Vanilla Cupcakes with Pink Dragonfruit Frosting

Vanilla Cupcakes with Pink Dragonfruit Frosting

von | Sep. 24, 2024 | 30 TO 60 MINUTES, ALL YEAR, CUPCAKE, DESSERT & SWEETS, EASY, FRUITY, INTERNATIONAL, PICNIC, REFRESHING, SWEET, TEA TIME, UP TO 500, VALENTINE'S DAY, VEGETARIAN

Vanilla Cupcakes with Pink Dragonfruit Frosting

Vanilla Cupcakes with Pink Dragonfruit Frosting

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September 24, 2024 by Kimberly

These fluffy cupcakes melt in your mouth, with a pop of vibrant pink frosting that’s sweet and tropical. They’re perfect for adding a little joy to your day.

60 MINUTES

EASY

VEGETARIAN

INT.

276 PER CUPCAKE

SWEET

PICNIC

DESSERT

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

If you’re craving a dessert that’s light, fun, and full of flavor, these cupcakes are where it’s at. They have the perfect balance of soft, fluffy vanilla goodness, paired with a vibrant, fruity frosting that’ll bring some serious color to your table. This treat is ideal for anyone who loves a sweet surprise with a tropical twist. Whether it’s a casual afternoon snack or a party-ready dessert, these cupcakes are guaranteed to be a crowd-pleaser.

How to serve
These cupcakes are best enjoyed fresh and slightly chilled, which keeps the frosting from getting too soft. Pair them with a cold glass of milk or a refreshing iced tea for a delicious treat. They’re a great addition to a picnic, birthday party, or even just as an afternoon pick-me-up with your coffee. For a bit of extra flair, garnish with some fresh fruit slices or edible flowers for that wow factor.

How to store
Store any leftover cupcakes in an airtight container in the fridge for up to three days. If you want to keep them longer, freeze them without the frosting for up to two months. Just thaw and frost when ready to enjoy!

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Vanilla Cupcakes with Pink Dragonfruit Frosting
Vanilla Cupcakes with Pink Dragonfruit Frosting
Vanilla Cupcakes with Pink Dragonfruit Frosting
„Let’s make a piece of happiness“
Print
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Vanilla Cupcakes with Pink Dragonfruit Frosting

Vanilla Cupcakes with Pink Dragonfruit Frosting

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  • Author: Kimberly
  • Total Time: 60 min
  • Yield: 18 cupcakes 1x
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Description

Recommended Equipment

  • cupcake tin
  • cupcake liners
  • two mixing bowls
  • electric mixer
  • fine mesh strainer
  • piping bag

Ingredients

Units Scale

CUPCAKE BATTER

  • 2 eggs
  • 200 grams white sugar
  • 115 grams butter
  • 2 tsp vanilla extract
  • 235 grams all-purpose flour
  • 120 milliliters full-fat milk
  • 1.5 tsp baking powder
  • pinch of salt

PINK DRAGONFRUIT FROSTING

  • 150 grams cream cheese
  • 80 grams butter
  • 1 tsp vanilla extract
  • 300 grams powdered sugar
  • 50 grams flesh of a pink dragonfruit

Instructions

  1. Prepare the cupcake tin by lining it with cupcake liners. Set it aside. Preheat the oven to 175°C / 350°F.
  2. In a mixing bowl, use an electric mixer to combine the eggs and sugar until they come together. Then, add the vanilla extract and softened butter. Mix everything until it’s well combined.
  3. Sift the flour, salt, and baking powder into another bowl using a fine mesh strainer. Measure the milk. Now, in 4 additions, alternately add the milk and flour mixture to the butter-sugar-egg mixture, mixing after each addition. Don’t overmix, or the batter will become tough.
  4. Use a cookie scoop or a spoon to portion the batter into the liners. Fill each about 2/3 full so the cupcakes don’t rise over the edges while baking.
  5. Bake the cupcakes for 18-20 minutes. They’re done when you insert a toothpick into the center, and it comes out clean, without any batter sticking to it.
  6. Let the cupcakes cool on a wire rack.
  7. Meanwhile, prepare the frosting. Dice the pink dragon fruit and place it in a medium-sized bowl. Add the cream cheese, butter, vanilla extract, powdered sugar, and a pinch of salt to the bowl. Use an electric mixer to blend everything into a creamy mixture. If the frosting is too soft to hold its shape, place the bowl in the fridge for about 20 minutes.
  8. Fill a piping bag with the frosting and decorate the cupcakes. Optionally, garnish with a few pieces of dragon fruit.
  • Passive Time: 40 min
  • Cook Time: 20 min

