This year for breakfast, I thought I’d whip up something interesting and different this year.  Something delicious, with a bit of a kick, that’s wholesome, hearty, and packed with fruit!  Orange Craisin Cranberry Waffles!  They’re sweet, they’re tangy, and they’re so easy to whip up for any breakfast.

The hubs isn’t much of a waffle or breakfast sweets eater.  How did I miss this when we were dating?  So, now what I’m to do with all these waffles?  Well, what any food blogger would do with leftover sweet breakfast breads?  I know, say it with me!  BREAD PUDDING!

What is bread pudding and where does it come from?

Bread pudding is a comforting and delicious dessert that has been enjoyed for centuries. Its roots can be traced back to medieval times when frugal cooks sought ways to use up stale bread. By soaking the bread in a mixture of milk, eggs, and sugar, they were able to create a simple yet satisfying dish that satisfied sweet cravings without wasting any precious ingredients. This practice eventually made its way across Europe and beyond, evolving into the decadent dessert we know today.

Can you use leftover waffles to make bread pudding?

If you happen to have some leftover waffles sitting in your kitchen, don’t let them go to waste. Instead, consider transforming them into a delectable bread pudding that will surely delight your taste buds. By using the waffles as the base of your bread pudding mixture, you can create a unique twist on this classic dessert. Plus, the added texture and flavor of the waffles will take this dish to a whole new level of deliciousness. So gather up those leftover waffles and get ready to impress your friends and family with a creative and mouthwatering dessert.,

Ingredients for this bread pudding recipe

I’ve used some healthier, lower calorie and fat options for this recipe.  Feel free to swap for regular ingredients if you like.  If you don’t have cranberry orange waffles on hand, you’ll need:

Dry ingredients –

• Flour
• whole wheat flour
• baking powder
• salt
• dried cranberries

Wet ingredients –

• Eggs
• Milk
• orange juice
• butter
• vanilla extract
• orange zest

For the pudding you will need:

• 6 to 8 leftover waffles (or croissants, or other bread of your choice)
• Dried cranberries

Custard ingredients –

• Eggs
• orange juice
• sugar
• salt
• orange zest
• vanilla extract
• milk
• cream

Make the Waffles

Preheat your waffle iron so it’s ready when you are.  Combine the dry ingredients in a large mixing bowl and stir with a whisk to break up any lumps.  Next, separate the eggs and put the yolks in a small mixing bowl and the whites in a metal bowl or stand mixer to whip into peaks later.  Add the remaining wet ingredients to the egg yolks and stir with a whisk until thoroughly combined.  Set aside.  Beat the egg whites until stiff peaks form.

Make a well in the dry ingredients and add the egg mixture stirring until almost all the flour is combined.  Let the mixture sit for 5 minutes before folding in the egg whites.  Fold in the dried cranberries and cook the waffles according to the manufacturer’s instructions for your waffle iron.  Store in an airtight container until you’re ready to make the pudding.

For the pudding, preheat the oven to 350 F.  Coat your casserole dish with cooking spray.  Cut the waffles in half and arrange them in the casserole dish.  Sprinkle them with the dried cranberries and set it aside. 

Make the Bread Pudding

In a heat proof bowl, combine the eggs with the orange juice, sugar, salt, zest, and vanilla extract.  Stir with a whisk until the sugar is dissolved.  Scald the milk and cream by placing them in a small saucepan over medium-high heat.  When bubbles begin to form around the edge of the pan, turn off the heat.  Temper the eggs by slowly steaming a ladle of the milk mixture into the egg mixture whisking constantly.  Carefully pour the remaining milk mixture into the eggs.  Strain through a fine mesh strainer to remove any cooked bits of egg.

Pour the custard over the waffles, pressing the waffles down into the custard to make sure they absorb the custard.  Let the bread pudding sit for at least 30 minutes (or overnight) to allow the waffles to absorb the custard then bake at 350 for 45 to 60 minutes or until the custard is cooked through and no longer jiggles when you shake the pan.  Cool for about 10 minutes before slicing and serving.

How can you customize bread pudding recipes?

To elevate your waffle bread pudding even further, consider incorporating a variety of mix-ins and toppings to add unique flavors and textures. To compliment the dried cranberries, try sprinkling in some chopped nuts, or chocolate chips to the custard mixture for an extra burst of sweetness and crunch.  You can add other dried fruits like golden raisins, apricots, or currents for additional flavor.

Try sprinkling cinnamon, nutmeg, or demerara sugar on top of your Orange Craisin Waffle Bread Pudding before baking to enhance the flavors of the dish.  Alternatively, you can add these spices to the milk before scalding for more seasonal flavors.  Finally, for a luxurious touch, drizzle caramel or chocolate sauce over the finished bread pudding before serving.  Or try an orange liqueur hard sauce for decadent drizzle on top.

Since the waffles are made, in part, with whole wheat flour, these waffles by themselves are hearty enough for any loved one.  You won’t have to worry if they eat one extra.  Also, you can easily use egg substitute and skim milk in this recipe and it will still taste rich and delicious.

You can’t say this is a bland dessert.  Not at all!!  Because I’ve combined sweet tart dried cranberries with the punch of orange zest.  It’s so full of sweet, tangy, zest, hearty, healthy, fruit filled goodness that your guests will ask for this time and time again!  And, since it’s made of waffles, you could easily serve it for brunch!!

Yield: 8 servings

Orange Craisins Waffle Bread Pudding

Cook Time: 1 hour 20 minutes

Total Time: 1 hour 20 minutes

Indulge in the ultimate comfort dessert with our Orange Craisin Waffle Bread Pudding. Each bite is like a warm hug for your taste buds.

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Ingredients

For the Waffles:

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• 2 cups flour
• 1 cup whole wheat flour
• 1 tablespoons baking powder
• 1/2 teaspoon salt
• 2 eggs, divided
• 1 cup milk
• 1 cup orange juice
• 1/4 cup melted butter
• 1 teaspoon vanilla extract
• 1 tablespoons orange zest
• 1/2 cup Craisins® Dried Cranberries

For the Pudding:

Toggle ingredient group

• 1 cup Craisins® Dried Cranberries
• 4 large eggs
• 1 cup orange juice
• 1/2 cup sugar
• 1/2 teaspoon salt
• 1 tablespoon orange zest
• 2 teaspoon vanilla extract
• 1 1/2 cups milk
• 1/2 cup cream

Instructions

Prepare the waffles (the day before):

1. Preheat a waffle iron.
2. In a large mixing bowl, combine the flours with the baking powder and salt. Set aside.
3. In a separate bowl, mix the egg yolks with the next five ingredients (milk through zest) Set aside.
4. In the bowl of a stand mixer (or large metal bowl) beat the egg whites until stiff peaks form.
5. Make a well in the dry ingredients and add the egg yolk mixture. Stir until combined.
6. Fold in the egg whites and Craisins® Dried Cranberries until just incorporated.
7. Lightly spray the waffle iron and fill 1/4 to 1/3 cup full and cook, according to manufacturer’s directions. Repeat with remaining batter. Once cooked, store them in a zip top plastic bag overnight.

Prepare the custard (the day of):

1. Preheat oven to 350.
2. Cut the waffles in half and place in a casserole dish coated with cooking spray. Sprinkle the waffles with the Craisins® Dried Cranberries and set aside.
3. In a small mixing bowl, combine the eggs, orange juice, sugar, salt, orange zest, and vanilla extract. Set aside.
4. Place the milk and cream in a small sauce pan over medium-high heat. Scald the mixture until bubbles begin to form around the edges of the pan. Remove from heat.
5. Stirring constantly, slowly pour one ladle of the milk mixture into the egg mixture to allow it to temper the eggs. Carefully pour the remaining milk mixture into the egg mixture.
6. To ensure there are no lumps in the custard mixture, strain through a fine sieve. Once strained, slowly pour the custard mixture over the waffles. Press the waffles into the mixture for several minutes to ensure that the custard is absorbed.
7. Bake covered at 350 for 45 to 60 minutes or until the custard is cooked through. Cool slightly before slicing and serving garnished with an orange peel and an additional sprinkle of Craisins® Dried Cranberries.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 376Total Fat 12gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 4gCholesterol 118mgSodium 393mgCarbohydrates 61gFiber 3gSugar 34gProtein 9g

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Delicious Cranberry Desserts

• Brown Sugar Bundt Cake with Cranberries from Hezzi-D’s Recipe Box
• Cranberry Crumble Bars from Karen’s Kitchen Stories
• Cranberry Fluff Salad from Jen Around the World
• Orange Craisin Waffle Bread Pudding from A Kitchen Hoor’s Adventures
• Cranberry Pecan Muffins from That Recipe
• Quick Cranberry Pecan Bread from Art of Natural Living

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

The post Crowd Pleasing Orange Craisin Waffle Bread Pudding appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Cranberry orange quick bread is the ultimate comfort food for the holidays. At least it is for me. The aroma of cranberries and oranges filling the kitchen is total intoxicating. And will make you want to bake this bread repeatedly this holiday season.

Why do cranberries and oranges go so well together?

When cranberries and oranges come together, they create an irresistible harmonious balance of flavors that is both refreshing and comforting. The tanginess of the cranberries cuts through the sweetness of the orange, creating a delicious contrast that keeps you coming back for more. And each bite of Cranberry Orange Quick Bread is a delightful dance between sweet and tangy, leaving a lingering taste that is simply irresistible.

But it’s not always just about the flavor. These two fruits are packed with healthy goodness that makes this bread easier to justify eating the whole loaf in one sitting. I’m kidding! Or am i?

Cranberries are packed with antioxidants that help promote your overall health and well-being. Orange have delicious vitamin C that boosts your immune system keeping you healthy. Especially during flu and cold season in the winter months. Which is precisely when these fruits are in season!

Why is cranberry orange quick bread a scrumptious comfort food?

For me, it’s not so much the flavors, but the time of year this combination of flavors is super popular. THE HOLIDAYS! Cranberries and cranberry sauce are a staple at holiday meals. Oranges are in season, and, for some, a holiday gift given to family and friends. Or a holiday craft that made the house smell oh so delicious.

Cranberries are also perfectly delicious and comforting in recipes like these sourdough cranberry muffins.  Or you can change up the fruits and make these cranberry banana muffins.  And since we just went through pumpkin week, you can make these sourdough pumpkin cranberry muffins.  Talk about the ultimate in comfort food!

There’s a story that St. Nicholas would toss bags of gold down the chimney for Christmas. This gold wound up in the girls’ stockings hanging by the chimney to dry. That’s why some would find oranges in their stockings at Christmas. Another tradition of leaving oranges in stockings came about during the Great Depression. Oranges were not easy to come by, so receiving one in your stocking meant that person must have spent either a lot of time finding one or money buying to gift it to you. Either way, you were special.

For those crafters, I remember sitting with mom making orange crafts. We would take cloves and stick them into oranges for an aromatic treat to put in bowls on tables. The combination of the oranges and cloves filled the air and just smelled like the holidays.

Why is this moist cranberry orange quick bread perfect for the holidays?

Well, I mean, besides the delicious combination of flavors, it’s a super easy recipe that you can make quickly. Like quicker than most quick breads because you don’t have to wait for butter to come to room temperature. It’s made with olive oil! Which, I think, makes this bread super moist and delicious. No, you don’t taste the olives of the olive oil. Heck, you could make it with orange scented olive oil for an even more tasty bread!

You can make this bread with frozen or fresh berries. If you’re using fresh, you might want to up the brown sugar to 1/2 cup in case your berries are super tart like mine were. But the flavor of the oranges and sugar was enough for me to compliment the tartness of the cranberries. And if you’re using frozen berries, there’s really no reason to thaw them. Just pop them in the batter as is.  Heck, you could even use this cranberry orange congealed salad to make this bread.

The olive oil and yogurt make this bread super moist and delicious. Even days after making it if it lasts that long. The crumb is still tender. The top of the bread is not dry and crumbly. And the flavors are still vibrant and super tasty.

The cranberries infuse the bread with a burst of tartness, adding a refreshing tang that cuts through the richness of the bread. As you take your first bite, you’ll be greeted with the burst of juicy cranberries that lend a burst of brightness to each mouthful. Their vibrant, ruby-red color not only looks visually appealing but also adds a beautiful tartness that complements the sweetness of the bread.

How do you make moist cranberry orange quick bread?

That’s super simple! You combine the flour with the baking powder and baking soda with a whisk and you set that aside until you’re finished with the liquid ingredients. The whisk helps aerate the mixture and make sure there’s no lumps and it’s thoroughly combined.

Combine the sugar with the brown sugar, olive oil, and yogurt and stir with the whisk until the sugars begin to dissolve or the mixture is creamy and light. Then you stir in the egg, the orange juice, and the zest.

Toss the cranberries in the flour mixture then add the flour mixture to the sugar mixture. Stir sparingly! You don’t want to over mix so it’s thoroughly combined. You want some lumps, but you don’t want to see any dry bits of flour. Then let the batter sit while you heat the oven and prepare the pan.

Pour the batter into the pan and bake at 350 for 45 to 50 minutes. I used a glass pan so I lowered the temperature to 325 and cooked it for 50 to 60 minutes. There’s something about the material of the pan that makes a difference in how you bake it. I’ve failed too many times with glass pans to no drop the temperature and just cook it for longer.

See how simple that is? It’s easy to whip up and tastes oh so delicious. It’s a moist and simple quick bread that you will make throughout the holiday season. Because your kitchen and whole house will have an intoxicating orange aroma that just screams holidays!  

Have some leftover cranberries?  Then try this cranberry coffee cake.  With just a cup of cranberries you can make some delicious cranberry jam or this cranberry jam that has apples in it!  What about a mustard?  Try this whole grain cranberry mustard with your leftover berries.

Yield: 10

Cranberry Orange Quick Bread

Cook Time: 45 minutes

Total Time: 45 minutes

Satisfy your cravings with a delectable slice of my easy Moist Cranberry Orange Quick Bread. It is guaranteed to bring joy to your taste buds.

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Ingredients

• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1/2 teapsoon baking soda
• 1 cup frozen cranberries
• 1/2 cup sugar
• 1/4 cup brown sugar
• 2/3. cup yogurt
• 1/2 cup olive oil
• 1 egg room temperature
• 2 tablespoons orange zest
• 1/3 cup orange juice
• 1/4 cup raw sugar
• 1/4 cup pine nuts

Instructions

1. Combine the flour with the baking powder and baking soda. Set aside.
2. Stir the sugar with the brown sugar, yogurt, and olive oil with a whisk until light and creamy. Add the egg then stir in the orange zest and orange juice.
3. Toss the cranberries with the flour then add the flour mixture to the sugar mixture. Stir until just combined and there are no dry pockets of flour.
4. Preheat the oven to 350 F if using a metal pan or 325 if using a glass pan.
5. Line the pan with parchment or spray with cooking spray. Pour the batter into the pan and use a spatula to even out the top of the batter. Sprinkle the top with the pine nuts and raw sugar.
6. Bake at 350 F ( or 325 F) for 45 to 60 minutes or until a toothpick inserted in the center comes out almost completely clean. The bread will continue to cook so you don’t want the toothpick to be completely dry.
7. Cool the bread in the pan for 5 minutes then remove it from the pan and cool completely on a wire rack.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 286Total Fat 14gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 11gCholesterol 20mgSodium 133mgCarbohydrates 37gFiber 1gSugar 21gProtein 4g

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The post Start Your Fall Baking with this Moist Cranberry Orange Quick Bread appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I love sangria but I rarely if ever make it. I’m trying to change that and make more sangria. That’s why I’m making this delicious cranberry spiced sangria. You will wow your guests with this sangria recipe. It has holiday flavors, is easy to make, and best when made ahead of time.

What is sangria?

Sangria is a drink that originated in Spain that contains wine, some fruit, herbs, and spices. You see, as Romans travelled through the Iberian Peninsula, they planted vineyards. Drinking water was not as easy to find. Most of the water was non-potable. A fancy way to say undrinkable.

It’s believed that sangria was created to make wine more palatable to drink. It wasn’t the delicious wine we know of today. These additions could kill off bacteria and mellow the potentially harsh flavor of the fortified wine. And the Romans would do anything to make this awful table wine more palatable. I think we all would especially since water wasn’t drinkable.

Sangria was and still is a staple at social gatherings and holidays. And it spread like wild fire! So did all the different varieties. And as it crossed borders, those countries added their own spin to this simple recipe that is easily customizable. Different fruits, different wines, and different liqueurs, and different spices.

