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Raspberry White Chocolate Muffins

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ove the Holiday season for many reasons!  One of the reasons is getting to enjoy all the delicious baked goods.  As soon as the cooler weather hits, I get antsy to get my oven fired up again after being neglected during the hot summer months.  A perfect holiday baked good that is not too sweet, that I enjoy making are these Raspberry Muffins.

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I decide to spruce them up a bit to make them a bit more sophisticated this year.  So I added some white chocolate chips and some White Chocolate Raspberry International Delight Creamer to the recipe.  And, I have to say, that the result was pretty darn tasty!

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Raspberry White Chocolate Muffins

Raspberry White Chocolate Muffins

Ingredients

  • 2 eggs
  • 1 cup buttermilk
  • 1 cup White Chocolate Raspberry International Delight Creamer
  • 1 stick of butter, melted
  • 4 1/2 cups flour
  • 1 1/4 cups sugar
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon allspice
  • 2 cups fresh red raspberries
  • 1/2 to 1 cup white chocolate chips (optional)
    • Cinnamon Sugar Topping:
  • 1/2 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 4 tablespoons melted butter

Instructions

  1. Preheat oven to 425° F. Beat the eggs, buttermilk, and the White Chocolate Raspberry ID Creamer together.
  2. Add the melted butter to the mixture and blend well.
  3. Sift together the flour, sugar, baking soda, salt, and allspice in a separate bowl.
  4. Add half of the dry ingredients to the buttermilk mixture. Stir to blend, add the remaining dry ingredients just stirring to blend again.
  5. Gently fold in the raspberries and the spoon into the muffin cups.
  6. Bake 18-22 minutes or until lightly browned.
  7. After baked muffins have cooled 5 minutes, and working one at a time, dip top of each muffin in melted butter and then cinnamon sugar.
  8. Set muffins upright on wire rack to cool completely.
http://www.theidearoom.net/2011/11/raspberry-white-chocolate-muffins.html

 

raspberry white chocolate muffins wm

Looks pretty yummy right?  I love that the red berries make them extra festive for the Holidays too.

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*Capture the flavors of the holidays with International Delight Creamers. Available in a variety of flavors, such as, Pumpkin Pie Spice, Vanilla Spiced Rum and White Chocolate Raspberry.

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*This is a sponsored conversation written by me on behalf of International Delight.

The opinions expressed by me do not necessarily reflect

the view of the International Delight Brand.

 

November 21, 2011 · Filed under: BlogFrog Community Leader, Christmas Recipes, Recipes Tagged with , , , ,

Hershey’s Chocolate Peppermint Roll

18 Comments

I haven’t posted a recipe for a while and thought I would share this super yummy Chocolate Peppermint Roll from Hershey’s. We made this a while ago and it was so good. We only ate half of it and then decided to freeze the rest for later. We ate it for the second time when it was still frozen and it tasted just like an icecream cake roll! YUM! If you love peppermint and chocolate, you will definitely want to give this one a try!

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**We added crushed candy canes to our filling and used 1/2 tsp. peppermint extract.

Ingredients:
4 eggs, separated
1/2 cup sugar plus 1/3 cup sugar, divided
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/3 cup HERSHEY’S Cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/3 cup water

PEPPERMINT FILLING:
Beat 1 cup (1/2 pt.) cold whipping cream in medium bowl until slightly thickened. Add 1/4 cup powdered sugar and 1/4 cup finely crushed hard peppermint candy or 1/2 teaspoon mint extract and a few drops red food color, if desired; beat until stiff.

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CHOCOLATE GLAZE
2 tablespoons butter or margarine
2 tablespoons HERSHEY’S Cocoa
2 tablespoons water
1 cup powdered sugar
1/2 teaspoon vanilla extract

Directions:
1 Heat oven to 375°F. Line 15-1/2×10-1/2×1-inch jelly-roll pan with foil; generously grease foil.

2. Beat egg whites in large bowl on high speed of mixer until soft peaks form; gradually add 1/2 cup sugar, beating until stiff peaks form. Beat egg yolks and vanilla in medium bowl on medium speed 3 minutes. Gradually add remaining 1/3 cup sugar; continue beating 2 additional minutes.

3. Stir together flour, cocoa, baking powder, baking soda and salt; on low speed, add to egg yolk mixture alternately with water, beating just until batter is smooth. Using rubber spatula, gradually fold chocolate mixture into beaten egg whites until well blended. Spread batter evenly in prepared pan.

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4. Bake 12 to 15 minutes or until top springs back when touched lightly. Immediately loosen cake from edges of pan; invert on clean towel sprinkled with powdered sugar. Carefully peel off foil. Immediately roll cake in towel, starting from narrow end; place on wire rack to cool completely. Prepare PEPPERMINT FILLING. Carefully unroll cake; remove towel. Spread cake with filling; reroll cake. Glaze with CHOCOLATE GLAZE. Refrigerate until just before serving. Cover; refrigerate leftover dessert. 10 to 12 servings.

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Melt butter in small saucepan over very low heat; add cocoa and water, stirring until smooth and slightly thickened. Do not boil. Remove from heat; cool slightly. (Cool completely for thicker, frosting-type topping) Gradually add powdered sugar and vanilla, beating until smooth. About 3/4 cup glaze.

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★Amy  

March 4, 2011 · Filed under: Christmas Recipes, Recipes Tagged with

Chocolate Pepper*Mint* Cookies AND Fudge Recipes

34 Comments

I can’t believe how quickly this month has gone by and that the Holidays are here. I have a couple of last minute treat ideas for your upcoming parties if you are still need ideas. Make some easy Chocolate Pepper*Mint* Cookies…

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To make these Chocolate Covered Pepper*Mint* Cookies simply take Keebler’s grasshopper cookies and dip them in white chocolate and sprinkle with some crushed candy canes. They are so simple and fast to make for a last minute gift idea or party snack.

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Or make some of my FAVORITE fudge. This is my Grandma’s recipe and it is tradition to have it for our Christmas festivities every year!

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Hershey’s Fudge:

4 1/2 cups sugar
1 large can unsweetened evaporated milk
1/2 cup butter
pinch of salt

Mix together in a large saucepan and boil on high all of the above ingredients. After you have a good boil going turn the heat down to med-high heat and boil for about 5 minutes and then remove from heat.

Add the following to the hot mixture:
2 (7 oz.) bottles Marshmallow Creme to boiling mixture.
2 1/2 large Hershey Bars (without nuts)
1 cup semi-sweet chocolate chips
1 tsp vanilla
1 cup chopped walnuts

Beat together by hand and stir until partially set (very tiring but worth it). Pour mixture into 2 buttered 9×13 baking dishes. Let cool and then cut into small squares. Keep refrigerated.

**Edit–So, I didn’t realize there were so many different sized Hershey’s candy bars out there. The size you need for the fudge recipe is the 4.4 oz. bar. It is larger than a regular sized candy bar but not their giant sized bar…
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Let me know if you try it! I would love to know how you like it!

{Only 2 more sleeps ’till Christmas…Wahoo!}

★Amy  

www.FlirtyAprons.com

December 23, 2010 · Filed under: Christmas Recipes, Christmas Traditions, Recipes Tagged with