Show off all that summer fruit in this peach raspberry mascarpone tart, with both pistachio butter raspberry mascarpone filling nestled into a coconut-pistachio crust.

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This recipe was born both out of inspiration and necessity.

A couple weeks ago I had a raspberry pistachio tart from a local bakery and it blew my mind. Which reminded me that I had some leftover pistachio butter in my pantry that I needed to use up, so I put a homemade version on my short list of things to make.

Then I picked up my order from the Peach Truck and despite eating my rationed amount every day I was struggling to keep up. I didn’t want to just peel and freeze them, or turn them into a canned product (because I’m still working through my last peach jam), so I had to come up with something else.

If you follow me on Instagram, you may have also noticed that I am bursting with raspberries from our garden as well. So what about a combo dessert incorporating both fresh peaches and raspberries?

I turned to my handy Flavor Bible and dreamed up this tart recipe.

The crust recipe came from Pieometry, adapted from the coconut pecan crust but instead made it with pistachio. Then the filling I just worked out on my own, adjusting the ingredients and amounts a little at a time until I reached the desired sweetness and consistency.

In the end, it turned out to be a show-stopping delicious tart. It’s like a fancy, thin no-bake cheesecake (if you ignore the crust) topped with tangy sweet fresh fruit.

I considered topping it with fresh whipped cream, but truly didn’t need it. No that I’m going to stop you if you disagree.

PEACH RASPBERRY MASCARPONE TART WITH COCONUT-PECAN TART

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Yield: 12 Servings Prep Time: 2 Hours 30 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 1 cup unsweetened shredded coconut
• 1 cup whole roasted shelled pistachios
• 1/2 cup all-purpose flour
• 3 Tbsp sugar
• 1/2 tsp salt
• 6 Tbsp unsalted butter, melted

FILLING

• 8 oz. mascarpone
• 1/4 cup pistachio butter
• 1/4 cup raspberry puree*
• 1/2 cup powdered sugar, divided
• 2 Tbsp heavy cream

TOPPING

• 2 fresh peaches, pitted and sliced
• 1 cup fresh raspberries
• 1/4 cup chopped pistachios

Directions

1. Preheat oven to 350 F.
2. On a rimmed baking sheet, spread the coconut in an even layer. Toast in the oven for 3 minutes, or until golden. Allow to cool then pour into the bowl of a food processor.
3. To the food processor, add pistachios, flour, sugar, and salt, and pulse until sandy in texture. Add butter and pulse until it sticks together.
4. Dump mixture into a 9-inch tart pan with removeable bottom, spreading evenly, pressing firmly into the pan and up the sides.
5. Bake for 20 minutes, or until golden. Allow to cool completely on a wire rack before filling.
6. While the crust cools, prepare the filling. Divide the mascarpone into two medium bowls. Add the pistachio butter to one, and the raspberry puree to the other. Add 1/4 cup powdered sugar to each. Beat each separately until creamy. Add heavy cream to the pistachio cream if necessary to reach a similar consistency.
7. Spoon fillings into the crust, alternating between the two. Swirl together using a butter knife. Top with sliced peaches, raspberries, and chopped pistachios. Chill for 2 hours or until ready to serve.

 

Notes

*Mased fresh raspberries or throw in the blender.

Source: Crust adapted from Pieometry, filling The Spiffy Cookie original.

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These raspberry thyme dark chocolate chip brown butter cookies may have a lot going on but the flavors compliment each other beautifully.

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I feel like it’s been awhile since I’ve shared a new chocolate chip cookie recipe – since March! Whoops. So while reminiscing on how delicious my blueberry brown butter cookies were the other day, and decided it was time to try another fruited cookie concoction.

Luckily for me, the choice was easy thanks to the abundance of raspberries the raspberry bushes in our garden produced this summer. I happened to have some frozen already due to surplus! Why frozen? Because those delicate berries would disintegrate when mixed into the cookie dough if they weren’t.

Do you have to use brown butter?

Of course these cookies also come with the nutty deliciousness that brown butter adds. While not necessary, you have to melt the butter anyway so why not brown it while you’re at it? I say that but honestly I don’t brown my butter as often as I should, considering how often I make my favorite chewy chocolate chip cookies.

