Strawberry Pistachio Bark

If you need a super fast, super delicious treat for the next party you're going to, or to impress your coworkers, or just to enjoy on your own, look no further. This candy is a nice mix of sweet and salty, smooth and crunchy, it has something for everyone! It takes only a few minutes to put together, but will need to be refrigerated for a while to set properly.

Start by melting the almond bark - I did this in the microwave at 50% power in 45 second intervals, stirring between each heating. At the end, stir it well until it is smooth. Hold back some of the pistachios and strawberries to use on top of the candy. Then add the remaining chopped pistachios,

and the freeze dried strawberries.

Stir well to coat the strawberries and pistachios then quickly spread it out onto a waxed-paper lined baking sheet.

Place the remaining strawberries over the top and sprinkle with the chopped pistachios.

Refrigerate for two hours or so until set, then remove and break into pieces.

That's all there is to it! You will love it.

And you'll probably want to share it, or else you might eat all of it yourself, not that I would know anything about that.

One year ago: Snickers Fudge
Two years ago: Chocolate Peppermint Swirl Cookies
Three years ago: Cranberry Apple Coffeecake
Four years ago: Layered Mint Fudge

Get more great inspiration at Hearth and Soul, Cast Party, What's Cooking, What's Cooking #2, Full Plate Thursday, Showcase your Talent, Foodie Friday, Foodtastic Friday, Foodie Friday #2, Friday Flash, Blog Strut, Food Frenzy.

Strawberry Pistachio Bark

12 oz. almond bark
1/4 cup chopped pistachios
1/2 cup freeze dried strawberries

In a microwave safe bowl, melt the almond bark using 50% power in 30 second intervals. Stir between each heating.

Reserve a few tablespoons of pistachios and strawberries. Add the rest to the almond bark and stir well to coat. Quickly spread onto a wax-paper lined baking sheet. Top with the reserved pistachios and strawberries. Refrigerate 2 hours to set, then remove and break into pieces.

If you need a super fast, super delicious treat for the next party you're going to, or to impress your coworkers, or just to enjoy on your own, look no further. This candy is a nice mix of sweet and salty, smooth and crunchy, it has something for everyone! It takes only a few minutes to put together, but will need to be refrigerated for a while to set properly.

Start by melting the almond bark - I did this in the microwave at 50% power in 45 second intervals, stirring between each heating. At the end, stir it well until it is smooth. Hold back some of the pistachios and strawberries to use on top of the candy. Then add the remaining chopped pistachios,

and the freeze dried strawberries.

Stir well to coat the strawberries and pistachios then quickly spread it out onto a waxed-paper lined baking sheet.

Place the remaining strawberries over the top and sprinkle with the chopped pistachios.

Refrigerate for two hours or so until set, then remove and break into pieces.

That's all there is to it! You will love it.

And you'll probably want to share it, or else you might eat all of it yourself, not that I would know anything about that.

One year ago: Snickers Fudge
Two years ago: Chocolate Peppermint Swirl Cookies
Three years ago: Cranberry Apple Coffeecake
Four years ago: Layered Mint Fudge

Get more great inspiration at Hearth and Soul, Cast Party, What's Cooking, What's Cooking #2, Full Plate Thursday, Showcase your Talent, Foodie Friday, Foodtastic Friday, Foodie Friday #2, Friday Flash, Blog Strut, Food Frenzy.

Strawberry Pistachio Bark

12 oz. almond bark
1/4 cup chopped pistachios
1/2 cup freeze dried strawberries

In a microwave safe bowl, melt the almond bark using 50% power in 30 second intervals. Stir between each heating.

Reserve a few tablespoons of pistachios and strawberries. Add the rest to the almond bark and stir well to coat. Quickly spread onto a wax-paper lined baking sheet. Top with the reserved pistachios and strawberries. Refrigerate 2 hours to set, then remove and break into pieces.

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Peppermint Cheesecake Bars

One of the best parts of the season has to be finding new things to cook and bake. Last year, I discovered peppermint chocolate sandwich cookies at the store, and knew they were just begging to be made into a yummy dessert. There's no such thing as too much peppermint, so these bars start out with a chocolate peppermint crust, and are topped with a peppermint mocha infused cheesecake layer, then topped with crushed peppermint candies! Don't worry, it's not overwhelming. It's perfect.

These bars are quick to make, but they need to rest and chill for a while, so plan accordingly.

