Wednesday, July 17, 2019

Peachy Blueberry Hand Pies / #BlueberryWeek

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
Drinks & Appetizers
Dinner
Dessert



Peachy Blueberry Hand Pies

Yield: 8-10 Pies
Author:

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!
dessert, pie, blueberry, hand pies, peaches
desserts, pies
Created using The Recipes Generator

Monday, July 15, 2019

Blueberry Lemon Naan Bread Appetizer / #BlueberryWeek

If you are a blueberry lover, this is the week for you! I have joined in with some blogging friends to offer a fun and tasty week of blueberry recipes! There are so many lip smacking blueberry ideas to check out, that I think I need a trip to the market for more berries!

I am starting the week with a Blueberry Lemon Naan Bread Appetizer. It is definitely on the sweet side of appetizers, and I think it would make an excellent dessert also. I used a new favorite product I found, called Naan Dippers. They are little Naan Breads that are only 2-3 bites in size. 

This recipe can be made in small pockets of time. The creamy topping and the chunky blueberry sauce can be made and refrigerated until it is time for your event.

 Blueberry Lemon Naan Bread Appetizer
 (makes 10-15 appetizers)
 (printable recipe at end of page)

 Creamy Topping
12 ounces Cream Cheese, softened 
6 tablespoons Sour Cream, softened
2 tablespoon Sugar
1 teaspoon Vanilla

Blueberry Sauce
1/2 cup Sugar
1 teaspoon Lemon Zest
1 pint fresh Blueberries
1/2 teaspoon Cornstarch
1 teaspoon Water
1 tablespoon fresh Lemon Juice 

Naan Bread Dippers
additional Lemon Zest and Blueberries for topping 


 
Mix together the softened cream cheese and the sour cream. Add in the sugar and the vanilla. Refrigerate until ready to assemble the dish.
 In a medium size pan, add the sugar and the lemon zest. Bring it to a boil, stirring until the sugar dissolves. You will want to do this on a medium low to medium heat. You want to be careful not to burn the sugar. (don't ask me how I know!!)
Add the blueberries and cook over medium heat, lightly crushing the berries as you are stirring. Do this for about 10 minutes. The berries should be soft be then. While you are waiting the ten or so minutes, add the corn starch and water together in a small bowl. Pour the cornstarch mixture into the sauce and cook until it has thickened just a bit and it is slightly shiny. You will feel it has thickened as you are stirring. Add the lemon juice, stir it into the mix and remove the pan from the heat. Let cool. If you are making ahead, refrigerate.
The naan breads are really too small for the toaster. If you have a toaster oven you might be able to toast them in there. I used the method of toasting in a dry fry pan. Heat the pan, but do not add anything else. Once it is warm, add the breads. Keep an eye on them, turning them whenever you think is best, depending on how toasted you want them. They take approximately 3 minutes per side. If you don't want the breads toasted, the appetizer will still taste fantastic. The toasting helps keep the breads stiff for eating.
Use a #3M size decorating tip and a decorating bag to squiggle the cream mix onto the toasted Naan bread. You could also spread it on with a knife.
I placed approximately a teaspoon of sauce in the middle of the cream. If you put too much, the blueberry mix will start to fall off. 
 Add a berry or two wherever you think it may need it on each of the breads. Add some lemon zest to make it look pretty. See how the blueberry sauce is following in the lines on the cream made from the #3M decorating tip. That is why I used that tip. I was looking for that effect. 

I hope you will give this recipe a try. If you are a blueberry lover, I know you will love this Blueberry Lemon Naan Bread Appetizer! Let me know what you think and don't forget to keep reading to find many more blueberry recipes to enjoy!



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
Drinks and Appetizers
Sauces and Spreads
Dinner
Dessert





 Thank you for stopping by today!






