Raspberry White Chocolate Brownie Recipe

By Griffin Wetzstein

The raspberry white chocolate brownie recipe is out of this world! There is nothing better than white chocolate and fresh raspberries, especially when they are in a brownie! A great one for your special Valentines!
Ingredients
1 stick (1/2 cup) salted butter, softened
2 ounces white chocolate baking bar, chopped
2 large eggs
2/3 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup toasted almonds, chopped
1/2 teaspoon baking powder
dash of salt
1 cup fresh raspberries (do not use frozen raspberries, they release too much moisture during baking)
Topping:
2 ounces white chocolate baking bar, melted
Hardware
2-quart saucepan
Small microwave-safe bowl
8x8x2-inch baking pan
Aluminum foil
Step 1: Preheat oven to 350 degrees F.
Step 2: Line an 8x8x2-inch baking pan with aluminum foil, extending over the edges of pan.
Step 3: Lightly grease foil; set aside.
Step 4: In a 2-quart saucepan, over medium heat melt butter and chopped baking chocolate.
Step 5: Remove from heat and stir in eggs, sugar, and vanilla extract. Lightly beat until just combined.
Step 6: Stir in flour, almonds, baking powder, and salt.
Step 7: Spread batter into prepared baking pan.
Step 8: Sprinkle with raspberries.
Step 9: Bake for 30-35 minutes or until golden brown. Cool completely on wire rack.
Step 10: In a small microwave-safe bowl melt 2 ounces of white baking chocolate until smooth and creamy. Drizzle white chocolate over top of brownies before cutting, or for a more dramatic effect place cut brownie on plate with fresh raspberries and then drizzle with chocolate.
Makes 16 brownies.
For more information on baking procedures and hardware used in this recipe see our Baking Tips section.
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Raspberry Cookie Recipes - Get Ready For a Flavor Explosion!

By Linda Murdock

Sometimes you have to be inventive to get your children to eat fruit. You seldom have to persuade them to eat cookies. So why not bake up something special that is healthy for them and easy for you? Get them involved in baking. If they prefer, use other berries or fruits. Or add more nutrients and vitamins by adding a spice. Try 1/2 teaspoon of cinnamon or 1/4 teaspoon cardamom. Experiment with extracts. Use vanilla, coconut or a little peppermint, if you can't find a raspberry extract or don't want to run to the store.
Raspberry Drop Cookies
Heat oven to 375 degrees Fahrenheit and grease (or cover with parchment paper) a flat cookie sheet. Baking time will be 12 to 14 minutes, depending upon whether you use fresh or frozen raspberries. The frozen ones have more moisture (try draining them first) and may take a little longer to bake. Only one bowl is necessary.
Cream: 1/2 cup butter, softened (1 stick)
with 1/2 cup powdered sugar
and 1/2 teaspoon raspberry extract
Add: 1 cup flour
Stir in: 1/2 cup chopped raspberries
Cream the first three ingredients for 2 to 3 minutes. Add flour and stir in the raspberries. Drop with a cookie scoop and bake 12 to 14 minutes. Cookies should have golden edges.
This batch will make just 16-18 cookies when using a tablespoon scoop, so you may want to double the recipe or make two batches using a different fruit in each. Your child can mirror what you do. Perfect for those independent kids, who want to do it themselves. Since there are no eggs, it is all right if you or your children want to flavor test the raw dough. I often use a non-hydrogenated vegetable oil/butter blend with about a third less fat. It works great. You can use bleached or unbleached flour, but the unbleached is less sticky and thus pops out of your cookie scoop easier.
This is a great way to use up those leftover raspberries, blueberries or even strawberries. I recently wowed a friend with my blueberry version using a coconut extract. Cut the blueberries in half and bake at 350 for 12 minutes. Figure about 80-89 calories for each raspberry cookie, depending on the type of butter you use.

Copyright 2011 by Linda K. Murdock.
Linda K. Murdock is the author of A Busy Cook's Guide to Flavor-Packed Cookies & Bars. This recently released book includes 63 different flavors with a cookie and bar recipe for each of the flavors. Flavors include her popular Eggnog Cookies, Lime (like key lime pie), Maple Yogurt Chip, Root Beer, Curry Pecan and others. Easy instructions and readily available ingredients make this a must for busy bakers, who prefer more flavor and less sugar in their desserts. To learn more go to http://bellwetherbooks.com

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Dessert Recipe Ideas: How To Make A Raspberry Sour Cream Pie

By Christine Szalay Kudra

Do you love raspberries? They are a favorite fruit for many individuals. They are a delicate type of berry that is actually part of the rose family, just as the strawberry is. One of the best things about raspberries is that they are very low in calories yet they are very healthy for you. They provide you with lots of vitamin C, folate, and potassium.
Raspberries can help reduce inflammation of the joints as well as help to reduce high blood pressure. They contain fiber and protein. This makes them an excellent choice whether you eat them raw and as they are. Although, most people generally know of the red and black colored raspberries, there are also raspberries that are naturally yellow and purple as well. However, the yellow raspberries seem to have the sweeter flavor of all the different types of raspberries. All together there are more than 200 different species of raspberries.
Of course, you can also make a lot of different types of recipes while including them in the mixture. Some people love to eat them raw, while others may enjoy eating them in desserts, ice cream, smoothies, punch, and other drinks as well as in pies, cakes, muffins, sweet breads, sauces and so much more. You can find them at the local grocery store or you might enjoy growing, raising, and harvesting yourself, since they are such an easy plant to grow.
Regardless of whether you buy them at the grocer or you grow your own raspberries, you will enjoy using them to make different types of desserts as well as other tasty treats. Try this delicious raspberry sour cream pie and you will surprise yourself and everyone who has a slice with its mouthwatering goodness and taste. It only takes a few minutes to mix together; you can make this and serve it after dinner tonight.
Recipe for Raspberry Sour Cream Pie
What You Need

• 9 inch unbaked pie shell
• 2 eggs
• 1 1/3 cups sour cream
• 1 teaspoon vanilla flavoring
• 1 cup sugar
• 1/3 cup flour
• 1/8 teaspoon salt
• 3 cups fresh raspberries
• ½ cup brown sugar
• ½ cup flour
• ¼ cup chilled butter or margarine
• ½ cup chopped pecans or walnuts

How to Make It
Preheat the oven to 400 degrees Fahrenheit.
Using a whisk beat the eggs, and then adds the sour cream and vanilla flavoring and continues beating with the whisk.
Mix together the sugar, flour, salt, and then gradually add the dry mixture to the egg mixture. Blend well to combine and then gently stir in the fresh raspberries.
Pour this mixture into the unbaked pie shell and then place in the preheated oven. Bake for about 30 to 35 minutes or until the center of the pie is set.
Mix together the brown sugar, ½ cup flour and nuts. Cut in the chilled butter until the mixture is crumbly in texture. Sprinkle this mixture over the hot pie and then return the pie to the oven to bake for about 10 to 15 more minute.

If you enjoyed this dessert, you might also want to learn how to use jello pudding and gelatin to make a delicious jello cake recipe. If you are searching for more delicious ideas, visit our website today to see what we have cooking.
JelloRecipes.net - We Don't Make the Products We Just Make Great Desserts with Them!

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Christmas Cake Recipes - Raspberry Cream Cake

By Brandy Summers

This is a beautiful looking cake that is perfect for the holidays.
1 pkg. yellow cake mix
Raspberry Filling
Chocolate Glaze
Directions
Prepare packaged cake mix according to directions for two 9-inch cake rounds. Cool cake for 10 minutes, then remove from pans and put on wire racks or plates; cool completely.
Raspberry Filling
2 tablespoons all purpose flour
2/3 cup milk
6 tablespoons butter, softened
1/3 cup shortening
2/3 cup sugar
3/4 teaspoon vanilla extract
2 cups fresh raspberries, divided
Directions
In a small saucepan, combine the flour and milk; mix until smooth. Bring to a boil, stirring constantly for 1 to 2 minutes or until thickened. Let cool to room temperature.
In a small bowl, cream together the butter, shortening, sugar and vanilla. Beat in the milk mixture until sugar is dissolved (about 5 minutes).
Place bottom cake layer on serving plate. Spread cake with 1 cup of filling. Place the remaining filling in a pastry bag with a star tip (or use a resealable plastic bag and cut a hole in the corner). Pipe filling around the outside edges of the cake.
Sprinkle 1-3/4 cups of fresh raspberries over filling. Put the remaining layer on top. Chill cake in refrigerator. Top with Chocolate Glaze.
Chocolate Glaze
1 cup semisweet chocolate chips
3 tablespoons half and half cream
2 tablespoons butter
2 tablespoons light corn syrup
White chocolate garnish and pearl dragees (optional)
Directions
In a saucepan, combine the chocolate chips, cream, butter and corn syrup. Cook over low heat until the chocolate is melted; stirring occasionally. Remove pan from heat; stir until smooth.
Spread enough of the glaze on top of cake to completely cover. Put cake back in the refrigerator and let chill for 10 minutes. Take cake out of refrigerator and pour on remaining glaze; letting glaze drip over the sides. Chill cake for 1 hour. Decorate the top of cake with fresh raspberries, white chocolate garnish and pearl dragees.
Makes 10 to 12 servings.
Christmas Cake Recipes: Gingerbread Torte Cake
A delicious gingerbread cake with cream cheese frosting.
3/4 cup butter, softened
3/4 cup sugar
2 eggs
1 cup molasses
3 cups all purpose flour
3 teaspoons ground ginger
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
3/4 teaspoon salt
1 cup milk
Cream Cheese Frosting
Directions
Preheat oven to 350 degrees.
Line three 9-inch cake pans with waxed paper. Spray paper with nonstick cooking spray and sprinkle with flour. In a large bowl, cream together the butter and sugar until light and fluffy. Add in the eggs, one at a time, beating well after each one. Beat in the molasses.
In another bowl, combine the flour, ginger, baking soda, cinnamon and salt; add to creamed mixture, alternating with the milk. Spoon batter into prepared pans. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Let cake cool for 10 minutes then remove to wire racks; let cool completely.
Cream Cheese Frosting
1 (8 oz.) pkg. cream cheese, softened
1/4 cup butter, softened
2 teaspoons grated lemon peel
3-3/4 cups confectioners sugar
Directions
In a small bowl, beat together the cream cheese and the butter. Add in the lemon peel. Gradually beat in the confectioners' sugar; blend well.
Place bottom cake layer on a serving plate. Spread with a layer of frosting (about 2/3 cup). Put the second layer on top and spread same amount of frosting on top. Repeat with top layer. Refrigerate cake until ready to serve.
Makes 10 to 12 servings.

