Posts Tagged ‘cranberries’

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Cranberry Nut Cake

November 4, 2019

This buttermilk cake studded with fresh cranberries and white chocolate and full of ground walnuts. I loved the combination of sharp tartness, creamy sweetness, and nuttiness.

20181229 Cranberry Chocolate Cake 04

You will need:

  • 3/4 c brown sugar
  • 1/4 c sugar
  • 1 orange, zested
  • 8 T unsalted butter, room temperature
  • 1 egg, lightly beaten
  • 2 t vanilla extract
  • 2 t baking powder
  • 1 t ground cardamom
  • 1/2 t ground cinnamon
  • 1/4 t salt
  • 1/2 c buttermilk (substitute: combine 1 T lemon juice with cup of milk and let sit for 5 minutes; stir and use)
  • 1/2 c walnuts, finely ground
  • 1 1/2 c flour
  • 12 oz fresh cranberries
  • 1/2 c white chocolate chips
  • 3 T cinnamon sugar

Then you will…

  1. Preheat your oven to 350 degrees. Grease and 8 or 9-inch springform and line the bottom with parchment paper.
  2. In a large mixing bowl, combine the sugars with the orange zest to release the orange oils.
  3. Cream the butter into the sugar mixture.
  4. Mix in the egg, vanilla, baking powder, cardamom, cinnamon and salt.
  5. Mix in the buttermilk, ground walnuts, and flour.
  6. Fold in the cranberries and white chocolate
  7. Spread in the pan and sprinkle with cinnamon sugar.
  8. Bake 45-60 minutes, until golden and set in the middle.
  9. Allow to cool for 10 minutes before removing from the pan.

20181229 Cranberry Chocolate Cake 02

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Cranberry Cake

December 31, 2018

I am loving cooking with my toddler. He was very excited to help with this cake, and we all loved that it was not ultra sweet. The cranberries and lemon make it a very bright cake, even for the winter.

You will need:

  • 2 sticks unsalted butter, room temperature
  • 1 c sugar
  • 1 c packed brown sugar
  • 4 eggs
  • 2 t vanilla extract
  • 1 t baking powder
  • 1 t ground cinnamon
  • 1/4 t ground ginger
  • 1/4 t ground nutmeg
  • 1/4 t ground cloves
  • 1/4 t salt
  • 2 1/2 c flour
  • 1/2 c sour cream
  • 12 oz fresh cranberries, picked through to discard any that have gone soft
  • 1 lemon, zested and juiced
  • Approx. 1 c powdered sugar

Then you will…

  1. Preheat your oven to 350 degrees. Grease a bundt pan with nonstick cooking spray.
  2. In a large mixing bowl, cream together the butter and both sugars until light and fluffy.
  3. Mix in the eggs, vanilla, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
  4. Mix in half of the flour and the sour cream.
  5. Mix in the remaining flour.
  6. Fold in the cranberries.
  7. Spread into the prepared bundt pan.
  8. Bake for 45-60 minutes or until golden on the sides. A tester in the middle should come out clean.
  9. Allow to cool for 15 minutes before inverting onto a serving plate.
  10. Allow to cool another 15 minutes before icing.
  11. In a small bowl, combine the lemon zest and juice with the powdered sugar to make a smooth glaze. Drizzle over the cake before serving.

20181125 Cranberry Cake 03

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Holiday 7 Layer Bars

December 23, 2018

I made these with my toddler, who loved sprinkling everything into the pan. It is a sweet combination of dried cranberries, white chocolate, a little dark chocolate and some coconut.

You will need:

  • 1 1/2 c graham cracker crumbs
  • 8 T unsalted butter, melted
  • 1 c white chocolate chips
  • 1/2 c semisweet or bittersweet chocolate chips
  • 1/4 c chopped walnuts
  • 1 c dried cranberries
  • 1 c sweetened coconut flakes
  • 14 oz (1 can) sweetened condensed milk

Then you will…

  1. Preheat your oven to 350 degrees. Line an 8×8 baking dish with parchment paper.
  2. Lightly grease the parchment with nonstick cooking spray.
  3. In a small bowl, mix together the graham cracker crumbs and melted butter.
  4. Spread into the prepared pan and light press together.
  5. Sprinkle on the white chocolate chips.
  6. Then sprinkle on the dark chocolate chips.
  7. Next sprinkle on the chopped walnuts.
  8. Then sprinkle on the dried cranberries.
  9. Then sprinkle on the coconut.
  10. Drizzle the condensed milk over the top.
  11. Bake 30-35 minutes, until lightly golden on top. Center should be set.
  12. Cool in the pan at least two hours before removing and slicing.

