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Holiday Cookie Countdown: White Chocolate Cranberry Pudding Cookies

December 1, 2017 Leave a Comment

white chocolate cranberry pudding cookies 1_small

It’s the most wonderful time of the year! (Nevermind that my last post was in July and I literally have no idea where the time has gone…)

BUT if you’re okay with an occasional six-month hiatus followed by twelve posts in a row with kick-ass cookies, can I introduce you to the prettiest, tastiest white chocolate cranberry cookie you’ve ever met?

white chocolate cranberry pudding cookies 2_2_small

These are bakery-worthy cookies, folks. And foolproof. Using the vanilla pudding mix ensures they don’t go flat — producing a thick, sturdy, crunchy-on-the-outside, tender-on-the-inside cookie. The other bonus about using pudding mix is that you don’t have to refrigerate the dough first to ensure the cookies won’t go flat. So these are like instant gratification.

Looking for more Holiday Countdown cookies? Here you go!

White Chocolate Cranberry Pudding Cookies
Don’t forget the salt in this recipe. It is super important to balance out the sweet, sweet, sweet.

2-1/4 cups flour
1 tsp baking soda
1 teaspoon salt
1 1/2 sticks (or 3/4 cup) unsalted butter
3/4 cup brown sugar
1/4 cup sugar
1 (3.4 oz) package vanilla pudding mix
2 eggs
1 tsp vanilla
1 cup white chocolate chips
1 cup dried cranberries

Preheat oven to 350. Combine flour, baking soda and salt. Set aside.

In a large bowl, cream butter and sugars together. Add pudding mix and beat until well blended. Add eggs and vanilla.

Add flour mixture slowly until well incorporated. Stir in white chocolate chips and cranberries. Use a 1 1/2 tbsp cookie scoop and place on greased baking sheet.

Bake at 350 F for 8-10 minutes or until set in the middle.

Makes 32 cookies.

Filed Under: Christmas, Cookies, Desserts Tagged With: , , , , ,

Holiday Cookie Countdown: White Chocolate Cranberry Crumb Bars

December 12, 2016 Leave a Comment

Remember those Cranberry Bliss Bars from Starbucks?

These are even better!

I know. It’s kind of a bold claim. But hear me out, folks — these are so jam packed with complementary flavors that a whole party happens in your mouth with each bite. Warm, toasted brown butter flavor in the crust and topping, zingy cranberry, a twist of orange brandy liqueur and velvety white chocolate.

I took these to some new neighbors yesterday and let’s just say we made fast friends. They called and asked for the recipe exactly 10 minutes after I delivered them. 🙂

p.s. They couldn’t be prettier to look at, so don’t hesitate to put these front and center on your cookie tray!

p.p.s. Don’t skip the browning the butter step. It adds so much flavor to the crust and topping!

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Holiday Cookie Countdown: White Chocolate Cranberry Crumb Bars

Holiday Cookie Countdown: White Chocolate Cranberry Crumb Bars

Ingredients

Crust and Topping:

1 cup unsalted butter

2 1/2 cups flour

1/2 cup sugar

3/4 tsp baking powder

1/2 tsp salt

1 large egg, lightly beaten

1 cup white chocolate chips

Filling:

2 1/2 cups fresh cranberries, divided

1/2 cup grated apple

2/3 cup sugar

1/3 cup maple syrup

2 Tbsp brandy

1/8 tsp salt

1 1/2 Tbsp cornstarch

1 1/2 Tbsp water

Instructions

Brown butter in a heavy saucepan over medium heat, stirring constantly until it turns brown and smells aromatic, about 6 minutes. Pour into a glass measuring cup and chill in the freezer until solid, about 45 minutes.

Preheat oven to 350°F and line a 13 x 9-inch baking dish with parchment paper, leaving 2-inch "handles" on each side.

Whisk together flour, sugar, baking powder, and salt in a medium bowl. Dice and sprinkle solidified brown butter over flour mixture and use a pastry cutter to cut in evenly until mixture resembles coarse meal. Fold in egg until combined. Reserve 1 cup of dough for topping; press remaining dough evenly into bottom of prepared baking dish. Bake for 17 to 18 minutes, until crust is lightly golden; cool on a wire rack.

