Raspberry Whip Cream....my experiment!

I was wondering what would happen if I put whip cream and jam together. Would it fluff up like when you just whip cream?......The annswer is YES! ( This may be old news to some of you, but I had never heard of anyone doing and thought it would be a great experiment!) It is really good too! I used some raspberry jam store bought jam, so I am wondering if I would get the same result if I used the jam I made this summer. I just might have to try that next! Let me know if you have heard of this and have done...I'm just curious!

Warm Winter Lemon Cake

This recipe was out of a Kraft Foods Magazine. It was one that I have been eyeing for a while and finally made. It was really good, although when I ate it warm, I instantly got that way too much sugar taste in my mouth. However when I had some today after it had sat in the fridge all night it was sooo good! And the too much sugar taste was gone. I love lemony things becuase they just feel light....like I can eat the whole pan!

Recipe:
1 pkg. (2-layer size) yellow cake mix
2 pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding
1/3 cup granulated sugar
2 cups cold milk
1-1/4 cups water
2 Tbsp. powdered sugar

HEAT oven to 350ºF.

PREPARE cake batter as directed on package; pour into greased 13x9-inch baking dish.

BEAT dry pudding mixes, granulated sugar, milk and water with whisk 2 min.; pour over batter in dish. Place baking dish on baking sheet. (Baking sheet will catch any sauce that might bubble over sides of dish as dessert bakes.)

BAKE 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with powdered sugar. Serve warm. Refrigerate leftovers

Apple Cinnomon Muffins

So this recipe is not quite your normal sweet treat, but they are sweet, delicious and a great way to start the day! This recipe came from my aunt. They are one of my all time favorite breakfasts and when I ever do actually make something for breakfast, this is usually what I make. Alyssa LOVES them! I also wanted to add that if you have any fun and different ideas for any of these recipes, please put those ideas in the comments...I love to put new twists on things!
Here is the Recipe:

1 1/2 C Flour
1/2 t salt
1/2 C sugar
1 t cinnomon
2 t baking powder
Mix those ingredients together.

1 egg beaten
1/2 c milk
1/4 c oil
Add to dry ingredients

2 smaller apples or 1 big apple peeled and grated. Mix in with the rest.

Bake at 400 degrees for 17-20 minutes.
These are so good with butter on them! Enjoy!

Chocolate Raspberry Cookies

I was watching the Paula Deen show on Food Network today and she made these cookies. I went to the store right after that and got the stuff to make them. They are easy to make and delicious! I got the Giradelhi (sp?) raspberry filled bars and I also added some dark chocolate chips. They didn't have as much raspberry flavor as I would like, so the next time I make them, I think I am going to try adding a tablespoon of raspberry preserves into the cookie dough. I haven't quite mastered making them look all pretty yet, but it is the taste that counts, right??!

Ingredients
1 cup (2 sticks) butter, softened
1 cup sugar
1/2 cup lightly packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/3 cup Dutch process cocoa
1 teaspoon baking powder
1 (6-ounce) package raspberry creme filled dark chocolate baking pieces (recommended: Hershey's Premier Dark Chocolate Baking Pieces Filled With Raspberry Creme)
Raspberry Icing, recipe follows

Directions:
Preheat oven to 350 degrees F. Lightly grease baking sheets.

With an electric mixer, beat butter and sugars together at medium speed until fluffy. Add eggs and vanilla, beating well.

In a small bowl, combine flour, cocoa, and baking powder; gradually add to butter mixture, beating until blended. Stir in baking pieces. Drop cookies by tablespoonfuls onto prepared baking sheets. Bake 12 to 14 minutes.

Remove to wire racks to cool. Once cool, drizzle with Raspberry Icing.

Raspberry Icing:
1 1/2 cups confectioners' sugar
2 tablespoons milk
1 tablespoon seedless raspberry preserves

In a small bowl, combine all ingredients, stirring until smooth.