20181222 Cranberry 7 Layer Bars 01

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Pumpkin Cranberry Bread

November 4, 2017

What flavors come to mind when you think of fall? How about pumpkin and cranberries? Then think about putting both of those yummy ingredients into a bread that can be served toasted with a little pat of butter. Mmmm.

You will need:

  • 2 c flour
  • 3/4 c brown sugar
  • 2 t baking powder
  • 1 t ground cinnamon
  • 1/4 t ground nutmeg
  • 1/4 t ground cloves
  • 1/4 t ground ginger
  • 1/4 t salt
  • 1 c pumpkin puree
  • 1/4 c apple cider (or orange juice or water)
  • 1/4 c vegetable oil
  • 1 1/2 t vanilla extract
  • 3 egg whites
  • 1 c cranberries, roughly chopped
  • 1/2 c pecans, roughly chopped (optional)

20171031 Pumpkin Cranberry Bread 03

Then you will…

  1. Preheat your oven to 350 degrees. Lightly grease a regular loaf pan with non-stick cooking spray and set aside.
  2. In a large mixing bowl, combine the flour with the brown sugar, baking powder, cinnamon, nutmeg, cloves, ginger and salt. Stir till well mixed.
  3. In a small mixing bowl, whisk together the pumpkin puree, apple cider, oil, vanilla, and egg whites.
  4. Stir the wet ingredients into the dry, just until mixed.
  5. Gently stir in the cranberries and the pecans (if using).
  6. Spread in the loaf pan.
  7. Bake for 55 to 70 minutes, or until golden and a tester in the middle comes out clean.
  8. Allow to cool in the pan for 10 minutes. Then remove from the pan, and allow the bread to finish cooling on a wire rack.
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Maple-Roasted Butternut Squash with Cranberries

December 13, 2015

This sweet and spicy roasted butternut squash is the perfect fall side dish. It is quick to prepare and would be lovely next to roasted pork, chicken or turkey.

You will need:

  • 1 butternut squash, peeled and seeded and cut into 1-inch pieces
  • 2 T olive oil
  • 2 T good quality maple syrup
  • 2 T light brown sugar
  • 1/2 t ground cinnamon
  • 1/2 t cayenne pepper
  • 1/4 t ground nutmeg
  • 2 c cranberries
  • 1 c pecans, roughly chopped
  • Salt and pepper, to taste

Then you will…

  1. Preheat your oven to 375 degrees.
  2. Place the butternut squash into a 9×13 baking dish.
  3. Add the olive oil, maple syrup, brown sugar, cinnamon, cayenne and nutmeg. Stir to coat the pieces.
  4. Bake for 30 minutes, stirring at fifteen minutes.
  5. Stir in the cranberries.
  6. Bake for 15 minutes.
  7. Stir in the pecans. Season with salt and pepper to taste.
  8. Bake for another 10 minutes.

20151115 Squash Cranberry Roast

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Cranberry-Blueberry Sauce

November 17, 2015

I’ve been playing with recipe ideas for Thanksgiving and am hosting a Friendsgiving to try some new ones out in advance of the big day. My mom loves cranberry sauce, and I wanted to try something beyond your traditional cranberry and orange sauce. Then I found this recipe for a quick cranberry sauce with blueberry and red wine that is a fun twist. Let me know what you think!

You will need:

  • 8 oz fresh cranberries
  • 6 oz fresh blueberries
  • 1 c juicy red wine
  • 1 c sugar
  • 1 T ground cinnamon
  • 1 t ground cloves

20151112 Cranberry Sauce 01

Then you will…

  1. In a large sauce pot, combine all the ingredients. You want the pot to be big enough for the sauce to foam up to about 3x its size while it cooks.
  2. Heat the mixture to a boil, stirring occasionally.
  3. Reduce to a simmer over low heat. Allow to reduce for 20 to 30 minutes; most of the cranberries should have burst.
  4. Transfer to heat-safe jars or containers and allow to cool to room temperature on the counter. The sauce will thicken most as it cools.
  5. Sauce will stay fresh for 2 weeks if kept airtight in the fridge.

20151112 Cranberry Sauce 02

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