As you know, this week is my (much-needed) blog-cation–but I couldn’t leave you hanging for a week without some sweets (it’s hard enough going an hour without a snack, much less a week without dessert–ugh, the thought is painful). So I lined up a bunch of my FAVORITE food bloggers from around the web and they’re here to give your teeth some lovin’ while I’m catching up on my DVR and relaxing.
First up, I have Ashley from Kitchen Meets Girl! I love Ashley for many reasons, but mainly because she is SO awesome, friendly, and fun; because she has recipes like THIS and THIS, and because she introduced me to my fave drink, the Midori Sour. Plus, anyone who puts Biscoff and cookie dough into a milkshake has to be the coolest person ever.
So, without further adieu, let’s give a warm, happy welcome to Ashley!
Hi Domestic Rebel-ites!
Yeah, I made that name up, because I feel like I can do cool stuff like that over here on Hayley’s blog.
It’s kind of like I’m cool by association, and I’ll take it.
Anywhoo, I’m Ashley and I blog over at Kitchen Meets Girl. I’m super stoked to be posting over here today. Hayley pretty much has the most awesome blog evah, making super mouthwatering treats like Almond Joy Banana Bread Cookies and White Chocolate Peanut Butter Marshmallow Bars. Basically, I’d like to live in Hayley’s kitchen. Actually, more like her living room, watching Real Housewives with big slice of Monster Magic Cookie Dough pie in front of me.
But, since she’s in California and I’m stuck back here in Kansas, I’ll settle for just cyber-stalking and taking over her blog for the day.
Also, blogging here just gives me another “reason” to bake sweets, and I never turn down an opportunity like that.
And since Hayley is a huge fan of cake mixes (who isn’t really? Let’s face it, they make life so much easier!), I thought I’d use one as the base of this dessert.
Pretty glad I did, ’cause these raspberry bars are pretty much the bomb.
As in, I can’t stop eating them.
With a fudgy chocolate layer studded with raspberry M&Ms (look for them in the candy aisle of your grocery store) and a sweet cream cheese top, these bars are a decadent
before lunch after dinner snack. Plus, they taste just as good cold, which is a definite bonus in the offensive summer heat wave we’re having here.
Want the recipe? I brought it with me, just in case.
Chocolate Raspberry Cream Cheese Bars
1 box Devil’s Food Cake Mix
1/2 cup butter, melted
1 large egg, lightly beaten
1 1/2 cups Raspberry M&Ms, divided
1 (8-ounce) package cream cheese, softened
2 large eggs
1 teaspoon vanilla
1 (16-ounce) package powdered sugar
1. Combine cake mix, butter, and beaten egg in a medium bowl. Stir in one cup of M&Ms with a wooden spoon–batter will be thick. Press into a lightly greased 13×9 baking dish.
2. In the bowl of an electric mixer, beat cream cheese, 2 eggs, and vanilla at medium speed until blended. Gradully add powdered sugar, beating until smooth. Spoon mixture over cake mix mixture and spread to the edges. Sprinkle remaining M&Ms on top.
3. Bake at 325 for 45 minutes, or until lightly browned. Cool in pan on a wire rack and cut into squares.
These bars take just a few minutes to mix up–and who doesn’t love chocolate and raspberry together?! (if you answer “you,” please don’t tell me, okay? ‘Cause that’s just too much for me to handle).
Thanks again, Hayley, for having me here today! Have a happy Monday, everyone!