Archives for posts with tag: raspberry

Raspberry Nutella Cookies 7Granola Girl bakes 1

Valentine’s Day is just around the corner! Sweet treats are a must for Valentine’s here. For me, I chose to make my Valentine’s treats a bit early this year! Raspberry & Nutella sandwiched between a delightfully buttery shortbread… because who doesn’t love Nutella?! ;) There are so many varieties you could do with this cookie. Strawberry, blueberry, or even apricot jam would be supremely delicious! I have a brother who isn’t a huge fan of raspberries so I just made his with Nutella. They were a hit! :) Hope you all enjoy this recipe as much as I do!

Raspberry Nutella Cookies Granola Girl Bakes

Yields approximately 20 cookie scrumptious sandwiches!


  • 1 cup Butter (softened)
  • 3/4 cup White Sugar
  • 1 Egg
  • 1/2 tsp Vanilla Extract
  • 1/2 tsp Almond Extract
  • dash Salt
  • Raspberry Jam
  • Nutella


  1. In a medium bowl. cream together the butter, sugar and egg until smooth. Stir in the vanilla, salt, and  almond extracts. Blend in the flour to form a dough.
  2. Form into disk like circles wrap parchment or wax paper and refrigerate for 2-3 hours.
  3. Preheat oven to 400 degrees F (200 degrees C).
  4. Gently roll out dough on a lightly floured surface. Dough should be 1/4 inch thick! Cut cookies with cookie cutter and place on parchment lined cookie sheet.  If you are doing the heart cut-out on top, cut hearts out of 1/2 the cookies before baking!
  5. Bake for 10 minutes or until slightly golden. Allow to cool completely
  6. Take bottom cookie generously spread nutella and raspberry then place another cookie on top(if you have done the heart design than this will be the top cookie). Repeat with remaining cookies!
  7. Enjoy!

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Raspberry Trifles {Granola Girl Bakes}

Summer has almost come to an end! Can you believe it?! But it’s not gone yet and seeing I still have 2 weeks left until I have to officially say “goodbye” to summer I decided to make a summer favorite! Raspberry Trifles. :) Well, these are a summer/fall/winter/spring favorite, really!  Freshly baked pound cake, super tart raspberries, a hint of lemon, sweet cream-cheese filling, and freshly whipped cream{sweetened with maple ’cause it doesn’t get much better than pure maple!} makes for a rather delightful combination that will definitely satisfy your sweet tooth! :)

Note: I used pure maple to sweeten the cream but you can definitely use regular powder sugar! Both will work. (:

Yields 8 mugs or 1 larger trifle dish!


  • 1 1/2 cups heavy cream
  • 1/4 cup pure maple{or powdered sugar!}
  • 1 tsp pure vanilla extract
  • 2 8oz packages creamcheese{softened!}
  • 2 tsp lemon juice
  • 2 tsp pure vanilla extract
  • 1/2 cup white sugar
  • 1  pound cake
  • 10 oz frozen raspberries{thawed and drained BUT reserve juice!}
  • cocoa powder for dusting!


  1. In a medium bowl, beat cream with 1/4 cup maple or sugar until stiff peaks form. In another bowl, cream together cream cheese, lemon juice, vanilla and 1/2 cup sugar. Fold 2 cups of whipped cream into cream cheese mixture. Reserve remaining whipped cream.
  2. Cube pound cake into 18 – 1/2 inch slices. Drain raspberries, reserving juice. Line the bottom of a 3 quart glass bowl or trifle bowl with one-third of the cake slices. If using mugs do the same but on a smaller scale. :)  Drizzle with some raspberry juice, then spread one-fourth of the cream cheese mixture over cake. Sift one-fourth of the cocoa over that. Sprinkle with one-third of the raspberries. Repeat layers twice. Top with remaining cream cheese mixture, whipped cream and sifted cocoa. Cover and refrigerate for at least 1 hour but best when you let the set overnight!
  3. Grab a cup of coffee and about 7 or so good friends. ENJOY!! :)

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Raspberry Swirl cupcakes 10

Okay, so I have a bit of an obsession with cupcakes… does it show? :) And I have been dreaming up this cupcake the last week… tart raspberry, lemon, a bit of orange, all baked into a sweet pound cake base and topped of cream cheese frosting. Yes, I know what your thinking, “wow, that sounds rich!” but the flavors kept on going through my mind and I knew I had to give it a try!  It is quite strange for a dessert to sound good to me that doesn’t contain a large amount of chocolate but this one did! So, with a few kidlets by my side, I set out to concoct the dream cupcake yesterday! ;) It was well worth the time and effort and the Raspberry Swirl Cupcake has now taken 1st place on my “favorite cupcakes” list! A decadent moist cake with a punch of summer flavor!

Side note: If you not a huge raspberry fan, leave it our! The younger crowd wasn’t too fond of the idea of raspberry so I didn’t put it in their cupcakes!

Yields 24-30 delightful cupcakes


  • 1 1/2 cups (3 sticks) salted butter{softened}
  • 1 bar (8 ounces) cream cheese{softened}
  • 3 cups sugar
  • 5 large eggs
  • 1 tbs pure vanilla extract
  • 3 cups all-purpose flour
  • 2 tsp salt
  • The zest of 1 orange
  •  The zest and juice of 3 lemons
  • Raspberry Preserves


  • 2 sticks butter{softened}
  • 1 pkg cream cheese{softened}
  • 1/2 cup milk
  • 1 tsp almond extract
  • 1tbs pure vanilla extract
  • 6-8 cups powder sugar


  1. Preheat oven to 350 degrees. With an electric mixer, beat butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla, lemon juice, and zest. With mixer on low, add flour and salt in two additions, beating until just combined.
  2. Line muffin tins with cupcake liners or lightly butter and flour tins to prevent sticking! Scoop a mounding 1/4 cup batter into each cup, dollop about a tbs raspberry preserves per cupcake and swirl with a knife!
  3. Bake until golden and a toothpick inserted in the centers comes out almost clean, 15-18 minutes.
  4. Cool 10 minutes in the pan. Then cool completely on a wire rack.
  5. In the mean time prepare the icing! Beat butter, cream cheese, milk, almond extract, & vanilla until combined. Slowly but surely add in the powdersugar
  6. Once the cupcakes are completely cooled, pipe icing on thick and finish up with a small dollop of raspberry preserves.
  7. Enjoy! :)

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