July 29, 2015 § Leave a comment
One of our favorite fruit is the star of this delicious summer upside-down cake; raspberries, fresh and in “coulis” form make for a juicy treat that is easy to make.
500 g fresh raspberries
10 cl raspberry coulis (see below)
150 g sugar
a few drops lemon juice
1 Tbsp powdered sugar
100 g unsalted butter
1 tsp baking powder
7 Tbsp flour, sifted
5 TBsp sugar
1 TBsp vanilla extract
Preheat oven to 350F
Butter a 9-inch round cake pan and cover bottom with parchment paper. Clean raspberries. Melt butter and let it cool slightly.
In a bowl, mix eggs and 5 TBsp sugar until light. Add vanilla, flour, baking powder and melted butter while mixing. Pour batter on top of raspberries and bake for 35 minutes or until toothpick inserted in the middle comes out clean.
When ready to serve, add remaining fresh raspberries and sprinkle with powdered sugar. Serve at room temperature.
12-oz frozen raspberries, thawed.
3 TBsp water
1 tsp raspberry liqueur
1/2 cup sugar
Heat water and sugar in small saucepan. Pour liquid into blender with raspberries and mix.
Strain through fine sieve. Add liqueur.
You’ll only need about half of this for the recipe. The rest will freeze very well.
July 5, 2015 § Leave a comment
Here is one of these recipes that you can use all summer long with any berries you might have on hand at the moment and the result will never be less than perfect for the season! This is a Family Circle recipe which is called Lemon-Blueberry Cobbler but you can turn it into an ANY-Berry Cobbler and it does not disappoint!
- 1 lemon
- 4 cups (2 pints) blueberries (we used a mixture of raspberries, blueberries and blackberries)
- 1 cup sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup (1/2 stick) unsalted butter, cold, cut up
- 1 cup buttermilk
- Ice cream, optional
- Heat oven to 375 degrees F. Coat a 2-quart shallow baking dish with nonstick spray. Grate the zest from lemon; set aside. Squeeze lemon to get 2 tablespoons juice; reserve. In medium bowl, combine blueberries, 2/3 cup of the sugar, cornstarch, cinnamon and nutmeg; toss. Add lemon juice; stir until combined. Turn into prepared dish.
- In large bowl, combine remaining 1/3 cup sugar, flour, baking powder, baking soda, salt and lemon zest. With two knives or pastry cutter, cut in butter until mixture resembles coarse crumbs. (We just used our convenient electric mixer to do the job) With fork, stir in buttermilk just until mixture is moistened. Spoon heaping tablespoons of dough on top of blueberry mixture.
- Bake in 375 degree F oven 40 minutes or until mixture is bubbly and top is golden. Let stand 5 minutes before serving. Serve warm or at room temperature with ice cream, if desired. Makes 8 servings.
June 23, 2015 § Leave a comment
Who doesn’t like a rich and moist chocolate cake? This recipe from Southern Living (Feb. 2015) produces a large – more to share!! – ultra decadent chocolate cake that will serve a crowd. SWEETTABLESCAPES has added this one to our go-to recipe-stash!!
June 5, 2015 § 1 Comment
1 stick unsalted butter, plus more for pan
1 1/4 cups all-purpose flour, plus more for pan
1/3 cup honey
3/4 cup packed light-brown sugar
1 large egg, lightly beaten
2 teaspoons pure vanilla extract
1 teaspoon coarse salt
4 ounces bittersweet chocolate, cut into chunks
Melt butter and honey in a saucepan. Stir in brown sugar, then transfer to a bowl. Stir in egg and vanilla, then flour and salt until just combined. Let cool about 30 minutes. Stir in chocolate chunks; spread batter evenly in prepared pan.
Bake until browned on edges and set, about 28 minutes. Let cool completely in pan set on a wire rack, then lift blondies out of pan using overhang. Remove parchment and cut into squares. Blondies can be stored in an airtight container up to 3 days.
Honey Blondies on top, Almond Butter Quinoa Blondies on bottom.