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
Raspberry & hazelnut brownies
Learn to make delicious flour-less brownies!
Lemon Bars
Lemon bars are one of the EASIEST desserts to make but oh so delicious. I love the soft lemon filling paired with a crisp shortbread crust and the flavor is beyond; so bright and zingy with all the lemon flavor from the juice and zest, they’re simply irresistible!
Recipe:
I like my lemon squares with a really soft top and a crisp bottom but you can adjust bakiing times to your liking. Hope you enjoy!
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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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The Best Raspberry Muffins | Recipe by Lounging with Lenny
The best raspberry muffins recipe. Today I will show you how to make easy raspberry muffins. Raspberry muffins are great snack and breakfast idea for you and your kids. I am using fresh raspberries for my raspberry muffins, but you can use frozen ones as well.
My raspberry muffins with pecan streusel and orange glaze came out delicious, crunchy on top and moist inside.
Follow my step-by-step raspberry muffins recipe and enjoy.
Raspberry Muffins Ingredients:
1 1/2 cup flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
1 egg
1/2 cup melted butter
1 cup rasberry
Pecan Streusel:
2/3 cup pecan
2/3 cup brown sugar
2/3 cup flour
5 tbsp melted butter
Orange glaze:
zest from 1 orange
2 tbsp orange juice
1 cup powdered sugar
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Healthy Vegan Brownies | Forks Over Knives
Healthy Vegan Brownies - Click SHOW MORE for the Full Recipe
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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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Raspberry Oatmeal Squares Recipe | How to Make Raspberry Oatmeal Bars
Another quick and easy dessert for oatmeal lovers. These raspberry oatmeal bars are crispy on the outside and soft on the inside. You can prepare this recipe with fresh or frozen raspberries. And the most important part: to make these delicious raspberry oatmeal squares you need only few basic ingredients.
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Ingredients:
For the crumble:
1 cup (125g) All-purpose flour
1½ cups (135g) Rolled oats
1/2 cup (100g) Light brown sugar
1/2 teaspoon Baking soda
1/2 teaspoon Cinnamon *optional
1/4 teaspoon Salt
1/2 cup (115g) Butter, softened
For the raspberry filling:
300g (10.5oz) Raspberries, fresh or frozen
1 teaspoon Lemon zest
2 tablespoons (25g) Sugar
2 tablespoons (15g) Cornstarch
1 teaspoon Vanilla extract
Directions:
1. Preheat oven to 350F (175C). Line a 8-inch (20cm) square baking pan with a strip of parchment paper. Set aside.
2. Make the crumble: In a large bowl, combine oats, flour, salt, brown sugar and baking soda. Add the butter and mix until crumbly.
3. Make the filling: in a large bowl mix raspberries, lemon zest, sugar, cornstarch and vanilla extract. Set aside.
4. Press 2/3 of the crumble mixture into the bottom of the baking pan. Spread the filling over the base, Sprinkle the remaining oat mixture.
5. Bake for 35 minutes, until golden brown. Let cool completely, then refrigerate for at least one hour before cutting into squares.
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