raspberries

Peach Raspberry Pie

all-purpose flour

fine sea salt

sugar

unsalted butter (2 sticks), cold and cut into cubes

158 milliliters ice water, more if needed

raspberry jam

unsalted butter, melted

granulated sugar

light brown sugar

minute (instant) tapioca

nutmeg

lemon zest

peaches (about 6 to 8 medium peaches)

Chocolate-Flake Raspberry Ice Cream

340 grams semisweet or bittersweet chocolate, finely chopped

coconut oil

heavy cream

buttermilk (shake well before measuring)

honey

milk

vodka

raspberry powder (optional)

vanilla extract

A mix of cherries and berries are baked into this soft, tender, and very moist cake. Cream cheese is swirled into the batter, adding tanginess and extra creaminess to the springy and lightly sweetened cake. No mixer is needed for this easy cake batter, which is as simple as making muffins. A mix of fresh or frozen fruit can be used, perfect for using up what’s seasonal or what you have on hand.

Cream Cheese-Swirled Cherry and Mixed Berries Cake

granulated sugar + 1 tablespoon for mixing with cream cheese

baking powder

cinnamon

salt,

buttermilk

sour cream (thick, full-fat Greek yogurt may be substituted)

cherries

cream cheese, softened (light is okay)

sugar,

Preheat oven to 350F. Line an 8-inch square...

Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside.

In a large bowl, whisk together 1 cup...

In a large bowl, whisk together 1 cup flour, 3/4 cup sugar, baking powder, cinnamon, nutmeg, optional salt; set aside.

In a separate small bowl, whisk together the...

In a separate small bowl, whisk together the next 5 wet ingredients (through vanilla).

Add the wet mixture to the dry, mixing...

Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Lumps will be present and this is okay. Don’t overmix or try to stir them smooth; set aside.

In a small bowl, toss the fruit with...

In a small bowl, toss the fruit with 1 tablespoon flour. The flour helps to prevent the fruit from sinking while baking.

Gently and briefly fold the fruit into batter....

Gently and briefly fold the fruit into batter. I used a frozen fruit blend with cherries, blueberries, blackberries, and raspberries. If using frozen, add the fruit frozen and do not thaw because frozen fruit runs and bleeds less than if  thawed. If using fresh fruit, baking time will be significantly (possibly drastically) less because the fruit is much warmer and won’t chill down the batter overall, nor will it release any where near the water into the batter that frozen fruit does.

Turn batter out into prepared pan; set aside.

In a small bowl, whisk together the cream...

In a small bowl, whisk together the cream cheese with 1 tablespoon sugar until smooth.

Dollop the cream cheese mixture haphazardly over the...

Dollop the cream cheese mixture haphazardly over the cake batter. With a toothpick, gently and lightly swirl the cream cheese. I don’t do much swirling because I like to see bigger, noticeable patches of cream cheese rather than thin streaks in my cake; personal preference.

Bake until done. I hesitate to give a...

Bake until done. I hesitate to give a baking range because you must watch your cake, not the clock. Bake until center is slightly domed and set, golden and rosy in color, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. I estimate 50 to 55 minutes is a good range if using frozen fruit. At any time your cake is beginning to look a bit too golden brown before you suspect the center will set up, tent it with a sheet of foil laid across the top. I baked for 52 minutes total, and at the 45 minute mark, I tented with foil. Baking times will range dramatically based on if baking with fresh or frozen berries; ranging from 30 to 60 minutes depending on the temperature of the berries going into the batter and how much water they release.

Place pan on a wire rack and allow...

Place pan on a wire rack and allow cake to cool for at least 30 minutes before slicing and serving. Optionally, dust with confectioners’ sugar or a simple glaze. This vanilla cream cheese glaze, this buttery vanilla glaze, this browned butter glaze, or this lemon glaze are all excellent, quick, and easy options.

Cake will keep airtight at room temperature for...

Cake will keep airtight at room temperature for up to 5 days.

Buttery brown sugar blondies stuffed with white chocolate and raspberries.

White Chocolate and Raspberry Blondies

(3/4 cup) butter, melted

(1 and 1/4 cup) brown sugar

(1 and 1/2 cups) plain flour

(1 cup) white chocolate, chunks

(1/2 cup) fresh or frozen raspberries

Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square baking tin with baking or parchment paper, ensuring two sides overhang.

In a large mixing bowl, add the melted butter and sugar and gently whisk together. Add the vanilla extract and stir.

