Tag Archives: raspberries

9 Bright and Beautiful Recipes To Make Us Happy

This.  Girl.  Is.  Ready.  For.  SPRING.

This year, even though it seems we’ve had less snow, I’ve been extra desperate for some spring sunshine and weather.  I’m usually pretty okay with lots of snow and cozying up inside, but for some reason, I’ve hit my cold limit already and I want the freezing temperatures to go away.  Like yesterday.  It might have something to do with the amount of times I’ve had to shovel lately, only for the street plow driver to go whizzing by and fill it all back in.  Doesn’t he feel guilty about that?!

After the last storm, I threw my shovel down, trudged inside the house and put an all call out to my fellow bloggers for some bright and beautiful recipes to cheer me up.   I’ve decided that since I still have to wait for spring to arrive, I’m going to bake myself happy.  And magically, as I sat down to compile this inspiring list, the sun came out again.

Spring Collage via SweetRevelations

 

1   Don’t these gorgeous, melt in your mouth, Raspberry Macarons via Nutmeg Disrupted cheer you up instantly?   Sweet and cheerful.

Get the recipe here.

Raspberry Macarons via Nutmeg Disrupted

2   These elegant looking Mini Wild Blueberry and Cream Cheese Trifles via SweetRevelations, are a family favourite and a breeze to make with store-bought pound cake.

Get the recipe here.

Mini Wild Blueberry Trifles via SweetRevelations

3    This Grapefruit & Thyme Mascarpone Tart via The Cinnamon Scrolls would be a stunning addition to any meal, and it’s gluten-free.  The presentation, with that ruby red grapefruit is simply beautiful.

Get the recipe here.

Grapefruit & Thyme Mascarpone Tart via The Cinnamon Scrolls

4   These Mango Lemon Bars with Coconut Crust via Swirls and Spice, are definitely a mood enhancer!  They just look sun-kissed and tropical.  I’m feeling warmer already.

Get the recipe here.

lemonbars via Swirls and Spice

5   Not only did the photo of these Raspberry Coconut Linzer Bars via The Brunette Baker make me want to reach through my computer screen, but the post itself is hilarious and had me laughing my frost-bitten toes off.

Get the recipe here.

Raspberry Coconut Linzer Bars via The Brunette Baker

6   This Springing Out Candy Bark via My Wife’s Muffin, just screams spring and happiness.  My inner child is delighted with the colours, textures and flavours here.  Happy, happy, happy.

Get the recipe here.

Candy Bark via My Wife's Muffin

7   These Chocolate Quinoa Cupcakes via Flavour and Savour, are on my list to bake this week.  They’re gluten and dairy free and full of chocolate love.  Those bright yellow polka dot liners make me so happy, I might even give the plow driver one.

Get the recipe here.

Chocolate-Quinoa-Cupcakes via Flavour and Savour

8   As Samantha from My Kitchen Love says, these Grapefruit Poppyseed Mini Bundt Cakes would cut through any grey day.  I’d have to agree.  I’m already dreaming about that grapefruit glaze.

Get the recipe here.

Grapefruit Poppyseed Mini Bundts via My Kitchen Love

9   How fun are these Cotton Candy Cupcakes via My Dish Is Bomb?! Get the kids in the kitchen and have fun creating with these.  I’m smiling ear to ear!

Get the recipe here.

Cotton Candy Cupcakes via My Dish Is Bomb

And there you have it!  Nine bright and beautiful recipes to make us happy and remind us that spring is indeed coming.  Watch out for part two of my recipe round-up, I can’t wait to share them all with you!

Renee

xo

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Easy Summer Whipped Parfait

Well I sure have missed this place!  Been a while since I posted a recipe, but it’s not for lack of baking!   Things sure are busy in this house and summer is here in full swing.

I love today’s post for many reasons..

 

1.   It takes less than 15 minutes and looks like a million bucks.

2.  I made this this morning  and let it chill for the rest of the day until our company arrived for dinner which meant I had no dessert hassle.  Just placed it on the table and looked like the wife and hostess of the year (as I wiped my brow…).

 

3.  It’s disposable.  I’m still using that package of disposable wine glasses I got a month ago for this post here.  Then I realised that I also used these cups here, both of which are my last two posts!  I am not for filling the landfills with plastic, but I do have a package of glasses to use up.

4.  It tastes ridiculously summery good.

A lady from our local market shared a similar recipe with me.  I added the jello bottom and couldn’t resist the beautiful cherries for garnish.    For the cream cheese whip I used some frozen mixed berries with pomegranate.  I threw in some of my own frozen summer strawberries too.  Its light and delicious!

 

Easy Summer Whipped Parfait

  • 1 pkg jello, any berry flavour prepared and poured into the bottom of serving glasses ( I did this the night before)
  • 250 gr cream cheese at room temperature
  • 3/4 cups granulated sugar
  • 2 cups mashed berries
  • 1 litre container of frozen whipped topping thawed

1.  Beat sugar and cream cheese until smooth.  Add berries and mix well.  Fold in whipped topping.  Pour over jello that has set.

2.  Refrigerate several hours.  Garnish with more whipped cream, chocolate shavings, berries, etc.

Note:  You can also pour the whipped mixture over a 9×13 graham crust and refrigerate.

