Categories
DESSERT

White Chocolate Cranberry Cookies

White Chocolate Cranberry Cookies are melt-in- your-mouth, soft and chewy buttery cookies overloaded with white chocolate and cranberries.

White chocolate and cranberries are one of the best flavor combinations ever! Now imagine a bunch of sweet and tangy dried red cranberries and white chocolate chunks held together with rich and buttery cookie dough. WOW!

I bet you won’t be able to wait holiday baking season to try this White Chocolate Cranberry Cookies recipe! And why should you?! You could bake these yummy cookies right now!

They are dressed up for holidays. Cranberry cookies will look great at your Thanksgiving dinner, they are perfect for holiday cookie exchange or as a homemade gift. Even Santa loves these. If you leave White Chocolate Cranberry Cookies for him on Christmas Eve, don’t forget a tall glass of milk, because these cookies are very, very rich!!!

Best thing about food blogging is that you have the perfect excuse to eat delicious desserts any time of year, claiming that you simply have to present to your readers the variety of recipes for the holidays that are perhaps weeks or months away.

Also I have a very, very long wish list for Santa this year, so I’ll have to leave him a tray overloaded with awesome cookies and a gallon of milk. He will be very exhausted while fulfill all my wishes, and who knows maybe he remain stuck in the chimney with all that gifts for me. I’ll have to show him my goodwill so I set myself a challenge to find THE BEST CHRISTMAS COOKIES FOR SANTA this year!!!

Ingredients

  • 1/2 cup unsalted butter-softened
  • 2/3 cup sugar
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  • 1 1/3 cups all-purpose flour
  • 1 ½ teaspoon cornstarch
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4. oz. white chocolate chopped into small chunks or 2/3 cup white chocolate chips
  • 2/3 cup dried cranberries

Instructions

  1. In a small bowl stir together flour, corn starch, baking soda and salt.
  2. In medium bowl beat butter until creamy and smooth. Add sugar and mix until light and fluffy. Mix in egg and vanilla.
  3. Turn mixer on low speed and add in flour mixture. Dough will be thick.
  4. Add white chocolate chunks (or white chocolate chips) and cranberries. Mix a few seconds just to combine.

You can find complete recipes of this White Chocolate Cranberry Cookies in omgchocolatedesserts.com

Categories
DESSERT

CRANBERRY BLISS SEVEN LAYER BARS

I love Cranberry Bliss Bars. Actually anything with white chocolate and cranberries I’m bound to like.
And because I have a longstanding obsession with Seven Layer Bars or Magic Bars as they’re sometimes called, marrying two favorite bars into one had to happen.
A buttery graham cracker crust, topped with white chocolate chips, chocolate chips, walnuts, dried cranberries, coconut, and sweetened condensed milk. It’s a fast, easy, one-bowl, no-mixer recipe that’s as easy as sprinkling and layering ingredients in a pan and the bars have everything going.
There’s a slightly crunchy graham cracker crust, extra crunch from the walnuts, with chewiness from the cranberries and coconut. So much texture and diverse but complimentary flavors in every bite.
The cranberries perfectly cut through the sweetness of the white chocolate, coconut, and creamy sweetened condensed milk while semi-sweet chocolate chips round things out.
If you need a holiday dessert that’s virtually effortless but that tastes like a million bucks, this is the one.

INGREDIENTS:

  • 1/4 cup butter, melted (I use unsalted, but salted tames some of the sweetness)
  • scant 3/4 cup graham cracker crumbs
  • 3/4 cup white chocolate chips
  • 1/4 cup semi-sweet chocolate chips
  • 1/4 cup chopped walnuts
  • 1 cup dried cranberries (I use orange-flavored dried cranberries)
  • 1 cup sweetened shredded coconut flakes, measured loosely and not packed
  • about two-thirds can (14-ounce) sweetened condensed milk (eyeball it)

INSTRUCTIONS :

  1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
  2. To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute.
  3. Add the graham crackers crumbs and toss lightly with a fork to coat crumbs evenly.
  4. Turn mixture out into prepared pan, forming an even, smooth, flat crust layer by tapping crumbs into place with a spatula or your fingertips.
  5. The amount of crust is skimpy and barely covers the pan, but it’s okay.
  6. Evenly sprinkle with the white chocolate chips, chocolate chips, walnuts, cranberries, and coconut (in that order).
  7. Evenly drizzle sweetened condensed milk over the top.
  8. Bake for about 20 minutes, or until lightly golden brown around edges and the center is mostly set.
  9. Keep an extremely close eye on bars in the final minutes of baking because coconut can go from raw-looking to burnt in one minute.
  10. I’ve baked the bars in different ovens and have baked for as long as 27 minutes and as short as 20 minutes; watch your bars and not the clock.
  11. Place pan on a wire rack and allow bars to cool in pan for at least 2 hours, or overnight, before slicing and serving.
  12. Bars firm up as they cool. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

You can find complete recipes of this CRANBERRY BLISS SEVEN LAYER BARS in averiecooks.com

Categories
DESSERT

BERRY OAT BREAKFAST SMOOTHIE

A creamy and healthy berry oat breakfast smoothie is the perfect start to the day! Whip one up in minutes and enjoy it’s oaty fruity flavor!
Good morning!
Or afternoon. Or midnight. I have no idea when you’ll be reading this. But hopefully at some point you’ll be taking a quick glance at this in the morning time because you’ll be whipping up this oaty berry refreshing goodness for yourself. And when you do….
Good morning sunshine.

