Wednesday, 30 November 2016

Holiday Recipe and Blog Swap

Love and Eating -what the holidays are all about!



#Holiday #Recipe #love #passion #power #thedarkanddamagedheartsseries #january292017


So, I joined this really sweet holiday recipe and blog swap with some fantastic authors. It's pretty sweet and pretty simple. We agree to post information about one another's upcoming release on our blog, along with a blurb, an excerpt and a bit about the writer. BUT because it's holly jolly time and everyone is getting ready to bust out the mistletoe and advent calendars, we're also exchanging recipes! Win-win, right? You find a new author and a new book boyfriend or two to fall in love with for the holidays; get swept away with kinky vampires and other naughty paranormals, while the harsh winter winds threaten to tear the shingles off your roof, AND you get a tried and true holiday favorite to wow your family and friends with. 

I'm going to kick the blog-fest off with my own recipe, which will be circulating the blog circuit for the next month. But don't forget to check back for new books and new recipes.




Cranberry Bliss Bars – BETTER THAN STARBUCKS! And cheaper too!

For years I would make it a sinful habit to treat myself at least once a week to a cranberry bliss bar and a chai tea latte with egg nog, because they’re only around for a short time, so the belly needs to stock up. But then I decided to try and make my own, that way I could eat a whole pan if I wanted to, and in the comfort of my own home (in the dark in a corner with crumbs all over my face…you get the picture). And voila, I found the perfect recipe that mimics the original, if not improves upon it. Now I just have to figure out how to copy their chai lattes with egg nog and I never have to leave my house again!

Recipe
Cranberry Bliss Bars
DIRECTIONS
  1. Preheat the oven to 350 degrees (325 for a glass or dark pan). Prepare a 10x15 by lining it with parchment paper or use a non-stick spray.
  2. BARS: With an electric mixer, beat together softened butter and sugars 3-5 minutes until light; gently blend in eggs and orange extract (don't overbeat eggs). Add the flour, baking powder, and ginger and beat briefly. Add the cranberries and chips, stirring just until incorporated.
  3. Spread thick batter in prepared 10x15 pan. Bake 350 for 20-24 minutes until light brown AT EDGES and a skewer tests clean. Don't overbake or your bars will be dry. Let it cool completely. NOTE: If you use a 9x13 pan, the bars will be thicker and will take 26-28 minutes.
  4. FROSTING: Blend cream cheese and butter until fluffy. Add orange extract and confectioners sugar and beat until frosting is fluffy and spreadable (adding 1 t. milk if needed). Spread evenly over COOLED bars.
  5. GARNISH: Use a zester to remove rind from an orange; sprinkle zest over frosted bars. Chop 1/3 cup Craisins coarsely; sprinkle over frosted bars.
  6. DRIZZLE: Mix white chocolate and oil in a glass measuring cup. Microwave 1 minute; stirring every 15 seconds until melted. Use a fork or whisk to drizzle the white chocolate diagonally across the bars.
  7. Allow one hour for the white chocolate to set before cutting. **To make signature Starbuck triangles, cut into 20 large squares (5 cuts by 4 cuts with the knife). Then cut each square in half diagonally to create triangles.
Ingredients

·         BARS

  • 1cup butter (2 sticks, very soft)
  • 1cup brown sugar (some cooks reduce this to 2/3 cup)
  • 13cup granulated sugar
  • 3large eggs
  • 2teaspoons orange extract or 2 teaspoons vanilla extract
  • 2cups flour
  • 1 12teaspoons baking powder
  • 1teaspoon ground ginger
  • 34cup craisins (dried cranberries)
  • 34cup white chocolate chips

·         FROSTING

  • 3ounces cream cheese, softened
  • 2tablespoons butter, softened
  • 3cups confectioners' sugar
  • 1teaspoon orange extract (or vanilla)

·         TOPPING

  • 13cup craisins, chopped
  • 1 -2tablespoon grated orange rind
  • 13cup white chocolate chip
  • 12teaspoon canola oil

But of course I still need to give you another teaser. Enjoy! xoxo




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