Cranberry Bliss Bars (Starbucks Copy-Cat )

SERVES 40 (change servings and units)

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Ingredients

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BARS

• 1 cup butter (2 sticks, very soft)
• 1 cup brown sugar
• 1/3 cup granulated sugar
• 3 large eggs
• 2 teaspoons orange extract (or vanilla)
• 2 cups flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground ginger
• 3/4 cup craisin (dried cranberries)
• 3/4 cup white chocolate chips

FROSTING

• 3 ounces cream cheese, softened
• 2 tablespoons butter, softened
• 3 cups confectioners' sugar
• 2 teaspoons orange extract (or vanilla)

TOPPING

• 1/3 cup craisin, chopped
• 1-2 tablespoon grated orange rind
• 1/3 cup white chocolate chips
• 1/2 teaspoon canola oil

Directions

1. 1

   Preheat the oven to 350 degrees (325 for a glass or dark pan). Prepare a 9x13 pan (or 10x15 pan) by lining it with parchment paper or use a non-stick spray.

2. 2

   Bars: With an electric mixer, beat together butter and sugars until fluffy; add eggs and orange extract and beat until combined.

3. 3

   Add the flour, baking powder, and ginger and beat briefly. Add the cranberries and chips, stirring just to blend and being careful not to overmix.

4. 4

   Note - my Lightened version: OMIT half the butter (1/2 cup), OMIT 1/2 cup Brown sugar. ADD 1/2 cup applesauce and 1/2 cup Brown Sugar Splenda mix.

5. 5

   Spread thick batter in prepared pan and bake 350 (23-24 minutes for 10x15, 27 minutes for 9x13), until the edges are light brown and a skewer inserted into the center comes out mostly clean. Let it cool completely.

6. 6

   Frosting: Blend cream cheese and butter until fluffy. Add orange extract and confectioner’s sugar and beat until frosting is fluffy and spreadable (adding 1 t. milk if needed). Spread evenly over cooled bars.

7. 7

   Garnish: Use a zester to remove rind from an orange. Chop 1/3 cup Craisins coarsely. Sprinkle this garnish of orange zest and Craisins over frosted bars.

8. 8

   For the final topping, mix white chocolate and oil in a glass measuring cup. Microwave 60% power for 1 minute; stir. Repeat 1 more minute at 60% power; stir. Use a fork to drizzle the white chocolate in thin diagonal strips across the bars.

9. 9

   Allow one hour for the white chocolate to set before cutting. **To make signature Starbuck triangles, cut jelly roll pan into 20 large squares (5 cuts by 4 cuts with the knife). Then cut each square in half diagonally (see additional photos which show this step).

Pumpkin Cream Cheese Muffins (Like Starbucks)

SERVES 24 , 24 muffins (change servings and units)

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Ingredients

• 3 cups all-purpose flour
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon ground cloves
• 4 teaspoons pumpkin pie spice
• 1 pinch cardamom (optional)
• 1 teaspoon salt
• 1 teaspoon baking soda
• 4 eggs
• 2 cups sugar
• 2 cups pumpkin
• 1 1/4 cups vegetable oil
• 8 ounces cream cheese
• chopped pumpkin seeds (optional) or walnut (optional) or pecan (optional)

Directions

1. 1

   Preheat oven to 350.

2. 2

   Put the entire brick of cream cheese on a piece of wax paper or parchment paper and shape it into a long log.

3. 3

   Put it in the freezer while you mix and fill the pans, up to an hour.

4. 4

   Unwrap and cut with a sharp knife so each cream cheese disk equals 1-2 teaspoons. If the cream cheese disks are too big around, cut thick slices and then cut them in half. This lets you push it down into the batter easier.

5. 5

   Mix all ingredients together (except cream cheese and nuts).

6. 6

   Fill muffin tins (greased or paper cups) half full.

7. 7

   Put cream cheese disc in the middle, pressing down.

8. 8

   Sprinkle with 1 tsp chopped nuts.

9. 9

   Bake at 350 for 20-25 minutes, until a toothpick comes out clean from the muffin part (do not touch the cream cheese!).

10. 10

    Let cool in pans for 5 minutes, then remove to racks to cool completely. Do not touch the cream cheese until it cools.