Browse Tag by raspberry
Brownies and Bars

Raspberry Truffle Brownies

Raspberry Truffle Brownies begin with a fudge-y brownie bottom and are followed by a chocolate raspberry filling. These are then topped off with additional chocolate, of course!  What I really love about these Raspberry Truffle Brownies are the fact that they are heavy on the chocolate with just the perfect touch of raspberry flavor in the filling. 

Raspberry Truffle Brownies from butterloveandcowboys.com

I first came across this recipe once upon a summer when I was in high school. My Mom often subscribed to Taste of Home and as I flipped through the pages, I stumbled upon these Raspberry Truffle Brownies. Summer and raspberries just go together so they immediately called to me. I made them a couple times and loved them, but completely forgot about them for many years until a month or two ago. I became reacquainted with the recipe online and knew I had to share them with you!

Raspberry Truffle Brownies from butterloveandcowboys.com

I used my usual brownie recipe because it is my favorite and I love it. It is chocolate-y and fudge-y, or in other words, everything that a brownie should be. My favorite brownie recipe truly was the perfect match for this raspberry truffle filling.

Raspberry Truffle Brownies from butterloveandcowboys.com

Raspberry Truffle Brownies from butterloveandcowboys.com

Raspberry Truffle Brownies from butterloveandcowboys.com

Raspberry Truffle Brownies from butterloveandcowboys.com

Raspberry Truffle Brownies from butterloveandcowboys.com

Summer days come and go so swiftly. Too swiftly. Don’t let another summer day go by without Raspberry Truffle Brownies!

For more raspberry fixin’s try my:

 Raspberry Sweet Rolls

Raspberry Golden Oreo Dessert

Easy Raspberry Sauce

 

 

Raspberry Truffle Brownies
Serves 9
Raspberry Truffle Brownies begin with a fudge-y brownie bottom and are followed by a chocolate raspberry filling. These are then topped off with additional chocolate, of course!
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For the Brownie
  1. 1/2 cup butter, melted
  2. 1 cup sugar
  3. 2 eggs
  4. 1/2 teaspoon vanilla
  5. 1/2 cup flour
  6. 1/4 cup + 2 tablespoons cocoa powder
  7. 1/4 teaspoon baking powder
  8. 1/8 teaspoon salt
  9. 1/2 cup milk chocolate chips
For the Raspberry Truffle Filling
  1. 1 cup semi-sweet chocolate chips
  2. 1 teaspoon shortening
  3. 8 oz cream cheese, softened
  4. 1/2 cup powdered sugar
  5. 1/3 cup raspberry jam
For the Topping
  1. 1/4 cup milk chocolate chips
  2. 1 teaspoon shortening
Instructions
  1. 1. Preheat oven at 350 degrees F. Combine melted butter, sugar, and eggs in a large mixing bowl. Add vanilla and mix. In a separate bowl, combine flour, cocoa powder, baking powder, and salt. Slowly add mixture to wet ingredients. Do not over mix. Incorporate milk chocolate chips. Pour batter in a greased 8 or 9 inch pan and bake 28-33 minutes. Remove from oven and let cool completely.
  2. 2. To prepare the filling, combine the chocolate chips and shortening in a microwave safe bowl and place in the microwave. Reduce the power level to sixty percent and melt in increments of 30 seconds. Stir between each interval. Set aside to cool. In the bowl of a stand mixer, place softened cream cheese and powdered sugar. Add jam and mix well. Add melted chocolate and mix well. Spread over cooled brownies.
  3. 3. To prepare the topping, melt chocolate chips and shortening in the microwave, using the same process as before. Place chips and shortening in a microwave safe bowl, reduce microwave power level to sixty percent, and stir every thirty seconds. Drizzle on top of the raspberry filling and chill in the fridge. Keep leftovers refrigerated.
Adapted from Taste of Home
Adapted from Taste of Home
Butter, Love, and Cowboys https://www.butterloveandcowboys.com/
Cakes and Cupcakes

Raspberry Vanilla Cheesecake

Raspberry Vanilla Cheesecake is the perfect dessert for spring. It is a simple vanilla cheesecake topped with our favorite and most luscious raspberry sauce. I always get cheesecake fever when the weather warms up and this Raspberry Vanilla Cheesecake will give you all the springtime feels.

