Cranberry Tea Loaf

Holiday Hurry Up
Well, we survived Thanksgiving. For those of you who were out there in the trenches on Black Friday battling, good on ya. I used to do Black Friday when my kids were younger. Not because I needed to get the best deal on the latest impossible to find piece of plastic from China, but because it was kinda fun to get caught up in the holiday frenzy.

Now? I can make my own frenzy, thank you very much. Besides, my kids have moved on from the fun stuff. It’s all gift cards and clothes now. (Zzzzzzzzzzzz). Gone are the big boy bike reveals and the excited screaming of Christmas morning. We now have to wake them up…sigh.

The past few days could definitely be put in the frenzy category. But, I can’t figure out why I feel so anxious about the holidays. I’ve been freaking out about trying to get things done and it’s not even December yet. Sure, I picked through some of the fifty million Black Friday and Cyber Monday emails that landed in my inbox to take advantage of some really great deals. But, I do that every year—so that can’t be it. Yes, I will be hosting a couple of get-togethers with friends. But again, I do that every year so no reason to panic…except that I haven’t really started to figure out what I am serving and the party is next weekend. So, while panic may not be appropriate it would be a good idea to start planning.

I am certain that some of the anxiety is self-inflicted. See, I always have this impossible Norman Rockwell vision of how the holiday season will unfold. (Think warm fires, plaid ribbons, eggnog, and velvet.) This almost always includes the creation of homemade baked goods for friends and neighbors that we joyously hand out to one and all—spreading cheer for all to hear. The reality is, I ain’t got that much time.

I did manage to make this Cranberry Tea Loaf over the weekend with some leftover cranberries. It is the quintessential flavor of the holidays. And, when you bake it in little foil loaf pans, it becomes a perfect hostess gift (or peace offering to your neighbors who, because they are awesome, throw the errant baseballs back over the fence without complaint).

Even better, give it the Martha Stewart treatment and wrap it in a cute kitchen towel. It’s a very good thing….

Cranberry Tea Loaf Recipe
Adapted from the Silver Palette Cookbook

Cranberries freeze well, so purchase several extra bags now while they are still available. This recipe is easily doubled. Read more…

Raspberry Oatmeal Bars

Belly Up To The Bar
I am probably the least OCD person you could meet…and all you have to do is look at my office for proof. I am very much a visual learner. So, if I can’t see it, I forget about it. This means I have stacks of important stuff in various piles on my desk. I also have some similar stacks at home. It drives my very tidy husband bananas. If there is one area where I am a bit compulsive though, it would be school lunches.

I make my kids lunch every morning because the thought of them buying what passes for lunch at school makes me cringe. The good news is they would prefer to not buy their lunch. So, that battle is avoided. I have a strict formula. And, if I run out of one of the components, and am forced to send them without it, I develop a tick. I got issues, man.

The formula goes something like this:
There will always be a main component in either the form of a protein-filled sandwich or leftovers from last night’s dinner. (My daughter is the queen of leftovers.) There will always be a bottle of water and fresh fruit. A snack item is essential in the form of some pretzels, crackers or maybe some nuts. And, last but not least, lunch must always have a little something sweet at the end.

That last component serves two purposes. First, it’s a nice to get a little treat during the day. And second, I can use it as an excuse to randomly make yummy things. Why, as a mature adult, would I need an excuse you may ask? Because I can enjoy the occasional cookie—but my husband has no self-control. When it comes to home-baked goodness, he will eat them by the dozen. If I tell him that they are for lunches though, he is able to stifle his inner cookie monster. (Most of the time…sometimes I gotta sacrifice a handful to the cookie gods because, and I quote, “he is concerned that I may be poisoning the children and would sacrifice himself for their health and welfare”. Way to take one for the team, babe.)