Add the egg and mix until combined. Stir in flour and white chocolate chunks. Fold in the frozen raspberries. Pour the batter in prepared tin, smooth the top and place in the oven.

Bake blondies for approximately 30 minutes or until golden on the edges and a skewer inserted in the middle comes out clean. Leave in pan to cool completely. Cut into squares to serve.

Yummmmm, me and my housemates loved these. I added the extra flour like in the notes, I also added 180g white choc (so I could use the block) and I used fresh raspberries so I doubled the amount! They were so yummy and gone in a couple of days

I love these and so does my family! Just wondered if you could freeze them once they’ve been cut?

Have made these too many times to count! SO delicious!

Love these! Made them with my two young boys today. A big hit with the whole household.

These came out so well. It's difficult not to eat the whole lot in one sitting

Everyone who tried these loved them! Such an easy recipe to follow and they came out looking exactly like the photos.

A huge hit in our house! I did substitute the raspberries for strawberries as that's all I had. 
Thumbs up from everyone here, thanks for sharing x

Pavlova With Lemon Curd

caster sugar

unsalted butter

lemon juice

milliliters

Pulp of 4 passionfruit

flaked almonds

Pavlova with Lemon Curd

Passionfruit And Berry Pavlova

corn flour

white vinegar

½ punnet strawberries, chopped

½ punnet raspberries, chopped

½ punnet blueberries, chopped

water

pouring cream

vanilla bean paste

passionfruit

punnet strawberries, hulled and halved

blueberries

mango, sliced into strips

Icing sugar,

Passionfruit and Berry Pavlova

The classic Italian panna cotta — cooked cream — is a pure white custard set with gelatin instead of eggs or starch. It can be prepared up to 2 days in advance, in individual ramekins or a larger mold. In season, it is lovely served with a compote of figs and berries. At other times of year, use other fruits or a simple fruit coulis. Alternatively, a caramel sauce or a bittersweet chocolate sauce drizzled over the panna cotta can be quite nice. Wait until just before serving to unmold.

Panna Cotta With Figs And Berries

half-and-half

lemon

almond extract

gelatin (1 package)

blackberries

figs,

60 milliliters kirsch

Panna Cotta With Figs and Berries

In a small saucepan, heat the half-and-half over medium-low until it just begins to simmer. Turn off heat. Add sugar, stir to dissolve, then add lemon peel, salt and almond extract, and let steep while you prepare the rest of the recipe.

Meanwhile, put gelatin in a small bowl and add 3 tablespoons cold water. Let dissolve, mashing with a spoon to prevent lumps, about 5 minutes. Add to the half-and-half mixture, and whisk well to incorporate.

Using a fine-meshed sieve, strain into a measuring cup with a spout. Pour mixture into 4 (4-ounce) ramekins, tea cups or wine glasses. Cover with plastic wrap and refrigerate until firm, about 2 hours. (It is a good idea to make the panna cotta several hours ahead or up to 2 days in advance.)

Heat oven to 400 degrees. Make the compote: In a small, wide skillet, a gratin dish, or a pie pan, arrange the berries, then the figs cut-side-up. Sprinkle with the granulated sugar and the kirsch or Calvados. Roast, uncovered until juicy, with most of the liquid evaporated, about 40 minutes. Let cool to room temperature.

To serve panna cotta, run a knife around edge of the ramekins, then invert them over a soup plate or dessert dish. Shake gently to unmold. Surround panna cotta with fruit and roasting juices. (Alternatively, serve in the ramekin or wine glass with fruit on top.)

In 1994, Lofthouse Cookies hit American grocery store shelves like a frosted meteorite. If you grew up in the suburbs, then you may have had one: soft, cakey, melt-in-your-mouth. Unlike their clamshell counterparts, which contain margarine, these homemade versions are made with butter and cream cheese, both of which add wonderful flavor that margarine alone does not. Be sure to freeze your dough for the full 15 to 20 minutes: Not only does this chill the fat, helping the cookies maintain their shape in the oven later, but it also allows the flour to hydrate and the flavors to concentrate. A relic of childhood shored into the present, these cookies are not unlike the tops of vanilla cupcakes, devoid at last of their dry, frosting-less bottoms. Freeze-dried raspberries lend a welcome tartness to the buttercream, not to mention a plush, candy-pink hue. (<a href="https://www.youtube.com/watch?v=vDC0fbY3JJo">Watch Eric Kim make his Soft Sugar Cookies With Raspberry Frosting here</a>.)

Soft Sugar Cookies With Raspberry Frosting

unsalted butter (1 stick), at room temperature

cream cheese,

salt

eggs,

cake flour

Sprinkles,

freeze-dried raspberries, finely ground in a food processor or spice grinder

unsalted butter (2 sticks), at room temperature

confectioners’ sugar

kosher salt

Make the cookies: In a large bowl, using a spoon, cream the butter, cream cheese, sugar and salt until smooth and fluffy. Add the eggs and vanilla extract, and whisk to incorporate some air and to dissolve the sugar crystals, about 1 minute. Stir in the flour and baking powder until just incorporated.

Heat oven to 350 degrees and line two rimmed sheet pans with parchment paper. Using two spoons or a cookie scooper, plop out 2-tablespoon/50-gram rounds spaced a couple of inches apart. (You should get about 7 to 8 cookies per sheet pan.) Place the sheet pans in the freezer for 15 to 20 minutes until the dough is no longer sticky and easier to handle.

While the dough chills, make the frosting: In a fine-mesh sieve set over a medium bowl, sift the ground raspberries, using a spoon to help pass them through, until most of the ruby-red powder is in the bowl and most of the seeds are left behind in the sieve. (Discard the seeds.)

To the bowl, add the 1 cup butter, confectioners’ sugar, vanilla extract and salt and, with an electric hand mixer, mix on low speed until the butter absorbs the sugar. Then, turn the speed up to high and beat until the frosting doubles in size, about 2 minutes, scraping down the sides of the bowl with a rubber spatula to ensure all the ingredients are incorporated. Transfer the frosting to a small container, cover tightly, and set aside. (You should have about 2 cups of frosting.)

Remove the sheet pans from the freezer. Roll the chilled dough into even balls and flatten them slightly with your fingers so they’re about 2 inches wide and 1 inch high. Bake the cookies for 13 to 15 minutes, rotating the pans and switching racks halfway through, or until they no longer look wet on top, are still light in color and spring back to the touch. They will puff up and crack slightly. Let cool completely on the sheet pan. (They will continue to cook as they sit.)

Using a butter knife or offset spatula, frost each cooled cookie with the raspberry frosting and adorn with the sprinkles.

A simple yet rich and sophisticated cake which works particularly well as an adult dessert. It&#x27;s delicious served with cream and raspberries. Naturally gluten-free.

Chocolate Polenta Cake

g chocolate

g cocoa powder

g polenta

75 g ground almonds

eggs

Marsala ((or brandy))

Preheat the oven to 180℃ (350℉, Gas 4).

Place the butter, sugar and chocolate in a large pan over a very low heat and leave to melt. Stir until combined. Remove from the heat and allow to cool a little.

Separate the eggs and beat in the yolks along with the marsala.

Sieve in the cocoa powder and stir. Then add the polenta and ground almonds and stir until just combined.

Whisk the egg whites in a clean bowl until stiff. This is easiest done with electric beaters, but you can do it by hand if you're feeling strong. Fold carefully into the chocolate mixture.

Bake in a 20cm (8&quot;) prepared round cake tin for 30 minutes or until firm to the touch.

Leave to cool for a few minutes, then turn out onto a wire rack to cool completely.

Sprinkle with a little sieved icing sugar and serve with raspberries.

Enjoy a truffle-like dessert tonight with our Chocolate-Hazelnut Cheesecake. Chocolate-Hazelnut Cheesecake brings together beloved (and delicious) flavors.

Chocolate-Hazelnut Cheesecake

vanilla creme-filled chocolate sandwich cookies, finely crushed (about 1-1/2 cups)

Tbsp. butter or margarine, melted

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

vanilla

hazelnut-flavored liqueur

Tbsp. sugar

Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.

Beat cream cheese, granulated sugar and vanilla in large bowl with mixer until well blended. Add melted chocolate and liqueur; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

Bake 55 min. to 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

Top with berries and powdered sugar just before serving.

The original Old Fashioned Shortcake recipe appeared on the first Bisquick&reg;  box in 1931.  It's said that an advertising slogan promised – “Here’s the Kind of Strawberry Shortcake Your Husband Will Rave About.”  Shortcakes are the sweet cousin of the dinner bisquit, and these easy-to-prepare treats have stood the test of time in my family.  It started with my mom who made her Bisquick&reg;  strawberry shortcakes with her garden grown strawberries and REAL homemade whipping cream.  Some thirty years later my sistes and I are still baking up these sweet treats.