But I didn’t stop there of course. I also snagged some thyme growing out of control in my garden as well. It’s actually lemon thyme but I couldn’t taste the difference despite having a tablespoon of it blended into the cookie dough.

You might think the combination of dark chocolate, brown butter, raspberry, and thyme a bit much for one little cookie. But these aren’t all that little (1/4 cup of dough) and the flavors are surprisingly mellow, with no one overpowering the other. Instead they magically compliment each other. I have some experience playing with flavors ;-).

I also had the help of the handy flavor bible, which has been a source of several experimental flavor pairings in other recipes in the past. Although this specific combination wasn’t in there, I was some deductions and it paid off.

One year ago: Blueberry Pear Ginger Jam

Two year ago: Buckeye Trail Mix

Three years ago: Tropical Granola Chocolate Bark

Four years ago: Bacon Buckeyes

Five years ago: Bourbon, Bacon, and Maple Mini Cheesecakes

Six years ago: No-Bake Chocolate Hazelnut Pie

Eight years ago: Marble Malt Cake with Peanut Butter Malt Frosting

Ten years ago: Stone Fruit Hand Pies

RASPBERRY THYME DARK CHOCOLATE CHIP BROWN BUTTER COOKIES

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Yield: 20 cookies Prep Time: 2 Hours 15 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2-1/2 cups all-purpose flour, spooned and leveled
• 1 tsp baking soda
• 1 tsp salt
• 1 cup (2 sticks) unsalted butter
• 1 cup packed dark brown sugar
• 1/2 cup white sugar
• 1 Tbsp fresh thyme (or 1 tsp dried)
• 1 Tbsp vanilla extract
• 1 egg + 1 yolk, room temperature
• 1 heaping cup dark chocolate chips
• 1 heaping cup frozen whole raspberries

Directions

1. Sift together the flour, baking soda, and salt; set aside.
2. Melt butter in a medium saucepan over medium heat, stirring constantly. Continue to cook until butter turns to an amber/light brown color, and remove from heat immediately. Pour into a large bowl and set aside to cool to room temperature.
3. Once butter has cooled, cream together the butter, sugars, and thyme until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients in three batches until just blended. Fold in the chips and raspberries by hand.
4. Roll 1/4 cup of dough into a ball (or use a large cookie scoop) and place on a plate or tray. Cover tightly and chill for at least 2 hours, but overnight for best results.
5. Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
6. Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
7. Bake for 10 minutes or until edges are golden (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Best enjoyed within 48 hours or refrigerate until ready to eat.

Source: Adapted from my Blueberry White Chocolate Chip Brown Butter Cookies.

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Chewy brownie cookies get a makeover with toasted hazelnuts and a touch of raspberry balsamic for one complex but delicious cookie.

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I know I already participated in Christmas Cookies Week, but now it’s time for #ChristmasSweetsWeek! Granted… I am sharing mostly cookies still – haha. I originally had non-cookie recipes in the works but I ran out of time. But I am fairly certain no one will be upset about these. 

These brownie cookies were actually made in collaboration with a local olive oil and vinegar store, Olivina Taproom. Better yet, I have been whipping up some creative cookies baked with their olive oil and balsamic vinegar to sell alongside their cafe menu and these cookies were one of the first successes. 

I have always been a fan of my brownie cookies so I thought they would be the perfect fit for adding a little bit of their sweet Italian raspberry balsamic vinegar, along with hazelnuts instead of pecans. But I felt like the balsamic flavor wasn’t as obvious as I had hoped so I went ahead and made a chocolate balsamic glaze too! Top with some crushed freeze dried raspberries and you have one stunning looking cookie for your holiday dessert table. 

Don’t live near Columbus, OH? You can order any olive oil or balsamic vinegar online! And if you order $65+ it will ship for free. No code needed!

Welcome to #ChristmasSweetsWeek 2020! Co-hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures! What better way to celebrate the holidays than with food and fun? 21 bloggers from around the country have come together to share some of their favorite sweet Christmas recipes!! Deck the halls and get ready for very merry sweet treats, like fudge, cookies, Christmas morning breakfasts, layer cakes, cocoa, and more! Follow along on social media with our #ChristmasSweetsWeek hashtag. Happy Holidays!

