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Breakfast/ Desserts/ Snacks & Candies

Remember your ‘Little Valentines’ with Chocolate-Raspberry Heart Tarts

chocolate-raspberry heart tarts

Valentine’s Day isn’t just for lovers anymore. It’s evolved to where we’re encouraged to also show those closest to us how much we care. That might include your mom and dad, brothers and sisters, and sometimes your best girlfriend or even your pet. But don’t forget the ‘littlest Valentines’ living under your roof – aka the kids! They’ll greatly appreciate even a small gesture of how much you love them. This recipe for Chocolate-Raspberry Heart Tarts is a perfect Valentine’s Day breakfast or after-school treat for your rug rats. It’s so easy to make and you can change-up the ingredients to reflect your favorite flavor combinations.

Hershey's spreads chocolate and Bonne Maman raspberry preserves

I love the combination of chocolate and raspberry, so I used my favorite raspberry preserves and a new chocolate spread product from Hershey’s. But you could use peanut butter and jelly, banana and chocolate, or just about any flavor combo that your kids will love. And if you go the non-chocolate route, like peanut butter and banana, you could even share a heart tart with your furry, four-legged kids. My four pugs LOVE banana and peanut butter, so I’m going to make one special heart tart for them to share (remembering portion control for my svelte puggies!). That comes down to one heart chamber per pug!

chocolate-raspberry heart tarts

Use a heart-shaped cookie cutter (about 3.5- to 4-inches wide) to cut out your hearts from store-bought pie crust. Arrange them on a parchment paper-lined baking sheet.

fill the center of each chocolate-raspberry heart tart

Put 1 level teaspoon each of preserves and chocolate spread in the center of each heart. Don’t overfill, or the contents will just burst out during the baking process giving your heart tart a heart attack. Not pretty. Use egg wash to seal the hearts, and crimp the edges with a fork. Brush the egg wash on top of each heart and sprinkle with turbinado sugar.

let the chocolate-raspberry heart tarts cool slightly before serving

Bake for about 16 minutes or until golden brown and puffy. Remove from oven and let cool slightly before serving. What a great way for you and your kids to start off Valentine’s Day!

Influencer Disclosure: I was given a free sample of Hershey’s spreads chocolate because I’m a Klout influencer. I am under no obligation to receive this sample or talk about this company. I get no additional benefits for talking about this product or company. All opinions about this product are 100% my own.

Chocolate-Raspberry Heart Tarts

Rating: 51

Cook Time: 16 minutes

Yield: 8 servings

Chocolate-Raspberry Heart Tarts


2 sheets refrigerated pie dough, room temperature
1 egg
turbinado sugar


Preheat oven to 400 F degrees. Line a baking sheet with parchment paper; set aside.

Beat the egg in a small bowl. Unroll 2 sheets of store-bought pie dough. Using a 3.5-inch heart cookie cutter, cut out about 8 heart shapes from each sheet of pie dough.

Arrange half of the hearts on the prepared baking sheet. Fill the center of each heart with 1 level teaspoon of raspberry preserves and 1 level teaspoon of chocolate spread.

Moisten the edges of the remaining hearts with the beaten egg. Align each heart on top of a heart on the baking sheet. Press firmly around all edges to seal the fillings inside each tart. Crimp the edges with a fork.

Brush the tops with the remaining egg and sprinkle generously with turbinado sugar.

Bake until golden brown and puffed, about 16 to 18 minutes. Do not overbake or the turbinado sugar will burn.

Let cool slightly before serving.

Breads/ Breakfast/ Snacks & Candies

british scones

raspberry scones

After a month of television reruns and holiday not-so-special programs, I’m excited that tonight season 3 of “Downton Abbey” premiers on PBS in America. I’m a bit of an Anglophile, so I find this series very interesting, well-written and well-acted. Anything with Dame Maggie Smith is worth watching in my book. In honor of tonight’s season premier, I decided to make British scones, which is often considered the quintessential British snack. Most Brits will enjoy a scone paired with afternoon tea.

British scones can be sweet or savory, and – as you’ll see in this recipe – are easily made. The secret for making great British scones is to use very cold butter and to work quickly with the dough. Keeping all the ingredients and utensils (including your hands if you rub in the butter by hand) as cool as possible will ensure for a lighter, fluffier scone that rises well.

I decided to make two kinds of scones: one with blackberries and a second batch with raspberries. You could just as easily prepare cheese scones by substituting the same amount of shredded cheese for the fruit. Don’t be afraid to be creative – or to use what’s leftover in the refrigerator.

blackberries and raspberries

© 2013 Baked Chicago. All rights reserved.

British Scones

Preheat your oven to 425° F. Line a baking sheet with parchment paper and set aside.

