Tag Archives: Raspberries

Chocolate Raspberry Ice Cream

Chocolate Raspberry Ice Cream

I keep yapping about how berry season held us over until stone fruit arrived, and I would be very remiss to exclude raspberries from this little venture. If we’re talking about just outright snacking, I have to admit that raspberries are my least favorite of the four main berries, but I absolutely adore cooking and baking with them. No clue why…


So, this ice cream. It was incredibly interesting, and not quite what I was expecting when I read the recipe title. Making chocolate ice cream from scratch generally involves, well, actual chocolate (PSA courteous of Captain Obvious). So I read the recipe title and assumed it contained actual chocolate plus raspberries, and I worried that the assertive chocolate flavor would overwhelm or outshine the more delicate raspberry flavor.


Not so. This recipe doesn’t actually call for any chocolate, just good cocoa powder. Which actually relegates the chocolate flavor to a more accompanying background note that complements the raspberries, thus allowing them to be front and center on the taste buds. With each bite there is no mistaking it: the raspberry gets top billing here.

chocolate raspberry ice cream

I would advise churning this ice cream for less time than your ice cream maker suggests. It’s a VERY thick custard, and in my experience, thicker-than-usual custards like to over-churn, and over-churned ice cream is all kinds of inedible nastiness. So watch it carefully, and stop it around 5 or so minutes before you usually do. The major upside of super thick custard is that it yields an incredibly creamy finished product. I hope y’all will enjoy it!

Chocolate Raspberry Ice Cream

Source: The Perfect Scoop by David Lebovitz

1 ½ cups heavy cream
5 tbs unsweetened Dutch-process cocoa powder
2/3 cup granulated sugar
2 cups fresh raspberries
Pinch of kosher salt

Whisk together the cream, cocoa powder, and sugar in a large stockpot. Heat the mixture, whisking frequently, until it comes to a full, rolling boil (it may start to foam up). Remove from the heat and add the raspberries and salt. Cover and let stand for 10 minutes.
Puree the mixture in a blender or food processor. If you wish, press the mixture through a fine-mesh strainer to remove the seeds.
Chill the mixture thoroughly, then freeze it in your ice cream maker according to manufacturer’s instructions, but subtract 5 to 10 minutes from the recommended churning time to prevent over-churning. Transfer the ice cream to a freezer safe container and freeze about 2 hours or longer before serving.

Nectarine Raspberry Dutch Baby

Nectarine Raspberry dutch baby 001

Happy Friday, happy month of August, and happy WEEKEND!!! What are your weekend plans? And how’s your weather predicted to be? It’s supposed to rain on and off where I am; I was originally slated to run a very athletic 5K with Matt on Saturday, to benefit St. Jude’s Children’s Research Hospital, but in training I got a lovely little shin splint. So, no 5K for me. Matt decided to skip it also, as he freely admits he hasn’t properly trained for it, so we’re blowing off the world and holing up in a romantic hotel and spa this weekend. After the Soundgarden/Nine Inch Nails concert tonight, that is!!! I’m just, oh, a teensy bit excited for all this. 🙂

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Oh, and this also will conclude my week of No Longer Neglecting Raspberries on this blog! This is the third raspberry recipe I’m bringing to the table for the week. I started with a delicious chicken and raspberry salad, where raspberries worked double duty – a salad ingredient and pureed to make the vinaigrette! Delicious and light and perfect for summer.

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Then yesterday we made homemade soda using fresh raspberries, which was awesome. And now today, we are eating breakfast. And we’re including some stone fruit, because ‘tis the season for that too. This Dutch baby was outstanding, as pretty much all Dutch babies are. The large amounts of fruit made this particular baby a bit less wrinkly than most, but they also made it a bit thicker in the middle, which hurt no one’s feelings in my house. Make sure you try this one before we lose the berry and stone fruit season for the year! (Sniff). Enjoy!

