We have been adding cranberries to many a thing this past month, pies, applesauce, you name it, as we love the tart, acidic punch they give. So, when we found a bag of fresh cranberries tucked in the back of the refrigerator, (probably from Thanksgiving) we experimented with our trusty crumb bar recipe. Playing off the classic combination of cranberries and orange and knowing that the cranberries would need a bit more sugar then lets say a mixed berry crumb bar, we tweaked the recipe a bit and came up with this delicious cookie/bar. Its sweet, tart, and sort of feels like breakfast without the carb load of a big cran-orange muffin, not that we have anything against a good cran-orange muffin:) Try these before you forget that you love cranberries, and have to wait until next Thanksgiving to enjoy them!
Cranberry Orange Crumb Bars
Makes 16 bars
1/2 cup Brown Sugar
1 1/2 cups flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup cold butter, cut into cubes
zest of 1 orange
2 cups fresh cranberries
1/2 cup sugar
1/2 cup brown sugar
2 tablespoons corn starch
juice of one orange
1/2 tsp. almond extract
Preheat oven to 375
Grease an 8’ inch cake or Pyrex baking dish.
In a medium bowl mix flour, brown sugar, baking powder, salt, and orange zest. Then add in the cold butter and egg, cutting it in with a pastry cutter or fork. You can also use your fingers to break up any large pieces of butter. Once the mixture resembles crumbs, press half into the pan.
In another bowl, add sugar, orange juice, cornstarch and almond extract and mix. Carefully stir in cranberries.
Spread fruit with juices evenly on top of dough and sprinkle with remaining dough. You want some fruit peeking out.
Bake 40-45 minutes until fruit is bubbling and topping is golden brown. Cool before slicing.
While we feel like we should be sick of pumpkin by now, we aren't! These bars are bananas, everything you love about pumpkin pie in a bite sized bar. The filling is luscious, creamy and full of all those holiday spices. We did a mash up of a few recipes to get here, and now we can't stop making them. Planning on trying a butternut squash version next...we shall see!! Also, if you use gluten-free graham crackers it is a great gluten-free dessert/cookie to take to any holiday party!
Pumpkin Pie Bars
¼ cup brown sugar
½ cup sugar
1 tsp. cinnamon
¼ tsp. ground cloves
¼ tsp. ginger
¼ tsp. nutmeg
¼ tsp. salt
1 15 oz. can pumpkin puree
1 12 oz. can evaporated milk
1 ¼ cups graham cracker crumbs (about 9 rectangles)
½ cups pecans
2 tablespoons brown sugar
5 tablespoons melted butter
Preheat oven to 350
Line 9x13-baking pan with parchment, with some overhang. Set aside.
In food processor pulse graham crackers, or crumbs with pecans until they are a sandy texture. Add sugar and melted butter and pulse until combined. Press firmly into pan on bottom and slightly up the sides. Bake for 9 minutes and set aside.
Whisk together the sugars, spices, and salt. Whisk in eggs, pumpkin puree, and evaporated milk and mix until smooth. Pour into prepared crust and bake for 30-35 minutes until it no longer jiggles.
Remove and cool. Place in refrigerator for at least an hour before cutting. Lift out parchment and cut into 12-16 pieces.
Can be kept in the refrigerator for up to a week.
And, last few days of the Holiday Sale! Cards are running out, only a few more sets left, so grab them while you can!
Not everyone loves brussels sprouts, but we do and this side dish will be your new favorite. It marries the earthy flavor of the sprout with the tart acidic sweetness of the pomegranate vinegar and maple syrup and the combo is ideal to pair with any roasted holiday meat. The unexpected flavor of the caraway seeds and the pop of the fresh pomegranate creates layers of flavor: sweet, vegetal, tart, spicy from the hint of mustard. Try it for a twist on the basic roasted brussels sprouts for Thanksgiving!
Roasted Brussels Sprouts with Maple Pomegranate Vinaigrette
Serves 6 as a side dish
Dressing makes about 1 cup
5 cups Brussels sprouts, halved
½ teaspoon salt plus more for seasoning
¼ teaspoon caraway seeds
3 tablespoons pomegranate vinegar
1 teaspoon Dijon mustard
2 teaspoons maple syrup
2/3-cup olive oil plus 2 tablespoons
Fresh pomegranate seeds for garnish
Preheat oven to 375 and place baking sheet in oven to get hot.
Toss brussels sprouts with 2 tablespoons of olive and season with salt. Pour onto hot sheet pan, carefully and roast until brown and crispy. About 20 minutes.
While the sprouts are roasting make your dressing.
Whisk together remaining olive oil, salt, caraway seeds, vinegar, mustard and maple syrup. Taste and adjust seasoning as needed.
Toss warm brussels spouts with about 1/3 to ½ of the dressing. Sprinkle with fresh pomegranate seeds.
A square meal is satisfying, nourishing, complete.
A round table includes all.