Tag Archive: cranberry

Nov 26 2013

Cranberry Apple Crisp

Thanksgiving is nearly here and I haven’t even begun to plan. Luckily, we’ll be feasting at my sister-in-law’s house–my contribution is just a small part of the whole shebang–but I still feel like such a slug for not at least having an idea of what I’ll be presenting on Thanksgiving day. I really should be better at this by now. I’m 36, after all!

Cranberry Apple Crisp

The problem is that I have always been a mood eater. As such, I have also always been a mood baker. I can schedule anything I want but when it comes down to the nitty gritty, if I don’t feel like it, it won’t happen. And I can have quite the rebellious spirit. I’m such a brat.

This year, I’ve had cranberries on my mind a lot. A key harvest fruit here in New England, cranberries usually get their moment in the limelight as that gelatinous goo that slides out of a can moments before being ferried to the table for the big meal. Not my idea of featuring them at their best.

Cranberry Apple Crisp

I almost always volunteer to bring dessert to family gatherings and I’m quite impressed with what I’ve conceived today. Apple Crisp is one of my most favorite ways to eat apples–simple, modest, with the intoxicating aroma of pie without all the fuss. Apple Crisp is about as close as you can get in the baking world to relying upon intuition to guide you, as you would while cooking. No leavening, no eggs, and few ingredients. Fruit’s a little tart? Add more sugar. You prefer Gala apples? You should probably use less sugar. Don’t want to use sugar? You could try maple syrup. So many options! It seemed ripe for the addition of tangy cranberries.

Cranberry Apple Crisp

The combination is harmonious. Different layers playing together, working off each other to create a whole far exceeding the sum of its parts. A little buttery goodness in the crunchy topping, apples that are perfectly sweetened and have great texture, and then the cranberries come in, tart and tangy, slapping your taste buds and calling them to attention. Wow! I am loving this! Add a little bit of sweetened whipped cream and you have the perfect Thanksgiving dessert.

Cranberry Apple Crisp

Will I bring this to our Thanksgiving repast? That remains to be seen. But I highly recommend it for yours! Or for any time you want a little something fruity that’s not too sweet. Happy Thanksgiving!

5.0 from 1 reviews

Cranberry Apple Crisp
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 8
Ingredients
  • 2 pounds granny smith apples, peeled, cored, and thinly sliced
  • 12 ounces fresh cranberries, washed and picked over
  • ½ cup demerara sugar
  • ¾ cup white whole wheat flour
  • 1 cup old fashioned rolled oats
  • ¼ cup demerara sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon sea salt
  • ½ cup (8 Tablespoons) unsalted butter, cold
Instructions
  1. Preheat oven to 375 degrees Fahrenheit. Grease a deep dish pie plate with butter or coconut oil and set aside.
  2. In a large mixing bowl, toss the apple slices and cranberries with the ½ cup demerara sugar. Spread into the prepared dish.
  3. In another large mixing bowl, stir the flour, oats, remaining sugar, cinnamon, and sea salt. Cut the butter up into chunks and cut it into the dry ingredients with a pastry blender or two knives, working the butter in until you have small chunks of it throughout.
  4. Sprinkle the topping over the fruit and bake, uncovered, for 45-50 minutes, or until fruit is tender and the topping is crisp and lightly browned.
  5. Cool for at least 10 minutes before serving.
Notes
Serve warm with a dollop of ice cream or sweetened whipped cream.

What are you baking for Thanksgiving this year?

Nov 19 2013

Double Chocolate Cookies with Dried Cranberries

I bake a lot of cookies at this time of year. Most of them are traditional favorites, requested year after year. For some reason, though, not many of these are chocolate cookies. Sure, we have chocolate in cookies, like Chocolate Chipper Champs (which, oddly, have no chocolate chips in them, but make up for it with M&Ms). And I have made Chocolate Mint Candies Cookies and Chocolate Crackletops. But that’s about it in my holiday repertoire. I feel like a one-trick pony. I need to broaden my horizons.

Double Chocolate Cookies with Dried Cranberries

I discovered the inspiration for these cookies on Pinterest–a pin of a recipe from She Wears Many Hats (a fabulous blog, by the way!) for Double Dark Chocolate Cookies. I loved the way they looked, but felt they needed a little extra something. Hence, Double Chocolate Cookies with Dried Cranberries. Some pizzazz for your palate.

