Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries

Heaven!  Simply heaven!  Shanna's family unanimously voted these as their very favorites, of all the pancakes she tried.  What could be better than light, fluffy, and oh-so-lemony pancakes?  Unless you also drizzle with lemon curd, that's the only way they could be better

Lemon Ricotta Pancakes (print recipe)

Makes 4 to 6 pancakes

3/4 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons sugar
1 cup ricotta cheese
2 eggs
2/3 cup milk
1 lemon, zested and juiced
Butter, for griddle
1 (11-ounce) jar prepared lemon curd
Fresh raspberries, for garnish
Confectioners' sugar, for garnish

1.  Preheat a nonstick griddle.

2.  Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl. Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl. Whisk the flour mixture into the wet ingredients until just combined. Brush the hot griddle with butter. For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown. Repeat until no batter remains.

3.  Empty the contents of the lemon curd into a small saucepan and warm over low heat. Alternatively, remove the lid and place in a microwave oven on 50 percent power for 2 minutes, stopping after 1 minute to stir the curd. Drizzle a few tablespoons of the curd over the pancakes, top with fresh raspberries, and sprinkle with confectioners' s sugar.

Recipe from Bobby Flay and tested by Shanna Stratton

Salted Almond Praline Tart

 Here's the creation that WON "Pies & Tarts" night at Dessert Club, which is no small feat.  But it was pretty awesome.  I think the Salted Almond Praline, that went on as a garnish, and was both addictive and super easy to make, was the kicker that pushed it over the edge.  Stunning with creamy almond-scented filling, fresh raspberries, and spicy-salty crust and praline, I humbly admit it did stand out. 

Better Homes and Gardens teamed up with the Almond Board of California for a "Crowd-Pleasing Almond Dishes" contest, and you guessed it, this was one of the winners.  So now it's a two-time award winner.  So you should make it this week.  And maybe every week after.  Definitely for your next recipe contest.  Yum.

  
Salted Almond Praline Tart (print recipe)
Makes 12 servings

Almond Crust:
2 1/2 cups broken cinnamon graham crackers (or cinnamon Teddy Grahams)
1 cup toasted sliced almonds
1/3 cup sugar
1/3 cup softened butter

Almond Tart Filling:
12 oz. cream cheese, softened
4 1/2 oz. white baking chocolate, chopped
1/3 cup sugar
1/2 cup light sour cream
1/4 tsp almond extract
1 egg and 1 egg yolk

Salted Almond Praline:
1 cup sliced almonds
1/2 cup sugar
2 T melted butter
1 T water
1 tsp ground cinnamon
1/2 tsp sea salt

Garnish:
Whipped cream
Fresh raspberries

1.  Preheat oven to 325F.  Prepare crust:  In food processor, combine grahams, almonds, and sugar.  Cover; process until finely ground.  Add butter.  Pulse to combine.  Press into bottom and sides of 10-inch fluted tart pan with removable bottom.  Chill 15 minutes.  Place on foil-lined baking sheet.  Bake 20 minutes or until lightly browned; cool.

2.  Prepare filling: In saucepan combine 8 oz. cream cheese and white chocolate.  Stir over low heat until melted.  In bowl beat remaining cream cheese on medium to high for 30 seconds.  Beat in sugar until smooth.  Beat in melted mixture until combined.  Beat in sour cream and extract until combined.  Beat in egg and yolk until combined Pour into crust.

3.  Bake in 325F oven 35 minutes or until center is nearly set when gently shaken.  Cool on rack 30 minutes. Loosen crust from side of pan, but do not remove.  Chill at least 2 hours. 

4.  Make Salted Almond Praline: Heat oven to 325F.  Line a baking pan with foil and spray with nonstick cooking spray.  In bowl combine 1 cup sliced almonds, the sugar, melted butter, water, cinnamon and salt.  Spread evenly in pan.  Bake 20 minutes or until golden brown.  Cool completely on rack.  Break into pieces.

5.  Remove tart from pan.  Top with whipped cream, Salted Almond Praline, and raspberries.  Serve.

Recipe from Better Homes and Gardens, July 2012

Lemon-Raspberry Coffee Cake

 This gorgeous thing was on my list of contenders to make for Summer Fruits DC, so I made a tester ahead of time for dinner at a friend's house.  I've really been into cakes without frosting lately.  They are so versatile, and just as important, easy to make and store.  But simple does not mean boring.  I was attracted to this recipe because it seemed so thoughtful.  A vanilla buttermilk cake with a lemon cream cheese layer, and raspberries added on top halfway through baking, so they roast just the slightest bit, and some sink into the cheesecake layer.  Just amazing.  And of course, perfect for breakfast or any time thereafter.

Lemon-Raspberry Coffee Cake (print recipe)
Makes 10 servings

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 1/4 cups granulated sugar, divided
1/2 cup butter, softened
1 egg
1 tsp vanilla
3/4 cup buttermilk
3 oz. cream cheese, softened
1 tsp finely shredded lemon peel
1 egg
1 cup fresh raspberries
Powdered sugar, optional

1.  Preheat oven to 375.  Lightly grease bottom of a 9-inch round cake pan.  Line the bottom of the pan with parchment.  Grease and lightly flour pan; set aside.  For cake, in a medium bowl stir together flour, baking powder, baking soda, and salt; set aside. 

2.  In a medium mixing bowl beat 1 cup of the granulated sugar and the butter with mixer on medium to high until combined.  Add 1 egg and the vanilla.  Beat on low to medium 1 minute.  Alternately add flour mixture and buttermilk to sugar mixture, beating just until combined after each addition; set aside.

3.  For cheesecake filling, in small mixing bowl beat cream cheese and remaining 1/4 cup granulated sugar on medium to high until combined.  Add lemon peel and 1 egg.  Beat until combined.

4.  Spoon half the cake batter into prepared pan, spreading to edges.  Pour cream cheese mixture on cake batter, spreading to edges.  Dollop remaining batter on cream cheese layer, carefully spreading to edges of pan.

5.  Bake 20 minutes or until puffed.  Gently press raspberries into cake.  Bake 25 to 30 minutes more or until toothpick inserted near center comes out clean.  Cool in pan on wire rack 10 minutes.  Loosen edges of cake from pan; remove from pan.  Sprinkle with powdered sugar, if desired.

Recipe from Better Homes and Gardens, April 2012

1 year ago:  Chocolate Pudding
2 years ago:  S'mores Pie
3 years ago:  Cream Cheese Carrot Cake Muffins

Raspberry-White Chocolate Bombe

 Yeah, I made this for Dessert Club back in April.  Yeah, I'm that behind in my posts.  But I'm making a comeback.  And I also made this for my friend's birthday in late May, so by that measure, I'm only two months behind.  See, I'm already catching up.

Sometimes when I get behind, I just give up and start where I am, allowing the intermediate goodies to fade into obscurity.  But I could NOT do that with da Bombe.  First, because it was a little bit of work, and I want credit for that.  Second, it is so pretty!  Or would be at more artistic hands.  Third, I love it!  Cake, mousse, raspberries, and white chocolate!  It's light, summery, sweet, whimsical, and oh-so-pretty-in-pink!  Couldn't let it slide.

The first time, I made the white cake layer from scratch.  Recipe below.  The second time, I just didn't have time so I made it from a mix, and it was just as good, if not better, so you can totally go for that option. 

The most important thing in making this cake is choosing the right mold.  It must be symmetrically rounded, preferably with a rounded bottom rather than flat.  And at the top few inches, it should be 9 inches in diameter, or as close as possible.  The first time, I used a glass dish from a nesting set I have.  But the second, I hit jackpot with a ceramic IKEA serving dish I had - it was the perfect size, and gave it a beautifully tall, rounded top.  Everything else about this cake is pretty easy, just has a few steps.  Enjoy!

 Raspberry-White Chocolate Bombe (print recipe)

Serves 12

1/4 cup raspberry liqueur, such as Chambord (I used cran-raspberry juice; you can use water)
1/4 cup raspberry-flavored gelatin
1/8 teaspoon salt
1 pound white chocolate, finely chopped
2 cups heavy cream
2 cups fresh raspberries
1 (9-inch) white cake round (see recipe below)

White chocolate curls, for decoration

FOR THE MOUSSE: Line 10-cup-capacity mixing bowl with plastic wrap. Bring liqueur to simmer in small saucepan. Stir in gelatin and salt until dissolved; remove from heat. Microwave 8 ounces white chocolate and ½ cup heavy cream in medium bowl, stirring every 30 seconds, until chocolate is melted and mixture is smooth, about 1½ minutes. Stir in gelatin mixture and let cool to room temperature, about 30 minutes. Whip remaining 1½ cups cream with electric mixer until soft peaks form, 1 to 3 minutes.

 Gently fold one-third of whipped cream into cooled white chocolate mixture. Fold in remaining whipped cream until incorporated. Scrape one-third of mousse into prepared bowl and stud with raspberries.

  Repeat twice with remaining mousse and berries. Place inverted cake round on top of mousse, trimming cake to fit if necessary. Cover with plastic and chill until mousse is set, about 4 hours (and up to 24 hours).

 

TO ASSEMBLE: Turn out bombe onto large cake platter. Remove plastic. Microwave remaining 8 ounces chopped chocolate in bowl until melted and gently spread over mousse and cake. Press chocolate curls into white chocolate. Cut cake with warm knife and serve.

HOW TO MAKE CHOCOLATE CURLS: Use a vegetable peeler to peel curls off of a large block of chocolate. (Large blocks of chocolate make nicer shavings than thin bars of chocolate.) 

