Apple Cranberry Pastry Cream Pie

I found this recipe ages ago from Better Homes and Gardens, and am just finally getting around to making it.  I feel like this is a theme in my kitchen lately.  "I can't wait to make this recipe" quickly turns into "I'll get around to it eventually". If I had my way, I'd bake and create all the time!  But then I'd also have a refrigerator full of sweets and treats.  Which sounds amazing, but my jeans wouldn't thank me.  This pie, though!  I made only a few changes from the original pie.  I used my own favorite crust recipe, and I made a lattice top.  The pastry cream at the bottom of the pie gives an interesting flavor contrast to the classic apples and tart cranberries.  Initially I was going to add more cranberries, but decided to stick with the recipe.  The cranberries, as a result don't overpower the pie, but are a nice tart colorful addition.

Apple Cranberry Pastry Cream Pie

2 layer 9-inch pie crust

Pastry Cream:

1 cup milk

1/4 cup granulated sugar

2 egg yolks

3 Tablespoons granulated sugar

3 Tablespoons cornstarch

1/4 teaspoon salt

2 Tablespoons butter

1/2 teaspoon vanilla

Apple Cranberry Filling:

6 Granny Smith apples, peeled, cored and sliced

1/2 cup cranberries

2 Tablespoons lemon juice

1 1/4 cups granulated sugar

1/4 cup all-purpose flour

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground allspice

1/8 teaspoon salt

For the pastry cream, place the milk and 1/4 cup sugar in a small saucepan and heat until nearly at a boil.  In a medium bowl, whisk together the egg yolks, sugar, cornstarch, and salt until combined.  The mixture will be very thick.  Slowly whisk about 1/2 of the milk mixture into the egg yolk mixture, then return the mixture to the pan.  Continue to cook over medium heat, whisking constantly, until the mixture is thick and bubbly.  Remove from heat and stir in the butter and vanilla.  Transfer to a bowl and cover with plastic wrap. Place in the refrigerator until you are ready to assemble the pie.

For the apple cranberry filling, place the sliced apples and cranberries in a large mixing bowl. Add the lemon juice, sugar, flour, cinnamon, allspice, and salt, and toss together until the apples are evenly coated.

Preheat the oven to 375F.

Fit the bottom crust into a 9-inch pie plate.  Spread the pastry cream over the bottom of the crust.  Spoon the apple cranberry filling over the pastry cream.  Use the top crust to make a lattice, or simply place the top crust over the pie.  Seal and crimp the edges.  If not making a lattice, cut several slits into the top of the pie to let steam escape during baking.  Place the pie in the oven and bake for 80 to 90 minutes, or until the filling is bubbly in the center.  Cover the pie loosely with foil if the crust starts to get too brown.  Remove the pie from the oven and let cool before slicing and serving.  Makes 8-10 servings.

Enjoy!  -Cardamommy

Orange Fresh Cranberry Brownies

I have really been craving orange and chocolate together for a while now, and one of the things I've been wanting to make is orange brownies.  Since I just can't stop there, I decided to add fresh cranberries and white chocolate chips as well.  I frequently see recipes for cranberry orange blondies all over the place, but brownies not so much.  I had to fix that.  Which is where these brownies come in.  I started with this brownie recipe from Guittard, and added a bit more orange zest, fresh cranberries, and white chocolate chips.  I almost threw in some pistachios, but didn't this time.  You can if you want, I think they would be delicious!  You do want to chill these brownies before cutting as the fudge factor is astronomical, and the chilling will help them to cut more easily.  I totally can't get over the fresh cranberries in these brownies!  These brownies are so rich and fudgy with a hint of orange and wonderful bursts of cranberry throughout!

Orange Fresh Cranberry Brownies

1 pound (about 2 1/2 cups) semi sweet chocolate chips
4 Tablespoons (1/2 stick) butter
1/4 cup water
4 eggs
1 1/3 cups granulated sugar
zest of one orange
1/2 teaspoon salt
2 teaspoons vanilla extract
1 cup all purpose flour
2 cups fresh cranberries
3/4 cup white chocolate chips

Preheat the oven to 325F.  Lightly grease a 9x13 inch baking dish.

Place the chocolate chips, butter, and water in a microwave safe bowl and microwave in 30 second intervals, stirring after each, until the chocolate is melted and smooth (mine took about 1 minute).  Set aside.

In a large bowl, beat together the eggs, sugar, orange zest, salt, and vanilla, until thick and pale yellow, about 2 to 3 minutes.  With the mixer on low, beat in the melted chocolate until blended.  Add the flour and beat until just combined.  Fold in the cranberries and white chocolate chips.