Double Chocolate Cookies with Dried Cranberries

The simplicity of these cookies really won me over. You probably have all the ingredients already in your pantry and the dough is mixed by hand–no power tools required. (Alright, I lied. You need a microwave. But you don’t really need a microwave, because you can still melt the butter in a saucepan on the stove. And my stove is gas, so I don’t count that as a power tool!) After the melted butter and cocoa are whisked together, this would make a great project to share with your kiddos. They can do most of the work themselves–just think of how accomplished they’ll feel! What a great way to spend the time leading up to the holidays, baking with your family.

Double Chocolate Cookies with Dried Cranberries

Double Chocolate Cookies with Dried Cranberries
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Cookie
Serves: 36
Ingredients
  • ¾ cup (12 Tablespoons) unsalted butter
  • ¼ cup unsweetened cocoa powder
  • 2 cups all-purpose flour
  • ¾ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 large cage free eggs
  • 1¾ cups dark brown sugar, lightly packed
  • 2 teaspoons vanilla extract
  • 12 ounces semi-sweet chocolate chips
  • 1 cup dried cranberries
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Line 2 rimmed baking sheets with parchment paper and set aside.
  2. Melt the butter in a 2-quart microwavable bowl in the microwave (I heated for about 1 minute at full power and swirled to melt the rest of the butter after I took it out of the microwave).
  3. Whisk in the cocoa powder until smooth, then set aside.
  4. In a small mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
  5. In a large mixing bowl, beat the eggs until light and fluffy.
  6. Stir in the brown sugar and vanilla extract until smooth.
  7. Add the flour and mix until just incorporated.
  8. Stir in the chocolate chips and dried cranberries.
  9. Portion out dough with a #40 cookie scoop, baking only 6 cookies at a time to leave enough room for spreading.
  10. Bake for 10-12 minutes, or until firm around the edges.
  11. Let sit on baking sheet for 2 minutes before transferring to wire racks to cool completely.

Jan 26 2013

Homemade Super Crunch Granola

My son is an early riser. Regardless of the day of the week, no matter what time he went to bed the night before, you can be sure he’ll be up by 6 A.M., knocking on my bedroom door to ask if he can have breakfast. I hate mornings.

Homemade Super Crunch Granola

I’ve become complacent since returning to work a year ago, allowing my son to eat pretty much anything he can prepare himself so I can eek out an extra 30 minutes of sleep, even if the quality of that sleep is pretty crummy. I will always be a night owl, shunning the light of day (though there’s very little light at 6 A.M. this time of year!) as long as possible. This means he’s been allowed to eat a ridiculous amount of cold cereal, albeit somewhat “healthier” cold cereal. And I hate myself for this.

Homemade Super Crunch Granola

I’m trying to change this.

While my daughter has welcomed my overnight steel cut oats experiments with an open mouth, eager to try each concoction and happily devouring anything I put in her path, my son still shuns oatmeal. I can understand. He requires a little more finesse in order to tempt his taste buds.

Enter granola. Similarly power-packed, with much less fuss. No microwave required.

Homemade Super Crunch Granola

He’s still a little picky about it. He picked all the walnuts out of my prior version. This one, however, received two very big thumbs up. A success! Now if only I could alter his internal clock a bit…

Granola is eternally adaptable, so consider this a jumping off point. High quality ingredients will pay off in spades, so don’t skimp. Go crazy with it! I’ve started keeping a jar at work to mix into my daily Chobani indulgence  Keeps me full most of the day (and away from the Starbucks goodies across the street!).

Homemade Super Crunch Granola
 
Prep time
Cook time
Total time
 
This is actually a guideline, because it’s a really flexible recipe. Change out some of the fixings and you can personalize it to your tastes.
Recipe type: Breakfast
Serves: 12
Ingredients
  • 3 cups old fashioned rolled oats (not quick oats)
  • 2 cups flaked coconut, unsweetened
  • 1½ cups almonds, chopped roughly
  • ½ cup raw sunflower seeds, shelled
  • ¼ cup ground flax meal
  • 1 teaspoon ground cinnamon
  • 2 Tablespoons raw (turbinado) sugar
  • ¼ cup coconut oil, melted
  • ½ cup pure maple syrup
  • 1 large egg white
  • 1 cup dark raisins
Instructions
  1. Preheat oven to 300 degrees Fahrenheit. Get out a rimmed nonstick cookie sheet and put it aside.
  2. In a very large bowl, mix everything except for the raisins together. Spread evenly on the cookie sheet.
  3. Bake for 40-45 minutes, or until golden brown and dry, stirring every 10 minutes.
  4. Once completely cooled, stir in the raisins.
  5. Store in airtight containers at room temperature for up to 2 weeks (if it lasts that long!).

