Thursday, December 31, 2009
Wednesday, December 30, 2009
I'll be posting a few times about this journey, that way I'm held accountable and WILL finish!
Sign up HERE You thought you could get away with a simple agreement to yourself?! Don't be silly! =]
Monday, December 28, 2009
Wednesday, December 23, 2009
Sunday, December 20, 2009
Monday, December 14, 2009
Sunday, December 13, 2009
Thursday, December 10, 2009
Wednesday, December 9, 2009
Monday, December 7, 2009
These are SO easy and really GOOD. I made them gluten free by using RICE FLOUR, instead of the other. They turned out great.
I got these a long time ago from BH&G
Nonstick cooking spray 1/2 cup butter, softened 1/2 cup granulated sugar 1/2 cup packed brown sugar 3/4 tsp. baking powder 1/4 tsp. baking soda 1/4 tsp. salt 2 eggs 1 tsp. vanilla 1 cup all-purpose flour 1/2 cup dried cranberries 1/2 cup coarsely copped white chocolate 1 cup fresh cranberries 1 recipe Cinnamon Whipped Cream (optional) Directions 1. Preheat oven to 350F. Line an 11x7x1-1/2-inch or a 9x9x2-inch baking pan with foil; coat foil with cooking spray and set aside. 2. In large mixing bowl beat butter with wire whisk or electric mixer until softened. Whisk or beat in sugars, baking powder, soda, and salt. Whisk or beat in eggs and vanilla until combined. With whisk, or with electric mixer on low speed, beat in flour. Stir in dried cranberries and white chocolate. Spread butter in prepared pan. Sprinkle with fresh cranberries; press in lightly with a spatula. Bake 25 to 30 minutes or until toothpick inserted near center comes out clean. 3. Cool on wire rack 1 hour. Lift with foil to remove from pan. Cut into bars. Serve with Cinnamon Whipped Cream. Makes 12 bars. 4. Cinnamon Whipped Cream: In a chilled medium mixing bowl combine 1/2 cup whipping cream and 1/4 tsp. ground cinnamon; beat with an electric mixer on medium speed until soft peaks form.