CHOCOLATE-RASPBERRY COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 0
Steps:
- Whisk 1 1/2 cups flour, 1/4 cup unsweetened cocoa powder, 3/4 teaspoon baking soda and 1/2 teaspoon salt in a medium bowl. In a large bowl, beat 1 1/4 sticks softened butter and 1 cup light brown sugar with a mixer on medium-high speed, 4 minutes. Beat in 1 egg and 1 teaspoon vanilla. Beat in the flour mixture on low speed. Stir in 3/4 cup chocolate chips and 1/2 cup each white chocolate chips and crushed freeze-dried raspberries. Roll into 1 1/2-inch balls; arrange on parchment-lined baking sheets and bake at 375˚ F until set, 12 to 15 minutes.
DARK CHOCOLATE WALNUT RASPBERRY COOKIES
Provided by Food Network
Time 50m
Yield 24 cookies
Number Of Ingredients 9
Steps:
- Using an electric mixer preferably fitted with the paddle attachment, mix the flour, powdered sugar, cornstarch and salt in a large bowl to blend. Add the butter and mix on low speed until dough forms. Stir in 1/2 cup finely diced walnuts. Roll the dough into an even 10-inch log, and roll in coarsely chopped toasted walnuts. Wrap the log in waxed paper and refrigerate until firm, about 2 hours. (Can be prepared up to 4 days ahead.) Preheat the oven to 350°F. Line 2 heavy large baking sheets with parchment. Using a long sharp knife, slice the dough into thin rounds. Arrange the rounds on prepared baking sheets, spacing evenly. Bake until golden brown, about 10 minutes. Spoon a teaspoon of jam onto half of the cookies. Return the cookies to the oven and continue baking until the jam just begins to bubble at the edges, about 2 minutes. Remove the cookies from the oven. Place a plain cookie atop cookies with jam, forming a sandwich. Cool completely. Arrange cookies on the parchment-lined baking sheets. Dip a fork into the melted chocolate and gently wave the fork over the cookies, allowing the chocolate to drizzle over the cookies in a decorative pattern. Immediately sprinkle the cookies with remaining coarsely chopped nuts. Chill until chocolate sets. Store the cookies in an airtight tin up to 3 days.
DOUBLE CHOCOLATE-RASPBERRY UPSIDE DOWN CUPCAKES
Make and share this Double Chocolate-Raspberry Upside Down Cupcakes recipe from Food.com.
Provided by Annette MacDonald
Categories Dessert
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F. Lightly coat 12 muffin cups with cooking spray.
- In a medium bowl, stir together flour, cocoa powder, baking soda, baking powder, and salt. In a small bowl, combine granulated sugar and brown sugar. Set aside.
- In a medium mixing bowl beat butter with an electric mixer for 1 minute. Gradually add sugar mixture and mix until light and fluffy. Add egg and mix well then add in vanilla.
- Alternate adding flour mixture and buttermilk to butter mixture until well combined.
- Divide half of the batter among the prepared muffin cups using approximately 1 rounded tablespoon in the bottom of each muffin well. Add 4 -5 berries to the centre of each muffin, and spoon the remaining batter over berries in muffin cups.
- Bake for 18 to 20 minutes or until a toothpick inserted near the centre comes out clean (turning after 10 minutes to evenly cook). Cool in pans for 5 minutes. Gently remove cupcakes from pans and cool completely on wire racks.
- Prepare Chocolate Glaze (directions below).
- In a small saucepan over low heat, melt butter then add cocoa and 2 tablespoons of water. Cook, stirring constantly, until mixture thickens. DO NOT BOIL. Remove from heat and add in vanilla. Gradually add icing sugar and beat with wire whisk until smooth. Add additional water, 1/2 teaspoon at a time until glaze is of desired consistency, just thin enough to drizzle. This makes about 3/4 cup of glaze, enough for 12 cupcakes.
- Place cupcakes UPSIDE DOWN on a parchment-lined baking sheet. Drizzle glaze over cakes and chill about 20 minutes or until icing is set. If desired, place cakes on individual dessert plates prior to drizzling with the glaze. Garnish cakes with additional raspberries. Makes 12 cupcakes.
- An alternative presentation would be to forego the glaze completely and dust cupcakes with icing sugar just prior to serving.
