PEACH BLOSSOM CANDY RECIPES

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PEACH BLOSSOMS RECIPE - FOOD.COM



Peach Blossoms Recipe - Food.com image

these are very moist and munchy, and I have to thank my friend Tina for this recipe. She told me the "secrets" about making good Peach blossoms. Bit strange, not a peach in site :) These will last for days in the fridge, without going gooey or hard. Dont put the cream in until you are ready to serve. Mock cream is the better choice if you have to travel. I make my cupcakes with cheap yellow cake mix, but you can use any recipe you like for them. (Zaar wouldn't let me say that in the ingredients)

Total Time 1 hours

Prep Time 40 minutes

Cook Time 20 minutes

Yield 24 blossoms, 24 serving(s)

Number Of Ingredients 5

24 cupcakes
2 (85 g) packets raspberry jelly
500 g coconut, desicated (not sweetened or shredded)
whipped cream or mock cream
1 tablespoon raspberry jam (oppt)

Steps:

  • make up the cupcake mix.
  • cook in either muffin pans, or tart pans. (the tart pans will give you more "rounded" peach blossoms). Dont use paper liners, just spray with Non-stick spray.
  • when cool, freeze the cupcakes.
  • make up the 2 packs of Jelly using 2 cups of boiling water. Use a jug to do this, as it makes it easier to "dip" the cakes.
  • put in the fridge, ( stir every 10-15 mins) and when it is the consistency of egg whites, your ready to BLOSSOM.
  • Put the coconut in a baking tray, take out the frozen cakes.
  • using a fork, dip the frozen cupcakes in the jelly, let the excess drip off, and then roll in coconut.
  • keep in the fridge, and when ready to serve, make a slice in the blossom, and pipe in whipped cream or mock cream.
  • put a tiny bit of raspberry jam on the cream.
  • serve with pride!

Nutrition Facts : Calories 153.7, FatContent 13.4, SaturatedFatContent 11.9, CholesterolContent 0, SodiumContent 9.5, CarbohydrateContent 9.2, FiberContent 3.5, SugarContent 4.6, ProteinContent 1.4

PEANUT BUTTER CANDY BLOSSOMS RECIPE | ALLRECIPES



Peanut Butter Candy Blossoms Recipe | Allrecipes image

Friend gave this to me a long time ago.

Provided by Carole Zee

Categories     Desserts    Cookies    Peanut Butter Cookie Recipes

Total Time 2 hours 0 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 20 cookies

Number Of Ingredients 10

1 cup butter, softened
1 cup creamy peanut butter
1 cup packed brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
2?½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
20 fun size bars chocolate-coated caramel-peanut nougat candy

Steps:

  • In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs and vanilla. Stir in the flour, baking soda and salt until well blended. Cover and chill dough for at least one hour, or until no longer sticky.
  • Preheat the oven to 350 degrees F (175 degrees C). Take about 1/3 cup of the dough, and wrap it around a candy bar. Repeat, using the rest of the dough and candy bars. Place cookies 3 inches apart onto ungreased cookie sheets.
  • Bake for 15 minutes in the preheated oven, or until edges begin to brown. Cool on baking sheets.

Nutrition Facts : Calories 395.5 calories, CarbohydrateContent 47.2 g, CholesterolContent 45.6 mg, FatContent 21 g, FiberContent 1.6 g, ProteinContent 7.1 g, SaturatedFatContent 9.1 g, SodiumContent 304.3 mg, SugarContent 31.9 g

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