Sangria trave led to the US in the 1800’s, but it wasn’t in the 1964 World’s Fair where it really gained popularity here. There was a pavilion the Spanish sponsored, and they served this scrumptious sangria. Ever since then, it’s been in high demand, and we have had an insatiable thirst for this drink. Which is ironic because it was created to satiate thirst because water wasn’t available.

How do you make sangria?

Sangria today is more like a wine punch. It has not only fruit, but other liqueurs and alcohols. Since there’s no required elements in sangria, the sky is the limit with all the variations you can make. And not just with red wine, but white, rosé, and even sparkling!

Sangria starts with the wine. In today’s day and age, I wouldn’t use a top shelf wine and I wouldn’t use something super cheap. Look for something in the middle of the road. This rosé was about $6 a bottle. If I was going for a red or a white, I might step it up to $8 a bottle.

But since you’re elevating the flavor, you don’t want something too expensive or too strong where the fruit and flavors might get lost. You want a wine that has body but would really blend well with the selection of fruits and alcohols that you plan on added to the sangria.

How do you make this cranberry spiced sangria?

I added frozen cranberries to my sangria. They’re soft but not overly soft like a cranberry jelly cranberry. But I wouldn’t put fresh cranberries in there except as a garnish. Cranberries on their own are not the most delicious. They really do need some sugar. If you want, simmer your fresh cranberries with sugar to soften them. But if you do that, you might want to cut the amount of syrup. Yes, I’m getting ahead of myself.

I added slices of orange and apple. The citrus will brighten the flavor of the sangria and the apple adds more sweetness and delicious apple flavor in there. To add to the orange flavor, I added in some Cointreau. It doesn’t overpower the flavor of the wine, but elevates it just enough.

As if all these flavors weren’t enough, I added in some gingerbread syrup. This is a cocktail syrup you use to make other drinks, but I thought it would be the perfect addition to this cranberry spiced sangria! If you don’t have gingerbread syrup, then you can spice up a simple syrup with some ginger, cinnamon, allspice, cloves, nutmeg, a little coriander, and some black pepper. Yes, black pepper. It adds nice warmth.

I added all the fruit to a pitcher, poured in the rosé, Cointreau, and the syrup and just let it all chill. The best thing about sangria is the longer it sits, the better it tastes. It’s the ultimate party cocktail. And it’s great for tailgating! And, like I said, there’s a forever number of combinations.

What are cranberries, anyway?

I mean, they’ve a berry, but they’re not like most berries. They grow on dwarf shrubs.  Native Americans used them well before we arrived. Native Americans used them for food and for dye. They also understood the healthy properties of cranberries which are high in antioxidants.

Originally, cranberry bushes were planted in wetlands and bogs. Because of the nature of cranberry harvesting, it made the most sense. But today, growers plant cranberries where there’s a shallow water table. To harvest the berries, growers flood the beds and the berries float to the top. The only time they flood the beds are to harvest the berries in fall and then again in winter to protect the bushes.

Most berries are harvested in the fall from September through November. That’s when they turn bright red from the sun. The berries travel to a receiving station where they’re cleaned, sorted, and stored until they’re packaged or processed. Some berries are harvested when they’re white. And that’s where white cranberry juice comes from. White cranberries are less tart and have a milder flavor.

What does cranberry spiced sangria taste like?

The rosé is light and fragrant. The cranberries add a distinct sweet and tart flavor that goes well with the apples and oranges. The apples and the spices play off each other in this sangria. The gingerbread syrup sweetens the sangria and brings spice to the party. The spices floating in the sangria are more for garnish than actual flavor.

I like the light flavor of the rosé in this sangria. If you don’t like rosé, go for a red like a Cabernet sauvignon or even a Beaujolais. I’m also partial to a malbec for sangria, too. You can add some cranberry juice to yours, too. I didn’t add any juice to mine. I wanted the cranberries and wine to be the highlight of this cranberry spiced sangria.

What other drinks can you make with cranberries?

If you don’t like sangria, then make this cranberry cordial.  It has similar flavors in there and is simple to make.  Negronis are popular now so you can whip up this cranberry negroni made with cranberry sauce!  Of course, you can never go wrong with a cranberry Moscow mule.  The ginger beer in there pairs so well with the cranberries. A fun and unique cranberry cocktail is this cranberetto sour which is twist on an amaretto sour.  A drink that’s near and dear to me is an old fashioned.  Here’s a cranberry old fashioned that I’ll be making this holiday season.

If you want something sans alcohol, then this cranberry ginger tea is your jam!  Or if you want something to warm you up, then this hot spiced cranberry drink is just the thing for you!  Both are packed with delicious spices that make the holidays super scrumptious.

Yield: 16

Cranberry Spiced Sangria

Prep Time: 5 minutes

Additional Time: 1 day

Total Time: 1 day 5 minutes

Looking to add a touch of elegance and flavor to your upcoming holiday gathering? This cranberry spiced sangria recipe will leave your guests begging for the recipe and asking for seconds.

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Ingredients

• 2 750ml bottles rosé wine
• 1 cup Cointreau
• 1 cup frozen cranberries
• 1 thinly sliced orange
• 1 thinly sliced apple
• 1 cup gingerbread latte syrup
• 1/4 cup star anise
• 2 tablespoons whole cloves
• 2 to 3 pieces of cinnamon stick

Instructions

1. Combine all ingredients in a pitcher and refrigerate 24 hours before serving.

Nutrition Information

Yield

16

Serving Size

1
Amount Per Serving Calories 174Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 1mgSodium 18mgCarbohydrates 19gFiber 2gSugar 13gProtein 1g

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The post Spice Up Your Holiday Party with Cranberry Spiced Sangria appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Puff pastry comes in a box of 2 sheets. For the most part anyway. I always have a recipe idea for one sheet, but not sure what to do with the second sheet. This is the case with the Holiday Bake Brie I made on Monday. I had 2 sheets, but only needed one for that recipe. So, what do you do with the second sheet? Make some Cranberry Cream Cheese Roll ups!

What is a Pinwheel?

They’re usually a cold recipe. Actually called a pinwheel sandwich, it was invented around the 10th century. It was like a canapé because it was a piece of bread wrapped with like chicken or something savory. Sometimes puff pastry was rolled up with savory ingredients, but most of the time it was regular bread.

Recipes for pinwheel started showing up in cookbooks around the late 1920s. However, these initial pinwheels were not rolled like we’re used to seeing today. The rolled version didn’t show up in kitchens for a few more years.

Fast forward to the 70s where we find canapes becoming more and more popular as appetizers for dinner parties. However, it wasn’t until the late 80s before we see the pinwheels we’re used to seeing today. That’s when tortillas became popular for home cooks to make tortillas, fajitas, or burritos.

With this new food trend comes new creations. We find fillings like cream cheese and deli meats starting to become more and more popular. I remember when my sister got married, we had pinwheel sandwiches for her bridal shower and, I think, her baby shower, too. That’s in the late 80s to early 90s. For the most part they were made from tortillas with cream cheese and turkey or ham with a sliced cheese like Swiss or Cheddar.

But these pinwheels aren’t those pinwheels. Puff pastry pinwheels are more in line with palmiers, turnovers, and even savory croissants. I guess you could make sweet puff pastry pinwheels. I didn’t think about that. Anyway, these puff pastry pinwheels have cream cheese and cranberry sauce in them. So, I guess sort of sweet, but not really because the cranberry sauce is sweet tart.

What’s in Cranberry Cream Cheese Pinwheels?

Cranberry sauce and cream cheese for starters. As I was thinking about making these, I was worried the cream cheese would just melt all over the silpat mat. So, I decided to add an egg and some flour to the mix. That definitely kept the cream cheese from melting all over the place. It also allowed the cranberries to really bind with the cream cheese making the one.

Feel free to flavor these sweet or savory herbs and spices. I did not. I really wanted the simple flavors of the cranberries and cream cheese to come through. And, yes, these are the same cranberries I used in the recipe on Monday for the Holiday Baked Brie.

For those that didn’t read that post, it’s a simple mix of some dried cranberries just shy of past their prime. They were starting to be too hard to snack on. But we all know I don’t like to throw things away. I try to find a way to either preserve it for later or use it to make something new.

So, that’s what I did. I took those dried cranberries and put them in a pot with some water and a little sugar. They simmered for quite a while. So much so that they turned out to be, pretty much, a preserve. The pectin thickened the sauce making it thick and delicious. I could easily spread it on some toast!

How do you make Cranberry Cream Cheese Pinwheels?

