Cranberry Bliss Bars
1 cup butter (2 sticks), softened
1 1/4 cup brown sugar
1 1/2 tsp vanilla
1 tsp. ginger
1/4 tsp. salt
1 1/2 cups flour
3/4 cup diced dried cranberries
6 oz. white chocolate, cut into chunks
Preheat oven to 350°. Make cake by beating butter and sugar together until smooth. Add eggs, vanilla, ginger and salt. Beat well. Gradually mix in flour until smooth. Mix in the cranberries and the white chocolate by hand. Pour into a greased 13x9 inch baking dish. Spread evenly. Bake for 35-40 minutes or until cake is light brown on the edges. Cool completely before frosting.
4 oz. cream cheese (softened)
4 tsp. lemon juice
3 cups powdered sugar
1/2 tsp. vanilla extract
1/4 cup diced dried cranberries
Combine all the above ingredients, except the cranberries. Mix until smooth. Spread over the cake. Sprinkle the cranberries on top of the frosting. Lastly, stir together the drizzled icing and drizzle on top of the cake.
1/2 cup powdered sugar
1 Tbsp milk
2 Tbsp vegetable shortening
Whisk together, and add more milk if needed to reach a thin consistency. Drizzle over cake. Allow cake to sit for several hours before you cut and serve. Store in the refrigerator.