Blueberry & Croissant Breakfast Puff

Blueberry & Croissant Breakfast Puff is my new favorite breakfast food!

I love breakfast, I love going out for breakfast – however, since finding this Blueberry & Croissant Breakfast Puff recipe I may never eat out for breakfast again!

I made this for a brunch with family and friends over the holidays! It was a HUGE success.

I was a little taken back by the cream cheese addition – but it absolutely makes the dish. It cuts the sweetness, adds a creaminess without dominating the palate.

The blueberries are the perfect fruit for this dish as they swell with cooking and then release all their juices and flavor in each bite.

I dislike bread pudding and equally ‘soggy’ foods – so I was slightly concerned that this would turn into one of those dishes………it didn’t! The croissant pieces on top stay flaky and buttery while the underneath becomes creamy, gooey and delicious!

Blueberry & Croissant Breakfast Puff is a firm favorite with Captain America & I and will be staying on our breakfast menu for a while to come.

If you are hosting a brunch with friends or family, or just want to try out a new breakfast recipe with your family then this is a must! Try it this weekend!

Ingredients

6 large croissants, cut up (about 10 cups)
2 cups fresh or frozen blueberries
2 packages (8 oz.) cream cheese, softened
1 1/3 cups sugar
4 eggs
2 teaspoon vanilla
2 cup milk (we used rice milk)

Instructions

  1. Preheat oven to 350 degrees.
  2. Place croissant pieces in a 9 x13 inch baking dish. Sprinkle with blueberries.
  3. Beat cream cheese, sugar, eggs and vanilla in medium bowl with electric mixer until well blended. Gradually add milk, beating well after each addition.
  4. Pour evenly over croissant pieces. Let stand 20 minutes.
  5. Bake at 350°F for 35 to 40 minutes or until set in center and golden brown. You may want to cover it with foil for the last 10 minutes if the tops are getting too browned.

Find the original recipe here

My Favorite Apple Recipes

What better way to celebrate Fall than with a Apple recipe round-up!

As you will have realized by now I am a HUGE fan of baking!

I also LOVE FALL! It’s my favorite season!

Today we are in Apple Hill in Northern California – one of my favorite places to visit during the Fall!

I really hoped we would be able to make the trip but the past few weeks have been so busy – Captain America decided to treat me, kind of like a belated Anniversary celebration day out and took me to Apple Hill!

While I am stuffing my face with all things apple – you get to delight in this wonderful round up of my favorite apple recipes that I have gathered for you to feast your eyes upon!

There were so many of my favorite apple recipes I decided to compile them into a Pinterest board which you can find here:

It has everything from apple pie to caramel apples, from apple cider to apple cider doughnuts. I was drooling just compiling the board, and probably by now I have just about had my fill of apples and all foods containing apples……wait….I’m not sure that would ever be possible!

I hope you enjoy my favorite apple recipes contributed to The Pretty Pintastic Party over the past few months!

Now get in that kitchen and staring baking!

Blueberry Crumb Pie

I am a huge fan of desserts – especially pie!

Captain America unfortunately cannot eat many desserts as he is allergic to dairy (except cheese) and chocolate…..which rules out many desserts! He is, however, a HUGE fan of pie…..and blueberries! Needless to say, this Blueberry Crumb Pie got devoured!

It was a huge cheat dessert and SO SIMPLE to make, especially as I cheated and bought pie crust!

For the avid readers among you – you will know about my dislike for making pie crust  and my many not so successful attempts at making my own! Yes, I know it’s really easy and all you need is__________ (fill in the blank) Trust me I have tried many a ‘fail safe’ recipe and I still end up with a mediocre crust. This time I bought a frozen pie crust and it was delicious!

The blueberries were in season and exceptionally cheap so this was not only easy, but cheap!

The balsamic vinegar is a tip I read a while ago and I tried it with a few pie fillings and it was wonderful – but it MADE this recipe – it really brings out the flavor of the fruit, cuts the overly sugary-ness of a normal pie filling and added a zing to the berries! No-one could taste the difference and the few people I told were very surprised!

 

If you can find a small bottle of Balsamic Brandy Glaze (it is often sold in smaller foodie stores, olive oil shops etc) BUY IT! It is well worth the money, you can use it in so many more recipes than you would expect and it lasts for ages! You will not regret it!

Now onto the recipe for Blueberry Crumb Pie!

 

Ingredients:

1 ready-made pie crust

32 oz blueberries

3/4 C sugar

2 tsp balsamic vinegar

2 tbsp cornstarch

1 tsp balsamic brandy glaze (optional)

For the crumb topping:

1 C flour

1 C brown sugar

1 C oats

1/2 C butter, melted

Directions:

In a small pan heat the blueberries, sugar, balsamic vinegar and balsamic glaze for a few minutes until the blueberries become coated and start to disintegrate.

 

 

Remove from the heat, allow to cool for about 10 minutes and add the cornstarch, stirring it to thicken the sauce.

Add the mixture to the pie crust (follow the instructions on the packet for how best to handle the pie crust) and set aside.