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{One Year Ago: Blueberry Bread, Peaches and Cream Crumble Topped Pie}
{Two Years Ago: Blueberry Scones with Lemon Glaze}

Source: The Boozy Baker by Lucy Baker

3 large eggs
1 tsp lemon zest
1/3 cup granulated sugar
¼ tsp kosher salt
2/3 cup all-purpose flour
¼ tsp ground cinnamon
1/3 cup plus 2 tbs whole milk
3 tbs white wine
1 cup fresh raspberries
2 medium nectarines, pitted and cut into chunks (no need to peel them – you’re welcome ;))
4 tbs unsalted butter
Confectioners’ sugar, for dusting

Preheat the oven to 425 F. On the stovetop, heat a 10-inch cast-iron skillet over medium-low heat.
In a medium bowl, whisk together the eggs, lemon zest, sugar, and salt until combined. Add the flour, cinnamon, milk, and wine and whisk again to combine. Fold in the raspberries and nectarines.
Melt the butter in the preheated cast-iron skillet and swirl the pan to coat it well. Pour the batter into the skillet, making sure to spread the fruit evenly. Transfer the skillet to the oven and bake for 20-25 minutes, or until puffed and golden brown.
Dust with confectioners’ sugar, cut into wedges, and serve hot.

Raspberry Vanilla Soda

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Ah, soda. Or pop. Or coke. Whatever you and your region call it, it remains many a human being’s guilty pleasure. Fortunately, it’s easy to make at home, where you can control the ingredients. Oh, and homemade soda has way more flavor, tastes really fresh, and isn’t full of chemicals that make you feel like you can’t stop drinking it.

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I found this little gem in Joanne Chang’s cookbook, Flour, Too, and knew I had to try it once raspberry season hit. It didn’t disappoint. So richly flavorful, with strong vanilla overtones that surprisingly don’t fight the tart raspberries. I can assure you, this is a soda you will not find at your local convenience store!

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And, like I said earlier, this isn’t really addictive. I mean, it’s really good, so you do want to keep enjoying it of course, but it’s so much easier to practice moderation on homemade soda than on the commercially made cans.

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Oh, and Matt wanted me to be sure and tell you guys: apparently this is extremely tasty with a little vodka thrown in! So enjoy (spiked or not)!

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{One Year Ago: Corn Chowder}
{Two Years Ago: Cubano Sandwich}

Source: slightly adapted from Flour, Too by Joanne Chang

1 cup fresh raspberries
¾ cup granulated sugar
1 vanilla bean, split in half lengthwise and seeds scraped out
2 tbs freshly squeezed lemon juice
1 tbs freshly squeezed lime juice
1 to 1 ¼ cups club soda for each drink

In a small saucepan, combine the raspberries, sugar, vanilla seeds and the bean itself, and 1 cup water. Bring to a boil over high heat, stirring until the sugar dissolves. Remove from the heat and let steep for 1 hour.
Pick out the vanilla beans and then transfer this mixture to a blender. Puree, then strain the mixture through a sieve placed over a small bowl or large glass measuring cup to remove most of the raspberry seeds. Add the lemon and lime juices to the raspberry puree and stir to combine. Refrigerate the syrup if not using immediately.
For each drink put 3 tbs raspberry syrup in the bottom of a drinking glass, then fill the glass with ice. Pour in the club soda. Stir gently with a long spoon until well mixed, then serve immediately.

Chicken Raspberry Salad with Raspberry Vinaigrette

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At the beginning of summer, I compiled all my summer produce recipes and categorized them by produce item for you in a Summer Produce Recipe Round-Up. And that is when I realized just how much I’ve been neglecting the lovely little raspberry on this blog. Oops!

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Since raspberry season has rolled back around, I think it’s time to correct that. And thus, for the remainder of this week, I will be bringing you raspberry recipes. Starting with this scrumptious dinner salad.

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I tend to associate raspberries either with sweets, or with just snacking. But let us not forget how tart they can be, which makes them perfect for savory summer meals. Here in this salad they are featured twice: pureed as part of the salad dressing, and then left whole and tossed in as a component of the salad itself.

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I *really* loved this one. Even though my northeastern US summer hasn’t been all that hot, taken as a whole, I’ve been obsessing over light dinner salad fare the past couple months. I just haven’t wanted to turn on the stove much, I guess. This one was perfect. Enjoy!

