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Halloween Cookies With SprinklePop Sprinkles! No tricks, only treats here! This year I got to work with SprinklePop to make this spooky design with their original, bespoke sprinkle mixes. Visit SprinklePop.Shop to learn all about their custom sprinkle mixes and subscribe to their newsletter for 10% … Continue reading → The post Halloween Cookies With SprinklePop Sprinkles! appeared first on SweetAmbs. http://ift.tt/eA8V8J SweetAmbs

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Brown Sugar Blondies Brown Sugar Blondies are chewy and delicious and the flavor is amazing. My favorite part is the frosting on top! I’m a blondie in more ways than one. I like my hair blonde and my brownies blonde! I much prefer a blondie over a brownie. For those of you who are unsure of what a blondie is, according to Wikipedia, a blondie is “a rich, sweet dessert bar. It resembles the traditional chocolate brownie, but substitutes vanilla for the cocoa used in brownies, and contains brown sugar.” I’ve always been team vanilla over team chocolate. Whether it’s cookies, ice cream or brownies I pick vanilla every time so it’s only natural that I prefer a blondie over a brownie. The brown sugar in these blondies give them a deep, rich flavor and the sugary frosting adds even more amazing flavor. I topped them with chopped up pecans for some crunch. You could also add some pecans into the brown sugar blondies if you like but I’m not a fan of nuts in my baked goods so I only put them on top (and then I pick them off) because my husband likes them. The base of blondie is chewy and the frosting is a similar to the frosting on a Texas sheet cake, it’s not a super creamy frosting but is more sugary and delicious! My husband said he’d like the frosting a little creamier but I loved it just the way it was. This recipe makes a 9 x 13 pan full which means there is enough for us and enough to share (at least at our house!) Because I’m such a blondie fan, I’ve shared lots of blondie recipes over the years. Here are a few of my favorites: Snickerdoodle Cream Cheese Blondies Salted Caramel Cheesecake Blondies Salted Caramel Blondies Brown Sugar Blondies Brown Sugar Blondies are chewy and delicious and the flavor is amazing. My favorite part is the frosting on top! Blondie Base 1 cup granulated sugar 1/2 cup brown sugar (packed) 1/2 cup butter (softened) 1 tsp vanilla 2 eggs 1 1/2 cups all purpose flour 1 tsp baking powder 1/2 tsp salt Frosting 1/2 cup butter 2/3 cup brown sugar (packed) 3 Tbsp milk 2 cups powdered sugar 1 tsp vanilla 1/2 cup pecans (chopped) Preheat oven to 350 degrees F Blondie Base Mix together sugars, butter, vanilla and eggs until light and fluffy. Mix in flour, baking powder and salt. Spread into an ungreased 9 x 13 pan, spread evenly. Bake for 20 minutes or until golden brown and toothpick comes out clean. Cool Frosting Melt butter over low heat, add in brown sugar and cook for 2 minutes. Stir constantly Add in milk and cook until it comes to a rolling boil. Remove from heat. Add in powdered sugar gradually and vanilla. Spread over brownies. Sprinkle with pecans. Recipe from Betty Crocker Author information Leigh Anne Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! . | Facebook | Google+ | Pinterest | Continue reading Brown Sugar Blondies. This post is from your homebased mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

Brown Sugar Blondies are chewy and delicious and the flavor is amazing.  My favorite part is the frosting on top!

I’m a blondie in more ways than one.  I like my hair blonde and my brownies blonde!  I much prefer a blondie over a brownie.  For those of you who are unsure of what a blondie is, according to Wikipedia, a blondie is “a rich, sweet dessert bar. It resembles the traditional chocolate brownie, but substitutes vanilla for the cocoa used in brownies, and contains brown sugar.”

I’ve always been team vanilla over team chocolate.  Whether it’s cookies, ice cream or brownies I pick vanilla every time so it’s only natural that I prefer a blondie over a brownie.  The brown sugar in these blondies give them a deep, rich flavor and the sugary frosting adds even more amazing flavor.  I topped them with chopped up pecans for some crunch.  You could also add some pecans into the brown sugar blondies if you like but I’m not a fan of nuts in my baked goods so I only put them on top (and then I pick them off) because my husband likes them.

The base of blondie is chewy and the frosting is a similar to the frosting on a Texas sheet cake, it’s not a super creamy frosting but is more sugary and delicious! My husband said he’d like the frosting a little creamier but I loved it just the way it was.