Spread the batter into the prepared baking dish and bake in the preheated oven for 35 to 40 minutes, or until a crust has formed on the top of the brownies and the edges have pulled away from the pan.  Let the brownies cool to room temperature, then refrigerate overnight (or until cold) before cutting.  Makes 24 bars.

Enjoy! -Cardamommy

Cranberry Orange Poppy Seed Muffins

We're starting something new today!  My oldest Hungry Puppy (from here on known as Hungry Puppy M) has been really getting into baking lately, so she's decided to post an occasional recipe here.  This recipe was baked and post written by her.

Hi, I am Hungry Puppy M. Lately, I have been baking muffins for Sunday breakfast. My mommy asked me if I could bake some extras for her class and I did! We looked for the perfect recipe and we finally found it. This recipe is awesome and I personally loved it. I hope you do to! Bon Appitite!  Recipe from Breakfast & Brunch: Classic Recipes By Louise Weber (editor)

Cranberry Orange Poppy Seed Muffins

2 cups all-purpose flour
3/4 cup granulated sugar
1 tablespoon baking powder 
1 tablespoon poppy seeds
1/4 teaspoon salt
1 cup milk
1/4 cup (1/2 stick) butter, melted
1 egg, slightly beaten
1/2 cup dried cranberries
3 tablespoons grated orange peel

Preheat the oven to 400F.  Lightly spray a regular muffin tin with cooking spray, or for mini muffins, use a mini muffin pan.

Combine flour, sugar, baking powder, poppy seeds, and salt in a large mixing bowl. Add milk, melted butter, and the egg, stirring just until the dry ingredients are moistened. Gently stir in dried cranberries and orange peel. Grease the muffin tins and fill them 3/4 full.

Bake in preheated oven for about 12 minutes or until a toothpick inserted in the center comes out clean (or for mini muffins, about 8 to 9 minutes). Let cool in pan about 5 minutes. Remove from pan and serve warm or let cool completely. Makes 12 regular size muffins, or about 60 mini muffins.

Enjoy!  -Hungry Puppy M

Berries and Cream Sandwich Cookies

These cookies are kind of totally amazing.  A luscious frosting is sandwiched between two practically perfect sugar cookie stuffed with dried cranberries, cherries, and blueberries as well as white chocolate chips.  Original cookie recipe found here. Original frosting recipe found here.

Berries and Cream Sandwich Cookies

Cookies:
1 cup (2 sticks) butter, room temperature
1 1/2 cups granulated sugar
1 egg
1 teaspoon vanilla extract
2 3/4 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 - 3 Tablespoons buttermilk
1 cup dried berry blend (I used craisins, cherries, and blueberries)
1/2 cup white chocolate chips

Frosting:
1/2 cup (1 stick) butter, room temperature
1/2 cup shortening
1/2 teaspoon vanilla extract
1/2 teaspoon butter flavoring
1 1/2 teaspoons meringue powder
1 pound (about 3 3/4 cups) powdered sugar
1 Tablespoon milk (if needed)

Preheat the oven to 350F. Line a baking sheet with parchment paper.

In a large bowl or stand mixer, cream together the butter and sugar until light and fluffy.  Beat in the egg and vanilla until well blended and smooth.  Add the flour, baking soda, baking powder, and salt and beat until combined.  Beat in just enough buttermilk to soften the dough slightly.  Stir in the dried berries and white chocolate chips.

Drop dough by tablespoon size balls onto the prepared baking sheet.  Use the bottom of a glass to flatten the dough balls slightly.  Bake for 9 to 10 minutes, or until just set in the center.  Remove from the oven and let cool on the pan for several minutes before transferring to a cooling rack to cool completely before frosting.

For the frosting, cream together the butter, shortening, vanilla, butter flavoring, and meringue powder until smooth.  Add 1/2 of the powdered sugar and beat until blended.  Gradually beat in the remaining powdered sugar.  Beat the frosting until smooth, adding the milk if necessary to reach the desired consistency.

Spread the frosting on the back of a cooled cookie, and place another cookie on top to make a sandwich.  Makes about 24 sandwich cookies.

Enjoy!  -Cardamommy

Double Cranberry Oatmeal Chocolate Chip Cookies

I'm always on the lookout for new flavor ideas for cookies, and I've been coming up short lately!  I stumbled across a recipe for double cranberry cookies and I thought it was a brilliant idea, so I combined it with an oatmeal chocolate chip cookie and this cookie was born!  These cookies are thick and hearty and packed with oatmeal and cranberries and chocolate.  

Double Cranberry Oatmeal Chocolate Chip Cookies

1 cup (2 sticks) butter, room temperature
1 cup packed brown sugar
1/3 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups old fashioned oatmeal
3/4 cup fresh or frozen cranberries
3/4 cup dried cranberries (craisins)
1/2 cup semi sweet chocolate chips
1/2 cup milk chocolate chips

Preheat the oven to 350F.  Line a baking sheet with parchment paper.

In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.  Beat in the eggs and vanilla extract and beat until well blended and smooth.  Add the flour, baking soda, salt, and oatmeal, and beat until just combined.  Stir in the cranberries, dried cranberries, semi sweet chocolate chips, and milk chocolate chips.

Drop the dough in tablespoon size balls on the prepared baking sheet.  Bake for 10 to 12 minutes, or until the cookies are lightly browned on the edges and very top.  Remove cookies from the oven and let cool for 3 or 4 minutes on the pan.  Transfer cookies to a cooling rack.  Makes about 4 dozen cookies.

Enjoy!  -Cardamommy

Grandmother's Famous Cranberry Bread

Recently, my mom emailed me copies of a bunch of recipes from my grandma.  Most of them are for strudels and potica (which I will be trying out this spring!).  There was also a recipe for this cranberry bread.  I decided to make it (actually, my oldest Hungry Puppy made it) because I thought the combination of cranberries and raisins looked interesting, and it was in my grandma's collection! How cool is that?! I'm excited to be able to continue on with the baking traditions of my family.  I am sharing the recipe exactly as I received it, but made the following changes: I used 1 cup raisins, and baked only about 1 hour.

Grandmother's Famous Cranberry Bread

2 cups sifted all purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup butter or margarine
1 egg, beaten
1 teaspoon grated orange peel
3/4 cup orange juice
1 1/2 cup light raisins
1 1/2 cups fresh or frozen cranberries

Sift flour, sugar, baking powder, salt, and baking soda into a large bowl.  Cut in butter until mixture is crumbly.  Add egg,  orange peel, and orange juice all at once; stir just until mixture is evenly moist.  Fold in raisins and cranberries.

Spoon into a greased 9x5x3 inch loaf pan.  Bake at 350F for 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean.  Remove from pan; cool on a wire rack.

If you choose, you may substitute cranberries for the raisins to have an all cranberry bread.

Enjoy!  -Cardamommy

Oatmeal Craisin Butterscotch Chip Cookies

I know, I know, this story is getting old.  I've been meaning to make this recipe forever...blahty blahty blah... So let's cut to the chase.  I made it today.  I was totally skeptical about these cookies.  I mean cranberries and butterscotch in an  oatmeal cookie?  Separately, sure, but together?  It totally works in a weird kind of way.  I can't explain it, but there you go!

Oatmeal Craisin Butterscotch Chip Cookies

1/2 cup (1 stick) butter, partially melted
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla
3/4 cup all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
3/4 cup old fashioned oats
3/4 cup quick oats
1 cup butterscotch chips
1/2 cup Craisins

Preheat the oven to 350F.  Line a baking sheet with parchment paper. 

Place the butter, brown sugar, and granulated sugar in a large bowl, and beat until smooth.  Add the egg and vanilla and beat until well blended.  Add the flour, baking soda, salt, and cinnamon, and beat until just combined.  Beat in the old fashioned oats, quick oats, butterscotch chips, and craisins until evenly distributed.

Scoop the dough into tablespoon size balls and place on the prepared baking sheet.  Bake for about 11 minutes, or until the tops are just set.  Remove from the oven and let cool on the pan for several minutes.  Transfer cookies to a cooling rack to cool completely.  Makes about 24 cookies.

Enjoy!  -Cardamommy

Fresh Cranberry White Chocolate Chip Cookies

I was tasked by my sister to make these cookies.  She sent me a text a while ago that the cookie she was eating was amazing, and I had to figure it out.  I was really excited because I'm not sure if I've ever really done a fresh berry in a cookie before.  I was a bit worried that it wouldn't work out and that we'd have a cranberry lava flow in the oven, but it worked great!  My Hungry Puppies seriously can't get enough of these cookies. The tartness of the cranberries is offset nicely by the sweetness of the cookie and white chocolate chips.  Since my sister and I live about 1000 miles apart, I had to send her a box of cookies so she could try them.  I suppose I could have just emailed her the recipe so she could  make her own...but...maybe I'm just nice.

