Chocolate Cranberry Treat Food

ONE-BOWL CHOCOLATE CRANBERRY BREAKFAST COOKIES

Steps:

• Heat the oven to 350F.
• In a large bowl, whisk together the coconut oil, eggs, maple syrup, applesauce, and vanilla extract.
• Add the oat flour, rolled oats, flax, salt, and baking powder, stirring until well combined.
• Add the cranberries and chocolate chips, stirring until well incorporated. If the mixture seems wet, allow to sit for a few minutes for the liquid to absorb into the oat flour.
• Scoop heaping tablespoons of the mixture onto 2 greased baking sheets.
• Bake for 12 minutes, or until slightly golden and cooked through.

CHOCOLATE ALMOND & CRANBERRY CLUSTERS

Steps:

• In a medium saucepan bring 1 inch of water to the boil. Reduce to a simmer then place a heatproof glass or metal bowl over the top of the saucepan.
• Add the chocolate and coconut oil into the bowl, stirring constantly until it is all slowly melted.
• Add in the maple syrup and vanilla essence. Stir until all combined. Remove chocolate from the heat and let cool for 10 minutes. It should slightly thicken during this time.
• Stir the almonds and dried cranberries into the chocolate. Line a baking tray with parchment/baking paper. Spoon mounds onto the prepared baking tray. Sprinkle with sea salt as desired.
• Place the chocolate clusters in the refrigerator for 30 minutes until set.
• Store the clusters in an airtight container in the fridge for up to 1 week.

CHOCOLATE-CRANBERRY TREATS

Steps:

• Line a baking sheet with wax paper. Set aside.
• Whisk the honey, vanilla, butter and egg together in a 5-quart saucepan. Bring to a boil over medium heat. Reduce the heat and simmer for 15 minutes. Stir in the rice cereal, cranberries and almonds until combined. Let the mixture cool for 45 minutes.
• Place the grated chocolate in a small bowl.
• Firmly press the rice mixture together into 36 balls, each about 1-inch in diameter, using slightly damp hands. Roll the cookies in the chocolate until coated and place on the prepared baking sheet. Refrigerate for 1 hour until firm.

CHOCOLATE CRANBERRY MACADAMIA CUPS (VEGAN, NO SUGAR ADDED)

Steps:

• Prepare a working surface with about 15 paper mini baking cups.Prepare the butter mix: Add the coconut oil, coconut butter, and macadamia butter to a thick saucepan and warm on the stove, above a pot with boiling water. Mix well. Add the lemon zest. When melted take from heat and add the cranberries powder and the crumbled macadamia nuts, saving some of both for decoration and for adding to the chocolate.Melt the chocolate the same way you did with butters. Take off heat and add some of the left cranberry powder and mix.Start assembling the cups on the working surface (I worked on a piece of parchment paper to avoid making a mess. Add melted chocolate to the bottom of the cups and spread around the edges. Freeze for 15 mins. Take out of the freezer and add the melted butter mixture until almost full (leave some space to add chocolate on top). Freeze for another 15-20 mins and add the top layer of chocolate. Finish with a sprinkle of cranberry power and macadamia crumbles. Put back in the freezer for about 30 mins before serving. Prepare a working surface with about 15 paper mini baking cups. Prepare the butter mix: Add the coconut oil, coconut butter, and macadamia butter to a thick saucepan and warm on the stove, above a pot with boiling water. Mix well. Add the lemon zest. When melted take from heat and add the cranberries powder and the crumbled macadamia nuts, saving some of both for decoration and for adding to the chocolate. Melt the chocolate the same way you did with butters. Take off heat and add some of the left cranberry powder and mix. Start assembling the cups on the working surface (I worked on a piece of parchment paper to avoid making a mess. Add melted chocolate to the bottom of the cups and spread around the edges. Freeze for 15 mins. Take out of the freezer and add the melted butter mixture until almost full (leave some space to add chocolate on top). Freeze for another 15-20 mins and add the top layer of chocolate. Finish with a sprinkle of cranberry power and macadamia crumbles. Put back in the freezer for about 30 mins before serving.
• Prepare a working surface with about 15 paper mini baking cups. Prepare the butter mix: Add the coconut oil, coconut butter, and macadamia butter to a thick saucepan and warm on the stove, above a pot with boiling water. Mix well. Add the lemon zest. When melted take from heat and add the cranberries powder and the crumbled macadamia nuts, saving some of both for decoration and for adding to the chocolate. Melt the chocolate the same way you did with butters. Take off heat and add some of the left cranberry powder and mix. Start assembling the cups on the working surface (I worked on a piece of parchment paper to avoid making a mess. Add melted chocolate to the bottom of the cups and spread around the edges. Freeze for 15 mins. Take out of the freezer and add the melted butter mixture until almost full (leave some space to add chocolate on top). Freeze for another 15-20 mins and add the top layer of chocolate. Finish with a sprinkle of cranberry power and macadamia crumbles. Put back in the freezer for about 30 mins before serving.

