Cherry Blondie Bites Recipes

Steps:

• 1. Heat oven to 350 degrees. Spray a 24 count mini muffin pan with non stick cooking spray. Set aside. In a large bowl, beat together the butter, cane sugar and brown sugar on high for about 2 minutes. Add egg, vanilla and cherry juice. Beat well on high for another 2 minutes. In a medium sized bowl, sift together the flour and baking powder. Add to the butter/egg mixture. Beat on high until well blended, 2 to 3 minutes. Place one teaspoonful of batter into each of the 24 mini muffin pan cups. Place a maraschino cherry into the center of each Bake at 350 degrees for about 20 to 22 minutes or until toothpick inserted comes out clean. Let stand for 10 minutes. Using a thin knife, gently loosen each mini muffin from the side of tin and place on a rack to cool. Let cool for about 15 minutes. Sift powdered sugar over. Makes 24
• 2. http://www.cleanfreshcuisine.com/?p=4995

Steps:

• Heat oven to 325°F. Grease or spray 13x9-inch pan. In large bowl, beat brown sugar, butter, vanilla, almond extract and eggs with electric mixer on medium speed until light and fluffy.
• On low speed, beat in flour, baking powder and salt until well blended. Set aside 1/4 cup of white chocolate bar chunks. Stir in remaining chunks, almonds and cherries. Spread batter evenly in pan.
• Bake 35 to 40 minutes or until top is golden brown and set. Cool completely, about 1 hour.
• In small microwavable bowl, microwave reserved white chocolate bar chunks and oil uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted; stir well. Drizzle glaze over bars. Or if desired, place glaze in small food-storage plastic bag and cut off small tip from one corner of bag; drizzle glaze in diagonal lines over bars. Let stand until glaze is set, about 3 hours. For bars, cut into 6 rows by 6 rows.

Steps:

• Heat oven to 350 degrees. Spray a 24 count mini muffin pan with non stick cooking spray. Set aside.
• In a large bowl, beat together the butter, cane sugar and brown sugar on high for about 2 minutes.
• Add egg, vanilla and cherry juice. Beat well on high for another 2 minutes.
• In a medium sized bowl, sift together the flour and baking powder. Add to the butter/egg mixture. Beat on high until well blended, 2 to 3 minutes.
• Place one teaspoonful of batter into each of the 24 mini muffin pan cups. Place a maraschino cherry into the center of each.
• Bake at 350 degrees for about 20 to 22 minutes or until toothpick inserted comes out clean.
• Let stand for 10 minutes. Using a thin knife, gently loosen each mini muffin from the side of tin and place on a rack to cool. Let cool for about 15 minutes. Sift powdered sugar over.
• Makes 24.

Steps:

• Preheat oven to 350°. Line mini muffin pans with paper liners.
• Place the butter and 4 ounces white chocolate in a large bowl. Microwave on high in 30 second intervals, stirring between each, until mixture is smooth. It takes my microwave about 90 seconds before I'm happy with the mixture.
• Stir in the brown sugar and the white sugar.
• Stir in the eggs, one at a time, and beat well after each addition.
• Gradually stir in the flour.
• Stir in the vanilla.
• Then, stir in the white chocolate chips and the nuts.
• Just as an aside, don't you love the fact that you don't need to use your mixer for this recipe, just stir, stir and stir.
• Spoon the batter into the muffin pans.
• Bake for about 15 minutes, until lightly browned.
• While the babies are baking, lick your spoon.
• Cool in pans for 5 minutes. Then, remove from pans and cool on wire racks.

Steps:

• Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt.
• In a large bowl, using a mixer, beat butter and both sugars on high until pale and fluffy, 3 minutes. Beat in eggs and vanilla. Reduce speed to low, add flour mixture, and beat until combined. Stir in chocolate chips and cherries.
• Press mixture into a 9-by-13-inch metal baking pan. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 28 to 30 minutes. Let cool completely in pan on a wire rack.