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

Tuesday, September 15, 2020

Summer Peach Bundles in a Sweet Mascarpone Sauce/#FestiveFoodieEvents

Today I am celebrating peaches with a dessert I think you will love! We are starting off with fresh peaches, adding sugar, cinnamon, and nutmeg, and pouring it all into a pastry bundle, which we will surround with some sweet mascarpone sauce, that is to die for! This dessert is perfect to serve for any occasion, from a dinner party, to an intimate dinner for two. No matter how you enjoy it, you will want to make this tasty dessert whenever fresh peaches are available!

Summer Peach Bundles in a Sweet Mascarpone Sauce

(printable recipe at end of page)

(makes 2 bundles)

 4 fresh Peaches

1/4 cup brown Sugar

1/4 cup white Sugar

1/4 teaspoon ground Cinnamon

1/4 teaspoon ground Nutmeg

1 roll of Pillsbury Crescent Dough Sheets

4 Egg Yolks

2/3 cup Sugar

2 cups Mascarpone Cheese, softened

1 teaspoon Vanilla

4-5 ounces Chocolate                                 

                                  

Wash and peel the peaches.


Cut the peaches in to half pieces......


 then cut slices in half again.


Mix together the white and brown sugar.


Add the peaches to a pan you can mix them up in. Add both sugars and mix. Cover and refrigerate for approx. 30 minutes. It can be longer if needed. Preheat oven to 350 degrees.

Unroll the crescent dough with the dough lengthwise in front of you.  Cut the dough from the bottom to the top, creating two identical pieces side by side. Place fruit in the center of each piece.

Pull up the sides and twist the top. The dough holds together very well.
Bake in the oven for 10-15 minutes.

After about 5-6 minutes, if you are happy with the browning on the top of the stem, cover it with a piece of foil, so it won't get any darker or burn. The stem on the bundle on the left side of the picture started to lean a little, so I used a long skewer to prop it up a little.

Let the bundles cool completely. While they are cooling, we can make the cream sauce.

Mix the egg yolks and the sugar in a heatproof bowl. Set bowl over a pan of very hot, but not boiling, water. You don't want the water to touch the bottom of the bowl.

Use an electric mixer set on medium speed and beat the eggs and sugar for 3-5 minutes, or until the mix becomes thick. Once the mixer is leaving a trail in the mix, it is thick enough. Remove from heat and allow to cool completely.

In a large bowl, mix together the softened mascarpone and the vanilla. Add the egg yolk mix to it and beat until smooth. Cover and refrigerate until ready to use. 
 
Swirl some of the sauce on to your plate for presentation and amazing flavor! Start in the middle, and using the back of a spoon, swirl bigger and wider until you have the size you want. If you need to add more sauce, add it to the top of what is already there, and it will blend in while you are swirling.

 
Place the bundle on the plate and swirl with chocolate if you want to!
Enjoy!
 
Thank you for stopping by today! I am so happy that you did! 
Keep scrolling down the page and find many more peach recipes from my blogging friends! They all look amazing! At the bottom of the page is a printable recipe for these Peach Bundles in a Sweet Mascarpone Sauce. Let me know if you try it and what you think!
Peach Bundles in a Sweet Mascarpone Sauce
Print

Peach Bundles in a Sweet Mascarpone Sauce

Yield: 2
Author: The Freshman Cook

Ingredients:

  • 4 fresh Peaches
  • 1/4 cup brown Sugar
  • 1/4 cup white Sugar
  • 1/4 teaspoon ground Cinnamon
  • 1/4 teaspoon ground Nutmeg
  • 1 roll of Pillsbury Crescent Dough Sheets
  • 4 Egg Yolks
  • 2/3 cup Sugar
  • 2 cups Mascarpone Cheese, softened
  • 1 teaspoon Vanilla
  • 4-5 ounces Chocolate

Instructions:

  1. Wash and peel the peaches.
  2. Cut the peaches in to half pieces then cut slices in half again.
  3. Mix together the white and brown sugar.
  4. Add the peaches to a pan you can mix them up in. Add both sugars and mix. Cover and refrigerate for approx. 30 minutes. It can be longer if needed. Preheat oven to 350 degrees.
  5. Unroll the crescent dough with the dough lengthwise in front of you. Cut the dough from the bottom to the top, creating two identical pieces side by side. Place fruit in the center of each piece.
  6. Pull up the sides and twist the top. The dough holds together very well.
  7. After about 5-6 minutes, if you are happy with the browning on the top of the stem, cover it with a piece of foil, so it won't get any darker or burn. The stem on the bundle on the left side of the picture started to lean a little, so I used a long skewer to prop it up a little.
  8. Let the bundles cool completely. While they are cooling, we can make the cream sauce.
  9. Mix the egg yolks and the sugar in a heatproof bowl. Set bowl over a pan of very hot, but not boiling, water. You don't want the water to touch the bottom of the bowl.
  10. Use an electric mixer set on medium speed and beat the eggs and sugar for 3-5 minutes, or until the mix becomes thick. Once the mixer is leaving a trail in the mix, it is thick enough. Remove from heat and allow to cool completely.
  11. In a large bowl, mix together the softened mascarpone and the vanilla. Add the egg yolk mix to it and beat until smooth.
  12. Cover and refrigerate until ready to use.
  13. Swirl some of the sauce on to your plate for presentation and amazing flavor! Start in the middle, and using the back of a spoon, swirl bigger and wider until you have the size you want. If you need to add more sauce, add it to the top of what is already there, and it will blend in while you are swirling.
  14. Place the bundle on the plate and swirl with chocolate if you want to!
  15. Enjoy!
Fresh Peaches, Sweet Mascarpone Cheese Sauce, Bundles, pastry
dessert, treats
Dessert
Did you make this recipe?
Tag @thefreshmancook on instagram and hashtag it #Sweet Mascarpone Peach Bundles
Created using The Recipes Generator
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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
    Did you make this recipe?
    Tag @thefreshmancook on instagram and hashtag it #FarmersMarketWeek
    Created using The Recipes Generator



















Monday, August 3, 2020

Grilled Double Cherry Naan Bread Dessert / #FarmersMarketWeek


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









Grilled Double Cherry Naan Bread Dessert
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!
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
Created using The Recipes Generator














Monday, June 15, 2020

Very Berry Salsa/#BerryWeek

Welcome to #BerryWeek! Thanks for stopping by today as some blogging friends and I kick off a week long celebration of all things berry! I have three fun and tasty berry themed recipes to share with you throughout the week, and today I am starting with an easy to prepare Very Berry Salsa! This salsa is perfect for topping slices of pound cake or use it as I did and scoop up the salsa with cinnamon sugar tortilla wedges for a tasty dessert or snack!

Summer Berry Salsa
serves approx. 6-8
(printable recipe at end of page)

1 cup Fresh Raspberries
1 cup Fresh Blueberries
1 cup Fresh Blackberries
1 cup Fresh Strawberries
Juice from 1/2 of a lemon
2 tablespoons nonfat Vanilla Yogurt
Mini Flour Tortillas
1/2 tablespoon melted Butter
Sugar
Cinnamon



Chop each piece of fruit, except for the blueberries, into small bite sized pieces.

    Stir all together in a bowl.


Squeeze lemon juice into bowl. Place bowl in refrigerator for 45-60 minutes to chill.

Mix yogurt in with the berries and refrigerate.


Melt the butter over medium low heat. Spread butter over each tortilla, then sprinkle cinnamon over the butter, and then sprinkle the sugar over the cinnamon and butter.


Bake the chips in a 350 degree oven for 5-8 minutes. Let cool, then cut into wedges.


Enjoy your Summer Berry Salsa!

I hope you have enjoyed this Summer Berry Salsa and that you are inspired to make it sometime soon. Let me know what you think!

Don't forget about all my fellow bloggers who are sharing their favorite berry recipes this week also. Find what everyone is sharing today in the list below!

Monday Berry Week Recipes

  

    Print
    Yield: 6-8
    Author:

    Ingredients:

    • 1 cup Fresh Raspberries
    • 1 cup Fresh Blueberries
    • 1 cup Fresh Blackberries
    • 1 cup Fresh Strawberries
    • Juice from 1/2 of a lemon
    • 2 tablespoons nonfat Vanilla Yogurt
    • Mini Flour Tortillas
    • 1/2 tablespoon melted Butter
    • Sugar
    • Cinnamon

    Instructions:

    1. Chop each piece of fruit, except for the blueberries, into small bite sized pieces.
    2. Stir all together in a bowl.
    3. Squeeze lemon juice into bowl. Place bowl in refrigerator for 45-60 minutes to chill.
    4. Mix yogurt in with the berries and refrigerate.
    5. Melt the butter over medium low heat. Spread butter over each tortilla, then sprinkle cinnamon over the butter, and then sprinkle the sugar over the cinnamon and butter.
    6. Bake the chips in a 350 degree oven for 5-8 minutes. Let cool, then cut into wedges.
    7. Enjoy your Summer Berry Salsa!
    Did you make this recipe?
    Tag @thefreshmancook on instagram and hashtag it #BerryWeek
    Created using The Recipes Generator