 

In a small bowl, mix the flour, oats and sugar, then add the melted butter and rub together using your fingers to form the crumbs.

Gently spoon the crumb topping onto the pie ensuring all the filling is covered evenly

Bake at 350°F for about 30 minutes, checking occasionally so it does not burn. Cook until the crumb topping is golden brown.

 

Strawberry Banana Marble Cake

I am on a strawberry kick this week! How can you not be at this time of year!

I found this super easy recipe for a Strawberry Banana Marble Cake and I just had to make it!

 

Thanks to Averie Cooks for the wonderful inspiration for this delicious Strawberry Banana Marble Cake – I made a few key changes to make it my own (and you know me-I can’t just follow a recipe!) and the results were wonderful.

It’s a very moist cake, slightly denser than your average cake but with a lighter finish and rich strawberry and banana flavor – a perfect combination!

 

Ingredients:

Yield: one 9×9-inch pan

3/4 C granulated sugar
1/3 C liquid-state coconut oil (melt in microwave before using)
1/4 C milk
2 tsp vanilla extract
1 1/2 C ripe mashed bananas (about 3 medium bananas)
1 1/4 C all-purpose flour
2 tsp baking powder
pinch of salt
3/4 C Strawberry puree

Glaze
about 1 C powdered sugar
2 tbsp fruit juice (I used cranberry to make the frosting pink!)

Directions:

Preheat oven to 350F. Spray a 9-inch square pan with cooking spray.

In a large bowl, whisk together granulated sugar, coconut oil, milk, and vanilla.

Add the bananas and stir to combine.

Add the flour, baking powder, optional salt, and stir to combine. Batter will be lumpy; don’t overmix or cake will be tough.

Turn batter out into prepared pan, smoothing the top lightly with a spatula.

Pour over the strawberry puree unevenly over the top of the cake.

 

Using a spoon, lightly mix the puree with the cake batter making a swirl pattern

 

Bake for about 40 minutes, or until center is set and slightly spring to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.

Place pan on a wire rack and allow cake to cool fully before glazing. While cake cooks, make the glaze.

Glaze – To a small bowl, add 1 cup confectioners’ sugar and juice, and whisk until smooth. Depending on desired consistency, you may need to play with sugar and juice ratios slightly.

Evenly drizzle the glaze over the cake before slicing and serving.

 

 

Strawberry Lemonade

Until very recently I had never had Homemade Lemonade! Yes I know! How is that even possible?

Ever since I had it – I can’t get enough of it!

We had some fresh strawberries and lemons and this wonderful Strawberry Lemonade was created!

 

I was amazed at how simple homemade lemonade is to make? It took about 10 minutes (including the squeezing time) and the large pitcher we made lasted about another 10 minutes! For some reason I believed it would involve a lengthy process and the results would not really be worth the effort! How wrong I was? 

Simple, quick recipe – amazing results!

The only thing you really have to watch out for is the lemons – as all lemons are different! Some are sweeter, some are tart, some are sour. You will have to taste the lemon and strawberry mixture (before adding the water) a few times to make sure you have the right balance of sweetness!

Here’s the recipe for Strawberry Lemonade:

Ingredients:

Makes 2 Quarts/64 oz

1 C fresh lemon juice (that took 3 lemons for this recipe)

1 C fresh strawberries, hulled

1 C sugar

Water

Directions:

Squeeze the juice out of the lemons over a large cup/pitcher

Add the lemon juice to a blender and add the hulled strawberries.

Blend the mixture until the strawberries are totally crushed.

Pour mixture into a 2-quart pitcher

Add the sugar and stir well

TASTE TEST – This is the stage you need to taste the mixture. Is it too sweet? If so, add a little more lemon juice. If it is too sour, add a little more sugar but continue to taste it!

Add cold water to fill the pitcher to the 2-quart mark

You are ready to serve!

Serve over ice and garnish with slices of lemon and strawberry!

Enjoy!

 

How To Freeze Stone Fruit

It’s fruit season pretty much wherever you are in the world right now!

You can get freshly harvested, perfect fruit in every store, many farms, Farmer’s Markets and roadside stalls – there is an abundance. Last year, we couldn’t get enough of it! We made pies ate it fresh, made Sorbet and still had extras left over.

This year I decided to be pro-active and freeze some of this delicious fruit so we can enjoy it throughout the year – and I wanted to share what I learned with you about how to freeze stone fruit.

Do you have an abundance of fresh fruit, maybe you grow your own, or you went a little crazy at a ‘pick-your-own’ farm this weekend – follow these simple steps for how to freeze stone fruit so you don’t waste any of that wonderful, fresh fruit but can now enjoy it throughout the year!

Step 1

Wash the fruit

Step 2

Cut in half & remove the stone/pit

Step 3

Slice into smaller pieces – this will vary depending on the fruit you are dealing with. I chose segments with the peaches I was using.

