Wednesday, August 24, 2016

Swedish Cream with Raspberry Sauce

Good morning! How are you? I apologize for my sporadic posting these last few weeks, between house guests and travel I just decided to focus on family and enjoy the waning days of summer. I am home and without guests for a few weeks so posts should be more regular. 

One of my favorite things to do with family and friends is to cook/bake and make treats. Over the summer there has been a lot of that going on. One of the desserts that I make frequently is Panna Cotta with all sorts of fresh fruits and fruit sauce, but this time I decided to try something new and similar, called Swedish Cream. Have you had it before? If not, it is fresh, creamy, rich and delicious and an easy to make last minutes dessert. (By last minute, I mean at least 3-4 hours chill time). 

Swedish Cream with Raspberry Sauce


1 tablespoon gelatin
1/4 cup of cold water
2 cups heavy whipping cream
3/4 cup granulated sugar
1 cup plain Greek yogurt
1 cup sour cream
1 teaspoon vanilla
1/2 teaspoon almond extract

Stir gelatin into cold water and let stand 1 minute. Combine whipping cream, sugar and soaked gelatin in saucepan; cook and stir over medium heat until gelatin dissolves, about 5 minutes. Transfer to bowl and cool 15 minutes. Whisk in yogurt, sour cream and vanilla. Divide mixture among 6 to 8 stemmed glasses; refrigerate until firm, about 3 hours. To serve, top each dessert with raspberry sauce and a few fresh raspberries. Garnish with mint sprig.

Raspberry Sauce:

2 cups fresh raspberries
2 cups water plus 2 Tablespoons water, divided
1/3 cup sugar
2 tablespoons cornstarch

In a saucepan combine two cups water, sugar and raspberries. Bring to a boil, then simmer for 20 minutes. Mash the berries through a sieve to remove as many seeds as possible. Return juice to the pan. 
In a small bowl, combine 2 tablespoons cornstarch and 2 tablespoons water. Mix until smooth. Add cornstarch to the raspberry juice, bring to a boil over medium heat, stirring constantly. 
Set aside to cool and then add to the top of the cream mixture. 

What have you been making and baking? If you have a recipe to share I would love it, especially one that showcases fresh fruits.

Have a great day!

Friday, August 19, 2016

White Chocolate Cake with Raspberries and White Chocolate Buttercream

Good morning! I hope that you had a great weekend! I have been away spending time with my family in Wisconsin and attending my family reunion. As I said before I come from a large family and we are scattered across the US, Canada  and a few are overseas so it was nice to see almost all of them in one place at one time, which is very rare. 

We talked, laughed, reminisced and of course ate lots of great food.  I made several desserts while at home and this White Cake with Fresh Raspberries and White Chocolate Buttercream was one of them. I love this cake because it is light, refreshing and delicious. 

White Cake 
Recipe from Add a Pinch

1 cup (2 sticks) butter, softened
1/2 cup vegetable shortening
3 cups sugar
5 eggs, room temperature
3 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup whole milk, room temperature
1/2 cup buttermilk, room temperature
2 teaspoons vanilla extract
1/2 teaspoon almond extract

Preheat oven to 350. Prepare cupcake pans with cooking spray or cupcake liners and set aside. 

Cream together the butter and shortening until light and fluffy with an electric mixer. Slowly add the 3 cups of sugar, one cup at a time making sure to incorporate the sugar fully before adding the other. Then add the eggs one at a time, be sure to incorporate each egg before adding another. 

In a bowl sift together the flour, baking powder, and salt. Then in another bowl whisk together the milks, vanilla and almost extracts. Add to the butter/shortening mixture, alternating between the milk and the flour mixture, beginning and ending with the flour mixture.

White Chocolate Buttercream Frosting

1 cup unsalted butter softened
3 cups powdered sugar
1 tsp. vanilla bean paste
8 oz. white Ghirardelli chocolate, chopped, melted and cooled
4-5 tablespoons heavy whipping cream

Chop chocolate, place in bowl and microwave on high for 30 seconds. Cook for another 30-40 seconds, stir until smooth. Set aside. 

In the bowl of a stand mixer fitted with a paddle attachment beat the butter for 2-3 minutes until light and fluffy. Add the powdered sugar and beat on low, add vanilla and mix. Then add the heavy whipping cream and the melted chocolate and beat on high until light and fluffy. Scrape the sides of the bowl periodically to be sure everything is incorporated. 

Have a great week!

Friday, August 12, 2016

Raspberry Coffeecake with Crumble Topping

Good morning! How was your weekend? The weather was spectacular here, sunny, not too humid and a slight breeze. Between the weather and the furious pinning of Fall baking, and ideas on Pinterest and the pumpkins, yes pumpkins are the grocery store it is beginning to feel a lot like Fall though. As I have said the last few weeks, I don't know if I am ready for Fall yet, are you? 

I was at the grocery store this weekend and there was a plethora of raspberries among other things so I decided to use my stand-by recipe for coffeecake and make a Raspberry Coffeecake with Crumb Topping for Sunday morning breakfast.  I have made this with  mixed berries, cranberries, peaches and basically anything I have in the house and it is fabulous each and every time. If you have not tried it yet put in on your list, it would be great for the holidays!

