Being Berry Growers, our refrigerator and freezer are ever filled with berries.
Browse these blogs to see what we've been fixing;
get inspired for your own fresh ideas!
For now, two of my favorite Raspberry desserts :
Raspberry Hazelnut Bundt Cake
(Adapted from a recipe by Sweet Peas & Saffron)
Ingredients:
2 cups All-purpose flour
1 cup Whole wheat flour
1 tsp salt
2 cups lightly packed light brown sugar
1/2 cup vegetable oil
3/4 cup Greek yogurt
2 cups fresh or frozen whole raspberries
1 cup Toasted hazelnuts
(Adapted from a recipe by Sweet Peas & Saffron)
Ingredients:
2 cups All-purpose flour
1 cup Whole wheat flour
1 tsp salt
2 cups lightly packed light brown sugar
1/2 cup vegetable oil
3/4 cup Greek yogurt
2 cups fresh or frozen whole raspberries
1 cup Toasted hazelnuts
- Preheat oven to 325 F.
- Coat bundt cake pan with oil. Dust with flour to coat.
- In a large bowl, combine flours, baking soda, salt and ssugar. In a separate bowl, combine the the oil, eggs, and vanilla. Add the wet ingredients to the dry ingredients and mix well. Fold in the hazelnuts and raspberries,mixing gently to not break up the raspberries too much. Spoon into the bundt pan, distributing evenly.
- Bake for 80 to 90 minutes, until top of cake is firm and lightly browned, and a toothpick inserted near the inner edge comes out clean. Cool completely in pan before transferring to a plate or cake stand.
- I dress it with candied hazelnuts and almonds for those who enjoy the extra crunch! And then top with whipped cream.
Raspberry Almond Thumbprint Cookies
Recipe adapted from Sallys Baking Addiction
Buttery almond and vanilla shortbread cookies filled with raspberry jam and drizzled with glaze.
This cookie dough requires at least 4 hours for chilling
Yield: about 26 cookies
Total time: 5 HOURS, 15 MINUTES (INCLUDES CHILLING & COOLING)
Ingredients:
COOKIE DOUGH
1 cup (230g) unsalted butter, softened to room temperature
2/3 cup (1 34g) granulated sugar
1 teaspoon vanilla extract
1 /2 teaspoon almond extract
2 cups + 2 Tbsp (264g) all-purpose flour
1 /2 cup (1 60g) Fresh raspberry jam
RASPBERRY JAM
2 cups Fresh or frozen Raspberries
1 to 1-1/2 cups granulated sugar
1 tsp lemon juice
GLAZE
1/2 cup White chocolate chips
OPTIONAL COATING
1/2 cup toasted and chopped Slivered Almonds
DIRECTIONS:
Jam:
Cookies:
Adapted from Sallys Baking Addiction
Recipe adapted from Sallys Baking Addiction
Buttery almond and vanilla shortbread cookies filled with raspberry jam and drizzled with glaze.
This cookie dough requires at least 4 hours for chilling
Yield: about 26 cookies
Total time: 5 HOURS, 15 MINUTES (INCLUDES CHILLING & COOLING)
Ingredients:
COOKIE DOUGH
1 cup (230g) unsalted butter, softened to room temperature
2/3 cup (1 34g) granulated sugar
1 teaspoon vanilla extract
1 /2 teaspoon almond extract
2 cups + 2 Tbsp (264g) all-purpose flour
1 /2 cup (1 60g) Fresh raspberry jam
RASPBERRY JAM
2 cups Fresh or frozen Raspberries
1 to 1-1/2 cups granulated sugar
1 tsp lemon juice
GLAZE
1/2 cup White chocolate chips
OPTIONAL COATING
1/2 cup toasted and chopped Slivered Almonds
DIRECTIONS:
Jam:
- Place raspberries and sugar in a small saucepan
- Cook over low to medium-low heat, stirring often.
- Bring to boil and let simmer until adequate liquid has evaporated
- Add lemon juice, stir, and let sit until cool.
Cookies:
- Using a mixer beat the butter on high speed until creamy, about 1 minute.
- Add the the sugar, vanilla, and almond extracts, mix at medium speed, scraping sides and bottom of bowl as needed.
- Pour the flour into the wet ingredients. Mix on low and slowly beat until a very soft dough is formed.
- Press the dough down to compact it and tightly cover with plastic wrap to chill until firm, at least 4 hours and up to 24 hours.
- Preheat ov en to 350F degrees. Line two baking sheets with parchment paper or silicone baking mats (silicone mats preferred to reduce spreading).
- Shape the cookie dough into balls, using about 1 Tablespoon of dough per ball. Make sure they 're nice and smooth. If you find that the balls of dough are sticky and/or have gotten a little soft after rolling, place the balls of dough back into the refrigerator to firm up. You absolutely DO NOT want soft dough.
- Make an indentation with your thumb into each ball. If the ball cracks when you press your thumb, gently smooth out the cracks by squeezing and reshaping. (Optional Coating: roll each ball in toasted & chopped almonds before making thumbprint)
- Fill each with a small amount of jam to fill indentation (about 1 /2 teaspoon of jam).
- Bake the shortbread thumbprint cookies for 12-14 minutes, or until very lightly browned on the edges. The cookies will puff up and spread slightly . Do not overbake.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Allow to cool before glazing
- Place chips in a freezer zip-bag
- Microwave on medium strength for 30 seconds, knead with fingers. Add more time in 10 second intervals if chips have not fully melted.
- Once chips are melted, cut a VERY small hole in a lower corner of the bag.
- Decorate or drizzle glazing over cooled cookies.
Adapted from Sallys Baking Addiction
