Now, for something that’s even prettier than these bars to look at.. crystallized ginger!:
just look at how the sugar sparkles..
but these don’t look too bad, either.
I have to say that as a blogger, there’s nothing more I love to do than to blog. I get to share a little snippet of my life by documenting it however I wish. All day, I think about what subject I can blog about next. What pictures can I post? How much posting is too much and how much is too little? What do my readers want to see?
So naturally, it only makes sense that I have so many side projects that I want to do. I want to have a blog for my scrapbooking, for my card making, for my photography, for my food, for my clothes, for my dog, for my silly family, for how my sister and I should have our own reality tv show, etc. Sometimes, I actually get enough motivation to start another blog (see HERE), but they’re never as successful as my main one (which is this one, of course!).
Which leads me to this… some of you may know that I had a style blog with my sister, but she never updated so I deleted it. For the past two days, I’ve been putting my efforts into a new blog, which I’m happy to introduce to you today. This is my very own personal style blog:
A Pile of Style
No more depending on anyone else to update.. just me (and my DB to take the photos)! So if you’re ever bored, feel free to venture over there. I know I won’t be able to update daily, but I hope to update just as much as I do here. Here’s to hoping!
These bars are supposed to be a knockoff of Starbuck’s Cranberry Bliss Bars, but I’ve actually never even tried theirs so I can’t compare. They were very flavorful and the frosting was light enough to not overwhelm the bar, but strong enough complement and tone down the ginger flavor. Next time I make them, I would definitely cut down the amount of ginger used. They’d be the perfect treat for Christmas, just look at how pretty they are! This recipe comes slightly adapted from the Wine Imbiber.
- 2 sticks (1 cup) unsalted butter, softened
- 1–1/4 cups brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla
- 1–1/2 cups all purpose flour
- 1 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 cup plus 2 tablespoons Dried Cranberries, minced
- 1/4 cup plus 1/4–1/3 cup White Chocolate Chips
- 1/4 cup Crystallized Ginger Slices, minced
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla
- 1–1/2 cups powdered sugar
- Preheat oven to 350° F. Lightly grease a 9×13 pan or line it with parchment paper for easy removal.
- Beat together the butter and sugar. Mix in the eggs and vanilla.
- Add the flour, ginger, and salt into the batter. Beat well. Lightly stir in the 1/4 cup cranberries, 1/4 cup chocolate chips and minced ginger.
- Pour the batter into the pan and bake for about 20-25 minutes, depending on your oven.
- Make the frosting by beating the cream cheese, butter, and vanilla until smooth. Slowly add the powdered sugar and beat until you reach the desired consistency.
- Spread the frosting onto the cooled cake.
- Cut the frosted cake as desired into bars or triangles. Sprinkle the remaining minced cranberries and chocolate chips on the top.