Cherry Blondie Bites Recipes

CHERRY BLONDIE BITES

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

CHERRY BLONDIE BITES

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.

BLONDIE BITES

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.

CHERRY BLONDIE BITES

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

CHERRY NOUGAT BITES

Steps:

• Combine condensed milk, vanilla essence and sugar in a mixing bowl.
• Stir in powdered milk and cherries with a wooden spoon until combined.
• Turn mixture onto surface lightly dusted with icing sugar.
• Knead until smooth.
• Divide mixture in half.
• Roll each half between your palms into a rope 2.
• 5cm thick.
• Dust with extra icing sugar.
• Refrigerate until firm.
• When firm cut into 2.
• 5cm pieces.
• Store in an air-tight container in the refrigerator for up to 2 weeks.