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Shortbread Cookies
1/2 cups, plus 1 tbsp unsalted butter, room temperature
1/4 cup granulated sugar
1 tsp vanilla extract
1 1/4 cups all purpose flour
1/4 tsp fine salt
Strawberry Filling and Glaze
1 cup powdered sugar
2 tbsp Blackberry Patch Strawberry Syrup
1 tsp unsalted butter, melted
2 tbsp milk
1/2 cup Strawberry Jam
1. Preheat oven to 325 degrees and line 2 baking trays with parchment paper.
2. In the bowl of an electric mixer fitted with the paddle attachment, add the butter and sugar and cream for about 2 to 3 minutes on medium speed until light in color. Scrape down the sides of the bowl halfway through. Add in the vanilla extract and mix again.
3. Sift in the flour and add in the salt and mix on low speed until everything is combined and the dough start to come together. You'll know it is ready when it starts to clean the sides of the bowl and come together in a clump in the middle. You may need to add a little bit of water depending on how your dough is coming together. Start slow with a teaspoon at a time.
4. On a floured surface, roll out the dough to 1/4 inch thick. If the dough is too soft at this point, wrap it in plastic wrap and refrigerate for 10-15 minutes.
5. Use a cookie cutter to stamp the cookies. Lay the cut outs on the preapred baking tray. Bring together any scraps, re-roll and stamp more cookies to get the most out of your dough.
6. Refrigerate the stamped cookies for 30 minutes minimum or until the cutouts have hardened. This gives you the best chance the cookies keep their shape in the oven.
7. Remove the cookies from the fridge and bake for 10-12 mins or until golden around the edges. Cool on the tray for 10 minutes before transferring them to a wire rack to cool completely.
8. Make the glaze. Add powdered sugar, strawberry syrup and melted butter into a bowl and stir until smooth and lump-free. It is thick, but if needed you can pop it in the microwave for up to 10 seconds to loosen it up a bit if needed.
9. Divide the hearts into two so that you have equal number "tops" and equal number "bases to sandwich together later on. Dip the "top" hearts into the glaze letting any excess drip off. Place on a wire rack for icing to set.
10. Fill strawberry shortbread cookie "bases" with jam. Cover the jam with the glazed heart "tops" and gently squeeze together.
11. Eat immediately or let sit at room temperature for the jam and glaze to fully set.
1 bag of mini marshmallows
6 cups of rice krispie cereal
1/4 cup butter
1 tbsp vanilla extract
12oz white chocolate for melting
Blackberry Patch 3 Ingredient Raspberry Syrup
1. In a microwave-safe bowl, melt marshmallows and butter for 1 minute.
2. Remove from microwave and pour in vanilla. Stir until the mixture is completely smooth.
3. Add 6 cups of Rice Krispies and stir until the cereal is well coated.
4. Line a 9×13 baking pan with parchment paper and pour the cereal mixture into the pan. Place a piece of parchment paper over the top and press the crispies down into an even layer.
5. Let sit on the counter for an hour or in the fridge for 30 minutes until set.
6. Once the treats have cooled, melt the chocolate according to the instructions on the bag.
7. Dip the rice krispie treats into the chocolate.
8. Before the chocolate has cooled, drizzle 3 Ingredient Raspberry Syrup and swirl around to marble with a toothpick or skewer. To make a heart shape, just swipe once through a drop of syrup.
Dough
Filling
Glaze
We used this recipe from Food & Wine Magazine, but instead of cooking a jam filling, we used two different jams - Strawberry Fig Preserves and Satsuma Jelly.
DOUGH
CREAM CHEESE FILLING
STREUSEL TOPPING
EGG WASH
Ingredients.
Make the dough: Whisk 1 cup flour, granulated sugar, and yeast in a large bowl. Add warm milk, and whisk to combine. Set aside until small bubbles begin to appear on the surface, about 5 minutes.
Whisk together melted butter, egg yolks, and salt in a separate bowl.
Stir butter mixture into yeast mixture using a rubber spatula or wooden spoon. Stir in remaining 2 cups of flour, 1 cup at a time.
