Things are quickly heating up, so as we approach the end of July, I thought I’d help keep everyone a little cooler with this Raspberry Sorbet recipe that I tweaked for a Raspberry and Peach Sorbet.
I figured why not, especially since I saw the other variations at the bottom of the Raspberry Sorbet recipe from the test kitchen. They had raspberry and mango, along with raspberry and pineapple—both sounded equally good, but I had neither on hand. With that I used what I did have on hand: peaches.
If you find yourself in the same situation follow the test kitchen suggestion and omit lime peel and juice and replace the suggested fruit with what you have on hand. I used fresh peaches, not frozen and if you do the same, the sorbet may take 4 – 6 hours instead of 2 hours. Although keep in mind the freezing time also depends on how cold and how full your freezer is.
Flan is one of my favorite desserts, and with that, I decided to tweak the original Oaxacan Coconut Flan recipe to what you see here with the raspberry glaze.
Since flan on it’s own is fairly light in flavor it’s a great canvas for mixing and matching flavors. Sure it’s not traditional to skip the caramel, and of course you can always flavor the caramel, but I wanted try something new. Read more
Hi Delish Dish readers! It’s Heather Baird again, your sugar-obsessed friend from Sprinkle Bakes. Today I’m bringing you a toast-worthy treat. Raspberry Rosé Cake is great for all kinds of celebrations and it’s so easy to make. It starts with a box cake mix, but with a few additions to the batter you’ll have scratch-made taste. It’s a win-win, I tell ya! The first thing you’ll need to do is get this recipe for Champagne Cake and pick up a bottle of your favorite sparkling rosé wine.
You’ll simply make the recipe as directed, but swap out the regular champagne for rosé. I added two drops of liquid red food color to the batter as well. This creates beautiful blush-hued cake layers. The batter makes a 9-inch double layer cake, but it can also make a triple layer cake with 8-inch pans.
The frosting is also from the grocery store shelf, but it is improved upon with the addition of vanilla bean. Combine the vanilla frosting, three drops of liquid blue food color and the seeds of 1 vanilla bean in a large bowl and beat until well combined. You can do this by hand, but an electric hand mixer will make short work of the task. Fill and frost the cake layers and add fresh raspberries on top. Voilà - instant celebration cake! How easy is that!?
It’s so easy to vary this cake with whatever bubbly strikes your fancy. I have plans for a blackberry wine version when summertime is in full swing and blackberries are at their peak. Find the recipe here, and let your imagination do the rest!
Hi, it’s Lori Lange from RecipeGirl.com visiting the BHG Delish Dish blog again this week with another breakfast/ brunch recipe for Raspberry- Buttermilk Pancakes. I took a peek at BHG’s original recipe for Buttermilk Waffles, and then I made a slight tweak to the recipe to turn them into pancakes instead!
Weekends are a special time for me to share food with my family, and breakfast/brunch is most often met with some kind of delicious treat. More often than not, pancakes are on the menu.
In my house, my almost-13-year-old is madly in love with raspberries. He’s been crazy about them ever since he was very little. Because of that, he often asks me to whip up raspberry-themed recipes especially for him. This time of year… the time of year where you begin finding big, juicy raspberries that are sweet as can be… I go a little nuts with adding raspberries to my recipes.
This recipe begins with the Buttermilk Waffles batter that I mentioned. The only change I made was to add 1/4 cup seedless raspberry jam to the batter.
These pancakes are made in the usual pancake fashion- scooped onto a greased pan or griddle. I added some chopped fresh raspberries on top of the batter after it was added to the pan.
This recipe makes a good stack of pancakes- 10 to 12, to be exact.
Of course, you should sprinkle additional fresh raspberries on top.
Maple syrup finishes them off. P.S. This stack of pancakes should be shared with people you love (because no one needs 10 pancakes all to themselves, right?). Though my son might argue with that… especially if the pancakes in question are raspberry.
I followed the BHG recipe for Buttermilk Waffles for this recipe, but I mixed 1/4 cup seedless raspberry jam into the batter, and sprinkled chopped, fresh raspberries onto the pancake batter in the pan.
