Chambord macerated pears are key to this chocolate blackberry pear tart. Cut to resemble skulls, layered with blackberry jam blood and almond sliver bones, and baked in a chocolate crust.

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What happens when you dress up a blackberry pear tart with chocolate crust for Halloween? You get a skull tart. While obviously this recipe is meant for Halloween, with pears cut into skulls sitting in a pool of blackberry preserve blood and almond sliver bones, but you could definitely make this year round with sliced up pears. Or maybe you’re spooky year round -no judgement here.

Originally I wanted a layer of chocolate ganache on the bottom, underneath the blackberry jam and pear skulls, but usually toy don’t bake ganache. I suppose I could have roasted the pears and cooked the crust separately, layering the chocolate ganache, blackberry jam, and pears into the pre-baked crust, but this way was simpler and just as tasty and creepy looking.

I think the best part of making this blackberry pear tart for Halloween is that it is very forgiving. Break the pears while cutting them? Those cracks actually make the end result look cooler than if they did not, because they play into the creep factor looking like fractured/scratched skulls. Filling didn’t fully set? Looks more like oozing blood.

However, if you manage to not break your pears while cutting them, you can easily cut some lines into them to get the same effect. And if your filling sets properly, the macerating liquid from the pears gets cooked down and turned into a syrup to serve on top anyway to produce the same bloody resemblance. Seriously, you can almost do no wrong here.

Another neat idea would be to bake each pear half in its own mini tart pan, allowing you to serve each pear skull whole instead of slicing through them to serve up the full-sized tart. Don’t have 8 small tart pans? Try using ramekins or turning them into free-form mini skull galettes.

This chocolate blackberry pear tart would also be delicious served with some fresh whipped cream or ice cream. Just make sure you serve that on the side as you don’t want to cover up your hard work making all those pear skulls!

One year ago: Pumpkin Gooey Butter Cake

Four years ago: Flying Purple People Eater Cake Balls

Five years ago: Slime Lava Cakes

Seven years ago: Pumpkin White Chocolate Chip Macadamia Nut Cookies

Eight years ago: Weekly Meal Plan #33

Nine years ago: Chocolate Deviled Eggs

Ten years ago: No-Churn Pumpkin Cannoli Ice Cream

Eleven years ago: Ghost Chili with Cornbread Topping and Chipotle Crema

CHOCOLATE BLACKBERRY PEAR TART

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Yield: 6-8 Servings Prep Time: 8 Hours 45 Minutes Cooking Time: 45 MInutes 45 MInutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

PEARS

• 4 pears*, peeled, cored, and halved lengthwise
• 2 cups Chambord liqueur
• 1 cup dry red wine 

CRUST

• 1-1/4 cups all-purpose flour
• 1/4 cup Dutch-process cocoa powder**
• 1/4 cup powdered sugar
• 1/4 tsp salt
• 1/2 cup cold shortening (or unsalted butter)
• 1/4 cup cold milk

FILLING

• 10 oz. blackberry preserves
• 1 Tbsp cornstarch
• 1 tsp almond extract
• 1/4 cup slivered almonds

Directions

1. In a medium bowl, combine Chambord liqueur and wine; set aside.
2. Use an apple corer to cut out two holes for eyes on the larger half of the pear, then use a paring knife to cut out a triangle for the nose, and slits on the narrow end for teeth. Place in macerating liquid, cover, and allow to soak overnight.
3. For the crust, in food processor or a large bowl whisk together the flour, cocoa, sugars, and salt. Add shortening by pulsing in a food processor or cutting in with a knife until it resembles coarse wet sand.
4. Add milk to flour mixture, and mix until distributed. With hands, form dough into a round flattened disc, wrap in plastic and chill for 30 minutes or overnight.
5. When ready to assemble, position a rack in the lower third of the oven and preheat to 400 degrees F.
6. Remove pears from the macerating liquid and place on a plate lined with paper towel.
7. Pour macerating liquid into a medium saucepan, set over medium-high heat, and cook until reduced, about 15 minutes. Set aside to cool then refrigerate until ready to serve.
8. While the liquid reduces, roll dough out on a floured surface to fit to a 10-inch tart pan (or pie plate). Transfer to the pan, fold over any excess crust.
9. In a small bowl, mix together the preserves, cornstarch and almond extract, then spread evenly into the bottom. Arrange pears on top and sprinkle with slivered almonds.
10. Bake for 40-45 minutes, or until filling is bubbling all over. Allow to cool completely before slicing and serving with reduced Chambord-wine syrup.

Notes

*I used bosc pears because they hold their shape well after baking, but if you prefer a softer pear try anjou or bartlett. **Since it’s not a leavened recipe, you can substitute Natural cocoa powder but the crust will have a lighter color.

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Source: Crust adapted from my Blackberry Tart, filling adapted from Ghoul at Heart.

My grandma’s old-fashioned blackberry cobbler starts with the berries on top of the batter, but it magically rises to the top while it bakes! Served best with fresh whipped cream or ice cream.

