Visions of Sugar Plums

Today was a full on explosion of butter, sugar, nuts, and chocolate here at Chez Phillips.  We are leaving on Thursday for the East Coast and a family Christmas in Connecticut so I will be delivering tomorrow to friends and colleagues. 

These are Cranberry Bliss Bars---you have probably had something similar at Starbucks, but theirs usually have a wet texture, since they seem like they were frozen, and then defrosted.  My recipe is simple, and a very close clone---I actually like these better! 

Cranberry Bliss Bars

Makes about 40

1 cup (2 sticks) unsalted butter, melted

1 1/2 cups firmly packed light brown sugar

1/2 cup granulated sugar

4 large eggs

1 teaspoon orange oil or 2 teaspoons orange extract

2 1/3 cups unbleached all-purpose flour

2 teaspoons baking powder

1/2 teaspoon ground ginger

1/2 teaspoon pumpkin pie spice

1 3/4 cup unsweetened dried cranberries

1 3/4 cup white chocolate chips or white chocolate chopped into chunks

1.      Preheat the oven to 350° F. Line a 15 x 10-inch jelly roll pan with a silicone liner, aluminum foil, or parchment paper.  If you are using foil or parchment, coat it with nonstick cooking spray.

2.      To make the bars, in a large bowl, using with an electric mixer, beat together the butter, brown and granulated sugars, eggs, and orange oil in a large bowl  until combined.

3.      Add the flour, baking powder, and spices and beat until the flour begins to blend into the batter, 45 seconds to 1 minute. 

4.      Add 3/4 cup of the cranberries and 3/4 cup of the chips, stirring just to blend and being careful not to over mix.

5.      Spread in the prepared pan and bake until a skewer inserted in the center comes out with a few crumbs adhering to it, 15 to 17 minutes.  Remove from the oven and let cool completely in the pan on a rack. 

Creamy Orange-and-White Chocolate Frosting

One 8-ounce package cream cheese, softened

1/2  cup unsalted butter

4 cups confectioners’ sugar

1/2 teaspoon orange oil or 1 teaspoon orange extract

1.      To make the frosting,  in a large bowl, using an electric mixer, or in a food processor, cream together the cream cheese and the butter in a large bowl until fluffy, or process them in a food processor. 

2.      Add the confectioners’ sugar and orange oil and beat or process until spreading the frosting reaches a spreadable consistency. Then spread it evenly over the cooled bars.

Garnishes and Drizzles

1/4 cup unsweetened dried cranberries

1/4 cup white chocolate chips

8 ounces white chocolate, chopped

2 tablespoons unsalted butter

1.      Sprinkle with the remaining 1/4 cup of cranberries and white chocolate chips.

2.      In To make the drizzle, in the top of a double boiler set over simmering water, melt the chopped white chocolate with the remaining 2 tablespoons butter, stirring until smooth. 

3.      Drizzle over the frosting in a decorative pattern.

4.      Do-Ahead: At this point, you can cover and refrigerate for up to 3 days or freeze for up to 6 weeks. 

It's been a long day, I'll be back later in the week with more, until then, enjoy your week, and hug your loved ones close. 

C is for cookie

 
Today is Cookie Monster's 41st birthday.  Cookie and I have had a thing since I discovered him on Sesame Street many years ago; he and I share a common love of cookies, and we love to spell!!
Some of my favorite episodes of Sesame Street were when Cookie would be looking for something that rhymed with another word, and he could never find it even though it was right in front of him. For a great video go here.
In honor of Cookie's birthday I'm going to share a recipe for Cranberry Bliss Bars; you may have had these at Starbucks, I think mine are a bit better since the Starbucks pastries usually taste pretty wet, like they are defrosted.  No one will be able to resist these and when you have a cup of tea or coffee and treat yourself to one of these, remember to wish Cookie Monster a happy birthday!  I'll be back tomorrow with more, until then, have a safe night.

Cranberry Bliss Bars

Makes about forty 2-inch bars

Bars

1 cup (2 sticks) unsalted butter, melted

1 cup firmly packed light brown sugar

1/2 cup granulated sugar

4 large eggs

2 teaspoons orange orange extract

2 1/2 cups unbleached all-purpose flour

2 teaspoons baking powder

1/2 teaspoon ground ginger

1/2 teaspoon pumpkin pie spice

3/4 cup unsweetened dried cranberries

3/4 cup chopped white chocolate  

1. Preheat the oven to 350°F. Line a 15 x 10-inch jelly roll pan with a silicone liner, aluminum foil, or parchment paper.  If you are using foil or parchment, coat it with nonstick cooking spray.
2. To make the bars, with an electric mixer, beat together the butter, brown and granulated sugars, eggs, and orange oil in a large bowl  until combined.
3. Add the flour, baking powder, and spices and beat until the flour begins to blend into the batter, 45 seconds to 1 minute. 
4. Add the cranberries and chocolate, stirring just to blend and being careful not to over mix.
5. Spread in the prepared pan and bake until a skewer inserted in the center comes out with a few crumbs adhering to it, 15 to 17 minutes.  Remove from the oven and let cool completely in the pan on a rack. 

Creamy Orange-and-White Chocolate Frosting

One 8-ounce package cream cheese, softened

6 tablespoons (3/4 stick) unsalted butter or margarine

4 cups confectioners’ sugar

1 teaspoon orange extract

1/4 cup unsweetened dried cranberries

1/4 cup chopped white chocolate

1. To make the frosting, with an electric mixer, cream together the cream cheese and butter in a large bowl until fluffy, or process them in a food processor.
2. Add the confectioners’ sugar and orange oil and beat or process until the frosting reaches a spreadable consistency. Spread it evenly over the cooled bars.
3. Sprinkle with the 1/4 cup of cranberries and white chocolate chips.

Garnishes and Drizzles

8 ounces white chocolate, chopped

2 tablespoons unsalted butter

1. To make the drizzle, in the top of a double boiler set over simmering water, melt the chopped white chocolate with the butter, stirring until smooth. 
2. Drizzle over the frosting in a decorative pattern.
3. Do-Ahead: At this point, you can cover and refrigerate for up to 3 days or freeze for up to 6 weeks.