Maple Apple Crisp

Dessert, Recipes

I hope everyone had a great Thanksgiving! I personally love cooking and hosting for Thanksgiving but if I am not hosting or cooking, I always ask to bring my Apple Crisp or make the Turkey. Most people like Apple Crisp and it’s a pretty traditional dessert for the holidays, but it can be pretty unmemorable if you don’t spice it up! Next time you make Apple Crisp, substitute a fourth of the white sugar with Vermont Maple Syrup and use all different apples instead of just one kind. The different apples will have slightly different textures and flavor, which makes a relatively basic dish a bit more memorable.

INGREDIENTS  

Filling

  • 10 Cups Sliced Apples (Select all different types) Peeled
  • ¾ Cup White Sugar
  • ¼ Cup Maple Syrup
  • 1 Tsp Ground Cinnamon
  • ¼ Cup Water
  • 1 Tbsp All-Purpose Flour

Crisp

  • 1 Cup Old Fashion Cooking Oats (Quick Oats or Half and Half will work as well)
  • 1 Cup All-Purpose Flour
  • 1 Cup Brown Sugar Packed
  • ¼ Tsp Baking Powder
  • ¼ Tsp Baking Soda
  • ½ Cup Melted Butter Salted
  • ⅛ Tsp Ground Cinnamon

INSTRUCTIONS 

  • Preheat oven to 350°F degrees.
  • In a large bowl, mix all the filling ingredients together: sliced apples, white sugar, flour, cinnamon, maple syrup and water. Once mixed well and sugar is slightly dissolved, pour into a 9×13 inch pan. NOTE: You can use a slightly smaller or larger pan. However, if you use a smaller pan it will be thicker and you may need to cook for an additional 5-10 minutes.
  • Combine crisp ingredients in a bowl and mix using a large fork. Combine until crumble starts to form into small balls.
  • Place in oven on the middle rack, bake at 350°F for 50 minutes

Pumpkin Pie Bread

Dessert, Recipes

It’s fall y’all and I am ready to do all the basic fall things like eat and drink everything pumpkin! #PSL4Life This recipe takes a semi traditional pumpkin bread and spices it up by adding two layers of a creamy pumpkin spice filling. I am guilty of eating the entire batch in one day, that’s how good it is.

INGREDIENTS  

  • 1 cup All-Purpose Flour
  • ½ tsp Salt
  • ½ tsp Baking Soda
  • ½ tsp Baking Powder
  • 1¼ tsp Pumpkin Pie Spice
  • ½ tsp Cinnamon
  • 1 tsp vanilla
  • ½ cup Butter (unsalted) softened
  • ⅓ cup Honey
  • ½ cup Light Brown Sugar
  • 1 Large Egg
  • ½ cup Organic Pumpkin Puree

“Pumpkin Pie” Swirl

  • 5 oz Cream Cheese
  • 5 tbsp Powdered Sugar
  • 1 tbsp Almond Milk
  • 1 Egg Yolk
  • ½ tsp Pumpkin Pie Spice

INSTRUCTIONS 

  • Pre-heat oven to 325°F and place rack in the middle of oven.
  • Spray mini bread pan with non-stick baking spray or lightly butter and flour the pan.
  • In a large mixing bowl, add all bread ingredients and mix until fully combined and no chunks are remaining.
  • In a small mixing bowl, add cubed cream cheese, almond milk and egg yolk. Mix until soft and creamy. An electric mixer works best for this step.
  • Once soft and creamy, slowly mix in the powdered sugar and pumpkin spice. Whip until thick and creamy.
  • Spoon batter into pan until ¼ full. Add one tsp of pumpkin pie swirl and gently spread it over the bread batter. Spoon more bread batter on top until it is between ½-⅔ full.
  • Add another tsp of pumpkin pie filling and use a tooth pick to swirl the filling on top.
  • Bake for 20 minutes for soft and moist bread. Bake for 25 minutes for a drier bread. I recommend 20 minutes if you don’t plan on eating while hot. This cooks it enough to be safe to eat but allows it to stay moist for days after.
  • Once done, let cook for about 10 minutes and then gently remove from baking sheet and finish cooling on cooling rack. Note: If you try to remove the bread while hot, you may burn yourself or rip the bread. If you MUST do this, gently tip the tray on the side to roll the bread out of the sheet without breaking it.

