Tag Archives: raspberry

White Chocolate Raspberry Swirled Cheesecake

White-Chocolate-Raspberry-Cheesecake[10]

A delicious white chocolate cheesecake swirled with a sweetened raspberry puree is made even more decadent with a stabilized whipped cream and some toasted almonds. The crust is an Almond Coconut Crust that is easy to make gluten free.

Perfect for a summer dessert, or for raising money at a Boy Scout fundraising auction.

Cheesecakes should always be baked in a water bath. This helps them cook evenly, without becoming grainy. For a more in-depth look at cooking a cheesecake in a water bath, click HERE.

When the cheesecake has chilled for several hours (or overnight), remove it from the springform pan and prepare to transform the slightly boring cheesecake into something beautiful and mouth-watering.

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Spread the outside edge of the cheesecake with chilled raspberry puree and place toasted almonds around the outside edge. The puree will “glue” the almonds to the cheesecake. Try to use unbroken almonds that are similar in size.

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The whipped cream topping used to garnish the cake is a stabilized whipped cream. The addition of cream cheese to the whipped cream keeps the whipped cream from breaking down. It will keep for at least 4-5 days in the refrigerator without separating and breaking down.

Use a pastry bag and piping tips to decorate the top edge of the cheesecake. I piped large and small stars around the outside top edge and garnished the top with fresh raspberries. I piped small stars around the bottom edge of the cheesecake.

White-Chocolate-Raspberry-Cheesecake

RECIPE:

White-Chocolate-Raspberry-Cheesecake[5]

White Chocolate Raspberry Swirled Cheesecake

Almond Coconut Crust (recipe below)

½ cup heavy cream
6 oz (about 1 cup) white chocolate chips
3 (8 oz) packages cream cheese, softened
½ cup sour cream
½ cup sugar
2 tsp vanilla extract
1 tsp almond extract
¼ tsp salt
3 eggs

1 cup Raspberry Puree (recipe below)
about 1 cup sliced almonds, lightly toasted
Whipped Cream Topping (recipe below)
Fresh raspberries for garnish

Preheat oven to 350°F. Prepare and bake Almond Coconut Crust in a 9” springform pan. Cool completely. Wrap springform pan in a double layer of foil, or one layer of foil and then place in an oven bag (like the kind used for turkeys) or a crock-pot liner. Place wrapped springform pan in a larger roasting pan.

Place ½ cup heavy cream in a Pyrex measuring cup and heat for 1 minute in the microwave. Stir in white chocolate chips until smooth. Cool slightly while preparing rest of cheesecake batter.

In a large mixing bowl, use a mixer to combine cream cheese, sour cream, sugar, vanilla and almond extracts, and salt. Beat until smooth, scraping down sides of bowl as needed. Beat in cooled chocolate mixture. Add eggs to mixing bowl and beat until just combined.

Pour half of the cheesecake batter over the crust  in the prepared pan. Measure out ½ cup of the Raspberry Puree and use this to place dollops around the top of the cheesecake batter. Use a knife to gently swirl. Top with remaining cheesecake batter and swirl with an additional ½ cup of the raspberry puree.

Fill roasting pan (not springform pan!) with very hot water to about 2-inches deep. Bake the cheesecake in the water bath for about 60-75 minutes at 350°F, or until just the very center of the cheesecake is still jiggly. Remove springform pan from the water bath and run a sharp knife around the sides, but do not remove the ring of the pan.

Let cheesecake cool at room temperature for 1 hour. Cover cheesecake pan (do not remove sides) with plastic wrap, taking care not to touch the surface of the cheesecake. Chill for at least four hours or overnight.

To serve:

Remove plastic wrap and remove the outer edge of the spring form pan. Slide a knife or spatula between the parchment paper lining and the crust, and slide the cheesecake off of the spring form base and onto a cake stand or serving platter. Discard parchment paper round.

Spread about ½ cup of the Raspberry Puree around the outside edge of the chilled cheesecake. Press toasted almond slices around the edge, covering the edge completely.

Prepare Whipped Cream Topping and use a pastry bag to pipe large and small stars or flowers around the top edge of the cheesecake, garnishing with fresh raspberries. Pipe small stars/flowers around bottom edge of cheesecake.

Almond Coconut Crust
¾ cup whole roasted almonds
2 Tbs sugar
2 Tbs flour (omit flour for gluten-free)
¼ cup unsweetened coconut flakes
4 Tbs unsalted butter, melted

Preheat oven to 350°F. Place almonds, sugar, flour, and coconut in a food processor and pulse until it forms coarse crumbs. Add melted butter and pulse until just moistened.

