Tag: dessert

Custard Filling For Pastries

The Wild Gems2 Comments

Great custard recipe for filling pastries or donuts or eating as is with some fresh fruit!

What You Need:

4 egg yolks

1 2/3 cups of whole milk

2 teaspoons of vanilla extract

1/4 teaspoon of salt

1/4 cup of corn starch

2 tablespoons of unsalted butter

1/2 cup of sugar

Steps:

1. In medium mixing bowl whisk together the corn starch, salt, and sugar. Next add the egg yolks until well combined into a beautiful yellow color. Set aside.

2. In a small/medium pot add the milk and vanilla extract. Place on stove on a low/medium heat watching intently. When the sides begin to slightly bubble (not boiling) remove from the heat and slowly add to the batter. (Careful not to add quickly to the batter otherwise it could cook the egg yolks).

3. Transfer back to pot and heat on medium/low heat. Continuously whisk the batter in the pot until it begins to thicken into a custard consistency. (a few minutes).

4. Once thickened, remove from the heat and add the 2 tablespoons of butter immediately. Mix well. Cover with plastic wrap, and place in refrigerator until ready to serve.

Enjoy!

Custard With Puff Pastry

Servings: one puff pastry box will make 8 pastries.

Cut puff pastry into 8 squares folding in half (brushing egg wash on the inside and out) baking at 400 for 20 mins. Cut pastry open and insert custard and fresh strawberries. Top with powdered sugar! So yummy!

Sweet Crepes For Sweet Fillings

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Servings: 12 to 15 crepes

What You Need:

A blender

1 cup of flour

2 eggs whisked

1 teaspoon of vanilla extract

2 1/2 tablespoons of white sugar

1/2 cup of water

3/4 cup of whole milk

3 tablespoons of melted unsalted butter plus extra for coating skillet

Steps:

1. Add the milk, eggs, water, vanilla extract, sugar, melted butter, and flour to the blender and blend for 10 seconds. (An extra pulse or 2 if there’s still a little flour stuck to the sides)

2. Set in refrigerator for 1 hour.

3. On a low medium heat, butter the pan and pour about 1/4 cup of batter onto the pan and swirl it to evenly coat the bottom. When the edges begin to curl flip it over and allow the other side to cook (about 10 seconds).

4. Fill with desires fillings, fold, and top with powdered sugar or whip cream.

Enjoy!

Spring Time Lemon Bars

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Spring time calls for lemon bars! The perfect tart, sweet treat to enjoy in some beautiful weather! This is also a great recipe to make with your little ones! Especially when pressing the dough!

Let’s get started!

What You Need:

For The Crust:

8 tablespoons of unsalted butter softened

1/2 cup of white sugar

2 cups of flour

A pinch of salt

For The Filling:

6 eggs

3 cups of white sugar

2 grated lemons for lemon zest

1 cup of fresh lemon juice

1 cup of flour

Powdered sugar for dusting

Steps:

  1. Preheat the oven to 350.
  2. For the crust, mix together the butter and sugar with an electric mixer until combined. Then add the flour and salt. Mix well, don’t be afraid to get your hands dirty.
  3. Once all combined flatten the dough into a 9 by 13 glass baking dish.
  4. Bake the crust for 20 to 25 minutes, until lightly browned. While crust is baking prepare your filling.
  5. For the filling, mix together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over hot crust and bake for 35 to 40 minutes, until the filling is set and not wobbly. Let cool to room temperature. Then chill in the fridge for an hour.
  6. Dust with powdered sugar and cut into squares. Enjoy!

Tip: place lemon bars in freezer for 30 mins and once removed will be easier to cut squares!

Arroz Con Leche – ‘Mexican Rice Pudding‘

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What You Need:

7 cups of water

1 cup of white rice

1 teaspoon of cinnamon or 1 cinnamon stick

1 12oz can of evaporated milk

1 14oz can of sweetened condensed milk

1 cup of whole milk

1/2 of vanilla extract

Steps:

1. In a medium/large simmering pot bring the water, rice, and 1/2 teaspoon of cinnamon to a boil or the cinnamon stick. Boil for 18 minutes, uncovered.

2. Drain the liquid from rice and add the milks and vanilla extract to the pot. Keep the stove on a medium heat and mix for 20 mins consistently until thick and creamy.

