Cranberry Lemon Sourcream Muffins


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


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


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


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.

Pumpkin Scones with Chocolate Drizzle


Heather Jurczyk from HeCooksSheCooks.com  shares her recipes with Shinddigz

Heather Jurczyk from HeCooksSheCooks.com shares her recipes with Shindigz

I love September. For many reasons, like football and fall and football… but mostly because after September comes October and October means one thing.

Okay, two things.

There’s Oktoberfest and then…

HALLOWEEN!

And Halloween means PUMPKIN EVERYTHING!

BTW – Every summer I grow my own pie pumpkins so that I can make my own pumpkin puree and have it all season long for wonderful delicious pumpkintastic dishes. Even if you didn’t grow any pumpkins yourself this year, try it even with farm bought pie pumpkins. It is amazing.

Like these scones. They take some patience and they go like hotcakes (and they got published in a baking magazine last year! Yeah. That good.)

So worth it.

Pumpkin pumpkin pumpkin!

Pumpkin Scones with Chocolate Drizzle

Pumpkin Scones with Chocolate Drizzle

Ingredients

  • 1 1/2 cups All purpose flour
  • 1/2 cup Cake flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ginger
  • 6 tablespoons butter
  • 4 oz. cream cheese
  • 1/2 cup pumpkin puree
  • 1/3 cup buttermilk
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla

Preheat oven to 375°

Cut the butter into small pieces and chill in freezer.

Cut the cream cheese into small cubes and chill in freezer with the butter. You want the cheese to be slightly frozen.

Mix together the pumpkin, buttermilk, syrup and vanilla until well blended and then also chill out in freezer.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, spices and salt.

Retrieve the butter and blend it into the flour mixture with a pastry blender or your fingers. This mixture should look like coarse crumbs.

Now do the same with the cream cheese, only less vigorously. You want to see the cream cheese chunks. Do not pulverize them.

Add the buttermilk mixture to the flour and mix just until the dough comes together. Do not over mix. Remember. Want to see the chunks of cheese.

Dump this mixture out onto a lightly floured surface, knead a few times to form a flat circle about 1.5″ thick and 7″- 8″ round.

Now cut this circle into 8 pie slices and place on a cookie sheet and put that cookie sheet on top of another sheet so that the bottoms of the scones do not burn and slide it all into your oven.

Bake at 375° for approx 15 minutes.

Remove from oven and let cool.

The Chocolate Drizzle

  • 4 oz chocolate chips
  • 1/2 cup heavy whipping cream
  • 1 tablespoon butter

While the scones are cooling pour the chocolate chips into a glass bowl. Heat heavy whipping cream to a boil. Pour cream over the chocolate and slowly stir until blended. Add butter and stir till smooth. Drizzle over scones.

Lick spoon.

Lick bowl.

Eat all the scones.

Make more.

Maybe share them.

And when you’re done licking your fingers, visit Shindigz Halloween Store and Shindigz Oktoberfest Party Shoppe!

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.

Black Forest Trifle


Candace Schuler is a foodie, professional writer and now food blogger for Shindigz Party Recipes.

Candace Schuler is a foodie, professional writer and now food blogger for Shindigz Party Recipes.

 

When making desserts for a party, I want something that cannot only be made ahead of time but also something that is actually better if made ahead of time. Trifle is one of those desserts, because making it ahead of time gives the flavors and textures a chance to meld into each other into a wonderful, creamy goodness.

Trifle is a layered dessert traditionally made of sponge cake moistened with a bit of sherry, vanilla custard, cooked fruit, and whipped cream. The great thing about Trifle—aside from the fact that it’s a great make-ahead dessert—is that it lends itself to improvisation. You don’t have sponge cake? Use pound cake, ladyfingers, or even donuts. No homemade vanilla custard on hand? Use pudding or mascarpone cheese whipped with a little sugar. No sherry? Try rum. And the fruit can be anything you like—fresh sliced peaches, cooked apples, berries, even preserves or jam.

There’s a Trifle for every occasion. I’ve made summer Trifles with mixed fresh berries, angel food cake brushed with Triple Sec, and tart lemon curd. Or Christmas Trifles with ladyfingers brushed with Bailey’s Irish Cream and layered with chocolate pudding and cooked, sweetened cranberries. This Black Forest Trifle is perfect for an Oktoberfest-themed party.

