1 Cup butter, softened
2/3 cup white sugar
1/2 tsp almond extract
2 cups all purpose flour
1/2 cup seedless raspberry jam
1/2 cup confectioners sugar
3/4 tsp almond extract
1 tsp milk
Preheat oven to 350 degrees.
In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 tsp almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
In a medium bowl, mix together the confectioners sugar, 3/4 tsp almond extract and milk until smooth. Drizzle lightly over warm cookies.
• 2 1/2 cups flour
• 1/2 teaspoon baking powder
• Pinch salt
• 1/8 teaspoon black pepper
• 1 teaspoon minced fresh rosemary or 1/2 teaspoon dried
• 3/4 cup sugar
• 2 eggs
• 1/2 cup olive oil, plus a little for cookie sheet
• 3/4 cup , or a little more, dry red wine
1. Preheat the oven to 375 degrees. Combine the dry ingredients. Beat the eggs with the olive oil and wine. Use a rubber spatula to stir the liquid mix into the dry one, just until well combined; if the mixture is stiff, add a little more wine.
2. Drop by rounded teaspoons onto a lightly oiled cookie sheet and back 12 to 15 minutes, or until lightly browned. Cool a couple of minutes, then remove the cookies to a rack to cool further.
Pair with 2007 Foxen Pinot Noir.
Suggestion: support your local economy and buy local olive oil such as Global Garden’s Olive Oil (seen in photo above) or olive oils made by your local winery.
Coat a 9 by 13 inch baking dish with cooking spray and line with parchment paper, leaving a 2-3 inch overhang on long sides.
Chop 9 ounces of chocolate wafers until they are fine crumbs. Combine these with 1 ½ cups oats, 1 ¼ cup powdered sugar, and ¼ tsp. salt.
Melt 1 stick and 2 tbsp. unsalted butter on medium heat and then add 1 cup chunky peanut butter and ¾ cup smooth peanut butter. Whisk until combined. Add to wafer mixture and stir until just moist. Flatten into parchment lined dish and chill for half an hour.
Melt 10 ounces chocolate chips and pour over chilled bars until entire surface is covered with a thin layer. Chill for 15 minutes. Melt 3 tbsp. smooth peanut butter and drizzle on top, then drizzle 1.5 ounces of melted milk chocolate on top, too. Chill for another 15 minutes, cut into bars and serve.
Pair with with any red wine, but we like Riverbench‘s 2007 Reserve Pinot the best with this recipe.
These two recipes from Cottonwood Canyon pair well with their 2005 Dessert Syrah and are simple to make.
Hershey’s Premier Chocolate and Raspberry Crème Cookies
6 TBSP butter, softened
1/3 C butter flavored shortening
½ C packed light brown sugar
1/3 C granulated sugar
1-1/2 tsp vanilla extract
1 C all-purpose flour
1/3 C Hershey’s Special Dark Cocoa
½ tsp baking soda
½ tsp salt
1-1/3 C (8 oz pkg) Hershey’s Dark Chocolate Baking Pieces Filled with Raspberry Crème
1. Heat oven to 350ºF.
2. Beat butter and shortening in large bowl until well blended. Add brown sugar and granulated sugar; beat thoroughly. Add egg and vanilla, beating until well blended. Stir together flour, baking soda, salt and cocoa; gradually beat into butter mixture. Stir in baking pieces. Drop by rounded teaspoons onto ungreased cookie sheet.
3. Bake 10 to 12 minutes or until edges are lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 3-1/2 dozen cookies.
Recipe from Hershey’s Premier Baking Pieces Dark Chocolate Filled with Raspberry Crème.
Chocolate Raspberry Cake
Betty Crocker Super Moist Dark Chocolate Cake Mix
Betty Crocker Rich & Creamy Dark Chocolate Frosting
Raspberry Fruit Spread
Bake cake according to directions on back of box for two 8-9″ rounds. Allow cakes to cool then cut in half horizontally to create layers, you will now have 4 equal layers of cake. Spread raspberry fruit spread on bottom layer, place a layer of cake on top. Spread raspberry fruit spread on top of second layer and place third layer on top. Spread raspberry fruit spread on top of third layer and finish with fourth layer of cake. Cover cake, top and sides, with dark chocolate frosting.