What do to with extra berries and heavy cream screaming to be used? Berry Drop Scones, of course. I made a recipe using the extra blueberries and being a raspberry-a-holic I made another recipe with some freshly acquired raspberries.
This is my go -to recipe for any variety of berry scones. (These are my favorites.) They are also great to freeze and when the urge hits, thaw on the top of a toaster.
Berry Drop Scones
INGREDIENTS
2 ½ cups (312g) all-purpose flour
1 tablespoon baking powder
3/4 teaspoon kosher salt
1/3 cup (67g) sugar
Zest of 1 small lemon (or orange or lime)
½ cup (115g) unsalted butter, chilled and cut into cubes
150-175g berries. Use any berries that you like.
1 cup heavy cream + extra if required
Coarse or turbinado sugar for topping
Makes about a dozen 3” scones
METHOD
Preheat oven to 400. Line a baking sheet with parchment paper.
In the bowl of a food processor, add the flour, baking powder, salt, sugar and zest. Pulse a few times to incorporate.
Add the cubed butter and pulse to incorporate. The mixture should resemble very coarse sand.
Empty the flour mixture into a mixing bowl. Add the cream and stir until just barely incorporated. Add additional cream by the tablespoon to help the dough come together
Gently fold in the berries. (It’s fine if the raspberries or blackberries break up a little – it adds a nice pink stain to the dough.) The dough should just be moist, not wet, but also not crumbly or powdery looking. If it looks too dry, add a tablespoon of cold water.
Spoon the dough into 12 equally sized pieces on the parchment lined baking sheet. Sprinkle some coarse or turbinado sugar over the top, if desired.
Bake for 16-19 minutes, rotating the pan halfway through. The scones should be lightly golden and cooked through. I rotate the pan after 10 minutes
Cool in the pan for 5-10 minutes then carefully remove to a cooling rack.
While we were away my blackberry bushes flourished. I needed 6 cups to make a blackberry pie, but only harvested 4 cups from the bushes this morning. Luckily, I had 2 cups of fresh frozen raspberries in the freezer, so I compromised my desired blackberry pie into a “berry” pie. It’s all good.
Don’t be afraid or intimidated by the thought of making a delicious, flaky pie crust. John Kanell’s Preppy Kitchen will calm your nerves. Every time I made this pie crust, including the very first time, the result was a perfect crust, and a perfect companion to any pie.
This is all you needPlus some pie weightsTo make a perfect pie crustWhich can be filled with whatever you want.Fresh berriesMixed berries with other pie stuffMaking the lattice topCompleted lattice topCompleted pie
I also had one sheet of puff pastry left over from a bake prior to our Vermont trip and needed to use it up. At my brothers we were fortunate enough to sample some traditional Portuguese palmiers, which are puff pastry coated with granulated sugar, rolled and baked. Once again John Kanell solved my problem with a spare piece of puff pastry.
I need to remember to use the convection oven to achieve a more even bake.
QC and I rarely have desserts out, but last week it was included in our meal, so what’s a person to do? We had “pizookies” at BJ’s and I instantly thought: “You know, this could be even better if….”
I made my chocolate and raspberry brownie tart free standing, not in a tin. I also add raspberry Jammie bits to the batter, raspberry coulis and whole raspberries because, as you might guess, I like raspberries.
The amount of raspberry stood up to the otherwise overwhelming dominant chocolate. I also made the hot fudge, caramel sauce and coulis.
Tart Ring and FoilFoil Wrapped RingBaked Brownie BaseGanache Covered BrownieRaspberry Coulis on Ganache Coated BrownieChocolate and Raspberry Brownie Tart with Raspberry Coulis, Hot Fudge and Caramel Sauce Drizzles.
