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

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

Wednesday, October 16, 2019

5 Layer Chocolate Autumn Cake / #Choctoberfest 2019

Welcome to day 3 of #Choctoberfest! I hope you have been able to find some yummy, fun recipes that you want to make!
Today I made a Chocolate Mini Cake all dressed up in colorful frosting to celebrate Halloween! I made This cake was made on a mini waffle maker, and if you have never made a waffle cake, you will want to try it asap! They are very easy, and so quick to make. Plus they are fun! They follow the back of the box recipe, and the fun comes in decorating the cake in all the seasonal colors and candy compliments!

5 Layer Chocolate Autumn Cake
(one mix makes 2-3 mini cakes)
(printable recipe at end of page)

1 box Duncan Hines Cake
1 1/3 cup Water
1/3 cup Vegetable Oil
3 Eggs

 Frosting
3 ounces Warm Water
2 1/2 tablespoons Meringue Powder
1/2 teaspoon Cream of Tartar
1 pound Confectioner's Sugar
Orange and Yellow Decorating Color
Small selection of Candy Corn and Pumpkin Candy

Mix the water and vegetable oil into the cake mix. Add the eggs and mix well.
I used a mini waffle maker for this small cake! Follow the directions for the waffle maker you are using, and cook your layers.
Let the layers cool while you make your frosting.
 In a large bowl, pour in the warm water and the meringue powder. Mix it with a whisk for approx. 30 seconds. Add the cream of tartar and mix for 30 seconds more. Pour in all the confectioners sugar at one time, and using a paddle attachment on low speed, mix for 10 minutes. The icing will become thick and creamy. Keep this frosting covered to prevent it from drying out. You won't need all the frosting for this cake. You will need approximately 1 cup or less. Remove a cup from the frosting and thin it with water, a teaspoon at a time, until you are happy with the drizzle. Divide the frosting into 2 separate bowls. Tint one with orange and one with yellow color.
 Start building the layers, drizzling on and over each layer. I used 5 layers.
 Decorate the cake on top and around the bottom. 
 Enjoy your 5 Layer Chocolate Autumn Cake!


Don't forget about our huge giveaway, which I posted on Monday!

You can find the info in my Choctoberfest Welcome Post! and enter today!   Good Luck!    
a Rafflecopter giveaway

5 Layer Chocolate Fall Cake

5 Layer Chocolate Fall Cake

Yield: 4-5
Author:

ingredients:

Cake
  • 1 box Duncan Hines Cake
  • 1 1/3 cup Water
  • 1/3 cup Vegetable Oil
  • 3 Eggs
Frosting
  • 3 ounces Warm Water
  • 2 1/2 tablespoons Meringue Powder
  • 1/2 teaspoon Cream of Tartar
  • 1 pound Confectioner's Sugar
  • Orange and Yellow Decorating Color
  • Small selection of Candy Corn and Pumpkin Candy
cake, chocolate, choctoberfest2019, autumn, fall, waffle cake, candy corn,
treats, desserts, cake

Did you make this recipe?
Tag @thefreshmancook on instagram and hashtag it #choctoberfest2019
Created using The Recipes Generator





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Friday, October 4, 2019

Caramel Apple Autumn Spice Parfait / #FlavorsofFall





 I received product from the sponsor to

create the recipe below. All opinions on 

the product are mine. 


Welcome to the last day of our #FlavorsofFall celebration. My last recipe for the week is a simple dessert parfait with a lot of fall flavor! Today's recipe is sponsored by Door County coffee, so I infused my whipped cream topping with their Caramel Apple coffee for a flavor that will make you love fall even more! These Caramel Apple Autumn Spice Parfaits are stuffed full of chopped apple pieces, yogurt, apple butter, caramel and loads of flavor! 

Caramel Apple Autumn Spice Parfait 
(printable recipe at end of page)
(makes 4)

2 tablespoons Door County "Caramel Apple" Coffee 
1/4 cup Heavy Duty Whipping Cream 
6-8 ounces  of Caramel Bits
3 tablespoons Heavy Duty Whipping Cream
1 1/2 cup Apple Butter
1 Honey Crisp Apple, peeled and chopped small


Brew the Door County Caramel Apple Coffee, and let 1/4 cup cool. Mix the heavy whipping cream on medium speed. As it is coming together, add the coffee and continue to whip until stiff. Refrigerate.
 Melt the caramel bits in a double boiler. For a smooth melt of the caramels, add approx.3 tablespoons of warm heavy duty whipping cream to the melting caramels. This will make your caramel sauce. Reserve 12 caramel bits for the top of the parfaits.
 Place 1-1/2 tablespoons of apple butter into the bottom of each serving glass.
 Add the chopped apples to the top of the apple butter.
 Place the coffee infused whipped cream in a decorating bag with tip #1M. Top the chopped apples with the whipped cream.
 Drizzle caramel to make the next layer.
Add another layer of apple butter, a layer of chopped apples, and the coffee infused whipped cream. Top with three of the caramel bits on each glass. Enjoy!