Line a 9″ springform pan with a parchment round. Spray lightly with baking spray. Spread the crust crumbs evenly onto just the bottom of the springform pan. Bake for 10 minutes. Cool completely before adding filling.

Raspberry Puree
12 oz raspberries, fresh or frozen (about 2 1/2 cups of not crushed fresh berries)
½ cup water
3 Tbs sugar
½ Tbs lemon juice
2 Tbs ClearJel or cornstarch
¼ cup cold water

In a heavy saucepan, combine raspberries, ½ cup water, sugar, and lemon juice. Bring to a boil. Reduce heat and simmer for 5 minutes, crushing berries slightly with the back of a spoon. Strain the berries through a fine sieve, pushing the pulp through the sieve with the back of a spoon. Return seedless puree to the saucepan (rinse saucepan first if there are seeds clinging to the sides). Mix the cornstarch and ¼ cup cold water in a small bowl; stir into puree in the saucepan. Return mixture to a boil; lower heat and simmer for 1-2 minutes, or until slightly thickened and no longer cloudy. Cool before using. Store leftover puree in the refrigerator.

Whipped Cream Topping
1 cup heavy cream
2 Tbs cream cheese, very soft
2 Tbs powdered sugar
½ tsp vanilla extract
½ tsp almond extract
Pinch of salt

Combine  heavy cream and softened cream cheese (must be very soft, or your topping will be chunky!) in a large bowl. Beat until soft peaks form. Add powdered sugar, vanilla and almond extracts, and salt; beat until stiff peaks form.  (The cream cheese in this topping will stabilize your whipped cream and help it keep its shape even over several days.)

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Chocolate Raspberry Vanilla Mousse Cake

Chocolate Raspberry Vanilla Mousse Cake 5

This is a fabulous, decadent cake made from layers of chocolate, raspberry and vanilla mousses on a brownie crust. It is not as sweet as a normal frosted cake, but the mousses are definitely rich and creamy. Serve this in small slices. A whole cake will go a long way, feeding at least 12-18 people.

I first made this cake with Little J about a month ago for my birthday, after seeing it on Sugar Hero. I made a few changes to it then, and then some more changes when I made it a second time for a church youth event. I still found the brownie layer to be much too rich in the first two versions of this recipe, so I tried yet again and am now happy with the results!

Chocolate Raspberry Vanilla Mousse Cake 4

The length of the recipe looks intimidating, but basically you are just making a one-bowl brownie layer, then repeating the mousse layer in three different flavors and topping with a simple chocolate ganache. I won’t lie: it does take ALL DAY to make. But that is mostly because there are a number of cooling/chilling steps, since the mousse layers each need to firm up before spreading on the next layer. And if you make your own raspberry puree, that adds more time to the process. Straining raspberry seeds is not one of my favorite things, but the result is definitely worth it.

The only special equipment you need to make this cake are a springform pan (or cake pan with removable bottom) and an acetate cake collar at least 4” high.

The final cake is taller than a regular springform pan, and you want the sides to be smooth, so a cake collar is a real help putting this together.

Chocolate Raspberry Vanilla Mousse Cake Cake Collar 1

You can make your own using parchment paper or foil, but it is hard to get it completely smooth. I used non-stick foil the first time I made this cake, and then bought some cake collars on Amazon for my next try at it. Here are the differences in final texture between the foil collar and real cake collar:

Chocolate Raspberry Mousse CakeChocolate Raspberry Vanilla Mousse Cake 5

If you have an egg allergy, this is a perfect cake. The mousse layers contain no eggs at all. The brownie layer does contain an egg, but you could leave that layer off or use an egg substitute for that one egg. This dessert is also really pretty layered in parfait glasses. I made one parfait version for our chocolate-hating son, just layering the raspberry and vanilla mousses and fresh berries.

