LUCKY LEAF BLUEBERRY PEACH TRIFLE

Mixed was an intimate conference, only about 100 bloggers, and it was different and a lot of fun. There were some hands-on cookie and cake decorating demos, sessions on food styling that did not pull ANY punches, parties every night, and movies and snacks at midnight. As I said, different and lots of fun! I was lucky enough to receive a scholarship to attend courtesy of Lucky Leaf, makers of pie fillings and preserved fruits. To get this scholarship I had to agree to create a recipe using one of their Premium Pie Fillings. These fillings contain no high fructose corn syrup and the first ingredient is real fruit. I did not hesitate to say yes, and – as promised – here is my recipe!

I love trifle desserts. They are pretty, make ahead friendly, and they always impress. For this dessert I wanted a taste of summer so I decided on the Premium Peach and Premium Blueberry fillings. I decided, to double my fruity flavor goodness, to make fruit infused cake AND a quick fruit mousse. This recipe serves 8, but it could easily serve 16 if you built the trifles in tall shot glasses for a cocktail party, or as part of a dessert sampler. You could substitute any flavor of Premium Pie Filling you like – Dark Sweet Cherry and Red Raspberry would be a lovely alternative!

Author: Kelly Jaggers
Recipe type: Dessert
Cuisine: American
Prep time:  
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Serves: 8

 

Ingredients

 

Instructions
  1. Heat the oven to 350 F and spray two 8×8-inch square cake pans with non-stick cooking spray.
  2. In the work bowl of a stand mixer fitted with the paddle attachment, or in a medium bowl with a hand mixer, combine the brown sugar, sugar, and butter. Cream together until just combined but not fluffy, about 30 seconds. Add the egg and beat on medium speed until lighter in color, about 1 minute.
  3. Add the flour, baking soda, salt, and baking powder and mix on low speed to just combine then add the buttermilk and mix on medium-low speed until the batter has no large lumps.
  4. Remove ½ of the batter and set aside. To the remaining batter add the peach filling. Mix on low speed until combined, about 30 seconds. Spread the batter into one of the prepared pans. Now, add the reserved batter back to the bowl with the blueberry filling. Mix on low speed until well combined, about 45 seconds. Spread the batter into the remaining pan.
  5. Bake for 16 to 20 minutes, or until the cakes pull away from he sides of the pans and the center of the cake springs back when gently pressed. Cool for 10 minutes in the pan then turn out onto a wire rack to cool to room temperature.
  6. While the cakes cool prepare the mousse fillings.
  7. In three small bowls divide the gelatin and water. Mix to combine and let stand at room temperature for 10 minutes to bloom.
  8. Heat one of the bowls of gelatin in the microwave for 8 seconds to melt. Set aside to cool slightly. In the work bowl of a stand mixer fitted with the whip attachment, or a large bowl with a hand mixer, combine ⅓ of the cream, 2 tablespoons of powdered sugar, and 1 teaspoon of vanilla. Mix on medium speed until the mixture starts to thicken, about 40 seconds, then pour in the melted gelatin and increase the speed to high until the cream forms soft peaks, about 35 to 45 seconds. Add the peach puree and continue to whip until the mixture forms firm peaks, about 30 to 45 more seconds. Transfer the mixture to a clean bowl, cover with plastic and chill for 1 hour.
  9. Repeat this process with the blueberry filling. With the remaining cream, prepare it as above, omitting the fruit, whipping to medium firm peaks.
  10. To assemble cut each cake into ½-inch cubes. In one large trifle dish, or in 8 individual dishes, place an even layer of blueberry cake, then spread over all the peach mousse, then the peach cake cubes, then all of the blueberry mousse. Finally top the trifle with the plain whipped cream. Chill for at least one hour before serving.

 

 

 

 

Enjoy!

*Evil Shenanigans Product Review Policy and Payment Disclosure- Lucky Leaf provided me a sponsorship to Mixed, samples of their pie filling, and gift items at no cost in exchange for this blog post.  Any opinion expressed is my own and is not influenced in any way by the manufacturer/PR firm. I only review products that I have personally tested and endorse.

PINEAPPLE COCONUT CARAMEL MUFFINS

There is one word to describe my life right now – Busy!

