Strawberry (Or Raspberry) Lemon Poppy Seed Scones

Strawberry (Or Raspberry) Lemon Poppy Seed Scones**

**From Sally's Baking addition

Yield: 8 scones
Looking for that perfect, moist, and fruity scone recipe? This is it! The heavy cream adds so much moisture. Don't think about substituting it!

                            Ingredients:

2 cups (250g) all-purpose flour

6 Tablespoons (80g) granulated sugar

2 and 1/2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons poppy seeds

zest of 1 large lemon 

8 Tablespoons (115g) unsalted butter, frozen

1/2 cup (120ml) heavy cream 

1 large egg 

1 teaspoon vanilla extract 

1 cup (150g) chopped fresh or frozen strawberries (do not thaw if using frozen)

optional: coarse sugar (I used Sugar In The Raw)
Lemon Glaze
Juice of 1 large lemon
1 cup (120g) confectioners' sugar
1 Tablespoon (15ml) half-and-half (or heavy cream or milk)

Directions
1. Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

2. In a large bowl, whisk the flour, sugar, baking powder, salt, and poppy seeds.

3. Add the lemon zest and whisk together again. Grate the frozen butter. Toss the grated butter into the flour mixture and combine it with a pastry cutter, your fingers, or two knives until the mixture resembles coarse meal. Set aside.

4. In a small bowl, whisk the cream, egg, and vanilla together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the strawberries. Try your best to not overwork the dough at any point. Do not worry if the dough begins to turn a little pink from the berries- that's expected depending how juicy yours are.

5. Dough will be wet. Work the dough into a ball as best you can and transfer to the prepared baking pan. Press into a neat 8″ disc and cut into equal wedges with a very sharp knife. Top with a sprinkle of coarse sugar, if using.

6. Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes. While the scones are cooling, whisk together the glaze ingredients until smooth. Drizzle over warm scones.

Scones are best enjoyed right away, though unglazed leftover scones keep well at room temperature for 2 extra days. Scones freeze well, up to 3 months.

Master Muffin Recipe

 From Sally's baking Addiction 

Yield: 12-14 muffins Prep Time: 15 minutes Total Time: 45 minutes, plus cooling

Print Recipe

Ingredients:

1 and 3/4 cups (220g) all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 cup (115g or 1 stick) unsalted butter, softened to room temperature

3/4 cup (150g) packed light brown sugar (or granulated)

2 large eggs, at room temperature

1/2 cup (120g) sour cream or plain yogurt, at room temperature

1 and 1/2 teaspoons pure vanilla extract

1/4 cup (60ml) milk (any kind), at room temperature

Directions:

Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.

In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.

In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the brown sugar and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, sour cream, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and creamy. Scrape down the sides and bottom of the bowl as needed.

Pour the dry ingredients into the wet ingredients and beat on low speed until just about combined. Add the milk and continue to beat on low until combined.

Spoon the batter evenly into each cup or liner, filling each all the way to the top. Bake the muffins for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-23 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

Glazed muffins stay fresh stored in the refrigerator for 1 week, unglazed muffins stay fresh stored at room temperature for a few days-- then transfer to the fridge for up to 1 week.

Make ahead tip: For longer storage, freeze muffins for up to 3 months. Allow to thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.

Recipe Notes/add-ins:

White Chocolate Raspberry Muffins - fold 1 cup raspberries + 3/4 cup white chocolate chips into the batter in step 4. Sprinkle muffin tops with coarse sugar before baking.

Apple Cinnamon Muffins - mix an additional 1/2 teaspoon ground cinnamon + 1/4 teaspoon ground nutmeg with the dry ingredients in step 2. Fold 1 cup peeled chopped apple + 1/2 cup chopped pecans or walnuts into the batter in step 4. Sprinkle muffin tops with some oats before making.

Lemon Poppy Seed Muffins - leave out cinnamon and use granulated sugar instead of brown. Mix 2 Tablespoons poppy seeds into the dry ingredients in step 2. Fold zest and juice from 2 medium lemons into the batter in step 4. Sprinkle muffin tops with coarse sugar before baking. Drizzle with lemon glaze after baking.

Mixed Berry Muffins - mix 1 and 1/2 cups mixed berries into the batter in step 4. Drizzle with lemon glaze after baking.

Chocolate Chip Streusel Muffins - fold 1 and 1/2 cups semi-sweet chocolate chips into the batter in step 4. Press crumbs down into muffin tops before baking.

For a jumbo muffin pan: 425°F for 5 minutes, then reduce to 350°F for 22-23 minutes for a total of 27-28, give or take. Makes about 6.

