raspberry

Raspberry Truffle Cupcakes

By in Cakes, Chocolate 8 Comments Tags: , , , , ,

raspberry truffle cupcakes

We had a late Easter celebration a couple weeks ago. I decided to stray away from the more traditional pies and tarts and make cupcakes instead. Partly because they transport so well, and we were driving 2.5 hours to get to my parents, but mostly because I was in the mood to make cupcakes! And when the mood strikes for cupcakes, I listen.

When it comes to cupcakes, chocolate is where it’s at. But since this was an Easter celebration I wanted something a bit more springlike than just plain chocolate. So, I took my favourite triple chocolate cupcakes and adapted them to be chocolate raspberry. Seriously. Yum. I’m not exaggerating when I say that everyone who tasted them immediately fell in love. And really, how could they not? A fluffy, not too sweet, chocolate cupcake gets stuffed with rich raspberry ganache and topped with a whipped raspberry frosting. Divine!

raspberry truffle cupcakes

I had one last jar of homemade seedless raspberry jam from our raspberry haul last summer and I really think that made a big difference in the flavour. If you don’t have homemade, go with the best quality you can, because you want maximum flavour not just sweetness. I made eight grain-free cupcakes alongside the regular ones, and the filling and frosting were enough for those as well, so you may have some leftover or you can just pile on extra frosting and drizzle the tops with extra ganache. I don’t think you’d here any complaints about that!

I had a heck of a time making the frosting. I used my mom’s old handheld mixer that she got as a wedding gift 30+ years ago. Ha ha. It was a gong show and slightly terrifying. The beaters would randomly come flying off or it would shut off suddenly because the cord fell off. It took both me and my husband to keep that thing together and pieces were still flying off. So the frosting was probably not as smooth and fluffy as it would normally be, but we had a good laugh. :) And, it was worth all the flying pieces in the world because that frosting, oh that frosting, it was absolutely scrumptious. And it ended up being everyone’s favourite part. When frosting beats ganache, you know it’s good!

raspberry truffle cupcakes

Raspberry Truffle Cupcakes

Chocolate Sour Cream Cupcakes
  • 1.5 cups all-purpose flour
  • 1/2 cup white sugar
  • 1/2 cup brown sugar, packed
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 oz. bittersweet chocolate, finely chopped
  • 2 tablespoons unsalted butter, softened
  • 1/4 cup unsweetened cocoa
  • 1/2 cup boiling water
  • 1 teaspoon vanilla
  • 1/2 cup sour cream
  • 1/2 cup buttermilk*
  • 2 large eggs

Sift flour, sugars, baking soda and salt through a fine-mesh sieve. Set aside.

Place chocolate, butter and cocoa into a large bowl. Pour boiling water over. Let sit for 2 minutes. Stir until smooth. Whisk in vanilla, sour cream, buttermilk and eggs until well combined. Add dry ingredients, whisking until smooth.

Spoon 1/4 cup batter into regular-sized muffin tins prepared with cupcake liners (you will need 15-18). Bake at 350ºF for 20 minutes or until toothpick inserted in the centre comes out clean. Let cool 5 minutes before removing to cool on a wire rack. Cool completely before frosting.

*To make a quick sub for buttermilk add 1/2 tablespoon white vinegar or lemon juice to a 1/2 cup measuring cup. Fill the rest of the way with milk. Let sit for 5 minutes. Use as directed in recipe.

Raspberry Ganache
  • 5 oz. semi-sweet or bittersweet chocolate, finely chopped
  • 1/4 cup seedless raspberry jam
  • 1/3 cup heavy cream

Put the chocolate and jam in a small bowl. Bring cream to a boil and pour over the chocolate and jam. Let stand 3 minutes. Stir until smooth. Allow to cool to room temperature before using. If making ahead store, covered, in the fridge. Reheat in the microwave until spoonable.

Whipped Raspberry Frosting

We love the frosting just the way it is, but it will be hard to pipe because it’s on the sticky side. Feel free to add more icing sugar to make it more pipe-able, just keep in mind that the more sugar you add the sweeter it will be and less raspberry punch you’ll get. Kept as is, you can just spread it on with an offset spatular or with the back of a spoon or knife.

