Category Archives: berry

Double Raspberry Bostock {Brioche with Almonds}

Double Raspberry Bostock {Brioche with Almonds}​

Welcome back to the summer of frangipane, where we find any and all excuses to put sweet almond pastry cream in things. A few weeks ago, I dropped spoonfuls of frangipane onto a puff pancake. This week, I’m keeping things a little more traditional with Double Raspberry Bostock.

Double Raspberry Bostock {Brioche with Almonds}​

If you’ve never heard of Bostock, think of it as French toast’s glamorous pastry cousin—stale slices of rich brioche painted with simple syrup, topped with frangipane, and baked until brown. What a way to use up leftover bread! You can leave it plain or top it with fruit if that’s your jam. It’s definitely my jam, as evidenced by today’s recipe.

Double Raspberry Bostock {Brioche with Almonds}​
Double Raspberry Bostock {Brioche with Almonds}​

You see, where traditional Bostock is painted with simple syrup, Double Raspberry Bostock is painted with thinned raspberry preserves before being topped with frangipane and fresh raspberries. The tart nature of the berries cuts through the sweetness of the brioche and the frangipane and, well, it just works. It’s balanced, it’s berry, it’s delicious.

Double Raspberry Bostock {Brioche with Almonds}​

Oh, and it’s easy. Bostock is technically considered a pastry, even though it’s mostly just an excuse to use up old bread. Who doesn’t love a treat that helps prevent food waste?!

As you’ve likely realized, you can make Double Raspberry Bostock your own by using the fruit and preserves of your choice. Keep it all one flavor profile or mix and match. That’s the great luxury of making your own Bostock at home—you can my recipe and make it yours.

Double Raspberry Bostock {Brioche with Almonds}​
Double Raspberry Bostock {Brioche with Almonds}
makes 8 servings

Frangipane:
1 cup blanched almond flour or 4 ounces blanched almonds
1 tablespoon all-purpose flour
pinch of Kosher or sea salt
6 tablespoons granulated sugar
6 tablespoons unsalted butter, cold-ish room temperature, cut into cubes
1 large egg
1/2 teaspoon pure almond extract

Raspberry Preserves:
1/2 cup raspberry preserves
2 tablespoons water

For Assembly:
8 thick slices brioche, preferably a bit stale 1/2-1 6 oz package fresh raspberries
2-3 tablespoons sliced almonds (optional)
2 tablespoons confectioner’s sugar

Arrange a rack in the center of the oven. Preheat the oven to 350F. Line a rimmed sheet pan with parchment paper. Set aside.

Make the frangipane. In a food processor (or very good blender), pulse almond flour, all-purpose flour, salt and sugar together. Pulse in butter. Pour in egg and almond extract, and process until frangipane is a homogenous paste.

Thin the raspberry preserves. Use a fork to whisk jam and water together in a small microwave safe bowl. Warm in the microwave for 15 seconds, just so that it thins out even more. This step may also be done over a low flame on the stove.

Place brioche slices in a single layer on the prepared pan. Brush each slice with the thinned preserves, making sure to use up all of it. Spread about 2 heaping tablespoons of frangipane over each slice of brioche, covering the entire top. Press in raspberries, then sprinkle on sliced almonds, if using (I skipped these).

Bake Bostock for 25-30 minutes, until the frangipane as begun to brown in places. Let cool on a rack for at least 15 minutes before dusting with confectioner’s sugar and serving slightly warm or at room temperature.

Double Raspberry Bostock is best the day it’s made, but may be wrapped and kept in the refrigerator for a couple of days.

Strawberry Rice Krispies Treats

Strawberry Rice Krispies Treats​

I’m on a bit of a freeze dried strawberry kick these days. While fresh are delicious and plentiful this time of year, they can be finicky in baking due to their high moisture content, so I tend to keep bags of freeze dried around no matter the season. Want a big burst of strawberry flavor in a cookie or cake or pastry without reformulating the recipe? Freeze dried strawberries to the rescue!

Strawberry Rice Krispies Treats​

Now, we’re not actually baking today—just making a pan of Rice Krispies Treats—but freeze dried strawberries still give these sweets a huge punch of flavor. And that’s to say nothing of their berry pink color! Oh yes, these are about as strawberry as it gets.

Strawberry Rice Krispies Treats​

Strawberry Rice Krispies Treats are a snap (…crackle…pop?) to put together. Their ingredients list is short and sweet, as is the amount of time you’ll need to make them. Like the classic recipe, these treats come together in a single pot on the stove in less than ten minutes.

