raspberry filled vanilla cupcakes w/ vanilla buttercream frosting*

Last night I finally broke down and downloaded the Draw Something app on my phone and made the hubby play with me. Oh, my cute little husband. He is so funny and doesn't even try. If you have never played before, it is just like Pictionary. It lets you watch your opponent draw their picture and make mistakes and erase and start over until they finally have their finished product. Well, I was watching the hubs draw his word with my thinking cap on, just trying to get it in record time. He kept erasing over and over, and each thing he tried to draw was completely different, just leaving me more and more confused. And then I thought for sure I got it. He was drawing a dinosaur with a spiky mohawk! Then he erased and drew an American flag with "42 cents" written in the corner. Evidently his word was "stamp". So I asked him where the dinosaur came into play. What I thought was a dinosaur, was actually the Statue of Liberty. Oh man...hahaha. I was laughing so hard I was crying. Definitely my new favorite game! If nothing else, it cracks me up!

These cupcakes were the dessert at the sports banquet on Wednesday. The blog I got the recipe from suggested ways to make your store bought cake mix taste homemade, so I followed those instructions. Although, I think each store bought cake mix is different because all of the extra ingredients just made my cupcakes fall apart easily. You live, you learn. Homemade is the way to go!

I think I also kind of got anxious with my filling, because I don't think I let it boil long enough and get as thick as it needed to be. Once it cooled down and I added my raspberries, it wasn't as thick and I wanted it to be. So I added some whipped topping to make it thicker. So if you find yourself in the same predicament, I would suggest adding about 1/2 cup to 1 cup of whipped topping to your filling. It still tastes amazing!

Raspberry Filled Vanilla Cupcakes w/ Vanilla Buttercream Frosting
adapted from Tidy Mom

raspberry ice sparkler*

This punch is so easy and is always a hit! We have made this for several activities we have around campus (River Run Day Treatment open house, graduations, program completions, etc.).

Raspberry Ice Sparkler

First, start with some Raspberry Ice Crystal Light powder. You can make it for one with a Crystal Light to-go packet, or grab one of the 1.3 oz. powder packets (makes 2 quarts). Then, replace the water it calls for and add some yummy Sprite instead.

CAUTION: pour slowly.

CAUTION 2: when stirring - STIR SLOWLY!

Seriously, this beverage has a mind of it's own. I have made several messes on countless occasions because I just cannot seem to learn my lesson the first, second, or third time! Really, this would be a great science project for your kiddos because there is a serious chemical reaction that takes place!

Lastly, top with some yummy lemon slices (and it wouldn't hurt to squeeze a lemon or two into the mixture) and some fresh raspberries! TADAAH! Raspberry Ice Sparkler.

THE END!

-alyssa*

toasted angel food cake w/ raspberry fudge sauce*

Great news! I got invited to link some of my recipes to the blog Sweet As Sugar Cookies! To see the recipes that I added and other yummy treats click here. This was my very first invite from another blog and I am ecstatic about it! Thanks Lisa!

So I promise we made real meals this week, but I have loved all the sweet stuff we have made so I am going to share yet another dessert recipe! Maybe next week I'll get to sharing actual meals - maybe :). Remember St. Patty's day is next week and I have lots of ideas a-brewin' - but again all desserts!

I got this recipe from one of the students. I think they went on an off-campus activity and he got it from somewhere they went. Anyway, this dessert sounded amazing so I had to make it for lunch yesterday! The best part - it only has 3 ingredients! Well, except I topped mine with some homemade whipping cream garnished with some fresh mint and sprinkled with a little powdered sugar.

Toasted Angel Food Cake with Raspberry Fudge Sauce
from Lacey Waadt

1 large prepared angel food cake, cut into cubes
1 jar prepared fudge sauce
1 bag frozen raspberries

Place cake onto baking sheet and toast until golden brown on 400 degrees.

In the meantime, melt together the fudge and raspberries until melted and the raspberries have broken down into the sauce.

Pour fudge sauce over cake cubes.

That's it. No, I'm not kidding. You have made an amazingly delicious and fancy dessert in literally minutes! Congratulations! Now eat up!

-alyssa*

raspberry lemon bars*

If there is one thing I love, it is lemon desserts! I would rather have lemon over chocolate! CRAZY I know. People are shocked every time I tell them this. This dessert is TO DIE for if you love lemon and raspberries (which is actually my very favorite fruit!). It is kind of sour and makes you pucker up just a little, but it is the perfect amount of sour-ness. Don't let this scare you, because it is good!!!

Raspberry Lemon Bars
from Two Peas and Their Pod

For the crust:
1 1/2 cup graham cracker crumbs
6 tablespoons salted butter, melted
1/4 cup sugar
Zest of one lemon
For the filling:
2 large egg yolks
1-14 oz. can fat free sweetened condensed milk
1/2 cup fresh lemon juice
1 teaspoon lemon zest
6 ounces fresh raspberries

Preheat the oven to 350F. Spray a 8 by 8 inch baking dish with cooking spray. Set aside.

In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist. Press crumbs into the prepared pan, pressing the crust mixture one inch up the side of the pan. Bake for 10 minutes. Remove from oven and allow to cool to room temperature.

Once the crust is cool, combine the egg yolks and condensed milk until well mixed. Stir in the lemon juice and lemon zest. Stir until mixture begins to slightly thicken.  Gently fold in the raspberries. Fold carefully so you don’t break the raspberries.

Pour the lemon raspberry filling evenly over the graham cracker crust.  Bake for 15 minutes, or until just set.
Cool to room temperature, then chill for at least one hour before serving. Cut into bars and serve. Keep bars in the refrigerator-up to five days.

*Note-use fresh raspberries and make sure you gently fold the berries into the lemon filling or you will have pink bars.

Serves 16

Pure amazingness! I am going to repeat something that Sarah (my best assistant) said to me today. "Have you ever been so excited for something you feel like you are going to explode?" Well - this is how she felt about trying these lemon bars and let me tell ya, neither she nor I was disappointed!

-alyssa*