Raspberry Vanilla Cheesecake from butterloveandcowboys.com

My Cowboy and I are both cheesecake lovers. I get that there are non-cheesecakers out there. I just don’t know how you do it. I realize I would probably be better off if I didn’t adore it so much, but I do. 

I can’t help it.

Cheesecake speaks to me in all her varieties, but if I am going a more fruity type, raspberry is one of the flavors I turn to most. I won’t keep you in the dark, this raspberry sauce is addicting and something we both absolutely love to eat by the spoonful. 

Raspberry Vanilla Cheesecake from butterloveandcowboys.com

Raspberry Vanilla Cheesecake from butterloveandcowboys.com

Raspberry Vanilla Cheesecake from butterloveandcowboys.com

Raspberry Vanilla Cheesecake from butterloveandcowboys.com

Raspberry Vanilla Cheesecake will make your spring dreams come true. It is that good.

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Shared on Weekend Potluck.

Raspberry Vanilla Cheesecake
Serves 10
Raspberry Vanilla Cheesecake is a simple vanilla cheesecake topped with the most luscious raspberry sauce.
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Graham Cracker Crust
  1. 9 whole graham crackers, finely crushed
  2. 1/3 cup sugar
  3. 1/2 cup butter, melted
Cheesecake Filling
  1. 3 (8 oz) packages cream cheese, soft
  2. 1 1/3 cups sugar
  3. 3 tablespoons flour
  4. 1 teaspoon vanilla
  5. 1 cup sour cream
  6. 4 eggs
Raspberry Sauce
  1. 2 tablespoons cornstarch, mixed with two tablespoons cold water
  2. 2 cups fresh OR frozen raspberries
  3. 1/2 cup water
  4. 3/4 cup sugar
  5. 2 tablespoons lemon juice
  6. 1/2 teaspoon vanilla
Instructions
  1. 1. Preheat oven at 325 degrees F. In a mixing bowl, combine crushed graham crackers, sugar, and melted butter. Grease a 9 inch spring-form pan. Pour graham cracker mixture and press evenly into pan. I always go over it with the bottom of a cup to make sure it is firmly pressed. Bake 8 minutes and set aside. Lower oven temperature to 300 degrees F.
  2. 2. For the cheesecake filling, blend the cream cheese, sugar, and flour on medium-low speed. Do not over-beat. This will reduce the amount of air in the mixture and leave it less likely to crack after it is baked. Add vanilla, sour cream, and eggs. Blend until combined. Pour over graham cracker crust and gently drop on the counter a few times to remove air from the filling. Bake for sixty minutes. Making sure to leave the door closed, turn the oven off and leave the cheesecake in oven for thirty minutes or until it is set. Chill 4-6 hours or overnight.
  3. 3. While the cheesecake cools, make the raspberry sauce. In a small bowl or a cup, whisk the cornstarch and cold water together. In a medium sized sauce pan, place raspberries, water, sugar, and lemon juice. Stir frequently as you bring the mixture to a low boil over medium heat. Gradually, stir in the cornstarch/water mixture. Simmer, covered, for about five minutes or until desired thickness is reached. Add vanilla and remove from the heat. Let sauce cool in the refrigerator. Slowly pour about 1- 1 1/2 cups of prepared sauce over cooled cheesecake. I added the sauce until it was fully covered, but did not drip off the sides. Use any leftover sauce for individual pieces!
Notes
  1. If I am in a hurry, I will cool the raspberry sauce in the freezer.
Adapted from Lindsay @ Life, Love, and Sugar
Adapted from Lindsay @ Life, Love, and Sugar
Butter, Love, and Cowboys https://www.butterloveandcowboys.com/
No-Bake

Raspberry Golden Oreo Dessert

Raspberry Golden Oreo Dessert is a combination of some wonderful things. Remember Heavenly Oreo Dessert? It is a spin-off of that delightful recipe. It starts out with a Golden Oreo crust, followed by the traditional sweetened cream cheese layer. On top of that we place a raspberry filling. For that filling, I used one in a half batches of my Raspberry Sauce recipe. Lastly, Cool Whip and extra Golden Oreo crumbs topped it off nicely. 

