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

Monday, December 28, 2020

Sweet Pumpkin Persimmon Ginger Creme Brulee/#FamilyBakingChallenge

Sweet Pumpkin Persimmon Ginger Crème Brulee is a mouthful of a title, but this amazing dessert is something special! It is soft and creamy, yet a bit tangy, filling your mouth with the sweet flavors of persimmon, fresh ginger and cream. One great bonus to this tasty recipe~it can be made up to 2 days ahead of when you will be serving. Finish with the crunchy top right before serving!


Sweet Pumpkin Persimmon 
Ginger Crème Brulee
(makes 8 )
(printable recipe at end of page)


4 small Sweet Pumpkin Persimmons
2 cups Heavy Whipping Cream
1/2 inch piece Fresh Ginger
8 large Egg Yolks
6 tablespoons Sugar
coarse sugar for top of Brulee 
or a mix of white and brown sugar




Peel, then chop the Sweet Pumpkin Persimmons into small cubes. In a medium saucepan, heat the cream, persimmons and ginger over medium heat, just to a simmer. Remove from heat. Let the persimmon steep in the cream for 30 minutes.

Once the cream mixture has cooled, blend the mix in a blender until the persimmon is very smooth.

Use a large bowl to whisk the eggs with sugar. Gently whisk the cream mixture into the yolk mix.

Lay cheesecloth over a sieve and pour the custard base through it to remove any persimmon pulp. This will ensure that you have a silky smooth brulee.  


Preheat your oven to 300 degrees F.  Place the crème brulee dishes in a roasting pan. Pour the custard mix into the dishes.


Pour hot water into the roasting pan until it reaches halfway up the side of the creme brulee dishes. Bake abut 20-25 minutes until the custard is set but still jiggly in the center. Cool the custard completely. You can cover and chill for up to 2 days.

To brulee the tops, sprinkle 1 tablespoon of sugar over each dish. Use a kitchen torch to heat the sugar, or place the cups on a baking sheet  and broil on high, being careful until the the sugar is bubbling and melting and golden brown. Remove from broiler and set aside for the dishes to rest and the sugar will harden to make a crisp top. 

Thanks so much for stopping by today! I hope you enjoyed this recipe. It is very tasty and bursting with flavor! This recipe and the Sweet Pumpkin Persimmons are courtesy of Melissa's Produce. Thank you Melissa's!


creme brulee, dessert, persimmon, pumpkin persimmon, single serve dessert, make 2 days ahead
desserts, treats, dinner party, buffet, party food
Yield: 8
Author: The Freshman Cook
Sweet Pumpkin Persimmon Ginger Creme Brulee

Sweet Pumpkin Persimmon Ginger Creme Brulee

Soft and creamy these Sweet Pumpkin Persimmon Ginger Crème Brulee make the perfect addition to any dinner party or a get together.

Ingredients

Sweet Pumpkin Persimmon Ginger Creme Brulee
  • 4 small Sweet Pumpkin Persimmons
  • 2 cups Heavy Whipping Cream
  • 1/2 inch piece Fresh Ginger
  • 8 large Egg Yolks
  • 6 tablespoons Sugar
  • coarse sugar for top of Brulee
  • or a mix of white and brown sugar

Instructions

  1. Peel, then chop the Sweet Pumpkin Persimmons into small cubes. In a medium saucepan, heat the cream, persimmons and ginger over medium heat, just to a simmer. Remove from heat. Let the persimmon steep in the cream for 30 minutes.
  2. Once the cream mixture has cooled, blend the mix in a blender until the persimmon is very smooth.
  3. Use a large bowl to whisk the eggs with sugar. Gently whisk the cream mixture into the yolk mix.
  4. Lay cheesecloth over a sieve and pour the custard base through it to remove any persimmon pulp. This will ensure that you have a silky smooth Brulee.
  5. Preheat your oven to 300 degrees F. Place the crème brulee dishes in a roasting pan. Pour the custard mix into the dishes.
  6. Pour hot water into the roasting pan until it reaches halfway up the side of the creme brulee dishes. Bake abut 20-25 minutes until the custard is set but still jiggly in the center. Cool the custard completely. You can cover and chill for up to 2 days.
  7. To brulee the tops, sprinkle 1 tablespoon of sugar over each dish. Use a kitchen torch to heat the sugar, or place the cups on a baking sheet and broil on high, being careful until the the sugar is bubbling and melting and golden brown. Remove from broiler and set aside for the dishes to rest and the sugar will harden to make a crisp top. 
Did you make this recipe?
Tag @thefreshmancook on instagram and hashtag it #Sweet Pumpkin Persimmon Ginger Creme Brulee

