Rhubarb Berry Crumble & Blog Anniversary

Tags

crumble, desserts, Fruit crumble, raspberry, Rhubarb, Rhubarb crumble, strawberry, sweets

Enjoy the spring with this fresh and sweet rhubarb berry crumble.

If you think you can do something …
you can do it! and
If you think you can not …
you’re right … you can not.

It’s only the WILL! And God mercy at the beginning.

We’re as powerful as we want to be!
How close we are to success is how confident we are.

Yes, It’s my blog anniversary. My blog is turning two this april, I can’t believe the days just went by so quickly, and here I am… still enjoying the love of making, photographing, and sharing food with you friends.

Yes, I remember the last time I was out for a couple of months and was going to quit blogging, but thought to give myself another chance, and with some friends courage, I returned, and promise to keep up as long as I can.

This semester I didn’t take classes toward my biology master degree, but the coming months will be so hard that I need to manage the time between studying, posting recipes, and my house duty. So please be patient with me.

Todays recipe is pretty sweet, delicious and makes a good dessert in any season and occasion. The best part that it’s so easy to make and so so yummy…
To celebrate the spring I used rhubarb with fresh strawberry and raspberry, the blends are gorgeous sweet and sour, flavored with some sprinkles of rosewater, makes the berry heavenly aromatic and adds a lot to delicious berry taste. All topped with a crunchy nutty layer of oats that screams buttery flavor.

Rhubarb Berry Crumble

1/2 cup white sugar
1 1/2 tablespoons all-purpose flour
1 cup sliced fresh berry(I used strawberry & raspberry)
1 cup sliced rhubarb
About 1 teaspoon rosewater
3/4 cups all-purpose flour
3/4 cup rolled oats
1/2 cup packed brown sugar
1/3 cup butter, soft
Roasted pistachio for serving
Ice cream any flavor of your wish, to enjoy with.

Preheat oven to 375 degrees F (190 degrees C). In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, raspberries, and rhubarb. Add the rosewater and mix. Place the mixture in a small ramekins.
Mix 3/4 cup flour, oats, brown sugar, and Butter until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture.

Bake 45 minutes in the preheated oven, or until crisp and lightly browned.
Enjoy with your favorite ice cream, and sprinkle some crushed pistachio on top.

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When You Crave for Sweets: Raspberry-Lemon Layer Bars

Tags

almond, chease cake bars, coconut, dessert bars, desserts, lemon cream, raspberry, raspberry desserts

These bars are addictive, layers of good things match up together into a sweet creamy with a touch of sour taste . Something you can be proud to serve on any dessert table.

Whether you have little time or a lot of time, when you crave for special desserts, you are looking for good times with the family and friends. No matter how simple or sophisticated the dessert is, the sweet tooth can feast on anything sugars taste.
I’ll admit it, the first time I saw the recipe on Kitchen Aid (best-loved recipes), I fall in love with it. And because I love raspberry too, I added some raspberry jam to the cream cheese layer(which the original recipe doesn’t call for the raspberry). The lemony creamy layer is extremely heavenly, it had no sugar, but the sweetness comes from the raspberry, the chocolate, and the coconut additions.

Raspberry-Lemon Layer Bars

2 cups vanilla wafer crumbs (graham crackers)
6 tbsp butter, melted
1 package(8 oz) cream cheese, softened
1 tbsp grated lemon peel
3 tbsp lemon juice
1 egg
1\2 cup raspberry jam (recipe follow)
3\4 cup white chocolate chips
1 cup sweetened flaked coconut
1\2 cup sliced almond or chopped macadamia nuts

For the raspberry jam:
2 cups raspberry, fresh or frozen
1\3 cup sugar
1 tbsp corn syrup

Start making the raspberry jam. On a sauce pan, add all the ingredients for the jam together, set on medium heat, stir and bring to boil. stir again to insure that all the sugar has dissolved. lower the heat and let cook on medium low for 10 min. let cool.

Preheat oven to 350 f. Stir together graham crackers crumbs and butter. Press crumb mixture firmly in bottom of 13×9-inch baking pan.

Place cream cheese, lemon peel, lemon juice and egg in a bowl. Beat on medium-low until smooth. Spread evenly over crumb mixture.

Spoon the raspberry jam on the top of cream cheese layer, and carefull spread it over.

Layer evenly with chips, coconut and almond; press down firmly with fork.

Bake about 20 min or until lightly browned. Cool completely.

Cut into 4 rows by 8 rows. Cover and refrigerate until ready to serve.

