Friday, June 2, 2017

Baking with Berries & Sugar In The Raw Organic White®

'Tis the season for cookouts, family gatherings and beery picking. When looking for a sweet treat to share this Summer, I have you covered. Today I want to share with you 2 recipes that include both strawberries and Sugar In The Raw Organic White®. Both dishes are family favorites and can be made from the comfort of home. First up is a buttermilk cake followed by scones with a vanilla bean glaze.


Baking with fruit is new to us. We usually bake more cookies than anything else but with fresh berries at our disposal, now is the time to experiment with recipes, adding strawberries to our baked good. First, I want to share with you a recipe for a Strawberry Buttermilk Cake. 


Strawberry Buttermilk Cake Recipe made with Sugar In The Raw Organic White®
Prep Time: 45 mins| MAKES 16 SERVINGS

Ingredients
Cake            
2 1/3 cups cake flour, sifted
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1/2 cup strawberry jam
1/2 cup buttermilk
1 1/2 sticks butter, softened
1 teaspoon vanilla
3 eggs
       
Frosting                     
1/2 cup hulled and quartered strawberries
1 stick butter, softened
8 ounces cream cheese, cut into cubes
4 cups powdered sugar, sifted
   
Garnish       
12 strawberries, hulled and thinly sliced lengthwise

Preparation
Preheat oven to 350˚F Butter and flour two 9” cake pans and line the bottoms with parchment.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, whisk together jam and buttermilk. Set aside.

In the bowl of a stand mixer or a large bowl, beat butter until creamy. Add Sugar In The Raw Organic White® and beat until light and fluffy, about 3 minutes. Beat in vanilla. Add eggs one at a time, beating in until combined. Scrape the sides of the bowl as needed. Add the flour mixture in 2 parts alternating with the buttermilk mixture, beating until smooth. Divide batter between cake pans and bake until a toothpick inserted in the center comes out clean, about 25-30 minutes. Let cool in the pans on a wire rack for 10 minutes, then place a second rack over the cake pans and flip them carefully. Remove the cake pans and parchment and let cakes cool completely.

Make the frosting. In a food processor, pulse the strawberries until finely chopped. In the bowl of a stand mixer or a large bowl, beat the butter until smooth. Add cream cheese and beat until combined. Add powdered sugar and beat until smooth, scraping down the sides of the bowl as needed. Beat in 3 tablespoons of the chopped strawberries.

Place bottom cake layer on a serving plate or cake stand. Top with a thin layer of frosting. Place second cake layer on top, and top with remaining frosting and sliced strawberries. If desired, leave a few berries whole for garnishing.

Nutrition Information
Per serving: 450 calories, 20g fat (12g saturated fat, 0.5g trans fat), 63g carbohydrates, 5g protein, 0g dietary fiber, 210mg sodium, 46g sugar

Next is Strawberry Rhubarb Ginger Scones with Vanilla Bean Glaze.Yes, it's mouth full but these scones are delicious. Not only do they make a fantastic dessert option but you could make them for breakfast as well.


Strawberry Rhubarb Ginger Sconeswith Vanilla Bean Glaze Recipe made with Sugar In The Raw Organic White®
Prep Time: 15 mins| MAKES 8 SERVINGS

Ingredients
Scones   
2 1/2 cups all-purpose flour
1/4 cup finely chopped candied ginger, about 1 ½ ounces
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1 1/4 cups cold heavy cream, plus extra for brushing
Zest of 1 orange
1 teaspoon vanilla
1/2 cup chopped fresh or frozen strawberries
1/2 cup chopped fresh or frozen rhubarb
      
Glaze           
1/2 cup powdered sugar, sifted
1 tablespoon heavy cream
Seeds from 1/2 vanilla bean
Minced candied ginger, optional

Preparation
Preheat oven to 425. Line a baking sheet with parchment. In a large bowl, combine flour, Sugar In The Raw Organic White®, ginger, baking powder, and salt. Add cream, zest, and vanilla and stir until dough is slightly crumbly. Add strawberries and rhubarb and use your hands to mix the dough until it comes together in a shaggy ball.

Transfer dough to a lightly floured work surface and flatten into a 1” thick disk. Cut into 8 wedges and place on baking sheet. Lightly brush scones with cream and bake until golden brown, about 20-25 minutes.

Meanwhile, in a small bowl, whisk together powdered sugar, cream, and vanilla bean seeds until smooth.

When scones are done, allow to cool completely on a rack. Drizzle with vanilla bean glaze. If desired, sprinkle with candied ginger.

Nutrition Information
Per serving: 380 calories, 17g fat (11g saturated fat, 0.5g trans fat), 48g carbohydrates, 6g protein, 0g dietary fiber, 300mg sodium, 19g sugar

Both recipes call for Sugar In The Raw Organic White®. Here are some perks of using this particular sugar for your baking needs: 
  • Sugar In The Raw Organic White® is a wholesome alternative to refined white sugar.
  • Sugar In The Raw Organic White® crystals are never bleached, retaining their natural-white color.
  • It blends, browns and dissolves easily in cooking and baking recipes.
  • Eco-Social certified, USDA Organic and non-GMO, it’s a perfect choice for both you and the environment.
Whether you are hosting a get together or want to switch up your breakfast routine, both recipes shared here today will be huge hits. Which are you most excited to make this Summer?


Disclosure: The opinions shared are my own. I was provided free product along with gift cards for today's post. As always, I only share with you products we know, love and fully support.

No comments:

Post a Comment

Thank you so much for commenting on today's post. I reply to comments via Disqus so if you are curious as to what I may have to say in response to your message, just visit this post and check your comment. -- xo, Stephanie