No-Bake Lemon Blueberry Cheesecake

No-Bake Lemon Blueberry Cheesecake

A no-bake cheesecake infused with sunny lemon flavor and topped with fresh, sugar-coated blueberries. The light and fluffy filling is made of cream cheese, sugar and whipping cream. It’s soft and airy like a cloud, nothing like a thick, dense baked cheesecake.

Now, I have to confess. . .I told a little white lie because while the cheesecake filling is no-bake, the crust is not. Oh, sure, you could leave it raw but it will be more crumbly and won’t hold together as well. I prefer it baked. … 

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How to Make Berry Shortcakes

Blueberry Shortcakes

Shortcakes were made for berry season! Top them with fresh whipped cream and a generous helping of your favorite seasonal berry for an irresistible summer-time dessert.

This is my Baking Partners challenge for the month and since it was my turn to pick a recipe I get to do the step-by-step tutorial.

Shortcakes are very lightly sweetened biscuits, but instead of butter these are made with heavy cream, making the dough easier to work with and practically fail-proof.

Start by mixing the berries with a little sugar to help them release some of their juices. You can use blueberries, strawberries or raspberries. These are wild blueberries…. 

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Coconut Cream Pie Parfaits with Blueberries

Coconut Cream Pie Parfaits with Blueberries

These delectable parfaits are made by layering coconut cream pie filling with graham cracker crust crumbs, blueberries and whipped cream. A deconstructed coconut cream pie with a bonus.

Sometimes I forget just how good desserts like this can be. I get so caught up in baking cookies, cakes and brownies that other types of desserts don’t even enter my mind. The realization hit when I took the finished parfaits out of the refrigerator and heard oohs and aahs behind me and sunk in again as I happily devoured spoonful after spoonful of this heavenly concoction.

I used all the components of a coconut cream pie recipe and added blueberries because if there’s one thing I’m sure of when it comes to blueberries it’s how much they love coconut. And whipped cream.

The thick and creamy filling is made with half & half, shredded coconut, a little sugar, vanilla and cornstarch as a thickener in a double boiler. If you don’t have a double boiler you can easily make one with a heat-proof bowl and a sauce pan. I included a link in the recipe below that explains how.

The graham cracker crust is baked on a baking sheet and then broken into crumbs. It’s buttery and sweet and I could quite possibly eat the entire thing just by grabbing a piece here and there every time I walk by it.

My conclusion? Dessert parfaits are wildly underrated. I need more of them in my life!

Like a habit.

Coconut Cream Pie Parfaits

Coconut Cream Pie Parfaits with Blueberries

Rating: 51

Prep Time: 40 minutes

Yield: Makes 6 larger-sized parfaits or 8 medium-ish or lots of smaller ones!

Coconut Cream Pie Parfaits with Blueberries

These delectable parfaits are made by layering coconut cream pie filling with graham cracker crust crumbs, blueberries and whipped cream. A deconstructed coconut cream pie with a bonus.

INGREDIENTS:

Graham Crust:
2 cups graham cracker crumbs (made from about 16 crackers)
1/4 cup packed light brown sugar
8 tablespoons unsalted butter, melted
Filling:
6 tablespoons granulated sugar
1/8 teaspoon fine sea salt
3 tablespoons cornstarch
5 large egg yolks, beaten
2 cups half & half
2 + 1/2 tablespoons unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 + 1/4 cups shredded coconut (I use organic, unsweetened)
Whipped Cream:
2 cups whipping cream
1/4 cup confectioners' sugar
To Assemble:
1 pint of fresh blueberries or about 8 ounces frozen
1/2 cup toasted, shredded coconut, (optional, for garnish)

INSTRUCTIONS:

    Make the crust:
  1. Preheat oven to 350 degrees F. Line a medium-sized baking sheet with parchment paper.
  2. In a medium bowl stir the graham cracker crumbs and brown sugar together. Add the butter and use a fork to work it into the crumbs.
  3. Dump the crumbs out on the baking sheet and pat it into a rectangle 10 x 12 inch rectangle. Bake 8 minutes, remove from oven and allow to cool.
  4. Make the filling:
  5. In the top of a *double boiler or medium heatproof bowl whisk together the sugar, salt, cornstarch, and egg yolks until well combined.
  6. Heat the half & half in a saucepan to just under the boiling point - steam will come off it and bubbles will rise to the surface. Whisk about 1 cup of the hot half & half into the egg yolk mixture to temper the yolks so they won't curdle. Slowly whisk in the remainder.
  7. Set the bowl over the bottom of the *double boiler or a saucepan of boiling water and cook, whisking constantly, until thickened, 5 to 7 minutes.
  8. Remove from heat and whisk in the butter, vanilla and the coconut. Place a piece of plastic wrap directly on top of the custard so that a skin does not form refrigerate until cool 30 minutes to 1 hour.
  9. Make the whipped cream:
  10. Whip the cream on medium speed until it starts to thicken then add the confectioners' sugar and continue beating until thick and fluffy with soft peaks.
  11. Assembly:
  12. Crumble the graham cracker crust into crumbs. Layer the parfaits starting with a layer of crumbs followed by a layer of coconut cream then blueberries then whipped cream. Depending on the size of your parfait glasses you can repeat the layers again or stop there and sprinkle the top with toasted coconut.

