ReportWire

Tag: Dessert

  • Lemon Poppy Seed Zucchini Bread – Simply Scratch

    Lemon Poppy Seed Zucchini Bread – Simply Scratch

    [ad_1]

    This Lemon Poppy Seed Zucchini Bread is super moist and delicious! Shredded zucchini is mixed in a simple batter bursting with lemon and studded with poppy seeds. Baked sprinkled with turbinado sugar for a touch of crunch and sweetness. Yields 2 loaves.

    Lemon Poppy Seed Zucchini Bread

    Turn zucchini into a slice of lemony heaven.

    Originally I made this a few weeks ago. I was SO excited to share this recipe because not only is it zucchini season and most of us are up to our eyeballs with it, but mostly because this lemony bread truly is amazing. If there’s one thing to know about me, I’m a huge fan of everything lemon, and this quick bread fits the bill. However, after I shot this recipe and sat down to edit the photos they were no where to be found. All I got from my SD card was a big fat “unable to load”. Needless to say, I was bummed.

    But this recipe needs to be in your life, so I rescheduled it for this week and reshot the whole recipe. Again. #worthit

    Lemon Poppy Seed Zucchini BreadLemon Poppy Seed Zucchini Bread

    A little later than sooner, but I promise you this lemon poppy seed zucchini bread won’t let you down.

    ingredients for Lemon Poppy Seed Zucchini Breadingredients for Lemon Poppy Seed Zucchini Bread

    To Make This Lemon Poppy Seed Zucchini Bread You Will Need:

    • unbleached all-purpose flour – Provides the structure for the zucchini bread.
    • baking soda – Creates a gas while baking which helps it rise.
    • cardamom – Lends a distinct warm and woodsy flavor.
    • fine salt – Can use sea salt or pink himalayan. Salt enhances flavors.
    • baking powder – Reacts with the heat to give a leavening boost while the bread is baking.
    • granulated sugar – For sweetening and flavor.
    • light brown sugar – For a touch of sweeteness and flavor.
    • lemon zest and juice – Adds distinct bright citrusy flavor. 
    • extra light olive oil – Lends moisture.
    • eggs – Besides richness and flavor, they provide structure and help bind all the ingredients together.
    • vanilla extract – Adds warmth and enhances all of the other flavors in this recipe.
    • lemon extract – For additional lemon flavor.
    • zucchini – You will need 1 to 2 depending on their size and I prefer to scrape out the seeds.
    • poppy seeds – Lends a pop of color and subtle texture.
    • turbinado sugar – For sprinkling on before baking. Adds delicious sweet texture.

    grease loaf pansgrease loaf pans

    Preheat your oven to 350℉ (or 180℃) and grease two standard loaf pans.

    flour, baking soda, baking powder and cardamom in a mesh sieveflour, baking soda, baking powder and cardamom in a mesh sieve

    Add 2 cups flour, 2 teaspoons baking soda, 1 teaspoon ground cardamom and 1/4 teaspoon baking powder.

    sifted dry ingredientssifted dry ingredients

    Sift into a large bowl and set aside.

    sugars and lemon zest in bowlsugars and lemon zest in bowl

    In a separate bowl, add in 1 cup both granulated sugar and light brown sugar. To that, add the zest of 2 large lemons.

    massage sugar and zest with fingersmassage sugar and zest with fingers

    Use your (impeccably clean) hands and massage the sugar and zest.

    lemon sugarlemon sugar

    Break up any clumps of sugar until it resembles wet sand.

    to sugar, add oil, applesauce, eggs, extractsto sugar, add oil, applesauce, eggs, extracts

    To that, crack in 3 large eggs and measure and add in 1/2 cup extra light olive oil, 1/2 cup unsweetened applesauce, 2 tablespoons fresh squeezed lemon juice, 2 teaspoons vanilla extract and 1 teaspoon lemon extract.

    whisk wet ingredients thoroughlywhisk wet ingredients thoroughly

    Whisk well until incorporated.

    grated zucchini in a bowlgrated zucchini in a bowl

    Clean and trim the zucchini before cutting in half lengthwise. Use a spoon to scrape out the seeds and then grate the zucchini on the largest holes of your box grater.

    add grated zucchini and poppy seedsadd grated zucchini and poppy seeds

    Add the zucchini (roughly 3 cups) and 2 tablespoons poppy seeds.

    use spatula to stir and combine use spatula to stir and combine

    Switch to a rubber spatula and mix until combined.

    add wet ingredients in with the dryadd wet ingredients in with the dry

    Pour the wet ingredients into the dry.

    stir until just combinedstir until just combined

    Stir these together until just combined.

    measuring cup of battermeasuring cup of batter

    Divide the batter among the two pans, it should be roughly 3 cups.

    batter in pans before bakingbatter in pans before baking

    Slide the pans into your preheated oven and bake for 30 minutes.

    sprinkle with sugar and bake 15 more minutessprinkle with sugar and bake 15 more minutes

    Remove and sprinkle each loaf with 1 and 1/2 tablespoons Turbinado sugar (aka sugar in the raw).

    cool in panscool in pans

    Return the pans back to the oven and bake for 15 more minutes or until a tester comes out with only a few crumbs attached.

    after 30 minutes carefully remove bread from pans to a cooling wrack.after 30 minutes carefully remove bread from pans to a cooling wrack.

    Cool the loaves in the pan for 30 minutes before gently running a dull knife around the edges. Carefully turn the loafs out and onto a wire rack to finish cooling.

    Lemon Poppy Seed Zucchini BreadLemon Poppy Seed Zucchini Bread

    Once cool, slice and serve.

    Lemon Poppy Seed Zucchini BreadLemon Poppy Seed Zucchini Bread

    That sugar topping is everything.

    Lemon Poppy Seed Zucchini BreadLemon Poppy Seed Zucchini Bread

    This super moist bread is bursting with lemony flavor.

    Click Here For More Zucchini Bread Recipes!

    Lemon Poppy Seed Zucchini BreadLemon Poppy Seed Zucchini Bread

    Enjoy! And if you give this Lemon Poppy Seed Zucchini Bread recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Lemon Poppy Seed Zucchini BreadLemon Poppy Seed Zucchini Bread

    Yield: 2 loaves or 16 slices

    Lemon Poppy Seed Zucchini Bread

    This Lemon Poppy Seed Zucchini Bread is super moist and delicious! Shredded zucchini is mixed in a simple batter bursting with lemon and studded with poppy seeds. Baked sprinkled with Turbinado sugar for a touch of crunch and sweetness.

    Prep Time: 35 minutes

    Cook Time: 45 minutes

    Total Time: 1 hour 20 minutes

    • 2 cups unbleached all-purpose flour
    • 2 teaspoons baking soda
    • 1 teaspoon ground cardamom
    • 1 teaspoon fine salt
    • 1/4 teaspoon baking powder
    • 1 cup granulated sugar
    • 1 cup light brown sugar
    • 2 large lemons, zested
    • 3 large eggs
    • 1/2 cup olive oil, extra light
    • 1/2 cup unsweetened applesauce
    • 2 tablespoons lemon juice, freshly squeezed
    • 2 teaspoons pure vanilla extract
    • 1 teaspoon lemon extract
    • 2½-3 cups zucchini grated, see notes
    • 2 tablespoons poppy seeds
    • 3 tablespoons turbinado sugar

    • Preheat your oven to 350℉ (or 180℃) and spray with nonstick spray (I use one with flour) or grease and lightly (tap out any excess flour) two 9×5 loaf pans.

    • Sift flour, cardamom, baking soda, salt and baking powder in a mesh sieve over a large mixing bowl. Set a side.

    • In a separate bowl add both sugars and lemon zest. Use your fingers to rub the zest into the sugars until it resembles wet sand. Then crack in the 3 eggs and add the olive oil, applesauce, lemon juice, vanilla and lemon extract. Whisk until incorporated.

    • Add the grated zucchini and poppy seeds and switch over to a spatula, stirring until throughout.

    • Pour the wet ingredeints into the dry, mixing until just combined.

    • Divide the batter among the two prepared pans (about 3 cups per pan) and bake on the middle rack of your preheated oven for 30 minutes.

    • Remove, sprinkle each loaf with 1 and 1/2 tablepsoons turbinado sugar (per loaf) before placing back in the oven for 15 to 20 minutes more OR until a tester comes back clean with only a few crumbs still attached.

    • Allow the zucchini bread to cool in the pans for 20 minutes before carefully removing, transferring to a wire rack to finish cooling.

    • Slice and serve.

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
    RECIPE NOTE: Wash zucchini and pat dry. Trim ends, and use a spoon to remove before grating on the large holes of a box grater. Typically I use either 2 smaller or 1 medium zucchini. I’ve made this recipe with both 2 heaping and 3 cups of zucchini with success.

    Serving: 1slice, Calories: 253kcal, Carbohydrates: 42g, Protein: 4g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 7g, Cholesterol: 35mg, Sodium: 316mg, Fiber: 1g, Sugar: 28g

    Author: Laurie McNamara

    Course: Breads & Baked Goods

    Cuisine: American

    This post may contain affiliate links.

    [ad_2]

    Laurie McNamara

    Source link

  • BLUEBERRY PUDDING CAKE – The Southern Lady Cooks

    BLUEBERRY PUDDING CAKE – The Southern Lady Cooks

    [ad_1]

    This Blueberry Pudding Cake is so easy to make and is made in an 8X8 so it’s perfect for a small gathering or when you just want a snack size dessert.

    Blueberry Pudding Cake

    If you love this recipe you may also want to give this Blackberry Pudding a try! It’s made in a 9X13 and one of our favorite summer recipes.

    ❤️WHY WE LOVE THIS RECIPE

    We love any dessert made with fresh blueberries and we also love a smaller dessert. This easy recipe is easy to throw together and a wonderful topped with ice cream. It’s a great summer treat you can really enjoy year round!

    🍴KEY INGREDIENTS

    • Fresh blueberries 
    • Lemon juice
    • All-purpose flour
    • Salt
    • Baking powder
    • Cooking oil 
    • Vanilla extract
    • Cinnamon
    • Sugar
    • Evaporated milk (could use regular milk)
    • Topping Ingredients
    • Cornstarch
    • Sugar
    • Water

    🍽️HOW TO MAKE

    This recipe is easy to make and you can throw it together quickly! You don’t even need a mixer, which is always a plus.

    COOKING STEPS

    Step 1
    Layer your berries in an 8 x 8 x 2 inch baking dish sprayed with cooking spray.  Sprinkle the lemon juice over the berries and kind of mix so they are coated.  Mix flour, salt, baking powder, cooking oil, vanilla, cinnamon, sugar and milk together and spread over the berries. Add Topping.

    Step 2
    Boil one cup water in microwave or on stove and mix with sugar and cornstarch in a separate bowl making sure it is well blended. Pour over dough and berries. Bake in preheated 350 degree oven for 45 to 55 minutes until browned on top.  Serve with ice cream or just plain. 

    Blueberry Pudding CakeBlueberry Pudding Cake

    ⭐TIP

    If you want to make this in a 9X13, you will need to double the recipe. Also, take a minute and read the comments on this recipe. Great reviews!

    OTHER BLUEBERRY RECIPES

    • Blueberry Shortcake – This is such a delicious dessert and perfect for any summer gathering! We all love this one.
    • Sour Cream Blueberry Pie – This pie is so easy to make and has a wonderful crumble topping. Such a hit!
    • Blueberry Biscuits – Add these to your breakfast menu! We added a powdered sugar glaze and they are so good.
    • Fresh Blueberry Cheesecake – This is one of our most popular recipes for a reason! The homemade crust is amazing.

    Blueberry Pudding Cake

    Judy Yeager

    This Fresh Blueberry Pudding Cake is wonderful to take to any gathering! It’s made in an 8X8 and perfect for a small group or when you want a snack size dessert.

    Prep Time 10 minutes

    Cook Time 55 minutes

    Total Time 1 hour 5 minutes

    Course Dessert

    Cuisine American, southern

    • 2 cups fresh blueberries You can make this using all kinds of berries
    • 1 tablespoon lemon juice
    • 1 1/2 cups all-purpose flour
    • 1/2 teaspoon salt
    • 2 teaspoons baking powder
    • 3 tablespoons cooking oil I used Canola
    • 2 teaspoons vanilla extract
    • 1 teaspoon cinnamon
    • 1 cup sugar
    • 1 cup evaporated milk could use regular milk

    Topping:

    • 1 tablespoon cornstarch
    • 1/4 cup sugar
    • 1 cup boiling water

    • Layer your berries in an 8 x 8 x 2 inch baking dish sprayed with cooking spray. Sprinkle the lemon juice over the berries and kind of mix so they are coated. Mix flour, salt, baking powder, cooking oil, vanilla, cinnamon, sugar and milk together and spread over the berries. Add Topping.

    Topping Instructions

    • Boil one cup water in microwave or on stove and mix with sugar and cornstarch in a separate bowl making sure it is well blended. Pour over dough and berries.

    • Bake in preheated 350 degree oven for 45 to 55 minutes until browned on top.

    • Serve with ice cream or just plain.

    Keyword blueberry cake, blueberry pudding cake, easy cake recipe, easy dessert, easy recipe, pudding cake

    Let us know by commenting below!

    Follow us on Pinterest!

    Are you reading our magazine?

    Join 1000’s of others and start a subscription today. Full of new recipes, inspiring stories, country living, and much more.

    © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

    [ad_2]

    Judy Yeager

    Source link

  • OOEY GOOEY BUTTER CAKE

    OOEY GOOEY BUTTER CAKE

    [ad_1]

    This Ooey Gooey Cake is a so easy to make and absolutely delicious! It comes together quickly and you won’t have one piece left! The soft top and cake layer on the bottom is a great combination.

    Ooey Gooey Butter CakeOoey Gooey Butter Cake

    If you love this delicious cake, you should also try these wonderful brownies! They’re made with brownie mix, Oreos, and cookie dough—an incredible combination.

    ❤️WHY WE LOVE THIS RECIPE

    My family can’t get enough of this cake.  It is delicious with coffee or milk as a snack or as a dessert after any meal.  It is very rich and it doesn’t take much to satisfy your craving for something sweet.  You don’t need ice cream or whipped cream or any kind of topping as this cake is delicious and needs no help.

    🍴KEY INGREDIENTS

    • Yellow cake mix
    • Eggs
    • Butter 
    • Vanilla extract
    • Cream cheese
    • Egg
    • Vanilla extract
    • Powdered sugar

    SWAPS

    You can swap our cakes mixes with this recipe and I will share more below of the combinations we have used!

    🍽️HOW TO MAKE

    This is so easy to make and a cake that is perfect for any gathering. I like to make this and cut it into smaller pieces and take it to any potluck!

    COOKING STEPS

    Step 1
    Do not make this cake according to the directions on the cake mix box.  Mix the cake mix, eggs, melted butter and vanilla extract by hand in a mixing bowl.  

    Step 2
    Spray a 9 x 13 cake pan with cooking spray and press the cake mixture into the pan.  This makes the bottom layer of the cake.

    Step 3
    Mix the topping ingredients with a mixer and spread over bottom cake layer. Bake cake in a preheated 350 degree oven for 40 to 45 minutes until top of the cake is golden brown.  Cut in squares to serve. 

    Ooey Gooey Butter CakeOoey Gooey Butter Cake

    ⭐TIP

    This cake is just as good the next day, so you can easily make it a day in advance.

