Half-and-Half White Chocolate Raspberry Cookies

While I am officially addicted to chocolate (and especially these Chocolate Chip Cookies 2.0), I decided to try and hang on to summer for just a bit longer by incorporating raspberry into this vibrant and fruity cookie. I took my favorite Sugar Cookie …

white chocolate raspberry cookies on white backround

While I am officially addicted to chocolate (and especially these Chocolate Chip Cookies 2.0), I decided to try and hang on to summer for just a bit longer by incorporating raspberry into this vibrant and fruity cookie. I took my favorite Sugar Cookie recipe from 100 Cookies and split the dough in half, adding finely chopped white chocolate to one side, and freeze-dried raspberry powder to the other. The result is a buttery, delicious cookie with excellent flavor: the white chocolate and raspberry shine in each bite. Eaten just cooled, the cookie will have crisp edges and a soft, tender center. A great after-school or after-work snack that will make you pause, if only for a moment, and remember those long, glorious summer months. Ingredient Notes for White Chocolate Raspberry Cookies: All-Purpose Flour: Make sure your all-purpose flour is not too high or low in protein; I like to use Gold Medal unbleached all-purpose for cookie baking. At 10.5 percent protein it is a good, moderate choice to keep baked goods tender. Unsalted Butter: I use unsalted butter in my recipes so I can control the salt content. This recipe uses both salt in the dough and sprinkled on top […]

The post Half-and-Half White Chocolate Raspberry Cookies appeared first on The Vanilla Bean Blog.

White Chocolate Raspberry Energy Balls

I love energy balls (aka energy bites). I eat one every day after lunch for a healthy little sweet treat. A few of my favorites include: monster cookie, chocolate peanut butter, pumpkin, and almond joy. I also love these White Chocolate Raspberry Energ…

I love energy balls (aka energy bites). I eat one every day after lunch for a healthy little sweet treat. A few of my favorites include: monster cookie, chocolate peanut butter, pumpkin, and almond joy. I also love these White Chocolate Raspberry Energy Balls. The white chocolate and raspberry combo is perfection. If you like…

White Chocolate Raspberry Cookies

How do you feel about white chocolate? I am a fan. I love white chocolate macadamia nut cookies, white chocolate pretzels, white chocolate cranberry cookies…and eating a handful of white chocolate chips right out of the bag. I especially love the…

How do you feel about white chocolate? I am a fan. I love white chocolate macadamia nut cookies, white chocolate pretzels, white chocolate cranberry cookies…and eating a handful of white chocolate chips right out of the bag. I especially love these White Chocolate Raspberry Cookies. The white chocolate and raspberry combo is perfection. The sweet…

Raspberry Iced Tea

This fresh raspberry iced tea is bursting with tangy flavor! It’s easy to make with real berries, ideal for casual…

A Couple Cooks – Recipes worth repeating.

This fresh raspberry iced tea is bursting with tangy flavor! It’s easy to make with real berries, ideal for casual sipping or entertaining.

Raspberry Iced Tea

Here’s a bright beverage that’s perfect for warm weather: Raspberry Iced Tea! This recipe uses real berries to infuse a tangy pop into this summertime drink. It’s balanced with just the right sweetness to make the berries sing. What’s more fun than adding fresh fruit to tea? This one is great for outdoor entertaining and festive occasions, or for casual sipping on your patio (we like both). The flavor is beyond refreshing, and making it homemade is loads tastier than store-bought. Here’s how it’s done!

