Tag: white chocolate chips

Skinny Cranberry Bliss Bars

A blondie cookie bar with chunks of white chocolate chips and dried cranberries, topped with sweet cream cheese icing, tart dried cranberries and white chocolate drizzle – perfect for the holidays!

I got a request this year to lighten Starbuck’s Cranberry Bliss Bars – this make-over turned out excellent! I was able to cut the fat and calories by more than HALF, yet they still taste indulgent. The original bar is 340 calories with 19 grams of fat; this lighter version is just 149 calories with 5 grams of fat (4 points plus).

Last year I attempted to make these light but didn’t have much success. I had used whole wheat flour and I believe that was my demise – it gave the bars an unpleasant texture and scent that I really didn’t enjoy.

This time I used Gold Metal all purpose flour and the results were excellent. This is dessert after all, and although I try to use whole grains in all my meals, it doesn’t always work when baking. If you need a dessert for a holiday party, these are great. Leave them refrigerated until ready to serve.

Skinny Cranberry Bliss Bars
gordon-ramsay-recipe.com
Servings: 30 • Size: 1 bar • Old Points: 3 pts • Points+: 4 pts
Calories: 149 • Fat: 5 g • Protein: 2 g • Carb: 24 g • Fiber: 0 g • Sugar: 17 g
Sodium: 47 mg • Cholesterol: 5 mg

Ingredients:

2 cups all purpose flour (Gold Metal)
1/2 tsp baking soda
1/4 tsp salt
1/8 teaspoon ground cinnamon
2/3 cup granulated sugar
2/3 cup brown sugar, unpacked
1/4 cup melted unsalted butter
2 large egg whites
1/4 cup unsweetened apple sauce
2 tsp vanilla extract
2/3 cup white chocolate chips or chopped white chocolate
1/3 cup dried cranberries, chopped

For the Frosting:

8 oz 1/3 less fat cream cheese, softened
1/2 cup powdered sugar
2 ounces white baking chocolate, melted*
1/3 cup dried cranberries, chopped
1/2 tsp vanilla extract

Directions:

Preheat oven to 350°F. Lightly spray a 9 x 13 inch non-stick baking pan with cooking spray.

In a large bowl, combine the flour, baking soda, salt and cinnamon and stir to blend.

In another bowl, whisk the sugars with the butter, egg whites, applesauce and vanilla until light and fluffy.

Whisk the dry ingredients into the wet ingredients in two additions
until the batter is very well blended. If the batter looks more
“crumbly” than smooth, add just a drop of water at a time (ONLY if
needed) until it smooths out.

Fold in white chocolate chips and 1/3 cup cranberries. Spread batter onto the baking pan using the back of a measuring cup to smooth evenly.

Bake 10 – 14 minutes, until the edges are light brown and a toothpick inserted comes out clean. Don’t over-bake or your bars will be dry. Let it cool completely on wire rack.
Meanwhile, prepare the frosting; in a large bowl, use an electric mixer to beat the cream cheese, powdered sugar and vanilla until well-blended. Frost bars and sprinkle with remaining cranberries. Drizzle with the melted white chocolate.

*To melt the chocolate, place in a microwave safe cup and heat 15 seconds; stir. Another 15 seconds; stir until the chocolate is melted.

When the chocolate sets, cut into 15 large squares (5 cuts by 3 cuts with the knife). Then cut each square in half diagonally to create triangles. Store in the refrigerator until ready to serve.

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Pumpkin-Oatmeal Cookies with White Chocolate Chips

by Pam on September 29, 2013

We were heading to a friend’s house for dinner and I was in charge of bringing a salad and dessert. I decided to make some pumpkin cookies with oatmeal and white chocolate chips. They smelled incredible while they baked and tasted fantastic. These cookies were cakey without being dense, sweet, spicy, and absolutely delicious. They were a big hit with everyone, especially the kids.

Preheat the oven to 375 degrees. Line a baking sheet with a silpat mat.

Combine the flour, oats, salt, baking soda, cinnamon, cloves, nutmeg, and ginger together in a bowl. Mix until well combined.

Using a mixer, beat the sugars together with the butter and egg until cream smooth. Add the pumpkin and stir until well combined. Add the oat mixture into the pumpkin mixture until just combined then add 1 cup of the white chocolate chips until well mixed.

