Archive | Fruit

20 Delicious Apple Recipes

Continue Reading · 2
Yum

Apple Cobbler Crisp

Apple Cobbler Crisp

 

Yesterday I shared Peach Cobbler Crisp, which happens to be one of my fall favorite recipes. This Apple Cobbler Crisp is another favorite. It’s made the same way but with an apple filling that is cinnamony delicious ~ warm or cold.

I know there are certain apples that are better for baking desserts such as this cobbler, but I used Gala apples because I usually just use what I purchase for eating from our local produce market.  They happen to work well ~ they’re a sweet apple but they hold their shape well and don’t get mushy unless I overcook them. Feel free to use tart apples or any kind that you like to cook with and this cobbler will be delicious.

Apple Cobbler Crisp

Yield: about 12 servings

Apple Cobbler Crisp

Ingredients

    For the crusty bottom
  • 1 cup flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 4 tablespoons butter
  • For the filling
  • 3/4 cup sugar
  • 2 tablespoons flour
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1 tablespoon lemon juice
  • 2 tablespoons butter
  • 8 cups apples, pared, cored, and thinly sliced
  • For the crispy topping
  • 3/4 cup rolled oats
  • 1/2 cup flour
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 cup butter, cold

Directions

    For the crusty bottom
  1. Place the butter in a 7x11 baking dish and place the dish in the oven; preheat to 350 degrees. Watch the butter and remove the pan when the butter has melted.
  2. Combine the flour, sugar, and baking powder in a medium-sized bowl; mix to combine. Set aside. After the butter has melted, sprinkle this mixture over the butter, spreading it out evenly over the butter. The flour/sugar mixture won't soak into the butter but will remain dry.
  3. For the filling
  4. In a large saucepan, combine the sugar, flour, cinnamon, nutmeg, and lemon juice; mix well.
  5. Add the apples and butter to the pan and heat over low until the sugar and butter melt. Continue simmering until the apples are almost tender, about 7 minutes.
  6. Spread the apple filling over the crusty bottom dry ingredients.
  7. For the crumbly topping
  8. Combine the oats, flour, brown sugar, and cinnamon in a medium sized bowl; mix well.
  9. Cut the butter into cubes and add it to the bowl. Using a pastry blender or a fork, cut the cold butter into the crisp ingredients until it resembles large crumbs.
  10. Sprinkle the topping over the apple filling.
  11. Bake for about 30 minutes, or until the edges are lightly browned.

Notes

If you want a thinner dessert this cobbler can be baked in a 9x13 dish.

http://www.abrightandbeautifullife.com/apple-cobbler-crisp/

This Peach Cobbler Crisp is delicious, too.

HeartLoriSignature

{Click here to see where I link up.}

Enter your email address:

Delivered by FeedBurner

Print Friendly

Continue Reading · 5
Yum

Peach Cobbler Crisp

Peach Cobbler Crisp

Is there anything better than a warm peach cobbler served up with vanilla ice cream?  I live for fall peaches.

This Peach Cobbler Crisp is an old favorite.  And it’s so easy to make.  I love that the crust just kind of creates itself after melting the butter in the pan and adding on everything else.

 

Peach Cobbler Crisp

Yield: about 12 servings

Peach Cobbler Crisp

Ingredients

    For the crusty bottom
  • 1 cup flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 4 tablespoons butter
  • For the filling
  • 3/4 cup sugar
  • 3 tablespoons flour
  • 1/4 teaspoon cinnamon
  • pinch of salt
  • 5-6 cups sliced fresh peaches
  • For the crispy topping
  • 3/4 cup rolled oats
  • 1/2 cup flour
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 cup butter, cold

