Tag: raspberries

RASPBERRY FLOATS

Cool off this summer with a delicious, refreshing raspberry float! This is a fun, fruity twist on the traditional root beer float. With just two simple ingredients, these are perfect for all your summer backyard parties.

Raspberry floats are a fun, fruity twist on the classic root beer float. The use of raspberry sorbet creates a refreshing, fruity drink that screams summertime!

I honestly had never heard of a raspberry float until my oldest son came home from school raving about them after having one at a school party. He insisted that they were “The best thing ever!!” I wasn’t excited about trying it because I love root beer floats, and I often have a hard time changing up a classic recipe; I mean, if it “ain’t broke, don’t fix it…” He didn’t drop the issue, and I’m glad he didn’t! So I decided to make my kids’ raspberry floats to celebrate the end of the school year. Guys…Let me tell you, it was amazing!! Dare I say – maybe even better than the old classic root beer floats! This got me thinking, what other float flavors have I been missing out on? Well, the summer is the perfect time for me to experiment. But in the meantime, I will be enjoying my raspberry floats.

how To make a raspberry float:

There is really not much to it. All you need is Sprite and raspberry sorbet or sherbet. You can garnish with raspberries and/or whipped cream if you want to fancy them up a bit.

  • Start by adding two or three scoops of sorbet or sherbet to the glasses.
  • Fill the glasses with Sprite.
  • If desired, garnish with whipped cream and raspberries.

Sherbert or sorbet?

The main difference between sherbet and sorbet comes down to the amount of dairy each contains. Sherbet contains a small amount of cream or milk, giving it a creamier, richer texture, whereas sorbet contains no dairy at all. Either will work perfectly fine for making a float.

Raspberry Floats

Cool off this summer with a delicious, refreshing raspberry float! This is a fun, fruity twist on the traditional root beer float. With just two simple ingredients, these are perfect for all your summer backyard parties.
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Prep Time 5 minutes
Course Dessert, Drinks

Ingredients
 

  • Sprite
  • Raspberry sorbet or sherbet

Garnish: (Optional)

  • Whipped cream
  • Raspberries

Instructions
 

  • Add 2 to 3 scoops of raspberry sorbet or sherbet to each glass.
  • Fill the glass with Sprite.
  • Garnish with whip cream and raspberries (optional)
  • Serve immediately.
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MIXED BERRY SMOOTHIE

This berry smoothie is a perfect summer afternoon treat. It’s cool, refreshing, healthy, and bursting with flavor!

I have been making smoothies for my kids since they were little. It’s a treat that I always felt good about giving them. Not only are they a great way to get your kids to eat fruits and vegetables, but they are healthy and super easy to make. But smoothies are not just for kids; they are an adult favorite too!

One of the great things about smoothies is their versatility. Nothing is written in stone when it comes to making smoothies. I honestly never measured any of the ingredients for my smoothies until I needed to write a recipe for the blog. But I wanted to give you a starting point in making your smoothies. But even with the recipe I am sharing with you, the amounts are suggestions, and you can easily substitute any of the ingredients. I will even give you some suggestions on some substitutions.

What goes into this smoothie:

Frozen Berries: I prefer to use frozen berries because it eliminates the need for adding ice. I don’t like adding ice to my smoothies because the ice waters down the smoothie and does not add flavor. You can use any combination of berries that you want. I prefer a mix of strawberries, blueberries, raspberries, and/or blackberries.

Bananas: Bananas add to the smoothie’s creamy texture and are a healthy addition. If you don’t like bananas, you can always leave them out.

Yogurt: Yogurt also adds to the creamy texture of the smoothie without watering it down. Choosing a berry-flavored yogurt adds wonderful flavor to the smoothie. If you are aiming for a healthy smoothie, choose yogurt with less sugar. Of course, you can always use plain greek yogurt and, if needed, add a little honey to make it sweeter.

Milk: Smoothies need some form of liquid to thin them out. I don’t like adding water because it adds no flavor. Using milk adds healthy nutrients, creaminess, and flavor. Any milk will work. Almond milk is an ideal liquid; it pairs well with any add-ins. But you could use regular soy, rice, or almond milk.

