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Cranberry Lemon Sourcream Muffins

20 Dec

Part two of a very Cranberry Christmas!

These muffins go so fast when I bake them I usually bake up dozens. They freeze well and thaw quick enough to enjoy with your morning coffee for breakfast (lunch and dinner…)

I always over do the cranberries, but I like them tart. You could up the sugar to 1 cup if you prefer it sweeter.

It should be noted that you can substitute the lemon for 2 limes or 1 orange, depending on your tastes.

Lemon Cranberry Sourcream Muffins

Cranberry Lemon Sour Cream Muffins

1/2 cup sour cream
3/4 cup granulated sugar
3 eggs
1 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder
zest of one lemon
juice of one lemon
pinch of salt
1 teaspoon vanilla extract
½ cup melted margarine
2 cups frozen cranberries (Less here would be okay)

Preheat oven to 350°.

Mix the sour cream, eggs, sugar, and salt together in a large bowl.

Add the lemon zest, lemon juice, and vanilla extract.

Add the flour and baking powder and stir until well mixed.

Add the melted margarine and mix well qutil the batter is creamy. Add in the cranberries.

Bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.

You can also use loaf pans or mini loaf pans but note that the baking time will be longer (Over 45 minutes.)

Cranberry Vanilla Bean Cake

12 Dec

Heather Shively from HeCooksSheCooks.com  shares her recipes with Shinddigz

Heather Shively from HeCooksSheCooks.com shares her recipes with Shindigz

I love the holiday season. The twinkle lights, snow men (soon I hope!), warm fires and cozy blankets, pretty packages, egg nog and delicious baked goods.

Not necessarily in that order and that is definitely not a complete list. But it is a start, and the fact that unfinished list has delicious baked goods means we are off to a great start.

As my passion for pumpkin faded, my craving for cranberry grew. And this is one of my favorite ways to quell that craving.

This cake is amazing, but has also been called amazingly tart so adjust the sugar accordingly. I have a tendancy to under sweeten my baked goods, just a fyi.

Cranberry Vanilla Bean Cake

3/4 cups white sugar
1 1/4 cup AP flour
1/2 cup butter, softened
2/3 cup milk
1 egg
2 teaspoons baking powder
pinch of salt
seeds from one vanilla bean
2 cups of fresh cranberries

In a large bowl, cream butter with sugar. Add egg and mix till creamy.

Add in the milk and mix well to blend.

Add the flour, baking powder and salt. Mix till blended.

Fold in the vanilla bean seeds and cranberries.

Pour into a greased pan.

Bake at 350 degrees till golden brown. 40-45 minutes or until a toothpick inserted in the middle comes out clean

Let cool completely.

Dust with powdered sugar and serve.

Recipe by Heather Shively, the sassy half of the duo that make up the cooking team of He Cooks She Cooks. They have a weakness for feel good, down to earth, amazingly tasty eats that almost always include the addition of beer.

From growing their own tomatoes to brewing their own beer, they like to cook from scratch as much as possible. They know what’s important. Love. Food. Beer. Visit He Cooks She Cooks for more recipes.

Cider Simmered Pears

10 Oct

Heather Jurczyk from HeCooksSheCooks.com  shares her recipes with Shinddigz

Heather Jurczyk from HeCooksSheCooks.com shares her recipes with Shindigz

Another much over-looked favorite fall fruit is the pear. I love to add pears to my apple pies for that extra sumptin sumptin. They are fantastic roasted on bitter green salads. The perfect snack with a slice of prosciutto and some bleu cheese wrapped around a generous pear slice.

I have been begging for a pear tree for about two years now. I might have to go take matters into my own hands soon. Because if I had a tree I might not forget about the delicious pear as often as I do.

This recipe is easy and looks so very elegant if plated right. Wow your guests with an autumn feast, capped with some delicious spiked hot cider and these pears.

Cider Simmered Pears / Serves: 6
Hard Cider Simmered Pears
Ingredients

  • 6 small firm Bartlett pears
  • 1 22 oz bottle of hard cider (regular cider can be used as well, but will be sweeter.)
  • 1/4 c maple syrup (Might want to drop this to 1 T if you do not use hard cider.)
  • Pinch of ginger
  • Pinch of cloves
  • 1 cinnamon stick
  • Mascarpone cheese & cooked puff pastry (Or as we did it, extra pie crust.)

Instructions

In a 4 qt pot, pour in the cider. Add the maple syrup.

Bring to a slight boil and lower heat to a simmer immediately.

Add the spices and pears.

Simmer covered 15-20 minutes or until the pears are softened.

Remove pears and serve immediately with Mascarpone and crushed puff pastry/pie crust  on tableware from Shindigz!

Recipe by Heather Jurczyk, the sassy half of the duo that make up the cooking team of He Cooks She Cooks. They have a weakness for feel good, down to earth, amazingly tasty eats that almost always include the addition of beer.

From growing their own tomatoes to brewing their own beer, they like to cook from scratch as much as possible. They know what’s important. Love. Food. Beer. Visit He Cooks She Cooks for more recipes.

Pumpkin Carrot Walnut Cake

25 Sep

Heather Jurczyk from HeCooksSheCooks.com  shares her recipes with Shinddigz

Heather Jurczyk from HeCooksSheCooks.com shares her recipes with Shindigz

I am going to apologize up front for the next few months.

See, fall brings out the baker in me. Flavors like pumpkin, squash, walnuts, apples, caramel, cranberries and the like play prominent roles in almost everything I will make from here on out.

I will try my best to add stuff like chocolate and bacon once or 20 times if I have to, just to make you happy.

Not this time however. I woke up with the insatiable appetite for pumpkin anything.

And the fact I had 10 pounds of carrots in the fridge added to that fire.

If there is anything I have learned it is that carrot cake can ONLY be made better with the addition of pumpkin.

Pumpkin pumpkin pumpkin!!

I excite easily.

Plus we’ve got Halloween coming up, followed by Thanksgiving, all excellent excuses for serving pumpkin anything!

Pumpkin Carrot Walnut Cakes

Pumpkin Carrot Walnut Cakes

  • 2 1/4 cups flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • pinch cloves
  • 2 eggs
  • 1/3 cup oil
  • 2/3 cup white sugar
  • 2/3 cups brown sugar
  • 1 1/4 cup pumpkin
  • 1/2 teaspoon vanilla
  • 2 cups carrots, shredded and drained.
  • 1 cup walnuts

Preheat your oven to 350 degrees.

In a bowl combine the flour, baking soda, salt and all the spices.

In the bowl of your mixer cream the eggs and sugar together. Add the oil, pumpkin and vanilla and mix till well combined.

Add the flour mixture and stir in until absorbed. Fold in the carrots and the walnuts.

Pour evenly into the prepared pans.

Bake for 45-50 minutes (less for cupcakes) in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, dust with powder sugar or frost however you like.

Recipe by Heather Jurczyk, the sassy half of the duo that make up the cooking team of He Cooks She Cooks. They have a weakness for feel good, down to earth, amazingly tasty eats that almost always include the addition of beer.

From growing their own tomatoes to brewing their own beer, they like to cook from scratch as much as possible. They know what’s important. Love. Food. Beer. Visit He Cooks She Cooks for more recipes.

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