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Cranberry Orange Irish Soda Bread

Cranberry Orange Irish Soda Bread

Posted on Saturday, March 8, 2014 in Veggie Dishes Everyone Loves

You know, I feel a little guilty about this (shock – I’m a mom who feels guilty), but quite possibly my favorite part of the day is naptime.

I feel guilty because, you know, my favorite times should be while I’m basking in the glow of a toddler hug, or oohing and mmm-ing over a wedge of plastic pizza, or reading Rainbow Fish and answering important compound questions like “What’s fishy doing?! What’s shark doing?? What’s the water doing?!”

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Power Berry Smoothie

Power Berry Smoothie

Posted on Monday, December 23, 2013 in Beverages

The holidays are upon us, and dang, did Christmas come fast this year, or what?! I thought I had it together, but today, I’m a little stressed. I don’t know about you, but I feel like I need an extra boost (or two, or three) to get me through my endless to-do list.

Oh, and hey! A Power Berry Smoothie (or two, or three) should fit the bill just fine.

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Crock Pot Cranberry-Orange Mulled Wine

Crock Pot Cranberry-Orange Mulled Wine

Posted on Thursday, December 12, 2013 in Beverages, Popular

This recipe, my friends, comes with a warning.

CONSUME WITH CAUTION.

There is something oh-so very drinkable – and almost weirdly addicting – about this Crock Pot mulled wine. I don’t know if it’s the tart/sweet combo, the cinnamon, the cloves, the wine, the brandy, its ability to warm you from the inside out, the magic of the season, all of it together, or what, but it is very easy to drink.

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Cranberry, Pear, & Brie Grilled Cheese

Cranberry, Pear, & Brie Grilled Cheese

Posted on Friday, November 29, 2013 in Veggie Dishes Everyone Loves

If you’re thinking, “Dang, Kare, that sandwich looks like a hot mess!” Well then, I have to agree. It really kind of is.

But you know what? This Cranberry, Pear, & Brie Grilled Cheese one seriously mouth-watering hot mess. Melty, sweet-with-the-salty, ooey, buttery, crunchy, gooey … yeah, it’s worth an extra napkin or two.

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How to Make Cranberry Sauce

How to Make Cranberry Sauce

Posted on Monday, November 25, 2013 in Tips & Tricks

This is the year, my friends. This is the year you’re going to do it. You’re going to put aside the can opener, step away from the kitchen counter with purpose, and stride toward the stove top. And 20 minutes later, you will say, “Hey! I can make cranberry sauce, dangit! I rule Thanksgiving! I rule THE WORLD!”

And when your friends and family have one tantalizing taste of your homemade cranberry sauce, they’ll agree with you. Guaranteed.

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Leftover Cranberry Sauce Pancakes with Pecans

Leftover Cranberry Sauce Pancakes with Pecans

Posted on Friday, November 23, 2012 in Veggie Dishes Everyone Loves

Ahhhhhh. It’s the morning after. The kitchen is clean, the stampede of family and friends have departed, and leftovers from the big feast are all boxed up and in the fridge.

I know it’s a little early to start brainstorming ideas for how to make use of all those leftovers, so I’ll make this one easy for you: dig out that container of cranberry sauce and make these leftover cranberry sauce pancakes for your day-after breakfast.

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Cranberry-Tangerine Scones

Cranberry-Tangerine Scones

Posted on Wednesday, December 7, 2011 in Veggie Dishes Everyone Loves

When I first pulled these scones out of the oven, my heart sank just a little. I thought to myself, these things are way too ugly to blog.

Then I tasted one and decided they are way, way too delicious not to share.

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Leftover Cranberry Sauce Muffins

Leftover Cranberry Sauce Muffins

Posted on Wednesday, November 23, 2011 in Veggie Dishes Everyone Loves

Cranberry sauce is arguably one of the best parts of Thanksgiving – especially the homemade stuff. Which is probably why I tend to go overboard and whip up way more than is needed. If a little is terrific, a lot is even better! Right?

So inevitably, we end up with leftovers. While there are a gazillion things you can do with the delicious stuff, this is one of my favorites – Leftover Cranberry Sauce Muffins. They’re hearty and tangy and perfect for that lazy morning after.

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Christmas Muffins

Christmas Muffins

Posted on Wednesday, December 22, 2010 in Veggie Dishes Everyone Loves

These muffins are perfect for Christmas. They’re chockful of festive ingredients and flavors:  Fresh cranberries, zucchini, apples, orange zest … top with a little orange-vanilla glaze and add red and green sprinkles and you’ve got just the thing for Christmas morning.

I love the idea of a special dish that’s served only on Christmas morning. Growing up, it was “egg souffle” – an overnight strata-type casserole made with eggs, bread, cheese, mushrooms and chopped-up little link sausages. It was one of the best things about Christmas morning. So good.

I’ve carried on the tradition, usually whipping up a sausage-less version for me and another meat-full dish for others; though it never ever tastes as good as my mom’s. Maybe it suffers from the Sandwich Complex – sandwiches are always better when someone else makes ‘em.

Anyway, this year I’ve decided to add muffins to the mix. Full of festive colors thanks to emerald-green shredded zucchini, granny smith apples, and vibrant cranberries, they’re plenty Christmas-y all on their own, without the added over-the-top touches.

But Christmas is all about going over-the-top – so these muffins are topped with a sweet orange-vanilla glaze and then sprinkled in red and green. And then devoured.

I love the tart-sweet cranberries and apples and how the sweetness of the glaze balances the tartness perfectly. I love how fancy and festive and slightly silly they look on a petite white cake stand.

I love Christmas. It makes me smile. I wish a very merry, merry one to you and yours. Enjoy it all!