Nutrition Facts : Calories 185.8, Fat 6.8, SaturatedFat 4.1, Cholesterol 31.2, Sodium 242.3, Carbohydrate 30.9, Fiber 1.8, Sugar 22.2, Protein 2.4
CHOCOLATE RASPBERRY COOKIES
I moved away from a dear friend some years ago. Knowing she loved raspberries, I created this recipe. Now I send her these cookies to help her remember the fun times we had together. -Sherri Crotwell, Shasta Lake, California
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate and raspberries. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in chips., Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until edges begin to brown. Remove to wire racks to cool.
Nutrition Facts : Calories 163 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 137mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE-RASPBERRY CUTOUT COOKIES
When my daughter, Katie, was 2, the juicy, ripe raspberries in my backyard inspired me to create this cutout cookie. It's become a mother-daughter tradition to pick the raspberries, choose the cutter shapes, cut out the cookies and frost them. -Cindy Beberman, Orland Park, Illinois
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 4 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, yolk and vanilla. Combine the flour, cocoa, salt, baking powder and cinnamon; gradually add to creamed mixture and mix well., Divide dough in half. Shape each portion into a ball, then flatten into a disk. Wrap in plastic; refrigerate for 1 hour., On a lightly floured surface, roll one portion of dough to 1/4-in. thickness. Cut with a floured 3-in. heart-shaped cookie cutter. Place 1 in. apart on greased baking sheets. Repeat with remaining dough., Bake at 375° for 6-8 minutes or until lightly browned. Cool for 1 minute before removing from pans to wire racks to cool completely., For frosting, press raspberries through a sieve; discard seeds. In a large bowl, cream butter, confectioners' sugar and raspberry puree until smooth and creamy. Frost and decorate cookies as desired with dragees. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 128 calories, Fat 6g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 39mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.
RASPBERRY CHOCOLATE COOKIES
A personal family summer treat!
Provided by Winnigirl
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 40m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
- Mash the butter and sugar together in a bowl with a wooden spoon until the mixture is creamy and well blended, and beat in eggs, one at a time. Stir in the raspberry extract, almond extract, and milk. In a separate bowl, stir the flour and baking powder together until thoroughly combined, and gradually beat into the butter-egg mixture. Stir in the chocolate chips, and drop by spoonfuls onto the prepared baking sheets.
- Bake in the preheated oven until very lightly browned at the edges, 8 to 10 minutes.
Nutrition Facts : Calories 128.5 calories, Carbohydrate 18.7 g, Cholesterol 25.9 mg, Fat 5.5 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 3.2 g, Sodium 75.3 mg, Sugar 10.4 g
DOUBLE CHOCOLATE RASPBERRY CHEESECAKE BARS
Adapted from "Homemade for the Holidays." This version is unique in that it calls for crushed chocolate cookies as the base. If you like, serve these garnished with some fresh raspberries on top and a sprig of mint. These are rich and so addicting. They are a rather flat - they will be tall and puffy when they come out of the oven, with oozing craters of jam. However, when cooled they wil only be about 1/2"-1" tall - this is normal.
Provided by HeatherFeather
Categories Cheesecake
Time 1h15m
Yield 16-32 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F.
- Combine butter and crushed cookies for crust and press into the bottom only of a lightly greased 9x13" pan.
- Bake 10-12 minutes or until crust is set.
- Meanwhile,using a mixer, combine sugar and cream cheese until very smooth& fluffy, scraping sides of bowl as needed, 3-4 minutes.
- Add eggs, one at a time, beating well after each addition.
- Add sour cream and vanilla and beat another 1-2 minutes, scraping bowl again as needed, until mixed.
- Measure out 1 cup of the filling and add melted chocolate, stirring well until blended.
- Pour remaining white batter onto crust.
- Drop spoonfuls of the chocolate batter all over the surface of the white batter layer randomly.
- Heat jam in microwave just until warm, about 30-60 seconds; drop spoonfuls of jam over the batter randomly.
- Hold a dinner knife vertically and pull through batter in a zig zag pattern from one end of the pan to the other to create a somewhat marbled appearance (without overswirling).
- Bake 50-55 minutes or until center of cheesecake jiggles slightly when pan is gently shaken; DO NOT OVERBAKE or it will dry out.
- Cool in pan on wire rack completely (it may crack a bit on top as it cools- this is normal).
- Once cooled to room temperature, cover and chill up to 1 day.
- Cut into 16 large squares (or 32 small ones) and serve garnished as desired; keep leftovers chilled.
Nutrition Facts : Calories 304.6, Fat 21, SaturatedFat 12.4, Cholesterol 90, Sodium 263.4, Carbohydrate 23.9, Fiber 1.1, Sugar 13.3, Protein 7
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