Today I made Raspberry-Lemon bars. They were very good, and a big hit!
Here's the recipe I revised from King Arthur Flour:

For the Crust-
1/2 cup butter
1/2 cup all=purpose white flour
1/2 cup whole wheat flour (regular flour will do just fine if you don't have it on hand)
1/4 cup confectioners' sugar
Zest of 1 lemon

2 large eggs
1 cup granulated white sugar
2 tbsp. lemon juice
1/2 cup frozen raspberries
2 tbsp all-purpose white flour
Zest of 1 lemon
a pinch of salt

Begin by preheating your oven to 350 degrees. In a bowl, combine flour and confectioners sugar. Using a pastry cutter, cut in the butter (I cut my stick of butter into thirds to make it easier).
Press this mixture into a 9x9 baking pan and bake for 20 minutes, or until lightly brown.
While that is baking, combine the eggs, sugar, flour, and salt. Using a blender or food processor, mash up your raspberries with the lemon juice, and add to the rest of the other ingredients.
Once the crust part is finished and still hot, pour the topping over it and continue baking for about 25 minutes.
Let cool (you can even put it in the fridge) , then sprinkle with confectioners' sugar.


Today I'm going to show you my recipe for peanut butter dog treats.
(I used a Christmas tree cookie cutter for this, because I didn't have a bone shape. You can use whatever shape you'd like.)

Yields 3 Dozen (Depending on shape)


1/2 cup all-purpose white flour
1/2 cup whole-wheat flour
1 1/2 tsp. baking powder
1/2 cup creamy peanut butter
1/2 cup hot water

Preheat oven to 375 degrees. Mix together flour and baking powder in a medium size bowl. In a seperate bowl, combine peanut butter with hot water (It will look rather soupy) . Gradually add in the flour and baking powder mixture. Once combined if your mixture is still too dry, add alittle more hot water. If your mixture is too wet, add more flour.
Lightly flour your surface and roll out dough to about a 1/4 inch thickness. Cut out shapes with cookie cutters and place on a baking sheet. Bake for 20 minutres or until lightly brown.

Hide the leftovers from your puppy in a doggy bag!

Good morning!
Recently, my dad had brought home a few bags of dried cranberries. So I decided to make what I call cranberry crumb muffins. These are so simple to make, and requires ingredients that you have on hand or that are easy to get.
Let's get

1 cup all-purpose white flour, plus 1 tbsp. set aside
1 cup whole-wheat flour (If you don't have this, all-purpose flour will do)
2 tsp baking powder
1/2 tsp salt
1/2 cup ( 1 stick) butter , softened
2/4 cup white sugar
1/4 cup brown sugar
1 egg
1/2 cup milk
1 tsp vanilla
2 cups dried or fresh cranberries

Preheat the oven to 400 degrees f. Grease a muffins tin or line with paper liners ( I grease my liners as well, just in case!)
In a large bowl, sift together (Do you think sifting sounds complicated? It's not! You can just
use a whisk.) flour, baking powder, and salt. Set this aside.
Take out a seperate bowl and cream together butter until light and fluffy. (I reccomened using a mixer for this step) Gradually add in the white and brown sugar until combined.
Now, reduce the speed of your mixer and add the egg, and mix until just blended. Slowly, add about half of the flour mixture and blend together until well incorporated .Then add in your milk. Again, slowly, add in the remaining flour mixture until just blended. (You don't want to over mix!)
Put your cranberries in a seperate bowl, and toss with 1 tbsp. of
flour, and fold into your batter. Pour the batter into a greased or lined muffin tin and top with a sprinkling of brown sugar (optional) .
The batter will be a thicker batter, this is O.K!
Bake for 20-25 minutes until golden brown on top.
Cool, and enjoy!


Curious for Cupcakes