Tag Archives: Raspberry

08/31 CHEERS to August

31 Aug

Hello Glamourites,

I hope everyone has been having a fun-filled and relaxing summer! I know I sure have {hence being very MIA, sorry again} I figured it being the last day of August, sad I know, we should celebrate the month rather than being depressed it is leaving us. Here are some fun recipes and ideas to try before it’s too late!

Raspberry Limoncelle Pro

Sip of this delicious {and easy} drink with friends and family talking about your favourite August memories. The Raspberry Limoncello Prosecco is bubbly and fresh. Thanks Damn Delicious for the inspiration!

peaches

Buy some peaches! The end of August is a perfect time to buy them as it is peek season for this fruit and you can use them in so many ways. Peach smoothies, peach pies, peach salad, peach glaze on pork, peach crumble or my fave peach jam. Credit to Buttered Side Up for the pic and click for her Peach Jam Recipe!

bbqshrimpsq

DEFINITELY have a BBQ. I know in a month from now we are all going to missing those nights when you throw a burger and corn on the cob on the barbie. Try these BBQ shrimp wrapped in prosciutto by the Sassy Kitchen!

cottagepatio

Lastly, breathe. Enjoy these final moments of summer and soak it all in before that cold fall wind blows in. Be thankful for another summer of laughter and adventures. Happy August 31st!

xx Glamour Planner

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Keep Smiling!

25 Jul

Hello Glamourites!

I hope you all had a fabulous week and enjoying every minute of adventures and experiences you’re having. I have learned from every summer before this that the months fly by and it still shocks me every time. Summer can pass in a second if you blink. Here are a few inspirational ideas and quotes that spoke to me today. Enjoy and remember, attitude is everything, if you have a positive outlook people around you will too!  xx Glamour Planner

Enjoy the little things! mmm pineapple smilepainapple

Make yourself delicious desserts, you deserve it! Here for recipe

smileraspberrycheesecake

Flowers makes anyone and everyone happy, brighten up your day!

smileflowers

We are lucky.

smilelucky

Think outside the box, you never know what will happen.

smileabstract

Sweets & Studs

18 Aug

Good Morning Glamourites,

Been a busy last few days as summer is starting to wind down and my friends are starting to leave again for the next school year. Still can’t get my head around the fact it’s already the middle of August….okay let’s not think about that now! Macarons, the little couple bites of dessert you sometimes need to satisfy your sweet tooth. I have yet to try and make any type of macarons myself but it is my mission before the summer is over to give it a shot. The recipe credit goes to La Gallette blog where they have many tasty looking recipes. Let me know if you have given the macaron attempt a whirl xx Glamour Planner

pinkmacarons

Perfect size to just pop in my mouth for a treat!
pinkmacarons2
pinkmacarons4

Raspberry macarons

Ingredients

  • 250g almond meal
  • 250g icing sugar
  • 3 (90g) egg whites, at room temperature
  • 3 (90g) egg whites, extra (at room temperature)*
  • 65mL distilled water
  • 250g caster sugar
  • 1/2 tsp freeze-dried raspberry powder or food colouring

To make the buttercream:

  • 3 egg egg whites
  • 180g caster sugar
  • 280g unsalted butter, softened and cubed
  • 2 tbsp raspberry puree

*the marked egg whites should be aged. To do this, leave whole eggs (un-cracked) at room temperature for 1 week prior to separation.

