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

Brownies & Bars

Raspberries & Cream Bars

This recipe uses pie filling and cream cheese to make a fabulous dessert bar.

Raspberries & Cream Bars

Batter:
1 cup butter, softened
2 cups sugar
4 eggs
1 tsp vanilla
3 cups flour
1 tsp salt

Cream Cheese Layer:
1 (8 oz) cream cheese, softened
1/2 cup sugar
1 egg
1 tsp vanilla

1 (21 oz) can raspberry (peach, blueberry, apple) pie filling

Glaze:
1 cup powdered sugar
2 Tbl milk
1 tsp vanilla

Preheat oven to 350°. Cream butter and sugar. Add eggs and vanilla; beat well. Mix in flour and salt. Spread half the batter into the bottom of sprayed 13″x9″ baking pan.

Prepare Cream Cheese Layer: Beat cream cheese and sugar. Mix in vanilla and egg. Spread evenly over batter layer in pan. Spread raspberry pie filling gently over cheesecake layer. Drop remaining batter over the pie filling. (It will spread as it bakes, don’t worry if it doesn’t cover all the pie filling). Bake 30 to 35 minutes, or until top is light golden-brown. Cool completely. Once cooled, whisk together glaze ingredients and drizzle over top. Cut into bars when glaze is set.

One Year Ago: Orange Creamsicle Rice Krispie Treats Orange Creamsicle Rice Krispies Treats

Two Years Ago: Cinnamon Raisin Oatmeal Bread Cinnamon Raisin Oatmeal Bread

Three Years Ago: Coconut Cupcakes Coconut Cupcakes

Four Years Ago: Frosted Cinnamon Milk Chocolate Cookies Frosted Cinnamon Milk Chocolate Chip Cookies

Cookies

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 recipebridge.com.

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 mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Cupcakes

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 mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Breakfast, Muffins

Raspberry Coconut Muffins

Time for a MUFFIN!

Raspberry Coconut Muffins

1¼ cups flour
2 tsp baking powder
1/4 tsp salt
1/4 cup shredded sweetened coconut
1/4 cup butter, softened
2/3 cup sugar
1/4 cup oil
1 egg
1/2 cup milk
1 tsp vanilla
raspberry preserves

Preheat oven to 350°. Place 6 cup muffin tray on perforated sheet, or spray 6 muffin cup pan with non-stick spray. In large bowl whisk together flour, baking powder, salt, and cocont, set aside. In medium bowl cream butter and sugar. Mix in oil, egg, milk, and vanilla. Add wet ingredients to dry ingredients and mix just until combined. Spoon 2 tablespoons batter into each muffin cup. Drop one rounded teaspoon of raspberry preserves in center of batter in muffin cup. Spoon remaining muffin batter over top of preserves, dividing evenly. Prepare coconut crumb topping…

2 Tbl flour
2 Tbl brown sugar
2 Tbl chopped shredded sweetened coconut
1 Tbl butter, cold

In small bowl stir together flour, brown sugar, and coconut.  Cut cold butter into mixture to make coarse crumbs.  Scoop rounded tablespoon of mixture onto batter in each muffin cup.  Bake for 25 minutes until center is set.  Cool in pan for 10 minutes, remove to wire rack to finish cooling.

One Year Ago Today: Chocolate Oat Snack Cake Chocolate Oat Snack Cake

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

Brownies & Bars

Raspberry Lemon Bars

Tart and sweet with a tender flaky crust, and my favorite color. Yum!

Raspberry Lemon Bars

Crust:
1/2 cup butter, softened
1/4 cup sugar
1/4 tsp vanilla
1 cup flour

Raspberry Lemon Layer:
3 large eggs
1½ cups sugar
zest of 1 lemon
1/2 cup lemon juice
1/2 cup raspberry pie filling or raspberry jam
1/2 cup flour
Powdered sugar to sprinkle

Preheat oven to 350°. For crust, cream butter, sugar and vanilla with electric mixer. Mix in flour and press into sprayed 8″x8″ square pan. Chill in refrigerator for 15 minutes. Bake for 15 minutes, or until very lightly browned. Remove from oven, leave oven on. For filling, whisk together eggs, sugar, zest, lemon juice, raspberry pie filling and flour. Pour over baked crust and bake for 25-30 minutes until filling is set. Let cool to room temperature and sprinkle with powdered sugar.

