Raspberry Whipped Cream Puffs


Today is National Raspberries and Cream Day!

Please don’t confuse this momentous day of celebration with National Raspberry Cream Pie Day (that was August 1)… or National Raspberry Cake Day (that’s observed on July 31)… or National Raspberry Popover Day (long passed… May 3)… or National Raspberry Bombe Day (that’s not until next week).

(Come to think of it…who comes up with these “National Days” anyway?)

Raspberry Whipped Cream Puffs

This is the day to buy pints and pints of beautifully luscious raspberries and pair them with rich, sweet cream for your own little bit of heaven on earth. Move fast because raspberry season officially ends in just a few weeks.

Raspberries are low in saturated fat and cholesterol and a great source of fiber, vitamin C and magnesium. But you won’t be thinking of that when you dive into these incredible Raspberry Whipped Cream Puffs.

I flavored the whipping cream with raspberry jam, which really makes the filling smooth and creamy (no seeds in sight but lots of raspberry flavor). You can make the puffs the day before and store them in an airtight container. Don’t fill them until just before serving so they don’t get soggy.

Now get moving! You have no time to waste…there’s another raspberry holiday right around the corner!


If you liked this recipe, here are some more great recipes with raspberries:

Coconut Raspberry Ice Pops

Black and Red Raspberry Tarts

Raspberry Jam Cookies

Plated + Served: DIY Doughnuts and Jelly-Filled Doughnut Holes


Tomorrow is National Doughnut Day, so celebrate this momentous occasion with these easy DIY Doughnuts with Jelly-Filled Doughnut Holes.

(Someday I’d like to figure out just who it is that gets to declare what is or isn’t worthy of a “national day”—I want that job.)

Some of you will shudder when you see that the doughnuts are deep-fried. Get over it. National Doughnut Day only comes once a year… celebrate in style.

As Mama always says, “Eat today… exercise tomorrow!”

Jelly Filled Doughnut Hole

Extra Helpings: Guava Paste


Nancy asks: Okay, you got me. You used guava paste in a recipe the other day and I had no idea what you were talking about. What is it and where do I find it?

Great question. Sometimes when we are so familiar with something, we lose sight of the fact that this just may be someone else’s first trip to the rodeo.

Probably because I’m Latina, I grew up eating guava, the round tropical fruit that is yellowish to deep red with sweet reddish or pinkish flesh. Guava has a deeply floral aroma and is heavenly sweet and flavorful.

Guava paste, on the other hand, is a purée of cooked guava (of course) sugar and (occasionally) pectin, which gives it a very thick texture. It is often so thick you have to slice it! It is wildly popular in Latin and South America, the Caribbean and Spain and is used with everything: as a spread, as a glaze for meat, as filling for tamales, as a topping for pancakes… you get the picture.

I like pairing guava paste with milder cheeses, like manchego, brie or feta. Of course, it also goes well with cream cheese and Mexican cheeses like cotija and queso fresco. Although its popularity is growing, you can usually find it at Mexican or Latin American grocery stores or in the ethnic section of the bigger supermarkets. Sometimes it is labeled guayaba.

Nancy’s question got me thinking… sometimes it’s easy to be intimidated by food and what you think you don’t know. Don’t be! Ask! After all… it’s only food!

Plated + Served: Raspberry Jam Cookies


I know it’s so hot the hens are laying hard-boiled eggs, but with raspberries in season, making these cookies is really worth turning on the oven.

And besides, they look SOOOOOO Fourth of July…

Being the High Strung over-achiever that I am, I made the butter cookies AND the jam. But wait… before you roll your eyes, you’ve must know that I’ve never made jam before. Jelly, jam, preserves… all that stuff is kind of intimidating, what with having to boil jars and all.

I knew I didn’t want to do all of that (I’m not THAT ambitious), so I just made a small amount… enough for the cookies and some leftover for pancakes this weekend. I’m glad I did. I’ve never tasted jam this fresh and bursting with raspberry flavor.

But YOU don’t have to make your own jam. Make the butter cookies and then spread some jarred raspberry jam, preserves or jelly in between the cookie layers. Your cookies will be delicious.

Happy Fourth and stay safe!






I’m Christina Chavez

I was a TV journalist for many years, but with a house full of kids I decided to come off the road, go to culinary school and follow my passion for cooking. Mama’s High Strung is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips. I live in Chicago, but I love to travel and write about my food discoveries! You can reach me by email: mamashighstrung@gmail.com