Blueberry Lemon Naan Bread Appetizer

Yield: 10-15
Author:

ingredients:

Creamy Topping
  • 12 ounces Cream Cheese, softened
  • 6 tablespoons Sour Cream, softened
  • 2 tablespoon Sugar
  • 1 teaspoon Vanilla
Blueberry Sauce
  • 1/2 cup Sugar
  • 1 teaspoon Lemon Zest
  • 1 pint fresh Blueberries
  • 1/2 teaspoon Cornstarch
  • 1 teaspoon Water
  • 1 tablespoon fresh Lemon Juice
Additional Items Needed
  • Naan Bread Dippers
  • additional Lemon Zest and Blueberries for topping

instructions:

How to cook Blueberry Lemon Naan Bread Appetizer

  1. Mix together the softened cream cheese and the sour cream. Add in the sugar and the vanilla. Refrigerate until ready to assemble the dish.
  2. In a medium size pan, add the sugar and the lemon zest. Bring it to a boil, stirring until the sugar dissolves. You will want to do this on a medium low to medium heat. You want to be careful not to burn the sugar.
  3. Add the blueberries and cook over medium heat, lightly crushing the berries as you are stirring. Do this for about 10 minutes. The berries should be soft be then. While you are waiting the ten or so minutes, add the corn starch and water together in a small bowl. Pour the cornstarch mixture into the sauce and cook until it has thickened just a bit and it is slightly shiny. You will feel it has thickened as you are stirring. Add the lemon juice, stir it into the mix and remove the pan from the heat. Let cool. If you are making ahead, refrigerate.
  4. The naan breads are really too small for the toaster. If you have a toaster oven you might be able to toast them in there. I used the method of toasting in a dry fry pan. Heat the pan, but do not add anything else. Once it is warm, add the breads. Keep an eye on them, turning them whenever you think is best, depending on how toasted you want them. They take approximately 3 minutes per side. If you don't want the breads toasted, the appetizer will still taste fantastic. The toasting helps keep the breads stiff for eating.
  5. Use a #3M size decorating tip and a decorating bag to squiggle the cream mix onto the toasted Naan bread. You could also spread it on with a knife.
  6. I placed approximately a teaspoon of sauce in the middle of the cream. If you put too much, the blueberry mix will start to fall off.
  7. Add a berry or two wherever you think it may need it on each of the breads. Add some lemon zest to make it look pretty. See how the blueberry sauce is following in the lines on the cream made from the #3M decorating tip. That is why I used that tip. I was looking for that effect.
blueberries, naan bread, cream cheese, fresh blueberries, lemon, blueberry sauce, appetizers, dessert
appetizer, dessert, starter, party food
Created using The Recipes Generator









 

Sunday, June 23, 2019

S'mores No Bake Cake


Today I wanted to bring to you a No Bake Cake with a summer flair! No bake cakes are the answer when you are looking to make a sweet treat, but the thought of turning on the oven in the summer heat, has me giving it a thumbs down! So, I thought I would try a S'mores No Bake Cake! There are so many desserts that scream "summer", but s'mores are definitely on the top of my family's list! 


This cake needs to be made at least 24 hours before you want to serve it. It is very simple to make, because all your "baking" is done in the fridge. I used graham crackers for the cake portion of the dessert, and whipped cream for the "frosting". While it is "cooking" in the refrigerator, the whipped cream will soften the  graham crackers, making them as soft as cake! I added a chocolate ganache for the chocolate bar, and I used mini marshmallows toasted with a kitchen torch for the fun flavor!


S'mores No Bake Cake
(printable recipe at end of page)
(feeds 8-10 people)

3 cups Heavy Duty Whipping Cream
4-6 tablespoons Sugar
8 Graham Crackers 
12 ounces Milk Chocolate ( I use Trader Joes Belgium Chocolate Bar) It is very tasty and is priced great. Give it a try. You will love it!)
Bag of mini Marshmallows
Large and medium Marshmallows



Make the whipped cream by pouring the heavy whipping cream into a large bowl. Start mixing on medium speed. As the cream starts to thicken, add the tablespoons of sugar. If you would like it less sweet, start with a small amount and then mix. Add more after tasting and mix again, if needed.
Melt the chocolate over low heat, using a double boiler. If you do not have one, you can make your own by placing chocolate into a small pot. Place some water into another pot, which should be about one size larger than the pot with the chocolate. The small pot should not touch the water in the bottom pot, but it needs to allow the heat from very low temperature to melt the chocolate. After the chocolate is melted, heat some heavy duty whipping cream  in a separate pan or the microwave. Add the heated cream to the melted chocolate, stirring the chocolate and cream together, creating a chocolate ganache.


