Crepes are one of my favorite desserts because not only are they delicious but they can be both sweet and savory which makes them versatile for most meals and celebrations!

Today I’m sharing this easy recipe featuring premade crepes and raspberry sauce from Melissa’s Produce. They are filled with fluffy homemade coffee whipped cream and fresh berries and topped with raspberry sauce and crunchy Coffee Coco Snax made by Melissa’s Produce! This semi homemade treat has less than 10 ingredients and is made in under 10 minutes!  

Welcome to #SpringSweetsWeek 2024 hosted by Heather from Hezzi-D’s Recipe Box! Spring is finally here and the sun is shining and we are celebrating the beginning of spring with plenty of spring sweets and a fun giveaway! This year 17 food bloggers from around the country are sharing over 50 sweet recipes that are perfect for spring. So get ready to enjoy amazing spring treats like cupcakes, ice cream, pies, cakes, and more! Thank you to our #SpringSweetsWeek sponsors that are helping us give away some great prizes.

Thank you to Melissa’s Produce, Taylor and Colledge, and Selefina Spices for your generosity and support. We have an incredible giveaway with three amazing prizes and would love it if you would take a moment to read about it and the prizes that you can win!

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Raspberry Coffee Crepes

Makes 4

Equipment

• Makes 4

Ingredients

For the coffee whipped cream:

• 2 cups heavy whipping cream
• ½ cup powdered sugar
• 2 tsp instant coffee granules

For the crepes:

• 4 premade 9 inch French style crepes from Melissa's Produce
• 1 pint raspberries rinsed and dried
• Melissa's Produce Raspberry Dessert Sauce for drizzling
• Coffee Coco Snax by Melissa's Produce crushed for topping

Instructions

For the coffee whipped cream:

• Use a chilled whisk/mixer and bowl.
• Pour heavy cream, powdered sugar, and instant coffee into chilled bowl and mix with a mixer at medium speed until fluffy and thick, about 2-3 minutes.
• Chill until ready to serve.

To assemble the crepes:

• Spread a couple dollops of coffee whipped cream on the inside of a crepe.
• Next add a couple spoonfuls of raspberries in the middle of the crepe.
• Roll the crepe and top with a drizzle of raspberry sauce and a sprinkle of crushed coffee flavored Coco Snax. You can also add another dollop or two of whipped cream.
• Sprinkle with extra berries.
• Repeat with remaining crepes and serve right away!

Notes

Feel free to substitute any berries in season! Also you can substitute coffee extract for the instant coffee and crushed chocolate covered espresso beans for the Coco Snax garnish.

For this simple dessert recipe I use three different Melissa’a Produce products. 

The premade crepes are my favorite!

The secret for the perfect homemade whipped cream- use a chilled mixer bowl and whisk/mixer.

I place mine in the freezer for at least an hour. 

First, make the coffee whipped cream. Pour 2 cups heavy cream in the bowl.

Then add powdered sugar and instant coffee.

Mix with a mixer over medium speed until fluffy and thick, about 2-3 minutes.

The perfect fluffy whipped cream!

Chill until ready to serve. 

These extra thin crepes are made by Melissa’s Produce.

I like to use them often for sweet desserts and for savory lunch crepes. 

Start by laying out a crepe on a cutting board.

Spread and smooth a couple dollops of coffee whipped cream on the inside of a crepe.

Next add a couple spoonfuls of raspberries in the middle of the crepe.

Now fold up the crepes. There are two way I like to serve my crepes- rolled or folded into a triangle. 

I decided to roll these filled crepes and serve two per plate. 

Roll the crepe and top with a drizzle of raspberry sauce. 

I like to drizzle a lot all over the crepes and the plate. It also makes a pretty presentation. 

Add a dollop of whipped cream on top and sprinkle of crushed coffee flavored Coco Snax . 

I think using crushed chocolate covered espresso beans would be delicious too.

Sprinkle with extra berries.

