White Chocolate Raspberry Blondies | How to Be Awesome on $20 a Day

White Chocolate Raspberry Blondies

White Chocolate Raspberry Blondies | How to Be Awesome on $20 a Day

Guys, we actually had sunshine today in Glasgow. I thought maybe the sun had stopped working, but it’s back, and I love it. That doesn’t mean I’m going to run outside for a hike or something crazy like that, but I maybe I’ll treat myself to a cocktail before the sun goes away for good and we start marching toward the long winter.

I never got sun guilt when we lived in Hawaii, though a know a lot of people did. You could count on the sun to shine there. Here, if I don’t get outside on a sunny day, I never know when I might get another chance. It’s so precious here. It just makes you want to quit your life and give yourself over to the warmth.

White Chocolate Raspberry Blondies | How to Be Awesome on $20 a Day

A great way to enjoy the sunshine would be to have a picnic and bring along some white chocolate raspberry blondies. These little beauties have a hint of caramel flavor that compliments the tart burst of fresh raspberries. If you can summon the patience to wait for them to cool completely, they’re easy to slice and transport, making them perfect to take along to any sun drenched eating experience you may desire.

These are so simple to make. It’s really just dumping some stuff into a mixer, pouring it into a baking dish, and sprinkling on some toppings before popping it all in the oven. These are good if they’re slightly on the gooey side, but they shouldn’t be wobbly when you pull them out of the oven. If you can resist the urge to dig in until they’re cool, you won’t regret it.

White Chocolate Raspberry Blondies | How to Be Awesome on $20 a Day

Don’t let the sunshine pass you by. And don’t wait for an excuse to make white chocolate raspberry blondies.

White Chocolate Raspberry Blondies
Serves 12
White Chocolate Raspberry Blondies will bring some sunshine into your life.
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Prep Time
20 min
Cook Time
45 min
Prep Time
20 min
Cook Time
45 min
Ingredients
  1. 200 grams (7/8 cup) unsalted butter
  2. 150 grams (5 ounces) white chocolate chips
  3. 300 grams (1-1/2 cups) light brown sugar
  4. 3 eggs
  5. 200 grams (1-3/4 cups) all-purpose flour
  6. 1/4 teaspoon salt
  7. 1 teaspoon vanilla extract
  8. 1 small carton of fresh raspberries
Instructions
  1. Preheat your oven to 350 and butter a 9x9 inch baking pan.
  2. Melt the butter in a small sauce pan, then cook on medium low for five minutes.
  3. Stir in half of your chocolate chips until smooth. Set aside.
  4. Beat brown sugar and eggs together until light and smooth, about the color of peanut butter.
  5. Slowly stir in flour, salt, and vanilla.
  6. Fold in butter and white chocolate mixture until smooth.
  7. Pour batter into pan, then scatter raspberries and remaining white chocolate chips over the top.
  8. Bake for 40 to 45 minutes or until golden brown and not wobbly.
  9. Cool completely in tin, then pack up and take on an adventure.
Adapted from How to Be Awesome on $20 a Day
Adapted from How to Be Awesome on $20 a Day
http://awesomeon20.com/
White Chocolate Peppermint Cheesecake | How to be Awesome on $20 a Day

White Chocolate Peppermint Cheesecake

White Chocolate Peppermint Cheesecake | How to be Awesome on $20 a Day

Have we all started permanently wearing our stretchy pants for the Thanksgiving to Christmas holiday party bonanza? I miss the days when I actually had to wear spandex to work. What do you think would happen if I showed up in tights and a leotard at my East End Glasgow school? Can we sit on the floor? Desks are for suckers.

This whole moving debacle is putting a a massive wrench in my plan to cook all the things. I might maybe sort of be co-hosting a waffle party this weekend, but I’m about to put most of the stuff in my kitchen into a box. I may not know who I am for a while.

