Posts Tagged ‘Cranberry’


February 5, 2017
In the course of my bringing treats (baked goods and sweets) to the office from time to time, it became apparent that not every one could enjoy the desserts I was making (gluten-free, lactose intolerant, allergies, etc.). So, I’ve begun exploring other “options” and found a couple of delicious gluten-free cookie recipes (below).  Enjoy!
Chocolate Pistachio
3/4 cup + 2 Tablespoons of almond flour
2 Tablespoons of cocoa
3 Tablespoons of softened butter
3 Tablespoons of Confectioners’ sugar
1/8 teaspoon of espresso powder
1/8 teaspoon of salt
1/2 teaspoon of vanilla extract
1/3 cup of chopped pistachios
Beat the first seven (7) ingredients together on low speed until a “dough” forms.  Mix in the 1/3 cup of chopped pistachios.  Place a piece of plastic wrap on the counter.  Transfer the dough to the plastic wrap and form it into a log shape (about 7-8″ long and 2″ in diameter).  Wrap the log in the plastic wrap and place it in the refrigerator to chill (for at least 60 minutes).
When the dough feels firm and chilled, remove it from the fridge and place it on a flat working surface.  Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
Unwrap the cookie dough and slice it into 1/4″ slices (a very sharp knife really makes a difference). You could slice them a little thicker and adjust your cooking time accordingly.  Place the cookies on the baking sheet and bake for 10-12 minutes or until they start to brown (but watch them closely after 10 minutes or so to ensure you don’t burn them).  Remove them from the oven and allow them to cool on the baking sheet for 10 minutes before transferring the cookies to a rack to cool completely.
Orange Cranberry — same instructions as above, add the orange zest and cranberries at the same point you added the pistachios above.
1 cup of almond flour
3 Tablespoons of softened butter
3 Tablespoons of Confectioners’ sugar
1/8 teaspoon of salt
1/2 teaspoon of vanilla extract
1/2 teaspoon of orange zest
1/4 cup of dried cranberries
Happy baking!

A Healthy Salad!

August 6, 2016

Well, reasonably healthy (there’s not that much bacon).  Here’s a quick and easy salad that’s sure to please.

Broccoli Cranberry Salad

6 strips of bacon
1 cup of mayonnaise
1/4 cup of white sugar
2 Tablespoons of red wine vinegar
3 heads of brocolli, finely chopped
1/2 cup of chopped red onion
1/3 cup of salted sunflower kernals, toasted
1/4 cup of dried cranberries

1. Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned (about 10 minutes).  Drain bacon slices on paper towels and crumble.

2. Whisk mayonnaise, vinegar, and sugar in a bowl; refrigerate until ready to combine with the salad.

3. Combine the broccoli, onion, bacon, sunflower seeds, and cranberries in a large bowl.  Drizzle the mayonnaise dressing over the broccoli mixture and toss to coat.

Oatmeal, It’s Not Just For Breakfast!

February 24, 2015

I’m not a big “oatmeal for breakfast” fan at all.  But, I certainly like using oatmeal when baking cookies.  Here’s a tasty recipe that is sure to please.

Oatmeal Toffee Cookies

1/2 cup of butter or shortening
1/2 cup of sugar
1/2 cup of packed brown sugar
1 egg
1 Tablespoon of water
1 teaspoon vanilla extract
1 cup of flour
1 cup of quick-cooking oats
1 teaspoon of baking soda
1/2 teaspoon of salt
2 cups of semi-sweet chocolate chips
1/2 cup dried cranberries
1/2 cup chopped walnuts (optional)
1/2 cup toffee bits

Preheat over to 375 degrees.  Cream together the butter or shortening and the sugars.  Add the egg, water, and vanilla and mix well.  Gradually add the flour, oats, baking soda, and salt.  Mix well.  Fold in the chocolate chips, cranberries, nuts, and toffee.  Drop by tablespoon on a lightly greased cookie sheet and bake for 8-10 minutes, or until the edges are slightly brown.  Remove from the oven and allow to cool for 5 minutes on the cookie sheet before removing to wire racks to finish cooling.

White Chocolate, Cranberry, Pistachio, Yum!