Olive Olive Oil

Olive Olive Oil

von | Sep. 2, 2024 | 30 TO 60 MINUTES, ADVANCED, ALL YEAR, FRUITY, INTERNATIONAL, MICHELIN, OILS, SALTY, UP TO 500, VEGAN

Olive Olive Oil

Olive Olive Oil

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September 2, 2024 by Kimberly

Get ready to level up your olive oil game with this zesty twist! Infusing it with green olives makes the flavor pop, creating a bold, savory experience that’s unforgettable.

55 MINUTES

ADVANCED

VEGAN

INT.

40 PER TSP

FRUITY
SALTY

MICHELIN

OIL

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

If you’re obsessed with olives (like me) and love playing around in the kitchen, then this little hack is just what you need. While high-quality olive oil is already a superstar on its own, adding a handful of green olives takes it to the next level. It’s like giving your olive oil a little attitude boost – think bolder, more vibrant flavors that really make your taste buds dance. It’s a fun, simple experiment that’s perfect for anyone who loves to tinker with their food.

How to serve
This boosted olive oil is a total game-changer when drizzled over fresh salads, used as a dip for crusty bread, or even dribbled over pasta. It’s got that punchy, savory vibe that can really elevate a simple dish into something that feels a bit more gourmet. Try it as a finishing touch on grilled veggies or mix it into homemade vinaigrettes. The deep, rich flavor makes everything taste just a little bit more special – perfect for when you want to impress without too much effort. I love incorporating it into these Garlic Parmesan Butter Knots with Grated Tomato Dip.

How to store
Keep this infused olive oil in a cool, dark place like your fridge. It’ll last for about 1-2 weeks, but trust me, you’ll probably use it up way before then.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Olive Olive Oil
Olive Olive Oil
Olive Olive Oil
„Let’s make a piece of happiness“
Print
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Olive Olive Oil

Olive Olive Oil

  • Author: Kimberly
  • Total Time: 55 min
  • Yield: 1 cup / 250 ml 1x
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Description

RECOMMENDED EQUIPMENT

  • blender
  • medium-sized saucepan
  • whisk
  • a bowl which the medium saucepan fits into
  • 2 medium-sized bowls
  • 2 fine mesh strainers
  • oil bottle
  • ice cubes
  • coffee filter

Ingredients

Units Scale
  • 100 grams green olives
  • 250 milliliters olive oil

Instructions

  1. Put the green olives into the blender. Pour in the oil. Blend on the highest setting until there only small pieces are longer visible.
  2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat, constantly stirring, to a temperature of about 102°-103°C (215°-217°F). Then, let the oil simmer with the lid partially on for the next 20 minutes. Stir only occasionally, making sure the temperature remains steady and nothing gets burned. The cooking time is essential for all the water to evaporate. You’ll know all the water has evaporated when the oil in the pot barely bubbles anymore – so if it’s still bubbling vigorously, keep it simmering.
  3. At the end of the cooking process, prepare a bowl large enough to fit the medium-sized pot, filled with cold water and a handful of ice cubes. Also, hang a fine mesh sieve strainer over a medium-sized bowl.
  4. Now, place the pot in the ice water and stir to stop the cooking process. Once the oil is almost cold, remove the pot from the water and pour the oil into the first fine mesh sieve to catch the coarse particle.
  5. Then, pour the oil into the second fine mesh sieve, which you before equipped with a coffee filter, to catch the remaining finer particles.
  6. Allow the oil to drip through for about 30 minutes or maybe more depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into an oil bottle. Store in the refrigerator for up to 1-2 weeks.
  • Prep Time: 5 min
  • Passive Time: 30 min
  • Cook Time: 20 min

