Raspberry Chocolate Chip Cigars Food

RASPBERRY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees.
• Combine flour, baking soda, and salt in a small mixing bowl. Set aside.
• In a large mixing bowl, cream butter and sugars until fully combined.
• Mix in eggs and vanilla.
• Slowly add in flour mixture just until incorporated.
• Stir in chocolate chips.
• Gently fold in raspberries.
• Drop by rounded tablespoon (or use a cookie scoop) 2 inches apart on ungreased baking sheet.
• Bake at 375 degrees 10-12 minutes or until golden brown.
• Cool on a wire rack.

CHOCOLATE CHIP RASPBERRY BARS

Steps:

• In a large bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in egg and extract just until moistened. Set aside 1 cup crumb mixture for topping., Press the remaining mixture into a greased 11x7-in. baking pan. Bake at 350° for 5 minutes. Spread with jam and sprinkle with reserved crumb mixture. Bake 35-40 minutes longer or until golden brown., Sprinkle with semisweet chips. Return to the oven for 30 seconds or until chips are glossy. Cool completely on a wire rack. Cut into bars.

CHOCOLATE FILLED RASPBERRIES

Steps:

• Place fresh raspberries into a mini-muffin tin to help hold them for ease in filling.
• Heat chocolate chips and coconut oil in microwave safe bowl for 2 minutes on 50%. Stir until smooth. Pour into a zip top container and snip a tiny hole in the bottom corner of the bag. Squeeze the bag to fill each of the crevices of the raspberry with the melted chocolate. Place muffin tin in the freezer for about 15 minutes to set.
• Remove from the freezer and pour into an airtight, freezer-safe container and store in the freezer up to 3 months.

CHOCOLATE-RASPBERRY CAKE

Steps:

• Cake: Preheat oven to 350 degrees. Lightly coat three 8-by-2-inch round cake pans with cooking spray. Line bottoms with parchment. In a large bowl, whisk together flour, cocoa, baking soda, and salt. In another large bowl, beat butter with sugar on high speed until light and fluffy, 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in liqueur. Reduce speed to low and add flour mixture in three batches, alternating with buttermilk in two batches. Beat to combine, scraping down sides of bowl as needed. Beat in melted chocolate.
• Divide batter evenly among prepared pans, smoothing tops with an offset spatula. Bake, rotating pans halfway through front to back and top to bottom, until a tester inserted in centers comes out clean, about 25 minutes. Let cakes cool in pans on a wire rack 10 minutes. Run a small sharp knife around edges, then invert onto rack. Remove parchment and let cool completely, about 25 minutes. With a serrated knife, trim tops of cakes so they're level.
• Filling: While cakes are baking, stir together 3 cups raspberries, sugar, salt, and lemon juice in a medium saucepan. Cook over high, stirring frequently and mashing with the back of a spoon, until mixture comes to a boil, 2 minutes. Continue to cook, stirring, until mixture thickens and clings to spoon, 7 to 8 minutes more. (You should have 1 1/3 cups.) Let cool 30 minutes. Stir in 2 cups raspberries, reserving remainder.
• Spread half of filling over one cake. Top with second layer; spread remaining filling over top. Top with final layer, cut-side down. Refrigerate, covered, at least 1 hour and up to overnight. Spread frosting over top and sides of cake. Garnish with remaining raspberries.

RASPBERRY CHOCOLATE CHIP BARS

Steps:

• In a large mixing bowl, beat butter until creamy.
• Beat in flour and brown sugar.
• Press 2/3 of the batter into the bottom of a parchment paper-lined or greased 9x13-inch baking pan.
• Bake at 350 degrees for about 10 minutes, or until edges are golden. Remove from heat.
• In a medium microwave-safe bowl, combine 1 cup chocolate chips and can of sweetened condensed milk.
• Heat on high for 1 minute. Stir, and microwave for additional 15-20 second intervals, or until mixture is smooth.
• Pour over hot crust.
• With the remaining batter, shape into small flattened disks or break off small bits of batter, and scatter them across the chocolate mixture.
• Drop teaspoonfuls of raspberry jam over the chocolate and batter, as randomly as you'd like.
• Sprinkle with remaining chocolate chips.
• A lot of the chocolate mixture may not be covered by batter or jam, and that's fine.
• Bake for 25-30 minutes, or until the edges and top are golden brown. It may still jiggle - jam and chocolate will set as they cool - but the edges and the dough on top should be golden.
• Remove to a wire rack to cool completely. Once cool, a short chill in the fridge, 30-60 minutes, can help achieve cleaner cuts when cut into it (optional).
• Cut into bars. Cookies will keep well in airtight containers for up to 7 days.

RASPBERRY CHOCOLATE CHIP COOKIES

Steps:

• Cream the butter and sugars. Add the pudding mix and mix until well blended. Add the eggs and vanilla and mix well.
• Add the flour and baking soda and continue mixing.
• Stir in the chocolate chips and then very gently fold in the raspberries.
• Drop cookies by rounded teaspoonfuls (I use a cookie scoop) onto a greased cookie sheet (or a high quality non-stick cookie sheet).
• Bake for about 10 minutes at 350. Enjoy!

CHOCOLATE CHIP RASPBERRY BARS (TOH)

Steps:

• In a large bowl, combine flour and sugar.
• Cut in butter until mixture resembles course crumbs.
• Stir in egg and extract just until moistened, set aside 1 C of crumb mixture for topping.
• Press remaining mixture into a greased 11 x 7 inch baking pan.
• Bake at 350F for 5 minutes then spread with jam and sprinkle with reserved crumb mixture.
• Bake 35-40 minutes longer or until golden brown.
• Sprinkle with semi-sweet chips and return to oven for about 30 seconds or until the chips look glossy.
• Cool completely on a wire rack, then cut into bars.

RASPBERRY CHOCOLATE CHIP CIGARS

Steps:

• Preheat oven to 400°F.
• Flatten each bread slice with rolling pin. Spread each slice with a thin layer of raspberry jam and sprinkle with some chocolate chips. Roll up each slice tightly, then brush outside with butter.
• Bake "cigars" seam side down on a baking sheet in upper third of oven 8 minutes, then turn over and bake until golden brown, about 4 minutes more. Serve warm.

RASPBERRY CHOCOLATE BARS

Steps:

• Preheat oven to 350 degrees F (190 degrees C).
• Mix the flour, sugar and butter or margarine. Press into the batter of a 13x9 inch ungreased baking pan. Bake at 350 degrees F (175 degrees C) for 15 minutes.
• Mix the raspberries, orange juice, and cornstarch in a 1 quart sauce pan. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Let cool for 10 minutes.
• Sprinkle chocolate chips over baked crust and spoon the raspberry mixture over the top.
• Bake at 350 degrees F (1715 degrees C) for 20 minutes or until the raspberry mixture has set. Remove from oven and let cool. Drizzle with additional melted chocolate if desired. Cut into 2x1 inch squares.