  This recipe makes a 9 x 13 pan full which means there is enough for us and enough to share (at least at our house!)

Because I’m such a blondie fan, I’ve shared lots of blondie recipes over the years.  Here are a few of my favorites:

Snickerdoodle Cream Cheese Blondies

Salted Caramel Cheesecake Blondies

Salted Caramel Blondies

Brown Sugar Blondies

Brown Sugar Blondies are chewy and delicious and the flavor is amazing.  My favorite part is the frosting on top!

Blondie Base

• 1 cup granulated sugar
• 1/2 cup brown sugar (packed)
• 1/2 cup butter (softened)
• 1 tsp vanilla
• 2 eggs
• 1 1/2 cups all purpose flour
• 1 tsp baking powder
• 1/2 tsp salt

Frosting

• 1/2 cup butter
• 2/3 cup brown sugar (packed)
• 3 Tbsp milk
• 2 cups powdered sugar
• 1 tsp vanilla
• 1/2 cup pecans (chopped)

1. Preheat oven to 350 degrees F

Blondie Base

1. Mix together sugars, butter, vanilla and eggs until light and fluffy.

2. Mix in flour, baking powder and salt.  Spread into an ungreased 9 x 13 pan, spread evenly.

3. Bake for 20 minutes or until golden brown and toothpick comes out clean.  Cool

Frosting

1. Melt butter over low heat,  add in brown sugar and cook for 2 minutes.  Stir constantly

2. Add in milk and cook until it comes to a rolling boil.  Remove from heat.

3. Add in powdered sugar gradually and vanilla.  Spread over brownies.  Sprinkle with pecans.

Recipe from Betty Crocker

Author information

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Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! .

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Home Decor Cookies Inspired by Janet Crowther When did you last give your home some tlc? Whenever my house needs a makeover, I look to my friend Janet Crowther. She just released a new book, A Well-Crafted Home, and to celebrate, I made these cookies inspired by her … Continue reading → The post Home Decor Cookies Inspired by Janet Crowther appeared first on SweetAmbs. http://ift.tt/eA8V8J SweetAmbs

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Lemon Garlic Chicken Drumettes Lemon Garlic Chicken Drumettes have a great savory flavor thanks to the herbs and garlic and the lemon gives it a nice punch of flavor. Some good game watching and party food has been a theme here on the blog recently. Can you tell there has been a lot of football watching going on at my house!? It comes with the season. Whether you are hosting a game watching party or a holiday party I love a recipe that can be prepped ahead of time and all you have to do is heat it up or cook it right before the party starts. It makes entertaining so much easier and allows me to not be so stressed when my guests arrive. Today’s recipe is perfect party food but please, don’t wait for a party to make these. They make a perfect dinner entree too. One thing that makes them great party fare is they taste great warm and they also taste great at room temperature and even cold. They would be great for a football tailgater and if you are an Oregonian you will appreciate that the color combo will fit right in with your Duck tailgater (sorry Beaver fans) You also mix them up ahead of time and let them marinate in the fridge overnight so all you have to do is bake them right before serving. Besides being delicious I think these Lemon Garlic Chicken Drumettes are just pretty too. After baking, you coat the chicken in some herbed butter for even more flavor. The sprinkling of Parmesan and a garnish of fresh herbs and lemons are the perfect touch. While I used little drumettes you could also make this with chicken wings. Either one would be great. Other favorite party, game watching, holiday party or anytime of the week foods: Baked Brie with Fruit Nacho Bar Copycat Chipotle Guacamole Balsamic & Roasted Garlic Chicken Wings Lemon Garlic Chicken Drumettes Lemon Garlic Chicken Drumettes have a great savory flavor thanks to the herbs and garlic and the lemon gives it a nice punch of flavor. 2 lemons 4 tsp garlic (minced) 1/3 cup olive oil 1/4 cup fresh basil plus 1 sprigs (chopped) 5 springs fresh oregano 1 tsp salt and pepper (each) 2.5 lbs chicken wings or drumettes 2 Tbsp butter (room temperature) 1/4 tsp salt and pepper (each) 1/4 cup Parmesan cheese (grated) Zest the lemons and set aside. Juice both lemons Combine garlic, oil, lemon juice, 1 tsp salt and 1 tsp pepper, basil and oregano springs with chicken in large plastic bag. Be sure chicken is coated. Marinade for 4 hours or overnight in the refrigerator. Combine softened butter, chopped basil leaves, lemon zest and 1/4 tsp salt and pepper each. Refrigerate until ready to use. Preheat oven to 425 degrees F. Place chicken on baking sheet and bake for about 30-35 minutes until chicken is cooked and edges are brown and crispy. Remove from oven and place chicken in a large bowl. Add in butter and stir to coat. Top with Parmesan cheese. Season with additional salt and pepper if needed. Author information Leigh Anne Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! . | Facebook | Google+ | Pinterest | Continue reading Lemon Garlic Chicken Drumettes. This post is from your homebased mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

