Raspberry White Chocolate Bars

A soft white chocolate cookie crust with almond flavoring that is topped with a raspberry jam creates a sweet version of a grown up and warm Poptart! At first, I was a little apprehensive about a recipe with white chocolate since I have always been a big milk or dark chocolate fan myself. However, this delicious recipe has thrown all my doubts out the window. I even had a hard time slicing away a piece to take a picture of for the blog because once my family had a little taste, they came running back for more! Lesson learned, double the recipe if you want to feed more than around 6 people because they will take seconds.

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White Chocolate Raspberry Bar Recipe

Ingredients:

  • 1/2 Cup Butter
  • 12-oz. Package (2 Cups) Vanilla Milk Chocolate Chips
  • 2 Eggs
  • 1/2 Cup Sugar
  • 1 Cup Flower
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Almond Extract
  • 3/4 Cup Raspberry Jam
  • 1/4 Cup Sliced Almonds

 

Directions

  1. Heat oven to 325 degrees. Grease and flour 9-inch or 8-inch square baking pan. Melt butter in small saucepan over low heat. Remove from heat, and add 1 cup of the vanilla chips. Let stand; Do not stir.
  2. In large bowl, beat eggs until foamy. Gradually add sugar, beating at high speed until lemon-colored. Then, stir in milk chocolate chip mixture.
  3. Add flour, salt, and almond extract to the mixture; mix at low speed until just combined. Spread half the batter, about 1 cup, into pan. Bake at 325 degrees for 15 to 20 minutes or until lightly golden brown.
  4. Stir remaining 1 cup vanilla chips into remaining half of the batter; the chips will melt into the batter in the oven. Set aside.
  5. Melt the raspberry jam in a small sauce pan on low heat. Then, spread evenly over the warm, partially baked crust. Gently spoon teaspoonfuls of the remaining batter over fruit spread to make the top layer. (Some fruit spread may show through the batter) Sprinkle with almonds.
  6. Bake at 325 degrees for  an additional 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely and cut into bars!

 

Enjoy!

The Perfect Blueberry Cheesecake

Is there anything better than a Blueberry Cheesecake made completely by scratch with a graham cracker crust and blueberries dripping down the side? Really, there isn’t!

This recipe has always been my go to recipe for get togethers and parties because it is so easy to serve and is definitely a crowd pleaser. This cheesecake will make a perfect addition to any BBQ or gathering especially during the summer when people are looking for a cold desert to cool them off. Most people who dislike cheesecake do not like the taste because it is too thick and overwhelming; however, this recipe has the perfect crust to cheesecake ratio that will leave you desperate for more.

Blueberry Cheesecake Recipe:

Blueberry Cheesecake

Ingredients: 

  • 1 1/4 Cups Graham Cracker Crumbs (about 16 graham crackers)
  • 1/4 Cup Sugar
  • 1/2 Cup Butter, Softened
  • 2 Eggs
  • 1/2 Cup Sugar
  • 1 Package (8 ounces) Cream Cheese, Softened
  • 1 Teaspoon Vanilla
  • 1 1/2 Teaspoon Cinnamon
  • 1 Can (15 ounces) Blueberry Pie Filling
  • 2 Tablespoons Lemon Juice

 

Directions:

  1. Heat oven to 300 Degrees. Mix crumbs, 1/4 cup sugar, and the butter; press firmly and evenly in bottom of un-greased baking pan, 8x8x2 inches._DSC0394
  2. Beat eggs until thick and lemon colored; beat in 1/2 cup sugar, the softened cream cheese, and vanilla until smooth. Make sure the cream cheese is softened otherwise your cheesecake will be lumpy. Pour over crumb mixture._DSC0399
  3. Bake for 30 minutes. Sprinkle the cinnamon on top, and allow the cheesecake to cool._DSC0403
  4. Stir the 2 tablespoons lemon juice into the pie filling, and pour over the cheesecake. Chill the cheesecake for at least 8 hours or until the cheesecake is cold._DSC0433

Enjoy!

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-Nicole

Ridiculously Easy Peach Cobbler Dump Cake

Sweet peaches topped with warm yellow cake and crunchy nuts creates a bubbling peach cobbler that is perfect for summer nights. Okay, so dump cake might not be the most lovely way to describe this recipe, but it is an extremely accurate description of how you make this cake. Just dump all six ingredients in the pan. Yep, that’s it  for this mouthwatering dessert!