Blond Chocolate Chip Cookies

3/4 cup (1 1/2 sticks) butter, room temperature
1/4 cup shortening
1 1/2 cups granulated sugar
2 teaspoons vanilla extract
2 eggs
2 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups fresh cranberries
1 cup white chocolate chips

Preheat the oven to 375F.  Line a baking sheet with parchment paper.

Cream together the butter, shortening, sugar, syrup, and vanilla extract until light and smooth.  Beat in the eggs.  Add the flour, baking soda, and salt, and beat until combined.  Stir in the fresh cranberries and white chocolate chips.

Using a cookie scoop, scoop the dough and place on the prepared baking sheet.  Bake for 11 to 12 minutes, or until the cookies are just barely browned on the edges and top.  Remove from the oven and let cool for several minutes on the pan.  Transfer cookies to a cooling rack to cool completely.  Makes about 36 cookies.

Enjoy!  -Cardamommy

White Chocolate Cranberry Cake

 I just made this cake, and I think we're in love.  My oldest Hungry Puppy inhaled her piece.  Yes.  Inhaled.  I handed it to her, turned around to serve another piece and when I looked back, she had only a few bites left.  I asked her if she liked it, and she vigorously nodded her head yes because her mouth was stuffed full of cake.  That's the kind of positive response I like to get when I try a new recipe.  I found this recipe on the Better Homes and Gardens website, which I love lately.  It is a moist white chocolate cake with a perfectly spiced cranberry filling, covered with a white chocolate frosting.  The tart cranberries are a perfect complement to the sweetness of the white chocolate.  This one definitely will be going on the repeat list.  And please don't mind the uneven layers...I'm not quite sure what happened, but I obviously need some work on that. One quick note: You want to make sure that all of your ingredients are room temperature.  If they are too cold, when you add the white chocolate, it will harden up a bit and you may get not so lovely little chunks of white chocolate.

White Chocolate Cranberry Cake

Cranberry Filling:
1 12 ounce bag of fresh (or frozen) cranberries
1 1/4 cups granulated sugar
1/4 cup water
Zest of one orange
1 Tablespoon lemon juice
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger

White Chocolate Cake:
2 1/4 cups all purpose flour
2 1/4 teaspoons baking powder
1/4 teaspoon salt
10 Tablespoons butter, room temperature
1 1/3 cups granulated sugar
4 eggs
2 teaspoons vanilla extract
1 1/4 cups milk
8 ounce white chocolate, melted

White Chocolate Frosting:
1 cup (2 sticks) butter, room temperature
Pinch of salt
12 ounces white chocolate, melted
2 teaspoons vanilla extract
2 cups powdered sugar

For the cranberry filling, in a medium saucepan over medium-high heat, combine the cranberries, sugar, water, orange zest, lemon juice, cinnamon, cloves, and ginger.  Cook and stir until mixture reaches a boil.  Reduce heat and simmer the cranberry mixture for about 10 to 15 minutes, or until thickened.  Transfer the cranberry mixture to a bowl, cover, and chill for at least 2 hours.  When the cranberry mixture is chilled, transfer to a food processor and process until smooth.  Set aside until ready to assemble the cake.

Preheat the oven to 350F.  Grease 2 9-inch round cake pans and line the bottoms with parchment paper, then lightly grease the parchment.  Set aside.

For the cake, in a medium bowl, combine the flour, baking powder, and salt.  Set aside.  With a stand mixer or hand mixer, cream together the butter and granulated sugar until light and fluffy.  Beat in the eggs, one at a time, followed by the vanilla extract, until well blended, scraping down the sides of the bowl if necessary.  Beat in 1/3 of the flour mixture, followed by 1/2 of the milk.  Beat in another 1/3 of the flour mixture, followed by the remaining milk.  Beat in the remaining 1/3 of the flour mixture until just combined.  Beat in the melted white chocolate just until blended.

Divide the cake batter evenly between the prepared cake pans, smoothing the tops.  Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.  Remove cakes from the oven and let cool for about 10 minutes, then run a knife around the edges of the cake and carefully turn out onto a cooling rack to finish cooling completely.

For the white chocolate frosting, beat the butter and salt until smooth.  Add the white chocolate and vanilla, and beat until blended.  Gradually beat in the powdered sugar, then continue to beat until the frosting is smooth.

To assemble the cake, cut each cake layer in half horizontally (this will give you 4 cake layers).  Place one layer on a serving plate, then spread 1/3 of the cranberry filling over the top.  Place the next cake layer on top, then spread with 1/3 of the filling.  Place the third cake layer on top, then spread with the remaining cranberry filling.  Place the last cake layer on top, with the cut side down.  Spread the white chocolate frosting over the top and sides of the cake.  If the frosting gets too stiff, gently heat it in the microwave for about 5 seconds (you don't want to melt it!), stir, and finish spreading on the cake.  Makes about 16 servings.

Enjoy!  -Cardamommy

Triple Berry Oatmeal Cookies

This recipe may be my newest very favorite oatmeal cookie recipe.  I don't have very many tried and true oatmeal cookie recipes.  I've just never had very much luck in that department.  We have quite a few recipes here with oatmeal in them, but not so many truly oatmeal cookies.  This one is totally a winner though.  I may even repeat this one.  The triple berry blend is a slightly different twist instead of using raisins.  The white chocolate chips and macadamia nuts keep this cookie tasting a bit lighter, and let my secret ingredient really shine through.  Chinese Five Spice.  Yep, I am all over that spice right now.  I am using it in everything.  Can't get enough.  And it tastes amazing in these fabulous cookies!

Triple Berry Oatmeal Cookies

1 cup butter, room temperature
1 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
1 Tablespoon honey
2 teaspoons vanilla extract
2 1/2 cups quick oats
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon Chinese Five Spice
1 1/4 cup (5 ounces) dried mixed berries (cranberries, blueberries, cherries)
1 cup white chocolate chips
1/2 cup chopped macadamia nuts

Preheat the oven to 350F.  Line a baking sheet with parchment paper.

Cream together the butter, brown sugar, and granulated sugar until light and fluffy.  Beat in the eggs, honey, and vanilla until well blended.  Add the quick oats, flour, baking soda, salt, and Chinese five spice, and beat until just combined.  Stir in the mixed berries, white chocolate chips, and macadamia nuts until evenly distributed.

Using a cookie scoop, scoop the dough and drop about 2 inches apart onto the prepared baking sheet.  Bake for about 12 minutes, or until the cookies are browned on the edges and just set in the center.  Let cookies cool on the pan for 3 to 4 minutes, then transfer to a cooling rack to cool completely.  Makes 2 1/2 dozen cookies.

Enjoy!  -Cardamommy

Granola Apple Cranberry Cookies

I made some granola chocolate chip cookies recently, and really wanted to try different versions on the theme.  I loved the chocolate chips with the granola, but I wanted to do something just fruity, no chocolate.  These cookies have wonderful bursts of crunchy granola blended with chewy dried apples and cranberries.  The flavor is amazing, and they are absolutely delicious.


Granola Apple Cranberry Cookies

3/4 cup (1 1/2 sticks) butter
3/4 cup brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped dried apples
1/2 cup dried cranberries
2 cups granola (homemade or commercial)

Preheat the oven to 350F.  Line a baking sheet with parchment paper.

Cream together the butter, brown sugar, and granulated sugar until light and fluffy.  Add the egg and vanilla extract and beat until well combined.  Add the flour, cornstarch, baking soda, and salt and beat until completely incorporated.  Stir in the dried apples and granola.

Scoop the dough using a cookie scoop (about 2 tablespoons) and place on the prepared baking sheet.  Bake for about 12 minutes, until the top is just set and the edges are a light golden brown.  Remove cookies from the oven and let cool on the pan for 2 to 3 minutes. Transfer to a cooling rack to cool completely.  Makes about 2 dozen cookies.

Enjoy!  -Cardamommy

Apple Cranberry Cobbler

We are having some seriously cold weather here right now.  Like in the vicinity of -40 with the windchill.  Yes.  40 degrees below zero windchill.  About -14 without the windchill.  Super ridiculously cold.  So I thought that a nice warm comforting dessert was just what was needed.  This delicious cobbler is full of tart apples and cranberries with just the right amount of sweetness added in.


Apple Cranberry Cobbler

Apple Cranberry Filling:
5 granny smith apples, peeled, cored, and chopped
1 12 ounce bag fresh (or frozen) cranberries
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 teaspoon cinnamon 
1/4 teaspoon nutmeg
3 Tablespoons cornstarch
1 Tablespoon lemon juice
8 Tablespoons (1 stick) butter

Topping:
1 cup all purpose flour
1/2 cup granulated sugar
2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup milk

Preheat the oven to 350F.

In a large bowl, combine the apples, cranberries, granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice.  Toss together until evenly coated.  Place the butter in a 9x13 baking dish and place in the preheated oven.