I have been wanting to do some fruity experimenting with the original Heavenly Oreo Dessert recipe for a while and knew I wanted to do a raspberry version. Raspberry Golden Oreo Dessert was born and was definitely a success! My sisters and their families were staying with us when we had it around. My 12-year-old nephew raved about it. He insisted that I give his mom the recipe and requested I make it again while they were at our house. Honestly, our summer has been so busy I never did either but now it will be easily accessible for all. 

Raspberry Golden Oreo Dessert from butterloveandcowboys.com

Said nephew, the one who loved Raspberry Golden Oreo Dessert is such a crack-up. I started laughing at him when he was about eighteen months old and haven’t stopped since. One evening, in Montana, he, another nine year old nephew of mine, and myself had each other laughing so hard our sides hurt and I was in tears. I accidentally kept getting those boys in trouble for being too loud. But they are just so darn funny.

Golly we have had fun this summer.

With my sisters visiting and a couple extended trips to Montana, we have had such a busy July and August, thus the lack of posts this past two months. I wrote a bit about my first Montana trip already and we have since added another to the list.

Raspberry Golden Oreo Dessert from butterloveandcowboys.com

Raspberry Golden Oreo Dessert from butterloveandcowboys.com

Raspberry Golden Oreo Dessert from butterloveandcowboys.com

Raspberry Golden Oreo Dessert from butterloveandcowboys.com

Raspberry Golden Oreo Dessert from butterloveandcowboys.com

Raspberry Golden Oreo Dessert from butterloveandcowboys.com

Raspberry Golden Oreo Dessert from butterloveandcowboys.com

Any who, Raspberry Golden Oreo Dessert is calling your name. Summer is nearing it’s end for the year, but this is a summer dessert you won’t want to miss out on!

Raspberry Golden Oreo Dessert
Raspberry Golden Oreo Dessert is a fruity and creamy no-bake dessert that will be a crowd favorite.
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Ingredients
  1. 1 package Golden Oreo's
  2. 1/2 cup butter, melted
  3. 8 oz cream cheese, soft
  4. 1 cup powdered sugar
  5. 2 (8 oz each) containers Cool Whip
  6. 3 tablespoons cornstarch, mixed with 3 tablespoons cold water
  7. 3 cups fresh OR frozen raspberries
  8. 3/4 cup water
  9. 1 1/4 cup sugar
  10. 3 tablespoons lemon juice
  11. 1 teaspoon vanilla
Instructions
  1. 1. Crush the Golden Oreo's into small chunks with a food processor OR a Ziploc bag and rolling pin. Reserve 1/2 cup of the crumbs for topping. Combine Golden Oreo's and melted butter in a 9x13 inch pan. Press into pan.
  2. 2. Beat the softened cream cheese until smooth. Mix in powdered sugar. Fold in 1 (8 oz) container of Cool Whip with a spatula. Spread over Oreo crust. Place in the fridge for now.
  3. 3. For the raspberry filling, whisk the cornstarch and cold water together. In a large saucepan place the raspberries, water, sugar, and lemon juice. Stir frequently as you bring the mixture to a low boil over medium heat. Gradually stir in the cornstarch/water mixture.
  4. 4. Simmer, covered for about seven minutes or until desired thickness is reached. Stir occasionally. Add vanilla and remove from the heat. Place pan of raspberry filling in the freezer for twenty minutes to cool quickly.
  5. 5. Once filling has cooled a while, remove the 9x13 pan from the fridge, and pour filling over the cream cheese layer. Top with the second container of Cool Whip and garnish with reserved 1/2 cup of Oreo crumbs.Refrigerate 1-2 hours or until the filling has completely cooled. Keep refrigerated.
Notes
  1. *Though I adore the homemade filling, for a quicker dessert you could always use canned raspberry pie filling instead!
Butter, Love, and Cowboys https://www.butterloveandcowboys.com/
No-Bake