Enjoy!

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Mini Cheesecakes

Today is my sister’s birthday.  The big 30.  Remember here (scroll down to May 23) when I was talking about my big family?  Said sister is the second youngest.  She has just had her first child, my precious little niece.  She has a sweet tooth like me (actually all the sibs do..) and I really enjoyed making these cheesecakes for her.  Just a mini version that she can have when she actually has 5 minutes to enjoy a treat.

Aren’t they pretty?  And so simple.  I did a few raspberry and a few blueberry because they are in season and so fresh and yummy.

I think the next one is funny.  It looks like its tongue is sticking out.  You see that right?  I wouldn’t stick my tongue out at my sis though, she’s too sweet.  I think she’s a great mom and a great person.  She has a big heart.

I hope she has a wonderful day today!  And I hope that nap time is extra long so that she can sit down for a few minutes and enjoy her treats.

Mini Cheesecakes

*adapted from Annie’s Eats

3/4 cup graham cracker crumbs
1 1/2 Tbsp unsalted butter, melted
1 1/2 Tbsp sugar

1/4 cup fresh blueberries and 1/4 cup fresh raspberries
3 tsp sugar

450 gr cream cheese, softened
1/2 cup PLUS 1 Tbsp sugar
Pinch of kosher salt
1/2 tsp pure vanilla extract
2 large eggs, room temperature

Preheat the oven to 350°

1.  Line 1 cupcake pan with liners.

2.  In a small bowl, combine the graham cracker crumbs, melted butter, and sugar.  Stir together with a fork until well blended and graham crackers are moist.  Press 1 tablespoon of the mixture into the bottom of each cupcake liner.  (I used a shot glass to press the crumb mixture down)  Bake 5 minutes.  Transfer to a cooling rack. Reduce oven temperature to 300.°

 3.  Combine the blueberries and 1 1/2 tsp of sugar in a food processor and puree until smooth.  Repeat with the raspberries.  Set aside.

4.  In a medium-sized bowl beat the cream cheese on medium-high speed until smooth.  Blend in the remaining sugar until well incorporated.  Mix in the salt and vanilla.  Finally, beat in the eggs one at a time, mixing well and scraping down the bowl after each addition.

5.  Divide cheesecake batter evenly over the crust in each cupcake liner.  Dot a 1/2 teaspoon of the berry puree in a few dots over the cheesecake filling.  Use a toothpick or a skewer to lightly swirl and create a marbled effect.

6.  Bake until the filling is just set, about 20 to 30 minutes.  Transfer to a wire cooling rack and let cool to room temperature.  Transfer to the refrigerator and let chill for at least 4 hours before serving.

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Dark Chocolate Ruffle Cake

Happy Friday everyone!

I’ve received many “where are you??” e-mails from my fellow bakers.  No worries, just a little hiatus with the family!  We were camping for the week.  And while we were away a couple of things happened.  First, it was my birthday, and bless everyone who came out to visit me!  These people know me sooo well….everyone who came, brought me some form of dessert or another.  Believe me, when you’re camping a piece of cake or some homemade ice cream is heavenly.

Second, there was a raspberry farm just down the road.  And I obsessed about those darn berries all week long.  I made my poor hubby drive there on the way home (trailer attached!) to get some.   They don’t get any fresher than that!  There is nothing more lovely than Raspberry Swiss Meringue Buttercream on a rich dark chocolate cake.   I could bathe in the icing.  It’s just that good.

I wanted to show off my new cake plate too.  From my friend Tara, who gave me two beautiful cake plates.  Just because.  She is just that kind of person.  Period.  And I love her for it.

Dark Chocolate Cake

*recipe is from Sweetapolita with a few additions of my own

First, grease and flour two 9″ cake pans.   Heat oven to 350°

1 3/4 cups all-purpose flour

2 cups granulated sugar

3/4 cup dark good quality cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon kosher salt

2 eggs, room temperature

1 cup strong, hot black coffee

1 cup Callebaut Bittersweet Chocolate wafers

1 cup buttermilk, room temperature

1/2 cup vegetable oil

1 tablespoon pure vanilla extract

1.  In a small bowl mix cocoa, hot coffee and chocolate wafers until smooth.  Refrigerate while you prepare the other ingredients.  In bowl of electric mixer, sift all remaining dry ingredients. Slowly add the eggs, milk, vanilla, oil and chocolate mixture to the dry ingredients.  With paddle attachment on mixer, mix for 2 minutes on medium speed and pour into prepared pans.

2.  Bake for 30-35 minutes, or until toothpick or skewer comes out with a few crumbs.  Cool on wire racks in pans for 20 minutes then unmold cakes onto racks until completely cool.

Raspberry Meringue Buttercream

Make the Meringue Buttercream that I posted here, but double it.  I added approx 3/4 cup of whole fresh raspberries (very slowly and only a few at a time).  I would add even more next time because the flavour wasn’t as strong as I would have liked.  Don’t worry if your buttercream appears soupy after adding the berries, just whip whip whip and it will come back….I promise!  You could also add some raspberry flavouring if you want a plain white icing.

I used tip #104 for the ruffle but you could use any design you fancy!

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