Chocolate Raspberry Vanilla Mousse Cake 6

 

RECIPE:

Chocolate Raspberry Vanilla Mousse Cake 5

Chocolate Raspberry Vanilla Mousse Cake
—————————–
(Inspired by Sugar Hero)

Brownie Layer:
¼ cup semisweet or bittersweet chocolate chips
4 Tbs unsalted butter
½ cup sugar
1/8 tsp salt
1 tsp vanilla
1 egg
1/3 cup flour

Chocolate Mousse Layer:
1 ¾ cups heavy cream, divided
6 oz (1 cup) semisweet chocolate chips
1 pkt (2 tsp) unflavored gelatin
2 Tbs water
Pinch salt
t tsp vanilla

Raspberry  Mousse Layer:
1 ½ cups heavy cream, divided
6 oz (1 cup) white chocolate chips
1 pkt (2 tsp) unflavored gelatin
2 Tbs water
Pinch salt
t tsp vanilla
1 cup Sweetened Raspberry Puree or seedless raspberry jam

Vanilla  Mousse Layer:
1 ¾ cups heavy cream, divided
6 oz (1 cup) white chocolate chips
1 pkt (2 tsp) unflavored gelatin
2 Tbs water
3 Tbs powdered sugar
Pinch salt
1 vanilla bean
t tsp vanilla

Chocolate Ganache & Topping:
1/3 cup heavy cream
1 Tbs corn syrup
3 oz (1/3 cup) bittersweet chocolate chips
1 pint fresh raspberries

Brownie Layer:
Preheat oven to 350°F. Spray a 9” springform pan lightly with baking spray. Line bottom of pan with a round of parchment paper and then spray again with baking spray.

Place chocolate chips and butter in a microwave safe bowl. Heat in 30 second increments, stirring after each heating until melted. Stir in sugar, salt and vanilla; mix well. Stir in egg and mix well. Stir in flour until just combined.

Spread into prepared pan and bake for 15-17 minutes. Cool completely.

Chocolate Mousse Layer:
Place ¾ cup of the cream in a Pyrex measuring cup and heat in microwave for 1 minute, or until hot. Add chocolate chips to hot cream. Let sit for 1 minute and then stir until smooth. Cool to room temperature. Place water in a small bowl and sprinkle gelatin over the surface of the water. Let sit while chocolate cools. Place remaining 1 cup cream, salt and vanilla in a large bowl and whip until stiff peaks form. Microwave gelatin mixture for 15 seconds to melt gelatin; stir into chocolate. Pour chocolate mixture into whipped cream and beat briefly with a mixer to partially mix. Use a spatula to fold mousse until well mixed.

Place a 4” cake collar or a strip of non-stick foil around the inside of the springform pan. Spread chocolate mousse over the brownie layer, spreading to the edge of the pan. Refrigerate for 1 hour, or until mousse is firm.

Raspberry Mousse Layer:
Place ½ cup of the cream in a Pyrex measuring cup and heat in microwave for 1 minute, or until hot. Add white chocolate chips to hot cream. Let sit for 1 minute and then stir until smooth. Cool to room temperature. Place water in a small bowl and sprinkle gelatin over the surface of the water. Let sit while chocolate cools. Place remaining 1 cup cream, salt and vanilla in a large bowl and whip until stiff peaks form. Microwave gelatin mixture for 15 seconds to melt gelatin; stir into chocolate. Pour white chocolate mixture and raspberry puree into whipped cream and beat briefly with a mixer to partially mix. Use a spatula to fold mousse until well mixed.

Spread raspberry mousse over the chocolate mousse layer, spreading to the edge of the pan. Refrigerate for 1 hour, or until mousse is firm.

Vanilla Mousse Layer:
Place ¾ cup of the cream in a Pyrex measuring cup and heat in microwave for 1 minute, or until hot. Add white chocolate chips to hot cream. Let sit for 1 minute and then stir until smooth. Cool to room temperature. Place water in a small bowl and sprinkle gelatin over the surface of the water. Let sit while chocolate cools. Place remaining 1 cup cream, salt, seeds from vanilla bean and vanilla in a large bowl and whip until stiff peaks form. Microwave gelatin mixture for 15 seconds to melt gelatin; stir into chocolate. Pour white chocolate mixture  into whipped cream and beat briefly with a mixer to partially mix. Use a spatula to fold mousse until well mixed.

Spread vanilla mousse over the raspberry mousse layer, spreading to the edge of the pan. Refrigerate for 1 hour, or until mousse is firm.

Chocolate Ganache & Topping:
Place cream and corn syrup in a Pyrex measuring cup and heat in microwave for 1 minute, or until hot. Add chocolate chips to hot cream. Let sit for 1 minute and then stir until smooth. Cool until a thick pouring consistency.

Remove sides of the springform pan. Run a sharp knife along the top edge of the vanilla mousse layer to keep it from sticking to the cake collar. Carefully remove cake collar. Remove cake from bottom of the springform pan and place on serving dish.