Use a plate to build the cake on that you can also use as a serving platter. It is much easier for you. Moving the finished cake could be a problem. Spread whipped cream on one side of two graham crackers. Place them on a plate, whipped cream side down on the plate. This will help stabilize the graham crackers.
 Spread the melted chocolate on to the top of the graham crackers.

Spread the chocolate with more whipped cream, and then top the whipped cream with mini marshmallows.
 Use a kitchen torch to toast the marshmallows.
 Start the next layer by placing 2 more graham crackers on the top of the toasted marshmallows.
 Spread more chocolate over the graham crackers. 
Add more mini marshmallows to the top of the chocolate, and toast them. Place the graham crackers on top of the marshmallows. Although I used whipped cream in the bottom layer, it's not really necessary for the top layer.
Spread whipped cream over the entire cake. Wrap the cake in plastic and refrigerate overnight. You can see that I do not have enough whipped cream on the cake. That is because I ran out of whipping cream late in the evening. So I wrapped the cake in the plastic until the next morning when I went to buy more whipping cream. I made more whipped cream, covered the cake and placed it back into the fridge. It had already softened from being in the fridge overnight, but the added whipped cream made the cake much prettier!
 Use a separate plate to toast the marshmallows for the top of the cake. Set aside.
Place two graham crackers in a plastic bag and roll a rolling pin over the crackers to crush them into fine crumbs.
 Sprinkle the graham cracker crumbs over the cake and onto the plate. Drizzle more ganache over the cake and the plate. Place the marshmallows that were toasted earlier onto the cake!
 Enjoy! 

Thank you for joining me today! I am so happy that you stopped by! I joined some blogger friends today, who are also sharing no bake recipes! Keep scrolling down the page to find their yummy recipes!




No Bake Dessert Recipes

We share Recipes From Our Dinner Table!
Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!



S'mores No Bake Cake

Yield: 8-10
Author: The Freshman Cook

ingredients:

  • 3 cups Heavy Duty Whipping Cream
  • 4-6 tablespoons Sugar
  • 8 Graham Crackers
  • 12 ounces Milk Chocolate ( I use Trader Joes Belgium Chocolate Bar) It is very tasty and is priced great. Give it a try. You will love it)
  • Bag of mini Marshmallows
  • Large and medium Marshmallows

instructions:

How to cook S'mores No Bake Cake

  1. Make the whipped cream by pouring the heavy whipping cream into a large bowl. Start mixing on medium speed. As the cream starts to thicken, add the tablespoons of sugar. If you would like it less sweet, start with a small amount and then mix. Add more after tasting and mix again, if needed.
  2. Melt the chocolate over low heat, using a double boiler. If you do not have one, you can make your own by placing chocolate into a small pot. Place some water into another pot, which should be about one size larger than the pot with the chocolate. The small pot should not touch the water in the bottom pot, but it needs to allow the heat from very low temperature to melt the chocolate. After the chocolate is melted, heat some heavy duty whipping cream in a separate pan or the microwave. Add the heated cream to the melted chocolate, stirring the chocolate and cream together, creating a chocolate ganache.
  3. Use a plate to build the cake on that you can also use as a serving platter. It is much easier for you. Moving the finished cake could be a problem. Spread whipped cream on one side of two graham crackers. Place them on a plate, whipped cream side down on the plate. This will help stabilize the graham crackers.
  4. Spread the melted chocolate on to the top of the graham crackers.
  5. Spread the chocolate with more whipped cream, and then top the whipped cream with mini marshmallows.
  6. Use a kitchen torch to toast the marshmallows.
  7. Start the next layer by placing 2 more graham crackers on the top of the toasted marshmallows.
  8. Spread more chocolate over the graham crackers.
  9. Add more mini marshmallows to the top of the chocolate, and toast them. Place the graham crackers on top of the marshmallows. Although I used whipped cream in the bottom layer, it's not really necessary for the top layer.
  10. Spread whipped cream over the entire cake. Wrap the cake in plastic and refrigerate overnight. You can see that I do not have enough whipped cream on the cake. That is because I ran out of whipping cream late in the evening. So I wrapped the cake in the plastic until the next morning when I went to buy more whipping cream. I made more whipped cream, covered the cake and placed it back into the fridge. It had already softened from being in the fridge overnight, but the added whipped cream made the cake much prettier!
  11. Use a separate plate to toast the marshmallows for the top of the cake. Set aside.
  12. Place two graham crackers in a plastic bag and roll a rolling pin over the crackers to crush them into fine crumbs. 
  13. Sprinkle the graham cracker crumbs over the cake and onto the plate. Drizzle more ganache over the cake and the plate. Place the marshmallows that were toasted earlier onto the cake!
  14. Enjoy!
s'mores, no bake cake, chocolate, marshmallows, graham crackers
desserts, cake, no bake
dessert
Created using The Recipes Generator










