I bake to sweeten life

Posts tagged ‘cranberry’

Oatmeal Cookies


  • 1/2 cup canola oil
  • 1/2 cup packed brown sugar
  • 1 egg, large
  • 1/2 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon chia seeds
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1 cup rolled oats, ground
  • 1/2 cup rolled oats
  • 1/2 cup granola (I used pumpkin fig)
  • 1/4 cup walnuts, finely chopped
  • 1/4 cup cranberries, chopped


  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. or line with parchment.
  2. In a large bowl, mix canola oil, brown sugar, egg and vanilla until well blended. Combine the flour, baking soda, salt and spices; stir into the sugar mixture.
  3. Grind 1 cup of rolled oats in processor to flour like consistency. Mix in the oats, granola, walnuts, chia seeds and cranberries.
  4. Drop by rounded spoonfuls onto the prepared cookie sheet.
  5. Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Makes 20-24 cookies


Cranberry Hermit Bars



5 tablespoons Unsalted butter, softened

1/2 cup packed brown sugar

2 eggs, large

1/3 cup molasses

1 cup all-purpose flour

1/4 cup whole wheat flour

1/4 baking soda

1/2 teaspoon cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground all spice

1/4 teaspoon nutmeg

1/4 teaspoon salt

3/4 cup chopped cranberries

1/2 cup chopped walnuts


Preheat oven to 350 degrees F. Line a 9×9-inch with parchment.

Cream butter and sugar until fluffy and smooth. Beat in the eggs, one at a time, and continue beating as you add the molasses.

Sift together dry ingredients and add to the batter. Mix batter gently until well combined and no trace of the dry ingredients.

Stir in cranberries and walnuts, Spread batter evenly in prepared pan.

Bake 22 minutes or until toothpick inserted comes out clean. The edges should start pulling away from sides of pan.

Remove from the oven and cool on rack. Cut just before serving.

Makes 12-16

1/4 teaspoon ground ginger

Cranberry Nut Bread



  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2 tablespoons flaxseed meal
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup sugar
  • 1 tablespoon orange zest
  • juice from medium orange
  • 2 tablespoons canola oil
  • water
  • 1 large egg, beaten
  • 1 cup fresh cranberries, chopped
  • 1 cup walnuts or pecans


  1. Preheat oven to 350°F. Spray loaf pan with nonstick spray.
  2. Sift together dry ingredients. Add orange zest set aside.
  3. Combine oil, orange juice and enough water to make  a combined 3/4 cup. Stir into dry ingredients.
  4. Add beaten egg. Mix in cranberries, and nuts.
  5. Pour into prepared loaf pan. bake for 55-60 minutes.

Yield: 8-10 pieces

Cool in pan for 30 minutes.

Eggnog Blondies

Eggnog Blondies



  • 1 cup whole wheat flour
  • 1 tablespoons flaxseed meal
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 2 eggs, large
  • 1/2 cup eggnog
  • 1/2 cup dark chocolate chips
  • 1/2 cup cranberries, chopped


  1. Preheat oven to 350 degrees F. Line a 9×9-inch square pan with parchment.
  2. In a medium bowl mix dry ingredients, set aside.
  3. Cream together butter and sugar until light and fluffy.
  4. Add egg and eggnog and stir until blended.
  5. Stir in chocolate chips and cranberries.
  6. Spread evenly in prepared pan. Bake for 25 – 30 min or until middle is set.
  7. Remove from the oven and cool on a rack for 1 hour. Cut just before serving.

Yield: 12-16 Brownies

Cranberry Almond Muffins

Cranberry Almond MuffinIngredients:

  •  2 cups all-purpose flour
  • ½ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup  milk
  • 1 tsp pure Almond extract
  • 1 egg, large
  • 4 oz shortening
  • 1/4 almonds, finely shopped
  • 1/2 cup cranberries, chopped


  1. Preheat oven to 400° F. Line a muffin pan with paper muffin liners
  2. Combine the flour, baking powder and salt.
  3. Microwave shortening  in a microwave-safe bowl, for about a minute, until it’s thoroughly melted. Set it aside at room temperature to cool, but don’t let it solidify again.
  4. Beat the eggs in a separate bowl and then add the sugar, milk and vanilla to the eggs.
  5. Stir in almonds and cranberries.
  6. Slowly add slightly cooled, melted shortening into the egg-vanilla-milk mixture and stir it in. If the shortening it too hot it will cook the eggs.
  7. Add the liquid ingredients to the dry ones and mix no more than ten seconds. The batter should be visibly lumpy, and you may see pockets of dry flour.
  8. Gently pour the batter into the prepared muffin pan and bake immediately.
  9. Bake 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Yield 12 muffins



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