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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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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Whole Wheat Yogurt Pancakes Recipe

Unless your at Ihop and getting served, the average pancakes you get out of a box you’re adding water to aren’t going to be the delicious, thick, fluffy, filling ones they should be. There is nothing worse than a thin dense pancake, it doesn’t absorb any of that sweet syrup you drown it in and you end up having to eat like 8 pancakes to feel full. This recipe with the ideal ratio of yogurt (an acid) and baking soda will give you airy pancakes with structure to hold and mop up whatever topping, syrup, fruits you decide to devour a stack with. And plus their whole wheat, so their good for you too!

Pan: Medium or large frying pan greased with cooking spray or butter.

Ingredients:

1 cup whole wheat flour

1 cup all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1 1/2 teaspoon baking soda

1/2 teaspoon salt

2 cups plain yogurt (If you only have Greek or flavored yogurt read the  note below)

2 large eggs

1 teaspoon vanilla extract

1/4 cup oil (vegetable or light olive oil will work. Or even applesauce!!)

Note: If you only have Greek yogurt you can thin it out by mixing 1 1/2 cups of Greek yogurt with 1/2 cup of milk and a teaspoon of white vinegar. If you only have sweetened flavored yogurt, that will work fine just omit the 2 tablespoons of sugar,

Directions:

In a medium mixing bowl add the flours, baking soda, baking powder, sugar, and salt and whisk well until combined. In another small bowl, add the yogurt, eggs, oil, and vanilla. Whisk until combined. Add the yogurt mixture to the dry ingredients and whisk together  DO NOOOT OVER-MIX! The batter will be a little lumpy. Don’t freak out! If it is too thick add some milk. Let the batter rest while you preheat your pan.

Place a medium or large frying pan over medium low heat. Coat with cooking spray or some oil with a paper towel. After the batter has rested, spoon 1/4 cup of batter onto the pan. If your using a large pan you can add two at a time.

Place cooked pancakes on a bowl in the microwave while you cook the rest.

   Serve them with butter and maple syrup or go even healthier with my recipe for strawberry sauce!! Enjoy!