23 Days Till Christmas

Hey guys!

Minnesota decided to dump our first snow of the season last night. About 2 inches—how did I know we definitely would have a white Christmas? As long as the temps don’t dip to –30 like last winter, I can deal.

Did you enter my holiday photo contest yet?! The box of goodies is getting bigger—I can’t wait to give it away. I wish I could give all of you gifts =)

First matter of business—if you’re looking for some holiday-themed treats to bake up this year, check out my favorites that I made last year:

Top 10 of 2008

• Ginger“head”Reindeer Cookies
• Christmas Pinwheel Cookies
• Snowflake Cardamom Crisps
• Christmas Chocolate Cheers
• Festive Cake Bars
• Nuts Over Nuts Nibbles
• Better-Than-Average Molasses Cookies
• Strawberry Poinsettia Blooms
• Hint of Mint Munchies
• Peppermint Oatmeal Crunchies

Those were the top 10 I picked last year and this year my top 10 will be unveiled starting December 15th—get excited!

Also my gift guide (last years is still here) & holiday tips will be crammed in somewhere as well! :-)

Why do grocery stores around here not have fresh cranberries?? I went on a wild goose chase all over town trying to find some for these bars, and at my last stop I found them! If you like tart berries paired with a sweet pound cake, this fits the bill! However, it didn’t photograph well at all. “Santa please bring me a fancy shmancy camera—thanks!”

Cranberry-Cherry Pound Cake Bars

Makes 2 dozen bars

 Ingredients:

Crust:

• 3/4 c butter or margarine, softened
• 1/2 c granulated sugar
• 1/2 tsp vanilla
• 1 1/2 all-purpose flour

Cake:

• 1/2 c butter or margarine, softened
• 1 c granulated sugar
• 1/4 tsp almond extract
• 2 eggs
• 1 2/3 c all-purpose flour
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 c cranberry juice (I used light)
• 1/4 c whipping cream
• 1 bag (5 oz) dried cherries (1 cup)
• 1 c sweetened dried cranberries

Glaze:

• 1 c powdered sugar
• 2 tbsp cranberry juice

Directions:

• Heat oven to 350 F. Lightly spray 9 x 13’ pan with cooking spray. In medium bowl beat all crust ingredients with electric mixer on medium until well blended. Press evenly into the bottom of the pan.
• In large bowl, beat 1/2 c butter, 1 c granulated sugar, and almond extract on medium until well blended. Beat in eggs until creamy. On low speed, beat in 1 2/3 c flour, the baking powder and soda, the cranberry juice, and cream. Fold in cranberries and cherries. Spread over crust.
• Bake 45-50 min until toothpick inserted in center comes out clean. Cool completely.
• Beat glaze ingredients with wire whisk until smooth—drizzle over bars.
• Cut into 6 rows by 4 rows and serve.

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