Category Archives: Raspberry

Oatmeal, Raspberry, & Walnut Muffins


It has been a ridiculously long time since our last blog post! We’ve had a busy few years. But alas we are back and our first Daring Baker’s Challenge of 2014 will be up later this week. In the mean time, I came across a few recipes I had pinned on pinterest involving healthy raspberry muffins. This recipe is a combination of a few different ones, and while I think they are delicious, next time I think I would try them with almonds instead of walnuts!




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Posted by on January 26, 2014 in Fruit, Muffin, Raspberry


July DB Challenge: Setting Sail with Fresh Fraisers

Jana of Cherry Tea Cakes was our July Daring Bakers’ host and she challenges us to make Fresh Frasiers inspired by recipes written by Elisabeth M. Prueitt and Chad Robertson in the beautiful cookbook Tartine.

A fraiser is a light, moist layered cake, split and filled with sliced strawberries and pastry cream, then topped with a thin sheet of almond paste. When we first read this challenge we automatically thought of making some sort of picture with our exposed fruit. In the end we decided to make a rather large fraiser featuring fruit sail boats made of sliced peaches, blueberries, and strawberries. Since our design was rather large this meant we had to find something extra to fill our cake with since we thought making 3 batches of pastry cream was a bit over the top. We dug around the kitchen and decided to use up some extra pieces of chocolate cake we had in the freezer.

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Going Crazy for Crostata with the Daring Bakers

(No shame in drooling over this picture…it is as delicious as it looks!)

The 2010 November Daring Bakers’ challenge was hosted by Simona of briciole. She chose to challenge Daring Bakers’ to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well.

Question #1: What is a crostata?

Answer: A crostata is an Italian baked dessert tart, and a form of pie. It is traditionally prepared by folding the edges of the dough over the top of the jam/marmalade filling, creating a more “rough” look, rather than a uniform, circular shape.

We were given a great deal of freedom with this challenge when it came to choosing flavors…and with that comes the dilemma of actually choosing flavors! Of course, as is the case for most of our challenges, we couldn’t just try one flavor- so we compromised and made two! A savory crostata made with a basil crust and filled with feta, cottage cheese, chicken, onion, spinach and tomatoes, and a delicious desert crostata made with a raspberry crust and filled with dark chocolate, vanilla pastry cream, and fresh raspberries.

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Thanksgiving Pies!

So it was thanksgiving weekend and much to my dismay I learned that my dad wouldn’t be making his usual collection of thanksgiving pies. My dad makes the best pies! Thus I decided it was about time I learned the family tradition and so I set out to bake 6 pies – pecan, pumpkin, raspberry, and 3 apples.
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Posted by on October 19, 2010 in Apple, Pecan, Pie, Pumpkin, Raspberry