raspberry

Raspberry Cream Cheese Brownies recipe | Epicurious.com

oz bittersweet chocolate, coarsely chopped

eggs, divided

tsp baking powder

tsp salt

oz cream cheese, room temperature

raspberry jam

raspberries

This pie is seasonless: Bake it in fall with fresh cranberries and frozen raspberries and blueberries. Come summer, use the reverse.

Cranberry Pie

sugar

salt

all-purpose flour

(1½ sticks) chilled unsalted butter, cut into pieces

vegetable shortening,

apple cider vinegar

(or frozen, thawed) cranberries, chopped

(or frozen, thawed) blueberries

(or frozen, thawed) raspberries

lemon zest

orange zest

lemon juice

cornstarch

egg,

sugar sugar

Bon Appétit

Pulse granulated sugar, salt, and 3 cups flour in a food processor to combine. Add butter and shortening and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Transfer to a large bowl.

Whisk egg yolks, vinegar, and ½ cup ice water in a small bowl. Drizzle half of egg mixture over flour mixture and, using a fork, mix gently just until combined. Add remaining egg mixture and mix until dough just comes together (you will have some unincorporated pieces).

Turn out dough onto a lightly floured surface, flatten slightly, and cut into quarters. Stack pieces on top of one another, placing unincorporated dry pieces of dough between layers, and press down to combine. Repeat process twice more (all pieces of dough should be incorporated at this point). Form dough into two 1”-thick disks. Wrap in plastic; chill at least 1 hour.

DO AHEAD: Dough can be made 2 days ahead. Keep chilled, or freeze up to 3 months.

Toss cranberries, blueberries, raspberries, and sugar in a large bowl. Let stand, tossing occasionally, until berries release their juices, 50–60 minutes.

Drain berries in a fine-mesh sieve over a bowl, reserving liquid. Set berries aside. Transfer liquid to a blender, add lemon juice, cornstarch, salt, 3 Tbsp. flour, and ¼ cup berries, purée until smooth. Transfer to a small saucepan and cook over medium heat, stirring constantly, until thickened, about 2 minutes. Transfer purée to a large bowl, stir in lemon zest, orange zest, and reserved berries and toss to combine.

Place a rack in lower third of oven and preheat to 375°. Roll out 1 disk of dough on a lightly floured surface into a 14” round. Transfer to a 9” pie dish. Lift up edges and allow dough to slump down into dish. Trim, leaving about 1” overhang. Pour filling into crust and chill in freezer 15 minutes.

Meanwhile, roll out remaining disk of dough into a 14” round. Brush edge of dough in pie plate with beaten egg, then place dough round over filling. Trim overhang, fold edge of top crust underneath edge of bottom crust, and press together to seal; crimp edge.

Brush top crust with beaten egg and sprinkle edge with raw sugar. Cut vents in top crust. Place pie dish on a rimmed baking sheet and bake 30 minutes. Reduce heat to 350°, rotate pie, and continue baking, tenting with foil if crust is browning too quickly, until juices are bubbling and crust is golden brown, 45–60 minutes longer. Transfer to a wire rack and let cool at least 4 hours before slicing.

DO AHEAD: Pie can be baked 2 days ahead. Cover and chill.

A classic afternoon tea biscuit with added raspberries for a modern touch.

Vanilla Yo-Yos With Raspberry Butter Cream

butter,

caster sugar

vanilla essence

flour

icing sugar

drop red food colouring

Vanilla yo-yos with raspberry butter cream

Preheat the oven to 180°C and line two trays with baking paper.

Beat butter and sugar with an electric beater until pale and fluffy. Add vanilla. Turn mixer speed to low, combine flours and add to mixture, mixing until you have a soft ball of dough.

Roll dough into 24 walnut-sized balls and place on trays, leaving room for them to expand slightly. Gently flatten each one with a fork.

Bake for 15-20 minutes until golden. Leave to cool before sandwiching with butter cream.

