Raspberry Crumble-Topped Bars for Valentine’s Day

For Valentine’s Day, how about making these Raspberry Crumble-Topped Bars? I am a known chocoholic, so it is a BIG deal that I am putting a crumble shortbread filled with jam on my site! I have to say, this is a very delicious alternative to chocolate and I am so glad I got my good friend Lisa to talk me into giving them a try for our Valentine’s Sweet Treat Post. Lisa has been a regular contributor on the blog and is the best baker I know.  She can cook circles around me and I am so happy she made these bars for us. The recipe calls for strawberry filling which Lisa changed to raspberry (depending on your personal preference either would be yummy) and decorated a few in chocolate for me!  Lisa used the recipe from The Everyday Baker: Recipes and Techniques for Foolproof Baking which is a really wonderful cookbook. Every recipe comes with lots of tips and simple techniques to make even the beginner baker turn out masterpieces.  Now that I have had time to leaf through Lisa’s copy, I am looking forward to getting my own copy.  I can’t wait to hear if you make these bars and if so, how you like them!  Happy Early Valentine’s Day!

Just in time for Valentine's Day, Ridgely Brode shares a recipe for Raspberry Crumble-topped Bars on her blog, Ridgely's Radar.

 

Just in time for Valentine's Day, Ridgely Brode shares a recipe for Raspberry Crumble-topped Bars on her blog, Ridgely's Radar.

 

Just in time for Valentine's Day, Ridgely Brode shares a recipe for Raspberry Crumble-topped Bars on her blog, Ridgely's Radar.

Raspberry or Strawberry Crumble-Topped Bars from The Everyday Baker
 
Author:
Recipe type: Dessert
Cuisine: American
Serves: 16 Squares
Ingredients
  • Nonstick Cooking spray or softened butter, for preparing the pan
  • 12 Tbs (6oz/ 170g) unsalted butter
  • 1 large egg, room temperature
  • 1 tsp pure Vanilla Extract
  • 2 cups Unbleached All-Purpose Flour
  • ⅔ cups Granulated Sugar
  • 1½ tsp Baking Powder
  • ¼ tsp table salt
  • 1 cup Raspberry or Strawberry Jam
  • ⅓ cup Medium-Finely Chopped Walnuts (optional)
  • Confectioners' Sugar, for dusting (optional)
  • Semi-Sweet Chocolate, melted for decoration (optional)
Instructions
  1. Position a rack in the center of the oven and heat the oven to 350F. Line a 8-inch square baking pan (I like the straight-sided kind) with foil or parchment paper, leaving about a 1-inch overhang on two sides. Lightly grease the foil
  2. Cut the butter in half lengthwise and then cut each strip into 6 pieces. Pile onto a plate and slide into the freezer until ready to use.
  3. Put the egg and vanilla in a ramekin or small bowl and us a small fork to mix until blended. Put the flour, sugar, baking powder, and salt in a food processor. Process until blended, about 2 seconds. Scatter the chilled butter pieces over the flour mixture and pulse until the mixture forms coarse crumbs and the butter is in very small pieces. Drizzle the egg mixture over the flour mixture, then pulse just until the dough forms moist crumbs and the butter is incorporated, about 20 seconds. Remove the dough from the bowl and divide in half.
  4. Scatter half of the dough in the prepared pan and, using lightly floured fingertips if necessary, pat it down into the bottom and corners of the pan to make a even layer. Using a spoon or small offset spatula, spread the strawberry jam evenly over the dough. Add the walnuts (if using them) to the remaining dough and, using fingers, mix and gently pinch the dough until it forms crumbles (there will be some big crumbles but mostly small). Scatter the crumbles evenly over the jam.
  5. For a soft texture, bake until the top is pale golden, 36-38 minutes. For a crunchy texture, bake until the top is golden brown and the jam is bubbling around the edges, 40-42 minutes. Move the panto a rack and let cool completely.
  6. To cut, use the foil on the sides of the pan to lift the cookie from the pan. carefully peel away the foil from the sides and set the cookie on a cutting board. Using a ruler as a guide and a serrated knife, cut crosswise in 4 equal strips and then cut each strip into squares (about 2 inches). I use a gentle sawing motion to break through the top crust and then firmly push down the knife. Dust lightly with confectioners' sugar just before serving or melt semi-sweet chocolate and drizzle over squares before serving, if desired.
Notes
Make Ahead:
The bars can be prepared through Step 3, covered, and frozen for up to 1 month before baking. Thaw in the refrigerator overnight before baking.
The baked bars can be covered and stored at room temperature for up to 2 days.

Flavor Swap:
In place of Walnuts, use the same amount of any nut - even lightly salted peanuts are delicious in these cookies, especially when using grape jelly or jam.
In the place of strawberry jam, use the same amount of any fruit flavor jam or preserves

Just in time for Valentine's Day, Ridgely Brode shares a recipe for Raspberry Crumble-topped Bars on her blog, Ridgely's Radar.

 

Just in time for Valentine's Day, Ridgely Brode shares a recipe for Raspberry Crumble-topped Bars on her blog, Ridgely's Radar.

 

Click below for a Preview of the Everyday Baker

Double-Chocolate Oatmeal Cookies

Want to try one of the most delicious cookies ever?  Then these Double-Chocolate Oatmeal Cookies from the God’s Love We Deliver Cookbook should be the next ones you make! They are that good!  We have been working with God’s Love We Deliver for as long as I can remember and they are an amazing organization that provides life-sustaining meals and nutrition counseling to people living with severe illnesses in the New York metropolitan area. This year alone, God’s Love will cook and deliver more than 1.4 million nutritionally-tailored meals (Free of charge!) with the help of 8,000 volunteers.  Wow.. That is a lot of meals and a huge team!

In celebration of over 30 years of service, God’s Love We Deliver  has created a cookbook featuring family recipes and personal stories of 75 celebrities and friends of the organization. From Trish Yearwood’s Chicken Noodle Soup to Ina Garten’s Perfect Roast Turkey to Rosanna Cash’s Coconut Layer Cake, each delicious contribution is featured in the cookbook along side a note from the person and a photograph of the recipe. There are so many good recipes that I want to try but chose to feature the Double-Chocolate Oatmeal Cookies because they are one of my favorite treats and I have been waiting patiently for the cookbook to be released so I could get the recipe! Be sure to click the link to see more about the God’s Love Cookbook and by purchasing one (or more!) you are supporting a wonderful organization.  Enjoy!

These Double-Chocolate Oatmeal Cookies are one of Lifestyle Blogger, Ridgely Brode's favorites and she shares the recipe on Ridgely's Radar.

 

These Double-Chocolate Oatmeal Cookies are one of Lifestyle Blogger, Ridgely Brode's favorites and she shares the recipe on Ridgely's Radar.

 

These Double-Chocolate Oatmeal Cookies are one of Lifestyle Blogger, Ridgely Brode's favorites and she shares the recipe on Ridgely's Radar.

 

These Double-Chocolate Oatmeal Cookies are one of Lifestyle Blogger, Ridgely Brode's favorites and she shares the recipe on Ridgely's Radar.

Double-Chocolate Oatmeal Cookies from God's Love We Deliver Cookbook
 
Author:
Recipe type: Dessert
Cuisine: American
Serves: 4 Dozen
Ingredients
  • 1½ cups all-purpose flour
  • 4½ tablespoons cocoa powder
  • 1 teaspoon baking soda
  • 4 ounces (1 stick) butter or margarine, softened
  • ¾ cup light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups rolled oats
  • 1 cup chocolate chips
Instructions
  1. Prehat oven to 350F
  2. In a bowl, whisk together the flour, cocoa powder, and baking soda. Blend well
  3. Using an electric mixer, beat the butter and sugars until blended.
  4. Add the eggs and vanilla, beat until incorporated.
  5. Add the flour mixture and beat until just incorporated.
  6. Fold in the oats and chocolate
  7. Drop rounded tablespoons of dough onto parchment or silicone-lined cookie sheets about 1 inch apart.
  8. Bake 1 sheet at a time until golden brown. about 8 to 10 minutes per batch
  9. Transfer cookies to a rack to cool
  10. serve

 

These Double-Chocolate Oatmeal Cookies are one of Lifestyle Blogger, Ridgely Brode's favorites and she shares the recipe on Ridgely's Radar.

to buy: God’s Love We Deliver Cookbook

Shop the Essential for making this recipe below

How Amazing are these Adorable Mini Gingerbread Houses?

I am obsessed with the mini gingerbread houses I have been seeing all over Pinterest.  I can’t say I have had much success with our sons making gingerbread houses, or even eating our efforts, but we have gotten the kits in years past and made a huge mess putting them together.  They end up sitting on our kitchen table through the Holiday and then getting tossed.  Sadly, they have never lived up to the flavor and taste that I crave when I think of gingerbread.  Maybe that is because they were store bought kits??!  It is time, way past the time, that I made my own gingerbread houses. I think the mini ones are right up my alley. I love the idea of making them Gluten Free so that our son with Celiac can give them a try (I know he probably won’t, but it will make me happy that I tried to make something he could eat).  I found this lovely site Windsor B who is a gal after my own heart.  She has beautiful photographs, Gluten and Dairy Free recipes, and she took a few shortcuts to make her mini houses.  If you are looking for a non-gluten free option and directions here is another option for you.  Not in the mood to make them, you could always buy them here.  I love that they are such a festive and, hopefully, delicious treat!  I will report back after I try making them myself and, likewise, let me know if you give them a go.

How Amazing are these Adorable Mini Gingerbread Houses by Windsor B?

How Amazing are these Adorable Mini Gingerbread Houses by Windsor B

How Amazing are these Adorable Mini Gingerbread Houses by Windsor B

for the recipe please go to: Mini Gluten Free Gingerbread Houses by Windsor B

Best Homemade Brownies

I had a house full of boys last weekend and all they wanted were brownies.  I pulled out my favorite all time BEST homemade brownie recipe.  I haven’t made them in forever and, now I know why, they ruined my diet! I think I ate more than the boys.  Actually, I know I did.  I loved every.. single .. bite.  I have never been so happy to cheat on my diet and I had a large ice cold glass of milk to go with them.  Yum!

For a little Friday fun, check out the first time I posted this recipe (4 years, almost to the week, ago!) and see how different things were back then.  It is so cool to look back and see how I was blogging and taking pictures .. things sure have changed around here.. What do you think???  And for a FREE BONUS RECIPE Click Here!
Best Homemade Brownies | Ridgely's Radar

 

Best Homemade Brownies | Ridgely's Radar

 

Best Homemade Brownies | Ridgely's Radar

 

SoNo Brownie Recipe
 
Author:
Recipe type: Dessert
Cuisine: American
Ingredients
  • ½ cup all purpose flour
  • ½ cup unsweetened Cocoa powder
  • ½ teaspoon coarse salt
  • ¼ teaspoon baking powder
  • pinch of baking soda
  • ½ cup (1 stick) unsalted butter
  • 1 cup sugar
  • 1 tablespoon light corn syrup
  • 2 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 1 cup semi-sweet chocolate chips
Instructions
  1. Preheat the oven to 350° F degrees and place rack in the middle of oven. Butter or spray a 8x8 square baking dish
  2. In a bowl combine flour, cocoa, baking powder, baking soda and salt
  3. In a saucepan melt the butter. Remove from heat and add sugar, corn syrup whisking until combined. Add the eggs one at a time, mixing thoroughly. Add vanilla. Add flour mixture and whisk until blended together.
  4. Fold in chips.
  5. Spread mixture evenly in prepared pan
  6. Bake for 30 minutes or until cake tester comes out clean.
Notes
I made a double batch and froze half of the cooked brownies in individual portions. I let them come to room temperature before serving and they were delicious!

 

Best Homemade Brownies | Ridgely's Radar

 

Best Homemade Brownies | Ridgely's Radar

To buy: Juliska Baking Dish

Gluten Free Oatmeal Chocolate Chip Cookies

Are you looking for  a delicious gluten free oatmeal chocolate chip cookie?  I was, and I found the best recipe!  I made them a few weeks ago and then I made them again, that’s how I know they are good, I never make the same recipe on back-to-back weekends.  I googled healthy cookies and this recipe from The Baker Mama came up on my search.  With a son with Celiac Disease, I am always looking for alternatives that he will enjoy. Check out the pictures The Baker Mama took of her cookies… they really show off the chocolate as the cookies come out of the oven.. melting and gooey.  They are a.mazing! Even my husband, who does not like oatmeal cookies, could not stop eating them…that is how good they are!  Depending on your preference, you can make these with either regular or gluten free oats. If you are looking for another Gluten Free option try my sons’ favorite Gluten Free Chocolate Chip Cookie or if you want a Non-Gluten Free recipe, these Oatmeal Chocolate Chip Cookies are really good.

Gluten Free Oatmeal Chocolate Chip Cookies | Ridgely's Radar

Gluten Free Oatmeal Chocolate Chip Cookies | Ridgely's Radar

Gluten Free Oatmeal Chocolate Chip Cookies | Ridgely's Radar

Gluten Free Oatmeal Chocolate Chip Cookies | Ridgely's Radar

Gluten Free Oatmeal Chocolate Chip Cookies | Ridgely's Radar

Gluten Free Oatmeal Chocolate Chip Cookies | Ridgely's Radar

Gluten Free Oatmeal Chocolate Chip Cookies | Ridgely's Radar

RECIPE: Flourless Oatmeal Chocolate Chip Cookies

 

Snickerdoodle

Wait.. this is one post you do not want to miss!  I know you think from the title that you are going to get a recipe for Snickerdoodles, and you are, but these are not the snickerdoodles you think they are. These should be called Snicker-Krispies because, OMG, they are unbelievably good. If you like Snicker bars and Rice Krispie treats…you won’t believe what a great combination these are.  Yowzer! The recipe calls for melting Snickers in the Marshmallows and then chunks of Snickers (two bags of fun size!) mixed in so that every few bites you sink your teeth into a candy explosion. You won’t be able to stop at one piece, I know I couldn’t, they are that good.  Give them a try and let me know what you think..  A big thank you to Runa for sharing this special recipe with me (and you!).
Snickerdoodles | Ridgely's Radar

Snickerdoodles (1) | Ridgely's Radar

Snickerdoodles (2) | Ridgely's Radar

Snickerdoodles (3) | Ridgely's Radar

Snickerdoodle (aka Snicker-Krispie)
 
Prep time
Cook time
Total time
 
This recipe can be made with any candy you fancy. We tried it with 100 Grand bars and they were really good.. but Snickers is my favorite.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 12
Ingredients
  • 1 stick of butter
  • 1 bag Mini Marshmallows
  • 2 bags fun size Snickers
  • 6 cups Kellogg's Rice Krispies
Instructions
  1. unwrap all Snickers and cut in half
  2. spray inside of 9 x 13 x 2 pan with cooking spray
  3. melt butter and 4 Snickers bars in pot, stir to combine
  4. Add marshmallows to melted butter/ Snickers mixture and melt evenly
  5. Stir in Kellogg's Rice Krispies
  6. Add in cut up fun size Snickers while mixture is still warm
  7. spoon mixture into 9 x 13 pan and spread evenly by pressing down a piece of plastic wrap / wax paper covered with cooking spray
  8. let cool and come to room temperature
  9. cut in squares and serve

 

Snickerdoodles (4) | Ridgely's Radar