Lemon Garlic Chicken Drumettes have a great savory flavor thanks to the herbs and garlic and the lemon gives it a nice punch of flavor. 

Some good game watching and party food has been a theme here on the blog recently.  Can you tell there has been a lot of football watching going on at my house!?  It comes with the season. Whether you are hosting a game watching party or a holiday party I love a recipe that can be prepped ahead of time and all you have to do is heat it up or cook it right before the party starts. It makes entertaining so much easier and allows me to not be so stressed when my guests arrive.

Today’s recipe is perfect party food but please, don’t wait for a party to make these.  They make a perfect dinner entree too.  One thing that makes them great party fare is they taste great warm and they also taste great at room temperature and even cold.  They would be great for a football tailgater and if you are an Oregonian you will appreciate that the color combo will fit right in with your Duck tailgater (sorry Beaver fans)  You also mix them up ahead of time and let them marinate in the fridge overnight so all you have to do is bake them right before serving.

Besides being delicious I think these Lemon Garlic Chicken Drumettes are just pretty too.  After baking, you coat the chicken in some herbed butter for even more flavor.  The sprinkling of Parmesan and a garnish of fresh herbs and lemons are the perfect touch. While I used little drumettes you could also make this with chicken wings.  Either one would be great.

Other favorite party, game watching, holiday party or anytime of the week foods:

Baked Brie with Fruit

Nacho Bar

Copycat Chipotle Guacamole

Balsamic & Roasted Garlic Chicken Wings

Lemon Garlic Chicken Drumettes

Lemon Garlic Chicken Drumettes have a great savory flavor thanks to the herbs and garlic and the lemon gives it a nice punch of flavor. 

• 2 lemons
• 4 tsp garlic (minced)
• 1/3 cup olive oil
• 1/4 cup fresh basil plus 1 sprigs (chopped)
• 5 springs fresh oregano
• 1 tsp salt and pepper (each)
• 2.5 lbs chicken wings or drumettes
• 2 Tbsp butter (room temperature)
• 1/4 tsp salt and pepper (each)
• 1/4 cup Parmesan cheese (grated)

1. Zest the lemons and set aside.  Juice both lemons

2. Combine garlic, oil, lemon juice, 1 tsp salt and 1 tsp pepper, basil and oregano springs with chicken in large plastic bag.  Be sure chicken is coated.  Marinade for 4 hours or overnight in the refrigerator. 

3. Combine softened butter, chopped basil leaves, lemon zest and 1/4  tsp salt and pepper each.  Refrigerate until ready to use.

4. Preheat oven to 425 degrees F.  Place chicken on baking sheet and bake for about 30-35 minutes until chicken is cooked and edges are brown and crispy.

5. Remove from oven and place chicken in a large bowl.  Add in butter and stir to coat.  Top with Parmesan cheese.  Season with additional salt and pepper if needed.  

Author information

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Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! .

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Mermaid Meringue Cookies! If mermaids exist, I think this is what they’re eating! I used a 3-Color Coupler to swirl blue, teal, and purple meringue together to make these mermaid meringue cookies. And, to make them even more dreamy, I sandwiched them with … Continue reading → The post Mermaid Meringue Cookies! appeared first on SweetAmbs. http://ift.tt/eA8V8J SweetAmbs

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Crispy Peanut Butter Marshmallow Brownies Crispy Peanut Butter Marshmallow Brownies http://ift.tt/2yfzEQh Home Cooking Adventure RSS Feed

