Recipes

Maple Glazed Brussels Sprouts

~ lk529 ~ Leave a comment

It’s no secret we like Brussels sprouts in this house and I love finding new ways to prepare them. Today’s version is one that is perfect for Christmas. Yesterday was all about last minute holiday recipes and this is the recipe that I was originally going to share with the Sunday Supper crew. The red bell pepper, red onion, and green Brussels sprouts look like Christmas and the glaze tastes like the holidays making it the perfect side dish to your ham or turkey this weekend.

I prepared these Brussels sprouts when my mom was here last month. She declared them her favorite sprouts recipe. (We actually cooked pork chops in the same pan from the Brussels sprouts – delicious!) She snapped a picture of the recipe on her cell phone and after her first grocery trip upon getting back home she messaged me saying she’d already bought the real maple syrup. That was her subtle way of informing me that I’d be making these again for Christmas. I will have to triple or quadruple the amount of Brussels sprouts and double the amount of glaze.

This recipe makes 3 servings.

Maple Glazed Brussels Sprouts

Ingredients:

  • 2 C halved Brussels sprouts
  • 1/2 red bell pepper, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1/4 C real maple syrup
  • 1 tbsp soy sauce
  • 1 tbsp Dijon mustard

Steps:

  1. Cook Brussels sprouts in a pot of boiling salted water for 2 minutes. Drain, rinse, and set aside.
  2. In a non-stick skillet over medium-high heat saute the peppers and onions until tender, about 5 minutes. Add the Brussels sprouts and cook another 4 minutes.
  3. In a small bowl whisk together the syrup, soy sauce, and Dijon. Add to the skillet and coat the vegetable. Cook until glaze has thickened slightly.

*This recipe is adapted from Jeff at http://relish.com/recipes/maple-glazed-brussels-sprouts-video/*

Maple Glazed Brussels Sprouts Sew You Think You Can Cook

CIC: Cocoa & Cranberries plus #SundaySupper: Last Minute Holiday Recipes

~ lk529 ~ 20 Comments

CIC-header

This month the 20th falls on a Sunday. I had already planned on participating in this month’s Crazy Ingredient Challenge and today’s Sunday Supper theme. I was simply going to post twice today, but then I realized that my Crazy Ingredient Recipe was quick, easy, and festive! Tada! One recipe, two events. (Let me tell you, this exhausted Mama will accept a “short cut” wherever she can.)

This month’s Crazy Ingredient Challenge is the festive pairing of cocoa and cranberries. I couldn’t be more thrilled! I love cranberries and have been enjoying them so much this season that my husband said he is “cranberried out!” I don’t know how that could ever be a thing. And it can’t be because that sure didn’t stop him from eating his fair share of these mini muffins!

These mini muffins are the perfect grab-and-go breakfast to get you through a busy Christmas morning. Tart cranberries and sweet white chocolate are a perfect marriage when encased by a light and fluffy chocolate muffin that’s not too sweet. Be sure to scroll past my recipe for more last minute holiday recipe ideas! Thank you to Wendy Hammond of Wholistic Woman and T.R. Crumbley of Gluten Free Crumbley for hosting the Sunday Supper event.

This recipe makes just over 4 dozen mini muffins.

Chocolate Cranberry Mini Muffins

Ingredients:

  • 1 3/4 C flour
  • 3/4 C sugar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 egg
  • 1 C sour cream
  • 1/4 C vegetable oil
  • 1/4 C milk
  • 1/4 C cocoa powder
  • 1 1/2 tsp vanilla extract
  • 3/4 C cranberries, chopped
  • 1/4 C white chocolate chips

Steps:

  1. Preheat oven to 375 degrees F. Line mini muffin tins with liners.
  2. In a large bowl whisk together flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl whisk together the egg, sour cream, vegetable oil, milk, cocoa powder, and vanilla.
  4. Pour wet ingredients into the dry ingredients until fully incorporated. Fold in the cranberries and chocolate chips.
  5. Bake 10 – 12 minutes. Allow muffins to cool in the pan for two minutes before removing to a cooling rack.