For the topping, stir together the flour, sugar, baking soda, and salt.  Pour in the milk and stir just until the batter comes together.  

When the butter has melted, remove the baking dish from the oven and pour the fruit filling evenly over the melted butter.  Spoon the topping over the fruit filling.

Place the cobbler in the oven and bake for about 1 hour, or until the fruit is bubbling and the topping is golden brown.  If the topping is getting too dark, place a piece of tinfoil loosely over the top.  Makes 8 servings.

Enjoy!  -Cardamommy

Cranberry Pistachio Cookies

This recipe is one that I have been saving for Christmastime, and for my Hungry Puppies to do.  This is an easy semi-homemade recipe that my Hungry Puppies did completely on their own (with the exclusion of one or two minor things like chopping the pistachios...).  They opened packages, mixed the ingredients, scooped the dough and baked. Can I tell you how relaxing it was for me?  I just kind of sat back an observed.  These cookies are also pretty fail safe (although I generally fail when I make this sort of semi-homemade recipe).  My Hungry Puppies did a fantastic job, and were so pleased with the results.  The cookies are a huge hit.

Cranberry Pistachio Cookies

1 pouch sugar cookie mix

1 box (4 serving size) pistachio instant pudding

1/4 cup all purpose flour

1/2 cup butter, melted

2 eggs

1 cup chopped pistachios

1/2 cup dried cranberries

Preheat the oven to 350F.  Line a baking sheet with parchment paper.

In a large bowl, stir together the cookie mix, pudding mix, and flour.  Add the butter and eggs and stir until well combined.  Stir in the pistachios and cranberries.  Use a cookie scoop to drop the dough onto the prepared baking sheet.  Bake for 10-11 minutes, or until the cookies are just barely set on top.  Do not overbake.  Remove cookies from the oven and let cool on the pan for 2 to 3 minutes before transferring to a cooling rack to finish cooling.  Makes 18 cookies.

Enjoy!  -Cardamommy & Hungry Puppies

Cranberry Orange Honey Butter

I am a huge fan of honey butter, but very infrequently do I make my own.  Thanks to a Taste of Home magazine, I was inspired to throw some together.  It isn't difficult, and the results are amazing.  I have never heard of such a honey butter combination, but this will definitely make my repeater list.

Cranberry Orange Honey Butter

1 cup salted butter, room temperature
1/3 cup dried cranberries, chopped fine
1/4 cup honey (use a good quality honey)
Grated zest of one orange

Place all ingredients in a bowl and beat with an electric mixer until completely combined. Store in the refrigerator.  Makes about 24 servings.

Enjoy!  -Cardamommy

Triple Berry Cornmeal White Chocolate Chip Cookies

I found this recipe a couple of weeks ago and have been meaning to give it a whirl ever since.  I always love adding different things into baked goods, such as cornmeal, oatmeal, oat or wheat bran, etc.  I have used cornmeal in a cookie before with these Cranberry Cornmeal Cookies, and I love the rustic crunch.  These cookies are a little different, but incredibly delicious.  I made a few changes to the recipe and came up with something that we love!

Triple Berry Cornmeal White Chocolate Chip Cookies

3/4 cup butter, room temperature
1 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 1/2 teaspoons vanilla extract
1 3/4 cups all purpose flour
1/2 cup cornmeal
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup dried cranberries, cherries, and blueberries (I found this at Walmart)
1/2 cup white chocolate chips

Preheat the oven to 350F.  Line a baking sheet with parchment paper.

Cream together the butter, granulated sugar, and brown sugar.  Beat in the egg and vanilla extract.    Stir in the flour, cornmeal, baking powder, baking soda, and salt until the dough is combined.  Stir in the dried fruit and white chocolate chips.  

Drop the dough by heaping tablespoonfuls onto the prepared baking sheet.  Bake for about 12 to 14 minutes, or until the edges are just golden brown and the centers are just set.  Remove from the oven and let cool on the pan for several minutes.  Transfer cookies to a wire rack and let cool completely.  Makes 24 cookies.

Enjoy!  -Cardamommy

Chicken Salad

This chicken salad is so delicious, you might be struck speechless.  I think I was a little bit.  It  is perfect as a side dish, sandwich, wrap, croissant, on a bed of lettuce, or any other way you might like to eat it (like straight out of the bowl...is that weird?).


This recipe is fully of hearty healthy ingredients.  Chicken, celery, cashews, craisins, wheat berries...wheat berries?  What the heck?  Trust me!  I too was a little bit skeptical, but I'm an adventurous kind of girl, so what the heck.  The wheat berries add a unique nutty flavor to the salad, but aren't overpowering.  Absolutely delightful!


