Peachy Blueberry Icebox Cake / #FarmersMarket

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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

• Basil Peach Mini Pies by Our Sutton Place
• Blueberry Pie by Red Cottage Chronicles
• Cherry Rhubarb Pie by Hezzi-D's Books and Cooks
• Easy Dill Pickles by Palatable Pastime
• Italian Sausage, Bell Pepper, and Garlic Scape Risotto by Cheese Curd In Paradise
• Mini Cheese Ball Appetizers by Family Around the Table
• Panzanella Salad with Red Onions, Fresh Basil, and Olives by Karen's Kitchen Stories
• Peach Panzanella Salad by Kate's Recipe Box
• Peachy Blueberry Icebox Cake by The Freshman Cook
• Ratatouille by A Day in the Life on the Farm
• Roasted Pepper Salad by Jolene's Recipe Journal
• Sage & Parsley Walnut Pesto by Savory Moments
• Spicy Mango Salsa by Intelligent Domestications
• Sweet and Easy Corn on the Cob by Making Miracles
• Three Cheese Zucchini Boats by Blogghetti
• Watermelon Sparkling Frosé by A Kitchen Hoor's Adventures

Here is your printable recipe:






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!
https://www.thefreshmancook.com/2020/08/peachy-blueberry-icebox-cake.html
Icebox cake, vanilla wafers, peaches, blueberries, whipped cream, refrigerator cake, icebox cake, summertime dessert, summer dessert
dessert, snack, summer treat
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Peachy Blueberry Hand Pies / #BlueberryWeek

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Today I am sharing a recipe for Peachy Blueberry Hand Pies as part of #BlueberryWeek! This is a simple and quick-to-make recipe. That is because I used pre-made pie crust that you can buy at the grocery. I actually prefer to make my own pie crust when I need it, but life is often times busy and complicated, and sometimes making pie crust is just not on the schedule. But being busy is not an acceptable reason to not be able to enjoy these cute and tasty Peachy Blueberry Hand Pies! 

Don't forget to check out all the tasty recipes from my fellow #BlueberryWeek bloggers. The list is at the bottom of this page and there are a lot of  incredible recipes to check out!

Peachy Blueberry Hand Pies 
(makes 8-10 hand pies)
(printable recipe at end of page)

1 pint Fresh Blueberries
2 pounds Fresh Peaches
1/2 of a medium lemon, juiced
1/4 teaspoon Vanilla
1/4 cup light Brown Sugar
1 tablespoon  Cornstarch
2 tablespoons Butter, melted
1 box pre-made Pie Crust Dough
1 3 1/2" Circle Cookie Cutter 
1/4 cup sugar for sprinkling on top 

Peel and chop your peaches into smaller than bite size pieces. Add the chopped peaches and the blueberries into a large bowl. Add the lemon juice, vanilla, light brown sugar and the corn starch to the bowl and mix together. 

Roll out the pie dough so it is smooth. Use the cookie cutter to cut out the pie circles.  I used a 3 1/2" circle, but you can use larger or even smaller. The problem with the smaller circle is that it can only handle a very small amount of filling, making your pie mostly crust. But experiment with sizes to find the one you like! 

Use a brush to spread the melted butter around all of the dough circles. This will help the two pieces of dough stay together when they are baking.

 Place the filling into the middle of the dough.

Place another circle of dough on top of the fruit. Use a fork to go around the edge of the pie and crimp the two sides together. Use the tip of a knife to put a small slit in the top of the dough to allow heat to escape. Sprinkle sugar on top.

You could also use brown sugar on top, if you want. It gives a great flavor to the pie. Place the pies in the oven and bake at 350 degrees for approximately 8-10 minutes. They don't take long, but keep an eye on them for the last couple minutes, in case you need to add more time.

 Enjoy!

Scroll down to see all the incredible Blueberry Recipes from my fellow bloggers. So many tasty recipes to choose from!

Thank you to 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!

Blueberry Week Recipes

 Breakfast

• Blueberry Cheesecake Crescent Coffee Braid by Palatable Pastime
• Blueberry Orange Bread by Family Around the Table
• Fluffy Blueberry Buttermilk Pancakes by Food Above Gold
• Glazed Blueberry Banana Coconut Bread by Jolene's Recipe Journal

Drinks & Appetizers

• Blueberry Peach Lemonade by Hezzi-D's Books and Cooks
• Blueberry Lime Margaritas by The Baking Fairy

Dinner

• Bare Knuckle Bourbon Blueberry Barbecue Sauce by A Kitchen Hoor's Adventures
• Summer Salad with Greens, Microflowers, and Berries by Culinary Adventures with Camilla

Dessert

• Blueberry Galette by Caroline's Cooking
• Blueberry Goat Cheese Ice Cream Bars by Crumb Top Baking
• Blueberry Crumb Bars by Sweet Beginnings
• Peachy Blueberry Hand Pies by The Freshman Cook
• Rosemary Linzer Cookies with Blueberry Preserves by The Spiffy Cookie

Peachy Blueberry Hand Pies

Yield: 8-10 Pies

Author: The Freshman Cook

ingredients:

• 1 pint Fresh Blueberries
• 2 pounds Fresh Peaches
• 1/2 of a medium lemon, juiced
• 1/4 teaspoon Vanilla
• 1/4 cup light Brown Sugar
• 1 tablespoon Cornstarch
• 2 tablespoons Butter, melted
• 1 box pre-made Pie Crust Dough
• 1 3 1/2" Circle Cookie Cutter
• 1/4 cup sugar for sprinkling on top

instructions:

How to cook Peachy Blueberry Hand Pies

1. Peel and chop your peaches into smaller than bite size pieces. Add the chopped peaches and the blueberries into a large bowl. Add the lemon juice, vanilla, light brown sugar and the corn starch to the bowl and mix together.
2. Roll out the pie dough so it is smooth. Use the cookie cutter to cut out the pie circles. I used a 3 1/2" circle, but you can use larger or even smaller. The problem with the smaller circle is that it can only handle a very small amount of filling, making your pie mostly crust. But experiment with sizes to find the one you like!
3. Use a brush to spread the melted butter around all of the dough circles. This will help the two pieces of dough stay together when they are baking.
4. Place the filling into the middle of the dough.
5. Place another circle of dough on top of the fruit. Use a fork to go around the edge of the pie and crimp the two sides together. Use the tip of a knife to put a small slit in the top of the dough to allow heat to escape. Sprinkle sugar on top.
6. You could also use brown sugar on top, if you want. It gives a great flavor to the pie. Place the pies in the oven and bake at 350 degrees for approximately 8-10 minutes. They don't take long, but keep an eye on them for the last couple minutes, in case you need to add more time.
7. Enjoy!

https://www.thefreshmancook.com/2019/07/peachy-blueberry-hand-pies-blueberryweek.html

dessert, pie, blueberry, hand pies, peaches

desserts, pies

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How to Freeze Peaches and Make Peach Sauce / #SundaySupper

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If you dream about fresh peaches in the middle of the winter, this recipe is for you! How to Freeze Peaches and Make Peach Sauce is a a great way to enjoy fresh peaches all year long. This sauce is rich and tasty, full of flavor and perfect for topping ice cream, putting on biscuits, adding to shortcake, cheesecake, or anything you like to enjoy with fresh peaches. The best thing about this recipe, besides the yumminess, is the fact that you can freeze peaches from the summer, and make this recipe in the winter. The peaches freeze quickly and easily, and the "how to" for freezing follows the recipe at the end of this post. 

 Peach Sauce

Peaches and Cream Dessert Bars/#FoodieExtravangza

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Welcome back to our monthly Foodie Extravaganza!

If this is your first time joining us, the Foodie Extravaganza is a monthly party hosted by bloggers who love food! Each month we incorporate one main ingredient into recipes to share with you and this month that ingredient is one of my favorite summertime treats...

PEACHES!

Creamy Peach Hand Pies

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Today I am participating in the Behind The Curtain Dessert Challenge. This is a fun challenge that really gets your creativity flowing. This months two ingredients? Peaches and Cream. Can you say yum!? I wanted to make something special, and several different ideas came to mind, but these Creamy Peach Hand Pies were the clear winner! They are simple to make (I used ready made pie crust), incredibly cute, and you can be sure that whoever tastes these pies will love them!

Creamy Peach Hand Pies

(loosely adapted from A Feast for The Eyes)

3 ripe Peaches

1/4 cup Sugar plus 2 teaspoon Sugar

1 1/2 tablespoons Flour

Pinch Salt

1 1/2 ounces Heavy Whipping Cream

1 large Egg Yolk

1/4 teaspoon Vanilla

1/2 teaspoon Cinnamon

1 box unbaked Pie Shells

1 Egg,  beaten

Peel, halve, and pit your peaches.

Place your peaches in a pan on top of the stove.

Heat the peaches over medium heat until they are soft 

and the juices have emptied into the pan.  

This will help prevent the crust from becoming soggy.

This should take about 10-15 minutes.

Once the peaches are nice and soft, cut the peaches

into thin slices. Set aside.

Mix together the 1/4 cup sugar, flour and salt.

In a separate bowl , mix together the cream, egg yolk,

 vanilla and cinnamon. Add in the dry ingredients and mix 

until smooth.

Pour the cream mix over the peaches.

This is the pie mold that I used. It isn't really necessary

to use this mold to make the pies, but it is fun to use!

  Place the closed mold on the pie crust.

Cut two for each pie. One will become the 

pie top and one will become the pie bottom.

Set your mold up like this. I put 2 teaspoons of

 peaches and cream filling in each pie.

Edge each of the pie crust pieces with the beaten egg.

This will help the edges stay together.

Fold the two pie pieces together.

Pierce the pies in a few places, and sprinkle with the

2 teaspoons sugar. Bake at 400 degrees for 18-20 minutes.

Enjoy your pies!

Thanks for joining me today, and please check out 

all the other recipes for today's challenge!

Peachy Garden Fresh Salad w/ Champagne Vinaigrette

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This weeks salad is a delicious garden salad made with romaine  lettuce and topped with peaches and champagne vinaigrette. Summer in a salad!

 Champagne Vinaigrette

1/4 cup Champagne Vinaigrette

1 tablespoon Dijon Mustard

1 cup Vegetable Oil

1/4 cup Olive Oil

1 tablespoon fresh Lime Juice

1 fresh Lime Zest, finely grated 

Salt & Pepper

We want to make the vinaigrette first. It needs to refrigerate 

for at least 1/2 hour before serving. With vinaigrette, there is never

too much refrigeration! So, pour the champagne vinegar in a bowl.

Add the dijon mustard, and whisk.

Add the vegetable oil and olive oil.

Zest the lime into a small bowl, then put into the bowl

with the oils, and whisk.

Squeeze the lime juice into the bowl, and whisk.

Add salt and pepper. and refrigerate. If there is not enough

champagne taste to satisfy you, add up to another 1/4 cup

of champagne vinaigrette.

 Put together your salad, by chopping the romaine,

add a couple grape tomatoes, cheddar cheese, and chop 

up a peach. Serve with vinaigrette.

Enjoy!

Thanks for joining me today!

Tomorrow we will be making a

Strawberry Trifle!

Hope to see you then!