Spread the ganache over the top of the cake and allow to drip down the sides of the cake. Place fresh raspberries in the center of the cake. Refrigerate until ready to serve.

 

Sweetened Raspberry Puree
12 oz raspberries, fresh or frozen (about 2 ½ cups of not-crushed fresh berries)
½ cup water
½ cup sugar
½ Tbs lemon juice
2 Tbs cornstarch
¼ cup cold water

In a heavy saucepan, combine raspberries, ½ cup water, sugar and lemon juice. Bring to a boil. Reduce heat and simmer for 5 minutes, crushing berries slightly with the back of a spoon. Strain the berries through a fine sieve, pushing the pulp through the sieve with the back of a spoon or a pestle. Return seedless puree to the saucepan (rinse saucepan first if there are seeds clinging to the sides). Mix the cornstarch and water in a small bowl; stir into puree in the saucepan. Return mixture to a boil; lower heat and simmer for 1-2 minutes, or until slightly thickened and no longer cloudy. Cool before using.

Yield: about 1 ¾ cups seedless puree

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A Birthday Experiment

Chocolate Raspberry Mousse Cake

Just wanted to give a little teaser of a recipe in progress. Next month I am making a couple of cakes for a church young women event. I wanted to try out a new recipe I hope to bring that night, and since Monday was my birthday, I figured that was as good of an excuse as any to try it out. Monday was also a holiday from school, so I enlisted Little J to help me. She was thrilled to help; she had been worried that with her two older sisters now gone at college, she would be on her own to come up with a birthday dessert for me.

This is not a traditional cake –in fact,  there is  no actual cake in it at all. It has a brownie base that is topped by chocolate, raspberry and vanilla mousses. It is not an especially hard cake to make, but is extremely time consuming, as there are long waiting periods throughout the assembly process.

We were pretty pleased with the result, although there are some additional changes I want to make to the recipe before I post it here. So you will have to wait until next month for the full revised recipe.

For anyone who lives close who would like to test it out for me, come on by! Since Little A won’t touch chocolate, there are only three of us left here to eat this enormous cake! (Don’t feel too sorry for him though- I am a sucker-mom and made him his own parfait out of the raspberry and vanilla mousses.)

It has been 4 days now, and we still haven’t made it halfway through. Help!!

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Lime Glazed Raspberry Sweet Rolls

Raspberry Rolls 3

Starting with a traditional cinnamon roll dough, these rolls use raspberry jam as a filling and are iced with a lime glaze.

I used this Homemade Raspberry Jam for the filling.

This recipe makes a lot: 36-40 large rolls. You can scale the recipe back if you don’t want as many OR Rolls can be frozen either after or before cooking.

To freeze before cooking: Prepare dough. Fill and roll dough into log. Slice into rounds and place each round on a foil lined baking sheet, not touching. Freeze until solid and then place in Ziploc bags and return to freezer. Place frozen rolls in prepared pan and allow to rise in a warm place until doubled (about 2-3 hours). Bake and frost as directed.

Raspberry Rolls 2

RECIPE:

Raspberry Rolls 3

Lime Glazed Raspberry Sweet Rolls

2 ½ cups buttermilk*
1 cup butter
1 cup sugar
4 large eggs
zest from 1 lime
2 tsp salt
9 – 9 ½ cups flour, divided
1 ½ Tbs instant yeast
1 cup raspberry jam

Place buttermilk, butter and sugar in a medium saucepan. Stir over medium heat until butter is melted. Pour into a large mixing bowl (stand mixer) and let mixture cool for 15-20 minutes. Mix in eggs, lime zest and salt. Add 4 cups of flour and the yeast and mix until smooth. Add additional 5 cups of flour and knead until smooth. Add additional flour, if necessary, to make a soft dough that barely pulls away from the edge of the bowl. Dough will be slightly sticky. Cover dough with plastic wrap touching the dough and refrigerate for 60 minutes.

Preheat oven to 350°F. Lightly butter rimmed baking sheets or 9”x13” pans.

Divide dough into two halves. On a lightly buttered surface, pat each dough half into a rectangle about 12”x18”. Spread with raspberry jam. Starting from long edge, form a roll. Pinch edge to seal. Use a knife to lightly score dough into 18-20 sections about 1” apart. Place a strand of dental floss under the dough log and cross over the top of the dough at the scored marking. Pull dental floss to cut through dough. Place in prepared pan. Cover with a thin towel and allow rolls to rise in a warm place for 45-60 minutes.