 

Sunday, June 16, 2019

Shortcake Bar / #OurFamilyTable

Nothing finishes a meal better than a sweet treat. Following that train of thought, it seems appropriate to finish a 4th of July Celebration by serving a dessert! 
One of my favorite desserts throughout my life has been Strawberry Shortcake. It's an interesting dessert that is loved by many people, and can be created and served so many different ways. As a child my family served sliced strawberries over Sara Lee pound cake. As an adult I used to love the 99 cent Strawberry Shortcake from the Showboat in Las Vegas. It was a "Go Big or Go Home" serving and my friend and I would spend an hour stuffing ourselves with their scrumptious shortcake, piled high with fresh strawberries and a mountain of whipped cream. Once I was married, my husband convinced me to enjoy my Strawberry Shortcake with some milk in the bowl, along with strawberries and my mother in laws fabulous homemade shortcake biscuits.
Everyone has a special way to enjoy strawberry shortcake and none of them are wrong! That's why I decided on a Shortcake Bar. With the basics, and a few extra ingredients, everyone at the party can make their favorite strawberry shortcake. I made two kinds of shortcake, a biscuit and a cake, for today's party! Pick your favorite, or try both! Then add your toppings!
What's your favorite way to eat Strawberry Shortcake?
  Shortcake Bar
(printable recipe at end of page)


Shortcake Biscuit 
2 cups Flour
1/4 cup Sugar
2 teaspoon Baking Powder
1/8 teaspoon Salt
1/2 cup Butter
3/4 cup Buttermilk
1 teaspoon finely shredded Lemon Peel

Pound Cake
1 1/2 cup Butter, softened
8 oz. Cream Cheese, softened
3 cups Sugar
6 large Eggs
1 1/2 teaspoons Vanilla
3 cups Flour
1/8 teaspoon Salt

Whipped Cream
2/3 cup Whipping Cream
8 ounces Mascarpone Cheese, softened
2/3 cup sifted Confectioner's Sugar
1 teaspoon finely shredded lemon peel 

Everything Else 
6 cups Fresh Strawberries, sliced
3 cups Fresh Blueberries
Shredded or chopped Chocolate
Sprinkles
Fresh Milk
Serving Dishes
Silverware
Plates
Napkins
Tongs
To Go Containers

  


Let's make pound cake. Beat the cream cheese and butter together for about 2 minutes, until creamy. 
 Add the sugar, a little at a time, and beat for 5-7 minutes.
 Add the eggs, one at a time, beating just until the yellow disappears. Add the vanilla and mix well.
 Combine the flour and salt into a separate bowl. Gradually add to the butter mixture on low speed, until blended.
 Grease and flour your pan, and fill with batter. Bake at 300 degrees for 12-15 minutes. Your times may vary depending on the type of pan you use. Cool on a wire rack for 15 minutes, then remove from pan. These can be made a day or two ahead of serving, then refrigerated.
Now, let's make the biscuits. In a large bowl, mix together the flour, sugar, baking powder, and salt. Add the butter in small pieces. 
 Use a pastry blender  to cut the butter into the flour mix, until it resembles coarse crumbs. 
 Make a well in the center of your mix and add the buttermilk and lemon peel. 
 Stir together until the dough clings together.
 On a lightly floured surface, knead the dough gently about 10 turnovers. bake at 450 degrees for 15-18 minutes, or until golden brown. Cool on a wire rack for 10 minutes or so. These can be made a day or two ahead of serving, and refrigerated.
To make the whipped cream, start by beating the cream until soft peaks form. Add the mascarpone, powdered sugar, and lemon peel. The mix will thicken as you mix. Refrigerate until ready to use.
Wash and slice strawberries. Sprinkle with sugar if desired. Wash the blueberries, chop and/or shave chocolate, decorate your table! If you want more protection for your strawberries and blueberries, place the berries in bowls, and place the bowls into another set of bowls filled with ice. Set everything up so that your guests can make their own shortcakes, and make it easy for them to take some home if they wish, by putting out to go containers.
Red, White and Blue Shortcake


