Zucchini Raspberry Cupcakes

makes 2 dozen cupcakes

Ingredients:

• 2 1/2 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 3/4 cup butter, softened
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 2 cups shredded zucchini
• 1 1/4 cups fresh raspberries
• 1 cup chocolate chips

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners.
2. Whisk together the flour, cocoa, and baking soda; set aside. Beat the butter and sugar with an electric mixer in a large bowl until light-colored and fluffy. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated. Fold in the zucchini, raspberries, and chocolate chips, mixing just enough to evenly combine. Spoon the batter into the prepared muffin cups, filling each 3/4 full.
3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

http://allrecipes.com/Recipe/Zucchini-Raspberry-Cupcakes/Detail.aspx?ms=1&prop25=117974067&prop26=Baking&prop27=2013-07-23&prop28=RecipeLinks&prop29=Recipe_5&me=1

Red, White and Blue Cheesecake

What you'll need

• CRUST
• 2 cups graham cracker crumbs
• 6 tablespoons butter, melted
• FILLING
• 3 (8-ounce) packages cream cheese, softened
• 1 cup sugar
• 1 cup sour cream
• 3 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1/2 cup seedless raspberry jam
• 2 teaspoons fresh lemon juice
• TOPPING
• 1 pint fresh blueberries

How to make it

1. Heat the oven to 325º F. Grease a 9-inch springform pan and line the bottom with waxed paper.
2. Put the graham cracker crumbs in a medium bowl. Add the butter and mix with a fork until evenly moistened. Press the mixture over the bottom and up 1 inch of the sides of the pan. Refrigerate until ready to use.
3. In a large bowl, using an electric mixer, beat the cream cheese and sugar until smooth, scraping down the sides of the bowl when necessary. Beat in the sour cream until blended. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla extract. Pour half of the batter into the pan.
4. Put the jam and lemon juice in a small saucepan and warm over low heat, stirring often, until melted and smooth (about 4 minutes). Drizzle one fourth of the jam mixture in stripes over the batter in the pan. Spoon the remaining batter over the jam, then drizzle with 1/8 cup of jam. Reserve the last of the jam mixture to drizzle over the cheesecake.
5. Swirl the batter gently with a thin knife to marbleize it slightly.
6. Bake the cheesecake until firm around the edges but still slightly wobbly in the center, 70 to 80 minutes. (Don't worry if your cheesecake cracks while baking or cooling.) Set the cake in the pan on a wire rack, run a knife along the inside edge to loosen the sides, and let it cool completely. Wrap the cake in plastic and chill it for at least 4 hours.
7. Take the cake out of the refrigerator 30 minutes before serving. Remove the pan sides and place the cake on a platter. Warm the remaining jam mixture until liquid, then drizzle it over the cheesecake. Serve with the fresh blueberries. Serves 12 to 16.

http://spoonful.com/recipes/red-white-and-blue-cheesecake

Red Velvet Raspberry Truffles

Ingredients:

Makes 2 dozen

1 pound semi-sweet baking chocolate, divided

4 ounces (1/2 package) cream cheese, softened

1/3 cup confectioners sugar

1 tablespoon red food color

1 teaspoon raspberry extract

Directions:

1. Melt 8 ounces of the chocolate as directed on package. Beat cream cheese, confectioners’ sugar, food color and raspberry extract in large bowl with electric mixer on medium speed until well blended and smooth. Add melted chocolate; beat until well mixed. Cover. Refrigerate at least 4 hours or until firm.
2. Shape into 24 (about 3/4-inch) balls. Place on wax paper-lined tray. Refrigerate until ready to dip.
3. Coat only 12 truffles at a time. Melt 4 ounces of the remaining chocolate in small microwavable bowl on MEDIUM (50% power) 1 1/2 minutes, stirring after 1 minute. Using a fork, dip 1 truffle at a time into the chocolate. Tap back of fork 2 or 3 times against edge of dish to allow excess chocolate to drip off. Place truffles on wax paper-lined tray. (If there are any “bald” spots on truffle, cover with melted chocolate that remains on the fork.) Repeat with remaining 4 ounces chocolate and remaining truffles.
4. Refrigerate 1 hour or until chocolate is set. Store truffles between layers of wax paper in airtight container in refrigerator up to 1 week.

http://www.mccormick.com/Recipes/Dessert/Red-Velvet-Raspberry-Truffles#.URa6kHX1ex8.mailto

Wild Berry Cheesecake Bars

Ingredients:

For the Graham Cracker Crust:
(makes enough for an 8 x 8 inch square baking pan)

• 1 1/2 cups graham cracker crumbs
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 6 tablespoons unsalted butter, melted and cooled

For the Cheesecake Filling:

(makes enough for an 8 x 8 inch square baking pan)

• 8 oz. white chocolate
• 16 oz. cream cheese, at room temperature
• 2 large eggs, at room temperature
• 1/2 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 1/4 cups wild berries (I used blackberries and raspberries)

Directions:

To Prep:

1. Preheat the oven to 325 (F).


2. Fold a 16-inch long piece of foil to an 8 x 16 -inch stip and place in the baking pan, leaving an overhang on 2 sides. Repeat with another sheet of foil in the opposite direction, lining the pan completely. Spray bottom of the foil lightly with nonstick spray and set aside.

For the Graham Cracker Base:

1. In a medium bowl, whisk together 1 1/2 cups graham cracker crumbs, 2 tablespoons sugar, 1/4 teaspoon salt, and 1/4 teaspoon cinnamon. 


2. Add 6 tablespoons melted butter, and stir completely into the dry ingredients to combine. The mixture should have the consistency of wet sand.


3. Use a rubber spatula to transfer the mixture to the baking pan, and, using the back of a spoon or your hand, press evenly into the prepared pan. 


4. Bake for 10 - 12 minutes, or until fragrant and golden. Set aside on a wire rack to cool.

For the Cheesecake Filling:

1. Use a double boiler to gently melt 8 oz. white chocolate, taking care not to scorch. Set aside to cool completely.


2. In the bowl of a freestanding electric mixer with a paddle attachment, cream 16 oz. cream cheese on medium-high speed until smooth and creamy, about 1 or 2 minutes.


3. Add 2 eggs and 1/2 cup sugar and continue beating on medium speed until just combined. 


4. Use a rubber spatula to gently add the cooled white chocolate (from the first step) and 1 teaspoon pure vanilla extract, stirring by hand until just combined.


5. Spread mixture evenly over the baked and cooled graham cracker crust and tap the pan gently on the counter to let the cheesecake filling gently spread out and settle in. 


6. Sprinkle the top of the cake with 1 1/4 cups wild berries, pressing the berries ever so slightly with the back of a spoon so that the berries are almost level with the cheesecake filling.


7. Bake in the preheated oven for 40 - 45 minutes, or until the cheesecake wobbles just slightly through the center and the edges are a little golden.


8. Remove from the oven and cool completely on a wire rack, before placing in the refrigerator for at least 3 hours to chill thoroughly.

http://www.hummingbirdhigh.com/2012/10/wild-berry-cheesecake-bars.html

Strawberries and Cream Pie

Ingredients:

1 cup semi-sweet chocolate chips

3 tsp shortening

1 Oreo pie crust (or graham cracker crust)

1 8-oz block cream cheese, softened

1/2 cup sugar

1/2 cup sour cream

1 tsp vanilla

1 tub Cool Whip (8 oz)

2 cups fresh strawberries, halved (or raspberries)

Directions:

 Combine chocolate chips and shortening and melt in the microwave.  I usually microwave it for about 30 seconds and then stir.  If needed, microwave for another 15-20 seconds and stir again.  Stir until well combined and then pour about 3/4 of the mixture into the bottom of the crust and refrigerate until firm.

Beat the cream cheese, sugar, sour cream and vanilla until smooth.

Fold in the Cool Whip.

 Pour (or scoop) the mixture into the crust and refrigerate overnight.  

Arrange the strawberries on top of the pie.  Microwave the remaining chocolate and drizzle over the top.   I usually refrigerate again for about an hour before serving.  You can also add the strawberries and chocolate before refrigerating overnight - that works great too!

http://www.butterwithasideofbread.com/2013/01/strawberries-and-cream-pie.html