INGREDIENTS  

  • 1 Cup Flour
  • ½ tsp Salt
  • ½ tsp Baking Soda
  • ½ tsp Baking Powder
  • 1¼ tsp Pumpkin Pie Spice
  • ½ tsp Cinnamon
  • 1 tsp vanilla
  • ½ cup Butter (unsalted) softened
  • ⅓ cup Honey
  • ½ cup Light Brown Sugar
  • 1 Large Egg
  • ½ cup Pumpkin Puree

“Pumpkin Pie” Swirl

  • 6 oz Cream Cheese
  • 6 tbsp Powdered Sugar
  • 1 tbsp Almond Milk
  • 1 Egg Yolk
  • ½ tsp Pumpkin Pie Spice

INSTRUCTIONS 

  • Pre-heat oven to 325°F and place rack in the middle of oven.
  • Spray mini bread pan with non-stick baking spray or lightly butter and flour the pan.
  • In a large mixing bowl, add all bread ingredients and mix until fully combined and no chunks are remaining.
  • In a small mixing bowl, add cubed cream cheese, almond milk and egg yolk. Mix until soft and creamy. An electric mixer works best for this step.
  • Once soft and creamy, slowly mix in the powdered sugar and pumpkin spice. Whip until thick and creamy.
  • Spoon batter into pan until ¼ full. Add one tsp of pumpkin pie swirl and gently spread it over the bread batter. Spoon more bread batter on top until it is between ½-⅔ full.
  • Add another tsp of pumpkin pie filling and use a tooth pick to swirl the filling on top.
  • Bake for 20 minutes for soft and moist bread. Bake for 25 minutes for a drier bread.I recommend 20 minutes if you don’t plan on eating while hot. This cooks it enough to be safe to eat but allows it to stay moist for days after.
  • Once done, let cook for about 10 minutes and then gently remove from baking sheet and finish cooling on cooling rack. Note: If you try to remove the bread while hot, you may burn yourself or rip the bread. If you MUST do this, gently tip the tray on the side to roll the bread out of the sheet without breaking it.
  • Enjoy!

Pumpkin Pie Bread

  • 1 Cup Flour
  • ½ tsp Salt
  • ½ tsp Baking Soda
  • ½ tsp Baking Powder
  • 1¼ tsp Pumpkin Pie Spice
  • ½ tsp Cinnamon
  • 1 tsp vanilla
  • ½ cup Butter (unsalted) (softened )
  • ⅓ cup Honey
  • ½ cup Light Brown Sugar
  • 1 Large Egg
  • ½ cup Pumpkin Puree

"Pumpkin Pie" Swirl

  • 6 oz Cream Cheese
  • 6 tbsp Powdered Sugar
  • 1 tbsp Almond Milk
  • 1 Egg Yolk
  • ½ tsp Pumpkin Pie Spice
  1. Pre-heat oven to 325°F and place rack in the middle of oven.

  2. Spray mini bread pan with non-stick baking spray or lightly butter and flour the pan.

  3. In a large mixing bowl, add all bread ingredients and mix until fully combined and no chunks are remaining.

  4. In a small mixing bowl, add cubed cream cheese, almond milk and egg yolk. Mix until soft and creamy. An electric mixer works best for this step.

  5. Once soft and creamy, slowly mix in the powdered sugar and pumpkin spice. Whip until thick and creamy.

  6. Spoon batter into pan until ¼ full. Add one tsp of pumpkin pie swirl and gently spread it over the bread batter. Spoon more bread batter on top until it is between ½-⅔ full.

  7. Add another tsp of pumpkin pie filling and use a tooth pick to swirl the filling on top.

  8. Bake for 20 minutes for soft and moist bread. Bake for 25 minutes for a drier bread.

    I recommend 20 minutes if you don't plan on eating while hot. This cooks it enough to be safe to eat but allows it to stay moist for days after.

