How To make Raspberry Cream Brownie Wedges
8 oz Cream Cheese
softened
1/2 c Raspberry Preserves :
Seedless 1 tb Flour
1 Egg
6 dr Red Food Color
3/4 c Unsalted Butter
4 oz Unsweetened Chocolate
3/4 c Sugar
3 Eggs
1 c Flour
1/2 ts Baking Powder
1/2 ts Salt
3 tb Chambord
2 oz White Chocolate
4 ts Oil
Filling Brownie:
Glaze-----
Preheat oven to 350. Lightly grease 9-inch springform pan. In a small bowl, combine all filling ingredients. Beat 1 minute at medium speed; set aside. In a medium saucepan, melt butter and chocolate over low heat, stirring constantly. Remove from heat and cool slightly. Add sugar and 3 eggs; beat well. Stir in flour, baking powder and salt. Stir in Chambord. Spread half of chocolate mixture in bottom of greased pan. Spread filling over chocolate. Spread remaining chocolate mixture over filling. Bake for 37-42 minutes or until center is set. Cool on rack 5 minutes; run knife around edge of pan to loosen. Cool completely; remove from pan. Melt glaze ingredients over double boiler. Spread glaze on top of brownie and cool. From: Real Thai: The Best Of Thailand's
How To make Raspberry Cream Brownie Wedges's Videos
Dark Chocolate Raspberry Brownie
Dark Chocolate Raspberry Brownie
Oh it's almost Valentines Day so I wanted to give you something special to make for your Valentine!
Honestly, thisi Dark Chocolate Raspberry Brownie recipe is so frickin good you don't have to wait to make it. It's good no matter when you make it!
screams!!! Who doesn't like... Dark Chocolate.....Raspberry and Brownies in general!
Whew... just hear me when I say this is gonna bless your spirit!
Watch and let me know what you think!
The recipe is here:
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Peach and Raspberry Parfait Recipe!
I have a beautiful peach tree in my backyard that is sagging under the weight of so much fruit it bore this year. Lucky for me. My kids never tire of plucking the plump and juicy peaches and bringing them to me to create an easy summertime parfait. The process is so simple but I love playing the role of dad and making these delightful treats. - Pablo Jacinto
Peach and Raspberry Parfait
By Pablo Jacinto
Serves 4
Cook Time: 10 minutes
• 2 peaches
• 1 basket raspberries
• ¼ cup sugar
• 2 tbsp lemon juice
• ¼ cup water
• your favorite ice cream
Blanch peaches in boiling water for 45 seconds then cool in ice water. Peel the skin from the peaches then cut into wedges. Toss with a tablespoon of lemon juice and a pinch of sugar. Refrigerate peaches.
In a blender puree half of the raspberries with sugar, lemon juice and water. Strain blended raspberries thru a sieve and mix with remaining whole raspberries.
Assemble the parfait glass anyway you like. I like to first add in 2 ounces of the raspberries followed by a scoop of vanilla ice cream. I then top it with 4 or 5 peach wedges, another scoop of ice cream, more raspberries then some whipped cream. Feel free to garnish with a cookie for some crunch.
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Finishing the Raspberry Bavarian Entremet 14
A tutorial for BPA 2015
Raspberry Scones Recipe Demonstration - Joyofbaking.com
Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make Raspberry Scones. I like to experiment with different flavor combinations when making scones and this time I decided to combine dark chocolate with fresh raspberries to make these Raspberry Scones. To me, the tangy sweet flavor of raspberries seems to welcome the intensity of the dark chocolate.
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Healthy Vegan Brownies | Forks Over Knives
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INGREDIENTS:
1 (15-ounce) can no-salt-added black beans, drained and rinsed (or 1½ cups cooked)
1 cup pure date syrup
½ cup unsweetened cocoa powder
¾ cup rolled oats
1 teaspoon baking powder
½ teaspoon baking soda
Unsalted pistachio nuts, finely chopped (optional)
Vegan semisweet chocolate pieces (optional)
DIRECTIONS:
1) Preheat the oven to 350°F. Line an 8- or 9-inch round cake pan with parchment paper (or use a silicone cake pan).
2) Combine the beans, date syrup, and cocoa powder in a food processor; process just until smooth. Add the oats, baking powder, and baking soda; process just until combined.
3) Spread batter into the prepared cake pan. Sprinkle with pistachios and chocolate pieces (if using). Bake for 35 minutes. Cool on a wire rack. Cut into wedges.
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