Monday, December 21, 2020

Butterscotch Pear Bread Pudding/#FamilyBakingChallenge

I have to be honest, I have never met a bread pudding I didn't love. Ever since I had a bite of my first one, I have been hooked. Any reason to celebrate, and I am quickly putting the ingredients together to bake. So, when I was gifted some beautiful Butterscotch Pears from Melissa's Produce, I couldn't wait to bake these gorgeous desserts. This time I decided to bake these on my grill. My husband and I recently relocated back to the southwest, where our story began, and baking on the grill had always been my favorite way to bake, especially since you can use the grill year round. It is a lot of fun! I have also included an oven recipe. No matter which way you bake this recipe, you will love these moist and amazing tasting Butterscotch Pears from Melissa's Produce!


Butterscotch Pear Bread Pudding
(Makes 4)
(printable recipe at end of page)

4 tablespoon Butter
3/4 cup Sugar, divided
3 large Butterscotch Pears
6 cups stale Brioche Bread, cut into small cubes
2 cups heavy whipping cream
1/2 cup Milk
4 Eggs
1 teaspoon Vanilla Extract
1/2 tsp Ground Cinnamon
Pinch of Salt



Rinse your pears, then peel and slice them into small pieces. You want them to fit into the baking cups you are baking them in.  

Melt the butter in a large skillet. Add 1/2 cup of the sugar and stir until combined. Add the pear slices, placing them in a single layer in the pan. Cook, without stirring for 8 minutes until the pears begin to caramelize.  Flip the slices over and cook for approx. 5 minutes longer until the fruit and caramel are golden brown.

While the apples are cooking, use a medium bowl to prepare the custard by whisking together the 1/4 cup of sugar, whipping cream, milk, eggs, vanilla, cinnamon and salt.

Spray four custard cups with pan spray, then fill each cup with a combination of pear slices and cream mix.

Sprinkle the top of the apples with cinnamon. Place the dishes in a heat resistant pan and fill the pan half way up with hot water, creating a water bath. Don't let water get in the cups. If you are baking this on the grill, heat your grill to 425 degrees. Once it is to temperature, place the pan on the grill and close the lid. Check on the bread puddings every 20 minutes, just to be sure they are baking well. Check with a toothpick, just like you would in an oven. Both recipes will take between 50-60 minutes. If the toothpick come out clean, they are done. 
If you are baking in an oven, preheat the oven to 325 degrees. Follow the above recipe, and when it is time to place in the oven, bake for 50-60 minutes, checking at 45 minutes. 

Enjoy these amazing Butterscotch Pear Bread Puddings using  Melissa's Produce! They taste amazing!

Keep scrolling for a printable recipe! Thanks for visiting!







butterscotch pear, brioche bread, heavy whipping cream, heavy whipping cream, dessert, individual desserts,
dessert, treats, bake on the grill,
dessert
Yield: 4
Author: The Freshman Cook

Butterscotch Pear Bread Pudding

Butterscotch Pear Bread Pudding is made with Butterscotch Pears, Brioche Bread, and heavy whipping cream, just to start. Bake on the grill or in the oven for an amazing, tasty dessert! 

Ingredients

  • 4 tablespoon Butter
  • 3/4 cup Sugar, divided
  • 3 large Butterscotch Pears
  • 6 cups stale Brioche Bread, cut into small cubes
  • 2 cups heavy whipping cream
  • 1/2 cup Milk
  • 4 Eggs
  • 1 teaspoon Vanilla Extract
  • 1/2 tsp Ground Cinnamon
  • Pinch of Salt

Instructions

  1. Rinse your pears, then peel and slice them into small pieces. You want them to fit into the baking cups you are baking them in.Melt the butter in a large skillet. Add 1/2 cup of the sugar and stir until combined. Add the pear slices, placing them in a single layer in the pan. Cook, without stirring for 8 minutes until the pears begin to caramelize. Flip the slices over and cook for approx. 5 minutes longer until the fruit and caramel are golden brown.While the apples are cooking, use a medium bowl to prepare the custard by whisking together the 1/4 cup of sugar, whipping cream, milk, eggs, vanilla, cinnamon and salt.Spray four custard cups with pan spray, then fill each cup with a combination of pear slices and cream mix.
  2. Sprinkle the top of the apples with cinnamon. Place the dishes in a heat resistant pan and fill the pan half way up with hot water, creating a water bath. Don't let water get in the cups. If you are baking this on the grill, heat your grill to 425 degrees. Once it is to temperature, place the pan on the grill and close the lid. Check on the bread puddings every 20 minutes, just to be sure they are baking well. Check with a toothpick, just like you would in an oven. Both recipes will take between 50-60 minutes. If the toothpick come out clean, they are done.
  3. If you are baking in an oven, preheat the oven to 325 degrees. Follow the above recipe, and when it is time to place in the oven, bake for 50-60 minutes, checking at 45 minutes.
  4. Enjoy these amazing Butterscotch Pear Bread Puddings using Melissa's Produce! They taste amazing!
Did you make this recipe?
Tag @thefreshmancook on instagram and hashtag it #Butterscotch Pear Bread Pudding
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Monday, September 21, 2020

