Raspberry Caramel Bubble Bread with Cream Cheese Icing

I officially turned in my manuscript and all my photographs for my third cookbook (a holiday baking book, out Fall 2021) and have found myself rather lost, wandering into the kitchen wanting to bake but also wanting to take a break. I did sneak in last…

raspberry bubble bread

I officially turned in my manuscript and all my photographs for my third cookbook (a holiday baking book, out Fall 2021) and have found myself rather lost, wandering into the kitchen wanting to bake but also wanting to take a break. I did sneak in last week and make this Raspberry Caramel Bubble Bread, which turned out to be very delicious and a perfect summer treat, especially with our raspberry bushes currently exploding with fresh berries.  Also, my new cookbook, 100 Cookies, is available for pre-order! If you order now (or have already ordered) you can receive an ebook with 10 extra bonus recipes. Simply head to this webpage, click ‘let’s go’, fill out the form, and the ebook will be sent to your email immediately.  Raspberry Caramel Bubble Bread with Cream Cheese Icing Inspired by the Chocolate Bubble Loaf from Back in the Day Bakery Cookbook, by Cheryl Day & Griffith Day.  Notes: This is made with a slightly reduced version of my sweet dough. If you are using active yeast instead of instant, you can let it dissolve in the warm milk instead of adding it to the flour mixture. If you are confused about the folding dough […]

The post Raspberry Caramel Bubble Bread with Cream Cheese Icing appeared first on The Vanilla Bean Blog.

Raspberry Smoothie

Here’s how to make the perfect raspberry smoothie! It’s got the best sweet tart flavor, frosty texture, and vibrant color. Here’s one of the very best smoothie recipes out there…this perfect raspberry smoothie! This beautiful puree has it all: the best sweet tart flavor, creamy frosty texture, and stunning brilliant color. This one was an instant favorite in our house! It’s one of the most refreshing smoothies you’ll find. It doubles as a treat: like our creamy peach smoothie, it’s the perfect ending to a summer meal. Here’s how to make it: with a few variations! Ingredients in this raspberry smoothie Sure, you can throw raspberries in a blender with milk and ice. But want the perfect raspberry smoothie? Each one of these components are optimized to perfection. Here’s what you need: Frozen raspberries: For the best icy texture, we recommend using frozen raspberries. If you’ve got fresh berries from the farmers market, consider freezing them (this is also a great way to preserve them). Or, see our variation below with fresh berries. Banana: A banana amps up the sweetness and adds a beautiful creaminess. Greek yogurt: Yogurt adds creaminess and a bit of protein. (For plant-based, see below.) Water […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Here’s how to make the perfect raspberry smoothie! It’s got the best sweet tart flavor, frosty texture, and vibrant color.

Raspberry smoothie

Here’s one of the very best smoothie recipes out there…this perfect raspberry smoothie! This beautiful puree has it all: the best sweet tart flavor, creamy frosty texture, and stunning brilliant color. This one was an instant favorite in our house! It’s one of the most refreshing smoothies you’ll find. It doubles as a treat: like our creamy peach smoothie, it’s the perfect ending to a summer meal. Here’s how to make it: with a few variations!

Ingredients in this raspberry smoothie

Sure, you can throw raspberries in a blender with milk and ice. But want the perfect raspberry smoothie? Each one of these components are optimized to perfection. Here’s what you need:

  • Frozen raspberries: For the best icy texture, we recommend using frozen raspberries. If you’ve got fresh berries from the farmers market, consider freezing them (this is also a great way to preserve them). Or, see our variation below with fresh berries.
  • Banana: A banana amps up the sweetness and adds a beautiful creaminess.
  • Greek yogurt: Yogurt adds creaminess and a bit of protein. (For plant-based, see below.)
  • Water and milk: Using part water helps to intensify the pink flavor.
  • Maple syrup or honey: Add a little sweetener for just the right pop.
  • Ice: Ice adds the final frothy texture.
Raspberry smoothie

Variations: vegan or fresh berries

Want a vegan smoothie? We’ve got a few variations on this recipe. This one uses fresh berries and a frozen banana, so you can use all the beauty of fresh berries. Here’s what to do to make a vegan version of this smoothie:

  • Option 1: Substitute 1/2 banana for the Greek yogurt, or use vegan yogurt.
  • Option 2: Use fresh berries! Blend together 2 cups fresh raspberries, 1 frozen banana, 1/2 cup oat milk, 1 tablespoon maple syrup, and 1 cup ice.