Start by melting some butter with some crushed freeze dried strawberries and salt. Add some marshmallows and let them melt before folding in the Rice Krispies cereal and a cup of white chocolate chips. The white chocolate will mostly melt, leaving the treats with a creamy texture…and the occasional pocket of white chocolate nestled in all that strawberry crunch.

Strawberry Rice Krispies Treats​

The most time consuming portion of this whole operation is waiting for the treats to cool enough to slice. I used an 8” square pan for thicker treats, so cooling takes a bit longer than it would if you went for a 9×13” pan. Whatever your preference, I highly encourage you to decorate the tops of your treats with more freeze dried strawberries and white chocolate chips—pretty food is just more fun to eat, ya know?!

Strawberry Rice Krispies Treats are perfect for picnics and cookouts, but quick and easy enough to whip up the minute a craving strikes. And, oh, the craving will strike.

Strawberry Rice Krispies Treats​
Strawberry Rice Krispies Treats
makes one 8- or 9-inch square pan, about 16 treats

6 tablespoons unsalted butter, cut into pieces
1 1.2 ounce bag freeze dried strawberries (~1 1/2 cups pieces), pulverized
pinch of Kosher or sea salt
1 10-ounce bag marshmallows (mini or regular)
5 cups Rice Krispies cereal
1 cup white chocolate chips

For garnish (optional):
1/2 cup freeze dried strawberry pieces, whole
white chocolate chips

This recipe makes thick Rice Krispies treats. For thin treats, use a 9x13-inch pan.

Heavily butter an 8-or 9-inch square pan. Line with parchment, leaving overhang on two sides for removal.

Place butter and pulverized freeze dried strawberries in a medium heavy-bottomed pot. Place pot over medium heat, stirring frequently until butter is melted and strawberries have soaked much of it up. Add mini marshmallows and salt, and stir constantly until melted. Remove pan from heat and stir in Rice Krispies cereal. Fold in white chocolate chips.

Transfer cereal to prepared pan. Use greased implements or hands (be careful—the mixture is hot!) to press the mixture into an even layer. Immediately garnish by pressing in freeze dried strawberries and/or scattering on white chocolate chips. Let cool completely.

When ready to serve, run a thin knife along the edges of the pan for easy release. Use the parchment overhang to lift the treats onto a cutting board and use a sharp knife to slice them into squares. Serve.

Leftovers will keep in an airtight container at room temperature for up to 5 days. Freeze dried strawberry garnish will soften over time, but not in an unpleasant way.

Neapolitan Icebox Cake

Neapolitan Icebox Cake​

Beautifully baked, elaborately frosted layer cakes are all fine and good, but have you ever skipped the oven entirely, stacked Oreos with three different flavors of whipped cream, let the whole thing set up in the fridge and called it a cake?

Neapolitan Icebox Cake​

Oh yes, Neapolitan Icebox Cake is where it’s at. This triple-layered, triple-flavored no-bake cake hits all the buttons you want in a summer dessert, including keeping the kitchen cool. Even mixing vanilla, chocolate, and strawberry whipped creams, it takes less than 45 minutes to assemble and slide into the fridge to set up.

There are two secrets to perfecting this icebox cake. The first is dipping each Oreo in milk before assembling the cake. This allows the cookies to soften all the way through by adding moisture to the creme centers. If you skip the dipping, you will still be able to slice the cake, but the areas near the Oreos’ creme filling will stay a bit tough instead of softening to a cake-like texture.

Neapolitan Icebox Cake​

As with all icebox cakes, the second secret is time! Though it only takes minutes to assemble, this cake has to be refrigerated for at least 8 hours before serving. Luckily, we here at E2 Bakes love a make-ahead recipe almost as much as we love cake. And that’s really saying something because we love cake a lot.

Neapolitan Icebox Cake​
Neapolitan Icebox Cake
makes one cake ~9 inch cake

1 batch chocolate whipped cream (recipe below)
55-60 regular Oreos, divided (I used 57)
~1 cup milk
1 batch vanilla whipped cream (recipe below)
1 batch strawberry whipped cream

For garnish (optional):
Chocolate Shell
crushed freeze dried strawberries
crushed Oreos

Use an offset icing spatula to smear a thin layer of chocolate whipped cream onto a 11-12 inch round plate or platter.

Create the first Oreo layer. Take one Oreo, dunk it in milk, then place it in the center of the plate. Repeat this process, arranging the Oreos so that they are touching and make a vaguely circular shape (mine is technically a hexagon). I used 19 Oreos per layer.

