Happy Blogiversary!

My little blog is one year old (plus a day).  It was really yesterday but man, time gets away from us doesn't it?

I feel like I haven't given this humble little blog enough time and attention and she's pouting.  She needs some lovin' and I really need to set aside some time to give her.  It's only fair.  She's good to me.

So today, I have a recipe I made over the summer.  I made it for a girl's day and my girls loved them.  They asked me when they would be on the blog and yes, it has taken me this long.  Honestly, I haven't done them because the pictures aren't that great.  The one posted is the best one I have so please be kind.  These were delicious.  It was summer and I didn't want chocolate so I found this recipe of Key Lime Raspberry bars.  I actually couldn't find key limes in my little grocery store (actually M couldnt' find them; he went out to get my ingredients for me) so I used regular limes and I don't think it made any difference.  They were light, fresh, and perfect for a summer afternoon with the girls.  I actually left the remaining bars with my girlfriend and she gave specific instructions to her husband that those bars were hers.  I love my friends.  These bars take a little extra time but it was worth it.

So Happy Blogiversary little blog!  I will try and give you some more one on one time.  Life sneaks up on you but you have to make time for the ones you love.  Like girlfriends.  And Lime-Raspberry bars.

Lime-Raspberry Bars
From Culinary Concoctions by Peabody

Raspberry Puree

2 pints of raspberries
1/2 cup sugar
juice of half a lime


Combine all ingredients in a sauce pan and cook over medium heat.  Stir occasionally and cook until the berries are soft and have given out their juices.   Bring the mixture to a boil and boil until thickened but still liquidy (technical term).

Press the berry mixture through a sieve over the bowl.  Press down to make sure that the berries go through but the seeds remain in the sieve.  Refrigerate while you prepare the rest of the bars.



For the crust:
1 1/2 cups ground graham crackers
3 tbsp sugar
1 tbsp freshly grated lime zest
1/8 tsp salt
6 tbsp butter, melted

For the topping:
16 oz cream cheese at room temperature
2/3 cups sugar
2 egg yolks
1/2 cup freshly squeezed lime juice
1 tbsp freshly grated lime zest
1/3 cup raspberry puree (recipe above)

Preheat the oven to 350.

Grease a 9x13 pan.

Combine the graham crackers, suger, lime zest, and salt in a bowl.  Pour the melted butter over and stir to combine and moisten the cracker crumbs.  Press the crumbs into the prepared pan.  Place in the oven and bake for about 10 minutes and remove from the oven and let cool while you prepare the filling.

Mix the cream cheese and sugar in a mixer on medium speed until creamed.  Add the egg yolks and blend well.  Scrape the bowl down and add the lime juice and zest and mix well. 

Pour the mixture into the prepared crust.  Spread evenly.  Drizzle the raspberry puree over the top in a random pattern and then use a knife to swirl the puree through the filling.  Do this as much or as little as you like.

Bake for about 30-35 minutes until the filling is set and the top starts to brown slightly.  Remove from the oven and cool on wire rack.  Once cooled, cut into bars and serve.  Refrigerate the bars for up to 3 days.