Cranberry Almond Bars With A White Chocolate Cream Cheese Frosting Recipes

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CRANBERRY CUPCAKES WITH WHITE CHOCOLATE FROSTING



Cranberry Cupcakes with White Chocolate Frosting image

This recipe creates a light, tender cranberry cupcake--with just a hint of orange--that is then topped with a creamy, buttery white chocolate frosting. It's flavor heaven. You will have leftover frosting, as this recipe makes enough to generously frost 16 cupcakes, at least. Feel free to halve the frosting recipe, if needed.

Provided by Kim

Categories     Holidays and Events Recipes     Christmas     Desserts     Cupcakes

Time 1h25m

Yield 12

Number Of Ingredients 18

1 ¼ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
4 large egg whites, at room temperature
½ cup unsalted butter, softened
¾ cup white sugar
1 ½ teaspoons freshly grated orange zest
1 teaspoon vanilla extract
⅓ cup buttermilk, at room temperature
⅓ cup heavy cream, at room temperature
1 cup chopped fresh cranberries
1 cup unsalted butter, softened
1 ½ cups powdered sugar
¼ teaspoon salt
6 ounces white chocolate chips (such as Ghirardelli(R) Premium Baking Chips), melted and cooled slightly
¼ cup heavy cream
1 teaspoon vanilla extract
¼ teaspoon almond extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup cupcake pan with liners.
  • Sift flour, baking powder, and salt together in a small bowl. Set aside.
  • Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Set aside.
  • Cream butter and sugar with an electric mixer in a large bowl until light and fluffy. Mix in orange zest and vanilla extract. Add in 1/2 the flour mixture, mixing until just combined. Add buttermilk and heavy cream, mixing until just combined. Mix in remaining flour mixture until just combined. Batter will be thick.
  • Fold 1/3 of the beaten egg whites into the batter until incorporated. Fold in remaining egg whites until no streaks of egg white remain. Fold in chopped cranberries. Spoon batter evenly into each prepared cupcake liner, filling each liner about 7/8 full.
  • Bake in the preheated oven until cupcakes spring back lightly when touched, 20 to 25 minutes. Allow to cool 5 minutes in the pan before removing to a wire rack to cool completely, about 25 minutes.
  • Meanwhile, make the frosting. Beat butter in a bowl with an electric mixer on high speed until completely smooth, 3 to 4 minutes. Add powdered sugar and salt, and beat until smooth and well combined, another 2 to 3 minutes. Pour in melted white chocolate and beat until combined, 1 to 2 minutes. Pour in heavy cream, vanilla extract, and almond extract. Beat until frosting is smooth, light, and fluffy, 2 to 3 more minutes.
  • Frost the cooled cupcakes with the frosting.

Nutrition Facts : Calories 506.7 calories, Carbohydrate 48.4 g, Cholesterol 84.7 mg, Fat 33.7 g, Fiber 0.8 g, Protein 4.4 g, SaturatedFat 21.1 g, Sodium 296.8 mg, Sugar 36.8 g

~ WHITE CHOCOLATE CRANBERRY ALMOND BARS & GLAZE ~



~ White Chocolate Cranberry Almond Bars & Glaze ~ image

I created this recipe by combining a couple different recipes of mine. Might I add they turned out fantastic. Just in time for the upcoming holidays. Okay, I'm a tad bit early, but the early bird catches the worm...LOL Enjoy these yummy bars of goodness! :)

Provided by Cassie *

Categories     Other Desserts

Time 50m

Number Of Ingredients 14

1/2 c unsalted butter, softened
2 eggs
1 c granulated sugar
1/2 c light brown sugar, lightly packed
1 tsp vanilla extract
1 1/2 c flour
1 c white chocolate chips or chopped white chocolate bar
2 c cranberries - i use frozen, keeps from bleeding so much during folding
1/2 c slivered almonds
ALMOND GLAZE
1 c confectioners' sugar
1/2 Tbsp butter, softened
4 Tbsp heavy cream, more if not thin enough or add a little milk to thin
1/4 - 1/2 tsp almond extract

Steps:

  • 1. Preheat oven to 350 degree F. Grease a 9 x 13 baking dish. In a large bowl, beat butter, sugars and egg until well blended. Beat in the baking powder, vanilla and flour. Fold in the almonds, chocolate and cranberries. Mix evenly.
  • 2. Spread mixture into prepared pan.
  • 3. Bake for 35 - 40 minutes or until pick comes out clean. Cool on rack
  • 4. Glaze: In a small bowl, whisk all glaze ingredients together. Add more cream or milk if needed for desired consistency.
  • 5. Drizzle or spread over cooled bars.

CRANBERRY BARS WITH CREAM CHEESE FROSTING



Cranberry Bars with Cream Cheese Frosting image

Enjoy these baked cranberry bars topped with frosting and sprinkled with walnuts - a flavorful fruit dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 48

Number Of Ingredients 14

1 1/2 cups granulated sugar
3/4 cup butter or margarine, softened
2 teaspoons vanilla
2 eggs
2 1/4 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 package (10 oz) frozen cranberry-orange sauce, thawed
1/3 cup butter or margarine, softened
1 package (3 oz) cream cheese, softened
1 teaspoon vanilla
2 cups powdered sugar
About 1 tablespoon milk
1/2 cup chopped walnuts

Steps:

  • Heat oven to 350°F. Spray bottom and sides of 15x10x1-inch pan with cooking spray.
  • In large bowl, beat granulated sugar, 3/4 cup butter, 2 teaspoons vanilla and the eggs with electric mixer on medium speed, scraping bowl frequently, until well mixed. Beat in flour, baking soda and salt on low speed. Continue beating on low speed, scraping bowl frequently, until well mixed. Stir in cranberry-orange sauce. Spread in pan.
  • Bake 30 to 40 minutes or until edges are golden brown. Cool completely in pan on wire rack, about 30 minutes.
  • In small bowl, beat 1/3 cup butter, the cream cheese and 1 teaspoon vanilla on medium speed 1 to 2 minutes, scraping bowl frequently, until well mixed. Continue beating on low speed, gradually adding powdered sugar and enough milk until spreadable. Spread frosting over bars; sprinkle with walnuts. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.

