Easy Peasy Cranberry Sauce

I was going to make a thanksgiving post before the holiday actually happened, but I got too busy. So here, is a recipe you can make for any holiday, and it's easy and smells delicious. I took the general idea from Ina Garten, but just messed around until it was sweet enough for me.

(On a side note, did anyone else watch Food Networks "Thanksgiving Live"? It is one of my favorite traditions, Bobby and Giada trying to talk over each other and Alton, weird live questions, and this year Giada cut her finger and it was like the world was ending...ain't no drama like Food Network Drama!!)


Cranberry Sauce
1 bag of fresh Cranberries, washed and dried.
1 C water
1 C brown sugar
1/3 C or to taste, Orange Juice
1 tsp Cinnamon
1 lemon zested, and then half the lemon's juice.

In a sauce pot bring sugar and water to a boil. Add the cranberries, OJ, lemon zest and juice, and cinnamon. Bring to a boil. Around this time you'll hear lots of little cranberries popping like rice crispies. Once it comes to a boil turn off the heat and allow to cool. I left it on the stove and continued to stir every now and then to cool it down. Do a taste test here, you can add more OJ if it's too tart for you. Cranberries are of course tart by nature which helps bring a zing to your turkey, but too much tartness isn't fun.

You can find Ina's recipe here, hers has raisins and apples in it, which was a little too funky for me.

Fun facts I learned this thanksgiving: when a cranberry is ripe is will bounce when you drop it! Also that the cranberry was once called “crane berry” by settlers because of its blossom’s resemblance to the sand hill crane. I should start calling this crane berry sauce... 

I hope you all had a wonderful safe and happy thanksgiving, and I am thankful for anyone reading this little blog =) Seeing page views go up makes me smile everyday to think of someone reading this!

Sticky Fingers!

I've never been a huge fan of scones. I mean normally it's like a rock with some dried fruit in it. Sticky Fingers Scones however, have turned me into a scone lover. I found them for the first time at Woodmans, and bought the Cocoa Chocolate Chip for my mom the chocolate lover. They were a big hit, and I soon after found they had a ton of other flavors. Besides chocolate, my favorite has to be the Coconut Chocolate Chip. Delicious and super easy. 

All you do is add 3/4 C of water, mix, shape and bake!

You can add more mix-ins, frost or glaze them, or do anything you'd like! They come out super soft and moist and last for a few days. 

If you see these at the store, buy three. Seriously, easy to make when you have company over or to share with friends =)

To find out more about Sticky Fingers Bakery click HERE!





*this post was in no way endorsed by Sticky Fingers

Wow!

Thank you to everyone who reads this blog, today I reached 1000 site views =)

Saltine Cracker Crack

Better write this one down kids, it's a winner.

I follow a ton of baking blogs, my inbox is almost all baking now, but there are a few who I particularly love. Amanda at  i am baker, has a great site for family friendly recipes. She also has pages for family stories & tips, her faith, and blogging tips. I got this recipe for Halloween from her and it looked so easy I made it that day. I had everything already in my apartment so it didn't get any easier!!  The first time we made it there was too much sugar (if there is such a thing...) so this recipe is a little crisper but still delicious

Heres what you need:
Approximately 1 1/2 sleeves of saltine crackers
1 stick (1/2 cup) butter
1/2 cup packed brown sugar
1 1/2 cups chocolate chips
1/4 cup sprinkles

Preheat the oven to 425 degrees. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

Arrange the crackers salt side down in a single layer on the baking sheet.

Place the butter and brown sugar in a small saucepan over medium-high heat. Stir while the butter melts, and bring the mixture to a rolling boil. (about 3-5 minutes)

 Remove from heat and carefully pour the sugar-butter mixture over the crackers on the baking sheet.

Bake the toffee crackers at 425 degrees for 3-5 minutes, until the toffee is bubbling all over. Carefully remove the pan from the oven.

Sprinkle the chocolate chips on top of the hot toffee, and allow them to sit for one minute to soften and melt. Once softened, use an offset spatula to spread the melted chocolate over the entire surface of the toffee as evenly as possible.Cover with sprinkles! Once set, break into small uneven pieces by hand. Store uneaten saltine toffee in an airtight container for up to a week, or for the one day the container lasts (seriously, I made three pans!)

America's Test Kitchen Banana Bread

Sometimes finding the perfect recipe for those common baked goods can be harder than you'd think. With so many choices, it's hard to know the real winners. I love America's Test Kitchen, and how they explain everything and show how different methods produce different results. This recipe was super easy, and delicious. Want to know something else that's great? I actually forgot to put the butter in mine and it still came out delicious! So, there's the low fat version...hahah =)

Makes 1 loaf

INGREDIENTS

2 cups unbleached all-purpose flour
¾ cup sugar
¾ teaspoon baking soda
½ teaspoon table salt
3 very ripe bananas, mashed (about 1½ cups)
¼ cup plain yogurt
2 large eggs, lightly beaten
6 tablespoons unsalted butter, melted and cooled
1 teaspoon pure vanilla extract
1¼ cup walnuts, toasted and chopped coarse (we left these out)

DIRECTIONS

Adjust a rack to the lower-middle position of the oven and heat the oven to 350 degrees. Grease and flour a 9-by-5-inch loaf pan; set aside.

