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Chocolate Raspberry Cake

Servings : 12

Author Notes

Chocolate Covered Strawberries Recipe (or any other fruit, for that matter) are not difficult to make (I even frequently make them on camping trips). There are, however a few points to keep in mind in order to insure success. First, make sure the fruit is completely dry. Even a drop of water in the melted chocolate can cause it to "seize" and turn the entire mixture into a grainy mess. It is also necessary to temper the chocolate, which really isn't difficult, especially if you have a candy thermometer. The glossary links below will help if you don't know how to do it.

Ingredients

8 ounces quality chocolate or white chocolate
about 12 - 14 large strawberries

Instructions

Makes about 12 large strawberries

Melt and temper chocolate over a double boiler. Dip fresh strawberries in the melted chocolate until three quarters covered. Put berries on a sheet of waxed paper to cool, or alternatively, place one berry each in paper candy cups. Let set until chocolate hardens. You can hasten the process by placing the dipped berries in the refrigerator for a few minutes.

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Related : Chocolate Raspberry Cake Recipe

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Chocolate Raspberry Cake

Servings : 24

Author Notes

Raspberry Bars was one of the first desserts I made on morning television. They were a hit with the hosts and producers of the show.

Ingredients

2 1/4 cups quick cooking rolled oats
2 1/4 cups all purpose flour
1 1/2 cups packed brown sugar
1 1/2 teaspoons baking powder
1 1/3 cups unsalted butter, cold, cut into small pieces
1 1/2 cups raspberry preserves

Instructions

Tip: Make sure you use thick preserves or jam because jelly preserves will bleed too much and the cookie bar won't be firm.

Preheat oven to 350ºF (180ºC). Line a 13 by 9 inch metal baking pan with folk, spray with nonstick cooking spray, then line with parchment paper.

In a mixer bowl fitted with a paddle attachment, combine oats, flour, brown sugar and baking powder. Stir in low speed for 30 seconds until blended. With mixer running, add butter, a few pieces at a time, and mix until crumbly, about 3 minutes. Press two-thirds of the crumb mixture into prepared baking pan.

Smooth preserves over crumb base. Sprinkle with remaining crumb mixture. Bake in a preheated oven until light brown and preserves are bubbling, 18 to 24 minutes. Let cool completely in baking pan before cutting into bars.

Variation:

You can use an array of preserves, such as strawberry or boysenberry in place of raspberry.

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Chocolate Raspberry Cake

Very nearly everything I cook or bake is based on some sort of craving that I have had at one point or another. I also have been making and freezing muffins to eat every morning for a quick breakfast. After a rather unappetizing batch of muffins (strawberry-almond-oat … they were pretty dry) I craved something bursting with tangy lemony flavor. Something moist, bright, and pretty. I decided I wanted to make Lemon Raspberry Muffins. I haven’t seen too many recipes for these, nor have I had them before, but I have seen the lemon-raspberry combination in desserts and it sounded good. I used a recipe that I clipped out of Food and Wine a while back and modified that. It turned out to be everything that I hoped it would be. Tart, moist, and tangy. Sweet, bright, and still delicious the day after baking!

Ingredients

1 3/4 cups flour

3/4 cup + 2 tablespoons white sugar

2 teaspoons baking powder

3/4 teaspoons salt

1 cup raspberries (fresh or frozen)

2 large eggs

1/2 cup milk

1/4 cup vegetable oil

Finely grated zest of 1 lemon

1/4 cup fresh lemon juice

Glaze

1/4 cup fresh lemon juice

1/4 cup sugar

Lemon Sugar

1/2 cup sugar

1/4 teaspoon finely grated lemon peel

Directions

Preheat the oven to 375 degrees. Butter a standard 12-cup muffin pan. Whisk together the dry muffin ingredients in a large bowl. In a medium bowl, whisk together the eggs, milk, oil and lemon zest. Then whisk in the lemon juice. Toss the raspberries with the flour (I used frozen berries) then add the wet ingredients to the dry. Stir gently with a rubber spatula until just blended. Do not overmix.