Poppyseed Crepe with Lemon Pastry Cream & Blueberry Meringue

Poppyseed Crepe with Lemon Pastry Cream & Blueberry Meringue

von | Aug. 11, 2024 | BLUEBERRY, CREAMY, DATE NIGHT, DESSERT & SWEETS, DINNER PARTY, DOUGH, EVERYDAY, FRUITY, INTERMEDIATE, INTERNATIONAL, LEMON, OVER 120 MINUTES, SPRING, SUMMER, UP TO 500, VEGETARIAN

Poppyseed Crepe with Lemon Pastry Cream & Blueberry Meringue

Poppyseed Crepe with Lemon Pastry Cream & Blueberry Meringue

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August 11, 2024 by Kimberly

Delight in every bite with these poppyseed crepes! Filled with zesty lemon cream and topped with crunchy blueberry meringue, it’s like a sunny day wrapped up just for you.

2 HOURS
30 MINUTES

INTERMEDIATE

VEGETARIAN

INT.

329 PER PORTION

CREAMY
FRUITY

EVERYDAY

DESSERT

SPRING
SUMMER

INTRODUCTION

ABOUT THE RECIPE

Get ready to elevate your dessert game with these fabulous poppyseed crepes. Imagine the nutty crunch of poppyseeds paired with a tangy soft lemon pastry cream and a crunchy blueberry meringue on top. It’s a treat that’s perfect for a special Sunday dessert or impressing friends at brunch. Each bite is a delightful mix of flavors and textures that will make you feel like you’re dining at a chic café.

How to serve
For a picture-perfect breakfast, fold the crepes elegantly and fill them with a generous dollop of lemon pastry cream and a swirl of blueberry sauce. Sprinkle some crunched blueberry meringue on top. A drizzle of honey and a few fresh blueberries will add the final touch.

How to store
To keep your poppyseed crepes fresh, store any leftovers in an airtight container in the fridge. They’ll stay good for about a day. You can also prepare everything in advance and enjoy them when you’re ready.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Poppyseed Crepe with Lemon Pastry Cream & Blueberry Meringue
Poppyseed Crepe with Lemon Pastry Cream & Blueberry Meringue
„Let’s make a piece of happiness“
Print
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Poppyseed Crepe with Lemon Pastry Cream & Blueberry Meringue

Poppyseed Crepe with Lemon Pastry Cream & Blueberry Meringue

  • Author: Kimberly
  • Total Time: 2 hr + 30 min
  • Yield: 6 1x
Print Recipe

Description

Recommended Equipment

  • two small pots
  • vegetable peeler
  • medium-sized bowl
  • whisk
  • two mixing bowls
  • electric mixer
  • mortar & pestle
  • spatula
  • small frying pan
  • spatula

Ingredients

Units Scale

BATTER

  • 90 milliliters full-fat milk
  • 60 milliliters water
  • 1 egg
  • 1 tbsp melted butter
  • 1 tbsp poppyseeds
  • zest of 1/2 lemon
  • 60 grams all-purpose flour
  • 1/8 tsp salz

LEMON PASTRY CREAM

  • 90 milliliters full-fat milk
  • 90 milliliters heavy cream
  • 2 egg yolks
  • 50 grams white sugar
  • 1 tsp vanilla extract
  • 1 tbsp flour
  • zest of 1 lemon

BLUEBERRY MERINGUE

  • 2 egg whites
  • 100 grams white sugar
  • pinch of salt
  • 1/8 tsp cream of tartar
  • 1.5 tbsp freeze-dried blueberries

