Category: raspberry

Raspberry cinnamon basil jam.

Did you know how many types of basil there are? In my short life experience with growing it, I’ve grown Thai basil, Genovese basil, sweet basil, amethyst basil, Greek basil & cinnamon basil. And there are plenty more varieties. This year, we kept it to 3 kinds; sweet basil, purple ruffles basil (which has deep purple ruffled leaves & has an almost anise smell to it) and cinnamon basil. And it’s not just basil I love experimenting with. We have two types of dill, two types of oregano, three types of sage…

I love having them around, especially to sneak into jams and preserves. They’re always unexpected, and leave the taster saying, “Wait.. what is that flavor?!”

Small-batch raspberry cinnamon basil jam.

Two years ago I did it with blueberries and regular basil. The year before that? I popped some cilantro into raspberry jam with jalapeños. Last year I made my dad an experimental small jar of mixed berry jam with cinnamon basil, and it was such a hit I decided to try it again. This time, I’m doing a plain raspberry jam… with a sneaky little bit of cinnamon basil strewn in.

Cinnamon basil -which is also known as Mexican spice basil- smells like a strange combo of basil & cinnamon; moreso cinnamon. It’s a very unique smell & flavor. It actually contains the same chemical (methyl cinnamate) that gives cinnamon it’s flavor. When popped into a jam, it really helps the jam straddle that line between sweet & savory.

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Flourless chocolate… messiness.

Flourless chocolate cake.

I have made this cake countless times. Countless. It’s one of my mother’s favorites, so I usually end up making it for her birthday (in July) or Mother’s Day. It’s an easy cake for warm weather because it requires very little prep, and it bakes at 275° F, so it doesn’t make your kitchen boiling hot. I could make this cake in my sleep.

Flourless chocolate cake.

Maybe this time I should have!

I made this for my mom for Mother’s Day, and I kind of messed it up. Listen. It tasted perfect. The problem? The pesky sides came off when I removed the springform pan, but whatever. Who cares what it looks like, really. At the end of the day, you’re just shoving it in your mouth, amirite?

Flourless chocolate cake.

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Triple berry jam (vegan) cakes with (vegan) cream cheese frosting.

Triple berry vegan cupcakes with a triple berry vegan cream cheese frosting!

Oops, I did it again. I successfully tricked people into eating vegan cupcakes & they were none the wiser! Of course, there were a *few* tells: the texture of the cupcake, and the frosting texture of course. However taste-wise, there were no complaints!

I used that triple berry maple bourbon jam (from last month) in them, and wow. The moistness of the cupcake was just heightened with that addition. Yes, they are indeed messy though. That’s the price you pay for this kind of moist cupcake with jammy goodness.

What is “vegan” you ask? I can’t imagine many folks nowadays that don’t know, but here you are:

Veganism /ˈvɡənɪzəm/ is the practice of abstaining from the use of animal products, particularly in diet, as well as following an associated philosophy that rejects the commodity status of sentient animals. A follower of veganism is known as a vegan.

Distinctions are sometimes made between different categories of veganism. Dietary vegans (or strict vegetarians) refrain from consuming animal products, not only meat but, in contrast to ovo-lacto vegetarians, also eggs, dairy products and other animal-derived substances. The term ethical vegan is often applied to those who not only follow a vegan diet, but extend the vegan philosophy into other areas of their lives, and oppose the use of animals or animal products for any purpose. Another term used is environmental veganism, which refers to the avoidance of animal products on the premise that the harvesting or industrial farming of animals is environmentally damaging and unsustainable.


Listen. I love meat. I love chicken. I love cupcakes. I love eggs, butter & all things dairy. Butter is literally my go-to condiment. And cheese is my BFF. I have no desire to become vegan, but just like I love salads & often find myself choosing them over other meals, it’s nice to have an option like this. Sometimes it’s nice to take a break from a lot of butter or cheese. Have something lighter. Or … just do it to save the few eggs you have left in the fridge for egg salad. Whatever.