Bake at 350ºF for 18-20 minutes. Cool for 5-10 minutes. Spread warm rolls with lime glaze.

Makes 36-40 rolls

*Buttermilk substitute: Scald 2 cups of milk (bring to boiling point) and then stir in ½ cup plain yogurt

Lime Glaze

4 Tbs melted butter
3 Tbs heavy cream
2 Tbs lime juice
2 tsp lime zest (zest from 1 lime)
4 cups (1 lb) powdered sugar

Use a whisk to mix all glaze ingredients.

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Chocolate Raspberry Truffle Cake

Chocolate Raspberry Truffle Cake 3

I have made three of these cakes in the last month. One for a Boy Scout fundraising auction and two more for a dinner for a visiting Apostle of the Church of Jesus Christ of Latter-Day Saints (Elder Jeffrey R. Holland) who was here with Elder Hallstrom of the Seventy giving training to local missionaries and ward and stake leaders. Elder Holland was president of BYU when I was there, and is one of my favorite speakers, so it was really nice to meet him.

I dragged four of my kids along to help me serve, and they were really great about it, even Big J, (who returned home from serving a mission just the night before and only complained slightly about having to put his suit back on the day after coming home) and Middle K (who was celebrating her 17th birthday that day and chose to come help serve instead of having her own birthday celebration). They even washed and dried TONS of dishes! I was certainly proud of all of them that day.

We did have cake left over, so we were able to wish Middle K a very happy 17th birthday with leftover cake. She didn’t mind one bit.

Chocolate Raspberry Truffle Cake 5

This cake is made with 2 layered chocolate cakes, cut in half to make four layers. Two of the layers are drizzled with a very thin layer of chocolate ganache and then it is filled with a Raspberry Swiss Meringue Buttercream Icing. The entire cake is then frosted with the raspberry frosting and the top is drizzled with more ganache. It is finished with stars piped from cooled ganache topped with fresh raspberries. I am not usually a big chocolate cake eater, but chocolate and raspberry are such a great flavor combination that I make an exception in this case!

Chocolate Raspberry Truffle Cake 4

I first saw this cake on Annie’s Eats, but used my own chocolate cake and frosting recipes to assemble it.

RECIPE:

Chocolate Raspberry Truffle Cake 1

Chocolate Raspberry Truffle Cake
   (inspired by Annie’s Eats)

Ingredients (recipes below):
Chocolate Layer Cake
Raspberry Swiss Meringue Buttercream
Chocolate Ganache
Fresh Raspberries, for garnish

Chocolate Layer Cake
2 cups flour
½ cup regular cocoa powder
½ cup Dutch process cocoa (or Hershey’s Special Dark)
1 ½ tsp baking soda
½ tsp salt
¾ cups (1 ½ sticks) unsalted butter, softened
1 cup sugar
1 cup brown sugar
3 eggs, at room temperature
2 tsp vanilla extract
1 ½ cups buttermilk

Preheat oven to 350°F. Lightly grease 2 9” cake pans; line bottom of pans with parchment paper. Grease paper and then dust entire pan with cocoa powder.

Combine flour, cocoa powders, baking soda and salt. Mix with a whisk. In a large mixing bowl, beat butter and sugars for 5 minutes. The mixture should be very pale and fluffy. Beat in eggs and vanilla. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat just until smooth.

Divide batter into prepared pans and bake for 28-30 minutes or until toothpick comes out clean. Cool in pans for 10 minutes. Invert onto wire racks, remove parchment paper and cool.

Cooled cake layers can be wrapped in plastic wrap and frozen until you are ready to assemble them. (For this cake, if you are freezing the layers: cut each layer in half before freezing to make 4 layers).

Raspberry Swiss Meringue Buttercream Icing
1 ½ cups egg whites (about 12 large egg whites, or use pasteurized egg whites that come in a carton)
2 ½ cups sugar
pinch of salt
3 cups unsalted butter (6 sticks), at room temperature**
1 Tbs vanilla extract
about 1 ½ cups Raspberry filling (see recipe below) or 1 cup raspberry jam

In the top of a double boiler, stir together  egg whites, sugar and salt. Bring water in bottom of double boiler to a low simmer; cook until the temperature of the egg whites reaches 160°F and sugar is completely dissolved (rub mixture between fingertips-it should not feel gritty). Mixture will be foamy and not a uniform consistency.

