Life changes when you no longer have children to look after. On a bit of a whim, my husband and I decided to take an overnight trip to McCall on our motorcycle. We stopped at the bottom of White Bird Pass where the wilderness must still look similar to the days when the Nez Perce Indians fished for salmon along the rugged shoreline. The water remains swift and is a favorite for white water rafting. Though I’ve never done it, it is on my bucket list.
On our return trip the following day we ran into rain. We put on our rain gear (mine bright yellow) and I joked with my husband that I looked like a Chiquita banana riding on the back! At least on a very dreary day we were noticed on the road.
We stopped along the way to pick up what must have been the last of the large raspberries. I love the fresh produce this time of year, but it comes and goes much too quickly. Today’s recipe is an all-time favorite; GF Blondies with a lemon-raspberry topping. Enjoy!
Gluten Free Blondies with
Preheat oven to 350 degrees
1/2 cup butter
1/2 cup packed brown sugar
1 tsp. vanilla
1/2 tsp. baking powder
1/8 tsp. baking soda
pinch of salt
1 1/4 cup GF favorite baking mix
3/4 cup white chocolate chips
4 Tbsp. butter softened
2 oz. cream cheese or Neufchatel (for 1/3 less fat)
1 cup powdered sugar
1 tsp. lemon flavored extract
1 pint raspberries
In a medium size bowl add butter, brown sugar, eggs, and vanilla.
Add baking powder, baking soda, salt, and GF baking mix.
Beat for five minutes with an electric mixer.
Add white chocolate chips and spread into a greased 6×9″ or 8×8″ baking dish.
Place in 350 degree oven and bake for 25 minutes or until golden brown.
Completely cool before adding lemon-raspberry topping.
Topping: In a small bowl, combine butter,
cream cheese, powdered sugar & lemon flavoring.
Whip until well blended.
Spread over baked blondie and place raspberries on top.
Enjoy one of my favorite desserts! My husband has a hard time
staying away from these, even though they’re gluten free!