Posts Tagged ‘raspberries’

Guest Post: Pink Lemonade Bars by Eats Well With Others

Many people have told me that they are impressed I am capable of juggling all the demands of being a graduate student and having a food blog. But guess what? I’m not the only crazy, food-obsessed grad student. I introduced you to Zainab from Blahnik Baker a little while ago, and today Joanne from Eats Well With Others is here!

Joanne makes some of the most pretty, creative, and delicious looking things I have seen. Knowing what it is like being in graduate school, I’m impressed by all the recipes she whips up. Heck I’d be impressed even if she weren’t also in grad school. Her strawberry-rhubarb dream cake is exactly that. She takes grilled cheese to a new level with grilled goat cheese sandwiches with fig and honey. As a bonus she makes some awesome peanut butter and chocolate treats such as gooey chocolate peanut butter bars. Stick around and see what what she’s made for you today!

One year ago: Rosemary Brie Chicken Burgers

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Hi all! I’m Joanne, the {crazy} voice behind Eats Well With Others.

As a fellow biology PhD student, I’d like to think that Erin and I are kindred spirits. With the only difference being that she is living the dream and GRADUATING while I am so far away from that point that you can’t even see it with a pair of spy-grade binoculars.

Or {nerd alert} a confocal microscope on 80x magnification.

In case you’re not familiar with such a thing (consider yourself lucky). That’s pretty far.

Anyway, to celebrate Erin’s myriad accomplishments and to help put a smile on her face during these stressful times, I baked up some pink lemonade bars! Not only will their vibrant hue make you happy-at-first-glance, but their sweet-tart flavor is the perfect reminder that though things may seem unreasonably crazy at the moment, there will most certainly be a silver lining when you come out on the other side.

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Guest Post: Mixed Berry Slab Pie by Blahnik Baker

My guest poster today is Zainab of Blahnik Baker. Although she has never baked a cake before February or 2012, her creations will make you think otherwise. I’ve been baking for years and my layer cakes never come out as pretty as hers do. Just look at her colossal six-layer cake, and her rose frosted cake. By the way she rocks the cupcakes and makes perfect macarons too. Is there any baking challenge she cannot conquer? She definitely has had far more baking successes than failures (if any), and today she is sharing a yummy slab pie! I’ve never made one but from the looks of it I am missing out.

One year ago: Roasted Cherry Brownie Cheesecake

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Hello guys!!! I am Zainab from Blahnik Baker and I am very happy to be guest posting for Erin today. While she is busy finishing up her PhD and all that stressful writing, we don’t want her stressing about her blog too. So I am here to share an easy recipe with you!

mixed berry pie

Like Erin, I am PhD student starting my 5th year and I’m about a year and a half from where she is today. I understand her troubles just so well. Unlike her, I am new to baking and food blogging. To counteract all that science in my brain, I started baking and decorating cakes as a creative outlet about a year ago and I chronicle my modest self-taught kitchen adventures on my blog.

As a newbie baker, one of the things outside of my comfort zone has always pie. Who doesn’t love a good slice of pie?? I know I do, especially summer pies! But bad luck and terrible dough escapades kept me from attempting homemade pies in the past. So it’s been my goal this summer to make delicious homemade pies. This mixed berry slab pie is exactly that!

triple berry pie

This slab pie is easy to make and perfect for the upcoming Labor Day weekend.  A cream cheese dough is filled with the best of summer’s berries.  I used a mix of raspberries, blackberries and strawberries. But of course feel free to make your own mix. Either way, this pie is a glorious combination of flaky buttery crust and juicy filling of berries. It’s a win-win my friends!

Berry pie Read the rest of this entry »

Berry Frozen Yogurt Bars #IceCreamWeek

Welcome to #IceCreamWeek! Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina have teamed up with more than 20 of their blog friends to bring you a week full of ice cream treats, including a special ice cream giveaway! Prepare to have your taste buds tempted with some of the best ice cream treats around! Make sure you enter the giveaway for a Cuisinart Ice Cream Maker and two fabulous ice cream cookbooks so that you can join in on the ice cream fun!

Ice cream week is in full swing! In order to combat all the extra ice cream in my presence I have been drinking a lot more green monster smoothies for breakfast. Unfortunately the other morning I managed to knock my smoothie off the counter and it didn’t just spill onto the floor, it exploded and splattered all over my kitchen and into my dining room. Who knew smoothie cold fly so far? As a result I not only lost my breakfast but also had to fully clean my kitchen floor and surrounding walls/areas. I am still finding little flecks of green in places though.