Transfer the egg white mixture to the bowl of a stand mixer. With the whisk attachment, whip until meringue is completely cooled and glossy peaks form, about 10 minutes. DO NOT ADD BUTTER UNTIL BOTH THE BOWL AND FROSTING ARE COMPLETELY COOL. Switch mixer attachment from the whisk to paddles. Add butter 1-2 Tablespoons at a time until incorporated. Mixture may appear curdled at times. Continue beating until butter is fully incorporated and frosting is fluffy and smooth.  This will take about 10 minutes.  Add vanilla and beat smooth. Add cooled raspberry filling and beat until frosting is a uniform color (start with about 1 cup filling, beat, and then add more if you want a more pronounced raspberry flavor).

**BUTTER NOTE: butter should be room temperature soft, but not at the point of melting. If the butter is too cold, it will not incorporate well into the meringue, and you will have butter chunks. If the butter is over-soft, it will cause the icing to curdle while beating-this is okay, it isn’t ruined: it will just take longer (more beating) for the frosting to become smooth. If icing still won’t set, place in the fridge for 20 minutes, and then beat again.

Raspberry Filling
12 oz raspberries, fresh or frozen (about 2 1/2 cups of not crushed fresh berries)
½ cup sugar
½ Tbs lemon juice
½ cup water
2-3 Tbs cornstarch or ClearJel
¼ cup cold water

In a heavy saucepan, combine raspberries, sugar and lemon juice. Bring to a boil. Reduce heat and simmer for 5 minutes, crushing berries slightly with the back of a spoon. Strain the berries through a fine sieve, pushing the pulp through the sieve with the back of a spoon. Gradually stir ½ cup water into the seeds in the sieve (over the bowl) and press again to remove as much pulp as possible. Return seedless puree to the saucepan (rinse saucepan first if there are seeds clinging to the sides). Mix the cornstarch and ¼ cup water in a small bowl; stir into puree in the saucepan. Return mixture to a boil; lower heat and simmer for 1-2 minutes, or until slightly thickened and no longer cloudy. Cool completely (or chill) before using.

Chocolate ganache:
8 oz bittersweet chocolate, chopped (about 1 heaping cup)
1 cup heavy cream
1/4 cup corn syrup

Place the chopped chocolate into a small bowl and set aside. In a Pyrex measuring cup or microwavable bowl, combine the heavy cream and corn syrup. Heat for 1 minute; stir. Pour the hot cream over the chopped chocolate. Let sit for one minutes, then stir until smooth with a whisk.

Cake Assembly:

Completely cool cake layers. Cut each layer in half to make 4 layers. Prepare frosting and ganache.

Place waxed paper strips along edges of serving plate. Place one cake layer, cut side up, on the serving plate. Waxed paper strips should cover the exposed part of the plate, but not be too far under the cake layer. Spread a very thin layer of warm ganache (about 2-3 Tbs) over cake (it will begin to soak into the cake). Spread cake with a layer of raspberry icing. Repeat with remaining 3 cake layers (I only put ganache between the 2 cut layers of cake). Ice entire cake with a thin crumb coat of icing. Refrigerate cake for 2o minutes to set slightly (optional). Create a smooth finish with remaining icing over entire cake (top of cake should be completely flat).

Set aside about 3/4 cup of the ganache. Drizzle top of cake with the remaining ganache, letting it drip down the sides. Refrigerate cake.

When ganache on cake has set and the remaining ganache has set to a piping consistency (place in the refrigerator to thicken faster), spoon remaining ganache in a pastry bag fit with a large star tip (I used Wilton 1M). Pipe stars around the edge of cake. Top each star with a fresh raspberry. Serve cake at room temperature.

Storage:  Cake can be stored in the refrigerator or at room temperature. The fresh raspberries will not keep at room temperature very long, but the cake tastes best when served at room temperature (when chilled, the icing will become very firm). When I am making this cake ahead of time, I store it in the refrigerator, and remove it to room temperature about 3 hours before serving.

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Twelve Days of Christmas Cookies: Raspberry Blondies

Raspberry Blondies 1

DAY 3: Raspberry Swirl Blondies

Raspberry is a popular flavor around here. These bars start with a simple-to-make cookie base (you don’t even have to soften your butter first), then have raspberry jam swirled into the top.

I used this homemade Low-Sugar Red Raspberry Jam that we made from home-grown raspberries.