Top the first layer with the chocolate whipped cream, spreading it all the way to the edges.

Repeat the Oreo dunking and arranging process. Top with the vanilla whipped cream. Repeat the Oreo dunking and arranging one more time, then top with the strawberry whipped cream.

Refrigerate the cake uncovered for 2 hours. Then, gently cover the cake with plastic wrap and let refrigerate for 6-20 more hours, until ready to serve.

About 30 minutes before serving, gently remove and discard the plastic wrap. Drizzle the cake with chocolate shell and other toppings, if desired. Refrigerate the cake for 10 more minutes to ensure a hard shell.

To serve, cut slices with a large, sharp chef’s knife, wiping it clean between cuts. Leftovers will keep covered in the refrigerator for up to 48 hours. The freeze dried strawberry garnish will soften over time.


Chocolate Whipped Cream

1 1/3 cup heavy cream, very cold
2 tablespoons natural unsweetened cocoa powder
1/3 cup confectioner’s sugar

In a medium-large mixing bowl, combine heavy cream, cocoa powder and confectioner’s sugar. Use an electric mixer to whip cream until stiff peaks form. Do not over whip (but if you do, just add a little more cream). Store in the refrigerator until needed for cake assembly.

Vanilla Whipped Cream

1 1/3 cup heavy cream
1 teaspoon pure vanilla extract
1/3 confectioner’s sugar

In a medium-large mixing bowl, combine heavy cream, vanilla, and confectioner’s sugar. Use an electric mixer to whip cream until stiff peaks form. Do not over whip (but if you do, just add a little more cream). Store in the refrigerator until needed for cake assembly.

Strawberry Whipped Cream

~2/3 cup freeze dried strawberries
1 1/3 cup heavy cream, very cold
1/2 teaspoon pure vanilla extract
1/4 cup confectioner’s sugar

Place freeze dried strawberries in a food processor and process until they are powder, about 45-60 seconds. Alternatively, place the berries in a sealed zip-top bag and crush well with a rolling pin or other heavy object.

In a medium-large mixing bowl, combine heavy cream, vanilla, confectioner’s sugar, and pulverized berries. Use an electric mixer to whip cream until stiff peaks form. Do not over whip (but if you do, just add a little more cream). Store in the refrigerator until needed for cake assembly.

Cornmeal Summer Shortcakes

Cornmeal Summer Shortcakes

Like so many of my favorite recipes, these Cornmeal Summer Shortcakes came to be on a whim. There were no plans; I was just playing around with cornmeal leftover from making Blueberry Corn Muffins on a Wednesday morning when shortcake inspiration struck.

Cornmeal Summer Shortcakes

I set to work making a batch of my trusty Cornmeal Biscuits, which are somewhere between a buttermilk biscuit and cornbread. They’re tender and a touch crumbly, but still pretty sturdy—perfect for shortcakes. I added a little extra sugar and cut them larger than I normally would for maximum surface area.

Cornmeal Summer Shortcakes

I baked them up and let them cool, spending the lag time digging through my fridge for seasonal fruit. I sliced up a couple of perfect nectarines and tossed in some blueberries, then added a few tablespoons of sugar and let them macerate. I also whipped some cream.

Cornmeal Summer Shortcakes

Then I assembled the whole lot. The cooled biscuits were sliced into two thin disks and piled high with whipped cream and fruit, only to be quickly demolished with forks and fingers.

Cornmeal Summer Shortcakes

Oh my goodness, y’all, these Cornmeal Summer Shortcakes are so good. Sweet, but not too sweet. Fluffy, tender, just corny enough. Creamy, fruit-forward. Full-on late summer vibes. Not bad for Wednesday morning baking improv.

Cornmeal Summer Shortcakes
Cornmeal Summer Shortcakes
makes about 10 shortcakes

2-3 ripe nectarines (or peaches or other stone fruit), thinly sliced
1 cup blueberries
5 tablespoons granulated sugar, divided
2 cups heavy cream
2 teaspoons pure vanilla extract
1 batch Cornmeal Biscuits for Shortcakes (recipe below)

In a small-medium mixing bowl, toss together nectarines, berries and 3 tablespoons of sugar. Cover the bowl with plastic wrap and let sit (macerate) at room temperature for up to an hour.

When the biscuits are cool and the fruit is ready, make the whipped cream. In a large mixing bowl, combine heavy cream, vanilla, and 2 tablespoons of sugar. Use an electric mixer on medium-high speed to whip cream until stiff peaks form.

Assemble shortcakes. Use a fork to gently split biscuits in half equatorially (it’s okay if they’re not perfect). Gently move the bottom half of a biscuit to a plate. Top with whipped cream and fruit. Place the top half of the biscuit over the top. Garnish with more whipped cream and berries, if desired. Serve immediately.
Cornmeal Biscuits for Shortcakes
makes about 10 shortcakes

1 1/3 cup all-purpose flour
2/3 cup yellow cornmeal
4 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon Kosher or sea salt
6 tablespoons unsalted butter, very cold, cut into cubes
2/3 cup buttermilk, very cold

For finishing:
2 tablespoons unsalted butter, melted

Preheat oven to 425F. Line a baking sheet with parchment. Set aside.

In a large mixing bowl, whisk together flour, cornmeal, sugar, baking powder, and salt. Add butter and use a pastry blender (or two forks or very clean fingertips) to break it down until the largest pieces are the size of small peas. Use a silicone spatula or wooden spoon to stir in buttermilk until a dough forms.

Flour a surface and your fingertips. Turn dough onto the surface and pat until it’s 1/2-inch thick. Use a 2 3/4-inch biscuit cutter to cut biscuits. Make sure to cut directly down—do not twist. Place cut biscuits a couple of inches apart on prepared baking sheet. Chill dough/baking sheet if anything becomes too warm/sticky at anytime in this process.

Bake biscuits 12-15 minutes, or until puffy and golden. Remove from oven and brush tops with melted butter.

Let biscuits cool until you can handle them. Cool completely before using for shortcakes.

Cornmeal Biscuits are best the day they are made, but will keep in an airtight container at room temperature for up to 48 hours.
Cornmeal Summer Shortcakes
Cornmeal Summer Shortcakes

Blueberry Corn Muffins

Blueberry Corn Muffins

I don’t really like to tell people how to live their lives or what they should eat, but I have to make an exception. It’s important, I promise.

Y’all, you need to start putting blueberries in your corn muffins. Yes, the dinner-appropriate muffins I posted in the dead of winter. Those. Put blueberries in them and then eat them for breakfast or lunch, or even dinner, if you can get away with it.

Just do it. You won’t regret it. #peerpressure

Blueberry Corn Muffins

It seems obvious once you’ve thought about it. Corn and blueberries are great together! Corn is sweet and earthy; blueberries are sweet and tart. The two are frequently paired in salads in the summer months, so why not combine them in muffins, you know? This was my exact train of thought when I made these a few days ago, and now I’m just wondering why I didn’t make them sooner.

These Blueberry Corn Muffins are so easy to whisk together, and the payoff is outstanding. The recipe is the tiniest tweak on my original corn muffin recipe; I added a touch more flour and some vanilla for a sweeter profile without upping the sugar. Oh, and plenty of fresh summer blueberries, of course!

Blueberry Corn Muffins

Blueberry Corn Muffins bake up in less than 15 minutes. They’re soft, tender and perfectly domed, with a slight crumbly crunch from the cornmeal and bursting blueberries in every bite! While combining two already great things doesn’t always give great results, I am here to say that the union of corn muffins and blueberries is not to be missed.

I’ll say it again: you need to start putting blueberries in your corn muffins.

Blueberry Corn Muffins
makes 12 standard muffins

3/4 cup yellow cornmeal
1 1/4 cup all-purpose flour
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1 cup fresh blueberries
1/2 cup milk (preferably whole), room temperature
1/2 cup full-fat sour cream
1/2 cup (1 stick) unsalted butter, melted
2 large eggs, room temperature
2 teaspoons pure vanilla extract

Preheat oven to 400F.

Line a 12-cup standard muffin pan with cupcake liners, or grease well. Set aside.

In a medium mixing bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda and salt. Set aside.

In a small bowl, toss 1 tablespoon of the dry ingredients with the blueberries. Set aside.

In a small-medium mixing bowl (or large measuring cup), whisk together milk, sour cream, butter, eggs and vanilla. Add wet ingredients to dry and stir with a silicone spatula or wooden spoon just until combined. Gently fold in blueberries.

Divide batter among muffin cups, about 4 tablespoons (1/4 cup) each; they will be pretty full. Carefully tap the pan on the counter five times to release any large air bubbles. Bake for 13-14 minutes, until domed and a bit golden.

Remove muffins from the oven and let cool in the pan for ten minutes before removing to a rack to cool. Serve slightly warm or at room temperature.

Leftovers will keep well tightly-covered at room temperature for up to two days or in the refrigerator for up to five. Muffins may be double-wrapped in plastic and frozen for up to 3 months.