*This recipe is adapted from Kelley at http://www.mountainmamacooks.com/2015/04/chocolate-blueberry-muffins/*

Chocolate Cranberry Mini Muffins for Crazy Ingredient Challenge and #SundaySupper from Sew You Think You Can Cook

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8387592742_f6164fd5a8_oJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

And to see the other bloggers who participated in this month’s Crazy Ingredient Challenge click on the link below.

#BundtBakers: Naughty or Nice

~ lk529 ~ 24 Comments

4ae7b-bundtbakerspostIt’s that time of month for me to share a bundt cake with you alongside #BundtBakers. #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. This month Olivia of Liv for Cake picked a festive theme of “Naughty or Nice” that allowed our imaginations and personalities to shine through our baking.

The weekend before Thanksgiving my best friend here in Ohio invited us over for a Thanksgiving potluck. I was going to bring my creamed onions but I knew the menu was lacking on the sweets side. I accepted the request and used it as the perfect opportunity to share a bundt cake!

My cake today falls under the “nice” category and fits a festive theme. It is studded with both dried and fresh cranberries and has lots of warming spices flowing through it. I even broke out my newest bundt pan and practiced patience in decorating by piping an orange buttercream frosting along the stained glass design.

If you’ve ever baked a bundt cake, then you’re probably familiar with the fact as the cake bakes and rises a dome appears in the middle of the exposed surface – aka the bottom of the cake. There’s a debate as to whether or not it’s best to level out the bottom by cutting it off or not. I usually don’t because my cakes are stored on a plate instead of a cake platter, so that extra “lift” from the dome makes it look perfectly flush with the edges of the plate. For this cake though, I had to make an exception. I needed to try this cake before bringing it to the Thanksgiving potluck and I couldn’t show up with a beautiful one-piece-missing cake! (We had bites of cake bottom for breakfast.)

Cranberry Spice Bundt Cake

Ingredients for the cake:

  • 2 stick butter, softened
  • 1 C sugar
  • 1 C brown sugar
  • 3 eggs
  • 1 1/2 tsp vanilla extract
  • 1 C plain Greek yogurt
  • 2 C flour
  • 3/4 C almond meal
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 1/2 tsp Chinese five spice powder
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp salt
  • 1 C rough chopped fresh cranberries
  • 1/2 C dried cranberries

Ingredients for the frosting:

  • 1/2 stick butter, softened
  • 3/4 – 1 C powdered sugar
  • 1/4 tsp orange extract
  • milk, if needed

Steps:

  1. Preheat oven to 350 degrees F. Heavily grease bundt pan.
  2. In the bowl of a stand mixer fitted with the paddle attachment beat together the butter and sugars until light and fluffy. Add the eggs one at a time until incorporated. Add the vanilla extract and yogurt and mix until combined.
  3. In a large bowl, whisk together the flour, almond meal, baking powder, baking soda, and spices. Add to the stand mixer and mix until combined.
  4. Fold in the cranberries and pour batter into prepared bundt pan.
  5. Bake 1 hour, or until a cake tester comes out cleanly. Allow cake to cool in the pan before turning out onto a cooling rack.
  6. Make frosting: In the bowl of a stand mixer fitted with the whisk attachment beat butter. Add in powdered sugar and orange extract. Beat until combined. (If frosting doesn’t come together, add just a little bit of milk at a time until a smooth texture is reached.) Frost cake when completely cooled.

