Creamy Raspberry Hot Chocolate

I'm so excited, it snowed today! There's no better time to cook up some hot chocolate then during a winter storm! I love this hot chocolate because I love the rich chocolate flavor and sweet raspberry flavor together. If you want to make this even more creamy just add sweetened whipped cream on top and it will taste like chocolate raspberries and cream. Yum! It can also be served with marshmallows or its also delicious all on it's own. I love how simple this recipe is and how few ingredients it requires! Whip up something nice and fancy, and with the raspberry extract, out of the ordinary in just a few short minutes! Enjoy!

Raspberry Hot Chocolate

Yields 3 servings

Ingredients:

2/3 cup granulated sugar

1/4 cup cocoa powder

2 1/2 cups milk

1 cup water

1 pinch salt

1/2 cup cream

1/8-1/4 tsp cinnamon (to taste)

1/2-3/4 tsp raspberry extract (to taste)

Directions:

In a medium saucepan whisk together granulated sugar, cocoa powder and salt. Stir in milk and water. Heat mixture over medium heat until mixture nearly boils, stirring frequently. Remove from heat and pour in cream and raspberry extract. Add cinnamon to taste. Serve with optional sweetened whipped cream or marshmallows.

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White Chocolate Raspberry Cheesecake

It's always such a pity to cut into this cheesecake... but, oh so worth it! You won't be able to stop with just one slice!

I had to take a picture of my slice because this hasn't ever happened when I've cut it before. You'll notice one of the hearts hanging over the side, I love art and this was a little piece of art to me and I had to share =).

For White Chocolate Raspberry Cheesecake recipe click here

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White Chocolate Raspberry Cheesecake

Is there a more indulgent, decadent, comfort food that cheesecake? Yes! White Chocolate Raspberry Cheesecake =). You would never believe this cheesecake is actually very simple to make! You don't even need a springform (cheesecake) pan! You can create your own little piece of art with a few simple tools (aka my secret weapons =). You will need a clean medicine syringe (preferably 2 tsp size, I always just ask for one at the local pharmacy, they're free) and a toothpick or a sharp pointy knife. Also, you will need a fine mesh strainer. When I first started making this cheesecake I didn't even own one. I decided I needed to purchase one for this cheesecake. So I invested in one, it was a well worth the cheap investment! They are only about $10-$15 at a local supermarket.

When I first started making this cheesecake, about 5 years ago, I used to just randomly swirl the cheesecake. Then I got a brilliant idea... to fancy it up! I love all the artistic work of fine pastry chefs and I noticed how the heart is a big thing. So I had to try this, and ever since it's been my go to swirled cheesecake! This cheesecake will need time to set in the refrigerator so plan accordingly. If you are searching for that dessert to bring to the Thanksgiving or Christmas gathering that will get that "Wow! How did you do that?" factor without hours of hard work, then this is definitely the dessert you will want to make! Not only does it look delicious, it tastes equally delicious! The combination of white chocolate and raspberry is luxurious! Not to mention the rich flavor that comes from the chocolate crust. And I know, I know, your probably thinking, a pre-made store bought crust?! I figure if its already going to use the processed cookies then you may as well just get the pre-made crust. Besides, it's one of the things that makes this cheesecake so simple and it saves some prep time! But if you're a pre-made "snob" (like I am most of the time =) then feel free to make it in a spring-form pan, just double the cream cheese mixture and raspberry mixture and use your own chocolate wafer crust recipe.

Don't worry about trying to make the heart swirl perfect. I get irritated every time I make it with some part of the swirl. Like this time for example, I was so frustrated because the swirl was off center and some of the hearts were too lop-sided. It will never be perfect =). Have fun making it and don't stress too much about the look, art is never pefect, it's unique!

Also, this dessert makes for an amazing holiday gift to friends and family. I gave them out last year to family and friends and everyone was delighted!

Enjoy! Happy Holidays!! From my kitchen to yours ~ Jaclyn

Piped circles

White Chocolate Raspberry Cheesecake

Yields 8 servings

Ingredients:

1 store-bought pre-made oreo crust (save the lid)

1 Tbsp granulated sugar

1 1/2 tsp cornstarch

1/3 cup cold water

1 1/2 cups fresh or frozen raspberries

12 oz. cream cheese (1 1/2 pkg.), softened

1/3 cup granulated sugar

1 egg

1 egg white

1 tsp vanilla extract

1/2 Tbsp lemon juice

6 oz. white chocolate, chopped or 1 cup white chocolate chips

1/4 cup heavy whipping cream

Directions:

Preheat oven to 325 degrees. In a small saucepan, whisk together 1 Tbsp granulated sugar and cornstarch until well blended. Stir in cold water and add raspberries. Cook over medium heat whisking often, until raspberries break down and sauce thickens, about 5 minutes. Remove from heat and force sauce through a fine mesh strainer into a bowl to remove seeds, set aside.

