Lemon Curd Mascarpone Fresh Raspberry Tart

My oldest Hungry Puppy asked if she could make something today.  I said sure!  She decided cookies with frosting and fresh raspberries on top.  Somehow, those cookies morphed into this tart.  My Hungry Puppy has been a little hot and cold about baking recently, and I think I have figured out why. When I ask her if she wants to do a baking project with me, she is usually reluctant.  She really gets excited in the kitchen when she comes up with her own idea on her own time and wants to make it herself without help.  Which means I need to encourage that as much as I can.  Today, she made this tart crust while I was taking a nap.  And she totally nailed it.  The rest of the tart had a little drama with it: burning her wrist...having the rim of the tart pan slip off and break her crust...picking wild raspberries specifically for this tart and then dropping them all in the dirt and having to start over...  This tart was a labor of love for her, and she was amazing. Afterward, she declared it worth all of the blood sweat and tears she put in!  This tart is filled with sweetened mascarpone, home made lemon curd, fresh picked wild raspberries and topped with a raspberry glace.  A perfect combination of sweet, tart, and fresh!  Tart crust recipe found here.

Mascarpone Lemon Curd Fresh Raspberry Tart

Tart Dough:
8 tablespoons unsalted butter (1 stick), melted
3 tablespoons granulated sugar
1/4 teaspoon fine salt
1 1/4 cups all-purpose flour, plus more as needed
Glace:
1/2 cup granulated sugar
1 Tablespoon cornstarch
1/2 cup raspberry puree
1/4 cup water

Filling:
8 ounces (1 cup) mascarpone cheese, room temperature
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1 cup lemon curd (home made or store bought)
2 cups fresh raspberries

For the tart crust, combine the butter, sugar, and salt in a large bowl and stir until evenly incorporated. Add the measured flour and stir until just combined and a soft dough forms.

Sprinkle the dough over the bottom of a 9-inch tart pan with a removable bottom. Using a measuring cup or your fingers, evenly press the dough into the bottom and up the sides of the pan (flour the cup occasionally to prevent sticking).  Cover the tart shell with plastic wrap and let it rest in the refrigerator for 30 minutes. Preheat the oven to 350F. 

Once chilled, prick all over the bottom of the dough with a fork and bake until golden brown, about 20 to 25 minutes. Remove from the oven and cool completely on a wire rack before filling.

For the glace, in a small saucepan, stir together the sugar and cornstarch.  Add the raspberry puree and water and cook over medium high heat, stirring constantly until mixture thickens and boils.  Boil for about 1 minute, then remove from heat and cool.  Mixture should pour easily from a spoon when warm.  If too thick, just add a little water until the desired consistency is reached.

For the filling, stir together the mascarpone, powdered sugar, and vanilla until well blended and smooth.  Spread the mascarpone mixture over the bottom of the cooled tart crust.  Spoon the lemon curd over the mascarpone and spread evenly.  Sprinkle the raspberries evenly over the lemon curd.  Drizzle the glace over the raspberries.  Use as much or little as you'd like.  We had some left over.  Chill the tart for several hours, or overnight before slicing.  Makes 8 - 12 servings.

Enjoy!  -Cardamommy

White Chocolate Raspberry Coconut Cookies

These cookies have been on my mind for a while now.  I stumbled upon some dehydrated raspberries on the clearance shelf at Target and I have been trying to figure out the perfect cookie for them.  I think this is the one.  I was worried that these cookies would be overly sweet and one note because of the white chocolate chips, but the dried raspberries give them a perfect tart punch of raspberry that is just perfect!  The coconut adds a bit of flavor and a good texture to these delicious cookies.

White Chocolate Raspberry Coconut Cookies

3/4 cup (1 1/2 sticks) butter, room temperature
1/2 cup + 2 Tablespoons granulated sugar1/2 cup + 2 Tablespoons packed brown sugar
1 1/2 teaspoons vanilla extract
1 egg
2 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon cream of tartar
1 cup white chocolate chips
1 1/2 cups dehydrated raspberries
1 cup coconut chips (not the sweetened shredded coconut, use the unsweetened flakes)

Preheat the oven to 350F. Line a baking sheet with parchment paper.