*The cake recipe is adapted from Dorie at http://www.bonappetit.com/recipe/spiced-cranberry-bundt-cake*

Cranberry Spice Bundt Cake for #BundtBakers from Sew You Think You Can Cook

You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

And don’t forget to take a peek at what other talented bakers have baked this month:

Amaretto Almond Bundt Cake by I Bake He Shoots

Angel Food Bundt Cake with Cranberry Filling and Lemon Glaze by Taking On Magazines

Anise Bundt Cake by I Love Bundt Cakes

Bundtcake Especiado by La mejor manera de hacer…

Candy Cane Bundt by Cali’s Cuisine

Cherry Chocolate Bundt Cake by Basic N Delicious

Chocolate Gingerbread Bundt Cake by How to Philosophize with Cake

Chocolate Gingerbread Bundts with Cream Cheese Frosting by I Camp In My Kitchen

Christmas Fruitcake by Tea and Scones

Christmas Rose Bundt Cake by Living the Gourmet

Eggnog Pound Cake by Palatable Pastime

Hot Buttered Rum Bundt by Food Lust People Love

Maple Pecan Cake by Jane’s Adventures in Dinner

Naughty and Nice Kahlua Gingerbread Bundt Cake by A Day in the Life on the Farm

Old Fashioned Marble Cake Bundt by Brooklyn Homemaker

Peppermint Candy Cane Bundt Cake by The Freshman Cook

Rum & Eggnog Bundt Cake by Liv for Cake

Spiced Fruitcake by Magnolia Days

Spiced Ginger Bundt Cake with Caramel Brandy Sauce by All That’s Left Are The Crumbs

Spiced Rum Eggnog Bundt Cake by Making Miracles

Sugar, Spice, and Everything Nice Cake by Eat, Drink, Be Mighty

Super Naughty Chocolate Whiskey Bacon Jam Bundt Cake by Faith, Hope, Love, & Luck Survive Despite A Whiskered Accomplice

Disclaimer: This post contains affiliate links. 

Cinnamon Roll Pancakes

~ lk529 ~ 3 Comments

If a Sunday morning rolls around and I don’t have a roll of cinnamon rolls in the fridge I end up scrounging around the kitchen to find another way to get that fix. I’ve created cinnamon rolls from crescent rolls before, and that’s always a good solution, but I don’t buy crescent dough very often anymore. I’ve done cinnamon roll oatmeal which was fantastic; I should probably do it again and photograph it to generate a blog post.

I’ve seen these cinnamon roll pancakes floating around Pinterest and never thought I’d have the time to whip them up on a Sunday morning before church. Surprisingly, I was wrong! These are actually quite quick to make and so worth it. I did opt out of the cream cheese glaze because I didn’t have cream cheese (shocking!). The photos of these pancakes are pretty sad, so I will absolutely need a re-do.

You can use your favorite pancake recipe or a store bought mix. The magic is in the swirl. If desired, serve with a cream cheese glaze (4 tbsp butter, 2 oz cream cheese, 1 1/4 C powdered sugar, 1 tsp vanilla extract). I didn’t even use syrup.

Cinnamon Roll Pancakes

Ingredients:

  • 1/2 C butter, melted
  • 3/4 C brown sugar
  • 1 tbsp cinnamon
  • 1 C flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 egg
  • 1 C milk
  • 1 tbsp canola oil

Steps:

  1. In a small bowl, whisk together the melted butter, brown sugar, and cinnamon. When slightly cool transfer to a piping bag (or resealable bag) and let rest until thickened.
  2. In a bowl, whisk together the flour, baking powder, and salt.
  3. In another bowl, beat the egg with the milk and canola oil. Add the wet ingredients to the dry ingredients and mix until combined.
  4. On a hot buttered griddle drop 1/4 C of batter into pancakes. Pipe the cinnamon filling in a swirl (or any shape you want!). Flip pancakes when batter starts to set and bubbles form in the center of the pancake. Cook until both sides are golden brown.
  5. If desired, serve with a cream cheese glaze (4 tbsp butter, 2 oz cream cheese, 1 1/4 C powdered sugar, 1 tsp vanilla extract).

*This recipe is adapted from Holly at http://life-in-the-lofthouse.com/cinnamon-roll-pancakes/*

cinnamon roll pancakes - sew you think you can cook

Mexican Monday Latkes

~ lk529 ~ 4 Comments

My husband has always had a mild obsession with trying to make potato pancakes at home. He did it once with a sweet potato a couple of years ago but it just wasn’t right. (Odds are there was still too much moisture in the potato.)