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Black Bean Dip Black Bean Dip is the perfect guest at your next party but please no double dipping because you’ll be tempted. Black Bean dip is going to be your most requested dips at all your upcoming holiday and game watching parties! For me, a good dip and chips is essential party fare. Whenever I am invited to a potluck event and am given the choice of bringing a dessert or a side dish/appetizer, I always choose appetizer. I have found that most potlucks are dessert heavy and good appetizer lean. So in order to make sure there is always plenty of savory food to be had I always take an appetizer or side dish. We are in full football season mode at our house and we’ve already been to three college football games (two in Utah and my husband to one here in Oregon) not to mention the college football that has been watched on the TV and I know there are a few more games in our future so this black bean dip is going to be put on repeat. This black bean dip is served warm with lots of gooey melted cheese on top. The chipotle peppers give it a nice smoky flavor and a little bit of heat. It can be put together a few days ahead of time and then simply heated or reheated when you are ready to enjoy it. Half of the bean mixture is blended up and then more beans are added in and I love the creamy texture it gives it while still having whole beans in it also. The only other thing you need to add is lots of tortilla chips for dipping. Other favorite party dips: Pimento Cheese Dip Cowboy Caviar Roasted Garlic Artichoke Dip Black Bean Dip Black Bean Dip is the perfect guest at your next party but please no double dipping because you’ll be tempted. 2 Tbsp olive oil 2 tomatoes (diced) 2 tsp salt 1 cup onion (diced) 3 tsp garlic (minced) 1 Tbsp chili powder 2 15 oz cans black beans (drained and rinsed) 1 Tbsp chipotle in adobo (minced) 3 Tbsp white vinegar 1 12 can corn (drained) 3 cups Mexican blend cheese (grated) 1/2 cup cilantro (chopped) salt and pepper Preheat oven to 425 degrees F. Sprinkle diced tomatoes with 1 tsp of salt, allow to sit in a colander and drain In a pan, heat oil over medium heat and add onion. Cook until soft. Add in garlic and chili powder and stir for one minute. Add in one can of black beans, chipotle pepper and 3/4 cup water. Bring to a boil and allow to simmer for 2-3 minutes and reduce. Place the bean mixture in a food processor along with vinegar and process until smooth. Allow to cool a few minutes. Add in the remaining beans, tomatoes, corn, half of the cheese and the cilantro. Season with salt and pepper to taste. Mix well and place in a greased baking dish (1.5 qt) Bake for 15 minutes or until heated through, cheese is melted and it is bubbly around the edges. Serve with tortilla chips Author information Leigh Anne Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! . | Facebook | Google+ | Pinterest | Continue reading Black Bean Dip. This post is from your homebased mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

Black Bean Dip is the perfect guest at your next party but please no double dipping because you’ll be tempted.

Black Bean dip is going to be  your most requested dips at all your upcoming holiday and game watching parties! For me, a good dip and chips is essential party fare.  Whenever I am invited to a potluck event and am given the choice of bringing a dessert or a side dish/appetizer, I always choose appetizer.  I have found that most potlucks are dessert heavy and good appetizer lean.

So in order to make sure there is always plenty of savory food to be had I always take an appetizer or side dish.  We are in full football season mode at our house and we’ve already been to three college football games (two in Utah and my husband to one here in Oregon) not to mention the college football that has been watched on the TV and I know there are a few more games in our future so this black bean dip is going to be put on repeat.

This black bean dip is served warm with lots of gooey melted cheese on top. The chipotle peppers give it a nice smoky flavor and a little bit of heat. It can be put together a few days ahead of time and then simply heated or reheated when you are ready to enjoy it.  Half of the bean mixture is blended up and then more beans are added in and I love the creamy texture it gives it  while still having whole beans in it also.  The only other thing you need to add is lots of tortilla chips for dipping.

Other favorite party dips:

Pimento Cheese Dip

Cowboy Caviar

Roasted Garlic Artichoke Dip

Black Bean Dip

Black Bean Dip is the perfect guest at your next party but please no double dipping because you’ll be tempted.

• 2 Tbsp olive oil
• 2 tomatoes (diced)
• 2 tsp salt
• 1 cup onion (diced)
• 3 tsp garlic (minced)
• 1 Tbsp chili powder
• 2 15 oz cans black beans (drained and rinsed)
• 1 Tbsp chipotle in adobo (minced)
• 3 Tbsp white vinegar
• 1 12 can corn (drained)
• 3 cups Mexican blend cheese (grated)
• 1/2 cup cilantro (chopped)
• salt and pepper

1. Preheat oven to 425 degrees F.

2. Sprinkle diced tomatoes with 1 tsp of salt,  allow to sit in a colander and drain

3. In a pan, heat oil over medium heat and add onion.  Cook until soft.  Add in garlic and chili powder and stir for one minute.