Add protein to this raspberry smoothie

Want to add even more protein to this raspberry smoothie? Here are a few ideas:

  • Use more Greek yogurt: Yogurt adds quite a bit of protein. Use 1/2 cup instead of 1/4 cup Greek yogurt. Note that the color will be lighter and less vibrant.
  • Add cashew butter or almond butter. A cashew flavor or almond flavor goes well with raspberries. Use about 1 tablespoon, 2 for a stronger flavor. This addition also dulls the flavor a bit.
Raspberry smoothie
The vegan variation with fresh berries

Flavor variations!

This raspberry smoothie tastes amazing as is. But if you’d like it mix it up even more, we’ve got answers! Here are some ideas for ways to make it even tastier:

  • Mint or basil. Add a few fresh mint or basil leaves for an herbaceous spin.
  • Coconut. Throw in a handful of coconut to the mix (or toasted coconut).
  • Ginger. Add 1/2 teaspoon grated ginger to the mix for a spicy brightness.
  • Mango or pineapple. Substitute 1 cup of the frozen raspberries for 1 cup frozen mango or pineapple. This will vary the color a bit as well.
Raspberry smoothie

Smoothie storage

Smoothies are best eaten immediately. But this raspberry smoothie can last for 1 day refrigerated, stored in a sealed container or a mason jar with the lid on. If it starts to separate, simply shake it up before drinking!

This raspberry smoothie recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Print
Raspberry smoothie

Perfect Raspberry Smoothie


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 2 small smoothies
  • Diet: Vegetarian

Description

Here’s how to make the perfect raspberry smoothie! It’s got the best sweet tart flavor, frosty texture, and vibrant color. 


Ingredients

  • 2 cups frozen raspberries
  • 1 banana (room temperature)
  • 1/4 cup Greek yogurt*
  • 1/2 cup water
  • 1/2 cup milk (or almond milk or oat milk)
  • 1 tablespoon maple syrup or honey
  • 1/2 cup ice
  • For the garnish: Frozen raspberry, mint leaf

Instructions

  1. Place all ingredients in a blender, breaking the banana into pieces. Blend until creamy, stopping and scraping down the sides as necessary. If desired, garnish with a frozen raspberry and mint leaf. Serve immediately or store in a covered jar in the refrigerator for 1 day.

Notes

*Vegan Variation with fresh berries: Blend 2 cups fresh raspberries, 1 frozen banana, 1/2 cup oat milk, 1 tablespoon maple syrup, and 1 cup ice.

  • Category: Drink
  • Method: Blended
  • Cuisine: American

Keywords: Raspberry smoothie

More smoothie recipes

Want more healthy smoothie recipes? There are so many to try:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Berry Caprese Salad

This beautiful Berry Caprese Salad is a great simple salad for summertime! It only takes 10 minutes to make and Is the perfect side dish for Memorial Day, the 4th of July, Labory Day, or any day! During the hot summer months, I only want to eat salads,…

This beautiful Berry Caprese Salad is a great simple salad for summertime! It only takes 10 minutes to make and Is the perfect side dish for Memorial Day, the 4th of July, Labory Day, or any day! During the hot summer months, I only want to eat salads, watermelon, and ice cream. Ok, let’s go…

The post Berry Caprese Salad appeared first on Two Peas & Their Pod.

Baked Popcorn Chicken with Raspberry Hot Honey.

Who wants to make baked popcorn chicken with me today! And I’m back with more hot honey too. Hope you’re not sick of it yet. Because this version has a BIG twist. Say hello to raspberry hot honey, which might just be your new favorite thing. You can put it on this chicken, you can […]

The post Baked Popcorn Chicken with Raspberry Hot Honey. appeared first on How Sweet Eats.

Who wants to make baked popcorn chicken with me today!

baked popcorn chicken with raspberry hot honey

And I’m back with more hot honey too.

Hope you’re not sick of it yet. Because this version has a BIG twist.

Say hello to raspberry hot honey, which might just be your new favorite thing. You can put it on this chicken, you can put it on watermelon wedges. This is a dream.

I mean, is there anything more versatile than that? So good.

raspberry puree and jalapeno in honey

Okay but before that, let’s talk chicken. I basically use my own darn blog so I don’t have to eat boring chicken recipes. And since I started 11 years ago, I have posted a ton, and I do mean a TON, of baked crispy chicken recipes.

They are easily my favorite thing to make. Everyone loves them. They are simple. They can be used in so many different ways. Wowza.

One of the ones that you always go crazy for are these pretzel crusted chicken fingers with hot honey. So yes, this is sort of like that, but… not. 

Not exactly, of course.

panko flour coated chicken pieces

Here, we’re soaking our chicken nugget pieces in buttermilk (remember I used to do this alllll the time, back in the day?) and then dredging them in a mixture of flour and panko. But we’re still baking them! Using my wire rack trick, getting them extra crispy crunchy.

If you go watch on instagram later today, you can see me make these step by step! 

raspberry hot honey

Once the chicken is done, you can drizzle it with the hot honey or dip it in the hot honey.

And this might be my favorite variety of hot honey yet.

drizzling raspberry hot honey on popcorn chicken

The raspberries add a little more sweetness that really balances out the hot peppers. They also turn the hot honey the most gorgeous shade of pink, so of course I’m here for that. OF COURSE. 

baked popcorn chicken with raspberry hot honey

This is a recipe you can make for lunch or dinner, or even as an app for a crowd. While I don’t love next-day leftovers of this chicken (Eddie does, so that’s saying something), at room temp, they do hold up well. Meaning you could make them about an hour or so before a get together and keep them warm. They will stay flavorful and crunchy! Yes!

Oh and let’s also talk about how we can make strawberry hot honey too. Or blueberry?! And blackberry, of course. I’m obsessed. Keep this stored in your fridge, drizzle it on EVERYTHING – seriously. Fish, shrimp, chicken, fruit, dessert – the options are absolutely endless.

And I’m in love.

raspberry hot honey

Baked Popcorn Chicken with Raspberry Hot Honey

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Popcorn Chicken with Raspberry Hot Honey

Baked popcorn chicken is super crispy and crunchy and baked! Serve with a drizzle or dip of fresh raspberry hot honey for extra zing.
Course Main Course
Cuisine American
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

raspberry hot honey

  • 4 ounces fresh raspberries
  • 2 tablespoons water
  • ¾ cup honey
  • 1 jalapeño pepper, thinly sliced

popcorn chicken

  • 1 pound boneless, skinless chicken breasts, cut into pieces
  • 2 cups buttermilk
  • 1 ¼ cups flour
  • 1 cup panko bread crumbs
  • 2 teaspoons garlic powder
  • 2 teaspoons smoked paprika
  • salt and pepper

Instructions

raspberry hot honey

  • Place the raspberries and water in a blender and blend until pureed. Pour the mixture through a fine mesh strainer set over a bowl, pressing with a back of the spoon to capture the seedless berry puree. You only need 2 to 3 tablespoons of puree!
  • To make the honey, combine 2 tablespoons of the puree with the honey and sliced jalapeno in a saucepan. Bring the mixture to a simmer, stirring to combine. Let it cool to room temperature then use as desired - as a dip or drizzle. You can store this in the fridge for a few days!

popcorn chicken

  • Place the chicken pieces in a baking dish and cover with the buttermilk. Cover the baking dish and place it in the fridge for at least 1 hour (or longer).
  • Preheat the oven to 450 degrees F. Line a baking sheet with a wire rack. Spray the wire rack with nonstick spray.
  • Remove the chicken in buttermilk from the fridge about 15 minutes before making. Combine the flour, panko and spices on a plate with a generous pinch of salt and pepper. Take each piece of chicken out of the buttermilk and place it directly into the flour panko mix, tossing to coat. Place it on the wire rack and repeat with remaining chicken.
  • Bake the chicken pieces for 15 minutes, then rotate the pan and bake for 10 to 15 minutes more, until golden and crunchy.
  • Remove the chicken and serve with the raspberry hot honey. You can drizzle it on or use it for dipping!

baked popcorn chicken with raspberry hot honey

More crispy crunchy bites please.

The post Baked Popcorn Chicken with Raspberry Hot Honey. appeared first on How Sweet Eats.

Raspberry Custard Blondies

A fudgy vanilla blondie batter swirled with tart raspberries and creamy custard. I made these tasty numbers for a collaboration with Le Creuset I’m doing on instagram at the moment. I thought it would be a shame not to share the recipe on here too so it’s easily accessible for all! The batter comes together in a pinch, just melted and stirred together on the stove top. I use custard powder for a very quick (and nostalgic) custard which goes in the middle of the bars. If you want you can make custard from scratch or buy the pre-made stuff from the fridge section of the supermarket! The tangy raspberries really help to offset some of the sweetness from the batter and makes these casual bars feel a bit more dessert-y.