Nutrition Facts : Calories 130, Carbohydrate 19 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Bar, Sodium 75 mg, Sugar 14 g, TransFat 0 g

WHITE CHOCOLATE CRANBERRY BLONDIES



White Chocolate Cranberry Blondies image

Friends sometimes ask me to make these for wedding receptions. For a fancier presentation, I cut the bars into triangle shapes and drizzle white chocolate over each one individually. -Erika Busz, Kent, Washington

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 3 dozen.

Number Of Ingredients 16

3/4 cup butter, cubed
1-1/2 cups packed light brown sugar
2 large eggs, room temperature
3/4 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup dried cranberries
6 ounces white baking chocolate, coarsely chopped
FROSTING:
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 tablespoon grated orange zest, optional
6 ounces white baking chocolate, melted
1/2 cup dried cranberries, chopped

Steps:

  • Preheat oven to 350°. In a large microwave-safe bowl, melt the butter; stir in the brown sugar. Cool slightly., Add eggs, 1 egg at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk together flour, baking powder, salt and cinnamon; stir into butter mixture. Stir in cranberries and chopped chocolate (batter will be thick). Spread into a greased 13x9-in. pan., Bake until golden brown and a toothpick inserted in center comes out clean (do not overbake), 18-21 minutes. Cool completely on a wire rack., For frosting, beat cream cheese, confectioners' sugar and, if desired, orange zest until smooth. Gradually beat in half of the melted white chocolate; spread over blondies. Sprinkle with cranberries; drizzle with remaining melted chocolate., Cut into triangles. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 198 calories, Fat 9g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 100mg sodium, Carbohydrate 28g carbohydrate (22g sugars, Fiber 0 fiber), Protein 2g protein.

WHITE CHOCOLATE CRANBERRY BARS



White Chocolate Cranberry Bars image

White chocolate, walnuts and cranberries team up in these bars - a lip smacking Christmas dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h45m

Yield 24

Number Of Ingredients 10

1 cup butter, softened
2 cups packed brown sugar
2 eggs
2 teaspoons vanilla
2 cups Gold Medal™ all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup white vanilla baking chips (6 oz)
1 cup chopped walnuts
3/4 cup sweetened dried cranberries

Steps:

  • Heat oven to 350°F. Line 13x9-inch pan with foil, leaving 2 inches of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
  • In large bowl, beat butter and brown sugar with electric mixer on medium speed until well blended. Beat in eggs and vanilla. On low speed, beat in flour, baking powder and salt until blended. Stir in baking chips, walnuts and cranberries. Spread in pan.
  • Bake 30 to 35 minutes or until golden brown and set. Cool completely in pan on cooling rack. Use foil to lift from pan. Cut into 6 rows by 4 rows.

Nutrition Facts : Calories 260, Carbohydrate 34 g, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 125 mg

FROSTED PUMPKIN CRANBERRY BARS



Frosted Pumpkin Cranberry Bars image

With tangy dried cranberries tucked inside and a creamy brown butter frosting, these mildly spiced pumpkin bars are doubly delightful. It's a good thing the recipe makes lots, because once you taste one, you won't be able to resist going back for more! -Barbara Nowakowski, Mesa, Arizona

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 4 dozen.

Number Of Ingredients 16

1-1/2 cups all-purpose flour
1-1/4 cups sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground ginger
3 large eggs, room temperature
1 can (15 ounces) pumpkin
3/4 cup butter, melted
3/4 cup chopped dried cranberries
BROWN BUTTER FROSTING:
1/2 cup butter
4 cups confectioners' sugar
1 teaspoon vanilla extract
4 to 6 tablespoons whole milk
Additional dried cranberries, optional

Steps:

  • In a large bowl, combine the first six ingredients. In another bowl, whisk the eggs, pumpkin and butter; stir into dry ingredients until well combined. Stir in cranberries. , Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a large heavy saucepan, cook butter over medium heat for 5-7 minutes or until golden brown. Pour into a large bowl; beat in the confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Frost bars. If desired, sprinkle with finely chopped dried cranberries.,

Nutrition Facts : Calories 130 calories, Fat 5g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 96mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 1g fiber), Protein 1g protein.

CRANBERRY ALMOND BARK



Cranberry Almond Bark image

The addition of dried cranberries makes this almond bark extra special. It looks impressive but is really quick and easy to make. -Elizabeth Hodges, Regina Beach, Saskatchewan

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 1 pound.

Number Of Ingredients 4

8 ounces white baking chocolate, chopped
3 ounces semisweet chocolate, chopped
3/4 cup whole blanched almonds, toasted
3/4 cup dried cranberries

Steps:

  • In a microwave, melt white chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Repeat with semisweet chocolate. Stir almonds and cranberries into white chocolate. Thinly spread onto a waxed paper-lined baking sheet. , With a spoon, drizzle semisweet chocolate over the white chocolate. Cut through with a knife to swirl. Chill until firm. Break into pieces. Refrigerate in an airtight container.

Nutrition Facts : Calories 75 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein.

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