Peach Mango Cobbler Recipe

 

Peach Mango Cobbler

Peach Cobbler is a summer time favorite for many due to the freshness and quality of ripe peaches in season. There are many ways to make a Peach Cobbler, yet finding a great, easy recipe is hard to find. However, we found the perfect recipe. It’s from Seaspice’s Executive Pastry Chef Jill Montinola. She thinks outside the crust with her reinterpreted version in an easy to follow, and even easier to execute, recipe. Her twist to the classic dish? Add mangoes!

Peach Mango Cobbler Recipe

Topping
All purpose flour 2 cups
Sugar 1/3 cups
Baking powder 1 teaspoon
Baking soda ¼ teaspoon
Salt ½ teaspoon
Butter, frozen and cut small 8 tablespoon
Crème fraiche 1/2 cup
Egg 1 each
Mango chips, cut small ½ cup
Directions
Mix together the dry ingredients in a bowl. Then slowly add the butter. In a separate bowl, mix the crème fraiche and egg, then add to the dry ingredients and butter mix. Then add the mango chips. Gather the dough together into a disc, wrap and let it rest in the cooler for at least 30 minutes.

Filling

Peaches, peeled, no pit, sliced 8 each
Sugar ¼ cups
Brown sugar ¼ cups
Lemon juice 1 teaspoon
Cornstarch 2 teaspoon
Lavender, dried 1 pinch
Directions
Mix together.
Bake at 375F for 10 minutes.
Then drop the filling on top of the peaches, glaze with hea
vy cream and sugar.
Bake for 30 minutes

5 Sparkling Desserts For 4th of July

Shuck-It Oyster Challenge For Charity-2

4th of July is one of my favorite holidays for so many reasons! I love that my family is always together and but mostly I love all the delicious food that is so colorful and patriotic. Desserts especially are a great way to get you kids involved in cooking. Here are 5 sparkling desserts that are perfect to serve on Independence Day.

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4th of July Strawberries  by The Sisters Cafe

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Virgin Sparkling Jello Shots by This silly girl’s life.

July-Marshmallow-Pops

4th of July Marshmellow Pops by Livng Locurto

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Sprinkle Dipped Ice Cream Sandwiches by Pink Peppermint Prints

 

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Celebration Pretzel Sticks by Lady Behind The Curtain

Here are some more great 4th of July goodness for you to enjoy!

M&M’s Baymax Cake

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M&M’s Baymax Cake

Last October I took my kids to see the movie “Big Hero 6” and as it turned out it is my favorite Disney movie to date. My son couldn’t stop talking about Baymax and asked me constantly if he could have a Big Hero 6 Birthday party. There wasn’t a ton of merchandise out at the time but after a few searches online and some creativity I cam up with some ideas for a party. But I was stumped on a cake. I always get our cakes at the grocery store but this time I wanted to try and make my own. I remembered that my friend Kara from The Joys of Boys recently made an awesome basketball cake out of M&M’s and then it hit me like a ton of bricks – I could make a Baymax cake out of M&M’s!!

I started by buying red and purple M&M’s online from a store at Amazon. You can find them here and here. Then I purchased a box of white cake and white frosting.

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I printed out an image of Baymax as a guideline.  You can find it here. I originally found it on Koalipops but then I resized the image for a cake instead of a cookie.

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Next I cut the Baymax face into pieces. This will come in handy after you frost your cake.

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Then I baked my cake according the directions on the box.

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After the cake had cooled I frosted it. Once it was frosted I laid out all of the pieces I cut out of Baymax’s face on top of the frosting.  In order to see where I was going to place the M&M’s, I took a toothpick and outlined the patterns.

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Once you have your pattern, start by outlining it with the M&M’s.

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Your final project should look like this. Say hello to Baymax – your personal healthcare companion.

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My son was so impressed with his cake and couldn’t wait to show his friends.

 Other Cakes You Might Like:

 

Angry Bird Cupcakes

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  Owl Cupcakes

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Speculoos Crunch Cake

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Speculoos Crunch Ice Cream Cake

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Speculoos Crunch Ice Cream Cake

There is one grocery store on earth that I simply cannot live without. “Trader Joe’s“. It’s small,  unique, and they sell amazing food and drink from around the globe. They have great quality at great prices.  One particular product they carry makes my heart race every time I pass it in the aisle. It’s called Speculoos. This amazing spreadable cookie butter is highly addicting and very dangerous as it has tendencies to make people do odd things like lick jars, and eat off knives. Also known as “cookie crack” Speculoos also comes in different varieties like ice cream, candy bars and cheesecake.

