Peaches N Cream Cups Recipes

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PEACHES N' CREAM CUPCAKES



Peaches n' Cream Cupcakes image

Provided by Food Network

Time 1h

Yield 12 cupcakes

Number Of Ingredients 17

1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
4 tablespoons butter, at room temperature
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon peach extract
3/4 cup buttermilk
1/4 cup peach puree
2 cups fresh or frozen peaches, pureed
1 tablespoon sugar
1 tablespoon cornstarch
1 pound mascarpone cheese
1 1/4 cups heavy cream
1/2 cup confectioners' sugar

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.

PEACHES AND CREAM CUPCAKES



Peaches and Cream Cupcakes image

Light, peachy, and delicious. Refrigeration is a must.

Provided by Sue Fox Alvord

Categories     Desserts     Cakes     Cupcake Recipes

Time 1h35m

Yield 24

Number Of Ingredients 18

3 ½ cups pureed peaches
2 tablespoons white sugar
2 tablespoons cornstarch
2 tablespoons water
2 ⅔ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 cups white sugar
8 tablespoons unsalted butter, at room temperature
2 large eggs
2 teaspoons vanilla extract
1 teaspoon peach extract
1 ½ cups buttermilk
½ cup pureed peaches
2 cups heavy whipping cream
2 tablespoons instant vanilla pudding mix
1 teaspoon vanilla extract

Steps:

  • Combine pureed peaches and sugar for filling in a medium saucepan over medium heat. Bring to a slight boil.
  • Mix cornstarch and water together in a separate bowl until there are no lumps. Stir mixture into the pan. Reduce heat to medium-low and cook until thick and bubbly, about 1 minute. Let filling cool completely.
  • While filling cools, preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
  • Whisk flour, baking powder, baking soda, and salt together in a medium bowl for cupcakes.
  • Beat sugar and butter together in a large bowl using an electric mixer until creamy. Beat in eggs, vanilla extract, and peach extract until smooth. Add 1/2 of the flour mixture and stir until combined. Add buttermilk and 1/2 cup pureed peaches; stir until almost combined. Add remaining flour mixture and stir until all ingredients are mixed in.
  • Spoon batter into the prepared muffin cups, filling each 2/3 full.
  • Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tins for 10 minutes. Transfer to a wire rack and let cool, about 20 minutes.
  • Remove a bit of the center of each cupcake using a cupcake corer; fill with cooled peach filling.
  • Beat whipping cream, pudding mix, and vanilla extract for frosting together using a wire whisk attachment until firm peaks form. Frost cooled cupcakes.

Nutrition Facts : Calories 247.4 calories, Carbohydrate 32.7 g, Cholesterol 53.5 mg, Fat 11.9 g, Fiber 0.4 g, Protein 2.9 g, SaturatedFat 7.2 g, Sodium 169.3 mg, Sugar 20.8 g

PEACHES 'N' CREAM CHEESECAKE RECIPE BY TASTY



Peaches 'N' Cream Cheesecake Recipe by Tasty image

Delight friends and loved ones this summer with this beautiful Peaches 'n' Cream Cheesecake recipe. It may take a bit of time, but it's relatively easy to prep and it is definitely worth the wow factor!

Provided by Katie Aubin

Categories     Desserts

Time 7h30m

Yield 12 servings

Number Of Ingredients 14

nonstick cooking spray, for greasing
10 oz shortbread cookie
6 tablespoons unsalted butter, melted
2 ripe yellow peaches, quartered, plus 4-5 thinly sliced
4 packs gelatin, divided
1 cup cold water, divided
32 oz cream cheese, softened
1 ¼ cups sugar, plus 2/3 cups (135 G), divided
1 teaspoon vanilla extract
1 teaspoon lemon juice
½ cup heavy cream
2 drops orange food coloring, optional
⅔ cup hot water
1 cup prosecco

Steps:

  • Grease and line the sides of a 9-inch (20 cm) round springform pan with parchment paper.
  • Add the shortbread cookies to a food processor. Pulse until finely crushed. Add the melted butter and pulse until combined.
  • Transfer the cookie crumb mixture to the springform pan. Use a spatula or measuring cup to press the cookie crumbs down to form an even base. Freeze for 10 minutes.
  • Add 2-3 quartered peaches (depending on size) to a food processor. Blend until smooth. Strain through a fine-mesh sieve.
  • In a small bowl, combine ½ cup (120 ml) cold water and 2 packets of gelatin. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 20-30 seconds, or until the gelatin is melted.
  • In a large bowl, beat the cream cheese, 1¼ cups (250 G) sugar, the vanilla, and lemon juice together with an electric hand mixer until combined.
  • Add the heavy cream and melted gelatin and beat for another 2-3 minutes, until well combined and fluffy.
  • Spread half the cheesecake mixture over the chilled cookie crust. Freeze for 10 minutes.
  • Mix 1 cup (255 G) of the strained peach puree and orange food coloring, if desired, into the remaining cheesecake mixture. Carefully pour the mixture over the first layer of cheesecake. Spread evenly and freeze for another 10 minutes.
  • In a small bowl, combine the remaining ½ cup (120 ML) cold water with the remaining 2 packages of gelatin. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 20-30 seconds, or until the gelatin is melted.
  • Combine the gelatin mixture, hot water, and the remaining ⅔ cup (135 G) sugar and whisk to dissolve the sugar. Slowly pour into the prosecco and stir to combine. Let sit for 5 minutes to cool slightly. Skim off any foam that rises to the top. Set aside.
  • Starting from the outside and working inward, arrange the sliced peaches over the peach cheesecake layer in a circular pattern with the curved sides facing out. Begin with the larger slices, overlapping slightly, and continue until the entire surface is filled.
  • Spoon half of the prosecco gelatin over the peaches. Carefully transfer to the refrigerator and let set for 30 minutes. Pour the remaining prosecco gelatin over the peaches up to the rim of the pan. Chill in the refrigerator for at least 6 hours, or overnight.
  • Release the springform and remove the parchment, then slice and serve.
  • Enjoy!

Nutrition Facts : Calories 542 calories, Carbohydrate 35 grams, Fat 41 grams, Fiber 1 gram, Protein 7 grams, Sugar 26 grams

PEACHES 'N CREAM



Peaches 'n Cream image

For moms and daughters who want to bond in the kitchen, start with seasonal fruit and cream to plate up in simple, refreshing ways. -Dorit Ritter-Haddad, Livingston, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 6

1 cup heavy whipping cream
1/2 teaspoon vanilla extract
4 medium peaches, halved and pitted
1 cup sliced fresh strawberries
1 large banana, peeled and sliced
1/4 cup packed brown sugar

Steps:

  • In a small bowl, beat cream until it begins to thicken. Add vanilla; beat until soft peaks form. Arrange fruit on a platter; top with whipped cream. Sprinkle with brown sugar.

Nutrition Facts : Calories 336 calories, Fat 22g fat (14g saturated fat), Cholesterol 82mg cholesterol, Sodium 29mg sodium, Carbohydrate 34g carbohydrate (27g sugars, Fiber 3g fiber), Protein 3g protein.

PEACHES 'N CREAM CUPS



Peaches 'n Cream Cups image

Peach halves are the edible cups for the delicious peaches 'n cream filling.

Provided by My Food and Family

Categories     Recipes

Time 15m

Yield Makes 8 servings.

Number Of Ingredients 5

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
4 large fresh peaches, halved, pitted

Steps:

  • Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Gently stir in COOL WHIP.
  • Scoop out pulp from peach halves, leaving 1/8-inch-thick shells.
  • Chop pulp. Add to cream cheese mixture; mix well. Spoon into peach shells.

Nutrition Facts : Calories 250, Fat 15 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 40 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

PEACHES 'N' CREAM CASSEROLE



Peaches 'n' Cream Casserole image

This is elegant enough for a Sunday brunch, and provides a different way to enjoy your breakfast oatmeal. It can be enjoyed as is, or topped with maple syrup. Leftovers are good cold or can be reheated in an oven or microwave. From Lean and Luscious and Meatless.

Provided by Whisper

Categories     Breakfast

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 7

1 1/2 cups rolled oats
1 1/2 cups thinly sliced peaches, peeled (Canned peaches, packed in juice, may be used.)
1/4 cup sugar
2 egg whites
2 teaspoons vanilla extract
1/4 teaspoon almond extract
3 cups skim milk

Steps:

  • Preheat oven to 350 degrees.
  • Spray an 8-inch square baking pan with nonstick cooking spray.
  • In a large bowl, combine oats, peaches and sugar.
  • In another bowl, combine remaining ingredients.
  • Beat with a fork or wire whisk until blended.
  • Add to oat mixture, mixing well.
  • Place mixture in prepared pan.
  • Bake, uncovered, 50 minutes.
  • Serve hot.

Nutrition Facts : Calories 187.3, Fat 1.7, SaturatedFat 0.4, Cholesterol 2.5, Sodium 91.8, Carbohydrate 33.1, Fiber 2.6, Sugar 12.5, Protein 9.7

PEACHES 'N' CREAM DESSERT



Peaches 'n' Cream Dessert image

"Since finding this recipe in the 1970's. I've used it several times each summer," relates field editor Margery Bryan of Royal City, Washington. "It's fabulous with the peaches grown in our area."

