Raspberry Shortbread Cookies

Ingredients

• 1 cup butter
• 2/3 cup white sugar
• 1/2 teaspoon almond extract
• 2 cups flour
• 1/2 cup seedless raspberry jam

            For Glaze:

• 1/2 cup confectioners' sugar
• 3/4 teaspoon almond extract
• 1 -2 teaspoons milk

Instructions

1. Beat together butter, sugar, and 1/2 teaspoon almond extract in a large bowl until light and fluffy.

2. Gradually mix in flour until combined.

3. Heat oven to 350°F.

4. Use a small cookie scoop to measure dough; roll dough into 1- inch balls.

5. Place dough balls 2 inches apart onto ungreased cookie sheet.

6. Using your thumb or a small cap, make an indention in the center of each cookie.

7. Fill each indention with about 1/4 teaspoon of jam.

8. Bake for 14 - 16 minutes or until the bottoms of the cookies are very lightly browned.

9. Allow cookies to cool for about a minute on the cookie sheet, then move to a cookie rack to cool completely.

10. To make the glaze, combine confectioners' sugar, almond extract, and milk in small bowl, adding the milk gradually until the desired consistency is achieved; drizzle over cooled cookies.

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Raspberry Truffle Brownie

Ingredients

Brownie

• 3/4 cup all-purpose flour
• 1 tsp cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 pinch ground cinnamon
• 1/2 cup butter, cut into 1-inch pieces
• 1 1/4 cups bittersweet chocolate chips 
• 3/4 cup packed light-brown sugar
• 2 large eggs
• 1 1/2 Tbsp milk
• 1 1/2 tsp vanilla extract

Truffle Filling

• 1 cup semi-sweet chocolate chips
• 1 (8 oz) pkg cream cheese, softened
• 1/3 cup seedless raspberry jam
• 1/4 cup powdered sugar
• 3/4 tsp raspberry extract

Chocolate Ganache

• 1/3 cup semi-sweet chocolate chips
• 2 1/2 Tbsp heavy cream

Instructions

For the brownie:

• Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cocoa powder, baking powder, salt and cinnamon, set aside. Melt butter along with 1 1/4 cups bittersweet chocolate chips in a microwave safe bowl in microwave on 50% power in 30 second intervals, stirring after each interval until melted and smooth. In a separate mixing bowl using a wooden spoon, mix together light-brown sugar and eggs until well blended. Stir in milk and vanilla, then pour in melted chocolate chip mixture and mix until combine. Slowly add in dry ingredients and mix just until combine. Pour mixture into a buttered 8 by 8-inch baking dish and spread into an even layer. Bake in preheated oven for about 35 minutes, until toothpick inserted into center doesn't come out covered in batter. Remove from oven and allow to cool completely.

For the truffle filling:

• Melt 1 cup semi-sweet chocolate chips in a microwave safe bowl on 50% powder in 30 second intervals, stirring after each interval until melted and smooth, set aside to cool slightly. In a mixing bowl, using an electric hand mixer set on medium speed, whip cream cheese until fluffy, about 2 minutes. Mix in raspberry jam, powdered sugar and raspberry extract. Pour melted chocolate chips into mixture then using a rubber spatula, fold until well combine. Spread mixture over cooled brownies. Cover baking dish tightly with plastic wrap then place in freezer for 15 - 20 minutes to allow truffle filling to set slightly (truffle filling won't ever set fully, mine was still soft and slightly runny but set enough to cut into squares after 15 minutes of freezing. Chill longer to further set if desired).

For the ganache:

• Melt remaining 1/3 cup semi-sweet chocolate chips along with 2 1/2 Tbsp heavy cream in a microwave safe bowl on 50% power in 30 second intervals, stirring after each interval until melted and smooth. Pour mixture into a piping bag or Ziploc bag and cut a small tip off corner. Drizzle over top of brownies (or cut into squares then drizzle over individual squares). If desired, sprinkle top lightly with cocoa powder and a tiny bit of cinnamon, then garnish with a fresh raspberry and mint leaves. Store in an airtight container at room temperature.