In a large mixing bowl, with an electric mixer, beat together cream cheese and granulated sugar until fluffy, about 1 minute. Mix in egg and egg white. Add vanilla and lemon juice. Set mixture aside.

Melt white chocolate with cream in a double boiler until melted and smooth, or melt in a microwave safe bowl in the microwave on 50% power in 30 second intervals, stirring after each interval until melted and smooth. Add melted chocolate mixture to cream cheese mixture and blend until smooth.

Pour 2/3 cup cheesecake mixture into the oreo crust and spread evenly over bottom. Drizzle or spoon with 2 Tbsp raspberry sauce. Slowly ladle remaining cheesecake mixture over the drizzled raspberry sauce, covering all the raspberry sauce (you just don't want it to show through). Swirl cheesecake with a toothpick or knife (your just swirling that inside layer of sauce for now, be careful not to let the sauce show through). Carefully giggle the pan to even out the top. Now, fill a clean medicine syringe with raspberry sauce and begin to pipe small circles in a swirl pattern over cheesecake. Take a toothpick or sharp pointy knife and beginning with the center circle, run the toothpick through the center of each heart (don't lift the toothpick out until you finish the last circle).

Bake cheesecake for 40 minutes, then turn oven off and leave cheesecake in the oven for 5 more minutes. Remove from oven and allow to cool. Cover with saved lid and refrigerate until fully set about 6 hours. Top slices with remaining raspberry sauce and optional sweetened whipped cream (for extra indulgence =).

A great holiday gift!

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Creamy Potato Soup

After a long cold day it's so nice to come home to a warm bowl of creamy home-style potato soup! You will feel you walked into one of those delicious local bakeries that serves fresh soup when the aroma of this potato soup begins to fill your home. This is a great comfort food, without an over-indulgence! The flavors in this soup all meld so well together. Many potato soup recipes don't have chicken broth, but I believe they are slightly lacking in flavor. I've also tried this soup with something slightly daring, nutmeg. It was wonderful! It just adds a bit more flavor from that lovely warm little spice. I enjoy it both ways so if you want to be a little daring try a spoon with a tiny sprinkle of nutmeg and if you fall in love add it too the whole pot of soup! Enjoy!

Creamy Potato Soup

Yields 4 servings

Ingredients:

6 cups peeled and diced Russet potatos (about 5 medium potatos)

2 large carrots, diced

2 celery stalks, diced

1 medium yellow onion, finely diced

2 (15 oz) cans chicken broth (I use low-sodium)

1/3 cup butter

1/3 cup all-purpose flour

2 1/2 cups milk

3/4 tsp salt

Pepper to taste

1/8-1/4 tsp nutmeg to taste (optional)

1/2 cup sour cream

3/4 cup shredded ham

3/4 cup grated cheddar cheese

3 green onions, diced

Directions:

Combine diced potatoes, carrots, celery and onions with chicken broth in a large stockpot. Cook over medium high heat about 25-30 minutes until potatoes are nearly soft when poked with a fork. Reduce heat to low. In a medium saucepan melt butter over medium heat, add flour and whisking constantly cook for 1 minute. Slowly add milk, stirring constantly cook until mixture begins to thicken. Season with salt, pepper and optional nutmeg. Add thickened milk mixture to potato soup mixture. Cook potato soup over low heat until potatoes begin to slightly break down and thicken soup, about 15 minutes. Add sour cream and mix will. Ladle warm soup into serving bowls, top each serving with ham, cheddar cheese and green onions.

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Blueberries and Cream French Toast

Is there anything better than berries and cream? It makes everything luxurious doesn't it? I love maple syrup on french toast and pancakes but even better... blueberry syrup and sweetened whipped cream! What a great way to get some antioxidants in your diet, right =)? I love this because it compliments the buttermilk french toast so well. It gives it that sparkle of sweetness and fresh unmistakable blueberry flavor. If you are looking for a way to dress up that drab ordinary french toast you have to try this! This is would make for an outstanding holiday breakfast to impress the in-laws or friends =). Or, just treat yourself this weekend, you deserve it after a long weeks work!

Blueberries and Cream French Toast

Yields 10 slices

Ingredients:

1 recipe buttermilk french toast (found on my site here)

1 recipe blueberry syrup (found on my site here)

Sweetened whipped cream, recipe follows

Blueberries for garnish (optional)

Directions:

Cook french toast and blueberry syrup according to directions. Serve french toast immediately with warm blueberry syrup. Spoon or pipe sweetened whipped cream on top and garnish with blueberries.

Sweetened Whipped Cream

Ingredients:

1 1/3 cups whipped cream

1/3 cup powdered sugar

1/2 tsp vanilla extract

Directions:

Pour whipping cream into a mixing bowl. With an electric mixer, whip whipping cream until soft peaks form. Stir in powdered sugar and vanilla and whip until stiff peaks form.

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Buttermilk French Toast

One day I was sitting there eating one of my favorite foods, buttermilk pancakes, and I thought why not buttermilk french toast? So, I created this recipe and I've used it every time I've made french toast since. If there's one thing I know how to make it's breakfast =). I love french toast! We eat it probably once a week in my home. It is so good we often eat it for dinner. The buttermilk just gives it that extra hit of flavor that you don't find in your average french toast. I've tried many french toast recipes and this one is by far my favorite! I've thrown in a few "secret" ingredients that I'd call french toast enhancers. I think they actually make a big difference. I never have soggy or dry in the middle french toast, and it doesn't sink after its cooked. It holds its light fluffy texture. Give this recipe a try, and throw in those few "secret" ingredients. This is likely to become your go to french toast recipe for life =).

Buttermilk French Toast

Ingredients:

1/2 cup buttermilk

1/2 cup milk or half and half

5 eggs

1 Tbsp granulated sugar

2 Tbsp all-purpose flour

1/8 tsp baking powder

1/8 tsp salt

3/4 tsp ground cinnamon

Pinch of nutmeg

1 tsp vanilla extract

10 1" slices day old french bread (I cut mine on a diagonal for extra fanciness =)

Directions:

Preheat nonstick griddle over medium heat. Combine all ingredients (except the bread of course) in a blender. Blend on low speed for 10 seconds. Pour mixture into a shallow bowl. Butter preheated griddle and dip bread into mixture (giving it a few seconds to soak up mixture) and cover both side. Place on griddle and cook until golden brown (about 2-3 minutes) then lift french toast with a spatula, butter griddle again and flip french toast. Cook opposite side until golden. Serve immediately. Serve with maple syrup, berry syrup, powdered sugar or your favorite jam.

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Blueberries and Cream Oatmeal

So, I will admit, I'm obsessed with swirling lately. It's just so pretty. It dresses anything up! I know there are people out there that won't eat oatmeal just because of the way it looks. Well, all it needs is a little fanciness! To make the swirl in this oatmeal I just let it cool a bit and used the end of a chopstick to make the swirl indentation. Then I used my secret weapon in the kitchen, a clean medicine syringe. I filled one with the blueberry syrup and one with the cream and just piped it into the indentation. Simple as that! Let me just say this oatmeal recipe can get anyone to eat oatmeal! It is without a doubt the BEST oatmeal I've ever had! Those oatmeal packets with artificial flavors and pieces of who knows what are just that, too artificial. This oatmeal is full of fresh, natural and pure blueberry flavor. After you finish a bowl of this warm creamy blueberry oatmeal you're going to want another!

PS this oatmeal is also wonderful with raspberry syrup in place of blueberry. I love them both the same! The recipe for raspberry syrup can be found here.

Blueberries and Cream Oatmeal

Yields 4 Servings

Ingredients:

2 cups whole oats

4 cups water or milk

1/4 tsp salt

1 Tbsp butter (optional)

1 Tbsp light-brown sugar

1/4 tsp cinnamon

3/4 cup blueberry syrup, recipe follows

1/2 cup whipping cream

Blueberries, for serving (optional)

Directions:

Bring water or milk to a boil in a medium saucepan. Stir in salt and oats. Cook over medium heat for 5 minutes, stirring occasionally. Remove from heat, stir in butter, brown sugar and cinnamon. Spoon mixture into 4 serving bowls. Top each serving with 3 Tbsp blueberry syrup and 2 Tbsp whipping cream. Serve with optional blueberries.

This blueberry syrup is my favorite syrup on pancakes (along with fresh raspberry syrup, I like to do half and half because I can't choose a favorite =). It can also be used for many other things like this best ever oatmeal or as an ice cream topping. So, I'd recommend if you are making the syrup for oatmeal just make the full batch, you won't regret it! It's so good you might even want to drink it =).

Fresh Blueberry Syrup

Ingredients:

1 cup granulated sugar

2 Tbsp cornstarch

1 cup cold water

2 cups fresh or frozen blueberries

1 1/2 Tbsp lemon juice

Directions:

In a medium saucepan whisk together sugar and cornstarch until well blended. Stir in water and lemon juice. Add blueberries. Bring mixture to a boil over medium high heat, stirring constantly. Boil 1 minute. Force mixture through a fine mesh sieve into a bowl. Store syrup in an airtight container in the refrigerator up to 1 week.

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