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Posts tagged “Raspberries

Raspberry Rhubarb Bread Pudding

Raspberry Rhubarb Bread Pudding

I make this pudding at least one time every spring when the rhubarb comes in.

So it was Easter weekend, we were up at my mom and dad’s place and my mom’s rhubarb was one of the few things that was already growing. It was still small, but I couldn’t resist picking some of it and making my favorite bread pudding. I made it for breakfast and the pudding didn’t last long … both the kids and adults loved it. I think the pretty color of the berries and the rhubarb  lured everyone in. I didn’t have much time or opportunity to photograph it. They didn’t quite seem to get that I need to take pictures of my food (and that’s funny because it’s not like me taking pictures of food is a NEW thing) … but then, I’m not all that used to having a lot of eager eaters around either.

I split it up into two puddings: one with pecans on top, one without (on the off chance that my daughter who doesn’t like nuts would try it … and she did!), but you can do this all in one casserole dish.

Raspberry Rhubarb Bread Pudding

Raspberry Rhubarb Bread Pudding

  • 6 cups of bread cubes
  • 2 cups milk
  • 5 eggs
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 4 cups fruit (I used 2 cups rhubarb, 2 cups raspberries this time, but I’ve also done this pudding with all rhubarb or all berries)
  • Chopped pecans & raw sugar, for the top


  1. Spray your casserole dish with cooking spray. Put the bread in the casserole dish. Pour the milk over the bread and let the bread cubes bask in their milk bath for about 15 minutes, tossing gently every once in a while to give all the bread a chance to soak.
  2. In a bowl, whisk the eggs till they are a little fluffy, then add the vanilla, sugar, nutmeg and salt and whisk till everything is well blended. Mix the rhubarb and berries into the egg mixture.
  3. Fold the fruit into the soaked bread. Top with pecans and sprinkle with a tablespoon or two of raw (turbinado) sugar.
  4. Bake at 350 degrees F. for about an hour or until the pudding is set.

Raspberry Rhubarb Bread Pudding

This is a #berrylove post … Powered by Linky Tools

Click here to see all the other wonderful #berrylove posts!

This recipe was also shared at Weekend Potluck, Successful Saturdays, and Meatless Mondays.

Cranberry Raspberry Vinegar

Make your own Cranberry Raspberry Vinegar

This is almost not even a recipe it’s so simple, but it makes such a beautiful color and flavor of vinegar that you would probably have to pay ginormous amounts of money for it … if you could even ever find such a beautiful vinegar at a store.

Making it is so so so much simpler and so much more impressive. You can use this same method to make almost any fruit or herb-flavored vinegar that you want.

Take some fresh cranberries. Cut them in half. Put them in a quart jar. Add some fresh or frozen raspberries (whatever you have). I used more cranberries and just a few raspberries, but if you want more raspberry flavor, use more raspberries. Fill the jar most of the way (like 90% full) with the berries.

Pour in plain white vinegar so that it completely covers the fruit. Let sit in a dark place for a week or so, shaking gently every couple days to mix up the flavors.

After the resting period, strain the fruit out by pouring into a cheesecloth covered strainer over a bowl and squeezing all the juices out of the fruit.

If you are giving it as a gift, package it up in a pretty bottle and add a ribbon. Or make a fantastic vinaigrette salad dressing. The gourmet cranberry raspberry salad dressing makes a great gift too … recipe coming very soon to a blog near you …😉

Make your own Cranberry Raspberry Vinegar

This recipe was shared at Midnight Maniac Meatless MondaysTuesday Talent Show, and Totally Tasty Tuesdays.

Berry White Chocolate Scones

Raspberry White Chocolate Scones

There is a local coffee shop in our town that makes the best raspberry white chocolate scones. They only serve them on weekend mornings and if you don’t get there early enough, you won’t get a scone because they ALWAYS run out of them.

