Peach Fig Tart Recipe

I recently went fruit picking and got some amazing peaches! They were so juicy, sweet, and flavorful. Baking peaches doesn’t do their delicious flavor and texture justice. So i was looking for a recipe with minimal cooking required, and what recipe is better than a fruit tart?!

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Oven: 400 F and 350 F

Bake time: 5 min and 15 min

Ingredients For Pastry Cream:

• 1 1/3 cups whole milk
• 1/4 cup sugar
• 3 egg yolks
• 2 tbs corn starch
• 2 tbs flour
• 1/2 tsp vanilla extract
• 1/2 tsp maple extract
• 2 medium peaches
• 5 large Figs

Ingredients For Crust:

• 1 1/2 cups flour
• 1/4 cup brown sugar
• 1 stick softened butter (1/2 cup)
• 1/4 tsp salt
• 1 egg

Ingredients for glaze:

1/4 cup fruit jelly of your choice

2 tbs water

Directions:

In a saucepan bring the milk so a simmer over medium high heat. In a medium bowl, whisk the sugar and egg yolks together. Add the cornstarch and flour to the egg yolk mixture and whisk until you get a smooth paste. Remove the milk from heat and add slowly to egg mixture, whisking constantly to prevent curdling. If any curdling does occur just pour everything through a strainer. Pour the egg mixture with milk back into the saucepan and stir until thickened under medium low heat. Stir in the vanilla extract. Pour into a clean bowl and cover the skin of the cream with plastic wrap to prevent a crust from forming. Refrigerate until you have baked your crust and sliced your fruit.

To make the crust, place the softened butter and sugar in a medium bowl and beat with an electric mixer or wooden spoon until light and fluffy. Add egg and mix to combine. Add flour and salt and stir in slowly with a wooden spoon (don’t break you electric mixer for this) until a pasty dough forms. Wrap the dough in plastic wrap and form into a thin disk.  Place in the freezer for 15 minutes while you slice your Peaches and figs.

Preheat your oven to 400 degrees F. Spray a tart tin with a removable core with cooking spray lightly. Quickly press the dough into the tin as evenly as possible. Place the tin into the freezer while your oven preheats. Poke a few holes with a skewer in the center of the dough. Bake the cooled dough for 5 minutes at 400 F then reduce your oven to 350 and bake for 15 more minutes.

Cool the baked crust completely before adding the cream.

To assemble, first remove the removable center from underneath the crust carefully. Spread the pastry cream into an even layer all over the inside of the crust.

In a small glass bowl mix together the jam and water and microwave for 30 seconds on high.

Design the tart as seen in the photos or the way you like with sliced fruit. Brush the glaze on top of the fruit Enjoy!

 

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Cinnamon Vanilla Ice Cream Recipe

This ice cream takes classic vanilla to a whole new level. An amazing accompaniment to apple pie, cobblers, my great easy recipe for poached pears, and a lot more! Sweet warm and chilly all at the same time. Perfect easy summer treat, and winter treat as well! 

Ingredients:

1 cup sugar

2 cups heavy cream

2 cups cold milk

2 tbs vanilla extract

1/2 tbs cinnamon

1 tsp guar gum (optional but adds to great texture)

Directions:

In a small pot over medium heat, stir sugar, heavy cream, and cinnamon until the mixture simmers and the sugar is dissolved.

Pour the milk and vanilla into a large bowl. sprinkle over the guar gum if your using it. Whisk right away to combine or else lumps will form. Add the heavy cream mixture into the bowl and whisk to combine. Refrigerate the mixture until it is completely cold, about 6 hours or more.

Freeze in ice cream machine according to manufacturer’s instructions until desired consistency is reached. Try with my amazing recipe for poached pears!

Or if you don’t have an ice cream machine just put the entire bowl into your freezer for about 1 1/2 hours. Then take it out and blend it with a hand held blender, or mixer and freeze for another 1/2 an hour. Repeat the process every half an hour until your desired consistency is reached.

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Perfect Chocolate Cupcakes With Vanilla Butter Cream

Finally! A chocolate cupcake recipe that won’t give you cupcakes with a sad dimple in the middle! Firm, but unbelievably moist. Chocolate and vanilla are probably the most underestimated flavors. Don’t look passed these, they are easy to make, and taste outstanding!

Oven temp: 350 F

Bake time: 18-19 minutes

Ingredients For Cupcakes:

• 1 1/4 cups flour, sifted
• 1/2 tsp baking soda, sifted
• 1/4 tsp salt
• 1 stick butter at room temperature
• 1 1/4 cups sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup whole milk,
• 1/2 cup Dutch process cocoa powder

Ingredients For Butter Cream:

• 2 sticks butter softened
• 4-5 cups powdered sugar
• 2 tsp vanilla extract
• 1/2 tsp salt

Directions:

Preheat your oven to 350 degrees F. Line a cupcake tin with paper or foil liners. In a large bowl beat the butter with an electric mixer until it looks like mayonnaise. add sugar and continue beating for 2 min. Beat in eggs . Add the flour, baking soda, and salt to a small bowl and whisk thoroughly to combine. Add one third of the flour to the large bowl with butter and blend to combine, then add one third of the milk and combine. Continue alternating until all the milk and dry ingredients are combined. Add Cocoa powder and vanilla extract and combine. Fill the cupcake tins with the batter about 2/3 of the way full. Bake for 18-19 minutes or until a toothpick inserted into a cupcake comes out clean.