Spoon the batter into the muffin cups and bake for 20 minutes until a cake tester inserted into the center of the muffin comes out clean (a few crumbs are okay). While the muffins are baking, mix the 1/2 cup of sugar with the lemon peel in a small bowl. Set aside. Then, in a small saucepan stir together the 1/4 cup of sugar and the 1/4 cup of lemon juice. Stir until the sugar is dissolved. Bring to a simmer and simmer until it is slightly thickened. The syrup should measure about 1/4 of a cup.

When the muffins are out of the oven and have cooled 5 minutes, brush them with the lemon glaze, then gently dip/roll the tops in the lemon sugar. Let cool on a wire rack. To freeze, let cool completely. Then, wrap individually in plastic wrap and place muffins in a large freezer bag and freeze. To defrost, microwave on the defrost cycle until soft and warmed.

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Chocolate Raspberry Cake

Checkout lines are dangerous places for me. I am always drawn in by the food magazines. One time, my husband and I were checking out at the grocery store, and I was reading a magazine on the bottom rack. He didn’t see me crouched down and assumed that I had gone out to the car. When I stood up and found him and the groceries gone, I was a little surprised. I have since learned my lesson. Now I read them all standing up in clear view of my husband!

The one I most recently was drawn to and bought was Taste of Home’s Cupcakes and Muffins. Clearly, since I am obsessed with muffins I had to have it. The first muffins this magazine inspired were these Raspberry Coffee Cake Muffins. There are very yummy, and of course, freeze well!

When you layer the batter in the muffin cups, it may look skimpy, but it will fill out as it bakes.

Topping/Filling Ingredients

1/4 cup packed brown sugar

1/4 cup chopped walnuts (or nut of your choice)

1 teaspoon ground cinnamon

Muffin Ingredients

1/4 – 1/2 teaspoon ground (or fresh grated) nutmeg (depending on how much you like nutmeg)

1 1/2 cups flour

1/2 cup sugar

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 egg

3/4 cup milk

1/3 cup butter, melted

1 teaspoon vanilla

1 cup raspberries, frozen

Glaze Ingredients

1/2 cup confectioner’s sugar

1 – 2 tablespoons milk

1 teaspoon vanilla (or vanilla bean paste)

Directions

In a small bowl, combine the brown sugar, nuts, cinnamon and nutmeg; set aside. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, beat the egg, milk, vanilla and butter. Add the raspberries to the flour and stir to coat. Add the wet ingredients to the dry and gently fold until everything is just incorporated.

Grease your muffin pans and preheat the oven to 400 degrees. (You want to give the batter a little time to sit so there aren’t big flour chunks in the raspberries)

Spoon 1 tablespoon of batter into the muffin cups. Top each with 1 teaspoon of the cinnamon-nut mixture and then 1 1/2 – 2 tablespoons of batter. Sprinkle with the remaining cinnamon-nut mixture. Bake for 22-24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine the glaze ingredients and drizzle over the muffins.

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Chocolate Raspberry Cake

I haven’t been posting lately because it is the end of the school year (tomorrow is our last day!) and I have been trying to wrap things up at work so I can have a great summer full of cooking at the camp!

Last Friday, it was my turn to bring treats to work for the people that had birthdays in May and I chose to make these. I don’t remember if the recipe I tweaked came from Food and Wine or Cooking Pleasures magazine, however, the original recipe called for pistachios and fresh raspberries (which would also be good, but I didn’t have any). I also added espresso powder because I thought the chocolate flavor needed to be enhanced. These do not use any eggs and are quite fudgy and delicious.

Chocolate Almond Raspberry Bars Recipe

Ingredients

2 1/4 cups all purpose flour
2/3 cups sliced almonds
1/2 cup sugar
1/2 cup packed brown sugar
1/3 cup unsweetened cocoa powder
1/4 – 1/2 teaspoon espresso powder
1 teaspoon baking powder
1 cup unsalted butter, cut up, softened
1 1/2 cups frozen raspberries (you could also use fresh)
2 oz. semi-sweet chocolate coarsely chopped
1/8 teaspoon vegetable oil

Preparation

Heat oven to 350 degrees. Spray a 13×9 pan with cooking spray (or oil of your choice) or line the pan with foil or parchment and spray (if you care about being able to cut and get them out easily).

Toast the almonds for 5-10 minutes, until the are light golden brown.
In a large bowl, stir together flour, 1/3 cup toasted almonds, sugar, brown sugar, cocoa, 1/4 – 1/2 teaspoon espresso powder, and baking powder. With a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Reserve 1 1/4 cups of the mixture.

Press the remaining mixture into the pan. Arrange the frozen raspberries over the crust. Sprinkle with reserved 1 1/4 cups chocolate-flour mixture, then the remaining almonds. Press mixture down lightly.
Bake 20 -25 minutes or until a toothpick inserted in the center comes out clean. Cool completely.

Place chocolate and oil in a microwave safe dish. Microwave on high 30 – 50 seconds, stirring once. Drizzle chocolate over the cooled bars. Refrigerate until chocolate is set. Slice into 36 pieces. Store in the refrigerator.

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Chocolate Raspberry Cake

For my last post of the summer, I thought I would leave you with one of my favorite cheesecake recipes, plus a few added twists! This is seriously the creamiest cheesecake I have ever made, but it might be a bit too rich for some during the heat of summer. So I changed the recipe from cake to bar form for potentially smaller portions, switched to a graham cracker crust, and added some fresh Raspberry Bars to the top to cut through the richness.

Ingredients

2 cups graham cracker crumbs
5 tbsp melted butter
1/4 cup sugar
32 oz cream cheese, room temperature
14 oz sweetened condensed milk
1 cup sugar
3 tbsp cornstarch
4 eggs
3/4 (key) lime juice
2 tsp vanilla extract
6 oz white chocolate, melted
2 pints fresh raspberries

Preparation

Preheat oven to 350°F. Line a 9x13-inch with greased foil.

Place graham cracker crumbs in a bowl and add melted butter and sugar. Mix well and then press the crumb mixture evenly onto the bottom the the 9x13-inch pan. Set aside.

With a stand mixer, beat the cream cheese, sweetened condensed milk, sugar, and cornstarch until smooth. (This is easiest when all the ingredients are at room temperature!)

Add the eggs, one at a time, beating well after each addition. Stir in the (key) lime juice and vanilla extract. Stir in the melted chocolate and then pour the batter on top of the crust, spreading evenly. Sprinkle the raspberries on top of the batter and slightly press them into the batter.

Bake at 350°F for 15 minutes. Reduce the heat to 200°F and bake for 2 hours until the center is firm. Remove the pan from the oven and run a knife around the edges. Turn off the oven and return the pan to the oven for another 2 hours. Chill overnight.

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Chocolate Raspberry Cake

Ingredients

* 1 cup unsalted butter, at room temperature, cut up
* 1/2 cup sifted confectioner's sugar
* 2 cups unbleached flour
* 1/2 teaspoon salt

* 1/2 cup old-fashioned rolled oats (not instant oatmeal)
* 1/2 cup chopped walnuts
* 3/4 cup raspberry jam (preferably seedless)

Instructions

1. Heat the oven to 375°. Grease a 9- by 9-inch baking pan with butter or non-stick cooking spray.

2. In a mixing bowl, beat the butter and sugar until well blended. Add the flour and salt and beat just until the dough forms clumps. Don't overmix. Turn out the dough onto a piece of waxed paper. Lightly flour your hands and squeeze the dough into a ball (the warmth of your hands will soften the dough enough to hold it together).

3. Divide the dough into thirds. Crumble one third into a bowl and set it aside. Press the remaining two thirds evenly into the greased pan and bake it on the center oven rack for about 10 minutes, until the edges of the dough are lightly golden. Set the pan on a wire rack. While the dough cools, add the oats and nuts to the reserved dough in the bowl and pinch the ingredients together so that the mixture becomes crumbly.

4. Spread the raspberry jam on the baked shortbread (it's OK if the dough is still warm), then cover the jam with an even layer of the crumb topping. Bake the bars for 20 to 24 minutes, until the top crumbs are golden brown, then set the pan back on the wire cooling rack. While the shortbread is still slightly warm, cut it into 21/4-inch squares. Once the bars cool completely (they are very fragile while warm), lift them from the pan with a spatula. Makes 16 bars.

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Chocolate Raspberry Cake

This Strawberry Tunnel Cake Recipe makes a wonderfully easy dessert for parties and celebrations, because it looks great and tastes great. Plus, you don't have to bake this strawberry cake, because it starts with a store-bought angel food cake.