The post Raspberry Custard Blondies appeared first on Izy Hossack – Top With Cinnamon.

close up of raspberry custard blondies on baking paper

A fudgy vanilla blondie batter swirled with tart raspberries and creamy custard.

unbaked raspberry and custard blondies in a baking tray
cut raspberry and custard blondies on a dark background with a cup of tea

I made these tasty numbers for a collaboration with Le Creuset I’m doing on instagram at the moment. I thought it would be a shame not to share the recipe on here too so it’s easily accessible for all!

The batter comes together in a pinch, just melted and stirred together on the stove top. I use custard powder for a very quick (and nostalgic) custard which goes in the middle of the bars. If you want you can make custard from scratch or buy the pre-made stuff from the fridge section of the supermarket! The tangy raspberries really help to offset some of the sweetness from the batter and makes these casual bars feel a bit more dessert-y.

Raspberry & Custard Blondies

Raspberry & Custard Blondies

Yield: Makes 16 bars

Ingredients

Custard:

  • 200ml (3/4 cup plus 1 tbsp) whole milk
  • 3 tbsp custard powder

Batter:

  • 110g (1/2 cup) unsalted butter
  • 220g (1 cup) light brown sugar
  • 1 medium UK egg (large US egg)
  • Zest of 1 lemon
  • 125g (1 cup) plain white flour
  • ¼ tsp fine table salt
  • 150g (5.3 ounces) raspberries

Instructions

    Preheat the oven to 200°C / 180°C fan/ gas mark 4 / 350°F and line your Le Creuset 23cm (9-inch) square cake tin with baking paper.

    Make the custard:
    Combine the milk and custard powder in a medium saucepan. Heat over a medium-low heat, whilst whisking to prevent lumps, until thickened. Pour into a bowl and set aside to cool.

    Make the batter:

    Rinse out the saucepan you were using for the custard and place back onto the stove. Add the butter to the saucepan and allow to melt over a low heat. Keep cooking until the butter foams up and smells nutty, then stir to prevent the milk solids from sticking to the bottom of the saucepan. Once the foaming subsides, remove from the heat and set aside to cool.

    As you wait for the butter to cool, combine the light brown sugar, egg and lemon zest in a medium mixing bowl. Whisk together until smooth and slightly pale. Add in the cooled, melted butter and stir until combined. Add the flour and salt and stir in to make a thick batter.

    Assemble and bake:
    Pour most of the batter into the prepared tin, reserving a few tablespoons for topping later on. Spread the batter out into an even layer then pour the cooled custard over evenly. Sprinkle on the raspberries and randomly dot with spoonfuls of reserved batter on top.

    Bake for 25-35 minutes, until golden brown on top but still slightly squidgy (the custard will remain slightly gooey so a skewer test won’t work here). Allow to cool then slice into 16 squares and store in an airtight container in the fridge for up to 5 days.


Notes

Allergens: milk, wheat, gluten, eggs

Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!

The post Raspberry Custard Blondies appeared first on Izy Hossack - Top With Cinnamon.

Nectarine-Berry Popsicles

During the summer, at outdoor flea markets and brocantes, you’ll invariably find me on my hands and knees, rifle through boxes that are jammed with stuff, since ya never know what you’ll pluck out. I’m particularly keen on finding old French baking items, although I’ve learned that all those pretty little tin tart molds are best left to clutter someone else’s kitchen drawers. And since…

During the summer, at outdoor flea markets and brocantes, you’ll invariably find me on my hands and knees, rifle through boxes that are jammed with stuff, since ya never know what you’ll pluck out. I’m particularly keen on finding old French baking items, although I’ve learned that all those pretty little tin tart molds are best left to clutter someone else’s kitchen drawers. And since I can’t use them for sharing recipes since I’m guessing not many of you have a set of 8 to 10 French mini barquette molds, I have to leave those kinds of treasures behind.

Continue Reading Nectarine-Berry Popsicles...

Mixed Berry Shortcakes

It was definitely mercury in retrograde recently when I got a phone call at 8:20pm, while we were having dinner at home, from a restaurant I’d reserved a table at, asking if we were showing up for our 8pm reservation. I was sure I had reserved for the following night, but – nope – I erred and our reservation was for that evening. (Fortunately, the…

It was definitely mercury in retrograde recently when I got a phone call at 8:20pm, while we were having dinner at home, from a restaurant I’d reserved a table at, asking if we were showing up for our 8pm reservation. I was sure I had reserved for the following night, but – nope – I erred and our reservation was for that evening. (Fortunately, the restaurant has a steady walk-in crowd so the table didn’t sit empty. Still, I felt terrible.) We did go the next night, but that same day, I was typing this recipe up and my blogging platform asked me to log in again, which I dutifully did, and then it proceeded to erase the entire post, including the recipe.

