Raspberry Cinnamon Biscuits

This meal is all things amazing you don't get much better than raspberries, biscuits and cinnamon/sugar. I made these while my parents were here visiting and they loved them. The only comment I would make really is don't be shy with your cinnamon/sugar. You can't have too much! Recipe from Coupon Clipping Cook.
I hope everyone is having an amazing 2013! Look for my best of 2012 post coming soon. What were you favorite posts of last year?

Raspberry Cinnamon Biscuits
serves 6

for the biscuits:
2 cups sifted flour
3 teaspoons baking powder
1/2 teaspoon salt
1/3 cup butter
3/4 cup milk

for the filing:
1/2 cup whole raspberries
3 tablespoons sugar
1/4 teaspoon cinnamon
2 tablespoons butter

Preheat the oven to 450 degrees F.
Sift the flour, baking powder and salt into a medium size bowl.
Add the butter to the sifted ingredients.
Using a fork, cut the butter into the dry ingredients until the mixture looks like coarse crumbs.
Make a well in the mixture of dry ingredients.
Add the milk to the well an mix it quickly with a fork until the dough sticks together.
Sprinkle some flour onto a large cutting board.
Add the dough to the cutting board and knead it gently about ten times.
Add a bit of flour to a rolling pin and roll the dough until its about 1/2 inch thick.
Using a biscuit cutter (or the top of a glass),  cut the dough into 6 circles.
Add those circles to an ungreased cookie sheet.
Brush some softened butter on the top of the biscuits.
Mix the sugar and cinnamon and sprinkle it over the top of the buttered biscuits.
Cut the raspberries in half lengthwise.
Top each biscuits with 4 to 6 raspberry halves depending on the size of the berries.
Sprinkle some cinnamon sugar on the top of the raspberries.
Roll the remaining dough, and cut it into another 6 circles.
Top each raspberry biscuit with one of the remaining dough circles, like a sandwich.
Spread some softened butter on top of each biscuit.
Then top with more cinnamon and sugar.
Bake for about 12 minutes or until the golden.
Serve warm.

Dark Chocolate Cupcakes with Raspberry Buttercream

How was everyone's Thanksgiving? Hope you had a wonderful time with your family and friends.!
Working in retail, my Thanksgiving was cut short. I had to be at work at 10pm that night.
I wanted to bake something to bring for my co-workers and I found the recipe and had to try them.
I know, I know, another chocolate raspberry cupcake?
But let me tell you, when I tell you that these were good, they were good!
The frosting is made with fresh raspberries and tastes so good, I couldn't stop snacking on the leftovers. I got a super sugar high.
The cupcakes are slightly dry and the frosting was slightly liquid-y but the two together was the perfect combination.
If you love a chocolate-raspberry combo, like you all know I do, these are a must try.
I used dark chocolate coco powder instead of the coco powder that the recipe calls for and used Ghirardelli chocolate. I also used about a half cup- to a full cup more of powdered sugar to try to get a thicker consistency of the frosting, it was still a little watery but I actually ran out of powdered sugar. The last difference in my cupcakes versus the original recipe by Two Peas & Their Pod  was that I didn't have a fine sieve to get the raspberry seeds out of the frosting, but I didn't really think it made that much of a difference.

Dark Chocolate Cupcakes with Raspberry Buttercream

makes 1 dozen cupcakes

For the Cupcakes:
1/2 cup unsalted butter, (cubed)
2 oz bittersweet chocolate, (finely chopped)
1/2 cup Dutch-processed cocoa
3/4 cup flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
2 large eggs, (room temperature)
3/4 cup sugar
1 teaspoon vanilla
1/2 teaspoon salt
1/2 cup plain Greek yogurt or sour cream

For the Frosting:
3/4 cup unsalted butter, (softened)
2 cups powdered sugar
1cup fresh raspberries
1/2 teaspoon vanilla