For the filling, combine 2 cups cranberries, grated apple, sugar, maple syrup, brandy, and salt in a heavy saucepan over medium high heat. Bring to a boil, stirring constantly, until cranberries begin to split open. Reduce heat to low and simmer for 10 minutes, stirring occasionally. Whisk cornstarch and water together in a small bowl; stir into cranberry mixture and cook until thickened, about 2 minutes. Remove pan from heat and fold in remaining 1/2 cup cranberries. Spread mixture in an even layer over crust. Crumble reserved topping on top.

Sprinkle with white chocolate chips; bake for 25 to 27 minutes, or until golden and filling is bubbling. Cool completely in baking dish on a wire rack. Just before cutting, chill in the freezer for 15 minutes. Carefully lift parchment to remove bars from pan and place on a cutting board; cut into squares with a sharp knife.

Adapted from Tutti Dolci.

http://sugarmamacooks.com/holiday-cookie-countdown-white-chocolate-cranberry-crumb-bars/

Filed Under: Bars, Christmas, Desserts, Holidays Tagged With: , , , , , ,

Thanksgiving Prep: Slow Cooker Cranberry Sauce

November 18, 2014 Leave a Comment

slow cooked cranberry sauce crock pot slow cooker 1_small
I am NOT hosting Thanksgiving this year…YAY!!!

But I did last year, and with a 1-year-old who still wasn’t letting me sleep very much, I was on a mission to prep as much as I could ahead of time. Cranberry sauce was the first thing on my list because 1) it’s ridiculously easy to make and 2) it can be frozen until Thanksgiving. (Actually, I doubled the recipe and froze the other half for Christmas. Hence, my fancy Christmas platter in the picture!)

I love that you can do this one in the Crock Pot because it’s a fix-it-and-forget it dish that also makes your house smell amazing. This homemade version is so much better than storebought, and couldn’t be simpler to make. Perfectly sweet and tart, you can jazz it up with spices your family likes (cinnamon, cardamom) but we prefer it just like this!

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Thanksgiving Prep: Slow Cooker Cranberry Sauce

Thanksgiving Prep: Slow Cooker Cranberry Sauce

Ingredients

12 ounces fresh cranberries

2 medium oranges

1 medium apple

3/4 cup pure maple syrup

Instructions

Place cranberries in your slow cooker. Squeeze the juice of one orange on top of the cranberries

Remove the peel from the second orange and chop into bite-sized pieces. Add to the slow cooker.

Chop the apple into bite-sized pieces. (You can peel it first if you want, but I don't bother.) Add to slow cooker.

Add the maple syrup to the fruit and stir. Turn on the slow cooker to “Low” and cook until the fruit is very tender. For me, this takes about 2 hours, but your slow cooker might take more or less time.

Use a hand blender to process the sauce to your desired consistency. (I like mine chunky, but some people want velvety smooth.) If you don't have a hand blender you can get in there with a large spoon or potato masher. Once it's how you want it, turn the heat to high, and cook uncovered for an additional 15 minutes to thicken the sauce.

Let cool and store in the fridge up to 5 days, or freezer up to 4 months.

Makes about 2 1/2 cups.

http://sugarmamacooks.com/thanksgiving-prep-slow-cooker-cranberry-sauce/

Filed Under: Appetizers/Sides, Christmas, Crock Pot, Thanksgiving Tagged With: , , ,

Frosty Cranberry Limeade Floats

July 25, 2013 Leave a Comment

As the school year approaches, my kids are hoarding playdates like they’re going out of style. Every day there are hungry kids trapsing in and out of my house, and I’m always looking for something quick to feed them. Since it’s like 400 degrees here with 300% humidity, this frosty float was a hit with ALL age groups. Including the mama age group. (A few of us were wondering how this would taste with my homemade pineapple vodka? I can confirm…it’s amazing.)

But for the G-rated crowd, these were a hit. Drink up, kiddos!