    OTHER DELICIOUS CAKE RECIPES

    Ooey Gooey Butter Cake

    Anne Walkup

    This is a classic Ooey Gooey Butter Cake is so easy to make and is a perfect addition to any gathering. This dessert comes together really quickly and is made with a yellow cake mix.

    Prep Time 10 minutes

    Cook Time 40 minutes

    Total Time 50 minutes

    Course Cake, Dessert

    Cuisine American

    • 1 yellow cake mix
    • 2 eggs
    • 12 tablespoons butter or 1 1/2 sticks melted
    • 1 teaspoon vanilla extract

    Topping for cake:

    • 1 8 ounce package cream cheese softened
    • 1 egg
    • 1 teaspoon vanilla extract
    • 3 cups powdered sugar

    • Do not make this cake according to the directions on the cake mix box. Mix the cake mix, eggs, melted butter and vanilla extract by hand in a mixing bowl. Spray a 9 x 13 cake pan with cooking spray and press the cake mixture into the pan. This makes the bottom layer of the cake.

    • Mix the topping ingredients with a mixer and spread over bottom cake layer.

    • Bake cake in a preheated 350 degree oven for 40 to 45 minutes until top of the cake is golden brown. Cut in squares to serve.

    Keyword Ooey Gooey Butter Cake

    Let us know by commenting below!

    Follow us on Pinterest!

    Are you reading our magazine?

    Join 1000’s of others and start a subscription today. Full of new recipes, inspiring stories, country living, and much more.

    © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

    [ad_2]

    Anne Walkup

    Source link

  • This Old-Fashioned No-Bake Dessert Is 100x Easier Than Baking a Cake (Only 4 Ingredients)

    This Old-Fashioned No-Bake Dessert Is 100x Easier Than Baking a Cake (Only 4 Ingredients)

    [ad_1]

    I make it every summer.
    READ MORE…

    [ad_2]

    Lindsay Funston

    Source link

  • Jennifer Garner’s Favorite Cobbler Is the Easiest Dessert I’ve Ever Made (My Family Can’t Get Enough!)

    Jennifer Garner’s Favorite Cobbler Is the Easiest Dessert I’ve Ever Made (My Family Can’t Get Enough!)

    [ad_1]

    We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

    Jennifer Garner might be the most down-to-earth, relatable celebrity to have walked the red carpet. With the popularity of her Pretend Cooking Show on Instagram, the fact that she doesn’t take herself too seriously, and her genuine love and affection for her family, I’ve become a real fan. So when she and her mom, Pat, made their viral blackberry cobbler recipe on The Today Show, I was excited to try it.  What really convinced me, though, was when Pat said she’d already made it three times that week for several potlucks because “it’s easy and everyone loves it.” A dessert that promised to be both easy and crowd-pleasing? Sign me up!

    Get the recipe: Jennifer Garner’s Blackberry Cobbler

    How to Make Jennifer Garner’s Blackberry Cobbler

    While it’s now known as Jennifer’s cobbler, the original creator of this now-viral recipe is Mrs. Lantz, a neighbor and longtime friend of Pat. Here’s how to make it:

    Start by preheating your oven to 425°F and greasing a small baking dish. Add four cups of fresh blackberries to the pan. There’s no need to be precious about drying them, just give them a quick wash. Then drizzle a tablespoon of fresh lemon juice and a 1/4 teaspoon of almond extract over the berries for a little flavor boost, and toss everything to combine.

    In a medium bowl, mix together one cup each of sugar and flour with a quarter teaspoon of salt. Lightly whisk an egg and stir it into the flour mixture. Then, use your fingers to bring it together in clumps. The mixture will be somewhat moist with some smaller clumps of batter formed, but not all of the dry ingredients will be incorporated into the crumble, and that’s “no big deal,” according to Jen. Pinch off clumps of batter with your fingers and rustically scatter them over the blackberries. It’ll create a delicious, crumbly topping as it bakes. Finally, melt six tablespoons of unsalted butter and drizzle it over the entire dish. Pop the pan into the oven for about 25 minutes or until golden and bubbling. 

    I’ve got to hand it to Jennifer and her mom; this cobbler is a winner. The first time I made it, my kitchen filled with the most delicious aroma of warm berries and butter. When I pulled it out of the oven, golden and bubbling, I knew we were in for a treat. The blackberries cooked down into a tangy, sweet jam that perfectly balanced the buttery, lightly crisp topping. My whole family raved about it, even my husband, who usually passes on dessert.

    I also shared some with our neighbors and was told that their daughter’s eyes practically popped out of her head — it was that good. The following day, I was flooded with follow-up texts saying things like, “It’s very delicious … thanks again for bringing it over,” and “The best part was how crispy the top was. Best cobbler topping I’ve had!” and “If you have a link to the recipe, please send it!” Based on that, I’d say it was a huge success.

    Tips and Swaps for Making Jennifer Garner’s Blackberry Cobbler

    I can’t recommend making this cobbler enough. It’s the perfect combination of impressive and effortless — ideal for family dinners and potlucks. Plus, it’s endlessly customizable, so you’ll never get bored. Whether you’re a seasoned baker or a kitchen novice, this recipe is a surefire (easy) way to end any meal on a high note. 

    Get the recipe: Jennifer Garner’s Blackberry Cobbler

    [ad_2]

    Kris Osborne

    Source link

  • Cream Cheese Streusel Muffins – Simply Scratch

    Cream Cheese Streusel Muffins – Simply Scratch

    [ad_1]

    These Cream Cheese Streusel Muffins are pure perfection! Filled with an incredible vanilla cream cheese mixture, these tender, moist and not overly sweet muffins also have a buttery and subtly spiced streusel on top which adds incredible flavor and texture. Yields 10 muffins.

    These are probably my favorite muffins.

    Vanilla cream cheese mingling with a tender muffin batter, sprinkled with a streusel that gets crisp and golden in the oven. Have mercy.

    These muffins remind me of when Pat and I would take the girls up north to his family’s cabin. Every summer we’d pack up fishing poles, a bunch of board games, snacks and head up to his families cabin for woods, water and lots of trail walking. And it was always these muffins or powdered doughnuts (I knowww) for breakfast. Hey, back then they were little and it was a special occasion, so sugar for breakfast was sooo exciting to them.

    Cream Cheese Streusel MuffinsCream Cheese Streusel Muffins

    And for me too.😉

    ingredients for Cream Cheese Streusel Muffinsingredients for Cream Cheese Streusel Muffins

    To Make These Cream Cheese Streusel Muffins You Will Need:

    for the streusel topping:

    • unbleached all-purpose flour – Helps bind the mixture.
    • light brown sugar – Adds a subtle caramel like sweetness and aids in crisping the streusel when baked.
    • cinnamon (ground) – Lends distinct warm and woodsy flavor.
    • nutmeg (ground) – Warm, aromatic with subtle hints of clove.
    • fine salt – Use either sea salt or pink himalayan.
    • unsalted butter (melted) – Adds richness and flavor while binding the streusel ingredients.

    cream cheese filling:

    • softened cream cheese – Set out to soften to room temperature.
    • granulated sugar (white) – Lends flavor and sweetness.
    • cornstarch – Helps to improve texture of cream cheese filling.
    • pure vanilla extract – Adds warmth and enhances all of the other flavors in this recipe.

    for the muffin batter:

    • unbleached all-purpose flour – The base to the muffin batter.
    • baking powder – Will create lightness in the batter, which affects the shape and rise of the muffins.
    • fine salt – Use either sea salt or pink himalayan.
    • granulated sugar (white) – For sweetening and flavor.
    • sour cream – Lends moisture and tangy rich flavor.
    • milk – Lends moisture to the batter. You can use a milk of your choice here.
    • pure vanilla extract – Adds warmth and enhances all of the other flavors in this recipe.
    • egg – Set out 30 minutes before using or let sit in a bowl of lukewarm water.
    • unsalted butter (melted) – Adds moisture, richness and flavor.
    Gather all your ingredients and make sure they are at room temp before you begin.

    preheat oven and line muffin tinpreheat oven and line muffin tin

    Preheat oven to 350℉ (180℃) and place 10 paper muffin liners in a muffin tin or two.

    NOTE: I like to use 2 muffin tins and stagger my muffin liners to help with rising – this is optional.

    streusel ingredients in bowlstreusel ingredients in bowl

    Make The Streusel Topping:

    In a medium size mixing bowl measure and add 2/3 cup unbleached all-purpose flour, 1/3 cup light brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon ground nutmeg, 1/8 teaspoon fine salt.

    mix streusel ingredientsmix streusel ingredients

    Whisk well and break up the brown sugar.

    pour in melted unsalted butterpour in melted unsalted butter

    Next pour in 6 tablespoons melted unsalted butter.

    combinedcombined

    Mix until combined and set a side.

    cream cheese mixture ingredientscream cheese mixture ingredients

    Make The Cream Cheese Filling:

    In a separate bowl, add 6 ounces softened cream cheese, 1/4 cup granulated sugar, 1 teaspoon vanilla and 1 teaspoon cornstarch.

    mix to combinemix to combine

    Mix until creamy and smooth and set aside.

    whisk dry ingredientswhisk dry ingredients

    Make The Muffin Batter:

    In a large mixing bowl, add 1 cup of unbleached all-purpose flour, 1teaspoons baking powder and 1/4 teaspoon of fine salt.

    Whisk to combine and set it off to the side.

    add wet ingredients in a bowladd wet ingredients in a bowl

    In a bowl or large liquid measuring cup, add 1/2 cup granulated sugar, 1/3 cup sour cream, 2 tablespoon milk, 1 teaspoon vanilla and 1 large egg. Whisk to combine.

    pour wet into drypour wet into dry

    Pour the wet mixture in with the dry ingredients.

    mix wet into the dry ingredients until just combinedmix wet into the dry ingredients until just combined

    Use a spatula to stir until just combined.

    pour in melted butterpour in melted butter

    Lastly, pour in 1/4 cup melted (cooled) unsalted butter.

    mix to combinemix to combine

    Stir until incorporated.

    add 2 small spoonfuls into muffin linersadd 2 small spoonfuls into muffin liners

    Add in 2 teaspoons muffin batter into the muffin liners and then add a dollop of cream cheese mixture on top, about 1 tablespoon.

    I like to give the pan a gentle yet firm tap to get things to settle a bit.

    divide remaining batter among muffin linersdivide remaining batter among muffin liners

    Divide the remaining batter among the filled muffin liners.

    I like to gently spread the top batter and give the pan one or two final taps on the counter.

    divide streusel topping over topdivide streusel topping over top

    Lastly, sprinkle the streusel topping over top.

    Bake on the middle rack of your preheated oven for 2o minutes or until a tester comes out clean with only a few crumbs attached.

    baked Cream Cheese Streusel Muffinsbaked Cream Cheese Streusel Muffins

    Allow the muffins to cool slightly in the pan before transferring to a wire rack to finish cooling.

    Cream Cheese Streusel MuffinsCream Cheese Streusel Muffins

    How To Store Cream Cheese Streusel Muffins:

    In my opinion these muffins are best day, however you can store them (once cooled) in an air-tight container and keep refrigerated.

    How To Freeze Cream Cheese Streusel Muffins:

    Once cooled, place in a freezer-safe container or re-sealable bag and freeze.

    How Long Will Cream Cheese Streusel Muffins Last?

    If store properly, these muffins will last up to 3 to 5 days. Or up to 3 months in the freezer.

    Click Here For More Muffin Recipes!

    Cream Cheese Streusel MuffinsCream Cheese Streusel Muffins

    Enjoy! And if you give this cream cheese streusel muffins recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Cream Cheese Streusel MuffinsCream Cheese Streusel Muffins

    Yield: 10 muffins

    Cream Cheese Streusel Muffins

    These Cream Cheese Streusel Muffins are pure perfection! Filled with an incredible vanilla cream cheese mixture, these tender, moist and not overly sweet muffins also have a buttery and subtly spiced streusel on top which adds incredible flavor and texture.

    Prep Time: 20 minutes

    Cook Time: 30 minutes

    Total Time: 50 minutes

    FOR THE STREUSEL TOPPING:

    • 2/3 cup unbleached all-purpose flour
    • 1/3 cup light brown sugar
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/8 teaspoon fine salt
    • 6 tablespoons unsalted butter, melted

    FOR THE CREAM CHEESE FILLING:

    • 6 ounces cream cheese, softened
    • 1/4 cup granulated white sugar
    • 1 teaspoon cornstarch
    • 1 teaspoon pure vanilla extract

    FOR THE MUFFINS:

    • 1 cup unbleached all-purpose flour
    • 1 teaspoon baking powder
    • 1/4 teaspoon fine salt
    • 1/2 cup granulated white sugar
    • 1/3 cup sour cream
    • 1 large egg
    • 2 tablespoons milk
    • 1 teaspoon pure vanilla extract
    • 1/4 cup unsalted butter, melted
    • 2 teaspoons powdered sugar, for dusting (optional)
    • Preheat oven to 350℉ (180℃) and place 10 paper muffin liners in a standard muffin tin or two.NOTE: I like to use 2 muffin tins and stagger my muffin liners to help with rising – this is optional.

    MAKE THE STREUSEL TOPPING:

    • Then in a mixing bowl measure and the flour, brown sugar, cinnamon, nutmeg and teaspoon fine salt. Whisk well and break up the brown sugar.

    • Next pour in the melted unsalted butter. Mix until combined and set a side.

    MAKE THE CREAM CHEESE FILLING:

    • In a separate bowl, add the (softened) cream cheese, sugar, vanilla and cornstarch. Use an electric mixer to blend/whip until creamy and smooth. Set aside.

    MAKE THE MUFFIN BATTER:

    • In a large mixing bowl, add flour, baking powder and fine salt. Whisk to combine and set it off to the side.

    • In a separate bowl, add granulated sugar, sour cream, milk, vanilla and egg. Whisk to combine.

    • Pour the wet mixture in with the dry ingredients. Use a spatula to stir until just combined. Lastly, pour in melted (cooled) unsalted butter. Stir until incorporated.

    • Add in 2 teaspoons muffin batter into the muffin liners and then add a dollop of cream cheese mixture on top (about 1 tablespoon).I like to give the pan a gentle yet firm tap to get things to settle a bit.
    • Divide the remaining batter among the filled muffin liners.I like to gently spread the top batter and give the pan one or two final taps on the counter.

    • Lastly, sprinkle the streusel topping over top.

    • Bake on the middle rack of your preheated oven for 20 minutes or until a tester comes out clean with only a few crumbs attached.

    • Allow the muffins to cool slightly in the pan  before transferring to a wire rack to finish cooling.

    • Once cooled, dust with powdered sugar if desired.

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

    Serving: 1muffin, Calories: 351kcal, Carbohydrates: 40g, Protein: 4g, Fat: 20g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.5g, Cholesterol: 71mg, Sodium: 198mg, Potassium: 81mg, Fiber: 1g, Sugar: 24g, Vitamin A: 661IU, Vitamin C: 0.1mg, Calcium: 68mg, Iron: 1mg

    Author: Laurie McNamara

    Course: Breads & Baked Goods

    Cuisine: American

    This recipe was originally posted on March 13, 2015 and has been updated with clear and concise instructions, new photography and helpful information.

    This post may contain affiliate links.

