Starbucks’ Cranberry Bliss Bar

My sister is a Starbucks’ addict. I seriously think that she needs to go talk to one of my college classmates who work at Starbucks, to see if she can get a job there. I believe it would cut down on her daily commute to Starbucks for her coffee and treat fix. When I saw several recipes on line, I knew that I had to make it for her. I decided to use the one from Mr. Breakfast’s website as a starter and made several modifications to the recipe since there are several versions out there.

This version below turned out pretty good, with a good mixture of sweet and tanginess (from the frosting). I did, unfortunately, feel that this was baked a little bit too long because the edges were browned pretty good. The recipe requested 20-25 minutes, but I think mine would have been sufficient with just 20 mins or even less ~ although the flavor was still excellent.

Some of the reviewers on line said that it was too sweet, so when I added cream cheese to the frosting, I only added a little bit of the powdered sugar. I also omitted the melted white chocolate garnish.

For Cake Base
2 sticks margarine (or butter if you want to indulge), softened
1 and 1/4 cups brown sugar, packed
3 large eggs
1 teaspoon ground ginger
1 teaspoon vanilla
1/4 teaspoon salt
1 and 1/2 cups flour
1/4 cup minced dried cranberries (I used 1/2 cups)
1/4 cup Lindt or Perugina or other quality white chocolate, coarsely chopped
1/4 cup minced candied ginger

For Frosting:
4 ounce cream cheese, softened (I used 6 ounce)
1-1/2 cups powdered sugar (I used 1 -3/4 cups)
1 teaspoon vanilla
1 tablespoon Gran Marnier (since I didn’t have any orange extract or real orange for some zest, and I really thought that cranberry would go great with orange)
2 tbsp butter, softened (I omitted the butter)

For Garnish:
(I decided to skip the melted white chocolate, so I just sprinkled the cranberries )
2 Tablespoons minced dried cranberries
1/3 cup white chocolate chips (e.g. Ghiradelli or Guittard) — melted

Preheat oven to 350 and lightly grease a 9×13 pan.
Beat butter and sugar together for the cake base, and add eggs/vanilla beating until fluffy.
Sift together flour, ginger, and salt and then add to the butter/sugar mixture beating well.
Fold in the cranberries, chocolate and ginger.

Spread thick batter in pan and bake for about 20 to 25 minutes or until light golden.
When cake is cooled, mix all frosting ingredients together and spread a thin layer over the cake. Immediately sprinkle with the minced cranberries.
Then use a cake decorating bag of melted white chocolate with a tiny decorating tip (like the size used for writing on cakes) and drizzle the chocolate over the cake.
Cut this into bars immediately because the white chocolate hardens pretty fast and makes cake cutting messy

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