WHITE CHOCOLATE CRANBERRY COOKIE BARS

Steps:

• Preheat oven to 350°
• In large bowl; mix sugar, butter, brown sugar, egg and vanilla until fully incorporated.
• Add flour, baking powder and salt. Mix.
• Stir in cranberries and white chocolate morsels.
• Transfer and spread batter into an 8x8 inch baking dish that has been sprayed with non-stick.
• Bake 25-30 minutes. Let cool.
• Melt white chocolate morsels and coconut oil in microwave. Microwave 15-30 seconds then stir vigorously until smooth. Drizzle glaze over bars. Allow glaze to cool. Cut bars and serve.

WHITE CHOCOLATE CRANBERRY SCONES

Steps:

• Preheat oven to 450 degrees.
• In a large bowl, whisk together the flour, sugar, baking powder and salt. Freeze butter for at least 15-20 minutes, then grate using a four-sided box grater. Add butter to flour mixture and stir together with a fork.
• Make a well and pour in whipping cream, dried cranberries, and white chocolate chips. Stir until moistened most of the flour mixture is moistened. Using your hands, press the mixture together in the bowl, then dump onto a pastry board or wax paper.
• Gently press dough together and form into a 10-inch by 5-inch log. Using a dough cutter or sharp knife, cut into four equal pieces. Cut each piece diagonally (this will form a total of 8 triangle shaped scones).
• Place scones onto a lightly greased baking sheet and bake for 15 minutes or until golden.
• To make the glaze, place 1/2 cup white chocolate chips and 2 tablespoons heavy whipping cream in a microwave safe bowl. Microwave in 30 second intervals at 50% power, stirring between each setting until chocolate is melted and smooth. Drizzle over scones and sprinkle with additional dried cranberries, if desired.

30 WAYS TO USE FRESH CRANBERRIES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a cranberry recipe in 30 minutes or less!

WHITE CHOCOLATE-CRANBERRY CRISPY TREATS

Steps:

• Lightly grease a 13x9x2-inch baking pan; set aside. In a 4- to 5-quart saucepan, melt butter over low heat. Add marshmallows, stirring until melted. Stir in nutmeg. Add crispy rice cereal, white baking pieces, dried cranberries, and the 1/2 cup finely chopped pecans, stirring until combined.
• Scoop mixture into prepared pan. With the back of a greased spoon, press mixture evenly into pan. If desired, drizzle with Marshmallow Topping and sprinkle with additional chopped pecans. Let stand for 1 hour before serving. Cut into bars. Makes 48 bars. Marshmallow Topping
• In a medium saucepan, melt butter over low heat. Add marshmallows, stirring until melted. Layer bars between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days.

HEALTHY WHITE CHOCOLATE CRANBERRY COOKIES

Steps:

• Preheat oven to 350F and line a baking sheet with parchment paper.
• In a large bowl, mix together oats, flour, baking powder, baking soda, and salt.
• In a smaller bowl, cream butter, sugar, egg, vanilla, and orange zest.
• Add the wet ingredients to the dry ingredients and stir until well combined.
• Add in cranberries and chocolate chips.
• Roll into balls and flatten slightly, shaping into cookies.
• Bake for 12-14 minutes.
• Let cool before eating.