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Triple berry maple bourbon jam.

Triple berry maple bourbon jam.

Boy, berries can be messy.

I forget this from year to year, until I have some & I’m making jam & it splatters everywhere & it looks like I’ve been doing illegal surgeries in my kitchen sink.They’re so pretty though. So I forgive them their trespasses, for they know not what they do. And they’re summery, so it stands to reason I’m ready to start using them.

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Eating this True Blood cake did not suck.

This Sunday, June 16th, at 9 o’clock p.m. EST on HBO, season 6 of True Blood will premiere. I know all you “Trubies” are going bananas. As they say, “waiting sucks.” And I absolutely agree: it does totally suck to have to wait so long for a new season. But …while you all were waiting patiently (or not so) for the new season, I had this baby to keep me company. The True Blood cookbook! 

True Blood: Eats, Drinks & Bites from Bon Temps

It’s a delicious book- filled with beautiful photographs of scenes from the show and more. There are gorgeous shots of Gran’s kitchen & the outside of both her house & Bill’s house, as well as pictures of Merlotte’s and Fangtasia. The attention to detail is awesome; the picture of Gran’s kitchen makes you feel like you’re right there. Big, glossy, clear photos.

The food photography in and of itself is beautiful. Almost every recipe has an accompanying photo. And it’s not just food, or baked goods that are featured. There are cocktails & non-alcoholic drink recipes too…

An excerpt from True Blood: Eats, Drinks & Bites from Bon Temps

An excerpt from True Blood: Eats, Drinks & Bites from Bon Temps

A cake from the cookbook True Blood: Eats, Drinks & Bites from Bon Temps

So to celebrate the return of this beloved show, and all my favorite characters (Eric & Pam! Eric & Pam!)… I made me a True Blood Naked Cake. Also known (in the book) as “Totally Surprised Birthday Cake,” which is the stunning cake on the cover (and as seen above). My version of the cake is a “naked” cake; meaning it’s not fully frosted. The majority of the frosting is combined with the filling and put on top to create a naked effect.

A layer cake filled with lemon filling, vanilla frosting & a mixed berry topping inspired by and adapted from the True Blood cookbook.

In the book, the cake is fully frosted. But I wanted to make a naked cake for three reasons: one, I hate frosting cakes, two, it’s pretty. And three… ‘naked’ is kinda appropriate for True Blood. Lotsa people gettin’ all kinds of naked on that show!

A cake inspired by the cookbook True Blood: Eats, Drinks & Bites from Bon Temps.

This cake is comprised of two cake layers, a lemon filling, a frosting similar to a 7-minute frosting or an Italian meringue buttercream and a rich berry topping; made of macerated raspberries & strawberries. It’s decadent, it’s drippy, it’s smooshy. It’s complex. It’s amazing. And you know what? I’m just gonna say it- it’s sexy. Kind of like the TV show itself. There’s so much going on you’re afraid you’ll miss something, but it all comes together perfectly.

I mean, come on. Look at this cake. It kinda makes you wanna do bad things.

A "naked" cake celebrating the return of True Blood season 6! Inspired by the True Blood cookbook, it's a two-layer vanilla cake filled with a lemon filling & vanilla frosting, then topped with more frosting & a mixed berry macerated topping.

Thick, creamy frosting.

Sunny, bright, slightly sticky lemon filling.

Moist & light vanilla cake.

And a bunch of juicy berries in sugar.

True Blood "naked" cake; vanilla cake filled with lemon filling, thick vanilla frosting & topped with a macerated raspberry & strawberry topping. From the True Blood cookbook!

Thick vanilla frosting, tart lemon filling & sweet macerated berries come together with vanilla cake to create this True Blood "Naked" cake; inspired by & taken from the True Blood cookbook!

Cake inspired by the True Blood cookbook!


It’s the perfect cake to crack open a Tru Blood with, before you get down with some vampire action on those hot, humid summertime Sunday nights. And right about now you’re wondering where the recipe is. Well, I hate to do this to you… but…

If you want the recipe- you’re gonna have to buy the book!