Enjoy these #ChristmasSweetsWeek recipes from our bloggers:

Beverage Recipes
Homemade Dark Hot Chocolate Mix by Bear & Bug Eats

Breakfast and Baked Goods Recipes
Cherry Croissant Breakfast Bake by Making Miracles
Classic Cinnamon Rolls by The Nifty Foodie
Cranberry Eggnog French Toast Bake by The Redhead Baker
Spiced Pear Quick Bread by Simply Inspired Meals
Star Bread by House of Nash Eats

Candy and Fudge Recipes
3 Ingredient Old Fashioned Potato Candy by Blogghetti
Bourbon Caramels with Chocolate and Vanilla by Christmas Tree Lane
Chocolate Peppermint Graham Crackers by Kathryn’s Kitchen Blog
Spiced Sugared Pecans by Love & Confections

Pastry and Dessert Recipes
Banana Cake by Palatable Pastime
Blue Curaco Velvet Cake by Magical Ingredients
Cranberry Orange Sugar Cookie Bars by Sweet Beginnings
Egg Nog Ice Cream by A Day in the Life on the Farm
Hazelnut & Raspberry Balsamic Brownie Cookies by The Spiffy Cookie
Hot Chocolate Sweet Rolls by Kate’s Recipe Box
Lemon Ricotta Cookies by A Little Fish in the Kitchen Lemon
Peanut Butter Cut Outs by A Kitchen Hoor’s Adventures
Pecan Crusted Pecan Pie by The Mandatory Mooch
Peppermint Dipped Chocolate Chip Cookies by An Affair from the Heart
Pioneer Woman’s Nantucket Cranberry Pecan Pie by For the Love of Food

One year ago: Buckeye Peanut Butter Cookie Bars

Five years ago: Homemade Malted Hot Chocolate Mix

Seven years ago: White Chocolate Peanut Butter Cupcakes

Eight years ago: Cranberry Fritters

HAZELNUT & RASPBERRY BALSAMIC COOKIES

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Yield: 4 dozen Prep Time: 20 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

COOKIES

• 2 cups chopped roasted hazelnuts
• 1/2 cup unsalted butter
• 4 oz. unsweetened chocolate, chopped
• 3 cups semisweet chocolate chips, divided
• 1-1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 4 large eggs
• 1-1/2 cups sugar
• 1 tsp raspberry balsamic vinegar*
• 1 tsp vanilla extract

ICING

• 1 cup powdered sugar
• 2 Tbsp cocoa powder
• 3-4 tsp water
• 3-4 tsp raspberry balsamic vinegar
• Freeze dried raspberries, for garnish

Directions

1. Preheat oven to 350 degrees. Line baking sheeting with parchment paper or silicone baking mats; set aside.
2. In a large heavy bottomed saucepan, melt butter, unsweetened chocolate, and half the chocolate chips over low heat, stirring constantly; set aside.
3. In a medium bowl, combine flour, baking powder, and salt; set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, beat eggs, sugar, balsamic, and vanilla at medium speed until combined. Add flour mixture, beating well. Add chocolate mixture and beat until combined. Stir in remaining 1 1/2 cups chocolate morsels and pecans.
5. Drop dough by 2 tablespoonfuls (I use a medium cookie scoop), spacing about 2 inches apart on prepared baking sheets.
6. Bake the cookies, one sheet at a time, until edges are firm and centers appear cracked, 9-10 minutes, rotating the baking sheet halfway through baking.
7. Cool the cookies on the baking sheets about 3 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.
8. While the cookies cool, make the icing. In a medium bowl, whisk together the icing ingredients until the mixture reaches the consistency of molasses. Spoon or pipe over cooled cookies. Crush freeze-dried raspberries over the top and allow to set before serving.

Notes

*Can't find raspberry balsamic vinegar? Add 1 Tbsp crushed freeze dried raspberries.

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Fresh peaches and raspberries jam out in this homemade jam with lime and hints of cinnamon. 

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While many people are already jumping on the pumpkin-flavored food items popping up, I am hanging onto every last moment of peach season. In fact, with the last few peaches I had I decided to preserve them into jam to make it last even longer.

I’ve made a vanilla peach jam before, but this time I decided to mix in some raspberries from our garden as well as some lime and a dash of cinnamon. I literally just kept wafting the jam until I got it to smell like what I thought was good. And my sniffer was on point because damn it’s good.

