6cups berries (red and/or golden raspberries, blueberries, blackberries, and halved or sliced small strawberries), not mixed together.
1.Preheat oven to 375 degrees F. Line a 13x9x2-inch baking pan with heavy foil, extending foil beyond pan edges. Lightly coat foil with nonstick cooking spray. Press dough evenly into bottom of pan. Bake for 12 to 15 minutes, until golden. Cool on a wire rack.2.Meanwhile, for syrup, in a small saucepan combine the 1/2 cup honey, the water, and mint or basil. Bring to boiling. Simmer, uncovered, for 5 minutes. Remove from heat; let stand to cool. Strain syrup, discarding herbs. Set aside.3.For cheese layer, in a medium bowl stir together mascarpone and 2 Tbsp. honey. (If using cream cheese, beat until smooth, then beat in honey.) In a chilled mixing bowl beat whipping cream to soft peaks; gradually stir into cheese. Spread cheese layer on crust. Use a knife tip to mark two lengthwise lines and three crosswise lines for form 12 squares.
4.In separate bowls toss berries with about 1 Tbsp. syrup for each cup of berries. Spoon about 1/2 cup berries in each square. Cover and refrigerate at least 2 hours. Drizzle with remaining syrup, if desired.
5.Lifting foil edges, transfer tart from pan to serving platter. Serve immediately or chill up to 4 hours. Tart is best when served the same day it is prepared.
3 cups of sifted all purpose flour
2 cups of granulated sugar
1 cup of brown sugar
3 sticks of softened butter
1 cup of pumpkin puree
1 8 oz. softened cream cheese
6 large eggs
2 tsp. vanilla flavoring
1 tsp. baking powder
1/2 tsp, of salt
1 cup of chopped toasted walnuts
2/3 cup of English toffee bits
2 tsp. of cinnamon
1/2 tsp. each of allspice and ground ginger
1/4 tsp. of ground nutmeg
3 tsp. pumpkin pie spice
Preheat the oven to 300 degrees and generously butter and flour a tube pan with a removable bottom. Sift together the flour, baking powder, cinnamon, allspice, ground ginger, nutmeg and salt. Set aside. In a separate mixing bowl, cream together the softened butter, granulated sugar, and brown sugar for 2-3 minutes or until light and creamy.
Add the cream cheese and pumpkin puree and whip until fully incorporated. Next, add the eggs one at a time alternatively with the dry ingredients mixing thoroughly after each addition. After all ingredients have been added, beat on medium speed for 2 minutes stopping periodically to scrape the sides of the bowl. Be careful not to over mix the batter or it can make the cake dry. Fold the toffee bits and toasted walnuts into the batter by hand.
Pour the cake batter evenly into the prepared tube pan and bounce the cake pan on the counter a few times to remove any excessive air bubbles from the batter.
Place into the preheated oven and bake for 1 1/2- 1 3/4 hours. Oven temperatures vary, so, always test for doneness with a toothpick or cake tester. Cool for one hour in the pan before removing the outer cake pan. Cool completely before removing the bottom of the pan. Enjoy with a cup of hot tea, coffee or with a drizzle of caramel and a scoop of vanilla ice cream.
To toast the chopped walnuts, place onto a baking sheet and toast in the oven at 350 degrees for 7-8 minutes. Cool completely before adding to the cake batter.
Love Thai food? Then you should try Thai Fusion! There’s a lovely but simple, modern and cozy place in Damansara Kim which serves delicious, really mouth-watering and appetizing meals. The main crowd who visits this restaurant is mainly the younger generation ranging from 20’s to late 30’s. This restaurant serves pork which is absolutely delicious and very well prepared.