Tuesday, September 14, 2010

Raspberry Cream Cupcakes

1 box french vanilla cake mix
1 1/4 cups raspberry lemonade
3 eggs
1/3 cup oil
1/2 cup white chocolate morsels
1 cup mashed raspberries, divided
3/4 cup heavy whipping cream
1/4 cup powdered sugar

Preheat oven to 350 degrees. Place 24 cupcake liners in muffin pans. In a large bowl or mixer, combine cake mix, raspberry lemonade, eggs, and oil and beat on medium speed for about 2 1/2 minutes, making sure to scrape the sides and bottom of bowl occasionally. Stir in white chocolate morsels. Place 1-2 tablespoons of batter in each cup. Using 1/2 cup of mashed raspberries, place a small spoonful on top of batter. Fill each cup about two-thirds full with remaining batter. Bake for 18-23 minutes, or until inserted toothpick comes out clean. Cool completely on wire rack.
Whipped Topping
Beat heavy whipping cream and powdered sugar until stiff peaks form. Fold in remaining 1/2 cup of mashed raspberries. Top cooled cupcakes. Store in the refrigerator.

Notes: These cupcakes were a quick creation for a friend's birthday (the card pictured above was made using a free birthday tag from The Crafting Chicks). I had some leftover raspberry lemonade that I had made with fresh raspberries, and initially wanted more of a raspberry lemonade flavor. Adding some lemon extract would probably achieve the right flavor, but I didn't have any on hand. The raspberry filling combined with the whipped raspberry topping really make this cupcake scrumptious! A little raspberry garnish would make these cupcakes look really cute, but I used up all my raspberries in this recipe.

Peach Raspberry Pie

¼ cup all-purpose flour, plus more for dusting
Pastry dough for double crust (double this recipe here)
1 large egg
1 tablespoon milk
2 pounds peaches (or enough to mostly fill your pie)
½ pint raspberries (about 1 cup)
½ cup sugar
2 tablespoons unsalted butter, cut into small pieces

1. On a lightly floured surface, roll out half the dough to a 1/4-inch-thick circle, about 13 inches in diameter. Gently place dough in bottom of pie dish.
2. Heat oven to 425 degrees. Whisk together egg and milk to make a glaze; set aside. Combine peaches, raspberries, sugar, and flour. Pour into pie dish. Dot with butter.
3. Roll out the remaining dough to the same size and thickness. Add an extra tablespoon of flour if the peaches are very juicy. Brush the rim of the crust with the egg glaze. Place the rolled-out dough on top, trim to 1/2 inch over edge of pan, and crimp the edges with a fork or your fingers. Brush the top with the egg glaze and bake for 20 minutes. Reduce heat to 350 degrees and bake 30 to 40 minutes more. Cool on a wire rack. Serve with vanilla ice cream or whipped topping, if desired.

Notes: This recipe is an adaptation of Martha Stewart's Peach Raspberry Pie recipe. I used fresh raspberries and peaches that we had picked at a local farm. The pie turned out really tasty, and looked beautiful with the glaze on top. Martha suggests chilling the dough before you add the filling, and then chilling the assembled pie before baking. I didn't do these steps, and it turned out just fine.

Sunday, September 12, 2010

Peach Crisp

1/2 c. flour
1/2 c. oats
1/8 tsp. baking soda
1/2 c. brown sugar
1/8 tsp. baking powder
1/8 tsp. salt
1/4 c. butter

Cut butter into dry ingredients until well blended. Set aside.

4 c. sliced peaches
1/2 tsp. cinnamon
1/3 c. sugar
2 Tbsp. butter

1. Mix peach slices, sugar, and cinnamon. Put in bottom of baking pan (8x8 or 9x9).
2. Cut butter into little chunks and place over the fruit. Sprinkle crust mixture on top and spread evenly.
3. Bake at 350 degrees for 45 minutes. Enjoy with vanilla ice cream or whipped topping.

Notes: We used fresh peaches that we had picked at a local farm. Yummy! You can substitute apples in place of the peaches, as shown in this recipe.