Christmas Muffins
 
Prep time
Cook time
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These muffins are perfect for Christmas. They’re chockful of festive ingredients and flavors: Fresh cranberries, zucchini, apples, orange zest … top with a little orange-vanilla glaze and add red and green sprinkles and you’ve got just the thing for Christmas morning.
Author:
Recipe type: Breakfast
Yield: About 15 muffins
Ingredients
Muffins
  • 2 cups all-purpose flour (or sub 1 cup whole wheat flour for 1 cup of the white)
  • 1 cup quick-cooking oats
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 1 cup buttermilk*
  • ⅔ cup applesauce
  • ½ cup white sugar
  • ½ cup packed brown sugar
  • ⅓ cup canola 0r vegetable oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange zest
  • 1 cup fresh or frozen (and then thawed) cranberries, cut in half
  • 1 cup diced tart apple, like Granny Smith
  • 1½ cups grated zucchini
Vanilla-Orange Glaze
  • 1¼ cup powdered sugar
  • ¼ teaspoon vanilla extract
  • ½ teaspoon orange zest
  • 1 tablespoon milk
  • 1 tablespoon fresh squeezed orange juice
  • Sprinkles, if desired
Instructions
  1. Heat oven to 400 degrees.
  2. Line 15 standard muffin cups with cupcake liners, or grease them.
  3. In a large bowl, mix together the flour(s), oats, baking powder, baking soda, cinnamon, cloves, and nutmeg.
  4. In a medium bowl, whisk together the buttermilk, applesauce, sugar, brown sugar, canola or vegetable oil, egg, and vanilla extract. Mix in the cranberries, apple, and zucchini.
  5. Add the wet ingredients to the dry ingredients, and whisk together just until incorporated.
  6. Divide between 15 or so muffin cups – approximately a scant ½ cup each.
  7. Bake at 400 degrees for about 20 minutes, or until the tops spring back when touched.
  8. Line the counter with a couple of paper towels, and place a wire rack on top. Once the muffins are cool enough to touch, move them to a wire rack.
  9. Allow the muffins to cool to room temperature, or close – about 20 minutes.
  10. Meanwhile, mix together the glaze. Simply whisk the powdered sugar, vanilla, orange zest, milk and orange juice together until it’s glaze consistency.
  11. Drizzle the glaze over the top of the muffins. If desired, top with sprinkles while the glaze is still wet (c’mon! It’s Christmas! Go for it!)

Originally posted on The Hazel Bloom December 22, 2010. Updated and posted on Kitchen Treaty December 10, 2012. More about this

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Apple Cranberry Sauce

Apple Cranberry Sauce

Posted on Wednesday, November 24, 2010 in Veggie Dishes Everyone Loves

Yet another thing that’s deceptively simple to whip up on your own: homemade cranberry sauce. So much better than a can-shaped blob, this cranberry sauce recipe unites cranberries with a natural counterpart, apples. Add ground cinnamon and cloves, and not only will your turkey and stuffing have a delicious companion, but your house’ll smell divine, too.

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Apple Cranberry Crumble Pie

Apple Cranberry Crumble Pie

Posted on Wednesday, November 10, 2010 in Dessert, Happy Endings, Holidays

I’ve been baking this apple cranberry pie for family Thanksgiving and Christmas dinners for years. I love that it’s an apple pie, so traditional for the holidays, but the cranberries and crumb topping give it a special – and festive – vibe.

Oh, yes, the crumb topping. The liberal buttery-crisp top blankets the perfectly tender apples and tart cranberries. Served warm with a little vanilla ice cream? Pie nirvana.

Here’s the recipe!

Apple Cranberry Crumble Pie
 
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Looking for a twist on your typical apple pie recipe? Apple Cranberry Crumble Pie is just different enough to be special – and it may just be the perfect holiday dessert. It’s certainly one of our faves.
Author:
Recipe type: Dessert
Yield: 8
Ingredients
Crumb topping
  • 1 cup flour
  • ½ cup (packed) brown sugar (I prefer dark but light works too)
  • ½ cup old-fashioned oats
  • 1 teaspoon ground cinnamon
  • ½ cup (1 stick) cold unsalted butter, cut into small pieces
Pie filling
  • 4-5 large apples, peeled, cored, and cut into ¾-inch pieces (about 5 cups) (Granny Smith, Golden Delicious, and Gala are all great)
  • 2 cups of your favorite homemade cranberry sauce or 1 16-ounce can whole-berry cranberry sauce
  • ¾ cup sugar
  • ½ teaspoon vanilla extract
  • 1 teaspoon cornstarch
Also
  • 1 pie crust for the bottom. I (hiding my face) use refrigerated crust sometimes, because I’m often short on time and have yet to master pie crust.
  • Vanilla ice cream
Instructions
  1. Preheat the oven to 350° F.
  2. Make the crumb topping. Mix the flour, brown sugar, oats, and cinnamon in a medium bowl. Add the butter and cut in with your fingers until the mixture resembles large coarse crumbs.
  3. Make the filling. In a large bowl, mix the apples, cranberry sauce, sugar, vanilla, and cornstarch until well mixed.
  4. Place the pie crust in a pie dish, and pour the apple filling into the shell. Mound it a little in the middle.
  5. Sprinkle the crumb topping over the apples. There will be a lot. Pack it down a bit, if necessary.
  6. Place the pie on a baking sheet, and place in the oven. Bake for about an hour and 10 minutes, or until the apples are tender and the crust and top are golden brown.
  7. Transfer to a wire rack and cool for at least 15 minutes.
  8. Serve with vanilla ice cream.
Notes
Adapted Bon Appétit

Originally published on The Hazel Bloom November 10, 2010. Updated and posted on Kitchen Treaty November 6, 2012. More about this

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