Hey Hey it?s Donna Hay I?m Making it Raspberries Day!

My friend Mardi of Eat. Live. Travel. Write. won the Hay Hay it?s Donna Day cooking event last month and is hosting this month?s Hay Hay it?s Donna Day, a food blogging event in which a blogger chooses a recipe by Australian cookbook author Donna Hay. The host of the HHDD event invites all their blogging and Twitter friends to recreate the recipe and send in a link to their blog post by the end of the month. Not one to procrastinate, I decided to…well, do just that!

Mardi chose a super easy dessert recipe, Blackberry Cheesecake Pots. I’ve not done a lot of event blogging but this one looked easy and a personal invite from Mardi (well, me and thousands of others) couldn’t be passed up! This event is currently being facilitated by Denise at chezus.com so I personally want to thank both of them for the work that I know goes into organizing this…Thank YOU!

The original recipe calls for blackberries but when I went shopping at the local grocery store, blackberries were scarce (read pricey) but raspberries were abundant so I decided that raspberries with a chocolate drizzled biscotti would be perfect for my tastes. I loved that this recipe was so easy except for requiring caster sugar and was measured in grams (I know, I know…we Americans are so weird but I know and love my cups and ounces!). The caster sugar was solved by my running regular sugar in the food processor a bit first…I figured if powder was coming from the food chute, it was ground fine enough!

Making it super easy were the biscotti. Thank you Nonni’s (that’s right…I bought those babies at Costco so I had to use them, I have a year’s supply).

© Vino Luci Style for Vino Luci Style - Food and Wine Reviews, 2010. |
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Post tags: biscotti, blackberry, cheesecake, dessert, Donna Hay, raspberry