Tag Archives: raspberry

Raspberry Truffle Brownie Bars

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We went on a short camping trip this past weekend, albeit the weather was windy and a bit drizzly.  For me, camping is a time to relax, be with family, and eat a bunch of junk food we normally don’t eat.  In fact, I take the kids with me to the grocery store and choose candy from the bin and fill up a plastic bag.  It’s honestly the highlight of the kids’ summer.

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Four “note-worthy” things happened while camping:

1. Matthew learned to ride a bike with no training wheels.

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2.  Grace learned to sort-of throw a Frisbee.  It’s like a tomahawk throw, actually.  The kids are finally beginning to get the concept of Frisbee golf.

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3.  Eric finally beat my dad at corn-hole.  It’s a silly game if you ask me, but they love it, even though their shoulders are very sore the next day.

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4.  Matthew lost his front tooth.  It was the 5th tooth he’s lost, not a huge deal, but how he lost it was pretty funny.  He and Grace were playing tag and he accidentally rammed his tooth into the backside of Grace’s head.  He came back crying (not Grace, surprisingly) and 5 minutes later, out popped the tooth.  However, the tooth fairy couldn’t bring him anything that night, because she didn’t know that he was camping.  (Thankfully he fell for it! We made up for it when we came home the next day and he received an extra coin under his pillow.  “She remembered! She remembered!” he kept saying.)

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I decided to make these brownies to take camping with us.   Continue reading

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Raspberry Crumb Bars

RCB1Every year, our neighborhood has a 4th of July parade and party for the young children.  It starts with a community bike ride at the end of the cul-de-sac, and ends at the local park with games and food.  The kids bikes were packed (as we were going camping a few days later), so we instead we walked in the parade over to the park with the entourage of kiddos.

The weather this day was pretty cold.  Last year it was in the mid 90s, which is extremely rare early July in the Pacific Northwest, but this year it was in the mid-60s.  However, you wouldn’t know that based on what Grace is wearing!  Kids…

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Matthew and Grace participated in a three-legged race (which was a very hard concept for a 3-year-old to understand) and a gunny-sack race.

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Grace fell on early in the race (sadness!) and refused to get up and continue, but Matthew was all about trying to win.  (Wonder where he got that from…)  Just look at that face! Continue reading

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Raspberry White Chocolate Scones

I made it home from Charlotte. In one piece.  Barely.  The second leg of the trip consisted of sitting on the airplane for an hour and twenty minutes while they fixed a problem with the de-icer.  And then we took off for our three-hour tour.  (Somehow, I think Gilligan’s Island would have been more fun than being “stranded” on a plane with an 11-month old.)

Anyway, it’s good to be back home.  While I’m getting re-adjusted to the time zone, I thought I’d share with you some scones I made before I left.  They are very similar to the Mocha Chocolate Chip Scones, except you add raspberries and white chocolate chips instead.

The recipe is pretty versatile; you could mix and match whatever your heart desires.  Or craves.  A quick note about making fruity scones.  You have to work with the fruit quickly and fold them into the dough (fold is the key word), otherwise you will mash them into the dough, and end up with a soggy scone.  They will also come out of the oven a little gooey, but leave them on the cookie sheet for a minute or so, just until they set up a bit, and you can easily transfer them to a cooling rack.

So enjoy some fruity scones, and if you need the basic tutorial, check out this post.  xoxo!

Raspberry White Chocolate Scones

3 c flour

1/2 c sugar

1/2 t baking soda

1 T baking powder

3/4 t salt

1 c white chocolate chips

1 c frozen or fresh rapsberries

1 1/2 sticks unsalted butter

1 c buttermilk

1/4 c lemon juice

1 t real vanilla extract

heavy cream

coarse sugar

Preheat oven to 400 degrees.  Cut the cold butter into 1/2-inch cubes with a knife and place in a bowl.  Cover with Saran wrap and put in the freezer for 30 minutes.  After the 30 minutes, place the dry ingredients in a food processor with the very cold butter.  Pulse until the butter is pea-sized.

Transfer the mixture to a deep bowl.  Create a well in the middle and then add the buttermilk, vanilla, lemon juice, and chips.  Using a wooden spoon or a spatula, stir the dry ingredients into the wet, until it is incorporated.  Then genty fold in the raspberries.  (If you don’t gently fold in, your berries will be smooshed and your scones will then all turn pink.)

Place the dough onto a lightly floured surface.  Press into a disc 1-2 inches thick.

Using a pastry cutter, cut out 12 scones and place 6 on each cookie sheet.  (They spread a bit, so don’t put them all on one cookie sheet.)  Brush with a little bit of heavy cream and sprinkle with coarse sugar.  Bake for 12-16 minutes, or until edges are golden brown and toothpick inserted comes out with just a few crumbs.

Cool on a wire rack.  They can be stored up to 2 days in an airtight container.

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