Posts Tagged ‘raspberry’

by Caitlin Saniga

Raspberry meringues

I decided to make meringues when my neighbor left two dozen eggs on my doorstep. I decided to make them raspberry when my co-worker Lindsey Nair, who writes about food for the paper, gave me a sample of raspberry extract. I’m not sure how widely available raspberry extract is, but the brand I used was McCormick. And if you can’t find raspberry, it would be fun to play with other flavors. I think I’ll try peppermint or lemon the next time I make a batch.


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by Sarah Steimer

I hate to even admit this, but it occurred to me after I made these that blondies are just the non-chocolate version of brownies. They don’t teach you that…

  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1/3 cup unsalted butter, melted
  • 3/4 cup packed brown sugar
  • 1 tablespoon vanilla extract
  • 1 large egg, at room temperature
  • 2 1/2 tablespoons creamy peanut butter (I used natural)
  • 2 tablespoons jelly (I used raspberry – I’d suggest using whatever flavor you would prefer in a dessert)

Whisk together the flour, salt, baking soda and powder in a medium bowl. Set aside.

Using a mixer or your own arm power (this isn’t too tough), mix together in a large bowl the butter, sugar and vanilla. Add the egg and mix until fully combined.

Slowly add in the dry ingredients and mix until almost combined, folding the ingredients together with a spatula.

Sorry for the poor picture quality! I made these around midnight so I just grabbed a cell phone picture.

Lightly grease an 9-by-9-inch or 8-by-8-inch pan with butter and flour. Spread the mixture evenly in the pan. Drop 1/2 tablespoons of peanut butter and 1/2 tablespoons of jam on top of the batter, alternating with three drops in three rows (see picture). Using a knife, swirl the peanut butter and jelly through the batter.

Bake at 350 degrees for 25 minutes, or until the blondies begin to firm up. Allow time to cool before cutting.

Makes about nine blondies.

Recipe adapted from: Gingerbread Bagels

Dynamic Duo is our nod to the sandwich staple during the back-to-school season of September. Click here for all of our alternative PB&J uses.

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by Sarah Steimer

I've had variations of spinach and strawberry salads, but I put my own spin on this.

  • a few handfuls of spinach, rinsed
  • about 5-6 strawberries (depending on size), sliced
  • sliced almonds
  • shredded Parmesan cheese
  • 1 tablespoon raspberry pepper jelly
  • 2 tablespoons oil
  • 1 1/2 tablespoons vinegar

Combine oil, jelly and vinegar for the vinaigrette.  To note: I’m guessing on the amounts, so play around until it tastes good to you.

Toss the spinach and strawberries. Sprinkle almonds and cheese on top. Drizzle with the vinaigrette immediately before serving.

Makes about two servings.

Recipe: Sarah Steimer

Photo: Sarah Steimer

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by Sarah Steimer

Haha, jelly curls sounds like jerry curls. Which sort of doesn't make me hungry anymore...

  • 1 sheet of puff pastry
  • 1 egg, whisked
  • jelly
  • sugar

Roll out puff pastry. Place a thin layer of jelly on one half of the sheet (I used a hot pepper jelly — a gift from a friend in Pittsburgh!).

Fold the puff pastry over, covering the jelly. Press edges to seal. Brush both sides with egg. Slice into 1/2 inch pieces. On a baking sheet (I put parchment paper down first), twist the pieces into curls and sprinkle with a little sugar. Freeze for about 15-20 minutes.

Bake the curls at 400 degrees for about 15 minutes or until golden brown.

Makes about 15 curls.

Recipe adapted from: Martha Stewart

Photo: Sarah Steimer

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