Orange Cranberry White Chocolate Bars

Each year, I search and search for a recipe to send out with my Christmas cards. I found a similar recipe to this, tweaked it just a bit, and perfection was born. These have a ton of great flavor… they are a little sweet and a whole lot of delicious! You can use light or regular cream cheese for the frosting, add a little more or a little less orange zest, depending on your taste. Completely customizable to your tastes.  Plus, they turn out really pretty. Great for a holiday cookie exchange, gifts to neighbors, or to devour yourself! They are ah-maz-ing!!

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Blondie:

1 stick (8 Tablespoons) butter

1 1/3 c. packed light brown sugar

2 large eggs

½ tsp. vanilla extract

1 tsp. freshly grated orange zest

2 1/8 c. flour

1 1/2 tsp. baking powder

1/4 tsp. salt

1/8 tsp. ground cinnamon

1/2 c. dried cranberries, coarsely chopped (this helps distribute them more evenly throughout

the batter)

4 ounces white baking chocolate, coarsely chopped or 1/2 ­ 2/3 cup white chocolate chips

Frosting / Topping:

1 package (8 oz.) cream cheese, softened (regular or light)

3/4 c. powdered sugar

Pinch salt

1/2 tsp. vanilla extract

2 tsp. freshly grated orange zest

4 oz. white baking chocolate, melted

1/2 c. dried cranberries, coarsely chopped

Preheat the oven to 350˚F and lightly grease a 9X13 ­inch pan with cooking spray.

In a microwave­-safe bowl, melt the butter.

Stir in the brown sugar until well­ combined.

Whisk in the eggs, vanilla extract and orange zest.

Stir in the flour, baking powder, salt and cinnamon until well combined; then fold in the

cranberries and white chocolate.

Spread the batter evenly in the prepared pan.

Bake for 18­-20 minutes, until a toothpick inserted in the center comes out clean or with moist (not gooey) crumbs. Do NOT over bake!!!

Let the bars cool completely in the pan.

For the frosting, using an electric mixer (handheld or stand mixer), beat the softened cream cheese, powdered sugar and salt together until light and fluffy (about 2­-3 minutes).

Mix in the vanilla.

Add about half of the melted chocolate and mix until creamy.

Spread the frosting onto the cooled bars.

Sprinkle with cranberries and orange zest and drizzle the remaining white chocolate over the top. Refrigerate until the chocolate is set.

Serve chilled or at room temperature.

Orange Cranberry White Chocolate Bars

Orange Cranberry White Chocolate Bars

    Blondie Ingredients:
  • ~ 1 stick (8 Tablespoons) butter
  • ~ 1 1/3 c. packed light brown sugar
  • ~ 2 large eggs
  • ~ ½ tsp. vanilla extract
  • ~ 1 tsp. freshly grated orange zest
  • ~ 2 1/8 c. flour
  • ~ 1 1/2 tsp. baking powder
  • ~ 1/4 tsp. salt
  • ~ 1/8 tsp. ground cinnamon
  • ~ 1/2 c. dried cranberries, coarsely chopped (this helps distribute them more evenly throughout
  • the batter)
  • ~ 4 ounces white baking chocolate, coarsely chopped or 1/2 ­ 2/3 cup white chocolate chips
    Frosting / Topping Ingredients:
  • ~ 1 package (8 oz.) cream cheese, softened (regular or light)
  • ~ 3/4 c. powdered sugar
  • ~ Pinch salt
  • ~ 1/2 tsp. vanilla extract
  • ~ 2 tsp. freshly grated orange zest
  • ~ 4 oz. white baking chocolate, melted
  • ~ 1/2 c. dried cranberries, coarsely chopped
  1. Preheat the oven to 350˚F and lightly grease a 9X13 ­inch pan with cooking spray.
  2. In a microwave­-safe bowl, melt the butter.
  3. Stir in the brown sugar until well­ combined.
  4. Whisk in the eggs, vanilla extract and orange zest.
  5. Stir in the flour, baking powder, salt and cinnamon until well combined; then fold in the
  6. cranberries and white chocolate.
  7. Spread the batter evenly in the prepared pan.
  8. Bake for 18­-20 minutes, until a toothpick inserted in the center comes out clean or with moist (not gooey) crumbs. Do NOT over bake!!!
  9. Let the bars cool completely in the pan.
  10. For the frosting, using an electric mixer (handheld or stand mixer), beat the softened cream cheese, powdered sugar and salt together until light and fluffy (about 2­-3 minutes).
  11. Mix in the vanilla.
  12. Add about half of the melted chocolate and mix until creamy.
  13. Spread the frosting onto the cooled bars.
  14. Sprinkle with cranberries and orange zest and drizzle the remaining white chocolate over the top. Refrigerate until the chocolate is set.
  15. Serve chilled or at room temperature.
https://foursistersdish.com/2018/12/13/orange-cranberry-white-chocolate-bars/

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Aunt Annie’s Green Chile Corn Casserole

Ever have a day when all you want to do is hang out with the kids instead of spending time in the kitchen? Well, Robin felt that way daily while she was going to school and working full-time. 🙂 We’re sure many of you can relate to an overly busy schedule at times…Enter Aunt Annie’s green chile corn casserole!

Always one of our favorites, this rich and creamy corn dish with a mild chile flavor can be thrown together very quickly – and even cooked in the microwave if needed on those days when the oven is full.

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Garnish with a pepper if you want to get fancy!

This recipe makes enough for a crowd, so you may want to cut it in half. This is the perfect side dish for busy week nights, but it’s decadent enough to serve on holidays.

Ingredients:

2 4-oz. cans of chopped green chiles, drained (Hatch chiles are best, if available)

4 15-oz. cans of whole kernel corn, drained

2 packages cream cheese, softened to room temperature

1 stick butter, softened

½ c. of milk

Salt to taste

Instructions:

Heat oven to 350 degrees.*

Soften cream cheese and butter in the microwave (just enough that they’ll mix in well), heating on high for short intervals. Set aside.

Drain chiles and dump into a small separate bowl; remove any stray stems.

Place drained corn into a 3 quart, oven-safe casserole dish. Add drained chiles, cream cheese, butter, and milk. Stir together, then salt to taste (will taste saltier when cooked so be sure to err on the side of caution with salt). Cook until boiling.

Tip: For better presentation, stir well again before serving.

*If cooking in the microwave, loosely cover the dish with a paper towel to prevent splattering or, if using a lid, be sure to tilt the lid to the side to allow space for steam to vent for safety. Cook on high, first for 3 minutes, then in 2 minute intervals, stirring each time.