RASPBERRY WHITE CHOCOLATE S'MORES
Provided by Amanda Livesay
Time 10m
Number Of Ingredients 4
Steps:
- Lay 4 halves of graham cracker on a serving platter. Place a square of white chocolate on each one.
- Heat the marshmallows over a flame until toasted. Put a marshmallow on each chocolate and place 3 raspberries on the melty marshmallows. Top with another graham cracker.
- Enjoy immediately.
Nutrition Facts : Calories 549 calories, Carbohydrate 69 grams carbohydrates, Cholesterol 18 milligrams cholesterol, Fat 29 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 1, Sodium 151 grams sodium, Sugar 58 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
RASPBERRY & WHITE CHOCOLATE SCONES
Try our twist on traditional scones with white chocolate and raspberry. Drizzle with white chocolate and enjoy with a cuppa for a mid-morning treat
Provided by Liberty Mendez
Categories Afternoon tea, Dessert
Time 40m
Yield Makes 8-10
Number Of Ingredients 8
Steps:
- Heat the oven to 220C/200C fan/gas 7. Mix the flour, salt, baking powder and sugar in a bowl, then rub the butter into the dry ingredients using your fingertips, until it looks like fine breadcrumbs. You can also gradually pulse it in a food processor until it resembles breadcrumbs. Gently fold in 75g of the white chocolate.
- Gradually stir the milk into the flour mixture, and use your hands to bring it together until you have a smooth dough. You may need to add an extra 15-20ml milk until you have a soft dough. Gently stir in the raspberries. Working quickly so the raspberries don't completely melt, lightly dust a baking sheet lined with non-stick baking parchment and the top of the dough with flour. Gently roll out the dough to a 2cm-thick circle (ours was 22cm). Cut into 8-10 triangles, like a pizza, spreading them all out so they're about 5cm apart but still in a circle.
- Bake for 18-20 mins until golden brown. Set aside to cool. Melt the remaining white chocolate either in a bowl over a pan of gently simmering water, or in 20-second bursts in the microwave. Drizzle the melted chocolate over the scones before serving.
Nutrition Facts : Calories 312 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.58 milligram of sodium
WHITE CHOCOLATE-RASPBERRY SCONES
Crispy on the top and fluffy in the center, these white chocolate raspberry scones make the perfect breakfast treat! These are so delicious, they only last for a few hours at our house!
Provided by Meg
Categories Bread Quick Bread Recipes Scone Recipes
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet.
- Mix flour, sugar, baking powder, and baking soda together in a large mixing bowl. Grate in frozen butter and stir well, making sure butter doesn't stick together. Stir in raspberries and white chocolate chips. Mix in yogurt, egg, vanilla extract, and lemon zest until combined, making sure not to overmix dough.
- Place dough on a floured surface. Cut scones out using a large biscuit cutter ad place on the prepared baking sheet.
- Bake in the preheated oven until golden, 18 to 20 minutes. Remove scones from the oven and sprinkle tops with confectioners' sugar.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Broil scones in the hot oven until sugar melts, about 30 seconds. Remove from the oven and let cool before enjoying.
Nutrition Facts : Calories 191.1 calories, Carbohydrate 26.6 g, Cholesterol 32.7 mg, Fat 8.2 g, Fiber 1 g, Protein 3.8 g, SaturatedFat 5 g, Sodium 155.9 mg, Sugar 11.2 g
BAKERY STYLE RASPBERRY WHITE CHOCOLATE COOKIES
Thick, chewy and perfectly soft these Bakery Style Raspberry White Chocolate Cookies are the perfect weekend baked treat or holiday cookie recipe.
Provided by Caitlyn Erhardt
Categories Dessert
Time 25m
Number Of Ingredients 10
Steps:
- Preheat your oven to 350 degrees F and prepare baking sheets with cooking spray or parchment paper. Set aside, and beging preparing the cookie dough. Add flour, baking soda and baking powder to a large prep bowl and stir to combine. Set aside.
- In a separate prep bowl, add the sugars and softened butter and use a hand or stand mixer to combine for 1-2 minutes. Add in the egg and vanilla extract and continue to beat for an additional minute.
- Once combined stir in the dry ingredients until just combined. Finally, gently stir in the roughly chopped raspberries and white chocolate chips. It is okay if all the raspberries and chocolate chips aren't combined into the dough. You can press them on top of cookie dough balls.
- Scoop the dough into large 1 1/2 inch balls. I like mine on the large side to make them fit a bakery style cookie. Place each rolled cookie dough on a parchment paper lined cookie sheet. Once all the dough has been rolled, bake the white chocolate cookies on the center rack of you oven 10-15 minutes until cookies are golden.
- Once the cookies are finished baking, remove from the cookie tray and let cool on a cooling rack. Enjoy warm, or store leftover appropriately.
Nutrition Facts : Calories 224 kcal, Carbohydrate 30.1 g, Protein 2.9 g, Fat 10.5 g, SaturatedFat 6.4 g, Cholesterol 36 mg, Sodium 119 mg, Fiber 0.8 g, Sugar 15.8 g, ServingSize 1 serving
RASPBERRY-MINT-CHOCOLATE S'MORES
Time to step up your s'mores game by bringing out some new flavors! Raspberry preserves along with thin mint chocolates squished together with the melted marshmallow should do the trick!
Provided by Chef Mo
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Lay all 8 of the graham cracker squares onto a serving plate. Place 3 unwrapped creme de menthe thins on each of 4 of the graham cracker square. Spread 1/2 tablespoon raspberry preserves on one side of the remaining 4 graham cracker squares.
