Light Raspberry Muffins with Greek Yogurt
Posted on May 20, 2013Here’s the recipe…
3/4 cup granulated sugar
And for another recipe that uses Greek yogurt, try this delicious Chocolate Chip Banana Bread! Find my recipe here!
Happy Baking, Everyone!
Raspberry Swirl Rolls
Posted on September 27, 2012,
1. First, heat up the milk until it is lukewarm. Pour it into your electric mixer bowl, and add the sugar and yeast to it. Mix a little bit, then cover the bowl with a dish towel and let sit for about 5 minutes, until the mixture is frothy. Next, with the mixer running, add in the softened butter, eggs and salt. Slowly begin adding in the flower until a soft dough forms (if the dough is too sticky, add a little more flour). Using the dough hook attachment, beat the dough on medium-high speed for about 10 minutes. Next, form the dough into a ball, place in a greased bowl, cover and let sit in a warm place for about 1 to 2 hours, until it doubles in size.
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2. Prepare your baking pan by lining it with parchment paper and buttering/spraying it with cooking spray. Once the dough has risen, turn it out onto a floured surface and roll it into a 10×24 inch rectangle.
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3. In a small bowl, mix together the frozen raspberries, sugar and cornstarch. Spread that over the dough and tightly roll it up. Using a sharp knife, cut the log into 16 equal sized slices (you will need to do this pretty fast, because the raspberries will start melting very quickly). Place the rolls into your prepared baking pans, cover them and let them rise in a warm place for another hour to two hours.
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4. Preheat your oven to 425 deg F (if you think this is too hot for your oven, turn the temperature down to 400 deg F, or even lower if needed), and bake the rolls for about 25 minutes until they are beautifully golden brown and the juices are bubbling. Let cool. Next, prepare your glaze by whisking together the confectioners’ sugar, butter and heavy cream in a small bowl. Once the rolls have cooled a little, drizzle the glaze over the top. Serve warm!
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Lemon Curd Linzer Cookie Eggs
Posted on April 7, 2020Linzer cookies are my all time favorite cookies. I may be in the minority here, but to me there’s nothing better than two perfectly softened sweet, buttery cookies sandwiched together with sharp, tart jam. They’re also the cookies of my childhood because they remind me of Christmas baking in my grandparents’ kitchen, which turned into a magical cookie making workshop every December. My grandmother’s Linzers are hard to match; hers were paper thin and meticulously uniform, but I’d like to think that every batch gets me closer to her level. I make these cookies all year round, and substituting the jam with lemon curd is a great way to add spring flavor to them – the fresh lemon flavor paired with the sweet cookie is perfection! And since it’s almost Easter, why not make them egg-shaped…
LEMON CURD LINZER COOKIE EGGS
INGREDIENTS
2 3/4 cup all-purpose flour
1 cup (2 sticks) and 2 TBS unsalted butter, softened
2/3 cup granulated sugar
2 egg yolks
1 tsp vanilla extract
Lemon curd for filling (I used store-bought)
Powdered sugar for dusting
DIRECTIONS
1. Cream together the butter and granulated sugar (make sure your butter is softened). Once you have a smooth mixture, add the egg yolks and vanilla extract and mix until everything is a creamy yellow color. Add flour and mix until a dough forms. (At this point I wrap the dough in plastic wrap and let it rest in the fridge overnight, but you can let it sit in the fridge for 30 minutes to an hour if you don’t have more time.)
2. Once you are ready to use the dough, take it out of the fridge and let it soften so that you can roll it out. (I cut it into three portions and roll those out one by one, just so the dough is more manageable. I also roll it between two sheets of plastic wrap because that means no clean up! You can of course roll it out on a floured surface instead.) Roll the dough pretty thin and cut out your shapes, then place them on a parchment paper lined baking sheet.
3. Preheat your oven to 350 deg F and bake the cookies for about 7 – 10 minutes until they are just very lightly golden brown. Make sure to watch your oven carefully because when these are close to being done they turn brown very quickly! Let the cookies cool completely, then dust the top cookies with confectioners’ sugar, spread the lemon curd on the bottom cookies and gently sandwich them together. Store in an air-tight container. The cookies are best the next day once they’ve had a chance to soften!
*Note: I converted my recipe from metric measurements. The original measurements are: 350g all-purpose flour, 250g unsalted butter, 130g granulated sugar, 2 egg yolks.
Most of the time I make the cookies with jam (see picture below) – seedless raspberry or strawberry works best!
I hope you love these cookies as much as I do if you try them! Thanks for stopping by today!
Bake
Posted on December 27, 2014COOKIES & BARS
BAKING WITH YEAST
QUICK BREADS & MUFFINS
BAKING WITH FRUIT
SAVORY BAKING
OTHER SWEET TREATS
SWEET BEVERAGES
“A party without cake is just a meeting.” – Julia Child
Blackberry Cobbler
Posted on August 4, 2014*Serves 6*
YOU WILL NEED
2 cups fresh blackberries
1 cup all-purpose flour
1 1/2 tsp baking powder
1 stick (4oz) unsalted butter, melted
1 cup granulated sugar
1 cup milk (I use skim milk)
Vanilla ice-cream or whipped cream (or both!) to serve
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DIRECTIONS
Begin by greasing your baking dish ( I usually use a 9-inch baking pan) and preheat your oven to 350 deg F. In a large mixing bowl, combine the flour, baking powder and 3/4 cup of sugar. Pour in the melted butter and milk, and whisk everything together until you have a nice smooth and creamy mixture. Then, pour it into your prepared baking dish. Sprinkle on the blackberries, evenly distributing them over the batter. Sprinkle the remaining 1/4 cup of sugar over the whole thing and bake for about an hour, or until the edges are lightly browned and the berries are juicy! Let cool for a couple of minutes, then serve warm with ice-cream and whipped cream! (*Note: I lightened up the original recipe by using skim milk and reducing the amount of sugar, so if you prefer a sweeter cobbler add extra sugar!)
*I previously shared this recipe on Or So She Says, where I am a monthly contributor! The site has lots of great recipes and ideas, so make sure you check it out!
Cherry and Mixed Berry Sweet Rolls
Posted on May 9, 2014Baking with Yeast – Recipe Collection
Posted on May 7, 2014.
Happy Baking, Everyone!
I will be linking to THESE wonderful blogs!
Linzer Heart Cookies
Posted on December 12, 2013Optional: Add 1/2 tsp pure vanilla extract or lemon zest to the dough
Plum Oatmeal Crisp
Posted on August 5, 2013/
DIRECTIONS