Raspberry Truffle Brownie

RAspberry Truffle Brownie mcCormick

Raspberry Truffle Brownie

Yields:  8″ x 8″

Prep time: 15 mins
Baking time: 35 min


8 ounces semi-sweet chocolate, divided

1/4 cup (1/2 stick) butter

3/4 cup sugar, divided

3 eggs, divided

3/4 cup flour

2/3 cup heavy cream

1 tablespoon McCormick Gourmet™ Cinnamon, Roasted Ground Saigon

1 teaspoon McCormick® Raspberry Extract



  • Preheat oven to 350°F. Microwave 2 ounces of the chocolate and butter in medium microwavable bowl on HIGH 1 1/2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir in 1/2 cup of the sugar. Add 1 of the eggs; mix well. Add flour; mix well. Spread in greased foil-lined 8-inch square baking pan
  • Microwave remaining 6 ounces chocolate and cream in medium microwavable bowl on HIGH 1 1/2 minutes. Add roasted cinnamon and raspberry flavor; stir until chocolate is completely melted. Beat remaining 2 eggs and remaining 1/4 cup sugar in large bowl with electric mixer on high speed 1 minute or until thick and lemon colored. Add chocolate mixture; mix well. Pour over batter in pan
  • Bake 35 minutes or until topping is set. Cool in pan on wire rack. Cut into squares


Test Kitchen Tip: Line pan with foil with ends of foil extending over sides of pan. Use foil handles to remove baked dessert from pan. Place on cutting board and cut into squares

source:  mccormick





Yield : 6servings


1 pint strawberries, hulled and sliced 1/4 inch thick

3/4 cup granulated sugar

1 pint blueberries

1 1/2 pints raspberries

1 1/2 pints blackberries

2 tablespoons fresh lemon juice

Pinch of salt

18 slices white bread

1 cup heavy cream

1 teaspoon pure vanilla extract

1 tablespoon confectioners’ sugar


  1. Combine strawberries and sugar in a large straight-sided skillet over medium heat. Cook until berries release their juices and sugar dissolves, about 5 minutes. Add blueberries, raspberries, and blackberries, and cook until they release their juices but still hold their shape, about 5 minutes; the mixture will look like a thick soup. Remove from heat, and transfer to a mixing bowl to cool. Stir in lemon juice and salt.

  2. Line six 1/2-cup ramekins with plastic wrap. Cut a circle to the diameter of a ramekin from each slice bread.

  3. Spoon 2 tablespoons of the berry mixture into each ramekin. Dip six circles of bread into the bowl of berries, one at a time, saturating them; place one in each ramekin. Cover with 2 tablespoons more of the berry mixture. Continue until you have three layers of bread and berries, ending with bread. If there is not enough juice to saturate all the bread, press remaining berries through a coarse sieve to yield more juice. When complete, bread and berries should be brimming over the tops of the ramekins.

  4. Arrange ramekins in a shallow baking pan, cover with plastic wrap, and place a board on top large enough to cover them all. Weight the board with heavy cans (about 5 pounds), and refrigerate overnight.

  5. To serve, combine cream, vanilla, and confectioners’ sugar in a chilled metal bowl; whip until stiff but soft, 2 to 3 minutes. Remove top layer of plastic wrap, and invert puddings onto plates; remove ramekins. Serve with a dollop of whipped cream.

source:  marthastewart

Raspberry Sorbet


Raspberry Sorbet

Yield : 6-8 servings


about 5 cups of fresh raspberries

1 cup water

1½ cups sugar

1 teaspoon vanilla extract

1-2 tablespoons of fresh lemon juice


  1. Add water and raspberries to a food processor. Pulse until mixture has a smooth consistency.
  2. Place a fine mesh strainer over a large bowl. Add pureed raspberries to the strainer (1/4 at a time) and press with the back of a large spoon or a rubber spatula through the strainer to remove the seeds. Repeat with remaining raspberry puree. Discard anything left in the strainer.
  3. Add sugar, vanilla, and lemon juice to the raspberry juice in the bowl. Whisk until sugar is dissolved.
  4. Freeze according to your ice cream maker’s instructions. Serve immediately for a soft-serve dessert OR transfer to a shallow container and freeze an additional 1-2 hours for a more firm

source:  lecremedelacrumb

No-Bake Raspberry Mousse Tartlets


No-Bake Raspberry Mousse Tartlets


For Crust

  • 5 ounces chocolate wafer cookies, finely ground (about 1 1/4 cups of crumbs)
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 1 tablespoon granulated sugar

