Chocolate Raspberry Bars

Sometimes I read back through my blog and realize it’s a cooking chronicle of my life. Little tidbits of the current days sprinkled throughout my musings of favorite foods—like Chocolate Raspberry Bars.

How, I’m wondering, do I sprinkle in the kind of week I’ve had with this pretty little dessert? What kind of week was it, you ask? The kind of week where the work days are too long, the weather is too cold, and my mom is driving me crazy. Yes, even at my age (which no, I’m not divulging but suffice it to say I have a college-aged son) your mom can still drive you crazy. Maybe more at my age than, let’s say, at my son’s age—although I’m pretty sure he wouldn’t agree.

As my mother ages I open my eyes to what faces me as much as what faces her. I had a discussion with a good friend about the stages of life and we (both being at mid-life) settled on old age for most of the conversation. We thought about how to assure we’d live that part of our lives richly—diminishing the focus on aches and pains, juggling little bottles of pills, and loss of access to the world.

It’s pretty simple really—keep healthy of mind, body, and spirit now. It’s an investment for a rich future. And, it requires a conscious daily deposit. Exercise. Eat right. Live what’s in your heart.

Apropos to Valentine’s Day. So, this weekend celebrate your loved ones—old and young—and celebrate yourself, as well. Savor these days and invest in your future days.

Happy Valentine’s Day!

Chocolate Raspberry Bars

At first I was a bit skeptical about the batter for these bars—it was dense and seemed a bit greasy. But, I’d mixed it together so decided there was nothing to do but go for it. Despite my original worry they popped out of the oven looking delicious—and they were! Enjoy.

Preheat the oven to 350 degrees.

Mix together in the bowl of a stand mixer:

2 1/4 cups gluten-free flour blend*
1 cup almond flour
1 cup sugar

In a separate measuring cup whisk together with a fork:

8 tablespoons Earth Balance Buttery Spread (or similar butter substitute)
4 ounces applesauce
1/2 teaspoon vanilla

Add the wet ingredients to the dry ingredients a little at a time mixing on low speed until thoroughly combined.

Remove about one cup of the dough and set aside.

Add to the remaining dough (still in the mixing bowl):

1/3 cup cocoa
1/4 cup chocolate chips

Mix on low, scraping the sides frequently until the cocoa and chips are blended in.

Line a 8” x 8” pan with parchment. Press the chocolate dough into the bottom of the pan and spread out evenly. Bake in the oven for 15 minutes.

Remove the cake from the oven and let cool a few minutes. Spread out over the cake to about 1/4 inch from the sides:

1 cup seedless raspberry (or any favorite berry) jam

Dot the whole thing with the remaining vanilla dough, dropping in small chunks over the raspberry jam.

Pop it back in the oven for another 20 minutes or until the top is lightly browned.

Cool thoroughly (no cheating here!). Remove from the pan and cut into bars.

*For GF flour blends that do not have xanthan gum included as an ingredient: add 3/4 teaspoon xanthan gum to the dry ingredients in this recipe.

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Hot Pomegranate Cider {with a White Tea Kicker}

Hot Pomegranate Cider goodness—so nice to sip while you read the post.

It’s January—the month that follows the busiest, most indulgent, frivolous, joyful month of the year.

It’s the time we slow down. Take stock. Renew ourselves.

We vow to exercise and eat right. To savor life. To cherish our families. To put our heart and soul into some big endeavor.

We detoxify and revitalize.

What better way to do that than to boost our immune systems with vitamins and antioxidants, fruits and vegetables—smoothies, juices, and detoxifying soups.

It’s a call to arms by Nicola of gfree-mom where a month of bloggers share their antioxidant drinks and soups to create D-Tox January. Welcome to Day 25 of D-tox January. For links to all the other wonderful detoxifying & healthy recipes visit at gfree-mom.

This easy recipe incorporates three antioxidant powerhouses—pomegranate, apple cider and white tea. The combination, hot and steamy will soothe you—a good friend, your honey, and your kids—on a cold winter evening.

I’ve been sipping it to help ward off this darn cold I’ve been fighting. And, just because it tastes really really really good.

So, make a cup, or two, and mosey on over to g-freemom to read her call to arms and peruse the list of other D-tox January drinks and soups. It will inspire you to start on your own D-Tox path.

Hot Pomegranate Cider (with a White Tea Kicker)

Heat and lightly simmer in a small saucepan for 10 minutes and remove from the heat:

2 cups apple cider
1 cinnamon stick
4-6 whole cloves

Brew the tea for 1 minute in a small teapot:

2 White Tea tea bags (I used Republic of Tea Asian Jasmine White Tea-it’s gluten-free.)
2/3 cups hot (not boiling) water*

Add to the teapot with the white tea:

1 1/2 cups pomegranate juice**
Warmed spiced cider

Pour into two large mugs. Sip. Smile.

*Bring the water to a boil and take it off the burner. Let it cool for a few minutes (optimal temperature is 170-180 degrees Fahrenheit). Here’s a really nice guide on how to brew tea from my friend Amber over at Bluebonnets and Brownies.

**I used POM Lite. If you use 100% pomegranate juice reduce the amount to 3/4 cup and substitute the other 3/4 cup with half water/half cider or all water. Of course, if you like the kick pomegranate juice gives this drink go for the whole 1 1/2 cups!! It’s all a matter of taste.

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