INGREDIENTS

  • ½ cup old fashioned rolled oats
  • 1 cup milk (more as needed)
  • ½ cup frozen berries
  • 3 tablespoons honey (or to taste)
  • ⅓ cup vanilla yogurt or greek yogurt
  • ¼ cup ice

INSTRUCTIONS

  1. Add all ingredients to a blender. Cover tightly and pulse until ice is broken up, then puree until smooth. Taste and add sweeter if needed or milk if it is too thick. Serve immediately.

You can find complete recipes of this BERRY OAT BREAKFAST SMOOTHIE in lecremedelacrumb.com

Categories
HEALTHY

BALSAMIC ROASTED BRUSSELS SPROUTS AND CARROTS

Golden brown, crisp brussels sprouts and carrots tossed in balsamic vinegar and maple syrup. Simply AMAZING!
I will not eat brussels sprouts… unless it’s with bacon or unless it’s tossed in balsamic vinegar and maple syrup. Those are my two exceptions.
You can also throw in some carrots too. I mean, we’re having a veggie fest so let’s add in as much as possible. I wouldn’t mind some mushrooms or corn either. But I digress.
Now the dried cranberries are an absolute must, and a perfect complement to the tangy balsamic vinegar with the sweet notes of the maple syrup. It’s truly one of my favorite side dishes ever, and something I crave for more than just once a year!

INGREDIENTS:

  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1 1/2 pounds brussels sprouts, halved
  • 6 carrots, cut diagonally in 1 1/2-inch-thick slices
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup dried cranberries
  • 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a small bowl, whisk together balsamic vinegar, olive oil, maple syrup, garlic and thyme; set aside.
  3. Place brussels sprouts and carrots in a single layer onto the prepared baking sheet. Stir in balsamic vinegar mixture; season with salt and pepper, to taste.

You can find complete recipes of this BALSAMIC ROASTED BRUSSELS SPROUTS AND CARROTS in damndelicious.net

Categories
HEALTHY

BRUSSELS SPROUTS, CRANBERRY AND QUINOA SALAD

Do you ever wonder what food trends will look like a generation from now?
Every now and then when I’m walking through the grocery store, my mind starts to wonder — what produce will be the hot new trend in 20 years? What methods of cooking will be most popular? What foods that we eat today will no longer be in the grocery store? Heck — will there even be grocery stores, or will most of our groceries arrive on our doorstep via drone?! (I’m guessing that day may be closer than we think!)
I guess I’m never surprised that artistic trends so often change, like in fashion and music and film. But it’s so interesting to me that the food on our plates also so dramatically evolves from generation to generation — in part because of the artistic and creative side behind the culinary “arts”, but also because of the hundred or so other factors from sustainability to cultural influences to technological innovations and so much more. Things are constantly changing, that’s for sure, but I kind of love that. We could live in a world where our basic sustenance has been the exact same for thousands of year. But instead, it’s something we’re still exploring and learning about and getting creative with day after day, year after year, decade after decade. Pretty cool.
Anyway, no grand conclusions here. But I was thinking about this the other day as I picked up a bag of brussels sprouts. Yeah — remember when those were like The Most Dreaded Food Ever a generation ago? And now they are oh-so-popular and everywhere? I certainly never would have guessed 20 years ago that roasted brussels would turn into one of my favorite side dishes. And seriously, I never would have even guessed 5 years ago that I would love eating them raw in a salad!
Times change. And at least with this recipe, I’m so glad they have.

INGREDIENTS:
SALAD INGREDIENTS:

  • 1 pound brussels sprouts, rinsed and ends trimmed, then halved lengthwise and thinly sliced crosswise
  • 2 cups cooked quinoa (here is a tutorial/recipe for how to cook quinoa)
  • 1 cup dried cranberries
  • 2/3 cup chopped pecans, toasted
  • orange vinaigrette (see below)

ORANGE VINAIGRETTE:

  • 1/4 cup freshly-squeezed orange juice
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • pinch of salt and pepper

DIRECTIONS:
TO MAKE THE SALAD:

  1. Toss all ingredients together until combined.

You can find complete recipes of this BRUSSELS SPROUTS, CRANBERRY AND QUINOA SALAD in gimmesomeoven.com