In a large bowl, sift together the flour, cream of tartar, baking soda and salt. Use a pastry blender to quickly cut the butter into the flour mixture, until it resembles fine breadcrumbs. Stir in the sugar and milk. Fold in the chopped fruit. I prefer blackberries or raspberries, but any fruit will work (e.g. cranberries, apples, cherries). The higher the water content of the fruit, the less milk you should use in the dough. When all ingredients are combined, it should be a soft dough.

Turn the dough onto a floured work surface. Knead the dough lightly and roll it out to about 3/4-inch thickness. Cut the dough into 2-inch rounds or squares. Place the scones on the prepared baking sheet and brush the tops with the remaining 2 tablespoons of milk to glaze.

Bake for 10 minutes, or until golden brown. Cool on a wire rack for a few minutes, then serve warm with butter or jam.



2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1 pinch salt
1/4 cup butter, very cold but not frozen
1/8 cup granulated sugar
1/2 cup plus 2 tablespoons milk, divided
1/4 cup blackberries or raspberries, roughly chopped


Number of servings: 12

Cooking time: 10 minutes


Champagne Brownies, with Macerated Raspberries

champagne brownies

It’s my favorite time of year again. Yes, you guessed it. It’s National Champagne Day! And while we’re toasting – a very happy New Year’s Eve to you and yours. Remember to celebrate responsibly and most importantly to be safe if you’re venturing out tonight. This champagne brownies recipe is great for using any leftover champagne you might have after the celebration. But let’s be serious: who ever really has leftover champagne? Instead, I recommend breaking open a bottle of your favorite bubbly [mine is Veuve Clicquot]. You’ll only need 3 ounces (about 1/3 cup) for this champagne brownies recipe, so you can pour the rest of the bottle to toast a new year filled with edible adventures for all. Serve with champagne-macerated raspberries and fresh whipped cream topping for an elegant, yet easy, dessert that is sure to impress.

Champagne Brownies with Macerated Raspberries

Preheat your oven to 350° F.  Lightly grease the bottom of an 8×8-inch square baking pan with butter or shortening and set aside.

In a medium bowl, combine 2 ounces of champagne, raspberries, and 2 tablespoons of sugar. Mash slightly with the back of a spoon to lightly crush the berries and combine. Cover bowl and refrigerate for 2 hours.

Melt (just barely) the butter in a medium-sized, microwave-safe bowl. You don’t want the butter so hot that it’s boiling or steaming. Depending on the power of your microwave, I recommend melting the butter in 10- to 15-second segments on high power. Remember, the butter will continue to melt after the microwave is done.

Add first your 3 ounces of remaining champagne and then the eggs to the melted butter. Stir in flour, baking powder, salt, cocoa powder, granulated sugar and brown sugar. Mix just until blended, then fold in the dark chocolate chunks.  Spread the champagne brownies batter in your prepared baking pan.

Bake for about 30 minutes, or until the brownies are dry around edges. A toothpick inserted in the center should come out almost clean and slightly moist.  Cool the brownies completely before cutting, about 1 hour.

Lightly dust the champagne brownies with confectioners’ sugar and cut into 4 rows by 4 rows to make 16 brownies. Spoon champagne-macerated raspberries onto each serving with whipped cream, if desired.


1/2 cup butter
2 eggs
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup unsweetened cocoa powder [preferably dark chocolate cocoa powder]
3/4 cup plus 2 tablespoons granulated sugar, divided
1/2 cup dark brown sugar
1/2 cup dark chocolate chunks
3 ounces plus 2 ounces champagne, divided
confectioners’ sugar for dusting
2 pints raspberries
whipped cream, if desired

Number of servings: 16

Cooking time: 30 minutes


Rum Raspberry-Almond Mini Tarts

Raspberry-almond mini tarts are fun to make – and eat. The reason is that I love, love, love the flavor of raspberry. So when I first saw this almond tarts recipe, I knew raspberry would be the perfect addition to provide a brighter flavor contrast. If you don’t love raspberries, then swap out the raspberry jam for your favorite fruit jam. Yes, it’s that simple.

Rum Raspberry-Almond Mini Tarts

Rating: 51

Cook Time: 10 minutes

Yield: 30 mini tarts

2 mini tarts


1 1/3 cups all-purpose flour
1/4 cup plus 1/3 cup granulated sugar, divided
1 teaspoon grated lemon peel
1/2 cup butter, cubed
4 teaspoons butter, softened
1 egg, lightly beaten
2 eggs
1/2 cup almond paste
1 teaspoon vanilla
1 tablespoon rum
1/3 cup raspberry jam, melted
1/3 cup almonds, sliced


In a small bowl, combine the flour, 1/4 cup granulated sugar and lemon peel. Cut in 1/2 cup cold butter until crumbly. Add the slightly beaten egg and toss with a fork until a dough ball forms. Cover and refrigerate the dough for 1 hour.

