Raspberry Filled Brownie Delights Food

RASPBERRY-FILLED BROWNIE DELIGHTS

Steps:

• Heat oven to 375°F. In large bowl, stir together brownie mix and flour. Add butter, egg and vanilla; stir until blended. Let dough stand 15 minutes for easier handling.
• Shape dough into 24 (about 1 1/2-inch) balls (dough will be soft). Place 2 inches apart on ungreased large cookie sheet.
• Bake 10 to 13 minutes or until set and tops appear dry. Cool on cookie sheet 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• Spread 1 1/2 teaspoons preserves on bottom of 1 cookie; top with another cookie, bottom side down. Repeat with remaining cookies. Sprinkle powdered sugar through fine-mesh strainer or sieve over cookies. Place on serving platter; garnish as desired with raspberries.

RASPBERRY BROWNIE DESSERT

Steps:

• Prepare and bake brownies according to package directions, using a greased 13x9-in. baking pan. Cool completely on a wire rack. , In a small bowl, combine 1 cup cream and pudding mix; stir for 2 minutes or until very thick. In a small bowl, beat remaining cream until stiff peaks form; fold into pudding. Carefully spread over brownies; top with pie filling. Cover and refrigerate for at least 2 hours before cutting.

CHOCOLATE-COVERED RASPBERRY BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan and line the bottom and sides with parchment paper, leaving a 1-inch overhang. Lightly grease parchment.
• Make the brownies: Melt butter in a small saucepan over medium-low heat; once melted, stir in the chocolate chips. Stir until the chocolate is completely melted and mixture is smooth; set aside and allow the mixture to cool to room temperature.
• Whisk flour, cocoa powder, salt, and baking powder together in a medium mixing bowl; set aside.
• Combine sugar and eggs in a large mixing bowl; beat with an electric mixer at medium speed until pale and fluffy. Mix in vanilla. Mix in the cooled, melted chocolate, adding it to the bowl in a slow, steady stream. Mix in the dry ingredients in increments, at low speed, until just combined. Finish incorporating the batter by hand with a rubber spatula if necessary. Scrape the batter into prepared pan.
• Bake in the preheated oven until brownies begin to pull away from the sides of pan and a toothpick inserted into the center of the brownies tests clean, 30 to 35 minutes. Place the pan on a wire rack and allow brownies to cool completely, 30 to 40 minutes.
• To prepare the topping, spread the raspberry jam evenly over the brownies in the pan, spreading right to the edge. Arrange the whole raspberries in a single layer over the jam.
• Place the chocolate chips in a medium, heat-proof mixing bowl. Warm heavy cream and butter in a small saucepan over medium heat, stirring occasionally. When the butter melts and the cream begins steaming and bubbling at the edges, pour the hot cream mixture over the chocolate. Let stand for 3 to 5 minutes to allow chocolate to melt; add salt and whisk until completely smooth. Pour the chocolate ganache over the raspberries. Refrigerate until chocolate is set, about 30 minutes.
• Carefully pull the brownies from the pan using parchment paper overhang; place on a cutting board and carefully peel the parchment paper from the sides. Slice into 9 squares and serve.

BEST EVER CHOCOLATE RASPBERRY BROWNIES

Steps:

• Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray tin with baking parchment. Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat.
• Stir the eggs, one by one, into the melted chocolate mixture. Sieve over the flour and cocoa, and stir in. Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries. Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for 5 mins more. Cool before slicing into squares. Store in an airtight container for up to 3 days.

HOME

Steps:

• Preheat oven to 350º F. Grease 9-inch-square baking pan.
• Microwave 1 cup chunks in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. Chunks may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth; cool to room temperature.
• Combine flour, baking powder and salt in small bowl. Beat granulated sugar, butter and 1 teaspoon vanilla extract in medium mixer bowl until creamy. Add eggs; beat until light and fluffy. Beat in melted chocolate. Stir in flour mixture until blended. Stir in mashed raspberries. Spread into prepared baking pan.
• Bake for 25 to 30 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack.
• Chop remaining 3/4 cup chunks into roughly 1/4-inch pieces. Beat cream cheese, powdered sugar, remaining ½ teaspoon vanilla extract and food coloring, if desired, in medium mixer bowl until creamy. Fold in mashed raspberries and chopped chocolate morsels.
• Beat cream in small mixer bowl until stiff peaks form. Fold into raspberry cream cheese mixture until blended. Spread mousse over cooled brownie. Refrigerate for 1 hour. Cut into bars.