They are super simple to make. You won’t believe how simple they are. First, combine the cream cheese with the cranberries, egg, and flour. If you’re adding sweet or savory herbs and spices, feel free to add them, too. I wanted the cranberries to shine so I didn’t add anything else. A little orange zest would be delicious, though. With a little vanilla extract.

Beat the ingredients until smooth. Then open your puff pastry and put it on your work surface. I rolled mine out a little bit. For some reason those folds really just don’t seem to come together sometimes. So, I always try to roll them out and make them smooth.

I have no idea how I lived so long without an offset spatula. It has been my go to tool lately. I thought a butter knife was sufficient. How have I been so naïve all this time. A butter knife is not a replacement for an offset spatula. So, if you’re like me on the fence about that, please just buy an offset spatula. It was the best tool for the job to spread the mixture on the puff pastry.

When you’ve spread a thin layer on the puff pastry, then you carefully roll it up from one to the other. I tried to pinch the seams closed, but that didn’t work so well, as you can see. Now, my trick to slice these suckers is dental floss. I’m not even kidding. It’s the best way, I’ve found, to slice pinwheels, sweet buns, and other rolled up type foods. If you haven’t used dental floss, I highly recommend trying it.

Once they’re all sliced up, you put them on silpat on a sheet pan and bake at 400 for 20 to 25 minutes. The puff pastry should be golden brown. The cranberry cream cheese filling is tangy and creamy and delicious. The puff pastry is buttery and crispy. It’s a deliciously simple appetizer or dessert. And you can whip them up with leftover cranberry sauce, chutney, or reconstituted dried cranberries like I did!

They’re crunchy from the puff pastry.  Then there’s sweet and tart from the cranberry sauce.  Finally, there’s the creaminess of the cream cheese filling.  It’s a delicious bite as an appetizer for snack to nibble one.  They’re great warm, but also delicious at room temperature, too.

Yield: 16

Cranberry Cream Cheese Pinwheels

Cook Time: 20 minutes

Total Time: 20 minutes

Cranberry Cream Cheese Pinwheels are super simple to make but they taste oh so delicious. With just a few ingredients, and some leftover cranberry sauce, you can have a fun and tasty appetizer.

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Ingredients

• 2 sheets puff pastry
• 8 ounces softened cream cheese
• 1 large egg
• 1 tablespoons flour
• 1/2 cup cranberry relish, jelly, or chutney

Instructions

1. Preheat oven to 400 F.
2. Combine the cream cheese with the egg, flour and cranberry relish and beat with a whisk until smooth.
3. Open one sheet of puff pastry on your work surface.
4. Use a rolling pin to smooth out the folds, if needed.
5. Spread half of the cranberry mixture onto the puff pastry.
6. Carefully roll up the puff pastry and pinch seams to seal.
7. Using dental floss or a sharp knife, cut the puff pastry into 8 slices.
8. Repeat with the second sheet of puff pastry.
9. Place on a silpat lined baking sheet and bake at 400 F for 20 to 25 minutes or until the puff pastry is golden brown.
10. Remove from the oven and cool for 5 minutes before serving.

Nutrition Information

Yield

16

Serving Size

1
Amount Per Serving Calories 94Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 26mgSodium 61mgCarbohydrates 8gFiber 0gSugar 1gProtein 2g

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Welcome to #CranberryWeek where we celebrate all things cranberry! We have 11 bloggers sharing over 25 recipes this week. There are sweets, savories, and even a few beverages this week. Make sure to follow #CranberryWeek on social media to see all the delicious recipes we’re sharing this week.

Friday’s Cranberry Recipes

• Cranberry Cheesecake Bars from Cheese Curd In Paradise
• Cranberry Cream Cheese Pinwheels from A Kitchen Hoor’s Adventures
• Cranberry Pecan Biscotti from Hezzi-D’s Books and Cooks
• Downton Abbey Christmas Champagne Cocktail from Art of Natural Living
• Pumpkin Cranberry Oatmeal Cookies from Magical Ingredients
• Shaved Brussels Sprouts Salad from Palatable Pastime

The post Cranberry Cream Cheese Pinwheels appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I love snack cakes. They’re quick, easy, and you can make them with almost anything. I have five of them on my blog. I think the pumpkin was my favorite. Or maybe it was the pineapple. That one is really good, too.

What is a snack cake?

For me, it’s not a layered cake. It’s not really even a sheet cake. I make my snack cakes in either an 8 x 8 or a 9 x 12 pan. They’re just a single layer and sometimes there’s icing and sometimes not. Sometimes I sprinkle the top with powdered sugar and sometimes I don’t. Just depends on my mood that day, I guess.

Snacking cakes are also sturdier than a sheet cake or a layer cake. They’re sliced into rectangles and easy to pick up with your hands. They’re a mix between a cake and a quick bread. Snack cakes are typically made with oil and not butter. That way you don’t have to wait for the butter to come to room temperature. It’s a great use for flavored oils. My mom makes a Meyer lemon cake with Meyer lemon scented oil. Or tangerine or lime. You get the point.

What’s in Cranberry Snack Cake?

Well, cranberries for one. I used frozen cranberries, but you can use fresh or even some cranberry relish or jelly. It’s a great way to use up cranberry sauce or jelly. Then there’s pantry ingredients like flour, vanilla and almond extract, and oil. There’s buttermilk in this one, but you can use regular milk. There’s also a couple of room temperature eggs.

I added some sliced almonds and almond extract. I wanted to add another layer of flavor and texture with the cranberries to this snack cake. Feel free to add whatever flavors you want. You can use pistachios instead of almonds. I initially wanted to use pecans, but I ran out. I keep snacking on them. Imagine that! I couldn’t add pecans to the snack cake because I snacked on them.

What are cranberries?

I mean part from those tart red things that appear during the holiday season. What are cranberries? For those that don’t know, they’re an evergreen dwarf shrub sometimes referred to as trailing vines. They grow in shallow beds in areas where the water table is very low.

Some think that the beds remain flooded throughout the year, but that’s not true. During the regular part of the growing season, they’re irrigated like a normal crop. But during fall through winter, they’re flooded. This aids in harvesting the berries and keeps them from freezing in winter.

Cranberries are produced in several parts of the world. But most of them come from Canada, the US, and Chile. Chile? I had no idea. These three countries accounted for 97% of cranberry harvesting in 2020. Chile? That one still amazes me. I guess I need to learn more about Chiles climate.

Cranberries are not just for cranberry sauce. There are dried cranberries, jelly, frozen, and fresh. They’re not really a fruit you want to snack on fresh. If you’ve ever had a fresh one, they’re usually tart. Like pucker your mouth tart. That’s why most of the cranberries harvested are processed into juices, jellies, and sweetened fried cranberries. I used dried cranberries in the Holiday Baked Brie I shared on Monday. I put them in some water with sugar and just let them simmer.

How do you make Cranberry Snack Cake?

It’s so simple. It takes longer to cook than it does to make the batter. First, you cream the oil and sugar together. When it’s light and fluffy, then you add in the eggs, buttermilk, vanilla and almond extracts. The eggs should be room temperature. Otherwise, they might have an effect on the other ingredients in the bowl that are room temperature.

Then you combine the dry ingredients in another bowl. Keep 1 tablespoon of the flour to toss the cranberries in. I whisk my dry ingredients instead of sifting them. I used to sift and think it was required, but the older I get the more I realize a whisk is just time. It breaks up the lumps and aerates the dry ingredients.

Combine the dry with the wet ingredients. Since it’s a quick bread I try not to over mix it. You want the cake to be airy and light. That doesn’t happen if you beat it for a while. So, I keep a mostly hands off attitude. Once most of the dry ingredients are wet then I just let it rest for a minute.

Toss the cranberries in the reserved flour. This supposedly keeps the fruit from falling to the bottom of the cake. I don’t if that’s true, but that’s the theory. I fold in the cranberries after tossing them. Then I let the cake sit for another 5 minutes.

While the batter is chilling, prepare the pan. I used an 8 x 8. Don’t do this. It is a small pan for the batter you will make. If you have a 9 x 9 then use that. Or use a 9 x 12. The recipe is written as is you have a 9 x 12 you’re using.

Once the batter is ready you pour it into the prepared pan. Bake the cake at 350 for at least 40 minutes. Stick a toothpick in the center to see how done it is. You will know if there’s mostly batter on the toothpick. Cook it for an additional 3 to 5 minutes and test it again. You don’t want it to come out clean because then it might be overcooked once it rests.

What does Cranberry Snack Cake taste like?

