Tag Archives: raspberry

Berry Pudding Cake

Berry Pudding Cake | Pale YellowWhat, what?  Back to normal?  Hardly.  I did bake quite a bit while in Michigan and the time right before Michigan, so I have a stock pile of recipes to share with you.  A bit of a backlog if you will.  Last night I chose to edit photos instead of finishing my essay for grad school, wise choice!  Photos for five different recipes are complete.

Berry Pudding Cake | Pale YellowI’ve made the choice to continue blogging despite my overwhelming schedule with grad school and work because I like it and I need to do something besides go out and drink to release my steam.  Plus it’s nice to have an excuse to bake, buy expensive ingredients, and use my creativity.

Berry Pudding Cake | Pale YellowThis berry cake is a must make with the last of the season’s fresh berries!  It is easy, moist, tender, and delicious.  The cake is so soft and all the berries are juicy and fresh.  Make this cake this weekend, trust me!

Berry Pudding Cake | Pale YellowOne Year Ago – Greek Quinoa Salad

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Berry Pudding Cake

Adapted from Bake or Break

Yield – 16 pieces

 

4 cups mixed berries (I used 1 cup each sliced strawberries, blueberries, blackberries, and raspberries)

1 + 1/4 cup sugar, divided

1 cup flour

1 teaspoon baking powder

1/4 teaspoon salt

4 eggs

1 tablespoon olive oil

1 tablespoon (1 lemon) lemon zest

1 teaspoon vanilla extract

powdered sugar

  1. Preheat the oven to 350 ˚F and line a 9 x 13” pan with parchment paper.
  2. Wash, dry, and slice the larger berries, toss with 1/4 cup of sugar.  Spread evenly in the prepared pan.
  3. Whisk together the flour, powder, and salt in a small bowl.  In a large bowl whisk together the remaining sugar, eggs, oil, zest, and vanilla. Stir in the the flour until just combined.
  4. Spread the batter over the berries evenly.  Bake for 35-40 minutes or until set.
  5. Let cool and dust with powdered sugar before serving.Berry Pudding Cake | Pale Yellow
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Rainbow Cookies {Updated}

Rainbow Cookies {updated} // Pale Yellow

I originally posted this recipe a year ago when I was just beginning this blog.  Considering these are one of my favorite holiday cookies, I thought I could use a new post with better photographs and an updated recipe.

Rainbow Cookies {updated} // Pale Yellow

Rainbow cookies maybe available in every bakery in Brooklyn, but they are a novelty here in Michigan. It’s always fun to bring my two worlds together.  Both my mom and my aunts really enjoy these cookies, I think it is the combination of the almonds, raspberries, and chocolate.  I mean, you can’t really go wrong with those ingredients!

Rainbow Cookies {updated} // Pale Yellow

These cookies are also called 7-layers cookies.  There are 3 layers of spongy, moist, almond cake with two layers of raspberry jam between them.  The jam keeps the cookies from drying out and the raspberry flavor permeates the entire cookie.  Both the top and the bottom are smeared with a thin layer of chocolate.  I think these cookies taste better the next day or week when all over the flavors have had time to marry.

Rainbow Cookies {updated} // Pale Yellow

There may be a lot of steps in this recipe, but trust me, it’s well worth it.  Any time you can get several dozen cookie from one batch, you have yourself a winner.  And, this isn’t a cookie that is exclusive to Christmas time, you can make it anytime!

Rainbow Cookies {updated} // Pale Yellow

Print the Recipe!

