RASPBERRY FROSTING
Use this pretty-in-pink recipe to decorate our Lemon-Yogurt Cupcakes. Martha made this recipe on "Martha Bakes" episode 808.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 10m
Yield Makes 1 3/4 cups
Number Of Ingredients 4
Steps:
- Puree berries with granulated sugar in a food processor until smooth. Pass mixture through a fine sieve into a bowl, pressing on solids to extract as much liquid as possible.
- In another bowl, beat butter on medium-high speed until pale and fluffy, about 2 minutes. Reduce speed to medium and add confectioners' sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed. Beat in berry puree. Frosting can be stored in refrigerator up to 2 days; bring to room temperature and beat on low speed until smooth again before using.
CHOCOLATE-RASPBERRY ICING
I was looking for an icing recipe for a long time that used fresh raspberries as well as chocolate. However, no such thing seemed to exist, so I came up with this one! It tastes amazing with chocolate anything, and has a really prominent fruity flavor. So, here's my recipe for chocolate-raspberry icing! I used this icing to make an amazing chocolate cake.
Provided by Jessica Black
Categories Desserts Frostings and Icings Chocolate
Time 20m
Yield 10
Number Of Ingredients 7
Steps:
- Bring raspberries, sugar, and lemon juice to a boil in a medium saucepan. Reduce heat to medium and let simmer, stirring occasionally, for 5 minutes. Strain and let cool for 5 minutes.
- Add powdered sugar, milk, butter, and cocoa powder. Whisk until smooth; taste and adjust flavorings as needed.
- Beat with a whisk for a thick and creamy icing. Let cool before using.
Nutrition Facts : Calories 156.6 calories, Carbohydrate 28.6 g, Cholesterol 13.2 mg, Fat 5.1 g, Fiber 1.3 g, Protein 0.7 g, SaturatedFat 3.1 g, Sodium 38 mg, Sugar 26.9 g
CHOCOLATE COOKIES WITH RASPBERRY FROSTING
Bursting with flavor, these super delicious, and easy to make Chocolate Cookies with Raspberry Frosting are a yummy treat that your whole family will love.
Provided by Two Sisters Crafting
Categories Cookies
Time 30m
Number Of Ingredients 11
Steps:
- Add the sugars and softened butter to a mixing bowl.
- Cream together until light and fluffy.
- Add the eggs and vanilla extract. mix until thoroughly combined.
- Mix until thoroughly combined.
- Add all the dry ingredients (flour, cocoa powder, salt, and baking soda) to a separate bowl.
- Whisk the dry ingredients together until combined.
- Add the dry ingredients to the cookie dough.
- Mix until just combined. (Do not overmix after you add the flour mixture.
- Bake the cookies in an oven preheated to 350 degrees for 9-11 minutes. Allow the cookies to cool.
- While the cookies cool, make up a batch of our delicious homemade The Best Raspberry Frosting.
- Use a knife to frost the Chocolate Cookies with The Best Raspberry Frosting.
- Place 10-12 Ghirardelli Chocolate Melting Wafers in a plastic bag. Melt them in the microwave. Once melted, cut the tip off the bag and drizzle the chocolate over the Raspberry Frosting. (Make sure you only cut the very very tip of the bag. You only want a small hole to give yourself more control over the drizzle.)
- Allow the chocolate drizzles to harden and the frosting to set up before serving.
Nutrition Facts : Calories 173 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 36 milligrams cholesterol, Fat 9 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 145 milligrams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
CHOCOLATE-RASPBERRY COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 0
Steps:
- Whisk 1 1/2 cups flour, 1/4 cup unsweetened cocoa powder, 3/4 teaspoon baking soda and 1/2 teaspoon salt in a medium bowl. In a large bowl, beat 1 1/4 sticks softened butter and 1 cup light brown sugar with a mixer on medium-high speed, 4 minutes. Beat in 1 egg and 1 teaspoon vanilla. Beat in the flour mixture on low speed. Stir in 3/4 cup chocolate chips and 1/2 cup each white chocolate chips and crushed freeze-dried raspberries. Roll into 1 1/2-inch balls; arrange on parchment-lined baking sheets and bake at 375˚ F until set, 12 to 15 minutes.
