Tamales are endlessly versatile.  They range from savory comfort food to inventive desserts.  Carrot cake tamales are a perfect example of that creativity. They blend warm spices and sweet carrot cake flavors into tender masa.  Once you make them once you’ll want to make them again.  I’ve made rich chocolate tamales that look like fingers for Halloween. 

While sweet tamales are delicious, I grew up with savory tamales.  We made them from scratch when I was a kid.  My favorite were the beef tamales filled with seasoned taco style beef.  But my new favorite is seasonal pumpkin chorizo tamales to classic. These variations show how one traditional dish can be reimagined in surprising and memorable ways.

What Type of Cornmeal Is Used to Make Tamales?

For authentic tamales, look for masa tamal.  It is a coarser ground corn that makes for a fluffier tamale with a rustic flavor.  You can use masa harina instead of masa tamal.  It makes a smoother and more delicate tamal.  It does require a little more moisture and you will need to do the float test to make sure enough air is incorporated.  I beat mine and then let it set for 10 minutes and checked the consistency.  I wound up adding another 1/2 cup of milk before the dough was ready.

There are three main types of masa harina: white, yellow, and blue.  And those can be organic, tamale, or instant.  Tamale is usually coarser to stay lighter and moister during steaming.  This is the kind I can typically find in my local grocery store.  I did stumble on some blue masa which is always fun because of its blue color. 

White masa harina has the mildest flavor and most delicate flavor of the three.  Yellow has a more pronounced corn flavor.  Blue is nuttier and earthier than all three.  With these differences in flavor you’ll want to select a masa harina that matches your recipe.  Lighter tamales like dessert or chicken would be best made with white or blue.  Yellow masas is perfect for heartier tamales like beef or chorizo.

Preparing the Homemade Carrot Puree

Initially, I toyed with getting some carrot baby food.  Don’t look at me like that.  It’s just carrots and water.  Which is basically what I would make from scratch.  But, since I had carrots that I needed to use, I decided to make homemade carrot puree. 

I had a bag of baby carrots.  I put those in a microwave safe container with about 1/3 cup of water.  Then I put the lid on and microwaved them for 7 to 10 minutes or until they were soft and easy to break in half.  Finally, I pureed the cooked carrots in a food processor until smooth. This homemade carrot puree adds vibrant color, moisture, and natural sweetness to your tamale dough.

Making the Tamale Dough

In a large bowl, combine masa harina, sugar, baking powder, a pinch of salt, cinnamon, nutmeg, and ginger. Mix in the carrot puree, melted butter (or vegetable oil for a dairy-free option), and a splash of vanilla extract. Gradually add warm milk (dairy or non-dairy) and beat until the dough is light, airy, and easily spreadable. The dough should resemble a thick cake batter.

What’s Best for Wrapping and Steaming?

You have several options for wrapping your dessert tamales:

• Corn husks: Traditional, add an earthy flavor, and are easy to fold.
• Banana leaves: Impart a subtle tropical aroma and lend a striking presentation.
• Parchment paper: Convenient and readily available; perfect for dessert tamales.
• Aluminum foil: Seals in moisture well but doesn’t add flavor.

Choose according to your preference and what’s available—there’s no wrong choice for this sweet treat!

Tips for Making Perfect Tamales

• Soak corn husks or banana leaves in warm water for at least 30 minutes before use.
• Spread the dough thinly and evenly for the best texture.
• Don’t overfill; a tablespoon or two of filling per tamale works well.
• Arrange tamales standing upright in the steamer to cook evenly.
• Steam over gentle heat and resist the urge to open the lid too often—this keeps the steam in and ensures fluffy tamales.

Ingredients to Make Carrot Cake Tamale

• 2 cups masa harina
• 1/2 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon gingerbread spice mix (or 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground cloves)
• 1/2 cup melted butter (or vegetable oil)
• 1 teaspoon vanilla extract
• 1 cup homemade carrot puree
• 1 to 1 1/2 cups warm milk (or non-dairy milk as preferred)
• 1/2 cup chopped walnuts
• 1/2 cup golden raisins
• Soaked corn husks (see notes for alternatives)

Steps to Make These Dessert Tamales

• Prepare all ingredients: soak your husks, make the carrot puree, and measure your dry ingredients.
• Sort through the husks and find ones that are too small or too cracked to use for a tamale. Tear those into strips to use to tie the tamales closed.
• Mix the masa harina, sugar, baking powder, salt, and spices in a large bowl.
• Add the carrot puree, melted butter, and vanilla. Gradually mix in the warm milk until you reach a spreadable consistency. It should resemble hummus or peanut butter.  You can put a bit of dough into a glass of water, and it should float.  If it doesn’t float continue mixing and adding milk until it does.
• Pat the husk dry and spread about 2 tablespoons of dough onto each one, leaving space at the edges. If one is too narrow you can find another narrow one and layer them to make one big enough for a tamale.
• Sprinkle the chopped walnuts and raisins down the center.
• Roll up each tamale making sure to overlap the edges or make sure they touch to keep the walnuts and raisins in. Fold the end under and tie the tamale closed with a strip of husk.

Assembling and Steaming the Tamales

Place a steamer basket upside down in a pressure cooker.  See the notes for traditional steaming instructions.  Arrange the tamales vertically with the open ends facing up. Add 3/4 to 1 cup of water to the pot.  Fasten the lid, turn the seal to closed, and cook on high for 20 minutes.  Allow the steam to naturally release.  Tamales are ready when they pull away cleanly from the wrapper and feels set but moist.

Serving and Enjoying Your Carrot Cake Tamales

Serve the carrot cake tamales warm, either straight from the steamer or gently reheated. They’re perfect on their own, or alongside a scoop of vanilla ice cream or a dollop of whipped cream. They’re delicious drizzled with a cream cheese glaze or dusted with powdered sugar. Add a sprinkle of extra cinnamon or a few chopped nuts on top to complete the presentation.

The carrot cake tamale bursts with warm, comforting flavors reminiscent of classic carrot cake. The tender dough is infused with sweet carrot and aromatic spices.  The walnut and raising filling adds a delightful crunch and subtle sweetness. Each bite offers a harmonious blend of moist cake-like texture and the nutty, fruity notes, making for a uniquely delicious treat.

While the tamale itself contains all the carrot cake flavor you can make a cheesecake style filling.  I made a similar cheesecake style filling for my pumpkin cheesecake tamales.  Simply take some room temperature cream cheese and combine it with a 1/2 cup of carrot puree with a little brown sugar and some more gingerbread spice and cinnamon.

Either way you serve these up, carrot cake tamale will be a new hit for your Easter and spring dinners.  But since carrots are available year-round, you can make and enjoy these tamales any time you want!

Carrot Cake Tamales

Prep Time: 10 minutes

Cook Time: 25 minutes

Additional Time: 10 minutes

Total Time: 45 minutes

Make your brunch even more memorable with sweet Carrot Cake Tamales. Combining the best elements of dessert and tradition, these tamales are filled with spiced carrot goodness and offer a fun surprise for your guests

Print

No Ratings

Ingredients

• 2 cups masa harina
• 1/2 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon gingerbread spice mix (or 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground cloves)
• 1/2 cup melted butter (or vegetable oil)
• 1 teaspoon vanilla extract
• 1 cup homemade carrot puree
• 1 to 1 1/2 cups warm milk (or non-dairy milk as preferred)
• 1/2 cup chopped walnuts
• 1/2 cup golden raisins
• Soaked corn husks (see notes for alternatives)

Instructions

1. Prepare all ingredients: soak your husks, make the carrot puree, and measure your dry ingredients.
2. Sort through the husks and find ones that are too small or too cracked to use for a tamale. Tear those into strips to use to tie the tamales closed.
3. Mix the masa harina, sugar, baking powder, salt, and spices in a large bowl.
4. Add the carrot puree, melted butter, and vanilla. Gradually mix in the warm milk until you reach a spreadable consistency. It should resemble hummus or peanut butter. You can put a bit of dough into a glass of water, and it should float. If it doesn’t float continue mixing and adding milk until it does.
5. Pat the husk dry and spread about 2 tablespoons of dough onto each one, leaving space at the edges.
6. If one is too narrow you can find another narrow one and layer them to make one big enough for a tamale.
7. Sprinkle the chopped walnuts and raisins down the center.
8. Roll up each tamale making sure to overlap the edges or make sure they touch to keep the walnuts and raisins in. Fold the end under and tie the tamale closed with a strip of husk.
9. Place a steamer basket upside down in a pressure cooker. See the notes for traditional steaming instructions. Arrange the tamales vertically with the open ends facing up. Add 3/4 to 1 cup of water to the pot.
10. Fasten the lid, turn the seal to closed, and cook on high for 20 minutes. Allow the steam to naturally release. The tamales are done when the dough pulls away cleanly from the wrapper and feels set but moist.
    

Nutrition Information

Yield

16

Serving Size

1
Amount Per Serving Calories 286Total Fat 13gSaturated Fat 5gUnsaturated Fat 8gCholesterol 18mgSodium 180mgCarbohydrates 41gFiber 3gSugar 14gProtein 5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Spring Sweets Week 2026 Friday

Orange Poppy Seed Muffins

Photo Credit: www.hezzi-dsbooksandcooks.com

Bright, zesty, and bursting with flavor! These Orange Poppy Seed Muffins are soft, fluffy, and packed with citrusy goodness in every bite.

Read More

Deviled Egg Sugar Cookies

Photo Credit: www.jolenesrecipejournal.com

Deviled egg sugar cookies made in egg-shaped molds, topped with yellow frosting and red sanding sugar for an easy cookie recipe perfect for parties.

Read More

Pineapple Pistachio Cake

Photo Credit: adayinthelifeonthefarm.blogspot.com

This delicious cake starts with a boxed cake mix and is finished with instant pudding and frozen whipped topping.

