Autumn Fruit Salad

This delicious Autumn Fruit Salad is similar to a yogurt parfait. Sweet, crunchy, and perfect as a side dish this fall season.  Both kids and adults love it.  So get your favorite knife and get ready to chop because you’ll be asked to bring this to family gatherings all year long!

Ingredients

8 small apples

4 green pears

1/2 bag of seedless red grapes (cut in half)

2 lemons or 2 tbsp lemon juice

6 oz maple greek yogurt

2 tsp ground cinnamon

1 tsp vanilla extravt

1 cup of whipped cream

1 cup chopped wlanuts

1/4 cup brown sugar

Autumn Fruit Salad

Directions

1. Rinse fruit thoroughly

2. Cut apples and pears into small pieces and discard the cores.

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3. Sprinkle lemon juice over the cut apples and pears.  Stir and mix well.

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4. Cut grapes in half and add to the apples and pears.

5. In a separate bowl, mix together; maple yogurt, vanilla extract, whipped cream, cinnamon and brown sugar.

6. Chop the walnuts or purchase pre-chopped walnuts.  You may add the walnuts straight to the fruit or add it to the dressing.

7. Pour 1/2 the dressing to the fruit and stir. Add in more dressing as needed.

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8. Serve and ENJOY.  (Keep in the refrigerator if serving later.  It will last a 3 to 5 days in the refrigerator.)

 

Thanks for reading.  Hope you find time to try out this delicious recipe!

Katie

 

Blueberry and Cream Cheese Scones

This recipe was an unexpected treat this weekend.  My husband was craving some of my scones but the only fresh fruit we had left was blueberries.  I also had the leftover cream cheese filling from my red velvet macaron recipe (those are delicious as well).  That’s when a great idea came to my mind… Blueberry Cream Cheese Scones.  Doesn’t it sound oh so delicious?  I always see these bread recipes with a cream cheese filling, so I thought why not do it in a scone.  So here is a simple yet perfectly tasteful scone recipe for you and your family to enjoy.

Ingredients:

Scones

2  and 1/4 cups flour

⅓ cup packed brown sugar

1 tbsp baking powder

½ tsp salt

1 stick of butter (frozen and grated)

1 egg

¼ cup heavy cream

¼ cup blueberry greek yogurt or sour cream

2 tsp vanilla extract

1/4 cup blueberry jam

½ cup fresh blueberries

3 tbsp cream cheese filling

Cream Cheese Filling

2 tbsp butter (room temp)

3 oz cream cheese (room temp)

¼ tsp vanilla extract

¾ cups powdered sugar

 

Instructions:

  1. Preheat oven to 400’
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, sift the flour, brown sugar, baking powder, and salt.  If the brown sugar doesn’t go through the sifter you just dump it in just make sure its mixed well.
  4. Using a cheese grater (large holes) grate one stick of butter and blend until the mixture resembles coarse crumbs.
  5. In a small bowl, whisk together the egg, heavy cream, yogurt,  vanilla extract and blueberry jam.
  6. Pour the wet ingredients over the dry ingredients and mix until just combined.
  7. Gently fold in the fresh blueberries (it’s fine if some get smushed).
  8. Carefully add in the cream cheese filling. Don’t over blend it but make sure you don’t have large sections of it. IMG_1288
  9. Pat the dough out into a rectangular shape (like a flat log) that is about 1 inch thick.  Cut into 6 – 8 equal wedges (you can use a pizza cutter). 
  10. Arrange the wedges on your baking sheet or scone pan.  Using a basting brush, brush some heavy whipping cream over the tops of the scones. 
  11. Bake scones for 12 – 14 minutes or until light golden brown.
  12. Remove from the oven and allow to cool before enjoying.

 

Thanks for reading and hope you enjoyed!

Katie

 

 

Caramel Salted Macarons

Caramel Salted Macarons

These macarons are a great treat with a good cup of coffee.  Grab your favorite book, snack and sip and you’ll be smiling all day.  I tried quite a few different caramel salted macaron recipes.  From homemade caramel to this ingenious idea to boil a can of sweetened condensed milk.  I’d have to say this is one of the easier macaron recipes I’ve tried and highly recommend it for your first attempt at macarons.  Make sure it matches your taste buds though; not everyone likes the sweet and salty caramel treat.  I made mine a bit sweeter by adding light brown sugar into the egg whites instead of regular granulated sugar. Bake, share and enjoy!

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Macaron Filling – Dulce de Leche

Ingredients:

1 can of sweetened condensed milk

Instructions:

  1. Bring a large pot of water to a rolling boil.  Make sure that you put enough water in the pot to completely cover the can.
  2. Remove the label from the can of sweetened condensed milk and carefully submerge it into the boiling water using a pair of tongs.  Make sure you place the can on its side, so it can roll around.
  3. Boil the can for 3 hours, making sure the can is covered with water at all times.  Add more boiled water if needed.
  4. Using a pair of tongs, take the can out of the pot and place it onto a heatproof surface to cool.  Make sure it has cooled to at least room temperature before opening the can, otherwise the dulce de leche will squirt out like a fountain.
  5. Once cooled, place dulce de leche in the refrigerator for an hour and a half (cooled dulce de leche can be stored, tightly covered in the refrigerator for up to 3 weeks) .
  6. When finished cooling, open the can, stir and scoop the cooled filling into a piping bag.  Pipe a small amount onto the macaron shells. Don’t overfill.
  7. Gently place matched shells together.

 

Macaron Batter

Ingredients:

¾ cup almond flour

1 cup of powdered/confectioners sugar

1 tsp of cream of tartar

2 egg whites

¼ cup light brown sugar

1 tsp coarse sea salt

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Instructions:

  1. Line parchment paper on two baking sheets.
  2. Have a piping bag prepared with a ½ inch tip and place it in upright in a glass cup.
  3. In a medium bowl, sift almond flour, powdered sugar and cream of tartar. Set aside until step 6
  4. In another medium bowl, beat egg whites at high speed using a wire whisk attachment
  5. When it begins to foam, add in brown sugar and continue to mix until peaks form (2 drops yellow food coloring – optional)
  6. Using a spatula, fold dry ingredients into egg whites.  Do this in TWO batches.
  7. Scoop batter into prepared piping bag.
  8. Pipe batter onto the parchment paper about 1 inch in diameter. Remember to tap the trays so air bubbles surface and macaron shells flatten.
  9. Preheat oven to 300
  10. Sprinkle a pinch of coarse sea salt on top of each macaron. Let the macarons sit for 20 to 30 mins until a “skin” forms.
  11. Bake one pan at a time for 12 to 15 mins. Depending on your oven
  12. Remove the pan from the oven and let the macaron shells cool completely.
  13. Once cooled, begin flipping and matching liked sized macaron shells.  This way they are ready for the filling.

Nila’s blog was extremely helpful!  Make sure to visit her blog for great recipes with good details. the tough cookie

 

 

Mouthwatering Peaches and Cream Scones

Delicious peaches and cream scones with a sprinkle of chopped pecans.

When you have dreams and aspirations of owning your own tearoom you just can’t help but dive into so many scone recipes.  There were so many to choose from so why not start with the first word in my business name; Peach.  

I have baked many scones in the past few months and I have come to the conclusion that most scone recipes seem a bit dry and not as flavorful as I would like. After searching and modifying so many times I concocted the perfect mixture. So get ready for your mouth to water and your taste buds to tingle; this is one delicious scone recipe.

Ingredients:

Scones

2 and 1/4 cups flour (sifted)

⅓ cup packed brown sugar

1 tbsp baking powder

½ tsp salt

1 stick of butter (frozen and grated)

1 egg

¼ cup heavy cream

¼ cup peach greek yogurt

2 tsp vanilla extract

½ cup diced/mashed peaches

½ tsp cinnamon

¼ tsp nutmeg

Glaze/Topping

½ cup powdered sugar

2 tbsp vanilla extract

1-3 tbsp heavy whipping cream
Optional: ⅓ cup chopped pecans

Instructions:

  1. Preheat oven to 400 degrees
  2. Line a baking sheet with parchment paper or spray tray with nonstick cooking spray.

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3. In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg and salt.  I recommend sifting the flour.

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4. Using a cheese grater (large holes) grate one stick of butter and blend until the mixture resembles coarse crumbs.

5. In a small bowl, whisk together the egg, heavy cream, yogurt and vanilla extract.

6. Pour the wet ingredients over the dry ingredients and mix until just combined. 

7. Gently fold in the diced peaches (pat with a dry paper towel first).

8. Pat the dough out into a rectangular shape (like a flat log) that is about 1 inch thick.  Cut into 6 – 8 equal wedges (use a pizza cutter)

9. Arrange the wedges on your baking sheet or scone pan.  Using a basting brush, brush some heavy whipping cream over the tops of the scones.

10. Bake scones for 12 – 14 minutes or until light golden brown.

11.Remove from the oven and allow to cool while you mix the glaze.

12. To make the glaze, add the powdered sugar and vanilla to a small bowl.

13. Add the heavy whipping cream slowly (one tbsp at a time) until the mixture is easily pour-able but not runny.  Drizzle the glaze over the scones.

14. Crush a handful of pecans and sprinkle over the scones. (I let my kids take turns using the chopper for this step – they love it).

I strongly recommend using a cheese grater to cut the frozen butter.  It is so much easier. Here is the one I used.  I do get compensation if you click on this link and order. Cuisinart CTG-00-BG Boxed Grater

 

Dreams for an Inspirational Business

What is the purpose of having a blog for a tearoom that I don’t own yet?  We all have hopes and dreams that we long to achieve.  Well, a family friendly tearoom with an adult special needs program is mine.

I have never owned my own business before; though I have run a school based coffee business (but that story is for another day – check my ‘about’ me page for more details).  Each day I’m learning new things about myself, tea, crafts, special needs and business planning.  Part of my dream includes trying all of these new learnings together.

My vision is simple: To use my passions and skills so that we may benefit from one another.  Then, when I do finally have my tearoom, I will be able to bring people together with each visit and encounter.  But what does that look like?  I would like to inspire others to join me in empowering those with disabilities, build compassion/character in each other, and encourage uniqueness all while satisfying your taste buds.

Community involvement is a huge part of the mission/vision of PeachPearPlum.  From the arts (music, crafts, stories, etc), working with schools to increase Service Learning opportunities, as well as increase knowledge and comfort around people with disabilities.

This blog is here to help me stay focused on my dream as well as entertain, guide and educate others.  My posts will range from tea decor, crafts and recipes, to special needs job skills and accommodations.

I look forward to trying new things, building on what I already know and receiving feedback/knowledge from my readers.  I invite you to learn and dream along with me.