Posts tagged ‘cranberry’

Happy Bday JF~ Choco Cake w/ Cranberry Cream Filling

I’ve been a little mia lately, but I’m still here! And I’m back with cake!

For this I used the King Arthur moist chocolate cake recipe. Its very light and tender with a deep chocolate flavor. The icing has no pink food coloring, its all natural.

  • 2c K.A. cake flour
  • 1 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 3/4 c cocoa powder
  • 1 3/4c sugar
  • 1/2 c unsalted butter, very soft
  • 1/3c oil
  • 1 tsp vanilla extract
  • 1 c milk or buttermilk (I used half kefir and half milk)
  • 1/2c cooled coffee or water
  • 4 eggs

In a large bowl sift together flour, baking powder, baking soda, salt, cocoa powder and sugar. Add the butter and oil and mix in until it looks like sand.

Combine the milk, vanilla, and coffee (or water) together and add it to the flour mixture. Mix for a minute, scraping down the sides and bottom of the bowl.

Add eggs, one at a time beating well. Pour the batter into pans lined with parchment paper and buttered.

Bake in a preheated oven ( 350 degrees or 325 for convection ovens)  in one 9x 13 pan (34 minutes) or two round 9 inch(28 minutes)… for a thin cake like I did, use a 12x 17 sheet pan, even it out as much as you can and bake for around 10-12 minutes.

Let cool for a few minutes then transfer to a wire cooling rack to cool completely.

For the filling:

  • 4 TBs cream cheese softened
  • 4 Tbs butter softened
  • 1 tsp vanilla
  • 1/2c or more of powdered sugar
  • 2 Tbs cranberry jam (I used homemade one, but you can use any flavor such as raspberry, strawberry, etc) warmed up

Beat together the butter and cream cheese. Add in the vanilla and then the powdered sugar until it becomes thick but spreadable. Stir in the warmed jam. We really loved the filling the best!

Cut rounds of the cooled cake out  (I used 3 inch biscuit cutters). Top half of them with the cranberry filling. Top with another round, placing bottom side up. Place on a wire rack over a baking pan. Then pour over the chocolate ganache. Keep in fridge or freezer for a few minutes until it sets.

Chocolate Ganache topping:

  • 1/2c heavy whipping cream
  • 1/2c 60% chocolate (I used ghirardelli)

Heat the cream just until hot, not boiling. Take off the heat and add in the chocolate. Stir it well until it melts and thickens.

I then put some icing into a ziploc bag and snipped off the tip so I can squeeze out little decorations. Add sparkling pomegranate gems.

Sending this to  Priya’s Now Serving -Best Western Desserts

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Cranberry Walnut Blondies

I needed some type of sweets to take to a party. Thinking back, I remembered one of the best cookie bars I ever made. It was these coconut blondies from Brown Eyed Baker. I wanted to use the ingredients I had on hand, and also make it a little festive. So, I threw in some dried cranberries and white chocolate chips in addition to the chocolate and walnuts. They were a hit (people definitely prefer the middles, I found out). Feel free to halve the recipe and bake in an 8×8 dish instead.

Recipe:

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 sticks (8 ounces) unsalted butter
2 cups light brown sugar
2 eggs, room temperature
1 teaspoon vanilla extract
1 cup semisweet or bittersweet chocolate chips
1 cup white chocolate chips (try to find ones made with real cocoa butter and not shortening oils- I recommend trader joes)
1 cup chopped walnuts
1 cup dried cranberries

Preheat oven to 325

Butter a 9×13 baking dish

In a small pot melt the butter. Add the brown sugar to it and cook a minute, stirring, until the brown sugar melts completely into the butter. This is what gives blondies the awesome butterscotch flavor! Let it cool before mixing with the other ingredients.

Stir or sift together the flour, baking powder, baking soda, salt.

Beat eggs in a large mixing bowl and add the butter/brown sugar to it. Add vanilla. Beat them together well. Add the dry ingredients and mix until almost incorporated, but not completely. Then stir in the cranberries, walnuts and both chips. Do not overmix.

Pour into baking dish and even out with a spatula.

Bake 40 minutes or until the sides are pulled away from the pan and a knife inserted in the middle comes out clean. Do not overbake or they may be dry.

Want a vegan version? Check this out!