  • 1 cup butter, room temperature
  • 1/2 cup seedless raspberry jam
  • 2 cups icing (confectioners) sugar
  • 1 teaspoon pure vanilla extract

In a stand mixer, beat butter until pale and creamy. Add remaining ingredients and beat until fluffy and creamy.

Assembly
  • fresh raspberries, for garnish

Cut out a small cone in the centre of each cupcake. Save scraps for another use, or discard. Spoon ganache into each cupcake and spread a small amount over the top to smooth it out (see here for a visual). Refrigerate to set, if needed. Spread on frosting in desired fashion. Top with raspberries just before serving. Store, covered, in the fridge.

Makes: 15-18 cupcakes.

Cupcake recipe adapted from My Recipes. Filling and Frosting adapted from Annie’s Eats, originally from Culinary Concoctions by Peabody.

(Sweet Cherries!) Cherry-Berry Jam

By in Condiments, GF Sides, Gluten Free 6 Comments Tags: , , , , , ,

cherry berry jam

My favourite part of food magazines has always been the articles where they choose one theme and go crazy with it. Since it’s one of my favourite things to read, I thought it would be fun to create something like that here, on the blog. So, every Wednesday this month I’ll be posting a recipe that uses sweet cherries. It’s been so much fun creating this series for you and I truly hope you enjoy the recipes as much as I do.

I think the biggest complaint I hear about cherries every year is that they’re so good fresh, they get eaten up before anything can be made with them. That’s why each of the recipes I’ll be sharing use a small amount of cherries – so you can enjoy snacking on them but also have the satisfaction of making something delicious with them.

I have a love of making jam and a special place in my heart for small batch jamming projects. Since I like trying new recipes and ideas all the time, making smaller batches of different flavours is much more my style. This recipe makes two cups of jam – one cup for now and another to throw in the freezer for later. It takes advantage of the delicious summer cherries and berries while still leaving enough to enjoy on their own.

You don’t need to reserve a whole day for this jam; in an hour or so it’ll be cooling and waiting to be popped in the fridge. And, while it’s cooking you can relax while watching the kids jump through the sprinkler – all it needs is a little stir once in while. So stress-free and the results are so satisfying!

P.S. Happy Fourth of July to all you lovely Americans! I’ve got a last-minute dessert for you today, over at Simple Bites.

Cherry-Berry Jam

  • 2 cups cherries, pitted
  • 1.5 cups blackberries
  • 1.5 cups raspberries
  • 3/4 cup sugar
  • 1.5 teaspoons fresh lemon juice

Combine all ingredients in a medium-sized saucepan. Bring to a simmer and let cook for 50 minutes to an hour, until reduced to 2 cups or until the mixture passes the jam test*. Allow to cool and then pour into jars or containers, cover and refrigerate for up to 3 weeks. Freeze for longer storage.

*Jam Test:

This applies to any jam that is made without using pectin.

Place a small plate in the freezer while you make your jam. Once you think the jam is ready place a dollop on the frozen plate and return to the freezer for two minutes. Remove the plate from the freezer and push through the jam with your finger, there should be a slight film on top that wrinkles as you push. If it’s not ready yet, boil it for a few more minutes and repeat the test.

Makes: 2 cups

Adapted from My Recipes.

Honeydew Raspberry Popsicles

By in Cool, Kids, Sweets 12 Comments Tags: , , , ,

Honeydew Raspberry Popsicles

We”ve finally been experiencing the summer weather that everyone”s been talking about for weeks. When we were in Canada it was all thunderstorms and tornado”s. When we came back to Norway it was rain, rain, rain, rain. Now the sun has finally come out to play and we”re taking full advantage.

As soon as the weather gets nice I get the urge to make popsicles. They”re so easy to whip together and need no special equipment. You”d think I would own some popsicles molds since I love them so much; but I never think of it when I”m out and really paper or glass cups work just fine. One of these days I”ll get around to buying one, but for now I”ll just enjoy them in their clunkier form.

These popsicles can be made with any combination of berries and melon you wish, although I really love this combination. The rich and tangy raspberries pair perfectly with the refreshing honeydew. It truly is the perfect refresher on a hot summer day.