With my head on the verge of imploding, I decided to go for a walk, then head back a little later and get back to rewriting everything up from scratch. A few people told me mercury was in retrograde, so, of course, the moment I returned, they started doing construction upstairs, so was subjected to the sounds of jackhammering while trying to fill in all the ingredients in the recipe plug-in I use, so the recipes are printable, and to make sure I got all the ingredients and so forth in the right place, and the conversions.

By the time evening rolled around, some other neighbors decided to have a party and their voices were so loud, they could be heard all the way down the block. (So much for les américains having the loudest voices in town anymore.) What made up for it were these Mixed Berry Shortcakes, which we had for dessert that night.

Continue Reading Mixed Berry Shortcakes...

Eton Mess Tart

As soon as strawberries come into season in the UK, I’m ALL OVER THEM. It’s usually starting to get warm outside (although as I’m writing this my view is of a very grey sky), so a strawberry-heavy dessert like Eton mess is my idea of heaven. I have such strong memories of having it at primary school, served unglamorously in plastic cups, when we would have our annual ‘sports day’. It was effectively the last day of school so even though there was sports involved (gross), the fact that it was almost summer holidays made the day filled with so much excitement. Now, Eton mess isn’t the most beautiful dessert ever – strawberries, raspberries and crushed meringues folded into whipped cream will never look stunning. It was apparently borne out of someone dropping a meringue on the floor, it shattering, and them deciding to serve it anyway so you get the idea. But if you take those flavours and add them to a different dessert you can get a beautiful result. There are so many variations on Eton mess you could make by taking those basic flavours to make something else delicious. Here I made an Eton mess tart, using […]

The post Eton Mess Tart appeared first on Izy Hossack – Top With Cinnamon.

Eton mess tart with strawberries, raspberries and torched meringue

As soon as strawberries come into season in the UK, I’m ALL OVER THEM. It’s usually starting to get warm outside (although as I’m writing this my view is of a very grey sky), so a strawberry-heavy dessert like Eton mess is my idea of heaven.

A slice of Eton mess tart on a pink scalloped plate

I have such strong memories of having it at primary school, served unglamorously in plastic cups, when we would have our annual ‘sports day’. It was effectively the last day of school so even though there was sports involved (gross), the fact that it was almost summer holidays made the day filled with so much excitement.

Now, Eton mess isn’t the most beautiful dessert ever – strawberries, raspberries and crushed meringues folded into whipped cream will never look stunning. It was apparently borne out of someone dropping a meringue on the floor, it shattering, and them deciding to serve it anyway so you get the idea. But if you take those flavours and add them to a different dessert you can get a beautiful result. There are so many variations on Eton mess you could make by taking those basic flavours to make something else delicious.

Multiple slices of eton mess tart on pink plates

Here I made an Eton mess tart, using an enriched pastry which I rolled out ‘galette style’ so you don’t need a fluted tart tin to make it. The pastry is baked alone so it gets crisp and flaky. It’s then topped with whipped cream, berries and blobs of meringue ‘frosting’ which are torched.

The enriched pastry uses up the egg yolks that would be leftover from making the meringue so you don’t have random yolks sitting around in the fridge. But why even add eggs to pastry? The yolks help bind it together and, because of the fat content, keep it tender by preventing some gluten formation in the dough. You also get that slight yellow tinge to the pastry which can make it look even more appealing.

If you’re more up for a standard Eton mess recipe, I also did one for Food52 a while ago which you can check out here. Otherwise, I hope you enjoy this tart recipe!

Eton Mess Tart

Eton Mess Tart

Yield: serves 8-10
Prep Time: 30 minutes
Cook Time: 25 minutes
Additional Time: 1 hour
Total Time: 1 hour 55 minutes

Ingredients

Pastry:

  • 240g (2 cups) plain white flour (all-purpose flour)
  • 90g (3/4 cup) wholemeal (whole wheat) pastry flour
  • 1 teaspoon salt
  • 200g (7 ounces) unsalted butter, cold, cubed
  • 2 egg yolks (save the whites)
  • 100-125ml (6-8 tablespoons) cold water

Meringue:

  • 2 egg whites
  • 100g (1/2 cup) granulated sugar

Toppings:

  • 150ml (2/3 cup) double cream (heavy cream)
  • 125ml (1/2 cup) plain yogurt
  • 2 tbsp icing sugar (powdered sugar)
  • 200g (7 ounces) strawberries
  • 100g (3.5 ounces) raspberries

Instructions

Make the pastry:

  1. Place both the flours and salt into a large bowl. Add the cold butter and toss to coat the cubes in flour. Use your fingertips to rub the butter into the flour until you have a mostly sandy/breadcrumb texture with some pea-sized lumps of butter remaining. (You can also do this by pulsing the same ingredients in a food processor)
  2. Add the egg yolks and about half of the water. Start to bring it together with your fingertips, gently kneading. Drizzle in more water as needed, a tablespoon at a time, until the dough starts to stick together and feels slightly moist but not sticky.
  3. Smush the dough together into one big ball with your hands then flatten it into a disk shape. Place in a resealable sandwich bag and chill for 1 hour so it can rest.

Shape and bake:

  1. Let the chilled dough warm at room temp. for a few minutes so it softens slightly. Line a large baking tray with baking paper.
  2. Dust the pastry lightly with flour and roll it out into a circle about 35cm (14 inches) in diameter. It doesn't matter if it is slightly larger than the baking tray at this point. Roll up the pastry around the rolling pin, then unroll over the lined baking sheet.
  3. Roll and tuck the outer 5cm (2 inch) border of the circle under itself to neaten the edge and create a thicker crust, a bit like a pizza! NOTE: You may need to trim the edges of the pastry before rolling up to get it to fit onto the baking tray properly.
  4. Now crimp the edge of the pastry all the way around with your fingertips (see video above for how to do it) OR use the tines of a fork to make impressions all the way around the edge.
  5. Prick the centre of the pastry all over with a fork to prevent it bubbling up when it bakes.
  6. Chill the pastry for 10-15 minutes as your oven preheats to 190 C (170 C fan / 375 F).
  7. Bake for 25-30 minutes until golden brown. Keep an eye on it and use a metal spatula to press down any big air bubbles that may form as it bakes.
  8. Let the crust cool before filling.

Meringue:

  1. Combine the egg whites and sugar in a medium, heatproof bowl. Set over a pot of simmering water making sure the bottom of the bowl isn't touching the water.
  2. Stir constantly until the sugar has dissolved (the mixture shouldn’t feel gritty when you rub some between your fingertips) and registers 71 C (160 F ) on a thermometer.
  3. Remove the bowl from the pan and use electric beaters to whisk until cool, very fluffy and thickened - you should be able to lift up the beaters and form stiff peaks in the mixture which do not sink back into the meringue. Transfer to a piping bag fitted with a wide plain tip (or you can dollop it with a spoon if you don't have piping bags).

Assemble:

  1. When you're ready to serve: Whip the double cream in a large bowl with a whisk until thickened. Fold in the yogurt and icing sugar.
  2. Prep the berries by removing any stalks and cutting up larger berries into slices.
  3. Spread the whipped yogurt cream over the pastry. Top with the berries. Pipe on (or spoon on) blobs of meringue all over. If you have a blowtorch you can use it to toast the meringue blobs but it's not necessary.
  4. Serve!

Notes

MAKE IT EASIER:

  • you can use ready made shortcrust pastry for this recipe if you'd like. You'll need about 350g (12 ounces) of pastry. You can go with plain or 'dessert' shortcrust..
  • If you don't want to make the meringue yourself you can buy the meringues from the shops, usually in the baking aisle. Just crumble them up and scatter over the tart.
  • Alternatively, could buy marshmallow fluff and pipe dollops of that all over the tart and torch it, instead of making meringue.

MAKE AHEAD:

This Eton mess tart is best assembled just before eating as the crust can go soggy if it sits around with the toppings on it. You can pre-bake the crust, whip the cream, prep the berries & meringue. Then when you're ready to eat, just layer it up and serve!

Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!

eton mess tart with whipped cream, strawberries, raspberries and meringue

The post Eton Mess Tart appeared first on Izy Hossack - Top With Cinnamon.

Any Fruit Galette

apricot and berry galette plum galette strawberry galettes cherry galette

Hello! This post is a little refresh of my very favorite recipe - Galettes! If you follow me on instagram you know that I am a galette evangelist. I think galettes are the very best and most fun dessert because they are so easy to make and adaptable, but my recipe was a little bit hidden in the archives so I am pulling it out into the spotlight with this easy to find post. You can use just about any fruit you like or a combination of fruits, and feel free to adjust the sugar to taste. Be free! Don’t worry about it too much! Have fun!