    [ad_2]

    Laurie McNamara

    Source link

  • Reeses Ice Cream Pie – Oh Sweet Basil

    Reeses Ice Cream Pie – Oh Sweet Basil

    [ad_1]

    For those hot summer days or quiet winter nights, Reese’s Ice Cream Pie with chocolate crust is a cinch to throw together and absolutely no stress!

    I know this makes me slightly un-American but I am not a huge ice cream fan. I am married to one and our kids are somewhere in between. After making our crazy popular peanut butter pie recipe the kids wanted an ice cream version and since it’s what we used to make for ice cream cakes minus the brownie bottom I decided to go for it. 

    I was shocked that out of all of us it was little Grayson who devoured slice after slice. 

    HOW?! I expected him to be sick to his stomach but ice cream does not phase the child! 

    Peanut butter chocolate ice cream and gobs upon gobs of reese’s are piled high in a chocolate graham cracker pie crust. And here’s the best part, you can do whatever you want to it to make it your own!

    Ingredients for Reese’s Ice Cream Pie

    The ingredients for this peanut butter ice cream pie are simple and all revolve around chocolate and peanut butter…heaven!! The flavor of those two together is what dreams are made of! I’ve linked to the different Reese’s products on Amazon just so you can see what I’m talking about. You don’t need to order them from there. They come in packs of like a million, so you definitely don’t need that much. And like I said, you can make it your own! I have a section below on other ideas for toppings. These are the ingredients you will need for this recipe:

    For the Crust

    • Chocolate Graham Cracker Crumbs: You can crush chocolate graham crackers using a food processor or by placing them in a ziploc bag and whacking them with a rolling pin.
    • Melted Butter
    • Sugar
    • Hot Fudge Sauce

    For the Pie

    The measurements for each ingredient can be found in the recipe card at the end of the post.

    a photo of a white pie dish taken from above. half of the pie remains in the dish and piece of pie sits on the empty half of the pie dish and there is a pie server sitting in the dish.

    How to Make Peanut Butter Ice Cream Pie with Reese’s

    Making pie doesn’t get easier! And it’s all about the ice cream! First you make the crust, then mix together the filling and finally top with the candy goodness! Here are the steps:

    For the Crust

    1. Preheat the oven.
    2. Combine the ingredients except the hot fudge and press it into the pie dish.
    3. Bake and cool.
    4. Cover with hot fudge and freeze.

    For the Pie

    1. Mix the ice cream in the bowl of a stand mixer until smooth and add the Cool Whip and mix until combined.
    2. Turn the electric mixer to low speed and add dollops of creamy peanut butter to get peanut butter swirls.
    3. Pour into the pie crust and spread evenly. Cover with plastic wrap and freeze.
    4. Remove the pie from the freezer shortly before serving and top with the candies and drizzle with hot fudge chocolate sauce or warmed peanut butter. Serve!

    All of these instructions in full detail can be found in the recipe at the end of the post. You are also able to print and save the recipe there.

    a photo of a slice of reeses ice cream pie with a bite taken out of it sitting on a small saucer.a photo of a slice of reeses ice cream pie with a bite taken out of it sitting on a small saucer.

    Other Ideas for Toppings:

    • Reese’s Pieces
    • M&Ms
    • Take 5 Bars
    • Snickers
    • Twix
    • Chocolate Chips
    • Peanut Butter Chips
    • Nutter Butters
    • Oreo Cookies
    • Hot Fudge
    • Warmed Peanut Butter

    You could also switch up the ice cream flavors too! Go where your heart and belly lead you!

    Variations

    Besides changing up the toppings or ice cream flavors as mentioned above, you can also change up the crust. If you are an Oreo lover, one of my favorite variations is to make an Oreo cookie crust for this ice cream pie. I follow the recipe in our dulce de leche chocolate cheesecake bars for that Oreo crust recipe.

    a photo taken over the top of a reese's peanut butter ice cream pie topped with mini reese's peanut butter cups, and fudge and peanut butter drizzled all over the topa photo taken over the top of a reese's peanut butter ice cream pie topped with mini reese's peanut butter cups, and fudge and peanut butter drizzled all over the top

    Can I Use Whipped Cream?

    I realize that there’s a strong anti-Cool Whip population out there, so yes, you can definitely use homemade whipped cream. I use Cool Whip to make the recipe as easy as possible. Heck, you use a store bought crust too!

    To use whipped cream, whip 1 cup of heavy cream and sweeten it to your liking. It will whip up to around 2 cups, then combine it with the ice cream.

    How Long Does Ice Cream Pie Last in the Freezer?

    Put a lid on the pie plate if you have one and then double wrap it in plastic wrap and then foil. It is best eaten within 2-3 days for optimal texture and flavor. I wouldn’t let it go past 5 days.

    When to Eat Ice Cream Pie?

    Always.

    The answer is always. It’s great for those hot summer days to cool down and spend little time in the kitchen. It’s also wonderful on a cozy winter night when you crave a comfort dessert but want something a little more interesting than a plain bowl of ice cream.

    Always.

    a photo of a reeses peanut butter ice cream pie in a white pie dish with several piece of pie missing.a photo of a reeses peanut butter ice cream pie in a white pie dish with several piece of pie missing.

    You all know I love pie as much, no, MORE, than the next person. I will take pie over almost any other dessert every single time. Whether it’s warm or cold, give me all the pie! Combine chocolate, peanut butter and ice cream, and it simply can’t be resisted! Reese’s ice cream pie is easy and a dessert that everyone loves!

    More Ice Cream Desserts:

    Servings: 10

    Prep Time: 10 minutes

    Cook Time: 8 minutes

    Freezer Time: 4 hours

    Total Time: 4 hours 18 minutes

    Description

    For those hot summer days or quiet winter nights Reese’s Ice Cream Pie with chocolate crust is a cinch to throw together and absolutely no stress!

    Prevent your screen from going dark

    For the Crust

    • Preheat the oven to 350 degrees F.

    • In a bowl, combine the graham cracker crumbs, butter, and sugar. Press into a 9-10″ pie dish.

      2 Cups Chocolate Graham Cracker Crumbs, 7 Tablespoons Butter, 1/3 Cup Sugar

    • Bake for 8 minutes and remove to cool completely.

    • Once cool, warm the hot fudge and pour all over in the crust. Place in the freezer.

      1 Cup Hot Fudge

    For the Pie

    • In a standing mixer, add the ice cream and beat until smooth. Add in the cool whip and beat again.

      1 Tub Reese’s Ice Cream, 2 Cups Cool Whip

    • With the mixer running on low speed, drop in dollops of peanut butter and mix until just until the peanut butter swirls.

      1/2 Cup Peanut Butter

    • Pour into the prepared pie dish and spread evenly. Cover with plastic wrap and place in the freezer for 4 hours or up to 24 hours.

    • Remove the pie from the freezer 5-10 minutes before serving and top with the different sized reeses, some hot fudge and warmed up peanut butter. Serve immediately.

      3 Cups Mini Reese’s Peanut Butter Cups, 1 1/2 Cups Reese’s Peanut Butter Cups, 2 Cups Mini Unwrapped Reese’s Peanut Butter Cups, Hot Fudge, Peanut Butter

    Serving: 1sliceCalories: 856kcalCarbohydrates: 93gProtein: 15gFat: 50gSaturated Fat: 19gPolyunsaturated Fat: 7gMonounsaturated Fat: 21gTrans Fat: 0.3gCholesterol: 36mgSodium: 609mgPotassium: 491mgFiber: 5gSugar: 67gVitamin A: 379IUVitamin C: 0.3mgCalcium: 107mgIron: 2mg

    Author: Sweet Basil

    Course: 500+ Best Dessert Recipes, Creamiest Homemade Ice Cream Recipes

    Cuisine: American

    Recommended Products

    REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY! 

    When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories!  FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.

    a photo of a white pie dish taken from above. half of the pie remains in the dish and piece of pie sits on the empty half of the pie dish and there is a pie server sitting in the dish.a photo of a white pie dish taken from above. half of the pie remains in the dish and piece of pie sits on the empty half of the pie dish and there is a pie server sitting in the dish.

    [ad_2]

    Sweet Basil

    Source link

  • Raspberry Lemon Tart Bars – Oh Sweet Basil

    Raspberry Lemon Tart Bars – Oh Sweet Basil

    [ad_1]

    Raspberry Lemon Bars – These are the best raspberry lemon tart bars ever and you’ll just go crazy over the sweet tart crust!  We can’t stop eating these bars!

    The combination of raspberry and lemon together in desserts is one of my faves! Our raspberry lemon cheesecake bars, lemon raspberry bars, and our lemon raspberry donuts all feature this spectacular flavor combination.

    I loved the strawberry version so much I just had to do a raspberry. And the tart dough! You guys, it’s like heaven and because you make it in a pan you don’t have to stress about making it all pretty. These raspberry lemon tart bars are my new favorite treat and I’m totally going to force them on you too. You’re welcome.

    I am all about bar dessert recipes. Brownies are wonderful, cookies are delicious but I love a good bar. Key Lime Bars, Peaches N Cream Crumble Bars, raspberry lemon bars… You guys, the list is endless for me, but the real key for me is actually the crust.

    What Do I Need to Make Raspberry Lemon Bars?

    Besides the fresh raspberries and lemon, most of the ingredients needed will be items you already have in the pantry or fridge. You’ll need a few ingredients for the buttery shortbread crust and a few more for the creamy lemon raspberry filling. Here is what you’ll need:

    For the Crust

    • Buttermilk
    • Egg Yolks
    • Vanilla
    • All-Purpose Flour
    • Powdered Sugar
    • Salt
    • Butter

    For the Filling

    • Raspberries
    • Sugar
    • Eggs
    • Sugar
    • All-Purpose Flour
    • Fresh Lemon Juice and Zest

    The measurements for all of the ingredients can be found in the recipe card down below.

    a photo taken over the top of two square raspberry lemon bars stacked on each other

    How Long Should Lemon Bars Cool Before Cutting?

    After baking, lemon bars need time to finish setting up, so they need to cool completely to room temperature before cutting. You’ll be tempted to cut right into them because they smell so good, but be patient! They will be much better after they cool!

    Why are My Lemon Bars Runny?

    Runny lemon bars usually mean that they need to bake longer. Before removing the baking pan from the oven, give the pan a little shake and there should only be a little jiggle in the middle of the bars. If the bars start to brown too much on top, place a piece of aluminum foil loosely over the top and let it finish baking.

    Storage Tips

    These raspberry lemon bars will store well in the refrigerator in an airtight container for up to 2 days. After that, they will start to get a little soggy.

    Lemon raspberry bars also freeze well. Let them cool completely and then wrap in plastic wrap and then foil. They will keep for up to 3 months.

    a photo of several raspberry lemon bars stacked on each other sitting on a wooden cutting boarda photo of several raspberry lemon bars stacked on each other sitting on a wooden cutting board

    Indulge in the perfect balance of sweet and tart with these delicious raspberry lemon bars. Easy to make and even easier to enjoy, these bars are the perfect summer treat.

    If you love these, then you have to try these other BAR DESSERTS:

    Servings: 12

    Prep Time: 2 hours

    Additional Time: 50 minutes

    Total Time: 2 hours 50 minutes

    Description

    These are the best raspberry lemon tart bars ever and you’ll just go crazy over the sweet tart crust!  We can’t stop eating these bars!

    Prevent your screen from going dark

    For the Crust

    • In a small bowl, using a fork whisk together the buttermilk, yolks, and vanilla.

      2 Tablespoons Buttermilk, 2 Large Egg Yolks, 3/4 teaspoon Vanilla

    • Set aside.

    • In a food processor, add the flour, powdered sugar, and salt and pulse to combine.

      2 ½ Cups Flour, 1 ⅓ Cup Powdered Sugar, Pinch of Salt

    • Scatter the butter around the food processor bowl and then pulse to create little pea sized balls in the flour mixture.

      1 Cup Cold

    • Get your egg mixture and turn the processor on while pour in the wet ingredients.

    • Once the dough begins to come together remove from the food processor onto saran wrap and press into a disc, a few flour crumbs should be visible but just press them into the dough and wrap tightly in the saran wrap.

    • Place in the fridge for 1 hour or the freezer for 15-20 minutes. You can also store it in the fridge an entire day ahead of time, but all it to sit out for a few minutes before trying to work with the cold dough.

    • Spray an 8×9″ pan with nonstick spray and press the dough out evenly to all sides and up a little. Wrap in saran wrap again and freeze for 20 minutes.

    • Meanwhile, preheat the oven to 375 degrees.

    • Remove the plastic wrap and bake for 20-25 minutes or until no longer doughy but not golden in color yet.

    • Remove from the oven and lower the temperature to 325. Make sure you’ve already made the filling, and quickly proceed.

    For the Filling and Assembly

    • In a small bowl, gently fold together the raspberries and 1/4 cup sugar.

      1 ⅓ Cup Raspberries, 1 ¾ Cup Sugar

    • Allow to sit while you make the rest of the recipe.

    • In a separate bowl, whisk together the eggs, 1 ½ cup sugar, flour and lemon zest until pale yellow.

      4 Large Eggs, 3 Tablespoons Flour, 1 teaspoon Lemon Zest, 1 ¾ Cup Sugar

    • Add the lemon juice and whisk to combine.

      2/3 Cup Lemon Juice

    • Once the crust is baked, quickly scatter the berries around on the crust and pour any remaining juices in with the egg mixture and quickly whisk again.

    • Pour over the berries and crust and bake at 325 for 20-30 minutes or until the center does not jiggle. If you make the crust separate and it’s cold when you bake it you’ll need to increase the baking time a little as that hot bottom wont be there to help cook the filling.

    • Remove from the oven and allow to cool completely.

    • Serve once cool or wrap in saran wrap and serve the next day.

    May be stored in he refrigerator for 2 days.

    Serving: 1barCalories: 320kcalCarbohydrates: 69gProtein: 6gFat: 3gSaturated Fat: 1gCholesterol: 87mgSodium: 46mgPotassium: 108mgFiber: 2gSugar: 44gVitamin A: 210IUVitamin C: 9mgCalcium: 24mgIron: 3mg

    Author: Sweet Basil

    Course: Over 400 Baby Shower Food Ideas that Taste Amazing

    Recommended Products

    Peaches N Cream Crumble Bars | Oh Sweet BasilPeaches N Cream Crumble Bars | Oh Sweet Basil

    Peaches N Cream Crumble Bars

    Best Key Lime Bars | Oh Sweet BasilBest Key Lime Bars | Oh Sweet Basil

    Best Key Lime Bars

    Lemon Raspberry Bars | Oh Sweet BasilLemon Raspberry Bars | Oh Sweet Basil

    Lemon Raspberry Bars

     

    [ad_2]

    Sweet Basil

    Source link

  • Apricot Cherry Cobbler – Simply Scratch

    Apricot Cherry Cobbler – Simply Scratch

    [ad_1]

    Apricot Cherry Cobbler is easy yet impressive! A super simple dessert consisting of sweet cherries and apricots baked in a crisp yet soft pillowy cake. Serve with a scoop of ice cream and candied almonds over top. Yields 8 to 10 serving (depending on serving size).

    Apricot Cherry Cobbler

    Fact: I love fruit cobbler.

    There’s just something about this particular dessert that I can’t get enough of. Specifically, when summertime when fruit is at its peak and options are endless. Over the years I’ve shared my recipes for blueberry, triple berry, brown butter peach and strawberry rhubarb cobbler. Today I’m excited to share with you the latest cobbler to come from my kitchen, apricot cherry!

