#goldenraspberry

Golden Raspberry Pâté de Fruit soon to be finding its new home in one of our Limited Edition bars! 😋🍫💛 Have you tried golden raspberries before? They are sweeter than the pinkish varieties and easier to grow since the birds leave them alone. They still have a bough tang to use as you would any other raspberries. They are also delicious straight from the plant, especially when you pick them they’ve been slightly warmed by the sun, best way to eat berries in our opinion ☀️😁😋 . . . #solkiki #goldenraspberries #goldenraspberrypatethefruit #goldenraspberry #goldenraspberrychocolate #raspberrychocolate #raspberrychocolatepatedefruit #raspberrychocolatebar #goldenraspberriesdorset #dorsetchocolate #dorsetchocolatemaker #veganchocolatemaker #veganchocolate #veganchocolatebar #veganchocolatebars #fruitychocolate #veganfood #veganfoodlover #veganfoodie #chocolatelover #beantobaruk #veganbeantobar https://www.instagram.com/p/CUDIav8jhmd/?utm_medium=tumblr

Razzies 2018

Almost ripe #raspberry #blackraspberry #goldenraspberry #homegrown #tinyfarm

Farm to table! Picked berries with my in laws and nephew this week. They loved seeing the golden raspberries. Made this simple peach and berry pie. Recipe coming soon.

When I found golden raspberries at the farmer's market, I decided to adapt a recipe of Alyssa's to make these cookies. Tom loved them so they make it into the blog! RECIPE (makes about 18-20 cookies) Ingredients: 1/2 cup unsalted butter, softened 1/4 cup white sugar 3/4 cup brown sugar 1 egg, room temperature 2 teaspoons vanilla extract 1 1/4 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking soda 1/4 teaspoon baking powder 2 teaspoons cornstarch 1 cup old-fashioned oats 3/4 cup white chocolate chips (separated into 1/2 cup and 1/4 cup) 1 cup fresh golden raspberries (or a mixture of any berries of your choice- also of note, if the berries are slightly frozen, they are less likely to break when incorporating into the cookie dough mix) 1 teaspoon coconut oil Steps: 1. Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper and set aside. 2. In a standing mixer fitted with a paddle attachment, cream the butter and sugars until light and fluffy, about 3 minutes. Then beat in the egg and vanilla extract for an additional minute. 3. In a separate bowl, whisk together the flour, cornstarch, salt, baking soda, and baking powder. With the wet ingredients mixing on low speed, slowly incorporate in the dry ingredients until almost combined. Remove from mixer and fold in oats and 1/2 cup of white chocolate chips with a spatula. Once incorporated fully, carefully fold in the berries, making sure not to break them! 4. Place a heaping tablespoon of the dough onto the cookie sheet, leaving 2 inches in between each cookie. Bake cookies for 18 minutes, or until just beginning to get light golden brown. Allow to cool completely. 5. Meanwhile, melt the 1/4 cup of white chocolate chips and coconut oil in the microwave in 15 second bursts, mixing after each burst, until melted. Once completely melted, allow the mixture to cool until it's at a thickened consistency. Place in a ziplock bag and cut a small tip in the corner. Then ice the cookies. Enjoy!

CUPCAKE!