I used to crave those scones, and I would seriously pout if they ran out of them. It was funny though, my kids would not even touch them. They “didn’t like scones”, but they had never even tried them.

This recipe changed everything. Now I make scones at home, and I don’t know how I ever even got them to try them, but my kids both love them (although my son has now decided he likes them plain, without berries or chips, so often I mix up the batter without berries or chips and take half of it and shape up some vanilla scones just for him). I pick mulberries and freeze them just to make these scones in the middle of winter when we’re dying for a taste of summer. My family, my friends, my neighbors all know me for these scones.

I’ve made these scones many, many times and I have tried both raspberries and mulberries in the recipe. I’ve found that raspberries tend to fall apart, but mulberries hold their shape. My friend tried them with blueberries and she said that was really good. I wonder how they would be with cranberries? That would be lovely to make for the holidays, wouldn’t it?

These scones are the perfect thing for a lazy Sunday morning like today.

Mulberry White Chocolate Scones

Berry White Chocolate Scones

Adapted from Dannon’s Summer Berry Scones

  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 1/4 cup granulated sugar
  • 6 tablespoons chilled butter, cut into little pieces
  • 2 cups berries (mulberries, raspberries, blueberries)
  • 1 egg
  • 3/4 cup vanilla yogurt (or plain yogurt)
  • 1 t. vanilla extract
  • about 1/2 c. white chocolate chips (or more to taste)
  • 2 tablespoons coarse sugar


  1. Preheat oven to 400 degrees.
  2. In a bowl combine flour, baking powder, baking soda and salt.
  3. Stir in sugar.
  4. Add the little pieces of butter and work it into the flour mixture with a pastry cutter or your fingers until the butter chunks are all broken down and the mixture resembles a coarse meal. (I use my fingers–it’s messy, but fun!)
  5. Stir in berries.
  6. In a separate bowl combine egg and yogurt and mix until blended.
  7. Stir into flour mixture and mix until just blended (dough will be soft and wet).
  8. Turn onto a floured surface and knead lightly 3-4 times. Pat or roll dough into a circle about 1/2 inch thick. Cut dough into wedges and place on a cooking sheet. Sprinkle scones with the coarse sugar.
  9. Bake scones for 12-14 minutes or until golden brown.

Mulberry White Chocolate Scones

This recipe was featured on Home Savvy A to Z Homemade Monday:

Waffle-Berry Chocolate Chip Pudding

Waffle-Berry Chocolate Chip Pudding

How do you transform an unwanted breakfast food into a chocolate raspberry heaven?

I woke up today with some stale waffles staring at me as I walked into the kitchen. My kids made waffles yesterday and didn’t eat them all and in the chaos that is our lives the waffles never got put away. Not that they would get eaten if they had. Yes, I know you can freeze them and reheat, but my picky kids only like waffles when they are hot off the waffle iron. So I never quite know what to do with those leftover waffles. Inevitably they get tossed into the compost pile when they turn old.6

Today these poor,sad waffles were just begging me to DO something with them.

Hmmm … Waffles. Raspberries. Mulberries. Chocolate. Sugared walnuts. And a bit of raspberry liqueur … yes, this is going to be good.

Waffle-Berry Chocolate Chip Pudding

Waffle-Berry Chocolate Chip Pudding


  • 2 1/2 – 3 waffles (actually you could use bread instead … anything bread-like will do), torn or cut into 1 inch pieces
  • 1 1/2 c. milk or fat free half and half — today I used fat free half and half because I had some in my fridge that needed to get used. I think you could also use soy milk or almond milk or whatever kind fits your diet.
  • 1 T. butter, melted (also optional–I really think you could leave this out altogether)
  • 2 t. vanilla
  • 4 eggs (can substitute eggbeaters or use 2 egg whites to sub for a whole egg)
  • 1/2 c. sugar
  • 1/4 c. raspberry liqueur (optional–you can substitute juice if you like)
  • 3 – 4 cups of berries, fresh or frozen. I used a mix of frozen raspberries and mulberries (about half of each)
  • About 1/2 c. good quality chocolate chips
  • 1 -2 T. raw (turbinado) sugar
  • Plain or sugar-roasted walnuts or pecans (I used the rest of the sweet spicy nuts I had made for the pear salad).


