Raspberry Cream Cheese Brownie Bites

First a warning, do not make these without muffin liners! I didn't have liners and didn't want to wait till I did to try this recipe. The result was a gooey delicious mess that I couldn't extract from the tin without making a mess.

My liner-free brownies...

And what they were supposed to look like...

Moving on...


Prepare your brownie mix as directed on the package.
Pour batter into prepared tin with liners
Do not fill more than halfway, you need to leave room for the cream cheese and raspberry

Cream Cheese Filling
8oz cream cheese, softened
1 egg
1/3 cup sugar
1 tsp vanilla extravt

Blend together until smooth. Pour about 1-2 tablespoons on top of each brownie

Then top with raspberry preserves. I didn't measure this, I just used as much as would fit :)

bake at 350 for 25-27 minutes. It's a little hard to tell when these are done. I took mine out at 25 minutes, next time I might go for 27 as mine were pretty gooey! I also had left over cream cheese filling so I poured that into a little dish and baked it with left over raspberry filling :)

I can't wait to make these again, WITH a liner!

Raspberry Cream Pie

Last week the Mennonite grocery had Driscoll's raspberries for 50 cents! I was thrilled! Seeing raspberries for anything less than 3.50$ is thrilling! I bought 6 containers for 3$. There are still 3 in the fridge that are awaiting us. I found this pie on allrecipes and compiled it from two different recipes. It called for two cups of sour cream... Well it just so happens that Greek yogurt was 3 for a dollar this week. So I subbed the sour cream for Greek yogurt and saved about 500 calories :D So this is technically a "diet" pie... which is why I ate at least half of it!

1 (9 inch) pie shell

3 cups raspberries (about 12oz)

3/4 cup white sugar

1tbsp cornstarch

1/3 cup all purpose flour

2 cups fat free Greek yogurt

1/2 tsp vanilla extract  

Topping

1/2 cup brown sugar

1/2 cup all purpose flour

1/4 cup cold butter

1. Preheat oven to 400 degrees

2. Place raspberries in the bottom of the crust

3. Mix the sugar, cornstarch, flour, vanilla, and yogurt until blended and smooth

4. Pour over raspberries

5. Place pie uncovered into the oven (the topping comes later!)

6. Bake for 30 minutes 

Meanwhile cut the butter into the sugar and flour. I like to do this by hand, until you have course crumbs.

7. After 30 minutes remove the pie from the oven and sprinkle on the topping. Return to the oven for 15 minutes. Top will be golden brown and the pie should be pretty firm. Mine was a touch jiggly but firmed up nicely as it cooled.