Stuffed with cranberry sauce, surrounded by mushroom stuffing, and wrapped in flaky puff pastry this Turkey Wellington is dressed to impress.

This post is sponsored by the Ohio Poultry Association, but all opinions are my own.

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It’s that time of year when turkey finally gets to be in the spotlight! But I am here to say that turkey shouldn’t be restricted. In fact I think turkey was meant for even greater things, such as Turkey Wellington – who says only beef gets to be wrapped all cozy in puff pastry anyway?

I was first introduced to an alterative to Beef Wellington in a virtual cooking class during COVID lockdown where we made Beet Wellington. Spoiler alert, it’s just as good as the traditional version. I would know because we tried them side by side.

So when it came to coming up with a fun new way to present turkey this season, I decided that if beets can be transformed into Wellington so can turkey. Heck, you can get half of the traditional seasonal recipes in one dish (turkey, cranberry sauce, and stuffing).

For this Turkey Wellington recipe, three pounds of turkey breast tenderloins are butterflied, stuffed with cranberry sauce, surrounded by a mushroom-pecan stuffing, and wrapped in flaky puff pastry. Sure this Turkey Wellington is dressed to impress but it’s cozy enough to serve any time.

To make things even easier, you have two chances to pause and refrigerate before continuing on with the recipe – after the turkey is cooked with the cranberry stuffed inside or when you’ve sealed it all in puff pastry.

While this version of Turkey Wellington very much so pulls inspiration from traditional Thanksgiving dishes and flavors, you could easily substitute the cranberry sauce (or omit entirely) or change up the seasonings in the mushroom-pecan stuffing to fit different occasions. But since it is November I plated mine with steamed green beans, blue cheese potatoes, and drizzled with gravy.

But even when cooking a fancy looking bird there are still rules to follow to ensure food safety. First, wash your hands and any other surfaces that come into contact with raw turkey before proceeding. Hand washing for at least 20 seconds is one of the simplest and most important health discoveries in history. I think we all can spare 20 seconds to make sure no one gets sick.

Next, you will notice the recipe calls for the use of a meat thermometer to confirm the internal temperature of the turkey reaches 165°F. This ensures that the bacteria are killed and also means you do not need to rinse off your turkey. In fact I advise against it because what you’ll end up doing is spreading contaminated droplets all over your kitchen. Trust me, I’m a microbiologist.

Finally, if you end up with more than enough turkey (usually 1-2 pounds per person for whole turkeys so 3 pounds of breast should serve 6) you need to store those leftovers in the fridge within 2 hours. Yes the bacteria were killed when cooking but unless your kitchen is completely sterile you reintroduced some when slicing and they multiple quickly – especially in moist warm things like freshly cooked meat. Won’t eat all the leftovers within 3-4 days? Turkey can also be frozen for 3-4 months.

The last little factoid I will bestow upon you before the recipe is that the state in which I live, Ohio, is one of the top ten largest turkey farming states in the nation, producing nearly 305 million pounds every year. I cannot even fathom that amount but I am happy to support my local turkey farmers by inspiring you to hopefully make this recipe this season and maybe even year round!

To learn more about Ohio turkey farmers and get cooking tips and nutrition information, please visit OhioTurkey.com and follow OPA on Facebook, Instagram, Pinterest, X  and YouTube.

TURKEY WELLINGTON WITH CRANBERRY SAUCE

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Yield: 4-6 Servings Prep Time: 1 Hour Cooking Time: 2 Hours 15 Minutes 2 Hours 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

WELLINGTON

• 3 lb. turkey breast tenderloin*
• 1 (14 oz.) can jellied cranberry sauce, cut lengthwise into quarters
• 1 Tbsp olive oil
• Salt and pepper
• 1 sheet puff pastry, thawed
• 1 large egg beaten with 1 Tbsp water, for brushing

STUFFING

• 1 Tbsp unsalted butter
• 1 large shallot, finely diced
• 16 oz. mixed mushrooms**, pulsed in food processor until pureed
• 1 cup fresh breadcrumbs
• 1/2 cup pecans, toasted and chopped
• 1 Tbsp fresh thyme, minced
• 1 Tbsp fresh rosemary, minced
• 1 Tbsp fresh sage, minced
• 3 large eggs, divided
• Salt and pepper, to taste

Directions

1. For the turkey: Preheat oven to 350°F. 
2. Place turkey breasts on a cutting board and carefully butterfly slice open like a book. Arrange the narrow portions to slightly overlap one another to form a rectangular shape the best you can. Season with salt and pepper, then place the quartered cranberry sauce jelly lengthwise down the middle of the turkey. 
3. Fold the breasts back on themselves, sealing the cranberry sauce inside, using a few toothpicks and/or cooking twine to secure the seams together. 
4. Transfer the turkey to a roasting tray, drizzle with olive oil and season with salt and pepper. Cover with foil and roast in the oven for 60-70 minutes, or until a meat thermometer reads 165°F at the thickest part. Remove from the oven and allow to cool completely. Remove the cocktail sticks and/or twine if using (you can stop here and refrigerate overnight or proceed).
5. Meanwhile prepare the stuffing: in a medium skillet, melt butter over medium heat. Add shallot and cook until translucent, about 5 minutes. Remove from pan to a large bowl; set aside.
6. Return pan over medium heat and add mushroom puree. Cook until mushrooms have released their moisture and boiled away, about 10 minutes. Remove from pan to the bowl with the onions. 
7. To the mushroom-onion mixture, add fresh breadcrumbs, pecans, thyme, rosemary, and sage. Mix until evenly distributed. Add 2 eggs and season salt and pepper, mixing until thoroughly combined. 
8. Dust a large sheet of greaseproof paper with flour, then roll out the puff pastry sheet to a size that will wrap around the turkey. Spread 2/3 of the mushroom stuffing onto the middle of the puff pastry to cover the bottom and sides of the turkey.
9. Place the turkey breast on top and spread the remaining stuffing over the top packing it all in and smoothing it out so that the whole breast is covered. Gently fold the puff pastry over the breast, pushing out excess air and press the seams together to seal. 
10. Brush with remaining egg, beaten with 1 tablespoon of water (you can stop here and refrigerate overnight or proceed).
11. When ready, preheat oven to 350°F and cook for 40-50 minutes, or until beautifully golden and the turkey has an internal temperature of 165°F. Remove from the oven and leave to cool for around 20 minutes before slicing.
12. Serve with gravy and your favorites sides. Refrigerate leftovers within 2 hours for 3-4 days or frozen for 3-4 months.

Notes

*It will look like one piece in the packaging but it's usually 2 separate breasts. When you butterfly them you will arrange them into a rectangle the best you can with the narrower edge overlapping. **I used cremini and shitake.

Source: Adapted from Elizabeth’s Kitchen Diary, Jamie Oliver, and Bleu & Fig‘s Virtual Cooking Series, Class 2.

Cranberry cinnamon roll casserole is an easy festive fall breakfast or brunch dish that’s ready in just 30 minutes thanks to a can of refrigerated cinnamon rolls.

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Like many recipes, this cranberry cinnamon roll casserole is not 100% my creation. I am often inspired by various recipes from cookbooks, other recipe bloggers, social media, or trying to recreate something I had at a restaurant. This one falls into the social media category.

I had two versions of a similar recipe saved, one using peach pie filling and another with fresh blueberries, and I thought to myself why not fresh cranberries for the fall? I modified the filling and topping a little bit based on my own experience making similar things but obviously kept the can of refrigerated cinnamon rolls on the ingredient list.

Could you make cranberry cinnamon roll casserole with homemade cinnamon rolls? Sure, homemade will almost always taste best. But the point I was going for with this recipe was the speed at which it comes together. No planning ahead of time necessary beyond ensuring you have the ingredients on hand. Another great halfway homemade option to feed a crowd during the holidays would be to make Sheet Pan Pancakes From Mix.

Technically you could use any fruit you desire. Heck maybe you don’t want any fruit in it. Add some chocolate or nuts instead. All you technically need to make this cranberry cinnamon roll casserole is a refrigerated can of cinnamon rolls, fresh cranberries, and heavy cream. Skip the crumbly topping if you don’t want to be bothered and just stick to the icing. It’s an easily adaptable recipe which is one of my favorite types of recipe.

• Pumpkin Cookies with Brown Butter Frosting by Hezzi-D’s Recipe Box
• Apple Chai Scones by Blogghetti
• Ginger Spiced Pear Compote with Cranberriesl by Jolene’s Recipe Journal
• Sicilian Eggplant Parmigiana by A Day in the Life on the Farm
• Spiced Maple Toffee Apple Smoothie Bowl by A Little Fish in the Kitchen
• Pumpkin Bagels by Art of Natural Living
• Crispy Molasses Cookies by Karen’s Kitchen Stories
• Easy Peach Ginger Skillet Crisp by A Kitchen Hoor’s Adventures
• Apple Gorgonzola Salad by Easy Recipes For One
• Kale and Kabocha Paratha by Magical Ingredients

CRANBERRY CINNAMON ROLL CASSEROLE

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Yield: 6 Servings Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