I made these Raspberry Oatmeal Bars over the weekend “to put in the kid’s lunches”. The flavors really remind me of fall. The brightness of the raspberry jam will make you smile and I think we could all use a few more smiles these days…

Raspberry Oatmeal Bars
Makes 16 to 24 bars (depending on how you cut them) Read more…

Pumpkin Spice Maple Muffins

Spice Girl
You start to get a whiff of it in the air right around August 20th and then the scent keeps getting stronger as August gives way to September. By the second week of September not only do you smell it but you see it popping up all over. And sometimes, in very strange places.

Then, it’s the first day of fall and you just can’t escape it. It’s everywhere! And, just when you think you’ve conquered your demons and can live a life free from craving that scent, that flavor, it’s spicy sweet claws grab a hold of you drag you back in. Pumpkin Spice is back. Can nobody save us?

I’ve been trying to put off the inevitable for a while now if only to enjoy Fall’s favorite pumpkin spice flavor in fall. Two days in to the new season…and I caved. It was the ultimate peer pressure. My inbox has been overflowing with newsletters and recipe suggestions like enterprising pushers all devoted to pumpkins and winter squashes of all shapes and forms. (Try us, they said. Just one little taste couldn’t hurt. Yeah, right.)

There was a maple pumpkin walnut cheesecake, and a pumpkin soup with apples and ancho chile, pumpkin ravioli, savory pumpkin tarts, pumpkin with lentils, stuffed pumpkin, chicken and pumpkin with dumplings (be still my heart), and on and on.

Amidst the bevy of sweet and savory possibilities sweetened with maple syrup or spiced with cayenne, I came across this very easy recipe for Pumpkin Spice Maple Muffins. What I like most is the use of whole wheat flour, which gives the muffins a hearty nuttiness—as opposed to some of the sweeter versions out there. I would be remiss if I didn’t point out, though, that a lovely cream cheese frosting would make these muffins otherworldly.

If you are one of the stalwart few who thus far have not succumbed to the frenzy that is pumpkin and it’s spices, I applaud your resolute determination in the face of mouthwatering scents and rampant marketing. And, I encourage you to continue on where I failed. In the meantime, I’ll be over here, eating a muffin.

Pumpkin Spice Maple Muffins
Adapted from the New York Times
Yields one dozen muffins

The turmeric gives these muffins a deep orange color. Browning the butter beforehand provides a vaguely nutty, deeply caramelized flavor that makes for a delicious muffin. For a gluten-free version of this recipe, just substitute the flour with an equal amount of Cup4Cup Multipurpose Flour. Read more…

Berrylicious Sweet Rolls

Labor Day Labors
Not sure if you noticed, but it was kinda hot over the Labor Day Weekend. With temperatures as high as they were, everything we had on our schedule got canceled. And, no one wanted to even think about going outside so we just laid around like slugs. Thank goodness it was the opening weekend for College Football.

The good news is that temperatures are coming down into normal territory. This is good for obvious reasons but also for one not too obvious. If I am not stuck inside bored out of my mind, I won’t find myself eating as much and I ate way too much this last weekend.

Because my daughter and I had cabin fever, we passed the time cooking. We made pasta salad, potato salad, and BBQ chicken. We also made an attempt at French Macarons. (We did okay for a first attempt but they weren’t too pretty…)

Amidst all of the dishes we whipped up, I did manage to make a new recipe for Berrylicious Sweet Rolls that I had been meaning to try out. You know, for the kids.

These rolls are a nice diversion from the usual cinnamon rolls, though nothing could replace cinnamon rolls on my list of awesome tastiness. Instead of cinnamon and sugar, the filling is made by mixing the frozen berries of your choice with sugar and some cornstarch. Personally, I am a fan of the frozen Marion berries we carry from Willamette Valley Fruit but you can use any good quality frozen berries.

These Berrylicious Sweet Rolls are not as sweet as you would think. But, they are definitely worth the work for a Sunday morning treat.

Be careful when baking them. Mine turned out darker than I intended because the original recipe called for too much baking time…or maybe it was just that hot in my kitchen…

Berrylicious Sweet Rolls
Yields 16 rolls
Start these the night before for a fantastic morning treat. Set them to rise in the fridge overnight, and just pop them in a preheated oven in the morning. (See instructions below.) Read more…