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White Chocolate Raspberry Latte
Breakfast

White Chocolate Raspberry Latte

4.0

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Pour white chocolate and raspberry flavored syrups into a mug.
  2. 2 Heat soy milk in a sauce pan over medium heat and bring to a simmer. Add white chocolate chips and vanilla extract. Using an immersion blender, froth milk. Pour into mug, holding the foam back with a spoon. Pour in coffee and add foam on top.

By Yoly

Raspberry Lime Rickey
Drink

Raspberry Lime Rickey

4.7

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Fill a tall glass with ice. Squeeze lime wedges into the glass, and drop them in. Fill glass nearly to the top with carbonated water, and top with raspberry syrup.

By Kent Garber

Heavenly Raspberry Dessert
Dinner American

Heavenly Raspberry Dessert

4.6

Prep
30 min
Cook
Total
150 min

Instructions

  1. 1 Butter a 9-inch tube pan. Break angel food cake into chunks; set aside.
  2. 2 Stir raspberry gelatin and boiling water together in a bowl until gelatin is dissolved; place gelatin in the refrigerator to cool slightly, about 10 minutes. Stir raspberries with syrup into gelatin.
  3. 3 Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; fold whipped cream into raspberry mixture.
  4. 4 Pour about 1/4 cup of raspberry mixture into prepared pan. Place 1/3 of cake chunks into pan; pour 1/3 of remaining raspberry mixture over cake. Repeat layering with remaining ingredients, ending with the raspberry mixture. Chill in refrigerator until firm, about 2 hours.
  5. 5 To remove from pan, center a serving plate over tube pan; invert.

By Jody

Chocolate Raspberry Cloud
Dessert

Chocolate Raspberry Cloud

4.4

Prep
Cook
Total

Instructions

  1. 1 To Make Crust: In a small bowl, mix together crushed cookies and melted butter. Press mixture into a 9 inch pie pan using your hands or the back of a spoon. Refrigerate until firm.
  2. 2 To Make Filling: Whip 2 cups of cream until soft peaks form. Continue to whip while slowly adding sugar, followed by vanilla extract. Whip until stiff, then stir in 1/2 cup raspberry syrup.
  3. 3 Spread a layer of whipped cream mixture 1/2 inch deep into bottom of pie crust. Cover with a layer of chocolate cookies. Cover with another 1/2 inch layer of whipped cream mixture, followed by more cookies. If desired, slightly overlap the cookies, dipping them in whipped cream mixture before placing them in pan. Continue alternating layers until cookies are gone, and finish with a layer of whipped cream mixture. Cover carefully. Refrigerate at least 12 hours before serving. Pie will keep up to 3 days.
  4. 4 Just prior to serving, whip remaining 1/2 cup cream and cover pie with a fresh layer. If desired, garnish with fresh raspberries, mint leaves, and chocolate curls.

By Emily Lewis

German Heart Cookies
Dessert European

German Heart Cookies

4.0

Prep
45 min
Cook
10 min
Total
315 min

Instructions

  1. 1 Combine flour, 1 cup plus 2 tablespoons butter, white sugar, and eggs in a large bowl and knead into a smooth dough. Shape into a ball. Flatten, cover with plastic wrap, and refrigerate for 2 hours.
  2. 2 Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets or line with parchment paper.
  3. 3 Dust a work surface with flour and roll out dough to 1/4-inch thickness. Cut out hearts with a heart-shaped cookie cutter and arrange cut-out cookies on prepared baking sheets.
  4. 4 Bake in the preheated oven until lightly browned, 10 to 15 minutes. Remove from baking sheets carefully and transfer to wire racks. Cool completely, about 20 minutes.
  5. 5 Mix 1 cup of confectioners' sugar with as much lemon juice needed to form a thick icing. Cover half of the hearts with the white icing. Mix the remaining 1 cup confectioners' sugar with raspberry syrup and cover the other half with pink icing. Let cookies stand until icing dries completely, about 2 hours, or up to overnight.

By Lena