TOPPING

• 6 Tbsp unsalted butter, melted
• 1/2 cup all-purpose flour
• 3/4 cup brown sugar
• 1-1/2 tsp ground cinnamon
• 1/2 tsp salt

FILLING

• 1 can (12.4 oz.*) cinnamon rolls, quartered (icing reserved for topping)
• 1/4 cup heavy cream or milk
• 1 cup fresh cranberries

Directions

1. Preheat oven to 350 degrees F. Lightly grease a 9-inch pie pan; set aside.
2. To make the topping, in a medium bowl blend together the butter, flour, brown sugar, cinnamon, and salt. Set aside.
3. In the prepared pie pan, evenly spread the quartered cinnamon rolls. Drizzle with heavy cream and evenly distribute cranberries over the top. Crumble the topping over the top.
4. Place is preheated oven for 20 minutes or until golden brown on top and bubbling. Immediately top with icing from the can of cinnamon rolls and serve.

Notes

*Not the grands, the one with 8 rolls.

Source: Adapted from Taste with Nikki.

These aren’t just any oatmeal cookies, they are oatmeal cranberry walnut cookies with a little bit of white chocolate and rosemary in the mix too.

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Some people don’t get excited about oatmeal cookies but I grew up with my dad’s oatmeal chocolate chip cookies so I am not some people. And these are not just any oatmeal cookies – they are oatmeal cranberry walnut cookies with white chocolate and a little bit of rosemary. I decided to leave those two things out of the title because it was getting too long and at least the rosemary is optional if you prefer.

I love a good herb addition to my desserts but again, some people have not seen the magic that a little subtle herb flavor can do. You likely won’t even notice the rosemary in these oatmeal cranberry walnut cookies beyond a warmth or depth of flavor that you’ll likely attribute to the other spices mixed in (nutmeg, cinnamon).

• Caramelitas by That Recipe
• Cherry Chocolate Chip Cookies by Palatable Pastime
• Bourbon Buckeyes by Our Good Life
• Red, White, and Green Polvorones by Karen’s Kitchen Stories
• Gingerbread Cookie Cups by Jolene’s Recipe Journal
• Insomnia Snickerdoodle Cookies by Hezzi-D’s Recipe Box
• White Chocolate Red Velvet Cake Mix Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Christmas Fruitcake Biscotti by Blogghetti
• Peppermint Palmiers by A Day in the Life on the Farm

OATMEAL CRANBERRY WALNUT COOKIES

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Yield: 4 dozen Prep Time: 45 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1-3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1-1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 cup unsalted butter, room temperature
• 1-1/2 cups dark brown sugar, packed
• 1/2 cup granulated sugar
• 2 eggs, room temperature
• 1 tsp vanilla extract
• 3 cups rolled oats
• 3/4 cup chopped dried cranberries
• 3/4 cup chopped walnuts
• 3/4 cup chopped white chocolate chips
• 1 Tbsp chopped fresh rosemary (optional)

Directions

1. In a medium bowl combine flour, baking soda, salt, cinnamon and nutmeg.
2. In a large bowl beat butter, brown sugar, and granulated sugar until light and fluffy. Add eggs and vanilla and beat until well blended. Add dry ingredients to butter mixture, stirring until just combined. Fold in rolled oats, cranberries, walnuts, white chocolate chips, and rosemary if using until evenly distributed.
3. Shape dough into balls - 1 heaping tablespoon each. Chill in fridge for at least 30 minutes, or overnight.
4. When ready to bake, preheat oven to 375 degrees. Line a baking sheet with parchment paper. Place cookie dough about 2 inches apart onto the prepared baking sheet.
5. Bake for 10 minutes or until edges are lightly browned. Cool 5 minutes before removing to a wire rack to cool completely.

Source: Adapted from my Oatmeal White Chocolate Chip Cookies.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Homemade chicken salad, but dress it up for fall. This cranberry chicken salad is perfect on it’s own or served on your favorite sandwich bun.

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I don’t made chicken salad often, but when I do I am reminded that I need to change that. After all, this only marks my 5th chicken salad recipe. I know that might seem like a lot but that’s over the course of 12 years.

Adding to my repertoire, today for #CranberryWeek I made a cranberry chicken salad. Served on a sweet sandwich roll with fresh greens for a fresh fall lunch.

I like to make life easier by using a rotisserie chicken, but this is also a great recipe for using up any leftover chicken you have from another meal.