Read More

Dubai Chocolate Easter Eggs

Photo Credit: magical-ingredients.com

These Dubai chocolate Easter eggs are an irresistible chocolate eggs with creamy, silky pistachio filling and crispy kadaif.

Read More

Easy Carrot Cake Crepes

Photo Credit: www.thespiffycookie.com

The adorable carrot cake crepes will be the star of your brunch spread this spring season, made easy with premade crepes.

Read More

Kentucky Derby (Bourbon) Pie

Photo Credit: artofnaturalliving.com

Like a cross between a gooey chocolate chip cookie and a rich pecan pie, Kentucky Derby Pie is a chocolate lovers dream.

Read More

Fresh Strawberry Snacking Cake with White Chocolate Chips

Photo Credit: www.karenskitchenstories.com

This fresh strawberry cake is perfect for whenever you have a craving for something simple and sweet. It's great for a midmorning or afternoon snack.

Read More

Lemon Raspberry Pound Cake

Photo Credit: www.raveaboutfood.com

Lemon Raspberry Pound Cake is a moist cake topped with a tart lemon glaze, sweet ripe raspberries and thin slices of juicy lemon.

Read More

The post A Unique Twist on Tamales – Carrot Cake Tamales appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Peaches are one of my favorite fruits.  Pears and peaches are at the top and alternate depending on what’s in season.  Then there’s mangoes, watermelon, cherries, apples, and bananas.  The rest are okay but not delicious according to me.

I remember having cobbler and crisp growing up.  One has a batter topping and one just has a crumb topping.  Both are completely delicious. They’re a simple way to highlight in season fruit.  Right now, that’s delicious peaches and nectarines.  Funny thing is I thought I had bought peaches, but a white nectarine seemed to sneak their way into my bag.  They’re similar in flavor but their skin doesn’t have any fur on it.

What is a Fruit Crisp?

A fruit crisp is a baked dessert made by layering sweetened fruit in a dish. It’s topped with a crumble mixture.  The mixture usually features flour, oats, sugar, and butter. The topping bakes up crunchy and golden.  The fruit soft and syrupy. It’s a fuss-free way to enjoy the flavors of fruit pie, without the labor of rolling out dough.

Traditional Crisp vs Skillet Crisp

Traditionally, crisps are baked in ceramic or glass baking dishes. Skillet crisps, however, are made in a skillet. The skillet method makes cleanup easier.  Hello, one-pan dessert!  It also gives you a beautifully caramelized edge and a rustic presentation. Skillet crisps often cook up a little faster.  Plus, the even heat distribution ensures both the topping and the fruit cook perfectly.

Picking the Perfect Peaches

The secret to a standout peach crisp is, of course, the peaches! Look for ripe, fragrant peaches.  They should have a slight give when gently pressed. The skin should be vibrant and free of blemishes. And they should smell like peaches.  Smell the peach at the stem end.  If it doesn’t smell like a peach, then it’s not ready to eat.  For the best flavor, consider hitting your local farmers market and buy peaches in season.

Freestone vs Clingstone Peaches

 I feel like most don’t know what these terms mean.  There are two main types of peaches.  There are freestone and clingstone.

Freestone peaches have pits that pop out easily.  Slice around the equator of the peach.  Then give it a twist.  The pit should easily come out.

Clingstone peaches have pits that stick to the flesh.  You slice around the equator.  However, with this type you must cut around the pit to remove it. 

There’s no way that I know to tell the difference when you’re purchasing peaches.  For me, I just ask.  Ask the produce manager or the farmer’s market vendor what type of peaches they are.  I always look for freestone peaches.  They save you time and frustration. If you end up with clingstones, just slice around the pit and use a spoon to scoop out any remaining fruit.

Traditional Topping for a Fruit Crisp

The classic topping is a blend of flour, rolled oats, brown sugar, and cold butter, often with a touch of cinnamon or nutmeg. This mixture is sprinkled over the fruit, then baked until golden and crunchy. The oats add texture, while the butter helps everything crisp up beautifully. You can also toss in chopped nuts for extra crunch.

However, this recipe is all about quick and easy.  So, instead of a traditional topping, I used a French vanilla flavored granola.  It makes a fantastic shortcut topping. Simply sprinkle your favorite granola over the fruit. Granola adds instant crunch and flavor, and you can experiment with combinations like vanilla almond or maple pecan to suit your taste.

The granola simmers on top of the sauteed peaches allowing them to absorb the flavors of the peach and brown sugar.  And allowing it to being less crunchy granola and more like a fruit crisp texture.

Adding Crystallized Ginger

Crystallized ginger is the secret ingredient that elevates this crisp. Its spicy-sweet flavor complements peaches perfectly.  It also adds a little zing to each bite. Chop it finely and mix it into the fruit for a subtle heat and aromatic boost.

Ingredients for Skillet Ginger Peach Crisp

Pantry ingredients – brown sugar, crystalized ginger, ground cinnamon, granola

Refrigerator ingredients – peaches, butter

Instructions: Step-by-Step Guide

Preheat a nonstick skillet over medium-high heat.  Add the butter, brown sugar, and crystalized ginger.  Simmer until the brown sugar dissolves.  Stir in the peaches and cinnamon and simmer 7 to 10 minutes or until the brown sugar is dissolved and begins to thicken. 

Top with 1 cup of granola.  I used a French vanilla flavored granola.  Simmer the skillet crisp for another 5 to 7 minutes.  Serve over ice cream or yogurt for a deliciously healthy dessert.

Master the Skillet Technique

Using a cast iron skillet is key for even heat and a crisp, caramelized edge. Make sure your skillet is well-buttered to prevent sticking. If you’re new to cast iron, don’t worry.  Just make sure to rinse your skillet in hot water after simmering.  If there are any stuck on bits, grab some salt to scrub them off.  But make sure not to use any soap on cast iron.  It will ruing that nonstick seasoning.   

Time-Saving Tips

Use pre-sliced frozen peaches if fresh ones aren’t available.  They work almost as well and save peeling time.  Just make sure to taste them to check their sweetness.  Using a granola topping cuts prep time and cleanup.  This makes skillet crisp easy and quick for weeknight dessert. 

Skip peeling the peaches for a more rustic look and texture.  I always skip peeling when I can.  There’s a lot of nutrients in the peel. 

What does this skillet ginger peach crisp taste like?

The peaches and brown sugar syrup are sweet and rich.  Then you feel the warmth and zing of the crystallized ginger.  It’s my favorite go to ingredient to kick up a dessert or baked good.  It adds a little sweet and little heat to any recipe.

The granola softens as it simmers on top of the peaches so it’s not overly crunchy.  The peaches are tender and sweet with a little kick from the ginger.  And the cinnamon adds a layer of warmth to the whole dish.  Which is even better served over vanilla ice cream for a quick and easy dessert.

Yield: 4

Easy Skillet Peach Crisp

Cook Time: 20 minutes

Total Time: 20 minutes

Indulge in the perfect blend of sweet and spicy with this Easy Skillet Ginger Peach Crisp Perfect for a cozy night in or impressing your friends at a tailgate party.

Print

No Ratings

Ingredients

• 2 cup sliced peaches
• 2 tablespoons butter
• 1/3 cup brown sugar
• 2 tablespoons chopped crystralized ginger
• 1/2 teaspoon cinnamon
• 1 cup granola (I used French vaniolla flavored)

Instructions

1. Preheat a nonstick skillet over medium-high heat. Add the butter, brown sugar, and crystalized ginger. Simmer until the brown sugar dissolves. Stir in the peaches and cinnamon and simmer 7 to 10 minutes or until the brown sugar ibegins to thicken.
2. Top with 1 cup of granola. I used a French vanilla flavored granola. Simmer the skillet crisp for another 5 to 7 minutes. Serve over ice cream or yogurt for a deliciously healthy dessert.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 47Total Fat 3gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 8mgSodium 23mgCarbohydrates 5gFiber 1gSugar 4gProtein 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

More Fall Flavors Recipes:

Fall Flavors Friday 2025

Fall Flavors recipes to celebrate all things fall. Sweet and savory recipes with all fall flavors of pumpkin spice, apples, fall produce, and warming fall spices.

Cranberry Cinnamon Roll Casserole

Photo Credit: www.thespiffycookie.com

Cranberry cinnamon roll casserole is an easy festive fall breakfast or brunch dish that’s ready in just 30 minutes thanks to a can of refrigerated cinnamon rolls.

Read More

Pumpkin Cookies with Brown Butter Frosting

Photo Credit: www.hezzi-dsbooksandcooks.com

Soft pumpkin spice cookies topped with a luscious brown butter frosting taste like cozy fall perfection in every bite. Warm spices, rich nutty frosting, and all the autumn vibes you crave!

Read More

Apple Chai Scones

Photo Credit: blogghetti.com

Apple Chai Scones are one of those easy scone recipes that feel special but come together with simple ingredients. 

Read More

Ginger Pear Compote with Cranberries

Photo Credit: www.jolenesrecipejournal.com

Ginger Pear Compote with Cranberries

Read More

Parmigiana di Melanzane #FallFlavors

Photo Credit: adayinthelifeonthefarm.blogspot.com

Enjoy this Sicilian-style Eggplant Parmigiana prepared without the breading on the eggplant, to bring out the natural goodness of this delicious vegetable.

Read More

Spiced Maple Toffee Apple Smoothie Bowl

Photo Credit: alittlefishinthekitchen.com

This flavorful autumn-inspired protein smoothie bowl is craveworthy, but packed with protein and very satisfying. A Spiced Maple Toffee Apple Protein Smoothie bowl is a perfect pick-me-up any time of the day!

Read More

Homemade Pumpkin Bagels with Cranberries

Photo Credit: artofnaturalliving.com

Homemade Pumpkin Bagels with Cranberries is a fun fall treat, made a little healthier with whole grain.  Enjoy with pumpkin cream cheese!