I know, I know, I suck (pun intended!). You can buy True Blood: Eats, Drinks & Bites from Bon Temps through Amazon or Barnes & Noble. And be sure to watch the True Blood season 6 premiere on HBO this Sunday night, June 16th, at 9 p.m.

A vanilla layer cake filled with a bright, tart lemon filling, a thick vanilla frosting & topped with macerated raspberries & strawberries. Inspired by & adapted from the True Blood cookbook!

Don’t forget the cake! And remember, friends don’t let friends eat friends.


True Blood: Eats, Drinks & Bites from Bon Temps

“Sittin’ down to eat with the people you love, or even just like, life don’t get any better than that. Least not here in Bon Temps.”

– Sookie Stackhouse

(Pssst… I received absolutely no compensation for this post. I purchased the book myself, and any & all opinions are my own. I do not claim ownership of the True Blood logo, name or television show, nor do I claim to have any rights to any recipes in the book or anything to do with Charlaine Harris’ book series. For other desserts & eats that are True Blood inspired or could be used in relation to True Blood, check out my True Blood velvet cupcakes, blood spatter cupcakes, and True Blood orange cupcakes. Enjoy responsibly & keep your fangs in.)

Auld Lang Syne.

Here we are. Arriving at the end of yet another year. Another year older, and hopefully another year wiser. For many, NYE is a melancholy event, and for others it’s just an excuse to party hard & wake up the next morning with no clue of how/where the previous year ended. Neither of those describe me. Like I said on Facebook a few days ago, my idea of the perfect NYE? In my pajamas, eating take-out or a variety of appetizers while watching The Honeymooners. Then, right before midnight, switching over to the New Year’s Rockin’ Eve just to see the ball drop while drinking some bubbly. No parties, no bar-hopping. The furthest I’ll go is out to dinner. I am just not the partying type (anymore). And of course, being the significant other of a police officer means there’s not a whole lot going on on NYE anyway; he’s usually working, even if it’s a “day off.”

So on that note, every year for New Year’s Eve, since I’m usually home, I make something fun using champagne (or rosé or prosecco…). I think since champagne is the drink of the evening, it’s only right that any desserts or meals that are served not only compliment champagne & vice versa, but include it somehow.

This year, I was at a loss until I stumbled upon something on the Food Network website that gave me the perfect excuse to buy that extra bottle of champagne:


This is probably the easiest dessert you’ll ever make. I know, I know, I always say that. But this time it’s 100% true: it takes absolutely no time at all to make, about 8-10 minutes, actually. And the rest of the time it just chills out in the fridge. You can make it the night before or that morning. It tastes just like champagne… but in a jiggly form. It’s a grown-up, classier, fancier version of a Jell-O shot… no fake fruit flavor added. Add some berries (berries bring out the flavors in champagne) if you like, or a little fresh whipped cream, or just eat it plain. You probably have all, if not most, of the ingredients already. And if you don’t? They’re easy enough to get a hold of.

Plus, it just looks spectacularly beautiful.

CHAMPAGNE “JELL-O” STYLE OR CHAMPAGNE GELATIN PARFAIT (adapted from a recipe by Claire Robinson at the Food Network)


  • 1 bottle champagne/rose/prosecco (750 ml)
  • 1/2 cup sugar
  • 1/2 cup water
  • 2 (1/4-ounce) packets unflavored gelatin
  • 1 cup heavy cream
  • 3 tablespoon’s confectioner’s sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup raspberries or strawberries (if you prefer, it’s optional)


  1. Put the champagne, 1/2 cup sugar and 1/2 cup water in a large saucepan and bring to a boil over high heat. Reduce the heat to a simmer and cook for 5 minutes to burn off some of the alcohol.
  2. Remove from the heat and slowly whisk in the gelatin until completely dissolved. Pour into parfait glasses, champagne glasses or a 9 x 11″ baking dish. Cool to room temperature, then refrigerate to set up for at least 4 hours.
  3. When you’re ready to serve the parfaits, in a large bowl, whip the cream to medium stiff peaks, adding the confectioner’s sugar slowly. Then add vanilla. Whip with a hand mixer using a whisk attachment until desired thickness, but not so much it turns to butter!
  4. Remove the glasses with the gelatin from the fridge. If you’ve used a baking dish, cut the gelatin into 1 by 1-inch cubes and put into parfait or champagne glasses.
  5. Top each with a dollop of fresh whipped cream and berries.* Then enjoy!

*Another idea is to put the berries into the room temperature mixture before refrigerating it. Then they’d be “floating” in the champagne!

I am IN NO WAY encouraging anyone to pour a steaming hot liquid into a crystal vessel or a non-heatproof glass vessel. I can’t take responsibility for anyone ruining their good crystal by pouring hot champagne Jell-O mixture into it. That said, after allowing the mixture to cool (not to room temperature, just slightly above) and warming the crystal under hot water first (and gradually), I poured it into the champagne flutes and then let it come to room temperature. Once it was cooled enough, then I transferred them to the refrigerator where they stayed until serving time. Any quick change in temperature can cause glass & crystal to crack or even simply shatter. So if you are planning on serving these in the flutes, you have a few options:

  1. Do as I did: heat up your gelatin mixture, and let it cool off the heat enough so that it’s not scalding hot, but just very warm. Meanwhile, let cool water, then lukewarm water, then warm water, then hot water run over your crystal champagne flutes. When they’re prepared for the hot champagne mixture, place a thin tea towel on your table or kitchen counter and place the warm flutes on it. Put a small metal spoon in each one, then you can pour the mixture into them slowly. Then remove the spoons. Allow them to cool completely and come to room temperature, then place them in the fridge for 4 hours or until it’s time for dessert. The idea is that the spoons absorb the heat, and help disperse it, and the tea towel absorbs the shock making it less likely you’ll break the flutes. I’ve had no problem with this method- but again, do it at your own risk.
  2. Use cheap dollar store champagne flutes or wine glasses to attempt it- if you don’t want to risk your good crystal. I’d still use the method above.
  3. Use disposable plastic champagne flutes from a party store. If you personalized them (either the glass or the plastic) with Sharpies, your guests could then take them home! You don’t need to prep plastic first, they should hold up just fine with the warm liquid (not boiling!)
  4. Use parfait glasses. Since they’re usually thicker glass, there’s really less concern with breakage. I’d still run the hot water over them first like I said in #1.
  5. Use a heatproof glass baking dish, let it come to room temperature, and then put it in the fridge the same way. Then simply cut it into 1″ squares once it’s ready, and place it into the flutes/wine glasses/bowls for serving. Heatproof glass doesn’t need to be heated before having boiling hot liquid poured into it, it’s just fine to use & withstands drastic temperature changes pretty damn well.

If you’re frightened, then don’t do it. Use a baking dish, and cut it to serve, or use the plastic champagne glasses. But I will say that these are my grandmother’s crystal champagne flutes from 1940, and they held up just fine with the method I explained above.

Just as with the champagne jelly, you shouldn’t use an expensive champagne for this. Any champagne will do- don’t waste your Tattinger, Perrier-Jouet or Veuve Clicquot. Because after all, don’t forget, you’re boiling it & adding sugar to it anyway. Why use something really expensive when you won’t get the full taste? I used Andre extra dry which is about $4.99 a bottle for the 750ml, and it turned out excellent. Plus, there’s more sugar in cheaper champagne as a rule, so they make a better dessert. You don’t really want a parfait that isn’t sweet. If you prefer very dry champagne that isn’t sweet for drinking, that’s fine. But in a dessert, served with whipped cream & berries? You want a little bit of sweetness.

Save the good champagne for guzzling !

I hope you have a safe & happy end of 2012 & beginning of the year, and a healthy 2013 throughout. I’ll see you back here next year!

Should auld acquaintance be forgot,
and never brought to mind?
Should auld acquaintance be forgot,
and auld lang syne…

For auld lang syne, my dear,
for auld lang syne,
we’ll take a cup of kindness yet,
for auld lang syne.


The name “Jell-O®” is a registered trademark of Kraft Foods U.S/the Altria Group. & this company or the makers of J-ello have nothing to do with me, this recipe or this post. I’m using the name as a generic term for a gelatin -based dessert, i.e. the way “Band-Aid” or “Kleenex” is used to describe bandages or tissue paper.

Raspberry-jalapeño-cilantro jam, or “rasp-jalantro.”

“One must maintain a little bittle of summer, even in the middle of winter.”
-Henry David Thoreau


I saw that quote the other day and it struck me, probably because I related it to the blog. How could I not, really? In a few ways…one, canning & preserving. Aren’t the two of those things doing exactly what that quote says- keeping a ‘little bittle’ of summer with us, all through fall & winter? Is that not how canning & preserving & pickling originated? Of course. And two, the very fact that I run a blog means I have an internet-based, HTML & CSS created cookbook & diary at my fingertips, 24/7/52/365. Even if my old pictures make me cringe (they’re all taken with FLASH!What the hell was I thinking?), I can look back at my summer posts on the coldest day in winter, when the snow is coming down and my toes freeze just walking to the car, just the same way I can look at those wintery posts about Shepherd’s Pie when it’s 100º outside and I sweat just thinking about having the oven on. But I digress.

The idea behind my coming up with this jam is pretty simple. I’d been thinking of a sweet/savory jam for a while now, after the success of last year’s habanero rosemary jelly & after hearing that my friend Chrisie made a blueberry-basil jam, but I just wasn’t sure what kind I wanted to make. Like most things I make, it ended up being carefully thought out, totally obsessed over and then in the end, made differently than I thought. Right away, I decided I’d do something raspberry-based. My initial idea was a raspberry-chipotle jam. I’m hugely into Mexican food, all things Mexican actually, and so chipotle just popped out at me.

One of my most prized possessions is this handpainted skull Jay got me in San Antonio, TX when he was there playing a show back in November.

He actually got me a TON of sugar skull stuff down there, all imported from Mexico: a handscreened oven mitt, a painted terracotta tile, etc, etc… and I love it all. But she’s by far my favorite. Jay got a matching more masculine one, too. We’re cheesy like that. Basically anything sugar skull themed is sure to make me smile.

Anyway, I wanted to make a spicy, savory yet still sweet jam. I was inspired by Chrisie’s blueberry-basil concoction, Mexico & it’s food/culture, and then… I saw some raspberry-chipotle sauces & salad dressings for sale. I’m out of the loop with that stuff, I’m more of a classic salad dressing & marinade girl, myself. No fruity or fancy stuff. I use Jack Daniel’s or Guinness barbecue sauce & blue cheese dressing, for goodness sake. But I figured if it makes a good sauce, it’ll probably make a damn good jam. However true to form, I had trouble finding chipotle peppers. Can I get a WTF? As a matter of fact, I couldn’t find them at all. Not in any ethnic, natural or gourmet market. I had to settle for using jalapeños, and threw a bit of cilantro in there for an added Southwestern flavor. Not that there’s anything wrong with jalapeños. I love them. They just have a very different kind of heat & flavor than chipotles, which are actually just smoked & dried red jalapeños. But the smoke was the thing I originally wanted for this jam. And yes I could’ve made my own, blah blah… but I wasn’t really in the mood to smoke & dry/dehydrate ONE jalapeño pepper myself to make 12 ounces of experimental jam. I had the berries, I needed to make the jam ASAP. So I used half of a green jalapeño I had already.

I also decided to make a very, very small batch just to test it out. How small? About three 4-oz. jars.

