Wednesday, November 8, 2017

Cranberry White Chocolate Biscuit Bombs

Biscuits, cranberries, and white chocolate make this easy dessert a perfect one for your holiday get together. 

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I have always love cranberries in anything. I make a delicious cranberry glaze that goes over our turkey, and I cool the cranberries to use as a cranberry sauce. I also love me some orange cranberry bread, or lets not forget about the Cranberry Bliss bars at Starbucks. 

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I had seen these bombs that people have been creating, where basically you cut it open and the filling comes rushing out. I haven't seen too many dessert ones, and I figured someone has to give it a go. I pulled out some cranberries put them on the stove to simmer with some butter and brown sugar, and got to work. 

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While the cranberries were busy popping, I rolled out my biscuits into disc sized biscuits. This makes it easier to roll up the dessert bomb. After the cranberries had finished I placed a spoonful of cranberries and a sprinkle of chocolate chips on the dough, and rolled it up.

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There is no rhyme or reason to my rolling, but I folded the sides over and then wrapped the other sides around the bottom. Seriously, I'm sure you can find a better way. I poured some butter over the tops and rubbed some brown sugar over them, and then popped them in the oven for about 20 minutes. 

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I was actually worried the juices were going to come running out, but they didn't. This honestly tastes like a jelly doughnut, but seriously way better. You could also cut the dough in half or quarters and have little minis. This may be something I need to try in the very near future. 

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Cranberry White Chocolate Biscuit Bombs

  • 1/2 Lb. Cranberries
  • 1 Tbsp. Water
  • 1 Tbsp. of Apple Juice
  • 1/4 Cup Brown Sugar
  • 1/2 Tsp. Vanilla Extract
  • 1 can of Biscuits
  • 2 Tbsp. Butter
  • Sprinkle of Brown Sugar
  • 1/4 cup White Chocolate Chips
1. Preheat oven to 350°F, rub pan down with coconut oil or spray with cooking spray. 
2. Place Cranberries, water, apple juice, brown sugar, and vanilla extract in a pan on stove on medium heat. Stirring occasionally. Once the cranberries have all popped remove pan from heat. 
3. Roll the biscuits out into disc shapes. Place a spoonful of cranberries (draining a bit of juice) and a sprinkle of white chocolate chips on top and roll them up. Continue until you are out of dough. 
4. Place each biscuit bomb in the pan (touching is fine) and pour butter over the tops. Rub some brown sugar all over and place in oven. 
5. Bake for 18-22 minutes, or until tops are golden brown and cooked through.
6. Top with Truwhip and enjoy! 

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