Oatmeal Raspberry Chocolate Cheesecake bars

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I’m on a huge major intense dark chocolate kick right now …

Not that I’m actually eating it all the time, but all I want to do is shovel trunk loads of dark chocolate chips in my face.

I think it has to do something with the intensity of the smell, the depth of the taste – heh, you would think I was an actual food intellect there for a second.

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I’m not.

But I have something delicious and jazzy to share with you!!

LOOK AT THESE BARS!!

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Also, give me all the berries right now – raspberries especially. Ahh … gimme gimme gimme. Funny fact, one of the reasons I actually really like raspberries besides the crazy colour, and taste, is they don’t require much effort to eat. I can squish them in my mouth and we’re good to go … HOW FREAKING LAZY DOES THAT MAKE ME SOUND?! Mehh … it’s the weekend, let’s embrace it.

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Also, these bars have oatmeal in it = breakfast food. Actually, it covers all four major food groups; which means this could totally count as a meal … riiiiigggghhhht?! Mehh … it’s the weekend, let’s embrace it.

Oatmeal Raspberry Chocolate Cheesecake bars

For the Crust:

  • 2   cup Flour
  • ½  cup quick cook oats
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 tsp cinnamon
  • 2 tbsp cornstarch
  • 1 cup softened Butter
  • 1/2 cup Sugar
  • 2/3 cup Brown Sugar
  • 2 Eggs
  • 1 tsp Vanilla
  • ½ cup fresh raspberries
  • 1 cup dark chocolate chips

For the Filling:

  • 8 oz softened Cream Cheese
  • 1/2 cup Sugar
  • 1 Egg
  • 1 tsp vanilla extract

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Directions

Preheat oven to 350. Line a 9×11-inch baking pan with foil and spray with nonstick spray.

Whisk together flour, oats, baking soda, salt, cinnamon and cornstarch for crust.

Cream together butter, brown sugar and sugar until fluffy. Add eggs and vanilla and whip to incorporate. Combine wet and dry ingredients.

Fold in dark chocolate chips and raspberries. Set aside

In a separate bowl, combine all of the filling ingredients.

Press ½  of the crust mixture into the bottom of the prepared pan.

Top with filling mixture

Crumble remaining topping over the filling mixture.

Bake in a 350 oc oven for 1 hour.

Allow to cool at room temperature and then refrigerate for 2 hours ( refrigerating is optional, but allows for neat slicing).

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Raspberry Rose Gin Lemonade

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I’m back from Cuba… and if I’m being honest real life is so blah compared to vacation life.

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Real life = responsibilities. Waking up early. Eating healthy. working out. Grocery shopping. Doctors appointments. Aka BLLLAAAAHHH … as compared to vacation life where my most pressing decisions were; pool or ocean ? What colour bikini should I wear? To nap, or not to nap? Let’s eat French fries at 3:00 am with Cuban ketchup that tastes like barbecue sauce!!

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Is there a world, where real life could equal vacation life? If so, can someone show me the magic door … I’ll race you to it.

In case anyone was wondering, the trip was amazing … the beach was BEAUTIFUL … the food was surprisingly pretty good ( I honestly had absolutely no expectations for good food)… and the drinks were mehh; for those who know me, I’m a Gin girl. The gin in cuba was just different, I couldn’t drink it …. So I had Vodka and OJ / Lemonade all week … I know snnnnooorreee.

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And while they tasted incredibly strong, they weren’t … there were at least a dozen times I should have been drunk… and I just wasn’t.

Soooo … in a way, I’m glad to be back … and to have my gin (how much of a lush do I sound like?!?)

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 Raspberry Rose Gin Lemonade

6 cups water

2/3 cups sugar

1 cup lemonade concentrate

1/4 tsp salt

1 tbsps rose water

¼ cup Gin

1/2 cup crushed raspberries

Sprigs of fresh Thyme ( it just makes things pretty… and it’s completely optional)

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Directions: 

Place 2 cups of water and the sugar in a large saucepan and bring to a boil.

Stir until the sugar is dissolved. Remove from the heat and let cool.

Mix the lemon concentrate, salt, and cooled simple syrup together.

Add remaining water to taste. Stir in rose water.

In a large pitcher add crushed raspberries & gin.

Add lemonade. Mix well.

Chill for 2 hours, or serve immediately over ice.

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So Fresh, So Clean, So Summer!! Cheers ❤

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