raspberry

Hot Raspberry Cake with Vanilla Ice Cream

Hot Raspberry Cake with Vanilla Ice Cream

Hot Raspberry Cake with Vanilla Ice Cream



Recipe by: Willow Bird Baking, adapted from the Blueberry Coffee Cake by Sweet Anna’s
Yield: 6-8 servings

This cake is absolutely to die for. It’ll come out of the oven seeming biscuity on top, but inside it’s the most tender, soft, buttery hot raspberry cake. It’s so easy, too!

Cake Ingredients:
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
3/4 cup sugar
1/4 cup butter, softened
1 large egg
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup buttermilk
3 cups frozen raspberries (do not thaw)

Glaze Ingredients:
2 cups powdered sugar
2 tablespoon seedless raspberry jam
8-9 fresh raspberries
1/8 teaspoon vanilla extract
1/8 teaspoon almond extract
milk to thin (I used around 3 tablespoons)
fresh raspberries and vanilla bean ice cream for serving (optional)

Directions:
Preheat the oven to 375 degrees F. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Reserve about 1/4 cup of this mixture in a small bowl.

In a large bowl, cream together the butter and sugar. Add the egg and extracts and blend until just combined. Add the flour mixture and buttermilk alternately, beginning and ending with the flour. Toss the raspberries in the 1/4 cup reserved flour and then fold them (and the rest of the reserved flour) into the batter. (The dough is quite stiff, so be patient as you’re folding in the berries. It’ll seem like it’s mostly berries, but just trust me. It’ll be awesome.)

Spread the batter into a 10-inch skillet (I used the back of two spoons to work it around.) Bake for 25-30 minutes, until a toothpick inserted in the center of the cake comes out with a few moist crumbs (cooking time in a cast iron skillet can be variable, so check early and often.) While the cake is still hot, purée the jam and raspberries together in a food processor. Add the extracts. Slowly add the powdered sugar as you process. Add milk slowly to get the desired consistency — I ended up adding about 3 tablespoons. Pour your glaze (which is hopefully NOT mauve) over the hot cake. Serve while still warm with fresh raspberries and vanilla bean ice cream.

Raspberry Açaí Prosecco Cocktail

Thanks, Trop50, for sponsoring this post.

Today was one of those days. Not a bad day by any means. In fact, it was my favorite kind of day: A SUPER BUSY DAY.

It was the kind of day where you teach every period except lunch. The kind of day where you and 5 students work like lightning to wrap your new literary magazine and get it off to the printers. The kind of day where your entire creative writing workshop — the class that has renamed itself Feisty Narwhals for the remainder of the year — stretches to finish their elaborate homages to Jonathan Swift’s poem, “The Lady’s Dressing Room.” The kind of day where you have a practice debate, field trip planning, and a conference all on the schedule. The kind of day where you make a Raspberry Açaí Prosecco Cocktail when you get home just because.


Raspberry Açaí Prosecco Cocktail

Raspberry Açaí Prosecco Cocktail



Recipe by: Willow Bird Baking
Yield: varies

I love a good fruity cocktail. I recently threw this Prosecco cocktail together and drank it with dinner — no special occasion needed! It’s just slightly sweet, but not overpowering.

Ingredients:
1 part chilled Trop50 Raspberry Açaí juice
1 part chilled Prosecco
berries

Directions:
Pour the juice into a pitcher. Add the Prosecco (If you pour the Prosecco into the juice and not the other way around, there’s no need to mix, so you preserve bubbliness.) Drop a few berries into each glass, pour the cocktail over them, and serve.

Disclosure: Compensation was provided by Trop50 via Glam Media. The opinions are all mine, though, and are not indicative of the opinions or positions of Trop50.

Coconut Cloud Fruit Dip

Coconut Cloud Fruit Dip
Coconut Cloud Fruit Dip

Coconut Cloud Fruit Dip



Recipe by: Willow Bird Baking, adapted from SkinnyTaste
Yield: about 3 cups of meringue dip

I love this easy, delicious dip. It whips up a ton — perfect for a brunch party. I put about half of the dip into a pretty ramekin on a platter of fresh berries and then replenished as needed during brunch.

Ingredients:
4 egg whites from large eggs, at room temperature
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
1/2 cup water
1 cup sugar
1/8 teaspoon salt
3/4 cup shredded coconut

Directions:
Place the egg whites with the vanilla extract and coconut extract in the clean bowl of a stand mixer. Stir the water and sugar together in a small saucepan over high heat. Bring this to a boil and cook until the syrup reaches 234 degrees F on a candy thermometer, about 4-8 minutes.

When the syrup begins to boil, start mixing the egg whites on low speed so they begin to get foamy. When the syrup is up to temperature, turn the egg whites to medium-high speed and very slowly drizzle the hot syrup into the whites. Beat until the dip forms stiff glossy peaks, tossing in the salt to mix in along the way. Gently fold shredded coconut in to the meringue dip, saving a bit to sprinkle on top. Serve with a platter of fresh strawberries, raspberries, blueberries, or whatever fruit you love most!

The BEST Valentine’s Day Recipes from Willow Bird Baking

The BEST Valentine's Day Recipes from Willow Bird Baking
Thanks, Foodie, for sponsoring this post showcasing the BEST Valentine’s Day Recipes from Willow Bird Baking.

Valentine’s Day is one of my favorite food holidays. Everything’s so CUTE and CHOCOLATE and CUTE and PINK. Since it’s my fave, I go all out on heart day recipes. See the caption under each recipe for a description and difficulty level.

