Dark Chocolate and Mascarpone Skillet Brownie with Raspberry Cream Topping

Dark Chocolate and Mascarpone Skillet Brownie with Raspberry Cream Topping

This gooey dark chocolate brownie with rich, creamy mascarpone center and tart raspberry cream on top is the thing dreams are made of! It's the perfect thing to make for weekday dessert or to bring to a spring celebration potluck.

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Breakfast Raspberry Shortcake

Difficulty: Easy


Yield: 8 servings

List of Ingredients:


1/4 cup Heidi's Raspberry Jam
1 cup rolled oats(quick or old-fashioned, uncooked)

1 cup flour

1/ 4 cup sugar

1 Tbsp. baking powder 

1 tsp. grated lemon peel 

1/2 tsp. baking soda 

1/4 cup(1/2stick) margarine

2/3 cup buttermilk

1 8-oz. carton vanilla yogurt

Directions:
 Heat oven to 400 degrees. 
Lightly spray cookie sheet with no stick cooking spray or oil lightly. 
Combine oats, flour, 2 tablespoons sugar, baking powder, lemon peel and baking soda; mix well.Cut in margarine until crumbly. 
Add buttermilk. Mix just until moist­ened. Knead on floured surface 10 minutes. 
Place on prepared cookie sheet. 
Form into 8-inch circle.
Bake 15 to 20 minutes or until golden brown. 
Top with yogurt, raspberry jam and remaining 2 tablespoons sugar. 


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