Tag Archives: raspberries

Raspberry + white chocolate muffins

When I came home from the Triangle MQG retreat,  I needed a quick recipe as I was off to a  the Triangle MQG pot luck in 3 hours.

What could I do??? How about Mini Raspberry + White Chocolate muffins. This recipe took me ~10 minutes to make + ~ 10 minutes to bake. They turned out great and were so delicious!! Perfect for this time of year.

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Ingredients

3 cups flour
1 Tbsp baking powder
3/4 cup brown sugar
125 g butter, melted
2 eggs, lightly beaten
1 cup milk
8 oz Raspberries (fresh, 1 pummet)
1 cup white chocolate drops
icing sugar (powder sugar)

Pre-heat oven to 415 degrees F (215 degrees C). Sift the flour and baking powder into a bowl. Add the brown sugar. In another bowl, lightly beat the eggs, add the milk and butter. Add the liquids to the flour mix and mix until just combined. Stir in lightly, the raspberries + white chocolate.

Spoon the batter into 2-3 greased mini muffin tins/forms. Bake for 12 minutes or until skewer comes out clean. Place muffins onto a tray to cool. Serve with a coat of icing sugar.

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For the rest of the week, I am trying to concentrate getting my meals back on schedule and to a plan. Here is our week’s menu.

DAY BREAKFAST DINNER
Sunday Homemade French Toast  Raclette (Potatoes + Vegetables)
Monday Oatmeal + Banana + Soy Milk  Lasagne (GF pasta)
Tuesday Oatmeal + Rhubarb Apple Compote
+ Soy Milk
 Green Vegetable Frittata
Wednesday Oatmeal + Banana + Almond Butter
+ Soy Milk
 Vegetable Chili + Brown Rice
Thursday Rhubarb + Apple Crumble  Lentil Soup (Slow Cooker)
Friday Toast + Banana + Almond Butter  Ratatouille + GF Pasta
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Menu Plan {02.09.2013} + Triple Berry Trifle

I am definitely enjoying the long weekend (Labor Day here in the US) and did not realize how truly and desperately I needed the day off :-). I have had a pretty productive weekend and will have some posts to show for the upcoming week, but I must say I am most happy with getting back in the kitchen and cooking/baking. It had been a while, and I decided to prep some of the items in our weekly meal plan.

DAY BREAKFAST DINNER
Saturday Gulguph (favorite German bakery) Grilled Chicken + Beef tips + Corn cobs+ Salad
Dessert: Triple Berry Trifle (see recipe below)
Sunday Left overs Slow Cooked Beef Bourguignon + Egg Noodles
Monday Breakfast Egg + Coffee Meatball Pasta Bake (with gluten-free pasta)
Tuesday Berry + Banana+ Spirulina Smoothie Vegetable Frittata
Wednesday Bircher Muesli Taco’s
Thursday Bircher Muesli Vegetable Stir Fry + Brown Rice
Friday Berry + Banana + Spirulina Smoothie Salad + Zucchini Corn Fritters

The dessert on Saturday night was due to us have friends over for a BBQ/grill. The two desserts I remember growing up, that represented summer in New Zealand, were a trifle and a pavlova. For the BBQ, I decided on the trifle but with some upgrades to it. I must say it was a splurge and a keeper!!!

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Ingredients

  • 1-2 Sponge cakes ( I used about 1 & 1/2)
  • 1/2  frozen berries
  • 1/2 cup blackberry jam
  • 1/3 cup marsala wine (madeira wine or sherry could be substituted)
  • 8-10 fresh strawberries (sliced)
  • 4 oz fresh raspberries
  • 3-4 oz fresh blueberries
  • 2 1/4 cups custard
  • 1 cup heavy cream (whipped)

Take sponges out of the oven and let cool (if you would like my recipe for the sponges then let me know). You can also use store-bought.
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While the sponges are cooling, make the berry compote. In a small – medium pot place put in the blackberry jam, marsala wine, frozen berries, slow heat until the jam is incorporated into the sauce and the berries have softened. Take off the heat and place on the side. IMG_8447

At this time I would also make the custard, which you can do two ways – with custard powder or by making an egg custard from scratch (let me know if you want this recipe, I know custard powder is not always easy to find in all grocery stores). I was a little lazy this time and used 2 1/4 cups of milk, 3 Tbsp of custard powder, 3 Tbsp sugar. Follow the directions for the custard powder and slowly heat until thick. Take it off the heat put cling wrap (glad wrap) directly on top of the custard to stop the custard creating a skin, as it cools.

Back to the sponges….cut the sponges in 1 to 1/2 inch cubes. Use ~ 1/2 the sponges and place randomly at the bottom of a glass dish, make sure you cover as much of the bottom, as possible, in a single layer.

Using a ladle, spoon 1/2 the berry compote evenly over the sponge.IMG_8451

Place 1/2 of the sliced strawberries, raspberries and blueberries over the compote layer.IMG_8454

The last of the first layer is the custard. Using a clean ladle, place 1/2 of the custard (about 1 cup) evenly over the berries. In the picture below my custard is still warm, as it needs to still be  spreadable/able to be poured.IMG_8456

Repeat all 4 layers again. Top with the whipped cream and refrigerate for at least 3-4 hours. You will have plenty of left overs, serves at least 12. Refrigerate the left overs as they will be great up to 4-5 days.

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Let me know if you try it. Is there a favorite summer recipe you enjoy from your childhood?