 

Mixed Berry Smoothie

This berry smoothie is a perfect summer afternoon treat. It's cool, refreshing, healthy, and bursting with flavor!
4.67 from 3 votes
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Prep Time 5 minutes
Course Drinks

Equipment

  • Blender

Ingredients
 

  • 3 cups frozen, mixed berries (strawberries, blueberries, raspberries, and blackberries, or any mixture of these)
  • ½ -1 banana (1 small or ½ of a large)
  • 1 cup blueberry, strawberry, or mixed berry yogurt
  • ½ cup milk (regular, almond, soy, etc.) more or less depending on desired thickness

Instructions
 

  • Add everything to a blender and blend until the ingredients are creamy and smooth.
  • If the smoothie is too thick, add more milk, a little at a time.
  • Pour into glasses and serve immediately.
  • **This recipe makes 2 to 3 smoothies depending on the serving size.
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CHOCOLATE LAVA CAKE FOR TWO

Warm, rich, indulgent lava cake is the perfect dessert to complete any romantic dinner. Easy to make and comes together in just 30 minutes. Top with vanilla ice cream and fresh raspberries for a dessert that’s sure to impress!

I am a chocolate lover through and through! And I absolutely love chocolate lava cake. I remember having my first lava cake at a nice restaurant my husband and I went to on one of our date nights. I thought about making lava cakes myself at home, but I assumed they must be tricky to make. Boy, was I wrong!! These are easier to make than most desserts. So if you have some basic baking ingredients and 30 minutes to spare, you could make these amazing chocolate lava cakes yourself! And trust me, you’ll be glad you did.

Chocolate Lava Cakes Are Easy…

There are no tricks or secrets here, just a simple recipe with delicious results. But I’ll go through the steps.

  • This recipe is written using 8-ounce ramekin dishes. You could use different-sized baking dishes, but you will need to adjust the baking time. I recommend using something comparable to this 8-ounce size.
    • Begin by greasing the ramekin dishes with butter or shortening, then lightly dust them with cocoa powder. This allows the baked cakes to release cleanly from the dish when you flip them over to serve.
  • Next, melt the butter and chocolate in a double boiler over medium heat. Cut the butter and chocolate into smaller pieces to speed up the melting time. Stir occasionally until the butter and chocolate are completely melted, smooth, and creamy. You could also melt the butter and chocolate in the microwave. Place the cut-up butter into a medium heat-proof bowl, then add the chopped chocolate on top. Microwave on high for 20 seconds, then in 10-second increments, stirring after each until completely smooth. Set aside.
    • A note on the chocolate – Do not use chocolate chips. They have an ingredient in them that prevents them from melting smoothly. That is why they hold their shape when used in chocolate chip cookies. When you are melting chocolate, you want to use chocolate baking bars because they are made to be melted and will yield smoother melted chocolate.
  • Sift together the flour, powdered sugar, and instant coffee. **Instant coffee enhances the chocolate flavor, and I highly recommend using it to get that rich, decadent chocolate flavor.
  • Whisk the eggs until they are pale and foamy.
  • Add the chocolate mixture, eggs, vanilla, and salt to the flour mixture. Stir with a whisk until combined.
  • Pour equal amounts into the prepared ramekin dishes and bake for 10 to 12 minutes. **They will look under-baked. The sides should look done, but the center should still be soft. If you bake these too long, the center won’t be runny like you want it to be.
  • Allow it to cool for two minutes. Then place an inverted plate on top of the cake, and using a kitchen towel or oven mitts, flip the cake and the plate over. It should release easily from the ramekin.

Lava Cake Toppings:

This is where you can get creative! Once you flip the cakes over, you have all kinds of options for toppings. I typically go with vanilla ice cream, chocolate syrup, and strawberries or raspberries. But you could use any flavor of ice cream you like; chocolate, mint chocolate chip, rocky road, etc…Some other great options are salted caramel, whipped cream, raspberry sauce, sprinkles, or chopped nuts…Let your imagination run wild! Whatever you decide, Enjoy!

