Category Archives: Beyond the Yum Desserts

Almond-Pineapple Stuff in My Face Croissants

Almond Pineapple Stuff in My Face Croissants


Our favorite for the holidays and especially for guests!  If you are looking for a yummy new breakfast, brunch addition to your weekend you are going to love my mouthwatering and delish crossiants which are simple, quick and totally YUM!  They are a staple at my house and I love finding creative ways to make both sweet and savory for breakfast, brunch, lunch, or that special treat with tea or coffee.  You will be delighted once you bite into one!

Let’s Do It:

6 large Croissants: Toast Croissants open-faced under broiler. Set aside to cool.1/

Prepare Pineapple Fruit Filling: {or apples/berries/bananas/peaches}

Pineapple Fruit Filling: 

4 cups of fresh pineapple diced,
2 tbsp. butter
1/4 cup sugar*
1/4 cup light brown* sugar
1 tsp. Vanilla
*scant drop of almond extract
1/2 tsp. Cinnamon
1/4 tsp. Nutmeg

Dice pineapple and cook in butter in saucepan until tender; add sugars, spices and stir and until sugar has blended, remove from stove, add vanilla/almond, stir and set aside.

Prepare Cream Cheese filling:

Cream Cheese Filling

1 8 oz package cream cheese
1/4 to 1/2 cup powdered sugar to taste
1/2 tsp vanilla
1/2 tsp Cinnamon
1/8 tsp Nutmeg

Assemble

1. Soften cream cheese in Microwave, mix all ingredients unto smooth; spread on toasted bottom of croissant.

2. Fill each croissant bottom with generous portion of Pineapple Filling  [Note: remove excessive liquid before filling]

3. Place top of croissant on top, place all on cookie sheet under broiler for a few minutes until tops are “toasty” and “crusty”; remove from oven. Cool for 3-5 minutes and then add glaze.

Glaze (Icing)
1 cup confectioners sugar
1 tablespoon butter, melted
Cream or milk by teaspoon until right glaze consistency achieved. 2/
Sliced almonds for top of croissants


Drizzle glaze over warm Croissants.  Sprinkle sliced almonds on top. Set aside to cool slightly.  Serve warm.

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1/ Use your favorite Croissant recipe or buy from bakery, Costco (Costco’s are huge and fresh) or grocery store (or even frozen ones)
2/ If you like “frosting” use less cream.
*/  Sugars can be substituted with Splenda (for Splenda brown sugar, half the amount)

[Optional: you can add raisins, craisins or crunched sliced almonds for more punch!]

See my Chocolate Almond Croissant version here.

Bon appetit!

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Blueberry Double Yum Cheesecake

Perfect for Christmas!

We drooled several weeks ago over the Blackberry Cheesecake recipe (see below) and I placed it at the top of my “to do recipe” list.  This is truly truly a double yum cheesecake. Pictured is my version of this cake.  We love blueberries so I substituted blueberries for the blackberries, vanilla wafer crust, added a layer of Savoiardi, blueberry liqueur, Crème Fraîche topping, blueberries and chocolate-covered blueberries, powdered sugar, sprinkles for garnish.  Oh, and a bit of “Tiramisu” as the secret ingredient.  It was so “beyond the yum” I am including it in the new cookbook.

Get the original recipe as posted below here.

Heavenly Choco-Banano Yum

Do you want a total explosion of flavors for breakfast to start your day with zest and zeal? Yes you do and this will accomplish it. You know that I am a lover of desserts, chocolate and croissants from my recipes here. But there can always be more. This one gets the nod from everyone because it is yummylicious, quick, warm, smooth, crispy and “out of this world” heavenly.

Jacy's Beyond The Yum Croissants

Recipe

Ingredients:

6 large Croissants
1 pkg Dark Chocolate chips or Bliss
1 8 0z. Mascarpone Cheese
6 Bananas
1 cup Powdered Sugar
1/4 cup Cream

Croissants

– Slice croissants in half, open face and toast on cookie sheet under broiler
until lightly browned, remove from oven and set aside

Prepare Marscapone Filling

– Mix Mascarpone Cheese, 1/4 cup powdered sugar and cream together until smooth.

Prepare Bananas

– Slice each banana in half and then thinly slice in half lengthwise

Prepare Chocolate

– Place chocolate in Microwave and melt, stir until smooth.

Assemble Croissants:

– Spread Mascarpone Cheese on bottom half of each croissant.
– Layer banana slices on top of each Mascarpone filled bottom half.
– Spread 1/6 melted chocolate over banana Mascarpone filled bottom half.
– Fold top over croissant to close.
– Place completed croissants on cookie sheet under broiler and brown until top is crispy.
– Remove from oven
– Plate and dust finished croissant with powdered sugar
– Dive in and be taken to another place!

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Tips:

* The browning under the broiler makes the croissant very crispy, the bananas-mascapone-chocolate warm and you can actually pull apart in sections. Absolutely fabulous! Surprise your guests — they will never forget the experience!  Do it for love!

* We love them with Hazelnut or Vanilla lattes but are also wonderful with tea, coffee or a cold glass of milk!

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