Vanilla Chip Cranberry Blondies Food

WHITE CHIP CRANBERRY BLONDIES

Steps:

• In a large bowl, beat the eggs, oil, applesauce and vanilla. Combine the flour, brown sugar, baking powder and salt; stir into egg mixture until blended. Stir in 1/2 cup cranberries (batter will be thick)., Spread into a 13x9-in. baking pan coated with cooking spray. Top with chips, pecans and remaining cranberries; gently press toppings down. , Bake at 350° until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool on a wire rack. Cut into bars.

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-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.

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 VANILLA CHIP COOKIES

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Add egg and butter flavoring; mix well. Combine the flour, oats, baking soda and salt. Add to creamed mixture; mix well. Stir in cranberries and chips., Roll a rounded tablespoonful of dough into a ball. Place 2 in. apart onto lightly greased baking sheets. , Bake at 350° for 9-11 minutes or until cookies are set and edges begin to brown. Cool for 2 minutes before removing to wire racks.

CRANBERRY ALMOND BLONDIES

Steps:

• Preheat oven to 325 degrees. Line a buttered 8-inch square baking pan with foil, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set pan aside.
• Whisk together flour, baking powder, and salt in a medium bowl, and set aside.
• Put butter and sugar in the bowl of an electric mixer; cream on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla, and almond extracts; beat until combined. Add flour mixture, and beat on low speed, scraping down sides of bowl, until well incorporated. Mix 3/4 cup almonds into batter.
• Pour oh-so-thick batter into prepared pan; spread with a rubber spatula. Scatter cranberries and remaining 1/4 cup nuts over batter in pan. Bake until a cake tester inserted into blondies (avoid center and edges) comes out with a few crumbs but is not wet, 55 to 60 minutes. Dust with confectioners' sugar before cutting into squares.

APRICOT ALMOND BLONDIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in chips, almonds and apricots., Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 7-9 minutes or until lightly browned. Remove to wire racks to cool.

VANILLA CHIP CRANBERRY BLONDIES

Steps:

• In a large mixing bowl,beat the eggs, oil,applesauce and vanilla. Combine the flour, brown sugar,baking powder,and salt;stir into egg mixture until blended. Stir in 1/2 cup cranberries(batter will be thick).
• Spread into a 13x9 baking dish coated with nonstick cooking spray. Top with chips,pecans and remaining cranberries;gently press topping down.
• Bake at 350 for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars.