Raspberry Cream Pie

I love this pie recipe.  It tastes fresh and the creamy filling is light and fluffy!  

This is a great addition to a Thanksgiving Pie Spread.  You can make this with a traditional flour pie crust, but I prefer the graham cracker crust.

Image from Here.

 

MAKES 2 PIES

Ingredients
2  9" prepared graham cracker crusts

Raspberry (or berry) Topping:
¼ cup white sugar
2 tablespoon cornstarch
1 (24 ounce) package frozen raspberries

3 tablespoons water
3 tablespoons lemon juice
2 tablespoon butter
1 teaspoon vanilla extract

fresh berries (optional garnish for topping)

Cream Filling:
1 cups heavy cream
1 (8 ounce) package cream cheese, softened
1/2 cup powdered sugar
1 tablespoon vanilla extract
½ cup sour cream

Directions
1.  Whisk sugar and cornstarch together in a medium saucepan. Stir in raspberries, water, and lemon juice. Bring to a boil, stirring constantly. Boil until thickened, about 5 minutes. Remove from heat; stir in butter and vanilla extract. Set aside to cool.
2.  Pour heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until stiff peaks form. Transfer to another bowl.
3.  Combine cream cheese, powdered sugar, and vanilla extract in the stand mixer bowl. Switch to the paddle attachment and beat until well combined, about 2 minutes. Fold in whipped cream and sour cream until evenly incorporated.
4.  Spread cream filling into the pie crust. Top with the cooled raspberry topping and fresh raspberries (optional). Refrigerate pie until thoroughly chilled, 2 hours or overnight.

Frozen Berries with White Chocolate

This is a recipe from Ina Garden.  It is very simple and delicious!

Image Credit Here

Serves 6 

INGREDIENTS

Frozen Berries (see note)

White Chocolate Sauce:

1 cup heavy cream 

10 ounces good white chocolate (not chips), chopped 

½ teaspoon pure vanilla extract 

-In a heat-proof bowl set over a pan of simmering water, heat the cream, white chocolate, and vanilla just until the chocolate melts. Don’t let the bowl touch the water. Heat the mixture until it’s warm to the touch, about 110 degrees. 

-Place the frozen berries in one layer on 6 dessert plates and allow them to sit at room temperature for 10 to 15 minutes to defrost slightly. Pour the hot white chocolate evenly over the frozen berries and serve immediately.

***Early in the day, spread the berries on a sheet pan in a single layer and place them in the freezer. (This prevents them from sticking together.) Once they’re frozen, store them in a freezer bag. You can also just use frozen berries--it may not look quite as nice, but it still tastes great!

Raspberry and Lime Chia Parfait

I love how fresh this tastes!  Thanks Jenny for the recipe :)

Image and recipe from here.

For the chia pudding:

• 1 cup raspberries, fresh or frozen
• 1 cup unsweetened almond milk or coconut milk
• 2 tbsp maple syrup or raw honey
• 1 tsp lime zest
• 1 tsp lime juice
• 3 tbsp chia seeds

For topping:

• 1/2 banana, thinly sliced
• 1/4 cup fresh raspberries
• 1/4 cup fresh or defrosted wild blueberries or regular blueberries

Directions: Place the raspberries in a bowl and mash very well with a fork. Stir in the almond or coconut milk, maple syrup or raw honey, lime zest and juice and chia seeds. Set aside to soak for 2-3 hours, until thick and jelly-like. Divide the chia pudding between two jars or bowls and serve with bananas, raspberries and blueberries.

Serves 2

GOURMET Strawberry Shortcake

Talk about a CLASSIC summer dessert! 

Strawberry shortcake is great with a vanilla cake, yellow cake, angel food cake or my favorite...Lemon Pound Cake!

Serve with sliced strawberries, fresh whipped cream, drizzle with Berry Coullis or Strawberry Sauce, and you have a very good dessert!

For your whipping cream you can always add in a little vanilla bean paste, lemon extract, lemon oil, or lemon zest as well.

Coconut Ice Cream with Fresh Fruit

Picture credit goes here.

Oh, Spring is here and so is my major craving for delicious seasonal fruit!  

My brother-in-law whipped up this simple, colorful, fresh, and beautiful dessert just last night.  I had to post it and share.  

Chop up a variety of fresh fruit such as kiwi, mango, strawberries.  Add other fresh berries.  Generously spoon fruit mixture over coconut gelato or ice cream.

The is the ice cream he used:

European Muesli

This is a simple fantastic breakfast. 

This is similar in concept to the recipe COLD OATMEAL, 

but it has a creamy European flare!  

Like any oatmeal, you can really top it with any fresh or dried fruit, nuts, 

shredded coconut, cinnamon, nutmeg, etc. 

 I make a large batch of the oatmeal base and it just sits in my fridge ready to go.  

I often have the batch last for 3 weeks in the fridge!

Fruit Pizzas with Lemon Curd

This is similar to my recipe for FRUIT PIZZAS only it has the added flare of a layer of lemon curd.  Follow the recipe as outlined only spread a layer of curd and then a layer of the yogurt/cool whip mixture.  I like the Trader Joes lemon curd.  You can make your own, or go for the easy store bought brand of your choice.

Frozen Berry Yogurt

If you don't like this recipe, my kids will eat it for you! This is very good. I love the fresh flavors of the plain yogurt and lemon juice zest!

2 c. plain whole-milk yogurt
1 1/2-2 cups frozen berries
3/4 c. sugar
pinch of salt
juice and zest from 1 lemon
2 c. 1/2 and 1/2
1/2 tsp. vanilla extract

-Cook berries, salt, and sugar over medium-high heat until sugar dissolves and berries soften (about 5 minutes). Set aside to cool.
-Combine/whisk all ingredients until blended (including cooled berry mixture). Pour mixture into ice cream maker and freeze according to manufacture instructions. For a firmer texture, transfer ice cream into a container and let it freeze for at least two hours. As with all homemade ice cream this is best served the day it is made!
-Note: I've made this using milk and cream instead of 1/2 and 1/2 and it works well too. You just need two cups of some sort of milk, 1/2 and 1/2, cream combo.

Breakfast Sundaes

This is a perfect summer dessert...so sorry I'm posting it at the END of summer! Vanilla ice cream topped with TONS of fresh fruit (peaches and blueberries pictured above), and granola is----WONDERFUL This dessert makes a great entertaining dessert bar spread!

Vanilla ice cream (Breyers Natural Vanilla is my favorite)
Fruit (some variety of the following: Fresh berries, peaches (a must in my opinion!), bananas, etc
Granola (or Honey Bunches of Oats)
Cinnamon Buttermilk syrup or some other sauce (optional)

Summer Berries

I LOVE berries! A bowl of beautiful berries always reminds me of a family trip to Europe. We enjoyed daily servings of berries and currants! Enjoy them during these peak months on cereal, yogurt, pancakes, cake, or just for a snack or side dish!

Yogurt Pops

This is a fun warm weather treat!

Blend together: (approx. 1 part yogurt to 1 part frozen/fresh fruit)
Plain Yogurt
banana (naturally sweetens plain yogurt)
fresh/frozen fruit (pineapples, berries, etc)
-Pour into popsicle molds and freeze (at least 4 hours).

Yogurt with Granola

If you haven't had this in awhile, here's a reminder to try it again! Layer your favorite yogurt, homemade granola (you can also crush some granola bars), and fresh berries-Strawberry season is in FULL swing right now. This is delicious and pretty!

TIP: When your children are young, capitalize on their ignorance...by feeding them PLAIN yogurt. It doesn't have all of the added sugar. You could also take plain yogurt and add a little honey which is a natural sweetener. I eat this with plain yogurt sometimes, but my sweet tooth prefers the Stonyfield Vanilla or Strawberry (that brand doesn't use food dyes or high fructose corn syrup).

Berry Coullis (sauce)

This is a great seedless berry dessert sauce (with cheesecake, pound cake, chocolate cake, etc). It is also good on yogurt granola cups, pancakes, french toast, or waffles!

3 cups frozen berry mix
2 TBS sugar
1/4 cup water
2 tsp lemon or lime juice (save for end)

-Bring first four ingredients to simmer. Simmer 1 minute. Blend until smooth. Strain through fine mesh strainer stirring puree with a rubber spatula to extract as much seedless puree as possible. Stir in lemon juice and refrigerate. If too thick after chilling add 1 -2 tsp water.
-Coullis can keep in fridge for up to 4 days.

