Summer is officially here! That means soon there will be all kinds of fresh berries available! Yippee! I’m really more of an autumn girl – actually, around the end of May I start looking forward to sweaters, colorful leaves, hearty soups and the smell of new school supplies. It’s a sickness. Add it to the list of things that are completely and totally wrong with me. But, summertime certainly has the corner on berries. And I love berries. My favorite are raspberries. Especially when they are dusted with powdered sugar like perfect little summer snow-capped mountains of juicy goodness.
Double Chocolate Raspberry Truffles
Raspberry Pain au Chocolat
Everything sounds better when you say it in French. In English this recipes is just Raspberry Chocolate Croissants. Yeah. I like the French version way more too. Raspberry and chocolate is a divine combination. Wrap puff pastry around it and you’ve got a guaranteed winner. A little sprinkle of powdered sugar and folks will think these came straight from Champs Elysees.
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Bismark Doughnut Muffins
To me, you can’t get better than a warm, jelly filled Bismark doughnut. I love them. It’s a really good thing there is not a doughnut shop on my normal driving route because raspberry Bismarks are one of the foods I cannot resist. Really. Anybody wants to capture me and torture me for information – use a fresh Top Pot Raspberry Bismark as a reward for talking. I found a recipe today that I couldn’t wait to make – my favorite doughnut, turned into a muffin. How dee-lightful! I doubled the basic recipe because it said it only made 10, which is way not enough for my small group. Messed with the spices a little and made half with raspberry jam (topped with the cinnamon/sugar) and half with lemon curd (topped with powdered sugar…still brushed with butter first). These are a perfect alternative to my favorite doughnut. Fantastic!
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Raspberry Coulis
Made this quick and delicious raspberry coulis to serve with “Patrick” – Flourless Double Chocolate Truffle.
Depending on how tart your berries are, you may need to add more sugar, to taste. I like mine with a hint of pucker since I’m usually serving it with something really rich. Make sure once it’s boiling, you stir continually to keep it from burning to the bottom of your pan. Great with chocolate, over ice cream or on top of cheesecake. [Read more…]
Super Moist Chocolate Cake
Super Moist Chocolate Cake
2 cups white sugar
1 3/4 cups all-purpose flour
1 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
- In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
- Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.