Tag Archives: Raspberries

Oh My Ganache!


I decided to do some baking and enter the Great American Baking Contest in Atlanta. This event and bake sale help to support efforts by Share Our Strength to end childhood hunger in America. This year marks the 3rd anniversary of the bake sale in Atlanta. The actual event is on Thursday, March 11th at Cooks Warehouse in Midtown Atlanta.

My hubby and I will attend so that we can get to taste all the goodies, support the effort and see who wins the best dessert in all the categories (professional, amateur (that would be me 🙂 ) and child baker.

I had been thinking about trying to create a cupcake that combined all my favorite things – dark chocolate, raspberries, mascarpone cheese and a little booze! Well, this is the winner!

I have baked a dark chocolate cupcake, filled it with a raspberry filling, glazed it with a dark chocolate ganache flavored with Chambord and topped it off with a decorative touch of mascarpone icing! There is nothing better than getting a bite of the cupcake with all the chocolate, raspberries and ever so slightly sweetened cheese. Oh, yum!

There are so many recipes for chocolate cupcakes out there. I know one of the favorites is Martha Stewarts’s One Bowl recipe. I say use whichever you prefer and then add the other goodies. I start with a recipe adapted from Cooks Illustrated. I add a little espresso powder to really bring out the flavor of the 2 types of chocolate. I prefer this one since it only makes 12 cupcakes and I know I certainly do not need to have more than that number in my home!

Be sure to check these cupcakes for doneness at about 15 minutes. You want to underbake them just a bit!

Oh My Ganache!
Makes 12 Cupcakes

8 tablespoons unsalted butter , cut into 4 pieces
2 ounces bittersweet chocolate , chopped
1/2 cup Dutch-processed cocoa (1 1/2 ounces)
3/4 cup unbleached all-purpose flour (3 3/4 ounces)
1/2 teaspoon baking soda
3/4 teaspoon baking powder
2 large eggs
3/4 teaspoon instant espresso powder
3/4 cup sugar (5 1/4 ounces)
1 teaspoon vanilla extract
1/2 teaspoon table salt
1/2 cup sour cream (4 ounces)

1. Adjust oven rack to lower-middle position; heat oven to 350 degrees. Line standard-sized muffin pan (cups have 1/2-cup capacity) with baking-cup liners.
2. Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. Set aside to cool until just warm to the touch.
3. Whisk flour, baking soda, and baking powder in small bowl to combine.
4. Whisk eggs in second medium bowl to combine; add espresso powder, sugar, vanilla, and salt and whisk until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogenous and thick. DO NOT overbeat the batter.
5. Divide batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out almost clean, 15 to 18 minutes.
6. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes.

Raspberry Filling
1 10 oz. package frozen raspberries with sugar
3 Tablespoons sugar
1 1/2 Tablespoons cornstarch
1/2 teaspoon lemon juice

Thaw raspberries and drain. You should have almost 3/4 cup liquid/juice. Put liquid in a small saucepan and combine with sugar, cornstarch and lemon juice. Cook stirring constantly until mixture comes to a boil and is very thick. Let cool. Stir in raspberries without the extra juice that drains further (you want the filling to be thick). Fill cupcakes by removing a small piece in the middle of the cupcake, fill hole with about 1 – 1 1/2 teaspoons of filling. Trim the piece you have cut out and place back over the filling in the cupcake. You can also pipe filling into the cupcake, however, this is pretty thick, so it is more difficult.

Chambord Ganache
3/8 cup heavy cream
1 Tablespoon unsalted butter
4 ounces semi-sweet chocolate chips
1 1/2 teaspoon Chambord

Bring cream and butter just to a boil. Pour over chocolate chips. Let sit for 5 minutes. Whisk until glossy and smooth. Add Chambord. Let mixture sit 5 minutes to set before frosting cupcakes.

Mascarpone Frosting
4 ounces mascarpone cheese
3/8 cup confectioner’s sugar, sifted
1/2 cup whipped heavy cream

Beat together mascarpone cheese and sugar until smooth. Gently fold in whipped cream until combined. Place in a decorating bag and decorate tops of cupcakes as desired.



Filed under Atlanta, Baking, Chocolate, Cupcakes, Great American Bake Sale, Mascarpone Cheese, Raspberries, Recipes, Share Our Strength

Get Juiced!

I know you are wondering why I am writing about a juice drink and I normally would not, however it was so pretty I really wanted to post the picture!

I made this yummy and beautiful juice drink last weekend in our Breville juicer. (gotta use this thing now that we have it!). My husband recently purchased the juicer because juicing is supposed to have incredible health benefits. I also was thinking about going on a juicing detox plan, but gave up that idea. This stuff is tasty, but I cannot live on fruits and veggies alone! So instead, I tried a few of these wonderful beverages and this was probably one of the tastiest!

I had one of the most amazing Texas red grapefruits and beautiful fresh raspberries, so I decided to pop them in the juicer and make this healthy beverage! The inspiration for this drink (appropriately called Color Me Pink) came from The Complete Book of Juicing by Michael T. Murray, N.D. According to Dr. Murray this drink is rich in flavonoids, so if you are looking to boost yours, then this is the drink for you!

Now I do have to say that I love grapefruit and especially the Texas red ones. Their season is short, so you need to get them while you can. A regular red grapefruit will work just as well if you can no longer find the Texas red ones. If you use a Breville juicer, the pulp will be discarded, but you can certainly add it back to the drink if you like your juice with pulp.

I do think that this would be fine to make in a high speed blender. You might have a few chunks of fruit, but that is not so bad, is it? You may also need to add a few ice cubes to the blender. I even added a few ice cubes to mine and tossed it in the blender after the juicing to make it cold.

If you do make this in a juicer, I suggest straining it because of the raspberry seeds. It would have been nice to not have the seeds at the bottom of the glass! Depending on your blender (if that is what you use to make this), it might be more difficult to strain the drink since the fruit will not be completely pulverized as it is with a juicer. I also added some agave nectar to cut the tartness. Honey or Stevia would work as well.

Here is my adaptation of this simple recipe:

Color Me Pink

1 cup raspberries
1/2 pink grapefruit, peeled
Sweetener to taste
Ice cubes (optional)

Juice the raspberries first and then the grapefruit.

That’s it! Dr. Murray suggests leaving the white pith on the grapefruit since that is what is rich in flavonoids and you want to be sure to get those in your drink! 😉

This was extremely tasty, so if you are looking for a great way to start your day, I suggest giving this a try!


Filed under Grapefruit, Healthy, Juicing, Raspberries