Rockin Raspberry Refresher Recipes

Steps:

• In a large saucepan, crush the berries. Stir in sugar, vinegar and 1/2 cup water. Bring to a boil; reduce heat. Simmer, uncovered, for 20 minutes. Strain to remove seeds; refrigerate. Just before serving, stir in ginger ale and remaining water. Serve over ice.

Steps:

• For the cake batter: Preheat the oven to 350 degrees F; line cupcake pans with 24 cupcake liners.
• Put the butter in the bowl of a stand mixer with a paddle attachment and beat slowly until it is smooth and creamy. Add the granulated sugar and salt and cream at moderate speed until the mixture is light and fluffy, 8 to 10 minutes.
• Add the eggs and egg whites together a little at a time, beating after each addition until the eggs are absorbed before adding more. Mix until light and fluffy, scraping down the sides of the bowl to insure even mixing, about 5 minutes.
• Sift together the cake flour and baking powder in a medium bowl and set aside. Mix the milk and vanilla together in a separate bowl. Add one-quarter of the flour mixture to the butter and egg mixture and beat just until blended in. Add one-third of the milk mixture and beat just until blended in. Repeat with the remaining ingredients, alternating the flour with the milk, until all the ingredients are used. Scrape down the sides of the bowl occasionally for even mixing. Add 2 ounces of the frozen raspberries and continue mixing until the batter is a light pink color.
• Scoop some batter into each liner and crumble some of the remaining 3 ounces of raspberries on top of each. Sprinkle with the chocolate cookie crumbs and chocolate chips. Bake until an inserted toothpick comes out clean, 20 to 22 minutes. Let cool completely before frosting.
• For the raspberry sauce: Put the raspberries, granulated sugar, lemon juice and 1/4 cup water in a pot and bring to a boil, stirring. Simmer until reduced, 10 to 15 minutes.
• For the cream cheese frosting: Cream together the cream cheese and butter until light and fluffy using an electric mixer. Slowly add the confectioners' sugar and mix until well combined. Mix in the vanilla.
• To assemble, core out the center of each cupcake and fill with some raspberry sauce. Frost with the cream cheese frosting.

Steps:

• Bring raspberries and sugar to a boil over medium heat. Reduce heat and simmer 5 minutes. Place cooked mixture into a blender and blend one minute. Strain to remove seeds.
• Mix the raspberry puree, 1 tbsp butter and 1 tbsp shortening in a medium saucepan over medium heat. Bring to boil. Remove from heat. Add 1 (10 oz) bag Enjoy Life chocolate chips and stir until smooth.
• Put truffle mixture in a bowl and cool to room temperature. Cover the mixture with plastic wrap and chill in refrigerator for 4 hours or overnight. Line a baking sheet with parchment paper. Using a tablespoon or melon baller, scoop the mixture into balls and place on baking sheet. If needed, chill in refrigerator to refirm.
• To make the chocolate coating, combine 1 (10 oz) bag Enjoy Life chocolate chips and shortening in a microwaveable container. Cook 30 seconds, stir. Continue until all the chocolate is melted and smooth.
• Using a fork, dip the truffles (one at a time) into the melted chocolate, tapping the fork on the edge of the bowl to remove excess. Place on parchment lined sheet and allow to harden. Once hardened, indulge and enjoy. Don't forget to share!**.
• *TIP Dairy-free option: use1 tbspEarthBalance margarine (contains soy) or Spectrum shortening in place of butter.
• **TIP Add an extra special touch by rolling your truffles in cocoa powder. Sift a thick layer of cocoa powder in a shallow dish and roll truffles until coated.