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

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




Monday, March 25, 2019

Lemon Blueberry Croissant Bread Pudding / #SpringSweetsWeek



This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweets Week recipes. All opinions are mine alone.

Welcome to #SpringSweetsWeek! This week I am joining a group of fun bloggers to bring you ideas  and recipes for celebrating spring! In conjunction with the fun, sweet treat recipes, we are having an awesome giveaway that I know you will want to be a part of! All you have to do is follow the information below to enter. 

Today, I made a Lemon Blueberry Croissant Bread Pudding! This bread pudding would be the perfect ending to any meal, and don't tell anyone, but it tastes awesome in the morning too! I used fresh bakery croissants because I love the additional layer of flavor they give to the dish. But, to be truthful, I never met a bread pudding I didn't love!
This recipe is easy to follow and it doesn't take long to make. It is easier however, to make the lemon curd a day or two before making the bread pudding. Once this recipe was made, I added a lemon sauce to the dish. The bread pudding is wonderful with or without the sauce, but I was looking for more lemon flavor, and this sauce is it! I placed the sauce on the plate under the bread pudding and then drizzled more on the top of the dish. Either way you fix it, you will love it!
Lemon Blueberry Croissant Bread Pudding
(serves approx. 6-8)
(printable recipe at end of page)

8 large Croissants
8 ounce Fresh Blueberries
3 Eggs
1 cup Heavy Whipping Cream 
1/2 cup Sugar
Juice of 2 lemons
1 cup Lemon Curd 

Lemon Curd
1/3 cup Sugar
2 teaspoon Corn Starch
2 teaspoons Lemon Peel, finely shredded
1/4 cup Lemon Juice
1/4 cup Butter
2 eggs, beaten


Lemon Sauce
1 cup Water
1/2 cup Sugar
2 tablespoons Cornstarch
1/8 teaspoon Salt
1 tablespoon Butter
2 tablespoon Lemon Zest
1/3 cup fresh Lemon Juice
1/4 teaspoon Vanilla



Start by making the curd:


In a medium saucepan, mix together the sugar, corn starch, lemon peel, and juice over medium heat.
In a bowl, beat the 2 eggs.
Go back to the saucepan, and stir in the butter until melted. Stir the sauce constantly until it becomes thick and bubbly.
Add half of the egg mix to the bowl and stir to incorporate it. 
Add all the ingredients in the bowl back into the pan. Cook and stir for 2 more minutes, then remove from heat. Cover with wax paper and let cool. The curd can sit in the refrigerator for at least 3-4 days.

To make the Bread Pudding:
Chop the croissants into small bite size pieces. Place the croissants and the Blueberries into the pan. I used a Swiss Diamond round casserole to bake this in. 
In a separate bowl mix the three eggs, heavy whipping cream, 1 cup curd sugar, and the lemon juice.
Pour the mix over the croissants, push all the ingredients down into thee mix so they are submerged, and bake at 350 degrees for 40-50 minutes. Make the lemon sauce while the bread pudding is baking.

To make the Lemon Sauce:

Place water in a sauce pan and add the sugar and salt. Use a sieve to put cornstarch through and into the pan, stirring as added. Use medium heat until smooth and it thickens. Stir in butter, lemon juice, and vanilla. Remove from heat.
Place a small puddle of sauce on the plate.
Place a scoop of Lemon Blueberry Croissant Bread Pudding  on top of the sauce. Enjoy warm or cold!



Thank you so much for stopping by today on Day 1 of #SpringSweetsWeek! Scroll down and find links to all of the other bloggers with delicious and fun recipes for today, plus info on how to enter the amazing giveaway!

Check out all these fun and yummy recipes:


Welcome to #SpringSweetsWeek 2019 hosted by Heather from Hezzi-D’s Books and Cooks and Christie from A Kitchen Hoor’s Adventures! What better way to celebrate the coming of spring than with food and a fun giveaway? 30 bloggers from around the country have come together to share over 100 sweet recipes perfect for spring!  Get ready to ditch your hats, coats, and snow boots and get ready for some delicious sweet treats like cupcakes, cookies, sweet breads, and cocktails! Our #SpringSweetsWeek sponsors are helping us give away some great prizes. Thank you so much Swiss Diamond, Dixie Crystals, Nancy’s Yogurt, Sprinkle Pop, Adams Extracts, Barleans, Melissa’s Produce, and PEEPS® for your generosity. We have an incredible giveaway below and would love if you would take a moment to read about it and what you can win!

Check out the amazing prizes you can win in our #SpringSweetsWeek Giveaway!

