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Tag Archives: raspberry

Raspberry Confetti Kisses

Happy New Year!!!!

Nothing says New Years Eve like confetti, and these crisp melt-in-your-mouth raspberry cookies will be everyone’s party favorite!!!

INGREDIENTS:

  • 3 egg whites
  • 1/8t. salt
  • 3 1/2 T. raspberry Jell-O
  • 3/4 c. sugar
  • 1T. vinegar
  • Confetti sprinkles

INSTRUCTIONS:

  • Preheat oven to 250 degrees
  • Beat egg whites with salt until foaming.
  • Add Jell-O and sugar as you beat mixture and beat until it stands in peaks.
  • Add vinegar and gently mix.
  • (if you want, you can add a few mini chocolate chips at this point! yum!)
  • Spoon or pipe into small circles on a cookie sheet covered in parchment paper.
  • Sprinkle with confetti sprinkles or jimmies.
  • Bake at 250 degrees for 25 minutes, turn oven off and allow to sit for an additional 20 minutes.
  • Remove from oven and allow cookies to cool completely.

My thoughts: These are great with chocolate chips in them if you like raspberry and chocolate together. I opted for confetti for a fun New Years treat!  These are like cotton candy- light and fluffy sugar that melts in your mouth and is a tiny bit chewy at the end.  A unique and fun “end-of -the-year” party cookie.

HAPPY NEW YEAR!!!!!

 

Want another confetti-themed dessert idea?  Try Confetti Cups made with sugar cookies and Fruit Loops—make them in mini-muffin tins for bite-sized New Years fun!

Enjoy!  r-

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Raspberry Truffle Tart

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Smooth dark chocolate and tangy raspberry filling topped with a shiny glaze make this tart one of the richest and creamiest desserts you’ve ever had!

INGREDIENTS:

  • One refrigerated pie crust
  • 1c. Ghirardelli Bittersweet chocolate chips
  • 2c. Ghirardelli Semi-sweet chocolate chips (divided)
  • 5 egg yolks
  • 5 T. heavy whipping cream
  • 3 cups plus 5 T. powdered sugar
  • 2 T. vanilla
  • 12 T. butter (divided and melted)
  • 2t. raspberry flavoring
  • red food coloring

DIRECTIONS:

  • Preheat oven to 350 degrees.
  • Spray an 8 or 9 inch tart pan with cooking spray and line with pie crust.  Poke holes into bottom with fork and set on a cookie sheet.
  • Melt together 1 cup of bittersweet chips and one cup of semi-sweet.  Allow this to cool to room temperature.
  • In a separate bowl combine eggs, cream, vanilla and 5 T. powdered sugar.
  • Add cream mixture to chocolate and blend well.  Pour into crust and bake for 20 – 25 minutes until center is set.
  • Cool tart completely and then remove outer ring.
  • For filling: Combine remaining 3 c. of powdered sugar with 6 T. melted butter and blend well. Add raspberry flavor and food color. Blend well (add extra powdered sugar if needed for thick frosting-like consistency) and spread over the top of cool tart.
  • For Glaze: Melt 6 T. butter (do not use margarine here!) with remaining cup of semi-sweet chips and stir until smooth.  Pour over top of tart and smooth to edges.
  • Garnish with fresh raspberries if desired.

My thoughts…soooo rich (take a small slice!) and so flavorful!  This tart recipe (minus the toppings) is one of my last-minute go-to recipes.  Its SO quick and easy and you can serve it right out of the oven warm -with cool-whip or ice cream.  The toppings are a bonus if you have a little more time- mix those flavors up!  Great with mint and peanut butter and maple and coconut– such a fun and versatile recipe!  ENJOY!!!

A special thanks to my friend Brie from Color Canvas Media who is teaching me about my camera and who helped me take these photos far better than I could have alone!  I’m addicted to Foodgawker and thus far I’ve had 36 photos rejected and 2 accepted (lol!!) I’ve never had any interest in photography and now I think I’m addicted- fun new hobby!   So here’s to better blog pictures! Thanks Brie!!!!!

Raspberry Lemonade Truffles

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These soft and creamy lemonade truffles are accented with a sweet raspberry white chocolate.  Truly a unique dessert that will have you thinking summer as soon as you taste one!

INGREDIENTS: (makes 30 truffles)

  • 1 (8 oz.) bar of Philadelphia Cream Cheese (softened to room temp)
  • 1 packet (0.23 oz.) of Kool-Aid Lemonade mix (unsweetened)
  • 5 cups powdered sugar (plus a little extra to coat your hands as you work with dough)
  • 1 bag (12oz) Wilton White Candy Melts
  • 1/4 teaspoon imitation raspberry flavoring
  • Red and yellow food coloring (enough to get the color you desire)

DIRECTIONS:

  • Cream together Philadelphia cream cheese and packet of lemonade.
  • Add yellow food coloring to desired shade of yellow.
  • Add powdered sugar one cup at a time, blending well between each one.  After 4th cup, coat your hands in powdered sugar and mix in 5th cup with your hands until well blended.
  • Using sugar-covered hands, roll dough into 1 inch truffle balls and set on parchment paper.
  • Melt candy coating chips in microwave in 30 second increments, stirring between until smooth.
  • Add raspberry flavoring and red food coloring (to desired color) and mix well.
  • Spoon about 1/2 – 1 tsp. of chocolate onto parchment paper and then press a truffle on the top of it until the chocolate is visible around the edges.  Finish the rest of the truffles this way.
  • Spoon remaining chocolate into a ziplock bag and clip the corner.  Drizzle the chocolate over the truffles.
  • Allow topping to harden (about 5 minutes)
  • Peel off parchment paper and serve at room temperature or chilled.

Makes about 30 truffles.

My thoughts:  Wow!  These have been a huge hit with everyone in my life that’s tried them!  They are an original creation for Real Women of Philadelphia.  For all of you who love to cook and bake, you really should check this contest out– its a lot of fun and the sweetest people are a part of this community!  I was longing for something to remind me that summer is coming (in spite of all the yucky weather lately!)  Raspberry lemonade is such  treat- and these truffles capture the essence of it to me.  I hope you get a chance to try them– let me know what you think!  :o)r-

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