Travel Destinations & Culinary Adventures

dessert

Baked Apples Filled with Oatmeal, Dates and Brown Sugar

by Leave a Comment

Hello, Fall! Good to see you again.

October is the best month of the year. Why? It’s my birthday month (holla!), breweries are prepping for Oktoberfest, and the food….oh, the food!

Many cooks have prepared baked apples to welcome autumn, but my recipe incorporates chopped dates and walnuts with oatmeal to bring home real fall flavor. Leave room for dessert tonight because you will want to gobble up the entire apple. They serve well with vanilla bean ice cream too!

Baked Apples Stuffed with Oatmeal, Dates, and Brown Sugar
Prior to baking, stuff these babies as full as you can with the filling ingredients.

Here are the instructions for Baked Apples with Oatmeal, Dates and Brown Sugar:

1. Preheat oven to 350 degrees.

2. Wash two Pink Lady Apples. Core out the inside without penetrating the bottom. (Remove about half of the apple’s core.)

3. Add the butter to a small microwavable bowl and heat it about 10 seconds until it’s melted. Add remaining filling ingredients. Stir to combine all thoroughly.

4. Stuff each apple with the filling.

5. Set apples upright into baking dish. Add enough water around the apples until the bottom surface is covered.

6. Bake apples at 350 degrees for one hour. Serve warm. Devour.

Baked Apples
The apple’s exterior color fades during baking, but the flavor is accentuated. Trust me. These apples are delicious on their own or served with vanilla bean ice cream.

[mpprecipe-recipe:82]

Stuffed Baked Apples

 

Decadent Poached Pears made with Cabernet and Apple Cider

by Leave a Comment

I didn’t want to make the typical fall dessert. You know the kind. Pumpkin Pie. Caramel Brownies. Nope! I wanted to make something fresh, comforting, and over the top delicious. My Decadent Poached Pears made with cabernet and apple cider is the quintessential fall dessert.

Made with 19 Crimes Cabernet and Louisburg Mill Apple Cider, this recipe for Decadent Poached Pears takes a new twist on the typical poached pear recipe. Instead of adding orange juice, I used my favorite autumnal beverage, apple cider, which gives the pear glaze its rich flavor.

First, clean two red pears. Using a paring knife, remove the skin of each pear. Do not remove the stem. Slice the bottom of each pear off so it sits flat on the cutting board.

Second, add the cabernet, apple, cider, pumpkin spice, and cinnamon stick to a small stovetop pot.

Bring the liquid to a rolling boil and then reduce the heat. Stir frequently.

Third, add the prepped pears to the pot. The heat should be turned to low right now.

This is what the pears look like before you spoon the liquid over them.

Spoon the liquid over the pears several times. Allow to simmer uncovered for 5 minutes. After the five minutes expire, lay each pear on its side and spoon more liquid over it. Set a time for 5 minutes. After the five minutes expire, repeat the process turning the pears to their other side. Repeat this process for a total of 20 minutes are until the pears are tender.

Fourth, remove the steamed pears (they should be tender when pierced with a toothpick or spoon) and place them in a wide bowl.

Fifth, remove the cinnamon stick from the liquid. Increase the heat back to the high setting to bring the liquid to a boil stirring constantly for five minutes until it thickens to glaze. Remove from heat.

Lastly, spoon cabernet glaze over the pears and serve with vanilla ice cream.

Enjoy!

Add cinnamon sticks for garnish.

Decadent Poached Pears made with Cabernet and Apple Cider

One Delightful Life
Impress holiday guests with this seasonal dessert that promises to wow a crowd and is super easy to prepare.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert, fruit
Cuisine American
Servings 2 pears

Ingredients
  

  • 2 peeled whole red pears
  • 1 c. cabernet
  • 1/8 c. sugar
  • 1/4 c. apple cider
  • 1 tsp pumpkin spice
  • 1 cinnamon stick

Instructions
 

  • Using a small paring knife to peel the pear but leave the stem.
  • Slide off the bottom of each pair so it sits evenly.
  • Over medium heat combine the cabernet, sugar, and apple cider and stir frequently.
  • Reduce to a simmer.
  • Place the apples into the pot sitting on their base.
  • Add the cinnamon stick to the pot.
  • Spoon the cabernet liquid over all sides of each pear. Set a timer for five minutes.
  • After the five minutes expire, put the apples on their sides and spoon more of the cabernet liquid over them. Set a time for five minutes.
  • Repeat these five minute intervals two to three more times always rotating the pears each time to guarantee that the color covers the pear evenly.
  • Check the pears for softness after about 20 minutes of rotation intervals.
  • Remove the pears and allow them to cool in a wide bowl.
  • Remove the cinnamon stick.
  • Bring the heat of the pot back up to medium high and stir the cabernet liquid continuously until the liquid thickens to a glaze (approximately 10-15 minutes).
  • Pour the finished glaze over the pears and serve with vanilla ice cream.

