Raspberry Curd Sandwich Cookies

Late spring early summer is a really fun time for sandwiches. It’s probably my favorite time, since the weather is heating up and the days are warm and bright. Sandwiches of all sorts are uncomplicated, quick to prepare and leave you with enough time to get outside and enjoy the hours. These sandwiches are no exception.

These, however, wouldn’t be described as your typical sandwich. I know, it was a little unfair of me to blather on about sandwiches when I’m really presenting a dessert option. But I run the ship here so I think I’m allowed. Besides, once these sandwiches are tasted, all will be forgiven. After making my birthday cake last week, I had raspberry curd leftover and couldn’t eat it from a spoon for risk of embarrassment. I figure this is a good substitute.

It follows the good sandwich rules. Simple ingredients, easy preparation, great on flavors and taste. I really think they’d make a great party snack.  Memorial Day, anyone?

Raspberry Curd Sandwich Cookies
Recipe type: dessert, party food
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • For raspberry curd:
  • 1 cup sugar
  • 1 lemon, zested
  • ¼ cup fresh lemon juice
  • 8 large egg yolks
  • 10 Tbsp. butter, cut into ½ pieces
  • 1 cup raspberries
  • For whipped cream:
  • 1 cup heavy cream
  • 2 Tbsp. sugar
  • For cookies:
  • 4 sheets chocolate graham crackers
  • 4 Tbsp. raspberry curd
  • 4 Tbsp. whipped cream plus additional for topping
  1. In a medium sauce pan, combine sugar, zest and egg yolks. Whisk in lemon juice. Place the pan over medium heat. Once hot, add in butter.
  2. Cook, whisking constantly, until butter has melted. The mixture will thicken and should coat the back of a spoon. Do not boil. Remove from pan and continue to whisk.
  3. Pour the mixture through a fine mesh sieve into a bowl. Press plastic wrap against the mixture and place it in the fridge until cool.
  4. In a blender, puree the raspberries. Strain through a sieve into a bowl to remove the solids. Fold the raspberry puree into the cooled curd.
  5. For whipped cream: Pour the cream into the bowl of a stand mixer. Whip on high speed for 2 minutes. Add in sugar, then return the mixer to high speed until the mixture has thickened and formed a whipped cream.
  6. To assemble cookies: Break the cookies into 8 squares. On four squares, pour 1 tablespoon raspberry curd. Top with 1 tablespoon whipped cream. Place the remaining cookies on top. Garnish with additional whipped cream.


Smoked Paprika Dip

Ever see a recipe and think “Holy cow… I have to have that. Now.”?

I see a ton of recipes that I bookmark or come back to. But not many that I just have to immediately make or the world will end (exaggeration but you get the point). When I came across this dip recipe on the Gluten-Free Girl’s site, I knew I couldn’t be without it.

One problem. I did not have any smoked paprika. Every time I hit the store, I meant to buy some. But I was so unwilling to spend the dough. I’m stingy, what can I say? Last weekend, I found an absolute steal of a jar for only $3.00 at TJMaxx. And thus, my crack sauce dreams were realized.

I dipped my roasted string beans in this. It was also great on top of cucumbers, carrots and as a fancy spread on my chicken panini. Get creative. Dip in whatever you want!

Smoked Paprika Dip
Recipe type: dip, appetizer, snack
Prep time: 
Cook time: 
Total time: 
Serves: 6
A smoky, delicious dip for just about any use.
  • 8 ounces Greek yogurt
  • 8 ounces mayonaise
  • 1 chipotle pepper
  • 3 Tbsp. Smoked Paprika
  1. Combine all the above ingredients in a blender or food processor. Blend well. Add more paprika or chipotle to taste.
I adapted my recipe slightly from the Gluten-Free Girl's by using half Greek yogurt and omitting the lemon rind.


Beer Week Day 4: Jey’s Blue Moon Bread

Beer week continues, folks!  Today, my dearest pal, Jey is sharing her recipe for Blue Moon Bread. As soon as she sent this over, I started drooling! You must make this, immediately. What beer celebration is complete without a wonderful beer bread?!


Hello loyal readers of Feeeeed Me Seymour!  I’m Jey and I blog over at The Jey of Cooking.  When Kim emailed me about creating a recipe to celebrate National Beer Week, I couldn’t have been more thrilled.  What a great opportunity to share with you an easy, beery treat!

Beer bread is one of my favorite treats to accompany a warm meal, and this one, featuring Blue Moon, is a real treat.  Blue Moon is a Belgian style wheat beer, featuring notes of coriander and orange peel.  I knew I wanted to bring out that unique flavor combination in this bread, and while it may not have been the same as simply tipping back a cold one on a warm Summer day, it was most definitely reminiscent of that excellent brew.

Blue Moon Bread – based on a recipe from AllRecipes.com

3 Cups Bread Flour
1/4 Cup Sugar
1 tsp. Coriander
Zest of one Orange
12 oz. Blue Moon Beer

Preheat oven to 350.  Grease a loaf pan and set aside.

Combine ingredients in the bowl of a stand mixer (or a large bowl).  Mix together until well combined – the batter will be sticky.  Pour into loaf pan and set aside for 10-15 minutes. 

Bake for 50-60 minutes, until bread is cooked through.  Remove from oven and allow to cool 5 minutes in the pan.  Run a knife along the edges of the bread and transfer bread onto a wire rack.  Slice and serve with butter.

– Jey

Frozen Grape Sangria

I’m not now, nor have I ever been, a wine drinker.

I realize that may be a sin, for some. Forgive me. I just don’t always enjoy the bitter taste of wine. The most I’ve ever had was on my wedding day, at the hair salon. I drank three glasses and then tipped the hair stylist $100 for my $25 style.

Me + Wine = Bad Judgement.

I can talk craft beer (or just beer in general) for hours. My tastes range from the ever so non-classy but tasty Moosehead to the hoppy flavors of a good pale ale. I had previously only been a Moosehead fan, until my pal Kiera showed me the light. Now, I’ll try any beer, any time. Most likely, I’ll enjoy it. It’s very hard for me to choose a favorite, although Harpoon and Magic Hat do hold a place near the top.

But this sangria. This is something else. It was… delicious. To say the least. Perhaps it was the grapes and apples that did it for me. Or the sugar. Whatever it was, I took one sip and decided this would be my drink of choice. Ok, it wouldn’t be. But it would certainly be the drink I make for parties. I envision this being one of those big hits at gatherings. The kind that people request the recipe for. The one that I’d print out on recipe cards and hand out to friends, bragging that I make the best sangria (and then writing, in fine print, that the recipe came from the Neely’s).

Who wants to come over for some sangria?

Frozen Grape Sangria

From The Neely’s


3 cups green grapes

1 granny smith apple, cored and chopped

1 lemon, sliced

1 cup grapes, sliced in half

1/4 cup sugar

2 bottles white wine

1 cup white grape juice.

Place the three cups of green grapes in the freezer for at least 2 hours before you plan on serving the sangria. Take your apple, lemon, halved grapes, sugar, white wine and grape juice and place them all in a pitcher. Stir to combine, dissolving all of the sugar.

Before serving, place a handful of frozen grapes in your glass. Pour the sangria on top.