4. Add in one can of black beans, chipotle pepper and 3/4 cup water.  Bring to a boil and allow to simmer for 2-3 minutes and reduce.

5. Place the bean mixture in a food processor along with vinegar and process until smooth.  Allow to cool a few minutes.

6. Add in the remaining beans, tomatoes, corn, half of the cheese and the cilantro. Season with salt and pepper to taste.  Mix well and place in a greased baking dish (1.5 qt)

7. Bake for 15 minutes or until heated through, cheese is melted and it is bubbly around the edges.  Serve with tortilla chips

Author information

Leigh Anne

Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! .

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35th Birthday Cookies! Yesterday I celebrated my 35th birthday by making myself some cookies! Rather than decorating these cookies entirely in royal icing, I decided to top them with a swirl of white chocolate ganache using a Wilton 1M tip and a sprinkle of … Continue reading → The post 35th Birthday Cookies! appeared first on SweetAmbs. http://ift.tt/eA8V8J SweetAmbs

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Matcha White Chocolate Mousse Cake Matcha White Chocolate Mousse Cake http://ift.tt/2fis1S0 Home Cooking Adventure RSS Feed

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Raspberry White Chocolate Bars Raspberry White Chocolate Bars combine two of my favorite flavors. It is pretty much a combination made in heaven. Twenty four years ago I first tasted white chocolate and raspberry together. You may think it a bit strange that I remember that day, the exact day I tasted the combination, but I do and for good reason. Twenty four years ago, on July 13th I had just given birth to my fourth child, our second girl. She rounded out our family perfectly. Two boys and two girls. A good friend of mine came to visit me in the hospital and this friend never goes anywhere without bearing gifts, usually gifts of food. It was July in Portland so that meant we were in the middle of raspberry season. My friend brought me a basketful of fresh raspberries and a bar of white chocolate. My friend instructed me that I must first, put a few raspberries in my mouth and follow it up immediately with a bite of the white chocolate. The two must be eaten together. It was heavenly. The combination was perfection and I’ve been it’s number one fan ever since. These Raspberry White Chocolate Bars have a shortbread type crust, a gooey layer of raspberry in the middle and a crunchy layer of goodness on top drizzled with white chocolate deliciousness. This recipe only makes an 8 x 8 pan and it’s a good thing because I wanted to eat the entire pan myself and almost did! I usually try to limit myself to one piece or cookie when I make treats but it was impossible this time. After I enjoyed two pieces I packaged them up to take to a neighbor as quickly as I could, I wasn’t quick enough though because I may or may not have eaten one or two more before they made it out the door. I love the crunch these have on the top thanks to the streusel like topping and the gooey, chewiness in the middle. Combine that with the flavors of raspberry and white chocolate and you’ve got a winner. You have pretty much hit it out of the ball park!! Yes, I rather enjoyed these sweet bites of heaven. Word from the wise. Make these, enjoy one or two pieces and then get them the heck out of the house or you may consume the entire pan. You have been warned!!! Other raspberry white chocolate flavor combo favorites: White Chocolate Raspberry Cheesecake White Chocolate Raspberry Bundt Cakes White Chocolate Raspberry Bars Raspberry White Chocolate Bars Filling 1/2 cup sugar 1 8 oz. pkg raspberries (about 1 1/2 cups) 1/4 cup flour Drizzle 1/4 cup white chocolate chips 1 Tbsp whipping cream Crust 1/2 cup sugar 1 1/2 cups all purpose flour 1/2 tsp baking soda 1/2 tsp baking powder 1/4 tsp salt 1/2 cup butter (melted) Preheat oven to 375 degrees F. Line an 8 x 8 pan with parchment paper or spray well with cooking spray In a bowl, combine the crust ingredients, adding butter last. Stir together. Set aside 3/4 cup of the mixture for later. Press remaining mixture into bottom of prepared pan. In another bowl combine filling ingredients of raspberries, flour and sugar. Gently toss to incorporate. Do not over mix or smash berries. Spoon over top of crust. Sprinkle remaining crumbs over top of raspberry filling. Bake at for 25-30 minutes or until top is golden brown. Cool for 10-15 minutes. Melt white chocolate chips and whipping cream. Stir until smooth and a good drizzling consistency. Drizzle over the top of cooled bars. Recipe adapted from Driscolls Berries Author information Leigh Anne Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! . | Facebook | Google+ | Pinterest | Continue reading Raspberry White Chocolate Bars. This post is from your homebased mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

Raspberry White Chocolate Bars combine two of my favorite flavors.  It is pretty much a combination made in heaven.