Chocolate And Raspberry Brownie Tart
INGREDIENTS BROWNIES • 2 large eggs • ½ cup + 2 Tbl dark cocoa • ½ tsp salt • ½ tsp baking powder • 1 tsp vanilla extract • 1 cup + 2 Tbl sugar • ½ cup unsalted butter, melted • ½ cup + 2 Tbl AP flour • ½ cup chocolate chips • ½ cup jammy bits • 1 ½ Tbl honey or seedless raspberry jam • ½ Tbl water CHOCOLATE GANACHE GLAZE • ½ cup heavy cream • 20 g (½ Tbl) light corn syrup • 200 g (1⅓ c) semisweet or bittersweet chocolate, chopped • ½ tablespoon vanilla extract
METHOD
Preheat the oven to 350°F. Lightly grease eight 4” tart rings and cover the bottom and outside with aluminum foil. (Spray the sides of the tart ring and foil on the bottom cooking spray.)
Crack the 2 eggs into a bowl, and beat them with the cocoa, salt, baking powder, and vanilla until smooth.
Add the sugar and melted butter, stirring until smooth.
Add the flour, chips, and Jammy Bits, again stirring well. The batter will be very thick.
Spoon 90 g of batter to half fill each tart ring and smooth with a small offset spatula
Bake the brownies for 12-16 minutes, checking the temperature after 8 minutes. The brownies are done when a cake tester inserted into the center comes out clean (200 degrees,) or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look moist, but not uncooked. Do not over bake! Remove them from the oven.
Heat the honey or seedless raspberry jam with 1 Tbl of water and stir until smooth. Brush over the warm brownies. Set aside to cool for an hour or longer before topping with the ganache.
Loosen the brownies from the rings by running a knife around the brownie. Carefully peel the aluminum foil from the brownie and release the brownie from the ring.
To make the ganache, heat the cream and corn syrup until they begin to steam (60 sec in 1000W microwave.) Pour over the chopped chocolate in a bowl. Let sit for 5 minutes, add any flavorings, and whisk until smooth. Let cool for 15 minutes or so.
Spread ganache over the brownies while it’s still warm but has begun to thicken — reheat if it thickens too much as you work. Allow several hours for the ganache to set up fully. You may refrigerate the brownies to hasten the setting of the ganache.
Spread a tablespoon of raspberry sauce on the ganache, top with a scoop of ice cream and drizzle sauce(s) of your choice, i.e. hot fudge, raspberry, caramel or marshmallow. Garnish with fresh raspberries.
Hot Fudge
INGREDIENTS
⅔ c heavy cream
144 g (½ c) light corn syrup
70 g (⅓ c) light brown sugar – not packed
¼ c unsweetened natural cocoa powder
¼ tsp salt
170 g dark or bittersweet chocolate, finely chopped
2 Tbl unsalted butter
2 tsp vanilla extract METHOD
Bring cream, corn syrup, brown sugar, cocoa powder, optional salt, and half the chopped chocolate to a boil in a 1½-quart heavy saucepan over moderate heat, stirring, until chocolate is melted. Reduce heat and cook at a low boil for 5 minutes, stirring frequently.
Turn off the heat and add butter, vanilla, remaining chocolate, and stir until smooth.
Cool slightly before serving.
Cooled sauce can be stored in a jar with a lid or in airtight container in the refrigerator for many weeks. Reheat sauce before using by placing the desired portion in a microwave-safe bowl and heating for about 10 to 15 seconds, or reheat on the stovetop
Caramel Sauce INGREDIENTS • 112 g (½ c) RT butter • 106 g (½ c) light brown sugar • dash salt • 144g (½ c) light corn syrup • 7 oz (½ can) sweetened condensed milk • 1 tsp vanilla METHOD
Melt the butter in 1½ quart or larger saucepan.
Add the brown sugar and salt and combine. Stir in the corn syrup, mix well.
Gradually add the sweetened condensed milk, stirring constantly. It can take 10-15 minutes to add the milk. Go very slowly!
Cook and stir over medium heat to 220°F for sauce viscosity.
Remove from heat, stir in vanilla.
