Cranberry Curd

I am a member of the Collective Bias®  Social Fabric® Community.  This shop has been compensated as part of a social shopper insights study for Collective Bias and its client Land O’ Lakes.

One of the best part of the holidays for me is making treats to gift. Whether it be for a neighbor or friend or maybe evening a way to pay it forward in the community. This Cranberry Curd is a break off of the Tangerine Curd listed on Land O’Lakes holiday guide. It’s great for a seasonal gift and packages so simply into a jar. Just add ribbon or you can mod podge the lid with scrapbook paper.

Cranberry Curd #HolidayButter #shop #cbias

Cranberry curd can be easily made and serves up well on toast, cookies, or crackers. I love to make it for future use to make dessert too. Great way to give a gift and help out a friend on a holiday dessert!

Cranberry Curd #HolidayButter #shop #cbias

Save the left over cranberries when making the curd to use in a cranberry jam. This and more cranberries will make a beautiful jam to add to any cookie. Today, I am making some Finnish spice cookies topped with cranberry jam to pay it forward. I hope to deliver them to the nursery home that took care of my grandmother before she passed. Sometimes the elderly are forgotten and at Christmas they definitely should not be.

Cranberry Curd #HolidayButter #shop #cbias

Here is the simple recipe and don’t forget to enter the giveaway below the recipe!

Cranberry Curd

Total Time: 45 minutes

Yield: 1 small jar

Cranberry Curd


1 bag of cranberries
1 1/4 cup water
3 egg yolks
1 whole egg
1 cup sugar
4 tablespoons Land O Lakes® Butter


In a medium non stick pot, combine cranberries and water and simmer over medium heat. Cook until the cranberries pop and the liquid bubbles. The mixer will start to thicken. You may help mash the cranberries with a silicone spatula. Push the cranberries through a strainer, pressing well with your silicone spatula. Be sure to scrape all the puree from the underside of the strainer into a bowl. Reserve cranberries for a jam. Set aside juice to cool.

Whisk together the three egg yolks and one whole egg until combined. Add in sugar and whisk until a light yellow cream color. Add cranberry juice to same non stick medium pot and combine the egg mixture to the cranberry puree whisking until well blended. Place over medium heat, whisking constantly, until the curd thickens and can coat the back of a wooden spoon. Remove the pan from the heat. Stir in cubed butter one tablespoon at a time. Pour into a jar and let cool in refrigerator.

Decorate lid and give as a gift or save for a toast or a beautiful dessert.

As one of my readers you have a chance to win a $250 gift card from Walmart. To enter you need to do the following:

  • Follow Land O’Lakes on Pinterest
  • Enter your email in the form below and click “Enter”
  • Pin any image from this post to any of your Pinterest Boards
  • Visit the Holiday Treats Board and share your favorites.

Winner will be selected at random and it is one entry per person! Contest runs 11/25/13-1/14/14


Pumpkin Spiced Latte & Iced Cranberry Coffee Bread

I am a member of the Collective Bias®  Social Fabric® Community. This shop has been compensated as part of a social shopper insights study for Collective Bias and their client Nestle.

Coffee is the one thing everyone in my house loves. While I don’t drink it, I love it in breads and cake! It’s great because I can always have fun baking iced cranberry coffee bread with my teenagers and share it with the household over tea and coffee. Not to mention my oldest son’s two friends that are always over here.

pumpkin spiced latte iced cranberry coffee bread

This time of year comes so much planning that it is nice to have a little time to bake with my teenagers. I enjoy talking about everything that is going on. We get to enjoy coffee and treats while connecting about everything in life. It makes those moments when everything is just moving to fast during the holidays so much more precious. My son with his band, my daughter with her play, and my oldest with ideas on a career. It’s these times over a pumpkin spiced latte and iced cranberry coffee bread that we can slow the process and make memories.

nescafe tasters choice

coffeemate pumpkin spice powder

Check out this digital magazine to get great ideas for the holiday with Nestle & Coffeemate featured in it! I also have a recipe below for a pumpkin spiced latte made with Powdered Pumpkin Spice Coffeemate creamer and Nescafe Taster’s Choice instant coffee. Super simple to put together in a quickness for a afternoon coffee with friends or some time with the family.

pumpkin spiced latte iced cranberry coffee bread

Every Fall we break out the decor and have fun decorating together.  Though, Thanksgiving is the funniest for me as we sit down together and go over what we would like on the menu. It’s always exciting to see what they would like to try again or change up for this year.