Thank you for stopping by for the last day of #FlavorsofFall! I hope you found lots of recipes you want to try! Keep scrolling down and check out what everyone else in the group made for today! Don't forget to enter the giveaway !

Welcome to Flavors of Fall where we celebrate all things associated with fall like squash, apples, pecans, sweaters, football; you get the idea!  Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures have gathered 24 bloggers who have over 100 recipes they’re sharing this week in celebration of cool weather and sweatshirts.  We hope you find many must make recipes so get your pinning, tweeting, and sharing fingers ready!

Here’s what we made for Friday:

Beverage
Cold Brew Pumpkin Spice Latte by Palatable Pastime
Pomegranate Ginger Whiskey Sour by The Redhead Baker
Slow Cooker Spiked Apple Cider by Cheese Curd In Paradise
Vanilla Caramel Apple Latte by Blogghetti

Breakfast
Pecan Cinnamon Rolls by Red Cottage Chronicles
Pumpkin Spice Praline Pecan Scones with Maple Coffee Glaze by Family Around the Table
Pumpkin Pie Pecan Butter by Daily Dish Recipes
Sweet Potato Cinnamon Buns by Love and Confections

Savory
Air Fryer Butternut Squash by Crumb Top Baking
Roasted Fall Veggies Tacos by Our Good Life

Dessert
Bourbon Pecan Pie Affogato by Books n' Cooks
Caramel Apple Autumn Spice Parfait by The Freshman Cook
Easy Pecan Tarts by Everyday Eileen
Spice Cake with Caramel Frosting by Sweet Beginnings
Sweet Potato Dutch Baby by Jolene's Recipe Journal

Make sure you like Fall Flavors on Facebook and follow the Fall Flavors on Pinterest, too!




  Flavors of Fall Door County Prize Package  

Prize 1 - Door County Coffee and Tea Company

Founded in 1993 in Door County, WI, Door County Coffee and Tea Company is a small family owned business. Roasting a variety of flavors for 26 years, one winner will receive three full pot bags of all of their fall flavors. 21 bags in all! Their mission through the years has been to produce high quality, best-tasting coffee using only Specialty Class 1 Arabica coffee beans. Combine that with superior roasting technology and you get a wonderfully even and perfect roast every time and that means the perfect pot of coffee. A $40 value.  

Flavors of Fall Millican Prize Package

Prize 2 - Millican Pecan Tower of Treats Gift Tins

Originally founded as the West Texas Pecan Nursery in the late 1800's, Millican Pecan is now in 5th generation ownership. Located in San Saba, TX, the family continues the tradition of pecan farming while also branching the business into the online world. The family also enjoys educating people about pecans. One winner will receive The Tower of Treats Gift Tins. The tower includes 3 decorative gift tins stacked on top of each other. The bottom tin includes our 2 lb. Chocolate Pecan Sampler, the middle tin is our Flavored Pecan Sampler and the top tin is a 8 oz. tin of Milk Chocolate Caramillicans (similar to Turtles). An $80 value.




Two (2) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #FallFlavors bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Open to US Residents only. Must be 18 years of age or older to enter the giveaway. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #FallFlavors posts or entry. Thank you to our sponsors Millican Pecan and Door County Coffee and Tea for providing prizes.





Caramel Apple Autumn Spice Parfait

Yield: 4
Author:

ingredients:

  • 2 tablespoons Door County "Caramel Apple" Coffee
  • 1/4 cup Heavy Duty Whipping Cream
  • 6-8 ounces of Caramel Bits
  • 3 tablespoons Heavy Duty Whipping Cream
  • 1 1/2 cup Apple Butter
  • 1 Honey Crisp Apple, peeled and chopped small

instructions:

How to cook Caramel Apple Autumn Spice Parfait

  1. Brew the Door County Caramel Apple Coffee, and let 1/4 cup cool. Mix the heavy whipping cream on medium speed. As it is coming together, add the coffee and continue to whip until stiff. Refrigerate.
  2. Melt the caramel bits in a double boiler. For a smooth melt of the caramels, add approx.3 tablespoons of warm heavy duty whipping cream to the melting caramels. This will make your caramel sauce. Reserve 12 caramel bits for the top of the parfaits.
  3. Place 1-1/2 tablespoons of apple butter into the bottom of each serving glass.
  4. Add the chopped apples to the top of the apple butter.
  5. Place the coffee infused whipped cream in a decorating bag with tip #1M. Top the chopped apples with the whipped cream.
  6. Drizzle caramel to make the next layer.
  7. Add another layer of apple butter, a layer of chopped apples, and the coffee infused whipped cream. Top with three of the caramel bits on each glass. Enjoy!
dessert, fall, caramel, apple butter, coffee, whipped cream, parfait, coffee infused, apples
dessert, treats, fall foods
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
    Created using The Recipes Generator