PEACHES 'N' CREAM CUPS
Steps:
- In a large bowl, combine the heavy cream and sugar and whip with a hand mixer until medium peaks form. Cover with plastic and place in the refrigerator.
- In another large bowl, combine the cream cheese, peach preserves and vanilla extract and beat with a hand mixer until light and fluffy. Fold in the whipped cream.
- Divide the mixture among 4 dessert glasses and refrigerate until ready to serve. When ready to serve, garnish each with a few slices of peach and a ladyfinger cookie.
PEACH CHEESECAKE WITH GINGERSNAP CRUST
Categories Cake Cheese Fruit Dessert Bake Cream Cheese Peach Summer Bon Appétit
Yield Makes 12 servings
Number Of Ingredients 15
Steps:
- For crust:
- Preheat oven to 350°F. Grind gingersnaps in processor to coarse crumbs. Add butter and blend until evenly moistened. Press crumbs over bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust until beginning to brown, about 8 minutes. Cool on rack. Reduce oven temperature to 325°F.
- For filling:
- Combine peaches, 2 tablespoons sugar, and lemon juice in heavy large saucepan. Cover and cook over medium-high heat until sugar dissolves and peaches are juicy, stirring occasionally, about 5 minutes. Uncover and cook until peaches are tender and juices thicken, about 5 minutes. Cool compote.
- Using electric mixer, beat cream cheese in large bowl until fluffy. Gradually add 1 1/4 cups sugar and beat until smooth. Beat in eggs 1 at a time. Mix in sour cream and vanilla. Spoon half of cheese mixture (about 3 cups) into crust. Spoon peach compote over by tablespoonfuls, spacing apart. Top with remaining cheese mixture.
- Place large piece of foil on oven rack. Place pan with cheesecake on foil. Bake until puffed, set in center, and beginning to brown, about 1 hour. Place hot cheesecake on rack; cool 5 minutes. Run small sharp knife around pan sides to loosen. Place cheesecake, uncovered, on rack in refrigerator and chill overnight. (Can be made 2 days ahead. Cover; keep chilled.)
- For glaze:
- Combine preserves and lemon juice in heavy small saucepan. Stir over medium heat until glaze comes to simmer. Strain into small bowl. Release pan sides; place cheesecake on platter. Spread glaze over top of cheesecake to within 1/4 inch of edge. Chill cheesecake until glaze sets, at least 30 minutes and up to 8 hours. Arrange peach slices in center of cake and serve.
GINGERSNAP-CREAM COOKIE CUPS
These cute cookie cups are so pretty and tasty that no one will even suspect that they contain whole wheat flour! Topped off with a smooth cream cheese filling, these cookies are sure to impress!
Provided by larkspur
Categories Desserts Cookies Gingersnap Recipes
Time 1h
Yield 36
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 36 mini muffin cups.
- Combine oil, molasses, and eggs in a large bowl.
- Combine whole wheat flour, all-purpose flour, sugar, ginger, baking soda, cinnamon, and salt in a separate bowl. Stir into egg mixture until well combined.
- Roll cookie dough into 1 1/4-inch balls. Place balls into the prepared muffin cups. Press dough up the sides of the cups using your fingers or a wooden spoon handle.
- Bake in the preheated oven until no longer doughy but still soft and edges are set, 10 to 15 minutes.
- Remove from the oven. Gently reform the holes in each cookie cup using a wooden spoon handle. Let cool for 2 minutes. Remove cookie cups from the pans and transfer to wire racks to cool completely, 15 to 30 minutes.
- Beat Neufchatel cheese in a medium bowl using an electric mixer until fluffy. Beat in confectioners' sugar and vanilla extract. Gently fold in whipped cream.
- Spoon filling into a pastry bag; pipe into each cooled cookie cup. Garnish each cookie cup with a mint sprig.
Nutrition Facts : Calories 206 calories, Carbohydrate 26 g, Cholesterol 22.9 mg, Fat 10.6 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 3 g, Sodium 167.6 mg, Sugar 14.4 g
GRILLED PEACHES WITH GINGERSNAPS
A light summertime dessert. The gingersnaps give a little crunch and add some snap.
Provided by EJNewman
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat an outdoor grill for high heat, and lightly oil the grate. Brush peach halves with canola oil.
- Place peach halves on the preheated grill. Grill until tender and peach is warmed through, about 10 minutes. Place the hot peach on a plate skin-side down. Sprinkle with brown sugar, allowing the sugar to melt. Alternatively, use a small torch to caramelize the sugar. Serve each peach half with 2 scoops of vanilla frozen yogurt and gingersnap cookie crumbles sprinkled on top.
Nutrition Facts : Calories 154.8 calories, Carbohydrate 28.5 g, Cholesterol 1.6 mg, Fat 3.4 g, Fiber 0.1 g, Protein 2.8 g, SaturatedFat 0.4 g, Sodium 65.9 mg, Sugar 24.5 g
PEACHES 'N' CREAM CRISP
This four-ingredient dessert can be ready in 10 minutes. When fresh peaches are not available, simply use frozen sliced peaches and adjust the microwave time.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Place the peaches in four 8-oz. ramekins or custard cups. Top with butterscotch topping and granola. Microwave, uncovered, on high for 2-3 minutes or until bubbly. Top with ice cream.
Nutrition Facts : Calories 241 calories, Fat 9g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 94mg sodium, Carbohydrate 39g carbohydrate (30g sugars, Fiber 3g fiber), Protein 4g protein.