Twenty four years ago I first tasted white chocolate and raspberry together.  You may think it a bit strange that I remember that day, the exact day I tasted the combination, but I do and for good reason.  Twenty four years ago, on July 13th I had just given birth to my fourth child, our second girl.  She rounded out our family perfectly.  Two boys and two girls.  A good friend of mine came to visit me in the hospital and this friend never goes anywhere without bearing gifts, usually gifts of food.

It was July in Portland so that meant we were in the middle of raspberry season.  My friend brought me a basketful of fresh raspberries and a bar of white chocolate.  My friend instructed me that I must first, put a few raspberries in my mouth and follow it up immediately with a bite of the white chocolate.  The two must be eaten together.  It was heavenly.  The combination was perfection and I’ve been it’s number one fan ever since.

These Raspberry White Chocolate Bars have a shortbread type crust, a gooey layer of raspberry in the middle and a crunchy layer of goodness on top drizzled with white chocolate deliciousness.

This recipe only makes an 8 x 8 pan and it’s a good thing because I wanted to eat the entire pan myself and almost did!  I usually try to limit myself to one piece or cookie when I make treats but it was impossible this time.  After I enjoyed two pieces I packaged them up to take to a neighbor as quickly as I could,  I wasn’t quick enough though because I may or may not have eaten one or two more before they made it out the door.

I love the crunch these have on the top thanks to the streusel like topping and the gooey, chewiness in the middle.  Combine that with the flavors of raspberry and white chocolate and you’ve got a winner.  You have pretty much hit it out of the ball park!!  Yes, I rather enjoyed these sweet bites of heaven. Word from the wise.  Make these, enjoy one or two pieces and then get them the heck out of the house or you may consume the entire pan.  You have been warned!!!

 

Other raspberry white chocolate flavor combo favorites:

White Chocolate Raspberry Cheesecake

White Chocolate Raspberry Bundt Cakes

White Chocolate Raspberry Bars

 

Raspberry White Chocolate Bars

Filling

• 1/2 cup sugar
• 1 8 oz. pkg raspberries (about 1 1/2 cups)
• 1/4 cup flour

Drizzle

• 1/4 cup white chocolate chips
• 1 Tbsp whipping cream

Crust

• 1/2 cup sugar
• 1 1/2 cups all purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup butter (melted)

1. Preheat oven to 375 degrees F.  Line an 8 x 8 pan with parchment paper or spray well with cooking spray

2. In a bowl, combine the crust ingredients, adding butter last.  Stir together.

3. Set aside 3/4 cup of the mixture for later. Press remaining mixture into bottom of prepared pan.

4. In another bowl combine filling ingredients of raspberries, flour and sugar.  Gently toss to incorporate.  Do not over mix or smash berries.  Spoon over top of crust.

5. Sprinkle remaining crumbs over top of raspberry filling.  Bake at for 25-30 minutes or until top is golden brown.

6. Cool for 10-15 minutes.  

7. Melt white chocolate chips and whipping cream.  Stir until smooth and a good drizzling consistency.

8. Drizzle over the top of cooled bars.  

Recipe adapted from Driscolls Berries

Author information

Leigh Anne

Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! .