Prep Time: 25 minutes
Total Time: 25 minutes

Ingredients

* 3 oz. cream cheese
* 1 cup ricotta cheese (part-skim is okay)
* 1/3 cup milk (skim is okay)
* 2 Tbsp. unsweetened cocoa powder
* 1/3 cup granulated sugar
* 1 pint fresh strawberries
* 1 prepared angel food cake
* 8 oz. frozen whipped topping (such as Cool Whip), thawed

Preparation

1. With an electric mixer, beat cream cheese, ricotta cheese, milk, cocoa powder and sugar together. Set aside.

2. Set aside 4-5 strawberries for garnish. Hull and slice the remaining strawberries. Add to the cream cheese mixture.

3. Slice a 1-inch layer of the angel food cake off the top (up to about where the hole starts). Set this top layer aside -- you will need it later.

4. Now use a sharp knife to make a tunnel inside the base of the cake, leaving about a 1/2-inch border of cake on both sides and at the bottom of the cake. Remove the angel food cake pieces, and add to the cream cheese mixture. Mix well.

5. Fill the angel food cake tunnel with the strawberry-cream cheese mixture. Top with the reserved top layer of angel food cake.

6. Frost with the whipped topping.

7. Slice the reserved strawberries, and place on top of the cake to garnish.

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Chocolate Raspberry Cake

Raspberry and White Chocolate flavors are the ultimate combination in these make-ahead frozen mousse bars.

Prep Time: 25 minutes
Cook Time: 2:55 minutes

Ingredients

Crust

2 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons LAND O LAKES Butter, melted


Filling

2 pints raspberry sorbet, softened
1 (4-ounce) bar white chocolate, chopped
2 cups LAND O LAKES™ Heavy Whipping Cream


Garnish

Fresh raspberries
White chocolate baking bar, shaved for curls

Directions

Heat oven to 350°F. Combine all crust ingredients in small bowl. Press onto bottom of ungreased 13x9-inch baking pan. Bake for 5 to 7 minutes or until light golden brown. Cool completely.

Spread softened raspberry sorbet evenly over cooled crust. Freeze until firm (2 hours). Place white chocolate and 1/2 cup whipping cream in large microwave-safe bowl. Microwave on HIGH, 1 minute; stir. Continue microwaving 2 minutes; stir until smooth. Cool 30 minutes or until mixture comes to room temperature.

Beat remaining whipping cream in small bowl until soft peaks form. Gently stir whipped cream into white chocolate mixture. Spread over frozen raspberry sorbet. Freeze until firm (2 hours or overnight).

Garnish with raspberries and white chocolate curls just before serving. Store frozen.

*Substitute 2 pints raspberry-flavored sherbet, ice cream or frozen yogurt.

Recipe Tip

White chocolate curls add the finishing touch as a garnish, and are very easy to make. Warm 1 (4-ounce) bar white chocolate with hands. Gently peel chocolate towards you using a vegetable peeler.

Facts (1 Bar)

Calories: 180

Fat: 11g

Cholesterol: 35mg

Sodium: 60mg

Carbohydrates: 18g

Dietary Fiber: 1g

Protein: <1g

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Chocolate Raspberry Cake

The Chocolate Raspberry Brownies makes the brownies even more appealing.

Makes 24 servings.
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients

3 oz (90 g) unsweetened chocolate (three 1 oz/30 g squares)
1/2 cup (125 mL) Crisco Shortening
1/2 cup (125 mL) Smucker's Raspberry Jam
1 cup (250 mL) granulated sugar
3 eggs
1/2 tsp (2 mL) vanilla
1 cup (250 mL) Robin Hood All Purpose Flour
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) salt
1/3 cup (75 mL) Smucker's Raspberry Jam (for glaze)

Directions

1. Preheat oven to 350°F (180°C). Coat a 9” (23 cm) square cake pan with cooking spray.
2. In a large saucepan, over low heat, melt the chocolate and shortening together; stir to combine. Remove from heat. Stir in 1/2 cup (125 mL) jam, sugar, eggs, vanilla, flour, baking powder and salt.
3. Spread batter in prepared baking pan; bake for 25-30 minutes or until firm but not dry.
4. While brownies are still warm, carefully spread 1/3 cup (75 mL) jam on top of the brownies. Let cool. Cut into squares.