It’s sweet and tart. There’s a hint of almonds and the crunch of almonds. It’s PACKED with cranberries. And they’re tart which complements the sweet cake. And the cake is tender and moist. So moist! I used frozen berries so that added extra moisture to the cake.

If you want to kick up the flavor, try adding in some orange juice or orange zest. That’s a great holiday combination of flavors. Try some pistachios or pecans, like I suggested. Maybe stir in some coconut or maybe even some citron. Make it like a fruitcake snack cake.

Yield: 9

Cranberry Snack Cake

Cook Time: 45 minutes

Total Time: 45 minutes

Cranberry Snack Cake is a quick and delicious cake packed with tart cranberry flavor and a sweet vanilla and almond scented cake. It whips up in no time with fresh or frozen cranberries.

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Ingredients

• 1 cup sugar
• 1/3 cup vegetable oil
• 2 large room temperature eggs
• 1 cup buttermilk milk
• 2 cups flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups cranberries

Instructions

1. Preheat oven to 350 F.
2. Combine the sugar and vegetable oil in the bowl of a stand mixer.
3. Beat with the whisk attachment until combined.
4. Add the eggs, milk, vanilla extract, and almond extract and stir until combined.
5. Place one tablespoon of flour in a small bowl and set aside.
6. Combine the flour with the baking powder, baking soda, and salt in a mixing bowl and stir with a whisk to combine.
7. Add the dry ingredients to the wet ingredients and stir until just combined.
8. In the same bowl you used for the dry ingredients, toss the cranberries with the reserved flour.\
9. Fold the cranberries into the batter and let rest for 5 minutes.
10. Spray a 9 x 12 baking pan with cooking spray or coat with butter.
11. Pour the batter into the prepared pan and bake at 350 F for 40 to 45 minutes or until a toothpick inserted in the center comes out with just a few crumbs on it. It will continue to cook in the pan as it cools.
12. Slice and serve or top with powdered sugar or an orange glaze before serving.

Nutrition Information

Yield

9

Serving Size

1
Amount Per Serving Calories 309Total Fat 10gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 8gCholesterol 45mgSodium 350mgCarbohydrates 49gFiber 2gSugar 26gProtein 6g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Welcome to #CranberryWeek where we celebrate all things cranberry! We have 11 bloggers sharing over 25 recipes this week. There are sweets, savories, and even a few beverages this week. Make sure to follow #CranberryWeek on social media to see all the delicious recipes we’re sharing this week.

Wednesday’s Cranberry Recipes

• Baked Cranberry Sauce with Orange Liqueur from Shockingly Delicious
• Cranberry Chicken Salad from The Spiffy Cookie
• Cranberry Cream Torte from Palatable Pastime
• Cranberry Oatmeal Bars from Karen’s Kitchen Stories
• Cranberry Snack Cake from A Kitchen Hoor’s Adventures
• Cranberry Topped Crab Puffs from A Day in the Life on the Farm

The post Cranberry Snack Cake appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Remember yesterday when I was talking about how versatile an easy puff pastry is? Well here’s another case in point. These cranberry and onion pinwheels are divine. There are so good the hubs even ate one or two or more than that. I’m not counting.

The box of puff pastry has two sheets. Most normal people would use both sheets for the same recipe. But there’s just two of us and there’s no point in using both sheets for one recipe. I can easily split the package and use one sheet for turnovers and one sheet for pinwheels. So that’s exactly what I did.

The combination of cranberries and either onions or shallots is really good. The tart and the spicy come together and just really enhance each other, I think. Of course, it doesn’t hurt that there’s two kinds of cheese and some nuts in this recipe.

Yes, there are two kinds of cheese in these pinwheels. I wanted these pinwheels to be creamy and delicious. And the only way that I figured out how I could do that is too spread some softened cream cheese over the puff pastry put all the toppings on and then top with the second cheese that I added. And what’s the second cheese you ask.

A super old smoked Gouda.

I’ve been seeing these packages of old smoked Gouda in the grocery store for a few weeks now. And being the total cheese person that I am I couldn’t resist trying a package. I know smoked Gouda is delicious. But this smoked Gouda is aged so it’s a combination of like smoked Gouda combined with the sharpness of a Parmesan if that makes sense. Like smoked Gouda and Parmesan sat together in a bath and aged. Yeah that does kind of sounds strange doesn’t it.

So, I’m going to confess that I had nothing cooked for cranberry week until Saturday. Like two days before the event started. I had just come off cookie week and holiday side dish week. I just did not get myself motivated and organized to really make anything prior to the event.

So, I had a plan. That plan involved me making two recipes by Sunday. And those recipes would get me through Monday and Tuesday. I telework Tuesday and Wednesday so I could finish the rest of the recipes on those days. Except I ran out of good sunlight and didn’t really get everything done. So, my plan was kind of shot to hell.

I came “home” from teleworking and immediately started working on the turnovers. The husband was off that day so he sat on the couch probably thinking I was a crazy person. Actually, probably not. He probably just didn’t really care what I was doing. To be honest.

I made the turnovers first because I knew they would be easy. Then I focused on these cranberry onion pinwheels. I knew the pinwheels were probably going to give me a little bit of a problem period. I was not sure exactly how the cream cheese was going to go on the puff pastry. And I was right in my concerns.

I did not take the cream cheese out in enough time for it to be soft. So, there might have been some denting of the puff pastry as I was trying to spread the cream cheese on it. But don’t quote me on that one. I did my best. Most of the cream cheese was I would say within the center 2/3 of the puff pastry. Which is fine. That left the last little edge clear so that these pinwheels could seal properly.

I thought for sure that these pinwheels would be like all the other pinwheels and the cheese would just go everywhere. But they didn’t. And I think it’s because of the cream cheese. The cream cheese kind of grabbed everything together and made it stick to the inside of pinwheel. At least I think that’s what happened. Because these were creamy and cheesy. But the cheese wasn’t stringy like it normally is. If that makes sense.

My husband was funny when he saw these on the tray. He picked one up and looked at it. I said, “Yes, there’s cranberries in there. But they’re not the fresh cranberries. These are dried cranberries.” Actually, there’s dried cranberries, golden raisins, and dried cherries in there.

You see, I needed golden raisins for the hermit cookies. But I couldn’t find just a box of golden raisins. They were nowhere to be found in any place in two grocery stores that I went to. And I was not going to drive all over town just for Golden raisins. So, I found this bag of dried cranberries, golden raisins, and dried cherries. And that’s what I used in the hermit cookies.

That’s the blend of fruit that is in these cranberry onion pinwheels. Dried cherries, cranberries, and golden raisins. Along with cream cheese, red onions, pistachios, and aged smoked Gouda cheese. That is some packed full of flavor pinwheel isn’t it? Isn’t it making your mouth water? Because it’s making my mouth water just looking at all those flaky layers filled with flavors.

See what I mean?

You can see the layers of flaky puff pastry. Then there’s the dried fruit, pistachios, the golden Gouda and the creamy wrapper of cream cheese. I am totally hooked on putting cream cheese in pinwheels. This technique will appear in many more pinwheels and palmier recipes in the future. You can bet on it! It makes these cranberry onion pinwheels super creamy and delicious.

Yield: 6

Cranberry Onion Pinwheels

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Cranberry Onion Pinwheels are packed with so much flavor!  There's dried cranberries, onions, pistachios, cream cheese, and smoked Gouda.  What's not to love?

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Ingredients

• 1 sheet puff pastry
• 4 ounces softened cream cheese
• 4 ounces shredded aged Gouda cheese
• 1 cup dried cranberries
• 1/2 cup thinly sliced red onions
• 1/4 cup chopped pistachios
• 1/2 teaspoon dried thyme

Instructions

1. Preheat oven to 400.
2. Combine the cranberries with the onions in a small bowl.
3. Spread the puff pastry with the softened cream cheese.
4. Place the cranberry onion mixture on half of the puff pastry.
5. Top the cranberries with the pistachios.
6. Sprinkle the shredded Gouda cheese over the cranberry mixture and the cream cheese.
7. Carefully, and tightly, roll the puff pastry up starting from the end with the cranberry mixture.
8. Using a sharp knife, or dental floss, cut the puff pastry log into 1/2-inch rounds.
9. Place the rounds on a silpat lined baking sheet and bake at 400 for 15 to 17 minutes or until the puff pastry is golden brown.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 282Total Fat 16gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 7gCholesterol 41mgSodium 252mgCarbohydrates 29gFiber 2gSugar 22gProtein 8g

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Friday Cranberry Recipes

• Cranberry Broccoli Slaw by Cindy’s Recipes and Writings
• Christmas Cranberry Martini by Our Crafty Cocktails
• Cranberry Fluff Salad by Cheese Curd In Paradise
• Cranberry and Onion Pinwheels by A Kitchen Hoor’s Adventures
• Pumpkin- Paneer and Cranberry Rolls by Magical Ingredients

The post Cranberry Onion Pinwheels appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Before cranberry week started, I purchased 2 bags of cranberries and put them in the oven to roast. I have been using those cranberries the entire week. Including for these turnovers.

I know it’s a bit unconventional to use roasted cranberries in a desert like these turnovers. But hear me out. I didn’t have any cranberry jelly or cranberry sauce. And I didn’t want to cook up a bunch of berries just for this recipe. I know these turnovers is a recipe that my husband is not going to eat. And I didn’t want to cook a whole bunch of cranberries for just the few turnovers I made for myself.

So, I used roasted cranberries in these turnovers.

I’m going to preface with my cranberries were super tart. Knowing that these berries were super tart I should have gotten some frozen berries or actually did simmer these with some sugar. With all that going on, these cranberry orange turnovers are surprisingly good.

Whenever I make turnovers for whatever reason I cannot seem to get them sealed completely so they don’t leak. The same thing happened here except I had a little trick that I used. This trick made sure the cranberries and the orange flavors didn’t seep out. I added a little bit of flour just like you would with a pie filling.

Yes, you read me right I combined the cranberries with the orange juice, brown sugar, and the orange zest with a little bit of flour. This allowed the cranberry mixture to thicken and prevent it from seeping out of the turnovers. I will be doing this going forward. Because I am tired of my filling seeping out of my turnovers all over my silpat while they’re baking.

You see what I mean?

The cranberry and orange flavors trying to come out just a little bit but the flower really sealed the deal and made sure that all those delicious flavors stayed inside the flaky puff pastry. And that’s exactly what you want all of the flavors inside that delicious puff pastry. And since cranberry and orange is an epic combination you don’t want to lose any of that goodness.

I love making turnovers because they’re super easy and super quick. Especially if you keep puff pastry in the freezer like I usually do. Puff pastry is one of those ingredients that is super versatile, you can make a multitude of things with it, and it’s utterly delicious. So, I think everyone should keep a box of puff pastry in their freezer.

I actually have quite a few turnover recipes on my blog using puff pastry. And I also have some pinwheels and some palmiers on my blog. But I don’t have a Wellington recipe. I’m working on that. I do have a mushroom Wellington recipe, but it uses phyllo dough and not puff pastry so scratch that.

Turnovers are one of those desserts that come together in no time. Literally. It took me longer to measure the ingredients then it did for me to put these together. They are that easy. So, there’s no excuse that you can’t make these for dessert for the Holidays. Especially if you have leftover cranberry sauce from Thanksgiving. That’s usually the best thing to use for these turnovers.

And you can see how clean my silpat is after baking these cranberry orange turnovers. There is hardly a drop of filling on the silpat. The only drops that you see there are the accidental drips from the egg and cream mixture that I brushed over the tops of the turnovers. That mixture will give them a nice Golden Brown and shiny look that you want for your turnovers.

Pet owners almost smiling at you saying come meet me. I know I’m strange but that’s OK.

You could make a glaze to top these cranberry orange turnovers with. But I prefer to serve them warm with a little bit of vanilla ice cream on top. The cool vanilla and the warm turnovers is a perfect combination I think. And the extra sweetness from the vanilla ice cream will help with any additional tartness that you might have in the cranberries.

But let’s be honest they’re cranberries. They are going to be tart. That’s their job in life is to be tart. We just have to figure out how to make them less tart, more sweet, and absolutely delicious just like these cranberry orange turnovers.

Yield: 4

Cranberry Orange Turnovers

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Cranberry Orange Turnovers are slightly sweet, slightly tart, and totally delicious!  Made with puff pastry, they whip up in no time for a delicious dessert on the quick.

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Ingredients

• 1 sheet puff pastry
• 1/2 cup roasted cranberries
• 1/4 cup brown sugar
• 1 tablespoon flour
• 1 tablespoon orange zest
• 2 tablespoons orange juice
• 1 large egg
• 2 teaspoons whipping cream

Instructions

1. Preheat oven to 400.
2. Combine the cranberries through orange juice in a small bowl. Set aside.
3. Cut the puff pastry into 4 squares.
4. Place a tablespoons of the cranberry mixture in the center. Fold the pastry dough over and press with a fork to seal.
5. Place on a silpat lined baking sheet.
6. Combine the egg and whipping cream in a small bowl and brush the tops of the turnovers.
7. Bake at 400 for 15 to 17 minutes or until the pastry is golden brown on top.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 134Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 49mgSodium 40mgCarbohydrates 21gFiber 1gSugar 13gProtein 3g

Did you make this recipe?

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Thursday Cranberry Recipes

• Cranberry Meatball Appetizer by Our Good Life
• Cranberry Orange Nutty Brownie Balls by The Freshman Cook
• Cranberry Orange Turnovers by A Kitchen Hoor’s Adventures
• Hot and Sweet Cranberry Dates Chutney by Magical Ingredients
• Hot Spiced Cranberry Drink by Hezzi-D’s Books and Cooks
• Puff Pastry Cranberry Brie Bites by Our Crafty Mom

The post Cranberry Orange Turnovers appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Focaccia is one of those breads I think anyone can make.  I say that because I’m not the best of bread bakers.  One day, I will make great bread, but it’s not today.  Yes, I realize that’s not the best way to start to post about making bread.  

But hear me out on this one.  Focaccia really is one of those breads that I think everyone can make.  There’s not a ton of kneading.  It’s simple ingredients that doesn’t require tons or prep work like making a sourdough starter or a polish.  Yes, I have baked a bread that calls for a polish.  And what’s the other one?  Biga I think it is?  Anyway, this bread doesn’t require that amount of effort.

In fact, the less you handle it, the better it is.

The longer you knead dough, the more gluten forms. At least I think that’s how it works. And while that’s great for some bread recipes, it’s not so great for those recipes that should have a large crumb, or lots of holes in the middle. Ciabatta is another recipe that you want to stay mostly hands off. I know, because I used to LOVE making it.

Those both have epically large crumb. And both are mostly hands off after the initial blending and kneading. The kneading in this focaccia is just a minute but it’s long enough to bring everything together. Just long enough to form the gluten, but not too long that you lose that tender large crumb inside the focaccia.

If you don’t have a dough scraper, I HIGHLY recommend getting one.

They’re not the same as a bench scraper. It’s usually pliable and made of plastic. It’s the best thing to get all the dough out of the mixing bowl. Yes, there’s rubber spatulas, but they’re not quite stiff enough to really get all that dough out of the bowl. Trust me on this one.

My stepfather apparently makes killer focaccia. I’ve never tried it. He’s never made it when we came to visit. And, knowing that my mother doesn’t actually read my posts, I’m sure that will remain true. She’ll read an obscure comment I made about paying for something on a game but not my blog posts. Go figure!

My mother is a whole other post entirely! She has been acting wacky as all get out lately. My sister and I can’t quite figure out what the deal is with her. She’s lost all this weight. Yay for her. It only took her about 60 years to get to her ideal weight. Good on her for doing it.

I just have scarred memories of the rice and fruit diet and being forced to sit in on the weight loss meetings where people complain they’re not losing weight. Well maybe you should be honest and track everything that passes your lips. I know what I need to do. My self-control is just gone on a binge lately. I’ll get back to it when life calms down. IF life calms down.  But being fat shamed by my mother isn’t going to help.

Okay, back to bread. Sorry for the real-life snippet there. Sometimes I just need to get some things off my chest. It’s not like I can really say that crap to my mother.

So, for someone who is not great at baking bread this focaccia came out pretty good. It was crispy on the outside and nice and airy on the inside. The crumb was very tender and soaked up so much olive oil. It was perfectly delicious. The shallots on top combined with the cranberries make for a very festive bread .

I had the biggest laugh when I went to take these pictures. Actually, the laugh came a few days after I took these pictures. I knew somewhere in the kitchen was a garlic grater that you used to, obviously, grate garlic. Then you pour olive oil over top and sprinkle with herbs, spices, and crushed red pepper to use as a dipping bowl. I searched high and low for that little ceramic piece of wonder and for the life of me could not find it. So, I grabbed this white plate which is very pretty. But not what I was looking for.