I originally tried baking these in one 9×13” pan, but I could not get the center to set without burning the edges. So now I cook them in two 8” square pans to get more even baking. If that is more cookies than you need (is that possible?), halve the recipe and use one square pan.

RECIPE:

Raspberry Blondies 1

Raspberry Swirl Blondies

1 cup butter
1 1/2 cups sugar
2 eggs
1 tsp almond extract
1 tsp vanilla extract
2 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
3/4 cup raspberry jam

Preheat oven to 350°F. Grease two 8” square baking pans (or spray with Baking Pam).

Melt butter in a large bowl in the microwave. Stir sugar into melted butter until incorporated. Mix in the eggs and vanilla. Whisk in the  flour, baking powder and salt. Spread the batter into the prepared baking pans. Spoon the raspberry jam over the batter. Use a knife to swirl the jam through the batter.

Bake at 350°F for 25-28 minutes or until toothpick inserted in center comes out clean. Cool completely and then cut into squares.

Makes 32 bars

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Triple Berry Syrup

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Triple Berry Syrup
————-(Adapted from Our Best Bites)

4 cups mixed frozen berries
1/3 cup raspberry jam (I used this homemade Raspberry Nectarine Jam)
1/4 cup sugar
1/4 cup water
1/2 Tbs cornstarch

Combine berries, jam and sugar in a saucepan. Mix together water and cornstarch and mix into berries in pan. Over medium heat, cook sauce until thickened and just barely beginning to boil. Serve warm or cold. Refrigerate leftovers.

Makes about 3 cups syrup.

Serve over Waffles, Pancakes, Cheesecake, Ice Cream

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Twelve (More) Days of Christmas Cookies: Raspberry Crumb Bars

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DAY 1: Welcome to the Second Annual Twelve Days of Christmas Cookies! This year, I have twelve new cookie recipes to share, starting with this recipe for Raspberry Crumb Bars. They are a shortbread based cookie, which makes them pretty crumbly to eat, but I love the combination of raspberries and nuts. For the raspberry filling, I used a combination of homemade Red Raspberry and Black Raspberry Jams that I canned last summer.

8-15-10 (9)-1The original recipe, from Family Fun magazine (printed below with a few adjustments), is baked in a 9” square pan, but I doubled the recipe and baked them in a rimmed 17×12” baking pan.8-15-10 (31)-1

Visit: First Annual Twelve Days of Christmas Cookies for a recap of the cookies from last year.

RECIPE:

8-15-10 (58)-2

Raspberry Crumb Bars
———–(adapted from Family Fun magazine)

1 cup unsalted butter, softened
1/2 cup powdered sugar
1/2 tsp vanilla
2 cups flour
1/2 teaspoon salt
1/2 cup rolled oats
1/2 cup chopped walnuts
1 cup raspberry jam

Preheat oven to 375°F. Grease a 9-inch square pan with butter or cooking spray. (**See Note below for using larger baking pan)

In a mixing bowl, beat the butter and sugar until well blended. Beat in vanilla. Add the flour and salt and beat just until the flour is incorporated. The dough will be crumbly. Press about two-thirds of the dough into the greased pan. Bake for 10 minutes, or until the edges are lightly golden.

While the shortbread cools slightly, mix the oats and nuts into the remaining one-third of the dough. The mixture will be very crumbly; it is easier to use your hands to mix the topping.

Spread the raspberry jam on the shortbread, then evenly cover the jam with the crumb topping. (TIP: for easy jam spreading, heat the jam slightly in the microwave; stir and pour over crust.)

Bake the bars for 20-25 mins, or until the topping is golden brown.

Cool on a wire rack for about 15-20 minutes. While the shortbread is still slightly warm, cut it into 16 squares, then cut each square in half diagonally. Once the triangles cool completely (they are very fragile while warm), lift them from the pan with a metal spatula.

Makes 2 1/2 dozen.

**NOTE: I doubled the recipe and baked them in a 17×12” rimmed baking sheet for 8-9 minutes for the crust, and then the whole bars for about 18-20 minutes. Using this sized pan makes for slightly thinner bars than the original recipe, which I liked. Yield: about 70 triangles.

 

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Fruit Pizza

080610 078-1 Summer is birthday season at our house. With one child’s birthday at the beginning of summer and then three more within four weeks of each other later in the  summer , we have a lot of cake and sugar floating around our house. So I am grateful for Big J for going with a lighter dessert for his birthday yesterday. He usually goes for the more non-traditional birthday desserts. And with all of the fresh fruit available, I was really happy to make a Fruit Pizza.