For Filling

  • 8 ounces fresh raspberries, divided (from 2 6-ounce clamshells)
  • 1 teaspoon lemon juice
  • 1 teaspoon unflavored gelatin
  • 1 (3.5 oz) bar good quality white chocolate or bittersweet dark chocolate (not chips/baking pieces), shaved or very finely chopped
  • 1 cup heavy whipping cream, divided
  • 2 tablespoons powdered sugar



  1. Line one 24-cup or two 12-cup capacity mini muffin tins with mini cupcake papers.
  2. To prepare crust, mix together cookie crumbs, sugar, and butter until evenly moistened. Spoon a rounded teaspoonful into each muffin cup. Using the base of a shot glass or an upside down bottle lid, firmly press crumbs into bottom of cups. Freeze until set, at least 30 minutes.
  3. Pick through raspberries and set aside 24 of the prettiest berries. Puree the rest in a food processor or blender. Strain through a fine mesh sieve to remove seeds; you should have about 1/3 cup of puree.
  4. Place lemon juice and 1 tablespoon cold water in a small dish. Sprinkle gelatin over top and let sit 5 minutes until congealed.
  5. Place finely chopped white or dark chocolate in a heat proof bowl.
  6. Heat 1/3 cup of whipping cream in a small saucepan set over medium-low heat until it just barely begins to bubble (do not let it boil). Pour over chopped chocolate. Let sit for 30 seconds, then stir until smooth. If your chocolate was chopped very finely there will be more than enough residual heat to melt it; if not, microwave in 5 second intervals, stirring until just melted. Do not overheat or the mixture may separate.
  7. Microwave softened gelatin for 5 seconds to melt, then stir into melted chocolate mixture. Add raspberry puree and stir until incorporated.
  8. In a large mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, beat remaining 2/3 cup cream until frothy. Add powdered sugar and continue to beat until it forms medium-stiff peaks. Stir a spoonful of the whipped cream into raspberry mixture to lighten it. Fold in remaining whipped cream with a large rubber spatula until incorporated, pressing out any large lumps. At this point the mousse should hold medium peaks. If it seems runny, refrigerate for 10 to 20 minutes or until thickened (but do not refrigerate too long or it will set up completely). White chocolate mousse is more likely to need a bit of chilling than dark chocolate.
  9. Remove crusts from freezer. Spoon or pipe filling into individual cups, filling to within 1/4-inch of the rim of the wrappers. Top each with a whole raspberry. Refrigerate until set, at least 2 hours or overnight. Tarts will keep, lightly covered with plastic wrap, in the refrigerator for up to 2 days.

source : loveandoliveoil

Chocolate Raspberry Tartlets


Chocolate Raspberry Tartlets

Yield : 9″ pie


 12 double stuffed chocolate sandwich cookies

4 tbsp butter, melted

4 tbsp raspberry pie filling or raspberry sauce

4 oz cream cheese, softened

1 cup heavy whipping cream

4 tbsp powdered sugar

1 tsp vanilla

4 tbsp BROOKSIDE Crunchy Clusters



  1. Crush the double stuffed chocolate sandwich cookies until they are fine crumbs.
  2. Pour the melted butter over the crumbs and stir until combined.
  3. Form the crusts, by pressing 2½ tablespoons of the cookie mixture, into each of the four mini tartlet pans (mine are 3¾ inch with removable bottoms) and place them in the freezer to set.
  4. In a medium bowl, beat the softened cream cheese.
  5. In a separate bowl, beat heavy whipping cream until soft peaks form.
  6. Add the cream cheese and beat until stiff peaks form.
  7. Mix in the powdered sugar and the vanilla.
  8. Pipe the cheesecake whipped cream onto the raspberry tartlets.
  9. Sprinkle each of the tartlets with 1 tablespoon of BROOKSIDE Crunchy Clusters.
  10. Carefully remove the tartlets from the pan and store them in the fridge until ready serve.


