Raspberry Coffee Cake


I have another recipe for a raspberry coffee cake that involves my springform pan and while it’s not hard to make it seems more complicated than it needs to be.  This recipe takes all the yumminess of that more complicated recipe and makes it so much easier.  I think it tasted better because it WAS so easy.  Try it and see what you think!

Raspberry Coffee Cake

1 (8 oz) pkg cream cheese, softened (I used light)
1/2 cup butter, softened
1 cup sugar
2 large eggs
1/4 cup milk
1 tsp vanilla
1 3/4 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup seedless raspberry preserves
powdered sugar for dusting (optional)

Beat cream cheese, butter, and sugar together until creamy. Add the eggs, milk and vanilla and beating until mixture is smooth.

In a small bowl, combine the flour, baking powder, baking soda, and salt. Add this to the cream cheese mixture at low speed until the mixture is well blended.

Spread into a greased 9×13 pan. Spoon preserves over the top and swirl carefully with a knife. I used more than 1/2 cup preserves ~ more like 3/4 cup.

Bake at 350º for 30 minutes or until the cake begins to leave the sides of the pan.

Cool and sprinkle with powdered sugar if desired. Cut into squares.

Makes 12 ~ 15 servings.

Happy Cooking!

Raspberry~Blackberry Muffins

Leave a comment

This recipe is really just a raspberry muffin recipe but I had about half a cup of raspberries and blackberries that needed to be used up so I put both in.  I don’t see why you couldn’t use any kind of berry in this recipe.  Use 1 cup of berries total whether you are using one type or two or three.  The muffin itself is very tender and the topping is just right.  It doesn’t have too much sugar in it either which is a plus.

Raspberry  ~ Blackberry Muffins

1/2 cup butter, softened
1/2 cup sugar
1 egg
1/2 cup sour cream
1/2 cup milk
1 tsp vanilla
2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 cup fresh raspberries
1/2 cup fresh blackberries

1/4 cup all-purpose flour
1/4 cup quick-cooking oats
3 tbsps sugar
1/4 tsp ground cinnamon
1/8 tsp salt
3 tbsps cold butter or margarine

In a mixing bowl, cream butter and sugar until light and fluffy then beat in the egg.

In a small bowl, mix sour cream, milk and vanilla. In another small bowl, combine dry ingredients; stir into creamed mixture alternately with sour cream mixture just until moistened.

Gently fold in raspberries and blackberries.

Fill greased or paper-lined muffin cups two-thirds full.

For the streusel: Combine flour, oats, sugar, cinnamon and salt; mix well. Cut in the butter until crumbly. Sprinkle over muffins.

Bake at 400 degrees F for 18-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

Makes 12 muffins

Happy Cooking!

Peach Raspberry Crisp ~ Barefoot Contessa

Leave a comment

I am on a Barefoot Contessa jag lately so I will be posting a few of her recipes that I have made recently.  Her recipes are always good and I’ve never had one fail yet.

This crisp is so good you won’t even want to wait to dish it out ~ you’ll want to grab a spoon and eat right from the pan.  It’s easy to make as are many of  Ina’s recipes but tastes like you’ve been cooking all day.  Peach and raspberry are two of my favorite fruits and the combination is delicious.  As usual, I didn’t follow all her instructions.

Peach Raspberry Crisp
Barefoot Contessa

10 to 12 large, ripe peaches
1 orange, zested
1 1/4 cups granulated sugar
1 cup light brown sugar, packed
1 1/2 cups plus 2 to 3 tablespoons all-purpose flour
1/2 pint raspberries
1/4 teaspoon salt
1 cup quick-cooking oatmeal
1/2 pound cold unsalted butter, diced

Preheat oven to 350º. Grease a 10 by 15 by 2 1/2-inch oval baking dish. I used a rectangular one with no problem.

Peel and pit the peaches and slice them into wedges and place them into a large bowl. Add the orange zest, 1/4 cup granulated sugar, 1/2 cup brown sugar, and 2 tablespoons of flour. Toss well. Gently mix in the raspberries. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour. Pour the peaches into the baking dish and gently smooth the top.

Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. You cal also do this with your hands, a couple of forks or a spoon. Sprinkle evenly on top of the peaches and raspberries.

Bake for 1 hour, until the top is browned and crisp and the juices are bubbly.

Serve immediately, or put in the fridge and reheat in a preheated 350º  oven for 20 to 30 minutes, until warm.

Store any leftovers in the fridge.

Makes 6-8 servings.

Happy Cooking!

Fruit Salsa with Cinnamon Chips


I am sorry for the absence ~ I just haven’t been cooking anything exciting.

We did have our annual Christmas party this past Saturday so I’ll be posting some of those recipes ~ at least the ones I remembered to take pictures of.  I like to have at least one fruity appetizer on my table and this one is so good ~ I could just eat the fruit with a spoon!

This recipe can be found all over the internet with all kinds of ingredients.  I like this combination best.  I think this started out as a Pampered Chef recipe but I’m not positive.

Tomorrow I’ll post a recipe showing what I did with the leftover fruit salsa.

Fruit Salsa with Cinnamon Chips

2 kiwis, peeled and diced
1 large Golden Delicious apple, peeled, cored, and diced
8 ounces raspberries
1 pound strawberries, washed, cored, and diced
2 tbsps white sugar
1 tbsp brown sugar
3 tbsps fruit preserves, any flavor (I used a blackberry, raspberry, blueberry combo)

Cinnamon Chips:
8 (10 inch) flour tortillas
butter flavored cooking spray
2/3 to 1 cup cinnamon sugar

In a large bowl, gently mix all the salsa ingredients together. Cover and chill in the refrigerator for at least 15 minutes.