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My grandma’s old-fashioned blackberry cobbler is not to be confused with a blackberry tart or blackberry pie, it is in fact it’s own thing.

Earlier this summer my dad gifted me two containers of fresh picked blackberries and conveniently followed it up with a recipe for my grandma’s blackberry cobbler. I think he was trying to give me a hint.

The unique thing about this recipe is that despite the photos showing the batter on top, you actually pour the batter in the bottom on the pan and put the berries on top. So no that is not a typo in the recipe when I indicate to pour the batter in before the berries.

Literally like magic, you can watch the batter rise to the top while it bakes (I encourage hanging out in front of the oven for this). For me the center was the last to pop up which makes sense as it takes longer to heat the center.

It is important to taste test your berries before you cook them in this cobbler – or any similar sort of dessert. If they are not very sweet/ripe, I would advise you to add up to an additional 1/2 cup of sugar.

My dad also noted in the recipe that he had modified it to have double the batter on top and now that I’ve tried it for myself I think he made the right choice in that department. It was the right proportion and I cannot imagine having less.

GRANDMA'S OLD-FASHIONED BLACKBERRY COBBLER

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Yield: 12 Servings Prep Time: 15 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1/2 cup fresh orange juice
• 1-1/4 cup sugar, divided**
• 5 cups fresh blackberries*
• 1/2 cup (1 stick) margarine or butter
• 2 cups all-purpose flour
• 4 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 2 Tbsp cornstarch

Directions

1. Preheat oven to 350F. Grease a 9x12-inch baking pan; set aside.
2. In a medium saucepan over medium heat, add orange juice, 3/4 cup sugar, and cornstarch. Bring to a boil, reduce to a simmer, and cook until thickened, about 10 minutes. Stir in blackberries and remove from heat.
3. In a small bowl, whisk together the flour, baking powder, and salt.
4. In a medium bowl, cream together remaining 1/2 cup of sugar and margarine until light and fluffy, about 2 minutes. Add 1/3 of the flour mixture, stirring to combine, followed by 1/3 cup milk. Repeat until all has been mixed in.
5. Pour batter into the prepared baking pan. Pour fruit on top of batter. Cook for 45 minutes or until batter has risen and browned.
6. Remove from oven and allow to cool slightly before serving warm topped with fresh whipped cream or ice cream.

Notes

*Frozen also works, just thaw first. **Add 1/4 cup more sugar to the berries if they are not particularly sweet.

Source: Adapted from my dad, who adapted it from my grandma.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Fresh blackberries and blueberries are waiting to burst inside these cupcakes and then topped with a refreshing lavender buttercream.

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Welcome to the 4th Annual #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. We’re celebrating all things summer with a week-long event that is absolutely filled with some of the best summer dessert recipes! Follow the hashtag #SummerDessertWeek on social media to find recipes and make sure to check out the bottom of this post for even more summer desserts!

This is another recipe that I made for my #BakersAgainstRacism fundraiser I did last month (previously shared the recipe for the coconut lemon bars).

I was a bit nervous feeding people a cupcake flavored with lavender because my husband is often very offended by floral flavors, but even he admitted that the frosting has just enough to be tasty and refreshing without taking over as the predominant flavor – a blend of blackberry and blueberry.

Others loved the flavor as well and they are so stinking pretty too!

I baked these during the days when it was raining frequently and the temperatures were not over 90 every day. Now I try to avoid turning on my oven. A fact that will prove itself with my second recipe for #SummerDessertWeek I have planned to share on Friday.

Check out the amazing #SummerDessertWeek recipes from our bloggers today!

Ice Cream & Chilled Desserts:

• CopyCat Disney Dole Whip from Big Bear’s Wife 
• Tropical Icebox Cake from A Kitchen Hoor’s Adventures
• Birthday Cake Ice Cream from Simply Inspired Meals
• Fresh Peach Sorbet from Blogghetti
• Key Lime Pie Milkshakes from Love and Confections
• Lemon Corn Panna Cotta from Pastry Chef Online

Summertime Pies:

• Blueberry Pie from A Day in the Life on the Farm

Sweet Summertime Cakes and Cupcakes:

• Rainbow Tie Dye Cake from Hezzi-D’s Books and Cooks
• Sour Cream Pound Cake from Savory Experiments
• Blueberry-Lemon Ricotta Pound Cake from Nik Snacks
• Slab Strawberry Shortcake from Cheese Curd In Paradise
• Berry Lavender Cupcakes from The Spiffy Cookie
• Mini Tropical Fruit Upside Down Cakes from For the Love of Food
• Chocolate Zucchini Cream Cheese Cupcakes from Cindy’s Recipes and Writings

No Bake Treats:

• Orange Creamsicle Fruit Dip from Sweet Beginnings
• Banana Split Cheesecake Cheeseball from Sweet ReciPEAs
• No Bake Birthday Cake Bites from It’s Shanaka

Baked Desserts:

• Southern Peach Cobbler from Back To My Southern Roots
• Raspberry-Blueberry Crisps from Karen’s Kitchen Stories
• Blackberry Dumplings from Palatable Pastime
• S’mores Creme Brulee from Jolene’s Recipe Journal
• Mini Cherry Pies from Our Sutton Place