In a large bowl, stir together (or use a hand or stand mixer) the butter and brown sugar until combined.  Stir in the vanilla extract and eggs until well blended.  Add the flour, baking soda, salt, baking powder, and cream of tartar and stir until completely incorporated.  Stir in the white chocolate chips, dehydrated raspberries, and coconut.

Form the dough into tablespoon size balls and place on the prepared baking sheet.  Bake for about 8 to 9 minutes, or until the edges and tops are light golden brown.  Remove the cookies from the oven and transfer to a cooling rack.  Makes about 40 cookies.

Blueberry and Raspberry Filled White Layer Cake

I've had my eye on this ice cream cake for a while now, but I wanted to turn it into a regular cake, no ice cream.  Is that weird?  Maybe, but I am a sucker for a fantastic layer cake, and this one looked like it would fit the bill.  Lovely white cake layers filled with home made blueberry and raspberry filling and covered with my favorite ever white frosting!  What's not to love here?  I may have to go into hiding with this cake so I don't have to share!

Blueberry and Raspberry Filled White Layer Cake

Blueberry Filling:
12 ounces fresh blueberries
1/3 cup granulated sugar
2 Tablespoons light corn syrup
1 teaspoon fresh lemon juice
2 teaspoons cornstarch
2 teaspoons water

Raspberry Filling:
12 ounces fresh raspberries
1/3 cup granulated sugar
2 Tablespoons light corn syrup
1 teaspoon fresh lemon juice
1 Tablespoon cornstarch
1 Tablespoon water

Vanilla Almond Cake:

3 cups all purpose flour

2 3/4 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1 1/2 cups butter, room temperature

2 1/4 cups granulated sugar

2 eggs

2 teaspoons vanilla extract

1 teaspoon almond extract

1 1/2 cups milk

Buttercream Frosting:

1/2 pound (2 sticks) butter

1 cups vegetable shortening 

1/4 teaspoon salt

1 teaspoon vanilla extract

1 teaspoon butter flavoring

1/4 teaspoon almond extract

1 tablespoon meringue powder

2 pounds confectioners’ sugar, sifted

4 tablespoon milk (if needed)

For the blueberry filling, combine the blueberries, sugar, corn syrup, and lemon juice in a saucepan and bring to a boil, stirring constantly.  Reduce heat and simmer, stirring frequently, for 10 to 12 minutes,  or until thickened slightly.  In a small bowl, stir together the cornstarch and water until smooth.  Pour into the blueberry filling mixture, continuing to cook and stir for another minute, or until thick and bubbly.  Transfer the filling to a bowl, and refrigerate, uncovered until cold. (If making ahead, once the filling is cold, cover with a lid or plastic wrap until ready to use.)

For the raspberry filling, combine the raspberries, sugar, corn syrup, and lemon juice in a saucepan and bring to a boil, stirring constantly.  Reduce heat and simmer, stirring frequently, for 10 to 12 minutes,  or until thickened slightly.  In a small bowl, stir together the cornstarch and water until smooth.  Pour into the raspberry filling mixture, continuing to cook and stir for another minute, or until thick and bubbly.  Transfer the filling to a bowl, and refrigerate, uncovered until cold. (If making ahead, once the filling is cold, cover with a lid or plastic wrap until ready to use.)

Preheat the oven to 350F.  Grease 3 8-inch cake pans, and line the bottom with parchment paper, and lightly grease the parchment.

For the cake, in a small bowl, combine the flour, baking powder, salt, and baking soda.  In a large bowl, cream together the butter and sugar until light and fluffy.  Beat in the eggs, vanilla extract, and almond extract until incorporated.  Beat in 1/3 of the flour mixture until incorporated.  Add half of the milk and beat until blended.  Beat in half of the remaining flour, followed by the remaining milk, and end by beating in the rest of the flour, just until no streaks of flour remain.  

Divide the batter evenly among the three prepared pans, and bake in the preheated oven for 25 to 27 minutes, or until a toothpick inserted in the centers comes out clean.  Remove cakes from the oven and let cool in the pans for about 10 minutes.  Carefully turn the cakes out of the pans and place on a cooling rack to cool completely before assembling the cake.