RASPBERRY-FILLED BROWNIE DELIGHTS

Steps:

• Heat oven 375.
• mix brownie mix, butter, flour, egg & vanilla.
• Let dough stand 15 minutes.
• Shape into 24 dough balls.
• Place on cookie sheet.
• bake 10- 13 minutes.
• Cool completely.
• Spread preserves on 1/2 cookies.
• Top with un-spread cookie, powdered sugar & 1 raspberry.

HAM DELIGHTS

Steps:

• Mix all (except rolls) together.
• Remove rolls from foil trays and using a sharp knife, split rolls in half.
• Spread ham mixture between the rolls and place back in pans.
• Cover with foil, warm on 350 F for 20 to 25 minutes (don't overheat).
• Let cool before cutting rolls apart.

CHOCOLATE CARAMEL DELIGHTS

Steps:

• In a large mixing bowl, beat butter with an electric mixer for 30 seconds. Add sugar and beat well.
• Separate egg, setting the egg white aside to use in step 4. Beat in egg yolk, milk and vanilla. In another bowl, stir together the flour, cocoa powder and salt. Add flour mixture to butter mixture and beat until well combined. Chill the cookie dough in plastic wrap for 2 hours or until easy to handle.
• In a small saucepan, heat and stir caramels and whipping cream over low heat until mixture is smooth. Set aside.
• Shape the dough into 1-inch balls. Slightly beat reserved white. Roll the balls in egg white, then in nuts to coat. Place 1 inch apart on a lightly greased cookie sheet. Using your thumb, make an indentation in center of each cookie.
• Bake in a 350 degree F oven about 10 minutes or until edges are firm. Spoon some melted caramel mixture into indentation of each cookie. Transfer cookies to wire rack to cool. (If necessary, reheat caramel mixture to keep it spoonable.)
• In another saucepan, heat and stir chocolate pieces and shortening over low heat until chocolate is melted and mixture is smooth. Let cool slightly. Transfer the chocolate mixture to a self-sealing plastic bag. Close bag and cut a small hole in one corner of it. Drizzle cookies with chocolate mixture. Let stand until chocolate is set. Makes 36 cookies.
• Makes 36 cookies.
• Prep: 30 minutes.
• Chill: 2 hours.
• Bake: 10 minutes per batch.

RASPBERRY TRUFFLE BROWNIES

Steps:

• In a microwave, melt butter and chocolate chips; stir until smooth. Cool slightly. In a large bowl, beat eggs and brown sugar until blended. Dissolve coffee granules in water; add to egg mixture. Beat in chocolate until well blended. Combine flour and baking powder; stir into chocolate mixture just until blended., Spread in a greased 9-in. square baking pan. Bake at 350° for 30-35 minutes or until brownies test done. Cool on a wire rack. , For filling, in a microwave, melt chocolate chips; stir until smooth. Cool. In a small bowl, beat cream cheese and confectioners' sugar until smooth. Beat in jam; stir in melted chocolate. Spread over cooled brownies. , For glaze, in a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over filling. Chill before cutting. Store in the refrigerator.

POLISH DELIGHTS

Steps:

• Brown hamburger and sausage in separate skillets. Drain both.
• In a pot, add hamburger, sausage, and rest of ingredients and stir until cheese is melted.
• Put 1 teaspoons of mixture on each bread slice and freeze on cookie sheets for 10 minute or until set.
• Remove from sheets and place in plastic bags. Freeze.
• Take out as many as you want to use and place on cookie sheet.
• Bake at 350 degrees for 10-15 minutes or until hot.

RASPBERRY SKILLET BROWNIE

Steps:

• Heat oven to 325°F. Grease bottom of 8-inch cast-iron skillet with shortening. Make brownie batter as directed on box for cakelike brownies.
• Spread half of the brownie batter in skillet. Break chocolate bar into squares. Arrange chocolate squares on top of batter starting around edge of pan, leaving very center uncovered. Top with remaining brownie batter. Sprinkle with 1/4 cup raspberries.
• Bake 45 to 48 minutes or until toothpick inserted in center comes out almost clean. Cool 45 minutes. Sprinkle with powdered sugar. Cut into wedges, and serve warm with fresh raspberries, if desired.

RASPBERRY BROWNIE DELIGHT

Steps:

• Take a nice square of brownie and chunk it into a bowl. Then put raspberries on top of them then top with the whipped topping.
• I know it sounds so simple, but boy was it good. I did use a package of those bite size brownies, so can do the same or make you own brownies.
• Enjoy.

ORANGE PECAN DELIGHTS

Steps:

• cream butter and sugars.
• add eggs and rind and beat well.
• stir in the sour cream and blend in the sifted ingredients gradually.
• add the nuts and drop in rounded tspfuls on greased baking sheet.
• bake at 375* for 12 minutes.
• ice with orange icing.
• to prepare icing.
• mix all ingredients until of spreading consistency.2-3 minutes.