Repeat with remaining crepes and serve right away!

Prize #1: A Tropical and Exotic Fruit Gift Basket from Melissa’s Produce.

One winner will enjoy an abundance of fruit with Melissa’s! This stunning assortment is arranged in a woven basket with cellophane wrapping and colorful ribbon. Fruit may include (depending on seasonal availability): Asian Pear, Baby Pineapple, Blood Orange, Cherimoya, Feijoas, Kiwis, Kumquats, Lychees, Mango, Papaya, Passion Fruit, Persimmons, Pomegranate, Rambutans, Specialty Bananas, Starfruit and Tamarillos.

Prize #2: A collection of Selefina Spices.

One winner will enjoy a collection of spices from Selefina Spices including: Cinnasational Spice Blend, crystalized ginger, lemon peel, Matcha food grade powder, Purple sweet potato powder, and Ground Cardamom Seeds. Selefina Spices sells an assortment of spices gathered using dedication and care with which we’ve curated their online tea collection. With our decades of experience sourcing products and establishing global connections their mission is to be able to bring you fresher, higher-quality spices and seasonings at lower prices.

Prize #3: A selection of 3 extract pastes from Taylor and Colledge.

One winner will receive a selection of extract pastes to include lemon, organic vanilla bean, and lavender. In 1897, Taylor & Colledge won its first award for excellence in vanilla. Since then, the Taylor & Colledge commitment for unsurpassed quality has earned its reputation as one of the world’s finest producers of vanilla.

 a Rafflecopter giveaway

Wednesday #SpringSweetsWeek Recipes   

• Air Fryer Blueberry Crisp from Shockingly Delicious
• Blood Orange and Fresh Fig Cake from Palatable Pastime
• Cardamom Lemon Mousse from Cindy’s Recipes and Writings
• Chocolate Easter Eggs with Matcha, Beet or Lemon Filling from Our Good Life
• Dragon Fruit and Citrus Overnight Oats from Cheesecurd In Paradise
• Drangonfruit Kheer from Magical Ingredients
• Fig Preserve Shortbread Bars from A Kitchen Hoor’s Adventures
• Green Tea Matcha Cookies from The Spiffy Cookie
• Homemade Fig Bars from Blogghetti
• Instant Pot Vanilla Cardamom Cheesecake with Dragon fruit Jam from Hezzi-D’s Recipe Box
• Lavender Cardamom Biscotti from Jolene’s Recipe Journal
• Lemon Cream and Candied Ginger Crepes Cake from A Day in the Life on the Farm
• Lemon Ginger Ice Cream from Karen’s Kitchen Stories
• Lemon Pound Cake with Lavender Glaze from That Recipe
• Lemonade Cookies from In Our Spare Time
• Raspberry Coffee Dessert Crepes from For the Love of Food
• Waffle Bar from Art of Natural Living

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

Thank you #SpringSweetsWeek Sponsors: Selefina Spices, Melissa’s Produce, and Taylor and Colledge for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The giveaway is open to residents of the United States who are 18 years of age or older.   All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, X or any other social channel mentioned in the #SpringSweetsWeek posts or entry.

The post Raspberry Coffee Crepes #SpringSweetsWeek appeared first on For the Love of Food.

This simple and delicious appetizer is festively colored for the Christmas holidays but delicious served year round!

I love serving cheese as an appetizer and one of my very favorites is creamy Brie.

This brie recipe is so easy anyone can prepare it in minutes. It looks impressive  and tastes delicious when served on a platter with crackers and fruit. 

