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Posts Tagged ‘Raspberry Dessert’

If the world suddenly became devoid of chocolate, I might (and that is purely speculation with no proven theory) be able to survive with raspberries.

My love of them is why, during the summer months, there is usually a bowl of them languishing in the fridge. The other night I decided I had to do something with the berries or wave a regretful goodbye to their juicy goodness, so I whipped up some raspberry cream cheese squares. Yummy and easy to make, you can have these ready to go in just minutes.

Ingredients

 

Mix softened cream cheese, egg, vanilla and sugar.

 

Gently fold in raspberries.

 

Use two crescent triangles for each square. Crimp the edges together to form a rectangle.

 

Spoon filling into pastry, fold pastry in half, like a pocket or square.

Seal edges by crimping with a fork.

 

Sprinkle tops with raw sugar (please make sure your hands are dry before attempting this other wise the only thing that gets sugared is your fingers – not that I know about these things.)

Bake at 350 degrees until golden brown (about 15-20 minutes). By then, the smell will be tempting you!

 

Melt vanilla frosting in the microwave for about 10-12 seconds and drizzle over the top.

 

Serve and enjoy!

Raspberry Cream Cheese Squares

1 can crescent dinner rolls

4 ounces cream cheese, softened

1 egg

1/2 cup sugar

1 tsp. vanilla

2 cups fresh raspberries

vanilla frosting

raw sugar

Preheat oven to 350 degrees.

Line baking sheet with parchment paper. Lightly coat with non-stick spray. Unroll crescent dough and form four rectangles by connecting triangles together. Make sure to pinch seams together so filling won’t leak out.

Combine cream cheese, egg, vanilla and sugar, mixing until well blended. Gently fold in raspberries. Spoon filling onto half of a rectangle of dough then fold the other half over to create a square. Seal edges by crimping with a fork. Sprinkle with raw sugar and bake 15-20 minutes or until golden brown.

Remove from oven and let cool slightly. Warm about a tablespoon of frosting in the microwave for about 10 seconds, until thin, then drizzle over squares.

Plate and be prepared for the smiles of gratitude your family will send your way!

She Who Loves Raspberries

 

 

 

 

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Delicious Raspberry Bars

Way back during my junior year of college, I somehow worked it out to have Fridays free from classes.  It was awesome. Then I realized I really, really needed a job, so I found one babysitting.

Fridays were great days for me. I got to go hang out at a nice house with the sweetest little baby, and the fun lady I babysat  for always gave me open range in the kitchen. She kept a secret stash of  delicious raspberry cookies, only sharing their hiding place with me because her husband and older son would devour them all in seconds. So I managed to not eat them all when I babysat. But even one of them was plenty. They were rich and delicious and divine.

Even though that baby is now a college student, I still remember how good those cookies tasted (and how much I loved babysitting Jake).

This recipe is close to what those cookies tasted like, especially if you dust them with powdered sugar before serving.

Try them out and enjoy!

Ingredients for Raspberry Bars

Combine the crust ingredients until crumbly.

Press the crust mixture into the bottom of the baking pan.

Much to everyone's surprise, I made raspberry jam this year and boy is it tasty!

Spread the jam over the crust.

Sprinkle jam with remaining crust.

Once bars are cooked, remove from oven, cool and then dust with powdered sugar.

 

Raspberry Bars

1 1/2 cups flour

1 tsp. baking powder

1/4 tsp. salt

1 1/2 cups quick-cooking oats, uncooked

1 cup firmly packed brown sugar

3/4 cup butter, softened

1 cup raspberry jam

Powdered sugar, optional

Preheat oven to 350 degrees.

Combine flour, baking powder, and salt. Stir in oats and sugar. Cut in butter with a fork or pastry blender until mixture resembles coarse meal.

Press two-thirds of the mixture into an 11 x 7 inch pan. I gave mine a light spray of PAM. Once you have the crust pressed into the pan, top evenly with jam. Sprinkle remaining oat mixture on top.

Bake for 30-35 minutes. Cool, cut into squares and dust with powdered sugar.

Ta-Da! Don't you just want to eat one now!

 

Happy Entertaining!

Shanna

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Raspberry Cream Cake

I made this deliciously easy cake the other day and Most Wonderful Hubby declared it was the “best cake you’ve ever made!”

That pleased me quite a bit, I have to tell you. Not only because compliments from MWH are like a happy tonic for me, but also because he is a tough cookie to please when it comes to sweets. His favorite cake in the world is carrot cake and he literally would eat it rather than any other dessert. So to hear that comment from him nearly sent me over the moon.

This cake is so simple and starts out with a basic cake mix.  Enjoy!

The Ingredients. I forgot to include Cream Cheese Frosting, which you will need.

Bake the cake according to package directions. Cool. Then frost layers with cream cheese frosting.

While cake is cooling, rinse raspberries, then sprinkle with sugar.

Once the berries have soaked up the sugar, pat dry, along with mint leaves.

Place raspberry filling on top of frosted first layer.

Place frosted second layer frosting side down on the filling. This way you have a frosting and filling sandwich.

Generously cover cake with whipped cream.

Completely cover cake in luscious mounds of whipped cream.

Yum!

Raspberry Cream Cake

1 box Duncan Hines French Vanilla Cake Mix (18 ounce)

3 eggs

1/2 cup oil

1 1/3 cup water

1 cup of fresh raspberries

1 tbsp.  granulated sugar

1 can of raspberry pie filling (21 oz)

1/3 cup powdered sugar

2 tsp. vanilla extract

1 carton of heavy whipping cream (16 oz)

1/2 cup prepared cream cheese frosting

Mint leaves for garnish (optional)

Mix cake mix with eggs, oil and water and bake according to package directions. For this cake, I used two square pans and then cut the two layers in half.  I did this crazy thing because I needed two desserts for two separate small meetings and splitting the cake in half just saved me time. You can use two 9-inch round pans or three 8-inch rounds. Your choice.

Once the cake is baked, let it cool completely.

While it is cooling, wash the raspberries and drain.  In a small bowl, sprinkle 1 tbsp. sugar over the berries and let it soak in. Set aside.

Mix up your whipping cream. Beat it on high until it starts to get thick then add in powdered sugar and vanilla. Finish beating until peaks form and it is a good thick consistency. Stick this in the fridge until you are ready to frost the cake.

By now the sugar should have soaked into the berries. Remove them from the bowl and place on a couple of paper  towels to absorb any extra liquid or juice. If you are garnishing with mint, rinse it off and pat dry while you are doing the berries.

Place your first cake layer on your plate or platter. Using the cream cheese frosting, spread on both the top of this layer and the bottom of the second layer. I did a thin layer, but you can put it on as thick as you like.

Next, spread on about half the can of raspberry pie filling. If you are making a three layer cake, you will use all the filling. If you are making a two layer cake, you will have leftovers. I scooped my leftovers into a Ziploc and tossed in the freezer to use for something tasty in the future.

Place the next cake layer on the filling, frosting side down. The frosting acts like glue to hold the layers together. I learned that the hard way when I made three layers of this cake with just the filling and the layers started sliding every which direction when we attempted to cut it. It wasn’t pretty and I don’t recommend trying it just to see if it will happen. It will.

Now that the top layer is in place, get the whipping cream out of the fridge and liberally spread all over the cake. Feel free to be generous with the whipping cream.

Top off the cake by scattering fresh raspberries across the top. You can garnish with mint leaves if you so desire. I desired because it just looks so pretty!

Put the cake into the fridge until you are ready to serve and when you do, be prepared to enjoy the compliments!

Happy Entertaining!

Shanna

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