We used this recipe from Love and Olive Oil, with a few small changes...and of course, we used our 3 Ingredient Raspberry Jelly.
This recipe is originally from the Sweet Enough: A Dessert Cookbook by Alison Roman. We traded out the maple syrup and used our Pure Cane Syrup instead. It is a great recipe!
1 1/2 sticks unsalted buttere
2 tbsp freshly grated ginger or 1 1/2 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 3/4 cup all-purpose flour
1 tbsp baking powder
1 tsp baking soda
1 1/2 tsp kosher salt
1 (15oz) can unsweetened pumpkin puree
2 large eggs
1 cup Blackberry Patch Pure Cane Syrup
3/4 cup light brown sugar
1. Preheat oven to 375 degrees. Line 12 cups of a muffin tin with liners.
2. In a medium pot, melt the butter over medium-high heat and cook, swirling occassionally until the butter is browned, foamy and smells like popcorn, 5-7 minutes. Remove from the heat and stir in teh ginger, cinnamon and nutmeg.
3. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
4. In a large bowl, whisk the pumpkin puree, eggs, maple syrup, and a brown sugar until combined. Slowly whisk in the flour mixture until nearly no lumps remain, followed immediately by the browned butter mixture, whisking until no lumps remain (the batter should be smooth and thick, but do not overmix). This is important - ours sank a little bit in the middle after baking - we think because we overmixed.
5. Pour into the prepared cake pan(s) or loaf pan, smoothing the top. Or divide among the muffin cups. Bake until golden brown on top, 20-25 minutes for muffins. Let cook entirely before frosting.
6. We lightly frosted with a cream cheese frosting with a little bit of cane syrup mixed in.
1 box Puff Pastry
Blackberry Patch Pumpkin Spice Syrup
1/2 cup powdered sugar
1/2 tsp. vanilla
1. Preheat oven to 350 degrees.
2. Cut puff pastry into rounds using a cookie cutter or biscuit cutter.
3. Pour Pumpkin Spice Syrup in the middle of the pastry and top with a second round of pastry.
4. Place on a cookie sheet and bake until "puffed" and golden brown, about 20 minutes.
5. Mix powdered sugar and Pumpkin spice Syrup together until you have a glaze consistency - it doesn't take much syrup - add a little at a time. Drizzle over cronuts.
6. Finish with powdered sugar if desired!
This Mayhaw Pecan Pie recipe comes from food.com.
1/2 cup sugar
1 jar Blackberry Patch Mayhaw Jelly
2 tbsp butter
3 eggs, beaten
1/2 tsp vanilla extract
1 cup chopped pecans (Our favorite are Schermer Pecans)
1 pie crust, unbaked
1. Preheat oven to 350 degrees and line a pie plate with pie crust.
2. Stir sugar, jelly, and butter together over low heat until sugar is dissolved.
3. Gradually add warm mixture to beaten eggs; add vanilla.
4. Add chopped pecans and pour into pie shell.
5. Bake for 30 minutes.
6. Cool before serving.
This recipes comes from the cookbook Cake Ladies - Celebrating a Southern Tradition. We added the Blueberry Syrup filling. The recipe for the cake is pretty involved, but delicious. If you are pressed for time, you could also use a yellow cake mix - just make enough for all three layers!
For the cake
1 stick (1/2 cup) unsalted butter, softened
1/2 cup vegetable shortening
2 cups sugar
4 large eggs, separated and at room temperature
3 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup whole milk, at room temperature
1/2 cup buttermilk, at room temperature
1/4 cup heavy cream, at room temperature
1 tbsp pure vanilla extract
1. Beat the butter, shortening and sugar together in the bowl of a stand mixer fitted with the paddle attachment until light an fluffy, stopping the mixer twice during mixing and scraping down the paddle, bottom and sides of the bowl.
2. Add the egg yolks to the mixture one at a time, scraping the bowl after each addition. Beat until the egg yolks into the creamed mixture for 5 minutes, until they are fully incorporated and the entire mixture is light in color and texture.
3. Sift the flour, baking powder, and salt into a separate bowl and set aside. In another bowl, combine the milk, buttermilk, cream and vanilla.
4. Combine the dry and wet ingredients with the creamed mixture. Alternate dry and wet ingredients - ending with dry. Blend until the ingredients are fully incorporated.
5. Using the whisk attachment on the stand mixer, whip the egg whites in a clean bowl until they hold a stiff peak. Use a spatula to gently fold the whipped egg whites into the cake batter in three parts.
6. Pour the batter evenly into three prepared pans and bake for 22 to 26 minutes or until a knife inserted comes out clean and the sides of the cake have pulled away from the pan. Allow the cakes to cool for 20 minutes before removing from the pan and set on a wire rack to finish cooling.
You can use the following recipe for the lemon curd, but we always like to offer easier/quicker solutions as well. We have been known to buy a couple jars of lemon curd from the grocery store and put it right on the cake.
For the lemon curd
3 fresh lemons
6 egg yolks
1 cup sugar
2 sticks (1cup) unsalted butter
1. Zest 3 lemons. Slice and juice the lemons, straining out seeds or pulp and retaining the juice.
2. Fill the bottom of a double boiler one-third of the way with water and bring to a boil on medium heat on the stovetop.
