Brownies & Bars

Oatmeal Cranberry Cheesecake Bars

I ate way too many of these this afternoon. An oatmeal shortbread crust with creamy cheesecake and cranberry filling, yummy!

Oatmeal Cranberry Cheesecake Bars

2 cups flour
1¼ cups oats
3/4 cup brown sugar
1 cup butter, room temp
12 oz cream cheese, room temp
1/2 cup sugar
2 eggs
2 tsp lemon juice
1 tsp vanilla
1 (16 oz) can whole berry cranberry sauce
2 tsp cornstarch

Preheat oven to 350°. In large bowl, stir together flour, oats, and brown sugar. Add softened butter and with electric mixer, mix until mixture resembles coarse crumbs. Measure out 1½ cups of crumb mixture and set aside in separate bowl. Pour remaining crumbs into sprayed 9″x13″ baking pan and press evenly into bottom of pan. Bake 15 minutes.

While crust is baking, cream softened cream cheese and sugar together until light and fluffy. Add eggs, lemon juice and vanilla extract; mix well. Also while crust is baking, in small bowl, combine cranberry sauce and cornstarch; mix thoroughly.

When crust is done baking, remove from oven and pour cream cheese mixture evenly over the crust. Spoon cranberry mixture in small amounts evenly over cream cheese mixture. Sprinkle reserved oatmeal crumb mixture over top of cranberry mixture. Bake 40 minutes or until completely set and very lightly golden. Cool completely on wire rack. Cover and refrigerate for at least 3 hours until bars firm up. Cut into bars and serve. Recipe found on afamilyfeast.com.

One Year Ago: Swedish Cardamom Braid Swedish Cardamom Braid

Two Years Ago: Oatmeal Creme Pie Cupcakes Oatmeal Creme Pie Cupcakes

Three Years Ago: Orange Cranberry Scones Orange Cranberry Scones

Pies

Harvest Apple Pie

Here’s another pie! Can you ever have enough pie? I think not. This one is filled with apples, cranberries, raisins, walnuts, brown sugar, and cinnamon. Fall time all wrapped in a flaky pastry!

Harvest Apple Pie

Harvest Apple Pie 1 Harvest Apple Pie 2 Harvest Apple Pie 3 Harvest Apple Pie 4

4 granny smith apples, peeled, cored, and sliced
zest of 1 orange
1½ cups fresh cranberries
1 cup raisins
1/2  cup chopped walnuts
1/3 cup flour
3/4 cup brown sugar
1½ tsp cinnamon
1/2 tsp nutmeg
2 Tbl butter, cut in chunks
Pie Pastry for double crust pie

Preheat oven to 400°. Line 9″ deep dish pie plate with half the pastry for bottom crust. In large bowl, stir together apples, orange zest, cranberries, raisins, and walnuts. Add flour, brown sugar, cinnamon, and nutmeg. Toss gently until all is well coated. Pour into prepared pie plate, dot with chunks of butter, roll out pastry for top crust, cover and crimp. Sprinkle liberally with sugar. Bake for 45-50 minutes or until apples are tender. Serve warm with vanilla or cinnamon ice cream!

One Year Ago: Pumpkin Cupcakes w/Chocolate Buttercream Pumpkin Cupcakes with Chocolate Buttercream

Two Years Ago: Fresh Cranberry Cake w/Caramel Sauce Fresh Cranberry Cake with Caramel Sauce

Three Years Ago: Favorite Stuffing for Thanksgiving Favorite Stuffing for Thanksgiving

Breads, Breakfast, Quick Breads

Orange Cranberry Scones with Orange Glaze

I love scones!  Well, the truth is, I love all bread.  This is a great combination of tart and sweet, but not too sweet.  If you are like me, you will think two of these scones make the perfect dinner, so good!

Scones:
2 cups flour
3 Tbl sugar
1 Tbl grated orange peel
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/3 cup cold butter
1 cup dried cranberries
1/4 cup orange juice
1/4 cup heavy cream
1 egg

1 Tbl heavy cream (to brush over scones)
raw sugar to sprinkle over scones

Glaze:
1/2 cup powdered sugar
1-2 Tbl orange juice

Preheat oven to 400°.  Combine flour, sugar, orange peel, baking powder, baking soda, and salt.  Cut in butter until mixture resembles coarse crumbs.  In small bowl, combine cranberries, orange juice, cream and egg.  Add to flour mixture and stir just until soft dough forms.  On floured surface, gently knead 6-8 times.  Pat dough into 8″ circle.  Cut into 10 wedges.  Place wedges on Silpat lined perforated sheet or baking sheet.  Brush with cream and sprinkle with raw sugar.  Bake 13-15 minutes or until lightly browned.  Combine powdered sugar and orange juice for glaze and drizzle over scones.

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Breads, Breakfast, Quick Breads

Orange Cranberry Currant Scones

Pretty little scones.  Pretty to look at and delicious to eat.

Orange Cranberry Currant Scones

1¾ cups flour
1/3 cup sugar
2 tsp baking powder
1/2 tsp salt
5 Tbl cold butter, in pieces
1/4 cup finely chopped craisins
1/4 cup currants
zest of 1 orange
juice from 1 orange plus enough buttermilk to make 2/3 cup
buttermilk and sparkle sugar (or regular sugar)

Preheat oven to 400°.   Combine flour, sugar, baking powder, and salt.  Cut cold butter into dry ingredients.  Stir in craisins, currants, and orange zest.  Squeeze juice of orange into liquid measuring cup and add buttermilk to make 2/3 cup.  Stir juice and buttermilk into dry ingredients just until moistened.  Gently roll out on floured surface to 1/2” thick.  Cut and place on cookie sheet.  Brush tops with buttermilk and sprinkle with sugar.  Bake for 12 minutes.  Makes 12 2½” diameter scones.  Can substitute mini chocolate chips for craisins and currants.

If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Breads, Quick Breads

Zucchini Bread with Cranberries and Nuts

This moist zucchini bread is great with the cranberries, but also good with mini chocolate chips, you choose!

3 cups flour
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/4 tsp nutmeg
1 tsp salt
2 cups sugar
3/4 cup oil
3 large eggs
2 tsp vanilla
2/3 cup sour cream
2 cups shredded zucchini
1 cup dried cranberries (or mini chocolate chips)
1 cup chopped nuts, walnuts or pecans

Preheat oven to 325°.  Spray two large loaf pans or five small loaf pans.

Combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt, set aside.

In a large bowl, beat or whisk together sugar, oil, eggs, and vanilla.

Stir in dry ingredients and sour cream until well blended.  Fold in zucchini, cranberries (or mini chocolate chips), and chopped nuts.  Spoon batter evenly into prepared loaf pans.

Bake 55 to 65 minutes (large pans) 35-40 minutes (small pans), or until pick or cake tester comes out clean when inserted in center.

If you are interested in Demarle bakeware such as the Loaf Mold and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Cakes, Dessert

Cranberry Walnut Upside-Down Cake

This is an easy little cake to make and isn’t it pretty?  I love the vibrant color of the cranberries and the sugary glaze that gives the berries and nuts a beautiful candied shine.

2/3 cup dried cranberries
boiling water
1/4 cup butter
1/2 cup brown sugar
2 Tbl orange juice
1/2 cup chopped walnuts
1 1/3 cups flour
2/3 cup sugar
2 tsp baking powder
1/4 tsp salt
1/4 tsp ginger
2/3 cup milk
1/4 cup butter, softened
1 egg
1 tsp vanilla

Preheat oven to 350°.  Place the cranberries in a medium bowl, pour enough boiling water over to cover.  Let stand for 5 minutes, drain.

Place 1/4 cup butter in a 9″ round cake pan.  Place cake pan in oven until butter melts.  Stir brown sugar and orange juice into melted butter.  Arrange cranberries and walnuts evenly in pan.  Set aside.

Stir together flour, sugar, baking powder, salt, and ginger.  Add milk, 1/4 cup softened butter, egg, and vanilla, beat with a wooden spoon until combined.  Beat vigorously with spoon for 1 minute.  Gently spread batter in pan over cranberries and nuts.

Bake for 30 minutes or until a toothpick inserted comes out clean. Cool in pan on wire rack for 5 minutes. Loosen side of cake, invert onto serving plate.  Cool for 30 minutes, serve warm.  If desired, top with whipped cream.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Brownies & Bars, Dessert

Chocolate Cranberry Oat Blondies

These are a quick tasty treat with the sweetness of chocolate, tartness of cranberries, heartiness of oats, and crunch of pecans.

1 cup dried cranberries
1/4 cup orange juice
1½ cups flour
1½ cups oats
1 tsp baking powder
1/4 tsp salt
3/4 cup butter, softened
1½ cups brown sugar
2 eggs
1 tsp vanilla
1/2 cup mini semi-sweet chocolate chips
1/2 cup chopped pecans

Preheat oven to 350º. Microwave cranberries and orange juice in microwaveable bowl on high 30 seconds. Mix together flour, oats, baking powder, and salt, set aside. Beat butter and sugar in large bowl with mixer until light and fluffy. Add eggs, one at a time, beating until well blended. Mix in vanilla.  Gradually beat in flour mixture. Stir in cranberry mixture, chocolate chips, and pecans. Spread in a 13×9-inch pan sprayed with cooking spray. Bake 25 to 30 minutes or until lightly browned. Cool completely before cutting into bars.

Breads, Quick Breads

Chocolate Cranberry Banana Bread

Overripe bananas again…excellent, banana bread.  Basic banana bread is good, but lets make it a little more exciting.

3  cups flour
1 1/3  cups sugar
4  tsp baking powder
1/2  tsp baking soda
1/4 tsp salt
2 eggs, beaten
1/2  cup sour cream
1/2  cup milk
1/3 cup oil
2  teaspoon vanilla
1 ¹/3  cups mashed banana (about 4 medium bananas)
1/2  cup dried cranberries, chopped
1/2  cup chopped walnuts, chopped
1/3 cup mini semisweet chocolate chips

Preheat oven to 350°.  Spray bottom of 2 loaf pans or 5 small loaf pans with nonstick cooking spray.

In a large bowl, stir together flour, sugar, baking powder, baking soda, and salt. Make a well in center of flour mixture.

In a medium bowl, combine sour cream, milk, egg, and oil. Stir in mashed banana and vanilla.  Add sour cream mixture all at once to flour mixture, stir just until moistened (batter should be lumpy). Fold in chopped cranberries, walnuts, and chocolate chips.

Spoon batter into prepared pans. Bake for 35 to 40 minutes (28-32 for small pans) or until a toothpick inserted near the center comes out clean. Cool in pans on a wire rack for 10 minutes. Remove bread from pans, cool completely on wire rack.