Chocolate Almond Raspberry Squares

I was away all last week going to school, so I didn't have a chance to do any baking, being away from home and all. This week I jumped right in and was eager to get back at it. I've been having this odd craving lately for a raspberry jam sandwich, don't ask me why, I know its a very odd craving. So I opted to make this recipe of my Grandma's for raspberry squares. I even used homemade raspberry jam to make them...Mmmmm.

These are supposed to make a very thin square and fill a 9x13 pan, but I prefer them much thicker by making them in an 8x8 pan.



Grandma's Chocolate Almond Raspberry Squares

-       1 ¾ cups flour

-       1 cup sugar

-       1 cup margarine

-       1 egg, lightly beaten

-       ½ tsp almond extract

-       1 cup raspberry jam

-       1 cup chocolate chips

-       ¾ cup sliced almonds

Preheat oven to 350 degrees. Grease 9x13 inch pan. In a large bowl, thoroughly combine flour and sugar. Cut in margarine. Set aside 1 cup of flour mixture. Press remaining mixture into prepared baking pan. Evenly spread jam over dough.

Thoroughly combine reserved flour mixture, chocolate chips, and almonds. Evenly spoon topping over jam layer, and press down with the back of a spoon. 

Bake for 40 minutes or until lightly brown. Cool in pan, and then cut into squares. 

"Lots-Of-Ways Banana Cake"

A moist, coconut-ty, rummy, banana-y delight!

So I've been reading a lot about the famous Dorie Greenspan these days & waiting patiently to get my hands on a copy of her book "Baking: From My Home To Yours". My lucky day finally came yesterday!

Looking through this book for the first time was... overwhelming to say the least- - I wanted to make every recipe on every page immediately. However, bananas being one of my all time favorite foods, I opted to make the ever so versatile "Lots-Of-Ways" Banana Cake". And I was not sorry!

To get this recipe, you'll have to check out pages 204-205 of Dorie's new book... as well as every other page! This is the particular way I followed the recipe:

"Lots-Of-Ways Banana Cake"

- 2 2/3 cup flour        

- 4 very ripe bananas

- 1 1/4 tsp salt          

- 1/2 cup sour cream 

- 1/2 tsp salt             

- 1/2 tsp freshly grated nutmeg

- 12 Tbsps butter    

- 1 cup shredded coconut

- 2 eggs   

- 1 cup packed brown sugar   

- 3/4 cup white sugar  

- 1 1/2 tsps vanilla extract           

- 2 Tbsps dark rum

 I opted for a chocolate whipped cream frosting to top it all off as well, I simply used:

-500mL of regular whipped cream

-2-3 Tbsps of sugar (to taste)

-2-3 Tbsps of cocoa powder. 

No Bake Heatwave

We experienced a bit of a weekend heat wave this weekend. This being said, there was no way I was turning on the oven with it being 26 degrees. I generally don't make no-bake recipes, but this one sounded delicious, so I thought I'd try it!

These are especially rich, and best enjoyed with a nice cup of coffee to cut a bit of the sweetness. Other than that, definitely a make-again. I also found that they set VERY quickly. within about 20 minutes in the fridge.

No Bake Peanut Butter Squares (From The Sweetest Kitchen)

- 3/4 cup graham cracker crumbs                 - 1 3/4 cups icing sugar

- 3/4 cup creamy peanut butter                    - 1/2 cup margarine

- 3/4 cup semi sweet chocolate                     - 2 tsp peanut butter (or shortening)

In a large bowl, combine the graham cracker crumbs, icing sugar, peanut butter, & margarine. Beat this until well combined and creamy. Press into a parchment or wax paper lined 8x8 baking pan. Make sure to pat this mixture down well and make it smooth. 

Melt chocolate and peanut butter (or shortening). Pour this mixture over the graham cracker layer and spread out evenly. I found tapping the pan down on the counter helped a lot. Place this in the refrigerator just until chocolate is set & then cut into squares. 

(This is why the wax paper lining of the pan in so important; trust me, you won't regret how easy it makes your life when the bars have set)

VIOLA!

Strawberry Baking Powder Biscuits

Here it is!! The first recipe!!

This recipe is an adaptation of my grandma's baking powder biscuits (basically a scone). I've added strawberries to make them into a sweet treat!

Let me first say that if some of the recipes are slightly vague (I'll try to elaborate on them and explain them) it is because they come from my grandma's instructions. One day I hope to be as a good cook as her, because I have never seen her measure a single ingredient!! Therefore, some of the recipes may not state a specific quantity, but rather a little of this and a little of that. But I'll try to keep them as easy to follow as possible!

These are probably the lightest and fluffiest little biscuits I have ever enjoyed. When my grandma makes them, she makes them into circles using a mason jar to cut circles from the dough. I prefer the look of a square Starbucks-esque looking scone, but either shape works the same! 

Grandma's Baking Powder Biscuits with Strawberries

Ingredients

- 2 cups flour                      - 1/2 tsp salt

- 4 tsp baking powder         - 1 egg

- 4 large Tbsps shortening (yes, shortening, this is one exception when you won't regret it)

- 1 cup chopped fresh strawberries

- 2 Tbsp plain yogurt (strawberry yogurt would be good too!)

- milk

To Make

In a large bowl, whisk together all the dry ingredients. Cut in the shortening, until dough is crumbly-looking. Gently toss in the chopped strawberries.

Next, add the 2 Tbsp yogurt. Then, add in enough milk to make a soft, sticky dough. (DO NOT overdo it on the milk, scones are supposed to be dry but fluffy). Pat this out onto a well-floured surface (Grandma uses a cutting board, I prefer the granite). Pat the dough down into a large disc about a 1/2 inch thick. Cut this into 8 equal sized wedges. Place the dough wedges onto greased baking sheets.

**For softer biscuits, the dough should be placed close together, for crusty biscuits, spread them far apart

Bake these lovely little triangles at 450 degrees for 10-12 minutes, or until brown & crusty. 

I prefer them a little warm, but once cooled, they are delicious plain, but even better warmed and spread with a little butter. 

These ones here just happen to be my breakfast for the weekend ahead....YYYUUMMMM!!!

Welcome!

Welcome to my new blog! I guess I should start by saying thanks for reading! I'm going to be using this blog to share with you some of favorite recipes (many of them coming from my grandma) in the hopes that you too will try them out & love them as much as I do. 

This is where it all begins...

My kitchen is by far my favorite room in the house & it's where I spend most of my time. Now I'm about to share the enjoyment I find here with you & hope you enjoy it just as much as I do!