Yep. Super small batch! But number one, I wasn’t at all 100% confident in it’s deliciousness and two, how much raspberry-jalapeño-cilantro jam does one person need? Not that much really. Even if you do love it, you can only eat so much of it. And that’s another reason I like having the 4-ounce jars around, because they’re excellent for experimental jams & jellies (and also for overflow; a.k.a. the bit left over after you fill your jars up that isn’t quite enough for a full jar). You don’t have to feel horrible about tossing it (if it’s crappy) when it’s only one or two tiny jars worth. Unfortunately, the 4-ounce jars are insanely hard to find. At least around here. My dad managed to pick me up a case at a Walmart recently, but I’ve only found them ONE other time in a store and it was around Christmas.

The ingredients are pretty easy to remember: raspberries, sugar, freshly squeezed lime juice, one half of a jalapeño, and fresh cut cilantro. I adapted a basic raspberry jam recipe to suit my needs and just added the pepper. I tossed in some roughly chopped cilantro at the end, right before removing it from the heat. I’m giving you my recipe, but of course it can be changed slightly to adapt it to you. If you prefer more heat, add the entire pepper… for less heat, use a pepper that isn’t so hot. You can also use a Serrano or Anaheim pepper. If you like more cilantro, add more. If you don’t like cilantro, take it out altogether. Because it’s such a small recipe, you can also double and even triple it with good results. You don’t need any added pectin. I’m not really sure why people use commercial pectin with blackberries, raspberries & blueberries. You don’t need it. If you dislike the seeds, you can remove them. I find they add a nice texture, plus they’re healthy. But if you really hate ’em, this blog has a recipe for seedless raspberry jam that you can get some seed-removal tips from.



Makes about three 4-ounce jars


  • 8 ounces fresh raspberries, washed
  • 8 ounces granulated sugar
  • 1 tablespoon freshly squeezed lime juice
  • half of one jalapeño pepper (or more or less, depending on taste), chopped or diced
  • a tablespoon or two roughly chopped cilantro leaves


  1. Place the raspberries in a medium saucepan. Using the back of a wooden spoon, crush them as best you can. Add the sugar and lime juice, then stir.
  2. Turn the heat on medium and stir until the sugar is dissolved. Add the chopped jalapeño. Keep cooking it until it reaches the desired thickness (or “set”; this can be different times for different people/ovens/pots). Turn off the heat and add the cilantro, stirring until it’s combined.
  3. Ladle the jam into your hot, sterilized jars. Wipe rims, place lids, and process for 10 minutes.

If you can find chipotles, or you have them already, feel free to use some finely diced chipotle in this. The smokiness would be fantastic, and you can use a little more of them than jalapeños without burning someone’s mouth off with the holy-crap-I-was-unprepared-for-the-hotness-in-a-raspberry-jam stuff going on in this. I actually might just have to do another version of this after I find some chipotle.

You can also add a little more lime juice if you want, or take it out altogether. I liked the tartness it added.

It looks pretty delish, doesn’t it? And it WAS. Quelle surprise. I was genuinely surprised, seriously. I didn’t have high hopes for this one for some reason, but it was definitely successful.

It’s great on a cracker- the ones above are some kind of Wheat Thins herb-y flatbread cracker thing- but it’s also good whisked with some olive oil and balsamic vinegar (or red wine vinegar) and made into a salad dressing. And of course, it’d probably be excellent melted down and used as a sauce for chicken or even chicken wings. You could probably find a couple of different ways to use it. I bet it would be good with certain cheeses, too. Ooh! And on cornbread! Ohhh, the possibilities. Just endless.


I’m sure you’ve got the eating part covered. So make it. Worse comes to worse, if you don’t wildly love it- sharing is caring. Everyone loves a jar of something homemade, right? Just be sure to let them know there are hot peppers in there, or else they might get a nasty surprise & also might not want to eat much of your canned foods after that.

And for those of you thinking “Where the F&%! are the cupcakes?!” they’re coming! This week! It’s been really hot here, and I haven’t been in much of a mood for tackling frosting & things more complicated than cobblers. But have no fear. The cupcakes are coming.


Raspberry-jalapeño-cilantro jam. on Punk Domestics