BEST RASPBERRY MUFFIN RECIPE RECIPES

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CHOCOLATE CHIP DANISH RECIPE - PILLSBURY.COM



Chocolate Chip Danish Recipe - Pillsbury.com image

Start the weekend on a sweet note. This easier-than-it-looks breakfast pastry is made with five simple ingredients.

Provided by Roxana Yawgel

Total Time 35 minutes

Prep Time 10 minutes

Yield 6

Number Of Ingredients 5

1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1 package (8 oz) cream cheese, room temperature
1/4 cup sugar
1 teaspoon vanilla
1/4 cup chocolate chips

Steps:

  • Heat oven at 350°F. Line 17x12-inch cookie sheet with cooking parchment paper or silicone nonstick baking mat.
  • Unroll dough onto lined cookie sheet; press dough into about 16x10-inch rectangle. With sharp knife or pizza cutter, cut 1 1/2-inch-long slanted cuts 1 inch apart along both long sides of rectangle, leaving center of dough uncut. Make sure you have the same amount of cut strips on both sides.
  • In medium bowl, beat cream cheese, sugar and vanilla until smooth. Spread mixture on uncut center of dough. Sprinkle chocolate chips over cream cheese mixture.
  • Braid dough by crossing strips over filling, alternating from side to side. At end, trim off any overhanging dough.
  • Bake 20 to 22 minutes or just until golden brown. Remove from cookie sheet to bread board, serving platter or cooling rack. Cut into slices to serve. Best served the same day.

Nutrition Facts : Calories 320 , CarbohydrateContent 32 g, CholesterolContent 40 mg, FatContent 3 1/2 , FiberContent 0 g, ProteinContent 4 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 440 mg, SugarContent 16 g, TransFatContent 0 g

RASPBERRY CREAM CUPCAKES RECIPE | GIADA DE LAURENTIIS ...



Raspberry Cream Cupcakes Recipe | Giada De Laurentiis ... image

Provided by Giada De Laurentiis

Categories     dessert

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 18 cupcakes

Number Of Ingredients 9

1 (18.25-ounce) box white cake mix (recommended: Duncan Hines Moist Deluxe)
1 1/3 cups water
3 large eggs whites
2 tablespoons unsalted butter, melted
2 teaspoons almond extract
2 teaspoons vanilla extract
2 (6-ounce) containers fresh raspberries, cut in half or 1 (16-ounce) container fresh strawberries, coarsely chopped
1 cup heavy whipping cream
1/3 cup powdered sugar, plus additional for dusting

Steps:

  • Line 18 muffin cups with muffin papers. Preheat the oven to 350 degrees F.
  • Using an electric mixer, beat the cake mix, water, egg whites, melted butter, almond extract, and vanilla extract in a large bowl for 2 minutes, or until the batter is well blended. Using about 1/3 cup of batter for each cupcake, spoon the batter into the prepared muffin cups.
  • Bake the cupcakes until they are very pale golden on top, about 15 minutes. Cool the cupcakes completely on a cooling rack.
  • Using a fork, coarsely mash 1 1/2 containers of raspberries in a medium bowl. Beat the cream and 1/3 cup of powdered sugar in a large bowl until firm peaks form. Fold the mashed raspberries into the whipped cream.
  • Remove the muffin papers from the cupcakes and cut the tops off of each cupcake. Spoon the raspberry whipped cream atop the cupcake bottoms. Place the cupcake tops on the cupcakes. Dust with more powdered sugar and serve with the remaining berries.

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