source : thegunnysack

Raspberry Cheesecake Brownie Bites


Raspberry Cheesecake Brownie Bites

Yield: 4 dozen



For the brownie batter:

4 large eggs

1 1/4 cups unsweetened cocoa powder

1 teaspoon salt

1 teaspoon baking powder

2 teaspoons vanilla extract

2 1/4 cups sugar

1 cup unsalted butter, melted

1 1/2 cups all-purpose flour

For the cheesecake:

1 (8-oz.) package cream cheese, at room temperature

1/3 cup raspberry jam

1 large egg yolk



  1. Preheat the oven to 350ºF.
  2. In a large bowl, whisk together the eggs, cocoa powder, salt, baking powder and vanilla until well combined. (Mixture will be very dry.)
  3. Stir in the sugar and melted butter until well combined, then stir in the flour. (A firm rubber spatula works best.) Set brownie batter aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, raspberry jam and egg yolk until well blended. Transfer the mixture to a pastry bag or plastic bag.
  5. Grease a non-stick mini-muffin pan with cooking spray or butter and then spoon a tablespoon of brownie batter into the greased cups. Pipe about a teaspoon of cheesecake filling atop the brownie batter, and then top off each cup with an additional teaspoon of brownie batter.
  6. Bake for about 12 minutes, or until a toothpick inserted comes out clean.
  7. Let the brownie bites cool for 10 minutes in the pan and then transfer them to a cooling rack to cool completely.
  8. Kelly’s Notes:
  9. If the cream cheese isn’t at room temperature when you blend it, you will end up with lumps in the cheesecake mixture.
  10. The color of your cheesecake mixture will depend on the color of the jam you use. I add a few drops of red food coloring to the mixture to brighten it, but this is optional.

source: justataste

Chocolate Vanilla Tuxedo Cake with Raspberry White Chocolate

Chocolate Vanilla Tuxedo Cake PC3

Chocolate Vanilla Tuxedo Cake with Raspberry White Chocolate

Prep time: 60 mins
Baking time: 60 min

Total Cooking Time:  25 mins


For the Chocolate Cake:

3 cups all-purpose flour

2 cups granulated sugar

½ cup unsweetened cocoa powder

2 teaspoons baking soda

½ teaspoon salt

1 cup buttermilk

4 ounces dark chocolate melted and cooled (cooled for about 15 min)

½ cup plus 1 Tbsp boiling water

¾ cup olive oil

2 large eggs, room temp

2 tablespoons vinegar (not wine vinegar)

1 tablespoon vanilla

For the Vanilla Cake:

2¼ cups cake flour plus more for dusting the pans

1 cup buttermilk, room temperature

4 large egg whites plus 2 whole eggs, room temperature

2 teaspoon vanilla extract

1½ cups granulated sugar

4 teaspoons baking powder

½ tsp sea salt

12 tablespoons unsalted butter (1½ sticks), softened but still cool, cut into tablespoon sized pieces

For the Raspberry Filling:

1 – 12 ounce bag frozen raspberries, thawed

⅓ cup granulated sugar

1 tsp lemon juice

For the Raspberry White Chocolate Buttercream:

Makes 10 cups

¾ cup of cold water

3 cups granulated sugar

½ tsp salt

10 egg whites

2 lbs unsalted butter, cut into tbsp sized pieces, softened but still cool

½-3/4 c raspberry puree

4 ounces white chocolate melted and cooled


4 ounces bittersweet chocolate

4 ounces heavy cream

2 tsp honey

Chocolate Vanilla Tuxedo Cake PC



For the Chocolate Cake:

  1. Preheat oven to 350F with rack in the center.
  2. Heat oven to 350 degrees. Grease 2-9 inch cake pans with butter. Place a round piece of parchment paper on the bottom of one of the pans and grease again. Sprinkle a few tsp of flour over the butter and shake to cover the parchment paper evenly. Shake out the excess flour. Repeat with other pan.
  3. Whisk together the dry ingredients (sugar, flour, cocoa powder, baking soda and salt)in a large bowl.
  4. In a large bowl or bowl of stand mixer whisk eggs till slightly thickened and a pale color.Add in the buttermilk, vanilla, oil and vinegar and whisk/beat well.
  5. Add in the melted and cooled chocolate and whisk/beat until combined well
  6. Either add the flour mixture into the wet ingredients OR the wet into the flour and mix just to combine. Add in the boiling water and mix again just to combine. Scrape down the sides of the bowl with a spatula to make sure all the dry ingredients are incorporated.
  7. Divide batter evenly between two prepared cake pans spreading the batter to pan walls and smooth tops with a spatula. Place pans next to each other on a center rack of the oven.
  8. Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes.
  9. Let cakes rest in pans for 10 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Let cool another 20 min. Carefully wrap the cakes in plastic wrap and place in resealable baggies and freeze completely

Chocolate Vanilla Tuxedo Cake PC2

For the Vanilla Cake:

  1. Heat oven to 350 degrees. Grease 2-9 inch cake pans with butter. Place a round piece of parchment paper on the bottom of one of the pans and grease again. Sprinkle a few tsp of flour over the butter and shake to cover the parchment paper evenly. Shake out the excess flour. Repeat with other pan.
  2. Combine the room temperature buttermilk, egg whites, whole eggs and vanilla extract in a measuring cup and stir well to combine.
  3. Combine the cake flour, sugar, baking powder, and salt in bowl of a stand or electric mixer at low speed until well mixed. Keeping the mixer on low add the butter in one table spoon at a time until mixture resembles very fine crumbs.
  4. Add all but ½ cup of milk mixture to the flour mixture and raise speed to medium speed for about 1½ minutes. Add remaining ½ cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium speed and beat 20 seconds longer.
  5. Divide batter evenly between two prepared cake pans spreading the batter to pan walls and smooth tops with a spatula. Place pans next to each other on a center rack of the oven.
  6. Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes.
  7. Let cakes rest in pans for 10 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Let cool another 20 min. Carefully wrap the cakes in plastic wrap and place in resealable baggies and freeze completely.
  8. For the Raspberry Filling:
  9. Place the thawed raspberries, sugar and lemon juice in a sauce pan, bring to a boil. Reduce heat to a simmer and stir occasionally until reduced and thickened, about 8 minutes. Transfer to an airtight container and chill completely before use. If seedless puree is desired, pour the hot puree from the pan into a strainer set over a bowl. Scrape the puree and press against the bottom of the strainer with a spatula to pass the seedless puree into the bowl. Stop to rinse the spatula and scrape the puree off the underside of the strainer. Keep scraping and pressing until all the puree is in the bowl and only seeds are left in the strainer. Chill completely before use.
  10. For the Raspberry Buttercream:
  11. Separate the egg whites into the bowl of a standing mixer fitted with the wire whip/whisk attachment
  12. Combine the sugar, salt and water into a 1-quart, heavy- bottomed saucepan. Stir to combine. Clip on a candy thermometer and heat the mixture over medium-high. After about 5 minutes turn the mixer on high speed, begin whipping the egg whites to stiff peaks, lower the mixer to medium speed. Raise the heat under the sugar syrup to bring the syrup to 245°F. When the syrup is at 245°F, immediately remove from heat, remove the thermometer and slowly pour the syrup into the meringue, while the whisk is still mixing on medium, being careful not to splatter.
  13. After 1 to 2 minutes increase the mixer speed to medium-high for 3 to 4 minutes, or until the meringue is cooled. The bowl should feel cool to touch. This takes about 7 minutes. Lower the speed to medium and add the butter 1 tablespoon at a time. It might look soupy but keep mixing. Increase the mixer speed to high for 1 to 2 minutes, or until the butter is fully incorporated. Switch to the paddle attachment. Add in the melted and cooled white chocolate Add in the raspberry puree a few tablespoons at a time with the mixer on low, stopping to scrape down the sides as necessary. Taste and add more puree if desired. Keep at room temperature if using the same day. If not, keep chilled in an airtight container and thaw at room temp before using. Transfer to a mixer and mix on low to rewhip the buttercream.
  14. For the Ganache:
  15. Chop the chocolate and place in a bowl.
  16. Heat the cream in a saucepan over medium heat until steaming and small bubbles form around the edges. Pour the cream over the chocolate and let sit 5 minutes. Slowly stir the mixture until smooth, do not mix fast or whip. Add in the honey. Let cool about 15 minutes until slightly thickened before using. You don’t want it to runny or to firm
  17. For assembly:
  18. Unwrap one cake at a time, thaw for about 10 minutes and then carefully cut in half with a sharp long knife. Repeat with all layers making 8 thin cake layers.
  19. Place one layer half on a cake circle on top of a cake plate or cake turntable. Spread a ¼” thick even layer of buttercream with an offset spatula. Place another cake half on top. Pipe a ¼’ thick circle of buttercream around the edges. Spread a very thin layer of the buttercream in the middle. Spoon in some of the raspberry filling until there is an even layer, about 3-4 tbsp. Place another cake layer on top. Repeat alternating layers of chocolate and vanilla cakes, the buttercream only filling and the thin buttercream and raspberry filling. Ending with a layer of cake and make sure the layers are all even. Chill about 20 minutes. Once the cake is slightly chilled spread a thin, even layer of buttercream with an offset spatula around and on top the cake. This is the crumb coat. Chill again 20-30 minutes. Finished frosting the cake with the remaining buttercream in an even layer around the sides and top, smoothing as you go. To make it super smooth heat an offset spatula in hot water, dry off and go around the sides in the same manner as the buttercream. It doesn’t have to be perfectly smooth. Chill again to set the buttercream. Once the buttercream is set, spread the ganache over the top with a small offset slowly making your way to the edges of the top and push a little of the ganache over at a time in random places to let it drip down the sides. You can vary the length of the drips with how much ganache you spread over. It will firm up. To cut perfect slices have the cake completely chilled, and heat up a long sharp knife. I keep the knife in a pot of boiling water. Wipe the blade dry and slice down from the top, once at the bottom pull the knife straight back towards you. Rinse the knife off and heat again. Dry and finish cutting the slice. Use a pie or cake server to carefully remove the slice from the cake. Repeat with remaining slices. Serve cake at room temperature.


Notes: Chocolate Cake adapted from my best chocolate cupcakes ever
Vanilla Cake slightly adapted from i am baker
Raspberry Buttercream Adapted from Cake Love

This is a HUGE cake. You can halve it easily. Make two layers of chocolate only or two layers of vanilla only or halve each recipe for a layer of each. Cake batter freezes really well so if you want to make half the cakes but aren’t sure about halving a recipe, make the full recipe but save half the batter in a resealable freezer bag. When ready to use thaw to room temperature and its ready to bake.
The meringue buttercream is a more advanced buttercream. If you wish to make a more basic buttercream, I recommend using Martha Stewart’s fluffy vanilla buttercream and adding in the raspberry puree. Also the components to this cake can be made way ahead of time and kept frozen until ready to assemble because it is at least a two day project with baking and freezing and frosting and chilling etc

source:  pineappleandcoconut

Iced nougat & raspberry terrine

terrine BBC

Iced nougat & raspberry terrine

Yields:  6-8 servings

Prep time: 60 mins
Cooking time: 10 mins


400g frozen raspberries, defrosted

50g icing sugar

300g nougat (we used honey & almond bars from Waitrose)

450ml double cream

25g whole almonds, skin on

25g pistachios, plus a few extra to decorate


  1. Whizz the raspberries and icing sugar together in a food processor, then sieve, pressing through as much raspberry as you can with a wooden spoon. Line a 2lb loaf tin with cling film – it helps if you brush the tin with oil first to get the cling film to stick and stay in place. Pour in the raspberry sauce and freeze for 1 hr.
  2. Quickly dip the nougat bars in water – this should allow you to peel away the rice paper; don’t worry if you don’t get it all as it will disappear when melted. Put the bars into a pan with 200ml cream. Melt over a low heat, stirring constantly and using a wooden spoon to break up the nougat into smaller bits as it softens. After a while you should end up with a smooth, sticky, creamy mixture. Remove from the heat and set aside to cool a little. Whip the remaining cream in a large mixing bowl to stiff peaks.
  3. When the nougat is cooler, but still soft and sauce-like, fold it one-third at a time into the whipped cream. Scatter over the whole nuts and fold once to mix. Scrape into the loaf tin, cover with cling film and freeze overnight, or for up to a month.
  4. Transfer the loaf to the fridge 15 mins before you want to serve it. Unwrap and turn out onto a serving plate. Peel off the cling film, roughly chop a few extra pistachios and scatter over before slicing.