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Frosty Cranberry Limeade Floats

Frosty Cranberry Limeade Floats

Ingredients

2 cups limeade

4 scoops vanilla ice cream

4 8.4oz. cans Ocean Spray Sparkling Cranberry (in the juice aisle)

Instructions

In a tall drinking glass, pour 1/2 cup of limeade. Top with a scoop of ice cream and slowly pour the sparkling cranberry into the glass (if you go really slowly it will form a pretty colored layer in the glass, but sometimes I'm too impatient -- like in the one pictured.) Repeat for other glasses.

Makes 4 large drinks.

http://sugarmamacooks.com/frosty-cranberry-limeade-floats/

Filed Under: Drinks Tagged With: , , , ,

Tipsy White Chocolate Cranberry Cookies

December 5, 2012 Leave a Comment

What’s better than a festive white chocolate cranberry cookie during the holidays? A drunken one of course! I soak the dried cranberries in brandy overnight and then add even more brandy right into the cookie batter. Lush.

These are rich, buttery and tinged with brandy. The alcohol cooks out and just leaves that warm brandy feeling. Combined with the melty white chocolate and tart cranberries, these are a holiday party in your mouth.

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Tipsy White Chocolate Cranberry Cookies

Tipsy White Chocolate Cranberry Cookies

Ingredients

Tip: don't forget to chill the dough before baking. These will spread too thin if you don't.

1 cup of brandy (to soak the cranberries in, then reserve 1 tablespoon of it for later)

1 cup dried cranberries

2 sticks butter

1 cup packed brown sugar

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla

3 cups cake flour

1 teaspoon baking soda

1/2 teaspoon salt (3/4 teaspoon if using unsalted butter)

9 ounces chopped up white chocolate

Instructions

Put the cranberries in a wide and shallow bowl, pour in brandy. (Enough so they're surrounded by it, but not drowning -- 1 cup works for me.) Cover and place in the fridge for an hour or more (up to overnight). Afterwards, place a colander over a bowl and pour the cranberries and brandy through to drain; reserve 1 tbsp. of the remaining brandy for later.

Preheat oven to 375 degrees F. In a mixing bowl, cream butter and both sugars. Beat in eggs, vanilla and reserved brandy. Stir or sift together cake flour, baking soda and salt. Stir in cranberries and white chocolate. Chill dough for an hour (up to overnight). Drop dough by rounded tablespoons onto a nonstick cookie sheet. Bake for 11-13 minutes.

Makes 4 dozen

http://sugarmamacooks.com/tipsy-white-chocolate-cranberry-cookies/

Filed Under: Christmas, Cookies, Desserts Tagged With: , , , , , , , ,

Crock Pot Sweet and Sour Meatballs

January 13, 2015 Leave a Comment

Sweet n Sour Cranberry Meatballs 1_small
This is one of the first dishes I remember making as a “married” girl. Jeff is a hard guy to please in the food department. I should have known when, on our first date, I ordered a cheeseburger and fries and Jeff ordered grilled chicken — I had my work cut our for me.

Where we were first married, we both worked a lot. We would often meet at the gym after work, around 6:30, and not get home until 8pm. Since we ate so late, it was nice to have something waiting for us.

But, you know, it had to be healthy. Because…Jeff.

These turkey meatballs were one of the first cooking compliments he ever gave me. And I know it sounds super 1950s and very June Cleaver, but I remember it felt so good to make him happy. (I still get that same feeling when all three of my children actually like something I make for dinner.) So I pull this recipe out fairly often, especially in the winter when it’s so warm and satisfying. We throw these over some rice and do some simple steamed green beans and voila — the perfect easy meal.

It’s also the perfect thing to bring as an appetizer for your Super Bowl party! (And it’s just as delicious if you decide to use beef instead of turkey.)

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Crock Pot Sweet and Sour Meatballs

Crock Pot Sweet and Sour Meatballs

Ingredients

1 lb ground turkey

1/4 cup seasoned bread crumbs

2 Tbsp chopped fresh parsley

2 Tbsp minced onions

1 egg

1 (16 ounce) can jellied cranberry sauce

1/3 cup ketchup

1/4 cup chili sauce

Instructions

Combine turkey, bread crumbs, parsley, onion, and egg in a large bowl. Mix well and shape into 24 meatballs. In a 6-quart slow cooker, mix cranberry sauce, ketchup, and chili sauce. Carefully add the meatballs, coating them with the sauce mixture.