Preheat the oven to 350 degrees F.
Line a muffin tin with paper liners and set aside.
Place butter, chocolate and cocoa powder in a medium heat proof bowl.
Microwave in 30 second spurts on 50% power, stirring in between, until the butter and chocolate are melted and the mixture is smooth.
Set aside.
In a small bowl, whisk together the flour, baking soda, and baking powder.
Set aside.
In your mixing bowl, whisk the eggs, then add the sugar, vanilla, and salt, whisking until well combined.
Add the chocolate mixture and continue to whisk until combined.
Sift 1/3 of the flour mixture into the bowl and when that's combined, add the Greek yogurt.
Sift the rest of the dry ingredients and combine, the batter will be thick.
Divide the batter evenly among the paper liners in your prepared muffin tins, filling each about 2/3 full.
Bake 18-20 minutes, until a toothpick comes out clean.
Allow to cool in pan a few minutes before transferring them to a cooling rack to cool completely.
While the cupcakes are cooling, make the raspberry buttercream frosting.
In a food processor or blender, puree the raspberries.
Pour the raspberries through a fine sieve into a bowl, pressing on the solids, to remove the seeds.
Place butter, half of the powdered sugar, and raspberry puree into a mixing bowl.
Beat over low speed until well mixed.
Add the other half of the sugar, increase speed to medium.
Mix until light and fluffy.
Frost cooled cupcakes with the raspberry buttercream and top with a fresh raspberry, if desired.

Raspberry Cream Cheese Brownies

Happy December 1st! Christmas is just around the corner! I'm so happy I've finished my shopping, now I just have to pay off my credit card..
I've never realized how expensive wrapping paper is. It's kind of ridiculous. And shipping things is even worse.
I've done raspberries with cupcakes and with cookies so of corse the next this is brownies! My obsession with all things raspberry is out of control but it is so delicious. I wonder what I can make with raspberries next? Any ideas?
I really wanted to bring something delicious to my cousins house for Thanksgiving, I wanted something that went with the theme of Thanksgiving but there is a small problem: I hate cranberries & pumpkins, and I just made spiced cookies for halloween. I called my mother and she gave me the very smart advice to just make something that is good. So I dug up this recipe.
As soon as I saw Dessert Candy's Raspberry Swirl Brownies I bookmarked it immediately and added the note "make with dark chocolate cocoa". I'm not a big chocolate bar person, but dark chocolate  raspberry bars are my weakness. Notice that I said "Dessert Candy's Raspberry Swirl Brownies" and the picture of my brownies are not swirled. Well, I did swirl them, but I got a little excited with the raspberry jelly, thinking, "You can never have enough Raspberry!", and the raspberry mixture was a little watery and there for became a raspberry layer instead of a raspberry swirl, but I'm not complaining! I was right! You really can't have too much raspberry! The only problem is the raspberry swirl is pink, mine came out eggplant colored because I had to cook the brownies almost 20 min longer to cook the brownies underneath the raspberry layer, they were still rich and gooey and oh so delicious. I would also like to brag that this was my first time using just an egg white and I totally did it like a pro.
I will be making these again. But eating more than one next time!
Raspberry Cream Cheese Brownies

for the brownies:
8 tablespoons unsalted butter, (cubed)
1 1/4 cups sugar
3/4 cup dark cocoa powder, (natural and/or dutch-process)
1/4 teaspoon salt
1/2 teaspoon vanilla
2 eggs
1/2 cup flour


for the swirl
4 oz cream cheese, (softened)
2 tablespoons sugar
1 egg white
1/4 teaspoon lemon zest
1/2 cup raspberry jam

Preheat the oven to 325 degrees.
Grease an 8" square baking pan or line with parchment paper.
For the cream cheese batter: Beat all the ingredients, without the jam, together until light and creamy.
Set aside.
For the brownies: Place butter in a saucepan and heat until the butter is just melted on medium heat.
Add the cocoa and sugar and stir until everything is smooth and warm to the touch.
Remove from heat and set aside until the mixture is only warm.
Stir in the vanilla with a wooden spoon.
Add the eggs one at a time, stirring vigorously after each one.
When the batter looks thick and shiny add the four, stirring until it is blended in.
Beat vigorously for 40 strokes with your wooden spoon.
Spread evenly in the pan.
Dollop about 1/3 of the cream cheese mixture over the batter in blobs.
Stir in the raspberry jam in the remaining cream cheese mixture.
Dollop the raspberry mixture over the batter in blobs.
Use a toothpick to make swirls in the batter with the blobs.
Bake 20 to 25 minutes, or until a toothpick emerges slightly moist with batter.
Let cool completely on a cooking rack.

Raspberry Crumb Bars

So I'm not sure If you know, but I LOVE all things raspberry. How can you not? We had a raspberry bush in my backyard when I was a kid and me and my brother would always eat them right off of it so maybe that's where my love comes from. I've never had a raspberry bar but I saw the picture on The Galley Gourmet, where I found the recipe, I knew I had to soon! I actually got to have a bar and I loved them so much I ended up eating three in a row! Let me tell you they are quite delish!!