Ingredients for raspberry iced tea

Making raspberry iced tea is simple: no need to simmer a raspberry syrup on the stovetop! You’ll simply blend the berries with water and sugar, then add them to tea and chill. Here are the ingredients you’ll need:

  • Frozen raspberries: Frozen berries are much more economical than fresh, and the flavor is great. Feel free to use fresh if you have them!
  • Lemon: fresh citrus accentuates the sweet tart berries
  • Sugar: sugar is necessary to balance the flavor here, otherwise it’s overly tart
  • Black tea bags: Black tea has the best flavor here. Keep in mind it has caffeine, but only about half the caffeine level that’s in a cup of coffee.
Raspberry Iced Tea

Tips for straining the raspberries

The main part of this raspberry iced tea that requires effort is straining the raspberries. Because raspberry seeds make unpleasant floaties in a drink, you’ll want to remove them as part of the process. Throw the berries in a blender with water, lemon juice and sugar, then blend until a puree forms. Here’s what to expect when you’re straining:

  • Use a fine mesh strainer. You want to remove all the seeds here, so a fine mesh strainer is key for getting a smooth syrup-like texture.
  • Use a spatula to gradually force the syrup through. It will take longer than you think! But keep forcing it through with a spatula until all the seeds are removed.
Raspberry Iced Tea

Garnishing the drink

If you’re using this raspberry iced tea for entertaining or parties, the garnish is where it’s at! Add some additional raspberries or lemon slices to the pitcher or each glass. Colorful straws also add a fun element: we like these striped paper straws.

Tip: If you don’t want to buy more raspberries, save out a handful for the garnish from the 2 cups you’re using for the pitcher. (Saving out a few doesn’t hurt!)

More types of iced tea

Iced tea is ideal for entertaining: we love it in the summer for cookouts and barbecues! Here are a few other iced tea ideas in addition to this raspberry iced tea:

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Raspberry Iced Tea

Raspberry Iced Tea


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 8 to 9 cups

Description

This fresh raspberry iced tea is bursting with tangy flavor! It’s easy to make with real berries, ideal for casual sipping or entertaining.


Ingredients

  • 8 cups water, divided
  • 6 black tea bags
  • 2 cups frozen* or fresh raspberries (8 ounces), plus more for garnish
  • ¼ cup fresh squeezed lemon juice (about 2 lemons)
  • ¾ cup sugar

Instructions

  1. In a saucepan, heat 4 cups water to a simmer. Turn off the heat and add the tea bags. Allow to steep for 5 minutes.
  2. Meanwhile, place the raspberries*, lemon juice, sugar and 4 cups water in a blender and blend until smooth. Strain the liquid through a fine mesh sieve into a bowl, using a spatula to push the liquid through (discard the seeds; this takes a few minutes to complete). 
  3. When the tea is steeped, remove the bags and pour it into the bowl with the raspberry water. Allow to cool until room temperature, about 10 minutes.
  4. Transfer the mixture to a pitcher and refrigerate at least 2 hours before drinking. Stores for up to 4 days.

Notes

*We prefer frozen berries because it’s much more economical and the flavor is great. Feel free to use fresh if you have them! If you’d like, save out a handful of the berries for garnishing the pitcher before blending.

  • Category: Drink
  • Method: Tea
  • Cuisine: Tea
  • Diet: Vegan

Keywords: Raspberry iced tea

A Couple Cooks - Recipes worth repeating.

Chocolate Raspberry Crumb Bars

Chocolate and raspberry, together at last in one sweet and salty (and delightfully crumbly) mouthful. Jam crumb bars are one of my favorite desserts, and this choco-fied version is no exception: a layer of bright raspberry jam sandwiched between sweet and salty oatmeal shortbread, and chunks of bittersweet chocolate melted on top for good measure. […]

The post Chocolate Raspberry Crumb Bars first appeared on Love and Olive Oil.

Chocolate and raspberry, together at last in one sweet and salty (and delightfully crumbly) mouthful.

Jam crumb bars are one of my favorite desserts, and this choco-fied version is no exception: a layer of bright raspberry jam sandwiched between sweet and salty oatmeal shortbread, and chunks of bittersweet chocolate melted on top for good measure.

