Whole wheat flour, almonds, and oats confer in a dense and spiced streusel, sandwiching an
intense raspberry filling, while debatably nudging these bars into the kind - of - sort - of healthy department... oh, who am I kidding.
Spread raspberry filling over the cake, leaving about 1 inch around the edge so it doesn't spill out the side when you put the second cake on top.
Coconut Raspberry Cupcakes Coconut Raspberry Cupcakes — coconut cupcakes stuffed with a
homemade raspberry filling and topped with a high coconut frosting swirl.
I made my
own raspberry filling (frozen raspberries stewed in vanilla sugar) instead of caramel, and used extra dark cocoa powder.
I made dried cranberry & white chocolate chip cookies, fresh cranberry & walnut cookies, 2 kinds of thumbprint shortbread cookies, one with dulce de leche and one with sugar
free raspberry filling.
Add some
creamy raspberry filling to your chocolate experience and you have a wining combination and healthy treat for you and your family.
I tried your blog recipe of the chocolates
with raspberry filling (so yummy) and inspiration hit me this afternoon that maybe I could make a cold pressed coffee filling for those chocolates that tastes similar to this chocolate eclair recipe I used to make years ago that was so amazing and make chocolate espresso candies..
Filed Under: cake, dessert, recipe, spring Tagged With: birthday cake, cake, dessert, easter cake, easter dessert, lemon, lemon cake, lemon layer cake,
raspberry filling, spring dessert, vanilla buttercream, vanilla frosting
I thought
the raspberry filling perfect complemented the lemon flavor of the cake, and the neutral but obvious vanilla buttercream rounded it all out.
For
the raspberry filling, I made a simple raspberry puree with some frozen raspberries and a bit of sugar.
So besides the Mint Chocolate Chip Cookie Cups I made, I also tried my own flavor combo and made
a raspberry filling to go with the chocolate cookie cups, with a fresh raspberry on top.
(I only made half a recipe for
the raspberry filling, which filled 18 cups with a little leftover.)
I love
the raspberry filling in this gorgeous cake.
Pour the chocolate over
the raspberry filling and place in the fridge to set for 1 to 2 hours.
I could barely taste
the raspberry filling.
Bake for 15 to 20 or until pastry is golden brown and
raspberry filling is bubbling.
The chocolate -
raspberry filling is smooth and rich with chocolate taste, ideal for Valentine's Day.
With
a raspberry filling and topped with creamy key lime buttercream frosting it's simply delicious!
Next I'll try
a raspberry filling.
raspberry filling 1 tbsp coconut oil 100 ml / 0.4 cup raspberries (fresh or frozen) 150 ml / 0.6 cup tofraiche (find recipe in my cookbook), or plain organic soy yogurt (unsweetened) zest of 1 organic lemon 2 - 3 tsp agave or maple syrup
-- mix the ingredients for
the raspberry filling until smooth.
I was toying with trying to tweak
your raspberry filling to Make a raw version of this with cashews and ground chia seeds, dates and cold brewed coffee..
The first recipe I tried was
the raspberry filled chocolates and I was hooked on your recipes since!
Originally I was aiming for a doughnut that was
raspberry filled but all of my attempts didn't make a doughnut that was worthy of sharing.
There's a surprise waiting inside Rachel Barbaro's lemon - ricotta cupcakes:
raspberry filling.
Process
the raspberry filling ingredients in your food processor until smooth.
Once set, process
the raspberry filling ingredients in your food processor until smooth and pour the mixture onto the chocolate layer and place in the freezer to set.
Don't let the light and airy texture of these little puffs fool you — a chocolate ganache and
a raspberry filling make them incredibly rich.
As raspberries are in season now I chose to make this crepe cake with
a raspberry filling but feel free to use any other berries or fruits to create a different impressive crepe cake each time.
Fill one crust with cherry -
raspberry filling and the other with chocolate filling.