Notes

You can substitute orange juice for apple cider if you prefer a citrus flavor note.

Angel Food Cupcakes with Vanilla Blueberry Sauce

by Leave a Comment

When I make desserts, I get a little crazy. Good kind of crazy. My creativity runs wild and before I know it, I’ve swirled blueberries inside angel food cake and topped it with vanilla icing and ….yes, more vanilla blueberry sauce. Total decadence.

My Angel Food Cupcakes with Vanilla Blueberry Sauce is an recipe idea that came to me during a daydream. I thought, “How can I combine light and airy cake with decadent blueberries?”

So when the boyfriend (who doesn’t eat desserts – uh, what the heck?) was away, I made a mess of the kitchen and started preparing the Vanilla Blueberry Sauce so it could cool before baking the angel food cake. Wanting to swirl the sauce through the cake batter, I knew the sauce couldn’t be added to the batter while the berries were warm.

Now, don’t be fooled. When I’m making a dessert on a work night, it’s a semi-homemade one. I simply used Betty Crocker’s Angel Food Cake box mix by combining 1 1/4 cups water with the dry mix and then added a few tablespoons of cooled Vanilla Blueberry Sauce to the cake mix. Then, I used a wooden skewer to pull the sauce throw the cake mix until swirls appeared. Using a ice cream scoop, I portioned wet cake mix into paper line cupcake baking pans.

If you fill the cupcake liners all the way to the top with the swirled batter, expect them to rise over the edge when you bake. Only fill the cupcake wells about 3/4 full.

Bake the angel food cupcakes at 350 degrees for 11 minutes (or until a toothpick pulls clean from their centers.) I prefer to remove the paper liners from the cupcakes prior to decorating and servings. Allow the cupcakes to completely cool before icing them with store-bought vanilla icing. Drizzle with more Vanilla Blueberry Sauce and top with a couple of fresh blueberries and garnish with a fresh sprig of mint.

Look at light beautiful glory! You might need a fork, but I just ate mine over the sink and let the oozy blueberry sauce drip down my arm. That’s my style.
Do you see that bottom swirl layer too?

This dessert would be a good one to make with kids and allow them to decorate their own cupcakes with the sauce and berries. You never know. Maybe they’ll even try the mint!

I grew that mint!

What dessert do you daydream about? Tell me in the comments below! I may just need to do a little recipe research on it.

Angel Food Cupcakes with Vanilla Blueberry Sauce

onedelightfullife.com
Pillowy soft angel food cupcakes are the perfect platform for homemade vanilla blueberry sauce.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 11 minutes
Total Time 40 minutes
Course Dessert, fruit
Cuisine American
Servings 12 -14 small cupcakes

Ingredients
  

  • Vanilla Blueberry Sauce Ingredients:
  • 1 cup fresh blueberries
  • 1/4 c. water
  • 1/4 c. sugar
  • 1 T. lemon juice
  • 1 T. cornstarch
  • 1 T. cold water
  • 1 T. vanilla extract
  • pinch lemon zest
  • Angel Food Cake: Make according to box directions

Instructions
 

  • Combine the first 4 ingredients in a small saucepan and stir gently over medium heat. Do not allow it to boil.
  • Meanwhile, stir together the cornstarch and cold water in a small ramekin.
  • Add the cornstarch slurry to the blueberry mixture stirring slowly while it thickens.
  • Stir for about 3 minutes.
  • Remove from heat.
  • Add vanilla and lemon zest.
  • Pour into a small glass bowl and leave uncovered in the refrigerator to cool until used in the cake mix.
  • Once cooled, add 2-3 tablespoons of the vanilla blueberry sauce into the already prepared wet angel food cake mix.
  • Using a wooden skewer, pull the vanilla blueberry sauce through the cake batter until large swirls form.
  • Using a ice cream scoop or large spoon, portion the finished cake mix into paper lined cupcake pans.
  • Bake cupcakes at 350 degrees for 11 minutes.
  • Allow cupcakes to cool completely before topping with vanilla icing and blueberry sauce.
  • Garnish with more (fresh) berries and a sprig of mint.

Creamy No-Churn Vanilla Ice Cream with Cherries and Chocolate

by Leave a Comment

What if I told you that you could make ice cream with only three ingredients plus your favorite mix-ins and it didn’t require fancy equipment? You can!