Red Velvet CHEESECAKE-STUFFED Cake Balls
Red Velvet Cheesecake-Stuffed Cake Balls

That’s right. They’re STUFFED WITH CHEESECAKE. This was one of the best ideas I’ve ever had. You should pretend it was yours. Difficulty level: Intermediate.



Gooey Chocolate Coconut Cream Skillet Cake
Gooey Chocolate Coconut Cream Skillet Cake

Not all of the best Valentine’s desserts are red. This is a romantic favorite, eaten straight from the skillet! Difficulty Level: Easy.



Gooey Turtle Brownie Sticky Buns
Gooey Turtle Brownie Sticky Buns

Brownies + sticky Buns = Love. Difficulty Level: Intermediate.



Raspberry Cheesecake Morning Buns
Raspberry Cheesecake Morning Buns

Incredibly indulgent Raspberry Cheesecake buns that are perfect for breakfast or dessert! Difficulty Level: Intermediate.



Gooey Chocolate Skillet Cake Ice Cream Sundae
Gooey Chocolate Skillet Cake Ice Cream Sundae

Another incredible, chocolate skillet dessert that’s quick and simple to make. Difficulty Level: Easy.



Samoa Monkey Bread with Ganache Dipping Sauce
Samoa Monkey Bread with Ganache Dipping Sauce

So romantic. Trust me. Difficulty Level: Easy.



Sparkling Raspberry Lemonade
Sparkling Raspberry Lemonade

A sweet, puckery way to brighten your sweetheart’s day! Difficulty Level: Easy.



Spiked Mocha Mousse Bars
Spiked Mocha Mousse Bars

A little sassy, a little sultry, a lot delicious. Difficulty Level: Easy.



Lemon Cheesecake Morning Buns
Lemon Cheesecake Morning Buns

The absolute 100% perfect Valentine’s breakfast. Like, don’t even wake me up if these aren’t sittin’ in the kitchen. Difficulty Level: Intermediate.



The Ultimate Moist, Fluffy, Ridiculous Coconut Cake
The Ultimate Moist, Fluffy, Ridiculous Coconut Cake

Coconut is for lovers. Difficulty Level: Intermediate.



Deep Dish Pizza Cupfakes
Deep Dish Pizza Cupfakes

A fun dinner idea for your Valentine. It’ll look like you skipped right to dessert! Difficulty Level: Intermediate.



Heart-Shaped Palmiers
Heart-Shaped Palmiers

Another lovely savory treat for Valentine’s Day. Difficulty Level: Easy.



Chocolate & Coconut Cream Pie Bars
Chocolate & Coconut Cream Pie Bars

I would marry someone immediately if they made me these. And I weren’t already married or whatever. Difficulty level: Easy. (NOT ME, THE BARS.)



Gooey Carmelitas
Gooey Carmelitas

I don’t know if you should make these, actually. Your girlfriend might love them more than you. Difficulty level: Easy.



(Freshly Picked!) Strawberry Cream Pie
(Freshly Picked!) Strawberry Cream Pie

A stunning and indulgent pie. Difficulty level: Intermediate.



Strawberry Coconut Cream Pie
Strawberry Coconut Cream Pie

Mike likes this version with coconut cream even better. It’s nuts. Well, really it’s strawberries. Whatever. Difficulty level: Intermediate.



Itsy Bitsy Berry Cream Pies
Itsy Bitsy Berry Cream Pies

Teensy, adorable mini pies! Difficulty level: Intermediate.



Red Velvet Cheesecake
Red Velvet Cheesecake

This recipe is easy if you make it over a few days. It’s got some serious curb appeal! Difficulty Level: Intermediate.



Thick Chocolate Cake with a Big Red (Velvet!) Heart
Thick Chocolate Cake with a Big Red (Velvet!) Heart

LOOK AT THE HEART. Difficulty level: Easy with the right cake pan!



Chocolatey Red Velvet Pull-Apart Bread with Cream Cheese Glaze
Chocolatey Red Velvet Pull-Apart Bread with Cream Cheese Glaze

Another idea I’m unabashedly proud of. Difficulty level: Intermediate.



Gooey Butter Strawberry Shortcake
Gooey Butter Strawberry Shortcake

This is one of my favorite desserts everrrr and so easy to make! And so pretty! Difficulty Level: Easy.


Brownie-Bottom Coconut Chocolate Cream Cake
Brownie-Bottom Coconut Chocolate Cream Cake

This dessert seems fussy, but it’s incredibly easy and everyone loves it! Difficulty Level: Easy.


Want some amazing Valentine’s Day recipes from other blogs around the interwebz? I have you covered there, too. Here are some I collected:

Fantastic Mimosa Recipe

Fantastic Mimosa Recipe
Fantastic Mimosa Recipe

Mimosas



Recipe by: Adapted from Inspired Taste
Yield: 1 pitcher of Mimosas (8 servings)

This is my favorite Mimosa recipe! Serve a big pitcher of Mimosas at brunch for a bright, fresh zing!

Ingredients:
1 (750 mL) bottle of Prosecco, chilled
1/2 cup Triple Sec, chilled
3 cups (plus a smidge) pulp-free orange juice (I used a regular sweetened version), chilled
orange slices and raspberries for garnish

Directions:
Make sure all of the ingredients are well chilled. Not long before serving, pour the champagne into the pitcher first. Add Triple Sec and then add orange juice. Adding the orange juice last will naturally mix the mixture so you don’t have to stir and lose bubbliness. Add the orange slices and chill the mixture until ready to serve. To serve, pour into a champagne flute and add a few raspberries for color. Keep the pitcher chilled between rounds.

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