Prize #1:  Swiss Diamond Cookware is giving one winner an XD Nonstick 6 Piece Newlywed Kitchen Kit!  Swiss Diamond’s 6-Piece XD Newlywed Set is the ultimate nonstick cookware collection, with a pot or pan for nearly every recipe you can think of! Nothing conducts heat more efficiently than diamonds, and combined with the extra-thick cast aluminum body, these pans have amazingly even heat distribution. With this superior heat retention, they sear ingredients as well as stainless steel, but without the messy cleanup. The XD nonstick coating releases so well, you can cook anything without a drop of oil or butter.   This set includes a 9.5" fry pan, an 8" fry pan, a 2.2 quart saucepan with lid, and 5.5 quart soup pot with lid. Swiss Diamond® International dates back to 1974, when HORT Coating Center SA was founded in Sierre, Switzerland, as a scientific research company exploring new materials and surface coatings. Fast forward a few years to 2001, when a revolutionary nonstick coating suitable for use on cookware was developed, which led to the creation of Swiss Diamond® International SA. Visit https://www.swissdiamond.com/ for delicious recipes and the best nonstick cookware around. Prize #2: Dixie Crystals is giving one winner the Wilton Ultimate Cake Decorating Tools Set!   What better way to decorate your cakes made with Dixie Crystals sugar then to use this decorating set?  A blue and white rectangular organizer caddy has 4 see-through drawers and 2 top compartments for holding tips, plus slots on the side to hold spatulas.  Included in the caddy are 263 pieces including piping tips, a practice board, decorating bags, straight and angled spatulas, flower nails and an icing comb. There's also a lot of handy fondant tools including a roller, cut-out sets, impression mats, modeling tools, shaping foam and a fondant smoother. It's a cake decorators dream! Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. Our pure cane sugar products are all natural, non-GMO and provide consistently delicious results.   Visit www.dixiecrystals.com for hundreds of recipes, holiday ideas, great ways to get kids baking in the kitchen, and plenty of baking videos. Prize #3:  Melissa's Produce is giving one winner an Organic Family Produce Box.  This box contains 100% organic fruits and vegetables including kale, cucumbers, apples, pears, lemons, oranges, carrots, onions, celery, garlic, and so much more!  It's easy to get in your five servings of fruits and vegetables with this fun produce box. Joe and Sharon Hernandez founded Melissa's Produce with a decade of produce industry experience in a small, rented produce warehouse lunchroom. The original office had just three telephones and four chairs.  In a few short years the company would grew to occupy a newly renovated and expanded 280,000 square foot office and warehouse complex.  The Melissa's brand is named after Joe and Sharon's daughter, who takes an active role in the company.  The company's Food Service Division has become a full-service operation that supplies culinary professionals with staples, exotics and Melissa's full line of organic produce.  Visit https://www.melissas.com to find the best fruits, vegetables, gifts, and to get tasty recipes! Prize #4: Nancy's Yogurt is giving one winner a fabulous Nancy's Yogurt tote bag full of fun items!   One winner will receive a tote bag stuffed with coupons for free Nancy's Yogurt products, a super cute T-shirt, recipe cards, and Post-Its.  It's everything you need to learn more about Nancy's Yogurt. Chuck and Sue Kesey opened Springfield Creamery in Oregon in 1960 right after they got married.  For the first decade they focused on bottling glass jugs of milk for home delivery and school lunches.  Nancy Van Brasch Hamren joined the Creamery in 1969 and shared her recipe for making yogurt.  Nancy’s became the first yogurt sold in the United States to contain live probiotics.  In 1999 Nancy's Yogurt began distributing to all 50 states.  Today there are nearly 60 employees and Springfield Creamery makes over 100 cultured dairy and soy products.   To learn more about Nancy's Yogurt, the products they sell, and how they make their products visit https://nancysyogurt.com/. Prize #5:  PEEPS is giving one winner a gift card to PEEPS® & Co.  The winner can choose from a variety of delicious PEEPS® & Co candy items as well as apparel.  They even have fun gifts like throw blankets, slippers, plush bunnies, and socks.   The choice is yours! Just Born, the company that makes PEEPS® & Co., was founded in 1923 in New York and moved to Bethlehem, Pennsylvania in 1932.  Just Born got its name when founder, Sam Born, proudly displayed in his store window an evolving line of daily-made candy, declaring them "just born".  Today we enjoy the wonderful combination of sweet colored sugar and fluffy marshmallows that create the unforgettable taste experience of PEEPS® Brand Marshmallow Candies.  Visit https://www.marshmallowpeeps.com/ to buy PEEPS® & Co. candy, gifts, and apparel. Prize #6:  Barlean's is giving one winner a bottle of Seriously Delicious Omega-3, Extra Strength Ideal CBD Hemp Oil, and a bag of Super Seeds.    Seriously Delicious Omega-3 is a tasty way to add Omega-3's to your diet without a fishy after taste.  The Extra Strength Ideal CBD Hemp Oil is made from US grown hemp, contains no artificial ingredients, has a natural mint flavor, and is gluten free, vegan, and is known to promote health and to keep people resilient to changes in their environment.  Super Seeds are a delicious way to add antioxidants and Omega-3's to your morning oatmeal, smoothies, and yogurt.  Barlean's believes that people can make a difference in the world through ordinary purchases. They are on a mission to make premium natural supplements and functional foods that feed the mind and body and using our profits to support outreach programs for people in need, both locally and around the world.  Visit www.barleans.com to learn more about their products, community, and where you can purchase their products. Prize #7:  Adams Extract is giving one winner four of their amazing extracts and a set of their food colors.   The extracts include Pure Almond Extract, Pure Vanilla Extract, and Pure Lemon Extract.  The winner will also receive Adams Best Twice as Strong Vanilla which is awesome to bake with.  John A. Adams began making and selling his Green Plant Sarsaparilla extract in 1888 in Battle Creek, Michigan. In 1905, he moved his family to Beeville, TX.  Working with just $6.71 worth of materials on top of an old icebox, John A. Adams created a new formula for vanilla.  His wife tested it by whipping up a cake and announced, "John, this is the BEST flavoring I have ever used.” “Well, that’s old man Adams BEST,” he responded. The name stuck, and Adams Best was born!  Today, Adams manufactures and markets under several Adams Brand banners, including Adams Best®, Adams Extract®, Adams® Seasoning & Spice, and many more.   To learn more about Adams Extract, to shop their products, or to find delicious recipes visit https://www.adamsextract.com/default.aspx. Prize #8:  Sprinkle Pop is giving one winner six fabulous sprinkle mixes from their Easter collection!   The sprinkle mixes include Hangin' with my Peeps, Bewitched, Signature, Green Tea, Cottontail Confetti, and Egg Hunt.  These fun sprinkles are a great addition to any spring or Easter baked goods.  Liz Butts founded Sprinkle Pop in Texas.  Liz found that not only can she pinpoint exactly what sprinkle color combinations work best together, she can create a custom blend with the perfect textures.  She grew the business from a one-woman show operating out of the small “sprinkle room” in her house on nights and weekends then soon expanded to a dedicated warehouse space with a devoted team of sprinkle fairies in under a year. She makes delicious sprinkle mixes that are custom, vibrant and luxurious.  Over 50% of all the sprinkles are dyed in house so they are one of a kind!   Visit https://sprinklepop.shop/ to shop their sprinkles, learn how they give back to the community, and for fun recipes!












