Pear and Raspberry Turnovers

I made these turnovers back in December, but had my month all planned out blog-wise – for a change – so here I am posting the recipe now! It’s a really simple one that takes only a few steps and is done in a jiffy.

Back in December 2013, I also made turnovers, but those were the more traditional apple turnovers. For some reason I felt the need to make turnovers again (probably because they are delicious), but I wanted to try something different than the usual apple. Pear came to mind straight away, and I always love pear in combination with some red fruit, so I settled on raspberry quite quickly too. Add a little bit of ground ginger and wrap it all in some puff pastry, and you’ve got yourselves some delicious turnovers!


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Chocolate Brownie and Raspberry Tart

As I mentioned in my Monthly Recap, I celebrated my 22nd birthday this past week, which is more or less the reason why I haven’t posted anything since said recap… That, and the two deadlines I had this week. Those didn’t help either.

Anyway, I’m here now, which is what’s most important! My birthday was a lot of fun, with lovely presents (the complete series of Gilmore Girls being the highlight!) and even lovelier people to celebrate it with. On the 7th of October itself I had dinner at my parents’ together with my grandparents, my aunt and my cousin, and the day after I cooked dinner at my own place for four of my best friends. We ate, we drank, we played Cards Against Humanity – it was great!

That dinner leads me to today’s recipe… I made a chocolate brownie and raspberry tart as the dessert for the dinner with my friends, and it was a huge success! It was absolutely delicious, with the raspberry coulis providing a fresh, tangy flavour to accompany the fudgy, chocolate-y brownie.

This tart was inspired by Tamal’s creation in The Great British Bake-Off during chocolate week, when he made a chocolate tart with raspberry coulis as well. Most recipes for chocolate tarts use a lot of cream or milk, though, and I couldn’t do that for this one, because one of my friends is allergic to milk. So I came up with the brownie idea and it worked splendidly!

I also added some chopped hazelnuts on top, since my parents had a lot of hazelnuts lying around (there’s a hazel tree in the garden) and hazelnuts are great, so why not? I roasted them in the oven and blitzed them up in my tiny food processor. They’re a great addition to this already amazing tart.

One last thing: I took the pictures the next day (when it wasn’t dark outside and I had natural lighting) so that’s why there’s only one piece in the pictures – most of the tart was gone already!


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Strawberry and Raspberry Tiramisu

This Christmas I was in charge of the dessert (as is often the case — my family doesn’t seem to mind). Since we celebrated Christmas over at my aunt and uncle’s, I had to make something that was relatively easy to transport. Besides that, I also needed to make sure it didn’t involve any chocolate, because neither my grandmother nor my father can eat it (they get migraines — I really hope it’s not hereditary…). Oh, and it would need to feed 17 people as well, let’s not forget that part.

During my internet travels in search of the perfect dessert I came across a great recipe for a strawberry and raspberry tiramisu. I found it on a Dutch blog I’ve only been following for a short while called Lekker en Simpel (translation: Tasty and Simple). It looked really delicious, and quite easy and quick to make, which was a pro as well, since Christmas is quite a busy time.

So, I came up with the plan to make two tiramisus: one regular one (with chocolate), and this fruity one. It was a huge success! Everyone loved it, and the strawberry and raspberry one was gone before I knew it!

The lovely Sofie and Jorrit from Lekker en Simpel agreed to let me translate their recipe to share it with you guys, so here it is! (And here’s the link to the original recipe for those of you interested).


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Blondies with White Chocolate and Raspberries

Today my aunt was having a high tea for her birthday, and I thought it would be nice to bake something sweet and simple to bring with me. I didn’t feel like baking my usual brownies, but I thought something like it would be perfect, so I made blondies! I’d never made blondies (“blond brownies” — brownies without the cocoa) bef0re but I figured it wouldn’t be that difficult, and they’d probably taste pretty darn good. And I was right! The sourness of the delicious raspberries complements the sweetness of the white chocolate and the sugar perfectly. I’ll remember these, that’s for sure!


You’ll need…

– 150 g white chocolate

– 150 g butter (melted)

– 3 eggs

– 150 g (light) brown sugar

– 1 packet of vanilla sugar (= 8 g)

– 200 g plain flour

– 2 teaspoons of baking powder

– 150 g raspberries (I used frozen ones, but let them thaw before use)

– a baking tin (mine is 20 x 24 cm)

– and an oven, of course! These blondies need to be baked at 150 °C (don’t forget to preheat your oven!)

So, let’s get baking!

1. Melt the chocolate and mix with butter The first thing you have to do is to break the white chocolate into pieces and melt it in a saucepan on the stove. Make sure you keep stirring! Once it’s all melted, take the saucepan off the stove and mix in the melted butter. It probably won’t mix together properly, but that’s okay. Now, let the mixture be while you continue with the next step.

2. Mix together the eggs, brown sugar and vanilla sugar Next up, you’ve got to mix the eggs with the brown sugar and vanilla sugar in a large bowl until it’s mixed evenly. I used an electric mixer, but it should be doable with a regular old whisk as well.

3. Add chocolate-butter mixture, flour, baking powder and raspberries Now, gently add the chocolate-butter mixture while mixing, and whisk it all together. Then sieve the flour and baking powder above the bowl and mix everything together with a spoon. The last thing to add are the raspberries! Add them to the bowl and gently mix them through the batter.

4. Prepare tin and bake your blondies! Grease and flour your baking tin, and then pour the batter into it — make sure it’s evenly spread out. Now, put the tin into your preheated oven and bake the batter for 35 to 40 minutes, or when it has a nice golden brown colour on top and a skewer comes out practically clean.

And that’s it! It’s a really simple recipe, with delicious blondies as a result! Enjoy!

Have you ever made blondies and how did they turn out? What do you think are some other nice combinations I should try?