Crush the cookies with a rolling pin, or in a food processor. Combine with the melted butter

and press into the bottom of a foil-lined 8 or 9 inch pan.

Refrigerate the crust while you make the filling. Using an electric mixer, beat the cream cheese and sugar

until smooth. Add the eggs one at a time and beat well after each addition. Mix in the coffee creamer.

Fold in half of the crushed candies.

Pour the cheesecake batter into the crust.

Sprinkle with the remaining crushed candies.

Bake for 40 minutes. Then turn off the oven, open the door slightly and let the cheesecake cool in the oven for an hour.

Remove to cool completely on a wire rack. Refrigerate for 2 hours before removing from the pan, peeling off the foil,

then cutting into bars and serving.

One year ago: Chocolate Kissed Gingerbread
Two years ago: Sweet and Salty Breakfast Monte Cristos
Three years ago: Macaroon Kisses
Four years ago: Chocolate Coconut Neopolitans

Find more inspiration at Inspiration Monday, Mix it Up, Melt in Your Mouth, Recipe Sharing, Totally Tasty Tuesday, Create Link Inspire, Clever Chicks, Try a New Recipe, Share Your Stuff, Ingredient Spotlight.

Peppermint Cheesecake Bars

18 Chocolate-peppermint sandwich cookies (or regular)
1/4 cup butter, melted
2 - 8 oz. packages reduced fat cream cheese, softened
3/4 cup sugar
3 eggs
1/3 cup Peppermint Mocha coffee creamer
1/4 cup crushed peppermint candies or candy canes

Crush the cookies with a rolling pin, or in a food processor. Combine with the melted butter and press into the bottom of a foil-lined 8 or 9 inch pan. Refrigerate the crust while you make the filling.

Using an electric mixer, beat the cream cheese and sugar until smooth. Add the eggs one at a time and beat well after each addition. Mix in the coffee creamer. Fold in half of the crushed candies.

Pour the cheesecake batter into the crust. Sprinkle with the remaining crushed candies.

Bake at 325 for 40 minutes. Turn off the oven, open the door slightly and let the cheesecake cool in the oven for an hour. Remove to cool completely on a wire rack. Refrigerate for 2 hours before removing from the pan, peeling off the foil, then serving.

One of the best parts of the season has to be finding new things to cook and bake. Last year, I discovered peppermint chocolate sandwich cookies at the store, and knew they were just begging to be made into a yummy dessert. There's no such thing as too much peppermint, so these bars start out with a chocolate peppermint crust, and are topped with a peppermint mocha infused cheesecake layer, then topped with crushed peppermint candies! Don't worry, it's not overwhelming. It's perfect.

These bars are quick to make, but they need to rest and chill for a while, so plan accordingly.

Crush the cookies with a rolling pin, or in a food processor. Combine with the melted butter

and press into the bottom of a foil-lined 8 or 9 inch pan.

Refrigerate the crust while you make the filling. Using an electric mixer, beat the cream cheese and sugar

until smooth. Add the eggs one at a time and beat well after each addition. Mix in the coffee creamer.

Fold in half of the crushed candies.

Pour the cheesecake batter into the crust.

Sprinkle with the remaining crushed candies.

Bake for 40 minutes. Then turn off the oven, open the door slightly and let the cheesecake cool in the oven for an hour.

Remove to cool completely on a wire rack. Refrigerate for 2 hours before removing from the pan, peeling off the foil,

then cutting into bars and serving.

One year ago: Chocolate Kissed Gingerbread
Two years ago: Sweet and Salty Breakfast Monte Cristos
Three years ago: Macaroon Kisses
Four years ago: Chocolate Coconut Neopolitans

Find more inspiration at Inspiration Monday, Mix it Up, Melt in Your Mouth, Recipe Sharing, Totally Tasty Tuesday, Create Link Inspire, Clever Chicks, Try a New Recipe, Share Your Stuff, Ingredient Spotlight.

Peppermint Cheesecake Bars

18 Chocolate-peppermint sandwich cookies (or regular)
1/4 cup butter, melted
2 - 8 oz. packages reduced fat cream cheese, softened
3/4 cup sugar
3 eggs
1/3 cup Peppermint Mocha coffee creamer
1/4 cup crushed peppermint candies or candy canes

Crush the cookies with a rolling pin, or in a food processor. Combine with the melted butter and press into the bottom of a foil-lined 8 or 9 inch pan. Refrigerate the crust while you make the filling.