Tip

Raspberry Chocolate Frosting: Stir 2 teaspoons McCormick® Raspberry Extract into 1 container (16 ounces) ready-to-spread chocolate frosting.

Test Kitchen Tip

For easy clean-up, 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.

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Chocolate Raspberry Cake

This Blueberry Pie Recipe provides wonderful contrasting textures. The buttery pie crust is filled with fresh blueberries, then topped with a crunchy oat crumb topping. Serve this Blueberry Crumb Pie warm with a scoop of vanilla ice cream.

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 70 minutes

Ingredients

* Blueberry Pie
* 2/3 cup sugar
* 3 Tbsp. cornstarch
* 2 Tbsp. lemon juice
* zest of 1 lemon
* 4 cups fresh blueberries (frozen unsweetened blueberries without juice are okay too)
* 1 9-inch frozen pie crust, thawed according to package directions
* Crumb Topping:
* 2/3 cup rolled oats
* 1/2 cup all-purpose flour
* 1/2 cup firmly-packed brown sugar
* 1/2 tsp. ground cinnamon
* 6 Tbsp. butter

Preparation

1. Preheat oven to 375 degrees F.

2. Place sugar, cornstarch, lemon juice and lemon zest in a large bowl. Add blueberries. Toss gently to combine.

3. Pour blueberry mixture into pie crust.

4. In a small bowl, stir together oats, flour, brown sugar and cinnamon. Cut in butter until mixture becomes crumbly. Spread over blueberries in pie.

5. Place blueberry pie on a baking sheet. Bake 40-50 minutes until blueberries are bubbly and pie crust is golden brown.

6. Let blueberry pie rest 15 minutes before cutting.

Makes 8 servings blueberry crumb pie.

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Chocolate Raspberry Cake

Ingredients

Base

1 cup (250 mL) ROBIN HOOD All Purpose Flour
1/4 cup (50 mL) icing sugar
1/2 cup (125 mL) LACTANTIA Butter


Filling

1/3 cup (75 mL) SMUCKER'S Pure Raspberry Jam
1 cup (250 mL) CHIPITS White Chocolate Chips
4 oz (125 g) cream cheese, softened
2 tbsp (30 mL) light cream or milk


Topping

1 cup (250 mL) CHIPITS Semi-Sweet Chocolate Chips
3 tbsp (45 mL) LACTANTIA Butter

Directions

Base

1. PREHEAT oven to 375ºF (190ºC). Spray a 9" (23 cm) square cake pan with PAM Cooking Spray. COMBINE flour and icing sugar. Cut in butter until mixture is crumbly. Press firmly into greased pan. BAKE at 375ºF (190ºC) for 15 - 18 minutes, or until golden.


Filling

2. SPREAD jam on warm crust. Melt White Chocolate CHIPITS as directed on package. Beat cream cheese and cream in small mixer bowl. Add melted chocolate, beating until smooth. Mix well. Spread evenly over jam. Chill to set, about 1 hour.


Topping

3. MELT CHIPITS chocolate chips and butter together over low heat, stirring until smooth. Spread over filling. Chill until set.

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Chocolate Raspberry Cake

Wow this is one of the best. It is strawberry season and this is a great treat for the 4th of July. It has been awhile since I used my Ice cream Machine. When I saw this Strawberry Cheesecake Ice Cream Recipe I had to give it a try. It was defiantly worth the effort. Your Family will love it. Enjoy.

Ingredients

1. 8 0z cream cheese
2. 1/2 cup sugar
3. 1 tablespoon lemon juice.
4. 1/2 teaspoon vanilla
5. 3/4 cup fresh pureed strawberries
6. 1 cup half and half

Directions

1. Blend all ingredients until smooth . Refrigerate for one hour to chill.

2. Follow directions for your Ice Cream Machine.

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Chocolate Raspberry Cake

Ingredients

1. 1 package 2 layer white cake mix.

2. 1 small package Jello-Strawberry gelatin.

3. 2/3 cup Sour Cream.