Read More

Crispy Molasses Cookies

Photo Credit: www.karenskitchenstories.com

These crispy molasses cookies, spiced with ginger and cinnnamon, will satisfy any cravings you may have for the flavors of fall and the upcoming holidays. 

Read More

Apple Gorgonzola Salad with Balsamic Vinaigrette Dressing

Photo Credit: easyrecipesforone.com

This apple gorgonzola salad with balsamic vinaigrette combines crisp apples, gorgonzola, pecans and dried cranberries in a fresh, tasty salad.

Read More

Kale and Kabocha Paratha - Magical Ingredients

Photo Credit: magical-ingredients.com

This kale and kabocha paratha is a wholesome twist on the classic Indian flatbread with fall seasonal flavors perfect to serve with curries, yogurt, or pickles.

Read More

The post Easy Skillet Ginger Peach Crisp appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

July is Ice Cream Month.  And July 9th is Ice Cream Social Day.  That’s why I’m sharing this cherry pie mascarpone ice cream.  It was either this or beer and pretzel ice cream.  I just couldn’t find a single micro brew to use for the ice cream.  So, I went with option two in this cherry ice cream.

I made a pistachio mascarpone ice cream a little while ago.  It was rich, creamy, and oh so delicious.  And the mascarpone helped keep the ice cream from freezing rock hard.  I could somewhat easily scoop it out the next day.  Since I had success then, I thought I’d try adding mascarpone to this ice cream recipe, too.

Where does ice cream come from?

The story of ice cream’s invention is woven through centuries and across continents.  Like most recipes, its true origins are hidden in legend and innovation. Ancient Chinese emperors are said to have enjoyed frozen treats made from milk and rice.  They chilled this treat with snow brought down from the mountains. The Persian empire made sharbat crafted from fruit, honey, and snow to cool the summer heat. Sounds like sorbet to me!  The Renaissance Italians refined the idea further.  They created gelato by blending milk, cream, sugar, and flavorings together.

By the 17th century, ice cream had reached France and then England.  As with most cultural culinary creations, it became a favorite among royals and aristocrats. Over time, each culture added its own flair.  And over time ice cream evolved from rare luxury to beloved everyday indulgence.  There are more flavors than I can count.  This is a reflection of how versatile and customizable this treat truly is.

Custard vs. Non-Custard Ice Cream

At the heart of every ice cream recipe lies a decision: custard-based or not? There are some purists who swear that only custard-based ice cream is TRUE ice cream.  It is known as the French-style ice cream.  This type of ice cream consists of a custard base made with egg yolks, sugar, and cream.  This results in a rich, velvety texture.

Non-custard, or Philadelphia-style, skips the eggs in favor of simplicity and a lighter taste. The base in this ice cream omits the eggs and cooking time completely.  It saves time, but can make for a harder scoop on the second day. There is little fat to keep crystals from forming.

Ice Cream vs. Sorbet vs. Sherbet: What’s the Difference?

In the world of frozen desserts, these are sometimes used interchangeably. However, each offers a distinct experience.  Ice cream has a diary base at the very least.  And can have a custard base with the addition of eggs.  Sorbet has no dairy at all.  It relies on fruit and sugar or simple syrup making for a vibrant fruit treat.  Sherbet is a combination of the two.  It adds a little dairy to the fruit and sugar.

What is Mascarpone?

Mascarpone is a fresh, silky cheese beloved for its subtle sweetness and creamy texture.  It originated in from Lombardy, Italy.  It is best known for being part of tiramisu.  But this versatile cheese lends a depth to both sweet and savory dishes. Some use it in cheesecakes and some fold it into pasta.  But when folded into ice cream, it brings a an exquisite creaminess that elevates every bite.

Tips for Keeping Your Ice Cream from Freezing Rock Solid

Homemade ice cream has a tendency to harden in the freezer. However, you can keep your scoops soft and creamy with a few key strategies.  I combined sugar and honey in this recipe.  Honey doesn’t freeze solid.  It just thickens thus making it a good way to keep your ice cream being rock solid.  Another ingredient that doesn’t freeze is alcohol.  Just a little goes a long way.  A tablespoon of alcohol lowers the freezing point which prevents your cherry ice cream from freezing solid.  Some swear by parchment on top of the ice cream, but that hasn’t necessarily worked for me.

The final trick I have not used yet.  I forgot to buy some for this recipe.  Xantham gum or guar gum.  Both gums are stabilizers for ice cream.  They improve the texture and prevent crystals from forming, which causes ice cream to be rock solid. 

Guar gum is natural polysaccharide derived from guar beans.  It acts as a thickening agent to and create a smoother, creamier ice cream.  Xantham gum has similar properties, but it’s a polysaccharide produced by fermenting simple sugars with a specific bacterium.

Ingredients to make Cherry Pie Mascarpone Ice Cream

Pantry ingredients – sugar, honey, vanilla extract, salt

Refrigerator ingredients – eggs, milk, cream, mascarpone cheese, cherries, pie crust

Instructions to Make This Cherry Ice Cream Recipe

First, we start with making the custard base.  Whip the yolks with the sugar and the honey until light and creamy.  Stir in the milk, whipping cream, vanilla, and salt.  Pour the mixture into a medium saucepan.  Cook the custard on medium heat. Make sure to stir every 3 to 5 minutes to keep the eggs from curdling.  Coat the back of a spoon with the custard.  Drag your finger down the back of the spoon.  If the custard doesn’t fill in that line then it’s ready.

Strain the mixture through a fine mesh strainer to catch and bits of cooked egg.  Let the custard cool in the fridge. Or prepare a larger bowl with ice to cool it down faster.  When it’s cooled pour the custard in your ice cream maker.  Follow the instructions for your ice cream maker to mix the ice cream. 

While the custard is cooling, cook the pie crust at 450 for 7 to 10 minutes or until golden brown.  When the ice cream is finished mixing, stir in the chopped cherries.  Break the pie crust up into pieces and stir those into the ice cream.  Spoon the ice cream into an airtight container. Put plastic wrap on top of the ice cream, like you do with custard, before sealing the container.  Chill the ice cream for 2 to 4 hours or overnight.  Garnish with cherries and pie crust pieces before serving.

What does cherry pie mascarpone ice cream taste like?

It is a rich and creamy custard ice cream that is sweet with a lovely flavor of vanilla.  The mascarpone makes the ice cream even more creamy and rich.  It is a luxuriously smooth ice cream recipe that is irresistible.  It’s not your regular store brought ice cream.  You can taste the richness that the mascarpone brings to the party.

I used frozen sweet cherries for this ice cream.  They were not overly sweet.  They had a hint of tart that goes well with the rich, vanilla flavored custard ice cream base.  If you have fresh cherries that are ripe and sweet, feel free to use those.  Then there’s the salty and crunchy bits of pie crust.  They round out all the flavors in this ice cream.  It’s a fun ice cream that’s also rich and luxurious.

Yield: 12

Cherry Pie Mascarpone Ice Cream

Cook Time: 15 minutes

Additional Time: 4 hours

Total Time: 4 hours 15 minutes

Indulge in a decadent dessert with our homemade cherry pie mascarpone ice cream. Every bite is a little bit of heaven.

Print

No Ratings

Ingredients

• 4 egg yolks
• 1/2 cup sugar
• 1/4 cup honey
• 1 1 /2 cups milk
• 1/2 cup whipping cream
• 1 teaspoon vanilla extract
• 8 ounces mascarpone
• 1/2 teaspoon salt
• 1 cup chopped sweet cherries
• 9 inch pie crust

Instructions

1. First, start with making the custard base. Whip the yolks with the sugar and the honey until light and creamy. Stir in the milk, whipping cream, vanilla, and salt. Pour the mixture into a medium saucepan. Cook the custard on medium heat and stir every 3 to 5 minutes to keep the eggs from curdling. Coat the back of a spoon with the custard. Drag your finger down the back of the spoon. If the custard doesn’t fill in that line then it’s ready.
2. Strain the mixture through a fine mesh strainer to catch and bits of cooked egg. Let the custard cool in the fridge. Or prepare a larger bowl with ice to cool it down faster. When it’s cool enough pour the custard in your ice cream maker. Follow the instructions for your ice cream maker to mix the ice cream.
3. While the custard is cooling, cook the pie crust at 450 for 7 to 10 minutes or until golden brown.
4. When the ice cream is finished mixing, stir in the chopped cherries. Break the pie crust up into pieces and stir those into the ice cream. Spoon the ice cream into an airtight container. Put plastic wrap on top of the ice cream, like you do with custard, before sealing the container. Chill the ice cream for 2 to 4 hours or overnight. Garnish with cherries and pie crust pieces before serving.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 282Total Fat 18gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 7gCholesterol 102mgSodium 255mgCarbohydrates 26gFiber 1gSugar 19gProtein 4g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

More Ice Cream Recipes:

• Homemade Orange Sherbet by A Day in the Life on the Farm
• Homemade Chai Ice Cream by Art of Natural Living
• Mini Ice Cream Cakes by Easy Recipes for One
• Cinnamon Peach Ice Cream with Grape-Nuts by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Mocha Madness Ice Cream by Jolene’s Recipe Journal
• Mint Chocolate Chip Ice Cream by Karen’s Kitchen Stories
• Ice Cream Sandwich Cake by Our Crafty Mom

The post Cherry Pie Mascarpone Ice Cream is the Ultimate Summer Treat appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

No bake cheesecakes offer a deliciously simple way to enjoy decadent desserts without turning on the oven. Popular varieties include the no-bake salted caramel cheesecake.  It combines a creamy caramel filling with a rich, salty-sweet caramel topping.  There’s tropical-inspired guava cheesecake with a Maria cookie base and has a smooth guava sauce on top. For those who love a hint of spice and cookie flavor, the no bake Biscoff cheesecake has the signature cookie butter base and creamy, cookie butter filling making it a favorite for gatherings and special occasions.

