Friday, December 4, 2009

Cranberry Bliss Bars

from Good Things Catered blog & adapted sligthly from recipezaar

Cranberry Bliss Bars


for cookie

1 c. butter, softened
1 1/4 c. light brown sugar, packed
3 large eggs
1 tsp vanilla extract
1/2 tsp orange extract
1 tsp ground ginger
1/4 tsp salt
1 2/3 c. all-purpose flour
3/4 c. diced dried cranberries
3/4 c. white chocolate chunks

for frosting

6 oz cream cheese, softened
3 c. powdered sugar
4 tsp lemon juice
1/2 tsp vanilla extract
1/4 c. diced dried cranberries

for drizzled icing

1 c. powdered sugar
1 Tbsp milk, plus a bit more if needed


-Preheat oven to 350 degrees and prepare (well grease) 9x13 baking pan.

-In bowl of stand mixer, beat butter and brown sugar until fluffy and light in color, about 2 minutes.

-Add eggs, vanilla, ginger, and salt; beat well.

-Gradually mix in flour just until combined.

-Remove bowl from mixer and fold in cranberries and white chocolate.

-Pour batter into prepared pan and spread evenly.

-Place in oven and bake for 30 to 35 minutes or until cake is barely light brown on the edges.

-Remove from oven and let cool.

-Meanwhile make the frosting.

-In stand mixer bowl, combine cream cheese, powdered sugar, lemon juice and vanilla and beat on low until smooth.

-When the cake has cooled invert onto cutting board and spread frosting over top, evenly.

-Sprinkle top with diced cranberries.

-Prepare icing by whisking powdered sugar and 1 Tbsp of milk, adding more if needed to come to a thick consistency icing.

Place icing in a pastry bag, snip the end and drizzle over cranberries in a sweeping motion.

-Place cake on cutting board into the fridge to set, at least 1 hour.

-Remove cake from fridge and, using a long knife, carefully slice the cake lengthwise (the long way) through the middle.

-Slice the cake across the width three times making a total of eight rectangular slices.

-Slice each of those rectangles diagonally creating 16 triangular slices.

-Serve immediately or place into the fridge to keep for later.


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