CRANBERRY BLISS BARS
These Cranberry Bliss Bars are a little slice of heaven! White chocolate chips hidden in a blondie cookie bar with dried cranberries then the perfect cream cheese frosting overtop and finished off with sprinkled droplets of cranberries and a white chocolate drizzle for the best garnish is just the beginning!
Provided by Alyssa Rivers
Categories Dessert
Time 30m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Line a 9x13 inch pan with Reynolds Non-Stick Foil and set aside. Using a stand or hand mixer add the butter, brown sugar, and eggs. In a medium sized bowl add the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients and mix until combined. Fold in the cranberries and chocolate chips. Spread in the bottom of the 9x13 inch pan.
- Bake for 18-20 minutes or until golden brown. Remove from the oven and allow to completely cool.
Nutrition Facts : Calories 251 kcal, Carbohydrate 33 g, Protein 2 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 45 mg, Sodium 137 mg, Fiber 1 g, Sugar 22 g, ServingSize 1 serving
CRANBERRY ORANGE CUPCAKES
The perfect holiday cupcake, these Cranberry Orange Cupcakes are infused with orange zest and fresh cranberries, then topped with a silky cranberry orange buttercream. Make them even more festive by topping them with sugared cranberries.
Provided by Deborah
Time 38m
Number Of Ingredients 19
Steps:
- Combine the 1 cup of sugar and water in a small saucepan and cook over medium heat until the sugar is dissolved. If the water gets too hot and starts to boil, remove from the heat and allow to cool slightly, then add the cranberries. (You don't want the cranberries to burst, which is why you don't want the water too hot.) Pour the simple syrup and cranberries into a bowl and cover. Refrigerate overnight.
- Drain the cranberries. Place the superfine sugar in a shallow bowl and add the cranberries. Shake to coat the cranberries with the sugar. Transfer to a surface lined with waxed paper and allow to dry for at least 1 hour.
- Preheat the oven to 350ºF. Line 14 muffin tins with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder and salt.
- In the bowl of a mixer, beat the sugar and butter together until light and fluffy, about 5 minutes. Add in the eggs, one at a time, scraping down the bowl between additions. Beat in the orange zest.
- In a liquid measuring cup, combine the buttermilk and the orange extract. Add 1/3 of the flour mixture to the butter and beat until combined. Follow that with 1/2 of the buttermilk. Add another 1/3 of the dry ingredients, the remaining buttermilk, then the remaining flour mixture, beating to combine between each addition. Fold the cranberries into the batter.
- Fill each of the prepared cups about 2/3 full of the batter. Bake until a tester inserted in the middle comes out clean, about 18 minutes. Allow to cool completely.
- Beat the butter in a mixer until light and fluffy. Add in the powdered sugar, 1/2 cup at a time, until completely combined. Beat in the orange zest. Add in the cream, 1 tablespoon at a time, until you reach your desired consistency. Beat in the cranberries.***
- Pipe the frosting on top of the cooled cupcakes. Top each cupcake with several sugared cranberries.
BANANA ORANGE BARS
I have been making these treats for many years. I no longer remember where the recipe came from, but one thing is certain - the bars are always a hit at family get-togethers and parties. The secret to tasty banana desserts is the ripeness of the bananas - the riper, the better.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 20 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, beat the bananas, sugar, oil and eggs until well blended. In a small bowl, combine the flour, cinnamon, baking powder, salt and baking soda; gradually beat into banana mixture until blended., Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. , For frosting, cream butter and sugar in a large bowl until light and fluffy. Beat in orange juice and zest until smooth; spread evenly over cake.
Nutrition Facts : Calories 374 calories, Fat 15g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 212mg sodium, Carbohydrate 59g carbohydrate (46g sugars, Fiber 1g fiber), Protein 3g protein.
APPLE CRANBERRY BARS WITH ORANGE BUTTERCREAM FROSTING
Make and share this Apple Cranberry Bars With Orange Buttercream Frosting recipe from Food.com.
Provided by Mercy
Categories Bar Cookie
Time 1h5m
Yield 24 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F; grease a 15 x 10 x 1-inch jelly roll pan.
- In a large mixer bowl, combine the sugar, butter, eggs, orange peel and vanilla extract.
- Beat on medium speed, scraping the bowl often, for 2 to 3 minutes until well mixed.
- Reduce the speed to low; add the flour, baking soda and salt.
- Continue beating, scraping the bowl often, for 1 to 2 minutes until well mixed.
- By hand, stir in the apples, cranberries and nuts.
- Spread in the prepared pan. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely.
- In a small mixer bowl, combine the butter, cream cheese and vanilla extract.
- Beat on medium speed, scraping the bowl often, for 1 to 2 minutes until well mixed.
- Reduce the speed to low.
- Continue beating, gradually adding the powdered sugar, orange peel and enough milk for desired spreading consistency.
- Thinly frost the cooled bars; cut into bars.
Nutrition Facts : Calories 282, Fat 15, SaturatedFat 7.8, Cholesterol 48.7, Sodium 204.6, Carbohydrate 35, Fiber 1.3, Sugar 23.9, Protein 3.2
ORANGE BUTTERCREAM FROSTING
Our Test Kitchen gave simple buttercream frosting a tangy twist by adding a splash of orange juice. It goes wonderfully on orange cupcakes or over white, yellow or chocolate cake.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 1 cup.
Number Of Ingredients 5
Steps:
- In a small bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, orange zest and vanilla. Add enough orange juice to achieve frosting consistency.
Nutrition Facts : Calories 85 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 29mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 0 protein.
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WHITE CAKE WITH CRANBERRY FILLING AND ORANGE BUTTERCREAM
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5/5 (8)Author Pam LolleyServings 10Total Time 11 hrs
- Prepare Filling: Bring first 3 ingredients and 3 cups cranberries to a boil in a medium saucepan over medium-high heat. Boil, stirring often, 5 to 6 minutes or until cranberries begin to pop. Transfer 1 cup cranberry mixture to a small bowl, and stir in remaining ½ cup whole cranberries. (This will be the Cranberry Topping.) Transfer remaining hot Cranberry Filling mixture to another small bowl. Cool both mixtures completely (1 hour). Cover; chill 8 hours.
- Prepare White Cake: Preheat oven to 325°F. Beat butter at medium speed with an electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy. Add orange zest and vanilla; beat until blended. Combine flour and next 2 ingredients; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Beat egg whites at high speed until stiff peaks form. Stir about one-third of egg whites into batter; fold in remaining egg whites in 2 batches. Spoon into 3 greased (with shortening) and floured 9-inch round cake pans. Bake at 325°F for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
- Prepare Buttercream: Beat butter and next 2 ingredients at medium speed with an electric mixer 1 to 2 minutes or until creamy. Gradually add powdered sugar alternately with orange juice. Beat at low speed until blended and smooth after each addition. Stir in vanilla. If desired, add 1 to 2 Tbsp. milk, 1 tsp. at a time, beating until frosting reaches desired consistency.
- Place 1 Basic White Cake layer on a serving platter. Spoon 1 ½ cups buttercream into a zip-top plastic freezer bag. Snip 1 corner of bag to make a small hole. Pipe a ring of frosting around cake layer just inside the top edge. Spread cake layer with half of chilled Cranberry Filling (without whole berries), spreading to edge of piped frosting. Top with second cake layer. Repeat procedure with frosting and remaining Cranberry Filling (without whole berries). Top with third layer. Spread remaining buttercream over top and sides of cake. Pipe a ring of frosting around top cake layer just inside the top edge. Spread Cranberry Topping (with whole berries) over top cake layer, spreading to edge of piped frosting.
CRANBERRY-ORANGE CAKE WITH ORANGE BUTTERCREAM RECIPE
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5/5 (1)Total Time 2 hrsServings 12
- Prepare the Orange-Cranberry Cake: Preheat oven to 350°F. Grease (with butter) and flour 3 (9-inch) round cake pans; line bottom of each pan with parchment paper and lightly grease parchment paper with cooking spray. Beat butter with a stand mixer fitted with paddle attachment on medium speed until creamy, 2 to 3 minutes. Gradually add sugar, beating on medium speed until light and fluffy, 3 to 4 minutes. With mixer on low speed, add eggs, 1 at a time, beating just until blended after each addition.
- Place 3 cups of the flour in a medium bowl. Whisk in baking powder, cinnamon, salt, and baking soda until combined. Whisk together buttermilk and orange juice in a glass measuring cup. With mixer running on low speed, add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat in orange zest and vanilla until just combined.
- Toss together cranberries and remaining 1 tablespoon flour in a small bowl. Gently fold cranberries into batter. Divide batter evenly among prepared pans, and, using a small offset spatula, spread in even layer. Bake in preheated oven until a wooden pick inserted in center comes out clean, 22 to 26 minutes. Cool in pans on wire racks 10 minutes; remove from pans, and discard parchment paper. Cool completely on wire racks, about 1 hour.
- Meanwhile, prepare the Orange Buttercream: Beat butter, orange zest, and salt with a stand mixer fitted with paddle attachment on medium speed until creamy, 2 to 3 minutes. Whisk together vanilla, orange juice, and 5 tablespoons of the heavy cream in a small glass measuring cup. With mixer on running on low speed, gradually add powdered sugar alternately with cream mixture, beating well after each addition. Increase speed to medium, and beat until fluffy, about 30 seconds to 1 minute. If needed, add up to 1 tablespoon cream[MG1] , 1 teaspoon at a time, and beat until desired consistency is reached.
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