Oatmeal Cookie Berry-Berry Pie

Oatmeal Cookie Berry-Berry Pie

Crust
 2 cups all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
6 tablespoons cold shortening
5-6 tablespoons ice water

Filling & Topping
1 cup all-purpose flour, plus an additional 5 tablespoons
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 cup old fashioned oats
1/4 cup finely chopped almonds, pecans or walnuts
1/2 cup unsalted butter, softened
3/4 cup firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup granulated sugar
1 1/2 cups blueberries
1 1/4 cups raspberries
1 cup sliced strawberries

To make the crust, stir together flour, sugar and salt until combined.  Knead in butter and shortening using fingertips, a fork, or a pastry blender, until butter is incorporated and mixture forms pea-sized lumps.  Gradually sprinkle in water, and toss mixture together using a fork.  Gather into a ball and form a flat disc; wrap in plastic wrap and chill for 30 minutes in the refrigerator. 

Preheat oven to 350 degrees F.  Roll pie dough out onto a lightly floured surface, using a rolling pin, and fit into a 9-inch pie plate.  Fold outer edges under, form a rim, and flute. 
To make the filling and topping, in a medium sized mixing bowl, sift together 1 cup flour, baking powder, salt, cinnamon and ginger; stir in oats and almonds until well combined.

In a large mixing bowl using a mixer on medium speed, beat together butter and brown sugar until creamy, about 1 minute.  Beat in egg and vanilla until combined.  Reduce mixer speed to low and beat in flour mixture until just combined; set aside.

In a large mixing bowl, stir together additional 5 tablespoons flour, granulated sugar, blueberries, raspberries and strawberries until well combined; pour berries into pie shell.  Evenly dot top of berries with spoonfuls of oatmeal cookie dough mixture.  Bake 35-40 minutes, or until golden brown.  Lightly cover pie with foil, and bake an additional 20 minutes. 

Cool on a wire rack for 1 hour before slicing.

Makes 8-10 servings

Fruit of the Forest Chocolate Croissant Bread Pudding

Fruit of the Forest Chocolate Croissant Bread Pudding

8 cups cubed croissants
4 large eggs
1 1/2 cups whole milk, divided use
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup blackberries
1/2 cup raspberries
1/2 cup dried cherries
1/2 lb. dark chocolate callets, divided use
1/2 cup finely chopped almonds
Whipped cream, for serving

Heat oven to 350 degrees F. Coat an 8x8-inch baking dish with cooking spray or butter.

Place cubed croissants on a large cookie sheet; bake 8 minutes or until lightly toasted.

In a large mixing bowl, whisk together eggs, 1 cup milk, sugar and vanilla until well combined; stir in croissant and allow to sit for 10 minutes to absorb liquid. Stir in blackberries, raspberries, dried cherries and 1/4 lb. chocolate discs until well combined. Place mixture in baking dish. Sprinkle with almonds, and bake 35-40 minutes or until set and light golden brown. Cool on a wire rack.

To make the chocolate sauce, heat remaining 1/2 cup milk in a small saucepan over medium heat until hot; remove pan from heat and stir in remaining 1/4 lb. chocolate until melted and smooth.

Serve bread pudding with a drizzle of chocolate sauce and whipped cream.

Makes 6 servings

White Chocolate Cheesecake Sandwich Cookies with Raspberry Buttercream

White Chocolate Cheesecake Sandwich Cookies with Raspberry Buttercream

1/2 cup unsalted butter, softened
1 (8-ounce) package cream cheese, softened
3/4 cup granulated sugar
1 package instant vanilla pudding mix
1 large egg
1 teaspoon vanilla extract
1 cup white chocolate chips, melted
2 teaspoons baking powder
1/4 teaspoon salt
2 cups all purpose flour
3/4 cup ground toasted almonds
1/2 cup confectioners' sugar

Raspberry Buttercream
1 cup frozen raspberries, thawed
1/2 cup unsalted butter, softened
1 cup confectioners' sugar
1 cup marshmallow cream
1/4 teaspoon almond extract

In a large mixing bowl, using a mixer on medium speed, beat together butter, cream cheese and sugar until creamy - about 1 minute.  Beat in pudding mix, egg and vanilla until well combined - about 1 minute.  Beat in white chocolate, baking powder and salt until well combined.  Reduce mixer speed to low and beat in flour and almonds until just combined.  Chill dough in refrigerator for 30-45 minutes, or until firm.
Heat oven to 350 degrees F.  Coat cookie sheets with cooking spray.

Roll heaping tablespoons of dough into balls.  Roll and coat balls in 1/2 cup confectioers' sugar.  Place on cookie sheets, spacing about an inch apart.  Lightly press down on cookies to flatten.  Bake cookies 12-14 minutes or until light golden around the edges.  Cool 2 minutes before transferring to wire racks to cool.

To make the raspberry buttercream, puree raspberries in a food processor.  Add seedless raspberry puree to a large mixing bowl.  Using a mixer on medium speed, beat in butter and confectioners' sugar until creamy - about 1 minute.  Beat in marshmallow cream and almond extract until well combined - about 1 minute.  Spread buttercream on cookies and make sandwiches.

Raspberry Lemon Cheesecake

Raspberry Lemon Cheesecake

1/2 cups ground amaretti cookies
1/4 cup unsalted butter, melted
2 1/2 (8 ounce) packages cream cheese, softened
1 cup granulated sugar
2 teaspoons vanilla extract
1/2 cup heavy cream
6 egg yolks
1/2 cup lemon curd
1 half pint Driscoll raspberries

Heat oven to 325 degrees F. 

In a large bowl, mix together cookie crumbs and melted butter until well combined.  Press into the bottom of a 10-inch springform pan.  Bake 10 minutes or until golden and crisp.

