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.
White Chocolate Raspberry Bar Recipe
- 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
- 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.
- In large bowl, beat eggs until foamy. Gradually add sugar, beating at high speed until lemon-colored. Then, stir in milk chocolate chip mixture.
- 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.
- Stir remaining 1 cup vanilla chips into remaining half of the batter; the chips will melt into the batter in the oven. Set aside.
- 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.
- 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!
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:
- 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
- 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.
- 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.
- Bake for 30 minutes. Sprinkle the cinnamon on top, and allow the cheesecake to cool.
- 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.
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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
- 21oz Can Peach Pie Filling
- 15oz Can of Sliced Peaches (Drained)
- 12oz Can of Crushed Pineapple
- 1 Box of Yellow Cake
- 1/4 Cup of Pecans or Walnuts
- 2 Sticks of Butter
- Spread peach pie filling and sliced peaches in a cake pan (9×13)
- Follow with pineapple
- Dump in dry cake mix
- Then top with your choice of nuts
- Cut butter into slices and place on top of cake making sure the top is almost completely covered
- Bake at 325 for about 50 minutes or until the top is browned
“Everything is bigger and better in Texas,” and this easy yet decadent chocolate sheet cake is no exception. Texas Sheet Cake is definitely a crowd pleasure that will melt in your mouth and have you scraping your pan for every last delicious chocolate crumb. This cake is light and fluffy while also being rich and moist, other wise known as cake perfection. Now, top that off with this fudge like frosting and some chopped walnuts, and you’re in chocolate heaven.
Texas Sheet Cake
For The Cake:
- 2 Cups All-Purpose Flour
- 2 Cups Sugar
- 2 Eggs
- 3/4 Cup Sour Cream
- 1 Teaspoon Salt
- 1 Teaspoon Baking Soda
- 1 Cup Butter
- 1 Cup Water
- 4 Heaping Tablespoons Hershey’s Cocoa
- In a bowl, mix together flour, sugar, eggs, sour cream, salt, and baking soda. Set aside.
- In a saucepan, bring butter, water, and cocoa to a boil. Remove from heat, and stir into flour mixture. Beat with an electric mixture at medium speed until smooth.
- Pour mixture into a greased 15×10 by 1-inch baking pan or jelly-roll pan. Bake at 350 degrees for 20 to 22 minutes, or until inserted tooth pick comes out clean.
- Remove from oven; let sit for 15 to 20 minutes. Do not place it in the refrigerator because the frosting needs to be spread onto the warm cake.
For The Frosting:
- 4 1/2 Cups of Confectioner’s Sugar
- 1 Teaspoon Vanilla
- 1/2 Cup of Butter
- 1/2 Cup of Milk
- 4 Tablespoons Hershey’s Cocoa
- 1 Cup Chopped Walnuts (If Desired)
- In a bowl, mix together confectioner’s sugar and vanilla and set aside.
- In a sauce pan, combine butter, milk, and cocoa. Bring to a boil. Then, remove from heat and add to sugar and vanilla. Mix well with electric mixer at medium speed until smooth.
- Stir in walnuts and spread over warm cake. If you would like half with nuts and half without, then pour half of the frosting mixture onto one side of the cake before you add the nuts. Then add 1/2 cup walnuts to the remaining mixture and spread the nut mixture over the other half of the warm cake.
Gosh, how do I begin to describe these wonderful cookies?
Yes, they do actually have potato chips in them.
Okay, so I know what you’re thinking, probably exactly what my best friend said when I told her my next recipe would be potato chip cookies: “Ew. Sounds gross.” But, hear me out on this one. First off, they are a winner in my book simply because they do not call for eggs! If you are ever out of eggs and do not want to run to the store, then these cookies are perfect and only take about 20 minutes to make! These cookies are also the perfect mix of sweet and salty, and you would never even guess that potato chips are inside. The potato chips simply give the cookies a lovely bit of crunch and a texture reminiscent of chewy shortbread. I dare you to try them, but don’t come running back to me when you’re addicted.
Potato Chip Cookie Recipe:
- 2 Sticks of Butter or Margarine
- 3/4 Cups of Sugar
- 1 Teaspoon of Vanilla Extract
- 1 3/4 Cups of Flour
- 3/4 Cups of Crushed Potato Chips
- Confectioners’ Sugar
- Preheat oven to 350 degrees
- Cream together butter or margarine and sugar.Beat in vanilla. Blend in flour.Fold in potato chips. Best part of this recipe is that since there are no eggs, this dough is totally edible!
- Drop by teaspoonfuls on un-greased cookie sheets, and bake for 12-14 minutes.
- After removing them from the oven, dust with confectioners’ sugar, as the heat will cause the confectioners sugar to almost melt onto the cookie.
- Cool on wire racks. I’d recommend at least trying one of these cookies warm though because there really is something magical about the way the powder sugar just melts in your mouth!
Helpful Advice: After you have fallen in love with these cookies, try to leave out the cookies’ name when you offer them to your friends and family as they will be hesitant to try them. The best part of sharing these cookies is the extreme look of shock and amazement when you do tell them.
Right when my sister, my official taste tester, took her first bite of my apple butter bars, she proceeded to name me the official “baking goddess.” These bars are moist and light, making them great for any summer picnic! The cake tastes like a warm mix of cinnamon and apples, while the frosting is perfectly sweet and citrus with the lemon zest.
Apple Butter Bar Recipe: For the Bars:
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 cup vegetable oil
- 2 cups apple butter
- 4 eggs
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/2 teaspoon salt
For the Lemon Cream Cheese Frosting:
- 3 cups powdered sugar
- 1/2 cup of butter, one stick, softened
- 5 ounces of cream cheese, softened
- 2 tablespoons lemon juice
- 2 teaspoons grated lemon peel
- 2 teaspoons vanilla extract
- Preheat oven to 350 degrees.
- Measure all ingredients for bars, and place in a large mixing bowl. Beat at low speed until moistened, then at medium speed for 2 minutes.
- Pour into greased 10×15-inch jelly roll pan, a cookie sheet with sides will also work. Bake for about 25-30 minutes, or until a toothpick inserted in center comes out clean.
- Remove from oven, and allow to cool completely.
- For the frosting, place all frosting ingredients in a small bowl, and simply beat until smooth.
- Once the bars are cool, spread frosting over bars. Feel free to grade more lemon zest to top the bars, if you want to increase the lemony citrus taste.
This recipe makes 4 dozen bars.
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