Notes:

*How to Make a Double Boiler

Adapted from The Back in the Day Bakery

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/coconut-cream-pie-parfaits-with-blueberries/

White Chocolate, Blueberry & Toasted Coconut Truffles

White Chocolate, Blueberry and Coconut Truffles

Blueberries, toasted coconut flakes, white chocolate, crystallized ginger and macadamia nuts come together in these delectable truffles. My entry in the “Blueberries Meet Their Match” blogger recipe contest being held by the U.S. Highbush Blueberry Council.

The challenge was to use blueberries with coconut, balsamic vinegar, rosemary or bananas. Being I had six bags of shredded coconut (stocking up for Christmas baking) on hand it was an easy choice.

How I came up with this combination of flavors and the idea to make them into truffles is a complete and utter mystery. Sometimes the ideas come to me out of the blue, exactly like a lightning bolt from the sky. Sometimes they’re bad ideas and I dismiss them immediately, other times I take notes. This was an “other” time.

Truffles weren’t my first choice. I confess. There may have been a batch of blueberry bars using these very same flavors that didn’t make the cut. Everyone loved them but I just didn’t think they were good enough. . .

The thing I love most about these is how all the many flavors come together to make one delicious bite but at the same time there will be a solitary standout. You may taste the zinginess of the ginger in one bite while the next one is all about the macadamia nuts. One thing I do know is the subtle hint of blueberry permeates them through and through and the toasted coconut is a stand out.

Wish me luck.

Blueberry Coconut Truffles

White Chocolate, Blueberry & Toasted Coconut Truffles

Rating: 51

Prep Time: 45 minutes

Yield: about 34 truffles

 White Chocolate, Blueberry & Toasted Coconut Truffles

Blueberries, toasted coconut flakes, white chocolate, crystallized ginger and macadamia nuts come together in these delectable truffles.

INGREDIENTS:

3/4 cup unsweetened shredded organic coconut (I like Woodstock Farms )
2 cups frozen blueberries
1/4 cup light brown sugar (not packed)
a pinch or two of salt
2 teaspoons cornstarch
16 ounces white chocolate from a block or bars, chopped (I like *Callebaut )
2 tablespoons heavy cream, half & half or whole milk
1 tablespoon coconut oil, at room temperature
1/4 teaspoon ground ginger
1/4 cup minced crystallized ginger
1/2 cup chopped macadamia nuts
1/2 cup confectioners' sugar, plus a little more if needed, to roll the truffles in

INSTRUCTIONS:

  1. In a medium skillet set over medium heat toast the coconut until golden, stirring often. Remove from heat.
  2. In a medium sauce pan set over medium heat cook the blueberries with the brown sugar and a pinch or two of salt until they release their juices and start to soften, about 10 minutes, stirring often. Remove from heat and allow to cool until lukewarm. Use a hand blender to puree them right in the pan or add them to a food processor and pulse until mostly smooth.
  3. Meanwhile, put the macadamia nuts in a ziploc bag, place them on a cutting board and cover them with a kitchen towel. Pound them into fine crumbs using a meat mallet or small frying pan. Alternately you can use your food processor but I found this works better for such a small amount.
  4. Before you start the next step be sure you have everything lined up and ready to mix in because once you melt the chocolate you have to move quickly before it sets up.
  5. Pour the blueberries back in the pan over medium heat, once it starts to boil stir in the cornstarch. Continue cooking about 3 more minutes, stirring often until the blueberries thicken. Remove from heat and stir in the ground ginger and crystallized ginger. Cover with a lid to keep warm.
  6. Meanwhile, set aside 1/3 cup of the chocolate and melt the rest with the milk over a double boiler or in a large microwave safe bowl using the chocolate setting. If microwaving check every 20 seconds - white chocolate can easily scorch - and stir it. Once it's melted stir in the 1/3 cup of chocolate you set aside along with the coconut oil until it's smooth and creamy.
  7. Immediately mix in the blueberry mixture - the chocolate may start to thicken fast - add the coconut flakes and macadamia nuts. Combine well using a metal spoon to work it into the chocolate - it should be very thick at this point but still pretty soft.
  8. Once everything is combined allow to cool off for 10 minutes on the counter then refrigerate 15 minutes - no longer or it will harden too much.
  9. Scoop up slightly rounded tablespoons and pat into a rough-shaped ball (about 1-inch in size), using your fingers to pack it together and shape it. Set on a wire rack and repeat until all the mixture is used.
  10. Roll them in confectioners' sugar. Store tightly covered up to one week - these do not do well in the refrigerator because they harden up. For longer storage you can freeze them. If they do get too hard to eat you can microwave them for 5 seconds before eating.

Notes:

*I use Callebaut White Chocolate Blocks. Look for it by the deli or near the artisan cheese section.

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/blueberry-and-toasted-coconut-truffles/

Blueberry Cream Cake

Blueberry cream cake has a cakey “crust” and a filling that is like cheesecake only much lighter. The thing that sets it apart is the entire quart of blueberries that goes into making it.  A cake to steal your blueberry-loving heart…. 

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