These are my dad’s FAVORITE when its holiday time at Starbucks. My mom and I tried to recreate them last year, but got a recipe online that we did not really like. But we kept in mind what we liked and what we didn’t. This year, we were hoping to get a step closer to perfecting these little treats with our modifications…
THE VERDICT: “These are like the real thing!” Dad said. I think we succeeded! If you love to indulge in these when you get your favorite latte (mine is pumpkin spice!) please try this recipe, you will be pleasantly surprised at the resemblance.
Preheat the oven to 350 degrees
Butter/grease a 9×13 inch square cake pan
– 1 ½ stick of butter (softened)
– 1 ¼ cup of packed brown sugar
– 3 eggs
– 2 tablespoons of ground ginger
– 2 teaspoons of vanilla
– Pinch of salt
– 1 ½ cups of flour
– ½ teaspoon of baking powder
– ¾ cup of chopped sweetened dried cranberries
– 4 ounces of white chocolate (chopped) (I used Ghirardelli!)
In a bowl whisk together the flour, salt, ginger and baking powder. With a hand or stand mixer, mix the butter and sugar together, add the vanilla then the eggs one at a time. Add the flour in three increments until it is all combined. Then stir in the chocolate and cranberries. Place in the oven for 20-25 minutes, or until a toothpick comes out clean.
Let cool completely before cutting and/or icing.
– 4 ounces of cream cheese (softened)
– 2 cups of powdered sugar
– 1 tablespoon of lemon juice
– 1 teaspoons of vanilla
With a stand mixer or hand mixer, mix the cream cheese. Add ½ cup of powdered sugar at a time (to avoid getting it all over yourself!). Once the sugar is incorporated, add the vanilla and lemon juice.
Spread over the cooled cake! To get real fancy… chop extra cranberries and sprinkle on top of the icing!
Cut the cake into triangles, squares… whatever you want!
YOU’RE ∙ WELCOME