Cranberry Cake w/ Vanilla Sauce

This is a simple cake that contains fresh cranberries. The tartness of the cake is balanced by the sweetness of the vanilla sauce.

Cranberry Cake
1 cup milk
1 cup sugar
2 cups flour
1/4 tsp salt
1 Tbsp baking powder
3 Tbsp melted butter
3 cups (1 bag) fresh cranberries

Mix above ingredients together, then fold in cranberries.
Bake in a greased 10" round pan for 8x8 square pan at 390 for 40 minutes.

Vanilla Sauce
Melt in a sauce pan:
1 1/2 cups butter (3 cubes)
Add and bring to boil for 2 minutes:
1 1/4 cups sugar
1/2 cup cream
Remove from heat and add:
1/2 tsp vinegar
2 tsp vanilla

Marshmallows - The Next Level

Some things you learn the hard way....like knowing that you should never vacuum seal chocolate chips.

Since I had a giant block of good quality mini chips in the pantry, I decided to take the peppermint marshmallows up a notch.

Marshmallows are difficult to dip, because they melt quickly.

I just poured chocolate onto one side of the mallows,

then sprinkled with crushed candy cane.

A little candy striped ribbon....voila.

I highly recommend it.

(The dark chocolate coating, not the vacuum sealing.)

Christmas Toffee

My friend Amy shared this recipe with me about 15 years ago. I've been making it at Christmas time ever since!

1 lb butter (4 sticks)
2 1/2 cups granulated sugar
1/4 cup light karo syrup
1/2 cup water
2 cups (1 bag) chocolate chips
1 cup chopped nuts (optional)

Butter a cookie sheet or jelly roll pan well.

If using nuts, sprinkle half of the chopped nuts onto buttered cookie sheet.

Combine butter, sugar, karo, water in large sauce pan.

Bring to a boil over medium-high heat.

Cook to 280-290 degrees, stirring constantly to prevent burning.

Pour onto buttered cookie sheet. Let sit for 5 minutes.

Sprinkle chocolate chips over surface of toffee. Allow to sit until melted. Spread with rubber spatula.

If using nuts, sprinkle remaining chopped nuts over melted chocolate.

Cool completely, then break into pieces.

Cranberry Orange Walnut Muffins

I am LOVING fresh cranberry season. Below is a simple and yummy recipe for muffins.

CRANBERRY ORANGE WALNUT MUFFINS

2 cups flour

1 cup sugar

1 Tbsp baking powder

1/2 tsp salt

zest of 1 orange

1 egg, beaten

1 cup orange juice

1/4 cup vegetable oil

1 cup cranberries

3/4 cup walnuts

Chop cranberries and walnuts and set aside.

Combine dry ingredients in a medium bowl and mix well.

In a small bowl, beat egg. Whisk in orange juice and oil.

Slowly add the wet mixture to the dry ingredients, stirring until combined. Fold in walnuts and cranberries.

Portion into lined cupcake tin (I made 16 muffins).

Bake at 350 for 22 - 24 minutes.

Cool on wire rack.

Cranberries!

nature's perfect treat!

I can't get enough of these little sweet tarts and they are SOOOOO easy to make.

1 bag fresh cranberries
1 egg white
1 cup sugar

Place cranberries in a medium sized bowl.

In a small bowl, beat the egg white until light and fluffy (but not to stiff peaks).

Add the egg white to the cranberries one spoonful at a time, just until coated (you won't need all of it - I used two spoonfuls).

Pour one cup of sugar over the berries and combine until coated.

Place berries onto a cookie sheet and let dry/harden for a few hours or overnight. Refrigerate in an airtight container.

eat.

make another batch.