But I digress. I thought I’d take a little break and share a slightly healthier ice cream treat for today’s post since I resorted to a less-healthy breakfast option after the smoothie incident (hello peanut butter poptarts). These bars are a fruity version of a traditional ice cream sandwich, but instead the cookie is a chocolate graham cracker and the filling is a berry frozen yogurt. It’s like chocolate covered fruit! Kinda…

Berry Frozen Yogurt Bars

If you’d like to check out today’s #IceCreamWeek recipes, drool over the blogs below:

Join us on Saturday August 17th at 2 p.m. (Eastern Standard Time) for our pinchatlive event to celebrate Jen’s Birthday and give away tons of amazing bonus prizes. We’ve got some tricks up our sleeves so you won’t want to miss this even. You can follow along on Pinterest Board #IceCreamWeek or look up our YouTube event by scoping out Kim’s G+ page for the event details. An announcement will go up on her G+ page earlySaturday morning with all the details for this fun event. So set your alarms for 2 p.m. to join the fun!

One year ago: Pineapple Muffins with Coconut Streusel

Two yeas ago: Gnocchi with Goat Cheese, Grape Tomatoes and Basil
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Fruit & Yogurt Popsicles

With the summer heat turning on the oven is not desirable. Most of us would prefer lying by a pool in a bathing suit, but sometimes the dessert cravings hit and they must be addressed. Fruit & yogurt popsicles to the rescue! These popsicles have three layers of pureed fruit and Greek yogurt which means they are bikini-friendly. The white layer was my favorite part because it tasted like cheesecake! Next time I might even out the layers to get more of that layer. Prepare these tonight and they’ll be the perfect treat for your Independence Day festivities tomorrow.

In non-food news, I’m more strapped for cash than usual this month after three bachelorette parties. I hope to be able to continue whipping up fun new recipes to share but if my creativity runs out for things to be made with ingredients I already own in my pantry I may have to cut back on my blogging. Hopefully it will not come down to that or maybe I can round up some guest posters. I wonder what’s in my closet that I could sell on ebay… haha.

Fruit & Yogurt Popsicles

One year ago: Shortbread Cookies
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Meyer Lemon Shortcakes with Meyer Lemon Curd

When it comes to shortcakes I usually am a traditional strawberry girl, but after seeing these with Meyer lemon zest in the shortcake itself and topped with Meyer lemon curd I couldn’t resist. After all, I love nearly all fruit so I have to pass on the strawberries from time to time.

The verdict? You really need to make these. Use regular lemons if you have to and just add a little more sugar, because these shortcakes were so good I could’ve eaten them without being topped by anything. Meyer lemon biscuit cookie anyone?

Meyer Lemon Shortcake

One year ago: Spinach Artichoke Pasta

Two years ago: Stuffed Jalapeno Chicken Rolls
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Guest Post: Lemon-Raspberry Oatmeal Cookies by CAKE for your icing

Do you remember when I was a finalist in the “So You Wanna Be a Cakespy” contest with my Funfetti Truffle Chocolate Cupcakes? It was incredibly exciting even though unfortunately I did not win, but I have the pleasure of having the winner guest post right here on The Spiffy Cookie today! Molly from CAKE for your icing (CAKEfyi – cute blog name) won a trip to CakeSpy with her Neapolitan Blondie Bars (so extremely jealous)! It’s hard for me to be too upset that she won instead of me when she has also made things like Orange-Almond Oatmeal Sandwich Cookies and Chocolate-Peanut Butter Swirl Cookies. Just send me a few batches Molly and we’ll call it even ;-).

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Hello everyone! I’m thrilled to be guest posting on Erin’s blog today. I’m Molly, the blogger behind CAKE for your icing, and I have something terribly good to tell you about. It has to do with cookies, fresh fruit, and the summer sun. Yeah, I totally knew you would be interested.

I think you will all agree with me that it’s full-fledged summertime out there. I know many of you have already been experiencing this heat wave for weeks, but in Washington, we’re the last to get it. So, while some of you are sick of the heat, I’m thrilled! The sunshine is finally here, and I’m ready to spend my days outside by the water eating fresh fruits and good cookies.

