Autumn Fruit Salad

Posted on by peachpearplumcafe

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

 

Pumpkin Pecan Muffins

Posted on by peachpearplumcafe

Fall is here and these muffins welcome the season with wonderful pumpkin and pecan flavors!  A simple yet flavorful muffin to satisfy your taste buds.  I mixed the pumpkin flavors from my pumpkin pie scones recipe with the awesome pecan topping from my sweet potato casserole dish.  These are oh so delicious and so satisfying with each bite.

Ingredients

Dry

2 ½ cups flour

2 cups sugar

½ tsp salt

2 tsp baking powder

¼ tsp baking soda

2 tsp cinnamon

1 tsp pumpkin spice

 

 

Wet

3 eggs

1 and 1/2  cups pumpkin puree

1 tsp vanilla extract

 Pecan Mixture

1 cup flour

8 tbsp butter melted

3/4 cup pecans chopped

1 cup brown sugar

Pumpkin Pecan Muffins

Directions

  1. Preheat Oven to 375 degrees
  2. Prep a regular muffin tin (24 count) with foil cups or butter the muffin tin.  Or use 2 mini muffin tins 24 count each (for a total of 48).
  3. Sift all the dry ingredients into a large bowl.  Use a whisk to make sure it is mixed well.   IMG_3653
  4. Whisk together the wet ingredients.  IMG_3654
  5. Combine the wet and dry ingredients until well blended.  
  6. To make the pecan mixture, melt the butter in a small pot on the stove.  Sprinkle in flour, brown sugar and chopped pecans.  Mix well, until flour is not longer visible.  
  7. Carefully fold in 3/4 of the pecan mixture until evenly blended.  
  8. Using two regular spoons, scoop and scrape muffin ingredients into the muffin tins evenly.  IMG_3742
  9. Sprinkle the rest of the pecan mixture over the tops of each muffin.  IMG_3741
  10. Bake in the oven for 20 to 25 minutes if using regular muffin tin.  Bake for 12 to 18 minutes if using mini muffin tins.  IMG_3665
  11. When muffins are ready (when the toothpick or knife comes out clean from center of a muffin) remove from oven and let cool.
  12. Plate them and enjoy!

 

Thanks for reading and hope you enjoy them!

Katie

Raspberry Scones with Lemon Glaze

Posted on by peachpearplumcafe

This scone recipe is a bit more work than the rest of my scone recipes, but it’s so worth it!  It is a refreshing treat in this Florida heat.  The lemon glaze compliments the raspberry scone so well.  It’s that sweet yet sour flavor that is just a breath of fresh air.  So if you are looking for something to heighten the taste buds, this is it!

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Ingredients:

Scones

2 cups flour

⅓ cup packed brown sugar

1 tbsp baking powder

¼ tsp salt

1 stick of butter (frozen and grated)

1 egg

¼ sour cream

⅓ cup raspberry curd

½ cup fresh raspberries

 

 Raspberry Curd   (Do this FIRST)

6 oz raspberries

3 egg yolks

¾ cup powdered sugar

1 tbsp lemon juice

1 tsp lemon zest

8 tbsp butter (room temp and cut into chunks)

 

 

 

Lemon Glaze

1 tsp Lemon extract

1 tsp Lemon Juice

1 to 2 cups Confectioners sugar

 

Instructions:

  1. Preheat oven to 400 degrees.
  2. Line a baking sheet with parchment paper.
  3. Prep table area with a sprinkle of flour and cutting blade.
  4. Puree raspberries in a food processor.
  5. Zest 3 to 4 lemons.  

