So I turned 40 last year. To some that may sound ancient. To others I may be a "kid" but since I am the youngest of 5 kids it sounds old to me! I've always loved to cook. I've owned 2 restaurants but this recession has been hard on us. We lost our business
and our home. We made a 1700 mile move and started over. It's been a rough couple of years. My way of relieving stress has always been to cook for people. I love it. I love the look of bliss on their face when I get something just right and the taste is as
close to heaven as a living person can get. So with the new year I started a new plan. I was going to try as many new recipes as I could. Collect all the good ones into spiral notebooks to pass on to my kids. I thought about typing it out and having it professionally
bound but some of my most treasured recipes are the ones that are hand-written from my mom and grandmother. I can run my hand across the stained and faded script and feel their love for me and for cooking. It may sound corny but I want that for my kids too.
So that is what I am doing...trying something new. Blogging is new to me too so forgive any minor indiscretions and be kind as I stumble my way through making mistakes as a way of learning. Here's one of the first new dessert recipes I've tried. I've made
it twice now so I think it's safe to say this one is a keeper!
Raspberry Chocolate Bars
- 1 c flour
- 1/4 c powdered sugar
- 1/2 c butter (no substitutions)
- 1/2 c seedless raspberry jam
- 3 oz cream cheese, softened
- 2 Tbsp milk
- 1 c white chocolate chips
- 2 oz semi-sweet baking chocolate squares
1. Preheat oven to 375 degrees. In a bowl combine flour and powdered sugar. Cut in butter; mix well. Press mixture into a 8 inch square baking dish. Bake for 15-17 minutes or until lightly brown. Allow to cool completely.
2. Spread jam evenly over cooled crust.
3. In a separate bowl, beat cream cheese and milk together until smooth; set aside.
4. In a small saucepan over low heat, melt the white chocolate chips and add to the cream cheese mixture; beat until smooth. Spread evenly over raspberry mixture. Refrigerate for at least 2 hours.
5. Cut chocolate squares into small pieces and melt with shortening in a small saucepan over low heat, stirring constantly. Spread over white chocolate layer. Cool completely before cutting into small squares. Store in the fridge.