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{One Year Ago: Banana Pudding}
{Two Years Ago: Homemade Ranch Dressing}

Source: adapted from Weeknights with Giada by Giada de Laurentiis

2 whole chicken breasts, butterflied open
Kosher salt and freshly ground black pepper
¼ cup extra-virgin olive oil, plus more for cooking the chicken
1 pint of fresh raspberries, divided
2 tbs fresh lemon juice
1 tbs honey
1 large head of butter or Boston lettuce, cored and torn into pieces
4 oz. baby spinach or baby arugula
¼ cup shelled pepitas, toasted and cooled

Season the chicken with salt and pepper. Preheat a grill pan, outdoor grill, or sauté pan to medium-high heat. Brush or drizzle your cooking surface with oil, then cook the chicken until nicely browned and just cooked through, about 8-10 minutes total, flipping once halfway through. Remove the chicken to a cutting board and let rest for 5 minutes while you make the dressing.
For the dressing, add ½ cup of the raspberries to a blender, along with the ¼ cup olive oil, lemon juice, honey, and salt and pepper to taste. Puree until very smooth. Taste for seasoning and adjust as needed.
Slice the chicken thinly. Now assemble the salad. In a large bowl add the lettuce, spinach or arugula, plus the remaining raspberries. Lay the chicken on top, then drizzle dressing over all. Add the pepitas as garnish. Toss the salad to coat it with dressing, adding more as needed. Serve immediately.

Golden Sheet Cake with Raspberry Butter Cream Frosting

Golden Sheet Cake with Raspberry Butter Cream Frosting

It’s crazy but true – summer is officially winding down. The weather is cooling off a tad, and my personal Facebook newsfeed is lighting up with first day of school pics. All summer long, I (and pretty much everyone else, I feel sure) try and take as much advantage as possible of all the wonderful summer produce. So the past week or so I’ve been taking stock and asking myself what I haven’t used enough of.


straining raspberry puree

Answer: raspberries. For crying shame, I’ve hardly used them. That is no bueno. So I rectified the situation with a more unusual method for baking with raspberries – let’s make butter cream cake frosting with them. Sure why not?

ready to frost golden sheet cake

raspberry butter cream frosting

I can’t take credit for the creativity involved here as this recipe comes from Deb Perelman’s terrific book. I can assure you, though, that this will be one of the more flavorful frostings you’ll ever taste. Oh, and please don’t think you have to stop with raspberries. What I’m really sharing here is a method for berry butter cream frosting. Use whatever berry you prefer or whichever looks best that day. This will work beautifully with blueberries, blackberries, or probably strawberries too.

golden sheet cake with raspberry butter cream frosting

I did love this cake very much. The frosting tasted so fruity and naturally sweet, but not the least bit cloying. The cake was moist but firm. It was really everything you want in a vanilla cake – quite perfect, really. I think next time I might make cupcakes with this recipe.

Golden Sheet Cake with Raspberry Butter Cream Frosting

A few recipe notes: I didn’t serve the cake right when I frosted it, and out of paranoia, I stuck it in the refrigerator instead of leaving it out on the counter. I don’t know if I absolutely had to do that or not. If anyone has any thoughts on this, please do share them. As such, it was chilled when I had a piece, and I wished I would have tasted it at room temperature, mainly because that’s how I associate cakes. But still quite delicious. The cake itself is very moist, and the frosting is so fruity and flavorful. As usual, Matt took the leftovers to work the next day, where they absolutely evaporated. I think next time, I will make the frosting, refrigerate it in a bowl (which the recipe said you absolutely should do), and then frost the cake right before serving.

Golden Sheet Cake with Raspberry Butter Cream Frosting

{One year ago: Jamaican Jerk Snapper and Classic Barbecue Chicken}

Source: slightly adapted from The Smitten Kitchen Cookbook by Deb Perelman

12 tbs unsalted butter, at room temperature
2 ¾ cups all-purpose flour
¼ cup cornstarch
1 ¼ tsp baking powder
½ tsp baking soda
¾ tsp salt
1 ½ cups granulated sugar
1 ½ tsp vanilla extract
3 large eggs
1 ½ cups buttermilk, well-shaken

1 cup fresh raspberries
16 tbs unsalted butter, at room temperature
4 cups (1 lb.) confectioners’ sugar

