Raspberry Chocolate Swirly Cookies

Raspberry and chocolate combine with a luscious shortbread crust in this roll cookie.  They’re perfect for a lunch box.

Ingredients

Raspberry Chocolate Swirly Cookies
Try white chocolate chips.

2 1/3 cups flour

1/2 tsp salt

1/2 tsp baking powder

1 cup sugar

1 egg

3/4 cup melted better

lemon zest of one lemon

1 tsp vanilla

1/2 cup raspberry jam

Continue reading “Raspberry Chocolate Swirly Cookies”

Apple and Raspberry Crumble

Apple and raspberry crumble is an easy dessert to throw together on those nights you get home late.  It bakes in about an hour and is bubbly and delicious.

Ingredients

5 cups peeled and chopped tart apples

apple-raspberry-crumble

1 1/2 cups raspberries

2 tbsp flour

2 tsp cinnamon

Mix together in baking dish. top with the mixture below.

1 cup rolled oats

1/4 cup brown sugar

2 tsp cinnamon

1/4 cup melted butter

Bake at 350 degrees Fahrenheit for 60 minutes or until fruit is tender.

Raspberry Muffins

2 1/3 cups flour

2 tsp baking powder

raspberry-muffin
Raspberry Muffins

1/4 tsp salt

1/4 tsp baking soda

1 tsp cinnamon

3/4 cup coconut palm sugar

Mix dry ingredients together in a large bowl.

1 egg

1 1/4 cups almond milk

1/4 cup vanilla Greek yoghurt

1/4 cup olive oil

frozen raspberries

Mix together dry and wet ingredients until just incorporated.  Spoon into greased muffin pans.

Topping

1/2 cup oatmeal

1/2 cup coconut palm sugar

1 tsp cinnamon

2 tbsp + melted butter.

Mix and spread over base mixture.  If crumble is too dry add a little more butter a bit at a time until desired consistency is reached,

Bake at 375 degrees Fahrenheit for 30 minutes or until the top of the muffin is firm to the touch.

 

Orange Raspberry Angel

10 – 11 egg whites

orange-raspberry-angel
Orange Raspberry Angel

1 tsp cream of tartar

1/4 tsp salt

1 1/4 cup fine sugar

1 tsp vanilla

1 cup cake flour.

Measure flour after sifting once.  Sift the remaining flour 3 more times.

beat egg whites until frothy and then add cream of tartar.  Continue beating until stiff.

Fold in vanilla, sugar and flour.  Do not over-mix.

Bake in a greased and floured tube pan for 50 to 60 minutes at 300 degrees Farenheit.

 

Filling

2 cups raspberries

1 cup orange juice

2 tbsp cornstarch mixed in 2 tbsp of orange juice.

In large pan heat the above mixture until it begins to thicken. This amount of cornstarch thickens the fruit but leaves it runny enough to cascade over a cake.  If you prefer it thicker add more cornstarch mixed in orange juice.

 

Topping

whipped cream

stevia or other sweetener.

Beat stevia and whipped cream until stiff.

 

Putting it together.

I just ice the cake with whipped cream and top with a bit of filling.  The remainder of the filling goes in a cream jug to be poured over the cut cake during the meal.

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