White Chocolate Cranberry Blondies Food

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.

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.

WHITE CHOCOLATE CRANBERRY BLONDIES

Steps:

• Heat oven to 350°F.
• Line 8-inch square pan with foil, with ends of foil extending over sides. Spray with cooking spray. Combine flour, baking powder and salt. Break 6 oz. chocolate into small pieces; place in large microwaveable bowl. Add butter. Microwave on HIGH 1-1/2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add granulated sugar; mix well. Blend in eggs. Add flour mixture; mix well.
• Pour into prepared pan.
• Bake 25 to 30 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.
• Melt remaining chocolate as directed on package. Beat cream cheese in small bowl with mixer until creamy. Blend in chocolate. Gradually add powdered sugar, mixing well after each addition.
• Use foil handles to remove dessert from pan; discard foil. Frost dessert with cream cheese mixture; top with cranberries.

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.

RASPBERRY WHITE CHOCOLATE BLONDIES

Steps:

• Preheat oven to 350ºF.
• Prepare a 9x13 inch baking pan by spraying it with nonstick cooking spray.
• In the bowl of a stand mixer with the flat beater attached, thoroughly cream together butter and sugars.
• Add the eggs, one at a time, beating well after each addition.
• In a separate bowl, sift together flour, salt and baking powder.
• With the mixer running on LOW, gradually add the flour mixture to the butter mixture.
• Pour the batter evenly into the prepared pan, spreading out well.
• Spoon raspberry preserves on top of the batter.
• Sprinkle the white chocolate chips evenly around the top.
• Bake for 30-35 minute.
• Let cool before cutting into bars.

WHITE CHOCOLATE CHERRY BLONDIES

Steps:

• Preheat oven to 350.
• In a large bowl beat or whisk eggs, oil, applesauce, and vanilla. Whisk in brown sugar.
• Add flour, baking powder, and salt; stir until well blended. Stir in 1/3 c cranberries.
• Spread in a greased 9 x 13 pan coated with cooking spray. Sprinkle remaining cranberries, white chocolate chips, and walnuts on top. Gently press toppings down.
• Bake at 350 for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack and cut into bars.

WHITE CHOCOLATE CRANBERRY BLONDIE BARS

Steps:

• Preheat oven to 325 degrees.
• In a large bowl, beat butter and brown sugar until fluffy. Add vanilla, and eggs. Gradually add flour, baking powder, and salt to the mixture. Fold in the remaining chips into the batter (reserve 1/3 cup white chips for topping). Fold in 1 cup cranberries (reserve 1/2 cup for topping). Spread the batter evenly into a 9x13 inch pan.
• Bake for 20 to 25 minutes. Let cool.
• Prepare the frosting. In a medium bowl, mix together the butter, cream cheese and Grand Marnier or vanilla. With the mixer on low speed, add half the powdered sugar, mix well and then add the rest and mix until smooth and creamy.
• Frost the bars. Then sprinkle with the remaining 1/2 cup cranberries.
• Melt the remaining chips and pipe in a small stream over the top.

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.