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Raspberry-Lemon Whoopie Pies

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Raspberry-Lemon Whoopie Pies

Summer is officially here for me.  What exactly does summer entail?  Early Friday hours at work, eating outside, fresh berries, half and half iced tea lemonades, watermelon, grilling, and of course chilled white or rosé wines.  It doesn’t get too warm in San Francisco in the summer, but it does where I live in South Bay.  It’s really strange getting on my train in the morning where it’s warm and then getting off in cooler, cloudier SF.  Over the weekend it was 75ish in the city and 85ish where I live.  We drove 45 minutes northeast to go to wine tasting in Livermore Valley and it was 104 degrees out!  Crazy weather going on here.

Summer Whoopie Pies

In summer, it’s all about the light fruity desserts so today I bring you the recipe for Raspberry-Lemon Whoopie Pies.  The dessert consist of two lemon cakes with a raspberry whipped cream filling in-between.  For best results, make the cakes ahead time, but don’t fill with whipped cream until serving.  I topped mine with confectioners sugar to add an extra touch of sweetness.  Yay for summer!

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Raspberry-Lemon Whoopie Pies
Author: 
Serves: 15
 
Ingredients
For Cakes
  • ½ cup butter (1 stick)
  • 1 cup light brown sugar
  • 1 tbsp. grated lemon zest
  • 1 tsp. vanilla extract
  • 1 large egg
  • 2¼ cup flour
  • ¾ tsp. baking powder
  • ¼ tsp. baking soda
  • ½ tsp. salt
  • 1 cup milk
  • confectioners’ sugar, for sprinkling
For Filling
  • ¾ cup heavy cream
  • 3 tablespoons light brown sugar
  • 1 cup raspberries
Instructions
For Cakes
  1. Preheat the oven to 350 degrees.
  2. In the bowl of a mixer add butter, 1 cup brown sugar, and lemon zest. Beat until light and creamy.
  3. Mix in egg and vanilla to the mixture and scrape the sides down to incorporate everything.
  4. In a medium bowl whisk together flour, baking powder, baking soda, and salt.
  5. With the mixer on low add in the flour in three parts alternating with the milk until all is combined.
  6. Line two baking sheets with parchment paper. Scoop about 2 tbsp. of batter and drop on baking sheet, leaving at least two inches in-between each mound. Bake for 17-19 minutes, rotating baking sheet halfway through. The cake should spring back in the middle and be slightly golden brown on the edges.
For Filling:
  1. In the bowl of mixer fitted with the whisk attachment add in heavy cream and brown sugar. Beat until whipped cream forms in soft peaks. In a small bowl, mash raspberries with a fork, gently fold into whipped cream.
When ready to serve:
  1. Divide whipped cream on the bottom halves of cakes and top with another cake. Sprinkle with confectioners’ sugar.

Source- Slightly adapted from Martha Stewart

Raspberry Whipped Cream Filled Lemon Whoopie Pies
sisterk (2)

Nine Raspberry Linzer Cookies

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On the ninth day of Christmas cookies my true love gave to me….
Nine Raspberry Linzer Cookies

This was my first attempt at Linzer cookies.  My boyfriend is a big fan of all cookies with jam and he asked me so kindly to attempt them. So of course I gladly accepted because I enjoy a good baking challenge.  I don’t technically own Linzer cookie cutters but I did have several different sizes of fluted squares and one that could be small enough to fit in the center.  I will admit the cookies are a little large for a Linzer, but still oh so delicious.  Since the middle piece cut out was about an inch square, they made perfect mini cookies.  I am saving the mini cookies for my Mom because she is a big fan of delicate mini cookies, right Mom?

Also as a side note- the cookies at first may seem a little crunchy.  As they sit with the jam/preserves for a few hours they will soften up so don’t be alarmed!  I used Target’s Archer Farms Red Raspberry Preserves and was a big fan,  but feel free to use the preserves/jams of your choice.

Nine Raspberry Linzer Cookies

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Nine Raspberry Linzer Cookies
Author: 
Recipe type: Dessert
 
Ingredients
  • 1½ cups of Butter (3 sticks), at room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3½ cups AP flour
  • ¼ teaspoon salt
  • ¾ cup raspberry preserves
  • Confectioners’ sugar, for dusting
Instructions
  1. In the bowl of a mixer, add in butter and sugar and mix until combined (using the paddle attachment)
  2. Mix in vanilla extract
  3. In a separate bowl mix together flour and salt
  4. With Mixer on low, add the dry ingredients into the butter and let mix until dough starts to form.
  5. Take dough out on to a floured surface and form into a disk. Wrap in plastic wrap and place in the refrigerator for 30 minutes.
  6. Preheat oven to 350 degrees F
  7. Once dough is chilled, roll out on a floured surface to a ¼ inch thickness.
  8. Cut out cookies with your larger cookie cutter and cut the center out of 1 out of every 2 cookies and place on an ungreased baking sheet.
  9. Place baking sheet in refrigerator for 15 minutes to chill.
  10. Bake the cookies for 20-25 minutes until the edges begin to brown slightly.
  11. Take cookies out and place onto wire rack, let cool for 20-30 minutes.
  12. Spread raspberry preserves on the back side of the solid cookie. Dust the top of the cut-out cookie with confectioners’ sugar and then place the flat sides of the top and bottom cookies together.

Raspberry Linzer Cookies

Source– Adapted from The Barefoot Contessa Cookbook

Fresh Produce Tuesday: Raspberry Recipes

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10+ Raspberry Recipe Ideas

With all of the fresh raspberries available at local farmers markets, I wanted to feature a number of raspberry recipes this week.  Raspberries are one of baby T’s favorite foods as evidenced in this photo below.  I can’t believe how quickly they disappear from his high chair tray sometimes!  Our new house has some wild raspberry bushes around the perimeter, but I have only been able to pick a few at a time…our critter friends get the rest.

No raspberries in our CSA this weekend, but lot’s of other goodies!  Here’s my weekly Instagram photo of our pick-up:

Raspberry Recipes from Around the Web:

One of my favorite desserts to make is this Chocolate-Rasberry Tart from Martha Stewart Everyday Food, May 2010.  It’s really easy to pull together and the raspberry chocolate combination is perfect!

Here are 9 additional raspberry recipes:

Raspberry Recipes from Other Bloggers:

What are your favorite recipes for raspberries?  Do you just pop them in your mouth as they are?  Please link up as many raspberry recipes as you want!

If you are looking for more recipe ideas for fresh produce, please be sure to check out the Fresh Produce Tuesday tag.  We have a large assortment of recipes for  the following:

Next week for Fresh Produce Tuesday, we will be featuring zucchini.  Stay cool!

 

Raspberry Truffle S’mores

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Clearly I have one thing on my mind this Memorial Day weekend- s’mores!  The other day, I made Frozen Cupcake S’mores and today I am making Raspberry Truffle S’mores.  Don’t get me wrong, there’s nothing wrong with just a regular s’more, with a chocolate square and toasted marshmallow stuck between two graham cracker squares.  I just can’t stop thinking of different s’more variations, hence my Raspberry Truffle S’more creation.

How can you go wrong with the perfect pairing of chocolate and raspberries?  I made this Martha Stewart Everyday Food Chocolate-Raspberry Tart a couple of summers ago and I loved the flavor combination.  Here’s an easier way to get to that same raspberry-chocolate goodness:

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Raspberry Truffle S'mores
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 8 graham cracker squares
  • 4 marshmallows
  • 4 chocolate truffles, cut in half (I find these at Whole Foods near the gourmet cheese section)
  • 12 raspberries, gently washed
Instructions
  1. Set out graham cracker squares. Place the halved chocolate truffles over 4 of the squares. Over a campfire (or an oven range), toast a marshmallow using a stick or kebob skewer. Once toasted to your desired level, remove marshmallow from stick/skewer and place on top of one of the graham cracker square with the chocolate truffles. Place 3 raspberries on top. Top off with a graham cracker square. Repeat with the rest of the marshmallows. Enjoy immediately.

What are your Memorial Day plans for the day?

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