Have you been having nice summer weather? What”s your favourite cool down treat?

Honeydew Raspberry Popsicles

  • 1/2 honeydew melon, peeled, seeded and chopped (2 cups)

  • 2/3 cup sugar, divided

  • 1/2 cup natural yogurt (Greek is best)

  • 1 cup raspberries

Place honeydew and 1/3 cup sugar in a blender. Process until smooth. Pour through a fine-mesh sieve to remove solids. Stir 6 tablespoons yogurt into honeydew puree. Pour into 6 (3 ounce) popsicle molds. Freeze for 1 hour or just until firm enough to hold next layer.

Rinse out blender. Add raspberries and 1/3 cup sugar. Process until smooth. Strain through a fine-mesh sieve to remove seeds. Stir 2 tablespoons yogurt into raspberry puree. Pour over honeydew layer. Freeze for an additional 2 hours, or until firm.

These are best eaten within one week.

Makes: 6

Adapted from Everyday Food.

Layered Milkshakes

By in Beverages 7 Comments Tags: , , , , , , ,

Layered Milkshakes

Even though I”m not American I couldn”t resist creating a fun treat for all my American friends to celebrate their Independence Day. I think it”s so much fun coming up with desserts that are three different colors. I know these aren”t true reds and true blues but they are made from RED raspberries and BLUE blueberries so that”s gotta count right? :)

To freeze bananas: slice a peeled banana and place on a parchment lined baking tray. Place in the freezer until frozen; transfer to a freezer bag for longer storage.

I used plain vanilla ice cream for each layer but for added flavour you could do a corresponding ice cream flavour/color. And, if you want to get true blues and reds then just add a few drops of food coloring before processing. You can also feel free to use any red berry, such as strawberries, or any blue berry, such as blackberries, in place of the berries here. And, if you”re Canadian and want to create this for Canada Day you can substitute the “blue” layer for another raspberry layer.

It”s important to work quickly because you don”t want the bottom layers to melt too much while you”re making the next layer or it will simply sink to the bottom and you won”t be able to see it. If you feel that your bottom layers may have warmed up too much, add more milk to the next layer, to thin it out, before pouring on top. Don”t worry if it doesn”t look perfect, that just adds character and means it”s homemade. :)

Will you be making any 3 color foods for Independence Day?

Layered Milkshakes

“Red” Layer

  • 1 cup vanilla (or raspberry) ice cream

  • 1/2 cup frozen raspberries

  • 1/2 cup milk

“White” Layer

  • 1 cup vanilla ice cream

  • 1/2 cup frozen sliced banana

  • 1/2 cup milk

“Blue” Layer

  • 1 cup vanilla (or blueberry) ice cream

  • 1/2 cup frozen blueberries

  • 1/2 cup milk

First make the “Red” Layer: Place all ingredients in a blender and process until smooth. Pour evenly into four cups. Rinse out blender with cold water.

Make “White” Layer: Working quickly, place all ingredients in  blender and process until smooth. Pour carefully over “Red” Layer.

Make the “Blue” Layer: No need to rinse out the blender this time. Place all ingredients in a blender and process until smooth. Pour carefully over “White” Layer. Serve immediately.

Makes: 4 servings

*If you are afraid one layer may be too thick to top a previous layer stir in extra milk before pouring.

*To make these patriotic for Independence Day add the appropriate food coloring to each mix before blending.

Double Chocolate Raspberry Muffins

By in Breakfast, Cakes, Chocolate, Mothers Day, Sweets 21 Comments Tags: , , , , ,

Double Chocolate Raspberry Muffins

I was debating whether to call these muffins or cupcakes. But I think anyone that eats chocolate muffins for breakfast understands that, that distinction is always hard to make when your having chocolate for breakfast. The only real reason I’m calling these “muffins” is because I took my Blueberry Sour Cream Muffin recipe and altered it slightly to make it Double Chocolate Raspberry. Can I get a whoop whoop?

My husband isn’t really a fan of raspberries but he devoured these for breakfast, snack and dessert, so I’m guessing he thought they were pretty good. I’m a die-hard chocolate-raspberry fan so these were pretty much heaven in cupcake form for me. A moist chocolate batter with gooey chocolate chips and fresh bites of sweet and tangy raspberry. Mmm.. what could be better?