    Todays recipe, makes 5 cobbler recipes here on SS. The combination of the two stone fruits, plus the soft pillowy cake is a match made in heaven. I like to top this with a scoop of vanilla ice cream (however whipped cream is also delicious!) and I also quickly made some candied sliced almonds to sprinkle overtop, only because it just seemed like the right thing to do.

    Apricot Cherry CobblerApricot Cherry Cobbler

    A cobbler is one of the most versatile desserts that hits every.single.time.

    Prepare to fall in love.

    ingredients for Apricot Cherry Cobbleringredients for Apricot Cherry Cobbler

    To Make This Apricot Cherry Cobbler You Will Need:

    • unsalted butter (melted) – Adds richness and flavor.
    • unbleached all-purpose flour – Lends structure for the cobbler batter.
    • granulated sugar (white) – For sweetness and flavor.
    • baking powder – Will create lightness in the cobbler batter, which makes it rise.
    • cardamom – Lends a citrusy and slightly sweet flavor.
    • nutmeg – Warm, aromatic with subtle hints of clove.
    • fine salt – You can use sea salt or pink himalayan to enhance the flavors in this recipe.
    • whole milk – Or substitute with half & half.
    • apricots – Use ripe, but not overly ripe apricots. Remove the area around the pit to avoid the tough wiry fibers when baked.
    • cherries –  I used dark sweet cherries for this recipe.
    • lemon juice – Increases the acidity of the mixture. This plus sugar thins cell membranes so the juices can flow more easily, while the fruit still remains solid.
    • vanilla extract – Lends warmth, flavor while enhancing other flavors.
    • almond extract – Also enhances the flavors of the fruit.

    for serving (optional):

    prepped cherries in bowlprepped cherries in bowl

    Prep the fruit:

    First things first, start by pitting 10 ounces of cherries and cutting them in half.

    prep apricotsprep apricots

    Next cut 1-1/2 pounds of apricots in half, remove the pit and use a spoon to scraped the area that was around the pit to remove those tough fibers. Then cut each half in half again.

    NOTE: if you don’t scrape the area that was around the pit, you may find wiry fibers in your cobbler!!

    pour melted butter into panpour melted butter into pan

    Preheat your oven to 375°F or 190°C.

    Pour 1/2 cup of melted unsalted butter into a 9×13 oven-safe ceramic or porcelain baking dish.

    measured dry ingredients in bowlmeasured dry ingredients in bowl

    Make The Cake:

    In a mixing bowl, measure and add 1 cup unbleached all-purpose flour, 1 cup granulated sugar, 1 tablespoon baking powder, 1 teaspoon cardamom, 1/2 teaspoon ground nutmeg and 1/8 teaspoon fine salt.

    whisk to combinewhisk to combine

    Whisk well to combine.

    pour in milkpour in milk

    Next, pour in 1 cup half & half or use whole milk.

    stir to combinestir to combine

    Stir to combine.

    pour batter into pan with butterpour batter into pan with butter

    Pour the cobbler batter over top of the melted butter. Do not mix.

    NOTE: If your butter solidifies before you can pour in the cake batter over top, just pop it in the oven for 30 seconds to a minute to melt. Then pour in the batter.

    add apricots, lemon and sugar to a saucepanadd apricots, lemon and sugar to a saucepan

    In a large sauce pan add the apricots, juice of 1 (medium sized) lemon and 1 cup granulated sugar.

    toss, bring to a boil and remove off of heattoss, bring to a boil and remove off of heat

    Bring  to boil over high heat, stirring often until sugar dissolves and liquids starts to boil.

    add vanilla and almond extractadd vanilla and almond extract

    Remove the pan off of the heat and add 3/4 teaspoon vanilla and 1/8 teaspoon almond extract.

    add cherriesadd cherries

    Next add in the cherry halves.

    gently toss to combinegently toss to combine

    Toss to combine.

    Spoon over batterSpoon over batter

    Spoon  the cherry and apricot mixture haphazardly over top of the cake batter.

    before bakingbefore baking

    Bake on the middle rack of your preheated oven for 30 to 35 minutes.

    baked Apricot Cherry Cobblerbaked Apricot Cherry Cobbler

    Allow the apricot cherry cobbler to cool for a few before serving.

    transfer candied almonds to a parchment lined pantransfer candied almonds to a parchment lined pan

    While waiting for it to cool, I quickly whipped up some candied sliced almonds to go over top of the ice cream. I made a half batch, but I’ll include a link in the recipe in the printable.

    Apricot Cherry CobblerApricot Cherry Cobbler

    Scoop into bowls, top with a scoop of vanilla ice cream (however, butter pecan would be equally amazing) and top with candied almonds.

    Apricot Cherry CobblerApricot Cherry Cobbler

    Click Here For More Cobbler Recipes!

    Apricot Cherry CobblerApricot Cherry Cobbler

    Enjoy! And if you give this Apricot Cherry Cobbler recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Apricot Cherry CobblerApricot Cherry Cobbler

    Yield: 8 servings

    Apricot Cherry Cobbler

    Apricot Cherry Cobbler is easy yet impressive! A super simple dessert consisting of sweet cherries and apricots baked in a crisp yet soft pillowy cake. Serve with a scoop of ice cream and candied almonds over top. Yields 8 to 10 serving (depending on serving size).

    Prep Time: 35 minutes

    Cook Time: 35 minutes

    Total Time: 1 hour 10 minutes

    • 1½ pounds apricots, halved, pitted and inside (near pit) is scraped
    • 10 ounces cherries, pitted and halved
    • 1/2 cup unsalted butter, melted
    • 1 cup unbleached all-purpose flour
    • 2 cups granulated sugar (white), divided
    • 1 tablespoon baking powder
    • 1 teaspoon ground cardamom
    • 1/2 teaspoon ground nutmeg
    • 1/8 teaspoon fine salt
    • 1 cup milk, or half & half
    • 1 medium lemon, juiced
    • 3/4 teaspoon vanilla extract
    • 1/8 teaspoon almond extract
    • Start by pitting 10 ounces of cherries and cutting them in half. Next cut the apricots in half, remove the pit and use a spoon to scraped the area that was around the pit to remove those tough fibers. Then cut each half in half again.NOTE: if you don’t scrape the area around the pit, you may find wiry fibers in your cobbler.

    MAKE THE BATTER:

    • Preheat your oven to 375°F or 190°C.Pour the melted unsalted butter into a 9×13 oven-safe ceramic or porcelain baking dish.

    • In a mixing bowl, measure and add the flour, 1 cup of sugar, baking powder, cardamom, nutmeg and fine salt. Whisk well to combine.

    • Pour in the milk and stir until combined. Pour over the melted butter – do not mix.NOTE: If your butter solidifies before you can pour in the cake batter over top, just pop it in the oven for 30 seconds to a minute to melt. Then pour in the batter.

    PREPARE THE FRUIT:

    • In a large sauce pan add the apricots, lemon juice and the remaining 1 cup granulated sugar.

    • Bring  to boil over high heat, stirring often until sugar dissolves and liquids starts to boil. Remove the pan off of the heat and add the prepped cherries, vanilla and almond extract.

    • Spoon  the cherry and apricot mixture haphazardly over top of the cake batter. Bake on the middle rack of your preheated oven for 30 to 35 minutes.

    • Allow the apricot cherry cobbler to cool for a few before serving.

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
    Note: Nutritional information is for the cobbler only and does not include ice cream or any toppings.

    Serving: 1serving, Calories: 437kcal, Carbohydrates: 79g, Protein: 4g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 34mg, Sodium: 210mg, Potassium: 374mg, Fiber: 3g, Sugar: 64g, Vitamin A: 2065IU, Vitamin C: 12mg, Calcium: 149mg, Iron: 1mg

    Author: Laurie McNamara

    Course: Desserts & Sweet Treats

    Cuisine: American

    This post may contain affiliate links.

    [ad_2]

    Laurie McNamara

    Source link

  • Cherry Pie Mini Cheesecakes Have the Most Brilliant (Store-Bought!) Surprise

    Cherry Pie Mini Cheesecakes Have the Most Brilliant (Store-Bought!) Surprise

    [ad_1]

    You don’t even have to make a crust or topping.
    READ MORE…

    [ad_2]

    Christine Gallary

    Source link

  • Pecan Peach Pie – The Southern Lady Cooks

    Pecan Peach Pie – The Southern Lady Cooks

    [ad_1]

    This Peach Pecan Pie is one of our summer favorites! When the fresh peaches are available this is one of our first desserts. You can use frozen too!

    Pecan Peach PiePecan Peach Pie

    If you love this pie, you will definitely want to try this delicious Sour Cream Blueberry Pie. It’s very popular and has great reviews.

    ❤️WHY WE LOVE THIS RECIPE

    This Pecan Peach Pie is the perfect summer desert. Super easy to make and delicious with ice cream. This pie would be a wonderful addition to any gathering. We think the crumble topping really takes this pie up a notch and then you add whipped topping or ice cream and it’s perfect!

    🍴KEY INGREDIENTS

    • 9 Inch pie shell
    • All Purpose Flour
    • Sour Cream
    • Sugar
    • Cinnamon
    • All Spice
    • Vanilla
    • Egg
    • Salt
    • Pecans
    • Fresh or Frozen Peaches
    • Brown Sugar
    • Butter

    🍽️HOW TO MAKE

    This pie is actually very easy to make and takes nothing to throw together especially if you use a premade pie shell. We have used them in the past and we love the ones made by Pillsbury.

    COOKING STEPS

    Step 1
    Preheat oven to 400. In a large bowl mix sour cream, flour, sugar, cinnamon, all spice, salt, vanilla and egg. Fold in peaches and pecans and pour in pie pan.

    Step 2
    Topping Instructions: In a small bowl cut butter into flour and sugar.  I use a fork and just kind of mash it all up together.  Stir nuts in to the topping and sprinkle topping over the entire pie before baking.

    Step 3
    Bake on 400 for 15 minutes. Turn oven down to 350 and bake for another 45 minutes until pie tests done. Let pie sit for at least an hour before slicing.

    Pecan Peach PiePecan Peach Pie

    ⭐TIP

    If you use frozen peaches, let them thaw first. Don’t put them in the pie frozen.

    MORE PEACH DESSERTS

    • Fresh Peach Pudding – This dessert is so easy to make and it’s wonderful! We love it with whipped cream.
    • Cinnamon Roll Peach Cobbler – This recipe is made with canned cinnamon rolls and comes together quickly. It’s one of our favorite peach dishes!
    • Delicious Peach Crisp – Made in a 9X9 so it’s perfect for a small gathering and this one comes together super quick!
    • Cheddar Biscuit Peach Cobbler – This is a unique dessert that we love. If you haven’t tried cheese with peaches, you should!

    RECIPES WITH PEACHES

    • Peach Pecan Bread – You can make this with nectarines or peaches and it’s a wonderful way to start the day. Delicious with coffee.
    • Bacon Peach Baked Beans – These baked beans are so good and the peaches are a great addition. Perfect for any summer potluck!
    • Cream Cheese Pecah Dip – This is only a few ingredients and the perfect dip for a bridal shower, baby shower, etc.
    • Peach Coffee Cake – This is an easy recipe that has fantastic reviews. Add this one to your recipe list.

    STORING, REHEATING & SERVING SIZE

    We store this pie in the refrigerator and reheat a slice in the microwave. This pie makes 6-8 slices, depending on how you slice it.

    Pecan Peach Pie

    Leigh Walkup

    This Pecah Peach Pie is the perfect summer dessert. Can be made with fresh or frozen peaches and delicious topped with ice cream.

    Prep Time 20 minutes

    Cook Time 1 hour

    Total Time 1 hour 20 minutes

    Course Dessert, Pie

    Cuisine American, southern

    Pie Ingredients

    • 3/4 cup of sour cream
    • 3 tablespoons of all-purpose flour1 cup of sugar
    • 1 teaspoon of cinnamon
    • 1/2 teaspoon of all spice
    • 1/4 teaspoon of salt
    • 1 teaspoon of vanilla
    • 1 egg beaten
    • 1/2 cup of chopped pecans
    • 4 cups of sliced peaches fresh or frozen. If using frozen thaw peaches first
    • 1 9 inch unbaked pie shell

    Topping Ingredients

    • 1/2 cup of brown sugar
    • 1/2 cup of all-purpose flour
    • 4 tablespoons of butter
    • 1/2 cup of chopped pecans

    • Preheat oven to 400. In a large bowl mix sour cream, flour, sugar, cinnamon, all spice, salt, vanilla and egg. Fold in peaches and pecans and pour in pie pan.

    Topping Instructions:

    • In a small bowl cut butter into flour and sugar.  I use a fork and just kind of mash it all up together.  Stir nuts in to the topping and sprinkle topping over the entire pie before baking.

    • Bake on 400 for 15 minutes. Turn oven down to 350 and bake for another 45 minutes until pie tests done. Let pie sit for at least an hour before slicing.

    Store pie in refrigerator.

    Let us know by commenting below!

    Follow us on Pinterest!

    Are you reading our magazine?

    Join 1000’s of others and start a subscription today. Full of new recipes, inspiring stories, country living, and much more.

    © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

    [ad_2]

    Leigh Walkup

    Source link

  • Cherry Cheese Danish Sliders [+Video] – Oh Sweet Basil

    Cherry Cheese Danish Sliders [+Video] – Oh Sweet Basil

    [ad_1]

    Sweet sliders are becoming my new obsession and these cherry cheese danish sliders are like eating a cherry cheese Danish and a cherry cheesecake at the same time.

    Sweet cherry pie filling and tangy cheesecake filling all enclosed in sweet Hawaiian rolls, baked to golden perfection and topped with a creamy glaze and sliced almonds.

    I made a big batch of cherry pie filling to shoot a bunch of cherry recipes and then I got creative with how to use it. I had a package of slider buns in the freezer and I thought, why not make some cherry sliders? I’d photographed the s’mores sliders the day before sooooo…let’s keep a good thing going!