Happy 4th of July!

Thanks for visiting today! I am so glad I could share my Shortcake Bar with you!

Scroll down for more Patriotic Party Ideas from blogger friends! 





Patriotic Party Ideas








Shortcake Bar

Author: The Freshman Cook

ingredients:

Shortcake Bar
  • Shortcake Biscuit
  • 2 cups Flour
  • 1/4 cup Sugar
  • 2 teaspoon Baking Powder
  • 1/8 teaspoon Salt
  • 1/2 cup Butter
  • 3/4 cup Buttermilk
  • 1 teaspoon finely shredded Lemon Peel
  • Pound Cake
  • 1 1/2 cup Butter, softened
  • 8 oz. Cream Cheese, softened
  • 3 cups Sugar
  • 6 large Eggs
  • 1 1/2 teaspoons Vanilla
  • 3 cups Flour
  • 1/8 teaspoon Salt
  • Whipped Cream
  • 2/3 cup Whipping Cream
  • 8 ounces Mascarpone Cheese, softened
  • 2/3 cup sifted Confectioner's Sugar
  • 1 teaspoon finely shredded lemon peel
  • Everything Else
  • 6 cups Fresh Strawberries, sliced
  • 3 cups Fresh Blueberries
  • Shredded or chopped Chocolate
  • Sprinkles
  • Fresh Milk
  • Serving Dishes
  • Silverware
  • Plates
  • Napkins
  • Tongs
  • To Go Containers

instructions:

How to cook Shortcake Bar

  1. Let's make the pound cake first. Beat the cream cheese and butter together for about 2 minutes, until creamy.
  2. Add the sugar, a little at a time, and beat for 5-7 minutes.
  3. Add the eggs, one at a time, beating just until the yellow disappears. Add the vanilla and mix well.
  4. Combine the flour and salt into a separate bowl. Gradually add to the butter mixture on low speed, until blended.
  5. Grease and flour your pan, and fill with batter. Bake at 300 degrees for 12-15 minutes. Your times may vary depending on the type of pan you use. Cool on a wire rack for 15 minutes, then remove from pan. These can be made a day or two ahead of serving, then refrigerated.
  6. Now, let's make the biscuits. In a large bowl, mix together the flour, sugar, baking powder, and salt. Add the butter in small pieces.
  7. Use a pastry blender to cut the butter into the flour mix, until it resembles coarse crumbs.
  8. Make a well in the center of your mix and add the buttermilk and lemon peel.
  9. Stir together until the dough clings together.
  10. On a lightly floured surface, knead the dough gently about 10 turnovers. bake at 450 degrees for 15-18 minutes, or until golden brown. Cool on a wire rack for 10 minutes or so. These can be made a day or two ahead of serving, and refrigerated.
  11. To make the whipped cream, start by beating the cream until soft peaks form. Add the mascarpone, powdered sugar, and lemon peel. The mix will thicken as you mix. Refrigerate until ready to use.
  12. Wash and slice strawberries. Sprinkle with sugar if desired. Wash the blueberries, chop and/or shave chocolate, decorate your table! If you want more protection for your strawberries and blueberries, place the berries in bowls, and place the bowls into another set of bowls filled with ice. Set everything up so that your guests can make their own shortcakes, and make it easy for them to take some home if they wish, by putting out to go containers.
strawberry shortcake, blueberries, whipped cream, party food, 4th of July, pound cake,
desserts, fresh fruits, party food
Created using The Recipes Generator