Four years ago: Strawberry Avocado Salad with Pistachio-Crusted Goat Cheese

Five years ago: Gluten-Free Cherry-Berry Galette

Six years ago: Single Serving Oven-Fried Onion Rings

Eight years ago: Orzo with Parmesan and Basil

Nine years ago: Italian Herb & Cheese Fettucine

BERRY LAVENDER CUPCAKES

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Yield: 12 cupcakes Cooking Time: 25 MInutes 25 MInutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CUPCAKES

• 1 cup sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 2 eggs, room temperature
• 2 tsp vanilla extract
• 1-1/2 cups all-purpose flour
• 1-1/4 tsp baking powder
• 1/4 tsp salt
• 1 cup chopped blackberries and blueberries

FROSTING

• 1/2 cup (1 stick) unsalted butter, room temperature
• 1-1/2 cups powdered sugar
• 1/2 tsp lavender extract
• 1 Tbsp heavy cream (or milk)
• A couple drops of purple food coloring
• Extra berries and dried lavender, for garnish

Directions

1. For the cupcakes: Preheat oven to 350 degrees F. Line a cupcake pan with liners, and set side.
2. Beat butter and sugar together in the bowl of an electric mixer until fluffy, about 2-3 minutes. Add eggs and vanilla extract and mix until combined. Add flour, baking powder and salt with the mixer on low speed, then gradually increase speed. Add in chopped berries, and beat on medium speed until evenly distributed.
3. Pour into cupcake liners, filling 2/3 of the way full, and bake for 20-25 minutes or until set. Let cool before frosting.
4. For the frosting: While the cupcakes cool, prepare the frosting.  In a large bowl, beat butter and sugar until light and fluffy. Mix in lavender and cream until distributed. Add drops of food coloring until it reaches a light purple color. Add more powdered sugar or cream to reach desired consistency.
5. When the cupcakes are completely cool, frost and top with berries and dried lavender.

Did you make this recipe? I want to see!

Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Muddled blackberries are perfect in this bourbon smash, and also perfect for porch sipping. Cheers to summer!

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What happens when you are coming up with recipes to celebrate #BerryWeek but don’t want to turn on the oven again? You pour yourself a cocktail with mashed up berries in it!

With all the mint growing in our garden right now it seemed almost necessary to make this blackberry bourbon smash. But now that I know how easy it is to whip up one of these cocktails that mint may not be so plentiful for much longer. Especially knowing I could also make a bourbon peach smash. Here’s hoping this weather continues the way it has been ::knock on wood::.

Speaking of nice weather, our nighborhood Friday happy hours have re-started with appropriate social distancing spaced out on 2 front yards on our street. I miss the shared snacks but it’s just nice to see everyone and catch up!

This is actually my last recipe for #BerryWeek but there are plenty more to check out today and tomorrow!

Thursday Berry Week Recipes

• Blackberry Bourbon Smash by The Spiffy Cookie
• Blueberry Upside Down Cake by Blogghetti
• Raspberry Coconut Mojitos by The Baking Fairy
• Strawberry Crumb Bars by Cheese Curd In Paradise
• Strawberry Rhubarb BBQ Sauce by A Day in the Life on the Farm
• Triple Summer Berry Fluff by Daily Dish Recipes

Two years ago: Oatmeal White Chocolate Chip Cookies

Five years ago: S’moreo French Silk Pie

Six years ago: Fresh Strawberry Pie

Seven years ago: Pork Loin Chops with Avocado-Manga Salsa and Spinach Quinoa

BLACKBERRY BOURBON SMASH

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Yield: 1 cocktail

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 6-8 fresh mint leaves, plus more for garnish
• 4 fresh blackberries, plus more for garnish
• 1/2 lime, cut into 4 wedges
• 1 Tbsp honey
• 1/2 cup crushed ice
• 2 fl oz. bourbon
• 1-2 fl oz. ginger beer

Directions

1. In the bottom of a mixing glass, place mint leaves, blackberries, 3 lime wedges and honey. Crush with a muddler (or something blunt). Add ice and bourbon and shake well.
2. Pour into a chilled glass and top off with ginger beer. Serve with an additional sprig of mint, remaining lime wedge, and/or blackberry.

Did you make this recipe? I want to see!

Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Three layers of rich, fluffy chocolate cake are topped with a quadruple-berry ginger buttercream for a cake you won’t soon forget.

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You know I thrive on food holidays and virtual themed blogger events and this week is no different – welcome to #BerryWeek!

Technically, as you may have guessed as it is Tuesday, today marks day two of the festivities but yesterday I announced my virtual bake sale with #BakersAgainstRacism, benefiting the Columbus Urban League, and didn’t want to overload myself.

To make up for showing up to the party a day late I am starting with this showstopper of a cake!

I’m not much of a cake decorator. Occasionally I find the patience to do a proper crumb coat, and then use all the tools to artfully spread the frosting and decorate, but damn am I glad naked cakes became a thing.