- Heat marshmallows over an open flame until they begin to brown and melt. Place hot marshmallows on top of the creme de menthe thins and top with the jam side of the other graham crackers. Allow marshmallows to cool for 1 minute before eating.
Nutrition Facts : Calories 174.7 calories, Carbohydrate 27.7 g, Fat 6.6 g, Fiber 0.4 g, Protein 1.9 g, SaturatedFat 5 g, Sodium 96.4 mg, Sugar 11 g
RASPBERRY-WHITE CHOCOLATE SCONES
In this scone recipe, I used dried raspberries to add intense flavor and replaced some of the butter with grated white chocolate. The result? Perfectly textured, tender, and light scones that weren't too delicate or crumbly. Definitely some of the best I've ever had! Serve with a nice cup of tea.
Provided by Chef John
Categories Scones
Time 13h40m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 225 degrees F (110 degrees C).
- Line a baking sheet with a silicone liner.
- Place fresh raspberries about 1 inch apart on the prepared baking sheet.
- Bake in the preheated oven for 4 hours, then turn oven off, leaving the berries inside for 8 hours, or overnight.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone liner.
- Roughly chop dried raspberries into smaller pieces and measure out ½ cup for this recipe. Reserve any extra for another use.
- Grate white chocolate on the fine side of a grater until you have ½ cup.
- Whisk 2 cups flour, sugar, salt, and baking powder together in a mixing bowl. Grate cold butter into the flour mixture, tossing every so often to coat it with flour so it doesn't start to clump. When all butter has been added, work it into the flour with a pastry blender. Add grated white chocolate and toss with a fork to incorporate.
- Whisk ¾ cup milk and sour cream together in a liquid measure, then pour that into the flour mixture. Mix with a fork until everything just barely comes together to form a shaggy dough.
- Transfer dough to a generously floured work surface and without kneading, push and pack it together with your hands until it holds its shape, adding a little flour if it's too sticky. Press dough into a rectangle, about ¾-inch thick, and roughly twice as long as it is wide.
- Sprinkle dried raspberries evenly over the dough. Spread berries out almost to the edges and press them into the dough gently. Using a bench scraper, lift one third of the dough from one of the shorter edges and fold it in over the center third; press it down and square off the edges. Repeat with the other side so your scone dough is three layers thick.
- Cut the rectangle in half with the bench scraper, then cut each half into 2 triangles. Transfer scones to the prepared baking sheet.
- Whisk egg and 1 tablespoon milk together. Brush egg wash over each scone and sprinkle with sugar.
- Bake in the upper center of the preheated oven until browned, about 25 minutes.
- Quickly and carefully transfer to a rack and let cool completely before serving, about 30 minutes.
Nutrition Facts : Calories 563.4 calories, Carbohydrate 75.1 g, Cholesterol 95.5 mg, Fat 24.8 g, Fiber 7.5 g, Protein 11.8 g, SaturatedFat 14.6 g, Sodium 788.2 mg
WHITE CHOCOLATE-RASPBERRY COOKIES
This recipe for white chocolate-raspberry cookies is just like Subway® makes 'em! This is a very sweet cookie.
Provided by dbosma10
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 35m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with aluminum foil.
- Beat butter, brown sugar, and white sugar together in a bowl using an electric mixer until creamy. Beat in egg, heavy cream, and vanilla extract. Beat in cornstarch, baking soda, and salt. Add flour little by little until completely blended. Stir in white chocolate chips; fold in macadamia nuts and raspberries.
- Drop dough by rounded tablespoons onto the prepared baking sheets.
- Bake in the preheated oven until edges are golden, 12 to 13 minutes. Remove from the oven and transfer to a wire rack to cool.
Nutrition Facts : Calories 156.4 calories, Carbohydrate 18.4 g, Cholesterol 19.8 mg, Fat 8.8 g, Fiber 0.7 g, Protein 1.7 g, SaturatedFat 4.1 g, Sodium 60.8 mg, Sugar 11.6 g
WHITE CHOCOLATE RASPBERRY COOKIES
I made these for a Christmas party and they were so pretty on the holiday tray. I love the combination of white chocolate and raspberries. I am posting the recipe as I found it and am not sure of the number of cookies this will produce as written. I made these much smaller than the recipe states so I am estimating the yield.
Provided by Dreamgoddess
Categories Dessert
Time 30m
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Chop 4 oz of white chocolate in small pieces and set aside.
- Over a double boiler, melt 4 oz of chocolate; set aside to cool.
- Combine the butter, sugar, salt and baking soda in a large mixing bowl; cream until fluffy.
- Add the eggs and melted white chocolate; mix well.
- Gradually add in the flour and mix well.
- Stir in the 4 oz of chopped white chocolate.
- Drop rounded teaspoonfuls of dough 2" apart on a greased cookie sheet.
- Bake for 7-9 minutes or until the cookies are lightly browned.
- Cool for 1 minute on the baking sheet before moving to a cooling rack.
- Make a small indentation in the center of each cookie and spoon on a small amount of jam.
- Combine 3 oz of white chocolate and the shortening in a double boiler; melt and drizzle a small amount on each cookie.
- The cookies can be refrigerated 10-15 minutes to help the chocolate set.
Nutrition Facts : Calories 150.3, Fat 6.7, SaturatedFat 3.6, Cholesterol 18.9, Sodium 87, Carbohydrate 21.1, Fiber 0.3, Sugar 12.8, Protein 1.9
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