Brownies & Bars, Dessert, Snacks

PB&J Bars

I feel like making a treat, looking around for what I have in the kitchen and here we go! Chewy peanut butter and raspberry jam goodies, I am a sucker for raspberry anything.

PB&J Bars

2¼ cups brown sugar
1 cup butter, melted
3 eggs
2¾ cups flour
2½ tsp baking powder
1/2 tsp salt
3/4 cup peanut butter chips
1/2 cup peanuts, optional
3/4 cup raspberry jam

Preheat oven to 350°. In large bowl, by hand, mix brown sugar and melted butter. Add eggs, mix well. Add flour, baking powder, and salt; mix just until combined. Stir in peanut butter chips, and peanuts. Spread 1/2 of batter in sprayed 9″x13″ baking pan. Gently spread raspberry jam over batter layer, careful to get jam almost to edge of pan without touching. Layer the remaining batter on top of jam by flattening spoonfuls and laying evenly over the entire surface, take a few minutes and patience, but it works. Bake 30-35 minutes or until center is set and edges start to brown. Cool completely for clean cutting. The bars tasted even better to me the next day.

More Yummy Bars:

Creamy Coconut Chocolate Chip Cookie Bars Graham Cracker Coconut Bars Chocolate Chip Coconut Fudge Bars

Peanut Butter Chocolate Chip Cake Bars Chewy Peanut Payday Bars Black Bottom Coconut Macadamia Bars

Chocolate Chip Toffee Shortbread Bars Almond Cream Cheese Bars S'more Cookie Bars


Raspberry Red Velvet Crinkles

Happy 4th of July!

Recipe coming soon! These are somewhat of a fluke, I am trying to remember how I made them. I will light off some fireworks and try to spark my memory! ;o)

Raspberry Red Velvet Crinkles

Raspberry Red Velvet Crinkles 2

One Year Ago: Cream Filled Red Velvet Cupcakes Cream Filled Red Velvet Cupcakes

Two Years Ago: Maple Nut Sheet Cake Maple Nut Sheet Cake

Three Years Ago: Bacon Cheddar Pull-Apart Bread Bacon Cheddar Pull-Apart Bread

Brownies & Bars

Chunky Chocolate Jam Bars

A great recipe that uses ingredients usually on hand. A little crunch from the pecans, chewy from the oats and coconut, a bit of a shortbread taste in the buttery crust, and the sweet chocolatey jam center! Yum! The original recipe comes from

Chunky Chocolate Jam Bars

1½ cups flour
1 cup brown sugar
1 tsp baking powder
1/2 tsp salt
1 cup cold butter
1½ cups oats
1 cup coconut
1 cup chopped pecans
3/4 cup semi sweet chocolate chips
3/4 cup raspberry jam

Heat oven to 350°. Line 13″x9″ pan with foil, ends of foil extending over sides. Spray with nonstick spray. Stir together flour, brown sugar, baking powder, and salt in large bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Add oats, coconut, and nuts; mix well. Press half crumb mixture into bottom of prepared pan. Sprinkle chocolate chips evenly over crumb mixture. Spoon jam evenly over top, dropping in small blobs. Spoon remaining crumb mixture over the top. Bake 25 to 30 minutes or until lightly browned. Cool in pan until set enough to use foil overhang to lift bars from pan; place on wire rack. Cool completely before cutting into bars.

One Year Ago: Blackberry Sweet Rolls Blackberry Sweet Rolls

Two Years Ago: Salami & Roasted Red Pepper Stromboli Salami & Roasted Red Pepper Stromboli

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit or simply click on the Demarle at Home logo below.


Lemon Cupcakes with Raspberry Buttercream

Whenever I can, I like a shortcut…as long as the end product is presentable and delicious. These lemon cupcakes are light and tender with creamy raspberry buttercream, definitely presentable and delicious!

Lemon Cupcakes with Raspberry Buttercream 1

Lemon Cupcakes with Raspberry Buttercream 2

Lemon Cupcakes with Raspberry Buttercream 3

Lemon Cupcakes:
1 (15.25 oz) yellow cake mix
1 can (15.75 oz) lemon pie filling
3 eggs
1/4 cup oil
1/4 cup milk

Preheat oven to 350°. Put cupcake liners (makes 24) in cupcake pan. In large bowl with electric mixer, mix cake mix, lemon pie filling, eggs, oil, and milk. Scoop batter evenly into prepared cupcake pans. Bake for 18 minutes or until set in center. Cool in pan 5 minutes, remove to wire rack and cool completely.

Raspberry Buttercream:
1 cup butter, softened
4 Tbl seedless raspberry jam
5 cups powdered sugar
4 Tbl milk

With electric mixer, whip butter until light and fluffy. Add jam and whip. Add powdered sugar one cup at a time and milk one Tbl at a time, whipping until desired consistency.  You can add a couple drops of red food coloring if desired. Frost completely cooled cupcakes.