  1. Toast the waffle chunks by placing them on a baking sheet spritzed with cooking spray and baking at 350 for about 5 minutes or until they are just lightly browned.
  2. Place the waffle chunks into a casserole coated with cooking spray.
  3. Mix the melted butter, milk, and vanilla in a separate bowl and pour over the waffles. Let the waffles sit and soak in the milk mixture for about 15 minutes, stirring a few times to make sure all the waffles get a chance to bask in the milk.
  4. Meanwhile in a separate bowl, beat the eggs, then stir in the sugar and liqueur. Add in the berries and stir to coat.
  5. Pour the sugared berry mixture into the casserole with the waffles and stir to mix.
  6. Sprinkle with raw sugar and nuts.
  7. Bake at 350 degrees for abotu 55 – 60 minutes or until the pudding is set.

Serve for dessert warm topped with ice cream, whipped topping, or some vanilla yogurt.

It also makes a fantastic breakfast, with coffee or a hot, spiced chai latte–or maybe some hot chocolate?

Waffleberry Chocolate Chip Pudding

This is part of my series of 31 Days of Warmer Connections. Every day in October, I am blogging about connections through food.

Making Berry Liqueur and the 7 Things Awards

Mulberry Liqueur

Sawsan, the Chef in Disguise, gave me The Versatile Blogger award!

verstile-blogger-award I am so honored … am I really worthy of that?

Sawsan is one of my favorite food bloggers. Her foods are always so beautiful and delicious. Really, you must go look at her blog — you will be drooling in no time.

The Versatile Blogger award comes with 2 conditions:

  1. Pass it on to other wonderful bloggers
  2. Share 7 things the readers don’t know about you.

Ok, so what haven’t I told you about myself yet? Hmmm …

The Seven Things You (Maybe) Didn’t Know About Me

  1. I used to be a bartender. That was one of the most fun jobs I ever had. I loved it!
  2. I like almost all kinds of food, but I can’t stand sushi. I’ve tried it several times and I just cannot get myself to like sushi.
  3. I don’t like sushi, but I like to fish. I’m not afraid of worms. I like frogs and alligators. I’m a weird girl.
  4. I drink at least 5 cups of chai tea every day and I try to have at least 4 different kinds on hand at all times. The stores don’t always cooperate with me on this endeavor.
  5. I love art. My favorite work of art is Michelangelo’s David. I have seen it in person in Italy and you know what? He has a cute butt.
  6. I carry an emergency chocolate stash in my purse at all times. (Or did you already figure that one out?)
  7. I started this recipe two months ago and have been DYING to share it with you.

Yes, really, I have been waiting for this day for two months. I even wrote up the post two months ago, preparing for this day … here’s the story:

Last year was an incredible raspberry year. We had so many raspberries that I actually got tired of eating them! It takes a LOT of raspberries for ME to get to that point. I love love love raspberries.

I have memories of going to my grandmother’s house when I was little and she would look at me and smile and tell me to go open the fruit drawer in the fridge. She would have the entire drawer filled to the top with raspberries. We would put them in a bowl and pour cream over them, sprinkle sugar on top, and eat them. Back then we really did put cream on everything–we even ate our cereal with half and half! I can’t believe that we did that … now I can’t stand anything thicker than 2% milk!

Okay so now picture me as an adult, with bajillions of raspberries and whatever to do with all of them! I had made baked raspberry things and eaten bowls of raspberries, poured my raspberries over ice cream and in my cereal and even made raspberry syrup. My daughter and I had made raspberry fizzes and raspberry shortcake. And STILL there were raspberries. Beautiful red ones and dark black ones. The thought of letting the beautiful berries go to waste was breaking my heart.