Rainbow Cookies
Adapted from Rainbow Cookies
Yield – 96 (approximately)

12.5 oz almond pie filling
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
4 eggs
1 teaspoon almond extract
2 cups all purpose flour
squirt of red gel food coloring – I use Americolor Tulip Red
squirt of green gel food coloring – I use Americolor Leaf Green
2/3 cup seedless raspberry jam
12 oz semisweet chocolate chips
2 tablespoons butter

  1. Preheat oven to 350 to F and line 3 cookie sheets with parchment paper.
  2. In the bowl of a stand mixer with paddle attachment add the almond pie filling and butter.  Cream until well combined.  Add in the sugar and beat again to combine.
  3. Add the eggs one at a time.  Add in the almond extract and the flour.  Mix on the slowest speed until just combined.
  4. Spread 1/3 of the batter onto a baking sheet.  Bake for 8-10 minutes or until the edges turn slightly brown.  Be careful not to over bake.
  5. Remove from the baking sheet, but leave on the parchment paper, and cool on a cooling rack.
  6. Meanwhile, divide the remaining batter between two bowls.  Add a squirt of red to one and a squirt of green to the other.  Mix the color into each and spread on separate sheet pans.
  7. Bake the red and green layers one at a time for 8-10 minutes and then let cool on their parchment paper.
  8. Place the green layer on cooled baking sheet and spread with 1/3 cup of raspberry jam.  Gently place the yellow (uncolored) layer on top and remove its parchment paper.  Spread the remaining jam on this layer.  Carefully place the red layer on top.
  9. Place another cool cookie sheet on top and weigh down with several cans of food or other weights and place in the fridge overnight or for several hours.
  10. The next day, melt the chocolate chips in the microwave in 30 second intervals, stirring in between.  Once melted, add the butter and stir to combine.  Remove the stacked layers from the fridge and remove the parchment paper from the red layer.
  11. Pour half the chocolate on top and spread over the top with an offset spatula.  Place back in the fridge for about 15 minutes or until the chocolate sets.
  12. Carefully flip the whole thing over and repeat the chocolate layer on the green layer.
  13. Once everything is set, use a large kitchen knife to trim the edges and cut into squares.Rainbow Cookies {updated} // Pale Yellow

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Vanilla Cupcakes with Chocolate Raspberry Frosting {Candyland Cake}

I was in a cake contest with my friend Christine!  We didn’t win, but the feedback was great and we were able to support Relay for Life and all they do to help fight cancer.  I made 300 mini cupcakes and a few bits and pieces for the display cake.  Christine is a much better decorator than I am so she did all the fondant work.  The theme was Candyland – we take things very literal!

I baked for three days in order to get everything ready, it was kind of a baking overload, the kitchen and freezer were covered with mini cupcakes.  Three hundred cupcakes is a lot!  We wanted to go for something classic and simple and something that would withstand the Brooklyn heat wave.  These cupcakes were good!  You should make some, but only a few, not 300!

The baking contest was a great experience and although I do not think I will be entering another baking soon, I really want to do this one next year!

Also, if the picture at the top of the page looks super fantastic, it’s because I took a food photography class at the Brooklyn Brainery.  I learned a lot and was able to use the instructor’s DSLR camera for a bit!  I look forward to taking more and more awesome photos!

Print the Recipe.

Vanilla Cupcakes with Chocolate Raspberry Frosting
adapted from my standard vanilla cupcakes
Yield – 120 mini cupcakes

2 cups sugar
3 1/2 cups cake flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoons salt
8 tablespoons (1 stick) unsalted butter, room temperature
4 eggs
2/3 cup non-fat Greek yogurt
1/2 cup vegetable oil
2 tablespoon vanilla
1 1/3 cup whole milk

  1. Preheat the oven to 325 F.
  2. In the bowl of a mixer add the sugar, flour, powder, soda, and salt, mix slowly with the paddle attachment.  Add the butter and beat for several minutes until the mixture becomes nice and crumbly.
  3. While the mixer is mixing, whisk together the yogurt, oil, eggs, and vanilla.  Pour this in the mixer and combine.  Scrape the mixing bowl as needed.
  4. Slowly add the milk in and turn on high for a few seconds.
  5. Use a mini ice cream scoop (1 tablespoon) and place the batter into lined cupcake pans.
  6. Bake 12-14 minutes until a toothpick in a center cupcake comes out clean.  Cool on cooling rack.

