Peppermint blondies with ginger cranberry holiday punch
By Lynn Crawford
Chef Lynn puts a fresh take on holiday treats to wow your guests and your family. Instead of showing a typical dessert bar like brownies or fruit punch, Lynn presents her peppermint blondie recipe served with ginger cranberry punch.
Line a 13x9-inch baking pan with foil, extending foil over the edges of the pan. Lightly coat foil with cooking spray.
In a medium saucepan heat and stir white chocolate over low heat until melted and smooth.
Remove from heat; stir in butter until melted.
Whisk in granulated sugar, eggs, vanilla, and peppermint extract until smooth.
Stir in the flour until combined.
Spread the batter evenly in the prepared pan.
Bake for 28 to 30 minutes or until top is light brown and sides begin to pull away from pan.
Immediately sprinkle semisweet chocolate pieces evenly over bars.
Cool in pan on a wire rack.
Use edges of foil to lift uncut bars out of pan. Transfer to cutting board.
Spread Peppermint Frosting evenly over cooled bars.
If desired, sprinkle with crushed peppermint candies.
Cut into bars. Store in the refrigerator up to three days.
For the frosting:
In a small saucepan, heat and stir 170 grams chopped white baking chocolate over low heat until melted and smooth.
Let cool until lukewarm.
In a large mixing bowl, combine the 1/2 cup butter softened and 1 1/4 cups powdered sugar. Beat with a mixer on low until combined. Beat in 1/3 cup sour cream, 1/2 teaspoon vanilla, 1/2 teaspoon peppermint extract, and 1/4 teaspoon salt until combined. Beat in 1 3/4 cups additional powdered sugar. Beat in white chocolate until combined.
For the punch:
In a large punch bowl, combine cranberry juice, orange juice, ginger beer, lime juice, simple syrup and grenadine.
Stir and refrigerate until ready to serve.
As guests arrive, top the punch with crushed ice, and then tumble cranberries overtop.