If you bake a galette make sure to tag me and #summerofgalettes on instagram and feel free to message me with any questions. I love seeing what you bake!

All Butter Pie Crust

All pie crust is made from the same basic ingredients: flour, fat, water, and salt. I am partial to an all-butter crust because I think it tastes the best. The key to flaky pie crust is to keep the ingredients nice and cold— especially the butter and water—and to work quickly and intentionally. I like to mix pie crust with my hands rather than a food processor or pastry blender because I can control the exact size and shape of the butter pieces for the flakiest results. Add a few teaspoons of sugar if you prefer a sweetened crust.

Ingredients

2 2⁄3 cups (340g) all purpose flour

1 teaspoon kosher salt

1 cup plus 2 tablespoons (255g) very cold unsalted butter

1 tablespoon apple cider vinegar

8-10 tablespoons (120ml) ice water

Whisk the flour and salt together in a large bowl, cut the butter into 1⁄2-inch cubes, and add the apple cider vinegar to the ice water.

Working quickly, add the butter to the flour and toss to coat. Then use your fingers or the palms of your hands to press each cube of butter into a flat sheet. Keep tossing the butter in the flour as you go to ensure that each butter piece is coated with flour. The idea is to create flat, thin shards of butter that range from about the size of a dime to about the size of a quarter. If at any time the butter seems warm or soft, briefly refrigerate the bowl.

Sprinkle about 6 tablespoons of the icy cold vinegar-water mixture over the flour mixture. Use a gentle hand or wooden spoon to stir the water into the flour until just combined. If the dough seems dry, add more cold water a couple of teaspoons at a time. You have added enough water when you can pick up a handful of the dough and easily squeeze it together without it falling apart.

Press the dough together, then split it in half. Form each half into a disk, and wrap each disk in plastic wrap. Chill the dough for at least 2 hours before using, but preferably overnight. Keeps for up to three months in the freezer wrapped in a double layer of plastic wrap and a layer of foil. Thaw in the refrigerator before using.

VARIATIONS: For a rye variation, substitute 11⁄3 cups (175g) rye flour for an equal amount of the all purpose flour. For a spelt variation, substitute 11⁄3 cups (175g) spelt flour for an equal amount of the all purpose flour. You also may need a bit more water to bind the dough for these variations.

Any Fruit Galette

Yield: One 8-inch galette

You can use this formula with just about any seasonal fruit. For apples, pears, and stone fruit peel if desired then slice into 1/4-1/3-inch slices. Apricots (my fave!) can be gently torn in half or cut into quarters. Slice strawberries in halves or quarters if they are large. Rhubarb can be sliced into thin batons or 1/2-inch chunks. Feel free to experiment with combining your favorite fruits. I love stone fruit and berries together in the summer. Also, the apricot jam can be replaced with any jam or marmalade you like that will compliment the fruit you are using.

1 disc pie crust

3/4 pound (340g) fresh fruit

1/4 cup apricot jam

1/4 cup (50g) granulated sugar, to taste

2 tablespoons flour

1/2 teaspoon lemon zest

seeds of one vanilla bean (optional)

pinch salt

1 egg, for egg wash

turbinado sugar and flaky salt for sprinkling

Arrange a rack in the oven in the lower third and preheat oven to 425ºF. Line a baking sheet with parchment paper.

Combine the sugar vanilla bean seeds, lemon zest, flour and salt in a bowl. Add the fruit to a large bowl and sprinkle the sugar mixture over the top, but don’t stir quite yet.

On a lightly floured surface roll the dough into a rough circle between 1/8-1/4-inch thick and transfer it to a parchment lined baking sheet. Gently stir the fruit mixture until well combined.

Spread the jam onto the center of the dough, then pour the fruit into the center of the galette. Press gently to compact the fruit into an even layer. Fold the edges of the dough up and over the fruit and press the folds gently to seal. Refrigerate the formed galettes until the dough is very firm.

Brush the galette with egg wash, sprinkle with turbinado sugar and flaky salt if desired and bake until deep golden brown and bubbling, 45-55 minutes. Serve warm with vanilla ice cream.

nectarine galette

Yogurt Brûlée with berries & granola

Tangy yogurt layered with crisp granola and fresh fruit, plus a chance to pull out the blowtorch at breakfast time? HELL YES. Meet the yogurt brûlée – your new favourite brunch dish.

The post Yogurt Brûlée with berries & granola appeared first on Izy Hossack – Top With Cinnamon.