Directions

    For the crusty bottom
  1. Place the butter in a 7x11 baking dish and place the dish in the oven; preheat to 350 degrees. Watch the butter and remove the pan when the butter has melted.
  2. Combine the flour, sugar, and baking powder in a medium-sized bowl; mix to combine. Set aside. After the butter has melted, sprinkle this mixture over the butter, spreading it out evenly over the butter. The flour/sugar mixture won't soak into the butter but will remain dry.
  3. For the filling
  4. In a large saucepan, combine the sugar, flour, cinnamon, and salt; mix well.
  5. Add the peaches and butter to the pan and heat over medium low until the sugar and butter melt and the peaches are heated through.
  6. Spread the peach filling over the crusty bottom dry ingredients.
  7. For the crumbly topping
  8. Combine the oats, flour, brown sugar, and cinnamon in a medium sized bowl; mix well.
  9. Cut the butter into cubes and add it to the bowl. Using a pastry blender or a fork, cut the cold butter into the crisp ingredients until it resembles large crumbs.
  10. Sprinkle the topping over the peaches.
  11. Bake for about 30 minutes, or until the edges are lightly browned.

Notes

If you want a thinner dessert this cobbler can be baked in a 9x13 dish.

http://www.abrightandbeautifullife.com/peach-cobbler-crisp/

HeartLoriSignature

{Click here to see where I link up.}

Enter your email address:

Delivered by FeedBurner

Print Friendly

Continue Reading · 0
Yum

Strawberry Gelato

Strawberry Gelato

Until just recently, when I made this strawberry gelato, I had only tasted gelato one time ~ while vacationing on the island of St. Maarten.  My son introduced me to it and I loved it.  In fact, I went back for seconds!

A few weeks ago I was searching on the internet for a frozen strawberry custard recipe when I came across this gelato recipe and decided to make it instead.

It had really never occurred to me that I could make gelato in my ice cream machine.  But it was so super easy. And now we’re hooked.  We have plans for making a few different flavors between now and the end of summer.

This gelato is creamy and light and bursting with intense strawberry flavor ~ it’s definitely a keeper recipe!

I knew there were differences between ice cream and gelato but I didn’t know exactly what they were.  They also share similarities.  Below is what I’ve learned, thanks to the info at The Reluctant Gourmet.com.

The Similarities:

They use mostly the same ingredients yet use different proportions and are combined slightly differently.

The Differences:

Both ice cream and gelato depend on three basic factors:  fat content, air, and temperature.

Fat:  Milk fats are responsible for the creamy smoothness and taste.  Ice cream has a higher fat content {10% or higher} because it’s typically made with more cream and less milk.  Gelato is made with more milk than cream making it significantly lower in fat content {4-6%}.  Also, gelato tends to stay away from egg yokes and if they’re ever added, it’s quite sparingly.

Air:  The varying textures between ice cream and gelato is reflective in their different churning processes. Commercial ice cream is churned extremely fast, which adds volume to it and gives the base a light and airy texture.  Gelato is churned slowly, making it denser and harder to melt.  The at-home gelato and ice cream makers usually churn at one pace but because of the difference in ingredient proportions the textures are still different.  Commercial ice cream can have as much as 50% air whipped into it’s base while gelato has, at most, 30% air churned into it.

Temperature:  Ice cream and gelato have about a 10-15 degree temperature difference when served.  Ice cream is usually served at 10 degrees F, but because gelato has less air and fat it’s served at a warmer temperature.  If ice cream was served at the warm temperature of gelato, it would quickly melt.

One Final Note:  Because there is less fat and air in gelato, the flavors are richer than ice cream.  And despite the reduced fat content in gelato, it has a wonderful creamy texture that will melt in your mouth.

