Five Cranberry Condiments for Thanksgiving

Thanksgiving is just around the corner. Time to start planning the menu for your Thanksgiving meal. Don’t forget to plan for your Turkey Day condiments! Cranberry sauces and relishes are one of my favorite parts of the Thanksgiving table. Here are five of my favorite cranberry condiments that I think are the perfect accompaniment to your Thanksgiving feast. These are some of the cranberry sauces etc. that I’ve made over the past few years. New this year is the orange cranberry butter recipe. I think it’s fabulous on any yeast roll or muffin!

Cranberry-Orange  Butter

Cranberry-Orange Butter
1 cup butter, softened
1/2 cup whole berry cranberry sauce
2 teaspoons orange zest,( about the zest from one orange)
In a food processor or a mixing bowl, cream together the butter and orange zest. Add the cranberry sauce, mix until well incorporated.
** If you want a sweeter butter and 2 tablespoons of confectioners sugar and combine well. 

Jellied Cranberry Sauce with Apples
Cranberry Rum Relish
Cranberry Salsa
Cranberry Chutney
Here are a few other Cranberry condiments from around the web:

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Delicious Eggless Chocolate Chip Walnut Cookies … you are going to love them!

Wholegrain Eggless Chocolate Chip Walnut Cookies Recipe

Wholegrain Eggless Chocolate Chip Walnut Cookies Recipe

NOTHING can beat the taste of freshly baked homemade cookies, cookies as simple as they are addictive! Fresh out of the oven, it was honestly difficult to stop at one!

The post Delicious Eggless Chocolate Chip Walnut Cookies … you are going to love them! appeared first on Passionate About Baking.

Phoenix leans on defense anew to turn back North Port

pba images matthew wright

For the longest time, Phoenix Pulse coach Louie Alas has pointed to his team’s defense as biggest factor to their string of victories.

That couldn’t be truer when the FuelMasters returned to action and survived NorthPort, 98-96, Wednesday night in the 2019 PBA Philippine Cup at Araneta Coliseum.

“Our defensive character has been improving,” Alas told reporters in the post-game presser. “We’ve always believed that it’s our offense that pulls us through. But this is the fourth time we won through our stops.”

Matthew Wright and Justin Chua came through for Phoenix, tallying 22 and 19 points, respectively.

The Batang Pier, meanwhile, drew commendable scoring performances from Moala Tautuaa and Sean Anthony, who combined for 42 markers.

But the telling bit boiled down to Phoenix’s defensive might. Alas’ wards outshined NorthPort in blocks, 5-3, and steals, 11-7, a bid to keep their loss count to just a single game.

“It’s because of our defense that we won the game,” he added.

And while Alas could heave a sigh of relief, it  will only be brief with the Fuel Masters facing Alaska,  the team he formerly served, on Friday at MOA Arena.

The FuelMasters will stake their 6-1 record, which is the second-best in the Philippine Cup.

“This was hard,” he said of the cardiac game with NorthPort. “But Friday’s harder. That’s for sure.”

NorthPort, on the other hand, dropped to 2-3. It faces Meralco next.

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Healthy Blueberry Oatmeal Snack Cake

This healthy oatmeal snack cake will brighten any day! It’s full of soft oats and cozy spices, and juicy blueberries add bright pops of sweetness to every slice. Yogurt keeps this cake supremely tender and moist, and it’s also quick and simple to make, even on a busy weekday. Whether you enjoy a piece mid-morning or later in the afternoon, this blueberry cake is a fun break from your typical snack routine — and it’s perfect for breakfast too!


close-up view of square slices of healthy blueberry oatmeal snack cake on white parchment paper – easy recipe – moist, clean eating, low fat, low calorie, gluten free – made with greek yogurt, oats, maple syrup & no refined sugar

For a few weeks one fall during high school, I developed a little routine to unwind before beginning my homework. After dropping off my backpack in my bedroom, I settled onto the sofa in the living room with our family laptop.

