We have had a busy couple of weeks.  Gentri and her children came for a 2 week stay. She brought all 3 kids and we have eaten, shopped and swam out little hearts out.  We have loved having Cadence and Ryder here along with that sweet new baby Grayson. Gentri requested I make these yummy Raspberry bars. They are one of our families favorite treats. 

They are really easy to make. Don't let the long list of instructions scare you off. 

 

 

RASPBERRY-FILLED WHITE CHOCOLATE BARS

 

3/4 cup butter

3 cups white chocolate chips (vanilla milk chips)

3 large eggs

3/4 cup sugar

1 1/2 cup all purpose flour

3/4 tsp salt

1 1/2 tsp almond extract

1/2 cup raspberry jam or 1/2 cup raspberry spreadable fruit

1/2 cup sliced almonds

1 extra bag of white chocolate chips

 

Heat oven to 325 degrees.

Grease and flour 9x13 inch square pan.

Cover bottom with parchment paper.

Melt butter in small saucepan over low heat. Remove from heat.

Add 1 1/2 cup of the chocolate chips. Let stand-do not stir.

In large bowl, beat eggs until foamy. Gradually add sugar, beating at high speed until lemon-colored.

Stir in white chocolate chip mixture.

Add flour, salt and almond extract, mix at low speed until just combined.

Spread half of batter in greased and floured pan.  Bake at 325 for 15 to 20 minutes or until brown.

Stir remaining white chocolate chips into remaining half of batter, set aside.

Melt jam in small saucepan over low heat. Spread evenly over warm partially baked crust.

Gently spoon the batter over the jam. You do not need to spread it all the way.

Sprinkle on almonds.

Return to oven and bake and addition 25 to 35 minutes or until toothpick comes out clean.

Cool completely. Carefully invert pan on cutting board. Remove parchment paper and cut into 2 inch rectangles.

If desired you can dip the bottoms in additional melted white chocolate chips.

Set on waxed paper to cool.

 

 

 



 

 

 

First post ever!!!! So exciting......Peanut Butter Cookie amazefest!

 

So after much thought and contemplation I have decided to start a blog.  I know, who would want to read a blog about me....but it's not about me it's about all the things I love. Cooking and family are at the top of that list, so I wanted to give my family and friends a place to find my much loved recipes and ideas. Plus, it helps when you have a husband that loves your cooking!  Hope you try them out and let me know your thoughts and ideas. 

Here's to Gentri, Brayli, Abbi and Brecken...and all of Brayli's Medallion Bank friends. haha

Over the Top Reese’s Peanut Butter Cookies

• 3/4 cup butter, softened
• 1 cup sugar
• 1 cup brown sugar
• 1 cup peanut butter
• 2 large eggs
• 2 tsp vanilla
• 1 tsp baking soda
• 1/2 tsp salt
• 2 1/2 cups flour
• 1 1/2 cup milk chocolate chips
• 32 mini Reese’s peanut butter cups, each cut into 4 pieces

1. Mix the ingredients down to the vanilla.  Add soda, salt, and flour.  Fold in chocolate chips.
2. Using and ice cream scoop, scoop dough (these are big cookies).  Place 6 scoops of dough on ungreased cookie sheet.  Use your hand and slightly flatten each scoop of dough.  Cook for 12 minutes at 350.
3. Remove cookies from oven and lightly press 8 cut up pieces of the Reese’s peanut butter cups over the top of each cookie.  Return to oven for 2 more minutes.  Cool on baking sheet 2 minutes before placing on cooling rack.  I think these cookies are best eaten warm.  However, the still taste great the next day.  Makes about 22 large cookies.

Note:  I did not put them back in the over for another 2 minutes after putting on the PB cups.  They seemed to melt too much. 

Can substitute mini MnM's instead of peanut butter cups, or use your imagination and use Snickers, Twix, Rolo's or any other chopped up candy.