Showing posts with label blueberries. Show all posts
Showing posts with label blueberries. Show all posts

Friday, August 7, 2020

Peachy Blueberry Icebox Cake / #FarmersMarket

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


    Here is your printable recipe:



    Peachy Blueberry Icebox Cake
    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!
    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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    Tag @thefreshmancook on instagram and hashtag it #FarmersMarketWeek
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Thursday, June 18, 2020

Summer Berry Charcuterie Board / #BerryWeek

 Today is the last day of #BerryWeek! It has been such fun with so many berry recipes to share. My list of ones I want to try has gotten longer with each day! If you missed any of them, you might want to check out the recipe I shared Monday, Summer Berry Salsa. This recipe is a great way to enjoy several berries at a time, in one recipe! If you are a fan of easy to make pastry, you will want to bake up some of my Blueberry Breakfast Pastries, which I shared on Wednesday.  The pastry cream is homemade and the pastry is store bought dough, cutting down on the time it takes to put it all together, but not the taste.

With the fun and tasty #BerryWeek coming to an end, I want to share my Summer Berry Charcuterie Board with you.  If you have ever made a charcuterie board, you know how much fun it is to put them together. It takes thought and creativity to design the perfect board, and it also takes time to collect the items you need for the board, but it is all worth it. In the end, the board looks like an art project, too pretty to eat, but that won't last long! The main objective is to have fun and create something your family and friends will enjoy!

Summer Berry Charcuterie Board 
(serves 3-4 )
(printable recipe at end of page)
Ingredients: 
Fresh Summer Berries:
Strawberries
Raspberries
Blueberries
Blackberries
Chocolate Candy Pieces
Mini Chocolate Cookies
Chocolate Cookie Brittle
Cashews
Creme de Pirouline Dark Chocolate Rolled Wafers
Sauce:
1/2 cup Cream Cheese, softened
1 cup Whipped Topping
1 teaspoon Vanilla Extract 

Start by placing fruit on your tray. You want it to look visibly appealing to the eye. When it is fruit you are dealing with, it seems like all the colors go together quite well. Stack your fruit up a bit, as if they are in piles. By stacking them you are creating height, making them visually appealing. You are basically creating a pretty picture that your guests can not resist!

Add different textures to your canvas. The nuts are perfect because they are such an opposite to the softness of the fruit. Your guests will love both textures. The chocolate brittle adds double chocolate flavor, which most guests love! Let's face it. It is difficult to walk past chocolate and not want to grab a bite! The chocolate brittle also adds a hard texture against the fruit.

Red and blue go so well together that I had to put them side by side. The blueberries are soft and juicy and the fresh strawberries with their green stems just create it's own little picture. I used the chocolate cookies as a border to contrast the softness of the fruit. 

These rolled wafers are a great addition to the board because they create height. They direct our gaze to move up from the plate, resulting in your guests taking in the entire picture. 

Every board needs a dip or two. Because this board is on the small side, I thought one would be enough. This dip is super easy to make with only three ready made ingredients. Soften the cream cheese, mix in the frozen dessert topping and add the vanilla! Refrigerate before serving!

This is one way to put together a charcuterie tray. It can be difficult to take the first step in designing your tray. Once you decide on a theme or a certain item you are serving, it will fall into place. I will admit, I spent a lot of time walking around a couple stores trying to buy the items for this board, but after I did, the ideas came rushing into my mind, making a clear path for my end result. This will happen to you also.  Besides, there is no wrong way to create a Summer Berry Charcuterie Board. If you are happy with it, then it is right. Have fun with it!

Check out these Summer Berry Recipes from some blogging friends:

Friday Berry Week Recipes








Smmer Berry Charcuterie Board
Print

Smmer Berry Charcuterie Board

Author:

Ingredients:

  • Fresh Summer Berries:
  • Strawberries
  • Raspberries
  • Blueberries
  • Blackberries
  • Chocolate Candy Pieces
  • Mini Chocolate Cookies
  • Chocolate Cookie Brittle
  • Cashews
  • Creme de Pirouline Dark Chocolate Rolled Wafers
  • Sauce:
  • 1/2 cup Cream Cheese, softened
  • 1 cup Whipped Topping
  • 1 teaspoon Vanilla Extract

Instructions:

  1. Start by placing fruit on your tray. You want it to look visibly appealing to the eye. When it is fruit you are dealing with, it seems like all the colors go together quite well. Stack your fruit up a bit, as if they are in piles. By stacking them you are creating height, making them visually appealing. You are basically creating a pretty picture that your guests can not resist!
  2. Add different textures to your canvas. The nuts are perfect because they are such an opposite to the softness of the fruit. Your guests will love both textures. The chocolate brittle adds double chocolate flavor, which most guests love! Let's face it. It is difficult to walk past chocolate and not want to grab a bite! The chocolate brittle also adds a hard texture against the fruit.
  3. Red and blue go so well together that I had to put them side by side. The blueberries are soft and juicy and the fresh strawberries with their green stems just create it's own little picture. I used the chocolate cookies as a border to contrast the softness of the fruit.
  4. These rolled wafers are a great addition to the board because they create height. They direct our gaze to move up from the plate, resulting in your guests taking in the entire picture.
  5. Every board needs a dip or two. Because this board is on the small side, I thought one would be enough. This dip is super easy to make with only three ready made ingredients. Soften the cream cheese, mix in the frozen dessert topping and add the vanilla! Refrigerate before serving!
summer berries, blackberries, blueberries, raspberries, strawberries, charcuterie board, cookies, dip
dessert, treats
Did you make this recipe?
Tag @thefreshmancook on instagram and hashtag it #BerryWeek
Created using The Recipes Generator
  


Wednesday, June 17, 2020

Blueberry and Cream Breakfast Pastry / #BerryWeek

I hope you are enjoying #BerryWeek, and finding a lot of "must try" recipes! Monday I shared a recipe that is the perfect topper for a bowl of ice cream on a warm summer evening, Very Berry Salsa! I hope you will give it a try. It is super easy and very refreshing! 