    Whether you are looking to change things up for Saturday breakfast or you want a simple fruit dessert, these cherry cream cheese sliders can please a crowd and they take less than 30 minutes to make.

    a photo of a baking dish full of golden cherry cheese danish sliders full of cherry pie filling and cream cheese filling and topped with a drizzle and sliced almonds

    Ingredients for Cherry Cheese Danish Sliders

    Pull your phone out and start adding these items to your grocery pick up list! You’re going to want make these ASAP…

    • Hawaiian Sweet Rolls: you can use store bought or make your own if you have the time
    • Cream Cheese: make sure it is room temperature and preferably full fat
    • Powdered Sugar: adds all the sweetness to the cheesecake filling
    • Lemon Juice: adds a pop of acidity
    • Egg Yolk: makes the cream cheese filling extra creamy and rich
    • Butter: mixed with the sugar and brushed on the bottom of the pan to help the sliders not stick and to create a sugary crust on the bottom
    • Sugar: adds a sweet caramel-y crust to the bottom of the sliders
    • Cherry Pie Filling: homemade or store-bought will work just fine. You could also use any filling you want…strawberry, apple or blueberry.
    • Egg: combined with water, creates an egg wash for the tops of the buns
    • Water: whisked with egg to create an egg wash

    Drizzle

    • Powdered Sugar: the sweetness and structure for the drizzle
    • Whole Milk: helps create the drizzle
    • Sliced Almonds: adds texture to the sliders and resembles a classic cherry cheese danish

    This is meant to just be an overview of all the ingredients. For all the measurements and details, keep scrolling to the recipe card at the end of the post.

    a photo of a baking dish full of baked cherry cheesecake slider with one slider removed so you can see the inside of the sliders with cherry pie filling spilling outa photo of a baking dish full of baked cherry cheesecake slider with one slider removed so you can see the inside of the sliders with cherry pie filling spilling out

    How to Make Dessert Sliders

    Here are the step by step instructions for making these cherry sliders:

    • Prep: Preheat the oven to 350 degrees.
    • Cut: Using a sharp bread knife, cut an entire sheet of Hawaiian sweet rolls in half and set them aside.
    • Filling: Make the cream cheese filling by beating the cream cheese, powdered sugar, lemon juice and egg yolk with a hand mixer until smooth.
    • Melt: In a small bowl, melt the butter and add the sugar. Mix to combine and then pour into the bottom of a 9×13 baking dish and brush around to cover the whole bottom.
    • Layer: Place the bottom of the rolls into the pan and then spread the cream cheese filling all over the rolls. Spread the cherry filling on top of that and then add the top of the roll.
    • Whisk: In a small bowl, whisk together the water and egg to create an egg wash and brush it all over the top and sides of the rolls.
    • Sprinkle: Sprinkle the rest of the sugar all over the tops of the rolls.
    • Bake: Place the baking dish into the oven and bake for 12-15 minutes
    • Whisk: While the sliders are baking, whisk together the ingredients for the glaze.
    • Drizzle: Once the sliders have baked, drizzle the glaze all over the top and then sprinkle with the sliced almonds.

    The complete instructions can also be found in the recipe card at the end of this post.

    a photo taken over the top of a golden baked cherry cheese danish slider topped with a creamy white drizzle and sliced almonds

    Why You Will Love This Cherry Danish Slider Recipe

    • Feed a Crowd: When you’re done with this recipe, you have a dozen delicious sweet sliders ready for everyone to devour!
    • Quick and Easy: This recipe can be completed from start to finish in less than a half hour and it’s so easy that my 8 year old made the last batch.
    • Perfect Flavors: The tangy cream cheese filling combined with the sweet cherry filling all sandwiched in the subtly sweet Hawaiian rolls will satisfy any sweet tooth.
    • Customizable: You can change up the type of fruit filling you use and add extracts or other flavors to the glaze to make these dessert sliders exactly what you want.
    • Great for All Occasions: Holiday breakfast, baby shower, brunch with the ladies, dessert with the family…this recipe hits the spot no matter what the occasion is.
    a photo of a dozen baked cherry cheese danish sliders topped with a creamy white drizzle and sliced almonds

    Tips for the Best Cherry Cheese Danish Sliders

    When I go to make any type of slider, I take a whole pack of King’s Hawaiian rolls and slice through them with a long bread knife all at once. It makes them easier to transfer them and to spread the toppings all over them, almost like a sheet of rolls.

    Pretty much any time you use cream cheese in baking, you want it to be at room temperate so it can mix with other ingredients smoothly. You don’t want cream cheese lumps in your filling!

    Brushing an egg wash over the tops of the buns helps the sliders become golden, crispy and slightly shiny.

    Storing Cherry Cream Cheese Sliders

    Cherry pie sliders should be stored in an airtight container in the refrigerator. They will keep for up to 4-5 days.

    a photo of a baking dish full of golden baked sliders full of cherry pie filling and creamy cheesecake filling and topped with a drizzle and sliced almonds

    Cherry cheese danish sliders are a cross between cheesecake and a danish all in a delicious handheld sweet dessert sandwich. You totally have to give this recipe a try!

    More Delicious Cherry Desserts:

    Servings: 12

    Prep Time: 10 minutes

    Cook Time: 12 minutes

    Total Time: 22 minutes

    Description

    Sweet cherry pie filling, tangy cheesecake all enclosed in sweet Hawaiian rolls, baked to golden perfection and topped with a creamy glaze and sliced almonds.

    Prevent your screen from going dark

    • Preheat the oven to 350 degrees F.

    • Using a bread knife, cut the entire 12 rolls in half creating a top and bottom. Set aside.

      1 Package Hawaiian Sweet Rolls

    • In a bowl, add the cream cheese, powdered sugar, lemon juice, and egg yolk to a bowl and using a hand mixer, mix until smooth.

      1 Cup Cream Cheese, 1/4 Cup Powdered Sugar, 1/2 teaspoon Lemon Juice, 1 Egg Yolk

    • In a small bowl, melt the butter and add 1 Tablespoon of sugar. Pour into the bottom of a 9×13 baking pan and spread around to cover the bottom. Place the bottom of the Hawaiian rolls in the pan.

      1 Tablespoon Butter, 4 Tablespoon Sugar

    • Spread the cream cheese filling onto the bottom half of buns. Top with cherry pie filling. Place the top of the buns on the filling.

      2 Cups Cherry Pie Filling

    • Whisk together the water and egg. Brush the egg wash onto the tops and sides of the sweet rolls. Sprinkle the tops and sides with the sugar.

      1 Egg, 1/4 Cup Water, 4 Tablespoon Sugar

    • Bake for 12 to 15 minutes or until warmed. Remove and whisk together the glaze and drizzle all over the top.

      1 Cup Powdered Sugar, 2 teaspoons Whole Milk

    • Sprinkle a few sliced almonds and enjoy!

      1/4 Cup Sliced Almonds

    Serving: 1sliderCalories: 275kcalCarbohydrates: 32gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.002gCholesterol: 84mgSodium: 134mgPotassium: 116mgFiber: 0.5gSugar: 19gVitamin A: 653IUVitamin C: 2mgCalcium: 53mgIron: 0.4mg

    Author: Sweet Basil

    Course: 500+ Best Dessert Recipes, Over 200 Favorite Easy Breakfast Recipes

    Recommended Products

    [ad_2]

    Sweet Basil

    Source link

  • Blueberry Lavender Pastry Pies – Simply Scratch

    Blueberry Lavender Pastry Pies – Simply Scratch

    [ad_1]

    Easy dessert alert! These Blueberry Lavender Pastry Pies are so simple and delicious! Puff pastry, fresh blueberries and lavender sugar (instructions included) are the secret to making this beautifully rustic dessert! Serves 4 in about an hour.

    Blueberry Lavender Pastry Pies with ice cream

    After making pigs in a blanket, I had a sheet of leftover puff pastry and once I saw the container of blueberries in my fridge, I devised a plan.

    A few days before, I made lavender sugar. At the time I was simply testing it out to see if it would actually work. Every once and again when I would walk by the jar on my counter and shake it. Two days later, I opened it and was greeted with a wonderful floral-y aroma. It was then that I decided to test the lavender sugar in this blueberry pastry recipe. I was still a bit skeptical and of course curious to see if the lavender would come through.

    Blueberry Lavender Pastry Pies on white platesBlueberry Lavender Pastry Pies on white plates

    It totally did and was the blueberry and lavender combo was a surprisingly delicious combination. I’m officially a fan.

    ingredient for Blueberry Lavender Pastry Piesingredient for Blueberry Lavender Pastry Pies

    To Make These Blueberry Lavender Pastry Pies you will need:

    •  puff pastry – Homemade or store-bought is up to you. Tbh I’ve yet to attempt making this at home.
    • flour – Needed for dusting your work surface.
    • egg – For brushing on the puff pastry.
    • blueberries – Adds juicy sweetness with a slightly floral flavor.
    • lavender sugar – Although regular sugar is fine as well.
    • lemon juice – Adds brightness and acidity.
    • cornstarch – Helps thicken the blueberry juices  when baking.
    • kosher salt  – Enhances the flavors of the recipe.
    • butter – Adds flavor and richness.
    • coarse sugar – For sprinkling on puff pastry.
    • vanilla ice cream – For serving.

    lavender sugarlavender sugar

    Twelve to 24 hours in advance, make the the lavender sugar.

    lavender sugar in glass jarlavender sugar in glass jar

    In a glass jar with a tight-fitting lid, measure and add 1 cup of sugar and mix with 1-1/2 teaspoons dried lavender buds. Cover and let sit for a day or so, giving it a shake every so often.

    roll out puff pastryroll out puff pastry

    Then before you being, make sure to remove your puff pastry from the freezer 20 to 25 minutes before unfolding.

    cut into fourthscut into fourths

    Next, once thawed a bit, sprinkle a little flour onto your clean work surface and roll the dough out to a 12 x 12 square. Then cut into 4 equal-ish squares. I do my best and yet still can’t manage it. 😂

    brush edges with egg washbrush edges with egg wash

    Next, use a pastry brush and brush a little of the beaten egg on the outer edge of each square. Then fold the edge in, to create an edge or crust.

    fold up edgesfold up edges

    NOTE:

    I would also recommend docking the puff pastry center with a fork a few times. I totally for got to and these puffed up pretty well where ever the blueberries weren’t. However, if you want to risk it and see what kind of rustic beauty comes out of this, by all means.

    transfer to a parchment lined rimmed sheet pantransfer to a parchment lined rimmed sheet pan

    Transfer each puff pastry pie crust to a parchment-lined, rimmed metal baking sheet. Slip this into the freezer for 20 to 25 minute or until the dough re-freezes.

    lavender sugar, lemon juice, salt, cornstarch and blueberrieslavender sugar, lemon juice, salt, cornstarch and blueberries

    Meanwhile, preheat your oven to 425℉ (or 230℃).

    Then, in a medium bowl, combine the 6 ounces of blueberries, 3 tablespoons lavender sugar, 2 to 3 teaspoons lemon juice, 1/8 teaspoon kosher salt and 1-1/2 tablespoons cornstarch.

    toss to combinetoss to combine

    Toss well to combine.

    divide blueberries among puff pastry squares and dot with butterdivide blueberries among puff pastry squares and dot with butter

    Next, divide the blueberries (and liquids) among the 4 pies and top each one with a 1/4 of the tablespoon of butter.

    brush edges with egg washbrush edges with egg wash

    Then brush the top edge with the egg wash and sprinkle with the coarse sugar. Next, bake the pies on the middle rack of your preheated oven for 14 to 18 minutes or until the crust has puffed and is flakey and golden.

    freshly baked Blueberry Lavender Pastry Piesfreshly baked Blueberry Lavender Pastry Pies

    GORGEOUS!

    baked and golden brown Blueberry Lavender Pastry Piesbaked and golden brown Blueberry Lavender Pastry Pies

    Lastly, allow the pies to cool a smidge. You want them warm but not hot as they may melt your ice cream instantly.

    baked and golden brown Blueberry Lavender Pastry Piesbaked and golden brown Blueberry Lavender Pastry Pies

    Finally, serve with a scoop of your favorite vanilla ice cream and prepare to fall in love.

    Blueberry Lavender Pastry Pies with vanilla ice creamBlueberry Lavender Pastry Pies with vanilla ice cream

    I feel like I say that a lot. 😉

    baked and golden brown Blueberry Lavender Pastry Piesbaked and golden brown Blueberry Lavender Pastry Pies

    Enjoy! And if you give this Blueberry Lavender Pastry Pie recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Blueberry Lavender Pastry Pies l SimplyScratch.comBlueberry Lavender Pastry Pies l SimplyScratch.com

    Yield: 4 servings

    Blueberry Lavender Pastry Pies

    Easy dessert alert! These Blueberry Lavender Pastry Pies are so simple and delicious! Puff pastry, fresh blueberries and lavender sugar (instructions included) are the secret to making this beautifully rustic dessert! Serve with vanilla ice cream.

    Prep Time: 20 minutes

    Cook Time: 15 minutes

    Total Time: 35 minutes

    • 1 tablespoon flour, for dusting work surface
    • 1 sheet puff pastry
    • 1 egg, beaten
    • 6 ounces blueberries
    • 3 tablespoons lavender sugar, see notes
    • 1/2 lemon, juiced about 2 to 3 teaspoons
    • 1/8 teaspoon kosher salt
    • 1½ tablespoons cornstarch
    • 1 tablespoon butter, cut into fourths
    • 2 tablespoon turbinado sugar, for sprinkling
    • vanilla ice cream , for serving

    • The day before, make the lavender sugar. (see notes)

    • Set your puff pastry out 20 to 25 minutes before unfolding and rolling out on a lightly floured surface to a 12×12 square. Then cut into 4 squares.

    • Brush a little of the beaten egg on the outer edge of each square and fold to create a edge or crust. Use a fork to dock the center of the dough.

    • Place the four squares onto a parchment lined, rimmed metal baking sheet and freeze fro 25 minutes.

    • Meanwhile, preheat your oven to 425℉ (or 230℃).

    • In a medium bowl, combine the blueberries, sugar, lemon, salt and cornstarch, tossing to combine.

    • Once the pastry is frozen, divide the blueberry mixture among each one and dot with a piece of butter.

    • Bake on the middle rack of your preheated oven for 18 to 20 minutes or until the pastry is golden and flakey, and the blueberries have burst.

    TO MAKE THE LAVENDER SUGAR:
    In a jar with a tight fitting lid, combine 1 cup sugar with 1-1/2 teaspoons of dried lavender. Secure the lid and let it sit for 18 -24 hours at the least, shaking occasionally.
    If you don’t have time to make the sugar, combine the 3 tablespoons of sugar with a pinch of lavender.
    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
    Nutritional information I s for pastry pie and does NOT include any toppings like ice cream.NOTE:

    Serving: 1pastry pie, Calories: 453kcal, Carbohydrates: 53g, Protein: 7g, Fat: 25g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 14g, Trans Fat: 1g, Cholesterol: 41mg, Sodium: 246mg, Potassium: 113mg, Fiber: 2g, Sugar: 20g, Vitamin A: 92IU, Vitamin C: 11mg, Calcium: 24mg, Iron: 2mg

    Author: Laurie McNamara

    Course: Desserts & Sweet Treats

    Cuisine: American

    This post may contain affiliate links.

    [ad_2]

    Laurie McNamara

    Source link

  • Glazed Lemon Snack Cake – Oh Sweet Basil

    Glazed Lemon Snack Cake – Oh Sweet Basil

    [ad_1]

    A bright lemon snack cake that is dense but moist, soaked in a lemon syrup and topped with a lemon glaze. This one is for all you lemon lovers out there!

    This recipe started out as a white cake but I couldn’t resist the lemon and ended up with this tangy, delicious beauty. I haven’t regretted one second of it! In fact, I’ve never regretted any lemon cake recipe I’ve ever made!

    A snack is a small amount of food that you eat between meals, so if this is a snack cake recipe, you can technically have at least two, if not three, pieces in one day. One between breakfast and lunch, another between lunch and dinner, and since it’s a cake, one more for dessert! Follow my logic there? Ha!

    What Ingredients are Needed for Glazed Lemon Snack Cake?