One Year Ago: Coconut Vanilla Oatmeal Cookies Coconut Vanilla Oatmeal Cookies

Two Years Ago: Humming Bird Bread Humming Bird Bread

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit or simply click on the Demarle at Home logo below.

Brownies & Bars

White Chocolate Blondies with Raspberry & Pecans

I seem to be into bars and brownies right now…and why not.

1 (11 oz) pkg white chocolate chips, divided
1/4 cup butter
1/2 cup sugar
2 eggs, beaten
1 tsp vanilla
1/2 tsp almond extract
1 cup flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup pecan pieces
1/4 cup seedless raspberry preserves

Preheat oven to 350°.  Spray 9”x9” baking pan with non-stick spray.  Melt butter and 1 cup white chocolate chips slowly in microwave, stir and let cool a few minutes.  In large bowl, mixing by hand, stir together white chocolate mixture and sugar.  Stir in beaten eggs, vanilla, and almond extract.  Stir in flour, baking powder, and salt just until combined.  Fold in pecans and remaining white chocolate chips.  Spread batter in prepared pan.  Drop little spoonfuls of raspberry preserves all over batter and use a knife to swirl gently into batter.  Bake 20 minutes until golden and center is set.

One Year Ago:  Zucchini Oatmeal Sandwich Cookies 

If you are interested in Demarle bakeware and kitchen tools please visit or simply click on the Demarle at Home logo below.

Cakes, Dessert

Lemon Poppyseed Raspberry Trifle

Have you ever made a Trifle?  This was my first.  I am thinking it is hard to miss when you take a number of delicious elements and layer them together.  This is made up of lemon poppyseed cake, homemade lemon pudding with whipped cream folded in, homemade raspberry jam, frozen raspberries and then dollop more whipped cream on top!  Just make it up as you go and…wonderful!


Lemon Poppyseed Cake:
1 cup butter, softened
2 cups sugar
4 eggs
1½ tsp lemon extract
1½ tsp vanilla
3 cups flour
2 tsp baking powder
1/2 tsp salt
3/4 cup milk
1/4 cup lemon juice
grated lemon peel from 1 lemon

Preheat oven to 350°.  In large bowl with electric mixer, cream butter and sugar.  Add eggs, one at a time, beating well after each.  Beat in lemon extract and vanilla.  Combine flour, baking powder and salt, add to creamed mixture alternately with lemon juice and milk.  Stir in lemon peel.  Pour into greased and floured bundt pan.  Bake for 60-70 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes, invert onto a wire rack. Cool completely.  Cut into cubes.

Lemon Pudding:
1½ cups milk
2 Tbl cornstarch
pinch salt
1/3 cup sugar
2 egg yolks, beaten
2 Tbl butter
1/2 tsp vanilla
1/2 tsp lemon extract
2 cups whipping cream, divided

Combine milk, cornstarch, salt, and sugar.  Heat to boiling, stirring constantly.  Add a small amount of hot milk mixture to egg yolks to warm, and then add egg yolks to milk mixture.  Boil 1 minute stirring constantly till thick and smooth.  Remove from heat and add butter, vanilla, and lemon extract.  Cool completely, beat several times while cooling.  Whip cream to stiff peaks and fold half into cooled pudding, save other half in fridge for serving.

1 cup raspberry jam, microwave a few seconds to thin
Fresh or frozen raspberries, thaw if frozen

Assemble Trifle:
In large glass bowl, layer half lemon poppyseed cake cubes.  Gently spread half lemon pudding mixture, spread half of raspberry jam.  Layer remaining cake cubes, remaining pudding, then jam.  Put raspberries on top, cover with plastic wrap and refrigerate. To serve, spoon onto plates, add dollop of whipped cream and garnish with more berries if desired.

One Year Ago Today:  Cinnamon Streusel Muffins

If you are interested in Demarle bakeware & kitchen tools please visit or simply click on the Demarle at Home logo below.


Brownies & Bars

Peanut Butter & Strawberry Jam Brownies

Brownies are great, but doll them up and they can be wonderful!  Why not incorporate the loved flavors of peanut butter and strawberry jam with intense fudgy rich brownies, it’s a winner.


1 cup butter, melted
3 cups sugar
1 Tbl vanilla
4 eggs
1½ cups flour
1/2 cup unsweetened cocoa
1/2 cup unsweetened dark cocoa
1 tsp salt
1 (10 oz) bag peanut butter chips
1/2 cup strawberry jam

Preheat oven to 350°.  Spray 13″x9″ baking pan with non-stick spray.

