Tag Archives: raspberry

where-the-hell-is-summer very berry crumble bars

11 Jun
You know, I love myself a good sale. I’ll spend money that I don’t have if I see an amazing sale, and will go out of my way to stock up on whatever is on sale. Sadly, while others may look to clothes, shoes and purses, I have averted my eyes from such material things (and to save my poor over-stuffed closet!) and turned my hawk eyes towards the best prices for butter, chocolate and flour. Needless to say, when I went to the market and saw that blueberries, strawberries AND raspberries were on sale for only $1.88, I nearly fainted. I. Could. Not. Help. Myself. And proceeded to buy 3 pints of each. Since berries spoil quite easily, I couldn’t find a better excuse to make these delicious (and pretty healthy!) fruit crumble bars.
They are an adaptation of my blueberry bar recipe, and served as an excuse to finally take decent pictures of them since last time, I had a crappy camera and people ate them too quickly. I bought whole wheat flour last week, and have been trying out different recipes to see whether it makes a significant difference in taste & texture. I found that the whole wheat flour worked really well in these bars, as did the brown sugar I was given as a present. The taste is very buttery, even though there isn’t a whole lot of butter in here, considering the amount of bars the recipe yields. The berries really shine through, and are given an added kick with the lemon juice and lemon zest that’s incorporated throughout. Serve this from the fridge, or warmed up with some vanilla ice cream! Yummm!
a sea of berry goodness

a sea of berry goodness

have a crumble bar with a cup of tea....

have a crumble bar with a cup of tea....

....or with custard and strawberry sauce.

....or with custard and strawberry sauce.

or pack it for a picnic or for friends.

or pack it for a picnic or for friends.

just remember: the more bars you eat, the more of your daily servings you'll get ;)

just remember: the more bars you eat, the more of your daily servings of fruit you'll get 😉

Recipe

Ingredients:

  • 1/2 cup brown sugar
  • 1 teaspoon baking powder
  • 3 cups whole wheat flour
  • 1 cup cold butter (2 sticks or 8 ounces)
  • 1 egg
  • 1/4 teaspoon salt
  • Zest and juice of two lemon
  • 2 cups fresh/frozen blueberries
  • 1 cup fresh/frozen raspberries
  • 2 cup fresh/frozen sliced strawberries
  • 1/2 cup brown sugar
  • 4 teaspoons cornstarch

How-to:

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.
  2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
  3. In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries, raspberries and strawberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
  4. Bake in preheated oven for an hour, or until top is slightly brown. Cool completely before cutting into squares.
  5. Nom nom nom.

xo dessertchick

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lemon raspberry chiffon deliciousness

25 Mar

I really really really want spring to come! I am sick of dreary winter weather, of dull skies, and whipping winds. I was feeling restless yesterday, and wasn’t craving chocolate for once. The Boy was over, but was too busy being a big nerd on the computer with my brother, so I decided to bake something to pass the time. I still had a bag of frozen raspberries in the freezer, and had a couple of lemons and limes. And nothing tastes better and reminds you of spring than raspberries and lemons/limes. Here’s a very quick and easy treat if you feel like something sweet and fresh tasting without the heavy feeling that dense chocolatey treats can bring – not that there is ANYTHING wrong with dense and chocolatey =)

raspberries taking a swim

raspberries taking a swim

slices of ridiculously lemony heaven

slices of ridiculously lemony heaven

up close and personal: rasperry bottoms

up close and personal: rasperry bottoms

Recipe

Ingredients:

  • zest and juice of 2 lemons and 2 limes
  • 2 1/4 cups flour
  • 1 1/2 cups sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1/2 cup vegetable oil
  • 1/4 cup water
  • 6 large eggs, separated
  • 1/2 tsp cream of tartar
  • 1 cup frozen/fresh raspberries

How-to:

  1. Preheat oven to 325F
  2. Sift together flour, sugar, baking powder and salt; put aside for later. Prepare your pan – I used a regular 9×13 inch pan, but ideally, you should use a 10inch tube pan with a removable bottom.
  3. In bowl, combine oil, water, egg yolks, lemon juice and lemon zest. Using a whisk, beat until well mixed. Using rubber spatula, gently fold in the dry ingredients into the wet ingredients until the batter is smooth.
  4. In a clean bowl, combine the egg whites and cream of tartar. Using a stand mixer of a hand mixer , beat on medium high speed until soft peaks form.
  5. Using the spatula, gently fold in 1/2 of the whites into the batter until almost fully incorporated. Add the remaining whites  as well as the raspberries. Fold in just until combined – the batter should be smooth but foamy.
  6. Pour batter evenly into tube pan. Bake cake until toothpick comes out clean, roughly 45 to 50 minutes.
  7. Remove from oven and invert the pan onto a wire rack – make sure air can circulate freely around the cake. Let cool completely, upside down in the pan  for about 45 minutes.
  8. Remove cake from pan.
  9. Now, if you’re feeling up for some more deliciousness, add a citrus glaze!

Recipe for citrus glaze:

  • 2 cups confectioners sugar, sifted; + extra, if needed
  • 2 tbsp lemon juice + extra if needed
  • 1 tbsp heavy cream
  1. In a small bowl, whisk together the confectioners sugar, lemon juice and cream until the sugar dissolves and the glaze is smooth. Add a few more drops of lemon juice if it’s too thick, or a little more sugar if too thin.
  2. Leave cake on the rack, and slip a half-sheet pan under the rack to catch the glaze. Pour the glaze over the top of the cake, letting it drizzle down the sides. Let dry, and dig in!

xo dessertchick

thank-goodness-it’s-reading-week cupcakes

14 Feb

Today’s Friday the 13th, and we had out last newscast before we finally commence for reading week. After all the stress or filming and editing, I thought it’d be nice to end on a sweet note. So here are the Valentine’s day/Reading week cupcakes that I decided to bake! I found the recipe on David Lebovitz’ site, so I used it as inspiration =)

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chocolate fudge cupcakes!

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decorated with raspberry buttercream frosting!

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and all topped with the cutest little sprinkles!

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better light....from inside my fridge

Recipe

Ingredients

  • 9 tbsp unsweetened cocoa powder
  • 1-1/2 cups cake flour or all-purpose flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 cup unsalted butter, at room temperature
  • 1-1/2 cups granulated sugar
  • 2 large eggs
  • 1/2 cup strong coffee
  • 1/2 cup buttermilk
  • 1 cup unsalted butter, room temperature
  • 1 1/2 cups powdered sugar
  • 1/2 cup seedless raspberry jam

How-to

  1. Heat oven to 350F.
  2. Sift together cocoa powder, cake flour, salt, baking soda, and baking powder in a bowl.
  3. In the bowl of a standing electric mixer, or by hand, beat together the butter and sugar about 5 minutes until smooth and creamy.
  4. Add the eggs one at a time until fully incorporated. Don’t forget to scrape down the sides!
  5. Mix together the coffee and milk. Stir half of the dry ingredients into the butter mixture, the add the coffee and buttermilk. Finally stir in the other half of the dry ingredients.
  6. Pour into lined cupcake pans, about 3/4 of the way full, and bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting.

For the frosting:

  1. Place butter and jam in a mixing bowl or an electric mixer fitted with a paddle attachment and cream until well incorporated, about 2 minutes.
  2. Add powdered sugar, one cup at a time, until you reach desired consistency. If frosting gets too thick you can add a little milk to thin it out.
  3. Mangia!

xo dessertchick