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Eighteen Years! Eighteen years, in a land far, far away, my life changed forever. I can’t decide whether those 18 years have flown by, or that I’ve been a mom forever. Either way, it has been a wonderful journey. I love you J! It’s these coming years, as my babies slowly start leaving the nest that are making me nervous.

080610 051-1 This Fruit Pizza has a shortbread crust, a thin layer of slightly sweetened cream cheese, luscious summer fruit, and a light glaze on top. The fruit I used, from the inside out: blueberries, mango, raspberries, kiwi and strawberries.

The glaze is made from any light-colored fruit juice (I used a peach-mango, which turned out great!), some sugar, cornstarch and lemon juice (to keep cut fruit from browning, especially if you are using bananas or peaches).

Pre-Glazed Fruit Pizza:

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RECIPE:

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Fruit Pizza

Crust:
½ cup powdered sugar
1 ½ cups flour
¼ tsp salt
¾ cup butter, softened
½ tsp vanilla extract

Filling:
8 oz cream cheese, softened
2 Tbs powdered sugar
1 tsp vanilla extract

Fruit (strawberries, blueberries, bananas, kiwi, mangos, peaches, grapes, pineapple, raspberries, etc.)

Glaze:
½ cup sugar
2 Tbs cornstarch or Clear Jel
2 tsp lemon juice
1 ½ cups clear fruit juice (apple, white grape, peach-mango,lemonade, etc)

Preheat oven to 325°F.

Crust: Using a pastry blender, mix ½ cup powdered sugar, flour, salt, butter and ½ tsp vanilla. Press onto a pizza pan. Bake for 10-15 minutes. Cool completely.

Filling: Combine cream cheese, 2 Tbs powdered sugar, and 1 tsp vanilla. Spread over cooled crust. Arrange fruit on cream cheese layer.

Glaze: Combine sugar, cornstarch, lemon juice and fruit juice in a small saucepan. Cook over medium heat until sugar is dissolved and mixture is thickened. Cool and spoon over fruit (all of the glaze may not be used). Chill. Slice into wedges to serve.

 

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Cherry Blackberry Cobbler

072710 037-1 I love sour cherries in the summer, especially when they are paired with a sweeter berry. We had some blackberries that were getting a little over-ripe, so adding them to this dessert made a perfect Family Night treat. And topped with cinnamon ice cream that we were given in trade for a used girl’s bike? Best trade we ever made!

072710 001-1 This is a double batch of the recipe printed below. Small scoops of dough are dropped onto the hot fruit filling, and then sprinkled with a mixture of cinnamon and sugar. Twenty minutes in the oven and the topping is perfectly cooked and ready to eat!

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072710 023-1 The cobbler topping is not made of hard dry biscuits, or loose crumble. It is soft, tender, not-too-sweet, cinnamon-topped mini cakes that soak up that fruit goodness and just scream for a scoop of real vanilla (or cinnamon-thanks Jenny!) ice cream.

072710 011-1 This is bowl-licking good stuff!

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RECIPE:

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Cherry Blackberry (or Raspberry) Cobbler

Filling:
1 quart (4 cups) pitted sour cherries
———(or 2 cans sour/tart cherries + juice)
2 cups blackberries, raspberries or mixed berries
1 cup sugar (or ½C Splenda+¼ tsp stevia)
2 Tbs Clear Jel (or cornstarch)
½ Tbs lemon juice
1 tsp vanilla extract
1/2 tsp almond extract
¼ tsp salt

Cobbler:
3/4 cup flour (or half wheat & white flour)
2 Tbs sugar (or Splenda)
1 tsp baking powder
¼ tsp salt
2 Tbs cold butter
½ cup buttermilk, kefir, or milk (use less if using regular milk)
1 egg
1/2 Tbs sugar + 1/8 tsp cinnamon

Preheat oven to 400°F.

Combine filling ingredients in a saucepan. Cook and stir over medium heat until bubbly and slightly thickened. Pour into an 8×8” pan, or 2-qt casserole dish.

Mix flour, sugar, baking powder and salt. Cut in butter. Combine milk and egg. Make a well in center of dry ingredients. Add milk/egg mixture. Stir just until dough clings, adding more milk if necessary. Spoon into 6 mounds over hot filling.

Mix sugar and cinnamon. Lightly sprinkle over topping, discarding any extra.

Bake, uncovered, for 20-25 minutes. Check topping with a toothpick.

 

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