Remove from heat, add powdered sugar and milk and whisk until fully combined. To prepare White Chocolate Drizzle: In a double boiler over gently simmering water (or in a bowl in a microwave oven), melt white chocolate. Sprinkle minced dried cranberries on top of frosting. Using an offset spatula or the back of a large spoon, uniformly spread the frosting across the top of cake. Remove cake from pan and trim off the edges. To prepare frosting: In a bowl of an electric mixer on medium-low speed, combine cream cheese, butter, powdered sugar, vanilla, lemon zest and salt, and mix until creamy, about 2 to 3 minutes. Remove pan from oven, transfer to a wire rack and cool completely. Spread batter in prepared baking pan and bake until golden brown, about 20 to 25 minutes. Fold in dried cranberries, white chocolate and crystallized ginger. Reduce speed to low, add flour mixture and mix until just combined. Add eggs and vanilla extract, and beat until fully combined. Add light brown sugar and beat until light and fluffy, about 2 minutes. In a bowl of an electric mixer on medium-high speed, beat butter until creamy, about 1 minute. In a medium bowl, sift together flour, ground ginger and salt, and reserve. Line a 9- by 13-inch baking pan with parchment paper and then butter the paper. To prepare bar cookies: Preheat oven to 350 degrees. (2 sticks) unsalted butter, at room temperature, plus more for pan Adapted from Linda Faus of the Oregonian. Note: Starbucks currently uses orange zest rather than lemon zest in its Cream Cheese Frosting. The Starbucks version was baked who knows how long ago in a factory, where it was frozen, and then later thawed at the store. “It’s certainly better than the Cranberry Bliss Bar sold at Starbucks. “But it’s in our Top Five, for sure,” said Butler. Still, Cranberry Ecstasy Bars isn’t the newspaper’s most-requested recipe that honor belongs to a buttermilk biscuit formula (find it at bit.ly/2i1l7kM). The resulting recipe was an instant - and, as it turns out, enduring - hit. “That’s when she decided to crack the code herself.”Īided by test kitchen assistant Nathan Hostler, Faus got to work, with colleagues providing feedback as they enjoyed each variation. “She had numerous requests for Cranberry Bliss Bars, but she couldn’t get Starbucks to share the recipe,” said Butler. Eleven years ago, Linda Faus, then the paper’s test kitchen director, was publishing a column that re-created restaurant dishes. The one that bakers should rely upon originates with the Oregonian. Type “Cranberry Bliss Bar recipe” into Google, and page after page of facsimiles pop up. “I know the whole story of this particular recipe,” said food and entertainment writer Grant Butler. Thankfully, the Oregonian, the daily newspaper in Portland, wasn’t nearly as reticent. It has been making the season merry for years.įor those interested in re-creating baked “Bliss” at home, forget about getting the recipe from Starbucks the company did not return requests for so much as a morsel of information regarding its über-popular holiday baked goodie. And there’s plenty of festive, seasonally appropriate dried cranberries. A lavish cream cheese icing is tickled with citrus and finished with a decadent white chocolate drizzle. They are chewy and dense, but are lightened by the bright notes of cranberry and white chocolate.Peppermint white chocolate mochas and eggnog lattes are certainly top sellers this time of year at the 13,000-plus Starbucks outlets nationwide.īut what lures many devotees into the nation’s largest coffee chain during November and December is the company’s seasonal baked-good behemoth, the Cranberry Bliss Bar.Īnd why not? It’s brilliant, and irresistible: a moist, dense, blondie-like base that’s enriched with white chocolate and crystallized ginger. I’m excited to try other combos, too!Ī basic cream cheese frosting really rounds out the flavors in this bar, truly making it taste like bliss! This will go well with a tall glass of milk, or even a coffee. The blondie recipe is so versatile this way – since its cookie base is perfect for any flavor. So, I thought I’d set out to make them at home. The first time I ate one, though, I thought, gee, these taste a lot like Granny’s Blonde Brownies, just dressed up a little. And their Cranberry Bliss Bars are the best part about winter (because I couldn’t care less about the red cup, obviously food is my game). I love Starbucks just as much as the next person (but probably not as much as my sorority sister Anna). Starbucks copycat Cranberry Bliss Bars are sweet cookie bars flavored with fruity goodness!
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