Nutmeg Disrupted

An Alberta girl eats, cooks, and grows!

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Cranberry Bliss Bars

I admit it, I love Starbucks.

Starbucks Cranberry Bliss Bars on Nutmeg Disrupted

 

 

 

 

 

 

 

 

 

I really love Starbucks. I have made so many memories in their coffee shops. Hanging out with my girlfriends, Tweet Ups, the first time meeting an online friend who flew out from the opposite end of the country, business meetings, to sitting there alone, headphones on, writing, thinking, people watching. The hours must be in the hundreds. Even though I go there for the coffee I have on occasion tried some of the baked goods they offer.

Now one who’s never enjoyed white chocolate, I am surprisingly smitten with their Cranberry Bliss Bars.

Having moved to a small town in the middle of nowhere I am sorely lacking my Starbucks fix. After recently hitting one in Chapters after doing some Christmas shopping I bought one of those triangles of sweet cranberry love. And it has been on my mind ever since.

 

Cranberry Bliss Bars

3/4 cup butter

1 1/2 cups packed light brown sugar

2 large eggs

3/4 teaspoon vanilla extract

2 1/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/8 teaspoon ground cinnamon

1/2 cup dried cranberries

6 ounces white baking chocolate, coarsely chopped

 

Frosting

1 package (8 ounces) cream cheese, softened

1 cup powdered sugar

6 ounces white baking chocolate, melted with 1 teaspoon of shortening

1/2 cup dried cranberries, chopped

Preheat the oven to 350 degrees F. Spray a 9×13-inch baking dish with nonstick spray.

In a medium bowl, melt butter for one minute in the microwave, stir in brown sugar, let cool to room temperature. Use an electric mixer to beat in the eggs and vanilla. In a separate bowl, whisk together the flour, baking powder, salt and cinnamon, gradually add all the ingredients to the mixer bowl.

Cranberry Bliss Bar Topping on Nutmeg Disrupted

 

 

 

 

 

 

 

 

 

Stir in the cranberries and chopped chocolate. The batter will be very thick, almost like a cookie dough.

Cranberry Bliss Bars on Nutmeg Disrupted

 

 

 

 

 

 

 

 

 

Pat the batter into the prepared pan. Bake for 18-21 minutes or until a toothpick inserted near the center comes out clean. Cool completely.

In a large bowl, use an electric mixer to beat the cream cheese and powdered sugar until well-blended.

Measuring out chocolate for Cranberry Bliss bars on Nutmeg Disrupted

 

 

 

 

 

 

 

 

Gradually add half of the melted white chocolate, beat until blended. Frost the cookie base. Sprinkle with cranberries. Drizzle with remaining melted white chocolate. Cut into bars- square or triangle-shaped.

Cranberry Bliss Bars on Nutmeg Disrupted

 

 

 

 

 

 

 

 

Store in the refrigerator until ready to serve

 

 

 

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Quinoa Salad with Preserved Lemon

Earlier this year I made a few jars of preserved lemons and limes.

Preserved Lemons from Nutmeg Disrupted

 

 

 

 

 

 

 

 

 

Looking for a way to use some of my preserved citrus I thought a salad was in order.

I love quinoa and knew that would be the perfect base for a salad. Full of fresh avocado and roasted peppers it was a refreshing satisfying meal. The salty hit of citrus is the prefect finish to the dish. It is quick, simple and delicious!

 

Quinoa salad with preserved lemon from Nutmeg Disrupted

 

 

 

 

 

 

 

Quinoa Salad with Preserved Lemon

1 cups of quinoa – rinsed well

1 avocado – sliced

1 roasted red and peppers -chopped

2 wedges of preserved lemon

pepper to taste

 

Cook the quinoa in 2 cups of water for 15 minutes.

Meanwhile chop the peppers and avocado.

Combine everything in a bowl and squeeze to wedges of lemon over all. Stir to combine. Add a few dashes of pepper.

Enjoy!

 

 

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Buddha’s Hand Vodka

 

I first shared this recipe with Wanda from Bakersbeans. I have really enjoyed getting to know her over the past year. We were roomies at FCB2014 and she showed me around Vancouver on our down time at the conference. Be sure to stop by her site and check out fabulous things she has been up to!

.Winter time means citrus season, my favourite of all the fruits. And citrus means Buddha’s Hand citrons! I never knew about these until I became a Produce Manager, now I count down the months until I have them in store.

The day the Buddha’s Hand arrived you could smell its amazing aroma long before the box was found amongst all the produce. The entire warehouse was engulfed in the most amazing lemon smell. If you have never seen a Buddha’s Hand they are like no other fruit out there.

Buddha's Hand Citron on Nutmeg Disrupted

 

 

 

 

 

 

 

 

 

They do not contain any juice or seeds, and the white center is not bitter like you would find on other kinds of citrus. They are prefect for zesting and you would use them anywhere where you would use lemon. I am thinking I will candy some, similar to how I did the grapefruit rind. And some Buddha’s Hand salt is in order. A Buddha’s Hand salt rimmed margarita sounds fantastic!

The strong lemon scent seemed a classic fit with vodka.  The end result is a magnificent flavored spirit that you could drink on the rocks or mixed with club soda for a refreshing cocktail.

 

Buddha’s Hand Vodka

 

1 Buddha’s Hand Citron

2 cups of your favorite vodka

 

Wash the Buddha’s Hand well.

With a zester zest yourself 2 tablespoons of the Buddha’s Hand.

Place the zest in a mason jar along with one finger from the fruit. Seal and place in a dark cupboard. I gave mine a shake every few days.

Allow to sit for 30 days.

 

Buddha's Hand infused vodka on Nutmeg Disrupted

 

 

 

 

 

 

 

 

 

Strain using a fine mesh screen strainer.

Because Buddha’s Hands are only available in the winter these would make fantastic cocktails for New Years Eve. Start a jar at the beginning of December to have it ready for ringing in the New Year!

Buddha’s Hand Cocktail

2 ounces of Buddha’s Hand vodka

splash of Club Soda

1/4 cup of sugar

1/4 cup of lemon juice

lemon slices to garnish

 

Place the sugar on a small plate.

Place the lemon juice into a small bowl.

Dip the rim of the glass into the lemon juice then into the plate of sugar making a nice rim on the glass.

Using a shot glass pour a 2 ounce shot and careful pour it into the sugar rimmed glass. Add a splash of Club Soda.

Garnish with a slice of lemon.

Buddha's Hand cocktail on Nutmeg Disrupted
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