Monday, December 7, 2009

Cranberry Blondies.

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.

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