I used to make cheesecake.  For some reason I haven’t made one in forever.  My past recipes focus on health.  I made them with low fat cottage cheese, cream cheese, and egg substitute.  We used to eat healthier when we first started dating.  Now, not so much.

But I need to get back into eating healthier.  And that’s starting with this no bake salted caramel cheesecake.  Feel free to use the regular versions of the ingredients.  I used the reduced fat whipped topping and the reduced fat cream cheese.  I can’t do the no fat cream cheese.  It just doesn’t taste right to me.  And the texture is very different.

What is salted caramel?

Salted caramel is a delicious combination of rich caramel and sea salt.  This combination creates a perfect balance of sweet and savory flavors.  It is the perfect embodiment of how a twist in flavors can turn into the most desired combination of flavors.

Salted caramel was invented by a caramélier and chocolatier in France.  Henri Le Roux took his inspiration for salted caramel from the infamous butter of Brittany infused with the local sea salt.  He wanted to create something that stood out and would stand out amongst all the French confections in the world.  Combine caramel with the salted butter was divine enough, but he elevated it with some crushed nuts.

What is the difference between caramel, butterscotch, and toffee?

All three combine butter and sugar that is cooked to certain stages or candy temperatures.  Caramel combines butter and granulated sugar.  These two cook until it reaches 340 F to make the delicious confection we know and love. For the sauce, the sugar is cooked then the butter is added and cooked, and finally cream is added which makes the creamy sauce we love.

Butterscotch and toffee are closer in relation.  They’re both made using butter and brown sugar.  However, butterscotch is cooked to 289 F for a rich, buttery sauce.  Toffee continues to cook until to the hard crack stage between 295 and 309 F.  Butterscotch sauce is made the same way caramel sauce is, just with brown sugar.

How do you make the crust for this no bake cheesecake?

Most cheesecake recipes call for a graham cracker crust.  Crushed graham crackers combine with melted butter and get pressed into the pan.  There are many different graham cracker flavors out there.  Cinnamon sugar, chocolate, honey, and regular.  Goldfish has some interesting graham cracker fish flavors like strawberry shortcake, S’mores, and cinnamon roll.

For this no bake salted caramel cheesecake, I wanted to play on the salted caramel.  I used my favorite cookie for crusts, Maria cookies.  I combined them with some mini pretzels.  This combination of flavors plays off the salted caramel filling of this no bake cheesecake.  The crunchy texture of the crust also adds an extra layer of deliciousness to each bite.

Ingredients for this no bake cheesecake recipe

There are only 2 ingredients that you might not have on hand. Salted caramel sauce and butterscotch pudding mix are not something I keep on hand either.

Pantry ingredients – cookie crumbs, pretzel crumbs, butterscotch pudding mix, salted caramel sauce

Refrigerator ingredients – butter, cream cheese, milk, whipped topping

Instructions to make this salted caramel no bake cheesecake

Put 2/3 of a package of Maria cookies into the food processor with 1/2 cup of mini pretzel twists. Pulse until they resemble large crumbs.  I didn’t want to process them to a fine crumb. I wanted pieces of pretzel to stand out in the crust.  Next, combine them with the melted butter and press the crumbs into an 8 inch springform pan.  Refrigerate for about 30 minutes or until the crust hardens.

Since I had the food processor out, I combined the milk with the butterscotch pudding. I couldn’t find caramel pudding mix! I added the salted caramel sauce and processed until it was smooth.  Next, I added cream cheese and continued to process the filling.

Then I poured the mixture into a large mixing bowl. Then I folded in the whipped topping until the filling was light and smooth.  I poured the filling into the prepared crust. Lastly, I put it in the refrigerator until it set up which took about 3 hours for me.

Serving your No Bake Salted Caramel Cheesecake

I spread some caramel sauce on top of my cheesecake for added caramel flavor.  And it makes for a nice topping that your pretzel pieces can stick to.  Since I included the pretzels in the crust I thought it would be a great twist to sprinkle some crushed pieces of pretzel on top.  That will let everyone know that there’s pretzels in the crust, too.

Alternatively, you could sprinkle some chocolate shavings on top or some crushed nuts.  I’m thinking of something buttery like cashews or toasted macadamia nuts.  Both of would elevate the buttery flavor of the salted caramel filling. 

You could go with a toasted almond on top, too.  Or even a honey roasted peanut or peanut brittle!  The peanut brittle would really bring home the caramel flavor, too.

What does this no bake caramel cheesecake taste like?

I like that it’s not overly sweet.  The salted caramel sauce added the perfect amount of salt to pair with the pudding and cream cheese.  The cheesecake flavor comes through with the sweet tart cream cheese filling.  And then there’s the crust!  It has a sweet and salty flavor to it to pair with the salted caramel sauce.

This no bake cheesecake is a great dessert for your Easter or spring dinner.  It doesn’t take a lot of ingredients or skill to make this no bake dessert.  If you can use a processor then you’re golden! 

It can easily be made a couple of days ahead of time.  Just make sure to put cling wrap on top of the filling so it doesn’t form a skin.  You could spray it lightly with cooking spray so it doesn’t stick but still keeps a skin from forming.

Yield: 8

No Bake Salted Caramel Cheesecake

Prep Time: 10 minutes

Additional Time: 2 hours 30 minutes

Total Time: 10 minutes

Looking for a show-stopping dessert for your Easter celebration? Look no further than this easy and delicious No Bake Salted Caramel Cheesecake.

Print

5.0 Stars (1 Review)

Ingredients

• 1 1/2 cups cooke crumbs
• 1/2 cup pretzel crumbs
• 1/2 cup melted butter
• 1 cup milk
• 1/2 cup salted caramel sauce
• 3.4 ounce butterscotch pudding mix
• 12 ounces cream cheese
• 2 cups whipped topping

Instructions

1. Combine the cookie crumbs and pretzel crumbs with the melted butter and stir until the crumbs are thoroughly coated. Press the crumbs in the bottom of an 8 inch springform pan and refrigerate for 30 minutes.
2. Put the milk and salted caramel sauce in a food processor and pulse to combine. Sprinkle the pudding mix on top of the milk and process until smooth. Add the softened cream cheese to the food process and process until the filling is smooth.
3. Pour the mixture into a large mixing bowl and fold in the whipped topping until creamy. Spread the filling into the springform pan. Cover with plastic wrap and refrigerate at least 1 hour or until the filling is firm.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 366Total Fat 32gSaturated Fat 21gTrans Fat 1gUnsaturated Fat 9gCholesterol 84mgSodium 312mgCarbohydrates 16gFiber 0gSugar 12gProtein 5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Monday #SpringSweetsWeek Recipes

Spring Sweets Recipes Monday 2025

Delicious recipes for all your spring family gatherings and holiday dinners.

Basil Strawberries and Cream Cookie

Photo Credit: www.thespiffycookie.com

These sweet strawberries and cream cookies have a little fresh basil to get you in the mood for spring!

Read More

Homemade Butter Toffee

Photo Credit: artofnaturalliving.com

Homemade butter toffee is a crunchy and tasty treat that is perfect for beginner candymakers!

Read More

Carrot Cake Shortbread

Photo Credit: www.jolenesrecipejournal.com

Carrot Cake Shortbread is a fun twist on a classic cookie, combining the flavors of carrot cake with the buttery, crumbly texture of traditional shortbread.

Read More

Springtime Pretzel Bites

Photo Credit: www.4theloveoffoodblog.com

These sweet and salty snacks are a fun party treat to make and eat!

Read More

Funfetti Easter Cupcakes

Photo Credit: www.hezzi-dsbooksandcooks.com

Made using a spring Funfetti cake mix as the base, they’re light, fluffy, and speckled with colorful bursts of confetti sprinkles and are topped off with homemade buttercream frosting.

Read More

Irish Apple Cake

Photo Credit: adayinthelifeonthefarm.blogspot.com

Dense, yet moist, stuffed with apple slices and served with a creamy, custard sauce it is a little taste of heaven.

Read More

Lemon Matcha Muffins

Photo Credit: www.cindysrecipesandwritings.com

Lemon Matcha Muffins taste like a tea party! Green matcha tea cake-like muffins with a drizzle of lemon.

Read More

Small Batch Carrot Cake

Photo Credit: cheesecurdinparadise.com

My Small Batch Carrot Cake with Cream Cheese Frosting is a quick and easy dessert. A delicious, sweet treat for a small get-together or a potluck.

Read More

Twix Cookie Cups

These delightful little treats are sure to hit the spot and leave you wanting more.

Read More

The post Surprise Your Guests with No Bake Salted Caramel Cheesecake appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Growing up my favorite drink as a kid was a Shirley Temple. And yes, that’s basically maraschino cherries and Sprite or 7-Up. Which is also why one of my favorite drinks as an adult is Cherry 7-Up. The love of cherries continues to this day. They’re one of my favorite fruits. And not always the maraschino kind, either. Fresh cherries are sweet and delicious!

Then there’s chocolate covered cherries which are also one of my favorite candies. Every year my parents would get us a box of Godiva chocolates. The last piece I would savor every bite of is their chocolate covered cherries. For those of you that want to get me a gift, just send me a box of those! Consequently, I love all things chocolate and cherry like Black Forest cake!

What is a Black Forest cake made of?

A Black Forest cake is traditionally made of layers of chocolate sponge cake, whipped cream, and cherries. The chocolate sponge cake is rich and moist, providing a deep cocoa flavor that serves as the perfect base for this dessert. The whipped cream adds a light and fluffy texture, balancing out the richness of the cake. Finally, the brandy soaked cherries bring a sweet and tart element that elevates the overall flavor of the cake. All these ingredients come together to create a truly decadent and indulgent cake that is perfect for any occasion.

What’s the difference between chocolate cake and Black Forest cake and red velvet cake?

Chocolate cake and Black Forest cake both have pretty much the same cake. However, Black Forest cake has brandy soaked cherries and whipped cream in it. Chocolate cake is typically spread with a filling between the layers and a coating of frosting around the whole cake. Black Forest cake has layers of whipped cream and cherries between the layers and no coating of frosting. So, while chocolate cake may be a classic favorite, Black Forest cake offers a delicious twist that is sure to impress your taste buds.