BLUEBERRY SAUCE

  • 100 grams frozen blueberries
  • juice of 1/2 lemon
  • 1 tsp white sugar
  • pinch of salt

TOPPINGS

  • fresh blueberries
  • honey

Instructions

  1. Start by preparing the blueberry meringue. Preheat the oven to 100°C (212°F) with the fan on. Separate two eggs and place the egg whites into a bowl. Save the yolks for later, as you’ll use them to make the lemon pastry cream. Add a pinch of salt and the cream of tartar to the egg whites. Measure out the sugar and set it aside in a small bowl. Using an electric hand mixer, beat the egg whites on medium to high speed until they start to stiffen. Gradually add the sugar while continuing to beat the mixture until the egg whites are creamy, firm, glossy, and snow-white.
  2. Prepare the blueberry powder. Use a mortar and pestle to grind the freeze-dried blueberries into a fine powder. Gently fold the powder into the egg white mixture using a spatula until the mixture turns a light lavender color.
  3. Shape the meringues. Line a baking sheet with parchment paper. Using two tablespoons, spoon the egg white mixture onto the parchment, forming six individual mounds. Place the baking sheet in the oven for about 2 hours.
  4. Make the crepe batter. In a mixing bowl, combine flour, salt, milk, water, egg, melted butter, lemon zest, and poppy seeds. Stir until smooth, then refrigerate the batter for about 30 minutes.
  5. Prepare the lemon cream. In a small pot, combine milk and cream. Use a peeler to remove large strips of zest from a lemon, ensuring they are big enough to remove later. Heat the pot over medium heat, stirring occasionally to prevent a skin from forming. Heat until it begins to steam. Remove from the heat and set aside.
  6. Mix the lemon pastry cream. In a heatproof glass or metal bowl, combine the reserved egg yolks with flour, sugar, and vanilla extract. Stir until you have a smooth, creamy mixture.
  7. Combine and cook the cream. Gradually pour the warm milk and cream mixture into the egg yolk mixture, stirring constantly. Rinse the pot and fill it halfway with water. Bring the water to a simmer over medium heat, then place the bowl with the cream mixture over the pot, creating a double boiler. Heat the mixture to about 78°C (172°F) while stirring continuously, until it thickens to a creamy consistency. Once thickened, remove the bowl from the heat. Cover the cream with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and refrigerate.
  8. Prepare the blueberry sauce. In a small pot, combine the frozen blueberries with lemon juice, sugar, and a pinch of salt. Simmer over medium heat until the blueberries release their juices. Set aside.
  9. Cool the meringues. Once the meringues have finished baking, remove them from the oven and allow them to cool slightly.
  10. Cook the crepes. Heat a 20cm (8-inch) frying pan over medium heat. Add a small amount of butter, then wipe out the excess with a paper towel, leaving only a thin film. Pour about 4 tablespoons of batter into the pan, swirling quickly to spread it evenly. Cook for 1-2 minutes on one side, then flip and cook for another 30 seconds to 1 minute. Repeat with the remaining batter.
  11. Assemble the dish. Spread lemon pastry cream over each crepe, fold in half, then fold again to form a triangle. Drizzle the blueberry sauce over the crepes, crumble one meringue over each serving, and garnish with fresh blueberries and a drizzle of honey. Enjoy immediately!
  • Passive Time: 1 hr 30 min
  • Cook Time: 60 min

American Flag Pie

American Flag Pie

von | Juli 4, 2024 | ALL YEAR, BLUEBERRY, CHERRY, DESSERT & SWEETS, DOUGH, FRUITY, INTERMEDIATE, OVER 120 MINUTES, PIE, SWEET, UP TO 500, US AMERICAN, VEGETARIAN

American Flag Pie

American Flag Pie

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July 4, 2024 by Kimberly

Diving into the 4th of July with a sweet tribute to America! This patriotic cherry and blueberry pie captures the festive spirit in every delicious, colorful slice.

