You have to love the color of cranberries. They add vibrancy to any table, holiday or otherwise. And the tangy flavor is perfect with the heavier meals we eat in the fall and winter. I wanted a crisp that was purely cranberry yet not too tart. I didn’t want apple or pear or anything else with it…just pure cranberry flavor bursting open in every bite.
I put a layer of streusel on the bottom as well as on the top for added texture and sweetness. I really like the result.

This is a great, comfort food type dessert but would also work …read more

O.k..so..yeah.
It’s just bread with cranberries and walnuts. But, I love naming things so humor me.  I do not go as far as one of my favorite characters, Anne Shirley,naming trees and woods but I like to give my recipes cool names.  Especially for bake sales.

Here it is, part 2 of falling creatively. Or failing creatively, which ever. The cupcakes did indeed crumble as they were removed from the silicone liners. That’s o.k…bread pudding works for me.

I didn’t used to like bread pudding until I had it one time, eons ago, at a smallish restaurant at North Park Center in Dallas, Texas. The restaurant was called Churchills and why it went out of business is anyone’s guess. It was there I was introduced to quiche and infatuatingly edible bread pudding.
The way this was different from the …read more

Nope…I didn’t forget at all. I have a busy day today, but at some point I am going to make time to do these. I will make the dough and freeze it unbaked in teaspoon size balls. After it is frozen I will put all of the balls into a ziploc to wait patiently until needed. If you freeze the cookies unbaked it also helps keep the kids out of it.
These are awesome. My husband’s favorite cookie as he was growing up. I like to dip half the cookie in melted white chocolate and add red and …read more