Frosted Raspberry Pie Bars

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Frosted Raspberry Pie Bars

I still haven’t been able to get over my berry craving, even though it’s currently February, and it’s costing me an arm and a leg. So when Lucky Leaf sent me a few cans of their pie filling, including raspberry, I thought that it would be a nice opportunity to feed my addiction without breaking the bank. So after browsing through some recipes, I decided on these delectable raspberry pie bars.

The dough is rolled out into a large rectangle, pie filling is spread on top, then more dough is placed in a lattice formation on top – then it’s all baked, chilled, and finally drizzled with a delicious cream cheese frosting before being cut into individual squares. I chose raspberry, but I think they’d be delicious with just about any variety of pie filling you’d want to use – I’m definitely looking forward to trying cherry and apple in the near future.

I was not having the best day when I made these…not feeling well in general, kids acting crazy, you know how those day go…so when I took the dough out of the refrigerator to take the chill off and roll it out, I let it sit on the counter a little too long. It softened quite a bit, and I had a little bit of a hard time rolling it out, and forming the lattice crust. So, make sure you act quickly when you go to put it together! Once in the oven, it baked up beautifully. The filling stayed in place, and the dough got nice and puffy – creating a gorgeous bar. I let them cool for about an hour before I drizzled them and cut, and enjoyed them after dinner for dessert. Everyone really loved them, and it was great to have all the delicious flavors of a pie in a bar form.

They’d be a perfect sweet treat for Valentine’s Day, either to share with your family – or that special someone in your life. And, it’s a break from all the chocolate that usually goes hand-in-hand with the holiday. We’ve also got something else pretty sweet for you guys – a set of these adorable Rachael Ray Bubble & Brown Individual Servers, and a Lucky Leaf gift pack to go along with them!

luckyleaf

They’re perfect for individual servings of cobbler, bread pudding, or even something like a creme brulee. To enter, just leave a comment telling us what your favorite berry is. I’d say mine is blackberries. Giveaway will run from today through February 14th (Valentine’s Day) at 11:59 PM. I’ll select a winner using the handy, dandy Random Number Generator and contact the winner.

Frosted Raspberry Pie Bars

1 cup butter, room temperature
1/4 cup sugar
3 cups all-purpose flour
3 tsp baking powder
1 tsp salt
2 eggs
1/2 cup milk
1 tsp vanilla extract
1 (21 oz) can raspberry pie filling

For the frosting:
2 Tbsp butter, room temperature
2 oz cream cheese, softened
3/4 cup confectioner’s sugar
1/2 tsp vanilla extract
1 Tbsp milk
In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar until light and fluffy. Combine the flour, baking powder and salt in a medium bowl. Combine the eggs, milk and vanilla in a liquid measuring cup.

Add the dry ingredients to the creamed mixture alternately with egg mixture, beating well after each addition. Divide dough in half, wrap in plastic wrap, and chill for 2 hours or until firm.

Preheat oven to 350 degrees. Line a sheet pan with parchment paper or a silicone baking mat and grease with butter or non-stick cooking spray. Set aside.

On a floured work surface, roll out one portion of dough into a 15-in. x 10-in. rectangle; carefully transfer to prepared baking pan. Spread evenly with raspberry filling, leaving a 1-inch border around the edge.

Roll out remaining dough to 1/4-in. thickness. Cut into 1/2-in.-wide strips; make a lattice crust over filling.

Place in oven and bake for 30 minutes or until golden brown. Cool on a wire rack.

In a small bowl, beat the butter and cream cheese until smooth. Gradually add the confectioners’ sugar and milk until smooth. Drizzle over bars. Chill until set. Cut into bars.

Yields about 16 bars.

Source: adapted from Taste of Home, October/November 2002

Disclaimer: Lucky Leaf provided me with products to sample. As always, all opinions and thoughts are my own.

Perfect Chocolate Brownies

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Perfect Chocolate Brownies

Ladies and Gentleman, my quest has finally ended. After searching for years to find the perfect brownie recipe, my journey can finally come to a close. These are it. Brownies don’t get any better than this. Rich and dense, chocolaty and fudgey, yet still slightly cakey.

I came across the recipe, titled “Supernatural Brownies”, on The Splendid Table’s website. I love NPR, but especially this program – which I always try to catch on the radio in my kitchen on Sunday mornings before heading to the grocery store for my weekly stock-up. I love hearing the stories from folks all over the country (even the world!) and hearing what the host has to say and suggest. This was the first recipe I’ve actually made from the show, and after the success of these babies, I cannot wait to try more!

They are so perfect, you’d swear they are from a box. That perfect shiny, flaky crust on top? I’ve never been able to attain that with any brownies I’ve made at home before. I’m ashamed to admit that I pretty much ate the whole pan while we were cooped up inside during the snow storm. I had some help from our boys, but their consumption was minimal compared to mine!

It’s safe to say that I’ll never return to a box mix again, where these were so absolutely delicious and easy to bring together. The only complaint I received was from Jon, who was griping that I didn’t include nuts – so next time around I’ll probably add some walnuts to the mix to make him happy.  I’m so thankful to finally have found such a delicious from-scratch brownie recipe! Give it a try, I know you’ll find them perfect in every way too. Have a great weekend, everyone!