Rectangular cut Chocolate Raspberry Crumb Bars on parchment, pink background with fresh raspberries

Oat and jam crumb bars are, well, kinda my jam. I love being able to use up the random half-filled jars of jam floating around the fridge (because, surprisingly, for as much jam as I make we really don’t eat that much of it). Jam bars are like thumbprint cookies with half the effort.

A layer of crumbly oat shortbread + fruity jam + even more crumbles = one seriously tasty treat. Even more so when you add a double dose of chocolate to the mix. This is basically a choco-fied version of my original jam bars (one of the bonus recipes that comes with my Jam e-book bundle, and while I haven’t shared it in full on the blog, it’s one of my all-time favorites.)

You’d think chocolate crumb bars would be a thing, but usually it’s just regular crumb with a layer of chocolate or chocolate chips or something, which is not nearly enough chocolate for me.

So I added cocoa to the crumb base AND chopped up pieces of dark chocolate on top, making for the extra-chocolatey crumb bar of your dreams.

Two Chocolate Raspberry Crumb Bars on a plate with bowl of raspberries and more bars in the background.

This is one of those unassuming recipes that doesn’t look that impressive (it’s no s’mores tart topped with berries and edible gold leaf), but it’s just as satisfying, maybe even moreso for the pure simplicity and ease of preparation.

In other words, the effort-to-impact ratio is far higher than a high-effort/high-impact dessert like that tart, which in many ways makes it the superior recipe, wouldn’t you say?

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Raspberry Lime Gin Sour

There’s nothing shy about this summery twist on a gin sour—from its striking hue to its eye-opening tart flavor, you’ll want to sip on one of these raspberry lime gin sours all summer long. This simple summer cocktail is bursting with a double dose of tart flavor from raspberries and freshly squeezed lime juice, mixed […]

The post Raspberry Lime Gin Sour first appeared on Love and Olive Oil.

There’s nothing shy about this summery twist on a gin sour—from its striking hue to its eye-opening tart flavor, you’ll want to sip on one of these raspberry lime gin sours all summer long.

This simple summer cocktail is bursting with a double dose of tart flavor from raspberries and freshly squeezed lime juice, mixed with gin, sugar syrup, and a dash of cardamom bitters.

Backlit glasses with bright pink Raspberry Lime Gin Sours, garnished with lime peel and fresh raspberry on a pink marble background.

I had some raspberries leftover from my raspberry s’mores tart (I bought 3 containers of them for testing and only ended up using one single fresh raspberry for garnish, so needless to say I had a lot of leftover berries).

Taylor jumped at the chance to use up some of the softening fruit, smashing them into a tart and vibrantly pink gin-based cocktail.

I don’t really drink, but even I couldn’t resist the allure of this neon pink concoction and helped myself to a few sips of Taylor’s drink. And the flavor, well, I’ll just say the flavor is as bright as the color—shockingly so, you could say. Tart raspberries plus even tarter lime juice makes basically the cocktail version of a sour patch kid.

I wasn’t originally planning on posting this (drink recipes, for whatever reason, tend to flop over here and even moreso on Instagram, interestingly enough). But, when we found ourselves on a Thursday afternoon with no internet and more raspberries on the verge of turning, we figured, why not, and indulged in some day drinking disguised as work (sometimes being a food blogger has its perks).

Hands pouring Raspberry Lime Gin Sour through a silver sieve into a faceted martini glass

Some might call this gin-and-lime mixed drink a gimlet, but Taylor is adamant that gimlets are made with lime cordial (a sweet and sour lime syrup of sorts). Since this one has fresh lime juice, he says, it’s more like a gin sour, just with lime instead of lemon.

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Chocolate Raspberry S’mores Tart

Talk about the perfect dessert, this stunning tart is basically a giant raspberry-flavored s’more with a silky chocolate ganache and fluffy, pink-tinged marshmallow meringue topping flavored with freeze-dried raspberries. Chocolate, raspberry, graham cracker, and marshmallow: not sure about you, but that’s what my dreams are made of. But this surprisingly simple tart is no dream: […]

The post Chocolate Raspberry S’mores Tart first appeared on Love and Olive Oil.

