The Roanoker - November/December 2014 - 68

Come Christmas, the staff
here at LeisureMedia360 - myself
included - gets into the holiday
spirit. We decorate the office, hang
ornaments on the Christmas tree
and look forward to our annual
holiday party.
The party has evolved over
the years, featuring everything
from catered meals to potluck
brunches, Secret Santa gifts to
the newest - and in my opinion, it
should be permanent - tradition,
the cookie exchange.
Our receptionist Mary Fowler,
who shares one of her recipes
here, organizes the exchange.
Once everyone who wants to
participate signs up, we typically
have to make three to four dozen
cookies in order for everyone
to take two cookies from each
participant. That's a lot of
cookies...but so worth it! We've
got some pretty awesome bakers
on staff.
On party day, our conference
room table is filled with festive
plates piled high with yummy
cookies. Containers - large ones,
of course - in hand, we make
our way around the table, some
of us downright giddy about the
goodies we get to take home.
Though I usually want to just
to keep the entire container for
myself, I do share with family as
we make our rounds on Christmas
Eve and Christmas Day.
Cookie exchanges aren't just
for business holiday parties.
Gather your friends or family and
host one yourself! It takes care of
your holiday baking, keeping you
out of the kitchen to spend even
more time with the ones you love.
Need some cookie ideas? See
three here and more online at
TheRoanoker.com/cookies - for
recipes from the LeisureMedia360
staff. Merry Christmas!

68 november/december 2014

Cranberry Bliss Bars have the perfect balance of sweet and tart thanks to white chocolate and dried cranberries.

Cranberry bliss bars
By Melinda Milan

For the Bars:
½ cup unsalted butter, melted
1 large egg
1 cup light brown sugar, packed
1 ½ tsp. vanilla extract
1 cup all-purpose flour
¼ tsp. salt, optional and to taste
¾ cup white chocolate chips
½ cup dried cranberries, loosely
packed
½ tsp. orange zest, optional and
to taste

For the Frosting
and Topping:

melted butter (allow it to cool
slightly so you don't scramble
the egg), add the egg, brown
sugar and vanilla; stir to combine. Add the flour and salt; stir
until just combined, taking care
not to over-mix or the bars will
be tough. Fold in ¾ cup white
chocolate chips, ½ cup cranberries and optional orange zest;
stir to combine. Pour batter
into prepared pan, smoothing
it lightly with a spatula or offset
knife if necessary.

1 cup white chocolate chips,
melted and divided
4 oz. cream cheese, softened
(whipped or light may be used)
¾ tsp. vanilla extract
2 cups+ confectioners' sugar
¼ cup dried cranberries, loosely
packed

Bake for 18 to 21 minutes, and
center is set and golden or until
edges begin to slightly pull away
from sides of pan, or a toothpick
comes out clean; do not over
bake. Allow bars to cool before
frosting them. While they cool,
make the frosting.

For the Bars: Preheat oven to
350 degrees. Line an 8-by-8-inch
pan with aluminum foil, spray
with cooking spray; set aside.
Melt the butter in a medium
microwave-safe bowl. To the

For the Frosting and Topping:
In a small microwave-safe bowl,
melt the white chocolate on high
power, about 1 minute, reheating in 10-second intervals, or
until it can be stirred smooth.

With a stand or electric mixer,
combine cream cheese, about
three-quarters of the melted
white chocolate, 2 cups confectioners' sugar and vanilla; beat
until smooth and fluffy. Tips:
Start by mixing on low speed
so sugar doesn't spray, and then
beat on medium-high for about
3 minutes. Mixture will seem stiff
at first but will loosen and fluff
up after 2 to 3 minutes of beating on medium-high; stop and
scrape down the sides of the bowl
as necessary. Add additional confectioners' sugar based on taste
preference and desired frosting
consistency. Frost the bars.
Evenly sprinkle ½ cup cranberries over the top of the frosted
bars. Evenly drizzle bars with remaining melted white chocolate,
reheating for a few seconds in the
microwave if it has set up. Allow
bars to set up for at least 30 minutes before slicing and serving.
Bars may be stored in an airtight
container in the refrigerator for
up to 1 week.
The

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