Posts Tagged ‘raspberries’

Raspberry-White Chocolate Icebox Pie

Is it a pie or is it cheesecake? Whatever it is, the combination of raspberry and white chocolate is undeniable. The vanilla wafer crust is worth attention as well.

Raspberry-White Chocolate Icebox Pie 2

(After I point it out, please ignore the chip in the plate pictured above. It saddens me but not enough to dispose of the plate.)

Two pies in one week, what is this madness?! But just wait this one is different. I thought that after heating up your oven making the peach pie you would not be keen to turn it on again for a prolonged period of time so how about a pie where all you have to bake is the crust? A delicious, vanilla wafer crust which blows graham cracker crusts out of the water pie. The filling requires no baking and actually reminds me more of a cheesecake than a pie. Raspberry-white chocolate cheesecake/pie or whatever you want to call it, just make it.

Raspberry-White Chocolate Icebox Pie 1

One year ago: Honey Pecan Milkshakes

Two years ago: Blueberry Walnut Oatmeal Pancakes with Vanilla Maple Glaze
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Raspberry Tequila Sunrise #BrunchWeek

Welcome to the second annual brunch week hosted by Terri of Love and Confections and Susan of The Girl In The Little Red Kitchen!  Join us May 5th through 11th while we celebrate the deliciousness of brunch and to prepare for Mother’s Day and summer brunching season.  We have 32 bloggers bringing you their best brunch game, from cocktails to eggs benedict to donuts, there is something for everything this week.  Our amazing sponsors have donated some great prizes for a gigantic giveaway, please visit them all for more information.

BrunchWeek 2014 Logo

Check out all the amazing recipes today:

Beverages:

Brunch Eggs:

Main Brunch Dishes:

Brunch Breads and Sides:

Brunch Fruit and Vegetables:

Brunch Desserts:

Raspberry Tequila Sunrise 1

I am so excited to be a part of this year’s Brunch Week! There are so many great recipes this week which would be perfect for Mother’s Day brunch or any brunch throughout the year. In case that isn’t incentive enough to stick around all week, how about all the amazing giveaways that are up for grabs? Check out all the details and enter the giveaways HERE.

Today is not only the beginning of Brunch Week but also Cinco de Mayo! This combination lead to the decision to make an alcoholic beverage with orange juice to cover breakfast and tequila for the Mexican flair. Obviously I am talking about a tequila sunrise, but instead of using grenadine I mashed up some fresh raspberries using my OXO muddler which created red portion of the sunrise. Brunch just got a whole lot sweeter! And although this recipe is written for one drink, I trust that even when tipsy you will be able to do the math to mix up multiples if necessary.

Raspberry Tequila Sunrise 2

Two years ago: Dulce de Leche Brownies

Three years ago: Homemade Salsa
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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.



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