After the second cup is added and it becomes too difficult to stir, tip the shaggy dough out onto a lightly floured countertop, and begin kneading by hand until smooth and springy, 3 to 4 minutes. The dough should be very tacky and a little greasy, but not sticky. If it does stick to the surface, dust with more flour, using as little as possible.
Transfer dough to a large bowl and cover with plastic wrap. Place bowl in a warm spot until doubled in size, 1 hour to 1 hour and 30 minutes.
Make the streusel topping: Stir together flour, sugar, butter, and salt in a small bowl until crumbly. Set aside to let butter solidify. Before using, stir again to create fine crumbs.
Make the cream cheese filling: Beat cream cheese, powdered sugar, egg yolk, and lemon zest in a large bowl with an electric mixer until smooth, about 1 minute.
Punch down the risen dough and divide it into 12 equal pieces (about 2 1/3 ounces each). Roll dough pieces against work surface with cupped hands to make smooth balls. Transfer dough balls to a parchment paper–lined baking sheet, and let rise, covered with a damp towel, until doubled in size, 30 to 45 minutes.
Make the kolaches: Preheat oven to 375°F. Use your fingertips to form 2-inch-wide wells in the center of each dough ball. Whisk egg yolk and milk in a small bowl. Brush outer edges and sides of dough with egg wash.
Spread 1 tablespoon cream cheese filling in each well. Make a smaller well in the center of the cream cheese, and top each with a dollop of your favorite jam. Sprinkle with streusel topping.
Bake in preheated oven until edges are light golden brown, about 20 minutes.
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!
Ingredients
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
Instructions
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.
This recipe was pulled right from the Delish Fall Baking Magazine - it has given us endless inspiration this season. We did replace their molasses with our Cane Syrup.
Ingredients
3 cups all-purpose flour
1 1/2 tsp kosher salt
1/2 tsp baking soda
1/2 cup plus 2 tbsp granulated sugar, divided
2 tsp ground cinnamon, divided
1 1/4 tsp ground ginger, divided
1 gsp freshly ground pepper, divideed
1 tsp ground cloves, divided
1 tsp ground nutmeg, divided
3 large eggs, room temperature
1 cup (2 sticks)melted unsalted butter, cooled
2 tbsp Blackberry Patch Cane Sugar
1/2 cup coffee, room temperature
1/2 cup whole milk, room temperature
1 1/4 cup heavy whipping cream
Cane Syrup, for serving
Instructions
1. Preheat oven to 350 degrees and line 17.25" x 12.25" sheet pan with parchment.
2. In a large bowl, whisk flour, salt, baking soda, 1/2 cup granulated sugar, 1 1/2 tsp cinnamon, 3/4 tsp ginger, 3/4 tsp pepper, 3/4 tsp cloves, and 3/4 tsp nutmeg.
3. In a medium bowl, whisk eggs, butter and cane syrup. Pour egg mixture into dry ingredients and mix a few times until just incorporated. Add coffee and milk and continue to mix until no dry streaks remain; it is ok if there are small lumps.
4. Pour batter into prepared pan; smooth top with an offset spatula.
5. Bake pancake until golden brown and firm to the touch, 15 to 17 minutes. Let cool 15 minutes.
6. Meanwhile, in a large bowl of stand mixer fitted with the whisk attachment, beat cream and remaining 2 tablespoons granulated sugar on medium-high speed until medium peaks form.
7. Cut pancake into 16 pieces and dollop with whipped cream. Drizzle with cane syrup and enjoy!
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 recipe is derived from Delish Magazine's Apple Cider Whoopie Pies. Rather than reducing apple cider down to a syrup, we switched in our Apple Butter Syrup. The result is a delicious combo of fall flavors that fill your home as you bake.
