Raspberry Cream Pie

I loooooove raspberries. I think they are superior to strawberries in every way. More flavourful, juicier, bite size. Love 'em. But they do seem to go bad pretty quick. I had a whole bunch to use up and I was fresh out of ideas.

When this happens, I usually wait until inspiration hits, or I call up Leah, because she's usually full of them. Today I founds myself on www.thepioneerwoman.com and let me tell you, that woman is never out of ideas. I just borrowed one of hers.

You can find her recipe here.

It's scrumptious. I  can't remember the last time I used that word, but I like it. It's gonna be a thing.

-Jessica



Raspberry and Goat Cheese Spinach Salad with Candied Pecans

I wouldn't really say that I have a favourite thing to cook, more of a favourite reason. There's nothing like spending a cold November morning in the kitchen mkaing enough cookies and candy to feed an army, just because it's almost Christmas. There's something extra special about making a giant pot of stroganoff because your sister is coming and you know it's her favourite. Or making a raspberry spinach salad for dinner, because you know it will make your hubby's week.

In fact, he was so excited about it, he even took the pictures. Thanks, babe. My photography mojo was off last night anyway.

This recipe is so tasty that even Leah, the eternal hater of "sweet" salads loves it. What's not to love? Fresh raspberries, organic baby spinach, creamy goat cheese, candied pecans, and homemade raspberry vinegrette. Deelish.

Raspberry and Goat Cheese Spinach Salad with Candied Pecans

Is the name too long? I wasn't sure. Call it whatever you want.

4 cups, or one package of baby spinach

1 cup fresh raspberries

1/2 cup creamy, unpasteurized goat cheese

1/3 cup apple cider vinegar

1/4 cup olive oil

1/3 cup raspberry jam

1 cup chopped pecans

1 tbsp butter

1  1/2 tbsp brown sugar

• Using a small pan, melt butter on medium heat.
• Add pecans and brown sugar, stirring to combine.
• Keep the nuts moving for about 4 minutes, until sugar has caramelized.
• Remove from heat and let cool in a bowl.
• Combine vinegar, olive oil and jam in a small bowl and whisk.
• Put spinach in a salad bowl and crumble the goat cheese into it.
• Add pecans and dressing, toss.
• Dish up salad and top with raspberries (if you toss them in, the will get mushy).

-Jessica

lemon raspberry cupcakes

Usually when I bake, or crave a treat, I go for chocolate. But, today was so sunny and bright, (which is a big deal in Washington in January), and I just felt like something light and fluffy.  What is lighter and yummier than  raspberries and lemon? So, here is my concoction:

Lemon raspberry cupcakes

• 24 vanilla cupcakes ( I am still in search of an awesome recipe....if you have one, pass it along!)

   Filling:

• 2 cups heavy cream
•  2/3 cups powdered sugar
• 1 cup raspberries

Frosting:

• 1/4 cup butter
• 1/4 cup shortening
• 1 tsp. vanilla
• 4 cups powdered sugar
• 1/3 cup milk
• 1/2 cup prepared lemon curd

Lemon curd:

• 1/3 cup freshly squeezed lemon juice
• 3/4 cup sugar
• 3 eggs
• 4 Tbsp butter
• 1 Tbsp lemon zest

whisk together eggs, sugar and lemon juice.  put in double boiler and cook for about 10 min. (or until thick like sour cream) while stirring constantly.    Remove from heat, and add butter and lemon zest. stir it up. (it is soooo yummy!)


Directions:

Whip together whipping cream, and 2/3 cup of powdered sugar. When stiff, fold in raspberries.

Cut tops off cupcakes.  Pipe a large dollop of filling onto bottom of cupcake.  Place top back on.

Cream together butter, shortening, vanilla and milk. Add powdered sugar and beat until creamy. Add lemon curd, and beat until creamy. 

Pipe onto cupcake, and add a raspberry and some lemon zest for prettiness.

-Leah