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Starbucks Cranberry Bliss Bars Copycat Recipe

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Cranberry blondies with white chocolate and orange-infused cream cheese frosting.

starbucks-cranberry-bliss-bars-copycat-recipeCRANBERRY BLISS BARS / DREAMCAT115 / CC BY

 

Starbuck’s cranberry bliss bars are everything you need to spice up a cold winter’s day! These bars are actually blondies – rich, dense, and sweet dessert bars that resemble a traditional brownie only with brown sugar and vanilla to substitute the cocoa. Starbucks has some of the best recipes out there and they generously released their original banana bread recipe I posted here but haven’t revealed their cranberry bliss bars… yet.

So we had to do a little bit of digging to find a nearly identical recipe and the one we found is right on the bullet! These cranberry bliss bars taste exactly the same, if not TEN TIMES better. I have to admit that these are totally addictive and taste like nothing I’ve ever tried before! They are filled with white chocolate, cranberries, and a hint of orange. All wonderful flavors of the season that taste delicious when combined together. The frosting is made of cream cheese, white chocolate, and freshly grated orange zest.  

Lately I’ve been seeing a lot of recipes to secret menus for not only Starbucks, but also Tim Hortons, McDonalds, even copycat recipes for the Costco muffins. The copycat recipes taste nearly identical and makes me feel like I’m cheating without getting caught! I’ve been tempted to try of the Costco muffins recipe for a while now. When I do, I’ll be sure to post it along with some really pretty pictures. But for now, try these holiday inspired Starbucks cranberry bliss bars:

Starbucks Cranberry Bliss Bars Copycat Recipe

A copycat recipe of Starbucks’ delicious holiday cranberry bliss bars.
 
Ingredients:
 
For Blondie Bars
 
  1. 3/4 cup butter, cut into chunks
  2. 1 cup brown sugar
  3. 2 eggs
  4. 1/2 teaspoon vanilla extract
  5. 2 1/4 cups all-purpose flour
  6. 1 1/2 teaspoons baking powder
  7. pinch of salt
  8. 1 teaspoon ground cinnamon
  9. 1/2 cup dried cranberries
  10. 6 oz white baking chocolate, chopped
For Frosting
 
  1. 8 oz (1 package) cream cheese, at room temp
  2. 1 cup powdered sugar
  3. 6 oz white baking chocolate, melted
  4. 1/2 cup dried cranberries, chopped
  5. 2 tsp fresh orange zest

Instructions:

To Make Blondie Bars
 
  1. Preheat oven to 350F and grease and line with parchment paper a 9×13″ baking pan.
  2. In a large mixing bowl with a electric mixer on low, combine sugar, butter, and then beat in eggs and vanilla.
  3. In a separate bowl, whisk together flour, baking powder, salt, and cinnamon until combined. Pour dry ingredients into wet ingredients and mix until incorporated. Fold in cranberries and white chocolate.
  4. Pour batter into prepared pan and bake for about 20 minutes or until a toothpick inserted in the center comes out clean.
  5. Remove from oven and allow to cool in pan for 15 minutes before transferring to a wire rack.
To Make Frosting
 
  1. In a large mixing bowl using an electric mixer on high, beat cream cheese and powdered sugar until well combined. Slowly add in half of the melted white chocolate and beat until well incorporated.
  2. Frost the blondies and then sprinkle over with chopped cranberries. Drizzle the remaining white chocolate over the blondies and place in the fridge to chill. Once completely cooled and ready to serve, cut blondies into triangle shapes, and voila!

1 starbucks-cranberry-bliss-bars-copycat-recipeCRANBERRY BLISS BAR / TANJA VAN DEN BERG-NIGGEN / CC BY

Tim Horton’s Boston Cream Donut Replica Recipe

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2 Boston Cream donut tim hortons replica recipe better baking bible blog vanilla filling

Boston Cream donut tim hortons replica recipe better baking bible blog vanilla filling frying

A replica recipe to the world famous Boston cream donuts from Tim Hortons! For once you can enjoy your own homemade donuts made from scratch!

Second Photo: Simple and Home Made Blogspot

Tim Horton’s Boston Cream Donut Replica Recipe

 
Yields 14
Classic Tim Hortons Boston cream donuts filled with vanilla cream and glazed with chocolate!
 