I have had a lot going on on various fronts -  some good some bad – and I feel like I have spent more time on the road than at home these last few weeks. Rather than bore you with the gory details (some of which I will share in future posts) I will sum it up by saying that my time in the kitchen experimenting with my Shenanigans as been decidedly limited. I have been coming up with a steady stream of ideas, however, and I am hopeful that I can get into the kitchen this week to make some of my culinary dreams a reality. I did find time to make you these muffins! So, why muffins and not something else? Well, muffins are quick to make, easy beyond words, and when properly made they are  irresistible! These certainly are … ask my co-workers.

These muffins are crazy moist from the fatty coconut milk and vegetable oil used in this recipe. They are so moist, in fact, that they keep for up to two days in an air-tight container at room temperature. The muffins have not one, but two toppings. First, before baking they are sprinkled with a toasted coconut crumble, then once they are baked and cooled they are drizzled with a glaze made with homemade coconut caramel sauce. All these flavors make for a rich muffin, and you may well wonder what keeps these muffins from being too rich to really enjoy? The answer is the tangy pineapple and sharp lime zest folded into the muffin. Their bright flavors balance out the deeper caramel and toasted coconut flavors and make these muffins decadent without being too much. By the way, the caramel recipe makes quite bit more than you will need for the glaze. I suggest using the left-over sauce drizzled on ice cream, spooned over grilled fruit, stirred into coffee, or folded into whipped creams.

Author: Kelly Jaggers
Recipe type: Quick Bread/Muffins
Cuisine: American
Prep time:  
Cook time:  
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Serves: 12

 

Ingredients
  • For the coconut caramel sauce:
  • 1 cup sugar
  • 2 tablespoons corn syrup
  • 2 tablespoons water
  • ½ cup coconut milk
  • 2 tablespoons heavy cream
  • 1 tablespoon butter
  • For the topping:
  • ⅓ cup all-purpose flour
  • ⅓ cup packed light brown sugar
  • ⅓ toasted shredded coconut
  • 3 tablespoons butter, cubed and chilled
  • For them muffin:
  • 2 cups all-purpose flour
  • 1 cup sugar
  • ¾ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup coconut milk
  • ⅓ cup vegetable oil
  • 2 eggs, at room temperature
  • 1 teaspoon vanilla
  • 1 cup crushed pineapple, drained
  • ¾ cup toasted shredded coconut
  • 1 tablespoon lime zest
  • For the glaze:
  • ⅓ cup powdered sugar
  • ⅓ cup Coconut Caramel Sauce (above)

 

Instructions
  1. Start by making the Coconut Caramel Sauce.
  2. In a medium saucepan with deep sides add the sugar, corn syrup, and water. Place the pot over medium heat and, swirling but never stirring, bring the mixture to a boil. Brush the sides of the pan with a wet pastry brush if any sugar crystals cling to the edge of the pot.
  3. Allow the mixture to boil until it is a deep amber color and the sugar smells like dark caramel, about 6 minutes. Remove the pot from the heat and, very carefully as it will bubble up, whisk in the coconut milk, heavy cream, and butter. Once the butter is melted let the caramel cool to room temperature. Left-overs can be stored in the refrigerator in an air-tight container for up to a month.
  4. For the topping combine the flour, sugar, and coconut in a small bowl and toss to combine. Add the cubed butter and, with your fingers, rub the butter into the flour mixture until the butter is combined and the mixture has a crumbly texture. Cover and chill until ready to use.
  5. Heat the oven to 350 F and line a 12 cup muffin pan with paper liners, or place 12 paper baking molds on a baking sheet.
  6. In a medium bowl combine the flour, sugar, baking soda, baking powder, and salt. Whisk thoroughly to combine and set aside. In a separate bowl combine the coconut milk, oil, eggs, and vanilla and beat until well combined. Pour the went ingredients into the dry and stir until the dry ingredients are just moistened, about 10 strokes. Add the pineapple, coconut, and lime zest and fold to combine evenly, about 4 to 5 additional strokes.
  7. Divide the batter among the prepared baking cups. Top each with the crumble topping and bake for 18 to 22 minutes, or until the muffins are golden brown and spring back when gently pressed in the center. For muffins baked in a muffin pan, cool in the pan for 3 minutes then transfer the muffins to a wire rack to cool to room temperature. For muffins baked in paper molds cool to room temperature on the baking sheet.
  8. While the muffins cool prepare the glaze. In a small bowl combine the powdered sugar and the Coconut Caramel Sauce. Whisk until smooth. The mixture should be runny, but form a ribbon when drizzled into the bowl. If the mixture is too thick add coconut milk ½ teaspoon at a time until it thins out.
  9. Once the muffins have cooled drizzle them with the glaze. Allow the glaze to set for 1 hour before serving.

