Raspberry

Dessert Raspberry

Raspberry Chocolate Sandwich Cookies

We used this recipe from Love and Olive Oil, with a few small changes...and of course, we used our 3 Ingredient Raspberry Jelly.

For Cookies:

2 cups / 250 g all-purpose flour
6 tablespoons / 40 g Dutch-process cocoa powder
1 teaspoon baking soda
½ teaspoon kosher salt
4 oz / 110 g good quality bittersweet chocolate (60-70%), finely chopped
¾ cup / 170 g (1½ sticks) unsalted butter , at room temperature
1 cup / 220 g packed brown sugar
½ cup / 100 g granulated sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract

For Filling:

4 oz / 113 g good quality chocolate, finely chopped (I used a mix of 35% milk and 76% bittersweet chocolate)
½ cup / 120 g heavy cream

Instructions

To make cookie dough, whisk together flour, cocoa powder, baking soda, and salt in a bowl and set aside.
Gently melt chocolate in a double boiler or microwave (use 50% power in 20 second increments) until just melted. Set aside to cool slightly.
Place butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until lightened and somewhat fluffy, about 2 to 3 minutes.
Reduce mixer speed to low and add eggs, one at a time, mixing until each egg is completely incorporated before adding the next. Scrape down the beater and the sides of the bowl, then increase speed to medium high for 30 seconds until slightly lightened in color.. Mix in vanilla.
Pour in lukewarm cooled chocolate and mix on low speed, scraping the sides and bottom of the bowl well, until batter is uniform in color. Add dry ingredients and mix on low speed until just incorporated.
Press a layer of plastic wrap on the surface of the dough. Refrigerate for 20 to 30 minutes or until it's just firm enough to work with.
Meanwhile, preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
Scoop rounds of dough using a small cookie scoop (about 20g, or 1 tablespoon-ish of dough per cookie). Flatten dough balls slightly into a puck shape (this will help it spread more evenly). Leave 2-3 inches of space between cookies as they will spread quite a bit.
Bake for about 8 minutes or until tops are puffed and no longer shiny.
Remove from oven and immediately swirl a round cookie cutter (slightly larger than the diameter of the cookie) around each still-soft cookie to tuck in any rough edges and perfect the circular shape. Let cool on sheets for 10 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough (you should end up with about 44 individual cookies).
To make ganache, (and you can start this while the cookies are baking since it'll take a little while to cool), place chopped chocolate in a heat proof bowl. Warm cream in a small saucepan until it just begins to bubble around the edges (do not let it boil). Pour over chopped chocolate. Let sit for 30 seconds then slowly whisk, working from the center outward in concentric circles until an emulsion forms. Continue to gently whisk until cream is fully incorporated and chocolate is melted.
Let cool, gently whisking every 10 minutes or so, until ganache is thickened to the consistency of peanut butter. This will take about 45 minutes at cool room temperature, or you can refrigerate (gently whisking every 5 to 10 minutes to ensure it cools evenly) to speed it up a bit. Transfer to a piping bag fitted with a 1/2-inch round tip. Transfer raspberry jam to another piping bag with a 1/4-inch round tip (you can also spoon the jam into the centers).
Pair up the cookies in matching sizes and arrange on baking sheet with one cookie in each pair flipped upside down. Pipe a ring of ganache on the flat undersides of half of the cookies. Fill the center of ring with a teaspoon or so of raspberry jam. Lightly press a second cookie on top (don't press too hard or the filling will squeeze out). Refrigerate until fully set and ready to serve.
Cookies will keep, refrigerated in an airtight container, for up to one week.

Dessert Raspberry

Raspberry White Chocolate Cheesecake

This recipe was adapted from a Cooking Classy recipe.

Ingredients:

12 oz . cream cheese (1 1/2 pkg.), softened
1/3 cup granulated sugar
1 egg
1 egg white
1 tsp vanilla extract
1 1/2 tsp lemon juice
6 oz . white chocolate , chopped or 1 cup white chocolate chips
1/4 cup heavy whipping cream
Blackberry Patch 3 Ingredient Strawberry Syrup

Instructions:

1. Preheat oven to 325 degrees.

2. In a large mixing bowl, with an electric mixer, beat together cream cheese and granulated sugar until fluffy, about 1 minute. Mix in egg and egg white. Add vanilla and lemon juice. Set mixture aside.

3. Melt white chocolate with cream in a double boiler until melted and smooth, or melt in a microwave safe bowl in the microwave on 50% power in 30 second intervals, stirring each interval until melted smooth.

4. Add melted chocolate mixtures to cream cheese mixture and mix until smooth.

5. Pour about 1/3 of cheesecake mixture into the oreo crust and spread evenly over the bottom. Drizzle about 2 tablespoons of Blackberry Patch 3 Ingredient Raspberry Syrup all over the mixture.

6. Slowly ladle remaining cheesecake mixture over the drizzled raspberry sauce, covering all the sauce. Carefully jiggle the pan to even out the top.

7. Fill a pipette or syringe with raspberry sauce and begin to pipe small circles in a pattern around the cake. Take a toothpick and run the toothpick through the center of each circle to make a heart. Don't lift the toothpick until you finish each ring of circles.

8. Bake for 40 minutes, then turn the oven off and leave the cheesecake in the oven for 5 minutes. Remove from oven and allow to cool. Cover and refrigerate for at least 5 hours.

9. Slice and drizzle with more Blackberry Patch 3 Ingredient Raspberry Syrup...but not until after you've gotten oohs and ahhs for that heart design on top!

Breakfast Raspberry Recipes Syrup

Raspberry Smoothie Bowl

1 Frozen Banana
1 tbsp Almond Butter
2/3 cup Almond Milk
Blackberry Patch Raspberry Syrup to taste
Fresh Raspberries

Place all ingredients in a blender and blend until smooth - about 30 seconds. Pour into your favorite bowl and top with fresh berries, bananas, granola, pomegranate seeds, cacao nibs or anything else that strikes your fancy!

Dessert Raspberry Recipes Snacks Syrup

Raspberry Whipped Cream

Stir together the whipped cream and raspberry syrup to taste. Add a dollop to your favorite dessert - we paired it with churros for a delicious dessert! This also works as great fruit dip!