    There is lemon in all parts of this glazed cake…lemon lemon lemon! We will start with the ingredients for the cake and then a few more for the syrup and glaze. Let me just state right up front is that you will want to have about 5-6 lemons to make all the components of the this recipe. Here is your grocery list:

    Cake

    • Dry Ingredients: All Purpose Flour, Baking Powder, Sugar, Salt and Lemon Zest
    • Wet Ingredients: Butter, Vegetable Oil, Eggs, Milk, Vanilla, Lemon Extract, Almond Extract and Lemon Juice

    Lemon Syrup

    • Butter: adds richness
    • Sugar: adds the sweetness and helps thicken the syrup
    • Lemon Juice: adds flavor and tartness
    • Vanilla: adds flavor

    Lemon Glaze

    • Powdered Sugar: adds sweetness
    • Lemon Juice (or Milk): If you want bright white glaze, use milk. If you want more lemon flavor, go with the lemon juice.

    The measurements for each ingredient are listed in the recipe card below.

    a photo of a square lemon cake covered in a white lemon glaze dripping down the sides. the cake is sitting on a piece of parchment paper on top of a gold cooling rack.

    How to Make a Glazed Lemon Snack Cake

    I’m going to walk you through the steps of making this cake. It is super simple and you’re going to love the bright lemon flavor in every step. Let’s start with the cake…

    Cake

    • Preheat the oven and prepare an 8×8″ square baking pan with parchment.
      • PRO TIP: Spray the pan, line it with parchment and then spray again.
    • Mix the wet ingredients in a large bowl.
    • Add the mixture of dry ingredients and mix until there are no big clumps.
    • Pour batter into prepared pan and bake.
    • While the cake is baking, prepare the syrup.
    a photo of a lemon cake covered in white frosting. some pieces have been removed and the middle piece has been cut but not removed.a photo of a lemon cake covered in white frosting. some pieces have been removed and the middle piece has been cut but not removed.

    Lemon Syrup

    • Combine all the ingredients in a small saucepan over medium heat until the better melts. Stir to combine.
    • When the cake is finished, poke it everything with a toothpick.
    • Pour the lemon syrup all over the top.
    • Let the cake cool completely (at least an hour) before adding the glaze.
    a photo of a square lemon cake that has been covered in a white lemon glaze that is dripping down the sides.a photo of a square lemon cake that has been covered in a white lemon glaze that is dripping down the sides.

    Glaze

    • Whisk the ingredients together and then pour over the cooled cake.
      • PRO TIP: I like to remove the cake from the pan before adding the glaze so that it can drip down the sides.
      • If you want your glaze to be white like the photos, use milk instead of lemon juice to make the glaze.

    What is Snack Cake?

    A snack cake is typically a single layer cake with either no topping or a really simple topping like a glaze. Several of our cake recipes could be considered a snack cake like our glazed orange bundt cake.

    Can I Use Bottled Lemon Juice?

    Yes, you can, but I would recommend using fresh if at all possible. It really makes a huge difference in flavor.

    a photo of a piece of lemon cake that has been cut from a square lemon cake. it is covered in a thick white glaze. there is a half of a lemon in front of it.a photo of a piece of lemon cake that has been cut from a square lemon cake. it is covered in a thick white glaze. there is a half of a lemon in front of it.

    How Much Lemon Juice is in One Lemon?

    It depends on the size of the lemon and how ripe it is, but in general, one lemon will give you 1/4 – 1/3 cup of juice.

    How to Choose a Ripe Lemon

    You want to look for a few key signs that a lemon is ripe. It should feel heavy for it’s size and have a pleasant smell. You also want the skin to be bright yellow and not be wrinkly. Lemons also usually have a thinner skin or a thicker skin. The thinner skin usually has more juice and thicker skin will be better for zesting.

    a photo of a piece of glazed lemon cake sitting on a white platea photo of a piece of glazed lemon cake sitting on a white plate

    Can Lemon Cake Be Frozen?

    Lemon cake can be frozen.

    Cool completely, put in the freezer for a couple of hours without the glaze, then wrap well in plastic and foil and freeze for up to 3 months. When you’re ready to eat it, let it come to room temperature on the counter and then add the glaze right before serving.

    a photo of a piece of lemon cake that has been cut from a square lemon cake. it is covered in a thick white glaze. there is a half of a lemon in front of it.a photo of a piece of lemon cake that has been cut from a square lemon cake. it is covered in a thick white glaze. there is a half of a lemon in front of it.

    Does Lemon Cake Need To Be Refrigerated?

    No, it doesn’t have to be refrigerated, but it may last a day or two longer if kept in the refrigerator. If you store it in an airtight container in the refrigerator, it will keep for up to 4 days.

    a photo of a square lemon cake covered in a thick white glaze and the corner piece has been cut out and lemon halves are scattered around it.a photo of a square lemon cake covered in a thick white glaze and the corner piece has been cut out and lemon halves are scattered around it.

    Watch How this Snack Cake is Made…

    “}” data-sheets-userformat=”{“2″:12673,”3”:{“1″:0},”10″:2,”11″:4,”15″:”Calibri”,”16″:11}”>

    All your lemon dessert cravings will be satisfied in this glazed lemon snack cake. It’s lemon on lemon on lemon and it’s just the bright summer cake your family will love! And if you’re looking for a snack cake for Christmas, try our peppermint chocolate snack cake!

    REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!

    When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories!  FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.

    [ad_2]

    Sweet Basil

    Source link

  • S’mores Sliders [+Video] – Oh Sweet Basil

    S’mores Sliders [+Video] – Oh Sweet Basil

    [ad_1]

    Looking for a fun twist on the classic s’mores? Try making s’mores sliders! These bite-sized treats offer a unique and delicious way to enjoy the classic campfire dessert.

    All the classic s’more flavors, gooey marshmallows, melty chocolate and crunchy graham cracker, all loaded up between two sweet buttery Hawaiian rolls. And the best news…you can enjoy it any time of year because they bake right in the oven. No campfire needed!

    I had a bag of Hawaiian rolls in the freezer that I needed to use. I wanted to try something new and not your typical savory slider. The idea for a s’mores version just popped into my head one day, and oh my gosh, I kid you not, the family went nuts over them!!!!! Way better than a regular smores imho! Dessert sliders are totally my thing now!

    a photo of a casserole dish full of a dozen s'more sliders with melted marshmallow coming out the sides and topped with graham cracker crumbs

    Ingredients Needed to Make S’mores Sliders

    You only need 5 ingredients to make this totally irresistible easy s’mores dessert! You’ll need the usual trio…grahams, chocolate and mallows, then just two more items and you’re set. Here are the details:

    The measurement for each ingredient can be found in the recipe card at the end of the post.

    a photo of all the ingredients for s'mores sliders including Hawaiian sweet rolls, melted butter, large marshmallows, Hershey's chocolate bars and graham cracker crumbsa photo of all the ingredients for s'mores sliders including Hawaiian sweet rolls, melted butter, large marshmallows, Hershey's chocolate bars and graham cracker crumbs

    How to Make S’mores Sliders

    This might be the most quick and easy smores dessert you’ll ever make. It’s just a few simple steps and some time baking in the oven, and then you can dig in! An irresistible dessert for a crowd in under a half hour! Here are the basic steps:

    • Prep: Preheat the oven 350° F, brush the bottom of a 9 x 13 baking dish with melted butter, and sprinkle graham crackers all over it.
    • Cut: Using a sharp bread knife, cut the full sheet of rolls in half and then place the bottom half in the baking sheet.
    • Layer: Cover the bottom rolls with a later of chocolate bars followed by a layer of marshmallows.
    • Top: Place the lid of the rolls on top and pour the rest of the butter over the top of the rolls, using a pastry brush to spread the butter all over the rolls.
    • Sprinkle: Using the remaining graham cracker crumbs, sprinkle them all over the top of the buttery rolls.
    • Bake: Cover baking dish with foil and bake for 10 minutes. Then remove the foil and bake for another 10 minutes.

    Keep scrolling down to the recipe card before for the complete instructions. You can also print or save the recipe there.

    a photo of the bottoms of a dozen slider buns topped with Hershey's chocolate bars and then large marshmallows

    Variations

    Just like regular s’mores over the campfire, you can totally change things up with different chocolate, adding fruit, using other spreads, etc. Here are a few ideas to customize your s’more sandwich:

    • Reese’s Peanut Butter Cups
    • Nutella
    • Dark Chocolate
    • Bananas
    • Strawberries
    • Coconut Flakes
    • Caramel
    • Peanut Butter
    a photo of s'mores slider buns loaded with chocolate and large marshmallows and topped with graham cracker crumbs ready to be baked

    Make Ahead

    This is a great dessert to make ahead of time. Follow all the steps up to brushing the butter on top. You’ll want to do that right before baking. Cover the baking dish tightly with plastic wrap so that the rolls don’t dry out.

    They can be kept at room temperature or in the refrigerator for up to day ahead of time. When you’re ready to bake them, top with melted butter and graham cracker crumbs and bake as instructed. You’ll be enjoying a baked smores dessert before you know it!

    a photo of a gooey delicious s'more slider sitting on a small dessert plate.

    Storing and Reheating

    If you have leftovers, let them cool completely and then place them in an airtight container. They will keep in the fridge for 3-4 days.

    Reheat leftover s’mores sliders in the oven at 350 degrees F. Place them on a baking sheet and cover with foil. Bake them for 5-7 minutes, then remove the foil and bake for 2-3 minutes more.

    a close up photo of a dessert s'more slider showing the melted chocolate and gooey marshmallows spilling out the sides of a slider bun

    I would be feel bad if I didn’t give you warning before you make this recipe…they are messy! You are going to have gooey, chocolatey fingers that will require licking. Someone has to do it! Enjoy a new twist on an old classic with these easy s’mores sliders!

    More S’more Dessert Recipes:

    Servings: 12 sliders

    Prep Time: 5 minutes

    Cook Time: 20 minutes

    Total Time: 25 minutes

    Description

    Looking for a fun twist on the classic s’mores? Try making s’mores sliders! These bite-sized treats offer a unique and delicious way to enjoy the classic campfire dessert.

    Prevent your screen from going dark

    • Heat the oven to 350° F.

    • Brush the bottom of a 9 x 13 pan with some of the melted butter and then sprinkle 1/3 of the graham crackers across the bottom.

      6 Tablespoons Butter, 8 Graham Crackers

    • Cut the rolls all in half leaving them intact in one big piece. Place the bottom half in the pan and top with chocolate bars, and then evenly line up all of the marshmallows.

      1 Package Hawaiian Sweet Rolls, 5 Hershey Bars, 1 Bag Large Marshmallows

    • Place the lid of the rolls on top and pour all of the remaining butter over the top using a pastry brush to evenly spread the butter everywhere even along the sides of the rolls sprinkle with all remaining graham crackers.

      6 Tablespoons Butter, 8 Graham Crackers

    • Cover lightly with foil and bake for 10 minutes then remove the foil and bake for another 10 minutes. Serve immediately

    Serving: 1sliderCalories: 224kcalCarbohydrates: 33gProtein: 2gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 15mgSodium: 128mgPotassium: 53mgFiber: 1gSugar: 22gVitamin A: 175IUCalcium: 13mgIron: 1mg

    Author: Sweet Basil

    Course: 500+ Best Dessert Recipes

    Recommended Products

    [ad_2]

    Sweet Basil

    Source link

  • BLUEBERRY SHORTCAKE

    BLUEBERRY SHORTCAKE

    [ad_1]

    This Blueberry Shortcake is made with a shortcake-style biscuit and a delicious blueberry sauce topped with whipped cream. It’s a delicious summer treat!

    Blueberry Shortcake

    If you love blueberries, you will want to give this Blueberry Loaf Cake a try! It’s easy to make and wonderful for any gathering with coffee.

    ❤️WHY WE LOVE THIS RECIPE

    This blueberry shortcake is an easy dessert and so good. The sweetness of the blueberries with the shortcake is absolutely delicious. it’s so good topped with whipped topping or ice cream! This dessert comes together quickly and the shortcake will keep so you can make it up in advance.

    🍴KEY INGREDIENTS

    • All-purpose flour
    • Sugar
    • Baking powder
    • Salt
    • Butter
    • Egg
    • Milk
    • Blueberry Sauce Ingredients Needed:
    • Sugar
    • Cornstarch
    • Water
    • Blueberries
    • Lemon juice
    • Butter

    SWAPS

    You can try this with other fruits, such as blackberries or raspberries. The sauce will be delicious made with those too.

    🍽️HOW TO MAKE

    This dessert is easy to make and the shortcake is a great recipe that you can use with other recipes.

    COOKING STEPS

    Step 1
    Whisk together flour, sugar, baking powder and salt. Cut in butter and add egg and milk.  Make into a dough that you can pat or roll out on a dough board. Can add more flour if needed.

    Step 2
    Cut out with a biscuit cutter and bake on a sprayed baking sheet in preheated 400 degree oven for 25 to 30 minutes or until the tops are brown and done in the middle. Makes approximately 10 to 12 shortcakes depending on size. (Sometimes, I use a tin can to cut out and make them bigger.)

    Step 3
    Whisk together sugar, cornstarch, and water in a pot on top of the stove.  Bring to a boil and add the 2 cups of blueberries.  Cook about 5 minutes and remove from stove.  Add lemon juice and butter.

    Step 4
    To serve:  Split one of the shortcakes, add a few uncooked, fresh blueberries in the middle.  Place the top back on the shortcake and drizzle blueberry sauce over the entire cake. Add whipped cream or ice cream on top.

    ⭐TIP

    This sauce is great on many things! Wonderful on pancakes, waffles and ice cream. If you have some leftover you can definitely use it for other things.

    OTHER BLUEBERRY RECIPES

    • Sour Cream Blueberry Pie – This is a pie you will make over and over! The topping is what makes this pie wonderful and you can’t taste the sour cream.
    • Best Blueberry Cobbler – This is a really easy cobbler and one your friends and family will love. It’s wonderful with ice cream.
    • Delicious Blueberry Biscuits – These biscuits are a wonderful way to start the day! You can add the glaze or leave it off.
    • Blueberry Cream Cheese Biscuits – These are made with canned biscuits and we all love them. They are a great addition to a weekend morning!
    Blueberry ShortcakeBlueberry Shortcake

    STORING, REHEATING & SERVING SIZE

    We store the shortcake in an airtight container and the blueberry sauce in the refrigerator. You can heat up each in the microwave. This makes about 10-12 shortcakes.

    Blueberry Shortcake

    Anne Walkup

    Blueberry Shortcake is a wonderful summer dessert. This recipe is made with a biscuit style shortcake and a delicious blueberry sauce, topped with whipped cream. Your friends and family will love this delicious dessert.

    Prep Time 15 minutes

    Cook Time 35 minutes

    Total Time 50 minutes

    Course Dessert

    Cuisine American, southern

    • 2 cups all-purpose flour
    • 2 tablespoons sugar
    • 1 tablespoon baking powder
    • 1/4 teaspoon salt
    • 1/4 cup butter or 4 tablespoons softened
    • 1 egg
    • 3/4 cup milk

    Blueberry Sauce Ingredients

    • 1/2 cup sugar
    • 3 1/2 teaspoons cornstarch
    • 1 cup water
    • 2 cups blueberries
    • 1 tablespoon lemon juice
    • 4 tablespoons butter

    Shortcake Instructions

    • Whisk together flour, sugar, baking powder and salt. Cut in butter and add egg and milk.  Make into a dough that you can pat or roll out on a dough board. Can add more flour if needed.

    • Cut out with a biscuit cutter and bake on a sprayed baking sheet in preheated 400 degree oven for 25 to 30 minutes or until the tops are brown and done in the middle. Makes approximately 10 to 12 shortcakes depending on size. (Sometimes, I use a tin can to cut out and make them bigger.)