 

 

Enjoy!

 

LUCKY LEAF BLUEBERRY COFFEE CAKE

I went to Camp Blogaway over the weekend, and to celebrate I baked a coffee cake!

This year Luck Leaf sponsored* my trip to Camp Blogaway and asked me to create a new recipe perfect for a weekend in the mountains. Along with some fun items to give to some lucky campers – like muffin liners, pie carriers, samples of their Premium Fruit Pie Fillings, and funky retro timers – I brought this cake to share. After dinner, while we were all getting to know one another a little better, I shared slices of cake with some VERY happy campers!

This cake has a rustic, homemade look, and when you slice into the cake you fine layer upon layer of moist cinnamon cake, Lucky Leaf Premium Blueberry Pie Filling, and toasty flaked almonds. On the top I made a buttery almond crumble to add some sweet crunch. If blueberry is not your thing you can easily substitute any other flavor of Lucky Leaf filling like dark sweet cherry, strawberry, raspberry, or any flavor that strikes your fancy. Because you do not have to take the time to prepare the fruit filling from scratch you can have this cake can be in the oven in 20 minutes! It also keeps very well overnight, so if you wanted to make this the evening before feel free. I think it tastes better when left to sit because the flavors have time to mingle.

So, a HUGE thank you Lucky Leaf for sending me to camp. I met new friends, reconnected with good friends, and shared the coffee cake love! Sharing is caring!

Author: Kelly Jaggers
Recipe type: Dessert
Prep time:  
Cook time:  
Total time:  

 

Serves: 12

 

Ingredients
  • For the topping:
  • ½ cup all-purpose flour
  • ½ cup sugar
  • ¼ cup butter, cubed and chilled
  • ¼ cup sliced almonds
  • For the cake:
  • ¼ cup vegetable oil
  • 3 tablespoons butter, at room temperature
  • ¾ cup packed light brown sugar
  • ¾ cup sugar
  • 2 eggs, at room temperature
  • 2 teaspoons vanilla
  • 2 cups all-purpose flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅛ teaspoon cinnamon
  • 1 cup buttermilk
  • 2 21-cans Lucky Leaf Premium Blueberry Pie Filling
  • ½ cup sliced almonds

 

Instructions
  1. Begin by mixing the topping.
  2. In a small bowl combine the flour and sugar and whisk to thoroughly combine. Add the cubed butter and, with your fingers, rub the butter into the flour until the mixture resembles coarse sand. Add the almonds and mix to combine. Cover and chill while you prepare the cake batter.
  3. Heat the oven to 350 F and spray a 9×13-inch pan with non-stick cooking spray.
  4. In the work bowl of a stand mixer, or in a large bowl with a hand mixer, add the oil, butter, brown sugar, and sugar. Mix on medium-low speed until the mixture is well combined, about 1 minute. Add the eggs one at a time, mixing for 30 seconds after each addition, then add the vanilla and mix on low to combine, about 30 seconds.
  5. In a separate bowl combine the flour, baking powder, baking soda, salt, and cinnamon. Whisk well to combine. Add the flour mixture alternately with the buttermilk mixing for 30 seconds after each addition, starting and ending with the flour. Make sure not to over-mix the batter.
  6. Spread half of the batter into the prepared pan, top with 1 can of Lucky Leaf Premium Blueberry Pie Filling and all of the sliced almonds. Gently spread the remaining cake batter over the top, then spoon the second can of filling over the batter. Finally, evenly sprinkle the topping over the blueberries.
  7. Bake for 55 to 60 minutes, or until the edges of the cake begin to pull away from the sides of the pan and the cake is firm when gently pressed in the center. Cool completely to room temperature before serving.

 

 

 

Enjoy!

 

*Evil Shenanigans Product Review Policy and Payment Disclosure- Lucky Leaf provided me a sponsorship to Camp Blogaway, an airfare stipend, samples of their pie filling, and gift items to give away at camp at no cost in exchange for this blog post.  Any opinion expressed is my own and is not influenced in any way by the manufacturer/PR firm. I only review products that I have personally tested and endorse.