Fancy a slice of Raspberry Ripple Cake filled with raspberry ripple cheesecake filling?
Lets talk margarine and spreads – are you in the butter camp or do you swear by a spread or margarine?
You know what everyone loves? Parfait! Seeing as hidden hearts are all over the place at the moment I thought I’d hide them in this lovely dessert too.
(And yes, I know its not baking but it is larking around in the kitchen so that’s good enough for me!)
Real Jammy Dodgers – with the chewy raspberry caramel filling. Yes I know you can just sandwich them with jam but that’s not quite the same is it? Fill these with raspberry caramel and you’ll be in Jammy Dodger heaven!
110g caster sugar
1 tsp vanilla extract
340g plain flour
Raspberry Caramel (recipe here)
300g caster sugar
approx 75ml double cream
Start off with the raspberries – Fresh ones I’ve found will give you more puree and the reddest colour caramel but frozen ones aren’t bad either if that’s all you have.
To celebrate baking with Lurpak I’m doing a spot of Brownie Baking
Black Forest Berry Brownies – care to join me??
These are my Nanna’s favourite and I often make her some up and trip round with them – she slices it up and then bobs it in the freezer.
Zingy fruity cupcakes packing a taste of sunshine and perfect for adorning with your own Pineapple Flowers.
200g butter, softened
100g soft brown sugar
75g caster sugar
1 tsp vanilla extract
200g self raising flour
140g fresh chopped pineapple
80g raspberries, frozen
1 x batch of Cream Cheese frosting recipe here
12 x Pineapple Flowers to decorate – instructions here
Preheat oven to 160c (fan)/180c/Gas Mark 4.
Buttery, Puffety Pastry mini fruit pies (yes I know that’s not a real word….)
Eat them warm, eat them cold, pour with cream, with custard, just don’t eat them all yourself!
1 x Block of Puff Pastry (recipe here)
450g Black Forest Berries, frozen
100g caster sugar
A little milk and caster sugar for glazing.
Biscuit, marshmallow and meringue – all in one go! These sweet treat kebabs are perfect wedding treats with brilliant wow factor – ideal for dipping in a chocolate fountain. This idea came from a Martha Stewart project and of course has the Pink Whisk twist with Raspberry Sherbet Marshmallows.
Marshmallows with a twist – Raspberry Sherbet!
Ingredients:450g caster sugar1 tbsp glucose200ml water
2 large egg whites
150ml raspberry puree (from approx 225g raspberries)
2 x sachet Dr Oetker gelatine powder½ tsp citric acid
To coat:50g icing sugar50g cornflour½ tsp citric acid
Citric acid seems like a strange ingredient but it’s what gives the marshmallows their sherbety kick!