Heart-Shaped Baked Chocolate Doughnuts

Baked Chocolate Doughnuts

Makes 24 doughnuts

Ingredients:

• 1 3/4 cups cake flour, sifted
• 1/4 cup cocoa powder
• 3/4 cup granulated sugar
• 2 teaspoons baking sugar
• 1 teaspoon salt
• 3/4 cup buttermilk
• 2 eggs, lightly beaten
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract

Directions:

1. Preheat oven to 425 degrees F. Spray doughnut pan with nonstick cooking spray (I used Pam for Baking).
2. In large mixing bowl, sift together cake flour, cocoa powder, sugar, baking powder and salt. Add buttermilk, eggs, oil and vanilla; mix gently until just combined. Fill each doughnut cup approximately 1/2 full (2 tablespoons batter).
3. Bake 4-5 minutes or until the tops of the doughnuts spring back when touched. Let cool in pan for 3 minutes before removing. Repeat with remaining batter. Finish doughnuts with desired toppings. Doughnuts are best served fresh.

Raspberry Glaze:

Ingredients:

• 1 cup confectioners’ sugar
• 1/4 cup seedless raspberry jam
• 1 tablespoon milk
• Pink food color (optional - I didn’t use it)

Directions:

1. In small bowl, stir together sugar, jam and milk; mix until sugar is completely dissolved. Mix in color if desired. Use immediately to glaze doughnuts.

Chocolate Glaze:

Ingredients:

• 1/2 cup unsalted butter
• 1/4 cup whole milk, warmed
• 1 tablespoon light corn syrup
• 2 teaspoons vanilla extract
• 4 ounces bittersweet chocolate, chopped
• 2 cups confectioners’ sugar, sifted

Directions:

1. Combine butter, milk, corn syrup, and vanilla in medium saucepan and heat over medium heat until butter is melted. Decrease the heat to low, add the chocolate, and whisk until melted. Turn off heat, add the confectioners’ sugar, and whisk until smooth. Place the mixture over a bowl of warm water and dip the doughnuts immediately. Allow glaze to set for 30 minutes before serving.

Black Forest Parfait

Ingredients:

• Black Raspberry ice cream
• HERSHEY’S Fudge Topping
• Whipping Cream
• Vanilla ice cream
• HERSHEY’S Triple Chocolate Dessert Toppings
• Fresh raspberry (optional)

Directions:

1. Alternately layer black raspberry ice cream, fudge topping and vanilla ice cream in large sundae glass.
2. Top with whipped cream and chocolate dessert topping. Garnish with raspberry, if desired.

Lemon Buttermilk Raspberry Cupcakes

Ingredients:

• 1 3/4 cups sugar
• 3/4 cup unsalted butter, room temperature
• 2 tablespoons grated lemon peel
• 3 extra-large eggs
• 1/4 cup fresh lemon juice
• 3 cups cake flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups buttermilk
• seedless raspberry jam

Method:

1. Position rack in center of oven and preheat to 350 degrees F. Line 24 cupcake tins with paper wrappers Beat sugar, butter and lemon peel in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in lemon juice.
2. Sift flour, baking soda and salt into medium bowl. Stir dry ingredients into butter mixture alternately with buttermilk, beginning and ending with dry ingredients.
3. Divide batter among prepared pans along with a dollop of raspberry jam. Bake until tester inserted into center of cakes comes out clean, about 15 minutes.

Raspberry Jam Buttercream Frosting:

Ingredients:

• 1 cup butter, softened
• 1 teaspoon vanilla
• a pinch of salt
• 4 cups confectioners’ sugar
• raspberry jam to taste (about 1/2 cup for me)

Method:

1. Whip butter, salt, and vanilla till creamy then whip in powdered sugar in a stand mixer using the paddle attachment. Beat on a medium speed until light and fluffy. Add jam and continue until incorporated.

Mini Ice Cream Cookie Cups

MILLION-DOLLAR WINNER! An easy make-ahead recipe is a fun and impressive dessert for your next gathering.