3. Pour the rice pudding into a round 2 1/2 qt dish. Mix in the rest of the cinnamon (1/2 teaspoon) and continue to mix while still hot.

4. Serve right away warm or chill for 2 to 4 hours. Dash some more cinnamon on top for appeal. Enjoy!

Cream Cheese Frosting

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Cream Cheese Frosting

This amount of frosting is good for 24 cupcakes or a 9×13 size cake. There may be a little extra just to eat! Yum!

What You Need:

1 8oz pack of cream cheese (softened)

1/2 cup (1stick) of unsalted butter (softened)

2 teaspoons of vanilla extract

1 1/2 cups of powdered sugar

1/4 teaspoon of salt

A small squeeze of a lemon (optional)

Steps:

1. Combine all ingredients into a medium sized mixing bowl except for the lemon. Mix well until smooth and creamy.

2. Now take the lemon and squeeze just a little bit of lemon juice to give the frosting a sweet tangy taste. Mix well. Taste, and add more if needed.

3. Spread on cupcakes, muffins, breads, whatever your little heart desires.

Note: store any left over frosting in the fridge. Frosting is good for 3-5 days.

If it’s looking like this picture below the cream cheese or butter may not have been softened enough. No worries though! Just let the frosting sit out for a bit. Then mix again with an electric mixture.

A little lumpy, I knew the butter wasn’t soft enough!

I let it sit out and then we re-mixed it. Smooth and creamy, just what we wanted!

Enjoy my precious gems!

Peanut Butter Cookies With 5 Ingredients

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Btw, these are flourless!

Warning: these 5 ingredient peanut butter cookies are highly addicting! And honestly, I don’t really feel guilty eating them!

Let us know what you think!

Servings 16-18 cookies (tip: use a tablespoon measuring spoon to scoop to make the perfect size)

What you need:

1 cup of natural peanut butter

1 cup of sugar

1 teaspoon of vanilla extract

1 large egg beaten

Salt for sprinkling (coarse sea salt would be ideal but table salt is okay too!)

Steps:

1. Preheat oven to 350

2. Mix all ingredients in a medium size bowl.

3. Scoop tablespoon size balls, roll into ball, and place on cookie sheets lined with parchment paper.

4. Use a fork to flatten the cookie, making a crosshatch pattern.

5. Bake for 8 to 10 minutes and sprinkle with salt.

Sooooo yummy!

Chewy Rippled Chocolate Chip Cookies

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What You Need:

2 1/4 cup all purpose flour

1 teaspoon of salt

1 teaspoon of baking soda

3/4 cup of light brown sugar (firmly packed)

3/4 cup of granulated sugar

1 cup unsalted softened butter (2 sticks)

1 teaspoon vanilla extract

2 eggs

1 10oz bag of mini chocolate chips

Steps:

1. Blend together both sugars and softened butter. Add eggs and vanilla extract. Set aside.

2. In a separate bowl whisk together the flour, salt, and baking powder.

3. Combine the wet and dry ingredients together and add bag of mini chocolate chips.

4. Scoop tablespoon size of cookie dough onto cookie pan.

5. Bake at 375 for 8 to 10 minutes. (Oven time may vary. 8 minutes worked for mine.)

TO GET THE RIPPLES

Take the cookies out 2 to 3 minutes before they are fulling done baking. With both hands (with oven mitts on) beat the pan against the counter a few times. Don’t be too gentle, have fun with it. You will see with your eyes the ripples begin to form. Place back in oven to finish baking.

Set on cooling rack when complete.

Notes: cookie dough can be stored in fridge for 2 to 4 days. If you choose to freeze the dough I would recommend no longer than 2 to 3 months.

This cookie dough is so good!
I used a measuring tablespoon and a spoon to place the dough on the sheet.
Enjoy!