Fresh Strawberry Gelato

Yield: about 1 quart

Fresh Strawberry Gelato

Ingredients

  • 3/4 cup granulated
  • 1 tablespoon cornstarch
  • 1 cup whole milk
  • 3/4 cup heavy whipping cream
  • 1/2 teaspoon pure vanilla extract
  • 2-1/2 cups sliced, very ripe, fresh strawberries

Directions

  1. In a medium saucepan, whisk together the sugar and cornstarch.
  2. Gradually whisk in the milk and whipping cream.
  3. Place the pan over medium heat and cook, whisking constantly, until the mixture begins to bubble and thickens, about 5-10 minutes.
  4. Pour the mixture into a bowl and cool completely {either by pressing plastic wrap directly on the surface and refrigerating or nesting the bowl in a larger bowl filled with ice and stirring until it's cool to the touch}.
  5. Puree the strawberries in a blender or food processor until they are very smooth.
  6. Once the gelato base has cooled completely, strain the strawberry mixture through a fine mesh strainer into the creamy mixture. {Use a rubber spatula or the back of a large spoon to press the strawberry puree through the strainer so all the strawberry liquid gets strained into the gelato but the seeds are left behind.}
  7. Stir well.
  8. Cover the gelato by pressing plastic wrap directly on the surface and refrigerate for 3 hours or up to 24 hours.
  9. Process the gelato in your ice cream maker following the manufacturer's instructions.
  10. After it's frozen, scrape the ice cream into a container, cover it, and freeze for at least two hours.
http://www.abrightandbeautifullife.com/strawberry-gelato/

 

HeartLoriSignature

{Click here to see where I link up.}

Enter your email address:

Delivered by FeedBurner

Print Friendly

Continue Reading · 1
Yum

Frozen Chocolate-dipped Bananas

Frozen Chocolate-dipped Bananas are delicious anytime, but especially on hot summer days.

I first tried frozen chocolate-dipped bananas at Disneyland when I was about 14!  I had never heard of them before but I thought they were delicious.  I still remember how refreshing it was to eat a frozen banana on that hot summer day.  Then I didn’t have another one for about 20 years because it didn’t occur to me that I could make them myself.

I don’t make these very often but when I do it’s a real treat, whether it’s for an after dinner dessert or a mid-afternoon snack while reading out on our patio swing. They’re nutritious, too, right?  Potassium.  Antioxidants. Ha.  At least that’s what I like to tell myself.

They store well in the freezer and are so simple to make so it’s easy to increase the amount to share with neighbor kids and visiting moms.

Frozen Chocolate-dipped Bananas

Frozen Chocolate-dipped Bananas

Ingredients

  • 4 ripe but firm bananas
  • 12 ounces semi-sweet chocolate chips
  • 2 tablespoons canola oil
  • chopped nuts, shredded coconut, or sprinkles {optional}

Directions

  1. Line a baking sheet with parchment paper.
  2. Cut the bananas in half and insert a wooden popsicle stick into each half. Place them on the baking sheet and freeze for 15 minutes.
  3. Meanwhile, melt the chocolate with the oil in a pie dish or other low-sided dish. This can be melted in either a double boiler or the microwave. If using a microwave, warm the chocolate 1 minute at a time at 50% power, stirring after every minute, until completely melted. Stir until smooth.
  4. Roll each banana half in the chocolate, using a spoon if necessary to spread the chocolate over the banana.
  5. Quickly sprinkle with the toppings {if using} before the chocolate hardens.
http://www.abrightandbeautifullife.com/frozen-chocolate-dipped-bananas/

Recipe source: adapted from Epicurious

HeartLoriSignature

{Click here to see where I link up.}

Enter your email address:

Delivered by FeedBurner

Print Friendly

Continue Reading · 5
Yum

Summer Fruit Salad with Honey Lime Dressing

Summer Fruit Salad with Honey Lime DressingThis is a simple summer fruit salad that’s light and refreshing and can be made with any fruit you like or have on hand.  We like it with all fresh fruit but sometimes throw in canned mandarin oranges like in the above photo.  It’s delicious with pineapple, strawberries, grapes, bananas, kiwi, peaches, blueberries, all berries, and melons.  I’m sure you get the message now that it’s delicious with any fruit.  Give it a try.

