September has arrived and I am workin' hard on my Close To My Heart business this morning while seriously craving a Pumpkin Spice Latte which has arrived in all Starbucks stores as of today...just in time to warm me up for the fall/winter season - Mmmm! Can't say that I chose the right Starbucks to go to today because they were SOOOO SLOOOOW but the actual drink is heavenly! I'm sippin' on it right now while updating my blog...could life get any better? LOLAlso, just wanted to give you all a heads up about the "Blogs Posts To Your Inbox" button to the right of this page. I have "reloaded" it and it should be working properly now...so if you haven't done so already I want to encourage you to sign up! Have a happy day everyone! :)
~*Stampily Yours*~ Shannon Buck! :)~
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2 comments:
Now I want to go to Starbucks. YUM! How do you drink so many starbucks and stay so skinny?
OK...you're makin me hungary...but you failed to mention at Starbucks during this season they bring back the cranberry bliss bars!!! To die for!
Top Secret Recipes version of Starbucks Cranberry Bliss Bar by Todd Wilbur
The tangy cranberries and sweet lemon frosting make this cake bar a holiday favorite that evokes piles of cloning requests when Starbucks stops selling it after Christmas. Now, with this easy-to-make clone, this treat can be a perennial hit. Break out this red and white treat for the gang on this holiday and you might be as popular as the guy in the red and white suit.
Cake
1 cup (2 sticks) butter, softened
1 1/4 cups light brown sugar, packed
3 eggs
1 1/2 teaspoons vanilla
1 teaspoon ginger
1/4 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup diced dried cranberries
6 ounces white chocolate, cut into chunks
Frosting
4-ounces cream cheese, softened
3 cups powdered sugar
4 teaspoons lemon juice
1/2 teaspoon vanilla extract
1/4 cup diced dried cranberries
Drizzled Icing
1/2 cup powdered sugar
1 tablespoon milk
2 teaspoons vegetable shortening
1. Preheat oven to 350°F.
2. Make cake by beating butter and brown sugar together with an electric mixer until smooth. Add eggs, vanilla, ginger, and salt and beat well. Gradually mix in flour until smooth. Mix 3/4 cup diced dried cranberries and white chocolate into the batter by hand. Pour batter into a well-greased 9x13" baking pan. Use a spatula to spread the batter evenly across the pan. Bake for 35 to 40 minutes or until cake is light brown on the edges. Allow cake to cool.
3. Make frosting by combining softened cream cheese, 3 cups powdered sugar, lemon juice and vanilla extract in a medium bowl with an electric mixer until smooth. When the cake has cooled, use a spatula to spread frosting over the top of the cake.
4. Sprinkle 1/4 cup of diced cranberries over the frosting on the cake.
5. Whisk together 1/2 cup powdered sugar, 1 tablespoon milk, and shortening. Drizzle icing over the cranberries in a sweeping motion or use a pastry bag with a fine tip to drizzle frosting across the top of the cake.
6. Allow cake to sit for several hours, then slice the cake lengthwise (the long way) through the middle. Slice the cake across the width three times making a total of eight rectangular slices. Slice each of those rectangles diagonally creating 16 triangular slices.
From: http://www.topsecretrecipes.com
Makes 16 bars.
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