     

  6. Using a double broiler (you can use a small pot with a glass bowl like I did). Add water to the pot and put on low heat.  
  7. Combine egg yolks, lemon juice, lemon zest and pureed raspberries into the glass bowl.  Make sure to cook over low heat and whisk for 8 minutes before adding the powdered sugar and continue to whisk for a few more minutes, until thickened.  IMG_1046
  8. Remove from heat and whisk in the butter.
  9. Strain the curd filling by pushing it through the strainer into a glass bowl.  This way you have less seeds in the curd.Raspberry Curd Filling
  10. Press plastic wrap directly onto the surface of the curd so there won’t be a skin later.  Then refrigerate until it is chilled.  Raspberry Curd Filling
  11. In a large bowl, sift the flour, brown sugar, baking powder, and salt.  
  12. Using a cheese grater (large holes) grate one stick of frozen butter and blend until the mixture resembles coarse crumbs.  
  13. In a small bowl, whisk together the egg, sour cream, and raspberry curd.  
  14. Pour the wet ingredients over the dry ingredients and mix until just combined.
  15. Sprinkle in the fresh raspberries.
  16. Carefully spread the raspberries throughout the ingredients. Don’t over blend it but make sure you don’t have large sections of it.
  17. 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).
  18. Arrange the wedges on your baking sheet or scone pan.   
  19. Bake scones for 14 minutes and then rotate pan and bake an additional 2 to 3 mins until golden brown.
  20. While scones are baking, whip together lemon extract, lemon juice and confectioners sugar until thick but easily pour-able.
  21. Remove from the oven and allow to cool before pouring the lemon glaze over each scone.

The raspberry curd can be made ahead of time and placed in the refrigerator to make it a bit easier. Thank you for your interest in my recipe and I hope you enjoy!

Katie

Caramelized Pear Scones

Posted on by peachpearplumcafe

Originally I was going to do a pear and dark chocolate scone, but all the batches I made just didn’t do anything for me.  I then began racking my brain of ingredients that would go well with pears… cinnamon, ginger, etc.  The list went on but then the light bulb went off and my taste buds watered as the word caramel came to mind.  Caramelized pears are a perfect flavor for these unique and tasty scones!

Recipe Ingredients:

2 cups flour sifted

1/3 cup brown sugar

1 tbsp baking powder

1/2 tsp salt

1/2 cup of butter (or 1 stick of frozen butter)

1/4 cup vanilla greek yogurt

1/4 cup heavy cream

1 egg

Caramelized Pears Ingredients:

1 cup diced pears

4 tbsp butter (1/2 stick)

1/2 cup packed light brown sugar

1/4 tsp ground cinnamon

Topping:

1 small jar of caramel (or you can make your own using butter and brown sugar)

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Directions:

1. Prep an area with a mat and pan with parchment paper.

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2. Preheat oven to 400 degrees.

3. Sift the flour, brown sugar, baking powder and salt into a large bowl. Set to the side.

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4. Melt a 1/2 stick of butter in a medium frying pan over medium heat. When it begins to foam, sprinkle in 1/2 cup of brown sugar over the top and cook until bubbling and dissolved (about 3 mins).

5. Add in the pears to the caramel sauce and let cook.  Rarely stir the mixture until caramelized and pears begin to release their juices.

I went the easy way mainly so the pears would be softer

6. Sprinkle in the cinnamon and stir again.  Turn the stove off and let the caramelized pears cool.

7. In a small bowl, whip together the heavy cream, egg and vanilla greek yogurt. Then mix it into the dry ingredients/batter.

 

8. Grate the frozen stick of butter and add it into the batter.

9. Fold in the cooled caramelized pears into the batter.  Place batter mixture onto mat and gently press it out into the shape of a log.

10. Using a pizza cutter or dough cutter, slice it into 6 to 8 pieces similar in size.

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11. Once all the pieces are sliced, transport them onto the tray and lightly brush them with heavy cream.

12. Bake them in the oven for 12 to 15 minutes (until golden or until you can slide a toothpick in and out of the scone and it comes out clean).

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13. Once scones are cooled, drizzle caramel sauce over the top and serve.

Hope you enjoy these delicious scones 🙂

Katie

Caramel Salted Macarons

Posted on by peachpearplumcafe

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