Black Forest cake and red velvet cake may be mistaken for each other due to their dark colors, but they are very different in flavor and ingredients. Red velvet cake typically has a subtle cocoa flavor with a hint of tanginess because it’s made with buttermilk. Black Forest cake has no tang. It’s just full of rich dark chocolate.

Why is it called an icebox cake?

Icebox cakes rose to popularity in the early 20th century when actual “iceboxes” were used to keep food and desserts cold before the invention of modern refrigerators. Yes, they had large blocks of ice in a box that would keep food cold. Iceboxes were made of wood with a tin or zinc lining packed with natural insulation like straw or cork. More common styles had a drip pan that required emptying daily while more fancy models captured that melted ice into a spigot that allowed the water to be used for drinking.

hese no-bake cakes gained their name from the method of chilling them in these iceboxes, This allows the layers to meld together over time. The cool temperature of the icebox helps to solidify the whipped cream and puddTing mixture. It also softens the cookies which creates a luscious texture that is both creamy and cake-like.

Ingredients:

• Chocolate pudding
• Milk
• Cherries
• Sugar
• Corn starch
• Whipped topping
• Chocolate crackers

Do you use frozen or fresh cherries in this icebox cake?

Yes, this recipe is about fresh farmers market produce. So, the obvious choice is to select fresh cherries. They’re sweet and make a delicious addition to this icebox cake. Their color is brighter than frozen cherries and extra juicy. And fresh cherries are in season.

Frozen cherries are convenient and available year-round. Simple as that. You can get them any time you want and they usually have a sweet cherry flavor. Sometimes not as sweet as fresh cherries, but when you’re craving Black Forest icebox cake, you have to use what you have on hand.

How do you make this icebox cake?

First, you want to make the pudding. Combine the milk with the pudding mixture and stir with a whisk until it begins to thicken. Cover it with plastic wrap making sure the wrap is touching the surface of the pudding so it doesn’t form a skin.

Make the cherry filling next. Put the cherries with the sugar, cornstarch, and a 1/4 cup of water if you’re using fresh cherries into a saucepan. Bring to a boil and then simmer until thickened. Cover with plastic and cool to room temperature then refrigerate until ready to use.

To make the filling you fold half of the whipped topping into the chocolate pudding mixture in a mixing bowl until there are no streaks of whipped topping visible. Put the cherry mixture into another mixing bowl and fold the remaining whipped topping into the cherries.

To make the cake place a layer cookies into the bottom of your pan. Spread half the chocolate mixture on top. Place another layer of cookies and top with half of the cherry mixture. Then repeat these layers ending with the last of the cherry mixture. Cover with plastic wrap and put in the fridge for at least 8 hours or overnight. This gives the cookies time to absorb the flavors of the layers and turn into soft pieces of fake cake layers.

What does this icebox cake taste like?

The combination of rich chocolate wafers, fluffy chocolate mousse, and sweet tart cherry filling creates a scrumptious blend of flavors in this Black Forest icebox cake. The chocolate wafers provide a chocolate cake-like base for the layers in this dessert. The mousse like chocolate layer adds a light and creamy texture that helps soften the cookies.

Then there’s the burst of cherry flavor from the whipped cream and cherry layer in every bite. This adds a refreshing and slightly tangy element to the overall sweetness of the cake. When the chocolate and cherry flavors come together after chilling in the refrigerator, they meld into a luscious and indulgent treat that is sure to satisfy any sweet tooth.

Yield: 8

Black Forest Icebox Cake

Cook Time: 10 minutes

Additional Time: 8 hours

Total Time: 8 hours 10 minutes

Tired of the same old desserts? Elevate your game with this Black Forest Icebox Cake. It's a delicious twist on the classic German treat. Your taste buds will thank you.

Print

No Ratings

Ingredients

• 3.5 ounces chocolate pudding
• 8 ounces whipped topping
• 4 cups cherries
• 1/2 cup sugar
• 1/4 cup water
• 2 to 3 tablespoons cornstarch
• 9 ounces chocolate cookies

Instructions

1. Combine the milk with the pudding mixture and stir with a whisk until it begins to thicken. Cover it with plastic wrap making sure the wrap is touching the surface of the pudding so it doesn’t form a skin and refrigerate one hour.
2. Put the cherries with the sugar, cornstarch, and a 1/4 cup of water if you’re using fresh cherries into a saucepan. Bring to a boil and then simmer until thickened. Cover with plastic and cool to room temperature then refrigerate until ready to use.
3. To make the chocolate filling you fold half of the whipped topping into the chocolate pudding mixture in a mixing bowl until there are no streaks of whipped topping visible.
4. Put the cherry mixture into another mixing bowl and fold the remaining whipped topping into the cherries.
5. To make the cake place a layer cookies into the bottom of your pan. Spread half the chocolate mixture on top. Place another layer of cookies and top with half of the cherry mixture. Then repeat these layers ending with the last of the cherry mixture. Cover with plastic wrap and put in the fridge for at least 8 hours or overnight.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 370Total Fat 18gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 6gCholesterol 32mgSodium 142mgCarbohydrates 51gFiber 2gSugar 44gProtein 3g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

More Farmers Market Recipes:

• Basil Pesto Hummus by The Spiffy Cookie
• Caramelized Onion Quiche by Art of Natural Living
• Citrus Rainbow Carrots by Jolene’s Recipe Journal
• Dolly Parton’s Coleslaw by Palatable Pastime
• Easy Tomato Tart by Our Good Life
• Fresh Mango Salsa by Karen’s Kitchen Stories
• Honey Butter Skillet Corn by Cheese Curd In Paradise
• Instant Pot Applesauce by Blogghetti
• Pearl Fruit Platter by Magical Ingredients
• Black Forest Icebox Cake by A Kitchen Hoor’s Adventures
• Spinach and Feta Frittata by Our Crafty Mom
• Summer Cherry Ketchup & Barbecue Sauce by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Thai Basil Chicken by A Day in the Life on the Farm

The post Black Forest Icebox Cake is the Ultimate Recipe You Need to Try appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Why is it called an icebox cake?

This classic dessert gets its name from the fact that it doesn’t require any baking. Instead, it’s assembled and refrigerated or put in the icebox. This allows the flavors to meld together and create a deliciously chilled treat. This no-bake method makes it a perfect option for those hot summer days when turning on the oven just isn’t appealing.

The “cake” part comes form the cookies. They absorb the moisture in the filling making them soft and tender. The moisture filled cookies turn into a cake like layer between the layers of filling. This is where the cake part comes into these icebox or no-bake cake recipes. This is the perfect recipe for stale cookies because they will just get soft and delicious in between the filling.

Is peanut butter and banana a good combo?

If you’re skeptical about the flavor combination of peanut butter and banana, let me assure you that it is a match made in heaven. The rich, creamy and salty peanut butter complements the sweetness of the banana perfectly. They’re a harmonious blend of flavors that will leave your taste buds dancing. It’s a decadent and indulgent treat you will love!

True story! When Mom was preggers with me, she craved peanut butter and banana sandwiches. No, not the Elvis kind. Just straight up swap the jelly with slices of peanut butter and that’s the kind of sandwich she ate when she was pregnant with me. That’s the only reason I can think of for craving this sandwich. It’s my go to comfort food sandwich that I love to eat!

What are the ingredients in this icebox cake?

To create this delectable peanut butter banana icebox cake, you will need:

• Vanilla wafer cookies
• Banana pudding mix
• Milk
• Peanut butter
• Heavy cream
• Whipped topping
• Bananas

The combination of these ingredients creates a rich and creamy dessert with the perfect balance of sweet, salty, and creamy flavors. There’s a layer of banana pudding and bananas, peanut butter mousse, and delicious cookies in between! So many layers of delicious, no-bake cake flavors.

How do you make peanut butter and banana icebox cake?

To make peanut butter and banana icebox cake, start by layering the cookies in the bottom of a baking dish. Since the vanilla wafer cookies are round, you will need to cut them to fit into the square baking pan.

Next, combine the pudding mix with the milk. Stir with a whisk until the pudding mix dissolves and the mixture begins to thicken. Place this in the fridge making sure to put cling wrap on top to prevent the pudding from forming a skin.

Combine creamy peanut butter with 1/2 cup of the heavy cream and beat until creamy. Fold this mixture into half of the whipped topping until fully incorporated. Fold the rest of the whipped topping into the banana pudding when it has set up and thickened.

Spread a layer of the peanut butter mixture on top of the cookies. Place a layer of cookies on top. Next spread a layer of the banana pudding mixture on top and spread another layer of cookies on top of that. Repeat these layers once more time ending with a layer of cookies. Cover with cling wrap and place in the fridge.

How long should you refrigerate your icebox cake?

Now that you know how to assemble this mouthwatering dessert, let’s talk about how long you should refrigerate your icebox cake. The key to a perfect icebox cake is allowing enough time for the layers to set and meld together. Ideally you would refrigerate your peanut butter and banana icebox cake overnight. I know. That’s a long time to wait to eat this delicious cake. I refrigerated mine for 2 hours but should have waited at least 3. The cookies weren’t as tender as I wanted them.

You need to allow enough time for the flavors to intensify and the cookies to soften to a cake-like consistency. So, plan ahead, be patient, and give your dessert the time it needs to chill and become a delectable treat that is sure to impress your friends and family.

What does peanut butter and banana icebox cake taste like?

So, I don’t usually make a lot of desserts like this for us. The hubs usually isn’t all that interested in anything but cookies and maybe a pie or two. Definitely not cakes, mousse, or anything like that. For someone who likes to bake and make desserts it’s frustrating. He prefers to buy pies and ice cream novelties. I’ve come to terms with that.