Drop spoonfuls of the the dough onto the prepared baking sheet then top each cookie equally with the remaining white chocolate chips. Place into the oven and bake for 10-12 minutes. Remove from the oven and let cool for 2 minutes before moving the cookies to a wire rack to cool. Serve with ice cold milk if desired. Enjoy.

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Pumpkin-Oatmeal Cookies with White Chocolate Chips

Yield: 2 dozen

Prep Time: 10 min.

Cook Time: 10-12 min.

Ingredients:

1 3/4 cups of rolled oats
1 1/2 cups of flour
1 tsp salt
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1/8 tsp ginger
3/4 cup of white sugar
1/4 cup of brown sugar
1/2 cup of unsalted butter, soft
1 egg
1 cup of canned pumpkin
1 1/4 cup of white chocolate chips (divided)

Directions:

Preheat the oven to 375 degrees. Line a baking sheet with a silpat mat.

Combine the flour, oats, salt, baking soda, cinnamon, cloves, nutmeg, and ginger together in a bowl. Mix until well combined.

Using a mixer, beat the sugars together with the butter and egg until cream smooth. Add the pumpkin and stir until well combined. Add the oat mixture into the pumpkin mixture until just combined then add 1 cup of the white chocolate chips until well mixed.

Drop spoonfuls of the the dough onto the prepared baking sheet then top each cookie equally with the remaining white chocolate chips. Place into the oven and bake for 10-12 minutes. Remove from the oven and let cool for 2 minutes before moving the cookies to a wire rack to cool. Serve with ice cold milk if desired. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Red White + Blue Fruit Pizza

My slimmed down fruit pizza^[1] was such a hit I decided to make a red, white and blue version using blueberries and raspberries for my stars and stripes for the Fourth of July! If you don’t recall, this is a lightened up white chocolate chip cookie bar topped with cream cheese frosting and fresh fruit – delish!

Madison helped me make this American flag and carefully placed the “stars” onto the frosting. She also helped me taste-test the final product to make sure it tasted yummy – she approved!

You could also used sliced strawberries if you prefer, but using raspberries didn’t require any cutting, so it was pretty quick to assemble.

Wishing you all a happy Fourth of July weekend!

Red White + Blue Fruit Pizza
gordon-ramsay-recipe.com
Servings: 28 • Size: 1 bar • Old Points: 3 pts • Points+: 4 pts
Calories: 144 • Fat: 5 g • Carb: 24.5 g • Fiber: 1.5 g • Protein: 2 g • Sugar: 17 g
Sodium: 77 mg • Cholesterol: 10 mg

Ingredients:

2 cups all purpose unbleached flour (Gold Medal)
1/2 tsp baking soda
1/4 tsp salt
1/8 teaspoon ground cinnamon
2/3 cup granulated sugar
2/3 cup brown sugar, unpacked
1/4 cup melted unsalted butter
2 large egg whites
1/4 cup unsweetened apple sauce
2 tsp vanilla extract
2/3 cup white chocolate chips or chopped white chocolate

For the Frosting:

8 oz 1/3 less fat cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla

To Assemble:

1 1/2 cups blueberries
2 cups raspberries

Directions:

Preheat oven to 350°F. Lightly spray a 9 x 13 x 1.375 inch non-stick baking pan (quarter sheet pan) with cooking spray.

In a large bowl, combine the flour, baking soda, salt and cinnamon and stir to blend.

In another bowl, whisk the sugars with the butter, egg whites, applesauce and vanilla until light and fluffy.

Fold the dry ingredients into the wet ingredients with a spatula in two additions until the batter is very well blended. If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out. Fold in the white chocolate chips.

Spread the batter onto the baking pan using the back of a measuring cup to smooth evenly.

Bake 14 to 16 minutes, until the edges are golden and a toothpick inserted comes out clean. Don’t over-bake or your bars will be dry. Let it cool completely on wire rack.

Meanwhile, prepare the frosting; in a large bowl, use an electric mixer to beat the cream cheese, powdered sugar and vanilla until well-blended.

Spread the frosting evenly over the surface of the cookie, leaving a small margin around the edges. Layer the fresh fruit over the frosting. Store in the refrigerator until ready to serve.

To serve, cut the bars into 28 pieces (I did 7 cuts by 4 cuts with the knife).

References

^{^} slimmed down fruit pizza (www.gordon-ramsay-recipe.com)