Peach Cobbler Dump Cake Recipe

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Ingredients:

  1. 21oz Can Peach Pie Filling
  2. 15oz Can of Sliced Peaches (Drained)
  3. 12oz Can of Crushed Pineapple
  4. 1 Box of Yellow Cake
  5. 1/4 Cup of Pecans or Walnuts
  6. 2 Sticks of Butter

 

Directions:

  1.  Spread peach pie filling and sliced peaches in a cake pan (9×13)Peaches in a Pan
  2. Follow with pineapplePeaches with Pineapple
  3. Dump in dry cake mix_DSC0222
  4. Then top with your choice of nuts_DSC0223
  5. Cut butter into slices and place on top of cake making sure the top is almost completely covered_DSC0224
  6. Bake at 325 for about 50 minutes or until the top is browned_DSC1027

5 Cake Pop Tips and Tricks

Recently, my friend asked me to make a simple and cheap dessert for her baby shower of around thirty people. I immediately thought. . . Cake Pops! Cake pops are little treats that are perfect for any party because they are so easy to serve and of course.. extremely delicious! THANK YOU Bakerella, the creator of cake pops, for blessing our tastebuds with your amazing creation.

Although cake pops were the obvious choice, I was afraid to try to conquer these “simple”  balls of goodness. I had personally avoided cakes pops in the past because I did not want to buy a cake pop pan or deal with the hassle of trying to perfectly dip the cake pieces. It all seemed like just way too much effort, work, and money for my college-life budget.

However, I was pleasantly surprised to find out that cake pops are actually rather simple! I know.. something that looks so cute.. how could this be true?!

I found a great step by step photo tutorial that taught me that you actually do not need any silly cake pop pan, just some frosting and your good ol’ hands! After cooking the cake, you just break up the cake into small crumb like pieces, and then use a tiny bit of frosting to make the cake pieces stay together in the ball shape. Here is the link to the wonderful tutorial:

http://www.52kitchenadventures.com/2012/03/23/how-to-make-cake-pops/

From my recent experience with these pink cake pops I made below, I discovered 5 little tricks that can save you a lot of time!

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1. Add Shortening to the Candy Melts

Wilton’s candy melts are perfect for cake pops, but the candy coating can also be a little too thick which can actually make creating a smooth round surface very difficult. By adding a little shortening to the candy melts, the candy coating will be a lot thinner and will make for easier dipping. Make sure to avoid adding any water to the mix, as this will only make the candy melt mixture harder and clumpy.

2. Beware of Adding Water Based Food Dyes

Trust me, one wasted container of candy melts. The normal liquid food dyes, like just simple water, will also cause the candy melt mixture to seize and become clumpy and hard, which can make it almost impossible to work with. To actually dye the mixture, use a gel coloring! Also, keep in mind that pastel colored candies are the most appetizing!

3. Freeze Cake Pops After Inserting Lollipop Sticks

I had some trouble with cake pops falling off of the lollipop sticks in the candy melt mixture. Once this happens, the cake pops are not atheistically salvageable, but I promise they still will taste delicious. Hey.. my failure allowed me to taste test my dessert more than twice! To keep the cake balls on the sticks, I placed the cake pops back in the freezer for about five to ten minutes after I dipped the sticks in the melts and placed them inside the cake balls. This allows the candy coating to really adhere to the cake mixture, and this will make dipping much easier.

4. Gently Dip the Cake Pops 

Make sure you do not stir, swirl, or bounce around your cake pop as this will only cause it to fall into an abyss of candy coating. But hey, if you want an excuse for keeping some of the cake pops for yourself, a little twisting sabotage can help you out!

5. Add Sprinkles

By adding sprinkles, or any topping while the candy coating is drying, you will give your cake pops a nice and finished look that can cover any imperfections! Adding sprinkles is also a lot easier than trying to create an intricate design, and looks just as good. For the baby shower, I made the candy melt mixture a soft pink, and then I added white/clear sprinkles to contrast the pink!

Feel free to comment any of your own tips and tricks below!