Showing posts with label #cranberryweek. Show all posts
Showing posts with label #cranberryweek. Show all posts

Friday, November 8, 2019

Cranberry Pecan Biscotti / #CranberryWeek


I hope you found lots of great recipes this week during #CranberryWeek, but I have one more for you that you will love. Cranberry Pecan Biscotti! Easy to make, this dipping cookie is the perfect treat to give as gifts for the holidays! Full of dried cranberries and chopped pecan pieces, this cookie is then dipped in your favorite chocolate for  ultimate flavor enjoyment. Try these cookies. You will be glad you did!


Cranberry Pecan Biscotti
(makes 10-15 pieces)
(printable recipe at end of page)

2 cups all purpose Flour 
1 1/2 teaspoons Baking Powder
3/4 cup Sugar
1/2 cup unsalted Butter
1 teaspoon grated Lemon Zest
1/4 teaspoon Salt
2 large Eggs
3/4 cup chopped Pecans (small pieces)
2/3 cup dried Cranberries
1 bag of mini semi sweet Chocolate Chips 
2-3 tablespoons Heavy Whipping Cream

Preheat oven to 350 degrees. Whisk flour and baking powder in bowl. Set aside.

 Beat sugar and butter together in large mixing bowl. Add lemon zest and salt into bowl and blend. Add eggs in, one at a time.

 Add flour mix and beat until blended.


Add dried cranberries and chopped pecans to the batter.


Stretch dough onto baking sheet and pat out dough until it becomes a log measuring 13" long and 3" wide.


Bake about 30-35 minutes. Remove from oven and let cool for about 20-30 minutes.


Make sure biscotti is cooled. Cut the biscotti into 1/2" wide pieces, using a serrated knife.


Place cut pieces back onto baking sheet, on their sides, as shown. Bake in oven for 10 minutes.


Now turn the pieces over to bake the other side. Cook for only 5 minutes, then remove from the oven and let cool.


Pour the bag of semi sweet chocolate chips into a double boiler and let them melt. I used mini chips for this, but the regular size will work just the same. You could also use milk chocolate or dark chocolate if you prefer. Add 2-3 tablespoons of heavy whipping cream into the chocolate and stir until smooth. 


Dip the end of each piece of biscotti into the chocolate.

Set biscotti on a baking sheet covered with parchment paper to set up and dry.

 Enjoy your biscotti! This cookie treat makes a great holiday gift!  Place a few biscotti in a bag tied at the top and then place the bag in a cute mug for a festive look and a gift anyone would love!

Thanks for joining me today! I hope you enjoyed #CranberryWeek and that you found a lot of delicious recipes that you can use!

It's Cranberry Week! See all the other delicious cranberry recipes being shared today (and follow #cranberryweek to see even more):



Looking for more Cranberry recipes?



 
Cranberry Pecan Biscotti

Cranberry Pecan Biscotti

Yield: 12-15 slices
Author:

ingredients:

  • 2 cups all purpose Flour
  • 1 1/2 teaspoons Baking Powder
  • 3/4 cup Sugar
  • 1/2 cup unsalted Butter
  • 1 teaspoon grated Lemon Zest
  • 1/4 teaspoon Salt
  • 2 large Eggs
  • 3/4 cup chopped Pecans (small pieces)
  • 2/3 cup dried Cranberries
  • 1 bag of mini semi sweet Chocolate Chips
  • 2-3 tablespoons Heavy Whipping Cream

instructions:

How to cook Cranberry Pecan Biscotti

  1. Preheat oven to 350 degrees. Whisk flour and baking powder in bowl. Set aside.
  2. Beat sugar and butter together in large mixing bowl. Add lemon zest and salt into bowl and blend. Add eggs in, one at a time.
  3. Add flour mix and beat until blended.
  4. Add dried cranberries and chopped pecans to the batter.
  5. Stretch dough onto baking sheet and pat out dough until it becomes a log measuring 13" long and 3" wide.
  6. Bake about 30-35 minutes. Remove from oven and let cool for about 20-30 minutes.
  7. Make sure biscotti is cooled. Cut the biscotti into 1/2" wide pieces, using a serrated knife.
  8. Place cut pieces back onto baking sheet, on their sides, as shown. Bake in oven for 10 minutes.
  9. Now turn the pieces over to bake the other side. Cook for only 5 minutes, then remove from the oven and let cool.
  10. Pour the bag of semi sweet chocolate chips into a double boiler and let them melt. I used mini chips for this, but the regular size will work just the same. You could also use milk chocolate or dark chocolate if you prefer. Add 2-3 tablespoons of heavy whipping cream into the chocolate and stir until smooth.
  11. Dip the end of each piece of biscotti into the chocolate.
  12. Set biscotti on a baking sheet covered with parchment paper to set up and dry.
  13. Enjoy your biscotti! This cookie treat makes a great holiday gift! Place a few biscotti in a bag tied at the top and then place the bag in a cute mug for a festive look and a gift anyone would love!
cranberry, pecans, chopped pecans, biscotti, dried cranberries, chocolate covered
dessert, snack, giftable

Did you make this recipe?
Tag @thefreshmancook on instagram and hashtag it #cranberrypecanbiscotti
Created using The Recipes Generator





 









 

Monday, November 4, 2019

Cranberry Salsa

Welcome to Cranberry Week 2019! Join me and some blogging friends as we share lots of fun and tasty cranberry recipes for the holiday season!
There are so many ways to enjoy cranberries, no matter if you are baking, grilling, or even drinking them! Today I thought I would start the week with an appetizer using fresh cranberries, so I made a Cranberry Salsa with some Cinnamon Sugar Tortilla Chips as an accompaniment. It could also be served as a dessert, an afternoon treat, or just a snack. It is also perfect for your Thanksgiving festivities!
 
Cranberry Salsa 
(serves 2)
(printable recipe at end of page)

1 cup fresh Cranberries
1/2 of a fresh Pear
1 tablespoon chopped Serrano Pepper
4-5 leaves fresh Cilantro
Juice from 1 Lime
1 teaspoon Sugar 
1 cup Sugar
2 teaspoon Cinnamon
Flour Tortillas
2 tablespoons melted Butter


Using a food processor, mix together the cranberries, pear, pepper, serrano pepper, cilantro, lime and sugar. You can also chop the above items if a food processor is not available. 

 Process again until the salsa has the consistency you are looking for. Refrigerate while you make the cinnamon sugar chips.

Set up a baking rack, like the kind you cool cookies on when they come out of the oven. Set the rack on top of the baking sheet and then set aside for the moment.

Mix together the sugar and cinnamon. I used a fork, which made it really easy to get them thoroughly mixed. Set aside. Preheat your oven to 350 degrees.

Melt the butter and generously spread it over the tortillas. I used street tacos size tortillas because I had some already. You can use any size that you want. 

Sprinkle the cinnamon sugar mix over each of the taco shells. Knock off any extra.


Use a pizza cutter or a sharp knife to cut the tortillas into wedges. Place the pieces on the baking rack and bake in the oven for 5-7 minutes. Check to see if the sugar is melting and creating a glaze over the tortillas. If it is you should remove them from the oven. Let them sit on the rack until cooled. If you are making the tortilla chips ahead of time, place them in a plastic container until ready to use.

Serve chips warm or at room temperature. Enjoy!

Check out what my fellow bloggers made for today's "Cranberry Celebration"!

 It's Cranberry Week! See all the other delicious cranberry recipes being shared today (and follow #cranberryweek to see even more): 

     
     Don't forget to print the recipe! 
     