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 11

2 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening
1 egg
3 tablespoons cold water
FILLING:
1 cup sugar
1/3 cup all-purpose flour
5 medium peaches, peeled and sliced
1 cup heavy whipping cream
1/2 teaspoon ground cinnamon

Steps:

  • In a large bowl, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Whisk egg and water together; sprinkle over flour mixture and toss. Form dough into a ball; roll out on a lightly floured surface to a 13-in. x 9-in. rectangle. Place in an ungreased 13-in. x 9-in. baking dish. , For filling, combine sugar and flour; toss with the peaches. Pour into the crust. Pour cream over peaches; sprinkle with cinnamon. Bake at 425° for 20 minutes. Reduce heat to 350°; bake 25 minutes longer or until peaches are tender. Let stand for 25 minutes before serving. Refrigerate any leftovers.

Nutrition Facts : Calories 355 calories, Fat 20g fat (8g saturated fat), Cholesterol 45mg cholesterol, Sodium 210mg sodium, Carbohydrate 40g carbohydrate (21g sugars, Fiber 2g fiber), Protein 4g protein.

PEACHES 'N' CREAM POKE 'BOX' CAKE RECIPE BY TASTY



Peaches 'N' Cream Poke 'Box' Cake Recipe by Tasty image

Here's what you need: white cake batter, peaches, sweetened condensed milk, heavy cream, whipped cream, peaches

Provided by Katie Aubin

Categories     Desserts

Yield 12 servings

Number Of Ingredients 6

1 box white cake batter, prepared according to package instructions
6 peaches, peeled and chopped
6 tablespoons sweetened condensed milk
1 tablespoon heavy cream
2 cups whipped cream
2 peaches, thinly sliced

Steps:

  • Preheat the oven to 350°F (180°C).
  • Grease a 9x13-inch (23x33cm) baking dish with nonstick spray. Pour the white cake batter into the baking dish.
  • Bake for 25 minutes, or until the center is cooked through.
  • In a medium bowl, whisk together the peaches, condensed milk, and heavy cream. Use the whisk to break up the peaches.
  • Remove cake from oven and let cool for 30 minutes or until room temperature.
  • Once the cake is cool, use the rounded end of a wooden spoon to poke 6 rows of 5 holes in the cake. Tip: Clean off the end of the wooden spoon after every other hole to prevent making cracks in the cake.
  • Pour the peach mixture over the cake and use a spatula to spread it, filling all of the holes. Some of the mixture will stay on top of the cake. Chill in the fridge for 1 hour.
  • Remove the cake from the fridge and use a spatula to cover the cake in whipped cream. Then, arrange the peach slices on top in 5 rows of 11 slices.
  • Pairs well with Chardonnay.
  • Enjoy!

Nutrition Facts : Calories 249 calories, Carbohydrate 47 grams, Fat 6 grams, Fiber 2 grams, Protein 3 grams, Sugar 33 grams

HOMEMADE PEACHES 'N' CREAM ICE CREAM



Homemade Peaches 'n' Cream Ice Cream image

ETA on Jume 12, '08: The following comment, by reviewer ChocolateMousse, is a great suggestion! --- "I have not tried it, but I think you could use the ice cream base, leave out the peaches and make butter pecan ice cream out of it." Source: Better Homes and Gardens

Provided by Nana Lee

Categories     Frozen Desserts

Time 1h

Yield 1/2 cups, 14 serving(s)

Number Of Ingredients 9

2 1/2 cups half-and-half or 2 1/2 cups light cream
3/4 cup granulated sugar
1/2 cup packed brown sugar
2 eggs, beaten
1 (8 ounce) package cream cheese (Neufchatel) or 1 (8 ounce) package reduced-fat cream cheese, softened (Neufchatel)
2 cups unsweetened fresh peaches (thawed) or 2 cups unsweetened frozen sliced peaches (thawed)
1/2 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
1 teaspoon vanilla

Steps:

  • In a large saucepan combine 1-1/2 cups of the half-and-half or light cream, granulated and brown sugars, and eggs.
  • Cook and stir over medium heat just until boiling; remove from heat. (Mixture will appear curdled.) Set aside.
  • In a large mixing bowl beat cream cheese with an electric mixer until smooth; gradually beat in hot mixture.
  • Cover and chill in the refrigerator for 2 hours.
  • In a blender container or food processor bowl blend or process half of the peaches, covered, until nearly smooth.
  • Coarsely chop remaining peaches and set aside.
  • Stir remaining half-and-half, pureed peaches, lemon peel, lemon juice, and vanilla into chilled mixture.
  • Freeze in a 4 or 5 quart ice-cream freezer according to manufacturer's directions.
  • Stir in chopped peaches.
  • Ripen 4 hours.

Nutrition Facts : Calories 204.9, Fat 11.4, SaturatedFat 6.9, Cholesterol 64, Sodium 78.8, Carbohydrate 23.2, Fiber 0.4, Sugar 20.5, Protein 3.6

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