Pumpkin Spiced Latte & Iced Cranberry Coffee Bread

Total Time: 1 hour, 30 minutes

Yield: 2 - 9"x 5" Loaves

Pumpkin Spiced Latte & Iced Cranberry Coffee Bread


For Bread:
2 1/2 cups flour
2 tablespoons baking powder
1/2 tablespoon baking soda
1/2 cup sugar
3/4 cup brown sugar
1 stick of butter; softened
2 eggs
1 tablespoon vanilla
2 teaspoons Nescafe Taster's Choice
1- 1 1/2 cups hot water
1/2 teaspoon salt
1/4 teaspoon clove
1/2 teaspoon allspice
1 can whole cranberry sauce or fresh cranberry sauce equal to the same
Olive oil
2 cups powdered confectioner's sugar
2 tablespoons water
For Latte:
Nescafe Taster's Choice
2-3 spoonfuls of Powdered Pumpkin Spice Coffeemate creamer


For Bread:

Preheat oven to 350 degrees F

Cream together butter, sugar and brown sugar in a the bowl of your stand mixer until smooth. Add in eggs one at a time. Mix in vanilla, coffee, & cranberries.

In a separate bowl whisk together flour, baking powder, baking soda, salt, clove, and allspice. Add dry ingredients to the wet ingredients 1/2 cup at a time, until it’s all combined.

Oil 2 - 9"x 5" glass loaf dish. Divide batter evenly among pans and bake for 50 minutes or until toothpick comes out clean when tested from the center. Let cool on wire rack before removing from dish.

In a medium bowl, add powdered sugar and 2 tablespoons of water. Whisk well until it becomes a thick liquid glaze. If you need more water add a drop at a time. Remove bread from glass loaf dish and top with glaze. Let dry before serving.

For Latte:

Make coffee as directed on the back of the container. Add in powdered pumpkin spice creamer. Serve with bread.

My lovely daughter enjoying a pumpkin spiced latte and iced cranberry coffee bread.


Pumpkin Pound Cake

Between this month and next many people will get tired of the relentless pumpkin recipe posts. Please let me add to that irritation :) Pumpkin marks one of the most beautiful times of the year. Gloomy weather, autumn colored trees, and decorated yards all scream Happy Fall! Witches on broomsticks, black cats, graveyards, and spooky set ups galore but don’t forget your apple cider with a slice of Pumpkin Pound Cake!

pumpkin pound cake

A few days ago I posted about how to roast a pumpkin for pumpkin puree. This is one of the recipes created from that puree. I swear by fresh roasted pumpkin.  The aroma when this is baking tingles your nose and beckons the spirits whom plan to haunt on All Hallow’s Eve! Can you see the speckles of flavor dripping from the whisk?

Pumpkin pound cake

Maybe we should get a little closer so you can see the pretty pumpkin spiced dough. This is a simple recipe and so fun to pass along to friends or neighbors to get the baking season going. What are your favorite recipes to share that contain pumpkin?

Pumpkin pound cake

My son harassed me over this recipe. He wouldn’t stop till he could get a slice. See his hands here pouring the icing as I photographed it. He just wanted me to finish it so badly so he could eat it all. If I let Chancelor he would eat the whole loaf on his own with hot chocolate or a spiced latte in the other hand.

pumpkin pound cake

We like a lot of icing so it really dries to the loaf. It’s amazing that they like this as they don’t like normal butter cream icing. They will scoop it right off cupcakes and cakes. Though, I admit I prefer icing rather then thick frosting on cupcakes. What do you prefer?

Remember to ice it cold and let it dry so it crumbs like this when you slice it. Let me know in the comments below what decorations are you setting up and what would you pair with this Pumpkin Pound Cake?