Spinach Smoothies

I LOVE smoothies or "special drinks" as my kids somehow came to name them! Add a couple handfuls of spinach to your favorite smoothie concoction for a little extra healthy uumphf (I have now idea how to spell that!) :-)

My smoothies usually consist of the following:
fresh or frozen unsweetened fruit (usually berries)
plain yogurt
milk or 100% juice (or 1-2 TBS 100% juice concentrate)
1 banana (for a naturally sweetener-I ALWAYS throw one of these in)
couple BIG handfuls of spinach
ice (if using fresh fruit because I like the consistency it gives and the "cold" factor)

-I really like to use the "Bolthouse" juice drinks that have citrus or tropical fruits in them.

Strawberry Season is Here!

Ah! Strawberries are here! Breakfast, lunch and dinner here we come!

Berry Maple Syrup

Can you tell yet that I like berries? Here's another fun way to eat them...Spiff up your usual maple syrup with some fresh or frozen berries. This is an easy syrup that dresses up your french toast, waffles, or pancakes! Yum!

In medium saucepan combine:
2-3 cups fresh berries (if using frozen berry mix, defrost and drain out most of the liquid)
1/2 cup real maple syrup
1/4 tsp cinnamon
-Heat until throughly heated. Serve warm over your french toast, waffles or pancakes.

Whole Wheat Buttermilk Waffles

This is my mom's whole wheat waffle recipe. I prefer using red wheat with this one, maybe because that is what I grew up with. The picture is made with white wheat. These are best with fresh strawberries and peaches I think!

Blend Together:
2 egg yolks (separate whites into another bowl)
1 1/4 c. buttermilk
1/4 c. oil
Add:
1 c. whole wheat flour
3 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1 TBS brown sugar
1/2 tsp. soda

-Beat together until well blended. Fold in WHIPPED egged whites.
-Bake in preheated waffle iron. Serve with real maple syrup, whipped butter, seasonal fresh fruit, etc.

Basic Whole Wheat Waffles

This is as basic and simple as a waffle recipe gets. I like this recipe because it calls for milk and so I always seem to have all the ingredients on hand. I'll post later another waffle recipe from my mom that is very yummy, but it uses buttermilk. Note that the picture was made with white wheat. I think waffles taste great with red or white wheat, but if you use red wheat your waffles will look a darker brown.

In bowl combine:
2 egg yolks (separate eggs and place egg whites in another bowl)
2 cups wheat flour
2 cups soy or regular milk
1/4 c. oil
1 TBS baking powder
1/2 tsp salt
1 tsp cinnamon

-Beat egg whites until fluffy. Then beat flour mixture. FOLD egg whites into flour mixture (you don't have to do the whole egg white thing if in a hurry, but waffles are not as light in texture). Pour into hot waffle iron.
-Serve with whipped butter, unsweetened applesauce and real maple syrup (and fresh berries or peaches is always a bonus when in season!)

Swiss Oats-Cold Oatmeal

I love this healthy and quick recipe, and so do my kids. It is delicious topped with fresh fruit (but in the winter we usually just have bananas on top). The only trick with this is you make it THE NIGHT BEFORE. It soaks overnight and whala! Your breakfast is ready to go.

Berry Cobbler

This is one of my favorite desserts. I love berry pies, but I think I like this even better because you get a lot more berries and a fluffy biscuit topping. Delicious and great for family style eating. Serves 10-12.

Berry Filling:
1 21oz can blackberry pie filling
3 cups fresh or frozen berries
½ cup orange juice
-Mix and pour into 9x13 pan. Heat uncovered for 10-15 min. until bubbly @ 400
Biscuit topping:
1 TBS sugar
1 cup flour
3 TBS butter (or cream)
1 ½ tsp baking powder
½ tsp salt
½ cup orange juice
Mix and save to top biscuit topping:
2 tsp sugar and 1/8 tsp cinnamon

-Combine and drop in spoonfuls on heated berry topping. Sprinkle sugar/cinnamon mixture. Bake an additional 25-30 min. until topping is golden brown. Serve with scoop of favorite vanilla ice cream (my favorite is Breyers Natural Vanilla)