GINGERSNAP CREAM COOKIE CUPS
Whole wheat flour gives a rustic look to little tassies that are big on flavor. The velvety, rich filling is a delectable contrast to the cookie cup.-Rebekah Radewahn, Wauwatosa, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2-1/2 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the flours, sugar, ginger, baking soda, cinnamon and salt. In another bowl, combine the egg, oil, applesauce and molasses; add to dry ingredients. Stir until dough forms a ball. Roll into 1-in. balls. Press onto the bottoms and up the sides of miniature muffin cups greased with cooking spray., Bake at 350° for 10-12 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks to cool completely., For filling, in a small bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth; fold in whipped cream. Spoon 2 teaspoons into each cup.
Nutrition Facts : Calories 97 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 102mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
PEACH CHEESECAKE WITH GINGERSNAP CRUST
This recipe comes from Bon Appetit. I've yet to make this cheesecake but one reviewer stated that she used 9 oz of gingersnaps....12 would have worked just as well to get the crust up the sides of the pan. After an 1 hour of baking, the middle was not set so she turned off the oven and allowed the cheesecake to cool, which worked perfectly. I can't wait to make it and I hope those who do enjoy it.
Provided by dojemi
Categories Cheesecake
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F
- Grind gingersnaps in processor to coarse crumbs.
- Add butter and blend until evenly moistened.
- Press crumbs over bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
- Bake crust until beginning to brown, about 8 minutes.
- Cool on rack.
- Reduce oven temperature to 325°F
- Combine peaches, 2 tablespoons sugar, and lemon juice in heavy large saucepan.
- Cover and cook over medium-high heat until sugar dissolves and peaches are juicy, stirring occasionally, about 5 minutes. Uncover and cook until peaches are tender and juices thicken, about 5 minutes.
- Cool compote.
- Using electric mixer, beat cream cheese in large bowl until fluffy. Gradually add 1 1/4 cups sugar and beat until smooth.
- Beat in eggs 1 at a time.
- Mix in sour cream and vanilla.
- Spoon half of cheese mixture (about 3 cups) into crust.
- Spoon peach compote over by tablespoonfuls, spacing apart.
- Top with remaining cheese mixture.
- Place large piece of foil on oven rack.
- Place pan with cheesecake on foil.
- Bake until puffed, set in center, and beginning to brown, about 1 hour.
- Place hot cheesecake on rack; cool 5 minutes.
- Run small sharp knife around pan sides to loosen.
- Place cheesecake, uncovered, on rack in refrigerator and chill overnight. (Can be made 2 days ahead.
- Cover; keep chilled.)
- For glaze:.
- Combine preserves and lemon juice in heavy small saucepan.
- Stir over medium heat until glaze comes to simmer.
- Strain into small bowl.
- Release pan sides; place cheesecake on platter.
- Spread glaze over top of cheesecake to within 1/4 inch of edge.
- Chill cheesecake until glaze sets, at least 30 minutes and up to 8 hours.
- Arrange peach slices in center of cake and serve.
Nutrition Facts : Calories 543.8, Fat 35.4, SaturatedFat 21.2, Cholesterol 168, Sodium 352.4, Carbohydrate 49.1, Fiber 1, Sugar 35.4, Protein 9.3
PEACHES IN GINGER SYRUP
Categories Ginger Brunch Dessert Quick & Easy Peach White Wine Spring Summer Gourmet Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Simmer wine, water, sugar, and ginger, stirring occasionally, until reduced to about 3/4 cup, about 15 minutes.
- While syrup is simmering, slice peaches and toss with lemon juice.
- Pour hot syrup through a fine sieve onto peaches, then stir.
- Let stand 20 minutes.
PEACHES & CREAM GINGERSNAP CUPS
Make and share this Peaches & Cream Gingersnap Cups recipe from Food.com.
Provided by Lucky Clover
Categories Dessert
Time 11m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Combine gingersnap crumbs and ginger in small bowl; set aside.
- Beat cream cheese in small bowl at medium speed with electric mixer until smooth. Add yogurt and vanilla. Beat at low speed until smooth and well blended. Stir in chopped peaches.
- Divide peach mixture between two 6 oz. custard cups. Cover and refrigerate 1 hour. Top each serving with half of gingersnap crumb mixture just before serving.
Nutrition Facts : Calories 249.5, Fat 11.8, SaturatedFat 7.1, Cholesterol 34.6, Sodium 203.2, Carbohydrate 30, Fiber 0.8, Sugar 22.6, Protein 6.7
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PEACH-GINGERSNAP CRISP RECIPE - GRACE PARISI | FOOD & WINE
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5/5 Author LesleServings 6Total Time 45 mins
- Preheat the oven to 400°. In a skillet, melt 2 tablespoons of the butter. Add the peaches and cook over high heat, stirring occasionally, until just softened, 8 minutes. Add 1/4 cup of the brown sugar and the lemon juice and cook until the peaches are lightly caramelized, about 5 minutes; scrape into a 1 1/2-quart baking dish.
- Meanwhile, in a food processor, pulse the flour and salt with the remaining 2 tablespoons each of butter and brown sugar until the mixture resembles coarse meal. Add the crushed gingersnaps and pulse 2 or 3 times, just to incorporate the cookies.
- Press the topping into clumps and sprinkle over the peaches. Bake in the center of the oven for about 15 minutes, until the top is browned and the filling is bubbling. Let cool slightly, then serve.
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