Summer Fruit Salad with Honey Lime Dressing

Summer Fruit Salad with Honey Lime Dressing

Ingredients

  • 4-5 cups of fresh fruit, cut into bite-sized pieces
  • {If you're using canned fruit drain it well}
  • Zest from one lime
  • 2 tablespoons honey
  • 1/2 - 1 teaspoon poppy seeds, optional

Directions

  1. Combine all the fruit in a medium-sized serving bowl.
  2. In a small bowl combine the lime zest, honey, and poppy seeds.
  3. Drizzle the dressing over the fruit and stir gently to coat the fruit.
  4. Refrigerate for up to an hour and serve.
http://www.abrightandbeautifullife.com/summer-fruit-salad-honey-lime-dressing/

HeartLoriSignature

{Click here to see where I link up.}

Enter your email address:

Delivered by FeedBurner

Print Friendly

Continue Reading · 0
Yum

Cherry Pie Bars

Delicious Cherry Pie Bars - all from scratch without using canned cherry pie filling.

These cherry pie bars are the bomb.  Period.

That is, unless you don’t like cherry pie.

But it happens to be my very favorite fruit pie and I’ll almost always choose it over any other.  I’ve seen Cherry Pie Bar recipes all over pinterest but every recipe uses store-purchased canned pie filling, which I don’t like.  So I used my homemade filling recipe and combined it with the bar ingredients from all the recipes floating around the net and came up with this seriously-to-die-for dessert.  Only next time I’m going to leave the drizzled glaze off because it made it just a bit too sweet for our taste.  I like that it’s baked in a baking dish lined with foil so it’s easy to remove from the pan for cutting and serving, and the leftovers were popped into the freezer and pulled out later for individual evening treats.

It’s so much like eating cherry pie and is so delicious served up warm with a scoop of vanilla ice cream.

I’m already making plans to make this up with my two other favorite fruit pie fillings:  apple and peach.  So stay tuned…

Cherry Pie Bars

Cherry Pie Bars

Ingredients

    For the Bars:
  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1 whole egg + 1 egg yolk
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 1-1/2 cups flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • For the Filling
  • 1-1/3 cups sugar
  • 1/3 cup all-purpose flour
  • 2 cans (16 ounces each) pitted red tart cherries, undrained
  • 1/4 teaspoon almond or vanilla extract
  • 2 tablespoons butter
  • 1/4 teaspoon red food coloring
  • For the Glaze: {optional}
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla or almond extract
  • 1-2 tablespoons milk

Directions

  1. Preheat the oven to 350. Prepare a 9x9 pan by lining with foil and spraying with cooking spray, then set aside.
  2. For the Filling:
  3. Mix the sugar and flour. Stir in the cherries, almond or vanilla extract, butter, and red food coloring. Cook over medium heat stirring frequently until the filling thickens. Set aside to cool.
  4. For the Bars:
  5. In a large bowl or the bowl of a stand mimer, beat the butter and sugar together until it's light and fluffy.
  6. Add the egg, egg yolk, vanilla, and almond extract and mix until smooth.
  7. Add the flour, baking powder, and salt and mix until combined.
  8. Reserve about 3/4 cup of the dough for the topping. Spread the remaining dough in the prepared pan by putting it all in the pan and then placing a piece of plastic wrap over the dough and pressing it down to spread out the dough.
  9. Top with the pie filling.
  10. Drop the remaining dough by small spoonfuls evenly over the top of the pie filling, leaving space between the spoonfuls.
  11. Bake for 23-35 minutes, until the dough is lightly browned.
  12. Remove and cool completely.
  13. For the Glaze: {optional}
  14. Whisk together the powdered sugar, almond extract, and 1 tablespoon milk.
  15. Add more milk or powdered sugar as needed to achieve the desired consistency.
  16. Drizzle the glaze over the cooled bars and allow to set before slicing.
http://www.abrightandbeautifullife.com/cherry-pie-bars/

HeartLoriSignature

{Click here to see where I link up.}

Enter your email address:

Delivered by FeedBurner

Print Friendly

Continue Reading · 2
Yum

Chocolate Dipped Strawberries

Chocolate Dipped Strawberries

If any of you were listening to the radio during the week before Mother’s Day you probably heard all of the advertisements for chocolate dipped strawberries that could be ordered and delivered to Mom.  That got me thinking that I hadn’t made chocolate dipped strawberries for at least 25 years!  I wonder why?  They are so easy to make, and refreshingly delicious.

