Name: Raspberry-White Chocolate Muffins
Prep time: 10 min
Total time: 28 min
Yield: 12
Ingredients: 1 egg; 2 cups Original Bisquick™ mix; 2/3 cup milk; 1/2 cup white baking chips; 1/3 cup sugar; 2 tablespoons vegetable oil; 1 cup raspberries

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In just one hour, you can have delectable raspberry-white chocolate bread pudding made with frozen raspberries and white vanilla baking chips. 

raspberry white chocolate bread pudding

Replace raspberries with frozen (thawed) blueberries, cherries or strawberries.

Best served warm, especially with ice cream.

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Raspberry-White Chocolate Bread Pudding

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Proving once and for all that jelly isn’t just for breakfast, these jewel-toned treats are a must during the holiday season.

raspberry thumbprint cookies

Try a batch from scratch! Betty’s easy <a href="https://www.bettycrocker.com/recipes/thumbprint-cookies/1852da77-2cff-4e8d-92ca-f745d626eb8f">Thumbprint Cookies</a> is the perfect recipe for beginning bakers and seasoned experts alike. We’ll show you how to go from dough to oven, step by step.

Use a plastic squeeze bottle with narrow tip to drizzle melted baking chips.

How-To

Thumbprint cookies can be made with many types of jam; try apricot, blackberry or blueberry.

Variation

Recipe meets Kitchen Tested criteria.  Reviewed as part of SEO improvements Oct. 2019.

raspberry-thumbprint-cookies

Raspberry Thumbprint Cookies

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Sugar cookie mix does double duty in these summery bars forming the base and tasty crumble topping. We love that these bars are loaded with fresh raspberries and blueberries with a finishing touch of white chocolate drizzle to pull it all together.

double berry white chocolate crumble bars

The secret for cutting bars easily is to line pan with heavy-duty or nonstick foil. When it is time to cut bars, just lift baked bar with foil out of pan, and cut. This also makes cleanup extra easy.

•	For a clear filling, toss your berries with sugar and cornstarch. Be sure to mix the sugar and cornstarch well before adding the berries, so there are no pockets of cornstarch clouding your filling.

•	For a buttery shortbread crust, always start with cold butter and don’t overmix your ingredients. Overmixing will result in a tough crust. The mixture should be crumbly when you pat it in the pan with small pieces of butter intact. In the oven, the butter pieces will melt and form little pockets of steam, which in turn will create flaky, buttery layers of pastry. 

•	You can use a pastry blender or fork to mix, but it’s even better to use your hands. A light touch is key to making a perfectly crumbly crust. The warmth of your hands helps break down the butter, and it’s easier to tell if the crust is coming together properly. Here’s a simple test: let the crumble fall through your fingers. If it falls like rain, it’s perfect. If it falls through in big clumps, you’ve mixed too much. 

•	You can substitute different berries. However, different berries have different textures and moisture levels. If your berries are very juicy, the bars may take longer to bake. So, keep an eye on the oven. You’ll know the bars are done when the juices bubble. Bubbling also indicates the cornstarch has come to a boil, thus thickening the filling.

•	Parbaking is key to avoiding a soggy crust. Partially bake the crust before pouring on the juicy fruit filling. This insulates the crust from moisture and minimizes the risk of overbaking the crust. 

•	Use a resealable food-storage plastic bag or piping bag to drizzle like a pro. For a more casual look, dip a fork in the melted chocolate and quickly move your wrist back and forth to create a zig-zag pattern. 

•	Melting chocolate chips takes patience. It’s best to microwave your chips in short intervals, stopping often to stir. Stop microwaving when chips are mostly melted and only a few small chocolate chips remain. The residual heat in the bowl means all you need to do is stir and your chocolate mixture will smooth out nicely.

double-berry-white-chocolate-crumble-bars

Double-Berry White Chocolate Crumble Bars

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This Fourth of July look no further for the perfect party dessert than these festive red, white and blue cupcakes. They’re made with Betty Crocker™ Super Moist™ white cake mix and topped with tinted Betty Crocker™ whipped fluffy white frosting, so you know you can count on them to come out perfectly tender and utterly irresistible. What your friends and family won’t be expecting from these cupcakes is the delightful sweet-but-tart raspberry-jam swirled center!

red white and blue cupcakes

Use food color paste and not liquid to tint your cupcakes. Paste food colorings are more concentrated and intense, so you don’t need as much to achieve the deep red and blue color in this recipe.

For best results frost cupcakes on the day they’ll be served.

Make sure your cupcake batter is thoroughly mixed as poorly combined batter will result in dense cupcakes.

Take a peek at <a href="https://www.bettycrocker.com/how-to/tipslibrary/baking-tips/how-to-make-cupcakes" target="_blank">How To Make Cupcakes</a> for everything you need to know about baking your favorite hand-held treat!

red-white-and-blue-cupcakes

Red, White and Blue Cupcakes

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Honorable Mention - Contest Recipe 2008! Bite into a tasty pocket of raspberry jam when you make these sugar cookies sprinkled with white chocolate.

raspberry white chocolate cheesecake cookies

You can use vanilla instant pudding and pie filling mix for the cheesecake flavor.

Substitution

Space cookies about 2 inches apart on the cookie sheet to prevent them from baking together.

Success

If using 20% more cookie mix, add 3 tablespoons water with the cookie mix, pudding mix, oil and egg. Increase raspberry jam to 1/3 cup. Yield is 40 cookies.

raspberry-white-chocolate-cheesecake-cookies

Raspberry White Chocolate Cheesecake Cookies

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Spoon it up! Enjoy this elegant dessert by the spoonful. Its creamy, whipped texture and white chocolate flavor are sure to please.

white chocolate mousse

Add mystery to this dreamy dessert. Tuck a whole almond in one dessert, and award the lucky finder with a prize!

Special Touch               

Real chocolate lovers can make Chocolate Mousse by replacing the white baking chips with 8 oz semisweet baking chocolate, chopped.

white-chocolate-mousse

White Chocolate Mousse

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Contest 01, 1949

Contest 38, 1998

Contest 40, 2002

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