4 HOURS
45 MINUTES

INTERMEDIATE

VEGETARIAN

US AMERICAN

397 PER SLICE

FRUITY
SWEET

4TH JULY

DESSERT

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Nothing screams 4th of July like an American Flag Pie! This vibrant cherry and blueberry pie isn’t just a treat for your taste buds—it’s a festive homage to the USA, perfect for any patriotic celebration.

How to serve
Best served chilled or at room temperature, this pie stands out at your holiday table. Top it off with a scoop of vanilla ice cream or a drizzle of fresh cream to complement the tangy berries. Gather around for fireworks and a slice of Americana!

How to store
Keep any leftover pie covered in the refrigerator. It stays fresh and tasty for up to three days, ensuring you can enjoy the flavors of the holiday a little longer.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

American Flag Pie
American Flag Pie
American Flag Pie
American Flag Pie
American Flag Pie
American Flag Pie
„Let’s make a piece of happiness“
Print
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American Flag Pie

American Flag Pie

  • Author: Kimberly
  • Total Time: 4 hrs + 45 min
  • Yield: 8-10 pieces 1x
Print Recipe

Description

Recommended Equipment

  • 2 medium-sized bowls
  • plastic wrap
  • medium-sized pot
  • strainer + small bowl
  • whisk
  • oven
  • rolling pin
  • pie dish (28 cm / 11″)
  • sharp knife
  • star-shaped cutter
  • aluminum foil
  • pastry brush

Ingredients

Units Scale

PIE CRUST

  • 350 grams all-purpose flour
  • 50 grams white sugar
  • 130 grams unsalted butter, cold
  • 120 milliliters buttermilk, cold
  • pinch of salt

CHERRY FILLING

  • 700 grams morello cherries
  • 100 grams white sugar
  • 30 grams cornstarch
  • 1 tbsp butter
  • pinch of salt

BLUEBERRY FILLING

  • 250 grams blueberries
  • 50 grams white sugar
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice

TOPPING

  • 1 tbsp full-fat milk
  • 1 tbsp brown sugar

Instructions

  1. Start by preparing the dough in a medium-sized bowl. Mix flour, sugar, and salt together. Then add cold butter, cut into small pieces, and crumble everything by hand until the butter is flaky. Add all the buttermilk and mix by hand until you have a somehow crumbly but firm dough. Wrap the dough in plastic wrap and chill it in the fridge for 30 minutes.
  2. Meanwhile, make the cherry filling in a medium-sized pot. Mix sugar, cornstarch, and salt together. Drain the cherries using a strainer, saving 1/2 cup of the juice, and add it to the pot. Cook over medium heat, letting it simmer until the mixture becomes creamy and the cloudiness disappears. Then add the cherries and a tablespoon of butter. Stir until the butter has melted. Set aside to cool.
  3. Next, prepare the blueberry filling. Wash the blueberries and place them in a medium-sized bowl. Add lemon juice, sugar, and cornstarch and mix well until all the blueberries are well coated.
  4. Preheat the oven to 215°C / 420°F and place the rack on the lowest shelf.
  5. Take the dough out of the fridge and shape it into a round ball. Place the dough on a heavily floured, clean work surface. Sprinkle more flour on the dough, then roll it out from the center using a rolling pin. The dough should be about 12 cm / 5″ larger in diameter than the pie dish. The dough itself should be 1cm / 1/3″ thick. Roll the dough around the rolling pin, then unroll it over the pie dish. Carefully fit the dough into the dish, then trim the excess edges. Tuck the edge inward to create a thicker top edge. From the remaining dough, cut out 4 long strips and 6 stars for the Stars & Stripes decoration. Set these aside.
  6. Take a piece of aluminum foil, fold it lengthwise, and then shape it into a right angle so it fits into the upper left quarter of the pie dish, acting as a divider between the fillings. Fill the 1/4 area with the blueberry mixture and the 3/4 area with the cherry filling. Remove and discard the foil.
  7. Distribute the cut-out stars over the blueberry filling and arrange the strips over the cherry filling. Trim the strips at the edges and fold them in. Brush the Stars & Stripes and the edges of the crust with a little milk and sprinkle with brown sugar.
  8. Bake the pie in the oven for 20 minutes. Then reduce the temperature to 175°C / 350°F and bake for another 25 minutes. Let the pie cool completely, which can take 3-4 hours as the filling sets upon cooling. Happy 4th of July!