So I decided to make some for one of the desserts I was providing for our Mother’s Day extended-family dinner. I’m just going to say if you love strawberries and chocolate and you haven’t made these in a long time {or perhaps ever} you absolutely must make some.  It only takes about 30 minutes to make 2 quarts of these little delicacies.

Any size of strawberry will work but the large ones actually look better than the small ones.  The container I purchased at our local grocery store contained mostly large, with some medium and small ones packed in, and I dipped all of them.  I used white chocolate and semi-sweet chocolate for dipping and then rolled some of them in finely chopped pecans and unsweetened finely shredded coconut.

Since I hadn’t made them in such a long time they looked a bit “rusty” and my drizzles were wobbly, but when arranged on the serving plates they looked quite impressive.  Everyone at dinner commented on how beautiful they looked so I was quite pleased that something so simple was so well received.  And they were all eaten up!

Chocolate Dipped Strawberries-4

After dipping and rolling the strawberries I placed them on a baking sheet lined with waxed paper.  Then placed them in the refrigerator until well set.

I drizzled the white chocolate onto the semi-sweet chocolate strawberries after they were set up.  The white chocolate strawberries look so plain but my hubby doesn’t like dark chocolate very well and didn’t want them drizzled so they stayed plain-looking, but I did roll some of them in the nuts and coconut.

Chocolate Dipped Strawberries-5

Chocolate Dipped Strawberries

Chocolate Dipped Strawberries

Ingredients

  • 2 quarts of strawberries {more or less depending on how many you want to make}
  • Semi-sweet or dark chocolate chips {I used 2 cups}
  • White chocolate chips {I used 2 cups ~ for dipping and drizzling}
  • Pecans, finely chopped
  • Unsweetened, finely shredded coconut

Directions

  1. Wash and thoroughly dry the strawberries. {If they are even damp the chocolate will not adhere.}
  2. Melt the chocolate chips and/or white chocolate chips right when you are ready to start dipping. These can be melted in a double boiler or the microwave. If using the microwave, warm the chocolate for 1 minute at a time at 50% power, stirring after every minute, until completely melted.
  3. Holding the strawberries by their leaves, dip them into the chocolate about 3/4 of the way and then immediately roll in nuts or coconut, if desired.
  4. Place them on a waxed paper or parchment paper lined baking sheet.
  5. Place the baking sheet in the refrigerator until well set.
  6. Drizzle the semi-sweet chocolate strawberries with white chocolate, if desired, or the white chocolate strawberries with semi-sweet chocolate.
  7. Keep refrigerated until ready to serve, but if you want to serve them at room temperature remove them from the refrigerator 1-2 hours before serving.

Notes

These will remain fresh in the refrigerator for about 2 or 3 days.

http://www.abrightandbeautifullife.com/chocolate-dipped-strawberries/

They were all delicious, but the semi-sweet chocolate with coconut strawberries were my favorite.

Chocolate Dipped Strawberries-6

Enjoy!

HeartLoriSignature

{Click here to see where I link up.}

Enter your email address:

Delivered by FeedBurner

Print Friendly

Continue Reading · 4
Yum

Nutty-Date Balls

Nutty Date Balls

 

I found this recipe a few weeks ago and have been wanting to make them ever since.  But the Christmas season was in full swing and I was baking up sweet treats and eating way too many of them {aagh} even though I had gone a full two months of without eating any added refined sugar or white flour.  I was feeling so proud of myself!

So now with the New Year here, I’ve recommitted to cut out as much refined sugar and flour as I can.

