Fruit crisp is one of my favorite desserts, and I make it often, with various fruits and different toppings. The version I have here was made last year, with leftover cranberries from Thanksgiving dinner. It was so tasty, that I plan to make it again for the coming holiday, to be served as the dessert. Continue reading “Cranberry-Blueberry Crisp with Spelt Flour and Chai Masala Spice Mix”
I baked this cake last year after Thanksgiving, with leftover cranberries and blueberries. It came out so tasty and festive, that this year I plan to make it for Thanksgiving dinner itself. Continue reading “Cranberry Blueberry Almond Cake with Cranberry Lemon Zest Compote”
Oatmeal cookies are a favorite of mine: quick and easy to make, they can have a chewy or crispy texture, and can include many additions, such as dried fruits, chocolate chips, nuts and more.
When I was asked to develop a gluten-free version of these tasty cookies, I’ve decided not to include any unknown flour substitute mixes, and instead, experiment with an “all oats” version. Continue reading “Hazelnut and Dried Cranberries Oatmeal Cookies”
With plenty of leftover cranberries and oranges, I’ve decided to put some into good use, in the form of a sauce for a duck dish.
Cranberries and oranges go so well together, and the acidity and mild sweetness is just perfect for a duck dish. The result was wonderful. Continue reading “Duck with Cranberries and Orange Sauce”
Chocolate and cream cheese combination is one of my favorites, so when I was planning to bake a batch of brownies, I’ve decided to add a cream cheese swirl to it. Continue reading “Spiced Brownies with Walnuts, Dried Cranberries and Cream Cheese Swirl”
This tasty and light cake is very easy to make – it doesn’t even require a mixer. Just make sure all the ingredients are at room temperature and mixing will be a breeze. It is a great cake to have on hand, served as a snack or a light dessert.
My weakness for apple cakes knows no end. I also love cranberries in all their forms; so obviously, it was time to combine the two in one tasty cake.
The experiment ended up with these moist, sweet with a hint of sour cupcakes. A pinkish cranberry icing on top felt like a good thing and indeed added the perfect finishing touch. Continue reading “Apple-Cranberry Cupcakes with Cranberry Icing”
“Nutritious” doesn’t necessarily mean “not tasty” – and this breakfast bread is all the proof needed. Continue reading “Sweet Potato Banana Breakfast Bread”