All this jam will go perfectly with all the sourdough creations I continue to pump out. I still have some sourdough English muffins and rosemary sea salt sourdough bagels I made earlier in quarantine, frozen in our chest freezer. As a household of two I baked way more than we could ever keep up with but I am not complaining about having them reserved now!

But there are many other uses for jam than just spreading on bread. I have used it in cocktails before, homemade salad dressings, add to yogurt, bake it with brie, glaze meat, and the list goes on. What creative uses have you found for jam?

Six years ago: Baked Chicken Fajitas

Seven years ago: Single Serving Peanut Butter Krispie Chocolate Balls

Nine years ago: Petri Dish Cookies

PEACH RASPBERRY LIME JAM

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Yield: Eight 8 oz jars

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 8 (8 oz.) canning jars, with two-piece lids
• 5 cups sugar, leveled
• 2 cups finely chopped fresh peaches
• 2 cups fresh raspberries
• 1 (1.75 oz.) box fruit pectin
• 1/2 tsp unsalted butter (optional)
• Zest and juice from 1 lime
• 1/8 tsp ground cinnamon

Directions

1. Fill a boil-water canner with rack (or large stock pot) half-full with water and bring to a simmer.
2. Wash jars and screw bands in hot, soapy water and rinse with warm water. Immerse jars in the simmering water. Cover and let stand until ready to use.
3. Place exact amount of sugar in a large bowl and set aside.
4. Place peaches and raspberries in a large (6-8 qt.) sauce pan over high heat. Stir pectin into fruit and add butter to reduce foaming, if desired. Bring mixture to a rolling boil (doesn’t stop bubbling when stirred). Quickly pour in the sugar, stir, return to a rolling boil, and boil for exactly 1 minute, stirring constantly. Remove from heat, stir in the lime zest and juice and cinnamon, and skim off any foam.
5. Drain the canning jars. Ladle the jam mixture quickly into the jars, leaving 1/8-inch at the top. Wipe jar rims and threads and cover tightly with two-piece lids. Place filled jars back in the simmering water and ensure they are covered by 1-2 inches of water. Cover and bring to a boil for 10 minutes.
6. Remove jars and place upright on a cooling rack to cool completely (check seals by pressing the middle of the lid – if it springs back it is not sealed and requires refrigeration). Let stand at room temperature for 24 hours, undisturbed. Store in a cool, dry, dark place for up to a year. Store opened jars in the refrigerator for up to 3 weeks.

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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

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This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

What’s better than a glass of rosé? Baking into a cupcake topped with fresh raspberry frosting and sprinkles.

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One good thing to come out of all this social isolation? Lots of Skype dates with friends! One friend even rounded up a bunch of local comedians and hosted a virtual live stand up show.

Both Bob and I have had happy hour skype sessions with friends, drinking our beverage of choice. That way anyone needing a drink during this mayhem doesn’t have to drink alone.

I decided to eat my wine instead of drinking it in order to make these rosé cupcakes topped with fresh raspberry frosting. Topped with plenty of sprinkles to help brighten your day.

To create these cupcakes, I had help from Adams Extract twice as strong vanilla extract, natural food coloring, and Fresh April Sprinkles The Final Rosé Swanky Sprinkle Blend. Be sure to scroll down below the recipe to enter the giveaway made possible by these sponsors and more!

