Tag: cranberry

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Food

Cranberry Almond Oatmeal Cookies

*Written 12/20*
Knowing that I will be returning to Charlotte in the near future, I’ve spent this past weekend trying to make sure everything was done here at home. I really haven’t felt super cheery/social, so we stayed at home most of the time. I vacuumed and raced around the house Friday night. I didn’t have any Saturday plans so I was able to run to Old Navy to return a shirt & exchange a Christmas gift for Jason {me & everyone else in Raleigh!}. While I was there I found skinny jeans ($25) for me that are perfect for my brown boots & a super cute flannel shirt dress ($12). Between Saturday and Sunday, I did 7+ loads of laundry (lights, darks, red/pinks, delicate wash for sweaters, sheets & towels). I also talked & texted with my parents and stayed within arms reach of my phone at all times. **Update on Ma: she’s holding her own & been able to drink some thickened apple juice over the past few days and thus is not as critical! We plan to go to Richmond for Christmas then Charlotte next week.**

I’d planned to bake these cookies for my coworkers Thursday night, but since I’d been out of town that didn’t get done. I already had all the ingredients so I decided to make them Sunday so I could bring them to my coworkers and some for Jason’s work friends also. I doubled the original recipe so it ended up making around 75 cookies {posted how I did it}. I found this recipe from sparkpeople in an email. We both really like the cookies, but my favorite part is that they’re approximately 64 calories each & 1 g fat!


Cranberry Almond Oatmeal Cookies

Ingredients
1 can Libby pumpkin
2 c light brown sugar
4 eggs
3 c whole wheat flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
6 c oatmeal
2 c dried cranberries {craisins}
1 c sliced {then I crunched} almonds

Directions
Heat oven to 350.
Beat together pumpkin & sugar in mixer.
Add eggs & vanilla, continue to beat well.
Add flour, baking soda, cinnamon, & salt; mix.
Lower mixture to stir and add oatmeal, craisins & almonds.
Drop rounded teaspoons of dough onto ungreased cookie sheets. I used my silicone mats on basic sheets & nothing on my non-stick sheet & they didn’t stick. Also the cookies do not spread out much, so ok to place them pretty close together.
Bake 10-12 minutes then let cool for one minute before transferring to cooling rack.
Enjoy!

Categories
Food

White Chocolate Oatmeal Cookies

I’m interrupting my “scheduled” post of photos from last weekend to post the cookie recipe I made last night. This weekend 2 of my favorite current coworkers & I are going to the beach! We’re crashing at my grandparents & we’re so excited for this girl’s weekend. We’d hoped there would be six of us, but due to child care issues & busy weekends, it’ll just be the three of us. Brooke, Holly & Kim, you’ll be missed! We’ll have a drink (or two) for you!

Eileen isn’t a fan of craisins so I found this recipe on allrecipes.com and thought it would work. After I’d put 16 or so cookies on the cookie sheet, I decided craisins would be yummy in the rest so I mixed those in. I tried a craisin-less cookie last night & it was delicious. Husband had a couple with craisins & said they were awesome too.

White Chocolate Chip Oatmeal Cookies
Ingredients
1 c butter, I softened first
1 c sugar
1 c light brown sugar
2 eggs
2 tsp vanilla
3 c flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 1/2 c oats
2 c white chocolate chips
1/2 c craisins
Directions
Preheat oven to 350. Lightly grease cookie sheets or use baking mats.
In Kitchenaid mixer, cream butter & sugars until smooth. In separate bowl, sift together flour, salt, baking soda, & baking powder & add in the cinnamon (my addition).
Stir in the vanilla & eggs to the sugar. Add the dry ingredients to the wet ingredients. Mix until combined. Stir in the oats, white chocolate chips & craisins (also pecans if you wish). Spoon out tablespoon sized cookies on to the sheets.
Bake for 10-12 minutes (took a little more like 13 for me). Cool on wire racks.
Tip from another baker: Cookies best when lightly brown, so set your timer & do not over cook. Someone else said you could use butterscotch chips instead of white chocolate which I think I might try next time as a fun change.

Categories
Food

Christmas Cookie Exchanges

I love holiday baking! And I better with three cookie exchanges in the next week!!
Tomorrow I’m going to our Raleigh Chi O Alum group exchange. I bought a huge thing of Craisins at Costco a few weeks ago so I wanted to make cookies with them. I thought I’d make the oatmeal white chocolate cranberry cookies that I made for Thanksgiving for one of the exchanges but I wanted to see what else was out there with Craisin’s.
I searched on Kraft Foods this afternoon and thought this Kris Kringle recipe sounded yummy. I halved the recipe since I thought I only needed 3 dozen. I made the dough then realized after looking at the evite that I needed more like 4 dozen. So although Kraft Foods calls these “Big Batch” cookies, mine are little and I was able to make 43 ~ 6 bags of 6 cookies plus 6 on a plate to share and 1 for me to try later as dessert!