To make your frosting add butter, salt, and vanilla to a medium mixing bowl. Beat with an electric mixer until it looks like mayonnaise. Slowly add in powdered sugar until the frosting reaches the consistency of your liking. Wait for Cupcakes to cool completely before frosting them. I used a 1 inch round tip on a pastry bag to pipe frosting. You can also use a large plastic Ziplock bag With one corner snipped off. Enjoy!

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The Ultimate Red Velvet Cupcakes with Dark Chocolate Frosting Recipe

First of all let me assure you, these cupcakes come out a lot more red when you make them. The color just didn’t show up in the picture. These cupcakes are amazing, as delicious as they as pretty to look at. The dark chocolate frosting is outrageous topping these light cupcakes. Perfection! And easy to make too!

Oven: 350 F

Bake Time: 17 minutes

Ingredients For Cupcakes:

3 cups all purpose flour

1/4 cup cornstarch

1 tsp salt

1 and 1/2 sticks softened butter

1 3/4 cups white sugar

2 large eggs

2 oz liquid red food coloring (4 tbs)

1 tsp vanilla extract

3 tbs cocoa powder

1 1/2 cups whole milk

1/2 tbs baking soda

1/2 tbs vinegar

Ingredients For Frosting:

2 sticks butter softened

2/3 Cup Dutch Process cocoa (Hershey’s special Dark works Perfect)

4 Cups Powdered Sugar

1 tsp vanilla extract

1 tbs Instant espresso powder

Directions:

Preheat your oven to 350 F. Line a cupcake tin with paper liners In a medium bowl cream together the butter and sugar until light and fluffy. Add the eggs one at a time. Then add in the vanilla extract, and red food color. SIFT in the cocoa powder. DON’T SKIP THIS STEP! Stir in until all of the cocoa is dissolved.

Add the salt, flour, and cornstarch to a large bowl. Whisk to combine well. Into the Creamed butter mixture add in one third of the milk and stir to combine and then add one third of the dry ingredients and stir to combine. Alternate until everything is combined. In a very small bowl add the baking soda and vinegar. Stir until the mixture foams and quickly add to your batter and stir to combine. Use a large ice cream scoop to measure out batter for each cupcake. Fill to about 2/3 of the way up. Bake for 17 minutes or until a toothpick inserted into a cupcake comes out clean. Cool Completely on a cooling rack before frosting.

For the Frosting, add butter to a medium bowl. With an electric mixer, beat the butter until it looks and feels like mayonnaise. Add the cocoa powder and blend until completely combined. Slowly add the powdered sugar with the mixer on low. Add in the vanilla extract and instant coffee. Beat the mixture on high for 5 MINUTES. This step is crucial for an amazingly smooth rich frosting. Frost cupcakes With a pastry bag with a 1 inch round tip or as you like! Enjoy!

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Chocolate Fudge Brownie Ice Cream

Their is nothing in the world as comforting as a rich creamy bowl of fudge brownie ice cream. This is arguably the best ice cream in the world. No actually, hands down, this stuff is the best in the world. And if you’ve got an ice cream machine it’s pretty dang easy to make too.

Ingredients:

1 Batch The Best Fudge Brownies (Or you can use a box of fudge brownies)

2 cups heavy cream

2 cups milk

6-8 egg yolks (6 at least)

1 cup sugar

3/4 cup Dutch Processed Cocoa Powder (Hershey’s Special Dark work fine)

1 tsp vanilla

1/2 tsp salt

Directions:

In a large bowl whisk 1/4th cup of sugar with the egg yolks until no more sugar is visible.

In a medium pot over medium low heat dissolve the remaining 3/4 cup sugar and the cocoa powder into the heavy cream and heat until simmering.

Slowly drizzle a small amount of the heavy cream mixture into the egg yolks while whisking vigorously, and keep slowly adding until the egg yolk mixture is thin. Pour the whole mixture back into the pot and mix continuously over low heat until the mixture has thickened.

Once it has thickened, strain the mixture back into the bowl and add your milk, salt, and vanilla extract. Follow your manufacturer’s directions on you ice cream machine to freeze to your desired consistency.

Or if you don’t have an ice cream machine just put the entire bowl into your freezer for about 1 1/2 hours. Then take it out and blend it with a hand held blender, or mixer and freeze for another 1/2 an hour. Repeat the process every half an hour until your desired consistency is reached. Enjoy!

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The Best Fudge Brownies Recipe

Makes: 16

Oven: 350 F

Baking Time: 55 minutes

Ingredients: 

1 stick butter

1 1/4 cups dark chocolate chips or 8 oz bittersweet chocolate (or semi-sweet or a mixture!)