Chocolate Lava Cake for Two

Warm, rich, indulgent lava cake is the perfect dessert to complete any special or romantic dinner. Easy to make and comes together in just 30 minutes. Top with vanilla ice cream and fresh raspberries for a dessert that's sure to impress!
5 from 1 vote
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Prep Time 25 minutes
Cook Time 10 minutes
Course Dessert
Servings 2 cakes

Ingredients
 

Preparing Ramekins:

  • butter or shortening for greasing ramekins
  • cocoa powder for dusting ramekins

For the Cakes:

  • 4 ounces semisweet baking chocolate, (not chocolate chips)
  • ½ cup unsalted butter
  • 3 eggs
  • ⅓ cup powdered sugar
  • ¼ cup flour
  • ½ teaspoon instant coffee
  • 1 teaspoon vanilla
  • pinch of salt

Instructions
 

  • Preheat the oven to 425°F.
  • Prepare your 8-ounce ramekins by greasing the bottoms and sides with butter or shortening. Then dust with powdered cocoa, making sure all surfaces are covered. Set aside.
  • Cut up the butter and chocolate into smaller pieces for quicker melting. Melt the butter and chocolate in a double boiler over medium heat, stirring occasionally. Remove from heat when mostly melted and stir until smooth and creamy.
    **Microwave Instructions: Place the cut-up butter into a medium heat-proof bowl, then add chopped chocolate on top. Microwave on high for 20 seconds, then continue in 10-second increments, stirring after each, until completely melted and smooth. Set aside.
  • Sift the flour, powdered sugar, and instant coffee together into a medium bowl. Set aside.
  • Whisk the eggs in a separate bowl until pale and foamy. Set aside.
  • Add the chocolate mixture, the eggs, vanilla, and salt to the flour mixture and whisk slowly until just combined and smooth.
  • Pour the cake batter into the prepared ramekins, filling almost to the top. Place them on a baking sheet and bake for 10-12 minutes. **Do not overbake! The sides should look done, but the center should still look soft and jiggly. Also, it should look slightly underdone.
  • Remove the cakes from the oven and let cool for 2 minutes. Then using a kitchen towel or oven mitts, place an inverted plate on top of the ramekin and flip it over. The cake should release easily from the ramekin.
  • Serve immediately while still warm.
  • Topping Suggestions: Vanilla ice cream (or other ice cream flavor), chocolate sauce, caramel sauce, raspberries, or strawberries.
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CLASSIC TAPIOCA PUDDING

Tapioca is a classic dessert that is simple, creamy, delicious, and timeless. Add fresh fruit, and you have a crowd-pleaser for sure!

Tapioca is one of those classic desserts that doesn’t get enough attention. It’s often forgotten with all the cheesecake, cupcake, and pie recipes floating around…Well, I am going to put tapioca front and center! I’m going to give it the attention it deserves!

Let’s start by answering the question, “What exactly is tapioca?” Tapioca is a starch extracted from the cassava root, also known as yuca, a plant native to Brazil, referred to as “mandioca,” and its starch is referred to as “tapioca.” It’s become a staple in many countries but has zero nutritional value and is often used as a thickening agent in many foods, like stews, gravy, and pie.

You can find tapioca pudding pre-made in the grocery store, but tapioca pudding is so easy to make, and I’ll be honest, so much better when it’s homemade! My mom made tapioca pudding when I was a kid, and we devoured it. Now I make it for my kids, who also devour it. I usually make a double batch so that it lasts more than one day.

There are several ways to buy tapioca – granules, small pearls, and large pearls. Granules are an instant, quick-cooking form of tapioca that will cook up quicker, but because they are granules, you will have less texture in your pudding. The next is small and large pearls, the only difference being the size. They both require soaking ahead of time. I prefer to soak the small and large pearls overnight. Soaking them overnight gives them a softer texture and allows them to cook up more quickly. My favorite is the small pearls…So I write my recipes using small pearls, but you can use any of the different types of tapioca. You skip the soaking step altogether for the granules, and with the small or large pearls, you soak the pearls overnight.

Tapioca is very versatile, I have had sweet potato tapioca, honeydew tapioca and pumpkin tapioca. I also have some variations of my own swirling around in my head, so expect to see those recipes soon. One recipe that I recently worked on was coconut tapioca with mango. It was so creamy and delicious, and the mango was the perfect complement to the coconut. It reminded me of mango sticky rice, a popular Thai dessert that uses coconut milk.

