#12 in Dried Fruits & Vegetables
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Reddit mentions of The Prepared Pantry Gourmet Baking Chips Raspberry Tidbits, 11 Ounce

Sentiment score: 1
Reddit mentions: 1

We found 1 Reddit mentions of The Prepared Pantry Gourmet Baking Chips Raspberry Tidbits, 11 Ounce. Here are the top ones.

The Prepared Pantry Gourmet Baking Chips Raspberry Tidbits, 11 Ounce
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Number of items1
Size11 Ounce

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Found 1 comment on The Prepared Pantry Gourmet Baking Chips Raspberry Tidbits, 11 Ounce:

u/prynceszh ยท 2 pointsr/RandomActsofMakeup

Every holiday season, I make my own raspberry cheesecake cookies. I actually came up with this recipe by myself and have gotten good reviews from my family and coworkers. It's a bit different than Subway's raspberry cheesecake cookies but I think they taste more like the real thing.

Also this is my first time posting this recipe ANYWHERE so if you guys want to try it out and tell me what you think, I'm all ears!

You need:

  • 1/2 of an 8oz cream cheese, softened (4 oz)
  • 1/2 cup unsalted butter, softened (usually an entire stick)
  • 1 bar white baking chocolate, melted - I usually use a 6oz bar but I've used more and less with no noticeable change in texture, only a bit stronger white chocolate taste
  • 2 and 1/2 cup white all purpose flour
  • 1 and 1/4 cup white sugar
  • 3 egg yolks
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1/2 tsp cream of tartar
  • 1/3 to 1/2 cup raspberry baking chips, I use these

    First off, credit where credit is due: I modified this from this sugar cookie recipe.

    Steps:

  • Combine softened butter and cream cheese until evenly mixed. Stir in melted chocolate and sugar. Mix this thoroughly!
  • Add egg yolks and vanilla.
  • Add flour, baking soda, and cream of tartar. Mix.
  • Gently mix in your raspberry chips. Depending on how cold your dough is, it might be a bit difficult to mix them evenly.
  • Let chill in fridge for ~30 mins.
  • Preheat oven to 350F and grease some cookie sheets.
  • Shape into walnut-sized balls, flatten slightly and lay on cookie sheet. Leave about an inch between dough balls.
  • Bake for 8-11 minutes until they begin to turn golden. In my experience they cook much slower on dark, nonstick cookie sheets than aluminum ones.

    This makes a soft, dense sugar cookie with a slightly crunchy cracked top. They stay soft if you keep them in an airtight container, though I wouldn't let them sit for too long since they do have quite a bit of cream cheese in them which I imagine would go bad.

    Hope you ladies enjoy!