CHOCOLATE-RASPBERRY FROSTING
Categories Chocolate Dessert Quick & Easy Raspberry Brandy Sour Cream Jam or Jelly Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 cups
Number Of Ingredients 7
Steps:
- Stir chocolate in top of double boiler over simmering water until melted and smooth. Pour chocolate into large bowl. Cool to room temperature. Add sour cream, jam, corn syrup, framboise and vanilla to chocolate. Using electric mixer, beat until mixture is fluffy, smooth and light in color, about 3 minutes. Beat in butter. (Frosting can be prepared 2 hours ahead. Let stand at room temperature. Whisk frosting before using.)
SOFT SUGAR COOKIES WITH RASPBERRY FROSTING
In 1994, Lofthouse Cookies hit American grocery store shelves like a frosted meteorite. If you grew up in the suburbs, then you may have had one: soft, cakey, melt-in-your-mouth. Unlike their clamshell counterparts, which contain margarine, these homemade versions are made with butter and cream cheese, both of which add wonderful flavor that margarine alone does not. Be sure to freeze your dough for the full 15 to 20 minutes: Not only does this chill the fat, helping the cookies maintain their shape in the oven later, but it also allows the flour to hydrate and the flavors to concentrate. A relic of childhood shored into the present, these cookies are not unlike the tops of vanilla cupcakes, devoid at last of their dry, frosting-less bottoms. Freeze-dried raspberries lend a welcome tartness to the buttercream, not to mention a plush, candy-pink hue. (Watch Eric Kim make his Soft Sugar Cookies With Raspberry Frosting here.)
Provided by Eric Kim
Categories cookies and bars, dessert
Time 55m
Yield About 15 cookies
Number Of Ingredients 14
Steps:
- Make the cookies: In a large bowl, using a spoon, cream the butter, cream cheese, sugar and salt until smooth and fluffy. Add the eggs and vanilla extract, and whisk to incorporate some air and to dissolve the sugar crystals, about 1 minute. Stir in the flour and baking powder until just incorporated.
- Heat oven to 350 degrees and line two rimmed sheet pans with parchment paper. Using two spoons or a cookie scooper, plop out 2-tablespoon/50-gram rounds spaced a couple of inches apart. (You should get about 7 to 8 cookies per sheet pan.) Place the sheet pans in the freezer for 15 to 20 minutes until the dough is no longer sticky and easier to handle.
- While the dough chills, make the frosting: In a fine-mesh sieve set over a medium bowl, sift the ground raspberries, using a spoon to help pass them through, until most of the ruby-red powder is in the bowl and most of the seeds are left behind in the sieve. (Discard the seeds.)
- To the bowl, add the 1 cup butter, confectioners' sugar, vanilla extract and salt and, with an electric hand mixer, mix on low speed until the butter absorbs the sugar. Then, turn the speed up to high and beat until the frosting doubles in size, about 2 minutes, scraping down the sides of the bowl with a rubber spatula to ensure all the ingredients are incorporated. Transfer the frosting to a small container, cover tightly, and set aside. (You should have about 2 cups of frosting.)
- Remove the sheet pans from the freezer. Roll the chilled dough into even balls and flatten them slightly with your fingers so they're about 2 inches wide and 1 inch high. Bake the cookies for 13 to 15 minutes, rotating the pans and switching racks halfway through, or until they no longer look wet on top, are still light in color and spring back to the touch. They will puff up and crack slightly. Let cool completely on the sheet pan. (They will continue to cook as they sit.)
- Using a butter knife or offset spatula, frost each cooled cookie with the raspberry frosting and adorn with the sprinkles.
CHOCOLATE-RASPBERRY GANACHE FROSTING
Make and share this Chocolate-Raspberry Ganache Frosting recipe from Food.com.
Provided by JamesDeansGirl
Categories Dessert
Time 20m
Yield 1 1/4 cups
Number Of Ingredients 4
Steps:
- In a small, heavy saucepan over medium heat, bring the heavy cream to a simmer; remove pan from heat.
- Add the chocolate chips, preserves, and butter, shaking the pan to immerse the chocolate and as much of the preserves and butter as possible.
- Let stand for 1 1/2 minutes, or until the chocolate has melted.
- Beat the mixture with a wire whisk until smooth.
- Cool until thick enough to use as a glaze; or, cool completely and whip to desired spreading consistency using an electric mixer on medium speed.
- *Trywith milk chocolate or white chocolate chips.