White Layer Cake

Makes one 9-inch cake round

Nonstick cooking spray 
1 1/8 cups cake flour, plus more for dusting pans
1/2 cup whole milk, at room temperature
3 large egg whites, at room temperature 
1 teaspoon vanilla extract
7/8 cups sugar
2 teaspoons baking powder
1/2 teaspoon table salt 
6 tablespoons unsalted butter, softened but still cool

Adjust oven rack to middle position and heat oven to 350 degrees. Spray one 9-inch round cake pan with nonstick cooking spray, dust with flour, and tap pan to remove excess flour. Mix milk, egg whites, and vanilla together in 2-cup measuring cup.

Mix flour, sugar, baking powder, and salt together in bowl of electric mixer at low speed. Add butter and beat at low speed until mixture resembles moist crumbs, with no powdery streaks remaining.

Add all but 1/4 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/4 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.  Pour batter in to prepared cake pan and using rubber spatula, spread into even layer. Bake until thin skewer or toothpick inserted in the center comes out clean, 21 to 25 minutes.

Rest cake in pans 3 minutes, then loosen from sides of pan with a knife. Invert onto large plate, re-invert onto wire racks. Cool completely, about 1 1/2 hours.

 

Recipe from Cook's Country, Feb 2012

Red Velvet Scones

 This.  This is what I would have made if I had gotten "red" for Dessert Club.  I'm not bitter.  I ordered a bottle of Red Velvet Cake Flavor from King Arthur Flour to be part of the "Colors" Dessert Club prize.  But when it arrived, I changed my mind and kept it for myself.  And used it to make these scones.  And I am not sorry one bit.

I think I patted them a bit too short.  But otherwise, delicious.  Winners.  One more recipe to give scones a good name. 

And that flavor!  It lends both the gorgeous red color (so you don't have to use all your food coloring) and a je ne sais quois flavor - chocolate with a subtle fruity hint?

Red Velvet Scones (print recipe)
Makes 12 to 14

Scones
3/4 cup heavy cream
1 large egg
1 tablespoon red velvet cake flavor
2 cups unbleached all-purpose flour
1/2 cup natural cocoa powder
1/2 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
6 tablespoons cold unsalted butter
sparkling white sugar, for decorating

Filling
1/2 cup cream cheese, softened
1/2 cup (2 ounces) confectioners' sugar, sifted
1/2 teaspoon vanilla extract 
1 cup heavy or whipping cream 
1/2 pint fresh raspberries, for serving 
 
1. Preheat the oven to 425°F. Lightly grease a baking sheet, or line with parchment paper.

2. To make the scones: Combine the cream, egg, and flavor. Set aside.

3. In a separate bowl, whisk together the flour, cocoa, sugar, baking powder, and salt.

4. Work in the butter until the mixture is crumbly.

5. Add the cream mixture, stirring just until the dough comes together.

6. On a lightly floured surface, shape the dough into a 1"-thick circle.

7. Cut scones into 2 1/8" rounds, and transfer to the prepared baking sheet. Sprinkle with sparkling sugar, if desired.

8. Bake the scones for 15 to 17 minutes. Remove them from the oven, and transfer to a rack to cool.

9. To make the filling: Beat the cream cheese, sugar, and vanilla until fluffy.

10. Add the cream, and whip until soft peaks form.

11. For each serving, split a scone in half; dollop on filling; add berries, and top with the other half of the scone.

Recipe from King Arthur Flour

1 year ago:  Coconut-Lime Berry Cake
2 years ago:  Perfection Pound Cake
3 years ago:  Fudge Ecstasies

Raspberry Tea Cake with Mascarpone Cream Filling

 

 It's crazy, I am still finding fresh raspberries on sale at the store, even in October!  And they're good ones.  So as long as I am finding them, we are eating them.

It was my friend's birthday a few weeks ago, and I know she loves creamy stuff, and fruit, so I thought this would be a nice birthday cake for her.  I love this size for when you just have a small gathering, or a family, and you don't need a huge cake with leftovers for weeks.  And you know what I always say, if it's not frosted you can eat it the next day for breakfast.  Which they did!

 

The raspberry tea cake would also be delicious on its own, as an actual tea cake.  It's just a fabulous sour cream loaf flavored with almond extract, or you could use vanilla, with raspberries folded in.  But if you happen to have a cake leveler and know how to use it, or a VERY steady hand with a bread knife (partially freeze the loaf for less chance of it falling apart), then go for it - slice it into four horizontal layers and slather on this dreamy creamy mascarponey filling!  Either way, you will boost your popularity.  And maybe even mine.