Store in sealable container when cool
Seedless Raspberry Coulis
INGREDIENTS • 480 g fresh washed and dried raspberries • 200 g (1 c) caster sugar • 60 g (1/4 c) cold water • 2 Tbl lemon juice
METHOD
Add all ingredients to a 1 ½ quart saucepan
Cook while stirring and mashing over medium heat until it thickens (~220 F)
Strain the coulis through a fine mesh sieve.
Pour into an airtight container and cool before sealing
Here’s another nice looking dessert. It had the advantage of using puff pastry and I wanted another excuse to make more Sally’s puff pastry. My first attempt went well so I tried it again. (It went well also.)
The dessert also uses berries, and if you know me, that is a deal maker!
The published recipe used too much jam filling for me. It made the pastry too wet which resulted in a messy final product. I cut the berry jam contents in half for future bakes, as noted below.
Wet mixture prior to first chillingFirst roll after first chillingFirst fold after first chillingAfter 6 “roll and folds” the pastry was smooth and elasticUsing tart pan to cut 2 “circles” of pastryCoat one circle with cream cheeseCoat the cream cheese with cinnamon Cutting pastry into 12 sections, protecting the centerAfter filling and cutting, twist each section. (This is where it got messy.)Baked Puff Pastry Berry Dessert
As I said, the final product was messy but Sally’s puff pastry is perfect. (Find her recipe in the link above.) It is light, flaky and as GBBO demands, has excellent layers.
Puff Pastry Berry Dessert
INGREDIENTS • 800 g puff pastry ( two 400 g sheets = 2 of Sally’s recipes) • 100 g spreadable cheese cream • 3 g cinnamon • 200 g berries • 50 g water • 25 g honey • 20 g cornstarch • 20 g melted butter Note: The quantities of berry jam were halved from the published recipe
METHOD
Cut 2 circles from the puff pastry as big as possible
Spread cream cheese over the entire area of one piece of pastry
Sprinkle with cinnamon
Add berries to 100g of water and boil for 20 minutes
Add honey and corn starch mix well
Preheat oven to 425⁰F
Cover the dough with jam then add the second layer of puff pastry
Place an inverted glass at the center of the tart and cut radially into 12 strips
I make these drop scones with whatever berries I have on hand. I would rather spend a half hour making scones, than throwing slightly old berries away.
I made some Caramel Coconut Macaroon Thumbprints for Sally’s Baking Addiction April Challenge and had some strawberries left over. (They were BOGO.) Waste not, want more.
Berry Drop Scones
INGREDIENTS
2 ½ cups (312g) all-purpose flour
1 tablespoon baking powder
3/4 teaspoon kosher salt
1/3 cup (67g) sugar
Zest of 1 small lemon (or orange or lime)
½ cup (115g) unsalted butter, chilled and cut into cubes
150-175g berries. Use any berries that you like.
1 cup heavy cream + extra if required
Coarse or turbinado sugar for topping
METHOD
Preheat oven to 400. Line a baking sheet with parchment paper.
In the bowl of a food processor, add the flour, baking powder, salt, sugar and zest. Pulse a few times to incorporate.
Add the cubed butter and pulse to incorporate. The mixture should resemble very coarse sand.
Empty the flour mixture into a mixing bowl. Add the cream and stir until just barely incorporated. Add additional cream by the tablespoon to help the dough come together
Gently fold in the berries. (It’s fine if the raspberries or blackberries break up a little – it adds a nice pink stain to the dough.) The dough should just be moist, not wet, but also not crumbly or powdery looking. If it looks too dry, add a tablespoon of cold water.
Spoon the dough into 12 equally sized pieces on the parchment lined baking sheet. Sprinkle some coarse or turbinado sugar over the top, if desired.
Bake for 16-19 minutes, rotating the pan halfway through. The scones should be lightly golden and cooked through. I rotate the pan after 10 minutes
Cool in the pan for 5-10 minutes then carefully remove to a cooling rack.