WHITE CHOCOLATE CRANBERRY PECAN RICE KRISPIE TREATS

Steps:

• In a large pot over medium heat, melt the butter.
• Add mini marshmallows, stirring until soft and melted.
• Stir in cereal, 1 c. white chocolate chips, 3/4 c. dried cranberries, and 3/4 c. chopped pecans.
• Press evenly into the bottom of a lightly greased 9x13-inch pan.
• In a small microwave-safe bowl, heat the remaining white chocolate chips at 20-second intervals until melted and smooth.
• Drizzle over the bars. Sprinkle with remaining cranberries and pecans.
• Allow to set, and cut.

DOUBLE-CHOCOLATE CRANBERRY COOKIES

Steps:

• Preheat oven to 350 degrees, with racks in upper andlower thirds. Place 10 ounces chocolate in aheatproof bowl set over (not in) a saucepan ofsimmering water. Stir until melted; set aside.In a medium bowl, whisk together flour, cocoa,baking powder, and salt.
• In a large bowl, using an electric mixer, beatbutter and sugars until light and fluffy. Add eggsand vanilla; beat until combined. Beat in meltedchocolate. With mixer on low, gradually add flourmixture; beat just until combined (do not overmix).Fold in 6 ounces chocolate and cranberries.
• Drop dough by 1/4 cupfuls, 3 inches apart, ontoparchment-lined baking sheets. In batches, bakecookies until edges are dry and tops are cracked,15 to 17 minutes, rotating sheets halfway through.Let stand on sheets 3 minutes, then transferto wire racks to cool.

CHOCOLATE CRANBERRY RUM BALLS

Steps:

• Measure cranberries into small bowl. Add rum. Stir well. Let stand for 1 hour.
• Combine next 4 ingredients in large bowl. Add cranberry mixture. Mix well. Shape into balls, using 1 tbsp for each. Place on waxed paper lined baking sheet. Let stand for about 1 hour until firm.
• Heat white chocolate in small saucepan on lowest heat, stirring often, until almost melted. Do not overheat. Remove from heat. Stir until smooth. Place 1 ball on top of fork. Dip into chocolate until completely coated, allowing excess to drip back into pan. Place on same waxed paper lined baking sheet. Repeat with remaining balls and chocolate.
• Sprinkle balls with chocolate sprinkles before white chocolate sets. Chill for 1 hour.

WHITE CHOCOLATE AND CRANBERRY CRISPY RICE SQUARES

Steps:

• Grease a 9-by-13-inch baking dish with nonstick cooking spray.
• In a large microwaveable bowl, microwave the butter and marshmallows for 2 minutes. Stir and microwave an additional minute. Stir in 4 cups of the cereal. Add 1 cup of the white chocolate chips, the cranberries and remaining 2 cups cereal. Transfer to the prepared baking dish.
• Spray your hands with nonstick cooking spray and use your fingers to spread the mixture evenly into the dish. Sprinkle with the remaining 1/2 cup white chocolate chips and use your fingers to push the chips into the cereal mixture. Garnish with the gold glitter sprinkles.
• Let cool, cut into squares and store in an airtight container.

WHITE CHOCOLATE CRANBERRY COOKIES RECIPE

Steps:

• Preheat the oven to 170°C/325°F/Gas mark 3, and line two baking sheets with baking parchment.
• Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, cream together the butter and both types of sugar, then break in the egg, add the vanilla essence and mix well together.
• Sift together the flour, salt, cinnamon and bicarbonate of soda, then add to the creamed mixture in two batches, mixing thoroughly in the mixer or by hand until a dough forms. Lastly stir in the cranberries and chocolate chips.
• Break off pieces of the dough (about 2 tbsp in size), roll them into balls and place on the prepared baking sheets. Allow five or six cookies per tray, making sure to space them apart from each other (by about 7-8cm/3in) as they will spread during cooking.
• Place in the oven and bake for 15-20 minutes or until the cookies are a light golden on top. Leave on the sheets for about 10 minutes to cool and set before transferring to a wire rack.