Naked cakes are basically cakes that only have a crumb coat on them, showing little peek-a-boo shadows on the cake layers, giving them a more rustic appearance (all I needed was my cake leveler, turn table, and frosting smoother). Top with some carefully placed garnish and you have yourself a cake that’s just begging you to dive in.

This three-layer chocolate cake is complimented by a buttercream frosting made with four types of berries: strawberry, raspberry, blackberry, and blueberry. I also added a bit of ginger and lime. The end result is a playful blend of flavors, none overpowering the other.

But when you are a household of two, what on earth are you going to do with a three layer cake?

Our neighbors’ daughter is one of the many seniors this year to miss out on various high school memories, so I decided to gift it to them for her graduation which happened a day before I baked this cake.

I carefully stuck that slice of cake right back where it came from, smoothed it over (yes I told them, and yes they ended up giving us that slice and another for us to enjoy), added chocolate script, and carried it next door!

I love gifting unsuspecting people surprise baked goods, especially this baby that came out even better than expected!

Tuesday Berry Week Recipes

• Homemade Berry Vinegar by Palatable Pastime
• Naked Chocolate Cake with Mixed Berry Ginger Frosting by The Spiffy Cookie
• Raspberry Crostata by A Kitchen Hoor’s Adventures
• Spinach and Berry Salad with Grilled Steak by A Day in the Life on the Farm

Five years ago: Banana Split Ice Cream Sandwich Cake

Six years ago: USA Soccer Cake

Seven years ago: Cinnamon-Chocolate Chip Pancakes

Nine years ago: Homemade Whole Wheat Pita Bread

NAKED CHOCOLATE CAKE WITH MIXED BERRY GINGER FROSTING

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Yield: 12 servings Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CAKE

• 2-1/2 cups all-purpose flour
• 2-1/2 cups sugar
• 1-1/4 cups cocoa powder
• 2-1/2 tsp baking soda
• 1-1/4 tsp baking powder
• 1 tsp salt
• 1-1/4 cups milk
• 1-1/4 cups warm water
• 1/2 cup plus 2 Tbsp vegetable oil
• 2 eggs, plus 1 egg yolk
• 1 tsp vanilla extract

FROSTING

• 3 sticks (1-1/2 cup) unsalted butter, room temperature
• 6 cups (1-1/2 lb.) powdered sugar
• 1/3 cup pureed mixed berries* (about 3/4 cup whole berries)
• 1-1/2 tsp fresh ginger
• 1-1/2 tsp fresh lime juice
• 1/4 tsp salt
• Fresh berries, candied ginger, and lime zest for garnish

Directions

1. Preheat oven to 350 degrees. Lightly coat three 9-inch cake pans with nonstick spray or butter and lightly flour. Set aside.
2. For the cake: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
3. In a medium bowl, whisk together the milk, water, oil, eggs, and vanilla. Add the combined wet ingredients to the bowl of dry ingredients and stir to combine until smooth.
4. Distribute cake batter evenly between the prepared cake pans. Bake for 25-30 minutes, until a toothpick or cake tester inserted in the center comes out clean.
5. Remove from the oven and allow to cool for 10 minutes. Remove from pans and allow to cool completely on wire rack. If needed, slice off the tops of the cakes to make them level.
6. While the cakes are cooling, make the frosting. In a medium bowl, beat the butter until creamy then add the powdered sugar, pureed berries, lime juice, ginger, and salt. Continue beating until very light and fluffy (if needed, add powdered sugar or milk to reach desired consistency).
7. Once the cake layers are cool, spread frosting over the top of each layer, stack, and cover the outside of the cake with more frosting, smoothing with a straight spatula or bench scraper.
8. Decorate with fresh berries, candied ginger, and lime zest.

Notes

I used strawberries, blackberries, blueberries, and raspberries

Did you make this recipe? I want to see!

Tag @THESPIFFYCOOKIE on Instagram and hashtag it

It doesn’t get much better than fresh peach pie, until you add blackberries and goat cheese into the mix in this goat cheese blackberry peach pie with streusel topping.

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Am I crazy for posting a recipe just 3 days after I got married? I would say yes except that I made this recipe the weekend before the wedding (as if that’s any better) and wrote up almost the entire post 3 days before the wedding (am I really convincing you I am not crazy?). Totally reasonable… I think.

I don’t know what to say except I had a large remainder of the 25 pounds of peaches that eating straight was not going to conquer them fast enough. So I turned them into pie and then they will still go straight into my face. Because eating a serving of fruit covered in sugar with a crumbly topping is far superior.

You may think I ruined a good thing by adding goat cheese to this blackberry peach pie, but you would be mistaken. It’s like having little creamy bits of cheesecake dotted throughout the pie. The tartness of the goat cheese is balanced by the sweetness of the fruit filling. It’s quite amazing honestly and I’m not sure it would have been so damn delicious without the goat cheese. Heck I almost added some herbs as well but decided to stick to one savory ingredient at a time.

If it weren’t for the fact that I had a wedding dress to fit into, this blackberry peach pie would have disappeared before any of my family arrived in town for the wedding, but thanks to my will power others got to appreciate this wonderful creation. Of course the best way to enjoy it is slightly warm with a scoop of ice cream on top, in my case malted vanilla from Indulgence Ice Cream.

As for the wedding, the only thing I wish had been different (other than for it to never end) was to have had the ceremony outside, but unfortunately the sky decided to open up just 15 minutes before it was set to start. Silver lining is all those clouds made for perfect lighting for all our photos, most of which we were able to get outdoors before and after the rain. I’ll tell more stories and provide photos later.

While Bob and I are now exhausted, we still wish the weekend could have lasted longer, to spend more time with more people, and to not be back at work today haha. But we only have a couple weeks before we whisk away to New Orleans for our honeymoon! Any tips for things to do/eat while we are there are welcome!

Summer Pie Recipes

• Avocado Pie from That Recipe
• Coconut Cream Pie from Jen Around the World
• Nectarine Galette from Magical Ingredients

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

BLACKBERRY, PEACH & GOAT CHEESE PIE WITH STREUSEL TOPPING

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Yield: 12 Servings Prep Time: 10 Minutes Cooking Time: 55 Minutes 55 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

FILLING

• 4 cups fresh peaches, pitted, peeled and sliced
• 2 cups fresh blackberries
• 1/2 cup sugar
• 5 Tbsp quick cooking tapioca
• 1 Tbsp lemon juice
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/8 tsp nutmeg
• 4 oz. goat cheese, crumbled

CRUST & TOPPING

• 1 prepared pie crust (store bought or homemade)
• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar
• 1-1/2 tsp cinnamon
• 1/2 tsp salt
• 6 Tbsp cold unsalted butter, cut into cubes

Directions

1. Preheat oven to 450 degrees with the rack on the bottom third.
2. In a large bowl, stir together the fruit, sugar, tapioca, lemon juice and seasonings. Fold in goat cheese. Line a 9-inch pie pan with the crust, folding over the excess and crimping. Fill with fruit mixture and top with crumble topping, Cover edges with foil or a pie crust shield.
3. Bake for 10 minutes, reduce to 350 degrees and bake for an additional 35-45 minutes or until fruit is tender and top is golden. Remove from oven and allow to cool on wire rack before cutting.

Source: Adapted from my Fresh Peach Pie and topping from my Salted Caramel Apple Pie with Crumble Topping.

This post and recipe was created for #EasterSweetsWeek. I was sent samples by some of the sponsor companies but as always opinions are 100% mine.

If you enjoy meringues then you will fall in love with these mini pavlovas topped with lemon curd and fresh berries.

Good luck trying not to eat all the batter before it is baked. Who knew egg whites and sugar could taste so dang delicious? But I promise it’s worth baking because, believe it or not, the end result might be better than it’s raw beginnings. Imagine a marshmallow with a crispy exterior. Told you it was even better.

This was my first time ever making pavlovas and decided to make minis, that way each person could top theirs off with as much or as little toppings as desired. Because pavlovas don’t just stop with a meringue, otherwise they’d just be called meringues. You have to top them off with something so I filled mine with lemon curd and a mixture of fresh berries.

After taking photos of 2 assembled pavlovas, I actually saved the remaining 4 in hopes of serving them this Sunday for one of the Easter desserts (yes there’s more than one, try to act surprised). If you’ve ever dealt with homemade meringue, you know that storing them is sometimes tricky as they do not sit well with moisture. Literally. After perusing the internet I found a tip: in the bottom of an air-tight container, sprinkle some cornstarch and place a piece of paper towel on top, then proceed to stack the meringues inside and close tightly. I will report back on how effective that is because with the non-stop rain all week you could say it’s a tad bit humid.

While this is my last contribution to #EasterSweetsWeek there’s still plenty more to be had! If you scroll to the bottom of this post you will find the rest of the recipes that were shared today as well as information on our amazing sponsors and giveaway!

Two years ago: Crustless Quiche Lorraine

Three years ago: Cheesy Tater Tot Casserole

Four years ago: Single Serving Bread Pudding

Seven years ago: Strawberry Nutella Bread Pudding

MINI PAVLOVAS WITH LEMON CURD AND BERRIES

Makes 6

Ingredients:

3 large egg whites

Pinch of salt

3/4 cups Dixie Crystals pure cane sugar

1-1/2 tsp fresh lemon juice

1-1/2 tsp cornstarch

1-1/2 tsp Adam’s Extract vanilla extract

Lemon curd, store-bought or homemade

3 cups fresh mixed berries

Directions:

1. Preheat the oven to 325° and line a large baking sheet with parchment paper.
2. In a large bowl, beat the egg whites with the salt at medium-high speed until soft peaks form. At high speed beat in the sugar, a few
   tablespoons at a time, until the whites are stiff and glossy. Beat in the lemon juice along with the cornstarch and vanilla seeds.
3. Transfer the meringue to a pastry bag fitted with a 1-inch plain tip and pipe out six 4-inch rounds, about 1 inch thick. Using the back of a spoon,
   make a 1 1/2-inch well in the center of each meringue. Bake the meringues in the lower third of the oven for 5 minutes. Immediately lower the oven temperature to 225° and bake for 1 hour. Turn the oven off, prop the door open and let the meringues cool completely – should be hard on the outside and soft on the inside.
4. Set the meringues on plates, fill the centers with lemon curd, and top with 1/2 cup of berries. Serve immediately. (If preparing meringues ahead of time, store unassembled in an air-tight container – put a tablespoon of cornstarch on the bottom of the container, place a paper towel on top, and layer the meringues on top to help absorb any residual moisture).