Pumpkin Pound Cake

Yield: Two loaves

Pumpkin Pound Cake


For Pumpkin Pound Cake
3 cups all purpose flour
3 cups white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 cup greek yogurt plain
6 egg whites
2 cups fresh pumpkin or canned pumpkin
For Cinnamon Icing
2 cups powdered sugar
2 teaspoons cinnamon


Preheat oven to 350º. Grease two glass loaf baking dishes and set aside.

Add flour, spices, baking soda, and baking powder into a mixing bowl. Set to low speed for 30 seconds. Combine the sugar, Greek yogurt, and egg whites. Mix until well blended. Fold in the pumpkin puree.

Pour the batter into two glass baking loaf dishes about half way up the dish and bake for 60 minutes or until knife inserted comes out clean. Cool cake on wire rack. Remove from the loaf dish and place on parchment paper.

In a small bowl add powdered sugar and 2 tablespoons water. Whisk well until consistency is like icing. If you need to add a little more water until you receive the desired texture you may do so. Add cinnamon and whisk. Pour over cooled cake and let dry before serving.

How To Roast A Pumpkin

For years pumpkin puree out of a can went into all of my Fall baked recipes. Until two years ago, when I finally roasted a pumpkin and made my own puree. Fresh roasted pumpkin made into puree has the best taste. I just prefer it. Plus baking it smells so delicious. That’s why I want to share this post with you on How to Roast a Pumpkin. It’s simple to do and makes more then enough for two recipes.

how to roast a pumpkin

Cut off the stem with a knife. The skin will be tough so be careful. Flip pumpkin back over to it’s bottom.

how to roast a pumpkin

Get a bowl ready. Cut the pumpkin in half. This will be a little easier then cutting off the stem.

how to roast a pumpkin

Get a spoon and bowl and scoop out all the seeds into the bowl. You can see how below. Make sure to get most of the strings out.

how to roast a pumpkin

Save the seeds for a great healthy snack. I love pumpkin seeds! Trying different spices when you baked them makes such a tasty difference. Grab a casserole dish and place the pumpkin halves face down in the dish. Do not use a baking sheet or you will have a mess in your oven.

how to roast a pumpkin

Preheat the oven to 350 degrees F. Place pumpkins in oven and bake for about one hour to an hour and a half. The pumpkin insides will become soft and the skin will brown and lift off the pumpkin.

how to roast a pumpkin

Peel the skin off and move pumpkin to a food processor and blend or use a bowl and a hand blender. Puree and make sure to stir to get a smooth texture through out the puree.

pumpkin puree

The puree can be stored in the fridge in a ziplock bag. You may also freeze the pumpkin puree. If you plan to freeze it longer then a month you should use a food saver bag or can it. One small pumpkin usually makes enough as you see here for two to three recipes. I just pop it in the fridge and bake with the pumpkin puree within a week. This week I want to make Pumpkin Pound cake!

Snickers Pudding Jars for Tailgating #GameDayBites

I am a member of the Collective Bias® Social Fabric® Community. This shop
has been compensated as part of a social shopper insights study for Collective
Bias and their client.

Today is my BIRTHDAY!

Anywho! That’s a sign to me that today it is time for tailgating season. NASCAR races in the beautiful fall weather. The smell of rubber and gas. Yes, I love that! Though, what I like better is the food. You must have yummy snacks to take to the races when tailgating. I enjoy my brisket sandwiches with dipping sauce, sunflower seeds, and plenty of water.

Snickers Pudding Jars #GameDayBites

Sometimes you just want something sweet that will fit right into a small carry cooler. A little plastic spoon to go with. Snickers pudding jars are perfect for Game day or Race day! Slice up some Snickers and toss them into a jar with layers of pudding and it’s the perfect on the go tailgating dessert.

Snickers Pudding Jars #GameDayBites

These jars are just so much fun! Simple for #GameDayBites which you can use this hashtag to find more tailgating recipes. Oh! Did I mention you can use the coupon below to save $2.00 on Snickers or Milky Way bites! Just click and print. Then you can make these awesome Snickers Pudding Jars for your tailgating event whether it be football or NASCAR. Notice my red and yellow cupcake liners for decoration. They fit my teams USC and/or Joey Logano my race car driver that I follow cars colors.