So I made liqueur. Many years back a friend had given me a cookbook called Glorious Liqueurs. I found this recipe in there.

This recipe takes months, so you will need the first 2 ingredients now, and the rest much later. The anticipation will kill you, but you get to visit your liqueur while it is ‘cooking’ and anticipate the lovely flavors you will savor later.

I am trying this with mulberries this year. Last year was the year of the raspberries … this year it was mulberries. I started this batch at the beginning of July and now it is FINALLY September!!!

Mulberry Liqueur

Raspberry Liqueur

Recipe from New Country Fare: Glorious Liqueurs. 150 Recipes for Spirited Desserts, Drinks and Gifts of Food. (If you are under 21, please skip this recipe.)


  • 2 1/2 c. ripe clean raspberries (or other berries … I’m trying mulberries this year, but I think you could use just about any kind of berries)
  • 2 cups (roughly) of brandy
  • 3/4 c. water
  • 1/3 c. sugar
  • 1 T. grated lemon zest


  1. Lightly crush 2 c of the berries with a fork or potato masher; place in a quart-size canning jar. Pour in enough brandy to completely cover the berries. Add equal portions of the remaining berries and brandy to reach the top of the jar’s lip. Make sure all of the berries are covered by the brandy. Tightly cap the jar and wipe the outside clean.
  2. Put the jar of berries and liqueur in a dark, cool place. I don’t bother with labeling the date on the jar, but if you were making several liqueurs you might want to put a date on it so you remember when you need to do the next step.
  3. Every 2 weeks, visit your liqueur and give it a good shake to distribute the flavors.
  4. After 2 months, gently pour the contents of your jar through a strainer or sieve; discard the residue. Follow this by 2 strainings through slightly dampened cheesecloth. For further clarity, pour the strained mixture through a large clean coffee filter placed inside a funnel. You will want to loosely cover the contents with plastic wrap or other cover since it might take several hours to strain through.
  5. Make a simple syrup by mixing the sugar, water, and lemon zest in a small saucepan and bring to a boil over med-high heat. Simmer, uncovered, for 5 minutes. Let cool to room temperature. Funnel the strained brandy into a glass bottle, then funnel in the sugar syrup through a strainer to remove the lemon zest. Cover tightly. Shake to blend the flavors.
  6. Now the recipe says to let it mature at room temperature for at least a month, but I am sure I drank some right away.

It is lovely at room temperature straight, over ice cream or fruit desserts , I have even used it in baked goods and someday I want to try it in ice cream.

The Versatile Blogger Awards!

verstile-blogger-awardNO I didn’t forget about the other part of the award! I am really excited to share this award with some of my amazing foodie friends. Since this is a week of sevens and a 7 things award, I think I need to award this to 7 amazing food bloggers. I hope you visit their blogs and follow them on facebook and/or twitter and I really really hope you love them as much as I do.

  1. Celebrating Home with Karie Engels: Karie has great taste! She is always sharing the most amazing recipes and decorating ideas for your home. I follow Karie on facebook and twitter and I swear I retweet more of her ideas and recipes than anybody else’s! I really can’t recall a post of hers that I didn’t like.
  2. What’s for Dinner? Ally’s Kitchen: Ally is the sweetheart of the foodie world. She visits everyone and spreads foodie love and has the best things to say about everyone. Not to mention her bohemian creations … Ally will inspire you with her beautiful and unique foods, her spunky smile and her sense of humor. When we have a virtual party, Ally brings the vino.
  3. Simply Gourmet Photography: Sherron’s food photography is phenomenal. You will want to eat everything you see of hers. I do! And for those of you who are eating gluten free, this will definitely be one of your go-to sites because it’s ALL gluten free. I really really love her post on enchilada sauce and the reason I like it has nothing to do with the recipe or the photos.
  4. And Then, I Ate It: She started the blog as a gift to her daughter, so her daughter would have good recipes when she went off to college. I love her recipes and her sense of humor. I am SO glad she came back to facebook because I missed her …
  5. Basilmomma: a busy mom that likes to cook: In case you haven’t noticed, I love basil. I think Heather and I are also kindred spirits, perhaps because of the basil, perhaps because she’s a mom, but whatever the reason I just love her! How can you not love someone who makes potato blue cheese soup? (Yes, I love blue cheese too …)
  6. A Little Bit Crunchy A Little Bit Rock and Roll: The name was what initially drew me in, but I really really love the photography, the food, and the honesty and heart in her posts. She says of herself: “I am a vegetarian and I also love meat.” I love that!
  7. Mia’s Domain: Mia is one of those “real” people who makes “real” food that you just love. I love her photography, her recipes, her stories, her style. You will love her too. I know it.
  8. Chocolate and Carrots: Caroline is just awesome. Her food photography is a work of art. I can’t wait to try the Pumpkin Granola. And about a bajillion other things on her site.