Perfect Chocolate Brownies

16 tablespoons unsalted butter
8 ounces bittersweet or semisweet chocolate, cut into 1/4-inch pieces
4 large eggs
1/2 teaspoon salt
1 cup granulated sugar
1 cup firmly packed dark brown sugar
2 teaspoons vanilla extract
1 cup all-purpose flour
2/3 cup roughly chopped walnuts (optional)

Preaheat oven to 350 degrees. Line an 13×9 inch pan with foil and butter or spray with non-stick cooking spray, set aside.

Combine butter and chocolate in a heatproof bowl and set over a double boiler. Stir occasionally until melted.

Whisk eggs together in a large bowl, then whisk in salt, sugars, and vanilla. Stir in chocolate and butter mixture, then fold in flour.

Pour batter into prepared pan and spread evenly. Bake for about 45 minutes, until top has formed a shiny crust and batter is moderately firm.

Cool in pan on wire rack for at least 1 hour before cutting.

Store in airtight container for up to 3 days. 

Adapted from Chocolate: From Simple Cookies to Extravagant Showstoppers by Nick Malgieri via The Splendid Table

Tequila-Braised Short Rib Enchiladas

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Tequila-Braised Short Rib Enchiladas

 A couple of weeks ago my friend Josie shared a recipe for a tequila-braised short rib enchilada. I was immediately sold. I made it for dinner one night last week, and my boys haven’t been able to stop talking about it since then! I know they’ll be on the menu again sooner rather than later, which is always a sure sign of a winning recipe.

Short ribs are braised in a bath of tequila and beef stock, with some onions and a poblano pepper tossed in to bring a little extra flavor to the party. I used boneless short ribs, because that’s what I had in the freezer – but bone in would be fine as well. The flavor of the beef after 3 hours in the oven was unparalleled to anything I’ve had grace my kitchen before, and I’m not just saying that. This will most definitely be my go-to  “barbacoa-style” beef for any Mexican dishes I make from here on out – tacos, burritos, quesadillas…you name it! Perfectly flavored and seasoned, it was just out of this world. Plus it’s a relatively hands-off dish, just browning the beef in a pan followed by softening of the onions and pepper, then a slow cook in the oven. I love those kinds of meals!

Once the beef was done I rolled it up in corn tortillas with a mixture of cheddar and Monterey Jack cheese, topped with a quick homemade enchilada sauce and some more cheese, and baked to a melty, bubbly goodness. I think we all agree that these took the crown for favorite enchilada in our house, taking the position from my infamous chicken enchiladas. Which, really says something, you guys. Served with a simple Spanish rice, this was a filling and delicious meal that the whole family could get behind. I just you know your family will enjoy it as much as we did!

Tequila-Braised Short Rib Enchiladas

1 Tbsp vegetable oil
2 1/2 – 3 lbs beef short ribs (6-8)
kosher salt and freshly ground black pepper
1 large onion, chopped
1 large poblano pepper, chopped
5 cloves garlic, minced
1 Tbsp chili powder
2 tsp ground cumin
3/4 cup tequila (this isn’t the place for Patron, folks!)
3/4 cup beef broth
2 cups enchilada sauce
1 cup sharp cheddar cheese, divided
1 cup Monterey Jack cheese, divided
12-15 corn tortillas

Preheat the oven to 325 degrees.

Heat the oil over medium-high heat in a large pot or Dutch oven. Season both sides of the short ribs liberally with salt and pepper. Cook the short ribs 3-4 minutes on each side, or until they are browned – working in batches if necessary. Remove to a clean plate and repeat with the remaining short ribs.

Pour off all but about 2 tablespoons of the oil, reduce the heat to medium-low, and add the onions and poblano with 1/4 teaspoon of salt to the pot. Cover and cook until they are softened but not browned, 5-8 minutes, stirring occasionally. Add the garlic, chili powder and cumin. Cook about 1 minute longer, until the mixture is fragrant.

Pour in the tequila as well as the beef broth, scraping the bottom of the pot with a wooden spoon to scrape up any browned bits. Return the short ribs, along with any juices that have accumulated onto the plate, into the sauce. Remove from heat, cover, and transfer to the oven.

Cook the short ribs 2 1/2 – 3 hours, or until they are very tender and the meat easily separates with a fork. Remove the meat from the sauce, and transfer them to a plate too cool. Once cool enough to handle, shred beef with two forks (discarding bones and visible fat) and place in bowl.

Pour the remaining braising liquid through a fine-mesh strainer into a large measuring cup. Press down on any solids to extract as much liquid as possible. Allow to cool slightly, then use a large spoon to skim as much fat off the top as possible. Add this to the prepared enchilada sauce, mix to combine. Add the strained solids to the bowl with the shredded beef and toss to combine.

Increase the oven temperature to 425 degrees, and lightly grease a 9×13 inch baking dish.

Stack the tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave about 1 minute, or until the tortillas are soft and pliable.

