Posts Tagged ‘cranberry’

Sweet Potato Casserole Pancakes with Cranberry Sauce Syrup

Reinvent your Thanksgiving leftovers in the form of pancakes, using sweet potato casserole and cranberry sauce. You’ll be so glad you had leftovers to make these!

Sweet Potato Casserole Pancakes with Cranberry Sauce Syrup 2

I hope everyone had plenty to eat yesterday! I had the luxury of having two different kinds of turkey, turkey breast roulade (which I had originally planned on making for Friendsgiving) and fried turkey. Both were very moist and packed with flavor and I am excited for the leftovers. Especially since the only way I will ever have fried turkey again is if someone else cooks it like yesterday. I wouldn’t trust myself around that big of a pot of boiling hot peanut oil.

Speaking of leftovers, in case you get bored with sandwiches, reinvent your leftovers into an entirely different option such as these pancakes. Made with leftover sweet potato casserole (or butternut squash in my case) and leftover cranberry sauce. Go ahead and make these for all your visitors staying at your home this holiday weekend, especially if anyone was crazy enough to go out shopping.

Sweet Potato Casserole Pancakes with Cranberry Sauce Syrup 1

One year ago: Happy Thanksgiving & French Toast Day!

Two years ago: White Cheddar and Arugula Pesto Mac & Cheese

Three years ago: Bean and Cheese Taquitos
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Pear-Cranberry Sauce

Can-shaped cranberry sauce may be nostalgic, but homemade cranberry sauce is almost as easy as using a can opener and you can add extra flavor by adding different juices and fruits.

Pear-Cranberry Sauce 1

A Thanksgiving or Friendsgiving meal is not complete without certain items, one of which being cranberry sauce. Like most people I grew up with the can-shaped cranberry sauce and although I didn’t enjoy it as a kid I do now have a special place in my heart for that can-shaped gelled delicacy. However, it’s so darn easy to make and of course the best part is adding extra flavors to it. I’ve made regular, pomegranate, and now pear! Originally I had planned on using apple but switched to pear at the last minute because it would soften quicker than apple, and I was already using apple in the stuffing and the dessert so I craved a little diversity. Of course I then found out that one of my friends cannot stand pears, but oddly enough he was obsessed with this cranberry sauce.

And out of no where Taylor Swift’s song “Shake It Off” popped into my head. “And the haters gonna hate hate hate” make it stop, too catchy! But while I am talking about it my friends and I started making up our own lyrics after hearing it one too many times during Maggie’s birthday weekend and we are convinced that the line about the fakers would be better if it were “and the bakers gonna bake bake bake”. Weird Al parody anyone?

Pear-Cranberry Sauce 2

One year ago: Gluten-Free Chipotle Cornbread Muffins

Two years ago: Streusel-Topped Milky Way Apple Butter Bread
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Grilled Brussels Sprouts with Pistachios, Cranberries & Parmesan

Next time you are preparing a vegetable side dish, throw them on the grill! These grilled Brussels sprouts couldn’t be easier and are tossed with pistachios, cranberries, and parmesan cheese.

Grilled Brussels Sprouts with Pistachios, Cranberries & Parmesan 2

When it comes to vegetables roasting is my favorite way to cook them, especially when it comes to Brussels sprouts as made evident by many different roasted Brussels sprouts recipes on my blog. Apparently it is also the most common vegetable to appear in side dishes. After years of avoidance starting in childhood and then rediscovering them as an adult it seems I am now trying to make up for lost time. So why not continue my little Brussels crush and add another method of cooking to the list? Let’s grill.

With handy tools such as skewers and grilling skillets, cooking vegetables on the grill has been made much easier. I cannot tell you how many times I have watched pieces fall in between the cracks. But not anymore! After only 10 minutes on the grill these Brussels sprouts were cooked and slightly crispy on the outside. After a quick toss with pistachios, cranberries, and parmesan cheese they are ready to be served along side of your favorite grilled meat.

Grilled Brussels Sprouts with Pistachios, Cranberries & Parmesan 1

One year ago: Tofu Lettuce Wraps With Cashew Sauce

Two years ago: Mini Pumpkin Black and White Cookies
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Cranberry Greek Yogurt Waffles

I should’ve declared this week “Dad Recipe Week” because this is the third recipe I have shared that came from my Dad. Originally these were made with sour cream, but as you know I like to use Greek yogurt whenever I have the chance so these waffles changes from sour cream waffles to Greek yogurt waffles! And then I found some frozen cranberries in my freezer and decided to toss some of those in as well.

ALso, I have discovered the secret to packing up breakable items: just break them before you pack them and throw them away! I’m not seriously doing this on purpose but I have already broken one pyrex measuring cup and two decorative drinking glasses (there goes two of my smoothie cups for pictures). Guess that’s three less things I have to pack, although sadly those were some of my thicker glass items. Figures.

