• Grilled Nectarines with Coconut Cream and Cookie Crumble
    Desserts,  Recipes

    Grilled Nectarines with Coconut Cream and Cookie Crumble

    Grilled Nectarines with Coconut Cream and Cookie Crumble! yum so tasty! I love grilled fruit and its such an easy, quick way for a dessert.

    Nectaries are native to China, They were cultivated in the Middle East and Europe and brought to the United States from Spain. Today 95% of Nectarines that are produced for the United States are grown in California. However each state has there own prime season for Nectarines and in the Pacific Northwest that is late summer to early fall. Yum!

     

    Making cookie crumble
    Making cookie crumble.
    Cookie Crumble
    Cookie crumble on sheet pan ready for over!
    coconut cream
    This coconut cream is so good!

     

    Coconut Whip cream
    Coconut Cream Whip, is just like whip cream but its non dairy! What an amazing alternative!

     

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    Grilled Nectarines with Coconut Cream and Cookie Crumble

    Grilled Nectarines with Coconut Cream and Cookie Crumble

    Grilled Nectarines with Coconut Cream and Cookie Crumble

    • Author: contessa
    • Prep Time: 15
    • Cook Time: 5
    • Total Time: 20 minutes
    • Yield: 4 1x
    • Category: dessert
    • Method: grill
    • Cuisine: American
    Scale

    Ingredients

    Cookie crumble 

    1 ¾ cups flour

    ¼ cup brown sugar

    1/4 cup white sugar 

    1/2 cup butter cold

    Nectarines

    1 tablespoon honey 

    4 nectarines

    1 tablespoon sugar 

    1 teaspoon cinnamon

    Coconut Cream 

    14 oz can of coconut cream (different than coconut milk)

    1/4 cup sugar (regular or powdered)

    1 tablespoon vanilla or vanilla bean paste

    Instructions

    First make the cookie crumble so it had time to cool. In a medium size bowl mix all dry ingredients together for the cookie crumble, using a fork cut butter unto dry ingredients, on a parchment lined pan thinly sprinkle the mixture. Bake 10-12 minutes until golden brown let cool on pan.

    Cut nectarines in half and discard seed. Next heat your grill, lightly oil, with a pastry brush very lightly brush peach with honey, sprinkle with cinnamon sugar and grill face down about 5 minutes remove from heat. You can save the nectarine warm or at room temperature or even cold.

    In a mixer fitted with a whisk-attachment whip coconut cream, sugar and vanilla until stiff peaks form.

    Place nectarines on a plate, with a spoon put a dollop of cream and sprinkle with cookie crumbles.

    Keywords: dessert, nectarines, grilled fruit, late summer desserts, fall desserts, coconut whip cream, desserts, stone fruit, healthy desserts,

  • four roses, brownie, chocolate chip
    Desserts,  Recipes

    Whiskey Espresso Brownies

    four roses, brownie, chocolate chip
    Whiskey Espresso Brownies

     

     

     

    Whiskey Espresso Brownies, with yum does it get any better than that! building layers of flavor. Whiskey is very sweet and pairs extreamly well with the bitterness of espresso powder and the bittersweet chocolate chips. I tend to use Four Roses for everything because I figure if it tastes amazing and is very drinkable then its very good to use in cooking, baking and marinating!

     

    brownie batter
    brownie batter going in the pan

     

     

     

     

     

     

     

     

     

     

    brownies
    brownies out of oven!

     

     

     

     

     

     

     

     

     

     

     

     

     

    brownie, plate
    Brownies and espresso whip cream so good!

     

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    Whiskey Espresso Brownies

    four roses, brownie, chocolate chip

    Whiskey Espresso Brownies, with espresso whip cream!

    • Author: contessa
    • Prep Time: 10
    • Cook Time: 30
    • Total Time: 40 minutes
    • Yield: 9 brownies 1x
    • Category: baking
    • Method: quick
    • Cuisine: American
    Scale

    Ingredients

    whiskey espresso ganache

    3/4 cup heavy cream

    1/4 cup whiskey

    1 cup bittersweet chocolate chips

    espresso whip cream

    2 cups heavy cream

    1/4 cup espresso powder

    3/4 cup granulated sugar

    brownies

    1 cup butter

    5 oz bittersweet chocolate chips

    1/4 cup cocoa powder

    2 cups sugar

    3 eggs

    1 1/4 cup flour

    1 tablesppon vanilla

    1/2 cup whiskey

    4 tablespoons espresso powder

    Instructions

    whiskey espresso ganache: place bittersweet chocolate chips in a bowl, in a small saucepan boil cream and whiskey. Whisk in espresso powder. Pour over bittersweet chocolate chips whisk until completely melted it will be very shiny. Let cool cover with plastic, set aside.

    espresso whip cream

    Place whip cream, sugar and espresso powder in a mixing bowl, use whisk attachment, mix until stiff, refrigerate. ****please note you can add whiskey to whip cream but the alcohol will not be cooked out!

    brownies yum!

    In a medium-large saucepan, melt the butter with the unsweetened chocolate over low heat, whisking occasionally until smooth and melted. Sprinkle in cocoa powder and whisk to combine. Remove the pan from heat and allow to cool slightly. Stir in sugar and vanilla, whiskey and espresso powder. One at a time, whisk in the eggs. Stir in the flour

    Pour batter into a greased 8 x 8 (thicker) or 9 x 13 (thinner) baking pan. Spread to even out the top and place in the oven.

    Bake for 35 minutes, then check the brownies with a toothpick. If it is not done  return to the oven for 5 to 10 more minutes remember if you want them fudgy they will be soft and as they cool they will set.