Raspberry Tea Cake with Mascarpone Cream Filling (print recipe)

Cake
2 cups King Arthur Unbleached All-Purpose Flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon almond extract
3/4 cup sour cream
1 cup fresh raspberries

Cream Filling
1 1/2 cups whipping cream
2/3 cup granulated sugar
8 ounces mascarpone cheese
1/2 teaspoon vanilla
confectioners' sugar for garnish

1.  Preheat oven to 350°F. Grease a 9 x 5-inch loaf pan. In a large bowl, combine flour, baking powder, baking soda and salt; mix well and set aside. Using an electric mixer, cream the butter and sugar until light and fluffy. Beat in the eggs and the almond extract. Slowly add the dry ingredients, alternating with the sour cream. Beat until well moistened, then very carefully fold in the raspberries. Bake for 50 to 60 minutes or until a tester comes out clean. Let sit for 10 minutes on a rack to cool, then remove the pan and cool completely.

2.  The Cream Filling: Beat the whipping cream and 1/3 cup sugar until stiff peaks form. In a separate bowl, cream the mascarpone cheese and remaining 1/3 cup sugar, vanilla and Chambord until creamy. Add the cheese mixture to the whipped cream mixture.

3.  Trim the brown edges off the top and sides of the cake. With a serrated knife, slice the loaf lengthwise into 3 to 4 thin layers. Place one layer on a serving plate, top with some cheese filling, then another layer of cake and more filling, then repeat the next two layers, leaving a cake layer on top. Sift confectioners' sugar over the top layer. Cover and refrigerate. (*I placed the loaf pan back over it while in the fridge to help it from sliding or losing shape.

Recipe from King Arthur Flour

Raspberry-Chocolate Chip Muffins

 

I am on a good muffin run these days.  Maybe just luck, but these muffins are goood.  That's right, three o's.  Not every post has a story, you know?  I just have made a lot of things lately that haven't made the VGP cut, so be it known my standards are as high (or higher) than ever.  And these made it.  They're good.  You'll like them.
 
Raspberry-Chocolate Chip Muffins (print recipe)
Crumb Topping:
1/2 cup unbleached all-purpose flour
1/4 cup sugar
1/4 tsp cinnamon
pinch of salt
3 T butter, melted
1/4 tsp vanilla extract

Muffins:
1/2 cup (1 stick) butter, melted
3/4 cup milk
2 large eggs
1 3/4 cups unbleached all-purpose flour
3/4 cup sugar
1 T baking powder
1/2 tsp salt
1 1/3 cups chocolate chips
24 to 36 fresh or frozen whole raspberries (about 2 small clamshells)

1.  Preheat your oven to 400.  Lightly grease (or line with cupcake papers) a 12-cup square or standard muffin pan.

2.  Prepare the crumb topping by mixing the ingredients together until very moist and crumbly.  Set aside.

3.  In a large bowl, whisk together the melted butter, milk, and eggs.  In a separate bowl, whisk together the flour*, thickener, sugar, baking powder, salt and chocolate chips.  Add the dry mixture to the liquid and stir until combined.

4.  Divide the batter evenly among the muffin cups.  Push three small or two large raspberries down into the top of the batter; they don't need to be covered by batter.  Sprinkle with the crumb topping, using a slightly heaped tablespoon for each muffin.

5.  Bake the muffins for 20 to 25 minutes, until they're golden brown and feel set when you touch them in the middle.  Remove them from the oven, and let them stand for 5 minutes before removing from the pan.

 

Recipe from King Arthur Flour

Peach and Raspberry Crostada

A few weeks ago I was having some girl friends over for dinner. Old friends from grad school that I was more interested in catching up with than necessarily impressing. But of course there had to be dessert. I wanted something kinda rustic and summery. Like something you'd find at a farmer's market. Something without pressure. A great time to try my first galette. Which, I have learned after further research, is something else! This kind of pastry is called a crostada.

I had peaches and raspberries on hand, and I literally wanted to put them in a crust and bake it. Unfortunately I got a little concerned when I checked some recipes - mostly about overly juiciness of fruit making crust soggy - so I decided to go with this one from Dorie Greenspan who takes several precautions to avoid the problem. First, she brushes the dough with jam to make a bit of a seal between the fruit and the crust. Next, she sprinkles on some graham crumbs to absorb some juice if necessary. And finally, she pours in a little simple custard to hold the fruit together and keep it from all getting too messy. Plus it adds a little creaminess that goes delectably with the fresh fruit and perfectly crispy crust.
In the end, it actually was impressive. For a minute I felt like one of those model hostesses in Martha Stewart throwing together that perfect "effortless" summer dinner party. In reality it was a much more regular gathering, but dessert was great. Really great.

