Bready or Not Original: Cranberry Swirled Blondies
My original recipe for Cranberry Swirled Blondies is the perfect way to use up leftover cranberry sauce from the holidays. Try out this recipe with a homemade sauce (like my recipe featured just last week) or a canned version.
If you use a jellied version in a can, you should mush it first so that it’s easy to spread. Also note that the varying moisture content of difference sauces could make for a shorter or longer baking time.
For this recipe, 10 ounces of sauce is the minimum because you need enough to spread into an even layer. I’d say you can go up to as much as 15 ounces.
These bars are the perfect breakfast or snack bar in the holiday season. Heck, use them for a cookie tray! They keep fantastically frozen, too.
Bready or Not Original: Cranberry Swirled Blondies
Equipment
- 13×9 pan
- aluminum foil
- uneven spatula
Ingredients
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter (1 1/2 sticks) softened
- 1 1/4 cups white sugar
- 1 1/4 cups brown sugar packed
- 2 teaspoons vanilla extract
- 3 large eggs room temperature
- 10 ounces cranberry sauce this is the minimum, use up to 15 ounces
Instructions
- Preheat oven to 350-degrees. Line 13×9 pan with wide aluminum foil and apply nonstick spray or butter.
- In a small bowl, mix together the flour, baking powder, and salt. Set aside.
- In a mixing bowl, beat together the butter, both sugars, and vanilla to create a smooth batter. Beat in eggs, one at a time, followed by the flour mixture. Place about 2/3 of the batter in the pan and carefully spread into a base later using an uneven spatula. Spread cranberry sauce on top. Dollop remaining dough on top. Use a knife to swirl layers together.
- Bake until evenly golden brown and set in the middle, 35 to 40 minutes. Cool completely at room temperature or chill before cutting. Use foil to lift contents onto a cutting board for easy slicing.
- Blondies keep for up to 3 days in a room temperature sealed container and can also be frozen.
OM NOM NOM!
Bready or Not: Easy Cranberry Sauce
It’s the first week of October, but we’re anticipating the holiday season with this Easy Cranberry Sauce recipe.
Last Thanksgiving was my first in almost 20 years when I didn’t get to go home to California. My mom is all about using the canned jellied cranberry sauce. I’ve hinted for years now that I could try making a fresh sauce, but tradition is tradition.
I was sad I couldn’t be with my folks at Thanksgiving, but hey, at least I could try a homemade sauce at long last. Being that I’m in Minnesota now, that also meant using local cranberries.
I used a 12-ounce bag of fresh cranberries, but frozen is fine, too. Since there were only two of us partaking in the feast, we had a lot of leftover sauce, but that was fine–I used most of the remainder in a Cranberry Swirled Blondies recipe that I’ll share next week!
Bready or Not: Easy Cranberry Sauce
Ingredients
- 12 ounces cranberries fresh or frozen
- 3/4 cup white sugar
- 1 Tablespoon Grand Marnier
- zest of one orange
- pinch kosher salt
- 1 cup water
Instructions
- Place all of the ingredients in a medium saucepan on medium heat. Stir frequently as the contents warm through so that nothing sticks and burns. After 10-15 minutes, the cranberries will start to burst and the mixture will turn jammy. Cook another couple minutes as more berries break down. Remove from heat and cool before serving.
- Sauce can be made up to 5 days ahead. Store it in an airtight container in the fridge. Serve with meats such as turkey and ham, or with ice cream or within a baked dessert.
OM NOM NOM!
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