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Cranberry Bliss Bars (Starbucks Copycat)

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Cranberry Bliss Bars are a sweet end to any meal.It’s the last day of #CranberryWeek so I thought I’d finish with one of my husband’s, and now son’s, favorite recipes. He loves the cranberry bliss bars from that popular coffee shop. So I went on the hunt to see about making a copycat version. After all, he’s been asking for a while now.

Whenever I make something sweet, I try to plan it when I have a meeting or so I can give some away so we aren’t tempted to eat it all. This is a recipe that is not the easiest to share. If you’re taking it to a pot luck or some similar event, that would be OK but because it does need to be refrigerated it’s hard to include in a gift tin or platter. It would not stack well at all. I did share with my neighbors but this is not a recipe that can sit out for a long period of time. A couple of hours at a pot luck or on a dessert buffet is fine. It is very rich so smaller sized bars are best. You can always go back for more.

Don’t forget to check out the other #CranberryWeek recipes below. Thank you to Caroline from Caroline’s Cooking for hosting this delicious week.

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Cranberry Bliss Bars (Starbucks Copycat)

Cranberry Bliss Bars (Starbucks Copycat)

Ingredients

  • 1/2 cup unsalted butter melted and slightly cooled
  • 1 cup light brown sugar packed
  • 1 egg
  • 3/4 teaspoon pure vanilla extract
  • 1 1/3 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup dried cranberries
  • 1/4 cup white chocolate chips
  • Frosting:
  • 8 ounces cream cheese, softened
  • 4 tablespoons unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1/4 teaspoon salt
  • 1/4 cup white chocolate chips, melted
  • 1/2 cup dried cranberries

Instructions

  1. Preheat oven to 350°F. Butter an 8x12 jelly roll pan and set aside.
  2. In a large bowl, whisk melted butter and brown sugar. Add egg and vanilla extract, whisk until combined.
  3. In a separate bowl, combine flour, baking powder, and salt. Add flour mixture to butter mixture and stir until the ingredients are combined.
  4. Fold in 1/2 cup of dried cranberries and 1/4 cup of white chocolate chips.
  5. Spread the batter in an even layer in the prepared pan (the batter will be thick).
  6. Bake the 8x12 pan for about 15 minutes. The bars are done when they have puffed slightly, are light brown and a toothpick inserted into the center comes out clean. They will appear a little underdone but they will continue to cook as they cool. Be careful not to over bake them. Cool completely before frosting.
  7. Make the frosting:
  8. Using a mixer, beat the cream cheese and butter until smooth. Add the powdered sugar and salt and beat until combined, scraping the sides of the bowl as needed.
  9. Add in half of the melted white chocolate and beat to combine. Spread the bars with the frosting and scatter the dried cranberries on top.
  10. Drizzle the remaining melted white chocolate over the top.
  11. Store the bars tightly covered in the refrigerator.
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See all the other recipes being shared for today’s final Cranberry Week post – we hope you’ve enjoyed following along and will try some of the many cranberry creations! Search #CranberryWeek.

Cranberry Bliss Bars are a sweet end to any meal.

Cranberry Almond Chicken Salad Wraps

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Cranberry Almond Chicken salad makes a great lunch.Those who know me well know I am a chicken salad connoisseur. Chicken salad is something I make a couple of times a month for lunch. My youngest and I are the only ones who like chicken salad in the house. The fact that he’s a teenager means it doesn’t last long and I don’t get much. But that’s OK because I’m teaching him how to make it so, really, he can have it whenever he wants.Since I make chicken salad so much I’ve often mixed up the add-ins. Since I had a big bag of dried cranberries I decided that cranberries and almonds would pair nicely. To add a bit more depth of flavor I roasted the chicken in the oven and toast the almonds over medium low heat in a skillet. It’s OK to prepare the chicken however you would like and using leftovers or starting with a store-bought rotisserie chicken is a great idea.

I happened to have flour tortillas on hand the day I made this cranberry almond chicken salad so I made wraps. I love to serve this on a flaky croissant, mini Hawaiian rolls for sliders, on a brioche bun which is my personal favorite, or your favorite sandwich bread. You could also make this into a festive and seasonal appetizer by topping crostini with a dollop.

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Cranberry Almond Chicken Salad Wraps

Cranberry Almond Chicken Salad Wraps

Ingredients

  • 2 bone-in chicken breasts, cooked and shredded
  • 1/4 cup to 1/2 cup mayonnaise
  • 1/4 cup almond slices, lightly toasted
  • 1/2 cup dried cranberries
  • 1/4 cup chopped onion
  • Salt and pepper, to taste

Instructions

  1. In a bowl combine all ingredients well. Chill until ready to serve.
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Thank you to Caroline from Caroline’s Cooking for hosting this week. See all the other recipes being shared today as part of Cranberry week. Plus, follow #cranberryweek for all the tasty cranberry creations:
See all the other recipes being shared today as part of Cranberry week – follow #cranberryweek for all the tasty cranberry creations:

Cranberry almond chicken salad wrap.

Cranberry Butter

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Cranberry butter is easy to make.

Today starts another one of my favorite weeks – Cranberry Week! I have five delicious recipes using cranberry, in different forms, on tap for the week. Up first is one of the easiest recipes you will ever make, cranberry butter. Once again, while looking through one of the many folders my Mom had of recipes, I found this one hand written on a piece of notebook paper. There are only 4 ingredients, all of which I had on hand. I keep dried cranberries in my pantry because I use them a lot. I especially like to toss a few into my salad. One of my family’s favorite recipes using dried cranberries is Apple Harvest Pound Cake with Caramel Glaze.

If you’re hosting a brunch gathering offering cranberry butter is a thoughtful touch. I often like to have a selection of butters and cream cheese varieties for guests to use on toast, muffins, bagels, pancakes or waffles. As the saying goes, variety is the spice of life so that’s why I like to make more than one butter for guest. My whipped pumpkin spice honey butter is another nice choice. Cranberry and lime are a nice flavor combination and this cranberry butter would be delicious on my Key lime muffins with Key lime glaze.

If your butter is at room temperature you can easily mix in the cranberries and honey. I like adding a bit of salt just to bring out the flavors. Additional chopped cranberries on the top of the butter not only look pretty but let people know it’s cranberry butter. Store butter in the refrigerator but take out so it softens prior to use.

Be sure to check out today’s cranberry week recipes below.

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Cranberry Butter

Yield: 1/2 cup; 8 tablespoons

Cranberry Butter

Ingredients

  • 1/2 cup butter, softened
  • 1/4 cup dried cranberries, finely chopped
  • 1/4 cup honey
  • Pinch of salt

Instructions

  1. In a bowl combine all ingredients and mix well. Refrigerate until ready to use.
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Whip up cranberry butter for your next holiday brunch.

 

See all the other cranberry creations being shared as we kick off Cranberry week today – follow #cranberryweek to see all the delicious recipes:

Apple Cranberry Galette with Caramel Drizzle

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One slice won't be enough of this delicious galette.This is a sponsored post however all my opinions are my own. I received complimentary products to create this recipe.

The holidays will be here before we know it and many are like me in that, you start searching for those holiday recipes early. So much work goes into holiday preparation, some things should be easy. My apple cranberry galette with caramel drizzle is just that, very easy. The little prep work involved in my apple cranberry galette with caramel drizzle is peeling and slicing the apples. Because I used a refrigerated pie crust, you can of course make your own, it takes little time at all because you don’t even need to roll out the crust any larger than what it comes in the package. I also used caramel ice cream topping as a time saver. Again, you could melt caramels or make your own caramel sauce.

Adding the egg wash to brown the edges.

This galette is one of the easiest recipes I’ve ever made. In all my years of cooking, I’ve never made anything like this before. I have indulged at dinner parties and enjoyed them. I know I will be making many more versions in the future. It took me a minute to get the pastry folding technique to where I thought it looked good. An egg wash brushed on the edges of the folded pastry helps the sugar to adhere and to brown the edges.

Apple Cranberry Galette baking away!

It’s hard to believe #AppleWeek is almost over. Only one more day. I must mention, yet again, a big thank you to our hostess, Carlee from Cooking with Carlee for such a fabulous week. Here’s hoping she will host again next year! Oh and don’t forget to enter the giveaway below. There are some awesome prizes.

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Apple Cranberry Galettes with Caramel Drizzle

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 8 servings

Apple Cranberry Galettes with Caramel Drizzle

Ingredients

  • 3 Rainier Fruit Honeycrisp Apples, peeled, cored and sliced
  • 1/2 cup sugar
  • 1 teaspoon Rodelle Vanilla extract
  • 1/4 teaspoon cinnamon
  • 1/2 package prepared pie crust
  • Sprinkling of dried cranberries
  • 1 egg, lightly beaten with a teaspoon of water
  • Granulated sugar
  • Caramel Ice Cream Topping

Instructions

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
  2. In a medium bowl combine apples, Rodelle vanilla, sugar and cinnamon. Toss apples to coat.
  3. Unroll prepared pie crust and place on baking sheet. Place apple mixture in center of circle, leaving a 3-inch border around fruit. I kind of arranged the slices. Sprinkle cranberries over apples or strategically place them, if you prefer.
  4. Fold border over fruit in an overlapping fashion, pressing gently to make folds stick. Brush sides of dough with egg wash and sprinkle granulated sugar.
  5. Bake for 30 - 35 minutes or until edge is golden brown and flaky.
  6. Drizzle with caramel sauce before serving. Can be served warm or at room temperature.
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#AppleWeek 2017

Appelflappen from Palatable Pastime
Apple Butter Cream Cheese Spread from Tip Garden
Apple Cinnamon Roll Pie from Corn, Beans, Pigs and Kids
Apple Cranberry Galettes with Caramel Drizzle from Family Around the Table
Apple Maple Jam from Feeding Big
Apple Oat Quick Bread with Caramel Sauce from The Chef Next Door
Apple Yeast Coffee Cake from Jolene’s Recipe Journal
Easiest Ever Applesauce from A Day in the Life on the Farm
Grilled Apple Butter Pork Tenderloin from Books n’ Cooks
Grilled Veggie Tacos with Apple Pico de Gallo from Culinary Adventures with Camilla
Honeycrisp and Gouda Grilled Cheese from The Redhead Baker
Italian Apple and Fig Polenta Torta from All That’s Jas
Molasses-Mustard Glazed Pork Chops with Apple Butter from Sew You Think You Can Cook
Roasted Brussel Sprouts with Bacon and Apples from House of Nash Eats
Roasted Pork with Apple Puree from Simple and Savory
Savory Apple Bacon Pizza from Cooking With Carlee
Slow Cooker Honey Apple Pork Roast From Amy’s Cooking Adventures

Apple Cranberry Galette with Caramel Drizzle is an impressive, yet easy dessert.

Apple Harvest Pound Cake with Caramel Glaze

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Harvest Pound Cake
Harvest Pound Cake

Many years ago before we had our boys, my husband and I, along with some friends, traveled to a bed and breakfast in Colorado for a long weekend. One morning for breakfast we were served this delicious cake. When I asked for the recipe, the innkeeper declined but I was determined. I wasn’t leaving without that recipe! The pound cake was that good!

On the morning of our departure I asked again and was shown one of those checkout size cookbooklets, as I call them. On our way out of town we stopped at a market to pick up a copy. I’ve been making this cake ever since. Every fall, like clockwork. It’s great for dessert or breakfast or lunch or a snack. You get my drift!

This year I’m making it for our Thanksgiving dessert. Only my hubby likes pumpkin pie so unfortunately he’s outnumbered by the 4 of us. It’s a cake made completely from scratch and I’ve made it my own by adding dried cranberries. Don’t overcook the caramel glaze, which is also delicious on ice cream I might add, or it will harden too much.

Before I get to the recipe, let’s have a chat about apples. I love eating red delicious but they are not great for cooking. When I make apple pie, apple crisp or this wonderful cake, I tend to gravitate to granny smith. I have yet to find a market with a great choice of apple varieties in my area, thus limiting my choices. If you have a better selection in your market honey crisp, cortland or zestar are good choices.

Apples are also good for you. After all everyone knows the an apple a day keeps the doctor away. Here’s why: an average apple is about 90 calories and is rich in fiber.

So, you’ve waited long enough. Enjoy the recipe.

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Harvest Pound Cake

Prep Time: 20 minutes

Cook Time: 1 hour, 20 minutes

Total Time: 1 hour, 40 minutes

Yield: 16 servings

Harvest Pound Cake

Ingredients

  • Fall Harvest Pound Cake
  • 2 cups sugar
  • 1 1/2 cups vegetable oil
  • 3 eggs
  • 2 teaspoons vanilla
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 medium apples, peeled and finely chopped (2 cups)
  • 3/4 cup dried cranberries
  • 1 cup chopped nuts
  • Caramel Glaze (recipe follows)
  • Caramel Glaze
  • 1/2 cup butter
  • 1/2 cup packed brown sugar
  • 2 teaspoons milk

Instructions

  1. For the cake: Heat oven to 350 degrees F. Grease and flour 12-cup Bundt pan.
  2. Beat sugar, oil, eggs and vanilla in large bowl with electric mixer on medium speed until light and fluffy. Stir in flour, salt and baking soda until smooth. Stir in apples, cranberries and nuts. Pour batter into pan.
  3. Bake 1 hour to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes and then remove from pan. Cool on a wire rack. Spoon Caramel Glaze over warm cake. Serve warm or cool. Cake serves 16.
  4. For the caramel glaze: Heat all ingredients to boiling in 2 quart sauce pan, stirring occasionally. Boil 2 minutes, stirring constantly. Remove from heat and use immediately.
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Enjoy!

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Ellen Folkman and Family Around The Table 2010-2018. Unauthorized use and/or duplication of material contained within this blog, either photographs or written copy, without express and written permission from this blog's author (Ellen Folkman) and/or owner (Ellen Folkman) is strictly PROHIBITED. Excerpts and links may be used, provided full and clear credit is given to Ellen Folkman and Family Around The Table with appropriate and specific direction to the original content via a link. Please do not publish recipes in their entirety. Happy to share if you let me know you've used a link. If unauthorized content is found on the world wide web, owner of copyrights (Ellen Folkman and Family Around The Table) will take appropriate action under the Digital Millennium Copyright Act (DMCA).
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