This was another "learning experience" for me but I'm starting to learn that every time you cook you learn something new, which is why it's so fun! The recipe says to sprinkle the top layer on, but mine was really sticky and doughy so I added more flour and I still wasn't able to sprinkle it, so i picked pieces and placed them on top of the raspberry. Also I didn't measure how much jam I put in the middle and I'd recommend either doing so, but I think the more the better!

I wanted to share my new find! I bought the cutest oven mitt at my favorite store, Sur La Table on clearance for like five dollars! Such a good steal :) Don't you love it?

I also bought some cookie cutters and I want to use them soon, so if you know a good cookie recipe that I can use them with send me an email with the recipe and I'll post it on my blog! (click email to send me one)

Don't forget to leave comments and let me know what you think of this post!!!

Raspberry Crumb Bars

For the bottom layer:

2 cups flour

1/4 cup sugar

1/4 teaspoon salt

12 tablespoons butter, cold and cut into individual tablespoons

3 tablespoons milk

1/2 teaspoon almond extract

1 cup seedless raspberry preserves or jam

For the crumb layer:

1 1/4 cup flour

3/4 cup sugar

1 teaspoon finely grated lemon zest

1/4 teaspoon salt

8 tablespoons butter, cold and cut into individual tablespoons

1 extra large egg

1 tablespoon milk

Place your oven rack in the center position. 

Preheat oven to 375 degrees. 

Line a 9x13 inch baking pan with parchment paper, leaving overhang for easy removal.

Part I: Bottom Layer

Put the flour, sugar, and salt in the bowl of your stand mixer. 

Add the butter and pulse on and off until the mixture resembles coarse crumbs.

Add the milk and almond extract and pulse on and off until the mixture comes together. 

Transfer the mixture into the pan, spread and press firmly, making a smooth and even layer. 

Refrigerate 15-20 minutes. 

Bake the bottom layer for 12-15 minutes, until it's barely firm in the center.

Part II: The Top Layer

While the bottom layer is baking, prepare the top layer.

Clean your mixing bowl and then add the flour, sugar, lemon zest, and salt. Pulse to combine.

Sprinkle the butter pieces over the flour mixture and process until the mixture is well blended. Add the egg and mil and pulse until the mixture is moistened and forms small clumps. 

When the bottom layer is done baking, remove and spread the raspberry jam evenly over the hot crust. 

Sprinkle the top layer over the top, braking any large crumbs with your fingers. 

Bake until the top is barley browned and the jam is bubbly, about 25-30 minuets. 

Remove and place on a rack to cool completely.

Cut into desired sized bars and enjoy!

Chocolate + Raspberry = Heaven

I know everyone has been mad at me for not posting in a while, I've noticed a trend myself that every other month is when I post new recipes, and I swear that I'll be better. One of the reasons I've been mia is that I've had quite a few changes lately. I've gotten a second job, became single, I got a new car about a week ago that I absolutely love, I decided to move to florida (which will allow me to blog more because I'm moving in with my Grandparents and I've already told my Grandmother that they're are going to be forced to eat my cooking) in about a month and a few weeks, and my birthday was just over a week ago and I turned 20! Proud to say that I am no loner a teenager, but still not old enough to go the bars with my friends, sadly.
I've noticed that I've been making more cupcakes than cookies in the past months, which is weird because I've always been more of a cookie person. Maybe cookies are my fall-winter dessert and cupcakes are my spring-summer dessert? Whatever the reason I stumbled upon this Chocolate raspberry cupcake recipe and I couldn't wait to try it out! And what a better occasion than my birthday?
Now, before I take all the credit, my good friend Joanna offered to help me with the hard parts so while I made and baked the cupcakes, she was an angel sent from God, and made the filling and the chocolate ganache, AND filled and frosted them while I cooked other stuff. So special thanks to Joanna, for helping me make these in half the time it would have taken me.
This recipe makes so many cupcakes that I have a lot left over so I'm taking some to work with me tonight and to my aunt and uncles house as well.
I got this recipe from Tracey's Culinary Adventures. And let me just say that these cupcakes are the best that I've ever made or had. They are so moist and the raspberry filling is so delicious. Let's just say these cupcakes are a must try!
Chocolate Raspberry Cupcakes
makes about 40 cupcakes
3 ounces of semisweet chocolate, (I used some semisweet chocolate chips that we had at the house)
1 1/2 cups of hot brewed coffee
3 cups sugar
2 1/2 cups flour
1 1/2 cups cocoa powder
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups buttermilk
3/4 teaspoon vanilla extract