Wednesday’s Cranberry Recipes

• Baked Cranberry Sauce with Orange Liqueur from Shockingly Delicious
• Cranberry Cream Torte from Palatable Pastime
• Cranberry Oatmeal Bars from Karen’s Kitchen Stories
• Cranberry Snack Cake from A Kitchen Hoor’s Adventures
• Cranberry Topped Crab Puffs from A Day in the Life on the Farm

CRANBERRY CHICKEN SALAD

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Yield: 4 servings Prep Time: 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 cups shredded chicken (I used a Rotisserie chicken)
• 3/4 cup mayonnaise (or plain Greek yogurt)
• 1/4 cup chopped dried cranberries
• 1 celery stalk, diced
• 1 Tbsp Dijon mustard
• 1/2 tsp onion powder
• Salt and pepper, to taste
• 4 preferred sandwich buns, sliced
• Preferred greens

Directions

1. In a large bowl, add all ingredients (except buns and greens). Mix gently until combined. Refrigerate at least as hour.
2. Serve on a sliced bun with fresh greens if desired.

Source: Adapted from my Pesto Chicken Salad.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

A batch of these cranberry orange scones drizzled with a white chocolate glaze is the perfect way to start a chilly fall morning.

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Every time I make a homemade scone I am reminded how much better than are than ones I have purchased at the store, especially when fresh fruit is involved.

These are made with fresh cranberries and orange zest which is a wonderfully bright flavor combination for fall. The cranberries may be more tart than the usual fruit added to these scones, but the white chocolate glaze drizzled on top is a sweet counter to balance it out.

Make a batch of these and some glazed spiced eggnog scones and you’re ready for holiday mornings.

Welcome to #CranberryWeek where we celebrate all things cranberry! We have 11 bloggers sharing over 25 recipes this week. There are sweets, savories, and even a few beverages this week. Make sure to follow #CranberryWeek on social media to see all the delicious recipes we’re sharing this week.

Monday’s Cranberry Recipes

• Cranberry Cornbread Muffins from Cheese Curd In Paradise
• Cranberry Cordial from Palatable Pastime
• Cranberry Martini from Art of Natural Living
• Cranberry Pulipongal from Magical Ingredients
• Cranberry Sauce with Bourbon and Orange from Hezzi-D’s Books and Cooks
• Fall Harvest Bread from A Day in the Life on the Farm
• Holiday Baked Brie from A Kitchen Hoor’s Adventures
• Rye Cranberry Chocolate Chunk Cookies from Karen’s Kitchen Stories
• Skillet Cranberry Sauce with Port from Shockingly Delicious

WHITE CHOCOLATE GLAZED CRANBERRY ORANGE SCONES

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Yield: 8 servings Prep Time: 30 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

SCONES

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 Tbsp baking powder
• 1 tsp cinnamon
• Pinch salt
• 1/2 cup (1 stick) unsalted butter, cold and cut into cubes
• 1 egg, lightly beaten
• 1/2 cup Greek yogurt
• 1 tsp vanilla extract
• 1 orange, zested
• 1 heaping cup fresh cranberries

TOPPING

• 2 Tbsp heavy cream
• 2 Tbsp white chocolate chips
• 2 Tbsp powdered sugar

Directions

1. Preheat oven to 400 degrees F. Line a baking sheet with a silicone baking mat or parchment paper; set aside.
2. In a large bowl, whisk together flour, granulated sugar, baking powder, cinnamon, and salt. Add the butter, and cut in with a pastry cutter or two forks until it looks like like semi-wet, clumpy sand. Some pea-sized butter clumps are okay; set bowl aside.
3. In a small bowl, whisk together the egg, Greek yogurt, vanilla, and orange zest until smooth. Pour wet mixture over dry, and fold until just combined. Don’t overmix, dough will be shaggy. Fold in the cranberries.
4. Sprinkle flour over a clean work surface. Knead dough into an 8-inch round and slice round into 8 equal-sized wedges.. Transfer to prepared baking sheet.
5. Bake for about 18-20 minutes, or until very lightly golden and cooked through. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter.
6. Allow to cool on baking tray for about 5 minutes before removing and transferring to a rack to finish cooling.
7. While the scones cool, make the ganache. Place white chocolate and powdered sugar in a small bowl. Heat the cream in the microwave for 1 minute or just until it starts to boil. Pour over the white chocolate, stir until melted and smooth. Cool to room temperature. before drizzling over the tops of the scones.

Source: Adapted from my Berry Cacao Nib Scone Cakes.

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Free up some oven space and make this crispy skillet stuffing on the stove top. Perfect for anyone who loves the crispy edges of baked stuffing.

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Several years ago my friend Haley introduced me to this crispy stuffing. I know what you’re thinking, stuffing isn’t supposed to be crispy! I too had the same initial reaction but it grew on me the more I ate it and inevitably asked the the recipe.