    After brownie have cooled completely take them out of the pan flip upside down and frost the bottom. you might find this is easier to take them out of the pan and frost them if they are slightly or completely frozen.

    remember when frosting anything frozen you frosting or gauche id going to set fast. After it has set cut brownies in desired shape and top with espresso whip cream!

    Keywords: Whiskey Espresso Brownies, dessert, baked goods

     

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  • Desserts,  Recipes

    Perfect Nut Bars

    The Perfect nut bars are so versatile, you can cut them in different shapes. Also you can bake this recipe as a pie or baby tarts instead of in a sheet. We like using Macadamia nuts but any nuts will be yummy. You can also drizzle in chocolate or add Kailua. The filling can also be kept in the fridge for later baking.

    orcid, nut bars
    Nut bars
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    Perfect Nut Bars

    pecan tarts

    Perfect Nut Bars

    • Author: contessa
    • Prep Time: 10 min
    • Cook Time: 15 min
    • Total Time: 25 minutes
    • Yield: 1/2 sheet pan or tart shells 1x
    • Category: baking
    • Method: baking
    • Cuisine: American
    Scale

    Ingredients

    1 pound butter

    1 pound brown sugar

    12 oz honey

    1/4 cup sugar

    2 1/2 pounds chopped nuts,any kind

    4 oz cream

    11/2 sheet pan baked pie dough shell, tart shells or pie shell.

    Instructions

    Bake pie shell make sure that the dough goes up the sides so the batter doesn’t leak underneath.

    Place all ingredients except cream and nuts unto a heavy bottom sauce pan. Bring to a full boil stir for 3 minutes. Turn off stove whisk in cream ( make sure you have room in your pan because it will bubble up slightly) and stir in nuts. Pour unto pie shell. Bake in oven at 375 until it bubbles, Let cool completely.

    Keywords: nuts

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  • Desserts,  Recipes

    Pumpkin Flan

    This is such an amazing Flan recipie you can also bake it in an 8 inch round cake pan if you would like to serve it as a whole dessert!

    flan, plate, spoon,
    perfect fall dessert
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    Pumpkin Flan

    flan, plate, spoon,

    This is an amazing pumpkin flan recipe, A perfect ending to a crisp fall night.

    • Author: Contessa
    • Prep Time: 45 min
    • Cook Time: 35 min
    • Total Time: 1 hour 20 minutes
    • Yield: 6 1x
    • Category: desserts
    • Method: baking
    • Cuisine: Mexican
    Scale

    Ingredients

    FOR THE CARAMEL SAUCE:

    1 cup Sugar

    1/4 teaspoon Lemon Or Lime Juice

    2 Tablespoons Light Corn Syrup

    1/3 cup Water

    _____

    FOR THE FLAN:

    1 can (12 Fl Oz) Evaporated Milk

    1 can (14 Oz) Sweetened Condensed Milk

    1/2 cup Pumpkin Puree

    1/4 tsp  Cinnamon

    1/4 tsp  Ground Cloves

    1/2 tsp Ground Ginger Or Grated Fresh Ginger

    1/2 tsp vanilla bean

    3 whole Eggs

    2 whole Egg Yolks

    Instructions

    FOR THE CARAMEL:

    Have six individual-sized 1-cup ramekins, You won’t have time to get them out once the caramel is done.

    Put the caramel ingredients in a cool sauce pan. Put the pan over medium-high heat and let it start heating up. DO NOT STIR. Let everything dissolve together and begin to simmer. If sugar crystals form on the sides of the pan, brush the sides with a pastry brush dipped in a little water.

    While sauce is heating up, occasionally pick it up and gently swirl it around to lightly mix it. In about 8 to 10 minutes, it will start turning color. Once it has a dark, rich amber color, take it off heat. Working quickly and carefully, pour enough caramel to thoroughly coat the bottom of each ramekin. Evenly divide the caramel among the ramekins. Set aside to cool and harden.

    Meanwhile, remove all oven racks except for the lowest one. Preheat oven to 350 degrees.Boil water, and line a roasting pan large enough to hold your ramekins.

    FOR THE FLAN:

    Into a blender, pour a bit of the evaporated milk, all of the condensed milk, the pumpkin, spices, and vanilla. Blend until smooth. Let sit.

    In a medium-sized bowl, crack 3 eggs and add 2 more egg yolks. Gently whisk to break down eggs completely, being careful not to create air bubbles. Mix in the rest of the evaporated milk. Skim off any remaining bubbles from the blender mixture and add that in.

    Now that everything is in one bowl, pour the flan mixture through a strainer or sieve and into a separate, empty bowl. Again, be careful when pouring to avoid creating bubbles. Repeat, this time straining back into the original bowl. Continue straining the liquid 3 or 4 times to get it smooth.

    Carefully pour the mixture into the ramekins (make sure caramel has hardened), about 1/2 to 2/3 full. Place the roasting pan in the preheated oven and position ramekins inside the pan. Cover pan tightly with foil, then pour hot water into the pan to about halfway up the height of the ramekins. Cook flan in the water bath for about 35 minutes, or until only slightly jiggly.

    Cool ramekins on a cooling rack, then transfer to the refrigerator for at least 2 hours to cool completely. This will keep in the ramekins, refrigerated, for up to 2 days.

    To serve, run a thin knife around the edges and invert the ramekin onto a serving dish. Make sure the dish has room to hold the caramel.

    Notes

    Difference Between a Jiggle and a Wiggle
    The center of the flan should “jiggle like Jello, not wiggle like a wave.” Meaning, when you nudge your pumpkin flan it should be firmer around the edges, but still jiggle in the center.

    Keywords: fall, desserts, flan,