Using an electric mixer, beat the cream cheese and sugar until smooth. Add the eggs one at a time and beat well after each addition. Mix in the coffee creamer. Fold in half of the crushed candies.

Pour the cheesecake batter into the crust. Sprinkle with the remaining crushed candies.

Bake at 325 for 40 minutes. Turn off the oven, open the door slightly and let the cheesecake cool in the oven for an hour. Remove to cool completely on a wire rack. Refrigerate for 2 hours before removing from the pan, peeling off the foil, then serving.

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Andes Mint Cookies

These yummy cookies are just as easy to whip up as your basic chocolate chip, but are more interesting because they use Andes mints! There's just something so holiday festive-y about chocolate and mint, don't you think?

Start by creaming together the butter, yogurt, brown sugar and white sugar. Then add the eggs and vanilla

and beat until combined. Gradually add flour, baking powder, baking soda and salt and mix until blended. With a wooden spoon, stir in the Andes mint chips.

Chill the dough in the fridge for about an hour. Scoop the dough by tablespoonfuls onto parchment or silpat lined baking sheets.

Bake for 10 minutes, then cool on the sheet for 2 minutes before removing to a wire rack to cool completely.

One year ago: Caramel Toffee Crunch Cheesecake
Two years ago: Kris Kringle Fudge Cookies
Three years ago: Cranberry Apple Cake
Four years ago: Caramel Chomeur

Find more great stuff at Hearth and Soul, Cast Party, What's Cooking, What's Cooking #2, Full Plate Thursday, Showcase your Talent, Foodie Friday, Foodie Friday #2, Foodtastic Friday, Friday Flash, Blog Strut.

Andes Mint Cookies

1/2 cup salted butter, softened
1/4 cup plain or vanilla yogurt
3/4 cup brown sugar
1/2 cup sugar
2 tsp. vanilla
2 eggs
2 2/3 cup flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 1/2 cups Andes Creme de Menthe Baking Chips

Cream together butter, yogurt and sugars. Add eggs and vanilla and mix until well combined. Gradually add flour, baking powder, baking soda and salt and mix until blended. Stir in chopped candy. Chill at least one hour in refrigerator.

Scoop dough onto parchment or silpat lined baking sheets. Bake at 350 degrees for approximately 10 minutes.

Cool on pans for two minutes before removing to a wire rack to cool completely. Makes 4 dozen.

Recipe Source: Adapted from Check it Out

These yummy cookies are just as easy to whip up as your basic chocolate chip, but are more interesting because they use Andes mints! There's just something so holiday festive-y about chocolate and mint, don't you think?

Start by creaming together the butter, yogurt, brown sugar and white sugar. Then add the eggs and vanilla

and beat until combined. Gradually add flour, baking powder, baking soda and salt and mix until blended. With a wooden spoon, stir in the Andes mint chips.

Chill the dough in the fridge for about an hour. Scoop the dough by tablespoonfuls onto parchment or silpat lined baking sheets.

Bake for 10 minutes, then cool on the sheet for 2 minutes before removing to a wire rack to cool completely.

One year ago: Caramel Toffee Crunch Cheesecake
Two years ago: Kris Kringle Fudge Cookies
Three years ago: Cranberry Apple Cake
Four years ago: Caramel Chomeur

Find more great stuff at Hearth and Soul, Cast Party, What's Cooking, What's Cooking #2, Full Plate Thursday, Showcase your Talent, Foodie Friday, Foodie Friday #2, Foodtastic Friday, Friday Flash, Blog Strut.

Andes Mint Cookies

1/2 cup salted butter, softened
1/4 cup plain or vanilla yogurt
3/4 cup brown sugar
1/2 cup sugar
2 tsp. vanilla
2 eggs
2 2/3 cup flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 1/2 cups Andes Creme de Menthe Baking Chips

Cream together butter, yogurt and sugars. Add eggs and vanilla and mix until well combined. Gradually add flour, baking powder, baking soda and salt and mix until blended. Stir in chopped candy. Chill at least one hour in refrigerator.

Scoop dough onto parchment or silpat lined baking sheets. Bake at 350 degrees for approximately 10 minutes.

Cool on pans for two minutes before removing to a wire rack to cool completely. Makes 4 dozen.