  9. Once done, let cook for about 10 minutes and then gently remove from baking sheet and finish cooling on cooling rack. Note: If you try to remove the bread while hot, you may burn yourself or rip the bread. If you MUST do this, gently tip the tray on the side to roll the bread out of the sheet without breaking it.

  10. Enjoy!

Dessert

Air Fried Pineapple Rings

Dessert, Recipes

INGREDIENTS  

  • 1 Pineapple (or Canned Pineapple Rings)
  • 1 tsp Cinnamon
  • 2 tbsp Brown or White Sugar

Batter

  • ½ Cup Gluten Free Flour (or regular flour if not gluten free)
  • ½ tsp Vanilla
  • ½ tsp Baking Powder
  • ⅛ tsp Nutmeg Powder
  • 1 tsp Cinnamon
  • 1 Egg
  • ⅙ Cup Milk or Almond Milk

INSTRUCTIONS 

  • Mix all batter ingredients in a bowl.
  • Preheat air fryer on 400°F and then line the bottom with parchment paper and lightly spray with non-stick spray.
  • Cut Pineapple into ¼ inch rings or use canned rings. Once cut, dry with a paper towel. If you don’t dry the pineapple, the batter won’t stick when transferring to air fryer.
  • Dip pineapple ring in the batter and place in air fryer, at least ½ inch apart from each other.
  • Air fry on at 400° for 5 minutes and then flip over and air fry for another 5 minutes. Carefully removed and sprinkle with sugar and cinnamon. Serve immediately to prevent the rings from becoming soggy.

Gluten Free Air Fried Pineapple Rings

  • 1 Pineapple (or Canned Pineapple Rings)
  • 1 tsp Cinnamon
  • 2 tbsp Brown or White Sugar

Batter

  • ½ Cup Gluten Free Flour (or regular flour if not gluten free)
  • ½ tsp Vanilla
  • ½ tsp Baking Powder
  • ⅛ tsp Nutmeg Powder
  • 1 tsp Cinnamon
  • 1 Egg
  • ⅙ Cup Milk or Almond Milk
  1. Mix all batter ingredients in a bowl.

  2. Preheat air fryer on 400°F and then line the bottom with parchment paper and lightly spray with non-stick spray.

  3. Cut Pineapple into ¼ inch rings or use canned rings. Once cut, dry with a paper towel. If you don't dry the pineapple, the batter won't stick when transferring to air fryer.

  4. Dip pineapple ring in the batter and place in air fryer, at least ½ inch apart from each other.

  5. Air fry on at 400° for 5 minutes and then flip over and air fry for another 5 minutes. Carefully removed and sprinkle with sugar and cinnamon. Serve immediately to prevent the rings from becoming soggy.

Dessert

Raspberry Peach Galette

Breakfast, Dessert, Recipes

Make Pie Crust (Skip if you have premade crust)

  • Mix the flour, sugar and salt together in a large bowl. Add the butter and oil.
  • Using a pastry cutter or forks, cut the butter into the mixture until it resembles small bits with a few larger bits of butter.
  • Add cold water in, 1 tbsp at a time, and stir with a rubber spatula or wooden spoon after every tbsp added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps. Cover with plastic wrap and place in fridge for 15 minutes.

Filling

  • Cut peach into thin ¼inch slices, about 16-20 slices. Add to a small bowl with 1 tbsp of sugar and 1tsp of cornstarch
  • Add ¼ raspberries in a small bowl with 1tbs of sugar and smash into a jam.

