BLACKBERRY-RASPBERRY TRUFFLE DESSERT
Believe it or not - this recipe calls for a cake mix! Southern Living, November 2003. I didn't allow for chilling time of 1-1/2 hours.
Provided by Manami
Categories Dessert
Time 1h
Yield 12-15 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Butter 3 (9") parchment or wax paper-lined round cake pans.
- Beat first 5 ingredients at medium speed with and electric mixer for 2 minutes or until blended.
- Pour batter evenly into prepared pans.
- Bake for 35-40 minutes or until wooden pick is inserted in center comes out clean.
- Cool cake in pans on wire racks for 15 minutes.
- Remove from pans and remove paper.
- Cool completely on wire racks.
- Combine chocolate morsels and whipping cream in medium saucepan over medium heat, whisking constantly, 10 minutes or until mixture is smooth.
- Pour into a mixing bowl; cover and chill 1-1/2 hours or until mixture begins to thicken.
- Cook jams and 1/4 cup water in a small saucepan over medium heat; stirring constantly, 5 minutes or until jam melts.
- Brush tops of cake layers with jam mixture.
- Beat chocolate mixture at medium speed with an electric mixer about 20 seconds or until stiff peaks form.
- DO NOT OVERBEAT!
- Place 1 layer, glazed side up, on cake platter.
- Spread with half of the chocolate mixture.
- Top with another cake layer, glazed side down; spread with remaining chocolate mixture.
- Top with remaining cake layer, glazed side down.
- Secure layers by inserting wooden skewers from the top layer down through the other two layers.
- Beat cream cheese and powdered sugar at medium speed with an electric mixer until smooth.
- Add whipped topping and vanilla, beating until smooth.
- Working quickly, frost top and sides of cake with cream cheese mixture.
- Press pecans around sides of cake.
- Garnish, if desired.
- NOTE: For testing purposes only, they used Betty Crocker SuperMoist Devil's Food Cake Mix and Jelly Belly Confections Blackberries and Raspberries for candy. Candies may be found at Cracker Barrel, in the bulk candy aisle of supermarkets or in specialty stores.
Nutrition Facts : Calories 1746, Fat 137.5, SaturatedFat 36.4, Cholesterol 70.8, Sodium 815.4, Carbohydrate 128.5, Fiber 13.4, Sugar 77.1, Protein 18.5
BLACKBERRY RASPBERRY PIE
Provided by Giada De Laurentiis
Categories dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Line a baking sheet with foil. Place the baking sheet on the center rack of the oven and preheat the oven to 400 degrees F. Allow the baking sheet to heat for 15 minutes.
- To a large bowl, add the blackberries, raspberries, 1 cup of the sugar, 2 tablespoons of the cinnamon, the arrowroot, flour and salt, and toss gently to combine. In a separate small bowl mix the remaining 1 teaspoon sugar and 1/4 teaspoon cinnamon and set aside.
- Butter a 9-inch ceramic or glass pie dish. Unroll one pie crust and place into the pie dish. Pour the berry mixture into the crust. Unroll the second pie crust and place on top of the filling. Pinch the edges of the top and bottom crusts together to seal. Fold the double edge under and crimp, making a decorative edge. Sprinkle the reserved sugar and cinnamon mixture over the top. Using a paring knife, cut a few slits in the top of the pie crust.
- Place the pie into the oven on the prepared baking sheet and bake until the crust is deep golden and the filling is bubbling through the slits, 1 hour and 15 minutes.
- Cool the pie to room temperature before serving.
BLACKBERRY PUFFS
In this simple dessert, puff pastry shells spread with sweet mascarpone cheese let a filling of summer-ripe mashed blackberries shine.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 50m
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. On a lightly floured work surface, roll out pastry to a 10-by-12-inch rectangle. With a sharp knife, trim edges and cut pastry into eight 3-by-5-inch pieces. Place pastry on a large baking sheet and refrigerate until firm, about 15 minutes.
- Transfer sheet to oven and bake until pastry is puffed and golden brown, 12 to 15 minutes. Let cool, then split each pastry horizontally.
- In a bowl, mash blackberries and sugar with a fork until juicy but still chunky. Spread mascarpone on pastry bottoms. Top with blackberry mixture and pastry tops.
Nutrition Facts : Calories 371 g, Fat 31 g, Fiber 1 g
BLACKBERRY PUFF PASTRY TARTS
This simple yet delicious recipe is certain to please anyone with a sweet tooth. You can use either puff pastry sheets or shells for this recipe. If you use sheets, put the filling in before you cook the pastry, and then cook them all the way in one go. These are equally good warm or cooled, but I advise against reheating them in the microwave or refrigerating them.
Provided by tovlakas
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a cookie sheet.
- Mix the cream cheese, sugar, and cinnamon together in a bowl until thoroughly blended. Set aside.
- Place the puff pastry shells on the prepared cookies sheet. Brush each shell with milk and sprinkle with turbinado sugar.
- Bake in preheated oven until shells expand and turn golden brown, 10 to 15 minutes. Watch closely to make sure shells bake thoroughly, but do not overbake. Remove shells from oven, and use a fork to remove the cap from each shell. Set the caps aside.
- Spoon 2 tablespoons of the cream cheese mixture into each shell. Top with 6 to 8 blackberries. Place a puff pastry cap on top of each shell over the berries.
- Return filled pastry shells to oven, and bake until pastry tops are golden brown and the filling is warm, about 5 minutes more.
Nutrition Facts : Calories 218.9 calories, Carbohydrate 22.9 g, Cholesterol 20.9 mg, Fat 13.2 g, Fiber 1.3 g, Protein 3.8 g, SaturatedFat 5.9 g, Sodium 174.9 mg, Sugar 14.3 g
BLACKBERRY FOOLS
Although this dessert is best made immediately before serving, it can be assembled before dinner and refrigerated for up to one hour. If possible, use seedless jam, which won't require the straining in the first step.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 10m
Number Of Ingredients 4
Steps:
- Pass jam through a fine sieve; discard solids.
- With a mixer fitted with the whisk attachment, beat cream and sugar until soft peaks form.
- Gently fold jam into cream to form swirls. Divide mixture among 4 cups, garnish with berries, and serve immediately.
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