For mini muffins: 350°F for 11-13 minutes. Makes 28-34, depending on which add-ins.

Raspberry Almond Shortbread Thumbprint Cookies

Servings: 36 cookies

From the cooking classy blog

Ingredients

2 cups + 2 Tbsp (300g) all-purpose flour*

1/4 tsp salt

1 cup (226g) unsalted butter, cold and diced into 1 Tbsp pieces

2/3 cup (140g) granulated sugar

1/2 tsp almond extract

1/2 cup seedless raspberry jam

Glaze (optional)

1 cup (124g) powdered sugar

1 tsp almond extract

2 - 4 tsp water

Instructions

For the cookies: Preheat oven to 350°F (180°C). In a mixing bowl whisk together flour and salt, set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter and sugar until combined (it will take a minute or two since the butter is cold).

Mix in almond extract then add in flour blend until mixture comes together (it will take a bit of mixing since the butter is cold, so be patient, it will seem really dry and crumbly at first).

Shape dough into 1-inch balls, about 1 Tbsp each, and place 2-inches apart on ungreased baking sheets. 

Make a small indentation with thumb or forefinger in each cookie (large enough to fit 1/4 - 1/2 tsp of jam). Fill each with 1/4 - 1/2 tsp jam. 

Chill in refrigerator 20 minutes (or freezer for 10 minutes). Bake in preheated oven 14 - 18 minutes.

Cool several minutes on baking sheet then transfer to a wire rack to cool.

For the glaze: Whisk all glaze ingredients together in a small mixing bowl, adding enough water to reach desired consistency. 

Pour or spoon mixture into a sandwich size resealable bag, cut a small tip from one corner and drizzle over cool cookies. Let set at room temperature then store in an airtight container.

Raspberry Crumble Bars

INGREDIENTS

Raspberry Filling

• 2 12-ounce bags of frozen raspberries (see notes)
• 1/2 cup granulated sugar (more depending on tartness of your berries)
• 2 tablespoons flour
• 1 tablespoon cornstarch
• juice of one lemon

Crumble Layer

• 3 cups rolled oats
• 3 cups flour
• 2 cups brown sugar (loosely packed)
• 1 teaspoon baking powder
• 1 1/2 cups melted butter (I prefer salted)
• 1/2 teaspoon salt

---

INSTRUCTIONS

1. Prep Raspberries: Preheat the oven to 350 degrees. Place raspberries in a large colander. Run warm water over them for a minute, and then let the liquid drain out for about an hour until softened and thoroughly drained (see notes). Mix raspberries with sugar, flour, cornstarch, and lemon juice.
2. Soft Delicious Crust: Mix the oats, flour, sugar, baking powder, butter, and salt together into a crumble-like mixture. Press two-thirds of the crumble into the bottom of a 9×13 pan lined with parchment paper. Bake for 10 minutes.
3. Bake: Arrange the raspberry layer on top of the baked bottom layer. Sprinkle with remaining crumble. Bake for another 25-30 minutes.
4. Finish: Remove from oven. They will need a little time to set up into “bar” formation, so chill them for a few hours to get them really solid. Orrrr… cut into it right away and eat it like a soft fruit crisp! You should be able to remove them from the pan easily by pulling up on the edges of the parchment paper.

Raspberry vinaigrette

Delicious raspberry vinaigrette made with raspberry jam and red wine vinegar - perfect condiment that’s ready in 10 minutes. 

Ingredients

1/3 cup seedless raspberry jam

½ cup red wine vinegar

¼ cup olive or vegetable oil

¼ teaspoon salt

Steps

In small glass or plastic bowl, beat all ingredients with wire whisk until well blended. Store tightly covered in refrigerator.

Raspberry salsa

"This salsa is sweet, tart and fresh, like a perfect summer day. Raspberries are blended with the vibrant flavors of jalapeno and cilantro  for  toacos, burritos, pork, chicken  and other savory foods."

Ingredients

• 2 cups fresh raspberries
• 1/4 cup chopped sweet onion
• 3 teaspoons finely chopped jalapeno chile peppers
• 1 clove minced garlic

• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon white sugar
• 3 tablespoons fresh lime juice

Directions

1. In a medium bowl, mix together raspberries, sweet onion, jalapeno chile peppers, garlic, cilantro, white sugar and lime juice. Cover and chill in the refrigerator at least 1 hour before serving.