Recipe Source: Adapted from Check it Out

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Cookie Butter Blondies with White Chocolate Chips

This is a perfect bar recipe for the approaching holidays. Not only are these bars absolutely scrumptious, but the cookie butter gives them a gingerbread-y flavor that's perfect for fall/Thanksgiving/Christmas, and the white chocolate chips add the perfect sweet balance. These are sure to get devoured at your next party, or wherever you take them, or by the people in your family.

Just like the raspberry brownies, these bars only dirty two pans - the saucepan you mix the batter in, and the pan you bake them in!

In a medium saucepan, combine the butter and brown sugar.

Cook over medium-low heat, stirring constantly, until the butter is melted and the sugar is dissolved and smooth. Do not boil.

Cool slightly, then add in the vanilla, then the eggs, one at a time.

Next add the cinnamon, allspice, ginger,

baking powder and salt. Stir in one cup of flour at a time

until a soft dough has formed. Spread half of the blondie batter into a greased 9" baking pan.

Place cookie butter in a microwavable bowl and heat for about 15-20 seconds to slightly melt. Drop tablespoonfuls of melted cookie butter on top of the blondie batter in the pan;

swirl cookie butter into blondie batter with a butter knife. Sprinkle with half the white chocolate chips.

Carefully spread remaining blondie batter on top of swirled mixture; top with remaining cookie butter, and then with remaining white chocolate chips.

Bake for about 25-30 minutes or until center is set and the edges are lightly golden but do not overbake. Cool completely on a wire rack,

then cut into squares and serve.

One year ago: Avalanche Bark
Two years ago: Dulce de Leche Chocolate Bars
Three years ago: Oatmeal Spice Drop Cookies
Four years ago: Crumb Topped Apple and Pumpkin Pie

Find more great ideas at Inspiration Monday, Mix it Up Monday, Totally Tasty Tuesday, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks, Try a New Recipe, Share Your Stuff, Hearth and Soul, Cast Party, What's Cooking, What's Cooking #2.

Cookie Butter Blondies with White Chocolate Chips

1 1/2 cups brown sugar
1/2 cup butter
2 eggs
2 tsp. vanilla
2 cups flour
1 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
pinch allspice
1/2 tsp. ground ginger
1/2 cup Cookie Butter or Biscoff Spread
2/3 cup white chocolate chips

In a medium saucepan, melt the butter and brown sugar over medium-low heat, stirring constantly. Do not boil. Allow mixture to cool slightly.

Stir in vanilla, then the eggs, one at a time, followed by the cinnamon, allspice, ginger, baking powder and salt. Stir in one cup of flour at a time until a soft dough has formed. Spread half of the blondie batter into a greased 9" baking pan.

Place cookie butter in a microwavable bowl and heat for about 15-20 seconds to slightly melt. Drop tablespoonfuls of melted cookie butter on top of the blondie batter in the pan; swirl cookie butter into blondie batter with a butter knife. Sprinkle with half the white chocolate chips. Carefully spread remaining blondie batter on top of swirled mixture; top with remaining cookie butter, and then with remaining white chocolate chips.

Bake for about 25-30 minutes or until center is set and the edges are lightly golden; do not overbake. Blondies will continue to cook slightly after being removed from the oven. Cool completely on a wire rack, then cut into squares and serve. Makes 16 bars.

Recipe Source: Adapted from the Domestic Rebel

This is a perfect bar recipe for the approaching holidays. Not only are these bars absolutely scrumptious, but the cookie butter gives them a gingerbread-y flavor that's perfect for fall/Thanksgiving/Christmas, and the white chocolate chips add the perfect sweet balance. These are sure to get devoured at your next party, or wherever you take them, or by the people in your family.

Just like the raspberry brownies, these bars only dirty two pans - the saucepan you mix the batter in, and the pan you bake them in!

In a medium saucepan, combine the butter and brown sugar.

Cook over medium-low heat, stirring constantly, until the butter is melted and the sugar is dissolved and smooth. Do not boil.

Cool slightly, then add in the vanilla, then the eggs, one at a time.

Next add the cinnamon, allspice, ginger,

baking powder and salt. Stir in one cup of flour at a time

until a soft dough has formed. Spread half of the blondie batter into a greased 9" baking pan.

Place cookie butter in a microwavable bowl and heat for about 15-20 seconds to slightly melt. Drop tablespoonfuls of melted cookie butter on top of the blondie batter in the pan;

swirl cookie butter into blondie batter with a butter knife. Sprinkle with half the white chocolate chips.

