Merry Christmas! Nothing says Christmas morning like a tasty baked good. When I saw the title of this recipe I knew I had to try it, especially because I have been on a cranberry kick these days. These muffins are in one of my most used cookbooks, Muffin Mania. If you don’t have one, I suggest you try and get your hands on one, it’s the best muffin cookbook around!
Christmas Morning Cranberry Muffins (adapted from Muffin Mania)
1 cup cranberries
1/4 cup white sugar
1 1/2 cup flour
1/4 cup sugar
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/4 tsp all spice
1 beaten egg
1/2 tsp grated orange peel
3/4 cup orange juice
1/3 cup melted butter or margarine
Coarsely chop cranberries. Sprinkle with 1/4 cup sugar and set aside. Sift together flour, 1/4 cup sugar, baking powder, salt, cinnamon, all spice and make a well in the centre.
Combine egg, orange peel, orange juice and melted butter. Add all at once to the flour mixture stirring to moisten. Fold in cranberry mixture. Bake in greased muffin pan at 375 for 15-20 minutes.
We hope that you have a wonderful Christmas Day filled with lots of love and good food. Happy Christmas!
Caroline & Claire
It’s Christmas Eve!!!! Claire came over to my place today to finish up the Christmas baking. We had a few ideas of what we wanted to bake but due to my poor planning we were limited by the number of eggs I had on hand. We settled on this pumpkin loaf, as both of us have a soft spot for pumpkin. I really like this recipe because it calls for cream cheese in the batter. That makes for an extra tasty treat!
The Great Pumpkin Loaf (adapted from Jean Pare’s Muffins and More)
4 oz cream cheese, softened
1/4 cup butter
1 1/4 cup granulated sugar
1 cup canned pumpkin
1 1/4 all-purpose flour
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp pumpkin pie spice or cloves (I didn’t have cloves!)
Preheat oven to 350. Cream the cheese, butter and sugar in a mixing bowl (I used my stand mixer.) Beat in eggs one at a time until blended. Beat in pumpkin.
In another bowl, combine remaining ingredients. Stir until mixed. Pour into cheese/butter/sugar mixture and stir until just blended. Pour into greased 9×5 greased loaf pan. Bake for 60-70 minutes until tester comes out clean. Cool for 10 minutes in pan (I skipped this!) Place on rack to cool.
Well, Christmas is getting closer and I for one am becoming increasingly excited. Today I finished work for the holidays and I am looking forward to the next five days where the focus will be on festive fun! Earlier in the week I was looking for something quick and delicious as I was pressed for time. When I was at a loss for what to make I headed over to the good folks at King Arthur Flour. Ever since they provided me with excellent online chat assistance, I have been a fan. When I saw these squares I knew that KAF once again hadn’t let me down.
What I loved about these squares was that they were super easy and super delicious. You can’t really ask for much more than that when you still have shopping, wrapping and more baking ahead of you. Head on over to King Arthur for the recipe.
Earlier this week I attended a lunch-time Hanukkah party where my colleague treated us to latkes, homemade apple sauce and hummus. It was truly delicious. In preparation for the party I did a little research and I learned more about Hanukkah, including the tradition of eating fried foods (hence the latkes). I was a bit overwhelmed by recipes that involved frying and I was tempted by these marshmallow dreidels but I ended up making this lemon cake. Nothing says Hanukkah like a lemon cake, right?
Now you may be wondering where the delicious lemon curd frosting is. Well, here it is in a slightly fuzzy photo of a mini-bundt.
I could wax lyrically about this frosting, lemon curd and cream cheese where have you been all my life???? Let’s face it, the frosting was what sold me on this recipe. The cake itself was ok, a bit on the dry side but I take full responsibility for that, as I think I baked it for too long. I highly recommend this frosting (or icing if you will) for any Hanukkah or Christmas feast. The recipe is available here.
Hello again! Less than a week to go until Christmas and Caroline and I have decided to bring back the Christmas countdown that we had last year. Over the next few days, we will share some of our baking that we are doing to prepare for the holidays.
As I write this, I am in the midst of making another recipe that has already been featured on the blog and I have already messed it up but hopefully it will come together! I hope this is not a sign for future baking over the course of the week!
My first contribution are lime coconut squares from The Globe and Mail. I had great success with the these cookies from last year from The Globe and Mail and so I was excited to try this recipe. Since our mum is not a big fan of chocolate, I decided these would be a nice addition to my usual chocolate based desserts.
I just popped these into the freezer for safe-keeping. These squares are very lovely. They are tart but the coconut and shortbread base offer a great balance. These will definitely be something I make again and would also be nice in the middle of summer for a light fresh treat!
Well this is Day 2 of our Christmas baking posting spree. This weekend I spent some time with my mum baking. I am happy to say she only has one last thing to make this week but otherwise she has no more baking to worry about!
My mum found this recipe in the December Good Housekeeping issue and they looked so cute! Her and I (like many) love mint and chocolate so this was an obvious choice. And there will be many more mint chocolate posts to come this week:)
We had a little taste test and we decided that these were definately a make-again sort of thing! They are both pretty and yummy and will look great on a tray of Christmas baking. My dad also had a taste and his only complaint was “you should warn people about the hard mint on top”. I thought it was sort of obvious but oh well.
Mint Brownie Bites
Source: Good Housekeeping, December 2009
2/3 cup flour
1/2 cup unsweetened cocoa
1/2 tsp baking powder
pinch of salt
3/4 cup sugar
3 tbsp butter, melted and cooled
2 tbsp honey
1 tsp vanilla extract
1 large egg white
1 cup confectioner’s sugar
1 tbsp milk
1 tbsp butter, softened
1/2 tsp peppermint extract
2 oz white chocolate, melted and cooled
2 oz round hard peppermint candies, broken into chunks
- Prepare Brownie bites: Preheat oven to 350. Grease large cookie sheet.
- In large bowl, combine flour, cocoa, baking powder and salt. In medium bowl, whisk sugar, butter, honey, vanilla and egg white until blended. Stir sugar mixture into flour mixture; then, with hand, press dough just until blended.
- With greased hands, shape dough into 1 inch balls and place on prepared cookie sheet 2 inches apart; press to flatten slightly. Bake 7-8 minutes or until brownies have cracked slightly. Transfer to whire rack to cool.
- Prepare Topping: In medium bowl, whisk confectioner’s sugar and milk until smooth. Whisk in butter and extract, then whisk in melte chocolate until smooth. Swith 1 tsp of topping on each cookie. Top each frosted cookie with 1 candy piece. Store in tightly seeled container with waxed paper between layers at room temperature for up to 3 days or in the freezer for up to 1 month.