CRANBERRY BARS WITH CREAM CHEESE FROSTING
When I place a pan of these bars in the teachers' lounge and come back after the last bell, the pan is always empty. I'd say that's a good thing. White chocolate chips and cranberries make them extra special. -Mirella Hackett, Chandler, Arizona
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 4 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Gradually beat in eggs, sour cream and extracts. In a small bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Fold in baking chips, cranberries and walnuts. Spread into a greased 15x10x1-in. baking pan., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool completely in pan on a wire rack., For frosting, in a small bowl, beat cream cheese, butter and vanilla until smooth. Beat in confectioners' sugar; spread over top. Sprinkle with cranberries. Cut into bars or triangles. Refrigerate leftovers.
Nutrition Facts : Calories 166 calories, Fat 10g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 77mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 0 fiber), Protein 2g protein.
CRANBERRY BARS WITH CREAM CHEESE FROSTING
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
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
CRANBERRY STUFFED CUPCAKES WITH CRANBERRY CREAM CHEESE FROSTING
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line two cupcake pans with 15 cupcake liners, spacing them out evenly between the two pans.
- Sift together the flour and baking powder in a medium bowl, then lightly stir in the salt and set aside. Combine the heavy cream and 1/2 cup corn in a food processor and puree until smooth, being careful not to overblend so the cream doesn't turn into butter. Add the sour cream and blend just to combine, then set aside.
- Cream together the butter, coconut oil and granulated sugar in a stand mixer fitted with a paddle attachment on medium-high speed, scraping down the sides occasionally with a rubber spatula to make sure everything is incorporated evenly, until light and fluffy, 3 to 4 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla. Reduce the mixer to medium-low and add the dry mixture and corn puree mixture in 3 alternating additions, then fold in the remaining 1/2 cup corn kernels with a rubber spatula. Using an ice cream scoop, distribute the batter evenly among the cupcake liners.
- Bake for 10 minutes, then rotate the pans and continue to bake until the cupcakes are thinking about starting to turn brown and a toothpick inserted in the center comes out with a few crumbs on it, 6 to 10 minutes more. If the cupcakes need more time, continue to bake and check them frequently (like every 30 to 45 seconds). Let them cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the buttercream: If desired, press the cranberry sauce through a fine-mesh sieve to get rid of the cranberry skins, which will yield a smoother buttercream. This step is not necessary, though. Beat together the cranberry sauce, butter and cream cheese in a stand mixer fitted with the paddle attachment, until smooth. Add the powdered sugar, salt and vanilla and continue beating until combined. Beat in the heavy cream. Transfer to a piping bag.
- To assemble: Use an apple corer to extract the centers of the cupcakes. Transfer the thick cranberry sauce to a piping bag or resealable plastic bag with the corner snipped off, then pipe it into the centers of the cupcakes. Pipe a blob of frosting onto the cupcakes and decorate with sliced cranberries and rosemary sprigs. Enjoy! These are best enjoyed within a day or two.
BASIC CREAM CHEESE FROSTING
This recipe delivers a basic cream cheese frosting using just butter, cream cheese, confectioners' sugar, and vanilla.
Provided by JJ
Categories Desserts Frostings and Icings Cream Cheese
Yield 12
Number Of Ingredients 4
Steps:
- Beat softened butter and cream cheese until well blended.
- Add powdered sugar and vanilla. Beat until creamy.
Nutrition Facts : Calories 291.5 calories, Carbohydrate 40.4 g, Cholesterol 41.1 mg, Fat 14.3 g, Protein 1.5 g, SaturatedFat 9 g, Sodium 110.9 mg, Sugar 39.3 g
EASY STRAWBERRY CREAM CHEESE FROSTING
Creamy frosting made with cream cheese and fresh strawberries. Perfect topping on a strawberry cake, white chocolate, lemon, or white cake. Also would be great for dipping strawberries in to eat!
Provided by erinwilson311
Categories Desserts Frostings and Icings Cream Cheese
Time 15m
Yield 10
Number Of Ingredients 5
Steps:
- Puree strawberries in a blender or food processor until smooth.
- Combine cream cheese and butter in a large bowl; beat with an electric mixer until creamy and smooth. Blend in vanilla extract. Gradually beat in confectioners' sugar until smooth. Fold in strawberry puree until frosting is desired flavor and consistency.
Nutrition Facts : Calories 258.7 calories, Carbohydrate 25.7 g, Cholesterol 49 mg, Fat 17 g, Protein 1.8 g, SaturatedFat 10.8 g, Sodium 132 mg, Sugar 24.7 g
FROSTED CRANBERRY DROP COOKIES
I started making these treats after tasting a batch my friend whipped up. I immediately requested the drop cookie recipe and have been baking them by the dozens ever since. The icing is an ideal complement to the tart berries in the cookies. -Shirley Kidd, New London, Minnesota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 5 dozen.
Number Of Ingredients 17
Steps:
- In a bowl, cream butter and sugars. Add milk, egg and orange juice; mix well. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture and mix well. Stir in cranberries and nuts. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° until golden brown, 12-15 minutes. Cool on wire racks., For frosting, heat the butter in a saucepan over low heat until golden brown, about 5 minutes. Cool for 2 minutes; transfer to a small bowl. Add sugar and vanilla. Beat in water, 1 tablespoon at a time, until frosting reaches desired consistency. Frost the cookies.
Nutrition Facts : Calories 102 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 56mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
CRANBERRY CHEESE FROSTING:
Make and share this Cranberry Cheese Frosting: recipe from Food.com.
Provided by Dave5003
Categories Dessert
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Beat cream cheese with cranberry sauce. gradually add sugar beating until creamy.
Nutrition Facts : Calories 2166.7, Fat 30.2, SaturatedFat 18.8, Cholesterol 93.6, Sodium 431.6, Carbohydrate 481.2, Fiber 0.7, Sugar 470.7, Protein 6.6
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