Archive for the ‘Fruit’ Category

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Guava Puff Pastry Pockets

July 17, 2018

I first had pastelitos de guayaba (guava puff pastries) at a little market in San Antonio. Pastelitos are a popular Cuban dessert, and you often find them filled with sticky guava paste and sweet cream cheese. I made a variation without the cream cheese for a summer picnic this month. I loved how portable they were and how well they handled the summer heat. Another bonus: there are only two ingredients!

20180703 Guava Puffs 05

You will need:

  • 1 package frozen puff pastry sheets, defrosted
  • 1 package guava paste (you’ll need about 12 oz)

Then you will…

  1. Preheat your oven to 425 degrees. Line two baking sheets with parchment.
  2. Roll out each piece of puff pastry into a 12 inch by 12 inch square.
  3. Slice your guava paste and place on one sheet of the puff pastry. You want to space them to create twelve pockets of guava.
  4. Top with the remaining sheet of puff pastry. Cut into the twelve pieces.
  5. Use a fork to press the edges together.
  6. Make three small slices in the top of each piece to vent.
  7. Transfer to the prepared baking sheets.
  8. Bake until golden, about 20 minutes.
  9. Allow to cool on a wire rack for at least 10 minutes before eating.

20180703 Guava Puffs 01

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Peanut Butter Oatmeal Granola Bars

June 19, 2018

While home with our sweet newborn, I’ve learned having snacks I can eat one-handed nearby is a must. I love these bars chilled, so I recommend keeping them in the fridge and grabbing a slice when you need a delicious break from your day.

You will need:

  • 1 c creamy peanut butter
  • 1/4 c honey
  • 1/4 c maple syrup
  • 2 c old-fashioned oats
  • 1 c dried fruit, roughly chopped
  • 1/4 c dark chocolate chips, roughly chopped

Then you will…

  1. Line a 9×9 baking dish with foil and lightly spray with nonstick cooking spray.
  2. In a saucepan, heat the peanut butter together with the honey and maple syrup over medium-low heat until smooth and well combined. Remove from heat.
  3. In a large mixing bowl, mix together the oats and dried fruit.
  4. Stir the peanut butter sauce into the oat mixture.
  5. Stir in the chocolate.
  6. Press the mixture into the prepared dish and refrigerate at least 3 hours or until firm before slicing.

20180605 Granola Bars 03

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Strawberries n’ Yogurt Popsicles

June 9, 2018

Our teething toddler recently discovered popsicles and all their cool yumminess. We found a mini popsicle mold online that makes small popsicles that are just the right size for his cute little hands and mouth. He loves strawberries and yogurt, so we let that inspire these popsicles.

20180601 Strawberry Popsicles

You will need:

  • 16 oz fresh strawberries, hulled
  • 1 c vanilla yogurt (I recommend a thicker yogurt like Greek or Icelandic skyr)
  • 4 T honey or maple syrup
  • 1/2 t lime juice
  • 1/2 t vanilla extract

Then you will…

  1. Puree all the ingredients in a blender until smooth.
  2. Pour into popsicle molds.
  3. Freeze overnight.
  4. Enjoy in the sunshine.
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Citrus Cream Cheese Cake

May 18, 2018

Lemon and limes are extra special as the weather moves from winter to spring and summer. They are bright and wonderful additions to your dishes. The cake itself reminds me of a pound cake, and you get lots of citrus sunshine through the glaze in particular.

IMG_0035

You will need:

  • 1 c + 1 T unsalted butter, at room temperature (divided)
  • 8 oz reduced fat cream cheese (or regular), at room temperature
  • 2 c sugar
  • 4 eggs, at room temperature
  • 2 t vanilla extract
  • 2 limes, zested and juiced (divided)
  • 2 lemons, zested and juiced (divided)
  • Pinch of salt
  • 1 c all purpose flour
  • 1 c whole wheat flour
  • 1 3/4 c confectioners’ sugar

Then you will…

  1. Preheat your oven to 325 degrees. Prepare a Bundt pan or cake pan by greasing with a nonstick cooking spray.
  2. Beat together 1 cup of the butter and the cream cheese until smooth, light and fluffy.
  3. Add the eggs and sugar. Beat until well combined with the butter-cream cheese mixture.
  4. Beat in the vanilla, half of the citrus zests, and a pinch of salt.
  5. Mix in the flours until just combined.
  6. Spread the batter into the prepared pan and bake until a toothpick in the center comes out clean, about 45 to 60 minutes.
  7. Allow to cool 10 minutes before removing from the pan.
  8. In a small mixing bowl, whisk together the confectioners’ sugar with the remaining of the citrus zests and juices until smooth.
  9. Melt the remaining tablespoon of butter and whisk into the glaze.
  10. Drizzle over the top of the cake until you have as much as makes you and your taste buds happy.
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Pina Colada Whipped Dessert

March 12, 2018

This simple dessert is great cold or frozen. If you wanted, you could also mix in a few tablespoons of rum.