In a large mixing bowl, using a mixer on medium speed, beat together cream cheese and sugar until fluffy - about 1 minute.  Beat in vanilla and cream until combined.  Beat in egg yolks until well combined - about 2 minutes.  Pour batter over prepared crust.  Swirl lemon curd throughout cheesecake batter.  Bake 1 hour and 10 minutes, or until light golden brown around edges, and no longer wobbly.  Turn off oven and allow cheesecake to cool in oven for 10 minutes.  Remove pan from oven and cool 1 hour.  Cover and refrigerate for 4 hours  or until ready to serve.

Makes 10 servings

Mascarpone White Chocolate Mousse with Raspberry Lemon Sauce

Mascarpone White Chocolate Mousse with Raspberry Lemon Sauce

2 large egg whites
1 cup heavy whipping cream
1/4 cup + 2 tablespoons granulated sugar, divided use
8 ounces mascarpone cheese, room temperature
1 cup white chocolate chips, melted
1/2 a vanilla bean, seeds scraped out
1 teaspoon finely grated lemon zest
6 ounces fresh raspberries
1 tablespoon fresh lemon juice

In a large mixing bowl, using a mixer on high speed, beat egg whites until stiff peaks form.

In an additional large mixing bowl, using a mixer on high speed, beat cream and 1/4 cup sugar until stiff peaks form; fold egg whites into whipped cream.

In a large mixing bowl, using a mixer on medium speed, beat mascarpone, melted white chocolate, vanilla bean seeds and lemon zest until well combined and smooth; fold egg white-cream mixture into mascarpone mixture until just combined. Divide mousse into 8 ramekins. Cover and chill for one hour, or until ready to serve.

To make the raspberry sauce, combine remaining 2 tablespoons sugar, raspberries and lemon juice in a small saucepan over medium heat. Bring the mixture to a boil, stirring frequently, and crushing berries with spoon; boil 2 minutes. Transfer raspberry sauce to a food processor, and puree until smooth. Strain sauce into a small bowl. Serve mousse with a drizzle of raspberry sauce.

Makes 8 servings

Raspberry Almond Truffle Bread

Raspberry Almond Truffle Bread

1 cup chopped dates
1/2 cup water
1 3/4 cups all purpose flour
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup chocolate almond butter
1/2 cup raspberry preserves
1 large egg
1/2 teaspoon vanilla extract
1/2 cup buttermilk
1 cup raspberries
1/2 cup dark chocolate chips
2 tablespoons slivered almonds

Heat oven to 375 degrees F. Coat a loaf pan with cooking spray and lightly dust with flour.

Bring dates and water to a boil in a small saucepan over medium heat; cook 2 minutes, or until dates are softened.

In a medium mixing bowl, sift together flour, cocoa powder, baking powder, baking soda and salt. In a large mixing bowl, using a mixer on medium speed, beat almond butter, raspberry preserves and date mixture for 1 minute or until well combined. Beat in egg and vanilla until combined. Reduce mixer speed to low and gradually beat in flour mixture alternating with buttermilk until just combined. Stir together an additional tablespoon of flour and raspberries until well coated; stir raspberries into batter along with chocolate chips.

Smooth batter into pan; sprinkle with almonds and a few extra chocolate chips if desired. Bake 40-45 minutes or until well risen, fragrant, and golden brown around edges. Cool on a wire rack before slicing.

Makes 1 loaf

Chocolate-Hazelnut Cake with Raspberry Preserves & Chocolate Ganache

Chocolate-Hazelnut Cake with Raspberry Preserves & Chocolate Ganache 

3 large eggs
2 cups cake flour
1/2 cup dark, unsweetened, cocoa powder
1 tablespoon baking powder
3/4 teaspoon salt
3/4 cup unsalted butter, softened
1 1/4 cups granulated sugar
2 teaspoons vanilla extract
4 ounces bittersweet chocolate chips, melted
1 1/2 cups milk

Nutella (about 1 1/4 cups), warmed slightly
Seedless raspberry preserves (about 1 cup), warmed slightly

2/3 cup heavy whipping cream
8 ounces bittersweet chocolate chips
3/4 cup finely chopped hazelnuts, toasted

Preheat oven to 350 degrees F. Grease and flour 3 (8 or 9-inch) cake pans.

In a medium mixing bowl, using a mixer on high speed, beat egg whites (reserving the yolks) until stiff peaks form; set aside.

In a medium mixing bowl, sift together flour, cocoa powder, baking powder and salt.
In a large mixing bowl, using a mixer on medium speed, beat together butter and sugar until creamy, about 1-2 minutes. Beat in egg yolks, vanilla and melted chocolate until combined. Reduce mixer speed to low and gradually beat in flour mixture, alternating with milk, until combined, about 2-3 minutes; fold in egg whites, in three additions, until combined.

Divide batter into cake pans. Bake for 35-40 minutes, or until a cake pulls away from sides of pan, and a toothpick inserted into cake comes out with moist crumbs attached. Cool for 12 minutes on wire racks before running a knife around outside edges of pans, and inverting onto wire racks to cool completely.

Split each cake in half (freeze for easier slicing). Spread a layer of Nutella and raspberry preserves on each cake half.

To make the ganache, heat cream in a small saucepan over medium heat, until it comes to a simmer; turn heat off and whisk in chocolate until melted and smooth. Cool until it's a good consistency, then pour and spread over cake. Pack hazelnuts on top and sides of cake.

Makes 12 servings

Belgian Raspberry Brownies with Truffle Ganache

The best dark chocolate brownies made with raspberry beer, raspberry preserves, topped with chocolate ganache.