Source: Adapted from Food & Wine.

Check out the amazing #EasterSweetsWeek recipes from our bloggers today!

Cookies:

• Fresh Strawberry Pie Cookie Cups from Big Bears Wife

Cake:

• Mini Lemon Blueberry Pound Cakes from The Bitter Side of Sweet

Candy:

• Almond Butter Chocolate Eggs from The Domestic Kitchen

Baked/Cooked Desserts:

• Mini Pavlova with Berries from The Spiffy Cookie
• Bunny Butt Rice Krispy Treats from For the Love of Food
• Apple Fritters from Eat Move Make
• Lemon Creme Brûlée from Cooking on the Front Burner

No Bake Desserts:

• Raspberry Tiramisu from The JavaCupcake Blog

Welcome to this year’s #EasterSweetWeek event hosted by Angie from Big Bear’s Wife. We’re so glad that you’ve joined us for this week long event of Springtime and Easter dessert recipes! We’re sharing tons of treats this week plus a few fantastic giveaways! You’re going to love what we have in store for you.

This year we have are 28 fantastic bloggers participating in this year’s Easter dessert event! Throughout the week we’ll be share tons of great Springtime and Easter themed dessert recipes with you. With over 75 sweet dessert recipes being shared this week we just know that you’re going to want to save some of these recipes to make again and again! We even hope that some of these recipes end up in your Easter recipe keepsake collection! Plus, don’t forget that we have 5 (five) great giveaways for you this week thanks to our amazing sponsors!

Scroll down to take a look!

PRIZE #1

Prize #1 — Dixie Crystals is giving away one (1) Instant Pot (8 Qt) to one lucky winner!

PRIZE #2

Prize #2 — Adam’s Extract is giving one (1) winner 5 different extracts including a bottle of Pure vanilla and a color pack.

PRIZE #3

Prize #3 — Rainier Fruit is giving one (1) winner a box of Apples and some wonderful Apple themed goodies from Sur La Table

PRIZE #4

Prize #4 — Anolon is giving one (1) winner a Anolon® Vesta 9-Inch Square Baker in Cobalt Blue

PRIZE #5

Prize #5 — Microplane is giving one (1) winner a Twist & Zest, grip & strip and a classic zester/grater

CLOSED

Giveaway open to US Residents 18 years or older.. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from Marh 26th – April 1st at 12AMEST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners. No purchase necessary. Void where prohibited by law.

Disclaimer: These posts and recipes are part of the week long event, #EasterSweetsWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Rainier Fruit, Anolon and Microplane! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #EasterSweetsWeek bloggers to use in their recipes.

This combo is killer, I swear. The first attempt was in cookie bar form (back when I made the strawberry black peppercorn pistachio cookie bars) but for some reason they were ridiculously gooey despite cooking for an extra 15 minutes and the goo turned into awfully unappetizing gray color. Although they did still taste awesome, I should have known better than to add juicy fruit to a cookie dough, even in bar farm.

So I learned from my mistakes and added them to a pie bar which is meant to have fruit juices seep into it. And the result? Holy sweet hot damn. Myself and many others who tried them said they were absolute perfection. Sweet, but not too sweet, and perfectly balanced with the sage without being overpowering. You absolutely need to make these this weekend and all summer long. Especially since berries are on sale at the grocery store right now!

Make sure you check out everyone else’s recipes today for #CookoutWeek listed at the end of this post. And get your name in for the huge giveaway HERE.

One year ago: Browned Butter Salty Sugar Cookies

Five years ago: German Chocolate Brownies

BLACKBERRY-SAGE PIE BARS

Makes 24 bars

Ingredients:

CRUST AND TOPPING

2 cups all-purpose flour

1 cup whole wheat flour

1 cup sugar

1 Tbsp packed fresh sage

1 tsp baking powder

1/4 tsp salt

Zest from 1/2 orange

1 cup (2 sticks) unsalted butter, cubed and chilled

1 egg

1 tsp vanilla extract

BLACKBERRY LAYER

4 cups fresh blackberries

1/2 cup sugar

1 Tbsp corn starch

1 Tbsp fresh chopped sage

1/2 orange, juiced

1 tsp fiori di sicilia (optional)

Directions:

1. Preheat oven to 375 degrees. Lightly coat a 9 X 13 baking pan with non-stick cooking spray and line with parchment paper; set aside.
2. In a food processor, pulse together the flour, sugar, sage, baking powder, salt and orange zest. Add the cubed butter, egg, and extract. Pulse until the dough resembles a course meal*.
3. Press about two-thirds of the dough into the bottom of the prepared baking pan, pres dough into a flat, even layer. Reserve the remaining dough for the topping.
4. In a medium bowl, toss together the blackberry layer ingredients. Spread evenly over the bottom crust layer, keeping berries in a single layer.
5. Sprinkle the remaining dough over the top.
6. Bake for 45-50 minutes, or until the top is lightly browned. Remove from the oven and place on wire rack to cool completely before attempting to slice into bars.
7. Pie bars can be stored in an airtight container at room temperature for up to two days.

*Alternatively, whisk dry ingredients in a large bowl, cut in butter with pasty cutter or two knives, then mix in egg and extract.

Source: Adapted slightly from Floating Kitchen.

Disclosure: I was provided with complimentary product to be used as I saw fit for #CookoutWeek from the generous sponsors of this event.

This fresh blackberry tart deserves nothing less than to be topped with a dollop of fresh homemade whipped cream. The perfect ending to any meal.

Jump to recipe

Where did I leave off on Wednesday for my Lord of the Rings Menu? Or right, luncheon with the potato soup.

To finish off the culinary Lord of the Rings tour, next came afternoon tea, dinner, supper, and dessert. For afternoon tea we served up scones, biscotti, and well… tea. Nothing all that surprising there.

Then for dinner, I made a version of what is called “Balin’s spiced beef”. It was marinated and subsequently roasted with all kinds of spices, wine, and apple juice. And of course don’t forget the potatoes, onion, and carrots. What would a hobbits diet be without them?

After dinner came supper. While according the the books, dinner and supper were interchangeable, in the movies they were listed as separate entities and who am I to deny a reason for a 7th meal?

Since we already did meat and potatoes for dinner, supper was lighter and consisted of a sausage and cheese platter with various kinds of sausages, cheeses, and even some gherkins. If you haven’t gathered already from this week’s list of recipes, hobbits are big on the meat, potatoes, cheese, bread, pickled things, apples, berries, and tea.

Oh and ales. Plenty of that was poured as well.

The big finale for the end of the last movie came with this blackberry tart served with fresh whipped cream. You can’t spend all that time making a pretty homemade tart from scratch and not make fresh whipped cream, amiright? Same thing if you instead make an old-fashioned blackberry cobbler. Those berries deserve some love! Now excuse me, while I recover from my food coma.

Click here if you want the entire menu rundown –> The Seven Hobbit Meals!

BLACKBERRY TART

Print

Yield: 12 Servings Prep Time: 1 Hour Cooking Time: 35 MInutes 35 MInutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 1-1/4 cups all-purpose flour
• 1/2 Tbsp sugar
• 1/4 tsp salt
• 1/2 cup cold shortening (or unsalted butter)
• 1/4 cup cold milk
• 1/2 tsp white vinegar

FILLING

• 30 oz. fresh blackberries
• 1/4 cup sugar
• 2-3 Tbsp cornstarch
• 1 tsp lemon juice
• 1/4 tsp cinnamon
• 1/8 tsp freshly grated nutmeg
• Pinch of salt

Directions

1. For the crust, in food processor or a large bowl whisk together the flour, sugar, and salt. Add shortening by pulsing in a food processor or cutting in with a knife until it resembles coarse wet sand.
2. Add vinegar to milk, add to flour mixture, and mix until distributed. With hands, form dough into a round flattened disc, wrap in plastic and chill for 30 minutes.
3. In a large bowl combine the berries, sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt. Give everything a toss and let stand for 15 minutes, stirring a few times.
4. Position a rack in the lower third of the oven and preheat to 450 degrees.
5. Roll dough out on a floured surface to fit to an 2-inch tart pan (or pie plate). Transfer to the pan, fold over any excess crust, and then fill with berries.
6. Bake for 30-35 minutes, or until crust is golden. Allow to cool completely before slicing and serving with whipped cream.

Source: Adapted from my dad’s Apple Pie.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

It is a scone or is it a short cake? Either way these scones are perfectly acceptable for brunch. Filled with berries and topped with a creamy berry spread.

Welcome to the third annual #BrunchWeek hosted by Terri from Love and Confections and Shaina from Take A Bite Out Of Boca.

We are so excited to have you join us this year!  Celebrate Brunch with us this week as we prepare for Mother’s Day. 30 Bloggers from around the country will showcase their best brunch dishes, from cocktails to casseroles, breakfast breads, sandwiches and salads – there is something for everyone!

We also have a huge giveaway that you need to make sure you check out. Click HERE to find out more.

Today’s kick-off happens to coincide with my 30th birthday (and Star Wars Day – May the fourth be with you)! So naturally I had to make something at least slightly birthday related, despite many people scolding me that I cannot make my own birthday cake.

Since I had scones on the brain I turned them into something that resembles shortcakes. For some reason brunch makes me think of shortcakes as I did a shortcake recipe last year too. Instead of being on top, these scones have berries packed inside with dark chocolate covered cacao nibs. Once out of the oven, they are topped with a creamy berry spread, whipped cream, and sprinkles for the birthday girl!

