• Red Cottage VIP Printable Library
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Red Cottage Chronicles

All Things Home

  • Home
  • About
    • Work With Me
    • Contact
    • Legal Stuff
  • Recipes
    • All Things Sweet
    • Appetizers and Dips
    • Mains and Sides
    • soups & salads
    • vegan/vegetarian
  • Around the Home
    • Housekeeping/Homemaking
    • Home Decor
    • Tablescapes
    • flowers and wreaths
    • gardens
    • Seasonal, Holidays & Special Occasions
  • DIY
    • One Room Challenge
    • Thrift Store Upcycle Projects
    • Seasonal, Holidays & Special Occasions
    • DIY Renovation Projects
  • Lifestyle
    • Explore Niagara
    • Family
    • health and well being

Baking Christmas 2012

Bliss!

Cranberry Bliss that is!

I must have been living under a rock, because it was just a couple of weeks ago that I tried these amazing treats from Starbucks for the first time.

My first thought was….”I need to find a recipe for these babies!”

Low and behold I was visiting one of my favorite blogs, there was the recipe!!

After doing a bit more research I found a few variations, but all were very similar.

Gather your ingredients

In the bowl of electric mixer cream together 3/4 cup butter and 1 1/4 cups packed light brown sugar

Add 3 eggs, 2 tbsp finely chopped crystalized ginger, 1 1/2 tsp pure vanilla and mix very well

Sift together 1 1/2 cups all purpose flour, 1/2 tsp baking power and 1/2 tsp salt and add to mixer.  Mix just until combined and smooth.

You can see above the batter is nice and smooth, with the bits of ginger throughout!

Add 3/4 cup dried sweetened cranberries and 4 ounces good quality white chocolate, such as Lindt, chopped into fine chunks

Stir with wooden spoon until well combined

Spread into 9 by 13 inch baking pan lined with parchment

Bake in preheated 350 degree oven for 25 to 30 minutes.  Remove from oven and allow to cool completely.

Prepare icing by mixing 4 ounces softened cream cheese, 3 cups sifted confectioners sugar, 1 tsp pure vanilla and 4 tsp fresh lemon juice until smooth. Spread on cooled cake.

Sprinkle with 1/4 cup chopped sweetened cranberries and drizzle with 1/2 cup confectioners sugar mixed with 1 tbsp milk and 2 tsp softened vegetable shortening.

Cut into 12 rectangles.  Slice each rectangle in half diagonally.

 Enjoy!

I used the recipe found here, but there are several slightly different recipes around the web.

I have linked up over here today.  Head on over for some amazing recipes!

Sweet 2 Eat Baking


1 Comment

Subscribe

Get all the latest news from our little red cottage straight to your inbox!

« Cedar Wreath Tutorial
A birthday and a manicure! »

Comments

  1. Diane Cox says

    December 10, 2012 at 2:43 am

    |These bars look delicious. Not good for my sugar count but I definitely must try them.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Red Cottage Chronicles

Oh, hi there!

Well, hello! I am Maureen, and welcome to our little Red Cottage. Married to my high school sweetheart, I am a passionate baker, accidental DIY'er and love all things home! Read More…

Follow Us!

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Stay updated!

Get all the latest news from our little red cottage straight to your inbox!

Categories

Instagram

[instagram-feed]

tablescapes

tablescapes

STAY UP TO DATE

Get all the latest recipes straight to your inbox

Disclosure & Privacy Policy

Disclosure & Privacy Policy

More From Red Cottage Chronicles

Strawberry Watermelon White Wine Slushy

Strawberry Watermelon White Wine Slushy

autumn tablescape blog hop

Copper Leaf Autumn Tablescape

Red Velvet Cheesecake

one bowl easy bran muffins

What til You Try These No-Fail Bran Muffins

A stack of three raspberry squares, topped with a fresh raspberry and sprinkled with powdered sugar

Raspberry Jam Bars

Copyright © 2023 · Site by Pretty Pink Studio

Copyright © 2023 · Divine Theme on Genesis Framework · WordPress · Log in