3. Place the juice and zest in the top of the double boiler, along with all the remaining ingredients and set over the boiling water. Stir frequently until the mixture is thick enough to cling to the spoon, 15 to 25 minutes. Transfer to a clean bowl and set aside to cool completely.
To assemble the cake
Trim any uneven areas from the top of the cake layers. Place the first layer on a plate and cover the top in 3 Ingredient Blueberry Syrup. Repeat with the second layer. Use a lot of syrup to get plenty of blueberry flavor that holds up against the tart lemon curd. Once all three layers are stacked, cover the top and sides with lemon curd.
Leave the cake at room temperature to set. Once set, the cake is ready to serve and will keep, covered and refrigerated, for up to a week.
2 cups Original Bisquick Baking Mix
2/3 cup milk
2 tbsp granulated sugar
1 tablespoon vegetable oil
1.5 cups Heavy Whipping Cream
2 tbsp powdered sugar
2 tsp vanilla
3 Ingredient Strawberry Syrup
We followed the recipe on the box of Bisquick, but added 2 tbsp of sugar to sweeten this up for dessert.
Preheat oven to 450 degrees and stir all ingredients until dough forms. Drop dough by the spoonful onto your cookie sheet. Bake for 11 to 13 minutes or until golden brown.
While the biscuits cook, whip the cream. About halfway to medium peaks, add in the sugar and vanilla. Whip until medium peaks form.
In a small bowl mix chopped strawberries with Strawberry Syrup and set aside.
We're you're ready to serve, slice biscuits in half and layer strawberries and syrup with whipped cream and replace the top of the biscuit. Drizzle on some more strawberry. syrup and serve!
This recipe was adapted from a Cooking Classy recipe.
1. Preheat oven to 325 degrees.
2. In a large mixing bowl, with an electric mixer, beat together cream cheese and granulated sugar until fluffy, about 1 minute. Mix in egg and egg white. Add vanilla and lemon juice. Set mixture aside.
3. Melt white chocolate with cream in a double boiler until melted and smooth, or melt in a microwave safe bowl in the microwave on 50% power in 30 second intervals, stirring each interval until melted smooth.
4. Add melted chocolate mixtures to cream cheese mixture and mix until smooth.
5. Pour about 1/3 of cheesecake mixture into the oreo crust and spread evenly over the bottom. Drizzle about 2 tablespoons of Blackberry Patch 3 Ingredient Raspberry Syrup all over the mixture.
6. Slowly ladle remaining cheesecake mixture over the drizzled raspberry sauce, covering all the sauce. Carefully jiggle the pan to even out the top.
7. Fill a pipette or syringe with raspberry sauce and begin to pipe small circles in a pattern around the cake. Take a toothpick and run the toothpick through the center of each circle to make a heart. Don't lift the toothpick until you finish each ring of circles.
8. Bake for 40 minutes, then turn the oven off and leave the cheesecake in the oven for 5 minutes. Remove from oven and allow to cool. Cover and refrigerate for at least 5 hours.
9. Slice and drizzle with more Blackberry Patch 3 Ingredient Raspberry Syrup...but not until after you've gotten oohs and ahhs for that heart design on top!
For the Filling:
Pillsbury Pie Crust
Blackberry Patch Strawberry Jam
For the Glaze:
2 tbsp Powdered Sugar
2 tsp Milk
1. To make your poptarts, unroll your pie crust. Use a heart shaped cookie cutter to cut out as many heart shapes as you can get - you'll need an even number.
2. Place one layer of heart shaped pie shell on the counter. Spread strawberry jam and a few pieces of diced strawberries on top of the heart. Place another layer of pie shell on top and crimp the edges with the prongs of a fork.
3. Place poptarts on a cookie sheet and bake at 350 degrees for 15 minutes or until golden brown.
4. While the pop tarts back, prepare your glaze by stirring together powdered sugar and milk until it is a drizzle consistency.
5. When the poptarts come out, let them cool and then drizzle with the glaze.
• 1 refrigerated pie crust (we used Pillsbury)
• 1 cup 100% pumpkin (pumpkin puree)
• 1 cup Blackberry Patch Pecan Apple Butter
• 1/4 cup packed dark brown sugar
• 1/4 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 3 eggs, lightly beaten
• 1 cup evaporated milk
• 3 tbsp butter
• 1/2 cup flour
• 1/2 cup dark brown sugar
• 1/2 cup chopped pecans
This recipe is adapted from Tidy Mom's Apple Butter Pumpkin Pie recipe to include our Pecan Apple Butter.
3 tbsp Blackberry Patch Strawberry Syrup
1 1/2 cups coconut water
Sweetened coconut milk
Alternatives: vanilla greek yogurt, vanilla almond milk, oatmilk
3 tbsp Blackberry Patch Blueberry Syrup
1 1/2 cups coconut water
*To remove bomb pops, run warm water over popsicle molds for 20 seconds*
Blackberry Patch Strawberry Syrup
Lemonade (pre-made or homemade; we used Minute Maid)
Vanilla ice cream