Prep: 20 min / Total: 45 min / Makes: 24 tarlets

Ingredients:

• 1 package (16 oz) Pillsbury Ready to Bake! refrigerated sugar cookies (24 cookies)
• 4 teaspoons sugar
• 1/3 cup Fisher Chef’s Naturals Chopped Walnuts, finely chopped
• 1/2 cup Hershey’s semi-sweet chocolate baking chips
• 1/4 cup Smucker’s Seedless Red Raspberry Jam
• 1 1/2 cups vanilla bean ice cream, softened
• 24 fresh raspberries

Directions:

1. Heat oven to 350 degrees F. Spray 24 mini muffin cups with Crisco Original No-Stick Cooking Spray. Place 1 cookie dough round in each muffin cup. Bake 15 to 20 minutes or until golden brown.
2. Place 2 teaspoons of the sugar in small bowl. Dip end of wooden spoon handle in sugar; carefully press into center of each cookie to make 1-inch-wide indentation. Cool completely in pan, about 20 minutes.
3. Meanwhile, in small bowl, mix walnuts and remaining 2 teaspoons sugar; set aside. In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring after 30 seconds, until smooth.
4. Run knife around edges of cups to loosen; gently remove from pan. Dip rim of each cup into melted chocolate, then into walnut mixture. Place walnut side up on cookie sheet with sides.
5. In another small microwavable bowl, microwave jam uncovered on High about 15 seconds until melted. Spoon 1/2 teaspoon jam into each cup. Freeze cups about 5 minutes or until chocolate is set.
6. Spoon ice cream into cups, using small cookie scoop or measuring tablespoon. Top each cup with fresh raspberry; serve immediately.

Prepare cookie cups through step 5 omitting jam. Store covered up to two days at room temperature. When ready to serve, fill with jam, ice cream and top with raspberry.

Nutritional Information:

1 Serving (1 Tartlet)

• Calories 140
  • (Calories from Fat 60),

• Total Fat 7g
  • (Saturated Fat 2 1/2g,
  • Trans Fat 0g),
• Cholesterol 0mg;
• Sodium 55mg;
• Total Carbohydrate 19g
  • (Dietary Fiber 0g,
  • Sugars 13g),
• Protein 1g;

Raspberry Almond Chocolate Crepes

Details:

Prep: 10 min / Cook: 15 min / Cool: 1 hr / Difficulty: easy / Yield: Makes 16 crepes

Ingredients: 

For the crepes

• 1 1/2 cups flour
• 1/2 cup cocoa powder
• 6 tablespoons confectioners’ sugar
• Pinch of salt
• 2 1/4 cups lowfat milk
• 2 tablespoons unsalted butter, melted
• 2 large eggs
• 1/2 teaspoon pure vanilla extract
• Vegetable oil

For the filling

• 2 cups part skim ricotta cheese
• 1 1/2 cups raspberries
• 1/4 cup sugar
• 1/4 cup toasted almonds
• Zest of orange

Chocolate sauce

• 1/2 cup chopped Dove Dark Chocolate
• 1/4 cup lowfat milk
• 1/2 cup raspberries
• 1/3 cup Raspberry Almond M&M’S Brand Chocolate Candies

Special Utensils

• 6-inch skillet
• 2 mixing bowls
• 6-inch non-stick saute pan

Directions:

Crepe batter:

1. Combine flour, cocoa powder, sugar and salt.
2. In another bowl, 2 cups of milk, butter, eggs and vanilla until blended.
3. Combine butter and flour mixture, whisking until smooth. Refrigerate for 1 hour.
4. Cook crepes: Before cooking, whisk remaining 1/4 cup of milk into crepe batter. Lightly brush skillet with oil and heat over medium high heat. Once pan is hot, remove from heat, pour in 1/4- cup of batter and swirl pan around allowing batter to evenly coat bottom. Return pan to heat and cook for 40 seconds. Flip crepe over and continue to cook an additional 20 seconds. Repeat process with remaining batter, stacking crepes. Set aside.

Filling:

1. Combine ricotta cheese with raspberries, sugar and orange zest.
2. Spread crepes with filling to within 1/2-inch of the edge. Fold crepes into quarters and place two on each serving plate.