White Chocolate Peppermint Cheesecake | How to be Awesome on $20 a Day

Before moving madness hit, I made you a cheesecake. Actually, I made you a White Chocolate Peppermint Cheesecake that you can serve as your Christmas dessert this year. Prepare to be loved by everyone.

This cheesecake has a chocolate cookie base and creamy white chocolate peppermint cheesecake studded with peppermint bark, then the whole thing is topped off with a white chocolate mousse and scattered with crushed candy canes. Not only is it festive and beautiful, but it’s one of the best cheesecake’s I’ve ever eaten.

If you can’t get peppermint bark where you live, you can make your own. It’s pretty easy. Here’s the peppermint bark recipe I used. Don’t worry about fancy molds. Just spread the chocolate out on a parchment lined baking sheet. Oh, and you only need half of this for the cheesecake. You can only make half or save the other half for snacking.

White Chocolate Peppermint Cheesecake | How to be Awesome on $20 a Day

I can’t wait until I can invite the world over for dinner in our new place. Until then, please please please make this White Chocolate Peppermint Cheesecake. It’s so very awesome.

White Chocolate Peppermint Cheesecake
Serves 12
White Chocolate Peppermint Cheesecake had better be in your face very very soon, like now.
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Prep Time
30 min
Cook Time
1 hr
Total Time
10 hr
Prep Time
30 min
Cook Time
1 hr
Total Time
10 hr
For the crust
  1. 2 cups (around 20 cookies) chocolate cookie crumbs (like oreos or bourbon biscuits)
  2. 3 tablespoons butter, melted
For the filling
  1. 24 ounces cream cheese, softened
  2. 1 cup sugar
  3. 4 ounces white chocolate, melted
  4. 1-1/2 tablespoons flour
  5. 1-1/2 tablespoons heavy cream
  6. 1/4 teaspoon salt
  7. 2 teaspoons peppermint extract
  8. 3 eggs
  9. Approximately 1-1/2 cups pepermint bark pieces
For the mousse
  1. 1/2 cups cool whip, thawed
  2. 4 ounces cream cheese, softened
  3. 2 ounces white chocolate, melted
  4. 1-1/2 tablespoons sugar
  5. 1/2 teaspoons vanilla
  6. Crushed peppermint candies, optional
Instructions
  1. Preheat your oven to 350F (175C). Prepare your 9-inch springform pan by wrapping the outside with plastic wrap and then foil to keep any water from seeping in when you put it in a water bath.
  2. Use your food processor to crush up your cookies into fine crumbs. (If you don't have a food processor, you can put the cookies in a zip top bag and and smash them with a rolling pin or other heavy object.)
  3. Add the melted butter to the bread crumbs and pulse until your crumbs resemble wet sand.
  4. Pour your crumb mixture into your springform pan, and press the crumbs evenly into the bottom of the pan. Bake your crust for 10 minutes, then set aside to cool while you get on with your cheesecake filling.
  5. Reduce oven heat to 325.
  6. In a large bowl, use an electric mixer to beat your cream cheese until smooth. Next beat in the sugar, then scrape down the sides of the bowl with a rubber spatula.
  7. Beat in the melted white chocolate, flour, heavy cream, salt, and peppermint extract, and give the bowl another scrape.
  8. Beat the eggs in one at a time. Scrape and beat once more to make sure the mixture is completely smooth.
  9. Scatter your peppermint bark pieces evenly over your crust. Pour your cheesecake mixture over the crust and peppermint bark.
  10. Place your springform pan into a large roasting pan. Place the whole thing in the oven. Pull the rack out a bit so you can reach it easier. Pour hot water into the roasting pan until it's about halfway up the side of the springform pan. Gently push the oven rack back into place, close the door, and bake your cheesecake for an hour.
  11. When the hour is up, turn off the oven, but don't open the door. Leave the cheesecake in the oven for another 45 minutes.
  12. Remove the springform pan from the water bath and allow the cheesecake to cool on the counter for an hour. Transfer the cheesecake to the fridge to cool for at least four hours before adding the mousse.
  13. To make the white chocolate mousse, add all the ingredients to a mixing bowl, and beat together until thick and smooth.
  14. Carefully spread the mousse over the top of the cheesecake, and return it to the fridge for another four hours at least.
  15. To add a bit of festive cheer, crush up a candy cane, and sprinkle the bits over your cheesecake just before serving. They'll be crunchy the first time around, but they'll melt in the fridge. It' fine. They make a cool watercolor effect and still impart peppermint flavor.
Adapted from Baked by Rachel
Adapted from Baked by Rachel
http://awesomeon20.com/
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White chocolate raspberry blondies from Awesome on 20