For the frosting, combine the butter, shortening, and salt in a large bowl and beat on low speed for 5 minutes. Add the vanilla, butter flavor, and almond extract and beat until well blended. Turn off the mixer and add the meringue powder and half of the confectioners’ sugar. Mix on the slowest speed the mixer has. Mix in the remaining sugar 1/2 cup at a time, until all the sugar is mixed in. Turn the mixer up to medium and beat until smooth and creamy. This should take about 5 minutes. If the icing seems too thick to spread, beat in enough milk until the desired consistency is reached.

To assemble the cake, level the cakes if necessary.  Place one cake layer on a serving plate.  Spread evenly with the blueberry filling.  Place the second cake layer on top of the blueberry filling.  Spread the raspberry filling evenly over the second cake layer.  Place the last cake layer on top of the raspberry filling.  Spread the frosting over the top and sides of the cake (you may have frosting leftover).  Pipe decorations, if desired, or garnish with sprinkles.  Makes 1 3-layer cake.

Enjoy!  -Cardamommy

Orange Rhubarb Raspberry Jam

I found this recipe in a super old cookbook of my Grandmother's called Cooking Scandinavian. The cookbook was badly water damaged and covered in mold and ickiness, so I was only able to grab a couple of recipes from it.  This was one of them.  Apparently it is a traditional Norwegian recipe, and it turned out really amazing! I didn't make any changes except to use a whole lemon  instead of 1/2, but otherwise I followed the recipe exactly.

Orange Rhubarb Raspberry Jam

2 oranges
1/2 lemon (I used a whole lemon)
Water
1 1/2 cups granulated sugar
1/3 cup water
1 pound rhubarb, cut into 1/2 inch pieces
1 cup raspberries
1 cup granulated sugar

Cover oranges and lemon with water.  Cover and simmer 3 hours.  Let fruits stand in water overnight.  Next day, cut fruits in quarters.  Spoon out pulp and save; discard seeds.  Cut peel into fine, even slivers.  Combine pulp, peel, the 1 1/2 cups sugar, and the 1/3 cup water.  Simmer 45 minutes, or until liquid is honey-like in consistency, stirring constantly.  Meanwhile, in another saucepan, combine rhubarb, raspberries, and the 1 cup sugar.  Slowly bring to a boil, stirring.  Continue to cook, stirring, until thick.  Combine rhubarb mixture thoroughly with orange mixture.  Heat to a full rolling boil.  ladle into hot sterilized glasses and seal.  Makes about four 8 ounce glasses.

Enjoy!  -Cardamommy

Raspberry Lemon Shortbread Bars

This dessert is another one born of leftovers that I really don't know what to do with.  I had one cup of whipping cream left and one cup of lemon curd left.  What to do...?  I came up with these incredibly fast and easy shortbread bars.  They start with a simple shortbread base, topped with raspberry jam and lemon curd, and finished off with delicious whipped cream.  The raspberry and lemon provide just a touch of tartness and the whipped cream lends a sweetness to this delicious dessert.

Raspberry Lemon Shortbread Bars

Shortbread Crust:
1 1/2 cups all purpose flour
3 Tablespoons powdered sugar
3/4 teaspoon salt
3/4 cup (1 1/2 sticks) cold butter

Filling:
1 cup raspberry jam
1 cup lemon curd or lemon pie filling

Topping:
1 cup whipping cream
3 Tablespoons powdered sugar
1/2 teaspoon vanilla extract (I used clear vanilla)

Preheat the oven to 350F.  Lightly grease a 9x9 inch square baking pan.

In a medium bowl, combine the flour, powdered sugar and salt. Cut in the cold butter using a fork or pastry blender, until the mixture resembles pea size crumbs.  Pour the flour mixture into the prepared pan and press into the bottom of the pan.  Bake in the preheated oven for 15 to 20 minutes, or until just starting to brown at the edges.  Remove from oven and let cool completely.

When the shortbread has cooled completely, spread the raspberry jam evenly on top of the shortbread.  Spoon the lemon curd over the raspberry jam, and carefully spread over the raspberry jam layer.  

Beat the whipping cream, powdered sugar, and vanilla extract together until stiff peaks form.  Spoon the whipped cream on top of the shortbread bars and spread evenly.  Chill for about 1 hour before cutting and serving.  Makes 16 bars.  

Enjoy!  -Cardamommy

Raspberry Chocolate Chip Cookie Sandwiches

These raspberry chocolate chip cookies are soft with a nice raspberry flavor (not to mention a fabulous color that my Hungry Puppies thought was amazing!), and studded with chocolate chips.  A fresh raspberry buttercream is sandwiched between two cookies for a delicious double raspberry treat.

Raspberry Chocolate Chip Cookies Sandwiches

Raspberry Chocolate Chip Cookies:
1/2 cup butter, room temperature
1/2 cup shortening
1 cup fresh raspberries
3/4 cup brown sugar
3/4 cup granulated sugar
1 egg
1 teaspoon vanilla
3 cups flour
1 Tablespoon cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups chocolate chips

Fresh Raspberry Buttercream:
1/4 cup butter, room temperature
1/4 cup shortening
1/2 teaspoon vanilla
2 cups powdered sugar
2 to 4 Tablespoons raspberry puree

Preheat the oven to 350F.  Line a baking sheet with parchment paper.

For the cookies, cream together the butter, shortening, raspberries, brown sugar, and granulated sugar until smooth.  Beat in the egg and vanilla until incorporated.  Add the flour, cornstarch, baking soda, and salt.  Beat until the flour begins to blend with the creamed mixture.  Add the chocolate chips, and continue beating until just incorporated and no streaks of flour remain.

Scoop dough with a 2 tablespoon cookie scoop and drop onto the prepared baking sheet.  Bake for 12 to 13 minutes, or until just set on the top.  Remove cookies from the oven and let cool for a couple minutes on the pan, then transfer to a cooling rack to cool completely.

To make the frosting, cream together the butter, shortening, and vanilla.  Beat in the powdered sugar.  Beat in the raspberry puree, 1 tablespoon at a time until it reaches the desired consistency.  Place a tablespoon of frosting between two cookies.  Makes about 18 sandwich cookies.

Enjoy!  -Cardamommy

Whipped Raspberry Butter

I came across this recipe for whipped raspberry butter and knew that I had to try it immediately.  Which totally worked out perfectly because I happened to have quite a large quantity of fresh raspberries in my refrigerator.  This recipe has put all sorts of wonderful ideas in my head of how/if I could cook with this butter...Mmmm raspberry chocolate chip cookies anyone?  This recipe is easily doubled.

Whipped Raspberry Butter

1 Tablespoon honey
1/4 cup fresh red raspberries
1 stick (1/2 cup) butter, room temperature

Place the honey and raspberries in a microwave safe bowl (or in a small saucepan).  Heat the mixture until it reaches a boil, stirring to break up the berries.  Let the mixture cool completely.  Place the honey/raspberry mixture and butter into a medium sized bowl, and beat with a hand mixer on low until combined.  The butter will separate at first, just keep beating.  Increase the mixer speed to high, and beat the butter for 2 to 3 minutes, or until light and fluffy.  Transfer the butter to a jar and refrigerate, or freeze.

Enjoy!  -Cardamommy

Raspberry Cream Cake

My Dad has an amazing garden.  Grapes, raspberries, potatoes, rhubarb, carrots... all kinds of fabulous things.  Least year I made more pints of grape jelly than I can remember at this point.  I made jelly for an entire day.  The. Entire. Day.  And absolutely the best grape jelly ever.  So far this week, I have made two batches of red raspberry jam.  I had some golden raspberries as well, but I didn't know what to do with them.  I needed something simple and delicious, where the raspberries would take center stage and not be drowned out by the dessert.  I think this recipe fits the bill.  Start with a simple press-in crust, followed by berries, followed by a cream filling.  Recipe adapted from King Arthur Flour.

Raspberry Cream Cake

Crust:
1 1/2 cups all purpose flour
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) butter, room temperature
1 egg
2 teaspoons vanilla
4 cups fresh raspberries (I used golden raspberries, but red is perfect as well)

Filling:
1 cup (8 ounces) sour cream
1 (8 ounce) package cream cheese, room temperature
1/2 cup granulated sugar
1 egg
2 teaspoons vanilla

Preheat the oven to 350F.  Spray a 9 1/2 inch springform pan with cooking spray.

Combine the flour, sugar, baking powder, salt, butter, egg and vanilla in the bowl of a stand mixer, and with the paddle attachment, beat until combined.  The dough will be very stiff.  Press the dough evenly onto the bottom of the prepared pan.  Pour the raspberries evenly over the dough.

