Tag Archives: Craisins

Cranberry-Pistachio Cookie Bar

So last week I mentioned having some cookie bars cooling while I was writing. They are all gone, no I didn’t eat them all by myself I had some help. Actually it is kinda funny that my son who doesn’t live here anymore but works with my husband so is here most mornings does a drive-by of the stove and immediately looks to see what might be packaged up to snack on.
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My name is Donna and I am a snack-a-holic. (stop laughing KP) we have not one but two snack drawers and anything homemade goes on the shelf above the stove, mostly to keep my dog from counter surfing. Which he has done a few times.

IMG_3615Back to the cookie bars. I am going to blame the magazines I was going through to try to get rid of a few. Out of a half dozen or so I think I got rid of two. That is not how you clean out your magazines/catalogs. While going through them I came across one that they had me at the title Cranberry-Pistachio bars. One of my most favorite combination of sweet and salty is cranberries, pistachios and white chocolate. I have made cookies, biscotti’s and bark with these three magical ingredients and have NEVER been disappointed.
IMG_3622.JPGThese bars are thick, dense and chewy; not too sweet or salty just the right amount I think. Though they did not list white chocolate I had to add a drizzle of some of it melted on top.

Cranberry-Pistachios cookie bars
Preheat oven to 350’F – line a 9×13 pan with foil, spray non-stick spray

Ingredients
¾ cup butter, melted
1¼ cups light brown sugar, packed
1 cup granulated white sugar
½ cup honey
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
½ teaspoon salt
1½ cup salted pistachios, chopped
1 cup dried cranberries

Directions

In a stand mixer bowl, beat the melted butter, sugars and honey on medium until fluffy about 3-4 minutes. Scrape as needed. Add eggs one at a time, beating well after each one. Beat in the vanilla.
IMG_3616IMG_3617In a small bowl, whisk the flour and salt. Add them to the wet mixture, beating until combined. Add pistachios and cranberries till combined.
IMG_3618IMG_3620Press batter into pan. Bake for 30-40 minutes until a wooden toothpick comes out slightly sticky. Let cool completely in the pan. Optional drizzle of white chocolate. I took a handful of chips and in a Pyrex measuring cup; melted them in the microwave for about a minute. Then drizzled them on the cooled bars. Slice and enjoy!
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Recipe adapted from Southern Lady magazine

My nemesis – the hard boiled egg white chocolate chip craisin cookies

Who would ever think that they would be taken down a few pegs by a hard boiled egg?

My eggs are not pretty so I thought I would share a picture of one of my Orchids

My eggs are not pretty so I thought I would share a picture of one of my Orchids

If I were ever on Iron Chef or Chopped and the secret ingredient was an egg that you had to have at least one be hardboiled in some form or fashion per dish. I would be chopped first round and it would be the biggest Iron Chef upset bar none. It’s not that I can’t cook them so they come out perfect which I can; they come out yellow, no brown rings (overcooked) or still semi raw but they are golden yellow as they should be. I for some strange bizarre reason cannot peel the damn things without making a complete and utter mess of the kitchen, the sink and worst of all the poor little egg. I have tried adding vinegar, salt separately and together.  I have tried peeling the cold, warm, hot. under water without water and even with a spoon.  Nothing works for me.

I have seen many deviled eggs in my days, not a huge fan of eating them but when I see them at parties and cookouts; trust me I look to see if the whites are a beaten up as mine when I am done with them. I have a couple of theories on this. Either everyone else has mastered the process and I am destined to never be included in that crowd OR they make twice as many as they need and only show off the pretty ones. Earlier this week I made 5 hardboiled eggs; my guys love deviled eggs which is the only reason I keep making them. I only had two that were worthy of going out in public, thankfully the guys just throw them in their mouths and don’t bat an eye at them. One was SO pathetic that there was no way that it could even be turned into a devil, that one I ended up cutting up and threw it on my salad that I made for my lunch.  I usually post a picture or two but I am embarrassed to show off my ineptitude with hardboild eggs.

My deviled eggs are traditional – a little bit of white vinegar, some dry mustard and some mayo, a little salt and white pepper Mix well and I put that into a zip loc bagie, clip a corner and fill the eggs.  Sprinkle a little paprika et voila.

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Since I didn’t take pictures of the eggs I thought I would share something that I know is yummy and looks good to boot.

1 Cup softened unsalted butter (not melted)

1 Cup packed brown sugar

1/2 Cup Sugar

Cream the above –  Beat in

2 Eggs

1 tsp Vanilla

Combine the below

1 1/2 Cup Flour

1 Tsp Baking Powder

1/4 tsp Salt

Stir in

3 Cups old fashioned oats

Add a bag of white chocolate

and a 10 oz bag of craisins

either spray a sheet pan or cookie sheet or use a silpat – drop by spoonfuls onto sheet and bake at 350′ for 10-12 minutes – do not over cook, let set on the sheet for a minute or two ENJOY!