Raspberry/Rhubarb Crisp and Raspberry Lemon Muffins

I love raspberries, they are one of my most favorite fruits.  When we bought our home 2 years ago, there were already some established raspberry bushes so it was a dream come true.  Now I can make my own raspberry jam and I like to freeze them and throw them in smoothies and bake up other yummy stuff.  Last year we planted a rhubarb plant and it has grown like crazy.  Combine rhubarb with raspberries and it is just plain delicious.  I made this dessert yesterday and I wasn't thinking straight and added double the amounted butter, oops!  Oh well, you never can go wrong with too much butter.  It really tasted quite good, but I will just have to make it again with the right amount of butter next time. ;)

Rhubarb Raspberry Crisp

 

Ingredients

• 1 cup rolled oats
• ½ cup all-purpose flour
• ½ cup finely chopped walnuts (optional)
• ¾ cup brown sugar
• ½ teaspoon ground cinnamon
• ⅛ tsp. salt
• ½ cup (1/4 lb.) cold butter, cut into chunks
• 12 ounces rhubarb (about 3 stalks)
• ¾ cup granulated sugar
• 3 tablespoons cornstarch
• 4 cups raspberries, rinsed and drained

Instructions

1. In a large bowl, mix oats, flour, walnuts, brown sugar, cinnamon, and salt. With your fingers or a pastry blender, rub or cut butter into oat mixture until coarse crumbs form. Cover and chill.
2. Rinse rhubarb; trim off and discard green parts of stalks. Cut red parts into ½-inch-thick slices; you need 2 cups. In a large bowl, combine granulated sugar, cornstarch, raspberries, and rhubarb and mix gently to coat. Pour into a 8x8 baking dish or shallow 2- to 3-quart baking dish and sprinkle evenly with topping.
3. Bake in a 375° regular or convection oven until topping is golden brown and fruit is bubbling, about 40 -45 minutes. Serve warm or at room temperature.

Recipe adapted from Just Get Off Your Butt and Bake

I have made these Lemon Raspberry Muffins numerous times.  I use up my frozen raspberries and they always turn out wonderful!   

Lemon Raspberry Muffins

Yields 15-18 muffins 

Ingredients: 

2 cups flour

1 cup sugar

1 Tbsp baking powder

1/2 tsp salt

2 eggs, lightly beaten

1 cup milk

1 Tbsp lemon juice

1 tsp grated lemon zest

1/2 cup canola oil

1 heaping cup raspberries (fresh or frozen)

For the glaze:

1 cup confectioners sugar

2-3 Tbsp fresh lemon juice

 

Preheat oven to 400 degrees F. In a measuring cup mix together milk and lemon juice. In a sperate large bowl combine dry ingredients: flour, sugar, baking powder, and salt in a large bowl. 

In another bowl, mix eggs, oil, lemon zest, and the milk/lemon mixture. Stir the wet ingredients into the flour mixture, stirring just until moistened. Fold in the raspberries. 

Fill 15-18 muffin cups 2/3 full. Bake at 400 degrees F for 18-20 minutes. 

For the glaze:

In a small bowl, whisk together the confectioners sugar and 2 Tbsp lemon juice. (if you want the glaze even thinner, add an extra tablespoon of lemon juice). Dunk the tops of the warm muffins in the glaze and place on rack over cookie sheet to cool.

 

Recipe adapted from Tastes Better From Scratch

Happy Birthday Harry! Butterbeer and Scones

My oldest daughter, Aria is obsessed with anything Harry Potter.  When she first learned to read she couldn't wait to start reading the Harry Potter books.  She is 11 now and has recently finished all the books and has reread some of them also.  In February we went to Orlando, Florida and we defiantly had to visit Universal Studios.  We had a blast! While there we tried Butterbeer.  We tried the carbonated version and the frozen/slushy version.  They both were delicious, but I think most of us liked the frozen version.  Universal Studios did not disappoint and we will remember our visit forever!  

Since coming back from our trip she even has more Harry Potter on the brain.  She wanted to recreate some food from the books.  She found this Butterbeer recipe that was supposed to be close to the Universal Studios theme park version.

Verdict:  It was pretty tasty.  Aria said it was close to the park version, truthfully I can't remember.  This recipe is super sweet though.  I would add less of the cooked sugar mixture to our glasses next time.

Butterbeer

Ingredients:

• 1 cup light or dark brown sugar
• 2 tablespoons water
• 6 tablespoon butter
• 1/2 teaspoon salt
• 1/2 teaspoon cider vinegar
• 3/4 cup heavy cream, divided
• 1/2 teaspoon rum extract
• Four 12-ounce bottles cream soda (I purchased a 2 liter bottle)

Directions:

1. In a small saucepan over medium, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 F on a candy thermometer.
2. Stir in the butter, salt, vinegar and 1/4 heavy cream. Set aside to cool to room temperature.
3. Once the mixture has cooled, stir in the rum extract.
4. In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes.
5. To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass). Add 1/4 cup of cream soda to each glass, then stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.

Since we are about everything Harry Potter today.  Did you know that his Birthday was yesterday July 31st?  And did you also know that it was JK Rowling's Birthday also?  Also my middle daughter is obsessed with Beanie Boos and it was her pet owl, named Spells' Birthday was yesterday also, coincidence?  I think not!  

For dinner we made scones, which are very English, and kinda like Rock Cakes that Hagrid makes and eats.

Happy Birthday Harry, JK and Spells!

Strawberry & Chocolate Chip Scones

Makes 4

Ingredients:

- 1 1/4 cups all-purpose flour

- 1 tablespoon granulated sugar

- 1 tablespoon light brown sugar

- 2 teaspoons baking powder

- 1/4 teaspoon salt

- 3 tablespoons unsalted butter, cut into 1/4” pieces

- 1 whole egg

- 3 ounces milk

- 1/4 cup fresh strawberries, cut into 1/4” pieces

- 1/4 cup chocolate chips (or mini chocolate chips)

- 1-1 1/2 teaspoons milk

- 1/2 teaspoon granulated sugar

Directions:

1. Preheat oven to 375F. Line a cookie sheet with nonstick foil, a Silpat, or parchment paper, set aside.

2. In a medium bowl stir together the flour, sugars, baking powder, and salt. Cut the butter into the flour mixture using a pastry blender, two forks, or your fingers, until the mixture is the size of small peas.

3. Stir in the egg and milk until blended, but do not overmix. Stir in the strawberry pieces and chocolate chips until combined.  

4. Turn out the mixture onto the prepared cookie sheet and form into a circle about 1/2” thick. Score the dough into four pieces. Brush the dough with milk and sprinkle with sugar. Bake for 19-21 minutes or until golden brown. Cool on the pan several minutes, then remove to a cooling rack or serve warm cut into four pieces.

Recipe adapted from Searching for Dessert

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