*If you don't want such a rich chocolate brownie then you can replace the bittersweet chocolate chips with semi-sweet or even milk chocolate chips for the brownie portion. You could also replace the semi-sweet chocolate chips in the ganache with milk chocolate chips.

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Lemon & Raspberry Scones

INGREDIENTS

1 3/4 cup sweet white sorghum flour plus extra for flouring surface

1/4 cup sugar

1 1/4 tsp cream of tartar

3/4 tsp baking soda

2 tbsp ground flax seed

1/4 tsp rock salt

1/4 cup extra virgin coconut oil

1/2 cup sweetened almond milk

1 large egg, lightly beaten

1 tsp pure vanilla extract

1 tsp lemon zest

1 cup frozen raspberries

INSTRUCTIONS

Preheat oven to 400F and line a baking sheet with parchment paper and lightly flour.

In a high powered blended, combine sorghum flour, sugar, cream of tartar, baking soda, ground flax seed, and rock salt. Add in coconut oil, almond milk, egg, vanilla, and lemon zest. Blend until a dough is formed. Dump dough into a bowl and gently fold in raspberries. Using your hands, gently roll the dough into a large ball. Place ball onto your lightly floured baking sheet. Mold dough into a flattened disk that has an 8-inch diameter and 3/4-inch thickness. Cut the disk of dough into 8 wedges but leave the wedges touching.

Bake for 12 minutes. Then separate the wedges and bake for an additional 10 minutes.

Allow the scones to cool slightly, about 5 minutes, on a baking sheet before transferring to a cooling rack.

 

Enjoy it!

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Breakfast Oat Bake

Ingredients

150 rolled oats - about 1 1/2 cups 

60g walnuts, roughly chopped - 1/2 cup (or more to taste)

60g - 80g fresh (or frozen) raspberries - about 1/2 cup (or more to taste)

1 tbsp flaxseed powder (optional)

1/2 tsp baking powder

pinch salt

200 -250ml skimmed milk - about 3/4 - 1 cup  (more or less as needed) 

1 tsp vanilla or almond extract

1 large ripe banana

2 tbsp virgin coconut oil, melted

1 tsp cinnamon

1 large egg

3-5 tbsp agave syrup (or maple syrup) or to taste 

1-2 tbsp demerara sugar (optional)

Greek yoghurt, honey and fruit to serve

Instructions

1. Preheat your oven to 190C/375F . Put the oats, walnuts, flaxseed & baking powder, salt, cinnamon and raspberries in a large bowl and gently mix together. Put the oat mix in a small ovenproof dish.
2. Put the milk, banana, coconut oil, extract, agave syrup and egg in a food processor and blitz together till well combined. Carefully pour this over the oats making sure they are evenly covered. Sprinkle with the sugar if using and bake for about 45m to an hour.
3. Serve warm (heat in microwave for 50 secs) with low-fat Greek yoghurt, raspberries or chopped banana and drizzle with honey. 

* You can mix all the ingredients in a large bowl and then pour them in your baking dish. That way you can judge how much milk to add. The batter should resemble slightly runny porridge. The thicker it is, the less time it will need in the oven - around 30 minutes. 

 

Enjoy it!

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Raspberry Maringue with Whipped Chocolate Ganache

INGREDIENTS

For the Filling

(1) 10-ounce bag Ghirardelli 60% Cacao Baking Chips

1 cup heavy cream

For the Meringues

4 egg whites

¾ cup granulated sugar

3 tablespoons seedless raspberry jam

a few drops pink gel food coloring (optional)

INSTRUCTION

To Make the Filling

Place the baking chips in a mixing bowl.

Heat the cream to simmering, and pour it over the baking chips, all at once. Allow to stand for 3 minutes.

Use a wire whisk to stir the cream and chocolate together until smooth and well-combined. Cover, and set aside to cool completely.

