VALENTINE'S DAY Archive - Kimberly Zett

Raspberry Marble Cookies with Passionfruit Ganache

Kimberly — Thu, 20 Mar 2025 16:47:26 +0000

Raspberry Marble Cookies with Passionfruit Ganache

March 20, 2025 by Kimberly

Crispy edges, buttery soft inside, with swirls of tart raspberry and creamy white chocolate passionfruit ganache on top. A cookie that tastes like golden hour on a summer evening.

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TOTAL TIME

2 hrs + 20 min

SERVES

10 cookies

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

If cookies had a main character moment, this would be it. Buttery soft with just the right chew, these beauties have swirls of tart raspberry and are topped with the dreamiest white chocolate passionfruit ganache. They’re bright, fruity, and just a little fancy, but still easy enough to whip up on a random Tuesday. If you love that perfect balance between rich, creamy, and slightly tangy, these cookies are about to become your new obsession.

These cookies shine on their own but pairing them with a cozy drink takes them to another level. A cup of earl grey, a matcha latte, or even an iced vanilla coffee would complement the tart-sweet balance perfectly.

Store the cookies in an airtight container at room temperature for up to 3 days. Keep the ganache separately in the fridge and spread it on just before serving.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Raspberry Marble Cookies with Passionfruit Ganache

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Author: Kimberly
Total Time: 20 min + 2 hrs
Yield: 10 1x

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Description

RECOMMENDED EQUIPMENT

electric mixer
mixing bowl
medium-sized bowl
piping bag
mortar & pestle
small cookie scoop

Ingredients

Units

COOKIE DOUGH

120 grams butter, soft
100 grams brown sugar
50 grams white sugar
2 tsp vanilla extract
1 egg
220 grams all-purpose flour
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
15 grams freeze-dried raspberries

PASSIONFRUIT GANACHE

200 grams white chocolate
100 grams heavy cream
60 grams passionfruit purée

Instructions

Add soft butter, brown sugar, white sugar, and vanilla extract to the mixing bowl of a stand mixer. Beat until light and fluffy.
Mix in the egg just until combined. Then, add flour, salt, baking powder, and baking soda, mixing until no streaks of flour remain. Be careful not to overmix.
Divide the dough into two equal portions. Keep one half in the mixer and set the other aside. Grind the freeze-dried raspberries into a fine powder, then mix them into the dough in the mixer. You should now have one pink and one yellow dough.
Scoop equal portions of both doughs using a small cookie scoop. Press the two differently colored balls together, tear them apart in the middle, and press them back together for a marbled look. Shape into round balls, place them on a parchment-lined tray, and refrigerate.
Heat the heavy cream in a small saucepan until it starts forming small bubbles around the edges. Meanwhile, finely chop or grate the white chocolate and place it in a bowl. Pour the hot cream over the chocolate and let it sit for 3-4 minutes before stirring until smooth. Mix in the passionfruit purée until fully combined. Cover the ganache with plastic wrap directly on the surface to prevent skin from forming and refrigerate for at least 2 hours or overnight until set.
Once the ganache is set, preheat the oven to 175°C / 350°F. Place the chilled cookie dough balls on a parchment-lined baking sheet, leaving enough space between them. Bake for 13 minutes, then let them cool on a wire rack.
Once firm, transfer the ganache to a mixing bowl and whip until it reaches a buttercream-like consistency. Fill a piping bag fitted with a nozzle and pipe a swirl of ganache onto the center of each cooled cookie. Sprinkle with crushed freeze-dried raspberries for decoration.

Passive Time: 2 hrs
Cook Time: 20 min

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Vanilla Cupcakes with Pink Dragonfruit Frosting

Kimberly — Tue, 24 Sep 2024 08:00:39 +0000

Vanilla Cupcakes with Pink Dragonfruit Frosting

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September 24, 2024 by Kimberly

These fluffy cupcakes melt in your mouth, with a pop of vibrant pink frosting that’s sweet and tropical. They’re perfect for adding a little joy to your day.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

60 min

SERVES

18 cupcakes

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

If you’re craving a dessert that’s light, fun, and full of flavor, these cupcakes are where it’s at. They have the perfect balance of soft, fluffy vanilla goodness, paired with a vibrant, fruity frosting that’ll bring some serious color to your table. This treat is ideal for anyone who loves a sweet surprise with a tropical twist. Whether it’s a casual afternoon snack or a party-ready dessert, these cupcakes are guaranteed to be a crowd-pleaser.