Today's recipe is a little different. Blueberry and Cream Breakfast Pastry! Using fresh blueberries and homemade pastry cream, I decided to go with a pre-made crescent dough to make this recipe easier, allowing you more time to enjoy the incredible flavors and tastes that are the Blueberry and Cream Breakfast Pastry. You will want to make this over and over once you see how easy it is! Let's get started!



Blueberry Breakfast Pastry  
(printable recipe at end of page)
(makes 4-5 pastries)

 2 cups Milk
1/4 cup Sugar
2 Egg Yolks
1 Egg
1/4 cup Cornstarch
1/3 cup Sugar
2 tablespoon Butter
1 teaspoon Vanilla
1 package Crescent Dough
Fresh Blueberries
Semi Sweet Chocolate



Stir together the milk and 1/4 cup of sugar using a heavy saucepan. Bring to a boil using medium heat.

 In a medium bowl, whisk together the egg yolks and egg.


In a separate bowl stir together the cornstarch and 1/3 cup of sugar. Then pour the mix into the egg and whisk until smooth. Your milk should be at boil about now. Take the milk from the heat and slowly drizzle it into the bowl in a thin stream. Drizzling it slowly will keep the eggs liquid. If you pour too quickly, the eggs will begin to cook. You don't want that!


Pour the mix back into the saucepan. Slowly bring it to a boil, stirring constantly. Stirring constantly will prevent the eggs from curdling and/or the sauce burning on the bottom. As the mix boils it thickens. Once it is thick, remove it from the heat. You will know when it is thick enough. It will have a pudding consistency. Add butter and vanilla, stirring until it is completely melted and blended.

Pour the cream into a heat proof container.

Place a piece of plastic wrap on the top of the pastry cream to prevent skin forming. Refrigerate until cold.

When you are ready to make your pastry, unroll the dough on a cutting board.

Cut the dough into any size you want. I cut them to about a 3"x4" piece. Spread pastry cream over the pieces of dough.

Top the pastry cream with some blueberries. Starting at the bottom, roll the dough strips as shown on the left. Bake at 350 degrees for 5-10 minutes, but all ovens are different, so watch your pastries closely.

Melt the semi sweet chocolate in a double boiler. Drizzle over the pastry before serving. Enjoy!

Thank you for joining me for #BerryWeek! I hope you enjoyed this recipe and please let me know what you think if you try it!

Don't forget to check out all my fellow bakers and their amazingly delicious recipes they are sharing today! Here is the lip smacking list:

Wednesday Berry Week Recipes





Blueberry and Cream Breakfast Pastry
Print

Blueberry and Cream Breakfast Pastry

Yield: approx. 6
Author:

Ingredients:

  • 2 cups Milk
  • 1/4 cup Sugar
  • 2 Egg Yolks
  • 1 Egg
  • 1/4 cup Cornstarch
  • 1/3 cup Sugar
  • 2 tablespoon Butter
  • 1 teaspoon Vanilla
  • 1 package Crescent Dough
  • Fresh Blueberries
  • Semi Sweet Chocolate

Instructions:

  1. Stir together the milk and 1/4 cup of sugar using a heavy saucepan. Bring to a boil using medium heat.
  2. In a medium bowl, whisk together the egg yolks and egg.
  3. In a separate bowl stir together the cornstarch and 1/3 cup of sugar. Then pour the mix into the egg and whisk until smooth. Your milk should be at boil about now. Take the milk from the heat and slowly drizzle it into the bowl in a thin stream. Drizzling it slowly will keep the eggs liquid. If you pour too quickly, the eggs will begin to cook. You don't want that!
  4. Pour the mix back into the saucepan. Slowly bring it to a boil, stirring constantly. Stirring constantly will prevent the eggs from curdling and/or the sauce burning on the bottom.
  5. As the mix boils it thickens. Once it is thick, remove it from the heat. You will know when it is thick enough. It will have a pudding consistency. Add butter and vanilla, stirring until it is completely melted and blended.
  6. Pour the cream into a heat proof container.
  7. Place a piece of plastic wrap on the top of the pastry cream to prevent skin forming. Refrigerate until cold.
  8. When you are ready to make your pastry, unroll the dough on a cutting board.
  9. Cut the dough into any size you want. I cut them to about a 3x4" piece. Spread pastry cream over the pieces of dough.
  10. Top the pastry cream with some blueberries. Starting at the bottom, roll the dough strips as shown on the left. Bake at 350 degrees for 5-10 minutes, but all ovens are different, so watch your pastries closely.
  11. Melt the semi sweet chocolate in a double boiler. Drizzle over the pastry before serving.
blueberries, pastry cream, pastries, morning goodies, fresh blueberries, homemade pastry cream, breakfast, dessert
breakfast, snack, dessert
pastries
Did you make this recipe?
Tag @thefreshmancook on instagram and hashtag it #BerryWeek
Created using The Recipes Generator




























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
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