Cranberry Greek Yogurt Waffles

One year ago: Salted Nutella Peanut Butter Thumbprint Cookies

Two years ago: Homemade Pizza Sauce

Three years ago: Peanut Butter Stuffed Chocolate Chip Cookies
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Eggnog Cheesecake Bars with Cranberry Swirl

Before Thanksgiving, hearing Christmas music turned me into a Grinch. Even seeing a billboard for a radio station playing 24/7 Christmas music annoyed me. But guess what radio station I tuned into yesterday while on my usual daily commute? I caved, but don’t really enjoy the newer Christmas songs. I tend to prefer the classics or covers of the classics. What is your favorite kind of Christmas music?

However since Thanksgiving recently past, here’s another recipe that will help you use up any leftover cranberry sauce while transitioning into the wintry holidays with the flavor of eggnog – eggnog cheesecake with a cranberry swirl! Awfully pretty arn’t they? I was a little sad that the swirls cracked away from the cheesecake a little, so next time I would mix the cranberry puree with a little bit of the cheesecake filling first. This would result in a paler color but hopefully keep the swirls intact with the rest.

Eggnog Cheesecake Bars with Cranberry Swirl

If you need some more help getting into the holiday spirit, head on over to Twitter and retweet my tweet for a chance to win a giveaway from Baker’s Secret!

One year ago: Hot Cocoa Blossoms

Three years ago: Latkas
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Cranberry-Walnut Oat Bread

In case you live under a rock, it’s the day before Thanksgiving! I hope you have your menus planned and prepped or know what you are bringing to help supplement someone else’s feast. If you happen to still be hunting for the carbs, I highly suggest my Greek yogurt-rosemary dinner rolls or this bread. Because what’s more festive than cranberry bread?

Cranberry-Walnut Oat Bread 1

Oh but there’s more than just cranberries in this gorgeous loaf. How about some crunchy walnuts, hearty oats, and the usual fall suspect of cinnamon? I knew that would catch your attention. Not only is this bread visually appealing, it will also satisfy your nose with its wonderful aromas. With a swipe of honey butter on top you may not even need dessert – but who am I kidding? Bring on the dessert to seal off this food celebration fit for a fat kid.

Cranberry-Walnut Oat Bread 2

One year ago: Red Velvet Rice Krispie Treats

Three years ago: Leftover Turkey Tetrazzini
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Thanksgiving Dinner for Two

Normally for Single Serving Sunday I try to share recipes that only make one serving, but with the upcoming Thanksgiving feast I decided to do something special – a Thanksgiving meal that serves two. Many recipes for Thanksgiving produce a magnitude of servings, but what about the people out there only cooking for two, or four? This menu I have prepared easily serves 2 with leftovers. Because who doesn’t want leftovers from Thanksgiving? That being said, the turkey could serve four but if you have hearty eaters you may want to double the sides.

This dinner consists of a slow cooker turkey tenderloin with gravy, Greek yogurt-rosemary rolls, bagel-bacon stuffing, roasted brussels, twice baked sweet potatoes, cranberry-pomegranate sauce, and pumpkin crème brulee for dessert. Take a moment to be jealous.

 Crockpot Turkey Tenderloin

My turkey tenderloin came out so juicy and flavorful that it will be hard to convince me to cook a whole turkey in the future. It literally fell apart when I lifted it out of the pot. By using a slow cooker I was also able to do whatever the heck I wanted in the oven, which is a huge perk for those of us with only one oven (one day I hope to be spoiled with a double oven). Even the gravy was amazing after cooking in all those delicious juices.

Crockpot Turkey Tenderloin with Gravy

As you are aware, I have a habit of adding Greek yogurt to anything I possibly can so it shouldn’t be a surprise that it shows up here in dinner rolls. The rosemary really sold me on these rolls. If you don’t like rosemary, please substitute for another herb because they will rock your world with their subtle herby-ness. You can also prep these the day beforehand and refrigerate before the last rise. The next day, take them out of the fridge about 30 minutes before you want to bake them.

Greek Yogurt-Rosemary Dinner Rolls

Then there’s the stuffing. I’ve seen stuffing made with all types of bread but this was the first recipe I had seen using bagels. I originally set aside two corn muffins for stuffing, but those were thrown into the freezer once I discovered I could use a bagel instead. I freaking love bagels! And I was not disappointed by the trade-off, especially since there was bacon involved.

Bagel and Bacon Stuffing

For a green side I chose brussels sprouts. Only a couple Thanksgivings ago I discovered that I no longer hated them and actually became obsessed. As a result, they are nostalgic to me at this time of year. Just a simple roasting and a drizzle of balsamic is all they needed.

Roasted Brussels Sprouts

Growing up we usually had both regular mashed potatoes and mashed sweet potatoes but knew I would burst if I tried to add both onto this already long lineup. I went with a twice baked sweet potato that is topped with pecans and coconut. Although it is less sweet than a marshmallow topping, it has a crunchier topping that will make you forget about those puffy white things (no offense marshmallows, I still love you).