Raspberry Madeleine: The Classic French Cake

Tags

Baking, cakes, cookies, Dessert, french, madeleine, raspberry

The greatest afternoon tea cookie. You can sprinkle the top with confectioners’ sugar or dip the tips in raspberry jam or chocolate if you want.
Madeleine are small sponge cakes like-cookies baked in the shape of a shell, traditional in France, but it’s a charming shape for any cookie.
My kids love them, even these fluffy cookies will not stay for the afternoon, they will disappear quickly, normally when I made this amount the first batch is for the kids but making sure to hide the last one, so I can enjoy a bite later in the afternoon with my cup of tea.

Madeleine pans have shell-shaped indentations. If you have only one pan, you can bake these cookies in batches; be sure to cool the pan under cold running water and dry it thoroughly before baking the next batch.These soft cookies can be decorated for the holidays, flavoured with any you like or just eaten plain anytime of the year.
You can store the cookies airtight at room temperature up to 3 days.

Raspberry Madeleine

raspberry jam

1 1\2 pint raspberry
3\4 cup sugar
1 tablespoon corn syrup

for the madeleine:

3\4 cup butter
4 large eggs
1\2 cup sugar
1 1\2 cup all-purpose flour
1 1/2 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon vanilla extract
1\2 cup vanilla yogurt
1\2 cup raspberry jam

Preparation
Toss the berries with sugar, cook on medium heat for 15 – 20 min.

reheat oven to 375°.
To make the madeleine, melt the butter, and set aside to cool. Whip eggs and sugar with until light and fluffy. Add vanilla extract, yogurt,raspberry jam and melted butter; mix well.

In a separate bowl, combine flour, baking powder, and salt. Add flour mixture to the egg mixture until combined.
Lightly spray 12 madeleine molds with cooking spray. Spoon the batter evenly into the molds, about 1 tablespoon each.

Bake until firm and puffed in the middle, about 10 minutes. Immediately turn madeleines out of the pan (knock them on the counter to loosen), and keep warm. Or let them cool to room temperature, store in an airtight container, and serve later that day.
Enjoy…

Fruits and Cream Layer Cake

Tags

Berry, blueberry, Cake, Cupcake, & Muffins, cream cheese, Dessert, jello, raspberry, strawberry

 Who don’t like Berry fruits?

                                                                     jello ? 

                                                                                                 or cake?

                                                                                                                                                                                                                                                                                                                                         

Can you resist feeling starving for something sweet?

How about something cool like a jello or creamy like a cream cheese frosting or delicious like strawberries?

 

 I always make sure my freezer stocked with frozen berries even if we are in the season of fresh ones. Do you?

You know, Sometimes you feel lazy to go  get some from the store or even you don’t have the time to go if you want something quick and easy.

 They are very handy, I like to put some purée of these berries with the homemade lemonade it makes a very delicious combination. 

In this recipe I used a frozen berry mix with the jello to top the layers of cake and cream cheese frosting, its cool dessert, refreshing, sweet and delicious.

Fruits and Cream Layer Cake

for the cake layer :

1 3\4 cups cake flour

1 1\2 teaspoon baking powder

1\4  teaspoon salt

1\2 teaspoon baking soda

1 stick of butter (1\2 cup) softened

2 eggs at room temperature

3\4 cups sugar

1 teaspoon vanilla

1\4 cup yogurt

1\4 cup milk

apricot jam (to brush the finished cake)

for the cream cheese frosting:

4 oz cream cheese at room temperature

1 bag dream whip (the powder)

1\2 can nestle table cream

2 tablespoon milk

2 tablespoon powdered suger

for the top layer:

jello berry flavor

frozen berry fruits

Heat the oven 350° f. Beat the butter and sugar on medium speed with stand mixer until light and fluffy, add the eggs one at a time and the vanilla,  beating just until blended after each addition.

Sift together the flour salt baking powder baking soda, add to the egg batter alternately with the milk and yogurt, fold it gently after each addition, beat at low-speed for seconds.

Line  13 x 9 pan with parchment paper,brush with oil and dust with flour, You need two thin layers of cake so pour half the batter into the pan, bake it until a tooth pick comes clean (around 15 minutes), continue the same with second half.

Let the cake cool down while you prepare the cream filling, beat the dream whip and table cream with the milk and powdered sugar, add the cream cheese beat until fluffy and smooth.

Prepare the jello as directed, since I used a frozen fruits so let it thaw at room temperature.

Spread 1 tablespoon of the jam on each layer of cake, set the first layer in the pan spread the filling of cream over it then the second layer of cake, then the fruits and pour the jello over the top.

Let the cake cool in the fridge for a couple of hours untill the jello set and harden.