These cupcakes are best enjoyed fresh and slightly chilled, which keeps the frosting from getting too soft. Pair them with a cold glass of milk or a refreshing iced tea for a delicious treat. They’re a great addition to a picnic, birthday party, or even just as an afternoon pick-me-up with your coffee. For a bit of extra flair, garnish with some fresh fruit slices or edible flowers for that wow factor.

Store any leftover cupcakes in an airtight container in the fridge for up to three days. If you want to keep them longer, freeze them without the frosting for up to two months. Just thaw and frost when ready to enjoy!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Vanilla Cupcakes with Pink Dragonfruit Frosting

Author: Kimberly
Total Time: 60 min
Yield: 18 cupcakes 1x

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Description

Recommended Equipment

cupcake tin
cupcake liners
two mixing bowls
electric mixer
fine mesh strainer
piping bag

Ingredients

Units

CUPCAKE BATTER

2 eggs
200 grams white sugar
115 grams butter
2 tsp vanilla extract
235 grams all-purpose flour
120 milliliters full-fat milk
1.5 tsp baking powder
pinch of salt

PINK DRAGONFRUIT FROSTING

150 grams cream cheese
80 grams butter
1 tsp vanilla extract
300 grams powdered sugar
50 grams flesh of a pink dragonfruit

Instructions

Prepare the cupcake tin by lining it with cupcake liners. Set it aside. Preheat the oven to 175°C / 350°F.
In a mixing bowl, use an electric mixer to combine the eggs and sugar until they come together. Then, add the vanilla extract and softened butter. Mix everything until it’s well combined.
Sift the flour, salt, and baking powder into another bowl using a fine mesh strainer. Measure the milk. Now, in 4 additions, alternately add the milk and flour mixture to the butter-sugar-egg mixture, mixing after each addition. Don’t overmix, or the batter will become tough.
Use a cookie scoop or a spoon to portion the batter into the liners. Fill each about 2/3 full so the cupcakes don’t rise over the edges while baking.
Bake the cupcakes for 18-20 minutes. They’re done when you insert a toothpick into the center, and it comes out clean, without any batter sticking to it.
Let the cupcakes cool on a wire rack.
Meanwhile, prepare the frosting. Dice the pink dragon fruit and place it in a medium-sized bowl. Add the cream cheese, butter, vanilla extract, powdered sugar, and a pinch of salt to the bowl. Use an electric mixer to blend everything into a creamy mixture. If the frosting is too soft to hold its shape, place the bowl in the fridge for about 20 minutes.
Fill a piping bag with the frosting and decorate the cupcakes. Optionally, garnish with a few pieces of dragon fruit.

Passive Time: 40 min
Cook Time: 20 min

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White Chocolate Mousse

Kimberly — Wed, 08 May 2024 06:44:05 +0000

White Chocolate Mousse

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May 8, 2024 by Kimberly

Indulge in a heavenly white chocolate mousse, the ultimate creamy delight! Luxurious, velvety, and decadently sweet – perfect for any dessert lover.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

2 hrs + 20 min

SERVES

4 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Experience the sheer decadence of this white chocolate mousse, a dessert that promises to elevate your dining experience. Its smooth, creamy texture and rich chocolate flavor make it a favorite among sweet tooth fans.

This white chocolate mousse is best served chilled, making it a refreshing end to any meal. Present it in elegant glasses topped with a sprinkle of chocolate flakes or fresh strawberries for a touch of sophistication. It’s ideal for dinner parties or a romantic evening, offering a light yet indulgent dessert option that’s sure to impress.

Store it in the refrigerator covered with plastic wrap. It will stay fresh for up to two days, ensuring you can enjoy its luxurious taste at its best.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

White Chocolate Mousse

Author: Kimberly
Total Time: 20 min + 2 hrs
Yield: 4 1x

Print Recipe

Description

RECOMMENDED EQUIPMENT

2 medium-sized bowls
whisk
electric mixer
small pot
small metal or glass bowl

Ingredients

Units

45 grams butter
15g powdered sugar
2 egg yolks
100 grams white chocolate
200 grams heavy whipping cream

Instructions

Cream the butter and powdered sugar together in a medium-sized bowl with a whisk. Separate the eggs and add the yolks to the butter and sugar. Beat the mixture with an electric mixer until creamy and stiff, about 5 minutes. The egg whites won’t be used further, but to avoid waste, you could make a meringue with them.
Melt the white chocolate in a double boiler, let it cool slightly, then stir it into the mixture.
Whip the cold cream until it forms peaks and gently fold it into the mixture until everything is well combined.
Divide the mixture into 4 dessert bowls and refrigerate for at least 2 hours.

Notes

The calorie information may vary depending on the product used, country and region.

Passive Time: 2 hrs
Cook Time: 20 min

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