This month SallysBakingAddiction Baking Challenge is Caramel Coconut Macaroon Thumbprints. She always gives an alternate recipe for those (raises hand and waves) who do not resonate with the main challenge recipe. The alternate is a Mini No-Bake Cheesecake, (my choice.)
These are plain mini cheesecakes with a graham cracker biscuit base topped with berries, a mint leaf, and strawberry sauce. Sally’s picture displayed a blackberry on top but unfortunately someone all all my blackberries. (Raises hand a waves again.) They are easy to make and delicious.
Mini No-Bake Cheesecakes – Sally
INGREDIENTS Graham Cracker Crust • 240 g (2 c) graham cracker crumbs (about 16 full sheet graham crackers) • 67 g (⅓ c) packed light or dark brown sugar • 113 g (½ c; 8 Tbl; 1 stick) unsalted butter, melted Filling • 240 (1 c) cold heavy cream or heavy whipping cream • 452 g (16 oz) RT full-fat brick cream cheese • 67 g (⅓ c) granulated sugar • 30 g (2 Tbl) RT sour cream • 1 tsp fresh lemon juice • ½ tsp pure vanilla extract optional: your desired toppings (see recipe Note)
METHOD
Line two standard 12-count muffin pans with cupcake liners. Make sure you have room in your refrigerator for both pans. (You refrigerate them in step 6.)
Use a food processor to pulse the graham crackers into fine crumbs. Pour crumbs into a medium bowl and stir in the brown sugar and melted butter until combined. Mixture will have the consistency of wet sand. Spoon 1 ½ Tablespoons of the crust mixture into each cupcake liner and use the back of the spoon to pack it down tightly.
Bake the crusts for 5 minutes in a 350°F (177°C) oven. The crusts are a little sturdier this way. Let the warm crusts cool for 10 minutes before adding the filling on top.
Place metal stand mixer bowl and whisk in freezer for 30 minutes before proceeding. Whip the cold heavy cream into stiff peaks on medium-high speed, about 2-3 minutes. Set aside.
Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and granulated sugar together on medium speed until smooth and creamy. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed. Add the sour cream, lemon juice, and vanilla extract. Beat on medium-high speed until smooth and combined, about 1 minute. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
With a silicone spatula, fold the whipped cream into the cheesecake filling until combined. This takes several turns of your rubber spatula. Combine slowly as you don’t want to deflate all the air in the whipped cream.
Use piping bag to transfer the filling on top of the crusts. Pipe about 2 Tablespoons of filling over each crust. Fit your piping bag with a large star or round piping tip, then transfer the filling to the bag and pipe. Use the back of a spoon to smooth the tops so they are flat.
Refrigerate the mini cheesecakes in the pans for at least 3 hours and up to 2 days. If refrigerating for longer than 3 hours, cover with plastic wrap.
Keep refrigerated until ready to serve. Serve with optional toppings (see recipe Note). The cheesecakes begin to soften and stick to the liners after about 30–60 minutes at room temperature.
Cover and store leftover mini cheesecakes in the refrigerator for up to 5 days. NOTES
Make Ahead & Freezing Instructions: The mini cheesecakes can be made 1-2 days in advance and refrigerated for up to 2 days before serving, as noted in step 6. Another way to prep these mini no-bake cheesecakes is to freeze them. Refrigerate them as directed in step 6, then remove them from the muffin pan (keep the liners on them) and line in a single layer in a large freezer-friendly container. Cover tightly and freeze for up to 3 months. Thaw in the refrigerator for at least 24 hours before serving.