One Year Ago today: Chocolate Sugar Cookies Chocolate Sugar Cookies

If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker 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 mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Muffins

Muffins for Breakfast at Girl’s Camp

In our church every summer all the 12-17 yr old girls go to camp.  The last day of camp they want a simple breakfast for the girls and leaders to grab quick with no mess while they pack up and clean up.  Muffins it is!  Here are two kinds of muffins I took up to camp, Banana Nut Chocolate Chip and Fresh Raspberry Walnut.  Wow, those girls know how to have fun, what a great experience.  Summer memories with good friends!

  

Banana Nut Chocolate Chip Muffins:
1/2 cup butter, softened
2/3 cup sugar
1 cup mashed banana
1 egg
1 tsp vanilla
1/3 cup buttermilk
2 cups flour
1½ tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup mini chocolate chips
3/4 cup chopped walnuts

Preheat oven to 350°.  Line a 12 cup muffin pan with cupcake liners.  In large bowl with electric mixer, cream butter and sugar. Beat in egg, vanilla, and buttermilk until well-combined.  Add flour, baking powder, baking soda, and salt.  Fold in chocolate chips and walnuts.  Scoop batter into muffin cups, distributing evenly.  Bake for 20-25 minutes, until toothpick inserted in center comes out clean.  Recipe adapted from kingarthurflour.com.

Fresh Raspberry Walnut Muffins:
2 cups flour
1½ tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
2/3 cup sugar
2 eggs
2/3 cup buttermilk
1 tsp vanilla
1 cup fresh raspberries, washed and dried

Preheat oven to 350°.  Line a 12 cup muffin pan with cupcake liners.  Sift together flour, baking powder, baking soda, and salt.  In large bowl with electric mixer, cream butter and sugar. Beat in eggs and vanilla until well-combined.  Add flour mix alternately with buttermilk. Gently fold in raspberries, too much mixing will totally color the batter.  Scoop batter into muffin cups, distributing evenly between 12 muffin cups. Bake for 20-25 minutes, until toothpick inserted in center comes out clean.

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

Cakes

Dark Chocolate Raspberry Oat Cake with Raspberry Buttercream Frosting

It’s my birthday and I am making myself a cake.  Chocolate Oat Snack Cake is a favorite of mine, so I used that recipe and added raspberries and raspberry buttercream frosting.  Oh wow, my sweet husband just walked in (literally while I was typing this, I will add a picture!) with a birthday surprise of four beautiful large different flavor cupcakes.  Now I have yummy cupcakes and my cake!  Happy Birthday to me…I love cake, hope you do too!

                       

Dark Chocolate Raspberry Oat Cake:
1 cup old fashioned oats
1¾ cups boiling water
1/2 cup butter, softened
1 cup sugar
1 cup brown sugar
2 eggs
2 cups flour
2 heaping Tbl dark cocoa
1 tsp baking soda
1/2 tsp salt
1/2 cup semi-sweet chocolate chips
1/2 cup dark chocolate chips
1 cup frozen raspberries

Preheat oven to 350°.  In medium bowl, pour boiling water over oats, let stand 10 minutes.  In large bowl with electric mixer, cream butter and sugar, and brown sugar.  Add eggs, beat well.  Beat in oat mixture.  Combine flour, cocoa, baking soda and salt, gradually add to creamed mixture.  Stir in semi-sweet chips, dark chocolate chips, and raspberries (as you add frozen raspberries pinch each one so they break apart into small pieces).  Pour into sprayed 13x 9 baking pan.  Bake at 350° for 38-40 minutes or until a toothpick comes out clean.  Cool on wire rack.  Frost when completely cool.

Raspberry Buttercream Frosting:
1/2 cup butter, softened
3 Tbl seedless raspberry jam
4 cups powdered sugar
3 Tbl milk

Whip all ingredients together with electric mixer.  Spread over completely cooled cake.

One Year Ago Today:  Favorite Comfort Food – Cinnamon Rolls

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