December 18, 2010

Well, we are a week away from Christmas and I’ve been busy in the kitchen baking up a storm for the past couple of weeks.  One of my favorite holiday cheesecakes is the White Chocolate with Cranberry/Pistachio Crunch.

I posted the recipe a couple of years ago, but I realized that I have never posted a picture of the delectable dessert!  A horrible oversight on my part.  So, here you go!

For those of you who may not enjoy cranberries and pistachios, I have a plethora of other wonderful cheesecake recipes that I’ve posted throughout the years (many with pictures); check out my blog’s “cheesecake” category — there are no calories for just looking!

Great Cheesecake for the Holidays!

December 7, 2008

This one keeps getting rave reviews from everyone who tastes it and it has become one of my most requested cheesecakes (lately).  What’s not to like . . . gingersnap, white chocolate, cranberry, and pistachio. . . great combination!


2¼ cups gingersnap cookie crumbs
6 tablespoons butter, melted
2/3 cup whipping cream
1 pound white chocolate, finely chopped
4 (8 ounce) packages cream cheese, softened
1 cup sugar
6 large eggs
1 teaspoon vanilla extract
Candied Cranberries (optional, but recommended)
Pistachio Crunch (optional, but recommended)

Combine gingersnap crumbs and melted butter; stir well. Press crumb mixture into bottom and 1-inch up sides of a 10-ince springform pan. Bake at 350° for 10 minutes. Cool.

Reduce oven temperature to 300°. Bring whipping cream to a simmer in a saucepan. Remove from heat, and pour over chocolate in a large bowl. Stir in mixture with a rubber spatula until smooth. Cool.

Beat cream cheese at high speed with an electric mixer until creamy. Add sugar; beat well. Add eggs, 1 at a time, beating after each addition. Fold in chocolate mixture. Stir in vanilla. Pour batter into prepared crust.

Bake at 300° for 1 hour and 15 minutes. Cool completely on a wire rack. Cover and chill at least 8 hours. Gently run a knife around edge of cheesecake to release sides of pan; carefully remove pan. If desired, decorate cheesecake with Candied Cranberries and Pistachio Crunch.

Candied Cranberries

2½ cups sugar
1 cup hot water
¾ cup cranberry-apple juice
3½ cups fresh cranberries

Combine first 3 ingredients in a small non-aluminum saucepan. Bring to a boil; reduce heat, and simmer, uncovered, until sugar dissolves, stirring occasionally.

Remove from heat, and pour syrup mixture over cranberries in a medium-size heatproof bowl. Place bowl on a steamer rack in a large Dutch oven over simmering water. Cover and steam 30 minutes. Remove bowl of cranberries. Cool completely without stirring.

Cover bowl with cheesecloth; let stand at room temperature for 3 days, stirring occasionally. (Mixture will become thick.)

Transfer cranberries, using a slotted spoon, to a large mesh wire rack placed over a wax paper-lined jellyroll pan. Store cranberry syrup in a glass container in refrigerator for another use. Let fruit dry, uncovered for 2 to 3 days, turning occasionally. Reserve ¼ cup Candied Cranberries for use in Pistachio Crunch.

Note: candied cranberries can be prepared and refrigerated up to 1 week ahead.

Pistachio Crunch

12 ounces vanilla bark coating
1/3 cup chopped, toasted pistachio nuts
¼ cup candied cranberries, chopped
Melt candy coating in a heavy saucepan over low heat, stirring constantly. Remove from heat.

Stir in nuts and cranberries. Spread mixture in a thick layer (about ¼ inch thick) on a wax paper-lined baking sheet. Cool completely. Break into pieces or use Christmas cookie cutters to cut desired shapes.

Recipe courtesy of Southern Living’s Little Book of Cheesecakes.

I’ve tentatively commited to baking 8 more cheesecakes between now and Christmas (this first week in December I’ve already baked four).  Perhaps I should go into business . . . nothing like making an already busy schedule even busier!  Will I ever learn?  I seriously doubt it.  It doesn’t seem nearly as bad since these are labors of love (or so I keep telling myself).

Party on, Wayne!