Showing posts with label Desserts. Show all posts
Showing posts with label Desserts. Show all posts


November 17, 2019
DELICIOUS PUFF PASTRY BLUEBERRY – These Puff Pastry Blueberry Turnovers area unit light-weight, flaky, full of blueberry filling then drizzled with lemon glaze. An ideal tender treat for breakfast or dessert!

The homespun blueberry filling starts with a mix of along blueberries, sugar, juice and starch. In a very tiny cooking pan, stir along blueberries, sugar, juice and starch. Bring around boil medium heat, stirring perpetually, continue change of state one to a pair of minutes till the blueberry sauce thickens. Take away from the warmth and let cool.


We simply love straightforward Blueberry turnovers and love however the filling oozes out. Blueberries area unit glorious, however cherries, strawberries or blackberries would be unimaginable. The chances area unit endless. You'll be able to serve this straightforward Puff Pastry Blueberry Turnovers worm or cold counting on your style however it dead goes with a cup of tea or occasional.

This instruction is ideal for you if you're trying to find a pleasant breakfast, snack or sweet. You'll be able to purchase Puff pastry whenever you wish thus you'll be able to terribly simply build one thing sweet and attractive. 


  • 1 package (2 sheets) frozen puff pastry, thawed

For blueberry filling:

  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 2 cups frozen blueberries
  • ½ cup granulated sugar

For egg wash:

  • 1 egg beaten
  • 1 teaspoon water

For lemon glaze:

  • ½ cup powdered sugar
  • 1 tablespoon lemon juice

Preheat oven to 400 degrees. Line two baking sheet with parchment paper, set aside.
To make filling:

  1. In a small saucepan, stir together blueberries, granulated sugar, lemon juice and cornstarch
  2. Bring to boil over medium heat, stirring constantly, continue cooking 1 to 2 minutes until the blueberry sauce thickens
  3. Remove from the heat and let cool
  4. Unroll the two sheets of puff pastry onto a lightly floured surface
  5. Cut into 8 squares (4 from each dough)
  6. Spoon 1 tablespoon of blueberry filling onto the center of each square
  7. In a small bowl whisk the egg and water and lightly brush the edges of each square with egg wash and fold in half to create a triangle
  8. Use a fork to press and seal the edges of each turnover together
  9. Place the turnovers on the prepared baking sheet
  10. Brush the top of each turnover with more egg wash
  11. Bake for 15 to 20 minutes until the turnovers are puffed and golden brown
  12. Remove from oven and set aside to cool

To make the glaze:

  1. In a small bowl whisk together powdered sugar, lemon juice until smooth
  2. Drizzle over cooled turnovers
  3. Serve


October 04, 2019
Preparing a delicious lunch or meal for one doesn’t need to be time overwhelming. With this Cinnamon cooked Pineapple instruction paired with Tai I. M. Pei Asian culinary art entrées, I’ve got a lunch that satisfies with negligible time needed. Browse additional to check however straightforward it's to create and luxuriate in this tasty combination with simply a touch of schoolwork work.


This cinnamon cooked pineapple tastes a great deal just like the grilled pineapple we tend to all apprehend and love. However as a result of this is often saute pineapple,  it will simply be created year spherical in but quarter-hour on the stove. My saute apples instruction impressed this cooked pineapple and I’m thus glad gave it a strive.

This saute pineapple is nice served heat or cold. you'll be able to provide it as a tasty entremots or as a course all on it’s own. Use it to high your favorite frozen dessert or add a scoop of frozen dessert on the aspect. I attempted it with a touch cooked coconut and a maraschino cherry which provides it a tropical feel.



  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • 1 fresh pineapple, into twelve wedges
  • 2 tablespoons butter
  • 2 tablespoons water
  • toasted coconut, ice cream, maraschino cherry (optional)


  1. Place pineapple wedges in gallon sized ziploc bag.
  2. Add brown sugar and cinnamon into bag.
  3. Gently shake until well coated.
  4. Melt butter in large frying pan over medium high heat.
  5. Add pineapple mixture and water.
  6. Cook over for 8 to 10 minutes or until pineapple is tender, flipping pineapple over occasionally.
  7. Cool slightly and serve warm as is or with toasted coconut ice cream and a cherry, if desired. Can also serve cold if preferred.
  8. Refrigerate any leftovers.


October 01, 2019
Pumpkin icky Butter Cake could be a fall sweet formula, this ooey icky cake year-round! If you don’t grasp what icky butter cake is, then you would like to create this formula asap. The mixture of pumpkin and also the icky butter cake can blow your mind!


This cake is formed from ready-mix, butter, eggs, and cheese, making one amongst the simplest cakes ever. It comes out additional sort of a superimposed cake bar instead of ancient cake, and it's therefore delicious. 

Serve this Pumpkin icky Butter Cake on Thanksgiving and your guests are going to be surprised, particularly people who haven't any plan icky butter cake even exists. Or simply build it virtually any time of year, as a result of this formula is just too sensible to be restricted to the autumn season!



  • 1 egg
  • 8 tablespoons butter melted
  • 18 ounces yellow cake mix 1 box


  • 3 eggs
  • 1 teaspoon vanilla
  • 8 tablespoons butter melted
  • 16 ounces powdered sugar
  • 8 ounces cream cheese softened
  • 15 ounces pumpkin (1 can)
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg


  • caramel sauce
  • chopped pecans
  • whipped cream


  1. Preheat oven to 350 degrees F.
  2. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
  3. In a large bowl, beat the cream cheese and pumpkin until smooth.
  4. Add the eggs, vanilla, and butter, and beat together.
  5. Add the powdered sugar, cinnamon, nutmeg, and mix well.
  6. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Be conscious not to overbake, the center should be slightly gooey. You won't regret it :)
  7. You can serve it plain, or top with whipped cream, pecans, caramel, or powdered sugar. Enjoy!


July 21, 2019
Stuffed full of my mom's homemade fresh blueberry pie filling, Blueberry Pie Cookies are similar to ingesting an cute mini little blueberry pie. 

I can don't forget our own family selecting wild blueberries in the late summer time each yr, and looking forward to mom making a pie or  with our haul. With those teensy-tiny berries, it might positive take plenty of selecting to refill our buckets.  And it might sure take a number of picking for mom to have sufficient to whip up a proper pie.  however the reward turned into worth the paintings!


I commenced by using whipping up a batch of my mother's homemade blueberry pie filling, that is sincerely simple to do.  It takes all of approximately 5 mins or much less at the stove top.

All you do is combine fresh blueberries, sugar, a chunk of water, and a bit cornstarch in a saucepan.  I additionally add a pinch of salt, a pinch of cinnamon, and a small contact of lemon juice to decorate the flavor.  carry all this to boil, and simmer it for about a minute until it's thick.


For the Filling:

  • 1 T. butter
  • 1 pint (about 1 1/2 c.) fresh blueberries
  • 1/4 c. water
  • 1/2 c. granulated sugar
  • 1 T. cornstarch
  • 1 tsp. lemon juice
  • pinch ground cinnamon
  • pinch salt

For Assembly:

  • Pie crust for a two-crust pie, store-bought or use your favorite homemade recipe
  • 1 large egg
  • 1/4 tsp. water
  • sanding sugar or granulated sugar for sprinkling on top (optional)


  1. FOR THE FILLING: Melt butter in a saucepan over medium heat. Add blueberries, water, sugar, cornstarch, lemon juice, cinnamon, and salt. Stir to combine.
  2. Bring to a gently boil over medium to medium-high heat.  Lower heat and simmer  for about 1 minute until thickened (mixture will be quite thick).  Set aside to cool slightly.
  3. FOR ASSEMBLY: Roll out the pie crust on a lightly floured surface until about 1/8 to 1/4 inch thick. Use a 2 1/2 to 3-inch round cookie cutter or biscuit cutter to cut out as many rounds as possible from the dough (you'll need two rounds for each cookie).
  4. Transfer half of the rounds to a baking sheet and brush the edges with a tiny bit of water (this helps seal the rounds).
  5. Place about 1 and 1/2 measuring teaspoons of blueberry filling in the center of each round (do not over-fill). Top each with one of the remaining rounds. Press the edges to seal each pie cookie, and then use a fork to crimp the edges.
  6. Prepare an egg wash by lightly beating together the egg and 1/4 teaspoon of water. 
  7. Brush each pie cookie with egg wash, being sure to get some egg wash over the entire surface of the cookie. (Since these mini pies won't be in the oven for as long as a full-size pie, they don't develop a nicely browned crust without the egg wash. The egg wash gives them a nice golden brown color.)
  8. Sprinkle the tops with a pinch of sanding sugar or granulated sugar, if using. Use a small knife to cut slits in the top of each pie cookie.
  9. TO BAKE:  Bake at 350℉ for about 15 to 20 minutes, until crust is golden brown. Remove to a wire rack to cool.


July 18, 2019
With summer time on its manner, I idea it might be an appropriate time to percentage these refreshing key lime pie bars. They’re the whole thing you adore about traditional key lime pie, with a delicious twist! I’m sort of obsessed! This time I went smooth at the cream cheese and simplest added a bit, just enough to thicken the bars a bit and provide them a bit more creaminess and tang.


They’re great easy to make and handiest require 10 substances. other than the chilling, they take about 35 mins to make, begin to complete. now not too horrific, proper?! these scrumptious key lime pie bars need to move on your must-make listing! They have been a big hit with my own family, I recognize they’ll get rave evaluations from yours too!

This dessert truely is the perfect treat to experience at some stage in the warm climate. The flavor of lime infused within the cheesecake/pie filling will hit the spot! we will without a doubt be bringing this to all of our summer occasions due to the fact we know it might be successful. be sure to present the recipe a try and let us understand the way it goes.



  • 15 sheets graham crackers (or 30 squares)
  • 2 tbsp granulated sugar
  • pinch salt
  • 6 tbsp unsalted butter melted


  • 6 oz cream cheese room temperature
  • 14 oz condensed milk
  • 4 egg yolks
  • 1 tbsp lime zest
  • 1/2 cup key lime juice or regular lime juice
  • 1/2 tsp vanilla extract


  1. Preheat oven to 350 degrees. Line a 9x9-inch pan with aluminum foil or parchment paper, set aside.
  2. In a food processor or in a large ziploc bag with a rolling pin, crush the graham crackers until fine crumbs form.
  3. In a medium mixing bowl, combine the crumbs, sugar, salt and butter, mix to combine. Press the crumbs evenly into the bottom of the lined pan. Place in the oven and bake for 10 minutes.
  4. Meanwhile, in a large mixing bowl with a hand mixer or the bowl of a stand mixer, beat the cream cheese until smooth and creamy. Add the condensed milk and mix until combined.
  5. Then, add the egg yolks one at a time, mixing well after each addition followed by the lime zest, juice and vanilla extract, mix until combined.
  6. Pour the filling over the hot, baked crust. Return to the oven and bake for 15-18 minutes or until set. The top should not brown. Remove from the oven and chill in the refrigerator for 2-4 hours before serving. I prefer dense, cold bars, so I generally give them the full 4 hours, however, the pictures taken above were shot after 2 hours.
  7. Cut and serve, store in an airtight container in the refrigerator for up to 5 days.

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