Maple And Brown Sugar Oatmeal Cookies

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Makes between 20 to 25 cookies (depending on desired size)

Bake at 350 for 8 to 10mins (oven time may vary)

What You Need:

1 cup of all-purpose flour

1 full stick of softened unsalted butter (8 tablespoons)

2 cups of rolled oats

1/2 cup light brown sugar

1/4 cup pure maple syrup

1/2 cup granulated sugar

1 egg

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup chocolate chips (I used dark, but you can use semisweet too)

1/2 teaspoon vanilla extract

Steps:

1. In a medium size bowl mix together oats, baking powder, baking soda, salt, and flour.

2. In a large bowl beat with an electric mixer the brown sugar, the stick of butter, and granulated sugar until combined. Beat in egg. Then beat in maple syrup and vanilla extract. Once it’s all combined begin beating in the flour mixture. (Can use hands when it begins getting thicker)

4. Once mixture is set add chocolate chips and mix well. (If you have kids this is fun for them to mix with their hands)

5. Place generous dollops of oatmeal batter onto parchment paper. Bake at 350 for 8 to 10 mins.

Note: when taking the cookies out of the oven beat the tray on the counter a few times to enhance a chewy soft texture. So yummy. It needs to be done RIGHT AWAY once pulled out.

ALSO, I personally bake one tray at a time on the high rack. This recipe made about 3 trays for me.

When placing on cookie sheet keep in mind they don’t need to be perfect. Glob it up!
Fresh from the oven. I really feel beating them on the counter makes the difference. Let me know how it works for you! Do it once you pull them out!
Crispy AND chewy. Not overly sweet either! Enjoy with a glass of milk and share with friends.

Enjoy!

Breakfast Zucchini Bread

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This bread is easy to make and super tasty. A yummy quick breakfast treat, but hey, if you want to have this for lunch or dinner I won’t judge!

Is best served warmed up with unsalted butter! Enjoy!

Breakfast Zucchini Bread

(This is called ‘Breakfast Zucchini Bread’ because it’s best to make in the evening and allow to sit overnight.)

Makes one small 8 x 4 loaf

Bake at 350 for 50 minutes or until toothpick comes out clean.

What You Need:

1 large zucchini or 2 small ones finely shredded

1 beaten egg

1 1/2 cups of flour

1 teaspoon cinnamon

1/4 teaspoon plus a sprinkle of nutmeg

1/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup of sugar

1/4 cup of vegetable oil

Steps:

1. In one small bowl whisk together the flour, salt, baking powder, cinnamon, nutmeg, and baking soda.

2. In a separate medium/large size bowl mix the beaten egg, sugar, vegetable oil, and shredded zucchini with an electric mixer.

3. Begin adding the dry ingredients (the flour and spices) to the wet ingredients (the egg and oil) slowly till batter is consistent.

4. Generously butter up the loaf pan and pour batter into pan. Bake at 350 for 50 minutes or until toothpick comes out clean.

5. When bread is complete, allow to cool completely. Cover and let it sit overnight.

And then, enjoy for breakfast!

Mix all the dry ingredients in separate bowl.
Then, mix your wet ingredients.
Combine flour mixture and zucchini mixture together and bake at 350.

4 Ingredient Baked Pop-Tarts

The Wild Gems

Easy, yummy, and quick!

Once you figure out how easy this is the possibilities are endless!

I’m so excited to try more flavors and to really get creative!

Let’s just get to it shall we.

All You Need Is (for this specific pop-tart)

• premade pie crust

• smuckers natural strawberry fruit spread

• The egg white of ONE egg (all you do is brush this over the pastry before popping into the oven)

• Cookie Icing

(Sprinkles optional)

Maybe one of these days I’ll try making these with homemade dough and icing but I don’t have time! Do you!? This method of using store bought and pre-made makes this super easy, especially with your kids!

This is something fun then can make by themselves too! With adult supervision with the oven of course.

4 Ingredient Baked Pop-Tarts with pictures

Steps:

Step 1. Follow steps on the pre-made dough, on the box of dough I bought it said to roll out and let rise for 20 mins.)

– once dough is ready, cut out the size of rectangles you want and as many as you want (doesn’t need to be perfect).

– in this picture there are 6 rectangles which will make 3 pop -tarts.

Step 2:

Put a dollop amount of strawberry spread onto the rectangles. However many you are making you want to make sure each rectangle has a plain one to go on top.

Step 3.

Place a plain rectangle of dough onto each rectangle with strawberry spread. And seal each pastry with a fork. Poke some holes on top with a toothpick.

Brush egg white wash all over the pastries. (whisk egg white a little before brushing)

(I made these with my girls so they aren’t the prettiest but I’m sure if you have time you can do a nicer job!)

Step 5.

Bake at 400 degrees for 10 to 12 minutes (oven time may vary) allow to cool

Step 6.

Add cookie icing and sprinkles!

Enjoy! See, simple!

Now go get creative and Wild with this!!!