Even though our vacation to Jackson Hole, WY is well in the rear window…I am still not quite over it. One of the things about it that I loved was the Bed and Breakfast we stayed in, The Wildflower Inn. It was in the perfect location, a quick drive from both Jackson and Teton Village as well as Teton National Park. The scenery surrounding it was amazing! You just looked out your back window and there were mountains. Hammocks and a nature trail complete with a flowing creek adorned their large and open backyard. To top it all off, it was a beautiful log cabin home built by the owner himself. It was amazing. This was one of the views from the backyard:
Aside from all of the aesthetic beauty of the place the food was amazing. Breakfast was always out of this world gourmet. If you were leaving before breakfast was served, she had a sack breakfast full of delicious goodies ready to go with you. One thing we also loved…that Doug requested I continue when we returned home…she always had snacks and wonderful drinks ready for us at 4:30. On the first day and then another encore later on, she introduced us to her Brownies with White Chocolate chips and fresh raspberries in them. Such an amazing flavor combo I had to recreate them. While she does have several of her recipes on their website…she unfortunately didn’t have these. So, I’ve made my own with one of my favorite basic brownie recipes.
I highly encourage you to make these. Come on, you have a 3 day weekend in plain sight…and if you’re like me, not much planned. Do you plan on making anything special this weekend? Any parties or big trips planned?? Have a safe and happy Labor Day Weekend!
White Chocolate and Raspberry Brownies
1/2 cup butter, melted
1 cup white sugar
1/2 cup self-rising flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup Raspberries
½ cup of White Chocolate Chips
Powdered Sugar for dusting
Heat the oven to 350 degrees. Lightly grease an 8×8 baking dish with cooking spray.
Beat together the butter and sugar until well combined. Beat in eggs one at a time, mixing well after each addition. Add the flour, cocoa powder and salt and mix until just combined. Mix in the vanilla and stir in the white chocolate chips. Lastly gently fold in the raspberries, as they are very fragile and you want them to stay in one piece if possible. Spread mixture evenly and gently in baking dish. Bake for 30 minutes or until a toothpick comes out clean. Do not over bake.
Remove from oven and allow to cool on a cooling rack. Once cooled lightly dust the top with powdered sugar and serve.