Raspberry Coffeecake with Crumble Topping
3 Eggs
1 1/2 Cups sugar
1 1/2 Sticks unsalted butter, at room temperature
1 Tablespoon vanilla extract
1 1/2 Cups sour cream
2 1/2 Cups all purpose flour
2 Teaspoons baking powder
1/4 Teaspoon baking soda 
1 Teaspoon salt

2 cups raspberries, plus more if you want to garnish

Crumb Topping:
1/2 Cup light brown sugar
1 1/2 Cups all purpose flour
1 Stick unsalted butter, melted
1/4 Teaspoon salt

Preheat oven to 350. Prepare an 8" spring form pan with cooking spray, or butter and flour. Line the bottom with a piece of parchment paper. 

To make the crumb topping, combine the sugar, flour and salt in a small bowl.  Stir in the melted butter and mix until it resembles small crumbs. 

To make the cake, cream the butter and sugar together using  a stand mixer fitted with a paddle attachment.  Then beat in the eggs on at a time. Add the almond extract and sour cream and continue mixing until just combined.  In a separate bowl, combine the flour, baking soda, baking powder and salt. set aside. Stir the flour mixture into the wet batter and mix.  
 Place the cranberries to a small bowl and add a tablespoon of the flour mixture.  Toss the berries in the flour to help prevent them from sinking to the bottom of the cake. 
 Add the mixed berries to the bowl and stir just until combined.

Place the crumb topping evenly over the batter and bake  for approximately 50 - 60 minutes or until a tooth pick comes out clean.  Allow to cool completely before removing from the pan.  Dust the top with powdered sugar and sugared berries if you like. 

Have a great week!

Saturday, August 6, 2016

Friday Favorites from Kristy Woodson Harvey, French Essence, My Design Chic and More

Good morning! A happy weekend to you, have you had a good week? My week was busy, busy, busy. My husband was out of town and for some reason I always decide that is the best time to do major projects, like cleaning out all the closets, garage, etc. Between that, work and hot vinyasa yoga every day I am worn out and it goes without saying looking for a little rest. 

Although it was toasty in town this week I could not go another week without baking, it is how I relieve stress. This week I made the most scrumptious Devils Food Cake with White Buttercream Frosting. This cake is a keeper and may now be my new favorite. The reason is because the cake is a cross between a brownie and a cake so it has a wonderful dense and fudge like texture. Coupled with the whipped buttercream it is perfect! Or at least I think it is.

Image Once Upo a Chocolate Life

If you are looking for something a little cooler, say a topping for ice cream on these hot humid days than you should try Bailey's Hot Fudge Sauce. You can put it on ice cream, cakes, brownies, fruit or even eat it from the jar.

For those of you who love watermelon and are looking for a way to celebrate the weekend, this Watermelon Cocktail from Duke's Farm is perfect for you!

Image Design Chic via Houzz

I am in love...with this Farmhouse , My Design Chic posted this week. I literally love everything from the land to the gardens to the decor and I want to move in.

This week Kristy Woodson Harvey, our favorite Southern writer, announced that she has a new series of books coming out. The first Slightly South of Simple is being released in April 2017! Mark your calendars and if you want you can pre-order from any of your favorite booksellers. 

Here is a little preview of the series:

From the next “major voice in Southern fiction” (New York Times bestselling author Elin Hilderbrand) comes the first in an all-new series chronicling the journeys of three sisters and their mother—and a secret from their past that has the potential to tear them apart and reshape their very definition of what it means to be a family.
Caroline Murphy swore she’d never set foot back in the small Southern town of Peachtree Bluff; she was a New York girl born and bred and the worst day of her life was when, in the wake of her father’s death, her mother selfishly forced her to move—during her senior year of high school, no less—back to that hick-infested rat trap where she’d spent her childhood summers. But now that her marriage to a New York high society heir has fallen apart in a very public, very embarrassing fashion, a pregnant Caroline decides to escape the gossipmongers with her nine-year-old daughter and head home to her mother, Ansley.
Ansley has always put her three daughters first, especially when she found out that her late husband, despite what he had always promised, left her with next to nothing. Now the proud owner of a charming waterfront design business and finally standing on her own two feet, Ansley welcomes Caroline and her brood back with open arms. But when her second daughter Sloane, whose military husband is overseas, and youngest daughter and successful actress Emerson join the fray, Ansley begins to feel like the piece of herself she had finally found might be slipping from her grasp. Even more discomfiting, when someone from her past reappears in Ansley’s life, the secret she’s harbored from her daughters their entire lives might finally be forced into the open.
Exploring the powerful bonds between sisters and mothers and daughters, this engaging novel is filled with Southern charm, emotional drama, and plenty of heart.

I am always interested in what other people are reading or watching and this week Vicki Archer posted 10 Movies Not to Miss on Netflix. I cannot wait to check out the ones that I have not seen yet. The list looks great so if it is a rainy weekend in your area you now have something to entertain you!

Speaking of movies, have you watched the 2014 movie Testament of Youth? I watched it for the second time this week and it is a fabulous movie. It is sad and a little depressing because it tells the story of Vera Brittain, the British write and her wartime experiences as a nurse, while her brother, finance and secret admirer face life in the trenches of WW I. The movie is beautifully filmed and the acting excellent. Her book Testament to Youth is heralded as one of the most powerful war memoir's ever written.

Well, that is it for this week! I hope that you found something new and interesting. If you discovered, read, watched or made something this week please share with us.

Have a wonderful and safe weekend!

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