Chicken Salad


1 cup uncooked wheat berries
3 cups cooked chopped chicken (fresh or canned)
1 cup (about 3 stalks) celery, finely diced
1 teaspoon dried parsley
1/2 cup dried cranberries
1/2 cup cashews, roughly chopped
1/2 cup shredded parmesan cheese
1/2 cup low fat sour cream
1/2 cup low fat mayonnaise
Garlic salt and pepper to taste


Sort through the wheat berries, removing any rocks you may find.  Place the wheat berries in a small saucepan and add 3 to 4 cups of water.  Bring the wheat berries to a boil, then reduce heat to low and simmer, covered for about 1 hour.  Drain any excess water, then set cooked wheat berries aside and let cool to room temperature.


In a large bowl, combine the chicken, celery, parsley, cranberries, cashews, parmesan cheese, and wheat berries.  In a small bowl, stir together the sour cream, mayonnaise, and garlic salt and pepper to taste.  Pour the sour cream mixture over the chicken  mixture and toss together until combined.  Cover the bowl and place in the refrigerator for 1 to 2 hours until chicken salad is chilled.  Serve on croissants, sandwiches, wraps, lettuce, or by itself. Makes 6 to 8 servings.


Enjoy!  -Cardamommy

Cranberry Orange Oatmeal Cookies

I love the combination of cranberry and orange, so I thought they would be perfect in an oatmeal cookies.  These cookies are fabulous.  The orange really comes out and the sweet tartness from the dried cranberries is a perfect match.  


Cranberry Orange Oatmeal Cookies


1/2 cup shortening
1/2 cup butter flavored shortening
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon cinnamon
Grated zest of 2 oranges
3 cups old fashioned oats
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup dried cranberries


Preheat oven to 375F.  Line a baking sheet with parchment paper.


Cream together the shortening and sugars.  Beat in the eggs, vanilla, cinnamon, and orange zest.  In a separate bowl, combine the oats, flour, baking soda, and salt.  Add to the creamed mixture, and beat until just blended.  Stir in the dried cranberries.  


Drop by heaping tablespoonfuls about 2 inches apart on the prepared baking sheet.  Bake for 10 minutes.  Let cookies cool on the pan about 2 minutes, then transfer to a cooling rack to cool completely.  Makes about 24 cookies.


Enjoy!  -Cardamommy

Cranberry Swirl Pumpkin Bars

The pumpkin saga continues with Cranberry Swirl Pumpkin Bars.  You know the story by now, and you can probably guess that I had cranberry sauce hanging around from Christmas, too.  The funny part of this story?  Well, given that I almost ran out of granulated sugar on the last recipe, would you believe that I had no powdered sugar for the frosting on this recipe?  So, I had to get a little creative and go in a direction that I was not entirely comfortable with.  A cooked frosting.  Using flour.  Why have I never made this, you  might ask.  Well, to be honest, it grosses me out just a little.  However, I needed to frost these puppies (once you bake them, you'll see why) and I was not about to wake up my hungry puppy and pile in the car to drive 6 blocks to the store to get ONE thing.  No thank you.  Bring on the flour.  It actually worked.  Quite well.  The frosting turned out very fluffy and not grainy (which I was worried about).  It does NOT taste like flour (big sigh of relief here).  Verdict?  I added the recipe to my file.  Original recipe found here.


Cranberry Swirl Pumpkin Bars


Bars:
1 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, melted and cooled
1 1/3 cups brown sugar, packed
1 large egg
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 teaspoon vanilla extract
1 cup pumpkin puree, canned or home made
2/3 cup whole berry cranberry sauce, warmed (to help is swirl more easily)


Cooked Frosting:
2 Tablespoons flour
3/4 cup milk
3/4 cup butter
3/4 cup granulated sugar
1/8 teaspoon salt
1 teaspoon vanilla
1/4 - 1/2 teaspoon orange extract


Preheat the oven to 350F.  Lightly grease a 13 x 9 inch baking dish.  In a small bowl, whisk together the flour, baking soda, and salt.  In a large bowl, whisk together the brown sugar and melted butter until well combined.  Beat in the egg, cinnamon, ginger, allspice, cloves, and vanilla extract.  Stir in the pumpkin puree.  Add the flour mixture and stir until just incorporated and no streaks of flour remain.


