I am so thankful for my parents and their green thumbs, I know I don’t have it in me. So for now I will continue to be thankful for the boxes of fruit and veggies they send me in the summer! When I was little, we had loads of raspberries each summer from our garden. I have to say, raspberries are my favorite fruit, with strawberries in close second of coarse.
Today’s raspberry crisps are both gluten-free and easy to take on the go. My serving size for this recipe is for four people, but it can easily be doubled and baked in an 8×8 inch baking pan to serve a larger group. I favor the “crisp” part of the raspberry crisp, so I loaded both the top and bottom full. I made these in small jelly jars so I could pack them up and take to go. It’s perfect for a summer BBQ.
I fell in love with small portioned desserts after I made Champagne Cupcakes for Two on New Years Eve. The thought of enjoying cupcakes without having to make a huge batch (and then feel guilty about eating them all) was just awesome! I have been testing and consuming desserts in small batches ever since. I recently purchased the cookbook, Small Batch Baking by Debby Maugans Nakos. I made the mocha cupcakes, filled them with Bailey’s Irish Cream infused ganache and topped it off with Chocolate Bailey’s Irish Cream whipped cream!
This cookbook has the perfect mocha cupcake. It reminds me of my favorite chocolate cupcake. The espresso taste is prevalent but not overwhelming. The sour cream in the recipe helps maintain a moist, light center. Besides, who doesn’t love a boozy cupcake?
This recipe is from Small Batch Baking by Debby Maugans Nakos. If you like to bake for just a few, I highly recommend checking out this book. It is full of mini cakes, pie, cookies and tons of other desserts!
Well hello there! It’s been awhile! I wanted to drop in to say, I hope you have all enjoyed the holiday season as much as I have! I can’t believe today is New Year’s eve! Where did the year go? I am on vacation from work, and although my actual vacation ends on January 2nd (already dreading that!); Beyond Frosting will return on January 7th with a new Monday Foodie Finds. However, I couldn’t leave you hanging without a tasty treat for New Year’s eve!
I contemplated this dessert decision for quite some time. I finally decided to try something different and I hope that you will enjoy! I think I will be calling my mother first thing in the morning and tell her to make these immediately. She loves a good excuse to drink some wine, and for that, I love her. Today’s recipe is champagne cupcakes with a champagne glaze.