Love these scone cakes? Try my Crystallized Ginger Scones with Sake Poached Asian Pears next!

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:

• Blueberry Sangria from Love and Confections.
• Spring-Infused Lemon Drop from Culinary Adventures with Camilla.
• Bloody Margarita from The Suburban Soapbox

BrunchWeek Egg Dishes:

• Caramelized Onion, Swiss Chard, Mushroom and Alpine Cheddar Croissant Strata from Taste Cook Sip.
• Crab Cake Eggs Benedict from The Redhead Baker.
• Fried Eggs with Kale and Mushrooms from Hip Foodie Mom.
• Chimichurri Breakfast Sandwich from Healthy Delicious.
• Asparagus, Brie and Smoked Salmon Omelet from girlichef.
• Braised Leeks with Poached Eggs from Jane’s Adventures in Dinner.

BrunchWeek Breads, Grains and Pastries:

• Savory Pancetta and Cheddar Waffles from The Little Ferraro Kitchen.
• Avocado Toast Bar from Sarcastic Cooking.
• Mocha Nut Granola from greens & chocolate.
• Chocolate Hazelnut Croissants with Bourbon Sauce from {i love} my disorganized life.
• Berry Cacao Nib Scone Cakes from The Spiffy Cookie
• Spiced Pear Oatmeal from Making Miracles.
• Overnight Cinnamon Bread French Toast from That Skinny Chick Can Bake.
• Nutty Chocolatey Oatmeal Muffins from A Day in the Life on the Farm.
• Vanilla Orange Scones from Sew You Think You Can Cook.
• Sour Cream and Dark Chocolate Oat Bread from Bread Booze Bacon.
• Cherry Vanilla Almond Granola from Cupcakes & Kale Chips.
• Mini Chocolate Chip Muffins from My Catholic Kitchen.
• Macadamia Nut Crusted French Toast with Spiced Pineapple Syrup from Cooking in Stilettos.
• Maple Cinnamon Scones from Pink Cake Plate.

BrunchWeek Main Dishes:

• Breakfast Wraps from Big Bear’s Wife.
• Brunch Charcuterie Cheese Board from Quarter Life (Crisis) Cuisine.

BrunchWeek Fruits, Vegetables and Sides:

• Whipped Yogurt and Ricotta with Figs and Honey from Take A Bite Out of Boca.
• Gluten Free Swiss Chard and Mushroom Galette from It Bakes Me Happy.

BrunchWeek Desserts:

• Mini Creamsicle Bundt Cake with Vanilla Bean Glaze from It’s Yummi.
• Lemon Bars from Chelsea’s Messy Apron.
• Chocolate Walnut Macarons with Salted Caramel from Baking a Moment.

One year ago: Peanut Butter Birthday Bites

Two years ago: Birthday Overload Pancakes

Three years ago: Funfettinutter Cupcakes for Two (or One Birthday Girl)

Four years ago: Peanut Butter Cup S’mores Ice Cream

BERRY CACAO NIB SCONE CAKES

Makes 8

Ingredients:

2 cups all-purpose flour

1/2 cup Dixie Crystals granulated sugar

1 Tbsp baking powder

Pinch salt

1/2 cup (1 stick) unsalted butter, cold and cut into cubes

1 egg, lightly beaten

1/2 cup Stonyfield Greek yogurt

1 tsp vanilla extract

1/4 tsp Nielsen-Massey orange blossom water, optional

1 heaping cup frozen mixed berries (blueberries, raspberries, blackberries)

2 oz. (1/4 cup) Pacari dark chocolate covered cacao nibs

Coarse sugar, optional

TOPPING

1 cup low fat ricotta cheese

1/2 cup frozen mixed berries (blueberries, raspberries, blackberries)

1/2 tsp vanilla extract

Whipped cream, optional

Directions:

1. Preheat oven to 400 degrees F. Line a baking sheet with a Silpat or parchment paper; set aside.
2. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. Add the butter, and cut in  with a pastry cutter or two forks until it looks like like semi-wet, clumpy sand. Some pea-sized butter clumps are okay; set bowl aside.
3. In a small bowl, whisk together the egg, Greek yogurt, vanilla, and orange blossom water (if using) until smooth. Pour wet mixture over dry, and fold until just combined. Don’t overmix, dough will be shaggy. Fold in the berries and cacao nibs.
4. Sprinkle flour over a clean work surface. Knead dough into an 8-inch round and slice round into 8 equal-sized wedges.. Transfer to prepared baking sheet. Sprinkle with coarse sugar, if using.
5. Bake for about 18 minutes, or until very lightly golden and cooked through. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter.
6. Allow to cool on baking tray for about 5 minutes before removing and transferring to a rack to finish cooling.
7. While the scones cool, make the topping. Mix ricotta cheese, berries and vanilla in a blender and pulse until smooth. Serve over scones with whipped cream, if desired.

Source: Adapted from Averie Cooks and my “Creamed” Berry Cheese Spread.

Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

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