Notes

The calorie information may vary depending on the product used, country and region.

  • Prep Time: 60 min
  • Passive Time: 3 hrs
  • Cook Time: 45 min

Strawberry Coconut Oil

Strawberry Coconut Oil

von | Juni 11, 2024 | 60 TO 120 MINUTES, ADVANCED, ALL YEAR, COCONUT, FRUITY, INTERNATIONAL, MICHELIN, OILS, STRAWBERRY, UP TO 500, VEGAN

Strawberry Coconut Oil

Strawberry Coconut Oil

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June 11, 2024 by Kimberly

Elevate your culinary creations with a splash of Strawberry Coconut Oil—adding a sweet, tropical twist to every bite. Perfect for turning simple meals into gourmet experiences!

95 MINUTES

ADVANCED

VEGAN

INT.

40 PER TSP

FRUITY

MICHELIN

OIL

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Introducing a delightful twist to your kitchen: Strawberry Coconut Oil. This unique infusion brings a touch of sweetness and a hint of the tropics to your favorite dishes, enhancing them with the fresh, fruity flavor of strawberries and the rich, creamy essence of coconut.

How to serve
Drizzle Strawberry Coconut Oil over pancakes or waffles for a morning treat, or blend it into your smoothies for a fruity twist. It’s also fantastic when tossed with fresh salads or used as a finishing oil in desserts, lending a subtle sweetness and depth that complements a variety of flavors. Whether you’re baking or cooking, this oil adds a luxurious dimension to any meal.

How to store
Keep your Strawberry Coconut Oil in a cool, dark place to maintain its fresh flavor and nutritional benefits. A tightly sealed container is ideal to avoid exposure to air, which can degrade the oil over time. Use within a few weeks for optimal freshness.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Strawberry Coconut Oil
Strawberry Coconut Oil
Strawberry Coconut Oil
„Let’s make a piece of happiness“
Print
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Strawberry Coconut Oil

Strawberry Coconut Oil

  • Author: Kimberly
  • Total Time: 95 min
  • Yield: 250 ml / 1 cup 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT
  • blender
  • medium-sized saucepan
  • whisk
  • a bowl into which the medium saucepan fits
  • 2 medium-sized bowls
  • fine sieve
  • sealable container
  • ice cubes
  • coffee filter

Ingredients

Units Scale
  • 200 grams strawberries
  • 250 milliliters unrefined coconut oil

Instructions

  1. Cut off the green parts of the strawberries and put them into the blender. Since coconut oil solidifies below 23°C (73°F), you need to warm it up briefly so it can be poured over the strawberries in liquid form. Pour the oil into the blender and blend everything on the highest setting until it becomes pastel red and no pieces of strawberries are longer visible.
  2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat, constantly stirring, to a temperature of about 102°-103°C (215°-217°F). Then, let the mixture cook for the next 30 to 40 minutes. Stir only occasionally, making sure the temperature remains steady. This cooking time is essential for all the water to evaporate, allowing the perishable solids to settle at the bottom and the oil to float on top. You’ll know all the water has evaporated when the oil in the pot barely bubbles anymore – so if it’s still bubbling vigorously, keep it simmering.
  3. Once the oil mixture is no longer bubbling, remove the pot from the heat and let it cool a bit. Pour the oil into the fine sieve to catch the coarse particles.
  4. Then, rinse the strainer and hang it over the second medium-sized bowl. Press a coffee filter into the strainer and pour the captured oil into the coffee filter, so that the remaining perishable and coarser particles are caught.
  5. Allow the oil to drip through for about 1 hour or maybe more depending on how many remaining particles are in there. Once all the oil has passed through the coffee filter, transfer the collected amount into a sealable container or directly into an oil bottle. Store in the refrigerator for up to one week. If you want to use it, fill a glass with hot water and place the bottle of strawberry coconut oil in it for a few minutes so it can liquefy again.