First make the cake. Preheat your oven to 350 F. Grease a 9×13” cake pan.
In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. In a large bowl, beat the butter and sugar with an electric mixer at medium speed until the mixture is pale and fluffy. Beat in the vanilla, then the eggs one at a time. Beat well and scrape down the bowl after each addition. On low speed, beat in the buttermilk until just combined (it’s okay if the mixture looks curdled). Add the flour mixture in three batches, blending until each addition is just incorporated into the batter.
Spread the batter evenly in the prepared baking pan. Bake until golden and a cake tester inserted into the center comes out clean, 30 to 40 minutes. Remove from the oven and cool the cake in the pan for 10 minutes. Then run a knife around the edges of the cake and let it cool the rest of the way. Cool completely before frosting, at least 1 hour.
Now make the frosting. Puree the berries in the food processor until they are as smooth as possible. Press the puree through a sieve or other fine-mesh strainer. Discard the solids and seeds. You are looking for about 1/3 to a scant ½ a cup of puree. Set aside.
In a large clean bowl, beat the butter until light and fluffy. Beat in the sugar, 1 cup at a time, beating well after each addition. Add ¼ cup puree and beat until the color is fully incorporated. Add more if desired, but beware: more will intensify the color, which looks beautiful, but it will make the frosting not as stiff. The choice is yours.
Now, either frost the cooled cake right away and serve, or store the frosting in the refrigerator until ready to use.

Whole Wheat Ricotta Raspberry Scones

Last weekend I combined my desire to make scones with my pressing need to savor berries of any kind before summer officially ends. These scones most assuredly satisfied my dual yearnings.

I have oh, I don’t know, just a few cookbooks (ha!), plus a decent stack of cooking magazines in my kitchen. Clearly I won’t be running out of things to cook anytime soon. So I don’t know why I thought signing up for a Pinterest account was such a good idea. I mean, all it does is basically provide me the opportunity to build my own little internet collection of recipes I find online and want to try. I’ve always found recipes online that I think look intriguing, but now I have a way to organize them all into one obvious and easily accessible place. Which of course just encourages me to pin more and more recipes from all the fantastic food blogs out there.

These scones are one such recipe. They come from the beautifully done food blog that needs no introduction, The Smitten Kitchen. They are insanely moist, even with the whole wheat flour; they were slightly cakey without being the least bit dense. Speaking of whole wheat flour, I was actually a little bit skeptical about using it. I have no issues with whole wheat flour; I cook with whole wheat pasta often, and I have been known to buy whole wheat bread from time to time. And we’re all supposed to eat more of it, so I try to do my part. But I remain skeptical about using it for sweet treats. I’ve had too many “healthy” desserts that simply subbed in whole wheat flour for semolina and then the whole thing came out dense, dry and flavorless. I think we’ve all been there. But no worries with these scones! The whole wheat flour lends a lovely nuttiness to the flavor and does not in any way compromise the texture. They were a perfect way to sample raspberries once again before fall hits.

Source: The Smitten Kitchen

1 cup whole wheat flour
1 cup all-purpose flour
1 tablespoon baking powder
1/4 cup granulated sugar
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into chunks
1 cup fresh raspberries
3/4 cup whole milk ricotta
1/3 cup heavy cream

Preheat oven to 425 degrees. Line a large baking sheet with parchment paper. In the bottom of a large mixing bowl, whisk flours, baking powder, sugar and salt together.
Use a pastry blender to cut in the butter. You’re done when the butter is the size of peas. Toss in raspberries and use the blender again to break them into halves and quarter berry sized chunks.
Add the ricotta and heavy cream to the bowl and stir them in to form a dough with a flexible spatula. Using your floured hands, gently knead dough into an even mass, right in the bottom of the bowl. The raspberries will “bleed” into the dough, but that is okay.
With as few movements as possible, transfer the dough to a well-floured counter, flour the top of the dough and pat it into a 7-inch square about 1-inch tall. I think I patted mine down too thin. Click here to see the proper height.
With a large, floured knife, divide the dough into 9 even squares. Transfer the scones to prepared baking sheet with a spatula. Bake the scones for about 15 minutes, until lightly golden at the edges. Cool in pan for a minute, then transfer to a cooling rack. It’s best to cool them about halfway before eating them, that way they will set a bit more.