Step 4

Place the fruit pieces on a non-stick surface on a baking tray and loosely cover with plastic wrap (I used silicone baking mats but you can use any non-stick parchment or wax paper if you don’t have silicone mats) 

Step 5 

Place the baking tray on a flat surface in your freezer and freeze for a minimum of 4 hours (up to overnight). Remove the plastic wrap and place the fruit in a freezer safe container or bag. Label and freeze until you are ready to use the fruit.

If you are using the fruit in a pie you don’t even need to defrost the fruit in advance – just place the frozen fruit pieces in the pie crust and bake!

30 Sensational Summer Salads

Summer is in full swing, kids are on vacation, days are long, time is short and meals are aplenty!

Check out this round-up of 30 Sensational Summer Salads for all occasions to get your tastebuds and inspiration flowing!

Whether you need a salad for lunch or dinner, a side salad, or some great ideas for salads to serve at a summer BBQ or picnic there is one here for every occasion and every palate!

Here are some inspirational recipes so let’s get cooking!!

Entree Salad Dishes (Meat Free)

 

Quinoa Tabbouleh

Kale Salad with Pear, Berries & Walnuts by Simply Fresh Dinners

Almond, Mango, Kale, Pasta, Green Bean Chopped Salad by Kitchen Chopper

 

Entree Salad Dishes with Meat/Poultry

 

Cobb Salad

Taco Salad

Warm Spinach Salad

Chicken Salad with Strawberry Balsamic Dressing

Tuna Nicoise Salad

Crab, Tangerine & Fresh Herb Salad by Simply Fresh Dinners

Southwestern Cornbread Salad by Recipes For Our Daily Bread

 

Side Salads

 

Traditional Coleslaw

Red Cabbage & Broccoli Slaw

Three Bean Salad

Simple Green Salad

Berry Salad by Coffee With Us 3

Roasted Corn Salad with Feta & Tomatoes by Coffee With Us 3

Cranberry Green Salad by Coffee With Us 3

Fresh Tomato & Feta Salad by Eat It & Say Yum

 

Potato & Pasta Salads

 

Cheesy Ranch Potato Salad by From That’s My Home

Buffalo Chicken Pasta Salad by A Kitchen Hoor

Pasta Salad with Zing! by My Freshly Brewed Life

Healthy Potato Salad by Simply Fresh Dinners

Grandma’s Potato Salad by Coffee With Us 3

Summer Pasta Salad

 

Dessert Salads

 

Simple Fruit Salad by Coffee With Us 3

Pistachio Salad by Thrifty Treasures

Strawberry Pretzel Salad by Thrift Treasures

 

Salad Dressings

 

Greek Style Vinaigrette

Italian Balsamic Dressing

Ranch Dressing Mix

Simple Desserts: Apple Tart

Simple Desserts Apple Tart

I love dessert but I am not a huge fan of making it!

Cakes and baked goods of more of my scene so when an occasion calls for dessert I kind of make it up as I go along, hoping something fabulous will come out of it!

Such an occasion did arise while we were in England recently, some family friends came for dinner so I offered to help Mum cook, she immediately put me in charge of dessert as she isn’t a fan of making them either!

The other challenge for us is that Captain America is allergic to so many dessert related ingredients – we eat very little of it (for those of you that don’t know he cannot eat milk based products – so no milk, cream, ice-cream or sour cream, no dark or milk chocolate, only white (which I hate!) and no orange citrus!)

I remembered a recipe I saw The Pioneer Woman do a while ago, she said it was her go-to dessert when she needed something quick.  Apple Tart! My family LOVE apple desserts, so I got to creating this little delight – which is so quick and easy it should not be possible….but it is!

Enjoy!

 

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Mum’s Christmas Dundee Cake

Mum's Dundee Cake

When I was growing up this was the Christmas cake my parents insisted on having every year – I refused to eat fruit cake as I had decided it was horrible.  

For some reason, one day I tasted some, and I have never looked back!  Now I am the one who requests this cake for Christmas.

It is delicious!

Mum's Dundee Cake

You have to suspend anything you think you know about fruit cake – this is moist, fruity and soft – if you throw it no-one gets hurt, but I might hurt you if you waste this cake!! LOL!

My Mum makes the best version of this cake, she adapted the recipe from Delia Smith, to create this Kelly family delight that we all know and love!

Mum's Dundee Cake

This year I convinced Mum to make it to sell at a Bake Sale here as part of our Mission Team Fundraiser – it was a huge success!

I hope you enjoy this as much as we do!

Merry Christmas!

Mum's Dundee Cake

 

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Pumpkin Cranberry Walnut Bread

Pumpkin Cranberry Walnut Bread

I LOVE this Pumpkin Cranberry Bread!

It represents many of my favorite things about this season.

It’s really easy to make and delicious.  It produces a relatively healthy, moist loaf, and if you add the walnuts it adds a wonderful crunch to the texture. I recently made these for a bake sale at church and it went down a storm!

Pumpkin Cranberry Walnut Bread

It keeps well in an airtight container for about a week, or you can freeze it.

Enjoy!

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