If you are already an edge piece stuffing person, you really should give this a chance. Especially since it is packed with flavorful sausage, garlic, onion, apple, cranberries, and pine nuts. But if you still are not convinced, you can toss them in a splash of broth.

Welcome to Holiday Side Dish Week 2022 hosted by Heather from Hezzi-D’s Books and Cooks. This year we have over 45 side dishes to help you plan your holiday meals.

Monday Holiday Side Dish Recipes:

• Baked Pineapple Casserole from Hezzi-D’s Books and Cooks
• Brown Butter Pumpkin Sage Pongal from Magical Ingredients
• Cauliflower Gratin from Palatable Pastime
• Cheesy Corn Casserole with Sage from Karen’s Kitchen Stories
• Easy Instant Pot Buttered Potatoes with Garlic and Parsley from Blogghetti
• Healthy Sweet Potato Casserole from Kathryn’s Kitchen Blog
• Instant Pot Sweet Potato Mash from An Affair from the Heart
• Loaded Sweet Potatoes au Gratin from A Kitchen Hoor’s Adventures
• Mushroom Gratin from Cheese Curd In Paradise
• Pecan Rice from A Day in the Life on the Far
• Smoked Mac and Cheese Casserole from Our Good Life
• Sweet Onion Pudding from A Little Fish in the Kitchen
• Sweet Potato Casserole from Hostess At Heart
• Tomato Parmesan Soup from Art of Natural Living
• Wild Rice and Cider Cranberry Pilaf from Sweet Beginnings

CRISPY SKILLET STUFFING

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Yield: 8 servings Prep Time: 15 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1/2 lb. Italian sausage (sweet or spicy)
• 5 garlic cloves, minced
• 1/2 cup pine nuts
• 1 small red onion, diced
• 1 small yellow onion, diced
• 2 stalks of celery, diced
• 16 oz. fresh French bread, torn/cut into 1-inch cubes and toasted
• 1 bunch green onion, diced
• 1 green apple, finely chopped
• 6 oz. dried cranberries, chopped
• Herbs, to taste (cilantro, basil, thyme)
• Salt and pepper, to taste

Directions

1. In a large skillet over medium heat, brown the sausage, breaking up into smaller pieces as it cooks until no longer pink, about 5 minutes. Remove to a plate lined with paper towel.
2. Return the skillet with sausage grease over medium-high heat. Add the garlic and pine nuts, cooking until fragrant, about 1 minute. Add the red and yellow onion and cook until tender, about 5 minutes. Remove from heat.
3. Add the sausage back to the pan along with the rest of the remaining ingredients. Toss to evenly distribute. Adjust seasonings to taste. Serve immediately or transfer to a serving dish.

Source: Haley, friend of The Spiffy Cookie.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

This Eggnog Crème Brûlée with Sugared Cranberries is all dressed up and ready for the holidays! Impress you guests with this stunningly delicious holiday dessert.

This content is sponsored by the Ohio Poultry Association. I was compensated for this post but all thoughts and opinions remain my own.

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Have you started your holiday baking yet? I definitely am restocking my baking supplies more often than usual these days, especially eggs and I am not alone in this.

After all eggs are one of the most important ingredients in holiday cooking and baking, obviously all year long as well, but more eggs are consumed during the winter holiday season than any other time of year – including Easter.

Thankfully I have a regular supply of egg as a member of an egg club. Oh yea, my cool points just went up and you know it. Every other week I get 2 dozen eggs from a local Ohio egg farm and let me tell you, they are the best eggs I’ve ever had. The yolks are so vibrant and they taste so fresh!

But if you aren’t lucky enough to be a part of an egg club there’s a good chance the eggs you’ll use for holiday baking came from an Ohio egg farm, even if you don’t live in Ohio. Ohio is ranked #2 in the nation for egg farming, producing more than 10 billion eggs a year.

Visit OhioEggs.com to meet more egg farming families. Ohio egg farmers are proud to provide healthy, safe and affordable eggs to consumers year-round, while protecting the environment for future generations.

When purchasing eggs from the grocery store, I always get large eggs because I bake a lot. But if you are lucky enough to also be in an egg club, you’ll know that they are not always the standard large size that need to be used in baking. Or if you don’t bake as often you might buy medium or extra-large. Whatever suits your fancy.

However if you don’t use large eggs when baking, different sizes can affect the texture, flavor, and consistency if you don’t adjust accordingly. No one wants a recipe failure on a regular day, let alone a holiday, so use this conversion chart to see how to substitute different sizes.