Whisk together the flour, sugar, baking soda and salt together in a large bowl; set aside.

Mix the mashed bananas, yogurt, eggs, butter, and vanilla together with a wooden spoon in a medium bowl. Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter looks thick and chunky. Fold in the walnuts. Scrape the batter into the prepared loaf pan and smooth the surface with the spatula.

Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 55 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Cheers to my brother, who was the recipient of this naner bread for fixing my brakes =)

Semi-homemade Momofuku Milk Bar Compost Cookies®

Have you ever been obsessed with a place you've never been to? If so, you can relate to my love for Milk Bar. MB is the bakery branch of the Momofuku chain, started by chef David Chang. As far as baking heroes go, Christina Tosi from Milk Bar is up there pretty high. There are some bakeries you see and you just think, "this is so awesome". During my time in NY I never made it to Milk Bar, but I have the cookbook and follow Christina and David Chang from Momofuku regularly. These compost cookies are one of their biggest sellers, alongside cereal milk™, and crack pie® (yes the trademarks are necessary).

So these cookies are Semi Homemade because they start with a kit (Purchased HERE). While it's a kit, don't be fooled, these puppies take a bit of TLC and time. This ain't no Betty Crocker Mix.

Look at that cookie! Nom nom nom.

So! Once you open your fun box you have all the goodies inside. 

Very fun. In addition to the kit you will need:

• 9 Tbsp Butter
• 1 Egg
• And about a cup and a half of Pretzel and Potato Chip mix ins. 

So there are four packages inside the box, the sugar mix, the cookie mix, the graham cracker mix, and the mix-ins.

Start off by combining the graham cracker and one tablespoon of butter until it turns into small clumps. Put this into the fridge.

Next mix the sugar packet and softened butter on low speed for 2 minutes. Scrape the bowl, add your egg and then beat on medium high speed for about 8-10 minutes, or until fluffy.

Scrape the bowl again, and add in your cookie mix, on medium speed for about 30 seconds, or just until the dough comes together.

Lastly add in the cookie mix-ins and that bowl of graham cracker crumbs you forgot you had in the fridge. Scrape the bowl, and fold in your 1 1/2 cups of lightly crushed pretzels and potato chips. I didn't have potato chips, but I did have plain pretzel crisps and they worked out just fine.

At this point your dough should look like this:

Hello heaven.

Next form the dough into round balls, or use a medium cookie scoop. Place onto a parchment paper'ed sheet pan and refrigerate for an hour, minimum. This dough is very light, and needs the refrigeration to hold it's shape.

Bake at 375, for about 13 minutes, rotating halfway through. The cookies will spread so use two sheet pans.

These cookies are so great, they're sweet, salty, rich, crisp, and chewy. By far, one of my favorite kits I've used. They are also great for pretending you're at Milk Bar, enjoying them with a glass of cereal milk =)

Just in case you want to make them from total scratch, the LA times printed the recipe here!

Spring is here! Time for Iced Tea!

One great part of my job is that we just did a major renovation and I got to help open and manage the new restaurant. That in itself is totally awesome, but one of my favorite parts was picking out new things for the space. I was put in charge of revamping our tea and iced tea program. I'm not a big tea drinker, unless it's a venti iced chai from Starbucks, and I don't think that really counts. So, picking out iced tea was actually kind of hard.

I reached out to two tea companies, and got some awesome swag in the process. We ended up going with a great brand, Harney & Sons, out of New York, but the runner up has a really fun way of making iced tea I wanted to share.

Tea Forte is a company based out of Concord, MA, with as much focus on iced tea as they do on the hot loose leaf. They've come up with a great Tea-Over-Iced process that uses flash-chilling which helps preserve the flavor. I was lucky enough to receive one of the brewers while deciding. The Iced tea brewer has two compartments, one for the tea to brew in, and the second to serve from.

Pre-brew!

I decided to brew White Ginger Pear, which made my apartment smell delicious! TF describes it: "Rarest Pai Mu Tan white tea is plucked in early spring from a special varietal tea bush called “chaicha”. Blended with the sweet taste of juicy orchard fresh pear and the tingle of spicy ginger for a delicate and delighting infusion."

After adding about 24oz of boiling water.

Pour boiling water over the tea bag in the top, wait 3-5 minutes. I love the little leaf that sticks out =) One it's to your preferred strength, pour over the ice.

Ta-da! Add a little agave syrup and you have one delicious pot of iced tea for two!

You can buy your own here!

*This post is in no way endorsed by Tea Forte, I just loved the blends =)