How about a cozy baking day? Make these little round chocolate raspberry tarts while bundled up in this animal print shawl sweater, old t-shirt, and wool socks. Seriously, can I have a day off to do this?
What a fantastic holiday weekend! It was the perfect kick-off to summer. I went on long walks through the city, checked out a new favorite cafe, toured two Virginia vineyards, shared a backyard BBQ with friends, ate an incredible meal at Bandolero with my brothers, got a nice little tan, and hit up a stocked farmer’s market. Seriously, could it have been any better?
Along with a great assortment of veggies, I also picked up my first batch of strawberries at the farmer’s market. My first inclination was to make my favorite strawberry cupcakes with them, but I wanted to try something new. Don’t worry, I’ll make those cupcakes again very soon! I remembered a peach shortbread recipe that I made last summer and thought that it would be a perfect treat to go with this hot, festive, summer weekend.
I also added a thin layer of raspberry jam to these bars to make them a little more gooey. You could add any flavor of jam or use any kind of fruit for these though. It’s a super easy recipe too… have fun with it!
Last week the lovely owners of DC-based Dolci Gelati kindly gave me some samples of one of their new creations, raspberry red velvet gelato. Immediately, I knew what would go perfectly with these flavors so I made a cheese pound cake to use as a base. I ended up with classic red velvet flavors (there’s real pieces of cake in the gelato!) plus a little raspberry tartness too. Oh, and of course I had to add a little homemade whipped cream to the mix.
I found this cream cheese pound cake recipe from Smitten Kitchen and it blew me away. It was so moist and rich. Who knew pound cake could be that good? My only regret is that I didn’t save myself more! (It got devoured within an hour at work.) I will definitely be making this again this summer – adding some fresh farmer’s market berries and maybe adding some of Dolci Gelati’s mascarpone gelato on the side! A perfect dessert to share with friends al fresco.
You can find Dolci Gelati and all of their amazing flavors around DC at Nat’s Park, the National Zoo, and Taylor Gourmet (my personal preference because it also comes with an awesome sandwich).
Happy almost springtime!
I’ve been so busy recently that I really haven’t had much time to spend in my kitchen. With spring on the way, it’s time to get back to cooking with fresh veggies and baking some sweet new treats.
I’ve actually never baked anything lemon before and I’ve been wanting to try it. These lemon cupcakes were actually inspired by some cupcake wrappers and decorations I had. The liners on these cupcakes are actually yellow with little white polka dots, but of course after baking you can’t even tell. And then there are the daisy toppers. How cute, right? So I wanted to bake something that felt and tasted like spring and ended up with these raspberry-filled lemon cupcakes with lemon cream cheese frosting. So delicious!
The lemon flavor is so fresh (just don’t pull a Nikki and zest your thumb while you’re zesting the lemons) and the frosting is so creamy and tart. I really love this flavor combination, which is saying a lot for me when chocolate isn’t involved. The cupcakes got great compliments from my co-workers – someone even said it was better than a Georgetown Cupcake!
(Cake adapted from Martha Stewart)
A view from the inside! The surprise raspberry filling is a perfect flavor addition to the fresh lemon.