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Applesauce cupcakes with brown sugar cream cheese frosting
Please take a look at these scrumptious treats! A must try
I’ve been playing around with my spice shelf again. There’s something incredibly satisfying about coming up with a new or unexpected group of spices that work. This time of year screams for cinnamon. The colder weather pushes me indoors and nothing cozies me up more than the smell of cinnamon. Then add the other winter spices; ginger, cloves, nutmeg and mace and a holiday potpourri is wafting through the house. While I was writing this recipe, I had a thought. Given that the spices I just mentioned are associated with heat as much as they inspire thoughts of winter – many ethnic foods like Moroccan, Vietnamese and Jamaican rely on these spices for the hot in their cooking – why wouldn’t ground black pepper, which is often combined with these spices in savoury dishes, work in something sweet? I couldn’t come up with any reason it wouldn’t work so into the cupcakes…
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BC Fresh (Peaches) Stuffed French toast croissants
BC Fresh peaches Stuffed French croissants
Happy Sunny Saturday fellow foodies.
I was excited to try a recipe I had in
My head for the last few weeks and then I saw these…..
BC Fresh Peaches
The Sweet smell of the fruit starts your mouth watering right away!
To make Two servings you will need…..
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ingredients:
2 – Croissants
2 – eggs
1/2 tsp of fresh lemon rind
1/4 of cream or half & half
1 Tbl spoon of brown sugar
1 Tbl spoon of butter
Cinnamon QB (as much as you think)
Ancho chili QB (just a shake if you don’t want to much kick)
1/8 tsp vanilla (pure, I used paste)
1/4 cup mascarpone cheese
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method
Whisk together the eggs, cream, vanilla and a pinch of cinnamon. And set aside.
Peel the peaches and cut into even slices but not to thin.
Put in a pan with 1/2 the butter, brown sugar, lemon, cinnamon and ancho chili on medium heat to soften and caramelize the peaches for approx 10 mins.
While the peaches are caramelizing…
Stir or whip the mascarpone cheese to soften it, 3/4 cut the croissant(s) and then dip the croissant in the egg mixture.
Take the peaches off the heat after they are nicely caramelized and set aside for a moment.
Now carefully spread the mascarpone cheese on one side of the dipped croissant and now carefully spoon the peaches on top of the mascarpone side and close the halves.
Heat your pan to a med heat and put in the rest of the butter. As the butter melts carefully place the stuffed in the pan and brown.
Carefully flip and brown the next side. The mascarpone cheese will soften nicely and the egg mixture cooks just right as the bread browns.
Serve with warmed pure maple syrup I ether dribbled over or on the side.
pure bliss
The blending of these flavors are out of this world. The perfect melted mascarpone perfectly pair with the sweet fresh caramelized peaches.
The ancho chili is up to you but does add a nice kick and slight counterbalance to the sweetness.
This same recipe can be made with bread instead of croissants and also can be baked rather than in the fry pan….
Go out and get your BC fresh peaches and any fruit really…. And make your family swoon over this delectable desert….. Well ok breakfast!
You Gotta Try This!