Talk about the perfect dessert, this stunning tart is basically a giant raspberry-flavored s’more with a silky chocolate ganache and fluffy, pink-tinged marshmallow meringue topping flavored with freeze-dried raspberries.

Chocolate, raspberry, graham cracker, and marshmallow: not sure about you, but that’s what my dreams are made of. But this surprisingly simple tart is no dream: it’s a rich, decadent reality.

Chocolate Raspberry S'mores Tart on a light pink serving dish, pink linen and fresh raspberries in the background

What do you get when you combine a classic milk chocolate s’more with fresh and fruity raspberry flavor? Something gosh darn delicious, that’s what.

This tart has everything: a sweet and salty graham cracker crust, bold raspberry jam, a silky smooth chocolate ganache, and a fluffy, raspberry-scented toasted marshmallow meringue to top it all off.

For as impressive as it is, it’s surprisingly simple.

I call this recipe nearly no-bake, because the crust does need a few minutes in the oven. If you truly can’t stand the thought of turning on your oven in the summer heat, you can set the crust in the fridge or freezer before adding the jam and ganache. However it might be a little less cohesive and slightly more crumbly when you cut into it.

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Raspberry Rhubarb Streusel Pie Bars

Raspberry Rhubarb Streusel Pie Bars are the perfect introduction to Spring baking. I love the sweet-tart, jammy filling with the buttery press-in crust, and oat streusel topping that adds a nice crunch. This post is sponsored by Lodge Ca…

rhubarb bars on a plate with a dollop of whipped cream

Raspberry Rhubarb Streusel Pie Bars are the perfect introduction to Spring baking. I love the sweet-tart, jammy filling with the buttery press-in crust, and oat streusel topping that adds a nice crunch. This post is sponsored by Lodge Cast Iron, and I’ve used their Casserole Pan to make the pie bars, which ensures a crisp crust and even baking, and the handles make it easy to get the pan in and out of the oven. Plus it’s highly versatile and lasts forever!  More Rhubarb Recipes: Rhubarb Blackberry Streusel Buns Buttermilk Cake with Rhubarb Buttercream Rhubarb Lemonade

The post Raspberry Rhubarb Streusel Pie Bars appeared first on The Vanilla Bean Blog.

Raspberry Almond Ricotta Cake

I am SO excited to share this Raspberry Almond Ricotta Cake recipe with you because it is one of the best cakes EVER. Yeah, that is a big statement because I love a good cake, but it’s true. This one is a WINNER! So let me tell you why this cake …

I am SO excited to share this Raspberry Almond Ricotta Cake recipe with you because it is one of the best cakes EVER. Yeah, that is a big statement because I love a good cake, but it’s true. This one is a WINNER! So let me tell you why this cake is so amazing. It’s:…

Yogurt Parfaits

Here’s a deliciously easy breakfast and brunch idea: the Yogurt Parfait! This layered cup looks fancy but takes minutes to…

A Couple Cooks – Recipes worth repeating.

Here’s a deliciously easy breakfast and brunch idea: the Yogurt Parfait! This layered cup looks fancy but takes minutes to make.

Yogurt Parfait

Looking for an easy breakfast or brunch idea? Try this Berry & Yogurt Parfait! Layer Greek yogurt, berries and peanut butter granola in a glass, and looks loads fancier than it actually is. We’ve been making these for years, but here’s our latest favorite spin. It’s like an elevated spin on the MacDonald’s version that tastes more pure and real (and less sugary). Try this Greek yogurt parfait for a fancy brunch, or a quick make-ahead breakfast!