Put the lid on and cook on low for about six hours, stirring once or twice or twice. Watch carefully toward the end to make sure the sauce doesn't start to burn.

http://sugarmamacooks.com/crock-pot-sweet-and-sour-meatballs/

Filed Under: Appetizers/Sides, Crock Pot, Dinner Tagged With: , , , , ,

Holiday Cookie Countdown: Biscoff White Chocolate Oatmeal Cookies

November 21, 2013 Leave a Comment

Biscoff white chocolate oatmeal cookies_small

Welcome to Day 3! I feel like every cookie series needs a good oatmeal cookie, but here’s the problem: I detest most oatmeal cookies. Oatmeal raisin? Blech. That’s like a cookie posing as a granola bar. Oatmeal cranberry? Where’s the indulgence? Oatmeal butterscotch? Tolerable. (But who wants tolerable on their cookie platter?)

So I spent a considerable amount of time playing with this recipe until I made something that was worthy of a cookie exchange or holiday party.

Buttery, toasty, spice-scented with hints of white chocolate…these are my favorite oatmeal cookie to date. Do not skip the toasting-the-oats step. It’s a dealbreaker in these. If you can’t Biscoff cookies, sub any spice cookie.

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Holiday Cookie Countdown: Biscoff White Chocolate Oatmeal Cookies

Holiday Cookie Countdown: Biscoff White Chocolate Oatmeal Cookies

Ingredients

3/4 cup quick-cooking oats

1/2 cup unsalted butter, softened

1/4 cup brown sugar

1 large egg

3/4 teaspoon vanilla extract

3/4 cup all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup finely crushed Biscoff (or other spice) cookies

3/4 cup white chocolate chips

Instructions

Lightly toast your dry oats by placing in a large frypan over medium heat; cook about 4 minutes, stirring frequently, until oats turn golden and become aromatic. Remove from heat and cool.

Use an electric mixer to combine butter and sugar. Add egg and vanilla, mix until combined.

In a separate bowl combine flour, baking soda, salt and Biscoff crumbs. Gradually add flour mixture to butter mixture, beating just until combined. Stir in toasted oats and white chocolate chips.

Chill 30 minutes (up to overnight). If chilling overnight, let sit on counter for 10 minutes or so before scooping.

Heat oven to 350 degrees F.

Drop rounded tablespoons of dough onto cookie sheet Bake 10 minutes or until barely golden brown on the edges. Transfer cookies to wire racks to cool.

Makes 18 cookies.

http://sugarmamacooks.com/holiday-cookie-countdown-biscoff-white-chocolate-oatmeal-cookies/

Filed Under: Christmas, Cookies, Desserts, Thanksgiving Tagged With: , , , , , , , , , , ,

Egads! An all-in-one Thanksgiving meal cake!

November 21, 2012 Leave a Comment

If you thought Turducken was weird…

Chow has created this season’s conversation piece…the all-in-one Thanksgiving Turkey Cake. Dreading the coordination of all those Thanksgiving side dishes? Tired of borrowing your neighbor’s serving dishes to make sure everything has a place on the table? Wonder why you spend so much time on a zillion menu items when “they all end up in the same place anyway” (That’s a direct quote from my dad.)

Well, Chow has your back. They’ve put it all together for you in a streamlined masterpiece — a seven-layer all-in-one Thanksgiving meal cake. Plop this one on the table and you done. Finis. Layered with ground turkey (2 layers), mashed potatoes (2 layers), cranberry sauce, stuffing, sweet potatoes and marshmallows, this baby has it all and — they claim — it actually tastes delicious.

As someone who requires a clear 1-inch barrier between each distinct item on my plate, I am grossed out. But as someone who has an Excel workplan for big holiday meals (don’t act surprised…you knew I was a geek), this could certainly cut down on my coordination and sheer number of dishes.

Could this make an appearance on your Thanksgiving table? If not, you can check out my favorite recipes for more traditional turkey here.

Image courtesy chow.com

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Filed Under: Dinner, Thanksgiving Tagged With: , , , ,

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