For the butter cream, beat the second measure of butter and icing sugar for 2-3 minutes until pale and fluffy. Add food colouring and raspberries, then beat until well combined. Chill until required.

Kick start your celebrations with a non alcoholic punch packed with fresh fruity flavour.

Apple, Mint And Grape Punch

blueberries blueberries

strawberries, hulled, thinly sliced

pink lady apple, cored, thinly sliced

mint leaves, torn

(750 milliliters) chilled lemonade

(750 milliliters) chilled sparkling grape juice

Apple, mint and grape punch

Create the perfect Campari Nobile with this step-by-step guide. Fill a shaker with ice cubes. Add Absolut Vodka, campari, limoncello, orange juice and raspberry juice. Shake and strain into a highball glass filled with ice cubes. Top up with lemon-lime soda. Garnish with a lemon wheel, a mint leaf sprig, a raspberry and a blackberry.

 Absolut Vodka, Orange Juice, Raspberry Juice, Campari, Limoncello, Lemon-lime Soda, Lemon, Mint Leaf, Raspberry, Blackberry

Campari Nobile

Absolut Vodka

Orange Juice

Raspberry Juice

Campari

Limoncello

Lemon-lime Soda

Lemon

Mint Leaf

Raspberry

Blackberry

https://www.youtube.com/watch?v=Hx0_xLYK7fc

How to make a Campari Nobile

A delicious and simple berry hard cider recipe.

Berry Hard Cider Recipe

gal Apple Cider

tsp Yeast Nutrient

pack Nottingham Ale Yeast

lbs Mixed Berries

2.5 tsp Campden (for bottling)

2.5 tsp Sorbate (for bottling)

Sanitize Everything

Clean and sanitize all cider making equipment before starting.

Fill the Fermenter

Pour the Apple juice into the fermenting vessel.

Hydrometer Reading

Take a hydrometer reading to measure the gravity and record.

Add Nutrient

Pitch Yeast

Attach Airlock

Close the fermenter and install an airlock filled with sanitizer.

Ferment

Allow the cider to ferment in a cool and dark place for about two weeks.

Dry Hop

Pack the berries into a hop bag and place the bag into the fermenter for about a week.

Bottle

Easy Seedless Raspberry Jam, vibrant in both colour and taste!

Easy Seedless Raspberry Jam

450 g Raspberries (washed and dried)

Lemon juice

Add raspberries, sugar and lemon juice to a preserving pan (large pan).

Use a potato masher to mash up the raspberries.

Place the pan on the hob over a low heat (do not simmer), stirring occasionally until all the sugar has dissolved. (Sweeping a wooden spoon along the bottom will alert you to any sugar crystals).

Take a glass bowl and place a metal sieve over it.

Pour the jam mixture into the sieve (you may have to remove a few seeds stuck to the pan).

Pour the drained juice back into the pan and place the sieve over the pan.

Use a large metal spoon to push the pulp through the sieve (will take about 5 minutes).

Once all the pulp is sieved into the pan, stir with a wooden spoon.

Bring the pan to a rolling boil and time for 5 minutes.

Take the pan off he heat and drizzle a little jam onto a saucer and place in the fridge for a minute.

Run a finger through the jam and if it forms a crinkle (tacky) then the jam is ready, if not continue to boil for another minute at a time and re-test until it is ready.

Pot into hot jars and seal with lids immediately or if using wax discs place those on and then the cellophane once cool.

Store in a cool dark place and refrigerate once opened.

Here's what you need: raspberry, blackberry, maple syrup, black raspberry liqueur, cream cheese, brioche bread, whole milk, large egg, black raspberry liqueur, salt, butter, heavy cream, maple syrup

Berry-Stuffed French Toast For Two Recipe By Tasty

blackberry

maple syrup, divided

black raspberry liqueur

oz cream cheese, softened

brioche bread

milk

butter

heavy cream

maple syrup

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Berry-Stuffed French Toast For Two Recipe by Tasty

Make the filling: Add the raspberries, blackberries, black raspberry liqueur, and 1 tablespoon of maple syrup to a large bowl. Stir and let sit for 10 minutes for the berries to macerate.