Game Day, Chocolate, Dessert, Recipe, Tailgating, Bites, Snickers, Milky Way

Don’t hesitate to share this coupon with your friends too! Sharing is caring and isn’t that what the tailgating experience is about. I know we love to mingle with others and see what they have while trading off recipes. Once we enjoyed some fajitas from another lovely NASCAR fan cooking them up while we rode on the tram to take us back to the car. Don’t you love when people are that generous? I know I do and love to share new recipes; of course :)

Snickers Pudding Jars for Tailgating #GameDayBites

Prep Time: 10 minutes

Serving Size: 1

Snickers Pudding Jars for Tailgating #GameDayBites


1 package chocolate pudding
2 handfuls Snickers Bites; sliced
1 mason jar
1 cute cupcake liner for decoration


Make pudding according to package directions. Add some pudding to jar. Add half of the sliced Snickers bites to the jar. Add more pudding and then another layer of Snickers Bites. Place liner over jar and seal cap.

Apple Cider Caramel Cookies – Bake a Difference OXO

apple cider caramel cookies

Anytime that blogging can be used for a good cause, I’m definitely in!  September happens to be Childhood Cancer Awareness Month, and the folks at OXO are gearing up for their annual program Cookies for Kids’ Cancer. I’m helping with my Apple Cider Caramel cookies.

Cookies for Kids’ Cancer is a wonderful program which makes it possible to easily get involved in fundraising to find a cure for pediatric cancer.  I was thrilled to have the opportunity to participate.

apple cider caramel cookies

You see, OXO will donate $100.00 to the organization for each blog post dedicated to this campaign in September!  Also, be on the lookout for OXO products with the following sticker attached:



In 2013, OXO will donate up to $100,000 to Cookies for Kids’ Cancer through specially marked baking tools, bake sale matches and other fundraising efforts. Cookies for Kids’ Cancer is a recognized 501c(3) public charity duly incorporated under the laws of the state of New Jersey. Your donations are tax deductible to the fullest extent allowable by law. 100% of proceeds raised by Cookies for Kids’ Cancer fund pediatric cancer research.

For every specially marked item sold, OXO will donate 25 cents in support of pediatric cancer research as part of its $100,000* pledge to Cookies for Kids’ Cancer. (Look for specially marked OXO products at participating retailers.)

apple cider caramel cookies

For my cookie post, I chose a recipe meant for Fall.  These cookies put the F in Fall with their gooey caramel centers. Chunks of fresh granny apples and cider flavor make it the perfect cookie to serve up at your next pumpkin carving gathering.

apple cider caramel cookies

Learn how to host a Cookies for Kids’ Cancer fundraiser HERE!

apple cider caramel cookies

So without further ado, here is the recipe!

Apple Cider Caramel Cookies

Yield: 1 dozen cookies

Apple Cider Caramel Cookies


2 1/2 cups all purpose flour
1 tablespoon baking soda
1/2 teaspoon salt
1/2 tablespoon cinnamon
1 stick melted butter
1/3 cup apple cider
1 1/2 cup light brown sugar
1/2 cup granulated sugar
2 eggs
1 granny smith apple; diced
1 bag of caramels
parchment paper


Preheat oven to 325F.

In your stand mixer bowl, combine flour, baking soda, cinnamon and salt. Whisk until fully combined; to aerate.

Melt butter completely in a microwave safe bowl.Add the brown sugar, white sugar, and melted butter. Mix in apple cider and eggs. Fold in the diced apple chunks.

Roll the cookies into 1/2 balls with half a caramel candy piece in the center and place on cookie sheet lined with parchment paper. These cookies spread a lot. You want to make sure to make the cookie balls small. Place a 1/2 dozen to a sheet.

Bake for 12 to 15 minutes until the edges are a light golden brown. Cool on baking sheet for a few minutes and then remove with OXO cookie spatula to a cooling rack. Allow to cool completely.

Berry Patriotic Ice Cream Cake & July 4th Round Up

It’s Independence eve and here are some awesome 4th of July Patriotic inspired recipes and DIY’s!  Along with a Berry Patriotic Ice Cream cake perfect for dessert in this uber hot weather! I had hoped to post a picture of the cake but it doesn’t look like that will be happening until tomorrow as the ice cream is still setting.

