Showing posts with label summer desserts. Show all posts
Showing posts with label summer desserts. Show all posts

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, 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