Sunday, December 18, 2011

Pineapple Coconut Crescents



We don't know about you, but us Kitchen Grrrls would love to spend Christmas somewhere warm and tropical. Unfortunately, we are stuck here in the cold (but actually not that cold this year) to celebrate the holidays.


Theses cookies are tropical-like with all the coconut and pineapple mixed in with a classic shortbread. Really delicious and really easy - the way Christmas baking should be!


Pineapple Coconut Crescents
Recipe by Jo Cooks


Ingredients
·        2 cups all purpose flour
·        1/2 tsp salt
·        1 cup unsalted butter
·        1/4 cup cornstarch
·        1 tsp vanilla
·        1/2 cup white sugar
·        1/2 cup crushed pineapple
·        3/4 cup lightly toasted coconut flakes
·        powdered sugar
Instructions
1.       In a large bowl, beat the butter, sugar and vanilla until nice and creamy. In another bowl mix flour, cornstarch and salt.
2.       Add the pineapple and coconut to the butter mixture and mix until well incorporated over medium to high speed.
3.       Gradually add the flour mixture to the butter mixture until well blended. Refrigerate the dough for at least 1 hour.
4.       Preheat oven to 325 F degrees.
5.       Shape the dough into crescents and place them 2 inches apart on an ungreased cookie sheet.
Bake for 20 minutes or until golden. Cool them on wire racks and then sprinkle with powdered sugar





Monday, December 12, 2011

Cranberry Bliss Bars



Ohmygoodness the time is flying! Honestly, I barely have time to write this post. However, we did find time to make these bars so we are sharing them with you now. They're highly share-worthy and perfect for Christmas. We actually have a stack frozen in the freezer, waiting for Christmas Eve. Bake these and you will never spend $3 on them at Starbucks ever again! Seriously!




Cranberry Bliss Bars (Starbucks Copy Cat Recipe)
by Top Secret Recipes

Cake
3/4 cup (1 1/2 sticks) butter, softened
1 1/4 cups packed light brown sugar
3 eggs
2 tablespoons minced crystallized ginger
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
3/4 cup chopped sweetened dried cranberries
4 ounces white chocolate, cut into chunks

Frosting
4-ounces cream cheese, softened
3 cups powdered sugar
4 teaspoons lemon juice
1 teaspoon vanilla extract
1/4 cup chopped sweetened dried cranberries

1. Preheat the oven to 350 degrees F.
2. Make cake by beating the butter and brown sugar together with an electric mixer until smooth. Add the
eggs, ginger, vanilla, and salt and beat well. Gradually mix in the flour and baking powder until smooth. Mix
the chopped dried cranberries and white chocolate chunks into the batter by hand. Pour the batter into a
buttered 9 x 13-inch baking pan. Use a spatula to spread the batter evenly across the pan. Bake for 25 to 30
minutes, or until the cake is lightly browned on top. Allow the cake to cool.
3. Make the frosting by combining the softened cream cheese, powdered sugar, lemon juice, and vanilla 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 chopped dried cranberries over the frosting on the cake.
5. Cover the cake and let it chill out in the fridge for a couple 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.



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