In a medium bowl (or re-use your stand mixer), beat the sour cream, cream cheese, sugar, egg, and vanilla until well blended.  Pour the cream mixture on top of the raspberries and spread evenly.

Bake the cake in the preheated oven for 60 minutes, or until the edges of the cake are lightly browned.  Remove the cake from the oven and let cool to room temperature before serving (or refrigerate until ready to serve).  When ready to serve, run a knife around the edge of the cake to loosen from sides of the pan, then remove side of pan.  Makes about 16 servings.

Enjoy!  -Cardamommy

Raspberry Filled Vanilla Butter Layer Cake

We love chocolate at my house.  Well most of us.  There are some who prefer vanilla over chocolate.  Unfortunately, whenever I make something vanilla, I usually offset it with something chocolate.  This cake, then, is for my oldest Hungry Puppy.  Just because.  The cake is a fabulously fun cake to make.  You combine all of the dry ingredients (flour and all!) then beat the butter into that.  Then add the milk and eggs.  Seem totally backwards?  It totally works!  And you don't have to worry about adding the wet then the dry, in which order, and how many additions.  Super simple.  Super delicious.

Raspberry Filled Vanilla Butter Layer Cake

Vanilla Butter Cake:
2 3/4 cup all purpose flour
1 1/2 cups granulated sugar
3 3/4 teaspoons baking powder
3/4 teaspoon salt
12 Tablespoons (1 1/2 sticks) butter, room temperature
3/4 cup milk, room temperature
2 teaspoons vanilla extract
4 eggs, room temperature

1 cup canned raspberry pie filling

Bakery Style Frosting:
1 cup shortening
1/4 cup powdered non-dairy creamer
1/2 teaspoon almond extract
1/2 teaspoon clear vanilla (for really white frosting)
16 ounces (about 4 cups) powdered sugar
4-6 Tablespoons water
Sprinkles (optional)

Preheat the oven to 350F.  Spray 2 9-inch round cake pans with cooking spray, then dust with flour, tapping out any excess.

In a large bowl, combine the flour, sugar, baking powder, and salt.  Add the butter, and beat on low speed until the mixture resembles crumbs (no larger than pea size).  Add the milk and vanilla extract and beat until well blended.  Add the eggs one at a time, beating well after each addition.

Pour the cake batter evenly in the two pans, using a spatula to smooth out the top.  Place the cakes in the preheated oven and bake for about 25 minutes, or until a toothpick inserted in the center of the cakes comes out clean.  Remove the cakes from the oven and place on a wire rack for 20 minutes to cool.  Run a butter knife around the edge of each cake, then turn the cakes out of the pans.  Place the cakes on the cooling rack to cool completely. 

For the frosting, cream together the shortening, creamer, almond extract, and vanilla extract.  Gradually beat in the powdered sugar (mixture will be very dry and maybe a bit crumbly).  Add the water (starting with 4 Tablespoons and adding more if necessary) and beat the frosting until smooth.

To assemble the cake, place one cake layer upside-down on a serving plate.  Spread with the raspberry pie filling to within about 1/2 inch of the edge of the cake.  Place the second cake layer upside-down on top of the raspberry filling.  Frost the top and sides of the cake with frosting, decorate with sprinkles and piped designs if desired.  Makes 12 to 16 servings.

Enjoy!  -Cardamommy

Five-Spice Raspberry Almond Nests

I have recently discovered Chinese Five Spice.  What is that you ask?  It is a blend of cinnamon, cloves, fennel, star anise, and szechuan pepper.  Whoa.  Where have you been all my life?  I used it in a savory chicken dish last week, and knew immediately that I had to try it in something sweet.  My fabulous sister is surprise visiting this weekend, and we decided that with our powers combined, we could totally come up with something fabulous.  And oh did we ever.  These cookies are so wonderful.  They are warm and nutty, and the five spice gives them a complexity that leaves you wondering "what spice, exactly, did I just eat?".  Amazing.  If you don't like almonds, use pecans or hazelnuts...whatever you like.  Not a fan of raspberry?  Same goes for you...make it lemon or strawberry, choose your favorite!