When the ganache has cooled and solidified, whip it on high speed with an electric mixer until fluffy and spreadable. The consistency should be similar to cake frosting.

To Make the Meringues

Preheat the oven to 170 degrees F.

Whip the egg whites on high speed with an electric mixer until stiff peaks form.

Gradually, and very slowly, add the sugar, while continuing to whip. Mixture should be very stiff and glossy.

Place the jam and food coloring (if using) in a small bowl, and fold about a cup of the meringue in.

Transfer the mixture back into the meringue, and fold gently to combine.

Pipe rosettes onto parchment lined baking sheets, and bake for 2 hours or until the meringues are very dry and peel off the parchment easily.

To Assemble

Pipe or spread about a tablespoon of the whipped ganache over the back sides of half the meringues. Sandwich another meringue rosette on top. Keep in an airtight container.

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Easter Cheesecake Cake (raspberry, orange & lemon)

Ingredients

Raspberry Cheesecake

·         1 package (8 ounces) cream cheese, room temperature

·         1/4 cup (50g) sugar

·         1 large egg

·         1 teaspoon (5g) McCormick® Raspberry Extract

·         2 drops McCormick® Red food coloring

Lemon Cheesecake

·         1 package (8 ounces) cream cheese, room temperature

·         1/4 cup (50g) sugar

·         1 large egg

·         1 teaspoon (5g) McCormick® Pure Lemon Extract

Orange Cheesecake

·         1 package (8 ounces) cream cheese, room temperature

·         1/4 cup (50g) sugar

·         1 large egg

·         1 teaspoon (5g) McCormick® Pure Orange Extract

·         1 drop McCormick® Red food coloring

·         1 drop McCormick® Yellow food coloring

White Sheet Cake

·         1 cup (230g or 2 sticks) unsalted butter, softened to room temperature

·         2 cups (400g) granulated sugar

·         2 large egg whites, room temperature

·         2 teaspoons McCormick® Pure Vanilla extract

·         1/2 cup (120g) sour cream, room temperature

·         2 and 1/4 cups (285g) all-purpose flour

·         1 teaspoon baking soda

·         1/2 teaspoon salt

·         1 cup (240ml) whole milk

Whipped Cream

·         1 cup (240 ml) cold heavy whipping cream

·         1/2 teaspoon pure vanilla extract

·         1-2 tablespoons (15-25 grams) confectioners sugar

·         1 tablespoon meringue powder (optional)

Instructions

Raspberry Cheesecake

1.    Place cream cheese into bowl of stand mixer fixed with paddle attachment. Mix on medium-low speed for 30 seconds. Add in sugar and egg and beat on medium speed until smooth, 3-5 minutes.

2.    Scrape down sides of mixer bowl.

3.    With mixer on low speed, add in extract and food coloring.

4.    Prepare an 8-inch cake pan (grease and/or butter pan then line with parchment paper) and then pour the filling into the pan.

5.    Bake until cheesecake is set, 18-24 minutes at 325 degrees in a convection oven or 350 degrees in a regular oven. (Cheesecake can be slightly golden but not brown)

6.    Set the cheesecake on a wire rack and let it cool completely. Refrigerate for at least 2 hours before assembling cake.

Lemon Cheesecake

7.    Place cream cheese into bowl of stand mixer fixed with paddle attachment. Mix on medium-low speed for 30 seconds. Add in sugar and egg and beat on medium speed until smooth, 3-5 minutes.

8.    Scrape down sides of mixer bowl.

9.    With mixer on low speed, add in extract.

10.  Prepare an 8-inch cake pan (grease and/or butter pan then line with parchment paper) and then pour the filling into the pan.

11.  Bake until cheesecake is set, 18-24 minutes at 325 degrees in a convection oven or 350 degrees in a regular oven. (Cheesecake can be slightly golden but not brown)

12.  Set the cheesecake on a wire rack and let it cool completely. Refrigerate for at least 2 hours before assembling cake.