Preheat your oven to 350° F. Spray a mini muffin tin with non-stick spray, and set aside.

To make the tart filling, beat the almond paste in a food processor until crumbly. Add the remaining sugar, softened butter, vanilla, rum and two eggs. Mix until smooth and set aside.

On a lightly floured surface, roll out the dough to 1/8-inch thickness. Cut the dough into 30 circles about 2 1/2 inches wide. Press the dough into the prepared mini muffins pan.

Bake for 10 minutes. Remove from oven and spoon 1 teaspoon of the tart filling into each shell. Sprinkle with sliced almonds. Bake for 10 minutes longer or until the filling is set and pastry is lightly browned. Brush raspberry jam over tarts. Cool for 10 minutes before transferring to wire racks to cool completely.


Adapted from Almond Tartlets Recipe in Taste of Home


Dark Chocolate & Raspberry Liqueur Brownies

Dark Chocolate & Raspberry Liqueur Brownies

Cook Time: 35 minutes

Yield: 16 servings


1/2 cup butter
2 eggs
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
3/4 cup granulated sugar
1/2 cup dark brown sugar
1/2 cup dark chocolate chunks
2 ounces raspberry liqueur, Chambourd preferred
confectioners’ sugar for dusting


Preheat oven to 350° F. Lightly grease bottom of an 8x8-inch or 9x9-inch square baking pan with butter or shortening.

Melt butter in microwave-safe bowl. Add liqueur and eggs to the melted butter. Stir in all dry ingredients and mix just until blended. Spread batter in the prepared baking pan.

Bake for 30 to 35 minutes (8-inch pan) or 25-30 minutes (9-inch pan), or until the brownies are dry around edges. A toothpick inserted in the center should come out almost clean. Cool completely, about 1 hour.

Lightly dust brownies with confectioners’ sugar and cut into 4 rows by 4 rows to make 16 brownies.


Change the flavor profile by substituting the raspberry liqueur with your favorite flavored liqueur, such as coffee, Irish cream, black currant or orange.


Flourless Dark Chocolate-Black Raspberry Cake


  • 12 ounces dark chocolate, chopped
  • 3/4 cup butter, cut into chunks
  • 6 large eggs
  • 1 cup packed dark brown sugar
  • 1/2 cup Chambord liqueur, divided
  • 1 teaspoon kosher salt
  • 1 cup chilled heavy whipping cream
  • chopped toasted hazelnuts for garnish

Preheat oven to 350F degrees.  Butter 9-inch springform pan.  Line bottom with parchment paper.  Wrap outside of pan tightly with 3 layers of heavy-duty foil.  Combine chocolate and butter in medium metal bowl.  Set bowl over saucepan of simmering water.  Whisk until mixture is melted and smooth.  Remove bowl from over water.

Whisk eggs, brown sugar and 1/4 cup Chambord in large bowl to blend.  Add chocolate mixture and whisk until smooth.  Stir in kosher salt.  Transfer batter to prepared pan.  Place springform pan in large roasting pan.  Pour enough hot water into roasting pan to come halfway up sides of springform pan.  Place in oven and tent springform pan loosely with foil.  Bake until cake is set in center and top is dry to touch (about 1 1/2 hours).  Remove cake from roasting pan.  Remove foil from top and outside of pan.  Cool cake in pan on rack.  Chill cake until cold, about 3 hours.

Using mixer, beat whipping cream and remaining 1/4 cup Chambord in medium bowl until soft peaks form.  Run knife around pan sides to loosen cake.  Release pan sides.  Cut cake into wedges.  Transfer to plates and top with whipped cream, and sprinkle with chopped toasted hazelnuts.


dark chocolate-raspberry turnovers

Dark Chocolate-Raspberry Turnovers

Preheat your oven to 375° F. Line two baking sheets with parchment paper, then set aside.

In a medium bowl, combine the raspberries, chocolate and jam. Stir to combine, breaking up raspberries slightly and coating chocolate chunks with jam.

On a lightly floured surface, unroll one tube of crescent dough and separate into four rectangles. Pinch together any perforations or holes in dough. Spoon two slightly heaping tablespoons of filling onto half of each rectangle.

Whisk egg with 1 tablespoon water. Brush dough edges with egg-water mixture. Fold dough to enclose filling. Seal edges and crimp with fork. Transfer to prepared sheet. Pierce turnover twice to vent. Brush top with egg watch and dust with cinnamon-sugar mixture. Repeat with remaining dough and filling.

Bake for 11 minutes or until golden brown. Cool slightly on wire rack before enjoying warm.



1 cup fresh raspberries
3/4 cup dark chocolate chunks
1/3 cup seedless raspberry jam
2 tubes (8 ounces each) refrigerated crescent dough (storebought)
1 egg
cinnamon-sugar mixture for dusting


Number of servings: 8

Cooking time: 11 minutes