Notes

The calorie information may vary depending on the product used, country and region.

  • Prep Time: 5 min
  • Passive Time: 60 min
  • Cook Time: 30 min

Brown Sugar Vanilla Baked Peach

Brown Sugar Vanilla Baked Peach

von | Juni 3, 2024 | ALL YEAR, BUTTERY, DATE NIGHT, DESSERT & SWEETS, EASY, FRUITS, FRUITY, INTERNATIONAL, PEACH, SWEET, UP TO 30 MINUTES, UP TO 500, VEGETARIAN

Brown Sugar Vanilla Baked Peach

Brown Sugar Vanilla Baked Peach

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June 3, 2024 by Kimberly

Experience the heavenly blend of caramelized brown sugar and vanilla on juicy peaches – a treat that’s perfect for a cozy night in. So simple, so delicious!

25 MINUTES

EASY

VEGETARIAN

INT.

318 PER PORTION

BUTTERY
SWEET
FRUITY

DATE NIGHT

DESSERT

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

If you’re looking for a delightful dessert that’s both easy to make and absolutely scrumptious, this brown sugar vanilla baked peach recipe is for you. Picture this: juicy peaches caramelized with brown sugar and a hint of vanilla, making every bite a burst of heavenly flavor. It’s a perfect treat for cozy evenings or when you need a quick and satisfying dessert.

How to serve
Serve these warm, tender baked peaches with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate indulgence. For an extra crunch, sprinkle some granola or chopped nuts on top. They’re also fantastic on their own, letting the rich, caramelized flavors shine through. This dessert pairs wonderfully with a hot cup of coffee or a chilled glass of white wine.

How to store
If you have leftovers (which is rare because they’re so good!), store them in an airtight container in the refrigerator. They’ll stay delicious for up to two days. To reheat, simply pop them in the microwave for a few seconds until warm.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Brown Sugar Vanilla Baked Peach
Brown Sugar Vanilla Baked Peach
Brown Sugar Vanilla Baked Peach
„Let’s make a piece of happiness“
Print
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Brown Sugar Vanilla Baked Peach

Brown Sugar Vanilla Baked Peach

  • Author: Kimberly
  • Total Time: 25 min
  • Yield: 2 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • sharp knife
  • cutting board
  • small baking dish
  • small bowl

Ingredients

Scale

PEACHES

  • 2 peaches
  • 1.5 tbsp brown sugar
  • 1 tbsp butter
  • 1/2 tsp vanilla extract
  • pinch of salt

TOPPINGS

  • 2 scoops vanilla ice cream
  • 2 tsp chopped pistacchios

Instructions

  1. Preheat the oven to 180°C/350°F. Meanwhile, wash the peaches and cut them in half. Carefully remove the pit and place the peaches, cut side up, in a small baking dish.
  2. In a small bowl, mix butter, sugar, vanilla extract, and a pinch of salt. Spread this mixture evenly over the peaches.
  3. Bake the peaches in the oven for 15 minutes. Take the ice cream out of the freezer. While the peaches are baking, shell and finely chop the pistachios.
  4. Place two peach halves on each plate, top with a scoop of vanilla ice cream and some chopped pistachios. Drizzle the remaining sauce from the baking dish over the top and enjoy.

Notes

The calorie information may vary depending on the product used, country and region.

  • Passive Time: 15 min
  • Cook Time: 10 min