Preheat the oven to 350º.

Coat one side of a flour tortilla with the spray and sprinkle with some cinnamon sugar. Cut into wedges with a pizza wheel. Carefully place wedges on a cookie sheet and spray the wedges again with the spray. Bake for 8-10 minutes or until crisp. Continue until all tortillas are used up. Let cool completely ~ about 15 minutes.

Serve with fruit salsa.

Makes at least 10-12 servings.

Happy Cooking!

Raspberry Coffeecake


My very favorite berries are raspberries.  I’ve been known to buy a package and eat the whole thing in one sitting.  They are just so good.

This is another cheaters coffeecake using crescent rolls for the dough.  It’s not hard to make but takes a bit of time.  It makes a large coffeecake so this would be good if you are having weekend company.  I adapted the recipe from the Pillsbury website and used low fat cream cheese, Splenda blend and low fat crescent roll dough.

Raspberry Coffeecake CW

Raspberry Coffeecake

2 (8 ounce) cans crescent rolls
1 tsp sugar or Splenda blend

1 (8 ounce) cream cheese, softened
1/4 cup sugar or 2 tbsps Splenda blend
2 tsps grated orange peel
1 tsp vanilla
1 egg
1 pint fresh raspberries

1/2 cup powdered sugar
1 tbsp butter, softened
2 tsps orange juice

Heat oven to 350º.  Spray a pizza pan with cooking spray.

Separate dough into 16 triangles; reserve 4 triangles for the top of the coffeecake. On prepared pizza pan, arrange 12 triangles in a circle with the points to the center, leaving a hole in the center. Press dough to form a ring, pressing the perforations together to seal. Fold outer and center edges up 1/4 inch.

In a bowl, combine all the filling ingredients except for the raspberries and mix well. Very gently stir in the raspberries (try not to break them up). The mixture is fairly thin. Spoon mixture over the prepared crescent dough.

With scissors, but the reserved triangles into thirds. Put the 1 tsp sugar on a plate and press each third into the sugar (you may need more sugar). Arrange pieces into a spoke fashion on top of the filling; carefully pressing to seal at the center and the edges.

Bake at 350º for 25 to 30 minutes or until golden brown. Mine took 25 minutes exactly. Cool for 10 minutes.

While cooling, mix up the glaze by combining all the ingredients until smooth. Drizzle over the top of cooled coffeecake. Serve warm.

Makes 12 servings.

Happy Cooking!

My Signature

Raspberry Truffles


These are perfect for giving on Valentine’s Day or any special occasion.  My daughter and I are giving a bridal shower next month and I will be making these for the shower.  They really aren’t for children since there is liqueur in them and it doesn’t cook out, but they are decadent for adults.  Of course you can roll them in anything you like ~ I chose cocoa powder and confectioner’s sugar.


Raspberry Truffles

8 ounces semi-sweet chocolate
6 tbsps unsalted butter
1/2 cup seedless raspberry jam
3 1/2 tbsps raspberry liqueur, such as Chambord or Frambois
Cocoa powder, confectioner’s sugar, finely chopped nut, coconut

In a double boiler (you can make your own with a bowl and a pan), melt choclate over simmering water.

Remove from heat and add jam a liqueur. Sitr well but do not over mix.

Refrigerate until firm. Shape into balls (use a melon baller or small cookie scoop) and roll in cocoa powder, confectioner’s sugar or whatever you choose.

Makes about 35-37 truffles depending on size.

They are better if kept in the refrigerator.


Happy Cooking!


Raspberry Thumbprint Cookies

1 Comment

I found this recipe on Recipezaar and it is really delicious.  I thought it looked super easy but I had a little more trouble with it than I thought I would ~ and it’s probably operator error.  When I mixed up the dough, it really was hard to get it to come together in a ball.  It seemed dry to me.  I just muddled on and the cookies turned out great.  I didn’t add the white chocolate drizzle since I was ready to scream at that point and they look really pretty without it.  I put them in the freezer so we’ll see how they are after defrosting.

Raspberry Thumbprint Cookies ~ give it a try and let me know what you think!


Blackberry~Raspberry Pie

1 Comment

This pie is so easy to make and since it uses frozen berries, it can be made all year long. I make it in the spring and summer before I can get fresh berries ~ just to whet my appetite for the fresh ones.

This pie is super juicy so make sure you put something in your oven under the pie plate to catch the juice or you will have a mess on your hands (don’t ask!).

Blackberry~Raspberry Pie

1 1/3 cups sugar
2 tbsps quick-cooking tapioca
1 tbsp cornstarch
2 cups frozen raspberries
2 cups frozen blackberries
2 tbsps butter
pastry for double crust pie

In a large bowl, combine sugar, tapioca, and cornstarch. Add berries and toss gently until coated. Let stand for 15-30 minutes or until fruit is partially thawed but still icy.

Transfer berry mixture to pastry-lined pie plate. Dot with butter. Place remaining pastry over filling. Trim and crimp as desired.

To prevent the over browning of the crust, cover edge of pie with foil.

Bake at 375º for 50 minutes. Remove foil from edges and bake for 20 to 25 more minutes or until pastry is golden and filling is bubbly.

Remove from oven and cool on a wire rack.

There will be lots of juice in this pie.

Happy Cooking!