It’s been almost a year since my last post.
I think I just needed some space. The food blogging world can become very overwhelming. All of the rules make it very hard to be “successful.”
Post on regular basis
Never post a bad picture
Have the same opinion as everyone else on important issues like the deliciousness of ramps
Promote Promote Promote
It all became too much. This blog was supposed to be fun, but really it was just wearing me down.
I thought about writing often. I tried to figure what I want this blog to be. What I realized was that “successful” is what I decide it is. I really enjoy learning about food photography and trying to be better at it. I like baking and sharing the results, but mostly I eat real food, not cake, and I want to share that too.
My blog is not a competition. So I will write what I feel like writing, when I feel like writing. I will post pictures for me, not for foodgawker. Success will be writing a blog that I am proud of. There will be no stress in blogging.
I made the raspberry curd in the photo above for Mother’s Day. Curd plus whipped cream became the filling to a lemon layer cake. The whole thing was topped with a mascarpone/whipped cream icing. Very tasty.
Raspberry Curd
- 4 cups raspberries
- 3/4 cups sugar
- 1/4 cup lemon juice
- 2 eggs
- 4 egg yolks
- 1 tsp vanilla extract
- pinch of salt
- 4 tbsp unsalted butter
- In a food processor, puree the raspberries. Strain out the seeds in a fine mesh sieve. Mix the strained puree with the sugar and lemon juice in a medium saucepan. Heat one or two minutes.
- While the raspberry mixture is heating, whisk the eggs and yolks together. Temper the eggs by adding 1/4 cup of the heated raspberry puree , then pour the eggs into the saucepan. Whisk constantly and heat until the curd reaches 170 degrees F. Strain out any lumps then add the vanilla and salt.
- Let cool to room temperature, then beat in the butter using an immersion blender. Cover in plastic wrap and chill for at least 2 hours before serving.
Enjoy!
What She's Having 
I totally get where you are coming from about all the rules for food blogging. This photo and recipe look beautiful, and I am glad you’re back. Do you think this would work with frozen raspberries?
Thanks! I have made this with frozen raspberries. Just make sure when you heat them up that they completely defrost.
Great! Thanks.
Sent from my iPad
Welcome back. We’re here waiting when you feel like writing, especially when you post a delicious recipe along with it :)
Thanks, Mardi! It’s nice to get support from other bloggers.
I am glad you are writing again. Food blogging does get overwhemling at times and I try not to get too much into it..I have never made curd with anyting before – might have to look into it. Hope you continue writing and sharing.
Curd (lemon or raspberry) is really easy to make. I hope you try it.
I found this post through a friend on facebook. It’s the first time I’ve been to your site and it makes my heart sad to read how you have been feeling about blogging. I wish the blogging world were a bit more friendly and not so full of bashing commenters. Aren’t we all just here to share the things we love in hopes that someone else might be encouraged and love them as well? If they don’t love our posts, why do they feel the need to tell us they don’t love them? Move along and find a post you do love and be inspired there. I hope you continue to write and share and that through the process you are blessed. This looks delicious and I hope to try it with some whole wheat breakfast scones.
Thanks so much for the kind words, Dori. The blogging world is tough, but there are so many supportive people out there too. I just have to remind myself of that.
I’m sure the raspberry curd would be great with scones!
Yum, and I hear you about the pressure, I’m not a food blogger though. Do what you love the most when the mood strikes
Thanks Lesley, that’s my new plan :)
LYNN! It’s so good to see you blogging again. Saw this on Tastespotting and I am pinning it.
Thanks Carolyn! It’s nice to be back :)
how much does it make ?
About 2 cups
Just found your blog doing a search for raspberry curd, which I plan to adapt with huckleberries. Absolutely gorgeous photos and delicious-sounding recipes – I’ll be back to read/see more for sure!
I agree about the stress about food blogging! It’s so hard to not care about all those silly things and how many likes/comments/views you’re getting instead of just if it’s still fun and what you want to do. Plus I finally found a good raspberry curd recipe to try! Thanks :)
Just found your recipe for the raspberry curd in the Pinterest site. New to writing in someone’s blog. I am thankful for all the items you have entered in your blog. Will try the recipe this summer when berries are local and less expensive.
Please keep blogging. I surely appreciate seeing your site.
I’m not a blogger, but do pinned things that I’m interested in, for those pins that I’m not caring about I just move on without any negativity. I do enjoy your blog and especially curds and how to use curds in different ways. Keep blogging but only when you want. I will be alerted when you have something to blog. Have a great year!
Should the butter be melted? Softened? This looks so yummy!
The heat of the curd will melt the butter. No need to melt/soften it before hand.
I made this earlier in the week for some macarons I’m making tonight and every day I eat a spoonful. It is so delicious.
Do I need to add lemon juice?
Hello :) could you tell me please how many minutes it takes for the curd to reach 170F? I don’t have a candy thermometer. Thanks!
I have made this easily a half dozen times. It is always a huge favorite. My only problem is it is always runny. Almost like the consistency of a thick milkshake. I follow the directions exactly. Am I do something wrong?