Cookies
3/4 cup Blackberry Patch Apple Butter Syrup
2 1/2 cup all-purpose flour
2 tbsp finely grated orange zest
2 tsp ground cinnamon
1 tsp baking powder
3/4 tsp ground ginger
1/2 tsp baking soda
1/2 tsp ground nutmeg
1/2 tsp kosher salt
1/4 tsp ground cloves
2 large eggs
1/2 cup packed dark brown sugar
1/2 cup vegetable oil
1/3 cup granulated sugar
2 tsp pure vanilla extract
1 tbsp unsalted buttere, melted
1/3 cup cinnamon sugar
Icing
4 oz. cream cheese, room temperature
4 tbsp. unsalted butter, room temperature
2 cup confectioners' sugar
1 tsp pure vanilla extract
Blackberry Patch Apple Butter Syrup
1. Preheat oven to 350 degrees and line 2 baking sheets with parchment paper. Ina large bowl, which together flour, orange zest, cinnamon, baking powder, ginger, baking soda, nutmeg, salt and cloves until combined.
2. In a medium bowl, whisk together eggs, Apple Butter Syrup, brown sugar, oil, granulated sugar and vanilla.
3. Add egg mixture to dry ingredients and stir until combined. The consistency should feel like a thick cake batter. You want it thinner than most cookie doughs, so that it creates that nice smooth top recognizable as a whoopie pie! Ours was a little thick and you can see that our cookies didn't quite smooth out.
4. Using a medium scoop (about 2 tbsp), scoop dough on baking sheets, about 1 inch apart. Bake cookies until springy to the touch, 12 to 14 minutes. Transfer to a wire rack to cool.
5. Brush tops of cookies with melted butter and sprinkle with cinnamon sugar.
6. While cookies cool, make the filling. In a large bowl, using a handheld mixer on medium high speed, beat cream cheese and butter until light and fluffy. Add confectioners' sugar and vanilla and beat until smooth and fluffy. Scrape into a pastry bag.
7. Turn cookies round side down. Pipe filing into thee center of half of the cookies.
8. Pour Apple Butter Syrup onto the center of the other half of the cookies and sandwich together. It's okay if your syrup spills over the edges here. Cover and refrigerate at last 1 hour and up to 3 days.
CAUTION - this dip is addicting! Cheddar cheese, cream cheese, mayo and green onions create a creamy and delicious dip that becomes crave worth when topped with our Raspberry Pepper Preserves for Cheese!
Ingredients
1/2 cup mayonnaise
8oz cream cheese (softened to room temperature)
2 cups shredded cheddar cheese
2 whole green onions sliced thin
1/2 cup Blackberry Patch Raspberry Pepper Preserves for Cheese
Ritz Crackers
Once, the cream cheese has softened, mix together mayonnaise, cream cheese, cheddar cheese and green onions. Place in an 8-9 inch pie dish. Cook at 350 degrees for about 15 minutes or until heated through - ours began to make cheesy bubbles on top and take on a slightly golden color in a few spots and that's how we knew it was done! Once out of the oven top with Raspberry Pepper Preserves for cheese and dig in with some Ritz Crackers!
This recipe is a take on Captain Rodney's Dip found HERE
Paired with pigs in a blanket, this recipe is perfect for family gatherings or tailgates! We thought we'd try an extra southern take on honey mustard - trying it with cane syrup instead of honey! Mustard is a strong flavor, so this is subtle, but just enough to leave people guessing what makes it special!
Ingredients
Mustard
Blackberry Patch Cane Syrup
Start with a quarter cup of mustard and add tablespoons of cane syrup until you get your desired taste. Some people will want it sweeter - some will want it more tart.
We tried our own take on bbq/grape jelly crock pot meatballs using our Muscadine Jelly and it did not disappoint. The prep time is less than 5 minutes and it makes enough for a crowd! Here's a perk - this jelly only has fruit, cane sugar and lemon juice - simple ingredients!
Ingredients
30 meatballs (we used two small frozen bags - NOTE - you do not want Italian Style)
14oz BBQ Sauce (use your favorite - we used Sweet Baby Rays Original)
10oz Blackberry Patch Muscadine Jelly
Mix your BBQ Sauce and Muscadine Jelly together in your crockpot. Add the meatballs and put the lid on. Cook on low for 4 hours or until meatballs reach an internal temperature of 160 degrees.