Easy Raspberry Sauce

 This Easy Raspberry Sauce is another one of those toppings I can’t help but eat straight from the jar. My Cowboy couldn’t resist it either. Both of us have shovelled many spoonfuls in our mouths. I have been struggling with sauce addiction lately. It all started with Ree Drummond’s caramel sauce I shared with you a couple of months ago. After making that incessantly, I moved on to her hot fudge recipe, my hot fudge recipe, and then, lo and behold, along came this Raspberry Sauce. Oh heavenly day.

Raspberry Sauce from butterloveandcowboys.com

Once a month, all of My Cowboy’s family gets together on Sunday evening for family dinner. Us womenfolk each take turns preparing and hosting the meal. Last month was my month, and for dessert, I decided I wanted to do a cheesecake. I had a serious problem though. Some days I am totally in the mood for fruity cheesecake while others I am in the mood for more of a chocolate-y one. This time, I just couldn’t decide. Cheesecake recipes flooded through my mind. I came to the conclusion that because of my indecisiveness, I would give everyone the option for themselves whether they were feeling fruity or chocolate-y cheesecake. I made a simple vanilla cheesecake, caramel sauce, hot fudge sauce, and this Raspberry Sauce. 

Raspberry Sauce from butterloveandcowboys.com

Another great thing about Raspberry Sauce is that it is so versatile. It was absolutely fabulous on the cheesecake. Next time I bake a vanilla cheesecake, I think I’ll just top the whole thing with a batch of this sauce. You could also drizzle it on ice cream, pancakes/waffles, or even cake!

Raspberry Sauce from butterloveandcowboys.com

See that puppy in the background? Cache definitely wanted some Raspberry Sauce too.

Raspberry Sauce from butterloveandcowboys.com

Raspberry Sauce from butterloveandcowboys.com

Raspberry Sauce from butterloveandcowboys.com

When it came time to eat the cheesecake, I still couldn’t decide which I wanted more- fruity or chocolate-y! On top of that, I had made a pan of Heavenly Oreo Dessert as well. What’s a girl to do? I decided I just couldn’t justify eating two pieces of cheesecake AND a slab of Heavenly Oreo Dessert. So, I cut my piece of cheesecake in half and topped one part with Raspberry Sauce, the other with hot fudge and caramel. It rocked my evening.

Recipe adapted from My Baking Addiction’s Blueberry Sauce

Easy Raspberry Sauce
A quick and easy sauce to drizzle on cheesecake, ice cream, pancakes/waffles, or even cakes!
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Ingredients
  1. 2 tablespoons cornstarch, mixed with two tablespoons cold water
  2. 2 cups fresh OR frozen raspberries
  3. 1/2 cup water
  4. 3/4 cup sugar
  5. 2 tablespoons lemon juice
  6. 1/2 teaspoon vanilla
Instructions
  1. 1.In a small bowl or a cup, whisk the cornstarch and cold water together.
  2. 2. In a medium sized sauce pan, place raspberries, water, sugar, and lemon juice. Stir frequently as you bring the mixture to a low boil over medium heat. Gradually, stir in the cornstarch/water mixture.
  3. 3. Simmer, covered, for about five minutes or until desired thickness is reached. Add vanilla and remove from the heat. Serve over cheesecake, ice cream, pancakes/waffles, cake, or any dessert you would like.
Notes
  1. Yields about 2 cups
Butter, Love, and Cowboys https://www.butterloveandcowboys.com/