Spread the batter in the prepared pan.  Drop spoonfuls of the cranberry sauce on top of the batter, and swirl gently with a butter knife.  Bake the bars for about 30 minutes, or until a toothpick inserted in the center comes out clean.  Cool completely before frosting.


To make the cooked frosting, in a small saucepan, combine the flour with a little bit of the milk (about 2 tablespoons) and stir to make a smooth paste.  Add the remaining milk and stir until smooth.  Cook, stirring constantly over medium heat until mixture boils and thickens.  Cool to room temperature. With an electric mixer, cream the butter, sugar, and salt until light and fluffy.  Add the cooled milk mixture, then continue to beat until light and fluffy.  Add the vanilla and orange extracts and beat well.  Spread the frosting over the cooled bars.  Makes about 16 servings.


Enjoy!  -Cardamommy

Cranberry Cornmeal Cookies

I have been really wanting to make these cookies again for such a long time.  This is a recipe that I have used over and over again, because every once in a while I think of these cookies, and can't resist the pull.  I have never come across another cookie quite like this.  Definitely not your typical, but fast, easy, and delicious.


These cookies are very rustic and craggy looking.  The cornmeal gives them a distinct flavor and a nice crunch.  The dried cranberries give this not too sweet cookie a nice burst of brightness, and the orange zest gives these cookies just a hint of citrus.  These cookies provide a nice change from the typical, and will keep you coming back.


Cranberry Cornmeal Cookies


1 cup (5 ounces) all purpose flour
1/2 cup (2 3/4 ounces) yellow cornmeal
1/2 cup (3 1/2 ounces) granulated sugar, plus 1/3 cup for rolling
1/4 cup (1 3/4 ounces) light brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
grated zest from one orange
3/4 cup dried cranberries
2 large eggs
1/4 cup vegetable oil


Preheat the oven to 375F.  Line a baking sheet with parchment paper, and lightly spray the paper with cooking spray.


Whisk together the flour, cornmeal, 1/2 cup granulated sugar, brown sugar, baking powder,  salt, and orange zest in a large bowl.  Add the cranberries and toss to combine.  Whisk together the eggs and the oil, then pour over the dry ingredients and mix with a rubber spatula until evenly moistened.  


Place the remaining 1/3 cup sugar in a bowl or shallow dish.  Scoop the dough into balls using about a 2 Tablespoon scoop.  Roll the balls of dough (it will be very sticky) into the sugar until the balls are completely covered.  Place the  sugar-coated dough balls onto the prepared pan, leaving about 1 1/2 inches between each .


Bake for about 18 minutes, or until the cookies are lightly browned.  Cool the cookies on the baking sheet for about two minutes.  Transfer the cookies to a cooking rack to cool completely.  Makes 12 cookies.


Enjoy!  -Cardamommy

Honey Cranberry Cornmeal Quick Bread

This bread is first in a short line of quick breads that I will be making in the very near future. I like my quick breads to be dense, moist, and flavorful.  And not banana.  This bread fills 3 1/2 out of 4 of those requirements.  This bread is dense, full of flavor, definitely not banana, and sort of moist.  A bonus?  There is honey in it!  This is the second time that I have made this bread.  The first time, I used dried cranberries and I felt that it was a little dry, so this time I used fresh cranberries to see if that made a difference.  I think not so much.  Notice how most of them floated up to the top?  Yeah, not quite sure what happened there.  Anyway, the moistness of the bread landed right in the mid to moderate range.  The flavor of this bread is great.  I think that I will use even more cranberries next time.

Honey Cranberry Cornmeal Quick Bread

1 cup all purpose flour

1 cup whole wheat flour

1 cup cornmeal

1/2 cup sugar

1 1/2 teaspoons salt

1 1/2 teaspoons baking powder

1/2 cup (1 stick) butter, melted

1/2 cup honey

1 1/4 cups buttermilk

2 eggs

1 teaspoon vanilla extract

1 1/2 cups fresh cranberries

Preheat the oven to 350F.  Grease and flour a 9x5x3 inch loaf pan.

In a large bowl, whisk together the flours, cornmeal, sugar, salt and baking powder.  In a smaller bowl, whisk together the butter, honey, eggs, buttermilk, and vanilla.  Add the buttermilk mixture to the flour mixture and stir until just blended.  Fold in the cranberries. Pour the batter into the prepared loaf pan and spread evenly.  Bake for 60 to 70 minutes, or until a toothpick inserted into the center of the loaf comes out clean.  Cool bread in the pan on a cooling rack for 15 to 20 minutes, then remove from pan.  Serve warm.

Enjoy!  -Cardamommy