Berry Muffins
There’s nothing better than beating an urge for a home-made treat, with muffins. Very easy to prepare and it has a relatively short baking time. Basically, this recipe can be used for many muffin variation, just replace the berries with almost any addition of your choice. I’ll keep posting different muffin variations from time to time and even present a healthier version as well.
If you prefer, the following batter can be baked as a cake. Just place in the right tin and bake for 45-50 minutes.
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Berries Cheesecake
Sometimes it seems like my blog is all about the wonderful creations can be done with berries. Yes, I love berries almost as much as I love vanilla based desserts. I think I still have to make it up for the all the years blueberries were only in the movies, raspberry was only a kind of artificial juice and a name of a famous bunny, starring in a children’s book that used to be very famous somewhere in the Mediterranean. Other berries, by the way, simply didn’t exist. Well, were never known (not to mention grown) in that tiny Mediterranean state. We did have strawberries, though, during our very short wintertime.
I hope this explains all about my berries obsession. There’s another reason the only fruits I bake are berries – hubby. He’s very high-maintenance when it comes to baked fruits, and berries are probably the only acceptable
Today’s dessert is my favourite cake, cheesecake, of course, with an obsessed twist – the berries.
I usually just love the cookies crust. However, when baking this cake I used sweet shortcrust pastry instead, just because I ran out of cookies… And I say, do whatever you can to have the best possible crust! Oh, and you can add a little bit of melted white chocolate to the crust mixture. Makes thins even more interesting. Can you imagine?! Continue Reading »
Summer Berries Cobbler
OK, summer’s long gone, but it doesn’t mean we can’t enjoy some berrylicious desserts. Today I bring you berries cobbler, a quick and easy dessert, that’s supposed to come out messy looking, because the berries and their juices mix in with the batter and make it all gooey, and if you ask me – that’s the best kind of cobbler!
Thanks, Elie, for introducing me with cobblers and the recipe.
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Crème Pâtissière
Crème pâtissière is basically a custard with some added starch (flour and/or cornflour). It is a rich, flavoured sweet pastry cream that is commonly used as a pastry filling. Good examples are fruit tarts, cakes (napoleon cake), cream puffs, and when mixing the creme patissiere with freshly whipped cream, it can be used as filling for eclaires, bee sting cake and much more. It can also be baked as a pastry filling.
It is very simple to make, and the most important tip for a successful result is to keep stirring, vigorously! This is in order to prevent the egg yolks from being scrambled and leaving small lumps in the creme.
Another advice – I like to use it almost immediately. I let it cool down for 10-15 minutes, then use it. Otherwise it becomes a little too thick to work with it effortlessly.
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Raspberry Souffle
We have a tradition in this house that every Saturday we treat ourselves with a wonderful home-made dessert which is not a cake, and if we want to have more of it – we’ll have to wait for the following weekend(s). This weekend we had raspberry souffles. The raspberries, by the way, can be replaced with any other sour berry of your choice.
As you already know, a souffle is made of whipped egg whites and flavouring. However, unlike other souffles I’ve made or had before, this one is a no-bake souffle and can be made in advance and can definitely wait for you. As long as it’s in the fridge.
I run and tell that quickly because we just loved it. Hope you will, too! Continue Reading »