I believe this is going to be one the quickest post in ASITK's history. You see, not only was I behind this week on my posting, for various reasons, this weekend I'm headed down to Seattle to stay in a very lovely hotel with a fabulous girlfriend. A girls weekend away. However, I am currently insanely behind on oh so many things. From printing out confirmations and directions, to laundry and packing. I am determined to share these blondies with you before I finish up with my other responsibilities (and while my last load spins away in the washing machine)! I sent my lovely boyfriend to work this morning with a pile of these. From what I hear they were pretty much a success. There were a few bumps in the baking road. First, my cranberries didn't dry (yes, I dried my own, without a dehydrator at that). The first method I attempted directed me to heat the oven to 350, turn it off, place cranberries on a baking sheet with a bit of sugar and allow to sit, in the cooling oven, overnight. When morning came, I had partially dried berries. My solution? Turn the oven to 185 and continue roasting until shriveled, about 2-3 more hours. In the end they were a success. Refreshingly tart, not overly sweet. These blondies, or, cookie bars, are quite delicious. Each one has a crunchy, flaky, layer of sweetness on top, a soft chewy center, and is littered with bits of smashed white chocolate and dried cranberry flesh. I topped them each with a schmear of meyer lemon cream cheese frosting, a dried berry or two, and a drizzle of white chocolate. I absolutely loved these. Not only will they be a good go-to for the holidays, a recipe both perfect for fall and the Christmas, but I think I will be able to manipulate the batter to suit other seasons fruits and treats. If I were you, I would be adding these to your holiday baking list!
Recipe: Cranberry Blondies with Meyer Lemon Cream Cheese Frosting
3/4 butter melted
1 1/2 cups packed light brown sugar
1 teaspoon vanilla extract
2 1/4 flour
1 1/2 tsp baking powder
pinch of salt
3/4 dried cranberries
1/4 roughly chopped white chocolate
1. In a medium bowl combine butter and brown sugar well until incorporated. Whisk in the two eggs, one at a time. Then add vanilla.
2. In another small bowl mix flour, baking powder, and salt together.
3. Slowly fold in the flour into the wet mixture. Stir until well combined.
4. Add cranberries and white chocolate bits.
5. Pour into a 13x9 prepared baking pan.
6. Bake in a preheated 350 oven for 20-25 minutes.
7. Allow to cool to room temperature then frost with meyer lemon cream cheese frosting (recipe below), garnish with a few dried cranberries and a drizzle of white chocolate.
Recipe: Easy Meyer Lemon Cream Cheese Frosting
1 8 oz. package cream cheese
1 tsp freshly grated meyer lemon zest
1 cup powdered sugar
1 Tablespoon heavy cream
1. In the bowl of an electric mixer (or with electric beaters) combine first three ingredients. Once well combined beat in heavy cream.
Well, I guess that wasn't so short afterall! Time to get back to getting ready. Eye lids are getting heavy and there's still plenty to do!