    Blueberry Sauce Instructions

    • Whisk together sugar, cornstarch, and water in a pot on top of the stove.  Bring to a boil and add the 2 cups of blueberries.  Cook about 5 minutes and remove from stove.  Add lemon juice and butter.

    • To serve:  Split one of the shortcakes, add a few uncooked, fresh blueberries in the middle.  Place the top back on the shortcake and drizzle blueberry sauce over the entire cake. Add whipped cream or ice cream on top.

    This sauce is great for ice cream or any kind of cake.

    Keyword Blueberry Shortcake

    Let us know by commenting below!

    Follow us on Pinterest!

    Are you reading our magazine?

    Join 1000’s of others and start a subscription today. Full of new recipes, inspiring stories, country living, and much more.

    © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

    [ad_2]

    Anne Walkup

    Source link

  • Key Lime Pie Recipe – Oh Sweet Basil

    Key Lime Pie Recipe – Oh Sweet Basil

    [ad_1]

    There’s nothing quite like a perfect Key Lime Pie. That graham cracker crust filled with a bright and zippy but totally creamy filling is meant to be your dessert this week. 

    THIS IS THE BEST KEY LIME PIE RECIPE EVER!! 

    Phew. 

    Sometimes you just gotta yell it to make it known. I’ve been making key lime pie since I got married 16 years ago and this is the ultimate recipe. It all started with key lime pie that Cade had while serving a mission for 2 years in Brazil. It’s called Torta de Limão in Brazil and while we adore this recipe for bars, our pie needed to have that Florida key lime vibe so I’ve been testing and testing off and on for years until this year I decided to throw in a little sour cream and bam! Deliciousness is served. 

    What Ingredients are Needed for a Classic Key Lime Pie?

    This recipe is so simple that it’s dangerous! You only need a few ingredients, and you’ll likely have several of them on hand already. Making this recipe actually reminds me of making my mom’s famous lemon meringue pie. Fresh citrus just makes the best desserts ever! Here is your grocery store list:

    • Graham Cracker Crust: graham cracker crumbs, melted butter and sugar
    • Sweetened Condensed Milk: gives the pie it’s sweetness and creaminess
    • Sour Cream: adds creaminess and tartness
    • Lime Zest: flavor, flavor, flavor
    • Lime Juice: squeeze your own juice or buy bottled key lime juice, I always recommend fresh!
    • Egg Yolks: add so much richness
    • Stabilized Whipped Cream: water, gelatin, heavy cream, powdered sugar and vanilla

    The measurements for each ingredient can be found in the recipe card below.

    Recommended Equipment:

    Creamy sweetened condensed milk being poured from a can into a mixing bowl with eggs, lime juice, lime zest and sour cream.

    How to Make a Key Lime Pie Recipe

    And you thought the ingredients list was nice and easy! Just wait until you see how easy it is to make this pie! Here are the basic steps:

    1. Make a graham cracker crust and let it cool.
    2. Whisk all the filling ingredients together in a mixing bowl.
    3. Pour mixture into the prepared pie crust.
    4. Bake and then cool.
    5. Serve with whipped cream on top.

    All of these steps can be found in the recipe card below.

    How to Tell When Key Lime Pie is Done

    Key lime pie doesn’t take very long to bake, and a lot of the setting up actually happens in the fridge as it cools. After the 15 minutes of baking time, there should be a slight jiggle in the middle of the pie. You don’t want to over-bake it, so pull it out of the oven, let it cool for 15 minutes more and then put it in the refrigerator.

    A key lime pie in a graham cracker crust. A key lime pie in a graham cracker crust.

    What is the Difference Between Key Lime and Regular Lime?

    Key limes are more aromatic, with more tart and more floral flavor. They are smaller than regular limes, and are slightly yellow in color. No matter which type you end up using, it tastes like summer in your mouth!

    What Can You Substitute for Key Lime?

    You can substitute half fresh lemon juice and half fresh lime juice for key lime.

    A slice of key lime pie on a white dessert plate. The graham cracker crust is filled with key lime filling and there are dollops of whipped cream on top. A lime that is cut in half is beside the plate and there is another dessert plate with a slice of pie on it.A slice of key lime pie on a white dessert plate. The graham cracker crust is filled with key lime filling and there are dollops of whipped cream on top. A lime that is cut in half is beside the plate and there is another dessert plate with a slice of pie on it.

    How to Decorate a Key Lime Pie

    Key lime pies are tart so I like a dollop of whipped cream on the top. I prefer using stabilized whipped cream so that the whipped cream holds its shape and is extra pretty. Place the whipped cream in a piping bag with a large decorating tip.

    Holding the bag straight up and down, give it a good squeeze over the top of the slice of pie and then slowly lessen the pressure as you life up. Then stop squeezing and pull the tip away from the pie creating that sharp peak.

    I also think it’s super pretty to sprinkle some key lime zest on top to give it some extra flavor and color.

    If you want to skip the piping bag altogether, just spread a layer of whipped cream all over the top of the pie and sprinkle with lime zest and maybe thin lime slices.

    A slice of key lime pie with a piece cut from it with a fork. It is on a white dessert plate and has two dollops of whipped cream and a little lime zest on top.A slice of key lime pie with a piece cut from it with a fork. It is on a white dessert plate and has two dollops of whipped cream and a little lime zest on top.

    What Can You Substitute For Stabilized Whipped Cream?

    You can use Cool Whip instead of stabilized whipped cream, or just regular whipped cream works great too.

    Can Key Lime Pie Be Frozen?

    I’ve seen conflicting information on this, but to be honest, I have not had much success with it. It separates and gets runny. Then the crust is soggy. I guess you’ll just have to eat it all!

    A key lime pie in a graham cracker crust. Dollops of whipped cream are around the edge of the pie and two slices of lime are in the middle. Limes and forks are beside the pie.A key lime pie in a graham cracker crust. Dollops of whipped cream are around the edge of the pie and two slices of lime are in the middle. Limes and forks are beside the pie.

    Does Key Lime Pie Need to Be Refrigerated?

    Yes, I recommend refrigerating leftovers. Keeping it in the refrigerator will help it hold it’s structure and it will last for up to 4 days.

    What Makes a Key Lime Pie Thicken?

    Sometimes the answer is science…plain and simple! The acid of the key lime juice reacts with proteins in the sweetened condensed milk to thicken the filling. This is why it is important to let the pie sit in the fridge for a few hours before serving.

    a top view of a key lime pie in a graham cracker crust. The pie has bits of lime zest, dollops of whipped cream and a curl of lime on top.a top view of a key lime pie in a graham cracker crust. The pie has bits of lime zest, dollops of whipped cream and a curl of lime on top.

    This, ladies and gentlemen, is the BEST key lime pie recipe in all the land! Make it for Pi day, a bridal shower, St. Patrick’s day, a summer BBQ, Easter, Mother’s Day, Thanksgiving…it’s a pie for all occasions! It is thick and creamy and just what you’re craving!

    More Dreamy Lime Desserts:

    Servings: 8

    Prep Time: 10 minutes

    Cook Time: 15 minutes

    cooling time: 3 hours 15 minutes

    Total Time: 3 hours 40 minutes

    Prevent your screen from going dark

    • Prepare the pie crust and set aside to cool.

      Graham Cracker Crust

    • In a bowl, whisk together all of the filling ingredients.

      2 Cans Sweetened Condensed Milk, 1/2 Cup Sour Cream, 1 Tablespoon Lime Zest, 3/4 Cup Lime Juice, 2 Egg Yolks

    •  Pour into a pie dish and bake at 350 for 15 minutes.

    • Remove from the oven to cool for 15 minutes then transfer to the fridge for 3 hours to set.

    • Serve with fresh whipped cream.

      Stabilized Whipped Cream 

    cover lightly and refrigerate

    Serving: 1sliceCalories: 367kcalCarbohydrates: 57gProtein: 9gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 91mgSodium: 133mgPotassium: 417mgFiber: 0.1gSugar: 55gVitamin A: 430IUVitamin C: 10mgCalcium: 305mgIron: 0.3mg

    Author: Sweet Basil

    Course: Dessert

    Cuisine: American

    Recommended Products

    REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!

    When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories!  FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.

    A key lime pie in a graham cracker crust. The top is decorated with whipped cream and slices of lime.A key lime pie in a graham cracker crust. The top is decorated with whipped cream and slices of lime.

    [ad_2]

    Sweet Basil

    Source link

  • Easy to Make Blackberry Lime Bars – Oh Sweet Basil

    Easy to Make Blackberry Lime Bars – Oh Sweet Basil

    [ad_1]

    These blackberry lime bars are creamy, bright, and super delicious. A little lime juice, a handful of blackberries, a simple graham cracker crust, a few easy steps, and you have sweet, tangy bars that everyone will enjoy.

    I learned long ago that women love chocolate and men love berry desserts… supposedly. Things like, Berries and Cream Cheesecake Bars, Razzleberry Pie, or Deep Fried Strawberry Cheesecakes. But that is so not the case with my husband and I.

    I definitely prefer all things berry and he is all about the chocolate. Well, unless it’s his favorite Lime Pie Brazil. Which is where this recipe came from. His lime pie recipe that he learned while living in Brazil is made with a cracker crumb crust, sweetened condensed milk, media crema, eggs and lime juice of course.

    One day we were trying to decide on dessert and he voted for his pie, but I was in the mood for blackberries. The juicy blackberries were making the filling too soupy when baked, so we took the crema out and it turned out perfect. It totally reminds me of our lemon raspberry bars.

    There’s just something about a fresh fruit dessert that makes me feel so light and wonderful. I mean, really. Even if it’s a long and nasty winter I’ll bust out these blackberry lime bars and suddenly winter doesn’t seem so bad.

    a photo of several blackberry lime bars sitting on a serving tray with graham cracker crust and plump purple blackberries.

    Oregon Berries

    Last summer we had the chance to go to Portland to visit Oregon Berries and it was incredible! The taste of those fresh ripe berries were unlike anything you can buy at the store here. When we buy local we ensure quality and secure the livelihoods of families who are making our country a place of variety and success. Cade and I committed right there to check where our berries are coming from and only buy local.

    The blackberries we tasted there made me think of these blackberry lime bars and I just knew I had to reshoot this recipe. So here you go!

    a photo of all the ingredients for blackberry lime bars in separate small bowls including a bowl of fresh blackberries, lime zest, lime juice, and sweetened condensed milk.

    Ingredients for Blackberry Lime Bars

    Crust

    • Butter: Binds the crust together and adds rich flavor.
    • Graham Cracker Crumbs: You can buy crumbs at the store or crush your own graham crackers in a food processor or smashing them in a ziploc bag with your rolling pin. You’ll need about 22 full crackers.
    • Sugar: Adds sweetness to the crust.
    • Salt: Enhances the flavors and cuts through the sweetness.
    a photo of a bowl full of creamy lime filling loaded with blackberries folded into it.

    Filling

    • Sweetened Condensed Milk: The base and all the sweetness for the lime filling.
    • Lime Zest and Juice: It has to be fresh for the best flavor!
    • Egg Yolks: Binds the filling together and adds deep rich flavor.
    • Blackberries: Fresh, ripe, plump and sweet berries preferred!

    Keep scrolling down to the end of the this post to find the measurements for all the ingredients in the recipe card.

    a photo of several blackberry lime bars sitting on a metal serving tray with whole blackberries scattered around them.

    How to Make Blackberry Lime Bars

    These bars are so easy to make, which is sort of dangerous because I want to make them allllll the time! Here are the basic steps:

    1. Make the crust: Combine all the ingredients and press it in a greased 9×13 baking dish and bake it.
    2. Make the filling: While the crust bakes and cools, make the lime filling by mixing the s.c. milk and eggs thoroughly then adding the lime juice and zest.
    3. Fold in the berries: Gently fold in the blackberries trying hard to not break them. I like to save a few berries to place on top once the filling is poured into the baking pan.
    4. Bake.
    5. Cool: Let them cool completely and refrigerate for at least 30 minutes to setup completely. Serve as is or with a dollop of whipped cream on top.

    The complete instructions can be found in the recipe card down below so keep scrolling for all the details.

    a close up photo of a blackberry lime bar full of fresh blackberries.

    Why is My Filling Not Setting Up?

    The main culprit for a lime filling that is runny is under-baking. Follow the baking time and temperature exactly and there shouldn’t be a problem.

    How Do You Zest A Lime?

    If you do not have a zester, you can zest a lime or lemon with a grater. Use a fine grater, with small holes.

    Hold grater at an angle, and press the lime across it until the colored part of the lime has come off. 

    a photo of a fork that has a bite of blackberry lime bar on it sitting next to a whole bar with a bite removed.

    Are Limes Nutritious?

    Limes are very nutritious. Limes are high in Vitamin C. One lime provides 32 percent of the Vitamin C required in a day.

    The nutrients in limes can support heart, reduce the risk of asthma, and promote healthy skin.

    Are Blackberries Good For You?

    Blackberries are rich in vitamins A, C, E and most of our B vitamins.

    They are also a good source of nutrients including potassium, magnesium and calcium.

    a photo of a creamy blackberry lime bar with a graham cracker crust and loaded with fresh blackberries.

    Storage Tips

    Store any leftover bars in refrigerator in an airtight container. They will keep for 3-4 days but the graham cracker crust will progressively get more soggy with time.

    These bars do not freeze super well. Well, they freeze fine, it’s when they thaw that things head south. The texture just goes all wrong, so I wouldn’t recommend freezing them.

    a photo of several blackberry lime bars sitting on a metal serving tray with fresh blackberries scattered around the bars.

    If you are a fan of sweet and tangy lime desserts, then these blackberry lime bars are a fruity dessert that you have to try! The next time you have fresh blackberries, make this bar dessert recipe and thank me later!

    More Delicious Lime Desserts

    Servings: 18

    Prep Time: 1 hour 15 minutes

    Cook Time: 25 minutes

    Total Time: 1 hour 40 minutes

    Description

    These blackberry lime bars are creamy, bright, and super delicious.

    Prevent your screen from going dark

    • If you haven’t already, grind the graham crackers in a food processor, blender or in a ziploc with a rolling pin.

      2 3/4 Cups Graham Cracker Crumbs

    • Heat the oven to 350, and grease a 9×13″ baking dish.

    • In a large bowl stir together the graham cracker crumbs, butter, sugar, and salt.

      1 1/2 sticks Unsalted Butter, 1/2 Cup Sugar, 1/4 Teaspoon Salt

    • Press the crust mixture into your greased baking dish and bake for 8-10 minutes, or until slightly golden.

    • Remove from the oven and allow to cool on the counter while you prepare the filling.

    • In a large mixing bowl, combine the sweetened condensed milk, and eggs.

      2 Cans Sweetened Condensed Milk, 4 Egg Yolks

    • Add the lime juice and zest and whisk thoroughly.

      1 Cup Lime Juice, 2 1/2 teaspoons Lime Zest

    • Fold in the blackberries, being careful not to break them.

      4 Cups Blackberries

    • Pour into the baked crust and place in the oven.

    • Bake for an additional 12-15 minutes.

    • Remove from the oven and allow to cool completely and then refrigerate at least 30 minutes until set.

    Store left overs covered, in the refrigerator.