Here’s my latest recipe to add to my Paleo/Modified Paleo category.  The original recipe name is Coconut Pecan Bites but I renamed mine Nutty-Date Balls.  These are rich tasting little morsels that are sweetened with dates and pure maple syrup.  They can be formed into cubes or balls ~  I found them much easier to roll and I like the way they look.  After making them I popped them in the freezer for a few hours for a quick chilling and then placed them in a zip-top freezer bag and put them back in the freezer.  They don’t freeze completely but I thought they would last longer in the freezer than in the refrigerator and I like the extra bit of chill and firmness the freezer gives them.

For a nutritious treat give these Nutty-Date Balls a try.

Nutty-Date Balls 1

Nutty-Date Balls

Yield: About 18 1-inch balls

Nutty-Date Balls

Ingredients

  • 3/4 cup raw walnuts
  • 1/2 cup raw cashews
  • 1/2 cup raw pecans
  • 3/4 cup pitted dates (I used 10 Medjool dates)
  • 2 tablespoons shredded coconut (I used unsweetened)
  • 1 tablespoon pure maple syrup
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • extra coconut to coat the balls (about 2/3 cup)

Directions

  1. Add the walnuts, pecans, and cashews to the food processor and pulse until they are finely ground. Place the ground nuts in a medium bowl and set aside.
  2. Add the dates to the food processor and pulse until a sticky paste starts to form.
  3. Add the coconut, pure maple syrup, cinnamon, and cardamom to the date paste and mix.
  4. Add the date mixture to the nuts and stir to combine well.
  5. Form into balls (or cubes).
  6. Place the extra coconut in a bowl and gently coat each ball.
  7. Place on a plate or cookie sheet and put into the freezer for a few hours and then transfer to a zip-top bag for storage.

Notes

Store in the refrigerator or freezer.

http://www.abrightandbeautifullife.com/nutty-date-balls/

Nutty-Date Balls 2Yum!

Recipe source: The Fitchen

HeartLoriSignature

{Click here to see where I link up.}

Enter your email address:

Delivered by FeedBurner

Print Friendly

Continue Reading · 7
Yum

Banana, Pineapple, Coconut Muffins

Banana Nut Muffin w/Sliced Almond
These banana nut muffins happen to be my husband’s all-time favorite muffin because they’re super moist and so flavorful. The original recipe is called Banana Macadamia Muffins but I never have macadamias so I just substitute in what I have, usually pecans, but sometimes walnuts.

Updated 2-18-14:  Recently when I made these muffins I put sliced almonds on them because I had some leftover from another recipe, and now it’s my new favorite way to make them {top photo}.  The texture of a sliced nut instead of a chopped one {pecan, bottom photo} seems to make all the difference in the world, and the slight sweetness of the almond perfectly finishes off the blended flavors of the banana, pineapple, and coconut.

Banana Nut Muffins

Banana Nut Muffins

Yield: about 24 muffins

Banana Nut Muffins

Ingredients

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 3 eggs
  • 1 cup canola oil
  • 1 teaspoon vanilla extract
  • 3 medium ripe bananas, mashed
  • 1 cup flaked coconut
  • 1 can (8 ounces) crushed pineapple, drained
  • 1 cups nuts, chopped {or sliced almonds}

Directions

  1. In a large bowl (or stand mixer), combine the flour, sugar, cinnamon, baking soda, and salt. Mix together.
  2. Add in the eggs, oil, and vanilla extract and stir just until combined.
  3. Fold in the bananas, coconut, and pineapple.
  4. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle nuts on top.
  5. Bake at 375 degrees for 18-20 minutes or until a toothpick inserted near the center comes out clean.
  6. Cool for 5 minutes before removing from pans to wire racks.
http://www.abrightandbeautifullife.com/banana-nut-muffins/

Recipe source: Taste of Home Quick Cooking Annual Recipes

HeartLoriSignature

{Click here to see where I link up.}

Enter your email address: Delivered by FeedBurner
Print Friendly

Continue Reading · 6
Yum

Powered by WordPress. Designed by Woo Themes