Chocolate Glazed Cranberry Blondies Food

CRANBERRY CHOCOLATE CHIP BLONDIES

Steps:

• Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
• In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
• Wait momentarily before adding the egg so you don't scramble it. Add the egg, brown sugar, vanilla, cinnamon, and whisk until smooth.
• Add the flour and stir until just combined, don't overmix.
• Stir in the cranberries and chocolate chips.
• Turn batter out into prepared pan, smoothing the top lightly with a spatula.
• Bake for about 24 to 26 minutes, or until done (I baked 24 minutes because I prefer very soft blondies). A toothpick inserted in the center should come out clean (as long as you're not hitting chocolate), or with a few moist crumbs, but no batter.
• Allow blondies to cool in pan for at least 1 hour before slicing and serving.

CRANBERRY COOKIES WITH BROWNED BUTTER GLAZE

Steps:

• Preheat oven to 375°. In a large bowl, cream together butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and orange juice. In another bowl, whisk flour, baking powder, salt and baking soda; add to creamed mixture alternately with milk. Stir in cranberries, baking chips and pecans., Drop dough by level tablespoonfuls 1 in. apart onto greased baking sheets. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool completely., For glaze, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Remove from heat. Stir in confectioners' sugar, vanilla and enough water to reach a drizzling consistency. Drizzle over cookies. Let stand until set.

WHITE CHOCOLATE CRANBERRY BLONDIES

Steps:

• Preheat oven to 350°. In a large microwave-safe bowl, melt the butter; stir in the brown sugar. Cool slightly., Add eggs, 1 egg at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk together flour, baking powder, salt and cinnamon; stir into butter mixture. Stir in cranberries and chopped chocolate (batter will be thick). Spread into a greased 13x9-in. pan., Bake until golden brown and a toothpick inserted in center comes out clean (do not overbake), 18-21 minutes. Cool completely on a wire rack., For frosting, beat cream cheese, confectioners' sugar and, if desired, orange zest until smooth. Gradually beat in half of the melted white chocolate; spread over blondies. Sprinkle with cranberries; drizzle with remaining melted chocolate., Cut into triangles. Store in an airtight container in the refrigerator.

CRANBERRY BLONDIES

Steps:

• Spray 9 x 13 pan with nonstick spray, and preheat oven to 375°F.
• Cream butter and add brown sugar gradually.
• Add eggs one at a time, beating constantly.
• Add vanilla, mix well.
• Sift together flour, oats, baking powder and salt.
• Add a little at a time to the wet mixture.
• Mix in chips, coconut, nuts and cranberries.
• Press into prepared pan and bake for 40-45 minutes.
• Cool before cutting.

CRANBERRY-LEMON BLONDIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper and spray with nonstick cooking spray.
• Combine flour, sugar, baking powder, and salt together in a large bowl. Mix together butter, eggs, lemon juice, lemon zest, almond extract, and vanilla extract in another bowl until well combined. Add wet ingredients to the bowl with the dry ingredients and stir until well mixed. Mix in 1/2 cup of the cranberries and white chocolate chips.
• Spread batter into the prepared baking dish. Sprinkle remaining 1/4 cup of cranberries evenly over the top.
• Bake in the preheated oven until the edges are golden and the center is set, 20 to 25 minutes.
• Remove blondies from the oven to cool on a wire rack completely before slicing and serving.

WHITE CHOCOLATE CRANBERRY BLONDIES

Steps:

• FOR THE BLONDIE ~ In a microwave-safe bowl, melt butter.
• Stir in brown sugar, then transfer to a large mixing bowl & cool to room temperature.
• Preheat oven to 350 degrees F & grease a 13"x9" baking dish.
• Beat in eggs & vanilla.
• In another bowl whisk together flour, baking powder, salt & cinnamon, then gradually this flour mixture to butter mixture.
• Stir in cranberries & chopped chocolate ~ Batter will be thick.
• Spread into prepared baking dish & bake 18-21 minutes or until tootpick inserted near center comes out clean (DO NOT OVERBAKE!).
• Cool on wire rack.
• FOR THE FROSTING ~ In a large mixing bowl, beat cream cheese, powdered sugar & zest until blended.
• Gradually add half the melted chocolate, & beat until blended.
• Frost blondies, then sprinkle with chopped dried cranberries.
• Drizzle with remaining melted chocolate.
• Cut into bars & store in refrigerator.

FUDGE-FILLED BLONDIES

Steps:

• Preheat oven to 375°F.
• Grease and flour a 9 x 13 baking pan.
• In a large bowl, cream together the butter and both sugars until light and fluffy.
• Beat in the eggs, then the vanilla until smooth and well blended.
• In another bowl, stir together the flour, baking powder, and salt.
• Add to the creamed mixture just until combined; do not overmix.
• Spread half the batter in the prepared pan.
• Stir together the melted chocolate and condensed milk to form a fudge-like mixture; spread in an even layer over the batter.
• Cover with the remaining batter.
• (The easiest way to do this is to drop little mounds of dough over the filling. Then, using your fingertips, pinch the pieces together until they make a fairly even layer. You won't be able to cover the filling completely--that's okay.) Bake for 25 minutes, or until a toothpick tests done.
• Cool on a wire rack before cutting into bars.

CHOCOLATE-GLAZED CRANBERRY BLONDIES

Steps:

• Heat oven to 350°F.
• Coat an 8 inch square pan with cooking spray, and line the bottom and two sides with foil, letting the ends of the foil extend over the sides of the pan.
• Spray the foil with cooking spray. Sift together flour and baking powder and set aside.
• Beat together egg, brown sugar, butter and vanilla.
• Gradually beat in flour mixture just until blended.
• Mix in cranberries and walnuts. Spread batter in pan.
• Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
• Cool in pan on a wire rack.
• Make the glaze by whisking together the confectioners' sugar, cocoa and water until smooth.
• Drizzle over blondies.
• When the glaze is set, remove from the pan using the foil handles and cut.