Cranberry Chocolate Crumble Dessert Food

WHITE CHOCOLATE CRANBERRY CRUMB BARS

Steps:

• Preheat oven to 350 Degree. Line an 8X8 square baking pan with aluminum foil and press along the sides. Spray with baking spray.
• In a medium saucepan on medium heat, add the cranberries, sugar, and squeeze the juice from a mid-sized orange into the pan. Peel two large orange peels from the orange and add them to the pot as well. Allow the cranberries to simmer and they will begin to burst open. Stir periodically for 15 minutes the cranberries will become mushy. As you stir, press the cranberries so they aren't whole. Remove from heat and allow to cool. Remove the orange peels.
• In a large mixing bowl, add the sugar cookie mix, the egg, and a stick of butter. Start off by using a spoon to mix the egg and break up the butter into the mixture. Use your fingers to break the butter into the mixture without turning the mixture into a ball of dough. As you are breaking the butter into the mixture crumble the mixture with your finger to ensure the mixture is crumbly.
• Take half of the sugar cookie mixture and press into the bottom of the baking dish. Use your fingers or the bottom of a measuring cup. Place in the oven and bake for 10 minutes on the medium shelf. The crust should look lightly golden around the edges. Allow cooling, about 15 minutes.
• Pour the cranberry mixture on top of the sugar cookie crust and spread using a rubber spatula. Sprinkle the white chocolate chips on top and finally sprinkle the rest of the crumbs from the sugar cookie mix on top of the cranberry mixture and white chocolate chips. Place in the oven and bake for 20-25 minutes. Allow to cool completely and cut into squares.

CRANBERRY-CHOCOLATE TART

Steps:

• For cranberry topping:
• Pour 1/4 cup cranberry juice into small bowl; sprinkle gelatin over. Let stand until softened, 15 minutes. Combine 1/4 cup cranberry juice, cranberries, and next 5 ingredients in medium saucepan; bring to boil, stirring until sugar dissolves. Reduce heat to medium; simmer until cranberries are tender but still plump, 5 minutes. Strain into bowl; set cranberries aside. Add gelatin mixture to hot juice in bowl; stir until gelatin dissolves. Stir cranberries back into juice. Chill until cranberry mixture is cold and slightly thickened, at least 8 hours or overnight. DO AHEAD: Can be made 2 days ahead. Cover and chill.
• Stir chopped crystallized ginger into cranberry mixture.
• For crust:
• Position rack in center of oven and preheat to 350°F. Combine chocolate wafer cookie crumbs, sugar, and salt in medium bowl; add 5 tablespoons melted butter and stir until crumbs feel moist when pressed together with fingertips, adding remaining 1 tablespoon melted butter if mixture is dry. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake chocolate crust until beginning to set and slightly crisp, pressing with spoon if crust puffs during baking, about 14 minutes. Transfer tart pan to rack and cool crust completely before filling.
• For mascarpone filling:
• Using electric mixer, beat all ingredients except ginger in medium bowl just until thick enough to spread (do not overbeat or mixture may curdle). Spread filling in cooled crust. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Spoon cranberry mixture evenly over mascarpone filling. Chill at least 2 hours and up to 6 hours. Garnish with crystallized ginger strips, if desired. Cut tart into wedges and serve cold.
• *An Italian cream cheese; sold at many supermarkets and at Italian markets.

PALEO CRANBERRY CRUMB BARS

Steps:

• Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper or foil and grease lightly.
• In large bowl, combine the almond flour, coconut flour, baking soda, salt, cinnamon, and coconut sugar. Whisk to combine. Add the coconut oil and using a pastry cutter or two forks, work the coconut oil into the dry ingredients until the coconut oil is in little bits. Add the maple syrup and toss to combine until the mixture stick together.
• Reserve 3/4 cup of crumb mixture for the topping. Press remaining crumb mixture evenly into the bottom of greased pan. Bake at 350°F for 10 minutes.
• Remove partially baked crust from the oven. Spread cranberry sauce over the crust. Top with remaining crumb mixture and if desired, chopped walnuts.
• Return to oven and bake for another 25-30 minutes or until bubbling and lightly browned. Let cool completely before cutting into 16 squares.

CRANBERRY CRUMBLE BARS

Steps:

• Preheat oven to 350 degrees Fahrenheit. Line a 13x9-inch baking dish with parchment paper leaving a 2-inch overhang on each side (for lifting the bars out) or lightly grease with cooking spray.
• For the crust and crumb topping: In a large bowl, mix together the butter, brown sugar, oats, flour, baking powder, salt, and cinnamon. Mix until there are no butter chunks and the mixture is starting to clump together. (Can mix with a stand mixer and paddle attachment or with hands.) Set aside.
• For the cranberry filling: Rinse and drain cranberries. In a large bowl add the cranberries, sugar, cornstarch, orange zest and juice. Stir to combine.
• Press 2/3 of the crumble mixture on the bottom of the prepared pan. Evenly distribute the cranberry mixture over the crust. Sprinkle the remaining crumble over the cranberries. (Press crumbs together for larger clumps, or pat gently after sprinkling on top.)
• Bake at 350˚F for 45-50 minutes or until the crust browns and the filling bubbles in the center, not just the sides. Cover with foil if crust is browning faster than the center bubbles. For best results, CHILL in the refrigerator for 1-2 hours before icing and serving.
• For the orange icing: Whisk together the powdered sugar, orange zest, and orange juice to the desired consistency. May place icing in a zip-top bag, make a small cut in one corner and drizzle over the cool bars. Or simply drizzle the icing over the top with a spoon. Use parchment paper to lift bars out of pan. Cut and serve.

CRANBERRY CRUMBLE

Steps:

• In a large bowl, combine oats, brown sugar and flour. Cut in butter until crumbly. Press half into a greased 8-in. square baking dish. Spread the cranberry sauce evenly over crust. sprinkle with remaining oat mixture. , Bake at 350° for 35-40 minutes or until golden brown and filling is hot. Serve warm with whipped cream or ice cream if desired.

CRANBERRY CRUMBLE BARS

Steps:

• Preheat oven to 375 degrees F. Line a 9x13-inch baking pan with parchment paper, letting some overhang on the long sides. (The extra will help you lift the bars out.)
• To prepare filling: Combine cranberries, orange zest, orange juice, 6 tablespoons granulated sugar, cornstarch, almond extract, and cinnamon in a small bowl; stir well. Set aside.
• To prepare crust: Whisk all-purpose flour, almond flour, 1/2 cup granulated sugar, baking powder, salt, nutmeg, and orange zest in a medium bowl. Work butter into the mixture, using your hands to pinch and rub until the pieces are flattened and the mixture is crumbly and resembles sand.
• Lightly beat egg whites and vanilla in a small bowl with a fork. Pour into the flour mixture and use the fork to scoop down from the sides and up through the center until the whites are well incorporated. Set aside 1/2 cup of the mixture.
• Press the remaining mixture into the prepared baking pan to form a bottom crust.
• To assemble and bake: Give the cranberry mixture a quick stir, then pour it over the crust, spreading evenly. Sprinkle the reserved crust mixture on top.
• Bake until the top is lightly browned, about 40 minutes. Transfer to a wire rack and let the bars cool in the pan for 15 minutes. Lift the long sides of the parchment to remove and place on a cutting board. Use a sharp knife to cut into 15 bars. Cool completely. Garnish with powdered sugar before serving, if desired.

CRANBERRY CHOCOLATE CHIP BREAD

Steps:

• Preheat oven to 325 degrees and spray a 9x5 loaf pan with baking spray.
• Into a large bowl whisk together milk, egg, sugar, and melted butter.
• Sift together flour, baking powder, and salt and add it into the bowl.
• Whisk until just combined then fold in the cranberries and chocolate chips.
• Pour batter into loaf pan.
• To make crumble using a fork, mash together brown sugar, flour, cinnamon, and butter until it makes coarse crumbles then sprinkle it over the loaf pan.
• Bake for 60-70 minutes or until a toothpick comes out clean.
• Let cool 20 minutes before removing from the loaf pan.

CRANBERRY CRUMBLE BARS RECIPE

Steps:

• Preheat oven to 350°F. Grease a 9x13-inch baking pan with nonstick spray. Set aside.
• Using a hand mixer, beat the butter and brown sugar together until light and fluffy.
• Add the egg yolks and vanilla extract, beating to combine.
• In a separate bowl, mix the flour and salt together.
• Add the flour mixture to the wet ingredients until combined. The dough will be slightly crumbly.
• Divide the dough into thirds.
• Spread ⅔ of the dough in the bottom of the prepared 9x13-inch pan. Press until the dough lays flat and even along the sides. Bake for 25 minutes.
• While the dough bakes, fold the chocolate chips and nuts into the remaining ⅓ of the dough.
• Take the pan out of the oven and evenly spread a whole bag of cranberries over the dough, to the edges.
• Quickly and evenly, put approximately 1-inch pieces of the remaining dough mixture on top of the baked dough and cranberries.
• Put the pan back in the oven and bake for another 20 minutes.
• Cover the pan loosely with aluminum foil and continue baking for another approximately 10 minutes, until it's cooked through. The top should be golden brown and the cranberries should be bubbly.
• Let the bars cool for a few minutes before cutting. The bars can be served warm or cold.

CRANBERRY-CHOCOLATE CRUMBLE DESSERT

Steps:

• In a saucepan, combine first 3 ingredients, bring to a boil; reduce heat and simmer for 10 minutes, stirring constantly Remove from heat, stir in jam Divide the mixture evenly into 6 (6-onuce) custard cups, coated with cooking spray; sprinkle with chocolate chips In a bowl, combine flour, oats, brown sugar and melted butter; toss well Sprinkle oat mixture evenly over cranberry and chocolate chips mixture Place custard cups on a baking sheet Bake at 350 degrees, for 20 minutes, or until bubbly.