‘Sunday Dinner With …’ Ep. 10: Carnie Wilson’s Italian Feast

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Everyone's favorite '90s pop star, Carnie Wilson, knows how to cater to a crowd of adults -- and kids!

On the latest episode of "Sunday Dinner With …," the Wilson Phillips songbird invites her daughters' soccer coach and his family over for din-din and serves her guests salad, spaghetti and meatballs, and almond raspberry bars with walnuts and white chocolate chips. Yum!

"It's just a simple, delicious, perfect meal," shares the 44-year-old mother of two. "I've always battled with my weight. I really strive to cook as healthy as I can, but not depriving. It's okay to have dessert once in awhile."

Check out the "Hold On" singer's recipe for a sweet treat below:

Carnie's Almond Raspberry Bars With Walnuts and White Chocolate Chips

Serves 6-9


1 cup unsalted butter, softened

1 cup sugar

1 egg

1 1/2 tsp vanilla extract

1/2 tsp almond extract

2 cups AP flour

1/2 tsp kosher salt

1/2 cup walnuts, chopped

1/2 cup white chocolate chips

1, 10 oz. jar raspberry jam

3/4 cup powdered sugar

1/4 tsp almond extract

Juice of 1/2 lemon


Preheat oven to 350 degrees.

In the bowl of a stand mixer, whip the butter and sugar until light and fluffy. Add the egg, vanilla, and almond extracts and beat until combined. Add the flour and salt, making sure to scrape down the sides and bottom of the bowl and mix to combine. Stir in the walnuts and chocolate chips. Remove one cup of the batter and set aside.

Spread the rest of the batter into an ungreased 9x9 inch baking dish and spread as evenly as you can. Top with the raspberry jam and with the reserved batter dot 1-2 inch clumps in rows throughout the pan. Bake for about 45 minutes or until golden brown and bubbly.

While the raspberry bars are cooling, mix together the powdered sugar, almond extract, and lemon juice to make a glaze. Using a spoon, drizzle this mixture all over the bars. Cut into squares and serve warm with vanilla ice cream.

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