I’m on a major sugar bender right now. It’s unusual for me to eat sweets three days in a row but nothing beats my homemade Creamy No-Churn Vanilla Ice Cream with Cherries and Chocolate.

Not movie candy. Not baked goods. This dessert is it for me. It’s incredibly delicious and I want to give you the “scoop” on how to make it at home.

No-Churn Vanilla Ice Cream RecipeIf you can use a hand mixer and a spatula, you can make this yummy recipe. Preparing the ice cream is easy. Waiting about eight hours for it to freeze is the tough part.

If you prefer different fruit or candy mix-ins, you can swap them for the fresh cherries and chocolate. In fact, I almost wish I remembered to add chopped walnuts to this recipe, but that’s okay! I can just sprinkle them on top of my ice cream or get wild and create a sundae with whipped cream too.

No-Churn Vanilla Ice Cream RecipeCan you believe how amazing that scoop of ice cream looks topped with chocolate dipped cherries? As vanilla ice cream as the base, the possibilities for flavor combinations is limitless. Why not peanut butter and chocolate? Or a take on Smores using mini marshmallows? Or perhaps chunked pieces of apple pie from the grocery’s bakery department?

No-Churn Vanilla Ice Cream RecipeI was inspired to use the cherry-chocolate flavor pairing after purchasing a pound of fresh dark cherries from the grocery store. If you buy fruit that is in season, it forces you to use your creativity to build a recipe around it. What goes well with cherries? Say it with me…chocolate!

To keep the recipe inexpensive, I used semi-sweet chocolate chips. You’ll also need two cups of cold, heavy whipping cream, vanilla extract, and one can of sweetened condensed milk to make the ice cream base. Preferring big chunks of fruit in my ice cream, I halved each cherry rather than chopping them.

No-Churn Vanilla Ice Cream RecipeBe sure to lay out all of your kitchen tools and ingredients before starting this recipe, a method many chefs refer to as “Mise en Place.” This is French for putting everything in place. You’ll need to be organized so you can quickly move the Seran wrap covered ice cream pan to the freezer, which if you’re like me, means first clearing a flat space in the deep freeze.

To prepare the ice cream base, beat the heavy whipping cream in a large bowl until stiff peaks form on the hand mixer’s beaters. In a separate large bowl, mix a can of sweetened condensed milk and one tablespoon vanilla extract with spoon by hand.

Gently fold in the whipped cream a large clump at a time until all of it is gently incorporated into the sweetened condensed milk and vanilla extract mixture. If you mix too the whipped cream into the ice cream base in a hurried fashion, you’ll end up with sweet soup. Patience pays off.

I added about 2 cups pitted and halved fresh cherries and 1 cup of semi-sweet chocolate chips and gently mixed them into the ice cream base mixture. When finished, pour the bowl of ice cream into a glass loaf pan. Cover tightly with Seran wrap and freeze at least 6 up to 8 hours before serving. It was harden just like any other scoopable ice cream. This is not ice milk or soft serve ice cream.

No-Churn Vanilla Ice Cream Recipe

no-churn ice cream

Creamy No-Churn Vanilla Ice Cream with Cherries and Chocolate

onedelightfullife.com
Better than store-bought ice cream, this no-churn recipe doesn't require fancy kitchen equipment and tastes delightful.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Course Dessert, fruit
Cuisine American
Servings 8 -10 servings

Ingredients
  

  • Ice Cream Base:
  • 2 cups heavy whipping cream
  • 1 can sweetened condense milk
  • 1 T. vanilla extract
  • Mix-Ins:
  • 2 cups pitted halved fresh cherries
  • 1 cup semi-sweet chocolate chips

Instructions
 

  • Pour heavy whipping cream into a large bowl.
  • Using a hand mixer on a middle speed setting, mix the heavy whipping cream until it begins to thicken. You'll know it's done when it forms stiff peaks on the beaters. When finished, set the bowl aside.
  • In a separate large bowl, add vanilla extract to the sweetened condensed milk and mix thoroughly. Set the bowl aside.
  • Using a rubber spatula, gently fold in the whipped cream a little at a time into the condensed milk and vanilla mixture. Continue adding the whipped cream and gently continue mixing until all three ingredients are well incorporated.
  • Add in the pitted, halved cherries and chocolate chips (or your mix-ins of choice)
  • Pour ice cream base mixture into a glass loaf pan.
  • Cover tightly with plastic wrap.
  • Freeze 6-8 hours.

I hope you enjoy this easy, no frills ice cream recipe. It’s super simple and inexpensive to make as a dessert for several people.

I promise to bring more blog posts to keep your time in the kitchen fun and budget-friendly. Get more inspirational recipe and travel posts on Instagram and receive daily updates on Twitter. 

