Raspberry Sweeties

A sweet and simple treat for you and your love this Valentines Day!

Raspberry Sweeties

{click title to print}

001

 

 

Ingredients

  • 2 pints Fresh Raspberries
  • 1 bag (11.5 Oz) Ghiradelli Milk Chocolate Chips
  • 1 bag (12 Oz) Nestle White Chocolate Chips

 

Preparation Instructions

Wash and carefully pat berries dry.

Fill large berry openings with the large Ghiradeli Milk Chocolate Chips.

Fill small berry openings with the small Nestle White Chocolate Chips.

Refrigerate until serving time.

Enjoy with the one you love…

~T

 

 

 

 

 

 

 

This post linked to
Wonka Wednesday at Hugs & Cookies

This Chick Cooks

Miz Helen’s Full Plate Thursday

Allergy-free Vintage Cookery

Lark’s Country Heart

Gooseberry Patch

Meet Penny

So Sweet Post 1: HoHo Cake with Fresh Berries

I have a bit of a problem….. I have sooo many new “keepers” to share with you, that I have a back-log of new recipes stretching cleeeeear to the end of the month, and more recipes being typed as we speak.  SO, today you get a bonus.  Today you get TWO Sweet recipes.  Stay tuned, the next one will post in a few minutes……

First up?!

HOHO CAKE

001

  • FOR THE FIRST LAYER:
  • 1 whole Boxed Chocolate Cake Mix, 18 Ounce Box (or Your Favorite Chocolate Cake Mix From Scratch)
  • Additional Required Ingredients Specified In Cake Mix Package (typically Water, Eggs And Oil)
  • _____
  • FOR THE MIDDLE LAYER:
  • 1 cup Butter, Softened
  • ½ cups Milk
  • 1 Tablespoon Vanilla Extract
  • 3 cups Powdered Sugar
  • ¼ teaspoons Salt
  • _____
  • FOR THE CHOCOLATE TOPPING:
  • ½ cups Butter, Softened
  • 1 teaspoon Vanilla Extract
  • ¾ cups Cocoa
  • 3 cups Powdered Sugar
  • 8 Tablespoons Water, Adding One At A Time

Preparation Instructions

Preheat oven to 350F.

Prepare your favorite chocolate cake (I used a Devil’s Food boxed mix – combine the box mix with the additional required ingredients specified in the package). Grease and flour a jelly roll pan. Pour batter in the pan and spread around until it’s even. Bake at 350F for 15-20 minutes; this will depend on the cake you bake, but begin to check it after 15 minutes.

Remove cake and let cool for 30 minutes. While cake is cooling, mix middle layer.

Middle Layer:
Cream butter and slowly add milk and vanilla. Add powdered sugar and salt, beating until mixture is thick, combined and spreadable. Spread in an even layer on the cooled chocolate cake. Set in the freezer for 15 minutes while you make the chocolate frosting.

Chocolate Frosting:
Cream butter and vanilla. Add cocoa powder and powdered sugar until combined. Add water 1 tablespoon at a time until mixture is smooth– you want the frosting to be spreadable, but not thin.

Remove cake from freezer and frost. Store in the fridge until the last possible second!

  This cake is VERY rich, so to cut the richness, we served it with fresh strawberries and blueberries the 2nd time around. 

006 

+

014

=

AMAAAAAAAAAAAAAAZING!

It seriously MADE it and I will do that every time now.

Why hello there, beautiful creamy filling!

004

Enjoy this decadent dessert! And never mind that it has 3 sticks of sweet cream butter in it……just go with it!

Now, head on over to post 2 for some Peach Pie, YUMMMMMMM!

~T

This post linked to:

Wonka Wednesday

This Chick Cooks

Miz Helen’s Country Cottage

Must. Have. Chocolate.

How about some Gooey Fudgy Peanut Buttery Brownies?

  These brownies are the Trifecta of AMAZING! Chewy brownie, cool peanut butter layer, topped off with creamy frosting. Easy-smeasy and oh-so-good!

Gooey Fudgy Peanut Buttery Brownies

  • 1 box 9×13 Size Brownie Mix (Red Box With Syrup Packet Is Best)
  • 1-½ cup Powdered Sugar
  • ½ cups Butter
  • 3 Tablespoons Creamy Peanut Butter
  • 2 Tablespoons Cold Milk
  • 4-½ teaspoons Instant Vanilla Pudding Mix
  • 1 can (16 Oz) Chocolate Fudge Frosting If You’re In A Pinch, Or Make Your Own

Make brownies according to package directions for a 9×13 size pan, cool. Meanwhile, in a small bowl, beat the sugar, butter, peanut butter, milk and pudding mix until smooth. Spread over cooled brownies. Cover and refrigerate for 30 minutes or until firm. Frost with fudge frosting just before cutting.

A-stinkin’-mazing!

That is all.

~T

Linked to Made It On Monday

Hugs & Cookies

Gooseberry Patch Recipe Round Up