Ingredients in this yogurt parfait

This yogurt parfait is quick and easy to layer up: ideal for simple breakfasts. But it looks so stunning, it’s great for brunches too! Here’s what you’ll need for the ingredients:

  • Peanut Butter Granola, Crispy Homemade Granola, or other purchased granola (as high quality as you can find)
  • Greek yogurt or plain yogurt
  • Maple syrup
  • Vanilla
  • Cinnamon
  • Frozen strawberries
  • Fresh berries: blueberries, blackberries, raspberries, etc
Yogurt Parfait

Why use frozen berries?

Why use frozen strawberries here? Can you use all fresh berries, or all frozen berries? Here’s what to know:

  • Frozen berries help to make a sauce. Defrosting the frozen berries makes a nice fruity sauce to mix with maple syrup to flavor the berries. Again, it’s got a vibe of that McDonald’s fruit and yogurt parfait.
  • Frozen are also cheaper. It’s a little cheaper than buying 2 cups of fresh berries.
  • But you can use all fresh berries or all frozen! Whatever works for you! You can also make a fruit compote with frozen berries: see below.

Greek yogurt vs plain yogurt

Our favorite yogurt to use in general is Greek yogurt, but you can use plain yogurt too! Here are a few notes on making a Greek yogurt parfait:

  • Greek yogurt is thick and creamy, with a delicious tang. The flavor really is superior to plain yogurt.
  • Greek yogurt has lots of health benefits: it’s high in protein and can aid in gut health.
  • Substitute plain yogurt if you like. Then follow the recipe below to add maple syrup and cinnamon to flavor it.
Yogurt Parfait

Variations on a yogurt parfait

You can use many different options for the fruit in this yogurt parfait! We love it with berries, but the sky’s the limit here. Here a few ideas for mixing it up:

Granola to use

The granola in these yogurt parfaits is important. Because it’s such a simple recipe, it’s important to use the best quality granola you can find. If you purchase the granola, find a high quality, artisan-style granola. Or make it homemade! Here’s what to know:

Make ahead instructions for a yogurt parfait

Want to make yogurt parfaits as a make-ahead breakfast? It’s a great option for making ahead, but there’s one important thing to know:

  • You can make yogurt parfaits ahead up to 4 days in advance.
  • The granola becomes soggy after a few hours. If you’re making for make ahead breakfasts, layer the parfait without the granola. Then add it right before serving!
Yogurt Parfait

More easy breakfast recipes

Want to start the day on the right foot? Here are our top easy breakfast recipes:

This Greek yogurt parfait recipe is…

Vegetarian and gluten-free.

Print
Yogurt parfait

Yogurt Parfaits


Description

Here’s a deliciously easy breakfast and brunch idea: the Yogurt Parfait! This layered cup looks fancy but takes minutes to make.


Ingredients

  • ½ cup Peanut Butter Granola, Crispy Homemade Granola, or purchased granola
  • 1 cup Greek yogurt (or plain yogurt)
  • 1 tablespoon plus 1 teaspoon maple syrup
  • 1 teaspoon vanilla
  • 1 cup frozen or fresh strawberries*
  • 1 cup fresh berries like blueberries, blackberries, raspberries or a mix
  • ⅛ teaspoon cinnamon

Instructions

  1. Mix the Greek yogurt, 1 tablespoon maple syrup, and the vanilla.
  2. Defrost the strawberries in the microwave, keeping the juice that releases as they thaw (optional if using frozen). Stir together with the fresh berries, 1 teaspoon maple syrup, and 1 pinch cinnamon.
  3. In each glass, layer ½ cup yogurt, a sprinkle berries and granola, ½ cup yogurt, and another sprinkle berries and granola. Serve immediately. Make ahead instructions: You can also store for up to 4 days, but the granola becomes soggy. If you’re making for make ahead breakfasts, layer it without the granola and add it right before serving.

Notes

*Defrosting the frozen berries helps to make a juicy sauce for all of the berries. But substitute fresh strawberries if you like!

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Breakfast
  • Method: No Cook
  • Cuisine: Breakfast

Keywords: Yogurt parfait

A Couple Cooks - Recipes worth repeating.