 

Peanut-Butterscotch Apple Nachos

by Leave a Comment

My three favorite meals (today) are a perfectly cooked ribeye, Red Rock Canyon Grill’s signature house salad, and dare I say it…nachos.

Serious nacho eaters know that there is craft to creating the perfect mound of delightful tailgate goodness. You must layer chips and cheese (and toppings of your choice) in multiple even layers. You can’t allow too much sprinkle cheese to hit only one area of the chips. Every chip must have an equal amount of cheese on top. And your nachos are not complete until you add free sour cream, sliced avocado, and homemade salsa.

Since it’s late October, I decided to create a recipe that combines my love of nachos and ooey-gooey fall flavors: Peanut-Butterscotch Apple Nachos. I used Rachel Ray’s recipe for her dessert fondue and simply added the warm drizzle over a bed of sliced Gala apples. Later, I also topped the apples with mini marshmallows, chocolate chips, and chopped walnuts. You could also use the fondue to dip pretzel sticks or candied bacon, a super suggestion for the next time I create this beautiful little plate.

What is your favorite meal of all time?

Whatever you do, no matter how tempted, don't dip your finger in the warm peanut-butterscotch fondue. It's hot! Drizzle it over a bed of sliced apples and enjoy!
Whatever you do, no matter how tempted, don’t dip your finger in the warm peanut-butterscotch fondue. It’s hot! Drizzle it over a bed of sliced apples and enjoy!

Signature ODL 170x70px

Peanut-Butterscotch Fondue

onedelightfullife.com
This Rachel Ray magazine recipe is awesome for fall! You can also dip pretzels or candied bacon in it.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert, fruit
Cuisine American

Ingredients
  

  • 3/8 c. milk half of 3/4 cup
  • 11 oz. bag butterscotch chips
  • 1/2 c. smooth peanut butter
  • 1 T. boiling water

Instructions
 

  • In a medium saucepan, warm the milk over medium.
  • Ad the butterscotch morsels and cook, stirring, until smooth, about 10 minutes.
  • Remove from heat.
  • Whisk in the peanut butter until smooth.
  • Stir in the boiling water.
  • Serve over a plate of sliced apples.
  • Top with chocolate ships, walnuts, and mini marshmallows.

Notes

I halved her original recipe since I didn't want to yield as much fondue.

 

Apple Cider Muffins with Walnuts and Warm Caramel Sauce Drizzle

by Leave a Comment

Is this recipe for breakfast or dessert? Who cares! Either way, Apple Cider Muffins with Walnuts and Warm Caramel Sauce Drizzle are whatever you want them to be because they’re that delicious.

As mentioned before, I’m not a from scratch baker. So I doctored up these muffins made from Martha White Apple Cider package mix with bits of fresh red apple, walnuts, and caramel sauce. Semi-homemade recipe cooks should feel any shame in their style of cooking because it’s practical and easy to do when you’re short on time.

Why make basic muffins when you can pull out all the stops and add seasonal baking ingredients to them? Have fun and try these topping swaps as well: butterscotch chips or white chocolate chips, crunchy peanut butter and sliced apple, oatmeal crumble topping or cream cheese vanilla frosting with almond slices. Don’t forget a warm cup of coffee to enjoy them with too.

apple-cider-muffins-with-walnuts-and-caramel-sauce-drizzle4Take boring baked goods to another level by adding interesting ingredients. Tag @OneDelightfulLife on Instagram and let me see how your yummy delights turn out!

Signature ODL 170x70px

Apple Cider Muffins with Walnuts and Warm Caramel Sauce Drizzle

onedelightfullife.com
Craveable caramel drizzled apple cider muffins can be served for breakfast or dessert.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast, Dessert
Cuisine American
Servings 6 small muffins

Ingredients
  

  • Muffin Mix:
  • 1 package Martha White Apple Cider Muffin Mix
  • 1/2 c. milk
  • 1/2 diced red apple
  • 1/8 c. chopped walnuts
  • Toppings:
  • chopped walnuts
  • 2 T. warm caramel sauce

Instructions
 

  • Preheat oven to 425 degrees.
  • Mix apple muffin mixture ingredients.
  • Spray a muffin tin with canola cooking spray.
  • Pour muffin mix into six wells of the muffin tin.
  • Bake 10-12 minutes on the middle rack.
  • Remove from oven and allow to partially cool.
  • Run a toothpick around each muffin to remove from pan, if necessary.
  • Warm the caramel sauce in the microwave for 10 seconds.
  • Top muffins with the rest of the walnuts and caramel sauce.


468x60 Halloween

error: Content is protected !!