Thursday, July 28, 2016

Chocolate Raspberry Shortcakes

If you like a light, not too sweet dessert, this one is for you.  Be forewarned: this is not a sweet, fudgy cookie.  Super easy to put together, this recipe uses Thrive Foods right from your home store.  I made the whipped topping earlier in the day and put the rest of it together after work, along with making the rest of the meal, and in time for supper with friends.


For the shortcakes:
  1/4 cup unsweetened cocoa powder
  1 cup Thrive White Flour *
  1 cup Thrive White Sugar * ( Next time I will add a little more)
  1 1/2 t. baking powder 
  1/2 t. Thrive Baking Soda *
  1/4 t.Thrive Salt *
  4 T. cold butter, cubed (original recipe calls for unsalted.  I will do that next time.)
  1/2 cup heavy cream

For the raspberry filling:
  3 cups Thrive Raspberries (freeze dried)
  2 T. Thrive White Sugar, or to taste
  2 t. vanilla extract
      Vanilla Whipped Topping (future post) or whipped topping of choice

1.  Preheat oven to 425 degrees F.

2.  To make the shortcakes:  In a large mixing bowl, sift together the  cocoa powder, flour, sugar, baking powder, baking soda, and salt.  Cut in the cold butter with a fork or pastry cutter.  Blend the mixture until it resembles a coarse meal.  Add the heavy cream and stir the mixture with a fork until it forms a dough.

3.  Roll out the dough on a floured surface (should be 1/4 inch thick).  Using a biscuit cutter, cut out 4 shortcakes (depending on the size of biscuit cutter you use, you will end up with more shortcakes than what you need for this recipe).  Place shortcakes on a lightly greased baking sheet (I used a reusable parchment sheet), and bake for 12 minutes (a toothpick placed in center should come out clean).  Put the shortcakes on a wire rack to cool.

4.  In a small bowl, cover the raspberries with warm water.  Let sit for about 5-10 minutes until softened and rehydrated.  Drain.  In another bowl mash 3/4 cup of the raspberries with a fork, stirring in the white sugar and vanilla.  Blend in the remaining raspberries.

5.  Carefully cut the shortcakes in half horizontally with a serrated knife--this was surprisingly easy to do.  Transfer the bottom half of each cake to an individual plate.  Place a spoonful of the raspberry sauce and a spoonful of vanilla topping on each bottom piece.  Place the top parts on each dessert and dust with powdered sugar, if desired.  Or maybe use clear sugar sprinkles!  Yes, next time I am trying that idea.

*  I am finding ways to "Thrive-alize" recipes in order to use Thrive items from my home store.  You can still use your regular store-bought items for this recipe.

SOURCE:  Thrive Cookbook

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