Kris Kingle Cookies, adapted from linked recipe (I halved)
Ingredients
1 c (2 sticks) butter, softened
1 c sugar
1/2 c firmly packed brown sugar
2 eggs
1 tsp vanilla
2 1/2 c flour
1 tsp baking soda
1/2 tsp salt
2 packages baker’s white chocolate, chopped (I used 2/3 c of white chocolate chips)
2 c dried cranberries (I used 2/3 c Craisins)
2 c chopped pecans, toasted (I used a lil bit of chopped pecans I had in the pantry, not a huge fan of nuts in sweets)

Directions
Heat oven to 375.
Beat butter and sugars in large bowl with mixer until fluffy. Add eggs and vanilla. Blend in flour, baking soda, and salt & mix well. Stir in nuts, cranberries, and white chocolate.
Drop rounded spoonful of dough onto baking sheets. I lined my kinda crappy ones with these and my good nonstick sheet was fine.
Bake 9-11 minutes (My oven worked best baking right at or a lil less than 10 minutes). Cool on sheet for 3 minutes then transfer to cooling rack.

Categories
Food

White Chocolate Cranberry Oatmeal Cookies

I’ve been trying to come up with cookie recipes for the two cookie exchanges I’m going to in December. I think I might have to make these as a trial before Thanksgiving to see. I loved making white chocolate cranberry sugar cookies last year around the holidays and I think adding oatmeal might be a great addition!
Cranberry White Chocolate Oatmeal Cookies
from Good Things which she adapted from recipe on the back of Craisins

Ingredients:
3/4 c. butter, softened
2/3 c. packed dark brown sugar
a little more than 1 1/2 c. oatmeal
1 1/2 c. all purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
2 large eggs
1 tsp vanilla extract
2/3 c. dried cranberries
2/3 c. white chocolate chips

Directions:
-Preheat oven to 375 degrees and line two baking sheets with parchment.
-In bowl of stand mixer, combine butter and brown sugar and beat on medium high until light and fluffy in texture and color, about 3 minutes, while you gather other ingredients.
-In large bowl, combine oatmeal, flour, baking soda, cinnamon, and salt, stirring to combine.
-To butter and sugar add eggs, one at a time, beating to combine well after each addition, then add vanilla.
-Stop mixer, scrape down the sides of the bowl and turn back on lowest setting.
-Add oatmeal mixture, then cranberries and white chocolate, beating just until barely combined.
-Remove bowl from stand mixer and bring over to baking sheets.
-Best way to do this is with your fingers (although messy) – pick up loose balls of dough about 2 to 2.5 inches in diameter and place onto baking sheets at least 2 inches apart (I place 11 cookies on each sheet, dividing dough into 22 cookies total).
-If you have leftover cranberries and white chocolate chips, top cookies with a couple of each.
-Place in preheated oven and bake for exactly 10 minutes.
-Remove from oven, cookies will be slightly golden around edges and middles look a bit underdone.
-Let cool 5 minutes on cookies sheets and then place on wire racks to cool completely before serving.
*I will edit her recipe instructions once I make them and add my own pictures. I don’t have a kitchenaid stand mixer so I’ll be using my electric mixer. *

Categories
Food

Cranberry Feta Pinwheels

Two weeks ago at Chi O Alum dinner club the hostess, Lauren, made these for her Fall Favorite theme. They were so awesome that we requested the recipe! Beth made them for the party last night and they were a hit again! I hope to make them soon~ maybe for dinner?! or as a Thanksgiving weekend appetizer.

Cranberry Feta Pinwheels Recipe:

1 (6 ounce) package sweetened dried cranberries (chopped)

1 (250 g) container spreadable cream cheese

1 cup crumbled feta cheese

1/4 cup chopped green onions

4 large flour tortillas or wheat flour tortillas

chopped nuts (used about 1/2 cup chopped walnuts)

*Lauren & Beth also added some deli turkey meat, after the filling is made she just put some turkey slices on top before rolling them up*

Directions:

1. Combine all ingredients except tortillas (and turkey), mix well.

2. Divide and spread mixture evenly among tortillas.

3. Roll up tightly, wrap in plastic and refrigerate at least one hour.

4. To serve cut into 12 slices.

Enjoy!