tangy rasperry fool

the goods:

1 bag (10 ounces) frozen raspberries, thawed

1/4 cup granulated sugar

2 and 1/2 cups cold heavy cream

1/3 cup confectioners' sugar

4 teaspoons fresh lemon juice

In a blender, combine raspberries, granulated sugar, and a pinch of salt and puree until sugar dissolves, about 1 minute. Pour mixture through a fine-mesh sieve into a medium bowl, pressing on solids (discard seeds).

In a large bowl, using an electric mixer, beat cream and confectioners' sugar on high until stiff peaks form, about 3 minutes. Beat in lemon juice.

In six small glasses, alternate layers of raspberry puree and whipped cream.

With a skewer, gently swirl whipped cream and puree together. Serve immediately.

slow-cooker triple chocolate brownies

the goods:

nonstick cooking spray

1 and 1/4 cups all-purpose flour

1/4 cup unsweetened cocoa powder

3/4 teaspoon baking powder

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, cut into pieces

8 ounces bittersweet chocolate, chopped

1 cup sugar

3 large eggs, lightly beaten

1 cup semi-sweet chocolate chips

Lightly coat a 5-quart slow-cooker insert with cooking spray. Line bottom with parchment paper and lightly coat with spray. In a small bowl, whisk together flour, cocoa, baking powder, and salt.

Place butter and chocolate in a medium microwave-safe bowl and microwave in 30-second increments, stirring after each, until chocolate is melted. Add sugar; stir to combine. Stir in eggs. Add flour mixture and chocolate chips and stir just until moistened (do not overmix). Transfer to slow cooker and smooth top. Cover and cook on low 3 and 1/2 hours.

Uncover and cook 30 minutes more. Remove insert from slow cooker and let cool completely on a wire rack, about 2 hours.

Turn out onto a work surface and cut! My husband says this is amazing with strawberries...

jam-filled cake with chocolate glaze

the goods:

cake:

1/2 cup (1 stick) unsalted butter, plus more for pan

1 and 1/2 cups all purpose flour, plus more for pan

1 and 1/2 teaspoons baking powder

1/2 teaspoon salt

3 large eggs, room temperature

1 cup sugar

1/2 cup whole milk

1 teaspoon pure vanilla extract

1 and 1/2 cups thick fruit jam (raspberry, or strawberry, etc.)

chocolate glaze:

6 ounces semi-sweet chocolate, finely chopped

1 tablespoon light corn syrup

2/3 cup heavy cream

Make cake: Preheat oven to 350 degrees. Butter and flour a 9-inch round cake pan (2 inches deep). In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat eggs and sugar on high until pale and fluffy, 5 minutes. In a small saucepan, bring milk and butter to a simmer over medium. With mixer on medium, gradually add flour mixture to egg mixture and beat just until combined. With mixer on low, add milk mixture in a steady stream and beat until combined. Fold in vanilla.

Pour batter into pan. Bake until top is light golden and toothpick inserted in center of cake comes out clean, 35 to 40 minutes.

Let cool in pan on a wire rack, 10 minutes. Run a knife around edge of pan; turn cake out onto rack to cool completely (top side up), 30 minutes.

With a serrated knife, trim top of cake to make it level, then split cake in half horizontally. Place bottom layer on a cake plate or serving platter and spread jam evenly on top with an offset spatula. Top with second layer.

Make glaze: Place chocolate and corn syrup in a heatproof medium bowl. In a small saucepan, bring cream to a boil. Immediately pour over chocolate and let sit 2 minutes. Stir until mixture is smooth.

Pour glaze on cake and spread with an offset spatula so it drips down sides. Refrigerate until glaze is set, 45 minutes (or up to 2 hours).

frozen honey cream

the goods:

1 and 3/4 cups heavy cream

2/3 cup wildflower or orange blossom honey

4 large egg yolks

In a medium bowl, using an electric mixer, beat cream to stiff peaks, then refrigerate. In a small pot, bring honey to a boil over medium-high and cook 2 minutes. In another medium bowl, using mixer, beat egg yolks until pale yellow. With mixer running, add hot honey in a slow steady stream. Beat on high until mixture has cooled to room temperature, about 5 minutes.

With a rubber spatula, fold in whipped cream.

Transfer mixture to a 5-by-10-inch loaf pan. Cover with plastic wrap. Freeze until set, 2 hours (or up to 1 week).