Knock Off {Cranberry Bliss Bars}

Cranberry Bliss Bars...

you know, the ones from Starbucks?

Totally awesome, right!?

Well, the other night

I was wasting time on Pintrest {again}

and came across a copy cat recipe for them!

I know what you're thinking -

"WHAAAAT!"

Yeah, that's what I said, too! ;)

Ingredients

{Recipe adapted from Averie Cooks}

1 stick Butter, melted

1 cup Brown Sugar 

1 Egg

Vanilla Beans, scraped from 1 pod

1 cup Flour, all purpose

1/2 tsp. Salt

1/2 cup Dried Cranberries, lightly chopped

1/2 cup White Chocolate Chunks {or chips}

Method

Preheat oven to 350 degrees.

Chop dried cranberries and set aside. If using a white chocolate bar rather than chips, chop into small chunks and set aside.

Grease a baking pan {I used a 9 inch round, but if you want smaller slices, an 8x8 inch square will be your best bet. If you want to double the recipe for a large batch, use a 9x13 inch rectangle pan.} and set aside.

In a medium size bowl, mix butter, brown sugar, egg and vanilla beans {1 1/2 tsp. of vanilla extract can also be used} with a wooden spoon. Add in flour and salt and stir just until the thick batter comes together. Next, stir in white chocolate and cranberries making sure not to over mix. Pour batter into your pan and bake for 18-20 minutes. Invert onto a pretty little plate and let cool completely before frosting the top. While the bars are cooling, prepare the 

White Chocolate Cream Cheese Frosting

4 oz. Cream Cheese

1 cup White Chocolate, melted in a double broiler

1 tsp. Vanilla Extract

1/2 cup Powder Sugar

1/4 cup Dried Cranberries, lightly chopped 

In a stand mixer fitted with the paddle attachment, mix cream cheese, 2/3 cup of the melted white chocolate and vanilla extract until combined. Slowly add powder sugar {note: you may need a little more or a little less sugar, depending on your frosting consistency preference}and beat on med-high for several minutes. 

When the bars have cooled, smooth the frosting on top with a spatula or knife. Sprinkle chopped cranberries on top and drizzle with remaining melted chocolate. Cut into slices or squares and serve! YUM! If you wish to slice in triangles like Starbucks, simply first cut into squares and then make a second cut across {from corner to corner} each square.

Whoa, momma!
These things are magical morsels
of pure happiness!

The bar is moist and chewy
with just the right amount of
sweet texture from the white chocolate.

But, you know what really put these over the edge?
The tart bite from those
dried cranberries!

Starbucks ain't got nothin'

on this recipe, baby dolls!

Not only would they look amazing

on a Christmas dessert table,

but your guests will also go ga-ga over the taste!

You could always bake up

a huge batch

for gift giving, too!

Or, keep the whole pan for yourself!

I think I'm indulging in another

blissful moment after dinner!

Enjoy and Happy Baking!

Yeah, I partied this week ->
Check out where on my sidebar!

Spiced Pumpkin Bread

Well, hello there!

It's been a while...

I have A LOT of news!

Including a new addition

to our little, sweet family!

Meet my Alice:

We have had several months

to get adjusted to our new life...

and I am now ready to start baking again!

My amazing mother-in-law

gave me a huge jar of

fresh pumpkin over the weekend.

Hmm...what to do, what to do!?

{wink, wink}

I decided on perfecting the art of:

Recipe adapted from Cannella-Vita

Makes 2 loafs

Ingredients
2 sticks Butter, room temp.
3 cups Sugar
4 Eggs
15 oz. Pumpkin Puree {canned works perfect}
2/3 cup Buttermilk
1 tsp. Vanilla Extract
3 1/2 cups Flour, all purpose
2 tsp. Baking Soda
1 1/2 tsp. Salt
1 tsp. Ground Cinnamon
1 tsp. Ground Nutmeg
1/2 tsp. Ground Allspice
1/2 tsp. Ground Ginger {I adore ginger! If you don't, reduce to 1/4 tsp.}

Method
Preheat oven to 350 degrees.
In a bowl, mix flour, baking soda, salt and spices. Set aside.
Coat two loaf pans with a non-stick spray. Set aside.
In a stand mixer, with paddle attachment, mix butter and sugar together on medium speed. Once the mixture turns a light yellow in color, add in eggs - one at the time. Mix in pumpkin and vanilla extract. Alternating wet and dry, add in buttermilk and flour mixture {I do half the buttermilk, half flour mixture and repeat.} Scrap down sides of bowl and beat again on low for another few seconds, making sure all ingredients are nicely incorporated. Pour batter into prepared loaf pans and bake for 50-60 minutes. Be sure to test center of loafs with a tooth pick before removing from oven...tooth pick should come out clean after being inserted intoeach  loaf.

Now, cut you a thick slice

{while it's still warm, of course!}

and ENJOY!

This is my favorite 

pumpkin loaf recipe - by far!

The outside has a nice crunch

{similar to the top of a pound cake}

and the inside is uber moist and spicy!

This is the ultimate holiday bread!

Sprinkle with a little powder sugar

to add elegance for gift giving ...

Slather on a lil' {or a lot}

of vanilla cream cheese frosting

for a decadent twist ...

Use in other recipes like

Pumpkin Bread Pudding

or Pumpkin French Toast!

Whatever your use for it,

it will absolutely not disappoint!

Happy Baking, my friends!