So when the December issue of Food Network magazine arrived with a page on “Mix-and-Match Latkes” it was immediately added to the menu. I looked at the “recipe” and decided on a Mexican Monday themed latke (because Mexican is always welcome in our house and I usually have all the ingredients I need).

We were beyond impressed with how our recipe turned out! Stuart squeezed the liquid out of the potatoes and onions and he must’ve done a perfect job, because there wasn’t any splattering when I added the latkes to the oil (aka no water!) and they held together wonderfully. These latkes were crispy on the outside and tender on the inside.

To make the latkes our main meal I topped them with chorizo, sour cream, and cheese. I realized when I pulled out the camera that I didn’t have any greanery – I’d be “chopped” for my plating for sure! And while eating dinner I realized that chorizo is a pork product and therefore these latkes were no longer Kosher. Oops. But any taco meat would work – ground or pulled beef, turkey, or chicken.

We will definitely be experimenting with other flavor combinations! A BBQ inspired one is up next.

Mexican Monday Latkes

Ingredients:

  • 1/2 lb sweet potato, peeled and shredded
  • 1/2 lb russet potato, peeled and shredded
  • 1/4 of a large sweet onion, grated
  • 1 tsp Kosher salt
  • 1/2 tsp pepper
  • 1/4 C diced red bell pepper
  • 1/2 C frozen corn, thawed
  • 1/2 tsp minced garlic
  • 1 tsp cumin
  • 1 egg, beaten
  • 1/3 C flour
  • vegetable oil for frying
  • optional toppings: taco meat, shredded cheese, sour cream, scallions, cilantro, salsa, etc

Steps:

  1. Place shredded potatoes, onion, salt, and pepper in a clean dish towel. Squeeze until potatoes are dry.
  2. Put potatoes a large bowl along with the bell pepper, corn, garlic, and cumin. Mix. Add the beaten egg and flour, mixing until combined.
  3. Form potato mixture into 1/4 C patties and place on a paper towel lined plate. Will make 9-12 latkes.
  4. Heat 1/4″ vegetable oil in a large non-stick skillet over medium-high heat. Fry latkes 4 minutes on each side. Remove to another paper towel lined plate and sprinkle with a little salt.
  5. Serve latkes warm with desired toppings.

Mexican Monday Latkes | Sew You Think You Can Cook

Blogger CLUE: White Chocolate Chip Cookie Souffles

~ lk529 ~ 18 Comments

blogger CLUE

The Blogger CLUE crew is ready for the holiday season and sharing recipes worth celebrating today.

This month I was assigned to Rebekah’s blog, Making Miracles. I have worked with Rebekah on many occasions and have made multiple things from her blog already and she mine. (You can read all about my joy of searching through her blog from my Secret Recipe Club post last October: here.)

With the task of “Celebrate” at hand I looked through her beverages and sweets. Of course, as a member of #BundtBakers I knew there’d be a lot of bundts to choose from, but I wanted something different. I was tempted by her eggnog caramels, but I just don’t have the time to devote to melting sugar with a new born and highly active toddler running around.

Instead, I decided on her Chocolate Chip Cookie Souffle. My husband and I celebrated our 2nd anniversary by making both a savory and a sweet souffle.

You don’t need a special occasion for this dessert, though! This sweet treat comes together in under 30 minutes making it perfect to celebrate just getting through a Monday. If you like ooey gooey chocolate chip cookies but feel guilty eating the entire dozen then this recipe is for you. You get one large melty in the center cookie all to yourself – no guilt. 😉

This recipe makes 4 cookie souffles.

White Chocolate Chip Cookie Souffle

Ingredients:

  • 1 1/3 C cake flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 stick butter, softened
  • 3/4 C brown sugar
  • 1 egg
  • 1 tsp vanilla bean paste (I used Nielsen-Massey)
  • 3/4 C white chocolate chips, or any variety you prefer

Steps:

  1. Preheat oven to 350 degrees F. Lightly grease 4 ramekins.
  2. Sift together the flour, baking soda, and salt.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar until light in color. Add the vanilla and egg and mix until combined. Mix in the dry ingredients. Fold in the chocolate chips.
  4. Divide the batter into the prepared ramekins. About 1/2 C per ramekin.
  5. Bake 18-20 minutes. Allow to cool enough to handle and serve immediately for the best visual effect. It’ll still be tasty if you wait, but the centers will sink.

*This recipe is adapted from Rebekah at http://rebekahrose.blogspot.ca/2011/05/chocolate-chip-cookie-souffle.html*

White Chocolate Chip Cookie Souffle for #BloggerCLUE from Sew You Think You Can Cook

Here’s a list of the other players of Blogger CLUE this month:

#handcraftededibles: Cookie Tray

~ lk529 ~ 4 Comments

#handcraftedediblesIn an effort to make all of her holiday gifts this year, Camilla at Culinary Adventures with Camilla invited some of her favorite foodie bloggers to share recipes for hand-crated edibles. Over the course of twelve weeks, we’ll be sharing recipes for all your homemade holiday gifts or things to serve at holiday parties. Hope you’ll follow along for inspiration. You can find out more information, including the schedule here.

It’s hard to believe we’re at week 11! Today’s theme is “Cookie Tray.” A lot of people assemble cookie tins for gifts and if you’re one of them do you stick to your tried and true or venture out and try something new? I encourage you to mix it up and check out the cookie tray we’ve assembled for you today.

Today I am sharing a slight twist to the traditional gingerbread cookie. This one has honey in it, which provides a floral, smokey, sweetness to the spicy cookie.

I played around with the baking times, thinking they needed a little bit longer after the first batch were done, but giving them an extra two minutes yielded very hard cookies that would be more appropriate for ornaments or dog treats once they’d fully cooled. I know gingersnaps are a little harder than your average cookie, but these were too far gone. I urge you too bake on the side of caution and let batch one cool completely before continuing on with your baking.

Honeyed Gingerbread Cookies

Ingredients:

  • 1 1/2 C honey
  • 1 1/2 C brown sugar
  • 1/2 C molasses
  • 2 tbsp butter
  • 6 1/2 C flour
  • 3 tbsp gingerbread spice
  • 2 tsp baking soda

Steps:

  1. In a saucepan over medium heat, melt together the honey, brown sugar, molasses, and butter. Bring to a boil and simmer 10 minutes, or until the sugar is dissolved. Allow mixture to cool for  at least 15 minutes.
  2. In a large bowl sift together the flour, gingerbread spice, and baking soda. Stir in the cooled honey mixture until fully incorporated. It will be sticky! Note: I would suggest doing this in a stand mixer.
  3. Wrap cookie dough in plastic wrap and refrigerate at least 2 hours.
  4. Preheat oven to 320 degrees F. Line cookie sheets with parchment paper.
  5. Roll cookie dough to 1/6″ thickness. Cut shapes with cookie cutters and place on prepared baking sheets. Bake 8 minutes (See my story above regarding baking time) . Let cool on wire rack. Store cookies in an air tight container.

*This recipe is adapted from Nora at http://www.savorynothings.com/homemade-gingerbread-spice-mix-perfect-gingerbread-recipe-free-printables/*

Honeyed Gingerbread Cookies for #handcraftededibles from Sew You Think You Can Cook

Here are some other options to fill your Cookie Tray:

Next week – week 12 and our final week – is all about wrapping. How to label those jarred mixes. How to mail cookies safely. How to….

Don’t forget to check out our #handcraftededibles pinterest board.

#IntnlCookies: Mantecaditos

~ lk529 ~ 14 Comments

When I decided to join this International Cookie Exchange, hosted by Sarah of Curious Cuisiniere and Camilla of Culinary Adventures with Camilla, I first thought of doing a Polish cookie. I had my mom in town for a couple of weeks after the birth of my baby boy so going Polish was a no-brainer. Turns out that particular cookie was already claimed. (I shared my Kolaczki last weekend.)

I decided to then search for a recipe from my dad’s side – the Dominican Republic. The only thing I could find was a coconut cookie which was off limits to me. My dad spent his high school years in Puerto Rico so I figured I’d search for some Puerto Rican cookies instead. There were a few more varieties available and I was drawn towards mantecaditos.

But which version? I found a couple of recipes that used almond flour or ground almonds, but the recipe that used all-purpose flour and almond extract definitely won out; hey, no need to hit the grocery store!

These cookies were familiar, though I’d never had them before. The flaky cookie reminded me almost of a shortbread and almond extract flavor really came through the buttery cookie. My little man really liked these cookies – he was standing at the counter begging for more.

My mom and I thought baking cookies would be a fun way to get my little man involved in the kitchen. I brought his little table into the kitchen, gave him a little cookie dough, and a small bowl of sprinkles. To say he made a mess was an understatement, but he was happy and “contained” throughout the entire baking process. mantecaditos (baby) | sew you think you can cook

Mantecaditos

Ingredients:

  • 1/2 C vegetable shortening
  • 1 stick butter, softened
  • 3/8 C sugar
  • 1 tsp almond extract
  • 2 large egg yolks
  • 2 C flour
  • sprinkles

Steps:

  1. Preheat oven to 350 degrees F. Lightly grease a baking sheet.
  2. In the bowl of a stand mixer fitted with the paddle attachment cream the butter, shortening, and sugar until combined. Add the almond extract. Alternate adding the egg yolks and flour, mixing until combined.
  3. Roll dough into balls and press flat and create a well. Pour sprinkles in the well.
  4. Bake 8 – 12 minutes.

*This recipe is adapted from Melisa at http://warmtoastymuffins.com/2013/10/23/mantecaditos-puerto-rican-cookies/*

Mantecaditos for #IntlCookies from Sew You Think You Can Cook

Here’s the #IntnlCookies Tray…
listed in alphabetical order of the cookies’ country of origin

You can follow along on Twitter with the hashtag #IntnlCookies, and you can find these great recipes and more cookies from around the world on the International Cookie Exchange Pinterest Board.

#FoodieExtravaganza: Fruit Cake

~ lk529 ~ 8 Comments

foodieextravaganza-300

It’s the first Wednesday of the month (the last month of the year! YIKES.) and that means it’s time to celebrate some foodie fun! Specifically Fruit Cake. This month’s event is hosted by Laura of Baking in Pyjamas.

The Foodie Extravaganza is a monthly party hosted by bloggers who love food! Each month we incorporate one main ingredient or theme into recipes to share. If you are a blogger and you’re interested in joining in the fun, visit us at our Facebook Foodie Extravaganza page. You can also visit our past party submissions on our Pinterest Foodie Extravaganza board.

I’ve never had fruit cake so I decided to do a little research and find a way to manipulate the controversial dessert into a format that would be most welcome in my house – as breakfast!

I took some of the traditional flavors of fruit cake (minus the booze) and created an original recipe Fruit (Pan)cake! I opted for dried fruits instead of candied, in my case cherries and golden raisins. Because a little one would be eating these pancakes I decided to pulse the walnuts so as to not be a choking hazard, doing so created a great texture to the pancakes and provided heartiness. I used traditional spices to amp up the batter too – cinnamon, allspice, and nutmeg – and instead of white sugar I used brown sugar for some extra warmth. If you want some of that boozy flavor try adding some rum extract or making a rum syrup!

An Original Recipe

Fruit (Pan)cakes

Ingredients:

  • 1 1/4 C flour
  • 1/2 C ground walnuts
  • 3 1/2 tsp baking powder
  • 1 tbsp brown sugar
  • 1 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 1 egg
  • 1 1/4 C milk
  • 3 tbsp melted butter
  • 1/2 C golden raisins
  • 1/2 C dried cherries

Steps:

  1. In a large bowl, whisk together the flour, walnuts, baking powder, brown sugar, and spices.
  2. In another bowl, whisk together the egg, milk, and melted butter. Stir the wet ingredients into the dry and fold in the fruit.
  3. On a hot buttered griddle drop 1/3 C of batter into pancakes. Cook until golden on both sides. Flip pancakes when batter starts to set and bubbles form in the center of the pancake.

Fruit (Pan)cakes for #FoodieExtravaganza from Sew You Think You Can Cook

Be sure to check out these other fruit cakes:

Aussie Boiled Fruitcake by Food Lust People Love

Brandied Apricot-Ginger Fruitcake by Cherishing a Sweet Life

Chocolate Fruit Cake by Baking in Pyjamas

Cinnamon Apple Cake by Fearlessly Creative Mammas

Dried Plum Stollen by Caroline’s Cooking

Festive Kid Friendly Fruitcake Muffins by A Day in the Life on a Farm

Irish Spiced Fruitcake by Making Miracles

Lemon Berries Bundt Cake by Cookin and Craftin

SRC: Cranberry Tart

~ lk529 ~ 18 Comments

newsrcbanner

Good morning and welcome to another edition of The Secret Recipe Club. For a little “behind the scenes” information, The Secret Recipe Club (SRC) is divided into four group. Each group posts on a different Monday of the month. I am in Group D and always post on the 4th Monday of the month. This means that those special months with five Mondays there’s a week without any fun reveal day! That is all about to change, beginning with today. On the 5th Monday of the month there will now be a themed reveal and it’s a “free for all,” which means that there aren’t any group restrictions. I’m looking forward to getting to know some of the other bloggers in the club.

With Thanksgiving behind us it’s time to set our eyes on the holidays and that’s why our themed reveal this month is Holiday Treats. My assignment this month comes from Group A, Anna over at BCMom’s Kitchen. Anna views recipes as “suggestions,” something I’d always had a problem doing. As I’ve been blogging and cooking I’ve become more accustomed to this line of thought and can comfortably change recipes to suit the ingredients in my pantry (and budget).

Given the theme for the month I immediately went to Anna’s “sweets” index and searched with the holiday frame of mind. I found myself being pulled to anything and everything cranberry! Apple Cranberry Crisp, Cranberry Tart, and although not a dessert, Cranberry Cream Cheese Dip.

We had this “tart” for our Thanksgiving dessert. My Thanksgiving menu this year was a little unconventional because we had a small group (just us and my in-laws). Instead of turkey we had pork roasts, cornbread dressing, sweet potato casserole, and green bean casserole. We had my Award Winning Chili on Saturday so we did get some turkey during the holiday weekend.

I chose the cranberry tart, but found it difficult to call this dessert a tart. I struggled with how to categorize it though. It’s not quite a tart because there isn’t a crust topped with a filling. It’s almost a pie with a crust going on top of the filling, but it’s not a crust, it’s a batter. It’s probably most like an upside down cake, but I didn’t photograph it upside down – I had to take the pictures Wednesday, before we ate it, while there was light. There was no way I’d risk turning the “tart” upside down in case it didn’t work that way. I’ve decided to call it a “pie cake.” Whatever you call it, it’s delicious – a perfect blend of sweet and tart with some texture.

I found this dessert best served warm alongside a scoop of vanilla ice cream.

Cranberry Tart

Ingredients:

  • 2 C fresh (or frozen) cranberries
  • 1/2 C chopped pecans
  • 1 1/2 C sugar, divided use
  • 1 C flour
  • 1 1/2 sticks butter, melted
  • 2 eggs
  • 1 tsp almond extract

Steps:

  1. Preheat oven to 350 degrees F. Grease a 9″ pie pan.
  2. Place cranberries, pecans, and 1/2 C sugar in the pie pan.
  3. In a bowl mix the flour, remaining sugar, melted butter, eggs, and extract. Pour over the cranberries.
  4. Bake 40-45 minutes until the tart has risen slightly, is set, and lightly golden.

*This recipe is adapted from Anna at http://recipes.alwaysbcmom.com/2011/06/cranberry-tart.html*

Cranberry Tart for #SRCHolidayTreats from Sew You Think You Can Cook

To see the other bloggers who participated in the themed Secret Recipe Club this month click here: