I have an insatiable sweet tooth, and I’ve discovered the joy of pinning decadent recipes to a Pinterest board that I call Sweet Tooth.
Summer has arrived and the tempting raspberries are ripening.
One of those recipes, Raspberry Swirl Cheesecake Cupcakes, from Annie’s Eats, is perfect for a sweet raspberry treat.
Make a graham cracker crust, add a cream cheese filling and top with fresh picked raspberries blended to a puree.
Swirl the puree and bake.
Easy and scrumptious!
The blackberries are flowering, and I’m keeping watch for more juicy, plump berries and sweet treats!
And let’s not forget the pie cherries! I share them with the birds, but I’ll still have enough to savor!
I love summer!
Posted in Uncategorized
Tagged baking, berries, blackberries, cheescake, cupcake, dessert, kitchen, pie cherries, raspberry, recipe, summer fruits
My baby cherry tree is growing up! Hubby actually harvested a colandar of red, ripe juicy cherries! Not enough for a pie, but no matter! I combined the cherries with the last of the strawberries and raspberries in a quick and easy crisp dessert.
Don’t these look yummy?
Place the cleaned and pitted cherries (about 1 pound) in an ungreased 8 x 8 inch square pan (I added the berries to make up the difference).
Heat the oven to 375°.
Yup, I use real butter!
Add 1/3 cup softened butter or margarine to a mixing bowl.
With a fork, mix in 2/3 cup packed brown sugar; 1/2 cup flour; 1/2 cup oats; 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg.
Sprinkle topping over fruit.
Bake about 30 minutes or until topping is golden brown.
Serve warm with whipped cream or ice cream.