 

Jan 08 2013

Oatmeal Cranberry White Chocolate Cookies – Or, Make Your Dessert AND Eat It, Too!

To some, January is a month of making resolutions. Seeking a renewal in spirit in the pursuit of denial, they deprive, deprive, deprive for the “greater good.” That’s fine and well if you are a sadist, but I’m getting too old for that sort of thing.

Oatmeal Cranberry White Chocolate Cookies

I’d rather take a page out of Julia Child’s book, leaning more toward “everything in moderation, including moderation.” Want to eat healthier? Who doesn’t! Instead of breaking out in a sweat at the mere thought of walking past the donuts, eclairs, cakes, and cookies while shopping for your spinach and broccoli, why not take matters into your own hands and revamp your cookies for a treat you can eat without the unnecessary shame game? Works for me!

Oatmeal Cranberry White Chocolate Cookies

Oatmeal lends itself well to a moderate dessert, being not only a heart-healthy option, but one that transitions well from the breakfast table to desserts. Add to it whole wheat pastry flour, dried cranberries, toasted pecans, and a little bit of raw sugar, and you’re doing pretty well. So well you can manage some high quality white chocolate morsels. A little bit of sweetness to balance the cranberries, without being too indulgent. If there is such a thing.

Oatmeal Cranberry White Chocolate Cookies

These turned out somewhere between crunchy and soft cookies. If you’d like them softer, bake for less time or don’t flatten the mounds. Crunchier? Thinner dough and/or more time in the oven should accomplish that nicely. I’d guess that they last for 3 days packaged in an air-tight container on the counter, but I couldn’t tell you for sure–mine are nearly gone in less than 24 hours. If you’d rather spread out your sweets, you can always freeze them for up to 3 months. Portion control achieved!

Oatmeal Cranberry White Chocolate Cookies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Cookies
Serves: 36
Ingredients
  • 11 Tablespoons unsalted butter, softened
  • ⅔ cup raw (turbinado) sugar
  • 2 large eggs
  • 2 cups old fashioned rolled oats (not quick oats)
  • 1 cup whole wheat pastry flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup dried cranberries
  • 1 cup white chocolate chunks or chips (the real deal–not artificial junk)
  • ¾ cup chopped toasted pecans
Instructions
  1. Preheat oven to 375 degrees Fahrenheit. Take out 2 nonstick baking sheets and set aside.
  2. In a large bowl, beat together the butter and sugar with a hand mixer (you can also use a stand mixer fitted with the paddle attachment) until light and fluffy.
  3. Beat in the eggs until well incorporated.
  4. Add the oats, flour, baking soda, and kosher salt, beating until well mixed.
  5. Stir in the dried cranberries, white chocolate, and pecans.
  6. Using a medium cookie scoop, portion out the dough, 6 cookies per tray. Flatten slightly with the back of a spoon or your fingertips.
  7. Bake for 8-10 minutes, or until lightly browned on the edges.
  8. Let rest on baking sheet for 2 minutes before removing to wire racks to cool completely.

You may have noticed something unusual in the method for this recipe–the recommendation to use a hand mixer. While I almost never used my hand mixer before, preferring my workhorse 6-quart KitchenAid for most jobs, through the generosity of my boss and his wife, I had a little splurge money to use at Sur La Table recently. I decided to upgrade my cheap-o hand mixer of unknown vintage to a Cuisinart 220 watt, 7-speed model–in metallic pink! People could hear my squeals of delight 7 blocks away, I swear! Upon arrival, I needed to put this pretty princess to the test–so I threw cookie dough at it. Not something I would normally make with a hand mixer. Penelope (that’s what I’ve chosen to name her) was up to the task, surprising me with her brawn  I turned her on and at the lowest speed, I almost lost her–she was that much more powerful than I was anticipating. I didn’t have to get above speed 1 at any point in the process (though I did push her to the next level, just to see what she had in her–WOW!). Did I need a hand mixer? Nah, my old one was limping along just fine. Am I sorry I got her? Nope! I will surely make more excuses to pull out Penelope and give her a good workout!

Penelope

 

Older posts «

Fetch more items