A glass with layers of yoghurt brulee, fruit and granola

Tangy yogurt layered with crisp granola and fresh fruit, plus a chance to pull out the blowtorch at breakfast time? HELL YES. Meet the yogurt brûlée – your new favourite brunch dish.

Three layered yoghurt brulees with berries and a jar of granola
A jar with layers of yoghurt, berries and granola

I’ve never really been a fan of custard-based desserts (I mean, except ice cream but that’s a whole different ballgame really), I think mainly due to the texture. I can’t abide by a fully smooth dessert! I need crispy, crunchy bits and texture to get my teeth into. Creme brûlée is edging on acceptable but still, the crisp layer on top is never enough for me.

This yogurt brûlée is my version of an ideal brûlée. There are layers of toasty granola, with coconut and seeds for extra crunch, which I make on the stove top in 10 minutes (very much a win). Then fresh berries which I eat in abundance exclusively when they’re in season (which makes me appreciate them even more!). Then plain yogurt – no need to have the hassle of making a custard and worrying about it splitting. No water bath needed. You just have to assemble the lot and go.

The fact these are so easy to make means they are an excellent brunch dish to serve to a crowd. They look hella fancy but, in reality, are made of bog-standard ingredients with little prep needed.

Three jars of layered yoghurt with brulee tops, fruit and granola

The sugar layer on top which is brûléed (is that a real verb?) is a light brown sugar for its golden colour – when I tried granulated sugar on these basically nothing happened!

The sugar melts and caramelises slightly but, in my experience, doesn’t get crisp. I think mainly due to the yogurt being wetter than a custard so it readily dissolves the sugar. It is purely there to sweeten the whole dish and add the caramelised flavour. Luckily all the other textures in this parfait make up for any sugar crunch which is lacking.

If you’re feeling even more *extra*, add a few edible flowers to the top of your yogurt brûlées before serving!

Yogurt Brûlée with Berries & Granola

Yogurt Brûlée with Berries & Granola

Yield: serves 4
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients

  • 200g (8 ounces) mixed berries (I used strawberries and raspberries)
  • 400g (scant 2 cups) natural yoghurt (plain yogurt)
  • 2 tablespoons light brown sugar
  • 3/4 cup (80g) Stovetop granola (recipe below) or your favourite granola

Instructions

  1. Prep your berries: remove any stems and cut larger fruit up into bite-sized pieces.
  2. Take 4 clean jars or drinking glasses (roughly 200ml / 8 ounce capacity). Place a layer of granola at the bottom of the jar (about 1 tablespoon), top with a few pieces of fruit and then a layer of yoghurt (about 2 tablespoons). Repeat this layering of granola, fruit, yoghurt twice more so you have 3 layers of each component in each jar.
  3. Sprinkle 1/2 tablespoon of light brown sugar over the yoghurt in an even layer. Use a blowtorch to melt and caramelise the sugar layer on top (see notes for if you don't have a blowtorch)

Notes

  • If you don't have a blow torch: assemble the layered brûlée in ovenproof ramekins instead of jars. Place on a tray, sprinkle with the sugar, then place under the grill (broiler) in your oven on the highest rack and leave until the sugar has melted and is bubbling - this will happen quickly so keep an eye on it.

Stovetop Granola

Stovetop Granola

Yield: 2 cups
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients

  • 120g (1 1/2 cups) old fashioned oats
  • 20g (1/2 cup) coconut flakes (a.k.a chips)
  • 4 tablespoons mixed seeds
  • 2 tablespoons unsalted butter or refined olive oil
  • 4 tablespoons maple syrup

Instructions

  1. Tip the oats, coconut flakes and mixed seeds into a large frying pan/skillet. Place this over a medium heat on the stove and dry toast, stirring often, until it starts to smell toasty and nutty.
  2. Turn the heat down to low, make a hole in the centre of the oats and place the butter (or olive oil) and maple syrup in the hole. Let the butter melt (if using) then stir everything together so all of the oats are coated with the fat and syrup.
  3. Toast over a low heat, stirring constantly for another 2 minutes to help it crisp up - the texture will still be quite soft but as it cools it will harden.
  4. Tip the granola out onto a large plate or tray and set aside to cool and get crispy.

NOTE: this makes excess granola so once cooled, store in an airtight jar.

A glass with layers of yoghurt brulee, fruit and granola

Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!

The post Yogurt Brûlée with berries & granola appeared first on Izy Hossack - Top With Cinnamon.