WHITE CHOCOLATE RASPBERRY BUNDT CAKE

INGREDIENTS

FOR THE CAKE:

1 16.5 ounce package white cake mix (I like Duncan Hines)

1 (3.3 ounce 5ish oz woke better but harder to find!) package instant white chocolate pudding (or vanilla pudding if you can't find white chocolate)*

1 c. sour cream

4 large eggs

½ c. water

½ c. oil

1½ c. white chocolate chips, chopped into smaller pieces

1 can raspberry pastry or pie filling (I used the "Solo" brand pastry/cake filling, but raspberry PIE filling works great too)

FOR THE FROSTING:

½ cup white chocolate chips

4 ounces cream cheese, softened

2 Tablespoons butter, softened

½ tsp. vanilla

1 cup powdered sugar

INSTRUCTIONS

FOR THE CAKE: Grease and flour a bundt pan (I sprayed mine really well then floured it and it came out great. I have a nonstick bundt pan as well. If your pan is not nonstick I would grease with butter or shortening really well & then coat with flour).

Preheat your oven to 325 degrees (see note below). Mix first six ingredients together in a stand mixer or in a medium sized bowl with hand beaters. Fold in white chocolate chips.

Fill prepared bundt pan with half of the batter. Spoon half of the raspberry filling in separated spoonfuls over the batter (so it looks like separate clumps of filling over the top). Using a knife swirl the filling through the cake. Don't overdo it. Just swirl it around like 2 times.

Pour or spoon remaining batter in evenly and spoon on remaining pie filling, repeating the "swirling" process above.

Cook for 75 minutes. Do a knife test to see if it is done. If the knife does not come out clean, keep placing back in the oven for 3-5 min at a time until it does. (I cooked mine for 55 min).

Remove from oven. Let cool for 20 minutes then place a serving tray over the top and flip it right side up (and say a prayer that it comes out perfect ;). You can eat warm or cover with plastic wrap and let it cool overnight in the fridge. We had it both ways and it was divine.

FOR THE FROSTING: In a medium sized bowl, melt the chocolate according to package directions. Let the chocolate cool for 3 minutes. Add the cream cheese, butter & vanilla using a beaters. Beat on medium speed until well blended.

Slowly add the powdered sugar and beat well.

You can then put in the microwave for about 10 seconds if you want to pour on the the frosting over the cake. Or you can pipe it on. I warmed it, then poured it one so it could drip down the sides. Then I drizzled more on top to give it some texture, kinda a messy look if you like that 🙂Either way you frost it, it will taste amazing! We kept our cake covered in the fridge.

Enjoy!

Raspberry Almond Oat Bars

Ingredients 

Crust:
• 2 cups rolled oats (dry) I use gluten-free
• 1 cup sliced almonds
• 6 Tbsp raw honey, or pure maple syrup
• 2 Tbsps unrefined coconut oil
• 1 tsp sea salt
• 1 tsp cinnamon
• 2 medium bananas
• 2 tsps almond extract
• 1 scoop Vanilla Whey Protein

Topping:
• 1/2 cup rolled oats (dry) gluten-free
• 1/4 cup sliced almonds
• 1/2 cup pumpkin seeds, pepitas
• 1.5 cups fresh raspberries
• 1/2 cup unsweetened coconut milk, or milk of choice 

Instructions

Instructions For the crust:
1. Preheat oven to 375 degrees f.
2. Line 9 x 13 baking pan with parchment, then lightly grease/spray with coconut oil.
3. Add all crust ingredients into food processor; pulse until completely combined.
4. Pour into prepared pan and smooth.
5. Bake 10-12 minutes 

Topping:
1. Stir to combine topping ingredients in a glass bowl.
2. Remove hot pan from oven; spread topping over the crust, and lightly press.
3. Bake an additional 20-22 minutes until very lightly browned, and bubbly.
4. Let cool, and gently slice into bars.

Raspberry Sweet Rolls

RASPBERRY SWEET ROLLS

**When I make these i use my amish bread recipe (here) For the roll part, Then I'll use the filling and frost from this recipe

These raspberry sweet rolls with cream cheese frosting are the perfect treat for breakfast or brunch!