Twice Baked Sweet Potatoes

No Thanksgiving dinner is complete without some cranberry sauce. This version uses pomegranate juice for a more complex flavor. This can be made the day beforehand or even a few days before to minimize the amount of work you have to do on the big day. But if you do have to whip it up the same day, rest assured that it will only take 20 minutes.

Cranberry-Pomegranate Sauce

Of course, once you’ve stuffed your face you’ll still find room for dessert, right? Especially for pumpkin crème brulee. I know you may initially think it’s a crime to not have pumpkin pie but it’s basically pumpkin pie and crème brulee all in one. Are you really going to be upset by having both?

Pumpkin Creme Brulee 1

Now for some tips on how I timed everything in order to be hot and ready all at the same time. An hour before turkey is done cooking (mine only took 4 hours), take rolls out of fridge (if prepared the night before), toast the bagel for stuffing, and prep the brussels sprouts. Bake the stuffing and brussels at the same time and with 20 minutes of cook time remaining, add the sweet potatoes and rolls to the oven. At that time, remove the turkey from the slow cooker and prepare the gravy. Slice up the turkey and serve! Then once your belly has digested a little to make room for dessert, torch the creme brulee just before you’re ready to dig in.

 Pumpkin Creme Brulee 2

One year ago: Buckeye Cupcakes

Two years ago: Apple Blackberry Pie

Three years ago: Cranberry Sauce
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Cranberry Chocolate Chunk Brown Butter Cookies

We need to sit down and have a serious discussion. These cookies? Yea you need to make them, like right now. Don’t make excuses, just go to the store to buy any ingredients you don’t already have on hand and get your oven ready. Why am I so demanding? Because the holidays are just starting to creep up on us and I already think I found my favorite cookie of the season.

Cranberry Chocolate Chunk Brown Butter Cookies 3

These cookies use fresh cranberries whereas usually cookie recipes use dried fruits. I have only made cookies two other times with fresh fruit (another with cranberries and one with blueberries) and they nearly caused the same reaction as these did. There must be some strange magic that happens when fresh fruit is used or my weakness for fruity desserts is showing. Yes, this peanut-butter-loving-fiend would have a difficult time deciding between a fruit or peanut butter dessert.

Cranberry Chocolate Chunk Brown Butter Cookies 1

In addition to the cranberries there is browned butter, dark chocolate, cinnamon and nutmeg. I think those last two spices were the real kicker, adding an especially festive feel to these cookies and making them smell irresistible while baking. Of course you can never go wrong with browned butter either. Just be warned, the dough does need to be chilled which is why you need to whip them up asap!

Cranberry Chocolate Chunk Brown Butter Cookies 2

One year ago: Sweet Potato Pie Oat Bars

Three years ago: Secret Ingredient Sugar Cookies
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Mini Cranberry Pistachio Cheese Ball

Sometimes I crave cheese balls outside of parties and gatherings, but to make an entire cheese ball for one person is just insane. Then it finally occurred to me – why not make a smaller version? And that’s exactly what I did. This little guy is smaller than my fist and only requires 4 ingredients. A mixture of goat cheese, cream cheese and cranberries all rolled up in chopped pistachios making for one very festive cheese ball. It was actually inspired by the farro salad I just made.

Mini Cranberry Pistachio Cheese Ball 1

This mini cheese ball is actually enough for two servings so I am straying slightly for Single Serving Sunday. But I’d like to see anyone admit that they only eat one serving of a cheese ball. Admit it, you know you want to eat this as a side dish to your meal tonight. Or maybe the entree ;-). You may need to double or quadruple the recipe for the times when you crave a cheese ball in the company of others. Otherwise you will be fighting everyone off!

Mini Cranberry Pistachio Cheese Ball 2

One year ago: Reese’s Peanut Butter Cup Ice Cream

Two years ago: Gluten-Free Bacon-Swiss Penne
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Farro, Cranberry and Goat Cheese Salad

I don’t cook side dishes very often because when cooking for one it is hard enough to eat all the leftover entree let alone a side dish too. But every now and then I find a special side dish that ends up being more of an entree, as it steals the show of the meal. This farro salad is one such recipe. I served it with a small chicken breast that had only been seasoned with salt and pepper because I did not want to distract my taste buds away from the farro. The sweet cranberries and tangy goat cheese are joined together with the balsamic dressing and earthy herbs for a comforting effect. I could definitely see this being a great side dish for thanksgiving.

Never had or heard of farro? This was actually my first experience with farro. Texturally it reminded me of wheat berries and cooks like rice.

Farro Cranberry and Goat Cheese Salad

Meanwhile, several of my friends are on their way to Memphis at this very moment for a belated Ph.D. celebration. And yes all 5 are staying with me in my 1 bedroom 800 square foot apartment. It’s going to be one big weekend-long slumber party and I am so excited! Most of them have not been here in over 4 years so I have a lot more to show them now that I’ve become more acquainted with this city. Just in time for me to move and leave right?

One year ago: Chocolate S’mores Cupcakes
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