Assembly & Cooking

  • Divide dough into 2 balls, roll out on parchment paper until they are about ¼ inch thick.
  • In the middle, add 1-2 tbsp of raspberry filling in the middle. Using a spoon, rub the raspberry filling until it covers a circle about 4 inches in diameter, place peaches in a spiral shape and the fold edges in so that if forms a lip. remove any excess pie crust.
  • Lightly rub egg wash on the edge of the gallettes. To make egg wash, whisk 1 egg with water.
  • Place galettes (on parchment paper) and on a baking sheet and bake at 375°F or 35 to 45 minutes. Remove, drizzle with honey and serve warm with a side of ice-cream 🙂

INGREDIENTS  

Filling

  • 1 Peach
  • ¼ cup Raspberries
  • 2 tbsp Sugar
  • 1 tsp Cornstarch
  • 1 tbsp Honey

Pie Crust (If using pre-made, skip these)

  • 2½ cup All-purpose flour
  • 1 tsp Salt
  • 6 tbsp Unsalted butter, chilled and cubed
  • ¾ cup Vegetable oil, chilled
  • ½ cup Ice Water
  • 1 tsp Sugar

Egg Wash

  • 1 Egg
  • 1 tbsp Water

INSTRUCTIONS 

  • Preheat oven to 375°F.

Make Pie Crust (Skip if you have premade crust)

  • Mix the flour, sugar and salt together in a large bowl. Add the butter and oil.
  • Using a pastry cutter or forks, cut the butter into the mixture until it resembles small bits with a few larger bits of butter.
  • Add cold water in, 1 tbsp at a time, and stir with a rubber spatula or wooden spoon after every tbsp added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps. Cover with plastic wrap and place in fridge for 15 minutes.

Filling

  • Cut peach into thin ¼inch slices, about 16-20 slices. Add to a small bowl with 1 tbsp of sugar and 1tsp of cornstarch
  • Add ¼ raspberries in a small bowl with 1tbs of sugar and smash into a jam.

Assembly

  • Divide dough into 2 balls, roll out on parchment paper until they are about ¼ inch thick.
  • In the middle, add 1-2 tbsp of raspberry filling in the middle. Using a spoon, rub the raspberry filling until it covers a circle about 4 inches in diameter, place peaches in a spiral shape and the fold edges in so that if forms a lip. remove any excess pie crust.
  • Lightly rub egg wash on the edge of the gallettes. To make egg wash, whisk 1 egg with water.
  • Place galettes (on parchment paper) and on a baking sheet and bake for 35 to 45 minutes. Remove, drizzle with honey and serve warm with a side of ice-cream 🙂

Raspberry Peach Galette

Filling

  • 1 Peach
  • ¼ cup Raspberries
  • 2 tbsp Sugar
  • 1 tsp Cornstarch
  • 1 tbsp Honey

Pie Crust (If using pre-made, skip these)

  • 2½ cup All-purpose flour
  • 1 tsp Salt
  • 6 tbsp Unsalted butter, chilled and cubed
  • ¾ cup Vegetable oil, chilled
  • ½ cup Ice Water
  • 1 tsp Sugar

Egg Wash

  • 1 Egg
  • 1 tbsp Water
  1. Preheat oven to 375°F.

Make Pie Crust (Skip if you have premade crust)

  1. Mix the flour, sugar and salt together in a large bowl. Add the butter and oil.

  2. Using a pastry cutter or forks, cut the butter into the mixture until it resembles small bits with a few larger bits of butter.

  3. Add cold water in, 1 tbsp at a time, and stir with a rubber spatula or wooden spoon after every tbsp added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps. Cover with plastic wrap and place in fridge for 15 minutes.

Filling

  1. Cut peach into thin ¼inch slices, about 16-20 slices. Add to a small bowl with 1 tbsp of sugar and 1tsp of cornstarch

  2. Add ¼ raspberries in a small bowl with 1tbs of sugar and smash into a jam.

Assembly

  1. Divide dough into 2 balls, roll out on parchment paper until they are about ¼ inch thick.

  2. In the middle, add 1-2 tbsp of raspberry filling in the middle. Using a spoon, rub the raspberry filling until it covers a circle about 4 inches in diameter, place peaches in a spiral shape and the fold edges in so that if forms a lip. remove any excess pie crust.