Fast forward a few days and – actually I think it was Tuesday – I grabbed the butter that I keep on the counter for buttering my ciabatta bun. And I stopped and laughed. Because sitting in front of me underneath the butter was that garlic grater that I was looking for. I knew it was in this kitchen somewhere I just couldn’t find it that day.

You see what I mean?

Those cranberries sitting on top along with those shallots just make this cranberry focaccia completely festive. And it makes it completely delicious.

But I will warn you, my cranberries were super tart. I mean SUPER tart. So please taste yours and you might want to adjust the recipe a little bit and maybe use some frozen cranberries. I think the frozen ones are not as tart as the fresh ones that I got. Just warning you.

Yield: 12

Cranberry Focaccia

Prep Time: 30 minutes

Cook Time: 30 minutes

Additional Time: 1 hour 30 minutes

Total Time: 2 hours 30 minutes

Cranberry Focaccia is super easy and mostly hands off.  It's topped with roasted cranberries and shallots and perfect dipped in olive.

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Ingredients

• 2 1/2 cups flour
• 1 teaspoon sugar
• 1 1/4 teaspoon salt
• 2 teaspoons yeast
• 3 tablespoons olive oil
• 1 1/4 cups water
• 3 tablespoons fresh rosemary
• 2 cups dried cranberries
• 1/2 cup sliced shallots

Instructions

1. Combine the flour, sugar, salt, yeast, and olive oil in the bowl of a stand mixture fitted with the dough hook.
2. Turn the mixer to medium speed and slowly add the warm water. Continue to beat until the dough comes together.
3. Beat with the mixer for one to two minutes more.
4. Coat a bowl with olive oil. Using a dough scraper, scrape the dough into the bowl and allow to rise at least one hour or until doubled in size.
5. Preheat oven to 400.
6. Coat a 9 x 13 pan with olive oil. Lightly coat your hands with olive oil (or coat the pain with your hands) and press the dough into the pan.
7. Allow the dough to rise 30 minutes.
8. Press the dough down with your fingers creating those iconic pock marks in the focaccia.
9. Sprinkle the dough with the cranberries, rosemary, and shallots.
10. Bake at 400 for 20 to 25 minutes or until golden brown.
    Cool in the pan for 5 minutes before slicing and serving with olive oil.
    

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 216Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 224mgCarbohydrates 44gFiber 3gSugar 20gProtein 3g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Tuesday Cranberry Recipes

• Broccoli Salad with Almonds and Cranberries by Karen’s Kitchen Stories
• Cranberry Baked Brie by Kathryn’s Kitchen Blog
• Cranberry Focaccia by A Kitchen Hoor’s Adventures
• Cranberry Ginger Tea by Magical Ingredients
• Cranberry Moscow Mule by Our Crafty Cocktails
• Cranberry Pecan Sourdough Bread by A Day in the Life on the Farm
• Cranberry Sausage Balls by Palatable Pastime
• Cranberry White Chocolate Cupcakes by Hezzi-D’s Books and Cooks
• Turkey, Cranberry Grilled Cheese by Our Good Life

The post Cranberry Focaccia appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

It is cranberry week. I know it seems like I have been posting a different theme every week and to be honest I really have. And this one sort of slipped through the cracks. But it’s an event that I personally enjoy because I think cranberries just don’t get enough credit.

This event almost did not happen

Now I’m going to try and be nice about this but initially there were two of us hosting this event and then the other person just kind of took it. I don’t know what happened. I just know that I like cranberries and I feel like they get a bad rap. They really need their own week to shine.

So, this week I’m trying to create some less than ordinary cranberry recipes for you all. Some of them might be a little bit more mainstream and some of them might not be. Either way I hope they get you thinking outside of the canned cranberry Jelly and the canned cranberry sauce.

Growing up we had canned cranberry sauce. But it was that one year. That one year that mom decided to make some cranberry margaritas that made me think outside the box for cranberries. Unfortunately, the recipe was less than favorable. It called for fresh cranberries in a drink. And as we all know fresh cranberries are rather crunchy. So, you can see where this is going.

I shared my restructured version of that recipe a few years ago. And in the description of the recipe I said that no one should have to chew their margaritas and that caught the interest of a very famous TV show. That show was called The Chew. For obvious reasons they were interested in sharing it and highlighting it because you shouldn’t have to chew your cocktails.

Now I know this recipe for cheese ball is not very different. There are lots of cranberry blue cheese cheese balls out there. This is just to get your feet wet for the recipes that will come this week. They are full of cheese. I think the only recipe that doesn’t have cheese in it is the sweet recipe. And there is only 1 sweet recipe.

This cranberry week is mostly about savory recipes.

Cranberries are very tart, and most people have a tendency to put them with sugar. I am embracing the tartness in these recipes and using the cranberries sparingly. So, this blue cheese cranberry ball has roasted cranberries on the inside. This means they’re not quite as tart. They’re very tender, not crunchy at all, and are very tasty. And paired with the stinky blue cheese; they’re a great combination. If you don’t like blue cheese by all means, try a goat cheese or you could even try like a Boursin cheese.

So, there’s roasted cranberries on the inside. And because every cheese ball has to be coated in something, there is a combination of dried cranberries, dried cherries, and golden raisins. Now I have a bag of dried cranberries in the pantry however I had this opened bag from the hermit cookies. So I said to myself, “Why would you bust into a new bag of just cranberries when you can use the opened bag that has cranberries along with Golden raisins and cherries?”

Cranberries are very tart, and most people have a tendency to put them with sugar. I am embracing the tartness in these recipes and using the cranberries sparingly. So, this blue cheese cranberry ball has roasted cranberries on the inside. This means they’re not quite as tart. They’re very tender, not crunchy at all, and are very tasty. And paired with the stinky blue cheese; they’re a great combination. If you don’t like blue cheese by all means, try a goat cheese or you could even try like a Bursa cheese.

So, there’s roasted cranberries on the inside. And because every cheese ball has to be coated in something, there is a combination of dried cranberries, dried cherries, and golden raisins. Now I have a bag of dried cranberries in the pantry however I had this opened bag from the hermit cookies. So I said to myself, “Why would you bust into a new bag of just cranberries when you can use the opened bag that has cranberries along with Golden raisins and cherries?”

So that’s what I did. I think I was going to initially use pecans to go with the dried fruits on the outside, but I opted for the pistachios instead. For some reason I thought the green pistachios and the mostly red fruits would be rather festive on the outside of the cheese ball. And looking at the pictures I think I’m right. Besides no disrespect to the nuts. They are delicious in their own regard, but pistachios have my heart . They are my favorite nuts of all time. Yes, even above macadamias and cashews.

You see what I mean about the red and green?

The green pistachios and red, dried fruit really do make for a festive blue cheese cranberry ball. And inside all that sweet, tart, and crunchy goodness is the rich and creamy blue cheese. It’s perfectly spreadable onto any cracker. Of course, my favorite is pictured there, but it really works with any cracker.

I initially had a seeded cracker. Which tasted delicious with the blue cheese and cranberries but made for a very monochromatic photo. That’s when I went through the pantry and just decided to use the Ritz crackers. They are golden and buttery and helped bring out the colors of the blue cheese cranberry ball.

Yes. I ate the cracker with the cheese on it. I had to. It was screaming, “EAT ME!” And besides, I couldn’t just let it go to waste. The blue cheese cranberry ball tastes so good! The blue cheese on the inside and the sweet tart cranberries outside. So so good.

Yield: 24

Blue Cheese Cranberry Ball

Prep Time: 5 minutes

Additional Time: 1 hour

Total Time: 1 hour 5 minutes

Blue Cheese Cranberry Ball is packed with creamy blue cheese, roasted cranberries, herbs, and spices.  It takes just a few minutes to whip up for any planned or unplanned dinner guests.

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Ingredients

For the cheese ball:

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• 8 ounces softened cream cheese
• 6 ounces Roquefort cheese
• 1/2 cup roasted cranberries
• 1 1/2 cups dried cranberries

For the coating:

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• 2 tablespoons chopped, dried cranberries
• 2 tablespoons chopped pecans

Instructions

1. Combine the cream cheese with the Roquefort, roasted cranberries, and dried chives in a mixing bowl.
2. Using a hand blender, combine the ingredients until creamy.
3. Form into a ball and cover in plastic wrap. Chill at least one hour.
4. Combine the coating ingredients on a plate.
5. Roll the cheese ball into the toppings until coated.
6. Refrigerate until ready to serve.

