Cranberry Bliss Bars

Cranberry Bliss Bars

Recreating any Starbucks recipe is always a sweet victory. Yes, those mouth-watering moist pumpkin breads, chocolate scones, and sugary cake pops that you spot in the glass windows while waiting to order the latte of the season perhaps. This recipe here happens to be the Cranberry Bliss Bars that they also offer. You will be warned though. If you make these at night hoping to double them as a breakfast for the next day…. Well, you may just find that they have all disappeared without a trace before the next day’s start. Hope you enjoy this delectable treat as much as I did!

*Like the Simply Delicious FB page to keep up with updates faster and easier*

Cranberry Bliss Bars    

Printable Recipe Here

Ingredients:

  • 1 cup light brown sugar, packed
  • 1 cup all-purpose flour
  • 1 large egg
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup white chocolate chips
  • 1/2 cup dried cranberries
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon of ground cinnamon
  • 1/4 teaspoon salt

Directions:   (Preheat: 350 F    Time: 15 minutes preparing, 20 minutes baking)

  1. Line an 8 by 8 pan with parchment paper and set aside
  2. Melt the butter & allow it to cool
  3. Add the eggs, brown sugar, & vanilla extract to the butter and stir well
  4. Mix in the flour & salt until combined
  5. Sprinkle in the white chocolate chips & cranberries into your batter (add more or less, to your choosing)
  6. Pour your bars mixture into the prepared pan & smooth out the top using a rubber spatula or spoon
  7. Bake for about 20 minutes, or till the edges are golden brown
  8. After they have cooled, cut them by making a cross so you will end up with four squares, & then cut each of the four squares in half diagonally

Cream Cheese Frosting

Ingredients:

  • 2 1/2 cups powdered sugar
  • 1 cup white chocolate chips
  • 1/4 cup dried cranberries
  • 4 ounces cream cheese, room temperature
  • 3/4 teaspoon vanilla extract

Directions:

  1. Melt the white chocolate in the microwave for 30 seconds (stop and stir it) & then microwave again for 10 seconds stirring after & repeating the 10 second intervals until it is all melted
  2. Mix together the powdered sugar, cream cheese, vanilla extract, & about 3/4 of the white chocolate you melted (remaining 1/4 will be to drizzle on top)
  3. Add more powdered sugar if the frosting is too thin (or a teaspoon of water if it is too thick)
  4. Frost each of the bars with a knife & spread it around generously
  5. Add the cranberries on top & drizzle the remaining 1/4 cup of white chocolate

*Store in airtight container in fridge, will last up to a week (though I don’t think they will be around that long for you to worry about them lasting long haha)

Recipe adapted from Averie Cooks & Tracy’s Culinary Adventures

 

Advertisements

Pumpkin Spice Feast: Homemade Cupcakes & Ice Cream

The best part about this season has definitely got to be all the pumpkin spiced desserts and drinks out. Most commonly known are probably the famous Starbucks Pumpkin Spice lattes or those Sprinkles Pumpkin Spice cupcakes. Even grocery stores are swimming with this unique flavor in generic cakes, cupcakes, pies, etc. It was crazy, but I actually found a cream cheese that was pumpkin flavored. It tasted pretty normal, just with the pumpkin spice flavor added in. The best though was the Pumpkin Pecan creamer, which was just perfect with my morning coffee. I know… I’m on a pumpkin flow here haha.

Of course it’s nice seeing all these delicious desserts at stores where you can conveniently buy them. What’s even better though is when you can make them freshly without that commercial taste. Check below for a Pumpkin Spice Cupcake recipe as well a Pumpkin Ice-cream recipe :)

IMG_0413

Pumpkin Spice Cupcakes

Cream Cheese Pumpkin Cupcakes: recipe from a previous post found here.

IMG_0607

Pumpkin Spice Ice Cream

Homemade Pumpkin Spice Ice Cream

Printable Recipe: Here

Ingredients:

  • 5 egg yolks
  • 2 cups heavy cream
  • 1 cup pumpkin puree
  • 3/4 cup of dark brown sugar
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp salt
  • Pinch of nutmeg

Directions:

  1. Whisk the pumpkin puree and vanilla extract together and refrigerate for about 3-8 hours
  2. Combine 1 1/2 cups of heavy cream and 1/2 cup of brown sugar in a saucepan over medium heat
  3. Cook for about 5 minutes, till bubbles form around the edges of the pan
  4. Whisk the egg yolks, cinnamon, ginger, salt, nutmeg, 1/4 cup of brown sugar, and 1/2 cup of heavy cream until combined in a separate bowl
  5. Remove the heavy cream mixture from the saucepan and whisk about 1/2 cup of it into the egg yolk mixture
  6. Pour the combined mixture back into the saucepan and cook it over medium heat until it thickens (do not let it boil)
  7. Strain through a sieve into a bowl
  8. Place this bowl in another bowl full of ice-water
  9. Whisk the pumpkin puree into this custard like mixture and refrigerate for 3-24 hours
  10. Cover it with a plastic wrap pressed on the surface to prevent a skin from forming
  11. Transfer your custard to an ice-cream maker and freeze it according to the ice-cream maker’s instructions

Happiness in A Cupcake

Spontaneous baking… Haha that’s what this was. That & it was the perfect opportunity to use those edible silver pearls I just bought! I really wanted to make something with bananas so I was about to make my 4-ingredient banana bread, but…… There was the fact that I couldn’t remember the last time I made cupcakes. Cupcakes it was :)

*Why do I say “Happiness in A Cupcake”?? Well, as it turns out- Bananas have been known to cheer people up. They are the only fruit that contain high levels of tryptophan that is later converted to serotonin. Serotonin is a chemical neurotransmitter that lowers depression. Sadly….. I discovered during my research that this is a myth -__- Yes, bananas contain serotonin. BUT there remains the fact that this serotonin is unable to cross the blood-brain barrier and so can’t get to where it needs to be. I still believe there is a lot of happiness to be found in bananas. Seriously, with almost no fat, low calories, and a plentiful of vitamins who could deny this bountiful fruit?

Banana Cupcakes

Ingredients

  • 2 2/3 cups all purpose flour
  • 1 cup light brown sugar
  • 1 cup shredded coconut (optional)
  • 3/4 cup white sugar
  • 1/2 cup buttermilk (or regular milk)
  • 2 eggs
  • 2 ripe bananas
  • 1 1/2 sticks butter, room temperature
  • 1 1/2 tsp vanilla extract
  • 1 1/4 tsp baking soda
  • 1/2 tsp salt

Directions

Preheat: 350 F

  1. Get a large mixing bowl and beat the butter for a few minutes until creamy 
  2. Add the sugar and then the eggs & vanilla extract while beating at a low speed
  3. Add the 2 mashed bananas & coconut and continue to beat
  4. Mix in the flour and buttermilk in small intervals
  5. Fill the cupcake pan about 2/3 full each and bake for about 18 minutes

Cream Cheese Frosting

Ingredients

  • 8 ounces cream cheese, room temperature
  • 1/2 stick of unsalted butter, room temperature
  • 3/4 cup powdered sugar
  • 1/2 tsp vanilla extract

Directions

  1. Beat together the cream cheese and butter
  2. Add the powdered sugar in small intervals
  3. Pour in the vanilla extract and beat until fluffy for a couple minutes

 

Adapted from BlissfullyDelicious

Pumpkin Spice Cake

OMG its almost October! First off, if you know anything about me, it’s that I’m really obsessed with pumpkin. Not so much the actual pumpkin, but more the pumpkin spice flavor. I’ve had many a highlight day when I randomly find a pumpkin flavored dessert in season. Recently Starbucks got the Pumpkin Spice Latte and Pumpkin Spice Frapp back in! As well, Sprinkles Cupcakes also has Pumpkin Cupcakes every Tuesday and Thursday depending on locations. Einstein’s Bagels has Pumpkin Bagels and Muffins. The list could really go on and onnnnnnn….. ANYWAYS.. I know y’all really want the recipe for the deelish cake below which is of course pumpkin spice flavored! It’s one of my favorite recipes that I’ve made many times. The last time I made it was hilariousss because of course what did i forget?? Only the most important ingredient that makes it what it is- the pumpkin spices.. Lol.

Pumpkin Spice Cake

Ingredients:

  • 4 eggs
  • 2 cups canned/homemade pumpkin puree
  • 2 cups of flour
  • 1 2/3 cups of sugar
  • 1 cup oil
  • 2 tsp baking powder
  • 2 tsp cinnamon or pumpkin spice mix
  • 1 tsp salt
  • 1 tsp baking soda

Directions:

Preheat: 350 F

  1. Beat eggs, sugar, and oil together. Add pumpkin and mix well.
  2. Add the remaining ingredients and you are good to go!
  3. Pour the batter in a greased pan and bake for 30 minutes.

Chocolate Strawberry & Raspberry Napoleon

Puff pastry is one of my favorite desserts to work with because it is just so easy to use! It’s pretty simple too and you can design it however you like for the finished product. You can add whatever fruit floats your boat to this recipe. In my case, I added raspberries to it. It’s basically a pastry sandwich though, with a chocolate cream cheese spread inside topped with sliced strawberries. The outside is simply raspberries and powdered sugar for a deeeelish dessert that will look amazing and taste even better! The colors look great together and having some green mint on the cover tops it off. It’s funny because I actually forgot to buy mint for this recipe so I made my own “mint leaves” from the green leaves on the strawberries haha. Lesson learned: always make the best out of what you have and you will come out with something quite incredible, so never underestimate your capabilities.

Chocolate Strawberry & Raspberry Napoleon

Ingredients:

  • 1 package of Puff Pastry sheets, defrosted
  • 8 oz. cream cheese, room temp
  • 1 1/2 cups of sliced strawberries
  • 1/2 cup of raspberries
  • 1/4 cup plus 3 tbsp sugar
  • 3 tbsp unsweetened cocoa
  • 2 tbsp plus 2 tsp milk
  • 1/2 tsp vanilla extract
  • 1 egg
  • powdered sugar, for topping
  • mint leafs, for topping
Directions:
  1. Preheat the oven to 400 F. Fold out the puff pastry sheets and cut them into 6 pieces (if you want to do the mini ones) or cut them into 2 longwise pieces (for the larger design)
  2. Brush the top of the pastry sheets with egg and place into the oven for about 10 minutes or until puffed up and golden
  3. Once they are finished, let them cool off while you prepare the cream cheese filling
  4. In one bowl, combine the softened cream cheese, milk, and vanilla extract by mixing them with a fork
  5. In another bowl, mix together the sugar and unsweetened cocoa
  6. Pour the sugar mixture into the cream cheese bowl and mix well
  7. Now you can start assembling the puff pastry sandwiches
  8. Place one puff pastry down and cover with a layer of the chocolate cream cheese and then top with strawberries
  9. Put another puff pastry on top and then sprinkle powdered sugar on top in addition to putting whichever toppings you like