In large bowl, stir together melted butter, sugar, and vanilla.  Add eggs one at a time, beating after addition.  In a medium bowl, stir together flour, cocoa, dark cocoa, and salt.  Stir dry ingredients into butter/egg mixture, mixing until well combined.  Stir in 1 cup peanut butter chips.

Spread brownie batter in prepared pan.  Spoon jam in rows across top of batter*. With knife, gently swirl jam around top and slightly down into brownie batter.  Sprinkle remaining peanut butter chips evenly over top.

Bake for 35-40 minutes or until top center is set and edges start to pull away from the sides.  Cool on wire rack.  Completely cooled brownies will cut into much cleaner squares.  Sprinkle with powdered sugar.

*If jam is too thick, microwave for a few seconds until thinner spreading consistency.

If you are interested in Demarle bakeware & kitchen tools please visit or simply click on the Demarle at Home logo below.


Breakfast, Cakes, Dessert

Peanut Butter & Jelly Oatmeal Crumb Cake

I have too much oatmeal in my pantry, so I went looking for recipes using oats.  I found a recipe on the Quaker Oats website and made changes to make it my own and this is what I got.  All evening I have been having a battle of wills with myself not to go downstairs and eat more.

Crumb Topping
1/3 cup oats
1/4 cup flour
2 Tbl brown sugar
1/3 cup peanut butter, chunky or creamy
1 Tbl butter, softened

1 2/3 cups flour
1 cup oats
1/2 cup brown sugar
2 tsp baking powder
1/4 tsp salt
1¼ cup buttermilk
1/4 cup sour cream
4 Tbl butter, melted
1 egg, lightly beaten
2 tsp vanilla
1/2 cup jelly or jam, flavor of your choice

Heat oven to 350°.  Spray 9-inch round cake pan with cooking spray.

For topping, combine oats, flour and brown sugar in small bowl. Cut in peanut butter and softened butter until mixture is crumbly; set aside.

For cake, combine flour, oats, brown sugar, baking powder, and salt in large bowl, mix well.  In small bowl, combine buttermilk, sour cream, melted butter, egg and vanilla, blend well.  Add to dry ingredients all at once, stir just until dry ingredients are moistened, do not overmix.  Pour into pan.  Spoon jelly over batter, spread evenly.  Crumble topping evenly over batter.

Bake 35 to 40 minutes or until golden brown and wooden pick inserted in center comes out with just a few moist crumbs clinging to it.  Cool 10 minutes in pan on wire rack.  Cut into wedges, serve warm.  Good room temp. too.

Breakfast, Muffins

Jam Filled Sweet Muffins

These muffins are so moist and delicious and you can put your favorite jam in the middle.

3¼ cups flour
2½ tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs
3/4 cup brown sugar
1½ cup buttermilk
1/2 cup oil
1/4 cup sour cream
1 Tbl lemon juice
2 tsp vanilla
1/3 cup jam of your choice
1/2 cup chopped walnuts
raw sugar or crystal sugar

Preheat oven to 400°.   Spray 12 muffin cups with cooking spray.  In a large bowl, mix flour, baking powder, baking soda, and salt. In a medium bowl, whisk eggs, brown sugar, buttermilk, oil, sour cream, lemon juice, and vanilla.  Add to dry ingredients and stir together just until moistened.  Drop 1 scoop of batter into each muffin cup.  Drop a generous teaspoonful of jam into the center of each muffin. Spoon remaining batter over jam, filling each muffin cup almost full. Sprinkle with walnuts, then sugar.  Bake 20 minutes or until golden brown and tops are firm.  Cool a few minutes in pan, then cool on wire rack.


Raspberry Cream Cheese Muffins

These muffins are tender, melt in your mouth good. The sweetness of the raspberry preserves is heavenly, probably more so for me because I used my mom’s homemade jam!

1 3/4 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 (8oz.) pkg. cream cheese, softened
1/2 cup butter, softened
1 cup sugar
2 large eggs, room temp.
1/4 cup milk
1 tsp vanilla
1/2 cup raspberry preserves

Preheat oven to 350°. Grease and lightly flour 12 muffin cups.

In small bowl, combine flour, baking powder, baking soda, and salt. Set aside.

In large bowl, with electric mixer, beat together cream cheese, butter, and sugar until smooth. Add eggs and beat well. Add dry ingredients alternating with milk, add vanilla. Spoon the batter into muffin cups, fill about two-thirds full. Drop 3 teaspoons of raspberry preserves onto top of each muffin. Using the tip of a sharp knife, gently swirl the preserves into batter. Bake for 20-25 minutes, or until cake tester inserted comes out clean.

These muffins do not crown like other muffins, I am assuming it is the weight of the jam. Flat top, beautiful and delicious!