It’s Memorial Day weekend, which is a lovely time for us. An unofficial kick off to summer and a chance to spend a few days together, as well as the very important duty of remembering those who have gone before us. One of the nice things about the long weekend is the chance to do some special cooking. My Bunneh has been as busy as can be making ham and chicken stock, steaks and rotisserie chicken. My job was to come up with the sides and the dessert.
The dessert I settled on was a brownie ice cream pie with raspberry topping. Raspberry prices are dropping but I wanted something even easier. Going to my freezer I spied my containers of jam in a jiffy raspberry jam and decided that would make easy and yummy topping. When it all came together I was happy with the results. I think we could have added a little whipping cream for the lightness and pretty factor, but without it it was pretty darn good too.
So there you have it…jam in a jiffy freezer jam, not just for sandwiches!
Raspberry Brownie Ice Cream Pie
1 large brownie mix
2 cups vanilla ice cream, softened
1 cup raspberry jam in a jiffy freezer jam
Make brownie mix according to the box directions, adding 2 Tablespoons of Ultra Gel to the mix for extra moisture and tenderness. Pour into two 9 inch pie plates and bake for 25 minutes or until a toothpick comes out clean. Cool completely.
Layer softened ice cream on brownie pie and remove to freezer for a minimum of four hours.
Cut and top with freezer jam, serve immediately. Add whipping cream as desired.
May is a fun time of year, not only because it’s Mother’s Day (Hi Mom!), but it’s the time when we start seeing more fresh fruit making its way into our local markets. In particular we see a lot of berries and as raspberry growers that makes us ever so happy. Down on the farm our own plants are soaking up the spring rain and you can almost watch them growing, with most of the bushes upto about 24 inches this far.
So, in the spirit of raspberries to come tonight I made some White Chocolate Raspberry Gooey Cookies. This is a fun and easy recipe that starts with a cake mix as a base, but then gets interesting by adding extra butter, cream cheese, Ultra Gel and fresh berries. The final cookie is rich and a bit cakey, kinda half way between a cookie and a cup cake and that’s just fine by me. So here you go, something to do with those berries that don’t get eaten on the way home from the store and a recipe for your files when the farmer’s markets start filling up with raspberry goodness!
White Chocolate Raspberry Gooey Cookies
1 cake mix (white, lemon or yellow work best)
1/2 cup softened butter
1 8 ounce bar low fat cream cheese
1 tsp vanilla
2 Tbl Ultra Gel
1/2 cup fresh or frozen raspberries (If there is a lot of juice with the berries drain the juice first)
1 cup white chocolate chips
Combine butter, cream cheese, egg, vanilla and ultra gel in a stand mixer and mix until well combined. Add cake mix and incorporate. Fold in berries and chocolate chips. Move batter to the refrigerator for 30 minutes. Preheat oven to 350 degrees. Drop batter by teaspoons onto a cookie sheet and bake for 10-12 minutes until golden brown around the edges.