Cranberry Salsa

Cranberry Salsa

Yield: 10-12 servings
Author:

ingredients:

  • 1 cup fresh Cranberries
  • 1/2 of a fresh Pear
  • 1 tablespoon chopped Serrano Pepper
  • 4-5 leaves fresh Cilantro
  • Juice from 1 Lime
  • 1 teaspoon Sugar
  • 1 cup Sugar
  • 2 teaspoon Cinnamon
  • Flour Tortillas
  • 2 tablespoons melted Butter

instructions:

How to cook Cranberry Salsa

  1. Using a food processor, mix together the cranberries, pear, pepper, serrano pepper, cilantro, lime and sugar. You can also chop the above items if a food processor is not available.
  2. Process again until the salsa has the consistency you are looking for. Refrigerate while you make the cinnamon sugar chips.
  3. Set up a baking rack, like the kind you cool cookies on when they come out of the oven. Set the rack on top of the baking sheet and then set aside for the moment.
  4. Mix together the sugar and cinnamon. I used a fork, which made it really easy to get them thoroughly mixed. Set aside. Preheat your oven to 350 degrees.
  5. Melt the butter and generously spread it over the tortillas. I used street tacos size tortillas because I had some already. You can use any size that you want.
  6. Sprinkle the cinnamon sugar mix over each of the taco shells. Knock off any extra.
  7. Use a pizza cutter or a sharp knife to cut the tortillas into wedges. Place the pieces on the baking rack and bake in the oven for 5-7 minutes. Check to see if the sugar is melting and creating a glaze over the tortillas. If it is you should remove them from the oven. Let them sit on the rack until cooled. If you are making the tortilla chips ahead of time, place them in a plastic container until ready to use.
  8. Serve chips warm or at room temperature. Enjoy!
cranberry, cranberries, salsa, cinnamon sugar tortillas, appetizer, holidays
appetizers, snacks
Did you make this recipe?
Tag @thefreshmancook on instagram and hashtag it #cranberryappetizer
Created using The Recipes Generator

Friday, November 17, 2017

Cranberry Clusters / #CranberryWeek

Today is the last day of #CranberryWeek! It has been a lot of fun for me, and I hope you have enjoyed all the cranberry recipes. I made these tasty, candy Cranberry Clusters for today, which you could tuck into a basket of goodies as part of a holiday gift, pile on a platter to take to a neighborhood party, or drop one in a cellophane bag, tie it with a pretty ribbon and hide it in a stocking!
With only a few ingredients, these candies take no time to make and are loaded with flavor. The red cranberries and the green pistachios taste great together and they lend a festive look to your serving plate.

Cranberry Clusters
(recipe makes 12 clusters)
(printable recipe at end of page) 

1/2 cup Hard Chow Mein Noodles
1/2 cup Dried Cranberries
1/2 cup Pistachios 
14-16 ounces Vanilla Flavored Almond Bark


Chop the dried cranberries and pistachios into smaller pieces.Toss them in a large bowl and add the chow mein noodles.
Chop and then melt the Vanilla Flavored Almond Bark. It takes about a minute and a half to melt.
Immediately pour melted vanilla into bowl with noodles, pistachios, and cranberries. Mix together until all the ingredients are covered.
Place a sheet of wax paper on a baking sheet. Wear gloves to use your hands, or you could use two forks to lift up the clusters, and place them on the wax paper. Let them set up in the refrigerator.
Enjoy your Cranberry Clusters!

Thank you for dropping by today and Thank you to Caroline from Caroline's Cooking for being the brains behind the tasty idea of #CranberryWeek!

See all the other recipes being shared for today's final Cranberry Week post - we hope you've enjoyed following along and will try some of the many cranberry creations!


Cranberry Clusters

ingredients:


  • 1/2 cup Hard Chow Mein Noodles
    1/2 cup Dried Cranberries
    1/2 cup Pistachios 
    14-16 ounces Vanilla Flavored Almond Bark

instructions:


  1. Chop the dried cranberries and pistachios into smaller pieces.Toss them in a large bowl and add the hard chow mein noodles.
  2. Chop and then melt the Vanilla Flavored Almond Bark. It takes about a minute and a half to melt.
  3. Immediately pour melted vanilla into bowl with noodles, pistachios, and cranberries. Mix together until all the ingredients are covered.
  4. Place a sheet of wax paper on a baking sheet. Wear gloves to use your hands, or you could use two forks to lift up the clusters, and place them on the wax paper. Let them set up in the refrigerator.
Created using The Recipes Generator
 

Wednesday, November 15, 2017

Cranberry Cheese Balls / #CranberryWeek

Sometimes when you are entertaining, simple is best. Simple doesn't mean it isn't tasty good, or it isn't unique, or it doesn't have that party"wow" factor, it just means it is simple and easy to prepare. These little Cranberry Cheese Balls fit all the above qualifications, and they definitely need to be on your party list this holiday season! 
 It's a good idea to make these cheese balls a day or two before you want to serve them. It gives time for the flavors to meld together, and you get to check something off your list a day earlier! These cheese balls also make wonderful hostess gifts and are great  for potlucks!
Cranberry Cheese Balls
(printable recipe at end of page)

8 ounces Cream Cheese~softened
4 ounces Goat Cheese~softened
2 cups Dried Cranberries
Rosemary Sprigs



Mix the goat cheese and cream cheese together. Cover and place in the refrigerator.
Chop the cranberries in a food processor. They can be chopped with a knife, but I like the tiny chop that the processor gives.
Start making balls of cheese using a scoop. If you like the size I made, use a small scoop that is 1/2 ounce. Scoop up the cheese, release it from the scoop, and roll it in to a ball. Then take pieces of chopped cranberry and mix it together with the cheese, using your hands.They should start to look like the cheese balls pictured above. When they are all rolled, refrigerate them until you are ready to serve.
 Pull the stems off of the rosemary. The amount needed depends on the size of the wreath. To pull the leaves off the rosemary, turn the sprig of rosemary upside down, and pull the leaves from the top down.  Place the rosemary on a plate to resemble a wreath. Use the plate you want to serve them on. Top the rosemary sprigs with the cheese balls.

 See all the other recipes being shared today as part of Cranberry week - follow #cranberryweek for all the tasty cranberry creations:



Thanks for joining me today! Drop by on Friday to see the recipe for my Cranberry Clusters! Delicious Cranberry Clusters Candy to serve to guests, stick into gift tins, or enjoy yourself! See you Friday!


Cranberry Cheese Balls

ingredients:


  • 8 ounces Cream Cheese~softened
    4 ounces Goat Cheese~softened
    2 cups Dried Cranberries
    Rosemary Sprigs

instructions:


  1. Mix the goat cheese and cream cheese together. Cover and place in the refrigerator.
  2. Chop the cranberries in a food processor. They can be chopped with a knife, but I like the tiny chop that the processor gives.
  3. Start making balls of cheese using a scoop. If you like the size I made, use a small scoop that is 1/2 ounce. Scoop up the cheese, release it from the scoop, and roll it in to a ball. Then take pieces of chopped cranberry and mix it together with the cheese, using your hands.They should start to look like the cheese balls pictured above. When they are all rolled, refrigerate them until you are ready to serve.
  4.  Pull the stems off of the rosemary. The amount needed depends on the size of the wreath. To pull the leaves off the rosemary, turn the sprig of rosemary upside down, and pull the leaves from the top down.  Place the rosemary on a plate to resemble a wreath. Use the plate you want to serve them on. Top the rosemary sprigs with the cheese balls.
Created using The Recipes Generator
  
 

Monday, November 13, 2017

Cranberry Mousse Chocolate Dessert Bowls / #CranberryWeek

 Today is the first day of #CranberryWeek and I am very excited about the recipes I will be sharing with you. I hope you enjoy them and the recipes presented from other bloggers in the group!
My recipe today, is one of my favorites, Cranberry Mousse Chocolate Dessert Bowls! 

This recipe can made in two parts. The chocolate bowls one day, and the cranberry mousse at another time. After the mousse is made about three hours are needed for the mousse to set up. After that, you can serve at any time, but the chocolate softens when handled, so when moving them to a plate to serve, move quickly.

Cranberry Mousse Chocolate Dessert Bowls
(recipe serves 4)
(printable recipe at end of page)

12 ounces Milk Chocolate
1 water balloon for each chocolate cup
1 bag Fresh Cranberries
8 ounces Cream Cheese, softened
3/4 cup Sugar
1/4 cup Crushed Cranberry Juice
2 Egg Yolks, beaten
1 cup Whipping Cream


Blow up 1 balloon for each bowl you want to make. Use a bowl or cup to set each balloon in. Chop the chocolate and place in a double boiler on medium low heat. Let it melt slowly. You don't want it too hot. As the chocolate melts, stir it a little to help the chocolate melt evenly.
Once melted, turn the pan so the chocolate pools together in one spot. Place the top of the balloon in the chocolate, and turn the balloon in the chocolate, coating it down the balloon.Turn it several times so the balloon gets a bit of a thick coating on it.
 Set the balloons back in to the cups to let the chocolate set up.
Once the balloons have dried, about an hour, pop the balloon and immediately pull the balloon pieces away from the chocolate. Be gentle to avoid the chocolate from cracking. Place in a plastic container in the refrigerator or in the pantry.
Cook cranberries according to package directions.
Use a flat spatula to push the cranberries and the juice through a strainer, and into a medium bowl.
While doing this, be aware that the under side of the sieve will be filling up with cranberry juice. Scrape the bottom to put that juice into the bowl also.
In a separate bowl, beat the cream cheese and sugar together until it is smooth. Make sure that the cream cheese is softened completely, before mixing. Beat in the cranberry juice and eggs. 
In a separate bowl, beat the whipping cream into whipped cream, but do not add sugar. The peaks of the whipping cream should be beaten to soft peaks. Fold the whipping cream into the cranberry mix. 
Spoon cranberry mousse into each bowl. Place bowls in refrigeration for 3 hours minimum before serving.
When ready to serve, garnish plate with cranberry sauce and slivers of chocolate for a holiday look.
Thanks for joining me today!


See all the other cranberry creations being shared as we kick off Cranberry week today - follow #cranberryweek to see all the delicious recipes:

    Cranberry Mousse Chocolate Dessert Bowls

    ingredients:


    • 12 ounces Milk Chocolate
      1 water balloon for each chocolate cup
      1 bag Fresh Cranberries
      8 ounces Cream Cheese, softened
      3/4 cup Sugar
      1/4 cup Crushed Cranberry Juice
      2 Egg Yolks, beaten
      1 cup Whipping Cream

    instructions:


    1. Blow up 1 balloon for each bowl you want to make. Use a bowl or cup to set each balloon in. Chop the chocolate and place in a double boiler on medium low heat. Let it melt slowly. You don't want it too hot. As the chocolate melts, stir it a little to help the chocolate melt evenly.
    2. Once melted, turn the pan so the chocolate pools together in one spot. Place the top of the balloon in the chocolate, and turn the balloon in the chocolate, coating it down the balloon.Turn it several times so the balloon gets a bit of a thick coating on it.
    3.  Set the balloons back in to the cups to let the chocolate set up.
    4. Once the balloons have dried, about an hour, pop the balloon and immediately pull the balloon pieces away from the chocolate. Be gentle to avoid the chocolate from cracking. Place in a plastic container in the refrigerator or in the pantry.
    5. Cook cranberries according to package directions.
    6. Use a flat spatula to push the cranberries and the juice through a strainer, and into a medium bowl.
    7. While doing this, be aware that the under side of the sieve will be filling up with cranberry juice. Scrape the bottom to put that juice into the bowl also.
    8. In a separate bowl, beat the cream cheese and sugar together until it is smooth. Make sure that the cream cheese is softened completely, before mixing. Beat in the cranberry juice and eggs.
    9. In a separate bowl, beat the whipping cream into whipped cream, but do not add sugar. The peaks of the whipping cream should be beaten to soft peaks. Fold the whipping cream into the cranberry mix.
    10. Spoon cranberry mousse into each bowl. Place bowls in refrigeration for 3 hours minimum before serving.
    11. When ready to serve, garnish plate with cranberry sauce and slivers of chocolate for a holiday look.
    Created using The Recipes Generator