Peach and Raspberry Crostada (print recipe)
Pastry Dough:
1 1/2 cups all-purpose flour
2 T sugar
3/4 tsp salt
1 1/4 sticks (10 T) very cold unsalted butter, cut into tablespoon size pieces
2 1/2 T very cold vegetable shortening, cut into 2 pieces
About 1/4 cup ice water

Filling:
2 to 3 T jam or marmalade
2 T graham cracker crumbs
About 6 firm peaches*
About 1 pint raspberries*
3 T unsalted butter, melted and cooled
1/3 cup sugar
1 large egg
1/4 tsp vanilla extract
Coarse sugar for dusting

1. Make the Dough: Put the flour, sugar and salt in a food processor fitted with the metal blade; pulse just to combine the ingredients. Drop in the butter and shortening and pulse only until the butter and shortening are cut into the flour. Don't overdo the mixing - what you're aiming for is to have some pieces the size of fat green peas and others the size of barley. Pulsing the machine on and off, gradually add about 3 T of the water. Then use a few long pulses to get the water into the flour. If, after a dozen or so pulses, the dough doesn't look evenly moistened or form soft curds, pulse in as much of the remaining water as necessary, or even a few drops more, to get a dough that will stick together when pinched. Big pieces of butter are fine. Scrape the dough out of the work bowl and onto a work surface. Shape into a disk and wrap in plastic wrap. Refrigerate for at least 1 hour.

2. Roll the dough into a large 1/8-inch-thick circle. Using a pastry wheel or a paring knife, trim the dough to a 13-inch diameter. Using a cake pan as a template and the tip of a blunt kitchen knife as a marker, lightly trace a 9-inch circle in the center of the dough - this is the area for the filling.

3. With the back of a spoon or a small offset spatula, spread some of the jam over the circle - how much you use depends on how much jam flavor you want. At least cover the circle enough to get a "seal." Sprinkle over the crumbs, adding a little more than 2 T if you think you've got particularly juicy fruit. Put a piece of plastic wrap or wax paper over the dough and refrigerate it while you prepare the fruit.

4. Peel or blanch the peaches, then halve and pit them. Rinse the raspberries thoroughly and lay on dry paper towels. Gently pat/dab with more paper towels to dry them as much as possible. Arrange the peaches on the dough, cut side down. Sprinkle the raspberries all over, within the 9-inch circle. Gently lift the unfilled border of dough up and onto the fruit. As you lift the dough and place it on the filling, it will pleat. Freeze the crostada for 15 minutes to rest the crust. Heat the oven to 425F.

5. Brush the dough very lightly with a little water, then sprinkle it with coarse sugar. Bake the crostada for 25 minutes, or until the crust is brown and the fruit soft.

6. Meanwhile, make the custard. Whisk together the melted butter, sugar, egg and vanilla in a bowl. When the crostada has baked for 25 minutes, remove it from the oven (leave oven on!) and carefully pour the custard around the fruit. Depending on how much juice has accumulated and how much space you have between the fruit, you may not be able to pour all the custard into the crostada, but even 2 T can give the right effect. Pour in as much custard as you can, then carefully return the pan to the oven.

7. Bake for another 12 to 15 minutes, or until the custard is set - it shouldn't jiggle when you gently shake the pan. Cool the crostada on the baking sheet on a rack for 10 minutes. Carefully slide a small baking sheet or cake lifter under the crostada and slip it onto a wire rack to cool. Serve warm or room temperature.
*Other fruits you could use: 10 apricots, 8 to 10 nectarines, 8 to 10 firm plums or 2 stalks rhubarb.

Recipe adapted from Baking: From my home to yours by Dorie Greenspan

Peach Melba Muffins

I have been doing some seriously good seasonal baking this summer and now I am playing catch-up to get them all posted before summer - and her wonderful flavors! - are gone.

Have you gone peach-picking yet? It is one of my favorite parts of summer, and that is saying something because there aren't many (favorite parts of summer, not peaches. There are lots of peaches.) Biting into one fresh off the tree, hot from the sun and juice running down your chin and elbow. Oh, yes.

Then you take them home and have them for every meal! Peach pancakes! Peaches and cream! Peach slices! Peaches and yogurt! Peach muffins, cake, pie, (hand pies!), peaches with ice cream! Ed is making himself a bowl even as I type. Mmm.So here is one more way you can put a peach in your cake hole. Without checking wiki or something, "Peach Melba" refers to a peach-raspberry dessert made for an Australian celebrity (opera singer?) named Melba. And there is your history lesson for the day. Delicious!
Peach Melba Muffins (print recipe)
1 cup fresh raspberries or frozen unsweetened raspberries, unthawed
3/4 cup plus 2 T sugar
1 T berry liqueur, raspberry vinegar, lemon juice or orange juice
2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
2 large eggs
6 T unsalted butter, melted
1 cup milk
1 or 2 peaches, about 8 oz. each, peeled, pitted and coarsely chopped
1/4 cup sliced almonds
Coarse sugar

1. Preheat oven to 375. Grease 12 standard muffin tins or line with paper.

2. In a small bowl, toss the raspberries with 1 T sugar and liqueur/juice. Let stand for 30 minutes. This would be a good time to peel, pit and chop your peaches.