Carefully spread remaining blondie batter on top of swirled mixture; top with remaining cookie butter, and then with remaining white chocolate chips.

Bake for about 25-30 minutes or until center is set and the edges are lightly golden but do not overbake. Cool completely on a wire rack,

then cut into squares and serve.

One year ago: Avalanche Bark
Two years ago: Dulce de Leche Chocolate Bars
Three years ago: Oatmeal Spice Drop Cookies
Four years ago: Crumb Topped Apple and Pumpkin Pie

Find more great ideas at Inspiration Monday, Mix it Up Monday, Totally Tasty Tuesday, Tasteful Tuesday, Tuesday Talent Show, Clever Chicks, Try a New Recipe, Share Your Stuff, Hearth and Soul, Cast Party, What's Cooking, What's Cooking #2.

Cookie Butter Blondies with White Chocolate Chips

1 1/2 cups brown sugar
1/2 cup butter
2 eggs
2 tsp. vanilla
2 cups flour
1 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
pinch allspice
1/2 tsp. ground ginger
1/2 cup Cookie Butter or Biscoff Spread
2/3 cup white chocolate chips

In a medium saucepan, melt the butter and brown sugar over medium-low heat, stirring constantly. Do not boil. Allow mixture to cool slightly.

Stir in vanilla, then the eggs, one at a time, followed by the cinnamon, allspice, ginger, baking powder and salt. Stir in one cup of flour at a time until a soft dough has formed. Spread half of the blondie batter into a greased 9" baking pan.

Place cookie butter in a microwavable bowl and heat for about 15-20 seconds to slightly melt. Drop tablespoonfuls of melted cookie butter on top of the blondie batter in the pan; swirl cookie butter into blondie batter with a butter knife. Sprinkle with half the white chocolate chips. Carefully spread remaining blondie batter on top of swirled mixture; top with remaining cookie butter, and then with remaining white chocolate chips.

Bake for about 25-30 minutes or until center is set and the edges are lightly golden; do not overbake. Blondies will continue to cook slightly after being removed from the oven. Cool completely on a wire rack, then cut into squares and serve. Makes 16 bars.

Recipe Source: Adapted from the Domestic Rebel

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Pumpkin Cupcakes with Spiced Cream Cheese Frosting

These delightful cupcakes are a fun fall treat, and would make a great Thanksgiving dessert for the folks who (gasp) do not care for pumpkin pie. (I find that little ones, especially, can't warm up to pumpkin pie. Poor them.) Lightly spiced and topped with a (also) lightly spiced cream cheese frosting, it's difficult to eat just one. Good thing this recipe makes plenty. And it starts with a cake mix, so it couldn't be easier.

In a large mixing bowl, combine the cake mix, pudding mix, pumpkin,

eggs, oil, water,

cinnamon, cloves

and vanilla. Beat on low speed until all the ingredients are moistened, then beat on medium speed for two minutes, scraping down the bowl once in a while. Scoop the batter into paper-lined or greased muffin cups and bake for 20 minutes. Let cool in the pan for a few minutes, then remove to cool completely on a wire rack.

For the frosting, combine the butter, cream cheese, vanilla and cloves

and beat until combined. Gradually add in the powdered sugar

and beat until smooth. Frost the cooled cupcakes

then refrigerate them for an hour or so to let the frosting set. Gobble, gobble!

One year ago: Curried Chicken and Wild Rice Soup
Two years ago: Crumb Topped Apple and Pumpkin Pie
Three years ago: Sweet Potato Pound Cake
Four years ago: Thanksgiving Side Dishes

Find more ideas at Hearth and Soul, Cast Party, What's Cooking, What's Cooking #2, Weekly Creative, Full Plate, Showcase Your Talent, Foodie Friday, Food Frenzy, Foodie Friday (#2), Foodtastic Friday, Friday Flash, Blog Strut.

Pumpkin Cupcakes with Spiced Cream Cheese Frosting

Cupcakes:
1 (2-layer size) yellow cake mix
1 4-serving size) vanilla instant pudding mix
1 cup canned pumpkin
1/2 cup oil
1/2 cup water
3 eggs
1 1/2 tsp. cinnamon
1 tsp. ground cloves
1 tsp. vanilla

Spiced Cream Cheese Frosting:
1 - 8 oz. package cream cheese, softened
1/4 cup butter, softened
1/4 tsp. ground cloves
1 tsp. vanilla
3 cups powdered sugar (or more)


For the cupcakes, beat cake mix, pudding mix, pumpkin, oil, water, eggs, cinnamon, cloves and vanilla in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes or until well blended.