Optional Toppings: Right before serving, you can add toppings to the mini cheesecakes. You can also add the following toppings after the cheesecakes have chilled in the refrigerator for just 1–2 hours (step 6), then store the topped cheesecakes in the refrigerator for the remaining time. Use 3/4 cup strawberry sauce divided over each chilled mini cheesecake. (Spoon about 1/2 Tablespoon over each.) And/or use 1 cup mixed berries, plus a few mint leaves, divided over each for additional garnish. Instead of strawberry sauce, try the same amount of lemon curd, apple butter, or your favorite fruit preserves. You can also top with chocolate ganache. I recommend spooning a little over each mini cheesecake before refrigerating so the ganache can set up too.
Lemon Juice: Lemon juice brightens up the flavor. This cheesecake does not taste like lemon. For lemon flavored mini no-bake cheesecakes, replace the sour cream with 2 Tablespoons fresh lemon juice (in addition to the 1 teaspoon lemon juice that it already calls for) and add 2 teaspoons lemon zest.
Room Temperature Ingredients: Bring the cream cheese and sour cream to room temperature before beginning. Room temperature ingredients guarantee a smooth cheesecake filling. Beating cold ingredients together will result in a chunky cheesecake filling. (The heavy cream, however, MUST be cold in order to whip into stiff peaks.)
Strawberry Sauce
INGREDIENTS • 1 Tablespoon cornstarch • 3 Tablespoons (45ml) warm water • 1 lb strawberries, hulled and sliced in half (you can use frozen; don’t thaw) • Zest and juice from 1/2 small lemon • 1/4 cup (50g) granulated sugar
METHOD
Whisk the cornstarch and water together until all the cornstarch has dissolved. (I just use a fork to mix—very easy.)
Place the cornstarch mixture, along with the rest of the ingredients, into a small saucepan over medium heat. Using a wooden spoon or rubber spatula, stir the mixture as it cooks. Break up some of the strawberries as you stir. For smoother sauce blend the strawberries in advance.
Bring it to a simmer and allow to simmer for 5 minutes, stirring constantly. After 5 minutes, remove pan from the heat and allow to cool. The mixture will thicken as it cools. I strained the mixture with a fine mesh strainer and ended up with a cup of clear sauce.
You can serve the sauce warm before it cools completely if desired, or store in the refrigerator for up to 1 week. Strawberry topping will be thick after refrigeration, so microwave for 15 seconds or warm on the stove to thin out, if desired.
I am a big berry buff and when I saw this recipe I knew I would make these.
I followed the recipe exactly on my first bake, but made changes the second time around. Mainly, I swapped the blackberry buttercream for a blackberry meringue frosting. I used some purple food coloring and added some freeze dried blackberry powder. Blackberry is not an overpowering flavor but this added just enough to complement the dark chocolate cupcake.
Dark Chocolate Blackberry Cupcakes
Makes 18 cupcakes
INGREDIENTS For the cupcakes: • 1 c AP flour • ½ c unsweetened cocoa powder • 1 tsp baking soda • ½ tsp salt • ½ c unsalted butter, melted • ¾ c brown sugar • 2 large RT eggs • 1 tsp vanilla extract • ½ c buttermilk (milk with ½ Tbl lemon juice) • ½ c hot water • ½ c mashed, fresh blackberries Blackberry Italian Meringue • 3 egg whites room temperature • 2/3 cup caster sugar • 1/4 cup water • 1/4 teaspoon cream of tartar • 1 Tbl freeze dried blackberry powder
METHOD
Wash 2 c fresh blackberries in cold water
Blend cleaned blackberries until totally broken down.
Add 1 Tbl sugar and blend again.
Separate into ¼ c and ½ c portions. Set both portions aside. (Use any leftover on ice cream or in a margarita, etc.)
Preheat oven to 350°F (175°C). Line a cupcake pan with liners.
In a bowl, whisk flour, cocoa powder, baking soda, and salt.
In another bowl, mix melted butter and brown sugar until smooth. Add eggs and vanilla, then stir in ½ c mashed blackberries.
Alternately add dry ingredients and buttermilk, mixing gently. Stir in hot water until just combined.
Fill cupcake liners ¾ full and bake for 18-20 minutes or until a toothpick comes out clean. Let cool completely.