I know I said I would list 7 and then I couldn’t help myself! I named 8. Let me tell you, it was very hard to narrow it down to 8!

Here’s to you my Versatile Blogger friends!

Mulberry Liqueur

Mini Peach Raspberry Fruit Pizzas with Honey-Lime Cream

Bite-size peach raspberry fruit pizzas

Little bites fascinate me. I love little plates of fancy appetizers that get passed around at parties. Getting to eat teeny bites of scrumptiousness allows you so much more freedom to try EVERYTHING!

A while ago my daughter made snickerdoodles. And she likes little things too, likes to make tiny little cookies about the size of a fifty cent piece. And she really loves snickerdoodles so I think she must have doubled the batch because we ended up with buckets of teeny snickerdoodles. She ate and ate and ate, but eventually she tired of them. And once you’ve tired of snickerdoodles, what do you do with them?

The answer came to me today: you make fruit pizzas with them. Fancy little bite-size fruit pizzas that you could serve at a cocktail party with raspberry fizzes or peach margaritas, fruity iced tea, or a lovely summery white wine.

You could get quite creative and use lots of different fruits. I love the elegance of peaches and raspberries, but I could imagine bananas, kiwis, mango, strawberries, blueberries … it could be a veritable fruit festival!

They’d also be lovely for an afternoon tea party with your daughter with raspberry lemonade.

You could even have these bitty fruit pizzas for breakfast with some sweet chai tea latte. Which is, incidentally, what I am doing right now.

Mini-Peach Raspberry Fruit Pizzas with Honey-Lime Cream

Mini Peach Raspberry Fruit Pizzas with Honey-Lime Cream


  • A batch of snickerdoodles or sugar cookies
  • 3 oz. light cream cheese
  • About 1 T. honey
  • A sprinkle of nutmeg
  • About 1/3 of a fresh lime
  • Peaches, sliced thin
  • Raspberries
  • Fresh mint leaves


  1. Mix the cream cheese,  honey and nutmeg, then squeeze the juice from the lime and blend that in as well.
  2. With a butter knife, spread a layer of the honey-lime cream cheese mixture over each cookie, then top with 2 peach slices, a raspberry or two or three, and a fresh mint leaf.
  3. Arrange the lovely little peachy fruit pizzas on a pretty plate or platter and serve!

Mini Peach Raspberry Fruit Pizzas with Honey Lime Cream

Aren’t they lovely?

This recipe was shared at Katherine Martinelli’s Mint Blog Hop and KM’s Honey Bloghop.

A Beautiful Fruit Plate by my Daughter

My beautiful 12-year-old daughter has been watching me style and take pictures of food for the blog, so the other night she decided to make a stylin’ fruit plate.

She took pictures and told me to post them on the blog. So here it is: a beautiful fan of cantaloupe, raspberries, whipped cream and strawberries. With some bagel bites on the side …

Fruit plate

I think she did rather nicely, don’t you?


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