    Serving: 1gCalories: 315kcalCarbohydrates: 44gProtein: 6gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 78mgSodium: 176mgPotassium: 261mgFiber: 2gSugar: 34gVitamin A: 486IUVitamin C: 12mgCalcium: 154mgIron: 1mg

    Author: Sweet Basil

    Course: 100 Best Brownies and Bars Recipes

    Recommended Products

    [ad_2]

    Sweet Basil

    Source link

  • Rhubarb Crumble – Simply Scratch

    Rhubarb Crumble – Simply Scratch

    [ad_1]

    In this Rhubarb Crumble, tender tart rhubarb is topped with a buttery spiced oat crumble. Serve warm with a scoop or two of vanilla ice cream. Yields 6 to 8 servings.

    Rhubarb Crumble

    You know that saying… easy as pie? Well I think it should be “easy as crumble”.

    because let’s face it, crumble is 800 times easier than pie.

    No crust making, chilling or rolling to the perfect thickness. Making a homemade crumble consists quick rinse and chop of the rhubarb, before tossing it with sugar, cornstarch and lemon. And the crumble is just as easy. Once you’ve quickly pulled both together all you have to do is bake, let it cool and eat.

    Rhubarb CrumbleRhubarb Crumble

    With ice cream, of course.

    Rhubarb Crumble ingredientsRhubarb Crumble ingredients

    To Make This Rhubarb Crumble You Will Need:

    for the rhubarb:

    • fresh rhubarb – A springtime vegetable commonly used in fruit dessert recipes. It has a strong tart flavor.
    • light brown sugar – Used for sweetening, balancing tartness and drawing out the fruits natural juices.
    • cornstarch – Helps to thicken the juices that release.
    • lemon zest – Adds bright citrus flavor.
    • lemon juice – Increases the acidity of the mixture. This plus sugar thins cell membranes so the juices can flow more easily, while the fruit still remains somewhat solid.
    • pure vanilla extract – Adds warmth and helps enhance the flavors.

    for the crumb topping:

    • all-purpose flour – The base of the crumble topping.
    • old fashioned rolled oats – Adds earthy flavor and chewy texture to the topping.
    • light brown sugar  – Adds a subtle caramel like sweetness. Both sugars will aid in crisping the crumble when baked.
    • cardamom (ground) – Lends distinct warm and woodsy flavor.
    • nutmeg (ground) – Warm, aromatic with subtle hints of clove.
    • ginger (ground) – Gives a pungent, spicy and sweet flavor.
    • fine salt – Enhances the flavor is the crumble topping.
    • unsalted butter – Adds richness and flavor.

    lightly spray a 8x11 baking dishlightly spray a 8x11 baking dish

    Preheat  your oven to 350°F (or 180°C).

    Lightly spray an 8 x 11 baking dish with nonstick spray.

    rhubarb, brown sugar, cornstarch and lemon zest in a bowlrhubarb, brown sugar, cornstarch and lemon zest in a bowl

    Prepare the Rhubarb:

    Slice 1-1/2 pounds of rhubarb at an angle about 1/2-inch thick or so and throw all of it in to a big bowl along with 3/4 cup light brown sugar, 1/4 cup cornstarch and 1 teaspoon lemon zest.

    add in lemon juice and vanilla extractadd in lemon juice and vanilla extract

    Squeeze 1/2 of a juicy lemon, or about 1 to 2 tablespoons and 1 teaspoon vanilla extract.

    Toss well to combineToss well to combine

    Toss well to combine.

    set off to the sideset off to the side

    And set off too the side.

    add flour, oats, brown sugar, salt and spices in a bowladd flour, oats, brown sugar, salt and spices in a bowl

    Make The Crumble Topping:

    In a medium bowl, measure and add 3/4 cup unbleached all-purpose flour, 3/4 cup old fashioned rolled oats, 1/2 cup light brown sugar, 1/2 teaspoon cardamom,  1/2 teaspoon nutmeg, 1/2 teaspoon ginger and 1/4 teaspoon fine salt.

    stir to combinestir to combine

    Stir to combine.

    add in butter and blend with pastry blenderadd in butter and blend with pastry blender

    Add in 1/2 cup unsalted butter and use a pastry blender to work the butter into the oat mixture.

    crumble toppingcrumble topping

    Stop once it resembles fine crumbs.

    add in rhubarbadd in rhubarb

    Give the rhubarb a toss before adding it into the prepared baking dish.

    top with crumbletop with crumble

    Sprinkle the crumble over the rhubarb and bake it on the middle rack of your preheated oven for 35 to 40 minutes or until brown and bubbly.

    baked rhubarb crumblebaked rhubarb crumble

    You can always tell because the rhubarb is tender and the juices are bubbling along the sides of the dish. Allow the crumble to cool for about 20 minutes or so before serving.

    Rhubarb CrumbleRhubarb Crumble

    Scoop a spoonful or two on to shallow plates or bowls and top with a scoop of vanilla ice cream.

    Rhubarb CrumbleRhubarb Crumble

    I’m not typically a warm dessert and cold ice cream kind of gal, unless it’s crumble. For some reason it just makes sense.

    HOW TO STORE Leftover Rhubarb Crumble:

    Store leftover crumble in an air-tight container in the refrigerator.

    HOW LONG WILL Leftover Rhubarb Crumble LAST:

    In our house? 1 day. I’m kidding! If stored properly, this crumble will last up to 3 days.

    Rhubarb CrumbleRhubarb Crumble

    Click Here For More Rhubarb Recipes!

    Rhubarb CrumbleRhubarb Crumble

    Enjoy! And if you give this Rhubarb Crumble recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Rhubarb CrumbleRhubarb Crumble

    Yield: 6 servings

    Rhubarb Crumble

    Tart rhubarb topped with a buttery oat crumble and baked to perfection. Serve warm with a scoop or two of vanilla ice cream.

    Prep Time: 25 minutes

    Cook Time: 1 hour

    Total Time: 1 hour 25 minutes

    • nonstick baking spray, or butter
    • 1½ pounds rhubarb, sliced 1/2-inch thickness
    • 3/4 cup light brown sugar
    • 1/4 cup cornstarch
    • 1 teaspoon lemon zest
    • 1/2 lemon, juiced (about 1 tablespoon)
    • 1 teaspoon pure vanilla extract

    FOR THE CRUMB TOPPING:

    • 3/4 cup unbleached all-purpose flour
    • 3/4 cup old fashioned rolled oats
    • 1/2 cup light brown sugar
    • 1/2 teaspoon ground cardamom
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon fine salt
    • 1/2 cup unsalted butter, cut into pieces

    Prepare The Rhubarb:

    • Preheat your oven to 350℉ (or 180℃) and lightly spray/grease an 8×11 (or 2 to 3 quart) baking dish.

    • In a large bowl toss together the rhubarb, brown sugar, cornstarch, lemon zest, lemon juice and vanilla extract. Toss we’ll to combine and set off to the side.

    MAKE THE CRUMB TOPPING:

    • In a mixing bowl, measure and add flour, oats, sugar, cardamom, nutmeg, ginger and salt.

    • Add the butter and using a pastry cutter, blend the butter into the dry ingredients until it small crumbs are formed.

    • Transfer the rhubarb to the prepared pan and spread evenly.

    • Sprinkle the crumble over top of the rhubarb and bake for 30 to 40 minutes or until the crumb is golden brown and the rhubarb is tender and bubbly.

    • Allow the crumble to cool 20 to 30 minutes before serving. We like it slightly warm with a scoop of vanilla ice cream.

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
    The nutritional information is for the crumble only and does not include and additional toppings (I.e. ice cream).

    Serving: 1serving, Calories: 454kcal, Carbohydrates: 74g, Protein: 4g, Fat: 16g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 41mg, Sodium: 118mg, Potassium: 454mg, Fiber: 4g, Sugar: 46g, Vitamin A: 589IU, Vitamin C: 11mg, Calcium: 150mg, Iron: 2mg

    Author: Laurie McNamara

    Course: Desserts & Sweet Treats

    Cuisine: American

    This recipe was originally posted on May 30, 2014 and has been updated with clear and concise instructions, new photography and helpful information.

    This post may contain affiliate links.

    [ad_2]

    Laurie McNamara

    Source link

  • Easy Strawberry Rhubarb Crisp – Oh Sweet Basil

    Easy Strawberry Rhubarb Crisp – Oh Sweet Basil

    [ad_1]

    This strawberry rhubarb crisp is pure comfort with the perfect balance of sweetness and tartness and a buttery oat topping. I always eat it a la mode!

    I grew up with a rhubarb obsessed father. Is it a generational thing? I’m going to bet most people these days have never even tried rhubarb yet everyone’s Mom and Dad seem to love it. I hated it. I mean, wouldn’t even touch the stuff! I’m still a bit weird about it depending on how it is used, but cook it down with sweet berries and sugar and I don’t even know how to explain it, it becomes a whole new creature! It’s so good!!

    Recommended Equipment

    Before You Begin…

    Get about 3 cups of water boiling over high heat. You’ll use the boiling water to soften and prep the rhubarb for the crisp. Rhubarb can be quite bitter but letting in sit in boiling water for a couple of minutes will dull the bitterness.

    Ingredients for Strawberry Rhubarb Crisp

    For the Filling

    • Rhubarb: A vegetable that has edible stalks that are usually pink in color. It is quite sour like a lemon but it becomes sweeter as it cooks. It is a great source of antioxidants, fiber and vitamin K.
    • Strawberries: You will want to wash and hull the strawberries before cutting them up.
    • Sugar: Helps sweeten the filling.
    • Brown Sugar: Adds richness and sweetness to the filling.
    • Sure Gel Ultra Gel: Thickens the filling so that the filling isn’t water. You can also use flour or cornstarch.
    • Lemon Zest: Adds an extra pop of flavor and brightness
    • Cardamom: A spice commonly used in Indian food that has a complex flavor that is floral but also citrusy.

    For the Topping

    • Old Fashioned Rolled Oats: You can use quick oats too but I love the texture and chewiness the old fashioned oats add.
    • Brown Sugar: Adds sweetness to the topping
    • Flour: Adds structure to the topping
    • Cinnamon: Adds warmth and flavor
    • Salt: Enhances all the flavors of the topping
    • Unsalted Butter: Adds flavor and binds all the ingredients together

    The measurements for all the ingredients can be found in the recipe card down below. This is just meant to be an overview of the ingredients so keep on scrolling down for all the details.

    a photo of an unbaked strawberry rhubarb crisp topped with chunky buttery oat topping.a photo of an unbaked strawberry rhubarb crisp topped with chunky buttery oat topping.

    What are Substitutes for Ultra Gel?

    I prefer ultra gel over flour or cornstarch for thickening. I feel like there’s a flavor that accompanies both whereas the ultra gel is flavorless. But if you don’t have ultra gel or you don’t want to buy it, you can use flour or cornstarch.

    Can I Use Frozen Fruit?

    Yes, thaw both the rhubarb and strawberries completely and drain off any excess juices.

    a photo of a strawberry rhubarb crisp in a circular white ceramic baking dish with a serving removed so you can see the juicy bright red fulling and butter oat topping.a photo of a strawberry rhubarb crisp in a circular white ceramic baking dish with a serving removed so you can see the juicy bright red fulling and butter oat topping.

    How to Use Rhubarb in a Dessert

    I don’t like the bitterness or crunch of undercooked rhubarb. Pouring the boiling water over the top will tackle that.

    Why is My Rhubarb Crisp Watery?

    Both strawberries and rhubarb contain a lot of water and as they cook, they release their juices. Now, this isn’t a bad thing because those juices taste delicious, but you want to make sure you have your thickening agent (ultra gel, cornstarch or flour) mixed into the filling well.

    a photo of a serving of strawberry rhubarb crisp topped with two scoops of melting vanilla ice cream.a photo of a serving of strawberry rhubarb crisp topped with two scoops of melting vanilla ice cream.

    Want More Topping?

    If you’re like us and you loooove the topping, do 1 1/2 cups oats, 1 1/2 cups brown sugar, 3/4 cup butter, 1/4 teaspoon salt and 1/2 teaspoon cinnamon. It’s my favorite part of the whole dish. That’s the same amount you should use for a 9×13″ as well, you’ll just want to 1.5 times the filling for a 9×13.

    How to Eat Rhubarb Crisp

    As with any fruit crisp dessert, I highly recommend eating it warm with a scoop or two of vanilla ice cream! Heaven!

    Topping rhubarb crisp with a dollop of whipped cream is also divine! And for some reason, it feels like if you don’t top it with anything, it changes from a dessert to a suitable breakfast food! What think ye?

    a photo of a strawberry rhubarb crisp in a round baking dish and a serving missing so you can see the juice red filling and the crunchy buttery oat topping.a photo of a strawberry rhubarb crisp in a round baking dish and a serving missing so you can see the juice red filling and the crunchy buttery oat topping.

    Making Ahead, Freezing and Storing

    The topping can be made a day ahead as well as frozen in a ziploc for 3-4 months. The entire dish can be frozen pre baking and post baking. Wrap in plastic wrap and foil and freeze. Bake for 50-60 minutes after removing the plastic wrap and replacing the foil straight from frozen.

    Store strawberry rhubarb crisp in the refrigerator and make sure it is covered. It will keep for 4-5 days.

    a photo of a serving of strawberry rhubarb crisp in a bowl topped with two scoops of melting vanilla ice cream.a photo of a serving of strawberry rhubarb crisp in a bowl topped with two scoops of melting vanilla ice cream.

    Skip the strawberry rhubarb pie and try this strawberry rhubarb crisp instead! On second thought, don’t skip the pie…have BOTH! You will know summer has arrived when your devouring a serving of this warm comforting dessert!

    Fruit Crisps for Every Season

    Servings: 8

    Prep Time: 15 minutes

    Cook Time: 30 minutes

    Total Time: 45 minutes

    Prevent your screen from going dark

    • Place the rhubarb in a bowl. Boil about 3 cups of water over the stove on medium high heat. Pour over the rhubarb, let stand 2 minutes and then drain and pat dry.

      4 Cups Rhubarb

    • Prepare the topping. Mix the dry ingredients together and then chop the butter into bite sized pieces. Mix the butter into the dry ingredients until it begins to stick together in clumps. Set aside.

      1 Cup Old Fashioned Rolled Oats, 1 Cup Brown Sugar, 3/4 Cup Flour, 1/2 teaspoon Cinnamon, 1/4 teaspoon Salt, 1/2 Cup Unsalted Butter

    • In a large bowl, add the rhubarb, strawberries, sugars, cardamom, lemon zest and ultra gel. Fold together and pour into a deep dish pie dish or an 8×8″ baking dish that has been greased. You can even do a 9×13 but you will need to do 1.5 times the fruit filling mixture.

      4 Cups Strawberries, 1/2 Cup Sugar, 1/2 Cup Brown Sugar, 1/4 teaspoon Cardamom, 3 Tablespoons Sure Gel Ultra Gel

    • Top with the crisp topping and bake at 350 for 30 minutes.

    Serving: 1cupCalories: 433kcalCarbohydrates: 77gProtein: 6gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 31mgSodium: 95mgPotassium: 395mgFiber: 4gSugar: 57gVitamin A: 426IUVitamin C: 47mgCalcium: 112mgIron: 2mg

    Author: Sweet Basil

    Course: 500+ Best Dessert Recipes, Over 100 Favorite Fruit Dessert Recipes

    Recommended Products

    [ad_2]

    Sweet Basil

    Source link