I swear, this is going to be my last unhealthy treat to make before the New Year’s comes. I plan to get rid of all my body fat and get fit before I go to Jamaica. We’ll see if that happens. My goal is to work out more next year and we plan on joining the gym next month since our work is now letting us get a nice little discount on that. I feel as if it will hold me responsible since I have to go at least 12 times a month. I’m really looking forward to taking Zumba classes at night too.
I’ve been seeing these Cranberry Bliss bars all over the Internet lately. I did try making a different version of them before Christmas and used maraschino cherries instead because I didn’t have any dried cranberries at the time. These blondies are delicious and it almost makes me want to go Star Bucks and try the original ones to see if they live up to them. I’m not a coffee drinker, so I don’t go to those coffee places to try their delicious sweets like this one.
I am home during the week this week, and it’s nice to be able to take some pictures in natural light. I thought this one turned out pretty good taken with my little Olympus camera. My other one is still in the shop and I keep checking the status every day to see if it’s been shipped or not. I can’t wait to get it back!
Ingredients: from What’s Megan Making
1 cup (2 sticks) butter, softened
1 1/4 cups brown sugar
1 1/2 teaspoons vanilla
1 teaspoon powdered ginger
1/4 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup dried cranberries, chopped
6 ounces (about 3/4 cup) white chocolate chips (or chopped white chocolate)
4 ounces cream cheese, softened
3 cups powdered sugar
4 teaspoons lemon juice
1/2 teaspoon vanilla
1/3 cup dried cranberries, chopped
1/2 cup powdered sugar
2 tablespoons vegetable shortening
1-2 tablespoons milk
Preheat oven to 350 degrees. Grease a 9×13 pan and set aside. In a medium bowl, cream the butter and brown sugar until smooth. Add eggs, vanilla, ginger, and salt and mix well. Gradually add flour and mix until smooth. Stir in cranberries and white chocolate. Pour the batter into the greased pan, using a spatula to evenly spread the batter in the pan. Bake 30-40 minutes, until edges are light brown and a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
Beat the cream cheese, powdered sugar, vanilla and lemon juice until completely smooth. Spread on the completely cool cake. Sprinkle the top with cranberries.
In a small bowl, whisk together 1 Tbsp of milk, powdered sugar, and vegetable shortening. Gradually add more milk until the icing has a thick but drizzly consistency. I used closer to 2 tablespoons. Put the icing into a ziploc bag and snip off a tiny bit of the corner. Drizzle the icing on top in zig-zags.