In addition to their size, eggs are a holiday key ingredient to add moisture, color, flavor, and nutritional value to a variety of recipes. Just look at the color of this crème brûlée. Those farm fresh eggs combined with local eggnog are surely responsible for that golden hue.

Eggnog Crème Brûlée Ingredients:

• Eggnog
• Heavy cream
• Granulated Sugar
• Egg yolks
• Vanilla extract
• Salt
• Fresh Cranberries

Note that this recipe only uses the yolks. You can use an inexpensive egg separator or a funnel to separate the whites from the yolks. That way you will avoid any potential contamination that may occur when passing back and forth from the shells or your hands.

Once you have the right large eggs, yolks separated, you can get to work making this elegant crème brûlée topped with sugared cranberries. I say this every time I talk about it, but crème brûlée is easier to make than it looks.

To start, you heat the eggnog, heavy cream, and sugar just until it steams, then slowly whisk it into the room temperature egg yolks, so as not to curdle them. That’s really the hardest part but as long as you are slow and whisk constantly you will be in the clear. From there you pour the custard into the ramekins, bake, and chill. The best part is these can be made in advance. When you are ready to serve, caramelize the sugar on top.

While you could serve this delicious eggnog crème brûlée on it’s own, I had to add a little extra for the holidays with some sugared cranberries on top. You coat fresh cranberries with simple syrup, let them dry until sticky, then roll in sugar. Don’t they look like the perfect winter garnish?

Sugared cranberries would be great as a garnish on cocktails or a Christmas charcuterie board as well ;-).

Here are some other useful egg facts and baking tips for the holidays:

• Start your holiday mornings with eggs! One large egg contains 6 grams of high-quality protein to keep you feeling fuller longer and energized all day.
• Eggs are a nutritional powerhouse, with one egg containing 6 grams of high-quality protein and 8 essential nutrients, all for 70 calories. Plus, eggs are naturally free of sugars and carbohydrates.
• Eggs are one of the few foods that are a naturally good source of vitamin D.
• If your recipe calls for multiple eggs, add one egg at a time. This will help prevent a lumpy batter and will allow it to mix evenly.
• Set eggs out about 30 minutes ahead to safely bring them to room temperature for easy mixing into batter or dough.

Visit www.OhioEggs.com and follow the Ohio Poultry Association on Facebook, Twitter, Pinterest, Instagram and YouTube for more egg recipes and to learn about egg nutrition and egg safety tips.

Three years ago: Brownie Batter Hot Chocolate Mix

Seven years ago: Peppermint & Dark Chocolate Peanut Butter Thumbprint Cookies

Eight years ago: Chicken and Pesto Stuffed Shells

Nine years ago: Sugar Cookie Spoons for Hot Cocoa

Eleven years ago: Blueberry-Almond Turtles

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Nutrition facts: 200 calories 20 grams fat

Ingredients

CRÈME BRÛLÉE

• 1 cup eggnog
• 1 cup heavy cream
• 1/4 cup sugar + 4 tsp sugar, divided
• 1 pinch salt
• 1 tsp good vanilla extract
• 3 egg yolks, room temperature

SUGARED CRANBERRIES

• 1 cup granulated sugar, divided
• 1/4 cup water
• 6 oz. fresh cranberries

Directions

1. For the custard: Preheat oven to 300 degrees and line the bottom of a large baking pan with a damp kitchen cloth.
2. Bring a large pot of water to boil. While water is boiling, combine eggnog, cream, 1/4 cup sugar and salt in saucepan over medium heat. Stir occasionally 4-5 minutes, until steam rises.
3. In a medium bowl, beat egg yolks and vanilla until smooth. Slowly drizzle hot cream into yolks, a little at a time, stirring constantly, until all the cream is incorporated. Pour mixture into four 6 oz. ramekins.
4. Place ramekins on towel in baking dish, and place dish on oven rack. Pour boiling water into dish to halfway up the sides of the ramekins. Cover whole pan loosely with foil.
5. Bake 45-50 minutes, or until centers are barely set. Chill ramekins in refrigerator 4-6 hours.
6. For the cranberries: In a medium sauce pan, combine 1/4 cup sugar and 1/4 cup water. Place over medium heat and stir until completely dissolved. Remove from heat and allow to cool to room temperature.
7. Add cranberries and stir until coated. Use a slotted spoon to transfer them to a wire rack, allowing the excess to drip off. Allow to dry for 45-60 minutes, or until dry but sticky.
8. To a small bowl, add the remaining Add the remaining 3/4 cup sugar. Add 1/4 of the cranberries to the sugar and toss to coat on all sides. Remove and place in a bowl. Repeat until all of the cranberries are sugared*.
9. Sugared cranberries should be stored in an airtight container in the fridge, and will keep for 3-4 days. If they get weepy, toss with additional sugar.
10. To assemble: Before serving, sprinkle 1 teaspoon of sugar over each custard. Use a kitchen torch (or broiler placed 3 inches away) to brown top, 2-3 minutes. Top with sugared cranberries and serve immediately.

