Desserts

White Chocolate Lemon-Raspberry Bars

16
Crust:
1 1/2 cups graham cracker
6 tbsp butter, melted
1/4 cup sugar
zest of 1 lemon

Filling:
2 large eggs
14 oz sweetened condensed milk (1 can)
1/2 cup fresh lemon juice
1 tsp lemon zest
6 oz fresh raspberries
1 24 oz package of Almondbark white chocolate
Preheat oven to 350 deg F. Spray an 8 x 8 inch baking dish and set aside. In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until well combined and mixture is moist. Press crumbs into 8x8 pan and bake for 10 minutes. Remove from oven and allow to cool at room temperature. Once the crust is cool, combine egg yolks and condensed milk until well mixed. Stir in lemon juice and zest. Stir until mixture begins to thicken. Gently fold in the raspberries. Fold carefully so you don't break them. Pour the filling evenly over the crust. Bake for 15 minutes or until just set. Cool to room temperature for 15 minutes. Melt the white chocolate in the microwave at 30 second intervals. take a fork or knife and drizzle the chocolate over the uncut bars. Refrigerate for at least 1 hour before serving. Cut into bars and serve. Keep bars in the fridge for up to 5 days.
Nutritions

Calories
1879

Sodium
806mg
33% DV

Fat
53g
81% DV

Protein
43g
87% DV

Carbs
309g
105% DV

Fiber
6g
25% DV

Without further ado, I offer the internet an actual chunk of my life. 8 months of research, sourcing, mixing, chilling, shaping, baking, cooling and testing, for literally THE best modern day vegan gluten free Toll House cookies you will ever eat.

1 tbsp. ground chia
3 tbsp water
1/3 cup melted butter ( I used Earth Balance )
1/4 cup melted refined coconut oil
1 cup coconut sugar
1/3 cup full fat coconut milk
1 tsp vanilla extract
2 cups 1 for 1 Gluten-Free Flour ( I used Bob's Red Mill )
1 tbsp cornstarch
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp sea salt
1/2 cup chopped dark chocolate chunks ( I used Enjoy Life Foods )
1/2 cup semi-sweet chocolate chips
10
  1. In a small bowl, mix together the chia and water. Allow to sit, while you prep the wet ingredients.
  2. Add sugar to melted butter and mix well. Follow with chia, vanilla and coconut milk and...
    See the full directions on my site
Nutritions

Calories
259

Sodium
202mg
8% DV

Fat
15g
23% DV

Protein
4g
8% DV

Carbs
20g
6% DV

Fiber
2g
11% DV

Slow Cooker Monday Pie

24

Monday Pie. How to make the most delicious Monday pie using your roast dinner leftovers in the slow cooker. Then how to transform your Monday pie leftovers into a delicious Tuesday Carbonara. Works well with leftover roast beef, roast turkey, roast chicken, roast ham, or roast lamb.

Soft and fluffy homemade dinner rolls are the perfect addition to any meal. From a holiday spread on Thanksgiving or Christmas to a simple Sunday supper at Grandma's, the warm, buttery yeast rolls always disappear fast. They're a family favorite with both kids and adults!

0.25 oz package dry active yeast
1/4 c lukewarm water
3/4 c whole milk ( scalded )
1/4 c shortening
1/4 c sugar
1 t salt
1 egg
3 c all purpose flour
1 T melted butter
15
  • In a small bowl, stir together yeast and warm water. Allow to rest for 5-10 minutes, until foamy.
  • In a large mixing bowl fitted with a dough hook or paddle attachment, combine scalded milk,...
    See the full directions on my site
Nutritions

Calories
210

Sodium
171mg
7% DV

Fat
1g
3% DV

Protein
6g
12% DV

Carbs
40g
13% DV

Fiber
1g
7% DV
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