Category Archives: 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!

Snow Day? Strawberry Coconut Amaretti CheeseCakes

Strawberry Coconut Amaretti CheeseCakes

For Strawberry Cakes*

1 cup flour
1/3 cup sugar
1 teaspoon baking powder
1/2 tsp salt
1/3 cup cream
1 large egg
1 tablespoon melted butter
10 strawberries, pureed w/2 tsp seedless strawberry preserves
1 tablespoon maple syrup or honey
1/4 teaspoon strawberry extract

Directions: Preheat oven to 425 degrees.  Lightly grease a 12 cup macaroon pan. Combine all dry ingredients in bowl. Combine all wet ingredients in separate bowl until smooth. Make a well in dry, add wet, mix well. Pipe or fill each macaroon cup 2/3 full. Bake cakes for 7-10 minutes or until they spring back when touched.  Remove from oven and cool 5 minutes. Remove to racks until completely cool.

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Prepare: Almond Coconut Cream Cheese Filling

1/4 teaspoon Almond Extract
1/2 cup Coconut+
1 8oz Pkg. Cream Cheese Softened
1/2 cup Sugar
12-14 small Bellino Amaretti Cookies crushed
Optional: Pink food coloring
+Set aside additional Coconut for topping final cake. Mix all ingredients together.  Set aside.

Prepare Amaretto Glaze:

2 cups powdered sugar
1/4 teaspoon salt
1/2 teaspoon Almond Extract
1/2 cup cream
1/4 teaspoon Amaretto Liqueur

Mix all ingredients together adding cream in increments until smooth and desired consistency is reached.

Assemble:

Line cookie sheet with wax/parchment paper.  Place wire rack on top.

1. Fill 6 cakes with large helping of filling, top each one with unfilled cake.  You now have 6 complete cakes on wire rack on cookie sheet.
2. Pour or spread Amaretto glaze over filled cakes.
3. Top with additional coconut and sprinkles (optional).
4. Set in fridge to set until served.

Refrigerate any leftovers. 8o))

Beyond the Yum?  Absolutely and more…yum yum yum!

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* This original recipe from BeyondTheYum Cookbook with substitution of cake recipe ONLY adapted from Mary

Heavenly Baked Apple Raisin Caramel Pudding

So you love apples, caramel, pudding cakes, sweet & creamy that are so delish it makes you yell out in your loudest outdoor voice”YUM”!!! This is a definite recipe to add to your favorites. It is so versatile you can serve it plain for breakfast with cream or powdered sugar; for an outrageous dessert to serve your family and friends, or high tea sliced in bars and/or change it up with other yummy ingredients* and make it your own.  This is my favorite version of all the variations I create.  >>>

Baked Apple Raisin Caramel Pudding

Ingredients

1/3 cup raisins
2 tablespoons cognac or dark rum
3 tablespoons Amaretto or other liqueur
2-3 cups peeled apple wedges (about 4 whole fruits)
Juice of 1/2 lemon
2/3 cup all-purpose flour
1/2 cup sugar
1 1/2 cups cream
4 large eggs
1 tablespoon pure vanilla extract
2 tablespoons unsalted sweet butter cut into pieces
Confectioners’ Sugar for sprinkling
Caramel Sauce*
Whipped Cream (optional)

Instructions:

1. Soak raisins in cognac or rum and Amaretto for 30 minutes. Drain and set aside.

2. Preheat oven to 375 degrees F, with a rack in the upper third. Butter a shallow casserole or baking dish.

3. Toss the apple wedges with lemon juice and drained raisins and then spread in prepared dish.

4. In bowl, combine flour, sugar until no lumps. In another bowl, whisk milk, eggs and vanilla until smooth. Add to dry ingredients. Whisk until smooth. Pour batter over fruit, dot top with butter.

5. Bake the pudding until he custard sets, about 30 minutes. Transfer to wire rack to cool.

6. Drizzle Confectioner’s Sugar on top and place under broiler for less than minute to glaze. Remove and set on wire rack.

7. Drizzle Caramel Sauce over top and add dollop of whipped cream.

*Caramel Sauce: I create this recipe with several different caramel recipes. The one pictured is my very own creation from my cookbook. You can use any caramel sauce from simple to store-bought or serve with warm Maple Syrup.

Enjoy and as always, this recipe is “beyond the yum“!

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Note:  This dessert is heavenly and you will make it often changing out various fruits. The recipe is based in part on an original recipe by Richard Sax “Classic Home Desserts” – a must-own dessert cookbook

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