Spoon batter into 24 lightly greased or paper-lined muffin cups, filling each cup 2/3 full.

Bake at 350 for 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely.

For the frosting, beat cream cheese, butter, vanilla and cloves in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth. Frost cooled cupcakes. Refrigerate frosted cupcakes for an hour to allow frosting to set.

These delightful cupcakes are a fun fall treat, and would make a great Thanksgiving dessert for the folks who (gasp) do not care for pumpkin pie. (I find that little ones, especially, can't warm up to pumpkin pie. Poor them.) Lightly spiced and topped with a (also) lightly spiced cream cheese frosting, it's difficult to eat just one. Good thing this recipe makes plenty. And it starts with a cake mix, so it couldn't be easier.

In a large mixing bowl, combine the cake mix, pudding mix, pumpkin,

eggs, oil, water,

cinnamon, cloves

and vanilla. Beat on low speed until all the ingredients are moistened, then beat on medium speed for two minutes, scraping down the bowl once in a while. Scoop the batter into paper-lined or greased muffin cups and bake for 20 minutes. Let cool in the pan for a few minutes, then remove to cool completely on a wire rack.

For the frosting, combine the butter, cream cheese, vanilla and cloves

and beat until combined. Gradually add in the powdered sugar

and beat until smooth. Frost the cooled cupcakes

then refrigerate them for an hour or so to let the frosting set. Gobble, gobble!

One year ago: Curried Chicken and Wild Rice Soup
Two years ago: Crumb Topped Apple and Pumpkin Pie
Three years ago: Sweet Potato Pound Cake
Four years ago: Thanksgiving Side Dishes

Find more ideas at Hearth and Soul, Cast Party, What's Cooking, What's Cooking #2, Weekly Creative, Full Plate, Showcase Your Talent, Foodie Friday, Food Frenzy, Foodie Friday (#2), Foodtastic Friday, Friday Flash, Blog Strut.

Pumpkin Cupcakes with Spiced Cream Cheese Frosting

Cupcakes:
1 (2-layer size) yellow cake mix
1 4-serving size) vanilla instant pudding mix
1 cup canned pumpkin
1/2 cup oil
1/2 cup water
3 eggs
1 1/2 tsp. cinnamon
1 tsp. ground cloves
1 tsp. vanilla

Spiced Cream Cheese Frosting:
1 - 8 oz. package cream cheese, softened
1/4 cup butter, softened
1/4 tsp. ground cloves
1 tsp. vanilla
3 cups powdered sugar (or more)


For the cupcakes, beat cake mix, pudding mix, pumpkin, oil, water, eggs, cinnamon, cloves and vanilla in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes or until well blended.

Spoon batter into 24 lightly greased or paper-lined muffin cups, filling each cup 2/3 full.

Bake at 350 for 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely.

For the frosting, beat cream cheese, butter, vanilla and cloves in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth. Frost cooled cupcakes. Refrigerate frosted cupcakes for an hour to allow frosting to set.

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Double Chocolate Raspberry Brownies

It has already snowed around these parts, so it's pretty clear that summer is over. So I was pretty excited to see raspberries at Costco the other day, and happily bought two containers. I don't know about you, but summer fruit helps me feel more summery, even if I have to wear gloves to go outside. I concocted these delicious brownies with raspberries thinking it would be a good combination, and I wasn't disappointed. These brownies get even better the second day - as the moisture in the berries leaches out into the chocolate. These are great with vanilla ice cream, and equally good as you stand over the pan and keep cutting off 1/2 inch slices. (Not that I would know anything about that.)

Another great thing about these bars? They only dirty two pans - a saucepan and a 9-inch baking pan!

Start by melting the butter in a medium saucepan over medium low heat. Then add the chocolate

and the cocoa

and cook and stir until the chocolate is melted.

Do not overcook - remove from the heat while there are still a few "chunks" of chocolate - when you keep stirring, those chunks will melt.

Remove from the heat and stir in the sugar.

Add the eggs, one at a time,

then add the vanilla and almond extracts.

Now add the flour, baking powder and salt, and stir just until incorporated.