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Baby Elephant Cookies Featuring Sweet Melody Designs! These adorable baby elephant cookies were inspired by the artwork of Sweet Melody Designs. A few years ago, I created a set of woodland animal cookies based on Carrie’s artwork and I am thrilled to work with her again. Scroll … Continue reading → The post Baby Elephant Cookies Featuring Sweet Melody Designs! appeared first on SweetAmbs. http://ift.tt/eA8V8J SweetAmbs

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Sweet Tomato Relish Sweet Tomato Relish is the perfect solution to a bumper crop of cherry tomatoes. It tastes amazing on everything and all by itself!! So Oregon has had record breaking heat this summer and NO rain! As a result, we are now dealing with ash and smoke filled skies at our house because of wildfires raging in the area. It’s scary stuff and we could sure use some rain and prayers! An upside of all that heat and no rain is that we have an amazing crop of tomatoes this year. The cherry tomatoes are really going crazy and it seems like every day my husband comes in with a new bowl full. If you live near me come on over! If you see a man wandering the neighborhood with a bowl full of tomatoes, it is my husband looking for someone who needs tomatoes! In my attempts to find something to do with them other than just eat them right out of the garden or put them in salads I made up a batch of sweet tomato relish. It was a good decision. I first made this sweet tomato relish years ago and served it with this delicious buttermilk chicken. After you taste this sweet tomato relish you are going to want to eat it on everything! Seriously, I mean everything. It is the perfect thing to not only top your chicken with but it’s amazing on beef, pork, fish and I can’t wait to put it on hamburgers. It would be delicious used on bread as a bruschetta too. I served it this weekend on this yummy rosemary and lemon flank steak (recipe coming on Friday) and my husband kept commenting and commenting on the sweet tomato relish. He thought the steak was good too. After you taste this sweet tomato relish you are going to hope for a bumper crop of tomatoes every year. A few other favorite tomato recipes: Roasted Cherry Tomatoes Cherry Tomato Corn Salad Roasted Cherry Tomato, Garlic and Chicken Pasta WP Recipe Maker #53662 Sweet Tomato Relish 2 cups cherry tomatoes (cut in half) 1/2 cup sweet onion (sliced) 1/4 cup brown sugar (packed) 1/4 cup granulated sugar 1/2 tsp dried thyme 2 Tbsp olive oil Heat olive oil in pan Add onions and saute until the onions are soft. Add in tomatoes, sugar and thyme Stir and simmer until thickened Smash the tomatoes with the back of a spoon if needed. Author information Leigh Anne Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! . | Facebook | Google+ | Pinterest | Continue reading Sweet Tomato Relish. This post is from your homebased mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

Sweet Tomato Relish is the perfect solution to a bumper crop of cherry tomatoes.  It tastes amazing on everything and all by itself!!

So Oregon has had record breaking heat this summer and NO rain!  As a result, we are now dealing with ash and smoke filled skies at our house because of wildfires raging in the area.  It’s scary stuff and we could sure use some rain and prayers!  An upside of all that heat and no rain is that we have an amazing crop of tomatoes this year.

The cherry tomatoes are really going crazy and it seems like every day my husband comes in with a new bowl full.  If you live near me come on over!  If you see a man wandering the neighborhood with a bowl full of tomatoes, it is my husband looking for someone who needs tomatoes!  In my attempts to find something to do with them other than just eat them right out of the garden or put them in salads I made up a batch of sweet tomato relish.  It was a good decision.

I first made this sweet tomato relish years ago and served it with this delicious buttermilk chicken.  After you taste this sweet tomato relish you are going to want to eat it on everything!  Seriously, I mean everything.  It is the perfect thing to not only top your chicken with but it’s amazing on beef, pork, fish and I can’t wait to put it on hamburgers.  It would be delicious used on bread as a bruschetta too.  I served it this weekend on this yummy rosemary and lemon flank steak (recipe coming on Friday) and my husband kept commenting and commenting on the sweet tomato relish.  He thought the steak was good too.

After you taste this sweet tomato relish you are going to hope for a bumper crop of tomatoes every year.

A few other favorite tomato recipes:

Roasted Cherry Tomatoes

Cherry Tomato Corn Salad

 Roasted Cherry Tomato, Garlic and Chicken Pasta

WP Recipe Maker #53662

Sweet Tomato Relish

• 2 cups cherry tomatoes (cut in half)
• 1/2 cup sweet onion (sliced)
• 1/4 cup brown sugar (packed)
• 1/4 cup granulated sugar
• 1/2 tsp dried thyme
• 2 Tbsp olive oil

1. Heat olive oil in pan

2. Add onions and saute until the onions are soft.

3. Add in tomatoes, sugar and thyme

4. Stir and simmer until thickened

5. Smash the tomatoes with the back of a spoon if needed.

Author information

Leigh Anne

Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! .

| Facebook | Google+ | Pinterest |

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