But this icebox cake? “What’s that?” “Peanut butter banana icebox cake.” “Can I try it?” “Sure!” Thinking to myself, “I know how this is going to end.” “MMMM! That tastes good!” He proceeded to have several bites of this icebox cake. So, I’d say it tastes delicious!

The bananas and pudding are not overpowering, and the pudding is like mousse. The bites of fresh banana are sweet and pair well with the salty peanut butter. The peanut butter is creamy and light. The two together make for a delicious peanut butter and banana dessert!

Then there’s the cookies! They’re are tender and hold the layers together. I used what I had on hand which is some chocolate Maria cookies and some vanilla wafer cookies. I thought I had graham crackers! Go figure. But the cookies are more for texture than taste with this icebox cake. They’re tender and really are cake-like in texture.

Needless to say, this is a dessert recipe I will be making time and time again. Not only does the hubs sneak bites of the prop plate when he goes into the kitchen, but it hits all the comfort food notes for me, too!

Yield: 8

Peanut Butter Banana Icebox Cake

Cook Time: 10 minutes

Additional Time: 8 hours

Total Time: 8 hours 10 minutes

Get ready to impress your friends and family with this Peanut Butter Banana Icebox Cake recipe that will have them coming back for seconds (and thirds!)

Print

No Ratings

Ingredients

• 9 ounces Maria cookies
• 3.4 ounces banana pudding mix
• 1 1/2 cups milk
• 1 cup peanut butter
• 1/2 cup heavy cream divided
• 8 ounces whipped topping
• 2 cups sliced bananas (about 3 medium bananas)

Instructions

1. Combine the pudding mix with the milk in a mixing bowl and stir with a whisk until combined the pudding begins to thicken. Cover with cling wrap making sure it touches the surface of the pudding to prevent a skin from forming. Refrigerate for 30 minutes or until thick. When the pudding is thickened, remove from the fridge and fold in the remaining of the whipped topping.
2. Using a hand mixer, beat the peanut butter with 1/2 cup of the heavy cream until light. Fold half of the whipped topping into the peanut butter until smooth and creamy.
3. Place a layer of cookies in the bottom of the loaf pan. Spread 1/3 the banana pudding mixture on top of the cookies. Place another layer of cookies then a layer of bananas. Top with half of the peanut butter mixture. Repeat these layers. Place the remaining pudding into a small, air-tight container and refrigerate until serving.
4. Cover the icebox cake with plastic wrap and refrigerate 6 to 8 hours or until the cookies are tender and cake-like in texture. Carefully flip the peanut butter and banana icebox cake onto a serving platter. Spread the remaining banana pudding mixture on top before slicing and serving.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 572Total Fat 38gSaturated Fat 16gTrans Fat 0gUnsaturated Fat 18gCholesterol 21mgSodium 313mgCarbohydrates 52gFiber 4gSugar 30gProtein 12g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Welcome to this year’s #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. We’ve got 15 spectacular bloggers creating summer-themed dessert recipes that we’re going to be sharing with you all week! You can find them on our blogs (some of those recipe links posted in this post) and on social media with the hashtag #SummerDessertWeek.

Check out Monday’s Recipes:

• Shark Sugar Cookies from Hezzi-D’s Recipes Box
• Mixed Fruit Dump Cake from A Day in the Life on the Farm
• S’mores Brownies from Jolene’s Recipe Journal
• Lemon Blueberry Semifreddo from Karen’s Kitchen Stories
• White Chocolate Raspberry Mousse from Blogghetti
• Grape Popsicle Jell-o Mold from Sweet ReciPEAs
• Strawberry Upside Down Cake from Cheese Curd In Paradise
• Peanut Butter Banana Icebox Cake from A Kitchen Hoor’s Adventures
• Peach Berry Fruit Salad from Jen Around the World
• Christmas Tree Cake Cupcakes from It’s Shanaka
• Summer Rice Krispie Treat S’mores from For the Love of Food
• Blueberry Corn Cookies from The Spiffy Cookie
• The Best Oatmeal Cookies from Our Good Life

The post Peanut Butter Banana Icebox Cake is Simply Delicious appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the week’s recipes. All opinions are mine.

Crêpes are so delicious. Their delicate flavor and versatility makes them a fun and tasty dish. I’m going to tell you that crêpes aren’t as hard to make as you think. You don’t need a crêpe pan or that little wooden paddle thing. I speak from experience on this one. Because I made a crêpe cake roll that required a lot of crêpes. Not to mention a really old paleo recipe for crab crêpes.

To make crêpes you only need a blender, a good non-stick skillet, and a spatula. Oh, and a ladle. Yes. That’s it. The ingredients go in the blender and have a whirl. You spoon some into the pan and swirl it around quickly before it sets up and you flip it with the spatula. Easy peasy! As with all things, it just takes a little bit of practice. And with this delicious crêpe suzette you’ll want to practice making crêpes all the time!

History of crêpes and crêpe suzette

Crêpes claim to fame are a mistake of a housewife in the 13th century. The story goes that she accidentally dropped some porridge on a hot skillet. Back then you didn’t waste anything even happy accidents like this one.

Crêpe Suzette has two stories. One is an accident of a 14-year-old assistant waiter that accidentally allowed the liqueur to catch fire and flambe. The head waiter was under the gun and couldn’t start over. He served the dish anyway and the prince loved it. The second has it name after an actress in the Comédie Française. She played a maid and served crêpes. The director wanted to get the audience’s attention and set the liqueur on fire. Things flaming on stage would definitely get my attention.

No matter who invented it, Crêpe Suzette is a simple but stunning dish. It’s crêpes in a caramel butter sauce with orange juice and orange flavored liqueur. Typically prepared tableside, the liqueur is flambéed before serving which brings all the flavors together and makes this dish look stunning when it’s made.

What is a blood orange and how do choose the perfect oranges for this recipe?

Blood oranges are a variety of orange that are known for their rich, crimson-colored flesh and a unique blend of sweet and tart flavors. The pigmentation in their flesh comes from anthocyanins, antioxidants also found in other red fruits like cherries and raspberries. Ripe blood oranges offer a juicy sweetness with a slightly tangy undertone, adding a complex, citrusy flavor to dishes. To me they taste like an orange and a tangerine with a drop or rose water or two. They have a hint of a floral flavor to me.

When choosing blood oranges for your Blood Orange Crêpe Suzette, look for fruits that are heavy for their size and have a firm, smooth skin. Avoid any oranges that are soft or shriveled, as this may indicate over ripeness. The best blood oranges will feel plump when gently squeezed and have a bright, vibrant skin color. Some may even have a red hue to their skin. Additionally, give the oranges a gentle sniff to check for a fragrant, citrus aroma which is a good indicator that it’s ripe.

I used fresh squeezed blood orange juice to replace the orange juice in a traditional Crêpe Suzette. To add even more orange flavor, I used the zest of the blood oranges, too. This combined with the Triple Sec I used made this blood orange crêpe suzette over the top with orange flavor. 

If you want to kick things up a bit you can add some of the zest to your crêpe batter. Since I used pre-cooked crêpes I didn’t have that luxury. But if you plan on making your crêpes from scratch, try it! It won’t hurt to have more orange flavor making this a vibrant and super scrumptious dessert. 

Tips for flambéing your crêpe suzette 

To truly elevate your Blood Orange Crêpe Suzette to the next level, consider incorporating a flambé finish. Flambé is classic technique involves heating a small amount of liquor, such as Triple Sec, Grand Marnier, or Cointreau, in a pan and then lighting it to create a dramatic burst of flames. It not only looks amazing, but it also burn off the alcohol making the sauce smoother and more cohesive. 

Carefully pour the liqueur over your crêpes just before serving to infuse them with a warm, boozy undertone that complements the tangy citrus flavors. I typically do this with the pan off the hat. Then I return the pan to the heat, grab a skewer and light it off the burner, then touch it to the alcohol to ignite it. Some might have a long electric fire starter for a fireplace or a grill. If you have one, use it. I just grab what’s on hand and that’s a wooden skewer. 

The flambé not only adds a visual element to your dessert presentation but also imparts a rich and aromatic essence that will leave your guests impressed. With this final touch, your Blood Orange Crêpe Suzette will be transformed into a show-stopping masterpiece that is sure to dazzle everyone at your table. 

Serving tips for you Blood Orange Crêpe Suzette

For a truly memorable spring or Easter dessert spread, consider serving your Blood Orange Crêpe Suzette alongside a selection of complementary treats. Fresh berries, such as raspberries or strawberries, add a burst of color and freshness that pairs well with the citrusy notes of the crêpes. A dollop of whipped cream or a scoop of vanilla ice cream can help balance out the tartness of the blood orange sauce and provide a creamy contrast to the delicate crêpes.

For those looking to make a statement with their dessert presentation, consider incorporating candied blood orange slices or mint leaves as a garnish. These decorative elements not only add a pop of color to your spread but also offer a subtle hint of freshness that can enhance the overall dining experience.

While you’re thinking of your garnish, also think of how you can showcase this delicious Crêpes Suzette. Serve them on a beautifully patterned plate or platter to create a visually striking display that is sure to impress your guests. I suggest a light color platter so your guests can see the rich, red orange color of the caramel sauce.

Incorporating the vibrant flavors of blood oranges into your Crêpe Suzette will elevate your dessert game to new heights. Impress your guests this Easter with a show-stopping treat that melds tangy zest with decadent sweetness. As you try your hand at making this indulgent dessert, remember that the key ingredient is your passion for creating memorable culinary experiences. So go ahead, make this blood orange crêpe suzette and savor the sweet success that follows.

Yield: 4

Blood Orange Crêpe Suzette

Cook Time: 15 minutes

Total Time: 15 minutes

Satisfy your sweet tooth with the ultimate indulgence - #BloodOrange Crepe Suzette! A citrus twist on a classic dessert that is sure to brighten up your day.

