BOURBON PEACH CREAMSICLE RECIPE BY TASTY
Here's what you need: fresh peach, bourbon, vanilla ice cream, whipped cream
Provided by Rie McClenny
Categories Drinks
Yield 2 milkshakes
Number Of Ingredients 4
Steps:
- Combine the peaches, bourbon, and vanilla ice cream in a blender. Blend until smooth.
- Top with whipped cream and a peach slice.
- Enjoy!
Nutrition Facts : Calories 541 calories, Carbohydrate 58 grams, Fat 23 grams, Fiber 3 grams, Protein 9 grams, Sugar 51 grams
PEACHES N' CREAM CUPCAKES
Provided by Food Network
Time 1h
Yield 12 cupcakes
Number Of Ingredients 17
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Place 12 liners in a cupcake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a large bowl, beat the sugar and butter together using an electric mixer until it looks creamy. Beat in the egg, vanilla extract and peach extract until the mixture is smooth. Add half of the flour mixture to the butter mixture and stir until almost combined. Add the buttermilk and peach puree and stir again until almost combined. Add the rest of the flour and stir until all the ingredients are mixed in.
- Fill the cupcake liners with batter using a large ice cream scoop. Bake for 18 to 20 minutes. Cool for 10 minutes before removing from the pans. Place on a wire rack and cool completely.
- For the filling: Place small saucepan on the stovetop and put on medium heat. Put the peaches and sugar in and bring to slight boil. In a separate small bowl, mix the cornstarch and 1 tablespoon water until no lumps. Add the cornstarch mixture to the pan and keep on medium-low heat for about 1 minute. Cool completely before use. (Makes about 1 1/2 cups filling.)
- For the frosting: Put the mascarpone, cream and confectioners' sugar in a stand mixer with the paddle attachment and beat on medium speed until thick, 4 to 5 minutes. (Makes about 2 cups frosting.)
- Fill the cupcakes with the peach filling and then frost with the mascarpone frosting.
PEACH CREAMSICLES
Make and share this Peach Creamsicles recipe from Food.com.
Provided by OceanIvy
Categories Smoothies
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a blender, whip the cream about 30-45 seconds.
- Add the peaches and honey/sweetener.
- Whir until smooth.
- Pour into molds or paper cups, insert sticks and freeze.
PESCHE CON CREMA (PEACHES WITH CREAM)
For a fanciful holiday dessert that's guaranteed to impress, try these beautiful but easy-to-make peach-shaped cakes from Rosetta Costantino's "My Calabria" cookbook.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Yield Makes 24 "peaches"
Number Of Ingredients 16
Steps:
- Make the pastry cream: In a large heavy-bottomed saucepan, bring milk and lemon zest to a simmer over medium heat. Meanwhile, in a large bowl, whisk together egg yolks and sugar until thick and pale yellow; add flour and whisk until well combined.
- Remove lemon zest from milk and discard; slowly whisk hot milk into egg mixture. Return mixture to saucepan and place over medium heat; cook, stirring constantly, until cream thickens and begins to boil.
- Transfer pastry cream to a large bowl; cover with plastic wrap, pressing down on the surface to prevent a skin from forming. Let cool completely.
- Make the dough: In a large bowl, whisk together flour and baking powder. Whisk eggs in another large bowl. Add sugar and whisk to combine. Whisk in milk, butter, and lemon zest until smooth. Gradually add flour mixture, mixing with a fork, until dough is smooth and stiff. Let dough rest for 5 minutes.
- Preheat oven to 350 degrees. Line two baking sheets with nonstick baking mats; set aside.
- Using a lightly mounded tablespoon of dough, roll the dough firmly between your palms to make a smooth round ball, about the size of a walnut. Repeat process, taking care to make sure all the balls are fairly uniform in size. Place balls on prepared baking sheets spacing about 1 inch apart; you should be able to fit 24 balls on each baking sheet. Flatten tops slightly with your fingertips.
- Transfer to oven and bake until bottoms are lightly browned, about 15 minutes; tops will remain pale. Transfer to a rack and let cool slightly.
- Assemble the peaches: While the cookies are still warm, use a small, sharp knife to cut a circle about the size of a quarter on the bottom (flat) side of each cookie, taking care not to crack the edges. Use the tip of the knife to scrape out enough crumbs to make hollow and hold about 1 teaspoon pastry cream. Set cookies aside.
- Place rum or maraschino liqueur and schnapps in a small bowl. Add enough red and yellow food coloring to create your desired shade of peach; set aside. Fill a shallow bowl with sugar; set aside.
- Fill each hollowed-out cookie with 1 teaspoon filling. Sandwich two cookies together so that the filling comes just to the edge, taking care not to crack or break. Using a pastry brush, brush "peach" with colored liquor and roll in sugar to coat. Transfer to a large airtight container and repeat process with remaining cookies, liqueur, and sugar. Cover container and transfer to refrigerator; let chill overnight.
- Just before serving, pierce each "peach" with a toothpick where the two cookies come together and insert the stem of a peach leaf. Alternatively, you can garnish cookies with decorative or chocolate leaves.
HOMEMADE ORANGE CREAMSICLES
Make and share this Homemade Orange Creamsicles recipe from Food.com.
Provided by pammyowl
Categories Low Protein
Time 5m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Whisk all ingredients together. Pour mixture into popsicle molds. Freeze for 4-6 hours or until frozen.
Nutrition Facts : Calories 206.8, Fat 8.1, SaturatedFat 7.6, Sodium 18.4, Carbohydrate 33.5, Fiber 0.2, Sugar 31.8, Protein 0.9
EASY PEACH CREAM PIE
I got this recipe while living in Utah. Now I always use Utah peaches to make this delicious, creamy dessert-they're the best ones that I've ever tasted, and they certainly represent our region of the country.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Arrange peaches in crust. In a small bowl, whisk eggs, sugar, flour and salt. Whisk in cream and vanilla until blended; pour over peaches. , Bake until center is almost set, 40-50 minutes. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning. Serve warm; or, for firmer pie, chill before serving. Refrigerate leftovers.
Nutrition Facts : Calories 390 calories, Fat 19g fat (10g saturated fat), Cholesterol 99mg cholesterol, Sodium 146mg sodium, Carbohydrate 51g carbohydrate (34g sugars, Fiber 2g fiber), Protein 4g protein.
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Reviews 4Estimated Reading Time 5 mins
- In a large liquid measuring cup, combine 1 1/2 cups boiling water and 2 Pure Leaf Iced Black Tea with Peach Flavor pyramid tea bags. Steep for 15 minutes, before discarding the tea bags. Carefully pour around 2 ounces of the tea into 6 popsicle molds. Drop a few peach chunks into each popsicle mold and transfer to the freezer to freeze for at least 3 hours to set.
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