For this recipe:

In a small bowl, soak the tapioca in 2 cups milk. Stir and place in the refrigerator overnight. Soaking the pearls overnight allows them to soften up better without having a chewy texture, and they will cook up much more quickly.

After the tapioca has sat overnight, pour all the contents into a medium saucepan. Add the remaining 2 cups of milk, salt, sugar, and egg yolks to the tapioca, then heat on medium heat, stirring frequently. Bring the tapioca to a simmer. You do not want to bring the mixture to a boil because you risk scalding your milk. Instead, you want it to be steaming and see movement in the saucepan, but not a boil. Once you reach a simmer, turn it down to a low simmer (medium-low heat), and let it simmer uncovered for 5 to 10 minutes, continuing to stir constantly. It will begin to thicken as the eggs cook, and the tapioca absorbs more of the liquid.

As it thickens, you’ll want to check that your tapioca pearls are soft and no longer chewy. Take a small amount in a spoon, be careful because it will be very hot, and taste to check if the tapioca pearls are soft. You do not want your tapioca balls to be chewy or tough. If you need to cook it longer, cook for an additional 2 – 5 minutes and check again; repeat until done. If your tapioca takes longer than 15 minutes, make sure you haven’t turned your temperature down too low.

Once your tapioca is done, remove it from the heat and stir in the vanilla. Let the tapioca cool for 15 minutes.

While the tapioca is cooling, prepare your egg whites. With a handheld beater, beat the egg whites with 1 tablespoon granulated sugar. Beat until stiff peaks form. **Stiff peaks are peaks that do not collapse when you lift your beater (turn the beater off before lifting it, I’ve made this mistake…). This should only take a couple of minutes. Next, gently fold the egg whites into the tapioca.

You can serve the tapioca warm or chill it in the refrigerator for 4 hours. Top with the fresh fruit of your choice and enjoy!!

Classic Tapioca Pudding

Tapioca is a classic dessert that is simple, creamy, delicious, and timeless. Add fresh fruit and you have a crowd-pleaser for sure!
4.81 from 21 votes
Print Recipe Pin Recipe
Cook Time 15 minutes
Course Dessert
Servings 8 – 1/2 cup servings

Ingredients
 

  • 1 cup small pearl tapioca, not granulated or quick-cooking
  • 4 cups milk, divided
  • ⅔ cup granulated sugar + 1 tablespoon (for egg whites)
  • ½ teaspoon salt
  • 2 eggs, yolk separated from whites
  • 1 teaspoon vanilla

Toppings

  • blueberries, raspberries, strawberries, mango, or other fresh fruit
  • Shaved chocolate (optional)

Instructions
 

  • In a small bowl, soak 1 cup of small tapioca pearls in 2 cups of milk. Stir and place in the refrigerator overnight.
  • After letting the tapioca soak overnight, pour it into a medium saucepan. Add to the tapioca mixture 2 cups of milk, ⅔ cup sugar, salt, and egg yolks. Heat on medium heat, stirring frequently to keep milk from scalding. Once the tapioca mixture is simmering (do not boil), turn down the heat and simmer for 5 to 10 minutes, stirring constantly to keep the milk from scalding.
  • Carefully taste-test tapioca to be sure pearls are soft and no longer chewy. If you need to cook it longer, cook for an additional 2-5 minutes and check again; repeat until done. If your tapioca takes longer than 15 minutes, make sure you haven't turned the temperature down too low.
  • When the tapioca is done, remove it from the heat and let it cool for 15 minutes.
  • While the tapioca is cooling, beat egg whites with 1 tablespoon sugar until stiff peaks form.
  • Stir 1 teaspoon vanilla into the tapioca and gently fold in egg whites until completely incorporated.
  • Serve warm or chilled for 4 hours in the refrigerator. To serve, divide tapioca into individual bowls and top with fresh fruit of your choice.

Notes

I write my recipes using small pearls, but you can use any of the different types of tapioca. For the granules, you skip the soaking step altogether, and with the large pearls, you soak the pearls overnight.
 
 
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