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Hey everyone!  How we doin’?  🙂

It is insanely gorgeous up here in the mountains right now.  I know once summer hits, it’s going to get crazy hot.  I’m kinda dreading it.  I’m such a winter girl!  So I’m doing my best to enjoy it while the nice weather lasts.  🙂

And part of the enjoyment of this time of year is making a recipe like this one! Today’s post is a light, fluffy and refreshing dessert called ‘Blueberry Jamboree.’  Have you ever had it?  I used to work as a General Manager at Magnolia Bakery in Chicago and this was one of my favorite desserts that they served there.  I was grateful to find they shared the recipe when I searched online for it years later!  

I’ve tweaked it slightly adding lemon juice and nutmeg to the berries and vanilla to the cream cheese filling for personal preference.  I’ve also used frozen blueberries before in a pinch and it’s turned out beautifully.  (Now if they’d only post a recipe for those pistachio cupcakes!  Gah!!)  

The dessert consists of a pecan shortbread crust with a light, whipped cheesecake filling and a sweet blueberry compote topping.  It has a very mild and refreshing flavor.  It’s one of my favorite summer desserts for sure and because it’s not too sweet, you can eat an entire pan of it!  😉

It’s an incredibly easy dessert to make, too!  You make a blueberry compote out of blueberries, sugar, lemon, lemon zest, nutmeg and a little cornstarch.  While that’s cooling, you make a quickie shortbread crust and press it into a 13×9 pan.  You bake the crust for only 15 minutes which is also great because who wants the oven on that long in the spring & summertime?  

While the crust is cooling, you beat cream cheese and powdered sugar together, and fold in whipped cream.  Pile the light filling onto the crust, top with blueberry compote and keep it in the fridge for an hour to set.  That’s it!

This is a great recipe to try this time of year!  And if you do, be sure to take a picture and tag me on Instagram:  @mandicrockersweets.  If you like what you see, don’t forget to subscribe to MandiCrocker and share this post on Facebook.  In fact, I dare say we just might have  a giveaway coming up… Shhhh!  You won’t want to miss a thing!  

Happy Tuesday, folks!  xoxox

 

Blueberry Jamboree
A crunchy, pecan shortbread crust filled with a light, whipped cheesecake filling, topped with a sweet blueberry compote. The perfect light and refreshing dessert for Spring!
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Blueberry Compote
  1. 3 1/2 c. fresh blue berries, divided
  2. ¼ cup granulated sugar
  3. 1/8 cup brown sugar
  4. 1 Tbl. + 1 ½ tsp cornstarch, dissolved in 1 Tbl. + 1 ½ tsp water
  5. ¾ tsp of Lemon Zest
  6. 1 tsp lemon juice
  7. 1/2 tsp. nutmeg
For crust
  1. 3/4 cups unsalted butter, melted
  2. 2 c. flour
  3. 1 c. toasted pecans, chopped
For cheesecake filling
  1. 2 cups heavy cream
  2. 1 lb cream cheese, room temperature, cut into chunks
  3. 2 c. sifted confectioner’s sugar
  4. 1 tsp. vanilla
Instructions
  1. Preheat oven to 325. Butter a 13x9 inch pan or line with parchment paper.
For blueberry compote
  1. In a large pot combine 1 ½ c. blueberries and both sugars over medium high heat.
  2. Stir until sugar is dissolved, and blueberries begin boiling.
  3. In a small dish, mix together cornstarch with water.
  4. Whisk cornstarch into the blueberry mixture, stirring until it begins to thicken. Stir in zest, lemon juice and nutmeg.
  5. Remove compote from the heat and fold in remaining 2 c. of fresh blueberries.
  6. Set aside and refrigerate to cool completely.
For crust
  1. Melt butter and mix with flour and toasted pecans until a crumbly dough forms.
  2. Press mixture into the pan and bake for 15 minutes, or just until beginning to lightly brown.
  3. Set aside and cool to room temperature.
For cheesecake filing
  1. In a mixer, whip the heavy cream until thick. Put into a separate bowl and set aside.
  2. In the same mixer, beat the cream cheese and powdered sugar until light and fluffy. Add vanilla.
  3. Fold whipped cream into cream cheese mixture until combined.
For assembly
  1. Pour cream cheese mixture over cooled pecan crust. Top with blueberry compote.
  2. Let set in the fridge for one hour and then enjoy!
MandiCrocker https://mandicrocker.com/
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We are getting totally SOCKED IN.  I love it!!!  There is nothing more peaceful than waking up to a quiet, relentless snowfall…

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I spend a majority of my mornings like this.. roaring fire, cats, writing in my warm ‘flippies’.  I LOVE MY MORNINGS!!!

