Runny Raspberry

For this past Sunday's dinner,
i got very ambitious --
even after spending all day in the kitchen,
deboning those monstrous wings --
i decided i could make a dessert dish also!

So i made a Runny Raspberry...thing.
[Some call it bar, some call it square,
some call it strudel... but it's sorta none/all of the above.]

Alright. The RUNNY part was unintended,
and i've been trying to find out what went wrong in the process.

I used:

Eggs


All-purpose Flour + Sugar


Salted butter
(coz there were no unsalted around...
& as a result? i added more sugar...)
+ Lime juice


Seedless Raspberry Preserves
+ Some semi-sweet chocolate morsels,
which became invisible after baking.



So what went wrong?
I suspected it could be:
a) i added too much lime juice.
b) i added too much preserves.
c) i didn't add enough flour.
d) All or some of the above.
e) i may never find out 0_o"

Anyhow, thanks to the Chins
for enjoying this Runny Dessert nonetheless,
& letting me play in their kitchen! : D

p.s. MUST SERVE THIS DESSERT HOT!
This with Ice-cream was like a match made in heaven!
(wait a sec... is that why this Thing was runny?)

Raspberry Goodness!

This was the most tempting baked goods i've made thus far --
tempting as in... i don't wanna give it to anyone,
but keep it all for myself! : D














MmMMMmmmm... all that fruity rasp. goodness!

The recipe i got online was actually for apricot crumbles,
but i combined it with another recipe for raspberry bars,
and created this instead ; )

Hei just can't make anything straight from a recipe!!
& the only time that i did...
was with the peanut brittle -- which failed : /














Ingredients:
2 sticks unsalted butter, cold, cut into pieces
2 cups all-purpose flour
1/3 cup granulated sugar
1/4 cup light brown sugar
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 egg yolk
1 teaspoon vanilla extract
3/4 cup jam or preserves














Instructions:
1. Heat oven to 375° F.
2. Coat an 8-inch square baking dish with 1 tbsp of butter.
3. Combine the flour, granulated and light brown sugars,
baking powder, and salt.
4. Add the remaining butter and mix until crumbly.
5. Add the egg yolk and vanilla and mix
until the mixture just comes together but is still crumbly.














6. Transfer 1/2 cup of the dough to a small bowl
or cover with plastic wrap and refrigerate.
7. Use your fingertips to press the remaining dough
evenly into the baking dish,
pushing the dough up about 1/4 inch around the edge.















8. Spread the jam evenly over the crust.
9. Crumble the remaining refrigerated dough over the top.
Bake until golden, about 35 minutes.
10. Cool on a wire rack for 20 minutes before cutting.
** Tip: If you're time-pressed, just stick the pan
in the freezer for 5 minutes instead of waiting
for the bars to cool on the counter.

I sure hope those who get this for Christmas
would appreciate it ; )
It was hard to part with them... '_'