- *.
Nutrition Facts : Calories 1204.7, Fat 82.2, SaturatedFat 50.1, Cholesterol 135.7, Sodium 221.6, Carbohydrate 131.7, Fiber 8.6, Sugar 104.4, Protein 7.4
CHOCOLATE FROSTING FOR CHOCOLATE-RASPBERRY CAKE
Cream cheese and crème fraîche give this chocolate frosting its nuanced flavor. It's delicious on any cake, no matter the flavor, but it pairs especially well with fresh raspberries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 15m
Yield Makes 4 cups
Number Of Ingredients 7
Steps:
- Sift together sugar, cocoa, and salt. Beat cream cheese with butter on medium-high speed until smooth. Reduce speed to medium-low; gradually add cocoa mixture and beat until combined. Pour in chocolate in a slow, steady stream. Add creme fraiche; beat until combined. Frosting can be stored in refrigerator up to 5 days; bring to room temperature and beat before using.
More about "chocolate cookies with raspberry frosting food"
PAULA DEEN: EASY CHOCOLATE RASPBERRY COOKIES RECIPE
From pauladeen.com
Total Time 20 mins
CHOCOLATE CUPCAKES WITH RASPBERRY FROSTING - SALLY'S …
From sallysbakingaddiction.com
CHOCOLATE-RASPBERRY THUMBPRINTS RECIPE | KING ARTHUR …
From kingarthurbaking.com
4.7/5 (12)Total Time 38 minsServings 40Calories 98 per serving
- Preheat the oven to 350°F. Lightly grease two baking sheets, or line with parchment., Sift the flour and cocoa together.
- Set aside., In a large mixing bowl, beat the butter, sugar, and salt together on medium speed until smooth and creamy.
- Reduce the speed to low and blend in the egg white and vanilla., Add the flour mixture in three additions, mixing only until the flour is absorbed before adding more, scraping the sides and bottom of the bowl between additions., Scoop the dough in generous tablespoonfuls, and roll into balls.
CHOCOLATE RASPBERRY SANDWICH COOKIES - JUST SO TASTY
From justsotasty.com
5/5 (1)Total Time 4 hrs 8 minsCategory DessertCalories 326 per serving
- Frost the bottom of 1 cookie with about 1 tablespoon of frosting, then sandwich a second cookie over the top. I typically get about 14 sandwiches in total.
WHITE CHOCOLATE RASPBERRY BLONDIES - CHOCOLATE COVERED KATIE
From chocolatecoveredkatie.com
WEEK 7: WHITE CHOCOLATE - BUTTER COOKIES WITH WHITE CHOCOLATE …
From reddit.com
RASPBERRY FROSTING RECIPE - MADE WITH REAL RASPBERRIES
From chelsweets.com
CHOCOLATE RASPBERRY THUMBPRINT COOKIES - WHOLE HEARTY KITCHEN
From wholeheartykitchen.co.uk
THE BEST CHOCOLATE CAKE MIX COOKIES - MINIMALIST BAKER RECIPES
From minimalistbaker.com
CHOCOLATE RASPBERRY CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
HOLIDAY BAKING IDEA: CHOCOLATE RASPBERRY THUMBPRINT COOKIES!
From joyfulhealthyeats.com
RASPBERRY SUGAR COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
CHOCOLATE RASPBERRY SHORTBREAD COOKIES | DRISCOLL'S
From driscolls.com
WHITE CHOCOLATE AND RASPBERRY COOKIES - COOKIE DOUGH DIARIES
From thecookiedoughdiaries.com
CHOCOLATE RASPBERRY CUPCAKES - EASY DESSERT RECIPES
From easydessertrecipes.com
THE BEST RASPBERRY BUTTERCREAM FROSTING - TWO SISTERS
From twosisterscrafting.com
CHOCOLATE RASPBERRY CUPCAKES - BELLE OF THE KITCHEN
From belleofthekitchen.com
CHOCOLATE RASPBERRY CAKE - COOKIE DOUGH AND OVEN MITT
From cookiedoughandovenmitt.com
RASPBERRY CREAM CAKE | VEGAN STRACCIATELLA LAYER CAKE
From biancazapatka.com
CHOCOLATE RASPBERRY BUTTERCREAM FROSTING • MIDGETMOMMA
From midgetmomma.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love