3. In a bowl, stir together the flour, 3/4 cup sugar, baking powder and salt.

4. In another bowl, whisk together the eggs, melted butter, and milk until blended. Stir in the dry ingredients just until evenly moistened, no more than 15-20 strokes. The batter will be slightly lumpy. Using a large rubber spatula, gently fold in the peaches just until evenly distributed, no more than a few strokes. Take care not to break up the fruit. Do not overmix.

5. Spoon the batter into each muffin cup, filling it half full. Divide the raspberries among the cups, using about 1 T per muffin (2-3 raspberries), then cover the batter level with the rim of the cup. Sprinkle with the remaining 1 T sugar and the sliced almonds, dividing evenly.

6. Bake until golden, dry and springy to the touch, 25-30 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins. Serve them warm or at room temperature, with butter.

Recipe from Williams-Sonoma Muffins

1 year ago: Pecan-Peach Cobbler
2 years ago: Fresh Mint Chocolate Chip Ice Cream

Raspberry Jelly Roll

I'd never made a jelly roll before. Mostly because more steps = more things that can go wrong, and I hate hate hate to waste time and ingredients on failures, so I've just been chicken. I saw a rolled cake made on Martha Stewart a few years ago and that probably helped scare me away. I watched them roll the warm cake in a towel to mold it, unroll, fill and reroll it, and I thought, "That would never work for me." So I just never went there.

Then last December I had a really magnificent Bûche de Noël from Hollin Hall Pastry Shop, and I thought, "I'd really like to be able to make one of these." But you know, the holidays are so stressful. I don't want my first attempt to be all this pressure, like if it doesn't work there will be no Christmas for my family! Summer, with its fresh berries and light flavors, was the perfect time for my first rolled cake attempt. Not bad, I'd say. It was conveniently my friend's birthday. My friend with a long-hours lawyer husband, four little sons, and a mid-week birthday. I thought it safe to assume none of them were making her a cake! I have to be careful about bringing her treats because she is very disciplined about watching what she eats. But I figured, if it's her birthday, and there is fresh fruit involved, she might indulge. I figured right.

And. Usually when I make a whole cake for someone else I don't get any, right? Great thing about this is that you have to trim it on the diagonal, so my little 4-year-old helper and I each got an end piece to sample! Delish. The cake is based on a French/Italian style cake called a génoise, which relies on air beat into the batter, rather than chemical leaveners, to make it voluminous - what you and I would call a sponge cake.

So with one big success under my belt, stay tuned. I may just take on the Bûche this year.

Raspberry Jelly Roll (print recipe)
Génoise:
1 cup (5 ounces) unbleached all-purpose flour, plus extra for dusting pan
4 T (1/2 stick) unsalted butter
1/2 tsp salt
6 large eggs
1 cup granulated sugar
1 tsp vanilla extract
1/4 cup confectioners' sugar

Filling and Garnish:
3/4 cup raspberry jam
2 cups fresh raspberries
1/4 cup confectioners' sugar - OR - Lemon Cream Cheese Frosting (recipe below)

1. For the génoise - adjust an oven rack to the middle position and heat the oven to 350. Grease the bottom and sides of an 18 by 12-inch rimmed baking sheet, cover the bottom with parchment paper, grease the paper, and dust with flour, tapping out the excess.

2. Melt the butter in a small saucepan over low heat. Remove from the heat and set aside. Sift the flour and salt together onto a large piece of parchment paper. Set aside.

3. Whisk together the eggs and sugar in the bowl of a standing mixer until combined. Place the bowl over a pan of barely simmering water and heat the egg mixture, whisking constantly, until warm to the touch, about 110 degrees on an instant-read thermometer. Remove from the heat and beat at medium-high speed until the eggs are pale, cream-colored, voluminous, and form a thick ribbon of tiny billowy bubbles that falls from the whisk and rests on top of the batter for several seconds when the whisk is held about 4 inches above the egg mixture (this should take 6 to 8 minutes - see picture.) Beat in vanilla. Turn off the mixer and transfer 1 cup of the egg mixture to a medium bowl and stir in the reserved melted butter until combined; set aside. Grab the two ends of the sheet of parchment paper holding the flour mixture and, with the mixer at the lowest speed, slowly sprinkle the flour mixture into the batter until just barely incorporated. Add the melted butter mixture back to the batter in the standing mixer bowl and, with the mixer at lowest speed, fold gently to incorporate, being careful not to deflate the batter.4. Holding the bowl close to the bottom of the prepared pan, immediately pour the batter into the prepared pan, using an offset spatula to push the batter against the sides and into the corners of the pan and smooth the top. Bake until the cake is deep golden brown, springs back when lightly touched, and is beginning to pull away from the sides of the pan, about 25 minutes.
5. Meanwhile, sift the confectioners' sugar evenly over a kitchen towel measuring at least 20 by 14 inches. When the cake is done, run the blade of a metal spatula around the edge of the pan and immediately invert the cake onto the towel. Remove the parchment paper the cake was baked on. With a serrated knife, trim a scant 1/8-inch strip of crust from all four sides of the cake. Fold one end of the sugared kitchen towel over a short end of the cake and, beginning at the short end, roll the towel and cake together into a spiral. Set the cake aside on a rack, seam-side down, until cool, about 10 minutes.
7. To assemble the cake - when the cake is almost cool, unroll the cake and, using an offset spatula, evenly spread a thin layer of jam over the cake, leaving a 1-inch border around the edges. Sprinkle half the raspberries evenly over the cake. Reroll the cake gently but snugly around the filling, carefully peeling off the kitchen towel as you roll. Trim both ends of the jelly roll cake diagonally. Sprinkle the cake with confectioners' sugar OR carefully ice with Lemon Cream Cheese Frosting. Using an electric or serrated knife, cut the cake into evenly proportioned slices, garnish with the remaining raspberries, and serve.

