Posts Tagged ‘raspberries’

Donna Hay is our favorite cookbook chef.  What originally attracted us to her work was the gorgeous full-page food pictures in her cookbooks.  After browsing through one such book in our local bookstore, we decided we wanted to eat them all, and now we have three of her books.  What we like (and sometimes don’t like) is that some of her ingredients are, what we consider, unconventional.  This is because she is Australian and we are not, so some of the ingredients are different or unexpected (to us).  One such ingredient is sour cream.  Now, we use sour cream all the time in savory dishes, but we hadn’t used them in anything sweet.  Her muffin recipe changed all that.  Delicious, moist, dense, springy and flavorful are only some of the words that describe these muffins.

Fruit & Chocolate Chip Muffins | doomthings

Ingredients (adapted from Donna Hay)

  • 2 cups bread flour
  • 2 teaspoons baking powder
  • 3/4 cups  sugar
  • 1 cup (240g) sour cream
  • 2 eggs
  • ⅓ cup vegetable oil
  • 1½ cups fresh fruit (chopped if necessary) [I used raspberries for one batch, cherries for another batch]
  • handful chocolate chips as desired


  1. Combine flour, baking powder, sugar, sour cream, and oil.
  2. In a separate bowl, whisk egg until smooth.
  3. Stir egg into sour cream mixture.
  4. Stir in fruit and chocolate chips.
  5. Divide into greased or papered 12-muffin tin.
  6. Bake at 350 degrees F for 25 minutes or until a toothpick comes out clean.

Blasberry Pie

Posted: 14th June 2013 by doomthings in Dessert, The Foodening
Tags: , , , ,

Summer is pie season.  I suppose most seasons are pie seasons, but summer is berry pie season.  HENCE BLASBERRY PIE A BERRY COMBINATION OF INTENSE SUMMERNESS!!!  ENJOY THE TART DELICIOUS!!!


  • 2 cups blueberries
  • 2 cups raspberries
  • 1/3 cup sugar
  • 2 tsp lemon juice
  • 2 1/4 cups bread flour
  • 3/4 tsp salt
  • 2/3 cup unsalted butter, softened
  • 8 – 10 tbsp cold water


  1. Combine berries with sugar and the 1/4 cup flour and lemon juice until berries are completely coated.
  2. In another bowl, combine the 2 1/4 cup flour and salt.
  3. Use a pastry cutter to cut in butter until mixture looks crumbly.
  4. Sprinkle in water by tablespoons, mixing until a soft dough can be forms into a ball.
  5. Divide dough into 2 balls.
  6. Flatten one of the dough balls on a lightly floured surface and roll out into a 12-inch diameter circle.
  7. Transfer pastry to pie plate by carefully rolling the dough onto the rolling pin and laying it on the plate (see picture).
  8. Trim the dough to the edge of the pie plate.
  9. Transfer berry filling to pastry-lined pie plate.
  10. Roll the other dough ball into a 12-inch diameter circle.
  11. Place on top of berry filling and trim to about 1/2 inch beyond the edge of the plate.
  12. Fold edge underneath bottom pastry and make pretty as desired.
  13. Put some slits in the top pastry for venting.
  14. Bake for 25 minutes at 375 degrees F with foil on the edge of the pie (to prevent burning).
  15. Remove foil and bake for 25 to 30 more minutes until golden.

This pie was nice and tart.  I actually used about half the amount of sugar from the original recipe.  If you like tart, follow this recipe, if you prefer something a bit sweeter, add an extra few tablespoons of sugar.  Next time I’m going to try using lime juice.  DELICIOUS!

p.s.  you can use shortening instead of butter, but butter is better.