dessert bread pudding blueberries croissants lemon spring recipe #SpringSweetsWeek
dessert, treats, snacks, cake, comfort food
Yield: 6-8Pin it

Lemon Blueberry Croissant Bread Pudding

ingredients:

Lemon Blueberry Croissant Bread Pudding
  • 8 large Croissants
  • 8 ounce Fresh Blueberries
  • 3 Eggs
  • 1 cup Heavy Whipping Cream
  • 1/2 cup Sugar
  • Juice of 2 lemons
  • 1 cup Lemon Curd
Lemon Curd
  • 1/3 cup Sugar
  • 2 teaspoon Corn Starch
  • 2 teaspoons Lemon Peel, finely shredded
  • 1/4 cup Lemon Juice
  • 1/4 cup Butter
  • 2 eggs, beaten
Lemon Sauce
  • 1 cup Water
  • 1/2 cup Sugar
  • 2 tablespoons Cornstarch
  • 1/8 teaspoon Salt
  • 1 tablespoon Butter
  • 2 tablespoon Lemon Zest
  • 1/3 cup fresh Lemon Juice
  • 1/4 teaspoon Vanilla

instructions:

Lemon Curd
  1. In a medium saucepan, mix together the sugar, corn starch, lemon peel, and juice over medium heat.
  2. In a bowl, beat the 2 eggs.
  3. Go back to the saucepan, and stir in the butter until melted. Stir the sauce constantly until it becomes thick and bubbly.
  4. Add half of the egg mix to the bowl and stir to incorporate it.
  5. Add all the ingredients in the bowl back into the pan. Cook and stir for 2 more minutes, then remove from heat. Cover with wax paper and let cool. The curd can sit in the refrigerator for at least 3-4 days.
Lemon Sauce
  1. Place water in a sauce pan and add the sugar and salt. Use a sieve to put cornstarch through and into the pan, stirring as added. Use medium heat until smooth and it thickens. Stir in butter, lemon juice, and vanilla. Remove from heat.
  2. Place a small puddle of sauce on the plate.
  3. Place a scoop of Lemon Blueberry Croissant Bread Pudding on top of the sauce. Enjoy warm or cold!
Bread Pudding
  1. Chop the croissants into small bite size pieces. Place the croissants and the Blueberries into the pan. I used a Swiss Diamond round casserole to bake this in.
  2. In a separate bowl mix the three eggs, heavy whipping cream, 1 cup curd sugar, and the lemon juice.
  3. Pour the mix over the croissants, push all the ingredients down into thee mix so they are submerged, and bake at 350 degrees for 40-50 minutes. Make the lemon sauce while the bread pudding is baking.
Created using The Recipes Generator










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