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Little Tilla gets it… hanging out in the window sill… It’s just so peaceful.  *swoon*

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Which brings me to our treat of the day.  Hummingbird Cake!   

A buddy I work with is from one of the islands in Guam and he LOVES banana. Our breakfast guys make a banana bread french toast and he’s always taking a nibble here and there. “Oh God, Mendi, this is soooo good. Do you make a banana cake?” 

“Oh yeah, honey. I make a Hummingbird Cake!”

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“What’s that?”- asks EVERYONE.  Poor Hummingbird Cake, always the bridesmaid. 

Hummingbird Cake is a cake made with banana, pineapple, pecans and coconut.  A southern staple, it would probably place third as a contestant in a Cakes of The South beauty pageant. What makes this cake perfect for winter is that it is dense and hearty like a carrot cake, putting meat on your bones after a good ski, but it’s also tropical and will feel like a much needed vacation from the cold!

But hold onto to your ski poles… Because while Hummingbird Cake is a southern staple, it actually has its roots in Jamaica-mon!  It was a cake named after Jamaica’s national bird, the ‘Doctor Bird,’ and according to Wikipedia, was exported off of the island in 1979 “with other local Jamaican recipes in media press kits sent to the USA. The marketing was aimed at American consumers to get them to come to the island. As printed in the March 29, 1979 issue of the Kingston Daily Gleaner.”  THANK YOU JAMAICA!

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The first recipe was printed by Southern Living (sorry Better Homes & Gardens, they got the jump on ya) and won the Kentucky ‘Best Cake Award’ at the state fair that year.  Who can blame them?! The best part?  It is an oil based cake so you pretty much get to throw all of the ingredients into a bowl and whisk them together!  Easy peasy!

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The recipe I have always used, I found in Saveur.  However, the old recipe was replaced with a newer version to include coconut.  So my adaptation is a cross between both recipes.  Also, knowing that it has a history of being tropical, rather than Southern, I include a little lime juice and rum in my cream cheese frosting now. Hee hee hee… 

Enjoy!!! “Stay warm and tropical, my friends”… xoxo

 

Hummingbird Cake
Serves 10
A moist tropical cake with banana, pineapple, coconut and pecans, covered in a fluffy key lime, rum cream cheese frosting.
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INGREDIENTS
  1. 3 c. + 3 T. flour
  2. 1 T. cinnamon
  3. 1 tsp baking soda
  4. 1 tsp salt
  5. 1 c. chopped pecans
  6. 1 c. sugar
  7. 1 c. packed dark brown sugar
  8. 3 eggs, beaten
  9. 8 oz. crushed pineapple
  10. 6 overly ripe mashed bananas (about 2 3/4 c.)
  11. 1 1/4 c. oil
  12. 2 tsp vanilla
  13. 1 c. sweetened coconut
  14. 1/2 tsp almond extract
INGREDIENTS FOR FROSTING
  1. 2- 8oz. pkgs cream cheese
  2. 8 T. unsalted butter
  3. 6 c. powdered sugar
  4. 1 tsp vanilla
  5. 2 T. dark rum (to taste)
  6. 1 T. key lime juice (to taste)
FOR GARNISH (optional)
  1. toasted unsweetened coconut flakes
  2. 1 c. toasted pecans.
Instructions
  1. Preheat oven to 350 and grease 3- 9 inch cake pans (10 inch pans work too)
  2. Whisk together dry ingredients in a large bowl. Add wet ingredients and combine thoroughly.
  3. Distribute evenly into 3 pans and bake for 20-25 minutes.
  4. Allow to cool completely.
TO MAKE FROSTING
  1. Cream together cream cheese and butter until light and fluffy. Slowly add in powdered sugar. Add vanilla extract and mix thoroughly. Add rum and key lime juice to taste.
Notes
  1. **If you have extra banana or pineapple left over in your can, feel free to use it between layers!
  2. **Add powdered sugar to cream cheese and butter slowly or your kitchen will look like a cocaine factory.
  3. **Have extra rum on hand because #Thursday
Adapted from Saveur
Adapted from Saveur
MandiCrocker https://mandicrocker.com/