Combine 1 cup of cheddar and 1 cup of Jack cheese in a small bowl and toss to combine.

To assemble the enchiladas, add a scant 1/4 cup of the beef and a small handful of the cheese mixture onto each tortilla, and roll tightly. Arrange the enchiladas in a single layer in the prepared baking dish, seam side-down. Repeat with the remaining tortillas and filling.

Lightly brush the tops of the enchiladas with vegetable oil, and bake 7 minutes, or until the tortillas begin to brown. Remove from the oven and pour enchilada sauce over the top. Sprinkle with the remaining cheese, cover the dish with foil, and return to the oven.

Bake 20 minutes, remove the foil, and bake for 5 more minutes to melt the cheese. Let stand for 5 minutes before serving.

Source: adapted from Pink Parsley

Caramelized Onion & Bacon Pizza

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Caramelized Onion & Bacon Pizza

We’ve got a big day coming up this Sunday. Not that I care as much where neither of my teams made the cut – but quite a few of my friends are Broncos fans, so we’ll be rooting for them in our house. And, of course I never need an excuse to fill up our table with football-munchie related items.

So when the folks at Musselman’s asked me to share a game day recipe with you guys that featured their delicious apple butter, I couldn’t say no. We’re big fans of apple butter in this house – just by putting it on a simple peanut butter sandwich or toast, or incorporating into a recipe, it’s always a winner. I first got hooked on the stuff after receiving a jar from the husband of one of my best friends who is from Michigan. Their family cooks a huge batch every year and then shares it amongst themselves. It’s rich, fruity, and delicious – without being overly sweet. So, to be able to find a jar of a quality apple butter on the shelf at my local grocery store is wonderful, and like I said – we use it regularly.

So, this pizza. It’s definitely not your typical pizza…but, that’s a welcome change in my book. A crispy crust with a layer of apple butter as the sauce, that’s then topped with plenty of smoky gouda and sharp white cheddar, caramelized onions, and crispy bacon. Then right before serving you top it with a bit of baby arugula for a fresh, spicy kick. It was really delicious, and different. The slightly sweet sauce and onions mingled with the smokiness of the gouda and bacon was an absolutely perfect pairing.

Jon and I both really enjoyed it, and I was kind of shocked that the boys loved it too! I figured where it wasn’t your standard pizza, they wouldn’t be interested – but their little palettes continue to surprise me everyday! If you’re looking for something new to add to your Super Bowl munchie lineup, give this pizza a try!

Musselman’s has also generously offered to host a great giveaway for our readers! A gift package featuring a jar of apple butter with a few recipe cards for some ideas to get you kick-started on what to make with your jar, and also this fabulous Wilton Armetale Grillware Pizza Tray. Which, I can vouch for – has been wonderful. My pizza stone cracked last week (my second Pampered Chef stone to crack in 1 year!) so this couldn’t have come at a more perfect time. It can go up to 1,000 degrees F, so is oven as well as grill safe! I’m looking forward to trying some grilled pizza recipes on this bad boy come spring.

musselmans

To enter, just leave a comment on this post telling me what your favorite game day snack is! Contest will run from today through Februrary 2nd at 11:59 PM. Winner will be selected by that nifty Random Number Generator and contacted that Monday morning. Big thanks to Musselman’s for hosting such a great giveaway!

Caramelized Onion & Bacon Pizza

6 strips bacon, chopped
1 Tbsp butter
1 large yellow onion, thinly sliced
3/4 tsp kosher salt
1 Tbsp balsamic vinegar
1 ball pizza dough
1 Tbsp olive oil
1 cup apple butter
1/2 tsp crushed red pepper flakes
4 ounces Gouda cheese, shredded
4 ounces sharp white cheddar, shredded
2 cups baby arugula

Preheat oven to 500°F. Place pizza pan or stone in oven to heat up.

In a medium skillet cook bacon over medium heat until starting to crisp up. Remove from pan and drain most of the rendered fat out of the pan, leaving about 1 tablespoon.

Add the butter to the pan with the bacon drippings, as well as the onions onions. Toss onions to coat and season with the salt. Let onions cook without stirring, for about 5 minutes. Give the onions a stir, and continue to cook another 5 to 7 minutes. Add balsamic vinegar and stir to incorporate. Continue cooking until onions are caramelized and broken down, another 10 minutes. Remove from heat and set aside until ready to build pizza.

Form pizza crust on parchment paper or pizza peel that’s been lightly dusted with cornmeal. Brush olive oil on the outside crust of the pizza dough. Spread the apple butter over the dough as the sauce, sprinkle with crushed red pepper, then top with the cheeses, onions, and bacon.

Carefully place the pizza in the preheated oven (I use a cookie sheet) onto the pizza stone and bake for about 15 minutes, or until cheese is bubbling and browning.

Remove from the oven and let sit for about 5 minutes before slicing.

Slice pizza and top each slice with fresh baby arugula to finish. 

Source: adapted from Fork vs. Spoon via Musselman’s

musselmansgiveaway

Congratulations to Morgan who said that she loves Bbq beef short ribs, buffalo chicken dip and bacon wrapped shrimp on game day. Those are some of my favorites too!