This week as I was spreading some of this magical cookie crack on a snack, I mean on some toast, it occurred to me that I could actually mix this stuff in with other things. So I opened my cabinets and saw the rice krispies and a light bulb went off in my head. I could mix the Speculoos with the rice krispies. But I didn’t want to add marshmallows because rice krispy treats are so common. I thought of my favorite ice cream from Baskin Robbin’s “Quarter Back Crunch” and realized I could make the same thing with rice krispies and Specaloos. The next thing I knew I was at the store buying a gallon of ice cream. So here is how you make The Speculoos Crunch Ice Cream Pie aka as cookie crack pie. This recipe was inspired by this recipe.

First gather all your ingredients. Rice Krispies, one jar of Speculoos cookie butter, 3 quarts  of ice cream and a large pot and a spring-form pan. Let ice cream sit out so it softens.

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Then combine 5 Cups of Rice Krispies and a jar of Speculoos into a pot. Stir together on low flame until melted. Tip: Take off flame before fully melted or Speculoos WILL burn on bottom of pot.

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Once melted spread mixture on a cookie sheet lined with wax paper and freeze for 30 mins. You just want them stuck together, not quite frozen.

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After the 30 mins take mixture out of freezer and cut into bite sized pieces. Reserve 2 cups of topping on the side.

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Then mix in the bite sized pieces into the melted ice cream and place mixture into the spring-form pan. Pack it down so there are no air pockets.

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It should look like this. The ice cream should be soft but not runny.

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Use reserve crunch mixture to coat top of ice cream pie. Cover with Saran wrap and freeze for 4-6 hours or overnight.

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Once the mold is ready release the spring from around the cake and you will have a beautiful round ice cream cake.

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 Dig in!

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PicMonkey Collage

 

Speculoos Crunch Ice Cream Cake
 
Ingredients
  • 1 jar of Speculoos Cookie Butter
  • 5 Cups Rice Krispies
  • 3 quarts of Vanilla Ice Cream
  • 1 spring-form pan
Instructions
  1. Place a 9 or 10 inch spring-form pan in the freezer to chill.
  2. In a large saucepan over low heat, combine the Speculoos and Rice Krispies cereal. Mix well until the Rice Krispies are completely coated with the Speculoos. Remove from heat.
  3. Line a sheet pan or cookie sheet with parchment or wax paper. If you have neither a silicon liner will do. Pour the Speculoos-Rice Krispies mixture onto the lined sheet pan and spread evenly. Then place in the freezer to chill.
  4. While the coated cereal mixture is cooling, remove the ice cream from the freezer and place in the refrigerator to soften.
  5. After about 30-45 minutes (you want the Speculoos coated cereal to be cooled and firm but not frozen at this point) – using a fork and knife – cut the coated cereal into bite sized pieces. Place back into the freezer, if necessary, until the ice cream is softened.
  6. Once your ice cream is softened (it should be just softened enough to stir in the coated cereal but not so melted that it is runny), remove the Speculoos-cereal pieces, the large mixing bowl and the spring-form pan from the freezer.
  7. Reserve 2 cups of the Speculoos-cereal mixture.
  8. Quickly combine the ice cream and remaining coated cereal in the chilled mixing bowl, then pour the mixture into the chilled spring-form pan, packing it firmly so that there are no air pockets. Top the cake with the reserved Speculoos-cereal mixture.
  9. Cover with plastic wrap and place the springform pan back into the freezer for at least 4-6 hours or overnight until completely frozen.
  10. Remove the cake from the freezer about 30-45 minutes before serving and place in the refrigerator to soften a bit.
  11. When ready to serve, place the cake on a platter or cake stand and remove the sides of the spring-form pan. Cut and serve immediately.

 

 

Fruit Pizza Recipe

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Fruit Pizza Recipe

If you ever have a potluck to attend this is the perfect dessert to share! It is a giant sugar cookie with cream cheese, sugar and fruit! I have attached the recipe below but if you want a shortcut you could always but some pre-made sugar cookie dough and use that. Just break up the roll and press it into a circular pizza pan for the crust.

There is no specific way to arrange the fruit either. Just layer it however you think is pretty. But get ready to talk because this dish is a real conversation piece!

Fruit Pizza Recipe
 
Ingredients
  • ½ cup butter, softened
  • ¾ cup white sugar
  • 1 egg
  • 1¼ cups all-purpose flour
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 (8 ounce) package cream cheese
  • ½ cup white sugar
  • 2 teaspoons vanilla extract
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, cream together the butter and ¾ cup sugar until smooth. Mix in egg. combine the flour, cream of tartar, baking soda and salt; stir into the creamed mixture until just blended. Press dough into an ungreased pizza pan.
  3. Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Cool.
  4. In a large bowl, beat cream cheese with ½ cup sugar and vanilla until light. Spread on cooled crust.
  5. Arrange desired fruit on top of filling, and chill.