It is hard to believe how much has happened in the past month! I finished my internship at the Cheryl's Cookies headquarters, I graduated from high school, I attended more than a dozen graduation parties, I planned my own graduation party (which included numerous baking projects!), and the past two days I attended summer orientation at Furman University! Whew, now that my diploma is framed, the calendar is party-free, and my fall class schedule is planned, I am ready to celebrate my first real week of summer.
After attending the same school since second grade, it doesn’t seem possible that all of my childhood friends will be packing their bags to head across the country for college in less than two months. However, after summer orientation on campus in Greenville, South Carolina, I am confident that I will have a new group of friends and place to call home in the fall! I was able to speak with other members of the incoming freshmen class, and I met new friends from across the country. It was interesting to hear what activities other students enjoy (baking included!). With a picturesque campus and a community who truly cares about the well-being of students, I can hardly wait until August for Fall Orientation and move-in day! Go Paladins!
To celebrate my high school graduation, I enjoyed planning a party to celebrate with the friends and family who have supported my academic pursuits. With a large family, I needed to bake sweet treats to feed 100 guests. I immediately turned to my new Magnolia Cookbook. I have never been to Magnolia Bakery in NYC, but now it is definitely on my bakery bucket list of places to visit! If you need to feed a crowd, I highly suggest any of Magnolia’s recipes that are made in 12x18 jelly roll pans. They are all quick to make, easy to store/transport, and dangerously delicious! I wanted an assortment of flavor profiles, so I chose to make Raspberry Crumb Bars, Lemon Bars, and Chocolate Peanut Butter Swirl Brownies (the latter two recipes to be posted next!).
RASPBERRY CRUMB BARS
2 cups butter (melted)
4 cups flour
1 1/4 cups raspberry preserves
4 1/2 cups flour
3 cups light brown sugar
2 cups butter (softened)
Preheat oven to 350 degrees.
Combine butter and flour to make crust.
Press crust into 12 x 18 in jelly roll pan.
Bake crust for 15 minutes.
While crust is cooling, combine flour and brown sugar for topping. Cut in softened butter until mixture resembles course crumbs.
Spread raspberry preserved over cooled crust (leave 1/4" border around edge).
Sprinkle crumb topping over preserves.
Bake for 15-18 minutes or until golden brown.
Allow to cool and cut into squares.
Yields 54 2-inch bars (or 24 3-inch bars)
Recipe from The Complete Magnolia Bakery cookbook.