Simple Fresh Cranberry Bars

The weather has finally turned cold and the holidays are right around the corner. We are starting to get in the spirt with the recipes we are making. We found this recipe for cranberry nut bars last fall, it has been a huge hit. Fresh cranberries are the star of these bars, with the perfect mix of sweet and tart. Fresh cranberries are great for bread, bars, cookies, pancakes, and of course homemade cranberry sauce! (You can even use them in your fall centerpiece.)

Ingredients
2 eggs
1 cup sugar
1 cup flour
1/3 cup of melted butter
1 1/2 cup fresh cranberries
1/2 cup of chopped walnuts

1. Preheat oven to 350°F, grease an 8 inch square glass baking dish.

2. Beat eggs with mixer until blended and slightly thick. Slowly mix the sugar in until well combined. Mix in flour and butter until blended well. Fold in cranberries and walnuts.


3. Evenly spread bar mixture into the greased baking dish. Bake for 40 minutes or until golden brown and set. (You can test by insetting a toothpick in the center, they are done when it comes out clean.)  Let cool and enjoy!

These are a great sweet treat for any meal, what sweets are you making for Thanksgiving?

Baked Kale Chips

Our CSA share sadly ended last week. We really enjoyed having a diverse box of fresh veggies every week. One of my favorite snacks that came out of our CSA box was kale chips. They are quick, easy, and healthy! We have made different variations with oils and spices. (One of my favorites was using sesame oil and a splash of soy sauce).

baked kale chipes

Ingredients
1 bunch of kale
1 tablespoon of olive oil
1 teaspoon salt
1 teaspoon of cumin (optional)

1. Preheat oven to 350°F.  Carefully remove the kale leaves from the thick stems with kitchen shears or a knife. (You can leave the smaller stems).

2. Wash and dry the leaves thoroughly with a salad spinner. (If they are not dry they won’t be as crispy when you bake them!) Toss kale with olive oil, salt, and cumin.

3. Spread the oil coated kale in a single layer on a baking sheet. Bake for 10-15 minutes or until the kale is crispy. The edges should be brown but not burnt.

Enjoy as a side to your favorite sandwich! What kind of veggies do you like to make into healthy chips?

 

Beer Bread with Cranberry Honey Cinnamon Spread

This was the perfect combination for a game night snack last weekend. The tanginess of the bread mixed with the sweetness of the spread. Why didn’t we think of this before!? Beer bread is very easy to make (without a mix!). By combining simple ingredients you will easily impress your guests!

Bread Ingredients
3 cups all purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/4 cup sugar
12 ounces of beer (the kind of beer you use will change the flavor of the bread, I like to use IPAs because of their hoppy flavor)
1/4 cup of butter (melted)

1. Preheat oven to 375°F and spray a loaf pan with non stick spray. Sift dry ingredients and mix together with beer until combined. (The consistancy will be more of a dough than a typical quick bread batter.) Pour bread mix into loaf pan and top with melted butter.

2. Bake for 45 mins to 1 hour depending on your oven. Remove from pan and let bread cool.

Spread Ingredients
1 stick of unsalted butter, at room temperature
1/4 cup of dried cranberries
1 teaspoon ground cinnamon
1 tablespoon honey

While the bread is baking you can prepare the spread. Blend all ingredients together in a standing mixer or food processor until combined. Serve at room temperature, if you are not using it right away you can refrigerate but you should leave it out for 15 minutes before serving so it can soften.

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Once the bread is cooled enjoy with the cranberry honey cinnamon spread! This is a great addition to any fall get together. What are your favorite fall bread and spread recipes?