Friday #SpringSweetsWeek Recipes

• Blueberry French Toast Casserole by Fresh April Flours
• Buttermilk Birthday Cake with Creamy Chocolate Frosting by Karen’s Kitchen Stories
• Caramel Pecan Cannoli by Palatable Pastime
• Carrot Cake Muffins by Books n’ Cooks
• Cinnamon Swirl Quick Bread by Shockingly Delicious
• Dark Chocolate Raspberry Almond Truffles by Family Around the Table
• Disney Spring Treat Lemon Cheesecake by Simply Inspired Meals
• French Silk Tartlets by That Recipe
• Gluten Free Blackberry Mocha Brownies by Frugal & Fit
• Hummingbird Pancakes with Homemade Pineapple Syrup and Candied Pecans by Hezzi-D’s Books and Cooks
• Lemon Blueberry Fritters by Cindy’s Recipes and Writings
• Lemon Bundt Cake with Lemon Glaze by Blogghetti
• Lemon Cheesecake Ice Cream with Strawberries by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Lemon Poppy Seed Poke Cake by Cheese Curd In Paradise
• Lemon Poppyseed Bars by Cookaholic Wife
• PEEPS Crispy Treats by A Kitchen Hoor’s Adventures
• Raspberry Moscow Mule Cupcakes by Strawberry Blondie Kitchen
• Raspberry Rosé Cupcakes by The Spiffy Cookie
• Spring Cut Out Cookies by A Day in the Life on the Farm
• Strawberry Banana Bread with Cinnamon Chips by Sweet Beginnings
• Strawberry Lemonade Cupcakes by Jen Around the World
• Strawberry Rhubarb Bread by Jolene’s Recipe Journal
• Strawberry Shortbread Bars by A Savory Feast
• Vegan Lemon Berry Sweet Rolls by The Baking Fairy

Three years ago: Root Beer Glazed Ham

Four years ago: Weekly Meal Plan: March 28-April 3

Five years ago: Blood Orange Curd

Six years ago: Pig Cupcakes

Seven years ago: Dark Chocolate Peanut Butter Half & Half Cookies

RASPBERRY ROSÉ CUPCAKES

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Yield: 2 dozen Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CUPCAKES

• 1 box white cake mix
• 1/3 cup plain Greek yogurt
• 1-1/3 cup rosé wine
• 3 eggs, room temperature
• A couple drop Adams Extract red food coloring, if desired

FROSTING

• 1 cup unsalted butter, room temperature
• 1 tsp Adams Extract twice as strong vanilla extract
• 1/2 tsp salt
• 6 oz. fresh or frozen raspberries, pureed, plus extra for garnish
• 3–4 cups powdered sugar, sifted
• Fresh April Sprinkles The Final Rosé Swanky Sprinkle Blend (white, pink, gold), for decoration

Directions

1. Preheat oven to 350 degrees F.
2. In a large bowl, mix together cake mix, yogurt, wine and eggs for about 3 minutes until nice and smooth. Spoon batter into 24 cupcake liners and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
3. Allow cupcakes to cool completely.
4. To make the frosting, cream butter, vanilla, and salt in a mixer bowl. Add 1 powdered sugar and blend well. Scrape the sides of the bowl. Blend the raspberry sauce into the frosting. Add the remaining powdered sugar, 1 cup at a time.
5. When the frosting is not runny, but still a bit thick, continue whipping for another 5–10 minutes so the frosting becomes light and fluffy. Refrigerate for an hour then pipe frosting on cool cupcakes. Garnish with fresh raspberries and sprinkles if desired.

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a Rafflecopter giveaway

This recipe is intended for individuals ages 21 & up. Please drink responsibly.

Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Millican Pecan, Door County Coffee & Tea Co., Anolon, Fresh April Sprinkles, Deiss Kitchenware, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning.Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.

Raspberry pie is tart yet sweet with a crumbly streusel topping. Serve with a dollop of allspice whipped cream for the final touch.

Like everyone else, the first days of true spring weather have me spending as much time outside or with the windows open as possible. It also has me ready for all the fruit pies! Raspberries have been crazy cheap lately (especially blackberries, I’ve been snatching up pints at $1/each) so now is the time to make this raspberry Pie. Normally is it not very friendly on the wallet to buy enough raspberries to fill a pie! But totally worth it in case you are not lucky enough to find them on sale.

With a crumbly streusel topping it’s basically a berry crisp baked in a pie crust and that’s alright by me. And of course I can’t serve pie without a dollop of fresh whipped cream. In this case I added some allspice into the whipped cream for an extra layer of flavor. A seasoning that tends to get pigeonholed into the fall but I’m here to break it out of that mold! It pairs so well with the tart but sweet raspberries, making it a pie worthy to serve through spring and summer.

