Got leftover cranberries? Yeah, me too. After cooking the entire Thanksgiving meal, I’ve got more leftovers and produce in my fridge than I ever thought possible. Luckily, Kathleen King to the rescue again with another recipe from Baking for Friends. I halved her small recipe for pear cranberry crisp studded with chocolate chips to come up with a dessert for two version. I swapped white chocolate chips for the semisweet and gobbled up this sweet crispy bowl of deliciousness.
Cranberries and white chocolate were meant for each other. Stay tuned on that combo, my friends.
I hope you entered my giveaway (don’t worry, there’s still time to enter ’til next Monday). But but but, I have another treat for you! If you want to buy Kathleen’s latest book, I have a nice coupon code for you: enter ‘BAKEOFF’ and you’ll get $5 off your order here. Trust me, you need this book in your entertainment repertoire.
For the cupcakes:
For the chai buttercream:
Serving Size: 1
Amount Per Serving: Calories: 495 Total Fat: 23g Saturated Fat: 9g Trans Fat: 1g Unsaturated Fat: 13g Cholesterol: 77mg Sodium: 346mg Carbohydrates: 71g Fiber: 2g Sugar: 57g Protein: 4g