Notes

*Store cranberries in an airtight container in the fridge for 3-4 days. If the sugar dissolves, toss in additional sugar before serving.

Source: Adapted from my Crème Brûlée and cranberries from NeighborFood.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Cranberry white chocolate chip cookies are delicious, but make them with blood orange olive oil instead of butter and they are next level.

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I normally post less in January because I am usually exhausted after the holidays and need a break. Honestly, nothing has changed other than the fact that I still have a couple recipes worth sharing sooner than later. Seems to be a trend lately!

No, it’s not a healthier cookie, or keto, or anything else like that which trends more this time of year. Although Some might argue that the use of olive oil instead of butter does have some health benefits. So long as you ignore all the sugar! But I’m not about to start using fake sugar, that’s not my jam.

I took a popular cookie around the holidays, cranberry white chocolate chip, and substituted the butter for a blood orange olive oil from Olivina Taproom here in Columbus. I even added a little strip of orange zest on top to point out this fact – you know, just in case your have COVID and can’t smell the orange. Kidding, it just looks pretty (but also maybe not…)

If you cannot find blood orange or even regular orange olive oil, you can order it from their website as they ship nationwide! Otherwise, just add a little orange zest with regular olive oil. Either way, the orange flavor is a nice flavor addition to the tart cranberry and sweet white chocolate. 

Five years ago: Dark Chocolate Dipped Peanut Butter Meringue Cookies

Six years ago: Turtle Brownie Bites

Seven years ago: Spicy Ranch Seasoned Hard Pretzels

Nine years ago: Cheddar Baked Potato Soup

Ten years ago: Homemade Hot Cocoa Mix

BLOOD ORANGE OLIVE OIL CRANBERRY WHITE CHOCOLATE CHIP COOKIES

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Yield: 20 cookies Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2-1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 3/4 cup Olivina blood orange olive oil*
• 1 cup packed light brown sugar
• 1/4 cup white sugar
• 1 Tbsp vanilla extract
• 1 egg + 1 yolk, room temperature
• 1 cup white chocolate chips
• 1 cup dried cranberries

Directions

1. In a medium bowl, sift together the flour, baking soda, and salt; set aside.
2. In a large bowl, cream together the olive oil, brown and white sugar until well blended and lighter in color (2 minutes). Beat in the vanilla, egg, and egg yolk until creamy. Mix in the sifted ingredients in three batches until just blended. Fold in the chips and dried cranberries by hand.
3. Roll 1/4 cup of dough into a ball and place on a plate or tray. Cover tightly and chill for at least 2 hours**, but overnight for best results.
4. Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
5. Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
6. Bake for 10-12 minutes or until edges are lightly toasted. Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.

Notes

* Don't have blood orange olive oil? Just add 1 tsp orange zest. ** Don't want to wait to chill? They will still bake just fine but the flavor/texture improves when chilled.

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The best of the holidays all in one slab pie – tart cranberries and juicy pears on top of a fragrant rosemary and sweet sugar cookie crust.

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I know I said that I was done posting new recipes for 2020, but I stupidly shared photos of this slab pie I made, with full intention of not sharing it until November 2021. You’d think I had learned after the same thing happened with the fruit cake banana bread but here we are again.

Here’s hoping you still have motivation to cook anything because this one is truly worth your time (and it’s not that hard to whip up).

I already love galettes partly due to their rustic ease and the other part due to the increased crust to filling ratio, and slab pies are right up there for the same reason. Honestly, I really should make less traditional pies and more of those, but then again I did just buy a really cool new pie pan… but I digress.

Just like my pumpkin slab pie this baby has a sugar cookie crust, but this time with some added fresh rosemary because it’s amazing. Seriously, this pie would be good enough on its own but damn that crust is necessary now that I’ve had it. 

The sweetness of the crust and pears balance with the tartness of the cranberries and aromatics of the rosemary. I almost added a flavored whipped cream on top but honestly this can stand alone.

Or try it with a dollop of plain fresh whipped cream. I did try it with a scoop of vanilla ice cream as well but I think I prefer the whipped cream or nothing at all.

So before you swear off dessert and stop baking, please give this one a chance. It would be the perfect treat to bring in the new year with a glass of champagne if you so desire. Or maybe a cran-merry vodka?