  3. Lightly rub egg wash on the edge of the gallettes. To make egg wash, whisk 1 egg with water.

  4. Place galettes (on parchment paper) and on a baking sheet and bake for 35 to 45 minutes. Remove, drizzle with honey and serve warm with a side of ice-cream 🙂

Cherry Galette

Dessert, Recipes

Steps:

  • De-pitting cherries! What a task, the best way way that I have identified, and please let me know if there is a better way, is to use a chop stick. Remove the stem and then put the end of the chop stick in the hole and push the pit out the other end.
  • Mix it up! Mix cornstarch, cherries, lemon juice and sugar together in a bowl and then put half the batch on each pie crust in the middle.
  • Assembly! Fold all edges in, making sure you don’t fold too tight or rip the crust. If you do rip the crust it would be best to try to patch it or even trim a little off the edge and place it over the hole. Lightly cover in a egg wash. To make egg wash just mix egg with a tbs of water and brush on.
  • Bake it! Place on a non-stick sheet with parchment paper bake at 400°F for about 30 minutes. Let cool and enjoy!

INGREDIENTS  

  • 3.5 Cups Fresh Cherries, Pitted
  • ¾ Cup Sugar
  • ¼ Cup Corn Starch
  • ½ Lemon, Juiced
  • 2 Premade Pie Crusts
  • 1 Egg

INSTRUCTIONS 

  • Preheat oven to 400°F
  • Mix cornstarch, cherries, lemon juice and sugar together in a bowl and then put half the batch on each pie crust in the middle.
  • Fold all edges in, making sure you don’t fold too tight or rip the crust.
  • Lightly cover in a egg wash. To make egg wash just mix egg with a tbs of water and brush on.
  • Place on a non-stick sheet with parchment paper bake at 400°F for about 30 minutes. Let cool and enjoy!

Cherry Galette

Free Style Cherry Pie. Simple and Easy!

  • 3.5 Cups Fresh Cherries, Pitted
  • ¾ Cup Sugar
  • ¼ Cup Corn Starch
  • ½ Lemon, Juiced
  • 2 Premade Pie Crusts
  • 1 Egg
  1. Preheat oven to 400°F

  2. Mix cornstarch, cherries, lemon juice and sugar together in a bowl and then put half the batch on each pie crust in the middle.

  3. Fold all edges in, making sure you don't fold too tight or rip the crust.

  4. Lightly cover in a egg wash. To make egg wash just mix egg with a tbs of water and brush on.

  5. Place on a non-stick sheet with parchment paper bake at 400°F for about 30 minutes. Let cool and enjoy!

Dessert

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Supremely Chewy Fudge Brownies

Dessert, Recipes

These chocolate brownies are the fudgy-est, most chewy and moist brownies I have ever made. I have tried a bunch of recipes and usually there is one or two things I like about each one but I am never satisfied with the entire thing. For example, I love a crispy top, crispy edge but a soft and gooey center that doesn’t dry out overnight.

The key to these brownies is the way we utilize the chocolate. Some people just use cocoa powder or just use chocolate chips; others will top with chocolate chips or mix the chips in the batter. This brownie mix uses both cocoa powder and melted chocolate which gives it that fudge consistency in the middle and crispiness on the edges.

Make Them Festive

I chose to use M&M Peanut Butter Milk Chocolate M&M’s in, and on top of the brownies to make them festive for the holiday. However, you can skip these completely or you can substitute with any of the below to make them festive for any holiday.

INGREDIENTS  

  • ½ cup unsalted butter 1 stick
  • 2 tbsp vegetable oil
  • 1¼ cup white sugar
  • 1 cup packed light brown sugar
  • 4 large eggs at room temperature
  • 1 tbsp pure vanilla extract
  • ¾ tsp salt
  • 1 cup all purpose flour
  • 1 cup unsweetened cocoa powder
  • 5 oz semi-sweet chocolate chips
  • ½ cup peanut butter M&M optional

INSTRUCTIONS 

  • Preheat oven to 350°F
  • Lightly grease an 8×12-inch baking pan with cooking oil spray and line with parchment paper and set aside.
  • Combine melted butter, oil and sugars together in a medium-sized bowl. Whisk well to combine. Add the eggs and vanilla and beat until mixed well. (1-2 minutes)
  • Melt chocolate chips. You can do this by using the melt feature on the microwave and stirring every few seconds until fully melted or you can heat 2 inches of water up and place a bowl in the hot water with chocolate chips and stir until they are melted.
  • Mix melted chocolate in with the mixture until fully combined.
  • Sift in flour, cocoa powder and salt. Fold the ingredients in until combined but don’t over mix.
  • Chop up half of the M&M and fold in.
  • Pour batter into prepared pan, smoothing the top out evenly, and top with remaining chocolate pieces.
  • Bake for 25-30 minutes for a more fudgy texture. Cook for 35 minutes if you don’t like them fudgy or chewy.

NOTES

  • You can use 1 cup butter if desired. It makes it taste slightly different but keeps the texture and is really great. 
  • Let brownies cool before cutting or they will fall apart. 
  • When cutting, the knife will not be clean like firm brownies, this is okay. The brownies are cooked enough to be safe to eat.

INGREDIENTS  

  • ½ cup unsalted butter 1 stick
  • 2 tbsp vegetable oil
  • 1¼ cup white sugar
  • 1 cup packed light brown sugar
  • 4 large eggs at room temperature
  • 1 tbsp pure vanilla extract
  • ¾ tsp salt
  • 1 cup all purpose flour
  • 1 cup unsweetened cocoa powder
  • 5 oz semi-sweet chocolate chips
  • ½ cup peanut butter M&M optional

INSTRUCTIONS 

  • Preheat oven to 350°F
  • Lightly grease an 8×12-inch baking pan with cooking oil spray and line with parchment paper and set aside.
  • Combine melted butter, oil and sugars together in a medium-sized bowl. Whisk well to combine. Add the eggs and vanilla and beat until mixed well. (1-2 minutes)
  • Melt chocolate chips. You can do this by using the melt feature on the microwave and stirring every few seconds until fully melted or you can heat 2 inches of water up and place a bowl in the hot water with chocolate chips and stir until they are melted.
  • Mix melted chocolate in with the mixture until fully combined.
  • Sift in flour, cocoa powder and salt. Fold the ingredients in until combined but don’t over mix.
  • Chop up half of the M&M and fold in.
  • Pour batter into prepared pan, smoothing the top out evenly, and top with remaining chocolate pieces.
  • Bake for 25-30 minutes for a more fudgy texture. Cook for 35 minutes if you don’t like them fudgy or chewy.

NOTES

  • You can use 1 cup butter if desired. It makes it taste slightly different but keeps the texture and is really great. 
  • Let brownies cool before cutting or they will fall apart. 
  • When cutting, the knife will not be clean like firm brownies, this is okay. The brownies are cooked enough to be safe to eat.

Supremely Chewy Fudge Brownies

The BEST chewy brownies that are both soft and fudgy.

  • ½ cup unsalted butter (1 stick)
  • 2 tbsp vegetable oil
  • 1¼ cup white sugar
  • 1 cup packed light brown sugar
  • 4 large eggs (at room temperature)
  • 1 tbsp pure vanilla extract
  • ¾ tsp salt
  • 1 cup all purpose flour
  • 1 cup unsweetened cocoa powder
  • 5 oz semi-sweet chocolate chips
  • ½ cup peanut butter M&M (optional )
  1. Preheat oven to 350°F

  2. Lightly grease an 8×12-inch baking pan with cooking oil spray and line with parchment paper and set aside.

  3. Combine melted butter, oil and sugars together in a medium-sized bowl. Whisk well to combine. Add the eggs and vanilla and beat until mixed well. (1-2 minutes)

  4. Melt chocolate chips. You can do this by using the melt feature on the microwave and stirring every few seconds until fully melted or you can heat 2 inches of water up and place a bowl in the hot water with chocolate chips and stir until they are melted.

