles over the chocolate. Freeze or refrigerate.
4. Mix together the strained orange juice, milk and ice cream. I left some chunks of ice cream in my shake because that is how I like it, but if you like it smooth and creamy, make it smooth and creamy.
5. Pour milk shake into jar. Add whipped cream to the top.
6. Decorate with various candies and sprinkles!

https://www.thefreshmancook.com/2019/08/fun-orange-freak-shake-farmersmarketweek.html

orange, milk shake, candy, sprinkles, orange juice,

desserts, milk shakes, drinks

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