For the frosting, beat butter until creamy. Add powdered sugar, ¼ c blackberry puree, and vanilla. Beat until fluffy, adding cream if needed. Be sure the frosting is thick enough to hold its shape after piping.
Pipe frosting onto cooled cupcakes and enjoy!
Italian Meringue Method
Wipe down all tools with white vinegar.
Place sugar and water mixture over medium heat for 5 minutes. Do not stir it at all during this time. The mixture will look cloudy.
Gently stir the mixture for 1 minute. There should be little to no granules of sugar left at this point.
Once the mixture begins to bubble from the bottom, 3 to 5 minutes, place the digital thermometer in the pot and increase to medium-high heat. Do not stir it at all after this.
In the bowl of an electric mixer, whip the eggs whites on low speed until foamy. Add the cream of tartar, increase the speed to medium, and beat until soft peaks form.
Allow the sugar mixture to come to a boil and watch carefully. Once it reaches 230 °F turn stand mixer on highest speed to whip egg whites to peaks.
7. Once the sugar syrup reaches 240 °F, remove from heat and remove the probe. This takes about 4- 6 minutes.
Allow the boiling to come to a slow bubble before moving on.
Slowly pour sugar syrup (steady stream) into whisked egg whites. Avoid the whisk attachment or it will fling your mixture all over the bowl.
Traditionally we have pizza on Pi Day, but other, more important obligations interfered with tradition. Instead, I made Berry Hand Pies (Blueberry and Raspberry) and while not pizza, they didn’t disappoint.
Berry hand pies are a piece of cake. (Sorry, I couldn’t resist.)
Not often, but on rare occasion I have a baking disaster. Yesterday I wanted blueberry muffins and unfortunately used an old recipe. Apparently, there was a major error in the recipe as after two attempts I binned the results (along with the recipe) and headed to my go-to baker, Sally McKenny. (“Binned” is a term from GBBO where whatever didn’t work is tossed in the trash.)
I wisely turned to Sally’s blueberry muffin recipe and they were overwhelmingly endorsed by the QC Cadre. (For any who do not know, the QC Cadre is composed of a number of my neighbors who volunteered to sample and review my bakes.)
I had a couple of cups of blueberries in the fridge that were complaining about being ignored, so I made them into drop scones for breakfast yesterday. Actually, I froze half of them so they will continue to be enjoyed for a while. They thaw on the counter and are as fresh as new.
Berry Drop Scones
INGREDIENTS
2 ½ cups (312g) all-purpose flour
1 tablespoon baking powder
3/4 teaspoon kosher salt
1/3 cup (67g) sugar
Zest of 1 small lemon (or orange or lime)
½ cup (115g) unsalted butter, chilled and cut into cubes
150-175g berries. Use any berries that you like.
1 cup heavy cream + extra if required
Coarse or turbinado sugar for topping
METHOD
Preheat oven to 400. Line a baking sheet with parchment paper.
In the bowl of a food processor, add the flour, baking powder, salt, sugar and zest. Pulse a few times to incorporate.
Add the cubed butter and pulse to incorporate. The mixture should resemble very coarse sand.
Empty the flour mixture into a mixing bowl. Add the cream and stir until just barely incorporated. Add additional cream by the tablespoon to help the dough come together
Gently fold in the berries. (It’s fine if the raspberries or blackberries break up a little – it adds a nice pink stain to the dough.) The dough should just be moist, not wet, but also not crumbly or powdery looking. If it looks too dry, add a tablespoon of cold water.
Spoon the dough into 12 equally sized pieces on the parchment lined baking sheet. Sprinkle some coarse or turbinado sugar over the top, if desired.
Bake for 16-19 minutes, rotating the pan halfway through. The scones should be lightly golden and cooked through. I rotate the pan after 10 minutes
Cool in the pan for 5-10 minutes then carefully remove to a cooling rack
aBatteredOldSuitcase 