You will need:

  • 1 box (3.4 oz) instant cheesecake pudding mix
  • 1 can (20 oz) crushed pineapple with their juices
  • 1 package (8 oz) lite Cool Whip container Cool Whip, thawed
  • 1 c shredded sweetened coconut
  • ½ c chopped pecans

Then you will…

  1. In a large mixing bowl, stir together the pudding mix and the crushed pineapple with its juices until well mixed.
  2. Mix in the Cool Whip, coconut, and nuts.
  3. Chill at least 1 hour before serving.

20180227 Pina Colada Fluff 02

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Cinnamon Apple and Blueberry Baked French Toast

February 5, 2018

I love baked french toast. You can prepare it the night before or the morning you want it. This one comes out especially fluffy and light, and the fruit is delicious.

You will need:

  • 1 loaf challah, cut into 1-inch chunks
  • 2 large tart apples, peeled, cored and chopped
  • 1/2 c fresh blueberries
  • 8 large eggs
  • 2 c milk
  • 1/2 c whipping cream
  • 1 c brown sugar, divided
  • 2 t vanilla extract
  • 2 1/2 t ground cinnamon, divided
  • 3/4 c flour
  • 1/2 t ground nutmeg
  • 1/2 c butter, cut into pieces

Then you will…

  1. Lightly grease a 9×13 baking dish with nonstick cooking spray.
  2. In a large mixing bowl, combine the bread, apple and blueberries.
  3. In a medium mixing bowl, whisk together the milk, cream, half cup of the brown sugar, vanilla, and 1 ½ t of the cinnamon.
  4. Pour over bread and stir to coat. Let rest for 15-20 minutes until the liquid is absorbed, stirring periodically.
  5. Spread the mixture in the prepared dish. If prepping the night before, cover and refrigerate overnight.
  6. Preheat the oven to 350 degrees.
  7. Bake for 35 minutes.
  8. In a small mixing bowl, combine the remaining 1/2 cup of brown sugar with the remaining teaspoon of cinnamon, the flour and the nutmeg.
  9. Cut in the butter until crumbs form.
  10. Sprinkle the crumb topping on the French toast.
  11. Bake for another 5-10 minutes, or until the topping is melty and golden.

20171225 Baked French Toast 02

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Pecan Lemon Bars

January 19, 2018

With baby #2 on the way, I find watching cooking shows problematic: I see something and suddenly that’s what I want to eat. The other night they were baking lemon bars, so here you go. These are extra special with pecans in the cookie base; if you don’t want the nuts, you can always substitute more flour.

20180119 Lemon Bars 01

You will need:

  • 1/2 c unsalted butter, cut into large pieces
  • 3/4 c ground pecans
  • 2 c flour, divided
  • 1/2 c light brown sugar, packed
  • 4 eggs
  • 1 3/4 c sugar
  • zest of 1 lemon
  • 1/2 c lemon juice
  • 1/2 t baking powder

Then you will…

  1. Preheat your oven to 350 degrees. Line an 8×8 baking pan with foil and lightly grease with nonstick cooking spray.
  2. In a food processor, pulse together the butter with the pecans, 1 1/2 cups of the flour, and the brown sugar until well mixed and crumbly. (If you don’t have a food processor, you can always do this step by hand).
  3. Spread the pecan cookie base into the prepared pan. Press with your fingers to even it out on the bottom of the pan.
  4. Bake 18-20 minutes or until starting to turn golden brown.
  5. Remove from the oven and allow to cool for 10 minutes.
  6. In a large mixing bowl, whisk together the eggs with the sugar, lemon zest and lemon juice until light and well mixed.
  7. Whisk in the baking powder and remaining 1/2 cup of flour.
  8. Pour the lemon mixture on top of the cookie base.
  9. Bake for another 20-25 minutes, or until the top is starting to turn golden and the filling looks set.
  10. Allow to cool before slicing. You are welcome to dust with powdered sugar if you’d like!
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