Recipe from Baker's Illustrated

Lemon Cream Cheese Frosting (optional):
8 oz. cream cheese, softened
5 T unsalted butter, soft but cool
1 T fresh lemon juice
1 T lemon zest
1 1/4 cup (5 oz.) confectioners' sugar

In an electric mixer using the whisk attachment, beat cream cheese and butter until light & fluffy. Add the lemon juice, zest and powdered sugar and beat until smooth and spreadable.
1 year ago: Fresh Raspberry Scones
2 years ago: Hazelnut Blondies

Summer Berry Pie

It is that time of year. I have written you a berry haiku.

Berries' siren song
Bursting, juicy melody
Guess it's time for pie

So here you go.

Summer Berry Pie (print recipe)
Graham Cracker Crust:
9 graham crackers (5 ounces), broken into rough pieces
2 T sugar
5 T unsalted butter, melted and warm

Berry Filling:
2 cups raspberries (9 ounces)
2 cups blackberries (11 ounces)
2 cups blueberries (10 ounces)
1/2 cup sugar
3 T cornstarch
1/8 tsp salt
1 T juice from 1 lemon
2 T red currant jelly
2 cups sweetened whipped cream

1. For the crust: Adjust an oven rack to the middle position and heat the oven to 325 degrees.

2. In a food processor, process the graham crackers until evenly fine, about 30 seconds (you should have 1 cup crumbs.) Add the sugar and pulse to combine. Continue to pulse while adding warm melted butter in a steady stream; pulse until the mixture resembles wet sand. Transfer the crumbs to 9-inch glass pie plate; use the bottom of a ramekin or measuring cup to press the crumbs evenly into the bottom and up the sides, forming a crust. Bake the crust until it is fragrant and beginning to brown, 15 to 18 minutes; transfer to a wire rack to cool completely while making the filling.

3. For the filling: Combine the berries in a large colander and gently rinse (taking care not to bruise them.) Spread the berries on a paper towel-lined rimmed baking sheet and gently pat dry with additional paper towels.4. In a food processor, puree 2 1/2 cups of the mixed berries until smooth and fully pureed, about 1 minute. Strain the puree through a mesh strainer into a small nonreactive saucepan, scraping and pressing on the seeds to extract as much puree as possible (1 1/4 to 1 1/2 cups.) Whisk the sugar, cornstarch, and salt in a small bowl to combine, then whisk the mixture into the puree. Bring the puree to a boil over medium heat, stirring constantly with a wooden spoon; when the mixture reaches a boil and is thickened to the consistency of pudding, remove from the heat, stir in the lemon juice, and set aside to cool slightly.

5. While the puree is cooling, place the remaining berries in a medium bowl. Heat the jelly in a second small saucepan over low heat until fully melted. Drizzle the melted jelly over the whole berries and gently toss them together until the berries are glazed. Pour the slightly cooled berry puree into the cooled crust and smooth the top with a rubber spatula. Distribute the glazed berries evenly over the puree and gently press into the surface. Loosely cover the pie with plastic wrap; refrigerate until chilled and the puree has set, about 3 hours (or up to 1 day.) Cut the pie into wedges and serve with whipped cream.
Recipe from Baking Illustrated: The Practical Kitchen Companion for the Home Baker

Coconut-Lime Berry Cake

Well, summer is definitely here in Virginia, so you can start expecting ice cream, popsicles, cool drinks, and summer fruits and flavors around here. Although chocolate is always in season.

This cake has everything I like all thrown into one 9x13 pan. Plus, without melty frosting, it is great to take to picnics. Which is exactly what we did.