Whether you decide to call these muffins or cupcakes I advice that you make them a super-indulgent breakfast sometime soon.

What’s your favourite breakfast splurge?

Double Chocolate Raspberry Muffins

  • 1 1/4 cups flour
  • 1/4 cup cocoa powder
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup canola oil
  • 1 egg
  • 1/3 cup milk
  • 1 teaspoon vanilla
  • 1/2 cup sour cream
  • 1 cup raspberries
  • 1/2 cup chocolate chips
  1. Sift together flour, cocoa powder, sugar, salt and baking powder in large bowl.
  2. In another bowl whisk together oil, egg, milk and vanilla. Pour into dry ingredients and stir just until moistened.
  3. Stir in sour cream until combined. Fold in raspberries and chocolate chips.
  4. Pour batter into 12 paper-lined or greased, regular size muffin cups.
  5. Top with additional chocolate chips and raspberries if desired.
  6. Bake @ 400ºF for approximately 20 minutes or until toothpick inserted in centre comes out clean.

Makes: 12

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Tangy Raspberry Smoothie & A Healthy Challenge

By in Beverages, Cold, GF Sweets, Gluten Free, Snacks 8 Comments Tags: , ,

Raspberry Smoothie

I have joined the 10in10 challenge, “10 weeks to healthy in 2010″. I may be two weeks late in posting about it, but I do have a good reason. I’m sure you’re not interested in the minuscule details of my goals so I’ll keep this brief. I haven’t been able to settle in one spot for very long this past year and it’s made a routine very hard to come by. Now that the future is looking a little more settled I thought 10in10 was the perfect way to help me start that routine. My goals are to exercise more and eat healthier. It’s all about being healthy people! Although I do consider myself a fairly healthy person, I know I could do a little better, and educate myself a little more. Especially when it comes to snacks.

Any mother knows that when you are on the go with your little ones you eat whatever is in front of you so you can keep on trucking. You don’t have time to even think about what you’re eating. Part of my goal is to find healthier grab and go snacks to keep on hand partly because fruit just doesn’t fill me up when I spend the afternoon chasing a toddler around the house. I plan to share with you some of my best findings.

To kick start this new endeavour I wanted to share with you one of my favourite, of all time, smoothies. It’s every bit as good as Orange Julius or other such smoothie shop. Smooth, creamy, tangy and filling. The perfect afternoon snack to slosh around the house while chasing your little ones or to jump in the car with and rush to the office. And, the great thing is, you can swap out the raspberries with whatever fruit suites your fancy. Add some wheat germ and you have yourself one healthy breakfast.

If you are interested in joining the 10in10 challenge visit this page (it is never too late to join). Or, if you are interested in what the other participants are up to check out the blog list here.

What are your favourite healthy snacks?

Ten-in-Ten470

Tangy Raspberry Smoothie

adapted from Giada at Home

  • 1/2 cup sugar
  • 1/2 cup water
  • 1 cup natural yogurt
  • 1 cup frozen raspberries
  • 1/2 cup apple juice
  • 1 tsp. vanilla
  • 2 cups ice
  1. Make a simple syrup by combing the sugar and water in a small saucepan set over medium heat. Bring to a boil and simmer until sugar has dissolved. Cool for 20 minutes.
  2. Pour the simple syrup along with the remaining ingredients into a blender and puree until smooth. Serve immediately.

Makes: 4 small servings or 2 large servings

* It may seem like a lot of work to make a simple syrup for a smoothie. But really the only work is remembering to make it ahead of time in order to allow it to cool. It’s worth that extra effort to not have those granules of gritty sugar in your smooth-ie. The simple syrup can be stored in the fridge and should last for a couple of weeks. If you would like you could make a larger batch to store in the fridge. This recipes makes 1/2 cup simple syrup. So, if you cut the recipe in half use 1/4 cup simple syrup.

* If you would prefer not to use a simple syrup you could always substitute it with honey, by taste preference.

* The natural (unsweetened) yogurt is what gives this smoothie most of it’s tanginess. For a creamier smoothie use a thick full fat yogurt such as Greek yogurt.

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