Tag Archives: raspberry

Raspberry Cream Cheese Muffin Recipe

I love Summer and fresh fruit breads.  

Raspberry Cream Cheese Muffins
Yields 24
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Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
148 calories
22 g
14 g
6 g
2 g
3 g
52 g
94 g
13 g
0 g
2 g
Nutrition Facts
Serving Size
52g
Yields
24
Amount Per Serving
Calories 148
Calories from Fat 49
% Daily Value *
Total Fat 6g
9%
Saturated Fat 3g
15%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 14mg
5%
Sodium 94mg
4%
Total Carbohydrates 22g
7%
Dietary Fiber 1g
4%
Sugars 13g
Protein 2g
Vitamin A
3%
Vitamin C
5%
Calcium
3%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2/3 cup (5 ounces) cream cheese, softened
  2. 1/3 cup butter, softened
  3. 1 1/2 cups sugar
  4. 1 1/2 teaspoons vanilla extract
  5. 2 large egg whites 1 large egg
  6. 2 cups all-purpose flour
  7. 1 teaspoon baking powder
  8. 1/4 teaspoon baking soda
  9. 1/2 teaspoon salt
  10. 1/2 cup low-fat buttermilk
  11. 2 cups fresh or frozen raspberries
  12. 1/4 cup finely chopped walnuts optional
Instructions
  1. Preheat oven to 350°.
  2. Combine cream cheese and butter in a large bowl. Beat with a mixer at high speed until well blended. Add sugar; beat until fluffy. Add vanilla, egg whites, and egg; beat well.
  3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt. With mixer on low speed, add the flour mixture and buttermilk to cream cheese mixture, beginning and ending with flour mixture. Gently fold in raspberries and walnuts.
  4. Place 24 foil cup liners in muffin cups. Spoon batter evenly into liners. Bake at 350° 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans; cool on a wire rack.
Adapted from My Recipes
beta
calories
148
fat
6g
protein
2g
carbs
22g
more
Adapted from My Recipes
Preston Cooks For You http://prestoncooks.com/

Chocolate Raspberry Brownie Recipe

I recently found myself with a mountain of raspberries. If you’ve eaten a raspberry you know that they can be a little tart with very little flavor. With a little sugar the little red berry explodes with flavor. I love chocolate and raspberries so I thought why not combine the two in a chocolate raspberry brownie recipe. 

Chocolate Raspberry Brownie Recipe
Serves 24
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
174 calories
24 g
44 g
9 g
2 g
5 g
52 g
109 g
17 g
0 g
2 g
Nutrition Facts
Serving Size
52g
Servings
24
Amount Per Serving
Calories 174
Calories from Fat 78
% Daily Value *
Total Fat 9g
14%
Saturated Fat 5g
27%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 44mg
15%
Sodium 109mg
5%
Total Carbohydrates 24g
8%
Dietary Fiber 2g
8%
Sugars 17g
Protein 2g
Vitamin A
5%
Vitamin C
4%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3⁄4 cup cocoa powder
  2. 3⁄4 cup butter, melted
  3. 2 1⁄4 cups sugar
  4. 3 large eggs
  5. 1 teaspoon vanilla
  6. 1 1⁄4 cups flour
  7. 1 teaspoon baking powder
  8. 1 teaspoon salt
  9. 2 cups raspberries, divided
Instructions
  1. Preheat oven to 350 degrees.
  2. Grease a 9x13" pan. In a bowl, mix 2 tablespoons sugar with berries.
  3. Melt butter in a large saucepan over low heat, then stir in cocoa.
  4. Remove from heat.
  5. Mix in sugar and vanilla then mix in eggs one at a time.
  6. Stir in remaining ingredients then 1 1/4 cups of raspberries.
  7. Bake for 30 minutes.
  8. Cool completely, before cutting into 2x2" squares. Top with remaining raspberries. Sprinkle with powdered sugar and drizzle with chocolate syrup.
beta
calories
174
fat
9g
protein
2g
carbs
24g
more
Preston Cooks For You http://prestoncooks.com/

White Chocolate Cake Recipe

White Chocolate Cake

Ingredients:
For the cake:
  • 1 package Duncan Hines® Classic White Cake Mix
  • 1 (3.4 oz.) package vanilla instant pudding and pie filling
  • 4 large egg whites
  • 1 cup water
  • ½ cup vegetable oil
  • 5 oz. finely chopped, good quality, white chocolate
  • 10 oz jar of Raspberry Preserves (I use Dickinson’s)
For the Frosting:
  • 1 cup butter, softened
  • 1 (8-oz.) package cream cheese, softened
  • 1/4 teaspoon table salt
  • 1 (32-oz.) package powdered sugar
  • 1 teaspoon freshly grated orange peel
  • 2 tablespoons fresh orange juice
  • 1 teaspoon vanilla extract
  1. Combine cake mix, pudding mix, egg whites, water and oil in large bowl.
  2. Beat with electric mixer at medium speed for 2 minutes. Fold in white chocolate. Pour into prepared pans.
  3. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean.
  4. Cool cakes on wire rack 10 minutes. Remove cakes from pans and cool completely. I like to take a bread knife and slice the rounded top portion off.  Makes the cake a little more uniform
  5. Spread 1/2  jar of raspberry preserves on flat side of first cake layer. Top with second layer and spread with remaining preserves. Top with remaining cake layer.

Layered White Chocolate Cake

 

 

 

 

To make frosting, add all ingredients to large mixing bowl and mix, gradually to a medium-high setting until smooth and creamy.

With a frosting knife, spread frosting over top and sides of cake. Garnish with fresh raspberries and white chocolate curls.

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Recipe Source: Modified from

http://www.duncanhines.com/recipes/cakes/Duncan%20Hines%C2%AE/delicate-white-chocolate-cake/