We have some neighbors that have started the tradition of a dunk tank party every June. Isn't that the coolest darn thing you've ever heard of? These are also the same people that rode a zip line from their wedding to their reception, in full wedding garb. Adventurous, to say the least. I wanted to bring a dessert that wouldn't deteriorate in the heat, so this fruity but sturdy cake was just the ticket. The hostess later emailed me - people were asking for the recipe! - so I am moving this summer lovin' sweetie to the front of the queue!Coconut-Lime Berry Cake (print recipe)
3/4 cup unsalted butter, room temperature
1 3/4 cup plus 1 T all-purpose flour, divided
2 tsp baking powder
1/2 tsp coarse salt
1 cup packed sweetened shredded coconut
1 cup plus 1 T sugar, divided
3 large eggs
3/4 cup buttermilk
2 tsp finely grated lime zest, plus 2 T lime juice (from 1 to 2 limes)
3 cups mixed berries, such as raspberries, blackberries and blueberries (about 1 pound)
3 T orange juice

1. Preheat oven to 350. Butter and flour (or spray) a 9x13 baking dish. In a large bowl, whisk together 1 3/4 cups flour, baking powder, salt and coconut. In another large bowl, using an electric mixer, beat butter and 1 cup sugar on high, scraping down bowl as needed, until light and fluffy, 4 minutes. Add eggs one at a time, and beat until combined. With mixer on low, add flour mixture in three additions, alternating with two additions buttermilk, and beat until combined. Stir in lime zest and juice. Pour batter into dish. Smooth top with a small offset or rubber spatula.

2. In a medium bowl, toss together 1 T flour, 1 T sugar, berries and orange juice. Scatter berry mixture over batter. Bake until cake is golden at edges and a toothpick inserted in center comes out clean, about 35 to 40 minutes. Let cake cool in pan on wire rack 20 minutes before slicing. Serve warm or room temperature. Refrigerate leftover cake, wrapped in plastic, up to 5 days.Recipe from Everyday Food, May 2011

Russian Cream

So here is Dessert Club's winner for May. If you were to read the recipe without tasting it, you might wonder, "Really? There's nothing to it." And maybe that's the beauty of it - cream, sour cream, sugar, vanilla. And gelatin to give it form. So it's basically the most comforting comfort food ever - CREAM! - in a cool elegant presentation. Seriously, we all simply loved it. And you will, too.
Russian Cream (print recipe)
1 cup water

1 1/2 cup sugar

2 envelopes Knox gelatin

3 cups sour cream

2 teaspoons vanilla

2 cups whipping cream (unwhipped)

In a saucepan, mix gelatin and sugar. Add water and mix well. Let stand for 5 minutes. Bring mixture to a full rolling boil, stirring constantly. Remove from heat and pour in whipping cream. Mix sour cream and vanilla together. Whisk into whipping cream mixture until no lumps remain. Put mix into bowl or mold that has been sprayed with PAM. Cover and chill well in refrigerator until firm--overnight. Unmold (a tip from my mom was to put a steaming hot towl on the mold that has been turned onto a plate). Serve with fresh berries or berry puree.

Recipe from Dessert Club member A. M.'s Mom

Fresh Citrus Granita with Yogurt

Is your weather warming up yet? We have had a few warm days, and while I dread the looming misery that is summer in Virginia, I am thoroughly enjoying the perfection of spring. Warm enough to play outside, no bugs yet, you can go for a walk without steaming in your own clothes.

The other night we ate dinner al fresco, with this sweet, light treat for dessert. It came from Jamie's 30-Minute Meals, which, as you know, I got in the Best Package Ever. I wasn't sure if the girls would go for it - it's not pudding, not ice cream, not popsicles. Kinda rustic-sophisticated. But they really loved it and, if I remember right, licked their bowls clean.

I thought about saving this for summer, but why hold back? If we're having it, you should have it, too. Though it will be great to whip up on July nights when I just can't bear to turn on the oven.

Fresh Citrus Granita with Yogurt (print recipe)
1 bag or tray of ice cubes
3 or 4 sprigs of fresh mint
1 lemon
1 lime
1 tsp vanilla extract
1/4 to 1/2 cup sugar, to taste
1 pink grapefruit
2 to 3 cups plain, vanilla or lemon yogurt
Raspberries and/or extra mint sprigs, to garnish

1. Half-fill the food processor with ice cubes. Add the leaves from 3 or 4 mint sprigs. Finely grate in the zest of the lemon and the lime and add a teaspoon of vanilla extract, then leave to blitz to a sort of snow. While processing, add 1/4 to 1/2 cup granulated or caster sugar and squeeze in the juice of the lemon and lime. Once the mixture is like snow, spread it over a serving platter or 8x8 pan and put it in the freezer for 20 minutes to an hour.

2. Take the platter or pan out of the freezer. Use a fork to fluff up the ice and squeeze over the juice of the pink grapefruit. Serve with yogurt and raspberries. Delicious!Recipe from Jamie's 30-Minute Meals by Jamie Oliver