I combined the best of both worlds with these Lemon-Raspberry Oatmeal Cookies. Sometimes when I think of lemon, I think of winter, but most other times the bright scent and tart flavor screams summer. Raspberries on the other hand, well, there is no debate. Raspberries mean summer to me, and I celebrate that by eating them by the handful.

These cookies use pure lemon extract and fresh raspberries in the batter to create a sweet, tart cookie. They celebrate the bright sunshine and great flavors that summer is all about.

Lemon-Raspberry Oatmeal Cookies
1/2 C Butter
1/2 C Brown Sugar
1/2 C White Sugar
1 Egg
2 Tsp Pure Lemon Extract
1 1/4 C Flour
1/2 Tsp Baking Soda
1/2 Tsp Salt
1 C Oats
2/3 C Fresh Raspberries

Preheat your oven to 350 degrees.

Cream the butter and sugars. Add the egg and lemon extract and beat well. Add flour, salt, and baking soda and beat until a soft dough forms. On low, beat in the oats, and then add in the raspberries. Drop by tablespoons full on to a greased cookie sheet.

Bake for 10-12 minutes, until the edges begin to brown.

Red, White & Berry Shortcakes

Did everyone have a good weekend? Stinks that it is over, but good thing we have a holiday in the middle of the week. Granted I will still be at work but I can pretend. In the meantime, prepare yourself with this festive shortcake! See more on my Culinary.net post today.

RED, WHITE & BERRY SHORTCAKES

Source: Everyday Food July/August 2012

One year ago: Mojito Fruit Dip

Gluten-Free Chocolate Almond Cupcakes with Raspberry Almond Butter Frosting

Secret Recipe Club
It’s Secret Recipe Club time! This month I was assigned to Melissa’s blog, Smells Like Brownies. Originally I wanted to try her cake in a cup, because I have never tried that before, but then this recipe captured my eye because the name reminded me of one of the flavors served at the local frozen custard in Rochester, NY where I grew up – Abbott’s Frozen Custard‘s Chocolate Almond. That particular flavor is my dad’s favorite, but unfortunately I cannot share these cupcakes with him due to being on the other side of this very long state. However I know that he would’ve enjoyed them, especially with the raspberries mixed into the frosting (we are both huge fans of berries).

Even though I am not gluten-intolerant, and did not bake these for the usual suspects in my life who are, I still enjoy playing around with gluten-free recipes from time to time. Unfortunately I was unable to locate an almond blend of gluten-free all-purpose flour called for in the original recipe, so I subbed 1/4 cup of the gluten-free flour I use regularly (Bob’s Red Mill) for almond meal because I didn’t want to miss out on any of the almond flavor captured in this cupcake.

Once again I was surprised by how I would have not been able to detect that these were gluten-free had I not make them. And an even bigger surprise, they were vegan despite the butter in the frosting (I was so confused at first when there were no eggs listed as an ingredient for the batter). Totally delicious cupcakes! Next, I would love to try Melissa’s feta alfredo recipe.

GLUTEN-FREE CHOCOLATE ALMOND CUPCAKES WITH RASPBERRY ALMOND BUTTER FROSTING

Makes 12 cupcakes

Ingredients:

CUPCAKES

1 cup unflavored almond milk

1/2 cup vegetable oil

1 cup sugar

1 Tbsp apple cider vinegar

1 Tbsp vanilla extract

1/2 tsp almond extract

1-1/4 cups gluten free all-purpose flour

1/4 cup almond meal/flour

3/4 tsp xanthan gum

1/2 cup Dutch-process cocoa powder

1 tsp baking soda

3/4 tsp salt

FROSTING

1/2 cup unsalted butter, room temperature

3/4 cup almond butter

1/4 tsp salt

6 oz. fresh or frozen raspberries, pureed*, plus extra for garnish

3–4 cups confectioner’s sugar, sifted

Sliced almonds, for garnish (optional)

Directions:

  1. Preheat oven to 350 degrees. Line a cupcake tray with paper liners.
  2. In a mixer bowl, stir together almond milk, oil, sugar, cider vinegar, and flavorings.
  3. Sift the dry ingredients together into a separate bowl. Whisk to combine. Stir the dry ingredients into the wet ingredients. Beat for at least 2 minutes, until all clumps are gone.
  4. Spoon the batter into prepared cupcake tray, filling each cup about 3/4 full. Drop the cupcake tray onto the counter several times from a height of about 3 inches, to help smooth the tops of the batter and release any latent air bubbles.
  5. Bake for 22–25 minutes, or until the cupcake slowly springs back when pressed with a finger. Cool completely before frosting.
  6. To make the frosting, cream butter, almond butter, and salt in a mixer bowl. Scrape the sides of the bowl at least twice.
  7. Add 1 cup sifted confectioner’s sugar and blend well. Scrape the sides of the bowl. Blend the raspberry sauce into the frosting. Add the remaining confectioner’s sugar, 1 cup at a time, alternating with additional raspberry puree, if desired. When the frosting is not runny, but still a bit thick, but has reached the desired flavor/sweetness, continue whipping for another 5–10 minutes so the frosting becomes light and fluffy. Refrigerate for an hour then Pipe or spread** frosting on cool cupcakes. Garnish with sliced almonds if desired.

*I did not run the puree through a fine mesh sieve a the original recipe called for because seeds don’t bother me. But do so if you desire.

**I used a medium cookie scoop to frost the cupcakes.

Source: Adapted slightly from Smells Like Brownies.



Raspberry Hugs Cheesecake Blossoms

Happy Valentine’s Day!! Are you doing anything special today? I actually prefer to stay in and cook (or preferably be cooked for) on this occasion. It’s too stressful to plan far enough in advance to make reservations at your place of choice, and many times they have a more expensive holiday menu for the evening. Being a graduate student, higher prices don’t excite me one bit. Oh and don’t forget the crazy issue of finding parking if you are going downtown. Instead, I will be wearing my red skinny jeans in all their glory while cooking dinner and watching a movie with two of my friends. Is anyone else staying in to celebrate?

For my coworkers/labmates (whichever term you want to call my little lab family), I made this variation of a blossom cookie. It has a cheesecake cookie base, and a Hershey’s hug on top that is swirled with raspberry. They quite literally smell just like a raspberry cheesecake coming out of the oven. I may have eaten one (or more) of them before the chocolate had any chance of hardening back up, and it was totally wonderful.

One year ago: Sweet Swirl Cookies

RASPBERRY HUGS CHEESECAKE BLOSSOMS

Makes approximately 32 cookies

Ingredients:

1 cup unsalted butter, softened

4 oz. reduced fat cream cheese, softened

1-1/2 cups plus 2 Tbsp sugar

1 egg + 1 egg yolk

1-1/2 tsp vanilla extract

2 Tbsp 2% milk

2/3 tsp salt

3 cups flour

2-1/4 tsp baking powder

Course white sugar (or festive sprinkles)

32 Hershey’s raspberry hugs

Directions:

  1. In a stand mixer or large bowl with electric hand mixer, mix ingredients in order (except course white sugar and Hershey’s hugs) until fully incorporated. Cover and chill dough in refrigerator for one hour.
  2. Preheat oven to 375 degrees. Pour some of the course white sugar into a small bowl. Shape dough into walnut-sized balls (I used my cookie scoop to ensure they were all the same size) and roll in the sugar. Place on a cookie sheet lined with parchment paper. Bake for 8 minutes.
  3. Gently push a raspberry hug into the center of each cookie immediately after removing from oven. (Be careful not to push all the way through the cookie.) Let cool slightly before transferring to wire rack. Allow chocolate to harden before serving (transfer to the fridge to speed up the process).

Source: Adapted slightly from Baking Serendipity.

Berry Detox Smoothie

I’ve seen many variations of the green monster detox smoothie going around after the binge-eating holiday season. But I wasn’t quite ready to try out that green concoction despite many people saying they cannot tell there is spinach in it. Sorry for being a skeptic, but I had to try one that at least looked like it was still mostly fruit.

When I saw this recipe, I knew it would be my stepping stone. Strangely enough I could taste the single tablespoon of peanut butter more than the full cup of spinach in this. But the fruit was definitely the stronger flavor over all. I may be trying out that green monster soon after all!

One year ago: Salmon Florentine

BERRY DETOX SMOOTHIE

Makes 1 large or two small servings

Ingredients:

1-1/2 cups frozen mixed berries

1 cup water

1/2 banana

1 cup spinach or baby spinach leaves

1 Tbsp natural peanut butter

1 tsp vanilla extract

2 tsp sugar

2 tsp honey

Directions:

  1. In a blender or a food processor, add berries, water & banana.  Blend until smooth.  Add in spinach and blend.  Add in peanut butter, vanilla, honey and sugar.  Blend until incorporated.

Source: Macaroni and Cheesecake

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