1 1/4 cups sugar

3 eggs

1 cup flour

1/4 cup cocoa powder

1/2 tsp salt

1/2 tsp baking powder

1 tsp vanilla extract

Directions: 

Preheat your oven to 350 degrees. In a metal bowl over simmering water, melt the butter. Stir constantly until everything is smooth. Remove from the simmering water and allow to cool slightly. In a medium bowl combine the flour, salt, cocoa powder, and baking powder and set aside. Add the 3 eggs and the sugar to the melted chocolate and butter and mix well. Add the wet ingredients to the dry and mix only until just combined. Pour the batter into a 9 x 9 baking pan and bake for about 55 minutes. They will look odd and wet when they come out. But allow them to cool for 30 minutes and then cut them into 16 pieces. Enjoy!

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Blueberry Waffle Ice Cream Recipe

A delicious rich creamy buttermilk ice cream base with blueberries and chopped up toasted blueberry waffles going through! An amazing experience of dessert and breakfast flavors! With fresh fruit too, just in time for the summer!!

Ingredients:

2 cups heavy cream

1 cup white sugar

1/4 cup brown sugar

8 egg yolks (use 12 if you want it unbelievably rich)

2 cups buttermilk

2 teaspoons vanilla extract

1/4 tsp salt

5 frozen blueberry waffles

1 1/4 cup blueberries (frozen will work)

Directions:

Add the heavy cream and all of the white sugar to a large saucepan and set over medium low heat.

While the heavy cream mixture comes to a boil add the brown sugar and egg yolks to a bowl and whisk until super smooth.

When the saucepan is simmering take it off the heat and drizzle a little of the heavy cream mixture into the egg yolk mixture and whisk quickly.

Add a little more slowly while whisking constantly, then add the mixture back to the saucepan with the remaining heavy cream and with a wooden spoon mix constantly over low heat. heat the mixture until if you coat the wooden spoon with it and leave a trace with your finger you can see the trace clearly. 

Then strain back into the large bowl and mix in the buttermilk, vanilla extract, and salt.

Refrigerate until completely cool. While the mixture is chilling toast your waffles until completely hard but not burnt. Chop into half inch pieces.

 

 

 

 

When the ice cream mixture is completely cold, add it to a pre-frozen ice cream machine and follow the manufacturer’s directions to freeze. Just before the mixture reaches the point of soft serve, add in the blueberries and chopped waffles. (If you don’t have an ice cream machine (like me) place the ice cream mixture while still warm directly into the freezer for one hour and a half. Then blend the slightly frozen mixture with an electric mixer until completely smooth. Then freeze for another half an hour and repeat the process of blending and freezing until the mixture is at a soft serve consistency. Then add in the blueberries and waffle chunks. Place into a plastic container and freeze.) Enjoy!!

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Super Fluffy Banana Cake / Cupcakes Recipe

This recipe is great way to use up some old bananas while entertaining guests. The lightest and fluffiest cake, absolutely nothing like regular rock hard banana bread! It can be made in two 9 inch rounds, a bundt cake pan, or even cupcakes!

Oven: 325 degrees F

Pan: two greased 9 inch round cake pans, a bundt cake pan, or lined cupcake tin.

ingredients: 

2 cups all purpose flour

1/4 cup cornstarch

1 1/2 tsp baking powder

1 tsp baking soda

1 tsp salt

1 1/2 cups sugar (separated)

1/2 cup vegetable or canola oil

5 eggs (yolks and whites separated)

1/2 teaspoon cream of tartar

1 tsp vanilla extract

1 1/2 cups mashed banana (I used 3 large bananas)

Directions:

Preheat your oven to 325 degrees F. In a small bowl whisk together the flour, cornstarch, baking soda, baking powder, salt and set aside.

In a super clean metal bowl add the egg whites and cream of tartar. Reserve the yolks in a large bowl for the wet ingredients later. Beat the egg whites and cream of tartar with an electric mixer until the mixture is light and foamy, about 2 minutes. Then slowly start to add only a half cup of sugar to the egg whites while beating on high. Continue to beat until stiff peaks form.

Add the mashed banana, vanilla, remaining 1 cup of sugar, and oil to the reserved egg yolks. Mix well with a spatula. 

Add the dry ingredients to the bowl as well and mix until no lumps remain. Now you will incorporate the egg whites with a technique called folding them in. First take about one third of your beaten egg whites and add it to the wet ingredients, Stir slowly, scraping the sides constantly until no white remains visible. Then add another third of the egg whites  but this time take your spatula and scrape it around in between the bowl and the batter and bring it up in the middle and then scrape again and again until barely any whites remain visible. Do not stir or you will deflate the eggwhites. Fold in the last third of egg whites the same way.

If you are using a 2 cake pans, grease with butter and flour then divide the batter evenly between them. Do the same if you’re using a bundt cake pan. if you’re making cupcakes, scoop out the batter evenly with an ice cream scoop into paper lined cupcake tins. Bake if using cake pans 35 to 45 minutes. If your using a bundt cake pan bake 45 to 55 minutes. If you’re making cupcakes bake 25 to 35 minutes.

 Check with a cake tester to see if the cake is still wet and raw. Once baked, cool for about half an hour before running a knife around the cake and invert on to a plate. Frost or glaze with the glaze or frosting of your choice. Enjoy!