RED BLISS POTATO RECIPES RECIPES

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STARBUCKS CRANBERRY BLISS BAR - TOP SECRET RECIPES



Starbucks Cranberry Bliss Bar - Top Secret Recipes image

Each holiday season Starbucks brings out one of its most beloved dessert recipes: a soft triangle of white chocolate and cranberry cake covered with delicious creamy lemon frosting and dried cranberries. But when the holidays are over, the Bliss Bars go back into hiding until next season. That's when we bust out our copycat Starbucks Cranberry Bliss Bar recipe. The cake is flavored with bits of crystallized ginger that you can find in most markets near the herbs and spices. Be sure to finely mince the chunks of ginger before adding them, since ginger has a strong flavor, and you don't want anyone biting into whole chunk. For the white chocolate, one 4-ounce bar of Ghirardelli white chocolate will give you the perfect amount of chunks after you chop it up. If you can't find that brand, any brand of white chocolate will do, or you can use 4 ounces of white chocolate chips. This clone recipe will make a total of 16 cake bars, at a fraction of the cost of the original. For a demonstration of this classic clone recipe, check out this video. Check out my other copycat recipes for more Starbucks favorites here. Source: Top Secret Recipes Unlocked by Todd Wilbur.   TRANSLATE with x English Arabic Hebrew Polish Bulgarian Hindi Portuguese Catalan Hmong Daw Romanian Chinese Simplified Hungarian Russian Chinese Traditional Indonesian Slovak Czech Italian Slovenian Danish Japanese Spanish Dutch Klingon Swedish English Korean Thai Estonian Latvian Turkish Finnish Lithuanian Ukrainian French Malay Urdu German Maltese Vietnamese Greek Norwegian Welsh Haitian Creole Persian       TRANSLATE with COPY THE URL BELOW Back EMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster Portal Back

Provided by Todd Wilbur

Total Time 2 hours 40 minutes0S

Prep Time 1 hours 20 minutes0S

Cook Time 1 hours 20 minutes0S

Nutrition Facts : Calories 180 calories

POTATO AND LEEK SOUP RECIPE | EMERIL LAGASSE | COOKING CHAN…



Potato and Leek Soup Recipe | Emeril Lagasse | Cooking Chan… image

Provided by Emeril Lagasse : Cooking Channel

Categories     appetizer

Total Time 55 minutes

Cook Time 35 minutes

Yield 4 to 6 servings (about 6 cups)

Number Of Ingredients 13

1 large or 2 small leeks, about 1 pound
2 bay leaves 
20 black peppercorns 
4 sprigs fresh thyme 
2 tablespoons butter 
2 strips bacon, chopped 
1/2 cup dry white wine 
5 cups chicken stock 
1 to 1 1/4 pounds russet potatoes, diced into 1-inch cubes 
1 1/2 teaspoons salt, plus more if needed
3/4 teaspoon white pepper, plus more if needed
1/2 to 3/4 cup creme fraiche or heavy cream 
2 tablespoons snipped chives 

Steps:

  • Trim the green portion of the leek and, using 2 of the largest and longest leaves, make a bouquet garni by folding the 2 leaves around the bay leaves, peppercorns and thyme. Tie into a package-shaped bundle with kitchen twine and set aside. (Alternatively, tie 2 leek leaves, the bay leaves, peppercorns and thyme together in a piece of cheesecloth.)
  • Using a sharp knife, halve the white part of the leek lengthwise and rinse well under cold running water to rid the leek of any sand. Slice thinly crosswise and set aside.
  • In a large soup pot over medium heat, melt the butter and add the bacon. Cook for about 5 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat. Add the chopped leeks and cook until wilted, about 5 minutes. Add the wine and bring to a boil. Add the reserved bouquet garni, chicken stock, potatoes, salt and white pepper, and bring to a boil. Reduce the heat to a simmer and cook for about 20 minutes, or until the potatoes are falling apart and the soup is very flavorful.
  • Remove the bouquet garni and, working in batches, quickly puree the soup in a food processor or blender, letting it run for about 5 seconds. (Alternatively, if you own an immersion blender, puree the soup directly in the pot.) Stir in the creme fraiche and adjust the seasoning, if necessary. Serve immediately, with some of the snipped chives sprinkled over the top of each bowl of soup.

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