So I'm adventuring out from my usual brownies/cookies/cakes and making a torte this evening. I was looking for a recipe to use up the last of the raspberry scone raspberries that were still sitting in the freezer. I came across this raspberry walnut torte recipe.
I subbed in a smaller amount of pecans for the 3/4 cups walnuts cause that's what I had. I also added some secret ingredient to both the crust and the later mixture. It looks pretty tasty in the oven right now. I expect full on deliciousness from this experiment!
Later:
The first piece I tasted, I really enjoyed the flavor, but was less sure about the texture. I was compelled to try again, and found it slightly more appealing. By the third piece, I was pretty sure I liked it. Yep! Definitely tasty and delicious!
Showing posts with label raspberry. Show all posts
Showing posts with label raspberry. Show all posts
Wednesday, March 23, 2011
Monday, March 7, 2011
Screw the Directions!
Alright, so this week has been all about bastardizing cookie mixes. I got some Betty Crocker cookie mixes on the cheap at the grocery store, and I've been making cookies to quell the desire for stabsies. And both of these batches were excellent examples of one of my favorite baking rules: If the batter is so good you can't stop eating it, the end result will be even better.
First I started with a double chocolate cookie mix. It was basically chocolate cookies with chocolate chunks. So then I melted about half a cup of chunky peanut butter down, and stirred it into the mix. Then I added some Reese's Peanut Butter chips I had leftover from the peanut butter cheesecake. Added the secret ingredient, and baked away. The result was tasty. So tasty in fact, that somehow between when I went to bed and when I awoke 2 dozen of them disappeared into thin air.
Tonight I took the oatmeal cookie mix and ran with it. I'm not a fan of raisins in my cookies, so eff the raisins! Raspberries are where it is at. I had extra frozen raspberries from the raspberry scones, so I decided to put them to good use. I mixed them into my cookie dough, and also added some cinnamon and nutmeg for good measure. A little secret ingredient, and they were popped onto the tray. I topped each one with an extra raspberry and baked away. I wonder if there will be any left when I get up this time...
First I started with a double chocolate cookie mix. It was basically chocolate cookies with chocolate chunks. So then I melted about half a cup of chunky peanut butter down, and stirred it into the mix. Then I added some Reese's Peanut Butter chips I had leftover from the peanut butter cheesecake. Added the secret ingredient, and baked away. The result was tasty. So tasty in fact, that somehow between when I went to bed and when I awoke 2 dozen of them disappeared into thin air.
Tonight I took the oatmeal cookie mix and ran with it. I'm not a fan of raisins in my cookies, so eff the raisins! Raspberries are where it is at. I had extra frozen raspberries from the raspberry scones, so I decided to put them to good use. I mixed them into my cookie dough, and also added some cinnamon and nutmeg for good measure. A little secret ingredient, and they were popped onto the tray. I topped each one with an extra raspberry and baked away. I wonder if there will be any left when I get up this time...
Saturday, February 5, 2011
Raspberry Scones
So this morning I decided to attempt scones for the first time.
For the first batch I followed this recipe for whole wheat raspberry scones. For once, I actually followed the recipe. The only minor adaptation was a pinch of my secret ingredient... which goes in EVERYTHING I bake. And instead of scones, I pretty much ended up with round, flat, scone-like cookies. So fail.
Batch 2 consisted of the leftover dough from batch one. I added a cup of white flour and 1.5 tablespoons on baking powder. The results were slightly more risen than the first round, but still very cookie-like.
For the third batch, I added another tablespoon of baking powder, and maybe a teaspoon on baking soda. They came out basically the same as the second batch, except they were dark purple!
Alright, so batch 4: More white flour, baking powder, baking soda, and more RASPBERRIES! The consistency of the dough seemed a bit more appropriate, and as I watched them bake I began to get hopeful that maybe batch 4 was going to be the batch. As they come out of the oven, I was getting excited. I could barely wait a minute before I pulled one of the tray, broke off a corner, and ran to my room mate. "I think I've achieved scones." A bite later, "You have totally achieve scones." Batch 4 for the win!
For the first batch I followed this recipe for whole wheat raspberry scones. For once, I actually followed the recipe. The only minor adaptation was a pinch of my secret ingredient... which goes in EVERYTHING I bake. And instead of scones, I pretty much ended up with round, flat, scone-like cookies. So fail.
Batch 2 consisted of the leftover dough from batch one. I added a cup of white flour and 1.5 tablespoons on baking powder. The results were slightly more risen than the first round, but still very cookie-like.
For the third batch, I added another tablespoon of baking powder, and maybe a teaspoon on baking soda. They came out basically the same as the second batch, except they were dark purple!
Alright, so batch 4: More white flour, baking powder, baking soda, and more RASPBERRIES! The consistency of the dough seemed a bit more appropriate, and as I watched them bake I began to get hopeful that maybe batch 4 was going to be the batch. As they come out of the oven, I was getting excited. I could barely wait a minute before I pulled one of the tray, broke off a corner, and ran to my room mate. "I think I've achieved scones." A bite later, "You have totally achieve scones." Batch 4 for the win!
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