Cran-Orange Bliss Bars

Every week I like to make something sweet to have around the house for when I get the munchies (which is quite often unfortunately).  To me, there is nothing more unsatisfying than having a craving that can't be fulfilled.  Usually I make something chocolate-y, but last week I went in a different direction and whipped up these Cran-Orange Bliss Bars.

Lord have mercy, these were so good and such a nice change of pace from usual chocolate fix!  The blondie layer is dense and chewy with a subtle orange flavor.  The frosting never fully hardens so that it stays nice and creamy and the cream cheese keeps it from being too sweet.  Plus since these bars have oranges and cranberries in them, they can kind of count as being healthy, right?  They were great with a strong cup of coffee in the morning too :-)

Cran-Orange Bliss Bars
adapted from Recipe Girl, as seen on The Girl Who Ate Everything

for the bars:
3/4 cup salted butter, cut into small cubes
1 cup dark brown sugar
1/2 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 1/4 cup cake flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
zest of 2 oranges
3/4 cup dried sweetened cranberries
6 oz white chocolate chips

for the frosting:
1 8-oz package cream cheese, softened
2-3 cups powdered sugar, sifted
juice of 1 orange
1/2 cup dried sweetened cranberries

Preheat oven to 350 degrees.  Spray a 9-x-13-inch baking pan with nonstick spray.

In a medium bowl, melt butter in microwave; stir in brown sugars.  Let cool to room temperature.  Using an electric mixer, beat eggs and vanilla together and add in butter mixture.  In a separate bowl, whisk together flour, baking powder, salt, cinnamon and orange zest.  Gradually add dry mixture to wet mixture until just combined.  Fold in cranberries and white chocolate chips.  (Batter will be thick.)

Spread blondie mixture into prepared baking dish. Bake 18-22 minutes, or until a toothpick inserted into the middle comes out clean.  Cool completely before frosting.

To prepare the frosting, use an electric mixer to combine cream cheese, 2 cups powdered sugar and orange juice.  Continue to add more powdered sugar to achieve your desired consistency.  Spread frosting over cooled blondies and sprinkle with dried cranberries.  Store in the refrigerator and cut into bars.

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My (Current) Favorite Salad

I based this salad on a salad I make for my father-in-law, and I've made it twice in the last week. I love the tangy sweet citrus with the crunchy fennel and creamy avocado. Yum! I love it so much that while Andrew was eating ice cream last night, I got the left over salad out of the fridge and ate the rest of it! If you're looking for a flavorful addition to your Thanksgiving meal, this salad would be perfect.

My (Current) Favorite Salad

for the salad

2 oranges, peeled and segmented

1 ruby red grapefruit, peeled and segmented

1/2 can hearts of palm, sliced

1 fennel bulb, thinly sliced

1 avocado, peeled and cut into chunks

1 head butter lettuce, washed and torn into chunks

1 bunch arugula, washed and torn into chunks

for the dressing

1 small shallot, minced

juice from left over grapefruit membranes (or juice of 1 lemon)

juice from 1 left over orange membrane

1 tablespoon sherry vinegar

1-2 tablespoons honey

1 tablespoon Dijon mustard

1/3 cup olive oil

salt and pepper

In a large bowl arrange butter lettuce leaves, arugula, orange segments, grapefruit segments, hearts of palm, fennel slices and avocado chunks.

For the salad dressing, in a blender combine all ingredients and puree. Pour desired amount over salad.

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My Father-in-Law's Favorite Salad

...or at least it's his favorite salad that I make! I've made it several times and it's always a hit. I love the sweetness of the oranges with the crispness of the raw fennel - yum!

Ingredients:

½ small shallot, roughly chopped

1 T Dijon

1 T sherry or red wine vinegar

1 small lemon, juiced

1-2 T honey

salt and pepper, to taste

1/3 c olive oil

1 head butter lettuce, torn into bite size pieces

1-2 bunches arugula, torn into bite size pieces

2 oranges, peeled and segmented

½ can hearts of palm, drained and sliced

1 fennel bulb, halved and thinly sliced with some fronds reserved for garnish

Directions:

For the dressing, combine shallot, Dijon, vinegar, lemon juice, honey, salt and pepper in a food processor. Pulse to combine and while the motor is running, add in the olive oil in a slow drizzle. Taste and add more salt and pepper, if necessary. Refrigerate for several hours for flavors to marry.

When ready to serve, combine lettuce and arugula. Squeeze the extra orange juice from the discarded membranes into the dressing and stir to combine. Drizzle with dressing and toss to combine. Plate the lettuces. Top with orange segments, sliced hearts of palm and fennel. Garnish with reserved fennel fronds.

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Rosemary Citrus Lamb Stew

This is one of my mom's recipes and I'm not sure where she found it. She fixed it for us last year and I haven't stopped thinking about it since! Now that the weather's gotten chillier, it seemed like the perfect time for a hearty stew. Additionally, since it has to slowly cook for several hours, I was able to get it together during Grandma's afternoon visit with Finley.

It turned out just as good as I remembered! It was fairly easy to prepare and delicious. Since the meat gets more tender the longer it cooks, I'm sure this would work well in a crockpot too. The recipe says to cook it 2 1/2 hours but I think I cooked mine closer to 5 hours and the meat was falling apart it was so tender. Can't wait to have the left-overs tomorrow for lunch!


Rosemary Citrus Lamb Stew

1/4 c olive oil
3 lbs lamb stew meat
1 t kosher salt
1/2 t cracked black pepper
1 onion, diced
2 carrots, peeled and sliced
6 cloves garlic, chopped
1 c beef croth
1 c red wine
4 sprigs rosemary
1 bay leaf
2 oranges, zested and juiced
1 can canellini beans, drained and rinsed
salt and pepper to taste

In a large dutch oven, heat olive oil over medium-high heat. Add lamb and season with salt and pepper on all sides. Brown on all sides, stirring as needed for 10 - 12 minutes. Add onions and carrots and cook for 4 more minutes. Add garlic and continue to stir for 30 more seconds. Add wine, broth, rosemary, bay leaf, orange zest and orange juice. Bring to a boil, then reduce heat to simmer and cover.

Cook for 2 1/2 hours until meat is fork tender and beginning to pull apart. Remove bay leaf. Add beans and cook for an additional 10 minutes. Adjust seasoning with salt and pepper if needed.

*** I served it over jasmine rice.

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