Easy Pumpkin Turnovers w/ a Chocolate Candy Drizzle / #Pumpkin Week

 Hello and Welcome to Pumpkin Week! This week I am joining with some fellow bloggers to share some fun and tasty recipes featuring the star of the season~Pumpkin! Today I have some pumpkin turnovers to share with you! These turnovers are easy to make using purchased dough. They are full of homemade pumpkin and topped with a chocolate candy drizzle. These pumpkin turnovers can be the perfect way to start your day, or the perfect ending to a fantastic meal!

Easy Pumpkin Turnovers w/a Chocolate Candy Drizzle

(Feeds 4)

(printable recipe at end of page)

1 cup Pumpkin

1/2 cup Brown Sugar

1/2 teaspoon Pumpkin Pie Spice

1 egg

1 Box Pepperidge Farm Puff Pastry

Milk Chocolate

Heath Milk Chocolate English Toffee Bits

 

Place pumpkin, brown sugar, pumpkin pie spice and egg in a medium size bowl.

 

Mix ingredients together.

 

Unroll the Puff Pastry and cut along the three lines where it was folded. Then cut each strip into four equal pieces. Don't worry about making them all the same size. It won't make any difference in the finished product.

Sprinkle the pumpkin pie spice over the pastry pieces. Place them on a cookie sheet or a pan to bake at 350 for 10-15 minutes. 

Remove from the oven and let cool.

To melt the chocolate, pour it into a cup and add a little cream or milk. Microwave on medium for 10-15 seconds until melted. You want the consistency to be fairy loose so you can drizzle the chocolate.

Cut the pastries in half long ways, place the pumpkin filling on the top of the bottom, then place the top piece on. Once all the pastry is filled, drizzle the tops with the melted chocolate and sprinkle with the toffee bits! Enjoy! 


Don't forget to check out all these tasty recipes from my blogging friends! They all look amazing! Thanks for stopping by!

 

Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor's Adventures. All week-long 26 bloggers will be sharing over 80 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.

Drink Recipes

Breakfast and Baked Goods

Savory Recipes

Dessert Recipes

 

 puff pastry, pumpkin, dessert, chocolate, toffee candy pieces, dessert, treats

Yield: 10-12
Author: The Freshman Cook
Print
Easy Pumpkin Turnovers w/ a Chocolate Candy Drizzle

Easy Pumpkin Turnovers w/ a Chocolate Candy Drizzle

Ingredients:

Easy Pumpkin Turnovers w/ a Chocolate Candy Drizzle
  • 1 cup Pumpkin
  • 1/2 cup Brown Sugar
  • 1/2 teaspoon Pumpkin Pie Spice
  • 1 egg
  • 1 Box Pepperidge Farm Puff Pastry
  • Milk Chocolate
  • Heath Milk Chocolate English Toffee Bits

Instructions:

  1. Place pumpkin, brown sugar, pumpkin pie spice and egg in a medium size bowl.
  2. Mix ingredients together.
  3. Unroll the Puff Pastry and cut along the three lines where it was folded. Then cut each strip into four equal pieces. Don't worry about making them all the same size. It won't make any difference in the finished product.
  4. Sprinkle the pumpkin pie spice over the pastry pieces. Place them on a cookie sheet or a pan to bake at 350 for 10-15 minutes.
  5. Remove from the oven and let cool.
  6. To melt the chocolate, pour it into a cup and add a little cream or milk. Microwave on medium for 10-15 seconds until melted. You want the consistency to be fairy loose so you can drizzle the chocolate.
  7. Cut the pastries in half long ways, place the pumpkin filling on the top of the bottom, then place the top piece on. Once all the pastry is filled, drizzle the tops with the melted chocolate and sprinkle with the toffee bits!
Did you make this recipe?
Tag @thefreshmancook on instagram and hashtag it #Easy PumpkinTurnovers
Created using The Recipes Generator

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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