4. 2/3 cup powdered sugar

5. 1 tub 8 oz. cool whip

6. 1 1/2 cups sliced strawberries

Directions

1. Preheat oven to 350 degrees.

2. Grease and flour 2 -9 inch cake pans.

3. Prepare cake batter as directed on the package.

4. Pour half the batter into a medium bowl and mix in the dry Jello until well blended.

5. Spoon half of the white batter, and half of the strawberry batter , side by side- into each cake pan.

6. Swirl the batters together using a teaspoon

7. Bake for 30 minutes and let cool thoroughly.

Frosting Directions

1. Mix sour cream and powdered sugar in a medium bowl until well blended.

2. Gently stir in whipped topping.

3. Cover the first cake layer with 1/2 the frosting. Top with 1 cup of strawberries.

4. Place the remaining cake layer on top and finish with the frosting on the top and side of the cake. Top with the remaining strawberries.

Enjoy!

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Chocolate Raspberry Cake

Fresh blueberries from the patch turned into an ice cream creation. The blueberry flavor is just intense. The color is beautiful.
Combine this together with the texture of Home made Ice Cream and what a treat!

Ingredients

1. 4 cups fresh blueberries or frozen blueberries

2. 2 cups sugar

3. 2 tablespoons water

4. 4 cups half-and-half cream

Directions

1. In a large saucepan, combine the blueberries, sugar and water; bring to a boil.

2. Reduce heat and simmer, uncovered, until sugar is dissolved and the blueberries are softened.

3. Strain mixture and discard seeds and skins.

4. Stir in cream.

5. Cover and refrigerate overnight.

6. Fill cylinder of ice cream freezer two thirds full and freeze according to the manufacture’s directions.

7. Refrigerate remaining mixture until ready to freeze.

8. Allow to ripen in ice cream freezer or firm up in regular freezer for 2-4 hours before serving.

Enjoy

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Chocolate Raspberry Cake

Sometimes things are moving just to fast to take the time to cook. This Blueberry Breakfast Smoothie will jumpstart your day Big Time. Simple quick and nourishing. This simple recipe has an excellent blend of flavors. We were in a hurry this morning and this is what we made.

Ingredients

2/3 cup frozen Blueberries

1/2 cup organic Vanilla Yogurt

1 Banana

1/2 cup cold Fruit Juice ( for this recipe I used White Grape Juice)

1 Tablespoon Wheat Germ

Directions

Combine all ingredients in a blender or food processor. Blend until it reaches your desired consistency.

You can play with this a little by using different flavors of Fruit Juice.

Enjoy!

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Chocolate Raspberry Cake

It amazes me every time I see a Muffin Mix in the store. Their seems to be no since why you would use a packaged mix when it is so easy to create them from scratch. This Simple Blueberry Muffin Recipe is tops. Very easy to make and is rich and delicious with Blueberry flavor. You can use fresh or frozen Blueberries.

In this batch I used frozen we had stored in the freezer. Enjoy!

Ingredients

1/2 cup butter or margarine, at room temp

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla

2 teaspoons baking powder

1/4 teaspoon salt

2 1/2 cups fresh blueberries or frozen blueberries

2 cups all-purpose flour

1/2 cup milk

Directions

1. Pre Heat oven to 375°.

2. Grease 18 regular-size muffin cups (or 12 large size muffins).

3. In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy.

4. Add eggs, vanilla, baking powder, and salt. Mix with mixer till combined.

6. With spoon, fold in half of flour then half of milk into batter; repeat.

7. Fold in blueberries.

8. Spoon into muffin cups. About 3/4 full.

Cool and Enjoy!

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Chocolate Raspberry Cake

This Blueberry Sour Cream Cheesecake Recipe is Great. We had such a good year here foe Blueberries last year its been a challenge to use them all up. So using Blueberries from the freezer- this is my latest creation. Enjoy!

Ingredients

• 3/4 cup graham wafer crumbs
• 1/2 cup vanilla wafer crumbs
• 1/2 cup finely chopped blanched almonds
• 1 ¼ cup granulated sugar, divided ( see directions )
• 3/4 cup granulated sugar, divided
• 1/4 cup butter or margarine, softened
• 3 large eggs
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 3 cups blueberries, fresh or frozen
• 8 ounces cream cheese
• 2 cups sour cream
• 3/4 cup granulated sugar, divided
• 2 large eggs
• 1 tablespoon lemon juice

Directions

• Preheat oven to 350 F degrees.
• In a mixing bowl, combine graham wafer crumbs, vanilla wafer crumbs, 1/4 cup of sugar and almonds.
• Cut in butter using a pastry blender or a fork, until mixture is crumbly.
• Press crumb mixture into an 11 inch x 1 1/2 inch spring-form pan.
• In a separate small mixing bowl, beat together egg, vanilla and almond extract.
• Drizzle mixture over crumb mixture in pan.
• Bake in preheated 350 F oven for 8 to 10 minutes or until firmed and no longer shiny.
• Remove from oven and let cool.
• Spoon 3 cups of blueberries evenly over base.
• Sprinkle 1/4 cup of sugar over the blueberries.
• In a mixing bowl using an electric mixer, combine cream cheese, sour cream, 3/4 cup sugar, eggs and lemon juice and mix until well blended and smooth.
• Pour cream cheese mixture over blueberries.
• Bake in preheated 350 F oven for 1 to 1 1/4 hours or until center of cake is barely firm to the touch.
• Remove cake from oven and immediately run a knife around inside rim to loosen cake; let cool on rack in pan.

Cover and refrigerate for 8 hours

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Chocolate Raspberry Cake

The Holidays are a great time of the year. But this past Holiday just like the rest, their was too much good food. As a result we have tried to cut back on the sweets a little bit in an effort to get rid of a few extra pounds. I just had to make an exception for this Strawberry Coffee Cake Recipe. You don’t see Strawberry Coffee Cake to often. I just had to give it a try. Absolutely Delicious!

Ingredients

1 cup all-purpose flour
1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 egg, beaten

1/2 cup milk

1 teaspoon vanilla (optional)

2 tablespoons butter, melted

1 1/2-2 cups sliced fresh strawberries

Topping

1/2 cup all-purpose flour

1/2 cup sugar

1/4 cup cold butter

1/4 cup chopped pecans

Directions

1. In a mixing bowl, add the flour, sugar, baking powder and salt; stir to mix.

2. In a second bowl, add the egg, milk and butter; stir to mix; add to dry ingredients and stir just until moistened.

3. Pour mixture into a greased 8-inch square baking dish.

4. Place strawberries evenly over the top of batter.

5. To make the topping: Combine the flour and sugar in a bowl.

6. With a pastry blender, cut in the butter until consistency of coarse crumbs.

7. Stir in pecans.

8. Sprinkle mixture evenly over the strawberries.

9. Bake at 375° for 30-35 minutes or until wooden pick comes out clean.

Enjoy!

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Chocolate Raspberry Cake

I was kind of surprised. All the freeze warning coming out of Florida and our local grocery store ran strawberries on sale from Florida. They were pretty good besides. Even though here in Upper Michigan it is way to early to be thinking about fresh berries the thought still gets me excited. Bananas and strawberries what a great combination. When I saw this recipe I just had to give it a try. This Strawberry Banana Cream Pie Recipe is just delicious. It is very easy to create, and does not require much prep time. The recipe says to let it set for a few hours. If you are in a rush it sets quickly allowing you to serve it much sooner. Enjoy

Ingredients

1/2 cup sugar

2 tablespoons cornstarch

1/4 teaspoon salt

4 egg yolks

2 cups milk

1 1/2 teaspoons vanilla

1 pint strawberry, sliced

1 9 in. graham cracker crust

1 large banana or 2 small bananas, peeled and sliced

whipped cream, optional

Directions

1. In medium saucepan, combine sugar, cornstarch and salt.

2. Blend together egg yolks and milk.

3. Stir small amount of milk mixture into dry ingredients, making a smooth paste.

4. Gradually blend in remaining milk mixture.

5. Cook over medium heat, stirring constantly, until mixture thickens and boils.

6. Allow to boil for one minute.

7. Remove from heat and stir in Vanilla.

8. Cool quickly by setting pan in bowl of ice or cold water and stirring for a few minutes.

9. Arrange Strawberries in the bottom of the pie shell, reserving about 1/4 of them for garnish.

10. Pour half of the custard over berries.

11. Layer bananas over custard layer and top with remaining custard.

12. Cover and refrigerate for at least 3 hours.

13. Garnish with reserved berries and whipped cream.

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