Method

  1. Place the almond meal and icing sugar in a large food processor until fine. Sift the contents into a large, stainless steel bowl.
  2. in a small bowl place the first 3 (90g) of egg whites with the freeze-dried raspberry powder/ food colouring. Whisk gently until combined.
  3. Add the egg mixture to the almond meal mixture but DO NOT stir yet.
  4. Meanwhile, place the other 3 (90g) of egg whites in the bowl of a stand mixer fitted with a whisk attachment. DO NOT whisk yet.
  5. Place the caster sugar and distilled water in a medium saucepan over medium heat and boil until it reached 110C on the thermometer.
  6. When the syrup reaches 110C, start whisking the egg whites on medium speed until they form stiff peaks.
  7. Continue cooking the syrup until it reads 118C.
  8. Pour the syrup into the egg whites (in a thin stream) while still whisking the eggs over high speed.
  9. Beat the egg whites/syrup mixture until it reads 50C.
  10. Fold the meringue into the almond meal mixture. To test if done, drop a teaspoonful onto a small plate, the ribbon left should dis-appear within 30 seconds.
  11. Pipe the mixture amongst 5 trays lined with baking paper.
  12. Leave at room temperature until a thin skin forms on the tops of the macarons. To test, touch the macaron, the mixture should not stick onto your finger.
  13. Bake in a pre-heated oven at 180C for 20-25 minutes. Cool.

To make the buttercream:

  1. Place the egg whites and sugar over a pot of simmering water, whisking constantly until it is hot to the touch.
  2. Remove from the pot and whisk, with an electric mixer until it forms stiff peaks.
  3. Add in the butter, 1 tbsp at a time, whisking in between each addition.
  4. Fold in the puree.

To assemble, pipe 1 tsp of buttercream onto a macaron and top with another.
Store in a refrigerator (in a air-tight container) for up to 1 month.

~Delicious HeelsDeliciousHeelsPaleSalmon

Raspberry Burst

16 Jul

Good Evening Glamourites,

I have had some extra time this week and been saving some recipes and am hoping to make in the next couple days. This particular one is at the top of my list! It looks like the perfect light and refreshing dessert along with giving you your sweet tooth fix. Let me know if you give it a try!

xx Glamour Planner

Vanilla Raspberry Layer Cake

Prep Time: 3 hours

Cook Time: 35 minutes

Total Time: 3 hours, 35 minutes

Yield: 16 slices

Ingredients
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups sugar
  • 4 eggs
  • 2 tsp vanilla
  • 3 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1-2/3 cup low-fat milk
  • 1 cup low-sugar raspberry jam
  • 6 oz fresh raspberries
Cream Cheese Frosting:
  • 10-1/2 oz (1-1/3 pkg) low-fat cream cheese, softened
  • 2/3 cup unsalted butter, softened
  • 6 cups icing sugar, sifted
  • 2 tsp vanilla
Instructions

Preheat oven to 350F. Grease and line 2 9-inch round cake pans.

In a large bowl, beat butter with sugar until fluffy. Beat in eggs one at a time. Beat in vanilla.

Whisk together flour, baking powder, and salt. Stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 additions of milk. Pour into prepared pans and bake in oven for about 30 – 35 minutes, or until toothpick inserted in center of cake comes out clean. Let cool on a wire rack for 10 minutes, then remove cake from pans and let cool on rack completely.

For the cream cheese frosting:

In a bowl, beat cream cheese with butter until fluffy. Gradually beat in sugar and vanilla.

To assemble cake:

Slice each cake in half horizontally to make 4 layers. Spread 1/3 cup of the jam over one of the layers. Spread 1/2 cup of frosting over top of second layer; invert, frosting side down onto first layer.

Spread 1/3 cup jam over top of stacked layers. Spread third layer with 1/2 cup of the frosting; invert, frosting side down onto stack. Spread remaining jam over top.

Spread remaining layer with 1/2 cup of the frosting; invert frosting side down onto stack. Cover entire cake with a thin layer of frosting to seal in crumbs. Refrigerate until firm, about 30 minutes. Cover cake with remaining frosting.

Decorate cake with fresh raspberries before serving.

raspberry-layer-cake

The shoe-aholic in me and food lover has created a new inspiration called DELICIOUS HEELS FoodHeel2

Credit for the recipe to The Fit Housewife blog and finding it through http://foodgawker.com/ ~My FAVE recipe go-to site!