YIELD: MAKES 24-30 ROLLS

INGREDIENTS:

FOR THE DOUGH:

·       2 packages yeast (4 1/2 teaspoons), dissolved in 1 cup lukewarm water

·       6 tablespoons shortening (Crisco)

·       1 cup granulated sugar

·       9 cups unbleached all-purpose flour

·       2 cups hot water

·       2 eggs, beaten

·      1 tablespoon salt

FOR THE FILLING:

·       1/2 cup softened butter

·       1/2 cup light brown sugar

·       3 1/2 cups frozen raspberries

·       1/3 cup granulated sugar

·       Zest of 1 large lemon

·      1 1/2 teaspoons cornstarch

For the frosting:

·       4 ounces cream cheese, at room temperature

·       1/4 cup unsalted butter, at room temperature

·       1 cup powdered sugar

·      1 teaspoon lemon zest

DIRECTIONS:

1.     Add yeast to 1 cup of lukewarm water. Stir with a spoon and set aside for about five minutes.

2.     In the bowl of a stand mixer, add shortening, sugar, and salt to hot water and beat for 30 seconds. Let cool to lukewarm temperature. Stir in 2 cups of flour and mix until smooth. Add yeast mixture and mix until well combined. Mix in the beaten eggs.

3.     Gradually stir in the remaining flour and mix with the dough hook for about 2 minutes. Remove dough from the bowl and place on a lightly floured counter. Knead by hand, add a little flour if the dough is still sticky. Knead until dough feels satiny and smooth.

4.     Put the dough in a greased bowl and cover with a towel. Let rise for 30 minutes or until dough doubles in size.

5.     Remove dough from bowl and place on a lightly floured counter. Divide dough in half. With a rolling pin, roll one half of the dough into a rectangular shape. Spread dough evenly with 4 tablespoons of softened butter. Sprinkle dough with 1/4 cup brown sugar. In a medium bowl, carefully stir together the frozen raspberries, granulated sugar, lemon zest, and cornstarch. Sprinkle half of the raspberry mixture over the dough.

6.     Gently roll up dough into one long roll. Cut rolls, using a piece of dental floss or thread, about two inches thick. Place rolls into a greased 9X13 baking pan.

7.     Now follow the exact same steps with the other half of the dough, using the remaining ingredients.

8.     Place rolls in a warm spot and cover with a towel. Let rolls rise until double in bulk, about an hour. Bake rolls at 350 degrees F for 25-32 minutes or until golden brown on top. The insides should be soft, but not doughy. Remove pans from oven and let cool on a wire rack.

9.     While the rolls are cooling, make the frosting. In a medium bowl, combine cream cheese, butter, powdered sugar, and lemon zest. Using electric mixer, beat until smooth. Spread frosting on rolls and serve.

Raspberry filled Cupcakes

Raspberry Vanilla Cream Cheese Cupcakes

Ingredients

For the Cupcake Batter

• 1 1/2 cups cake flour
• 1 1/4 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup unsalted butter at room temperature
• 2 cups sugar
• 4 eggs at room temperature
• 4 teaspoons vanilla extract
• 1 cup undiluted evaporated milk

For the Raspberry Compote

• 2 cups fresh or frozen raspberries
• 1/3 to 1/2 cup sugar
• 2 tsp corn starch
• 1 ounce water

For the Cream Cheese Frosting

• 1/2 cup butter
• 1/2 cup cream cheese
• 3 1/2 cups icing sugar powdered sugar
• 1 tsp vanilla extract
• a little milk

Instructions

To prepare the cupcake batter

1. Sift together the flours, baking powder and salt and set aside.
2. Cream together the butter and sugar until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition.
4. Beat in the vanilla extract.
5. Gently fold in the dry ingredients in three equal portions, alternately with the milk.
6. When adding dry and wet ingredients alternately in any baking recipe, always begin and end with the dry ingredients.
7. Pour batter evenly into paper lined muffin pans.
8. Bake in a 325 degree F oven for about 15-18 minutes or until a toothpick inserted in the center comes out clean. Watch them carefully, you will not want to over bake these cupcakes, as soon as the toothpick comes out clean, remove the cupcakes from the oven and let them cool completely on a wire rack once you have removed them from the pan.

To prepare the Raspberry Compote

1. Slowly simmer the berries and sugar over low heat for about 10 minutes.
2. Dissolve the corn starch in the water and slowly pour into the boiling berries stirring constantly until thickened. Cool completely to room temperature.

To prepare the Cream Cheese Frosting

1. Blend together the cream cheese, vanilla extract and butter, then slowly add the icing sugar adding a little milk (a tablespoon or two) with it until all the icing sugar is used and the icing is a smooth, creamy, spreadable consistency. Use only enough milk to get it to this point.

To fill and frost the cupcakes

1. When the cupcakes are completely cool fill them with Raspberry Compote. Using a piping bag with a large star or a large round piping tip, fill the center of the cupcakes from the top pushing the tip to the middle of the cupcake and squeezing as you retract the tip. Do not overfill.
2. Pipe or spread the cream cheese frosting over the top of the cupcakes after they are filled.