  5. Mix melted chocolate in with the mixture until fully combined.

  6. Sift in flour, cocoa powder and salt. Fold the ingredients in until combined but don't over mix.

  7. Chop up half of the M&M and fold in.

  8. Pour batter into prepared pan, smoothing the top out evenly, and top with remaining chocolate pieces.

  9. Bake for 25-30 minutes for a more fudgy texture. Cook for 35 minutes if you don't like them fudgy or chewy.

  • You can use 1 cup butter if desired. It makes it taste slightly different but keeps the texture and is really great. 
  • Let brownies cool before cutting or they will fall apart. 
  • When cutting, the knife will not be clean like firm brownies, this is okay. The brownies are cooked enough to be safe to eat.
Dessert
Brownies, chocolate, fudge

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Wild Blueberry Chévre Braid

Breakfast, Dessert, Recipes

Any goat cheese lovers out there? Last Friday I went to the grocery store to buy cheese and crackers and when I was picking out cheese I saw Boarshead Wild Blueberry Chévre Goat Cheese that I couldn’t resist putting in my cart. On my way to the checkout, I saw some puffed pastry’s and thought, “I bet this cheese would taste good in one of those.” So here we are! If you want the easy and fast way of making this you can buy frozen sheets by Pepperidge Farm at most grocery stores or you can follow this easy recipe to make your own by Baking A Moment. 

INGREDIENTS  

  • 1 sheet Puff Pastry
  • 1 Wild Blueberry Goat Cheese Boarshead or other
  • 1 cup Blueberries
  • ¼ cup Water
  • ¼ tsp Vanilla
  • 2 tbsp Sugar
  • 1 Egg

INSTRUCTIONS 

  • Preheat over to 400F and adjust rack to middle of oven.
  • Lay puff pastry sheet on cutting board and cut sides at an angle leaving 2-3 inches in the middle uncut.
  • Place 1/4 cup blueberries in the middle of the puff pastry. I like to smash them first so that they don’t roll around.
  • Cut cheese into thin slices and lay in the middle of the puff pastry on the blueberries.
  • Combine 3/4th cup blueberries, 1/4 cup water, 1/4 tsp vanilla and 2 tablespoons sugar in a small sauce pan and heat on medium-high heat until it is brought to a boil. Stir constantly until sauce is thick.
  • Pour sauce onto of cheese and puff pastry, keeping sauce in the center area that is not cut.
  • Fold in each side of the puff pastry alternating from one side to the next in order to create the “braided” look.
  • Make egg wash by combining 1 egg with a little water and whisking together.
  • Brush top of braided pastry with egg wash – This is optional but this will allow the top to turn golden brown.
  • Place on non-stick baking sheet or baking sheet lined with parchment paper, place in center rack and cook for 25-30 minutes or until golden brown and “puffy”.
  • Serve warm or cold and enjoy!

Wild Blueberry Chevre Braid

Puff Pastry with Boarshead's Wild Blueberry Chevre and homemade blueberry sauce. Enjoy for breakfast and dessert.

  • 1 sheet Puff Pastry
  • 1 Wild Blueberry Goat Cheese (Boarshead or other)
  • 1 cup Blueberries
  • ¼ cup Water
  • ¼ tsp Vanilla
  • 2 tbsp Sugar
  • 1 Egg
  1. Preheat over to 400F and adjust rack to middle of oven.

  2. Lay puff pastry sheet on cutting board and cut sides at an angle leaving 2-3 inches in the middle uncut.

  3. Place 1/4 cup blueberries in the middle of the puff pastry. I like to smash them first so that they don't roll around.

  4. Cut cheese into thin slices and lay in the middle of the puff pastry on the blueberries.

  5. Combine 3/4th cup blueberries, 1/4 cup water, 1/4 tsp vanilla and 2 tablespoons sugar in a small sauce pan and heat on medium-high heat until it is brought to a boil. Stir constantly until sauce is thick.

  6. Pour sauce onto of cheese and puff pastry, keeping sauce in the center area that is not cut.

  7. Fold in each side of the puff pastry alternating from one side to the next in order to create the "braided" look.

  8. Make egg wash by combining 1 egg with a little water and whisking together.

  9. Brush top of braided pastry with egg wash – This is optional but this will allow the top to turn golden brown.

  10. Place on non-stick baking sheet or baking sheet lined with parchment paper, place in center rack and cook for 25-30 minutes or until golden brown and "puffy".

  11. Serve warm or cold and enjoy!

Breakfast, Dessert
blueberries, Breakfast, goat cheese, pastry, puff pastry