Five-Spice Raspberry Almond Nests

1/4 C Packed Brown Sugar
1/4 C Shortening
1/4 C Butter, softened
1/2 tsp Vanilla
1 Egg, separated
1 C All-Purpose Flour
1/4 tsp Salt
1 tsp Chinese 5-Spice
1 C Finely Chopped Almonds
About 6 T Jelly or Jam (any flavor, but we used raspberry)

1. Heat oven to 350 F. In a medium bowl, beat brown sugar, shortening, butter, vanilla and egg yolk with electric mixer on medium speed, or mix with spoon. Stir in flour and salt.

2. Shape dough into 2-inch balls. In small bowl, beat egg white slightly with fork. Place nuts in small bowl. Dip each ball into egg white; roll in nuts. On ungreased or parchment linied cookie sheets, place balls about 1 inch apart. Press thumb into center of each cookie to make indentation, but do not press all the way to cookie sheet.

3. Bake 12-14 minutes or until light brown. Quickly remake indentations with end of wooden spoon if necessary. Immediately remove from cookie sheets to cooling racks. Fill each with about 1 tbsp jelly.  Makes  about 1 dozen.

Enjoy and Malzheit!  -Cardamommy and Coriaunty

White Chocolate Raspberry Blondies

I had some leftover raspberry pie filling laying around the house (haha, it was actually in the fridge), and needed to find a use for it.  How do white chocolate blondies grab you?  

White Chocolate Raspberry Blondies

1/2 cup butter, room temperature
1 cup granulated sugar
2 eggs
1/2 teaspoon vanilla
1/4 teaspoon almond extract
3/4 cup all purpose flour
1/4 teaspoon salt
1/2 white chocolate chips
1/4 cup chopped pecans
3/4 cup raspberry pie filling

Preheat the oven to 350F.  Grease a 9x9 inch square baking pan.

Cream together the butter and sugar. Add the eggs, vanilla and almond extract, and beat until well combined.  Stir in the flour and salt, then stir in the white chocolate chips and chopped pecans.

Pour the batter into the prepared pan and spread evenly.  Drop the raspberry pie filling by spoonfuls over the batter.  Using a butterknife, swirl the raspberry filling through the batter by  dragging the knife through the batter in a swirling pattern.  Bake for about 30 minutes, or until a toothpick inserted in the center comes out with moist crumbs.  Remove blondies from the oven and let cool completely before cutting.  Makes 12 bars.

Enjoy!  -Cardamommy

Vanilla Raspberry Chocolate Candy Cake

It is birthday time again!  I feel like I say that all the time.  This time, the birthday girl is none other than my oldest Hungry Puppy, who is turning 7.  Unbelievable.  While brainstorming what kind of cake I should make her, my thoughts turned back to this Orange Layer Candy Cake that I made for another birthday a couple of months ago.  I thought of how fun it was, how delicious it was, and how easy it was to make!  Problem solved, question answered. I would be making that cake again...but little girl style.  My Hungry Puppy loves white chocolate and the colors pink, purple, and red, so I ran with it from there.

I recently had surgery on my foot, and have thus been off of my feet for the majority of the past two weeks.  This being said, I felt the need to simplify and shorten my time spent on my foot and in the kitchen.  I started with a boxed cake mix, and dressed it up a little so it doesn't taste so "out of a boxy".  I used canned raspberry pie filling, and canned frosting, but you could easily use your favorite home made recipe.  This cake is super cute, easy, and delicious.  My Hungry Puppy loved it, and my poor bruised and broken foot doesn't hate me.  Everyone wins here (even my youngest Hungry Puppy who helped "dispose" of the leftover Kit Kats)!

Vanilla Raspberry Chocolate Candy Cake

1 box white cake mix
1 cup all purpose flour
1 cup granulated sugar
3/4 teaspoon salt
2 eggs
1 1/3 cups water
1 cup (8 ounces) sour cream
2 Tablespoons canola oil
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 cup Raspberry Pie Filling
1 (16 ounce) container (about 2 cups) vanilla frosting
11 full size White Chocolate Kit Kat Bars
2 (8 ounce) bags Raspberry Dark Chocolate M&Ms
1 piece of ribbon long enough to wrap around entire cake and tie

Preheat oven to 325F.  Grease and flour 2 9-inch round cake pans.  Set aside.