Hi friends! I’m Laura, recipe developer and photographer behind Blogging Over Thyme. I’m honored and thrilled to post on BHG’s Delish Dish blog today, and to share these festive, spring raspberry-lemonade cupcakes with you all!
Did I mention that these babies are spiked with raspberry liqueur? Let’s get to it…
For today’s post, I decided to go back to my culinary industry roots. Cupcakes!
Before deciding to attend culinary school two years ago, I spent the better part of a year getting my hands dirty working as the head baker and decorated for a DC dessert food truck specializing in gourmet cupcakes. My days were filled with flour, butter, and lots and lots of frosting. It was both dangerous and wonderful all at the same time!
For that reason, cupcakes will always hold a very special place in my heart. I love their versatility, portability factor, and the endless possibilities they present! They are the dessert equivalent of a blank canvas.
My favorite cupcake flavors ever are spins on classic drinks or desserts–so when I discovered this Spiked Raspberry-Lemonade cupcake recipe hidden in the BHG archives, I was hooked.
I followed the cake recipe exactly (using Chambord as my choice of raspberry liqueur), but made a few of my own twists on the raspberry frosting!
Instead of using food coloring, I chose to go ‘au naturale‘ by flavoring and coloring the frosting with freeze-dried raspberries. It is super easy and adds so much flavor.
Here is a breakdown of what you’ll need to do:
- buy a 1.2 ounce package of freeze-dried raspberries (they sell these exact size packages at Trader Joe’s)
- process the raspberries in a food processor until they resemble a fine powder (do this step at the last minute, as the powder will take on moisture as it sits)
- sift the raspberry powder through a fine-meshed sieve, discarding the seeds
- to account for the added sugar and dry frosting ingredients, reduce the powdered sugar quantity to 6.5 cups (from the original 7 cups) and add an additional 3-4 tablespoons of milk to smooth out the frosting
- add the raspberry powder to the frosting after beating in the powdered sugar
- add one tablespoon of fresh lemon juice, in addition to the rest of the original ingredients listed
Just look at that color! The freeze-dried raspberries add the prettiest (natural) pink hue to the frosting. It also adds a wonderful concentrated raspberry flavor that takes these cupcakes over the top.
I can’t think of a better dessert to celebrate the first day of spring! Can you?
Don’t forget to grab the full recipe and instructions here. Enjoy!
Hi guys! It’s Jennifer here again, hope you all had a wonderful 4th last week!
I spent the day out in the sun playing some beach volleyball and headed over to a friends BBQ in the evening. I made a festive berry crisp dessert to celebrate the occasion. I found this easy recipe with just blueberries but decided to incorporate some raspberries into the mix too. Berries at the farmers market have been so pretty lately – peak of the season I suppose! I’m no pastry chef but I have a feeling you could use any type of fruit as long as you incorporate the same yield.
3 tablespoons all-purpose flour
2 tablespoons granulated sugar
3 cups fresh blueberries
3 cups of raspberries
1/4 cup lemon juice
1 cup packed brown sugar
3/4 cup all-purpose flour
3/4 cup quick-cooking rolled oats
1 1/4 teaspoons ground cinnamon
1/2 cup cold butter
Vanilla ice cream, for serving
1. Preheat oven to 375º F.
2. In a large bowl, stir together the 3 tablespoons flour and the granulated sugar. Add blueberries, raspberries and lemon juice and gently combine. Spread berry mixture evenly in an ungreased 3-quart rectangular baking dish. Set aside.
3. For topping, in a medium bowl, combine brown sugar, the 3/4 cup flour, the oats, and cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over berry mixture. (If you don’t have a pastry blender you can use two knives or your hands, but try to keep your hands cool!)
4. Bake, uncovered, about 30 minutes or until topping is golden brown and edges are bubbly. Cool on a wire rack about 45 minutes. Serve warm with vanilla ice cream.
I love the combination of warm and cold desserts – what did you have for your 4th?
Jennifer Chong is a designer and photographer with a big heart (and stomach) for all things food! She is also the author of a lifestyle blog focused on travel, food and design – blog.jchongstudio.com. When she isn’t working, she can be found playing beach volleyball, continent hopping (four so far!) or searching for some delightful treats to devour! You can also follow Jennifer on Facebook, Twitter, Instagram and Pinterest for more!