Suace:

• Before serving, melt chocolate and milk together.
• Drizzle sauce over crepes, garnish with raspberries and Raspberry Almond M&M’S Premiums.

Raspberry Ribbon Slices

Use your favorite fruit preserves and a time-saving shaping technique for a melt-in-your-mouth holiday cookie.

Prep: 30 minutes / Total: 1 hour / Makes: 3 dozen cookies

Ingredients:

• 1 pouch Betty Crocker sugar cookie mix
• Butter and egg called for on cookie mix pouch
• 3 tablespoons Gold Medal all-purpose flour
• 3 tablespoons seedless raspberry, apricot or your favorite jam
• 3/4 cup powdered sugar
• 2 to 3 teaspoon milk

Instructions:

1. Make cookie dough as directed on package, adding flour; blend. Divide dough into thirds. Shape each third into 12-inch log. Place log 3 inches apart on 2 ungreased cookie sheets.
2. Bake at 375 degrees for 15 to 18 minutes or until edges are light golden brown. Cool 5 minutes.  Using handle of wooden spoon or finger, make depression about 1/2 inch wide and 1/4 inch deep lengthwise down center of each roll. Fill indentations on each roll with generous tablespoon jam. Cool; place on cooling rack. Cool completely.
3. Mix powdered sugar and just enough milk for drizzling consistency; blend. Drizzle icing over cooled logs. Cut each roll diagonally into 12 pieces.

Storage: Freeze these cookies tightly covered for up to two months.

Nutrition Information:

1 Serving (1 Cookie)

• Calories 100
  • (Calories from Fat 35),

• Total Fat 4g
  • (Saturated Fat 2g,
  • Trans Fat 1/2g),
• Cholesterol 15mg;
• Sodium 60mg;
• Total Carbohydrate 15g
  • (Dietary Fiber 0g,
  • Sugars 9g),
• Protein 0g;

Raspberry Snowflake Cake Recipe

Ingredients:

• A. 50g raspberry
• 450g water
• 180g caster sugar
• 200c. c. milk
• 50c. c. double cream
• 5 leaf gelatine
• B. 120g potato starch
• 100c. c. water
• Coconut Powder

Procedures:

1. Cooking raspberry, 450g water and caster sugar in a small saucepan and bring to a boil. Keep whisk it while to help sugar and raspberry dissolve.
2. Soften gelatine in cold water. Add milk and double cream into step 1 and bring it to boil again.
3. Turn off the gas and add gelatine into step 2 and keep whisk it to help the mix evenly.
4. Mix potato starch and water evenly and add it into step 3.
5. Pour the mixture from step 4. into a long rectangle shape baking tray with baking paper in it. (Baking paper helps us to take out the snowflake cake easier later). Put the snowflake cake into your fridge for 1 to 2 hours to help it form. Cover the snowflake cake with coconut powder and it’s ready to serve.

Raspberry Nutella Panini

Ingredients:

• 1 fresh artisan baguette
• jar of nutella, or semisweet chocolate chips
• brie, or another sweet cheese, such as marscarpone or fromage d’Arrinios
• raspberries, or other summer berries
• melted butter

Directions:

1. Assemble sandwiches as you wish, brush the outsides of the bread with a little bit of butter, and grill in a panini press set on high until cheese is melted, about 2-3 minutes.

Cran-Raspberry Pie Recipe

6-8 Servings / Prep: 15 min. Bake: 50 min. + cooling

Ingredients:

• 2 cups chopped fresh or frozen cranberries
• 5 cups fresh or frozen unsweetened raspberries, thawed
• 1/2 teaspoon almond extract
• 1 to 1-1/4 cups sugar
• 1/4 cup quick-cooking tapioca
• 1/4 teaspoon salt
• Pastry for double-crust pie (9 inches)

Directions:

1. In a large bowl, combine the cranberries, raspberries and extract. Combine the sugar, tapioca and salt. Add to fruit mixture, toss gently to coat. Let stand for 15-20 minutes.
2. Line pie plate with bottom pastry; trim to 1 in. beyond the edge or plate. Add filling. Roll out remaining pastry; make a lettice crust. Trim, seal and flute edges. Cover edges loosely with foil.
3. Bake at 375 degrees for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.