However you celebrate the end of 2020, here’s to hoping the light is at the end of the tunnel of all this madness! 

Four years ago: Best of 2016

Six years ago: Orange Glazed Green Beans and Butternut Squash

Seven years ago: Almond-Pear Panino

Nine years ago: Creamy Grape Dessert

PEAR CRANBERRY SLAB PIE WITH ROSEMARY SUGAR COOKIE CRUST

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Yield: 15 servings Prep Time: 15 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

FILLING

• 3 cups fresh cranberries
• 4 pears, peeled pitted and evenly sliced
• 1/4 cup sugar
• 2 Tbsp fresh orange juice
• 1/2 tsp ground cinnamon

CRUST

• 1/2 cup unsalted butter, room temperature
• 1 cup sugar
• 1 egg
• 2 cups all-purpose flour
• 2 Tbsp fresh chopped rosemary
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp vanilla extract

Directions

1. Preheat oven to 350 degrees with rack on bottom third of the oven. Lightly grease a 9×13-inch rimmed baking sheet, set aside.
2. In a large bowl, combine the cranberries and pears. Gently toss with the sugar, orange juice, and cinnamon - set aside.
3. In another large bowl, cream together the butter and sugar. Blend in the egg.
4. In a medium bowl, sift together the flour, rosemary, baking powder and salt. Add to the butter mixture 1/3 at a time until incorporated. Blend in the vanilla.
5. Press the dough evenly into the bottom and up the side of the prepared baking pan. Pour filling evenly over the crust.
6. Bake for 50-60 minutes, or until the crust is golden and the fruit is bubbly. Let cool on a wire rack before serving with fresh whipped cream*.

Notes

* Best served the same day or within 24 hours.

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Dress up your cranberry vodka cocktail for the holidays with rosemary and a few other subtle notes that will leave you feeling festive.

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I was provided with complimentary vodka from Buckeye Vodka for this recipe. Recipe is intended for individuals ages 21 & up, please drink responsibly. All thoughts and opinions are my own. This content also contains Amazon affiliate links from which I earn on qualifying purchases.

While brainstorming names for this cocktail, I learned that a Cranberry Vodka is also known as a Cape Cod. Which sent me down a rabbit hole and ended up with me originally coming up with the name No Mass Holiday Cocktail. Because not only should you not be having mass gatherings this holiday season, but Cape Cod is in Massachusetts. So punny. But then I came up with this simpler name that better depicts what it is without seeing it first – a more festive Cranberry Vodka!

I cannot take any credit for this cocktail as my friend Haley has again come to my assistance. We both love playing around in the kitchen, but she has taken her cocktail making skills to another level and I tend to defer to her these days. And for good reason because this cocktail is delicious!

The base is like I mentioned, a cranberry vodka. But it gets a bit of festive flair with the addition of rosemary simple syrup and allspice dram (I even got to use my JoyJolt Black Swan glasses). Serve with a splash of bubbly if so inclined, and garnish with a sprig of rosemary and fresh cranberries (or step it up with sugared cranberries) and you are ready to take on the holidays!

If you loved this or prefer mint over rosemary, you should try a Christmas mojito recipe. It uses rum instead of vodka, orange and pomegranate juice instead of cranberry, and obviously mint instead of rosemary. Just another option for a festive cocktail!

Five years ago: Bacon Wrapped Breakfast Casserole Muffins

Six years ago: Ham Florentine Stuffed French Toast

Seven years ago: Thanksgiving Dinner for Two

Eight years ago: Buckeye Cupcakes

Nine years ago: Apple Blackberry Pie

Ten years ago: Cranberry Sauce

CRAN-MERRY VODKA COCKTAIL

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Yield: 1 serving Prep Time: 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 oz. Buckeye vodka
• 3/4 oz. rosemary simple syrup (homemade* or prepared)
• 1/4 oz. allspice dram
• 1/4 oz. orange liqueur
• 1 dash orange bitters
• 3 oz. cranberry juice cocktail
• 1-2 oz. Prosecco (optional)
• Ice
• Fresh cranberries and rosemary, for garnish

Directions

1. In a mixing glass filled with ice, stir all ingredients together.
2. Strain into a Collins glass filled with ice. Top with Prosecco if desired.
3. Garnish with cranberries and rosemary and serve immediately.

Notes

*For homemade: Add 1/2 cup water, 1/2 cup sugar and 2 sprigs of rosemary to a small saucepan and heat over medium heat just until it bubbles. Turn down to low for 2 minutes, then remove from heat and let sit for 15-20 minutes. Chill until ready to use.

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