The Original Bisquick&reg;  Strawberry Shortcakes

strawberries,

white sugar

original Bisquick baking mix

butter

whipping cream

In medium bowl, stir together strawberries and 1/2 cup sugar; set aside for about 1 hour.

In another medium bowl, stir Bisquick&reg; mix, milk, 3 tablespoons sugar, and melted butter until a soft dough forms. 

Drop the dough by rounded tablespoonfuls into 6 mounds onto ungreased cookie sheet; dust with sugar.

Bake 10 to 12 minutes or until golden brown. 

Meanwhile, in a chilled small bowl whip the cream, adding a drop or two of vanilla and a teaspoon of sugar.  Beat with an electric mixer on high speed until soft peaks form.

1.  Split warm shortcakes; fill and top with strawberries and whipped cream, or 

2.  Break up one biscuit per person into big pieces into a dessert bowl.  Ladle strawberries over the biscuit; add a dolop of whipped cream.

COOK'S TIP:  Alternatives to strawberries could include raspberries, blueberries &amp; peaches, and my favorite, apricots &amp; honey (Soak dried apricots in warm water for 1 hour; chop fine. Gently toss apricots with honey and let stand awhile to blend flavors.  Serve over shortcakes.).

Super easy and delicious watch out bottoms can burn quickly.

Quick and easy to make, this mixed berry sauce is delicious spooned over cheesecake, vanilla ice cream, pancakes, or waffles.

Berry Sauce 

oz (1 dry half pint) fresh raspberries

oz (1 dry half pint) fresh blueberries

oz (1 dry half pint) fresh blackberries

lemon lemon

Combine all of the berries in a large bowl and stir gently to combine. Spoon about 2/3 of the mixed berries into a medium saucepan; transfer the remaining berries to a small bowl and refrigerate until ready to serve. 

Add the lemon juice and sugar to the berries in the sauce pan. Bring to a gentle boil over medium heat and cook until the fruit is syrupy, about 5 minutes.

Transfer the hot berry mixture to a blender and purée until smooth. Set a fine mesh strainer over a bowl. Pour the sauce into the strainer and use the back of a soup ladle and circular motions to force the sauce through the strainer and into the bowl. Discard the seeds that remain in the strainer. Refrigerate the berry sauce until cold or ready to serve. 

Before serving, add the reserved berries to the sauce and stir to combine. If the sauce seems too thick, add a few tablespoons of water, a little at a time, until the desired consistency is reached. 

<strong>Freezer-Friendly Instructions:</strong> The sauce can be frozen in an airtight container for up to 3 months.

This cake, which was developed by the British-Israeli chef Yotam Ottolenghi, may not look perfect. You may end up with cracked layers, roughly cut edges and a white-chocolate ganache spread willy-nilly. “I think it’s best if it is superrustic,” Ottolenghi said. But it will be elegant anyway, the astonishingly good result of care and time spent in the kitchen for loved ones, and the flavors are terrific.

Celebration Cake

15 1/2 ounces, or 440 grams, dark baking chocolate (70 percent cocoa), chopped

ounces,

15 1/2 ounces, or 440 grams, superfine sugar

ounces, egg

brandy

Powdered sugar, to dust (optional)

To make the layers for the cake, heat oven to 350. Grease and line three 10-by-14-inch jellyroll pans with parchment paper. (If you only have one, you can make the layers separately.)

Put a medium-size pot with a few inches of water in it over medium heat, and bring it to a simmer. Place a large, heatproof bowl on top of the pot, making sure that the base of the bowl is not touching the water. Put the chocolate in the bowl, and melt it over the simmering water, stirring occasionally. Remove the bowl from the heat, and set aside to cool slightly.

Put the egg yolks and sugar into the bowl of an electric mixer with a whisk attachment. Mix for about 3 minutes, until thick and pale, and then gently fold the mixture into the melted chocolate. Stir until almost combined, and set aside.

Put the egg whites in the clean bowl of an electric mixer with a clean whisk attachment. Beat at high speed until soft peaks form, and then gently fold them into the chocolate, followed by the brandy.

Divide the chocolate mixture between the 3 jellyroll pans (or pour a third of the mix into one, if you’re baking in 3 batches). Use a spatula to even out the tops or top, and place in the oven. Cook for approximately 15 minutes, until firm to touch and a skewer inserted in comes out clean. Set aside to cool.

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