Apple-Cranberry Crisp

Apple crisp is one of my favorite desserts because its easy, using only few ingredients, and fairly healthy too. Of course, we love to make it less healthy by pairing the hot  juicy apples with ice cream! Hehe. It also makes the house smell fabulous! Usually I use rolled oats for the topping, but since I’m trying to use what I have, I used rye flakes instead. It is still good, but the rye flakes are much harder than oats. Next time I may try to break them up some in the mixie (food processor) first.

Here is what I did:

  • 5 medium apples, peeled, cored and sliced thinly (I used a combo of honey crisp, granny smith, golden delicious, and stayman winesap)
  • 1/3 c cranberries
  • lemon juice – 1/2 lemon or less as needed
  • 1 TBS sugar  *You may want to add more if your apples are very tart or you like things more sweet*
  • generous sprinkle of cinnamon
  • generous sprinkle of cornstarch

Topping:

  • 1/2c flour
  • 1/4c rye flakes (or rolled oats)
  • 2 Tbs brown sugar *This makes it mildly sweet. Add another Tbs if you like*
  • 3 Tbs cold unsalted butter (if your mixture is not crumbly, you may need another Tbs of butter)
  • pinch of salt

Butter a deep pie dish and preheat the oven to 375.

Put the apple slices in the pie dish and sprinkle them with lemon juice so they do not turn brown, and I like the tartness the lemon gives also. Toss them around and add the sugar and cinnamon, then the cornstarch and toss around again. Sprinkle the cranberries over the top. Cornstarch will make the juices released from the apples to thicken, and so will the pectin in the cranberries. The cranberries also give another level of flavor which I really enjoyed, especially with the sweetness of the ice cream we had it with.

Mix the ingredients for the topping in a bowl, using your fingers to break up the butter and squish it into the rye/flour making a crumbly texture. You may also use a fork or a pastry cutter for this.  Pour the mixture evenly over the top of the apples in the pie dish.

Place the pie dish on a metal baking sheet to prevent any possible spill overs. Bake in the oven for about 30 minutes or until the topping is golden and the apples are bubbling up.

Let it cool at least 10 minutes before eating, but its best while still warm!  Especially with vanilla or cinnamon ice cream!

Sending this to Hearth and Soul and to Decidely Healthy or Horribly Decadent
Hearth n' Soul Blog Hop at A Moderate Life

Orange Cranberry Chocolate Chip Scones

Whew, thats a mouthful! Today I was craving for something sweet, but not too decadent. Something with orange flavor(I’ve been into oranges lately). And maybe chocolate (when is not a good time for chocolate?). I had some cranberries in the fridge and white chocolate- cranberry is a great combination. So is orange-cranberry. I like dark chocolate better than white… so throw those in as well. And thats how I came up with this recipe. 🙂 It was perfect!

  • 2 c flour
  • 1 TBS baking powder
  • 1/2 tsp salt
  • 5 TBS cold butter
  • zest of one orange
  • 1/4c sugar
  • 1/2c dried cranberries
  • 1/4c semisweet chocolate chips
  • 1/4c white chocolate chips (trader joes are the best for these!)
  • 3/4- 1 c any of the following or a combination: milk, buttermilk, cream, yogurt(thinned with milk), kefir
  • 1 tsp vanilla extract

Glaze: (double this if you like to cover them.. this is just enough for a drizzle)

  • 1/4c powdered sugar
  • orange juice to make a thick consistency (less than half an orange)
  • another orange zest

Preheat oven to 400

Zest an orange and mix with the sugar. Keep aside.

Mix flour, baking powder, and salt in a bowl. Cut the 5 tbs of butter into horizontal slices, then cut the slices in half vertically. Turn on their sides and then cut vertically into thirds. You will have small cubes, which is easier to blend with the flour. Cut into the flour with a fork, pastry cutter, food processor, or your hands (be careful not to “melt” the butter with the heat of your hands). There should be small crumbs with no large clumps of butter. Stir in the sugar, cranberries and choc chips. Measure 3/4c of  the liquid(milk) and add the vanilla. Stir into the flour. You may need to add more a TBS at a time. The dough should be slightly sticky. Do not knead the dough, just bring it together in a ball. Using a little extra flour as needed, pat into a 1.5 inch thick round. Cut the round into 8 triangles. Place the triangles slightly apart on a baking sheet (I line it with parchment paper). Bake for 15 mins until the tops are starting to turn slightly golden on the edges.

To make the glaze, just mix the powdered sugar with orange zest and juice. Keep it thick because it will “melt” onto the scones and become thinner. Pour or drizzle the glaze on while still hot.

I’m sending this to Bake Off at Versatile Kitchen.

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