Then add half of the raspberries

and fold them in gently. Transfer the batter to a greased 9-inch baking pan, and press the remaining raspberries into the batter.

Bake for 20-25 minutes or just until set, then cool on a wire rack.

Oh, these are SOOOO good!

One year ago: Ham and Broccoli Roll Ups with Wild Rice Pilaf
Two years ago: Cornbread and Apple Stuffing
Three years ago: Pumpkin Custard Pie (the only pumpkin pie I make!)
Four years ago: Cheesy Vegetable Soup

Find more great stuff at Mouthwatering Monday, Inspiration Monday, Mix it Up, Recipe Sharing, Totally Tasty Tuesday, Tasteful Tuesday, Talent Show, Clever Chicks, Try a New Recipe, Share Your Stuff.

Double Chocolate Raspberry Brownies

1/2 cup butter
6 ounces semi sweet chocolate
3 Tbsp. cocoa
1 cup sugar
2 eggs
1/2 tsp. vanilla
1/2 tsp. almond extract
1/4 tsp. baking powder
1/2 tsp. salt
1 cup flour
1 cup raspberries, fresh or frozen, divided

In a medium saucepan, melt butter, chocolate and cocoa together over medium low heat, stirring until smooth. Remove from heat and stir in sugar. Beat in eggs, one at a time, and vanilla and almond extract. Gently stir in the flour, baking powder and salt until just incorporated. Gently fold in 1/2 cup raspberries. Transfer to a greased 9-inch baking dish. Press remaining raspberries on top of batter. Bake at 350 for 20-25 minutes or until just set. Cool on wire rack. Serve with vanilla ice cream.

Makes 16 bars.

It has already snowed around these parts, so it's pretty clear that summer is over. So I was pretty excited to see raspberries at Costco the other day, and happily bought two containers. I don't know about you, but summer fruit helps me feel more summery, even if I have to wear gloves to go outside. I concocted these delicious brownies with raspberries thinking it would be a good combination, and I wasn't disappointed. These brownies get even better the second day - as the moisture in the berries leaches out into the chocolate. These are great with vanilla ice cream, and equally good as you stand over the pan and keep cutting off 1/2 inch slices. (Not that I would know anything about that.)

Another great thing about these bars? They only dirty two pans - a saucepan and a 9-inch baking pan!

Start by melting the butter in a medium saucepan over medium low heat. Then add the chocolate

and the cocoa

and cook and stir until the chocolate is melted.

Do not overcook - remove from the heat while there are still a few "chunks" of chocolate - when you keep stirring, those chunks will melt.

Remove from the heat and stir in the sugar.

Add the eggs, one at a time,

then add the vanilla and almond extracts.

Now add the flour, baking powder and salt, and stir just until incorporated.

Then add half of the raspberries

and fold them in gently. Transfer the batter to a greased 9-inch baking pan, and press the remaining raspberries into the batter.

Bake for 20-25 minutes or just until set, then cool on a wire rack.

Oh, these are SOOOO good!

One year ago: Ham and Broccoli Roll Ups with Wild Rice Pilaf
Two years ago: Cornbread and Apple Stuffing
Three years ago: Pumpkin Custard Pie (the only pumpkin pie I make!)
Four years ago: Cheesy Vegetable Soup

Find more great stuff at Mouthwatering Monday, Inspiration Monday, Mix it Up, Recipe Sharing, Totally Tasty Tuesday, Tasteful Tuesday, Talent Show, Clever Chicks, Try a New Recipe, Share Your Stuff.

Double Chocolate Raspberry Brownies

1/2 cup butter
6 ounces semi sweet chocolate
3 Tbsp. cocoa
1 cup sugar
2 eggs
1/2 tsp. vanilla
1/2 tsp. almond extract
1/4 tsp. baking powder
1/2 tsp. salt
1 cup flour
1 cup raspberries, fresh or frozen, divided

In a medium saucepan, melt butter, chocolate and cocoa together over medium low heat, stirring until smooth. Remove from heat and stir in sugar. Beat in eggs, one at a time, and vanilla and almond extract. Gently stir in the flour, baking powder and salt until just incorporated. Gently fold in 1/2 cup raspberries. Transfer to a greased 9-inch baking dish. Press remaining raspberries on top of batter. Bake at 350 for 20-25 minutes or until just set. Cool on wire rack. Serve with vanilla ice cream.

Makes 16 bars.

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