With just a few clicks, I landed on a website that offered virtual jigsaw puzzles. The beginner ones with just twenty pieces were free, and I raced the clock to finish a few of those before the timer reached 60 seconds.

(To this day, I still love puzzles… Although I stick with the regular 1000-piece ones instead — not virtual!)

overhead view of square slices of healthy blueberry oatmeal snack cake, arranged in a square, with 3 turned upward to reveal the fresh berries & texture inside – easy recipe – moist, clean eating, low fat, low calorie, whole wheat – made with greek yogurt, oats, maple syrup & no refined sugar

I often grabbed a snack on my way through the kitchen, and I gravitated towards granola bars. I loved the soft and chewy kind the most. Those textures reminded me of cookies or cake!

I especially looked forward to the weeks where my mom bought the fruit-filled ones. The box boasted whole grain oats and real fruit as ingredients, but I mainly enjoyed the bright sweetness of the jam filling.

a square slice of healthy blueberry oatmeal snack cake on a small square white plate with a fork – easy recipe – moist, clean eating, low fat, low calorie, gluten free – made with greek yogurt, oats, maple syrup & no refined sugar

However… My high school self would’ve loved this healthy blueberry oatmeal snack cake even more. It has a much higher ratio of fruit to cake — and the whole berries taste even better than the jam filling of those store-bought granola bars!

Another great perk? This cake is healthy enough for breakfast too!

Continue reading & see the rest! ›› Healthy Blueberry Oatmeal Snack Cake

The post Healthy Blueberry Oatmeal Snack Cake first appeared on Amy’s Healthy Baking.

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Cobbler z truskawkami

cobbler z truskawkami i lodami

Jeden z najsmaczniejszych deserów truskawkowych tego sezonu! Kiedyś napisałam, że truskawki najlepiej smakują na surowo, ale oficjalnie to odwołuję, bo w tej zapiekanej formie są wybitne.

Cobbler to kuzyn crumble, w którym owoce zapiekane są pod kawałkami maślanego, półkruchego ciasta zamiast pod kruszonką. Najlepiej smakuje na ciepło i koniecznie z gałką (lub kilkoma ;)) lodów, które połączą się po części z soczystymi owocami tworząc rozkoszny śmietankowo-truskawkowy sos. Cobbler można przygotować w żeliwnej patelni albo dowolnym naczyniu żaroodpornym i zapewniam, że to najlepszy sposób na pożegnanie tegorocznego sezonu truskawkowego 🙂

cobbler z truskawkami i lodami

cobbler z truskawkami i lodami

cobbler z truskawkami i lodami

Cobbler z truskawkami:
(wg Half Baked Harvest)

ciasto –
2 i 1/2 szklanki mąki,
3/4 szklanki zimnej maślanki,
150 g zimnego masła,
1 i 1/2 łyżeczki proszku do pieczenia,
1/2 łyżeczki soli,
1 łyżka cukru kryształu

nadzienie truskawkowe –
ok. 1,2 kg truskawek,
1/3 szklanki miodu,
3 łyżki rumu,
1 łyżka mąki ziemniaczanej,
1 łyżki soku z cytryny,
2 łyżeczki ekstraktu waniliowego

Przygotować ciasto – mąkę wymieszać z proszkiem do pieczenia i solą. Dodać pokrojone na kawałki zimne masło (1 łyżkę odłożyć do smarowania) i posiekać drobno razem z mąką. Dodać zimną maślankę i szybko zagnieść ciasto.

Ciasto przełożyć na oprószony mąką blat. Rozwałkować na grubość około 3 cm i foremką do ciastek pokroić na kółka lub nożem na dowolne kształty (np. kwadraty). Pokrojone ciasto zostawić na 10 minut w zamrażalniku.

W tym czasie przygotować nadzienie. Połowę pokrojonym na kawałki truskawek wymieszać z miodem i smażyć na patelni około 10 minut, aż lekko odparują. Jeżeli cobbler będzie pieczony w patelni w której smażyły się truskawki, dodać do nich pozostałą część surowych truskawek, rum, sok z cytryny i mąkę ziemniaczaną (jeżeli cobbler będzie pieczony w innym naczyniu żaroodpornym, całe nadzienie przełożyć do naczynia). Wszystko dokładnie wymieszać.