Print

5.0 Stars (1 Review)

Ingredients

• 1/2 cup butter
• 1/3 cup granulated sugar
• 2 tablespoons brown sugar
• 1/4 cup blood orange juice
• 2 tablespoons blood orange zest
• 1/4 cup orange liqueur
• Caramel sauce

Instructions

1. Place the butter, sugars, orange juice, and orange zest in a large nonstick skillet over medium heat. Stir until the sugar dissolves and allow the mixture to simmer, stirring occasionally, until thickened enough to coat the back of a spoon; about 10 minutes.
2. Fold the crepes into quarters and carefully add them to the pan. Turn them over to coat both sides.
3. Remove the pan from the heat and pour the liqueur into the pan. Carefully ignite the liqueur and put the pan back onto the heat. Continue to simmer a few more minutes stirring with a whisk until the flame goes out.
4. Garnish with caramel sauce and your choice of fresh fruit, fresh mint, whipped cream, or ice cream and serve immediately.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 364Total Fat 23gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 7gCholesterol 61mgSodium 220mgCarbohydrates 34gFiber 0gSugar 33gProtein 1g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Monday #SpringSweetsWeek Recipes

• Banana Dragon Fruit Muffins from Palatable Pastime
• Berry Triple Layer Cake from In Our Spare Time
• Blood Orange Crumb Muffins from Cindy’s Recipes and Writings
• Blood Orange Posset from Karen’s Kitchen Stories
• Holiday Fruit Salad from A Day in the Life on the Farm
• Lavender Lemon Creme Brulee from The Spiffy Cookie
• Lemon Blueberry Pound Cake from Art of Natural Living
• Lemon Mousse Filled Crepe Cups with Berries from Blogghetti
• Lemon Raspberry Crepe Cake from Jolene’s Recipe Journal
• Meyer Lemon Almond Pound Cake from Cheesecurd In Paradise
• Meyer Lemon Upside Down Cake from Hezzi-D’s Recipe Box
• Split Seconds Cookies from Shockingly Delicious
• Springtime Chocolate Terrarium Dessert from For the Love of Food
• Sweet Crepes with Luscious Fruits from Our Good Life
• Tangerine Upside Down Cake from Magical Ingredients
• Tangerine Vanilla Fig Preserves from That Recipe

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

The post Level Up Your Brunch Game with Blood Orange Crêpe Suzette appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

There is something about an easy dessert that is creamy, delicious, and whips up in just a few minutes that makes me a happy person. I contemplated so many different no bake desserts. I toyed with another icebox cake or another tiramisu. Then I thought about a summer berry pudding like the one I made a few years ago.

But after making the fresh peach custard pie, I was sort of in a pie mood. But what kind of pie? I thought about making a French silk pie. I was also toying with this No Bake Strawberry Cheesecake, too.  Because my husband loves that pie but I don’t make it enough. In my defense, when I make desserts, they don’t get eaten. Especially if it’s a cake or a brownie. They’re too dry for him the next day.

What is in this no bake peanut butter pie?

Like I said, there’s 5 ingredients: peanut butter, cream cheese, powdered sugar, milk, and a pie crust. That’s it. I’m sure you have all of these ingredients in your kitchen right now. You might not have a pie crust but you have everything you need to make one. Granted, that does make this not no bake if you have to bake a pie crust.

I was looking for a chocolate cookie crust, but the grocery didn’t have one. But I did see this shortbread cookie crust and I thought, “Perfect!” It would have the extra flavor and delicious crust that would highlight the flavor of the peanut butter.  You can also just this shortbread cookie crust to make a pie with this Peanut Butter Cheesecake Filling, too!

I toyed with adding some chocolate to this. Because we all know I love chocolate and peanut butter together. But I didn’t. After I combined the cream cheese with the powdered sugar and the peanut butter together, I tasted the mix to see if it needed anything else.

If you love peanut butter like I do, you’ll agree! It doesn’t need anything else added to it! The flavors are perfect just as they are. I might garnish with some chopped peanuts on top next time I make this, but that’s all I would do. I considered a sprinkle of chips but opted not to. Because they’re in the top of the pantry and I’m still not 100% on climbing the step stool that high.

How do you make no bake peanut butter pie? 

It’s so easy to make no bake pies! Your kids could make them. Seriously. There’s no sharp tools or baking involved. The longest part is waiting for the cream cheese to come to room temperature. Of course, you could speed that up with the bowl trick.

You don’t know about the bowl trick? Take a glass bowl and put some water in it. I heat mine for at least 4 minutes, so the water is on the verge of boiling. Then you carefully pour the water out and turn the bowl upside down over the cream cheese or butter. The radiant heat from the bowl softens the cream cheese better than trying to soften it in the microwave.

I dumped everything but the milk in the bowl and let the hand mixer do the work. It may or may not look really thick. That depends on how much moisture your powdered sugar has in it. Mine was pretty dry so I added in some milk to make it spreadable. It was just enough liquid to make it super creamy and easy to spread into the pie crust.

Some might think it’s a little too thick. That’s up to you. Add more milk if you want it thinner. I wanted all that rich peanut butter flavor, so I sparingly added milk. But it’s your pie! Make it as thick or as thin as you want.

I spread everything into the shortbread pie crust and put it in the fridge to chill. Basically, to let the cream cheese set up again. Chill it for at least 2 hours. More if you can. But I completely understand how irresistible this pie will be. I had a difficult time not slicing into it right after making it.

What does this easy no bake peanut butter pie taste like?

Pure peanut butter flavor! There’s the sweetness from the powdered sugar. And the cream cheese doesn’t make it too tangy when combined with the peanut butter and powdered sugar. It’s the perfect combination of the creamy peanut butter and cream cheese with the powdered sugar. The sugar and peanut butter are sweet and the cream cheese cuts through that to keep this pie from being too rich.

I cannot resist this pie. Seriously. If you love peanut butter you will love this pie. And you will love how simple it is to make with simple ingredients. It is super creamy, light, and delicious. You don’t need a large slice, either. A small slice is the perfect amount at the end of your backyard or barbecue party.

As I sit here writing this, I’m thinking this is a good equation for most if not all kinds of nut butters. Or even chocolate nut butters. I can imagine this with some cashew or pistachio butter! Oh my goodness. Sunbutter with the sunflower seeds. That’s so good by itself but in this pie. Yum! Then there’s the typical chocolate hazelnut spread. You might not need milk with that because the chocolate hazelnut spread is thinner than peanut butter.

Seriously. Just look at all that peanut butter goodness there! It’s over an inch and half of peanut butter creaminess. And that shortbread crust is light and delicious with a hint of salt. It’s the perfect crust for this pie. I think a chocolate or regular graham cracker crust might detract from the peanut butter. Of course, with a chocolate crust you could go the peanut butter and chocolate route. 

Take this equation of a recipe and alter the ingredients for your tastes. It’s just like Jacques Pepin states. Recipes are a process that may or may not be successfully duplicated. There are many factors like humidity, ingredients, over or fridge temperature, pan, beaters, etc. Too many variables can affect the results. But if you understand the technique behind the recipe, then you can pivot when you think it needs adjusting.

Yield: 8

Easy No Bake Peanut Butter Pie

Cook Time: 5 minutes

Additional Time: 2 hours

Total Time: 2 hours 5 minutes

"Easy No Bake Peanut Butter Pie has 5 ingredients and whips up in under five minutes. Perfect for a backyard party or barbecue. Or just because you want some peanut butter pie.

Print

No Ratings

Ingredients

• 1 cup peanut butter
• 8 ounces softened cream cheese
• 1 cup powdered sugar
• 1/4 cup milk
• 9 inch shortbread cookie pie shell

Instructions

1. Combine the peanut butter with the cream cheese and powdered sugar. Beat with a hand mixer until combined. Add the milk and beat until creamy.
2. Pour the peanut butter mixture into the pie shell. Refrigerate for at least 2 hours.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Easy No Bake Recipes

• Easy No Bake Peanut Butter Pie from A Kitchen Hoor’s Adventures
• Lemon Raspberry Cheesecake Cups from That Recipe
• No Churn Salted Caramel Toffee Pretzel Ice Cream from Hezzi-D’s Recipe Box

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

The post Easy No Bake Peanut Butter Pie appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

School is out or will be soon. Independence Day is around the corner. Where has the time gone? Next thing you know it will be August and time for school again. So, make the most of the summertime and get outside to spend time with family and friends. Here are some of my favorite summer desserts to get me through the barbecue party season.

Your picnic guests will not be able to get enough of this Banana Snack Cake with Peanut Butter Glaze.  A simple cake full of banana flavor is topped with a simply delicious peanut butter glaze.  This cake is easy to make ahead of time and refrigerate until you’re ready to top and serve to your guests.

Summer sweet watermelon and mint are blended with rum in these scrumptious poptails! Watermelon Mojito Popsicles are just the thing to cool you off this summer! Replace the rum with simple syrup for a mocktail version.  

For me, easy summer desserts are make-ahead friendly. They have simple ingredients and whip up in little time with little effort. Easy desserts are made with ingredients you have on hand. For me, I always have bananas in the freezer for an easy banana bread or a batch of banana peanut butter blondies.

Simply sweet and simply delicious, Fresh Strawberry Pie is easy to make and worth every bite.  The fresh strawberries swimming in fresh strawberry jelly are the epitome of summer in a dessert!

S’Mores Popsicles are full of chocolate fun with marshmallow fluff coated with more chocolate and graham cracker pieces. They’re fun to make and oh so delicious for summer.

The exotic flavors in these Cardamom Saffron Pistachio Yogurt Pops have you traveling from your kitchen. They’re quick to make and OH so delicious!

If you want to highlight fresh summer produce, then letting the ingredients speak for themselves is the best way to make a summer dessert. From a simple fresh strawberry pie to delicious tropical icebox cakes, these are simple recipes that let the ingredients really shine.

Tropical Icebox Cake has mango and pineapple buried in the custard and mousse style filling between the graham cracker layers.  It’s simple and simply delicious.

