Raspberry Oatmeal Squares

I had to go to the dentist this week.  Not that you would care but while waiting to see the dentist I found this recipe in my magazine.  It was a food magazine but the recipe actually came from an ad for Truvia.  These squares caught my eye right away knowing the family garden was overflowing with raspberries.  Overeflowing like they could be picked everyday.  I also was interested in trying the Truvia Baking Blend.  I've used Truvia before, but just the packets to sweeten tea or coffee.   I'm a baker, the kind of baker that likes butter and sugar and all the sweetness it can create.  BUT....if I can bake a treat lower in sugar and it still tastes good, I'd be happy.  This recipe made me happy.  I couldn't even tell the difference from regular sugar. 

  (**Truvia is not paying me for this post, just happens to be a product I use**)

I feel spoiled having raspberries everyday lately and will be sad when the crop runs out.  Maybe I'll freeze a few of these bars to satisfy my raspberry craving months from now.  This summer I also introduced Izzy to raspberries.  She loves them too!  Unfortunately by watching us pick raspberries a few times, she learned to "pick" her own and started nibbling at the branches.  Then this happens....

Yep!  Locked out of the garden.  Doesn't she look sad?  She must have learned her lesson, the next picking she happily walked along and just took any samples she was given and didn't try picking her own.  It's a work in progress.

Here's the recipe if you find yoursef with a supply of raspberries on hand. 

 I hope you do!

Raspberry Oatmeal Squares (as seen in Food Network Magazine by Truvia ^R)

For the Crust/Topping:

2 cups old-fashioned oats

2 cups all-purpose flour

1 tsp. cinnamon

¾ cup unsalted butter, softened

½ tsp. vanilla extract

1/3 cup Truvia Baking Blend 

For the Filling:

4 cups raspberries

1/3 cup Truvia Baking Blend

2 tsp. lemon juice

1/3 cup cornstarch 

·         Preheat oven to 350.

·         Place oats, flour, cinnamon, butter, salt, vanilla and Truvia in mixing bowl, mix on low speed for 1 minute.

·         Scrape sides of bowl, mix on medium speed for 2 minutes.

·         Place 2/3 of oat mixture into greased 9-by-13-inch baking pan; set aside remaining mixture for topping.

·         Press oat mixture into bottom of pan to form crust.

·         For filling: blend raspberries, Truvia, lemon juice and cornstarch until uniform.  Spread over pressed oat mixture.

·         For topping, add remaining oat mixture.

·         Bake at 325 for 35 to 40 minutes until golden brown.

Cut into squares and enjoy!

Check back Sunday to see another recipe using fresh raspberries.  It's a great one for cooling off on these hot summer days (we are under a Heat Advisory here today!) 

Sharing this post at Crazy Sweet Tuesday, Trick or Treat Tuesday,

 Kitchen Fun and Crafty Friday, and What's Shakin'.

Welcome Wednesday

Take a look or join the Welcome Wednesday blog hop.  I'm not sure about where you are but it's hot here in Wisconsin....so don't feel bad about spending a little extra time online enjoying the air conditioning! If you want to add this blog hop to your blog, check out the details over at Take It From Me.

Green Smoothie

Every time I post something non-cupcake related, I feel a little bad.  I promise, I still love all things cupcake and have plans coming up to bake some fun summer themed cupcakes soon!  Truth is, life happens.  It isn't realistic for me to have baked goods in the house every week, I lack any sort of self control having sweets near by. 

I'm lucky that as much as I have a sweet tooth, I also enjoy all sorts of fruits and vegetables.  I could eat salads at every meal, the only thing that can be difficult is having fresh ingredients constantly on hand without items going bad.  Especially cooking for one, I need to work on how much to buy and how long some items will keep fresh.  I love this time of year, when so many fruits and vegetable are found fresh locally and soon our family garden will be supplying my produce needs.  The garden at my parent's house is off to a good start.  Just the other day, I enjoyed dessert of fresh picked raspberries.  I didn't even make it out of the garden, right from plant into my belly!  I also discovered Izzy enjoys raspberries and followed close as I picked, waiting for her fair share.  Yes, I did verify they are good for her, good information HERE.  I also discovered she is not a fan of radishes!

O.k. so now onto this smoothie.  It was another recipe from Joy The Baker and her new cookbook.  Kale, Spinach, Banana and Peanut Butter Smoothie was the recipe of the week with the Sundays With Joy group.  I thought I wouldn't be able to make this without a fancy juicer, blender or one of those bullet gadgets but I was wrong.  My basic blender did just fine.  I pulsed the heck out of that kale and spinach because my biggest worry was having chunks of those greens.  One taste and any worry was out the window.  Maybe this eating healthy quest won't be so hard.  I think I'll use this smoothie recipe as a "base" and throw in other fruits or vegetables I have on hand. 

Again, if you haven't checked our Joy's blog or cookbook yet, you are missing out.  Her recipes are easy to follow and it feels like you are cooking/chatting in the kitchen with one of your girlfriends.  I've found that I enjoy her stories accompanying the recipes as much as the recipes themselves.  With this smoothie recipe Joy writes, "A girl cannot survive on biscuits and bacon alone.  I know; I've tried.  My thighs got big."  Get your copy HERE!  You won't be disappointed.

I'll be trying this smoothie again.  It's a quick and easy breakfast, snack or lunch.  Anything that can counter balance my sweet tooth is a bonus! 

As always, thanks for stopping.  Changes are coming to the blog over the next few weeks.  A new design is in the works at this very moment.  I hope you stop again.  Whether it's smoothies, cupcakes or crafts, I hope you enjoy what I have to share.  Have a suggestion or request?  I'd love to hear them, send me an email: {tastysweetcupcakes@gmail.com}.



I leave you today with my new mantra, "BE BOLD, because no one will be bold on your behalf."  That comes from Joy too, isn't she great!

Check out what the other Sundays With Joy bloggers had to say about this smoothie, HERE.