Marla Meridith logo by smash

Recipe: Triple Berry Muffins

Recipe: Triple Berry Muffins

Ingredients

2 cups unbleached all-purpose flour
1 cup whole wheat pastry flour
1 tbsp baking powder
½ tsp baking soda
½ tsp Kosher salt
1 ½ tsp ground cinnamon
1 ¼ cups whole milk
2 large eggs, lightly beaten
1 tsp pure vanilla extract
½ lb 2 sticks unsalted butter, melted
1 cup fresh blueberries
½ cup chopped strawberries
½ cup raspberries
turbinado sugar for topping

Directions

Preheat oven to 375 degrees Fahrenheit. Line a muffin tin with liners.

Whisk together the dry ingredients: both flours, baking powder, baking soda, salt and cinnamon in a large bowl. In another bowl mix together both sugars, melted butter, milk, eggs and vanilla extract. Fold in the berries.

Place 1/3 cup batter in each muffin cup. Top with Turbinado (coarse sugar) Bake for 20-25 minutes. Insert a wooden skewer in the center and if it comes out virtually crumb free then the muffins are done. Let cool a few minutes then transfer the muffins to racks to cool completely.

~ Marla Meridith

Cran Raspberry Mimosas

Celebrate the New Year or enjoy for brunch these Cranberry Raspberry Mimosas are absolutely delicious! A festive cocktail recipe that will add JOY to any occasion.

6 cocktails

1 cup sweetened cranberry raspberry juice
1 bottle dry Champagne or sparkling wine (Prosecco or cava)
fresh raspberries
fresh mint

Pour 1/4 cup (2 ounces) crane raspberry juice into each Champagne flute. Top with Champagne, a few raspberries and fresh mint.

~ Marla Meridith

Americana No-Bake Cheesecake

I love to make special desserts for the holidays, especially for July 4th. This Americana No-Bake Cheesecake will impress all your guests and it’s super easy to make ahead of time.

10-12 servings

–for the crust
2 cups graham cracker crumbs (14 full sheets) you can also us ginger snaps or chocolate wafers
1/3 cup light or dark brown sugar
1/2 cup (1 stick) melted, unsalted butter
baking spray
–for the filling
1 1/4 cups cold heavy whipping cream
3 (8 ounce) blocks full fat cream cheese, softened to room temperature
1/2 cup granulated sugar
2 tbsp confectioners sugar
1/4 cup sour cream, at room temperature
2 tsp freshly squeezed lemon juice
1 tsp vanilla bean paste
–for the topping
1 1/2 cups fresh raspberries
1/2 cup fresh blueberries
1/2 cup fresh blackberries

Prepare the crust: Pulse the graham crackers (or your preferred cookies) in a food processor until you have a consistent crumb. Pulse in the sugar and butter until well combined. Spray a 9″ or 10″ springform pan with baking spray. Press the crust into the bottom of the pan, using your palms to make sure it’s firmly packed. Refrigerate while you are making the filling, 15-20 minutes.
Prepare the filling: Whip the cream in a stand mixer with the whisk attachment until you have stiff peaks, about 5 minutes. Transfer the whipped cream to a bowl and place in the fridge.
In the same bowl, you don’t have to rinse it, beat the cream cheese and granulated sugar on medium speed until smooth and creamy. Scraping down the sides of the bowl with a soft rubber spatula as needed. On medium-high speed, beat in the confectioners sugar, sour cream, lemon juice and vanilla bean paste until smooth, scraping down the sides of the bowl as needed. Be sure that there are no lumps of cream cheese in the mixture.
Remove the bowl from the mixer and gently fold in the whipped cream being sure not to over mix, you don’t want to cream to deflate.
Scoop the cheesecake mixture over the crust. Smooth out the top with an offset spatula. Decorate with the berries.
Refrigerate for at least 6-8 hours up to two days. Serve cold.

~ Marla Meridith

Recipe: Raspberry Brioche Bread Pudding

We love this breakfast favorite, Raspberry Brioche Bread Pudding recipe. Simple and delicious to prepare for weekend feasts and brunch.

8 servings

2 tbsp unsalted butter, softened
1 – 14 oz loaf brioche bread, cut into 1 inch cubes
6 large eggs
2 cups whole milk
2 cups heavy cream
1 Navel orange, juiced
3/4 cup pure maple syrup
1 tbsp pure vanilla extract
1 tsp cinnamon
1/2 teaspoon salt
12 ounces fresh raspberries, divided
powdered sugar for garnish

Preheat the oven to 350 degrees with the rack in the middle.
Grease a 13X9 inch casserole dish with the softened butter.
Place the bread cubes in the casserole dish.
In a medium bowl, whisk together the eggs, milk, cream, orange juice, maple syrup, vanilla, cinnamon and salt. Fold in 1/2 of the raspberries. Pour the mixture over the bread and gently press into the bread with a spatula. Allow to soak for 10 minutes. Top with the remainder of the raspberries.
Cover the french toast with foil. Bake for 30 minutes. Remove the foil and bake for an additional 35 minutes or until the casserole is puffed and golden brown. Spoon pudding onto plates and serve with maple syrup and softened butter.

~ Marla Meridith

Raspberry White Chocolate Chip Scones

Ingredients

Directions

~ Marla Meridith

Raspberry Linzer Tart Bars

Ingredients

Directions

~ Marla Meridith

Recipe: Raspberry, White Chocolate & Coconut Rugelach

Ingredients

Directions

~ Marla Meridith

Recipe: Raspberry, White Chocolate & Coconut Rugelach

These Raspberry, White Chocolate & Coconut Rugelach are the cookies that are sure to win over everyone during the holidays! Take some extra time to bake them ~ it’s sure worth it!

25 Cookies

–for the dough
4 ounces (113 grams) cold cream cheese
1 stick (8 tablespoons, 4 ounces, 113 grams) cold, unsalted butter
1 cup (136 grams) all purpose flour
1/4 teaspoon fine sea salt
–for the filling (please see the cookbook for Dories version)
1 cup (120 grams) sweetened shredded coconut
4 ounces (113 grams) chopped white chocolate
1 cup (123 grams) fresh raspberries, mashed
2 tablespoons (1 ounce, 28 grams) unsalted butter, melted & cooled
3 tablespoons sugar mixed with 1/4 teaspoon ground cinnamon, or more to taste
1 large egg, for glazing
sanding or granulated sugar for dusting

Take the cream cheese & butter out of the fridge 10 minutes before you plan on using them. Cut each into 4 chunks. They should be slightly softened, but still cool.
Put the flour & salt in the bowl of a food processor. Add the butter & cream cheese. Pulse for 6 to 10 times, until the flour coats the chunks. Process until the dough forms large curds. Stop there, you do not want the dough to form a ball.
Turn the dough onto a work surface. Gather it into a ball & divide it in half. Shape each half into a square, wrap the squares in plastic wrap & chill for at least 2 hours or up to one day.
–To make the filling…
Mix the coconut, white chocolate & mashed raspberries in a bowl & set aside.
Working on a lightly floured surface, flour the top of one piece of dough & roll it into a square that’s about 12 inches on a side (don’t worry this does not need to be an exact shape) Lift & turn the dough frequently, flouring the counter as needed, so it doesn’t stick. This will be a thin dough.
Cut one square of dough in 1/2 (you will have 2 pieces about 12 x 6 inches). Brush each half with some melted butter & sprinkle with some cinnamon sugar. Working with one piece at a time, sprinkle one quarter of the filling over the dough. Arranging it so that there is a slim bare border about at the long ragged (rolled out) side of the dough & a bare border about 1/3 inch wide on the straight (cut) side. Gently pat 1/4 of the toppings into the dough. Starting from the ragged long side, carefully roll the sheet up snugly, ending with the neat edge at the bottom of the bowl. Tuck the stuffing back in if it pops out.
Repeat this for each sheet of dough. Wrap in plastic film & store in freezer. Let it rest for at least 1 hour. This dough is easiest to slice when it’s had this time in the freezer. You can wrap the rolls airtight & keep them in the freezer for 2 months, slice & bake them directly from the freezer.
–When you are ready to bake….
Position the racks to divide the oven in thirds & pre heat the oven to 400 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
Beat the egg slightly with a splash of cold water.
Remove the rolls from the freezer, brush the tops of each roll with egg glaze & sprinkle with sugar. Using a slender knife & a gentle sawing motion, cut each roll into slices at least 1/2 inch thick (mine were 1 inch). Place them seam side down on the baking sheets.
Bake for 15-17 minutes, rotating the sheets from top to bottom & front to back at the midway point, or until the cookies are golden brown. Best that they are a bit over baked then under baked as you do not want uncooked dough at the center. Transfer the cookies to racks & allow them to cool to room temperature.
The way I cut these, the yield was 25 cookies. Dorie says 48.
Recipe adapted from page 301 of Baking Chez Moi by Dorie Greenspan.

~ Marla Meridith

Recipe: Raspberry, White Chocolate & Coconut Rugelach

These Raspberry, White Chocolate & Coconut Rugelach are the cookies that are sure to win over everyone during the holidays! Take some extra time to bake them ~ it’s sure worth it!

25 Cookies

–for the dough
4 ounces (113 grams) cold cream cheese
1 stick (8 tablespoons, 4 ounces, 113 grams) cold, unsalted butter
1 cup (136 grams) all purpose flour
1/4 teaspoon fine sea salt
–for the filling (please see the cookbook for Dories version)
1 cup (120 grams) sweetened shredded coconut
4 ounces (113 grams) chopped white chocolate
1 cup (123 grams) fresh raspberries, mashed
2 tablespoons (1 ounce, 28 grams) unsalted butter, melted & cooled
3 tablespoons sugar mixed with 1/4 teaspoon ground cinnamon, or more to taste
1 large egg, for glazing
sanding or granulated sugar for dusting

Take the cream cheese & butter out of the fridge 10 minutes before you plan on using them. Cut each into 4 chunks. They should be slightly softened, but still cool.
Put the flour & salt in the bowl of a food processor. Add the butter & cream cheese. Pulse for 6 to 10 times, until the flour coats the chunks. Process until the dough forms large curds. Stop there, you do not want the dough to form a ball.
Turn the dough onto a work surface. Gather it into a ball & divide it in half. Shape each half into a square, wrap the squares in plastic wrap & chill for at least 2 hours or up to one day.
–To make the filling…
Mix the coconut, white chocolate & mashed raspberries in a bowl & set aside.
Working on a lightly floured surface, flour the top of one piece of dough & roll it into a square that’s about 12 inches on a side (don’t worry this does not need to be an exact shape) Lift & turn the dough frequently, flouring the counter as needed, so it doesn’t stick. This will be a thin dough.
Cut one square of dough in 1/2 (you will have 2 pieces about 12 x 6 inches). Brush each half with some melted butter & sprinkle with some cinnamon sugar. Working with one piece at a time, sprinkle one quarter of the filling over the dough. Arranging it so that there is a slim bare border about at the long ragged (rolled out) side of the dough & a bare border about 1/3 inch wide on the straight (cut) side. Gently pat 1/4 of the toppings into the dough. Starting from the ragged long side, carefully roll the sheet up snugly, ending with the neat edge at the bottom of the bowl. Tuck the stuffing back in if it pops out.
Repeat this for each sheet of dough. Wrap in plastic film & store in freezer. Let it rest for at least 1 hour. This dough is easiest to slice when it’s had this time in the freezer. You can wrap the rolls airtight & keep them in the freezer for 2 months, slice & bake them directly from the freezer.
–When you are ready to bake….
Position the racks to divide the oven in thirds & pre heat the oven to 400 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
Beat the egg slightly with a splash of cold water.
Remove the rolls from the freezer, brush the tops of each roll with egg glaze & sprinkle with sugar. Using a slender knife & a gentle sawing motion, cut each roll into slices at least 1/2 inch thick (mine were 1 inch). Place them seam side down on the baking sheets.
Bake for 15-17 minutes, rotating the sheets from top to bottom & front to back at the midway point, or until the cookies are golden brown. Best that they are a bit over baked then under baked as you do not want uncooked dough at the center. Transfer the cookies to racks & allow them to cool to room temperature.
The way I cut these, the yield was 25 cookies. Dorie says 48.
Recipe adapted from page 301 of Baking Chez Moi by Dorie Greenspan.

~ Marla Meridith

Recipe: Raspberry, White Chocolate & Coconut Rugelach

These Raspberry, White Chocolate & Coconut Rugelach are the cookies that are sure to win over everyone during the holidays! Take some extra time to bake them ~ it’s sure worth it!

25 Cookies

–for the dough
4 ounces (113 grams) cold cream cheese
1 stick (8 tablespoons, 4 ounces, 113 grams) cold, unsalted butter
1 cup (136 grams) all purpose flour
1/4 teaspoon fine sea salt
–for the filling (please see the cookbook for Dories version)
1 cup (120 grams) sweetened shredded coconut
4 ounces (113 grams) chopped white chocolate
1 cup (123 grams) fresh raspberries, mashed
2 tablespoons (1 ounce, 28 grams) unsalted butter, melted & cooled
3 tablespoons sugar mixed with 1/4 teaspoon ground cinnamon, or more to taste
1 large egg, for glazing
sanding or granulated sugar for dusting

Take the cream cheese & butter out of the fridge 10 minutes before you plan on using them. Cut each into 4 chunks. They should be slightly softened, but still cool.
Put the flour & salt in the bowl of a food processor. Add the butter & cream cheese. Pulse for 6 to 10 times, until the flour coats the chunks. Process until the dough forms large curds. Stop there, you do not want the dough to form a ball.
Turn the dough onto a work surface. Gather it into a ball & divide it in half. Shape each half into a square, wrap the squares in plastic wrap & chill for at least 2 hours or up to one day.
–To make the filling…
Mix the coconut, white chocolate & mashed raspberries in a bowl & set aside.
Working on a lightly floured surface, flour the top of one piece of dough & roll it into a square that’s about 12 inches on a side (don’t worry this does not need to be an exact shape) Lift & turn the dough frequently, flouring the counter as needed, so it doesn’t stick. This will be a thin dough.
Cut one square of dough in 1/2 (you will have 2 pieces about 12 x 6 inches). Brush each half with some melted butter & sprinkle with some cinnamon sugar. Working with one piece at a time, sprinkle one quarter of the filling over the dough. Arranging it so that there is a slim bare border about at the long ragged (rolled out) side of the dough & a bare border about 1/3 inch wide on the straight (cut) side. Gently pat 1/4 of the toppings into the dough. Starting from the ragged long side, carefully roll the sheet up snugly, ending with the neat edge at the bottom of the bowl. Tuck the stuffing back in if it pops out.
Repeat this for each sheet of dough. Wrap in plastic film & store in freezer. Let it rest for at least 1 hour. This dough is easiest to slice when it’s had this time in the freezer. You can wrap the rolls airtight & keep them in the freezer for 2 months, slice & bake them directly from the freezer.
–When you are ready to bake….
Position the racks to divide the oven in thirds & pre heat the oven to 400 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
Beat the egg slightly with a splash of cold water.
Remove the rolls from the freezer, brush the tops of each roll with egg glaze & sprinkle with sugar. Using a slender knife & a gentle sawing motion, cut each roll into slices at least 1/2 inch thick (mine were 1 inch). Place them seam side down on the baking sheets.
Bake for 15-17 minutes, rotating the sheets from top to bottom & front to back at the midway point, or until the cookies are golden brown. Best that they are a bit over baked then under baked as you do not want uncooked dough at the center. Transfer the cookies to racks & allow them to cool to room temperature.
The way I cut these, the yield was 25 cookies. Dorie says 48.
Recipe adapted from page 301 of Baking Chez Moi by Dorie Greenspan.

~ Marla Meridith