Raspberry Filling
1 12oz bad of frozen raspberries, (thawed)
1/2 cup sugar
1 tablespoon cornstarch

Chocolate Ganache
12oz of bittersweet chocolate, (finely thawed)
3/4 cup heavy cream
1 1/2 tablespoon sugar
1 1/2 tablespoon corn syrup 
3 tablespoons butter, (softened) 

Part I: Cupcakes
Preheat oven to 350 degrees.
Line your cupcake pans with the liners.
Put the chocolate in a medium heat proof bowl.
Pour the hot coffee over the chocolate and let it sit until the chocolate is melted and then whisk until smooth.
In a large bowl, but not in your mixer, whisk the dry ingredients together.
In the bowl of your mixer, beat together your eggs.
On medium speed, add the all the wet ingredients, including the chocolate mixture, until they are well blended.
Add the dry ingredients about a half a cup at a time and leave on medium speed until incorporated.
Fill the paper liners about 3/4 full, (I used the 1/2 cup measuring cup to do so), and bake for 18-20 minutes, until you can pull out a clean toothpick.
Transfer to cooling racks and allow to cool completely.

Part II: Raspberry Filling
Put the raspberries into a food processor, (or if you don't have one like myself, your blender) and process until smooth.
Strain the mixture through a fine mesh sleeve into a small saucepan to remove the seeds, using a rubber spatula to push it through.
Add the sugar and cornstarch to the pan, whisking to combine.
Bring the mixture to a boil over medium-low heat, whisking often.
When it reached a boil, remove the pan from the heat and let cool slightly.
Let cool before filling the cupcakes.

Part III: Chocolate Ganache
Place the chopped chocolate in a medium heatproof bowl.
Combine the cream, corn syrup, and sugar in a small saucepan and bring to a boil.
Immediately pour the mixture from the saucepan over the chocolate once you've reached the boil and let it sit until the chocolate is melted.
Whisk together until smooth, then add the butter one tablespoon at a time, whisking until completely combined.
Let the mixture stand at room temperature to thicken before topping the cupcakes.

Part IV: Assembly
To fill the cupcakes with the raspberry filling you can either use a pastry bag and insert the tip and fill the cupcakes that way or you can core the cupcakes with a paring knife and fill them using a spoon, Joanna tried both and found that the later was the most efficient option.
Spread the ganache over the top and you can add a raspberry on top for an extra touch.
I kept the cupcakes in the fridge, they taste quite good cool. Trust me, it's a lot of work, but they are sooooo worth it in the end.

White Chocolate Raspberry Bliss

My freshman year in college my friend Adriana brought a white chocolate raspberry scone from the student center pretty much everyday to psychology and would give me a pice and I was so in love with them, but for some reason, they stopped having them. So, when I found this recipe made by Hot Polka Dot I was so excited to make them that I made them for christmas, and they were almost everyones favorites. I've had a couple of people ask me for the recipe before I even started this blog so I wanted to make sure that I posted this as one of my firsts. These cookies are delicious and super easy to make, minus the "marbling" which after a few times of making these I still haven't mastered. Did I mention that these were my boyfriends favorite cookies, too? So good luck, and enjoy!
White Chocolate Raspberry Cookies
makes 3 dozen
1/2 cup sugar
1/2 cup brown sugar
1 cup butter
2 eggs
1 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
1 tsp salt
1 1/2 cup white chocolate chips
1/2 cup raspberry jam

Preheat oven to 350 degrees and put a rack in the center of the oven.
In a large bowl, with an electric mixer, cream together the butter and sugars. Add the eggs and vanilla and blend.
In a medium bowl, whisk together the flower, baking soda, and salt, then blend the dry ingredients into the butter mixture. Finally, mix in the white chocolate chips.
Scoop a heaping tsp of dough onto the baking sheet for each cookie then round and smooth it with your fingertips.
Spoon about 1/2-1 tsp of raspberry jam onto each cookie (my boyfriend say the more jam the better). Then, using a small paring knife, marble the jam into the dough.
Bake 10-11 minuets until the edges are golden brown.
Let cool for a few minuets and the put on a cooling rack.