source: bbcgoodfood

Raspberry Pie

raspberry pie

Raspberry Pie



5 cups raspberries (2 1/2  pints) 

1 cup granulated sugar

1/3 cup Crème de Cassis or blackberry liqueur 

4 Tablespoons cornstarch

1 Tablespoon fresh squeezed lemon juice

Pinch of salt

2 tablespoons butter sliced paper thin

3 paper thin slices of lemon (a mandoline would be best for this)

Top and bottom layer of pie crust



  1. Preheat oven to 425 F.
  2. Toss raspberries and sugar gently together in mixing bowl.
  3. In a measuring cup, whisk liqueur and cornstarch together  until smooth.
  4. Stir Cassis mixture, lemon juice and salt gently into berries
  5. Line a standard 9 inch pie pan with crust. (Do not use a deep dish pie unless you significantly increase the number of berries) Spoon in the berries, and arrange lemon slices and butter over the berries.
  6. With the top pie crust layer, cut it into about  ½ inch strips, preferably using a pastry cutter like this.   Arrange over berries in a lattice pattern, alternating under-over.  Crimp the edges of the pastry together
  7. Set on the middle rack of the oven and bake at 425F for 15 minutes. *Then lower heat to 350F and bake for another 30 to 40 minutes, or until crust is golden brown and filling is bubbling

source:  spice-is-nice.

Mini Fruit Tart Cheesecakes


Mini Fruit Tart Cheesecakes

Yields: 12 mini cheesecakes


For the Crust:

1 1/4 cups Graham Cracker crumbs

3 tablespoons packed brown sugar

5 tablespoons unsalted butter, melted

For the Cheesecakes:

8 ounces PHILADELPHIA cream cheese, softened

1/4 cup sour cream, room temperature

1 egg, room temperature

1/4 cup sugar

1 teaspoon vanilla bean paste (or regular vanilla extract)

For the Topping:

1/4 cup fresh lime juice

1/4 cup granulated sugar

1/4 teaspoon cornstarch

2 cups fresh berries (raspberries, blueberries, blackberries, and/or sliced strawberries)


  1. Preheat oven to 350°F. Line 12 muffin cup holes with liners.
  2. Stir together graham cracker crumbs, brown sugar, and melted butter. Press about 2-2 1/2 tablespoons of the mixture into the bottom of each muffin liner. (I find that using a small shot glass or similar object can help pack the crusts easily.)
  3. Beat room temperature cream cheese with a hand mixer until fluffy. Beat in room temperature sour cream. Beat in egg, sugar, and vanilla bean paste until (mostly) no lumps remain. You can use pure vanilla extract, but using the paste adds lots of flavor and the little vanilla bean flecks. (Room temperature ingredients are a must to avoid lumps, believe me!)
  4. Evenly divide (about 2-2 1/2 tablespoons each) cheesecake among crusts. Bake for 18-20 minutes, until they just begin to brown. Cool completely and refrigerate for at least 3 hours or overnight.
  5. To make the topping, place the lime juice, sugar, and cornstarch in a small saucepan over medium-low heat. Stir until it boils, then cook for 1 minute. Remove from heat and let cool to room temperature. It will thicken as it cools.
  6. Assemble the cheesecakes close to serving time. Brush the top of each cheesecake with a bit of the lime syrup. Place berries on top and brush the berries with more syrup. Chill until ready to serve. (The fruit is best added the same day as serving.) The fruit won’t stick to the cheesecake – it’s more of just a topping.
  7. Store loosely covered in refrigerator. Cheesecakes will last up to 4 days in refrigerator or can be frozen for up to one month. Once you add the fruit, eat within the day.


You can find vanilla bean paste in most kitchen specialty stores (like Williams-Sonoma) or on Amazon.

source : crazyforcrust