White Chocolate Raspberry Blondies

White chocolate raspberry blondies from Awesome on 20

Today is my husband’s birthday. It’s pretty much the awesomest day of the year.

When we lived in Taiwan, in the very early days of our relationship, we used to spend Sundays exploring different parts of the island with a group of our expat friends. Very frequently, I was the only girl on these super long walks in the hot sun, through a foreign country, while hungover. I took to calling myself Wendy and referring to all the guys as my lost boys. And of course, Geoff was my Peter.

Sometimes I feel a bit guilty for making him grow up. Peter Pan was never able to make that sacrifice for love. Putting someone else’s happiness above your own is difficult and truly heroic. But my personal Peter Pan made that sacrifice for me. He grew up and left behind childish things and learned to love me in a way I didn’t even know was possible. He watches over me in the tenderest way. I couldn’t survive this harsh world without him.

wedding

But we still love to have fun, and we’re still both pretty childlike. Even though we’ve grown up a bit, we still both love a good adventure. And a good dessert.

Geoff requested white chocolate raspberry blondies for his birthday. I’ve had a couple people tell me this is the best thing I’ve ever made. Of course, Geoff says that about everything. Here’s the crazy part. I’ll never know if they’re right because I’ve never eaten one. Because I’m an insane person, and I don’t like fruit. I know.

The jewel bright raspberries burst with tart flavor inside the buttery rich blondie. Brown sugar gives a hint of toffee flavor. It’s definitely pretty, and I’m sure if I liked raspberries, I’d get to know just how awesome these taste. 

White chocolate raspberry blondies from Awesome on 20

If you know my man, be sure to tell him happy birthday. And then go have an adventure in his honor. And eat white chocolate raspberry blondies. It’s what he’d want you to do.

White Chocolate Raspberry Blondies
Yields 16
Rich buttery blondies bursting with raspberry and white chocolate sweetness
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Prep Time
15 min
Cook Time
40 min
Prep Time
15 min
Cook Time
40 min
Ingredients
  1. 200 grams (7/8 cup) unsalted butter
  2. 150 grams (5 ounces) white chocolate chips
  3. 300 grams (1-1/2 cups) light brown sugar
  4. 3 eggs
  5. 200 grams (1-3/4 cups) all-purpose flour
  6. 1/4 teaspoon salt
  7. 1 teaspoon vanilla extract
  8. 1 small carton of fresh raspberries
Instructions
  1. Preheat your oven to 350 and butter a 9x9 inch baking pan.
  2. Melt the butter in a small sauce pan, then cook on medium low for five minutes.
  3. Stir in half of your chocolate chips until smooth. Set aside.
  4. Beat brown sugar and eggs together until light and smooth, about the color of peanut butter.
  5. Slowly stir in flour, salt, and vanilla.
  6. Fold in butter and white chocolate mixture until smooth.
  7. Pour batter into pan, then scatter raspberries and remaining white chocolate chips over the top.
  8. Bake for 40 to 45 minutes or until golden brown.
  9. Cool completely in tin, then pack up and take on an adventure.
Adapted from Olive Magazine
Adapted from Olive Magazine
http://awesomeon20.com/
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