Chocolate Raspberry Frosting
Adapted from Wilton’s Chocolate Buttercream

1 cup shortening
1 cup (2 sticks) unsalted butter
1 1/2 cups cocoa powder
2 teaspoons vanilla
1/2-1 jar seedless raspberry jam (add as much jam as you would like for flavoring)
2 lbs powdered sugar
8-10 tablespoons milk

  1. In the bowl of a stand mixer beat together the butter and the shortening until well combined.
  2. Beat in the cocoa powder powder, vanilla, and jam.  Mix until well combined.
  3. Add in the powdered sugar one cup at a time scraping the bowl as needed.
  4. Add in the milk until the frosting reaches a desired consisteny.  Place in a piping bag and frost your cupcakes.

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Rainbow Cookies

One cannot live on cupcakes alone, I can try, but sometimes I need to spice things up with a cookie or two!  Between the end of December and beginning of January birthdays and the family Christmas party, I have been making a lot of cupcakes.  I have more cupcakes coming up, but here is a cookie from the holiday baking spree.

Five years ago things were a lot different:

  • I was living with my parents while student teaching
  • I had never considered living in New York
  • I was baking with boxed mixes :-(
  • Finally, five years ago I had never even heard of a rainbow cookie!

I was first introduced to the rainbow cookie three years ago when my friend Dean wanted to make them for our little work Christmas Cookie Exchange.  He is not much of a baker so I offered to “help.”  I looked up a few recipes, bought the ingredients, and he came over and we made the cookies, they were awesomely delicious!  Ever since then, I have made rainbow cookies for Christmas.

I love these cookies because they are moist, spongy, and almond-y with a bit of fruit and chocolate.  Growing up I was never exposed to Italian desserts.  My Italian coworkers approve of rainbow cookies and family enjoys them as well when I bring them back to Michigan!

Print the recipe!

Rainbow Cookies – adapted from allrecipes.com
Yield – a lot (I’ve never counted)

~ 10 oz almond pie filling – The can is 12.5 ounces, I don’t measure exactly, I just leave some in the bottom of the can
1 cup unsalted butter, room temperature
1 cup sugar
4 eggs
1 tea. almond extract
2 cups all purpose flour
squirt of red gel food coloring – I use Americolor Tulip Red
squirt of green gel food coloring – I use Americolor Leaf Green
1/2 cup seedless raspberry jam
12 oz semisweet chocolate chips
2 table. butter

Preheat oven to 350 to °F.  Line 3 cookie sheets with parchment paper.  In the bowl of a stand mixer with paddle attachment add the almond pie filling and butter.  Cream until well combined.  Add in the sugar and beat again to combine.  Add the eggs one at a time.  Add in the almond extract and the flour.  Mix on the slowest speed until just combined.

Spread 1/2 of the batter onto a baking sheet.  Bake for 8-10 minutes or until the edges turn slightly brown.  Be careful not to over bake.  Remove from the baking sheet, but leave on the parchment paper, and cool on a cooling rack.

Meanwhile, divide the remaining batter between two bowls.  Add a squirt of red to one and a squirt of green to the other.  Mix the color into each and spread on separate sheet pans.  Bake the red and green one at a time for 8-10 minutes and the let cool on their parchment paper.

Place the green layer on cooled baking sheet and spread with ¼ cup of raspberry jam.  Gently place the yellow (uncolored) layer on top and remove its parchment paper.  Spread the remaining jam on this layer.  Carefully place the red layer on top.  Place another cool cookie sheet on top and weigh down with several cans of food or other weight and place in the fridge over night or for several hours.

The next day, melt the chocolate chips in the microwave in 30 second intervals, stirring in between.  Once melted, add the butter and stir to combine.  Remove the stacked layers from the fridge and remove the parchment paper from the red layer.  Pour half the chocolate on top and spread over the top with an offset spatula.  Place back in the fridge for about 15 minutes or until the chocolate sets.  Carefully flip the whole thing over and repeat the chocolate layer on the green layer.

Once everything is set, use a large kitchen knife dipped in hot water (and dried) to cut the rainbow cookies into bite size pieces, approximately 96.

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