Orange Cheesecake

13.  Place cream cheese into bowl of stand mixer fixed with paddle attachment. Mix on medium-low speed for 30 seconds. Add in sugar and egg and beat on medium speed until smooth, 3-5 minutes.

14.  Scrape down sides of mixer bowl.

15.  With mixer on low speed, add in extract and food coloring.

16.  Prepare an 8-inch cake pan (grease and/or butter pan then line with parchment paper) and then pour the filling into the pan.

17.  Bake until cheesecake is set, 18-24 minutes at 325 degrees in a convection oven or 350 degrees in a regular oven. (Cheesecake can be slightly golden but not brown)

18.  Set the cheesecake on a wire rack and let it cool completely. Refrigerate for at least 2 hours before assembling cake.

White Sheet Cake

19.  Preheat oven to 350F degrees. Prepare a 12x17 inch half sheet/jelly roll pan by spraying with non-stick spray then lining with parchment paper.

20.  Whisk the flour, baking soda, and salt together and set aside.

21.  In the bowl of stand mixer fitted with a paddle attachment, cream the softened butter for about 1 minute on medium speed.

22.  Add the sugar on medium speed and beat until fluffy and light in color, about 2 minutes.

23.  Add in egg whites and mix until incorporated.

24.  With mixer on low speed, slowly pour in vanilla and then sour cream. (scrape bowl if necessary)

25.  Mix for 1-2 minutes on medium speed or until ingredients are fully incorporated.

26.  With mixer on low speed, pour half of the flour mixture into the creamed butter mixture.

27.  Now pour in half of the milk.

28.  Repeat with the rest of the flour and milk and mix until combined and smooth, about 30 seconds. Spread the cake batter into the prepared pan using a small offset spatula. (be sure it is nice and level!)

29.  Bake for 18-22 minutes or until the top is lightly browned and a toothpick inserted in the center comes out clean.

30.  Place in freezer until ready to assemble cake.

Whipped Cream

31.  Place your mixing bowl and wire whisk in the freezer for about 15-30 minutes.

32.  In stand mixer, whisk whipped cream for 1-2 minutes. Add in remaining ingredients and beat just until stiff peaks form. (If you need a more stable whipped cream add in meringue powder. If using immediately, you can omit the meringue powder.) Chill until ready to use. Makes about 2 cups (480 ml) whipped cream.

To Assemble Cake

33.  Make sure cheesecakes and white sheet cake are chilled. Place clean 8-inch pan on top of sheet cake and run a sharp paring knife around the edge. You now have a perfect 8-inch round white cake disc. Do this again so you have 2 total.

34.  Remove chilled orange cheesecake from pan and set on cake stand. (this is a thin cheesecake and when very chilled, can be easily popped out of the lined cake pan. You can also use a spring-form pan)

35.  Place one 8-inch white cake on top.

36.  Remove lemon cheesecake from pan and gently place on top of white cake.

37.  Place other 8-inch white cake on top of lemon cheesecake.

38.  Remove raspberry cheesecake from pan and gentle place on top of white cake.

39.  Cover cake in chilled whipped cream and serve. (You can refrigerate for up to 24 hours before serving.)

*Tips for success:

You will see that I baked a white sheet cake instead of two 8-inch rounds. This is purely for vanity purposes! I wanted the top, bottom and sides to not have any browned bits. You can certainly bake your white cake in 8-inch round pans to save yourself one step.

I loved the subtle flavors in this cake, but I encourage you to taste as you go. See if 1 teaspoon of raspberry (and lemon and orange) is enough for you and feel free to add more if it isn’t.

Food coloring is not essential in this recipe, but using just the tiniest amount helps add to the wonderful Spring theme!

Make sure everything is chilled before assembly. Working with an almost frozen white cake and very chilled cheesecakes is ideal.

You can make this over the course of 2 days if that is easier. Just make sure cheesecakes and cake are sealed in airtight containers/plastic wrap so they stay fresh before you assemble.

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