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Raspberry Pistachio Baked Brie

Ingredients

• 8 ounce wheel of brie cheese
• 1/2 cup seedless raspberry jam
• 1/4 cup pistachios shelled
• sliced apples pears and crackers for dipping

Instructions

• Preheat the oven to 350 degrees.
• Remove the top rind of the brie by carefully cutting away the top layer of skin/paper.
• Place the brie in a small oven safe skillet (I like cast iron) or small baking dish.
• Heat the raspberry jam for 5 to 10 seconds in the microwave on high until it's easily spreadable.
• Spoon it on top of the Brie, right in the middle. Using a rubber spatula, spread it out to the edges.
• Spoon the pistachios on top of the jam, covering the top.
• Bake the Brie in the center rack for 10-15 minutes or until the cheese is beginning to melt inside.
• Remove from oven and serve warm.
• Add sliced fruit and crackers on a platter and serve with the brie for dipping.

I used raspberry jam and pistachios because I served this dish during the holidays and they were festive colors.

Feel free to use your favorite fruit spread and nuts.

Remove the top rind of the brie by carefully cutting away the top layer of skin/paper.
Place the brie in a small oven safe skillet (I like cast iron) or small baking dish.

Heat the raspberry jam for 5 to 10 seconds in the microwave on high until it’s easily spreadable.

Spoon it on top of the Brie, right in the middle. Using a rubber spatula, spread it out to the edges.

Spoon the pistachios on top of the jam, covering the top.

Bake the Brie in the center rack for 10-15 minutes or until the cheese is beginning to melt inside. 

Remove from oven and serve warm.

Add sliced fruit and crackers on a platter and serve with the brie for dipping.

The post Raspberry Pistachio Baked Brie appeared first on For the Love of Food.

 Giveaway!

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Razzle Dazzle Baked Brie with Cashews and Raspberry Jam

Ingredients

• 1 cup salted cashews finely chopped (measure after chopping)
• 2 eggs
• 2 tbsp heavy cream
• 1 small wheel of Brie with rind all over it a small wheel between 8-13 ounces
• 1/3 cup seedless raspberry jam also try apricot or peach jam
• crackers and sliced fruit for serving
• cooking spray

Instructions

• Chop the salted cashews in a food processor. The pieces should be no larger than coarse grains of sand.
• Place the cashews in a glass pie plate or large baking dish sprayed with cooking spray.
• Whisk the eggs and heavy cream together in a small bowl until blended. Pour into a shallow dish or pie plate.
• Unwrap the Brie but leave the rind on. You need the rind intact so that the cheese will hold it's shape.
• Dip the bottom of the Brie into the egg mixture then pick it up by its sides and set it in the chopped cashews, making sure the nuts adhere to the egg mix.
• Lift the Brie and place it back in the egg mix on the sides of the Brie wheel this time. Tip the cheese on its side and roll in the egg mixture until coated.
• Carry the Brie to the dish with the finely chopped nuts and roll it around in there so that the nuts adhere to the sides. Use you hands to press the nuts on the sides if you need too.
• Position the Brie in the center of the pie plate with the cashews, the bottom side down and the top side up(without any nuts).
• Heat the raspberry jam for 5 to 10 seconds in the microwave on high until it's easily spreadable.
• Spoon it on top of the Brie, right in the middle. Using a rubber spatula, spread it out to the edges.
• Sprinkle some cashews on top of the jam but be sure to not cover all the jam.
• Leave the rest of the cashews on the pie plate around the Brie.
• Bake the Brie at 350 degrees in the center rack for 15-10 minutes or until the cheese is beginning to melt inside.
• Serve warm with crackers and sliced fruit for dipping.

 

Heat the raspberry jam for 5 to 10 seconds in the microwave on high until it’s easily spreadable.

The post Razzle Dazzle Baked Brie with Cashews and Raspberry Jam appeared first on For the Love of Food.

Check out my video here:

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Summertime Raspberry Sun Tea

Ingredients

• 6 bags family size Lipton iced tea bags
• 2 Berry Herbal tea bags
• 14 cups of water
• 1/2 cup sugar or to taste
• fresh raspberries to top each glass

Instructions

• Start by filling a large jar or beverage container with cool water.
• Now add your tea bags- the rule is usually about 1 cup of water to every regular size tea bag. I used jumbo iced tea bags and those are equal to 2 regular bags.
• I like to have a hint of fruit flavor but not too much so I added a couple berry tea bags and some fresh berries at the end.
• Add a lid to your jar and set outside in a sunny spot for 1-2 hours. Don't leave it longer than 2 hours or it may become bitter.
• Once your tea is brewed bring back inside and add sugar to taste, I added 1/2 cup.
• Now it's ready to serve over ice and garnished with fresh berries!