In a large bowl, whisk together the cake mix, flour, sugar and salt.  Add the eggs, water, sour cream, oil, vanilla extract, and almond extract and whisk until well blended.  Divide the batter evenly among the two prepared pans.  

Bake the cakes for about 25 to 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.  Remove cakes from the oven and let cool in the pans for 10 to 15 minutes.  Carefully remove cakes from the pans and let cool completely on cooling racks.

When the cakes are completely cool, place one layer upside-down on a serving plate.  Spread the raspberry pie filling over the cake.  Place the second layer right-side up on top of the first layer.  Spread the vanilla frosting over the top and sides of the cake (don't worry about being neat, you won't see any of it when you're done).  Place the Kit Kat Bars vertically around the cake, then wrap the ribbon around the Kit Kats and tie it.  Place the M&Ms on top of the cake to cover the frosting.  Makes about 16 servings.

Enjoy!  -Cardamommy

Chocolate Raspberry Coconut Candy Cookies

Holy cow, that title is a mouth full, and that is the shortened version.  I have a bad habit of "collecting" (read: buying and saving forever) candy.  I still have Easter candy.  And Christmas candy from last year.  Yeah, it's been opened.  No, no one eats it.  I know. Weird.  The tally: 2 open bags of Peepsters (one dark chocolate and one milk chocolate), 5 open bags of M&Ms (assorted flavors), 1 open bag of Hershey's Kisses (raspberry flavor), 2 open boxes of Skittles, 7 open bags of chocolate chips (assorted varieties), 1 giant open  bag of Raisinettes, 1 open bag of caramel bits, 1 open bag of Candy corn, 1 open bag of Indian corn, 1 open bag of coconut Oreos, and 1 open bag of regular Oreos (I realize Oreos aren't candy, but I'm illustrating here).  You should see the cabinet it is in.  It's like a big dirty secret.  That I don't open in front of people.  Anyhow.  That brings me to these delightful cookies.

These cookies are born from 4 open bags.  I chopped up the Peepsters (both bags), chopped up the coconut Oreos, and chopped up the Raspberry Hershey's Kisses.  And then I ran out of cocoa powder and had to run to the store.  Typical. Then I made a chocolate cookie dough to hold the candy together.  Right?  The cookie only exists so that I will feel better about eating all of that candy.  

Chocolate Raspberry Coconut Cookies

1 1/2 cups (3 sticks) butter, room temperature
1 1/2 cups granulated sugar
1 1/2 cups brown sugar
3 eggs
2 teaspoons vanilla extract
3 3/4 cups all purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup cocoa powder
1 cup chopped Peepsters (or any other chopped form of chocolate candy)
2 cups chopped Coconut Oreo cookies
1 cup chopped Raspberry Hershey's Kisses

Preheat the oven to 375F.  Line a baking sheet with parchment paper.

In a large bowl or stand mixer, cream together the butter, sugar, and brown sugar until light and fluffy.  Add the eggs and vanilla and beat until incorporated.   Beat in the flour, baking soda, salt, and cocoa powder (carefully so as not to have a cocoa explosion).  Stir in the Peepsters, Oreos, and Kisses.

Scoop dough by 2 tablespoonfuls and place on the prepared baking sheet.  Bake the cookies for 10 minutes, being careful not to overbake.  Remove cookies from the oven and let cool on the pan for 2 to 3 minutes.  Transfer cookies to a cooling rack to finish cooling.  Makes about 4 dozen cookies.

Enjoy!  -Cardamommy

Cheese and Jam

This is one of my most favorite things to eat! It's perfect for breakfast, lunch, a snack, or even sometimes supper. You're probably thinking I'm crazy, and in most cases you would be right. But you'll have to trust me on this one. Cheese and jam is absolutely delicious. My old roommate, and very good friend, first introduced this to me last year when we lived together. She grew up eating this traditional Danish food, because her mom is from Denmark. I was skeptical, but it really was love at first bite!

1 Slice Bread
1-2 Slices Cheddar Cheese (white or regular)
1-2 T Jam (choose your favorite, but I love both red and yellow raspberry jam with cheddar)

Toast bread. Cover toasted bread with cheese slices while toast is still hot. Spread jam on top of cheese.

Mahlzeit!
-Coriaunty