In a medium bowl, mix together the cream cheese and remaining tablespoon of maple syrup until smooth.

Spread the filling evenly over the 4 slices of bread. Arrange some of the berries on 2 slices of the bread and top with the other slices of bread. Press to seal the pieces together.

In a shallow dish, whisk together the milk, egg, black raspberry liqueur, and salt.

Melt the butter on a griddle or in a large skillet over medium heat. Quickly dip both sides of the bread pockets in the milk mixture, then transfer to the pan and fry on each side for about 3 minutes, until golden brown.

In a large bowl, beat the heavy cream until soft peaks form. Add the maple syrup and continue beating until the cream holds medium peaks.

Serve the stuffed French toast with a dollop of maple whipped cream and a scoop of macerated berries with their soaking liquid.

https://vid.tasty.co/output/98222/landscape_480/1528824955

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

eggs

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.

This Swedish layer cake is great fun - bright green and full of custard, jam, marzipan, and a mound of whipped cream! 

Equipment and preparation: for this recipe you will need a piping bag with a 1cm/½in plain nozzle, a medium star nozzle, a 23cm/9in springform tin and a sugar thermometer. 

Prinsesstårta

600 milliliters/20fl oz milk

grams/3½oz caster sugar

grams/1¾oz cornflour

unsalted butter

jam sugar

150 grams/5½oz caster sugar

grams/2½oz cornflour

75 grams/2½oz plain flour

grams/1¾oz butter, melted

pink ready-to-roll icing

icing sugar,

750 milliliters/1⅓ pints double cream

dark chocolate (36% cocoa solids), melted

almonds

250 grams/9 ounces icing sugar,

medium free-range eggs, beaten

almond extract

green food colouring paste (do not use liquid food colouring)

It's time to ring in the new year with a bang! <p>Or a punch. Badass New Year&#8217;s Champagne Punch, to be specific. This big bowl of NYE cocktail contains coconut rum, Peach Schnapps, strawberry vodka, Rosé Champagne, and pink lemonade. Throw some strawberries, lemon slices, and raspberries in there to up the fruit-fusion factor.</p>

Badass New Year&#8217;s Champagne Punch

Bottle Coconut Rum

Bottle Peach Schnapps

Bottle Strawberry vodka

Bottles Rosé Champagne

Bottles Pink Lemonade

Raspberries

Strawberries

Lemon Slices

//tipsybartender.b-cdn.net/badass-new-years-champagne-punch/720.mp4

The Hummingbird Bakery's brownie tastes as good as it looks: a layer of choccy brownie topped with cheesecake and covered with raspberry-flavoured whipped cream 

Hummingbird Bakery raspberry cheesecake brownie

Brownie ingredients:

dark chocolate, roughly chopped

plain flour

Cheesecake ingredients:

cream cheese

vanilla extract

cream topping

whipping cream

33 x 23 x 5-cm baking tray, lined with greaseproof paper

This one-bowl cookie dough requires no machinery and is a great all-purpose recipe that you can dress up however you want.

Slice-and-Bake Jammy Pinwheel Cookies

½ cup (1 stick) unsalted butter, room temperature

cinnamon

honey

raspberry preserves

Nonstick vegetable oil spray

This one-bowl cookie dough requires no machinery and is a great all-purpose recipe that you can dress up all the ways: roll out and cut into shapes, make into thumbprints, or just form into a solid slice-and-bake log for maximum cookie ease.

Place 1 stick room-temperature butter in a medium bowl and work with a spatula, beating against side of bowl, until smooth and lump-free. If butter is room temperature, this should happen fast. If it’s still a bit cold, work it vigorously.

Add ¼ cup sugar, ½ tsp. cinnamon, and ½ tsp. salt and mix with spatula until sugar is combined with butter and mixture is completely homogenous, about 2 minutes. You’re not looking for a light and fluffy texture the way you normally would when you “cream” butter and sugar, just a smooth consistency.

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