Nutrition Information

Yield

24

Serving Size

1
Amount Per Serving Calories 99Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 16mgSodium 159mgCarbohydrates 10gFiber 1gSugar 8gProtein 2g

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Monday Cranberry Recipes

• Blue Cheese Cranberry Ball by A Kitchen Hoor’s Adventures
• Cranberry BBQ Chicken Sandwiches by Cheese Curd In Paradise
• Cranberry Sauce with Caramelized Onions by Shockingly Delicious
• Slow Cooker Cranberry Meatballs by Our Crafty Mom
• Spiced Cranberry Apple Cider by Palatable Pastime
• Spicy Cranberry Soup by Magical Ingredients

The post Blue Cheese Cranberry Ball appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Our Thanksgiving is not a typical dinner. We don’t visit family. None of them are close enough to visit just for dinner. Heck, Mom’s like 2 days away by plane to get to. So, for us Thanksgiving is just dinner. Granted it’s a larger than normal dinner, but it’s still just a dinner.

No matter how hard I try, I can never find a turkey that is smaller than 12 pounds. I hear those of you saying just get a breast. But hear me out on this one. And I know I’ve said this before. Why spend more for less meat? I’m fine with a 12 pound turkey and all the leftovers that come with that large bird. I wouldn’t get just a breast and miss out on all those leftovers.

Now, I’m going to sound like that dude from Forest Gump.

There’s turkey tetrazzini, turkey soup, hot browns, sandwiches to no end including turkey salad, turkey enchiladas, turkey tacos, turkey divan, turkey noodle casserole, turkey pot pie, turkey cranberry sliders. I mean, I could go on and on for probably days and never run out of ideas. Why on Earth would I want to miss out on all that?

Not to mention the amazing stock that I make from the carcass. I wouldn’t get near as much flavor if it was just a breast because I put the legs and wings in there to simmer and bring all that collagen goodness to the broth.

Even though there is only two of us, we still cannot make side dishes just for two. The green bean casserole, mashed potatoes, stuffing, sprouts, broccoli cheese casserole; all of them are enough for at least 4 people if not more. Yes, we typically try to have a meal of just leftovers, but that’s not always easy to do this time of year.

The hubs works in retail. I see you nodding your head in understanding. Yes. This time of year is not the best time of year for spending time together. It’s long hours and strange hours for him. And, well, he’s not much of a leftovers person unless I remake it into a new dish.  Sometimes I just have a salmon melt for dinner.

Hence these sliders!

It’s not a Thanksgiving without the cranberry sauce. With just the two of us, there’s ALWAYS leftover cranberry sauce. Sometimes I crack open the can early and use some of the sauce for cranberry margaritas to sip throughout the day. That’s one way to eliminate the leftovers.

But if you have leftovers and want to make something deliciously different with them, try these Juicy Lucy Thanksgiving Sliders! Now, you can make your own or use the canned sauce. It doesn’t matter to me. They’re your sliders so use whatever you want.

Since the Juicy Lucy must have cheese inside, I grabbed some of the leftover sliced cheese. We have breakfast and then nibble throughout the day as things cook. So, there’s typically cheeses and some salamis along with some olives and pickles. Yes that’s the makings of a charcuterie but I just put it on plates instead of a board.

I used ground turkey in these sliders, but you can use pork or beef. Heck even lamb or duck would be good with the cranberries. Or a mix of meats. Seriously. They’re your sliders. I’m just planting the idea in your head. You change out what you want and make them your own.

Look at that bite of cheesy cranberry goodness right there!

Yes. I made the slider buns. It was a burger challenge where we had to use certain ingredients and one of them was marshmallows. So, I opted for some fluff in the buns. We also had to use turkey, cranberries, and something else. I can’t remember what.

Yes, I went and looked up the ingredients for that challenge. It was turkey, sage, cranberry, and marshmallow. I was good with the turkey, sage, and cranberry. The marshmallow was a but much for me. I contemplated a browned marshmallow topping to the burger. Or even a fluffernutter burger.

Don’t give me that look. People put peanut butter on burgers.

But not this burger. There’s just delicious turkey with sage mixed with the meat. And inside the burger is leftover cranberry sauce and cheese from the charcuterie style nibbles. It’s a great way to repurpose those leftovers into something completely delicious and irresistible!

And I’m serious when I say irresistible! The sharp cheese and the tart cranberries really elevate the ground turkey. I personally don’t find ground turkey to be blah, but some do. And this is one way to make sure it’s not blah.

You can’t tell me that’s a blah looking burger. Since they’re sliders, you can eat a few of them! They’d be perfect to whip up for lunch after your Black Friday shopping. Or even for some game day nibbles for the weekend. You can serve them up with some hot brown ham sliders dipped in cheese sauce. If you have both ham and turkey those sliders are perfect for lunch!

You don’t have to make the buns, obviously. I did for the challenge. Because I made this burger about a year or more ago. I can’t believe I’ve been sitting on this gem for a year. But, as karma would have it, I needed a recipe for the Thanksgiving leftovers event and thought I’d resurrect and share this one. I’m glad I did. I can’t wait to make them again this year! With our leftover cheese and cranberries.

Yield: 2 sliders

Juicy Lucy Thanksgiving Sliders

Prep Time: 30 minutes

Cook Time: 50 minutes

Additional Time: 2 hours

Total Time: 3 hours 20 minutes

Leftover cranberry sauce and cheese from your charcuterie board combines to make Juicy Lucy Thanksgiving Sliders!  A fun and delicious lunch for the family.

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Ingredients

For the buns (makes 12):

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• 1 cup warm water (115F to 120F)
• 7 ounces marshmallow fluff
• 2 1/4 teaspoons active dry yeast (one packet)
• 4 tablespoons butter, melted and cooled
• 1 large egg
• 4 to 5 cups unbleached all-purpose flour

For the sliders:

Toggle ingredient group

• 7 ounces ground turkey
• 5 ounces sliced Manchego or other sharp cheese
• 1/4 cup roasted shallot cranberry chutney

Instructions

To make the buns:

1. Stir the warm water and the marshmallow fluff in the bowl of a stand mixer until the fluff dissolves. 
2. Sprinkle the yeast into the mixture and stir to combine. Allow to the yeast to proof 5 to 10 minutes or until it begins to bubble.
3. Add the melted butter and egg. Whisk until combined. 
4. Using the dough hook, stir in the flour one cup at a time until the dough forms a ball and pulls away from the sides.
5. Set the mixer to medium and knead 7 to 10 minutes, adding more flour as needed to keep the dough from sticking. The dough should be soft and elastic. 
6. Place the dough in a bowl coated with cooking spray and allow to raise in warm spot until the dough has double in size. 
7. Preheat oven to 350.
8. Punch the dough down and form into 16 balls about 1 1/2 inches in size.
9. Place on a baking sheet lined with a piece of parchment. Cover with a clean towel and let raise 30 minutes.
10. Bake the buns at 350 for 20 to 25 minutes or until golden brown on top.
11. Remove from the oven and allow to cool completely.

To make the sliders:

1. Form a 3 inch patty of ground turkey in the palm of your hand. Top with a teaspoon of roasted shallot and cranberry chutney and a 1/2 ounce slice of the cheese. Form a smaller patty of ground turkey to place on top.
2. Press the edges of the two patties together to seal the seam. Repeat these steps to make a second slider.
3. Heat a grill pan on medium-high heat. Spray with cooking spray or coat with olive oil and cook the patties on medium heat 7 to 10 minutes per side or until cooked through and no longer pink.
4. Top with 2 ounce slices of Mahón-Menorca Cheese. Broil until the cheese is melted.
5. Top two of the buns with mayonnaise, lettuce, tomato, onion, and additional roasted shallot cranberry chutney as desired. Place one of the patties on top, top with other half of the bun, and serve.

Nutrition Information

Yield

2

Serving Size

1
Amount Per Serving Calories 5792Total Fat 85gSaturated Fat 42gTrans Fat 1gUnsaturated Fat 33gCholesterol 347mgSodium 808mgCarbohydrates 1049gFiber 38gSugar 66gProtein 187g

Yeah, no. I'm sure it's because the bun recipes makes a bunch of buns. These recipe things are whacked but necessary for SEO.

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The post Juicy Lucy Thanksgiving Sliders appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.