Ingredients:
 
Vanilla Cream Filling
 
  1. 2/3 cup granulated sugar
  2. 2 cups whole milk, divided
  3. 2 teaspoons vanilla extract
  4. 1/4 cup cornstarch
  5. 5 egg yolks
  6. 3 tablespoons unsalted butter, softened
Doughnuts
 
  1. 3/4 cup warm milk (105-110 degrees F)
  2. 21/4 teaspoons active dry yeast
  3. 1/3 cup granulated sugar
  4. 23/4 cups unbleached all-purpose flour
  5. 1/4 teaspoon ground cardamom
  6. 1/4 teaspoon nutmeg
  7. 1 teaspoon salt
  8. 4 egg yolks
  9. 1/2 cup unsalted softened butter cut into tablespoons
Chocolate Glaze
 
  1. 4 ounces bittersweet chopped chocolate
  2. 3 tablespoons water
  3. 2 tablespoons light corn syrup
  4. 1/3 cup granulated sugar
  5. 3 tablespoons unsalted butter, softened
  6. vegetable oil for frying
Instructions:
 
  1. In a saucepan, combine sugar, 1 1/2 cups of milk, and vanilla extract and cook over low heat, stirring constantly with a wooden spoon until the sugar is dissolved. Raise the heat almost boiling.
  2. Place cornstarch in a medium bowl and whisk the remaining 1/2-cup milk until smooth. Add the egg yolks and blend.
  3. Slowly whisk in the hot milk mixture into the yolk mixture. Return the milk-yolk mixture to the saucepan and boil gently for 1 minute over medium heat.
  4. Remove from the heat and whisk in the butter. Pass the mixture through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto the surface, and refrigerate until chilled.
  5. Place the warm milk, yeast, and 1 teaspoon of the sugar in the bowl of an electric mixer. Stir the yeast into the mixture and let stand for 10 minutes, or until foamy.
  6. Add 1 cup of the flour and, using the paddle attachment beat on low speed for 2 minutes to form the sponge. Remove, cover with plastic wrap, and let the sponge stand at room temperature until well risen, about 30 minutes.
  7. In a bowl, whisk together the remaining 1 3/4 cups flour with the cardamom, nutmeg, and salt; set aside.
  8. Return the bowl containing the sponge to the mixer stand. Add the egg yolks and mix until incorporated, then beat in the remaining sugar. Slowly add butter, then the flour-spice mixture and beat on medium speed for 5 minutes. The dough should be soft and should not form a ball.
  9. Scrape the dough into a well-buttered bowl and coat all sides with butter. Cover it with buttered plastic wrap, and let the dough rise in a warm place for 1 hour, or until doubled in volume.
  10. Turn out the dough onto a lightly oiled work surface. Gently press down to flatten it evenly to no less then 1/2 inch thick. Cover loosely with plastic wrap and let it rest for 5 minutes.
  11. Line a baking sheet with parchment or waxed paper. Using a floured 2 1/2-inch biscuit cutter, cut out 14 dough rounds. Transfer them to the lined baking sheet, spacing them at least 1-inch apart to allow for expansion. Let rise for 30 minutes, or until doubled in size.
  12. Pour the oil into a saucepan to a depth of 2 to 3 inches. Heat the oil to 360 degrees F. Line a baking sheet with paper towels.
  13. Fry the doughnuts, 3 or 4 at a time, for about 1 minute, or until golden brown on each side. Transfer the doughnuts to the paper towels to drain, then place on a wire rack to cool. As soon as the doughnuts are cool, use a long, thin, plain pastry tip to poke a hole through the midline to the center of each doughnut. Let cool completely before filling.
  14. Remove the vanilla cream filling from the refrigerator and beat with the electric mixer on medium speed until smooth. Scrape it into a large pastry bag fitted with a medium plain tip. Pipe the filling into the hole in the middle of each doughnut until the doughnut feels full. Wipe off any excess cream.
  15. Place the chopped chocolate in a medium heatproof bowl.
  16. Combine the water, corn syrup, and sugar in a heavy-bottomed, medium saucepan. Place over low heat and cook, stirring until the sugar is dissolved. Bring to a full boil and pour the hot syrup to melt over the chopped chocolate. Whisk in the butter and let it cool until it starts to thicken slightly, stirring occasionally.
  17. Spread a scant tablespoon of chocolate glaze over the top of each doughnut and let it sit for a few hours on a rack.