Cookie 21 – Raspberry Dark Chocolate Cookies

More pink cookies in honor of Valentine’s Day! I’m on a kick, I guess. This recipe is heavily inspired by this recipe at Chocolate, Chocolate and More¬†so be sure to go check it out. I think Joan made a very versatile recipe and I encourage you to experiment with it! Aside from a slight negligible change here and there, I did change up the flavors for a raspberry vanilla cookie instead of a cherry white chocolate cookie, and dark chocolate chips instead of white chocolate.

I actually made this and last week’s cookies¬†within two days of each other so my dad could take a bunch of cookies to share with his coworkers, and my dad was so kind as to bring me several bags of phenomenal Sta-Green garden soil because I am mere weeks from starting to turn up the soil for my 2013 garden. I’ve done some light reading to refresh and plan, picked out my seeds, and all I need is for the weather here in Kansas City to warm up a touch so I can get cracking. I’ll be starting my seeds in doors. This can’t happe nfast enough!

Raspberry Dark Chocolate Cookies

Yield: 4 dozen

Raspberry Dark Chocolate Cookies

Adorable pink raspberry flavored cookies with dark chocolate chips in honor of Valentine's Day. Use raspberry gelatin dessert (Jell-O) to get do this cute pink cookie recipe!

Recipe Ingredients

  • 1 cup butter, softened at room temperature
  • 1 cup sugar
  • 2 tablespoons raspberry gelatin dessert powder
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 package instant vanilla pudding
  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 ounces dark chocolate chips

Recipe Directions

  1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
  2. Cream together the softened butter, sugar and raspberry powder in your KitchenAid with the paddle attachment.
  3. Add eggs and vanilla extract and beat just until blended.
  4. In a separate bowl, whisk together the flour, vanilla pudding mix, baking soda and salt. Add the dry ingredients mixture to the batter in parts.
  5. Add the dark chocolate chips.
  6. Spoon or cookie scoop onto the cookie sheet. Bake at 350 degrees for 8-9 minutes.
  7. Remove from oven and let sit for a few minutes before transferring to wire racks to finish cooling completely.

Cake 49: White Chocolate Bundt Cake

Made this cake last week, and once again I’m just now getting around to blogging it. My apologies for the delays lately. Things are way crazier for me in Kansas City than they were in St. Louis. I am actually really ready for the end of the 52 cakes project – I’m so sick of cake and sugar! After I finish the project I think I’ll take a breather for a while, and when I am ready I will start back up with 52 cookies! This cake was given away at a cake walk at my job – I have no idea who won it or what they thought!

White Chocolate Cake Recipe Ingredients

  • 4 ounces white chocolate
  • 1/4 cup hot water
  • 1/2 cup butter, softened at room temperature
  • 1/2 cup sugar
  • 2 egg yolks
  • 2 egg whites
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 cup vanilla yogurt

White Chocolate Cake Recipe Directions

Preheat your oven to 350 degrees, and prepare a round bundt pan. Sift together the flour and baking soda in a medium bowl and set aside. In a small bowl, chop the white chocolate and pour the hot water over it. Stir constantly until the white chocolate is melted and the mixture is smooth. Set aside to cool at room temperature. In your kitchen mixer, cream together the softened butter and sugar until the mixture is light and fluffy. Add the egg yolks one at a time. Scrape down the sides with a rubber spatula, then stir in the white chocolate melt and vanilla. Alternate adding the dry ingredients mixture and the vanilla yogurt, beginning and ending with the dry ingredients. Mix just until blended, do not overbeat. In a clean metal bowl with clean whisks, beat the egg whites until stiff peaks form. Fold the egg whites into the white chocolate cake batter about 1/3 at a time. Pour the batter into your prepared bundt pan, and bake for about 25 to 30 minutes. I think it was 30 minutes anyway – I can’t remember how long I baked mine. Play it safe and start with 20 minutes, and keep an eye on it. It should brown on top, pull away from the edges slightly, spring back when pressed and your toothpick tester should come out clean when inserted in the middle. Let it cool in the pan for 10 to 15 minutes or so, then use a knife to separate the cake from the edges of the pan. Invert the pan and let the cake slide out. I melted a little more white chocolate with a few teaspoons of oil and drizzled it over the top, and added some fresh raspberries around the base for some color.

Cake 47: Lemon Raspberry Cake

After the move I just plain did not have the brain power to come up with a new original or mashup recipe, so we borrowed recipes from my friends Martha Stewart and Betty Crocker this time around. My brother Cody did most of the heavy lifting, as he’s spending a lot of time learning new things in the kitchen with me lately, and it turned out just phenomenally. Really great stuff. I served this at my mom’s latest Scentsy party!

Lemon Raspberry Cake Recipe Ingredients

Courtesy of Martha Stewart

  • 1 cup butter, softened at room temperature
  • 2 1/2 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon lemon zest
  • 2 cups sugar, and 2 additional teaspoons sugar separately
  • 2 large eggs, 3 large egg yolks
  • 1/4 cup lemon juice, 2 tablespoons fresh lemon juice
  • 1 cup buttermilk

Lemon Raspberry Cake Recipe Directions

Preheat your oven to 350 degrees and prepare two 9-inch round cake pans. In one bowl, sift the flour, baking powder, baking soda and salt together, then whisk in the lemon zest. In your kitchen mixer, beat the softened butter and sugar for about two minutes until light and fluffy. Add in the eggs and egg yolks, one at a time, then beat in the 2 tablespoons of lemon juice. Alternate adding the dry ingredients (in 3 parts) and the buttermilk (in 2 parts), beginning and ending with the dry ingredients. Blend just until combined, do not overbeat. Divide the batter between the two pans and smooth it out with a rubber spatula. Bake about 32 to 35 minutes, or until your cake tester comes out clean and the cake just starts to pull away from the edges. Cool in pans. While they’re cooling, stir the 2 teaspoons of sugar and 2 tablespoons of lemon juice, then poke holes in the cake with a skewer and brush the lemon-sugar mixture over it. Cool completely before turning out of pans.

Lemon Buttercream Frosting Recipe & Raspberry Filling Ingredients

Courtesy of Betty Crocker

  • 1/2 cup raspberry preserves
  • 1 1/4 cups butter, softened at room temperature
  • 2 teaspoons grated lemon peel
  • 3 tablespoons fresh lemon juice
  • 3 1/2 cups powdered sugar

Lemon Buttercream Frosting Recipe Directions

In your kitchen mixer with the whisk attachment, beat the softened butter, lemon peel and lemon juice for about 30 seconds. Add the powdered sugar about a half cup at a time, whipping until light and fluffy. Crumb coat each cake layer with frosting and refrigerate for a bit. Add another layer of frosting, then top one layer with the raspberry preserves, going to about a half inch from the edges (so it doesn’t glorp out of the layers when you’re frosting). Stack the other layer on top, then frost the entire thing. Garnish with fresh raspberries and lemon peel (or a lemon twist if you’re lucky enough to have a cool zester thing and some talent).

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