DOUBLE CHOCOLATE CRANBERRY PECAN COOKIES

Steps:

• Preheat the oven to 350˚F. Cover a baking sheet with parchment paper.
• Cream the butter and sugars together in a large bowl using a fork until well combined. Beat in the egg, salt and vanilla.
• In a second bowl whisk together the flours, xantham gum, cocoa powder and baking soda. Slowly mix the flour mixture into the butter mixture until just combined. Stir in the chocolate chips, cranberries and pecans.
• Chill the dough in fridge or freezer at least 20 minutes.
• Drop spoonfuls of the dough onto the baking sheet. Bake cookies for 10-12 minutes. The cookies should be firm on the edges and soft in the middle. Allow to cool for 5 minutes on the sheet.

CHOCOLATE CRANBERRY TREAT

Steps:

• 1. Preheat oven to 350F..line a 9x13 cookie sheet with foil and have 2 inch overhang at both ends and lightly butter foil.
• 2. CRUST.. inlarge bowl combine flour, butter and sugar.with pastry blender or hands work butter into flour until flour is well blended and mixture starts to clump add milk and stir with fork until soft dough forms,,gather handfuls of dough and drop evenly on to pan with fingers lightly floured press dough on bottom and uo the sides 1/4 inch {I find using a small measuring cup makes the job easier. bake for about 15 to 18 minutes til edges are golden and top firm.
• 3. TOPPING....IN another bowl whisk together sugar,cocoa and flour gradually add milk..whisk beaten eggs, butter and vanilla until blended,,mix in coconut, cranberries and chocolate chips and stir til well combined pour over hot crust evenly.
• 4. Bake for about 30 minutes until topping is evenly puffed and center jiggles just slightly when pan is moved..let cool completely in pan..using overhang of foil lift out from pan place on cutting board remove foil and cut into bars or squares.

CHOCOLATE ALMOND CRANBERRY CLUSTERS

Steps:

• Line a baking sheet with parchment paper.
• In a microwave safe bowl, microwave the chocolate almond bark on high for 2 minutes. Remove and stir the mixture.
• Return the mixture to the microwave and continue heating for about 30 seconds at a time, stirring between each time period until the mixture is melted and creamy.
• Remove the bowl from the microwave and add the sliced almonds and dried cranberries. Mix until fully incorporated.
• Using a mini ice cream scoop or a tablespoon to scoop out the mixture and pour out onto the parchment lined pan. I actually allowed the mixture to sit for about 2 minutes before scooping to keep the chocolate together better.
• If your chocolate spreads a little though, that's ok. Repeat with the remaining chocolate/almond/cranberry mixture.
• Allow your Chocolate Almond Cranberry Clusters to cool completely before moving.
• It is best to allow them to sit in the freezer for about 4 minutes, or the refrigerator for about 8.
• Store in an airtight container at room temperature or simply place container in fridge to keep fresh longer.

WHITE CHOCOLATE CRANBERRY COOKIES

Steps:

• Preheat oven to 375 degrees F. Line two large baking sheets with parchment paper, set aside.
• In a medium bowl, combine baking soda, baking powder, and sea salt. Set aside.
• In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat together the butter, white sugar and brown sugar on medium-high speed until light and fluffy - about 1 minute.
• Add egg and vanilla and beat until combined.
• Add half of the dry ingredients, beat on low speed until combined.
• Add the rest of the dry ingredients and beat until combined.
• Add white chocolate chips and cranberries and stir until evenly distributed throughout the dough.
• Use a 2 TBS cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on a baking sheet. Repeat until all the dough is used.
• Bake in preheated oven for 8-10 minutes, or until the top is just set and just barely beginning to turn light golden brown.
• Remove from oven and let cool on the baking sheet for 5-10 minutes.
• Transfer cookies to a wire rack to cool

WHITE CHOCOLATE-CRANBERRY CRISPY RICE TREATS

Steps:

• Place white chocolate chips, butter, and marshmallows in a microwave-safe bowl. Microwave on high for 30 seconds, then stir. Repeat in 30-second intervals until smooth. Mix in vanilla.
• Combine cereal and cranberries in a large bowl. Pour melted chocolate mixture over top and quickly mix to coat dry ingredients.
• Drop mixture onto waxed paper and roll into balls, using about 2 tablespoons mixture per treat. Let stand until firm, about 30 minutes. Store in an airtight container.