 

Black Forest Trifle

Black Forest Trifle

Ingredients
2 cans (14.5 oz.) pitted tart red cherries
1 Tablespoon cornstarch mixed with 2 Tablespoons water
8 oz. container mascarpone cheese (room temperature)
1 cup of heavy cream, whipped to soft peaks with 1 teaspoon vanilla and 1 tablespoon sugar
One 9″ x 9″ pan of brownies (homemade or store bought)
¼ – ½ cup brandy

Instructions
Drain cherries, reserving ¾ cup of liquid. Put cherries and reserved liquid into a saucepan. Add the cornstarch/water mixture and bring to a boil over medium heat, stirring frequently. When the liquid has thickened remove from the heat and let cool to room temperature. You can set the pan in a bowl of ice water to cool it more quickly.

In a small bowl, cream the mascarpone cheese and mix with the whipped cream.

Cut the brownies into small pieces.

Using individual serving containers (Shindigz’s mini pedestal cups or 5-oz plastic tumblers would be perfect), start with a layer of brownie pieces in the bottom of each cup. Brush the brownie layer with a bit of brandy. You want to just moisten the brownies, not soak them. Spoon on a layer of the mascarpone-whipped cream mixture. Top the whipped cream layer with a spoonful or two of the cherries. Add another layer of brownies, brush with brandy, cover with the mascarpone-whipped cream and, so on, ending with the cherries.

Refrigerate overnight or up to two days to give the layers and flavors a chance to meld. Bring to room temperature before serving.

Makes 6 to 8 individual servings, depending on the size of the cup used.

Candace Schuler comes from a long line of foodies.Her grandmother taught her about planting, preserving, and cooking whole foods. Her father was a professional chef who taught her all about the importance of presentation and how to cook for big crowds. Her brothers have spent years in the restaurant business, and she and her sister constantly trade recipes via email for everything from fermented fruit kimchee to the perfect cheesecake.

Candace is also a professional writer, which, she says, makes writing about party-worthy recipes for Shindigz the perfect gig. Contact her at www.CandaceSchuler.com

Kartoffelpuffer or German Potato Pancakes


Heather Jurczyk from HeCooksSheCooks.com  shares her recipes with Shinddigz

Heather Jurczyk from HeCooksSheCooks.com shares her recipes with Shindigz


I love fall. The changing of the leaves and the coming of the cool weather lend to warm cozy boots and curling up with fuzzy blankets and sipping spiked cider by the fire. (Can you tell I am ready?)

It also means time for Oktoberfest!

Being of German Descent. And of Beerman decent as well really, I love the celebration of Oktoberfest. Oh the amazing German foods and wonderful beer make for a great time to be had by all. Most cities around the country host Oktoberfest of some kind or another. Check out your local city newspaper or visitors bureau for information, you might be lucky to stumble upon a wunderbar time!

If not, sadly, you can enjoy some delicious Oktoberfest food of your own with this easy and tasty recipe for German Potato Pancakes and Bratwurst.

German Potato Pancakes

Brats & German Potato Pancakes!

Ingredients:

For the brats:

  • Package of high quality German bratwurst.
  • One white onion sliced
  • Two bottles of beer.

Put brats in pan.

Top with onions

Pour in one bottle of beer.

Simmer till cooked, about 15 minutes. Remove from heat and pan.

For the Potato Pancakes:

  • 2 large russet potatoes, peeled and grated coarsely.
  • 3-4 scallions, trimmed and cut into quarters.
  • 1 1/2 Tablespoons flour
  • 1 egg
  • 1 teaspoon lemon juice
  • 1 teaspoon parsley
  • Salt and pepper to taste

While the brats are simmering, crack open that other beer and coarsely grate the potatoes. Let them drain on a paper towel in a colander.

Add them to your food processor with the remaining ingredients and pulse a few times until the mixture is smooth and the scallions chopped.

Heat some oil in a skillet and pour a bit of the potato batter onto the hot oil into little pancakes. Cook till browned, then flip.

While you are browning the pancakes – grill these brats for a few minutes so that the skin is nice and crispy.

Serve and enjoy!

And shop Shindigz Oktoberfest Party Store!

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.