The post Summertime Iced Raspberry Sun Tea appeared first on For the Love of Food.

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Valentine's Raspberry Heart Shortcakes

Makes 2 servings

Ingredients

• 1 sheet of frozen puff pastry dough thawed
• 2 cups fresh raspberries
• 1/2 cup orange juice
• 2 tablespoons sugar
• 1/2 cup heavy cream
• 2 teaspoons brown sugar
• pink or red food coloring

Instructions

• Preheat oven to 400 degrees.
• Place mixing bowl and beaters in the freezer to chill.
• Using heart shaped cookie cutters, including on large size and one small, cut out 4 large hearts in the puff pastry dough and 4-6 small hearts.
• Place on a parchment (or I use my Silpat) lined baking sheet and bake for 15 minutes until puffy and golden.
• Why the pastry is baking, add orange juice and 1 cup raspberries to a small saucepan.
• Cook over med-low until it simmers, then let it reduce down for a few minutes.
• Strain sauce and discard raspberries, you should have about 1/2 cup sauce. Pour into a bowl then mix in sugar. Let cool.
• Add heavy cream and brown sugar to chilled mixing bowl and mix on medium speed with chilled beaters for approx 5 minutes until it thickens and peaks form.
• Add a drop of pink food coloring and mix until you get the pink color you want.
• Take puff pastry out of the oven and let cool.
• To plate: take a plate and spoon 1/4 cup of the cooled raspberry sauce on the bottom, then add a large puff pastry heart, add 1/2 cup of raspberries, then a couple large dollops of pink whipped cream, and top with another large puff pastry heart. Garnish with a couple raspberries and the small puff pastry hearts on the side.
• Serve immediately and enjoy this delicious treat with your sweetie!

Cook down the raspberries and OJ, then strain and add sugar for a delicious sauce!

and a few extra small hearts for garnish.

Add 1/4 cup of the sauce on the bottom of the plate, then a pastry heart and a 1/2 cup of raspberries. Then top with lots of pink whipped cream and the other large pastry heart!

The post Valentine’s Raspberry Heart Shortcakes appeared first on For the Love of Food.

 

Nathan “signing” the guestbook.

Decor including Advice for the Little Bun MadLibs cards (again an etsy find!)
and ultrasound pics of our baby girl!

My awesome parents filling out the Advice for the Little Buns cards.

My super crafty friend Connie made the tissue paper pompoms and this adorable banner!
Check out her blog here: The Crafty Soprano
 

Extra large tissue paper pompoms hung from the lights and the table was decorated with whimsical touches including Snowballs and Cinnamon Buns on sticks. Babies Breath flowers and Diaper Candy, basically and easier version of a Diaper cake with rolled diapers inside a receiving blanket tied on both ends with ribbon, were the centerpieces.
 

Connie also created this adorable oven from a Martha Stewart tutorial online.
  

Game Time! Becca chose fun baby words games and bingo and a (slightly) embarrassing game where she secretly wrote down my responses when I was opening presents and then read them off as things I said on the night the baby was conceived! LOL
 

My childhood fave: pink Snowballs!

We also served Florida Key Lime Pie and my famous Bacon Wrapped Dates!

           

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Raspberry Cinnamon Buns

Ingredients

• 1 pkg Grands Flaky Biscuits
• 3/4 cup brown sugar
• 2 tbs butter melted
• 1 tsp cinnamon
• 1 pint raspberries
• 1/2 cup powdered sugar
• 3 tbs heavy cream
• 1/2 tsp vanilla

Instructions

• Preheat oven to 350 degrees.
• Do not separate biscuits. Roll out dough into a rectangle.
• Mix brown sugar, cinnamon, and butter in a bowl and sprinkle over dough.
• Scatter clean raspberries over the filling.
• Roll dough up
• firmly to make a log.
• Cut into 12 equal pieces and place in a greased baking dish.
• Bake for 25 minutes, or until bubbly and brown.
• Mic powdered sugar, heavy cream, and vanilla.
• Spread icing on top of hot rolls.
• Serve immediately.

Notes

*Try substituting orange zest or blackberries for the raspberries!

The post Bun in the Oven Baby Shower and Raspberry Cinnamon Buns appeared first on For the Love of Food.

 

• Preheat oven to 400 degrees. 
• Combine the blueberries and maple syrup in a medium sized bowl. 
• Combine the sugar and cornstarch in a small bowl, then stir the mixture into the blueberries along with the lemon juice and cinnamon. 
• Turn the filling into the chilled pie shell, smoothing the fruit with a spoon.
• Roll the other half of the pie pastry into a 10 inch circle on a sheet of lightly floured waxed paper.
• Moisten the outer edge of the pie shell with a pastry brush.
• Invert the pastry over the filling, center, and peel off the paper. 
• Press the top and bottom pastries together along the dampened edge. 
• Using a knife, trim the pastry flush with the edge of the pan.
•  Pinch and push the pastry slightly down inside the pan so that it sits just below the edge.
• Doing so will protect the pastry, as it has a tendency to over brown.
• Poke several steam vents in the top of the pie.
• Place the pie on the center over rack and bake for 25 minutes. 
• Reduce the oven temperature to 350 degrees and rotate the pie 180 degrees, so that the part that faced the back of the oven now faces forward.
• Just in case, slide a large aluminum foil lined baking sheet onto the rack below to catch any spills.
• Continue to bake until the juices bubble thickly along the edge, 25 to 30 minutes. 
• Remove and let cool. 

  

• Preheat the oven to 400 degrees.  
• On a sheet of lightly floured waxed paper, roll the pastry into a 12 inch circle with a floured rolling pin. 
• Invert the pastry over a 9 inch pie pan, center, and peel off the paper.
•  Tuck the pastry into the pan, without stretching it, and sculpt the edges into and upstanding ridge. 
• Place in the freezer for 15 minutes.
• Combine the raspberries, 1/2 cup of sugar, and the lemon juice in a large bowl. 
• Toss gently to mix, then set aside for 10 minutes to juice.
• Meanwhile combine the remaining 3 tbs sugar and cornstarch and nutmeg in a small bowl. Stir the mixture into the fruit.
• Spread the raspberry jam inside the chilled pie shell.
• Scrape the filling into the shell, smoothing the fruit with a spoon.
• Place the pie on the center oven rack and bake for 25 minutes.
• Meanwhile make the topping: Combine the flour, sugar, cinnamon, and salt in a food processor. Scatter the butter over the dry mixture and pulse until the mixture resembles fine crumbs. Dump the crumbs into a large bowl and gently rub between your fingers to make large, buttery crumbs. 
• Remove the pie from the oven and reduce the oven temp to 375 degrees.
• Add the quick cooking oats, sprinkling evenly over the pie. This will help soak up some of the juice  and form a barrier for the crumb topping. Bake for 5 minutes. Remove from the oven.
• Carefully dump the crumbs in the center of the pie and spread them evenly over the top with your hands. Return the pie to the oven, placing it so that the part that faced the back of the oven is now facing forward. Just in case, slide a large aluminum foil lined baking sheet onto the rack below to catch any spills. Continue to bake until the juices bubble thickly around the edge of the pie, about 25 minutes.
• Transfer pie to a wire rack and let cool.

  

The post Gender Reveal Party with Blueberry Maple & Raspberry Crumb Pies! appeared first on For the Love of Food.