To keep you up to date, here’s the Easter Menu I’ve shared thus far (updated as I post more):

• Apricot-Honey Glazed Ham
• Black Pepper Parmesan Biscuits
• Creamy Spring Peas
• Herb-Roasted Carrots & Parsnips
• Smashed Potatoes with Lemon Aioli
• Carrot Top Pesto
• Mom’s Investment Salad (aka Ambrosia Salad)
• Raspberry Almond Streusel Pie with Allspice Whipped Cream

Three years ago: April 2016 Stitch Fix #14

Four years ago: Meyer Lemon Poppy Seed Pound Cake

Five years ago: Spaghetti with Roasted Butternut and Brussels & Greek Yogurt Cream Sauce

Six years ago: Creamy Pesto with Mini Ravioli, Asparagus and Sun Dried Tomatoes

Either years ago: Guiltless Cajun Chicken Alfredo

RASPBERRY ALMOND STREUSEL PIE WITH ALLSPICE WHIPPED CREAM

Makes 1 pie

Ingredients:

CRUST & TOPPING

6 Tbsp brown sugar

6 Tbsp sliced almonds

6 Tbsp (3/4 stick) cold unsalted butter, cut into 1/2-inch cubes

4-1/2 Tbsp old-fashioned oats

4-1/2 Tbsp all purpose flour

1 refrigerated pie crust

FILLING

1 cup sugar

1/4 cup quick-cooking tapioca

2 Tbsp lemon or orange juice

5 cups fresh raspberries

WHIPPED CREAM

1 cup heavy cream

1 Tbsp powdered sugar

1/8 tsp ground allspice

Directions:

1. In the bowl of a food processor, combine all topping ingredients. Process until moist clumps form. Transfer to a bowl, cover and place in the fridge.
2. In a large bowl mix sugar, tapioca, and lemon juice. Add berries and toss gently to coat. Let stand until tapioca softens slightly, stirring occasionally, about 45 minutes.
3. Preheat oven to 400°F. Roll out pie crust on a lightly floured surface to 15-inch round. Transfer to 9-inch pie dish. Trim or fold overhang under and crimp. Place in freezer for 20 minutes.
4. Spoon filling evenly into crust and crumble topping over filling. Bake crust and topping are golden brown and filling is bubbling, about 55 minutes. Transfer to a cooling rack for at least 3 hours.
5. When ready to serve, make the whipped cream. In a large chilled bowl, beat the heavy cream with a hand mixer until peaks almost form. Add the powdered sugar and allspice and beat until peaks form. Cut pie into wedges and serve topped with a dollop of whipped cream.

Source: Adapted slightly from Epicurious.

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.

These spooky and delicious cupcakes are the perfect treat for all ages. Adults and kids will scream over these eyeball cupcakes with a gooey red center.

Today is my second recipe for #Choctoberfest! I went with white chocolate this time and put a spooky twist on it for Halloween. While I was making them, my boyfriend told me I was cruel making a cupcake that’s “bloody” inside because it’ll scare the kids. My response? Who said anything abut kids eating these?? All my adult friends will love them! But I’m sure as long as your child isn’t squeamish they will enjoy these too. After all, what kid refuses a cupcake?

These are super simple to create, which is perfect for my child-like decorating skills. The most difficult part is probably cutting a little crevasse cut into the tops which is promptly filled with raspberry jam and then covered with white chocolate frosting. Then all that’s left is to place a colored candy coating disc in the middle, dot it with some black frosting, and draw lines with a toothpick dipped in red food coloring. Seriously, you could totally make these with your kids.

Please check out all the other choc-tastic recipes featured today, listed at the end of this post! And make sure you don’t forget to enter the GIVEAWAY!

One year ago: Fig, Prosciutto & Arugula Pizza

Two years ago: Apple Cinnamon Peanut Butter Bagel Bites

Three years ago: Peanut Butter Baklava Bars

Four years ago: Pork Chops with Pineapple Fried Rice

Five years ago: White Chocolate Coconut Chili Macadamia Nut Cookies

WHITE CHOCOLATE-RASPBERRY EYEBALL CUPCAKES

Makes 2 dozen cupcakes

Ingredients:

CAKE

3 eggs, room temperature

1/3 cup vegetable or canola oil

1 cup milk

1 tsp vanilla extract

1/2 cup vanilla or plain Greek yogurt

1 (16.25 oz.) box white cake mix

FROSTING

9 oz. white baking chocolate coarsely chopped

1/4 cup milk, divided

1/2 cup solid vegetable shortening

1/2 cup unsalted butter, room temperature

1 tsp vanilla extract

4 cups confectioners’ sugar

Black food coloring

DECORATION

1/2 cup raspberry (or strawberry jam)