No Churn Caramel Apple Ice Cream is light and delicious with all the flavors of fall!  Double the batch because you’re family will devour this quickly.

Fresh Pineapple Upside Down Cake has fresh, sweet pineapple on top light and moist cake underneath.  It’s a simple and quick cake that bakes up easily.

Easy Peanut Butter Cookies come together in minutes with simple pantry ingredients. They are chewy and crispy with delicious peanut butter flavor.

Banana Peanut Butter Blondies are full of banana and peanut butter flavor. They’re a one bowl dessert that is easy to make!

Of course, there’s nothing simpler and more delicious than no churn ice creams. They require no special equipment, are easy to make, and you can change up the ingredients easily. And they pair well with easy to whip up cookies. Combine the two for a delicious ice cream cookie sandwich.

Black Forest Snack Cake has all the delicious chocolate and cherry flavors in an easy to make snack cake. The chocolate snack cake has cherry flavors inside the cake and has a cherry topping.

Key Lime Curd Mousse is creamy with a sweet and tangy flavor. I used leftover key lime curd, but you can easily make your own in the microwave.

Here’s a few more summer dessert recipes to try!

No Churn Salted Caramel Toffee Pretzel ice Cream

S’mores Pie

No Churn Fresh Peach Frozen Yogurt

Triple Berry Slab Pie Recipe

Peanut Butter and Jelly Blondies

10+ Desserts to Celebrate Summer recipes here:

10+ Desserts to Celebrate Summer

Black Forest Snack Cake is Simple to Make

Read More

Banana Peanut Butter Blondies

Read More

Easy Peanut Butter Cookies

Read More

Fresh Pineapple Upside Down Cake

Read More

No Churn Caramel Apple Ice Cream

Read More

Tropical Icebox Cake

Read More

Cardamom Saffron Pistachio Yogurt Pops

Read More

S'Mores Popsicles

Read More

Fresh Strawberry Pie

Read More

Watermelon Mojito Popsicles

Read More

Banana Snack Cake with Peanut Butter Glaze

Your picnic guests will not be able to get enough of this Banana Snack Cake with Peanut Butter Glaze.

Get the Recipe

The post Make these 10+ Desserts to Celebrate Summer appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

 Bright, creamy, and just the right amount of tangy, this key lime curd mousse is the kind of no-fuss citrus dessert that feels special without being complicated. It starts with silky key lime curd, folds into a light and fluffy mousse, and chills into a refreshing treat that is perfect for spring gatherings, summer dinners, or anytime you want something sweet-tart and spoonable. If you love homemade curd recipes, you’ll also want to try strawberry basil lime curd tart and lemon curd pavlova for more fresh, fruit-forward dessert inspiration.

For Spring Sweets Week, I made some Key Lime Curd Coconut Thumbprint cookies. They were so delicious! I rolled half in coconut and half not because the hubs doesn’t really like coconut. For me, I think it’s a texture thing for him. He’s tried coconut chips and liked those. So, if you think you don’t like coconut, then try coconut chips. If you still don’t like coconut, then it’s a flavor thing and not a texture thing.

What to make with leftover curd?

I had leftover curd from those cookies. So, I froze it. Yes, you can freeze curd for up to 1 year if stored properly. Luckily, I have a vacuum sealer which means I have less waste from freezer burn. If you don’t have a vacuum sealer, I highly recommend them. We got one when we go the chest freezer. Granted, we haven’t used the chest freezer too much lately. But I do keep some things in there like the bowl to the ice cream maker, a whole duck for the holidays, the second corned beef I bought because I love corned beef.

We used to use both more when we shopped at one of those wholesale stores. But we haven’t really felt a need to shop at one of those stores for a while. The hubs works at Walmart so we get a discount on all the groceries. And we just haven’t bought a lot in bulk lately. And with grocery pick up, there’s little to no impulse buys of marked down meats. I sort of miss those, though. Maybe I’ll start planning a trip inside to peruse the meat aisle.

What’s in key lime curd?

It’s super simple. There’s key lime juice, eggs, sugar, and butter. That’s all. And you can swap out whatever citrus you want for the key lime juice. It’s such a simple a easy recipe. I don’t know why I don’t make curd more often. Maybe it has to do with the citrus thing and the hubs doesn’t like those for dessert. Yes, he’s a bit picky, but calls ME the picky one.

Citrus curd is super simple to make, too. You can make it in the microwave! Yes. I learned this when I was researching easy curd recipes for my lemon daisy tartlets I made several years ago. For me, it’s easier to make this kind of curd than the traditional kind. I tend to curdle the eggs in the traditional method. I only had not even an 1/8 teaspoon of cooked egg when I strained this batch of key lime curd.

How you make key lime curd in the microwave?

Basically, you combine everything in a microwave safe bowl and then microwave it on 1-minute intervals, stirring in between. The good thing about the microwave is the way it heats things up. The magnetron creates microwaves that cause water molecules to vibrate.

This is why things with high water content like vegetables to cook faster. And why this curd cooks as evenly and quickly as it does. Just keep microwaving the curd at 1-minute intervals and stirring until the curd reaches the consistency you want. I like mine a little thicker than most because I’m using in something and don’t want it to get runny.

What is in key lime curd mousse?

Well, that’s easy. It’s the key lime curd, whipping cream, and powdered sugar. Now the amount of powdered sugar will depend on your taste buds and how tangy your curd is. But be careful not to add too much powdered sugar or else the egg whites might not reach stiff peaks. It’s a delicate balance. For me, I like the sweet tart combination of this key lime curd mousse, so I stuck with 1/4 cup of powdered sugar and 1 cup of whipping cream.

I added a cup of the key lime curd to the whipped cream mixture. And I still had some curd leftover. Since I didn’t have cookies to make the same kind of mousse I did with the mango mousse, I opted for a parfait style key lime curd mousse. I layered the leftover key lime curd in mine and just put a dollop on top for the hubs. Because I didn’t want to waste the leftover key lime curd. It was too delicious to discard!

How do you make key lime curd mouse?

Well, I already talked about how to make the curd. If don’t have leftover curd like I did and will be making it for this recipe, then make sure you let it chill for at least 2 hours. It will thicken as it chills, and it will blend in better with the whipped cream if it’s chilled.

Once the curd is chilled then you whip the cream with the powdered sugar. Feel free to add in some vanilla extract if you want. Just make sure it doesn’t have too high an alcohol content and might mess up the whipped cream.

Funny story. Well, not so funny, but a true story. I’m standing in the kitchen using the whisk attachment on my hand mixer making this key lime curd mousse. I’ve got it on high speed and just whipping away. Next thing I know, the whipped cream is going all over the place. For the life of me I cannot figure out why. I have made a complete mess of the whipped cream for no reason I can think of.

I check that I’ve put the beater in the correct hole. Is it secure and in the right spot? Is the beater where it belongs? I trouble shoot everything I can think of. And then I see it. One of the tines of the beater broke and it’s free on one side.

The mixer isn’t that old, and I haven’t used the whisk that often. I get pissed and grab the pliers to break the loose piece off. And it happened again today as I whipped egg whites for a recipe later this week! So now, my whisk attachment has 2 tines on it.

What does key lime curd mousse taste like?

Sweet tart creamy goodness!! The sweetened cream and the sweet tart curd make for a delicious citrus key lime curd mousse. And the whipped cream and creamy curd means it’s double creamy and delicious. It tastes rich without requiring a ton of effort.

I love the sweet tart flavor of this mousse. And I love the layers of leftover curd in between the mousse. I wish I had cookies to really make it a decadent dessert with a layer of maybe chocolate or caramel cookies. That would be totally delicious. I might have to try that next time I make this. Because there will be a next time.

Yield: 4

Key Lime Curd Mousse

Cook Time: 5 minutes

Additional Time: 1 hour

Total Time: 1 hour 5 minutes

Key Lime Curd Mousse is creamy with a sweet and tangy flavor. I used leftover key lime curd, but you can easily make your own in the microwave.

Print

No Ratings

Ingredients

• 1 cup key lime curd
• 1 cup whipping cream
• 1/4 cup powdered sugar

Instructions

1. Put the whipping cream in a glass or metal bowl. Sprinkle the powdered sugar on top.
2. Using the whisk attachment on a hand mixer (or stand mixer) start on low speed until the powdered sugar combines with the whipping cream. Increase the speed to medium until the whipping cream begins to thicken. Increase the speed to high until stiff peaks form.
3. Fold the key lime curd into the whipped cream. Spoon unto glasses and layer any additional key lime curd you may have. Cover with plastic wrap and chill for at least an hour before serving.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 246Total Fat 22gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 6gCholesterol 67mgSodium 17mgCarbohydrates 14gFiber 2gSugar 9gProtein 2g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Welcome to #BrunchWeek! This event has been around for over 7 years. It’s a fun way to share our love for all things brunch related to help celebrate Mother’s Day! We have 11 bloggers sharing over 30 recipes this year!! That’s 30 plus delicious recipes to help celebrate mothers, family, and friends. If you’re putting together a brunch, then you’ll appreciate all the variety this event offers! From cocktails to baked goods and even sandwiches, there’s something for everyone.

Here are today’s #BrunchWeek recipes:

• Caramel Simple Syrup from Tara’s Multicultural Table
• Chipotle Tacos de Papa from Magical Ingredients
• Creamy Caesar Salad Dressing from For the Love of Food
• Guava and Cream Cheese Pastelitos from Karen’s Kitchen Stories
• Hibiscus Lemonade from Art of Natural Living
• Lemon Poppy Seed Cheesecake Muffins from The Spiffy Cookie
• Orange Cream Scones from Hezzi-D’s Books and Cooks
• Peanut butter, Bacon and Banana Stuffed Waffles from Jolene’s Recipe Journal
• Spreadable Whipped Cream Cheese (for bagels) from Palatable Pastime

The post Key Lime Curd Mousse is super easy to make! appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.