I may have jumped the gun a little on my last post saying so long to winter. During the first week of April I was still wearing my winter coat and today I woke up to temps in the thirties. Those little details aren’t holding me back from spring fever. Here are a few favorites for April:
Hills Market Downtown: Just blocks from my office, it’s so nice to shop for local goodies here.
Red Pepper Pasta with Mushrooms and Spinach: This pasta was my favorite thing I’ve cooked in recent memory.
The Edible Balcony: Planning my garden with help from this book. This is the first time I’ve had some real outdoor space so I’m looking forward to my own veggies, herbs and flowers!
This time of year I want fast and easy recipes and these Raspberry Brownies are one of my go-to recipes that I try to always have the supplies for. The end result is delicious gooey squares with a great raspberry flavor. Bonus, you don’t have to feel quite as guilty eating these brownies. Next time you find yourself at Trader Joe’s, pick up some Reduced Guilt brownie mix and raspberry preserves so you’ll be ready the next time you’re having a chocolate craving.
1 cup light sour cream
1/4 cup applesauce
1 box Trader Joe’s Guilt Free Brownies
1/2 cup raspberry preserves
1. Preheat the oven to 350 and spray an eight inch square pan with cooking spray.
2. In a large bowl, mix together the sour cream and applesauce. Add the brownie mix and stir until combined. Fold in the raspberry preserves with a spatula. Pour the batter into the pan.
3. Bake 35 minutes.