24 green or blue candy coating discs

Red food coloring

Directions:

1. Preheat oven to 350 degrees and line muffin pans with cupcake wrappers.
2. In a large bowl whisk together the eggs, oil, extract, milk and Greek yogurt until smooth. Whisk in cake mix.
3. Scoop batter into prepared muffing cups, filling each 3/4 full. Bake for 20-25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.
4. While the cupcakes cools, prepare the frosting. Microwave chocolate with two tablespoons of milk in microwavable bowl on medium-high for 1-2 minutes, stirring halfway through the cooking time. Stir until smooth and set aside.
5. In a large bowl, cream together shortening, butter, and vanilla. Gradually add the sugar, one cup at time, beating on low speed. Add remaining two tablespoons of milk and cooled chocolate. Beat until light and fluffy. Set aside 1 Tbsp of the frosting and dye it black.
6. Once the cakes are cool, using a paring knife, carve out a portion from the top of the cupcake (about 1/2-inch deep). Spoon about 1 teaspoon of the jam into the hole. Spread frosting on each cupcake, top with a candy disc for the “iris”, dot it with a bit of black frosting for the “pupil”, and then dip toothpicks into red food coloring to draw “veins” on the white frosting.

Source: Cake adapted from my USA Soccer Cake and my Strawberry Stuffed Cupcakes.

If they haven’t been already, Moscow mules should be dubbed the drink of the year because literally everyone has made their own rendition of it. Seems like every blogger and every drink menu had featured some creative new flavor of mule – and I cannot say that I am upset by this fact. Funny story, a friend of mine bartends at a nice restaurant in town and obviously makes his fair share of Moscow mules. However, they do not have copper mugs in their establishment. While yes it is an iconic mug and a fun way to serve such a beverage, it does not “make” the drink a Moscow mule. I’ll admit that yes you sometimes get that slight copper taste from it but I’ve had them both in a mug and in a glass and both are delicious and I would not turn it down even if it were served in a cereal bowl. And yet some of his patron’s, upon realizing the lack of copper mugs, declare that it is not a Moscow mule and no longer want said beverage. It is now a running joke between him and I, and every time I order a Moscow mule somewhere else, I take a picture and send it to him either declaring it’s lack of mule-ness (if served in a regular glass) or verifying that it is in fact a real mule (when served in a copper mug). It’s the little things in life.

In case you were worried, this beverage is a real Moscow mule. See those copper mugs?? REAL! And since all you need to make a Moscow mule is a copper mug that means I can throw whatever I want inside of it, right? I started with the usual suspects – vodka, lime juice – and then kicked it up a notch with a bottle of ginger ale that is most definitely not your father’s. And then I went full crazy on you and instead of ice cubes added a scoop or two of raspberry sorbet. You’re just jealous you didn’t think of it first :-P. After all, it’s still National Ice Cream Month, I had to try to squeeze in as much ice cream as possible. And just around the corner is National Root Beer Float Day on August 6th! As such I’m giving away 2 vouchers for two free pints of Graeter’s ice cream! The only limit to be qualified is living in an area that sells it. Don’t worry, you don’t have to live in Ohio as I was able to find it when I lived in Memphis, TN! But please CHECK HERE for locations near you first before entering the giveaway (widget at the end of this post).

One year ago: Super Veggie Sandwich

Two years ago: Blueberry White Chocolate Brown Butter Cookies

Three years ago: Potato, Squash and Goat Cheese Gratin

Five years ago: Cream Cheese Chicken Enchiladas

RASPBERRY MOSCOW MULE FLOAT

Serves 1

Ingredients:

1-1/2 fl. oz. vodka

1/2 fl. oz. lime juice

8 fl. oz. Not Your Father’s Ginger Ale

1 scoop Graeter’s raspberry sorbet

Lime wedge, for garnish

Directions:

1. Pour vodka and lime juice into a mug or glass. Add ginger ale and stir to combine.
2. Top with a scoop of sorbet and garnish with a lime wedge.

Source: The Spiffy Cookie original

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Disclosure: I was provided with complimentary coupons for free pints of Graeter’s ice cream. Giveaway also sponsored by Graeter’s. All thoughts and opinions remain my own.