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Fruit Smoothie Recipes - Smoothie Mix Using Lemon, Raspberries, and Peach - It Tastes Like Summer!

By Jesse L Moore

The lemon is an oval yellow fruit grown from the lemon tree. Used throughout the world for its juice, pulp, and rind.
Its juice is about 5 % to 6% citric acid which gives the lemon a very sour taste and makes it very difficult to eat raw. On the other hand, this sour taste lends itself very well to a number of lemon flavored drinks and candies.
Nutritional research has shown the lemon to be a very important source of many important vitamins, minerals, and nutrients including:

• Vitamin C (53 mg)
• Calcium (26 mg)
• Potassium (136 mg)
• Phosphorus (16 mg)

Other lemon nutrients are Iron, Magnesium, Niacin, Riboflavin, Thiamine, and Vitamin B6. Obviously the lemon is packed with fruit nutrition and offers us a great deal of benefits if we add it to our diets.
If our only use for lemons is to mix it into sweet, sugary lemonade or as a garnish on a glass of iced tea, then we aren't taking full advantage of this fruit.
The average lemon has about 3 tablespoons of juice and it is easier to get out if you let the lemon come to room temperature before squeezing. But what to do with the juice now that you have it? A quick Internet search will bring up a whole bunch of fruit smoothie recipes and you might even find yourself making lots of ice tea or lemonade and using the fresh squeezed juice to add a touch more lemon flavor.
And lemonade is a great ingredient to use in fruit smoothie recipes. Just like adding a fruit juice, lemonade gives your smoothie a nice texture, good flavor -and depending on how sweet or tart you make it, lemonade can give your favorite fruit smoothie, a good "wake-up kick!" Here is a delightful summer time smoothie mix that is very easy to make and delicious to drink.
In your smoothie blender mix:

• 1 cup of frozen raspberries
• 1 cup of chilled lemonade- You can mix up some Crystal Light or Snapple and add your fresh squeezed lemon juice to taste.
• 1 cup of low-fat peach yogurt

Mix and serve in a chilled or thermal glass. You will love the mixture of flavors in this one.

To get more delicious juicer recipes for healthy smoothies, please visit us at Best Fruit Smoothies.com. We post a new, free, healthy smoothie recipe each and every weekday. At Best Fruit Smoothies.com we post fruit smoothie recipes, vegetable juice recipes, and fruit juice recipes, something for every taste!
You can also learn about Mila refined chia seed, a natural food source of omega-3 fatty acids which are vital to maintaining a normal cholesterol level by visiting Mila Healthy Living.com

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Low-Fat Grilled Chicken Salad With Raspberries Recipe

