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 

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Muffins

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!