Rozgrzać piekarnik do 220 stopni.
Schłodzone ciasto ułożyć na wierzchu nadzienia, posmarować pozostałym, stopionym masłem i posypać cukrem kryształem.
Piec około 40 minut, aż ciasto wyrośnie i ładnie się zarumieni.
Podawać na ciepło z lodami.

cobbler z truskawkami i lodami

cobbler z truskawkami i lodami

Turkey Cake Tutorial

I got this wild brainstorm the other night to make a Turkey Cake. It occurred to me that the petal icing effect that I used on this cake would make cute “feathers” for the turkey. I knew I just had to try it to see if it would work. I think it turned out pretty cute and is fairly easy. It doesn’t require any special equipment and would be a fun project for older children. How cute would this cake be for Thanksgiving!

Here’s what you’ll need for a 6″ cake:

1 half ball cake* any flavor (red velvet ala Steel Magnolias, anyone!!)

buttercream frosting, homemade or store bought, I used around 6 cups total

food coloring, red, orange, yellow, and brown

4 piping bags fitted with just the coupler (the inside plastic piece that the tip goes on) or zip top plastic baggies with a small piece, (1/4 inch) cut from one corner

Wilton googly eyes, optional

candy corn for the beak

For my cake, I used one side of the Wilton small ball cake pan. If you don’t have this pan don’t worry, you can bake your cake in an oven safe glass or stainless steel bowl. Not all glass is oven safe! If using glass, be sure it is a tempered glass that is oven safe. Brands such as Pyrex or Duralex are oven safe and I bake cakes in them all the time!

What size you use is up to you, my cake was 6″, that’s about the same size as my smallest Pyrex bowl (4 cup capacity) Fill the pan or bowl 2/3 – 3/4 full and bake as you would any other cake. The cake is done whena toothpick comes out clean when inserted in the center. Cool cake completely.
When the cake is cool trim the top flat. This will be the bottom of the cake and needs to rest flat on the cake board or plate.

I won’t tell anyone if you eat the scraps!

Now the fun part:

Divide your white frosting into four bowls. I made about 2 cups of brown and 1 cup each of the remaining colors. Tint the white frosting with food coloring or gel until the desired shade is reach. Fill your zip top baggies, or pastry bags fitted with couplers with the tinted frosting.
Cover the entire cake with a thin layer of brown frosting. This is called crumb coating. It does not need to be thick but it is necessary so that the dots for the “feathers” on the cake can adhere to the cake.
Starting from what will be the back of the turkey, begin pipping your first row of dots along the bottom, flattening the dots as you go, like this:

I used a small off-set spatula, like in the second photo to flatten out my dots, but a small spoon works well too.

Start at the back and work forward to get the feather effect. My first row I started with brown and did five dots across. Then I flattened those and started my next row at the bottom and then over lapping the previous flattened dots, see picture below:

It looks a little messy at first

You may need to add on dot and flatten it so that your line meets up for the next row across.

Like this
Then proceed around the rest of the cake

I did two rows of each color of dots until I got to the front of the cake then I just did one row each color. You can do them in any order you like until you fill the whole cake. Be sure you are always flattening your dots toward the front of the cake.

This is the front of the cake completely covered with the “feathers”. The head was a little tricky. I made a couple attempts that I didn’t like and finally decided to make the outline of an 8 with the frosting that I filled in to make it stand out a little. I pulled the frosting up and out from the top to make a head.

For the head I did an outline in the shape of an 8. Then I filled in the shape with more frosting, pulling the piping bag slightly away from the cake to form a cone shape where I put the beak.

Add a candy corn for the beak and Wilton’s googly eye candies and Ta Da,  turkey cake!! I hope you have as much fun making this as I did!

I feel like those googly eyes are following me!

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