By Sherry Haynie

This dish is for people who are conscious of their calorie intake. If you are imprisoning yourself from the deliciousness of the food, then think again. Not all foods contain a great amount of fat, you could even try cooking one yourself. In this recipe, you would be able to find out the great health benefits, so why not give it a try? Allow yourself some meat sometimes. Not every one is fond of eating the same kind of meal everyday anyways. You should never worry about this kind of dish since this could never ruin your diet regimen. Here are the instructions for cooking it.
Ingredients:
• 1/4 cup seedless raspberry jam
• 3 tablespoons raspberry vinegar
• 2 tablespoons honey
• 1 tablespoon olive oil
• 4 boneless skinless chicken breasts
• 1/2 teaspoon coarsely-ground black pepper
• 10 ounces mixed salad greens, about 8 cups
• 1 cup fresh raspberry
Cooking the Food:
1. Prepare the grill. It would be great if you have an electric grill since you would be free of the task of having to wait for the coal to completely be burning read hot.
2. While the grill is heating up, prepare a bowl and mix the jam, vinegar, honey and oil. Mix it well until all of the ingredients are combined.
3. When you are done with the mixture, reserve 1/4 cup of it for salad dressing. The rest of the mixture will serve as a marinade to the chicken.
4. Put some marinade on the chicken and make sure that it is evenly distributed with the help of your fingers. Set it aside for 5 to 10 minutes to marinate.
5. When the chicken is ready, throw away the excess marinade except from the one you saved for the salad. Place it on the grill over medium heat 4 to 6 inches away from the heat. Cook for about 10 to 12 minutes. You can check the chicken if it is cooked by piercing a fork on it. Once it is cooked, place it on a clean plate and set aside for later.
6. Prepare a large bowl for the salad, combine the greens and put the reserved 1/4 cup of dressing. Just toss the vegetables until all of it is evenly distributed in the mixture.
7. Cut the cooked chicken breasts half crosswise slices; do not separate the slices though. Arrange the cooked chicken breast on the salad and garnish with raspberries.
You should try this dish for a romantic date with your loved one. Barbecuing in the moon light or in the afternoon is really fun. Since summer is near, you would plan the things to do and cooking should be on the list. You would be having a great party if you do prepare this kind of dishes.

Sherry Haynie is a health and fitness enthusiast who is fond of writing about food and diet, and also topics such as chicken on the grill and corn grilling basket.

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Best Smoothie Recipe - Strawberry Banana Smoothie Recipe

By Brandy Summers

There's nothing like a delicious breakfast smoothie to help give your body a real boost in the mornings. Not only is this an easy fruit smoothie recipe to make, but the combination of strawberries and bananas create an excellent low fat smoothie recipe when you don't have a lot of time to eat a full breakfast.
2 bananas
2 cups fresh strawberries
1 cup milk
1 cup plain yogurt
Directions
Peel and slice up the banana. Wash the strawberries and cut off the tops. Put the banana and strawberries in a blender along with the milk and yogurt. Blend until nice and smooth.
While this is a great tasting yogurt smoothie recipe, if you prefer to leave the yogurt out it will still taste delicious.
=> Best Smoothie Recipe: Easy Orange Smoothie Recipe
Drinking your orange juice in the morning becomes much more enjoyable with this easy smoothie recipe, that is sweet and creamy without all the loaded calories of those specialty coffee drinks.
1 small can frozen orange juice concentrate
1 cup skim milk
1 cup water
1 teaspoon vanilla
1/4 cup sugar
1/4 cup crushed ice cubes
Directions
Combine all ingredients in a blender and blend until smooth.
=> Best Smoothie Recipe: Peach Smoothie Recipe
Mmm . . . there's nothing like fresh peaches in the summertime. Here's a healthy fruit smoothie recipe that features wonderfully plump peaches, sweet brown sugar, and a hint of cinnamon.
2 ripe peaches
2 cups nonfat plain yogurt
3 tablespoons firmly packed brown sugar
1/4 teaspoon ground cinnamon
1 cup ice cubes
Directions
Bring 1 quart of water to a boil in a 2 to 3-quart pan over high heat. Dip the peaches into the boiling water for 15 seconds. Drain.
In a blender, combine the peaches, yogurt, brown sugar and cinnamon. Blend on high speed about 1 minute, or until nice and smooth. Add the ice cubes and blend for another 2 minutes.
=> Best Smoothie Recipe: Chocolate Banana Smoothie Recipe
Who says a diet smoothie recipe has to be boring? The good news is that you can stay on your diet and enjoy this yummy chocolate smoothie recipe too.
1 banana
1 tablespoon chocolate syrup
1 cup milk
1 cup crushed ice
Directions
In a blender, combine the banana, chocolate syrup, milk and the crushed ice. Blend all until smooth.

Easy to make – fun to drink
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