At least the recipe for the Berry Patriotic ice cream cake can be posted! Then again there is plenty of pictures below to some incredible patriotic inspired dishes. They are all so pretty I am not sure which one I would pick!

patriotic party july 4th

On another note, today is my Uncle and Dad’s birthday. They are twins! We used to celebrate every year on the 4th. Plenty of fireworks and food, guess that’s why I enjoy that day so much. It means family, food and fun! What are you doing this year? Are you cooking up a feast or anything patriotic? If so, please do post in the comments your link or story; I’d love to hear about it.

Berry Patriotic Ice Cream Cake

Total Time: 24 hours

Serving Size: 6 to 8


1/2 gallon of vanilla ice cream (Bluebell is what I used)
1 package of fresh blueberries
1/2 package of fresh strawberries; tops removed and sliced in half
1 package of Oreo cookies; crushed for bottom


Line a cake pan or bread pan with plastic wrap. Set ice cream out briefly to soften. Once the ice cream is slightly soft layer in fruit and ice cream in layers. This will help disburse the fruit through out the cake.

Crush Oreo's in a bowl or plastic bag. Layer over top of ice cream and fruit mixture. The top of this will be come the bottom once the ice cream has set to the mold. Freeze ice cream for several hours or up to two days prior to serving. The longer is of course better!

Serve with fresh fruit on the side and/or caramel or hot fudge topping.

Please check out the links below and feel free to pin and comment!


Patriotic Preztel Smores by Chocolate Moosey

Red, White and Blueberry Parfaits by Cravings of a Lunatic

Independence Day Fruit Tart by Big Bear’s Wife

Star Spangled Berry Pizza on the grill by Bread in Five

Summer Berry Pizza by Magnolia Days

Salads, Salsas & Side Dishes:

Red, White and Bleu Mac ‘N Cheese by Juanita’s Cocina

Blueberry, Strawberry & Jicama Salsa by Two Peas & Their Pod

Patriotic Potato Salad by Chez Us


Red, White & Blue Popsicles by  The Little Kitchen


Red, White and Blue Vanilla Bean Spritzers by Pineapple and Coconut

Blackberry Lime Green Tea by My Invisible Crown


Patriotic Rose Cake Tutorial by I am Baker

DIY American Flag Jean Shorts by Tealou & Sweet Pea

4th of July Manicure by Fab Fatale

Raspberry Bublanina #BakeForWest

On April 17th, a small town named West in Texas was rocked by a fertilizer plant explosion. 15 people lost their lives with almost 200 injured. Many of those that fell were firefighters that were first to the scene. It’s such a tragic event to hit this little Czech/Texan community. With more then $100 million in damage, my fellow bloggers and I decided to #BakeForWest to show our support in hopes to raise awareness for those to donate to help this great Czech/Texan town West, TX.

I live about two hours from West, TX. My sweet V and his parents are Czech.  His parents came to Texas more then 25 years ago from the Czech Republic and they love it here. When I witnessed the tragedy on the news I knew I had to help somehow.

Raspberry Bublanina

In West, Texas is a quaint little shop called the  Czech Stop that are famous for their kolaches. It’s right off one of our main highways. The town is well known for its Czech culture and heritage  In fact, the Czech Republic is donating monies to help with this community. It may not be much but it is nice of them to put forward an effort to help.

Raspberry Bublanina

Today, I am using a recipe that V’s mom sent me a few years ago after she baked me this wonderful cake with fresh plums from the tree in her backyard. It is traditionally made with cherries or other fresh picked berries that grow wild in the Czech Republic. I looked everywhere for cherries but they are not in season here yet. I decided to settle on raspberries since they are a berry and one of V’s favorites. Here is my #BakeForWest recipe: Raspberry Bublanina (bubbly cake) in honor for those lost or injured in this horrible tragedy.

Raspberry Bublanina

Raspberry Bublanina


1 1/4 cups whole milk
5 eggs, separated, save whites
¼ cup vegetable oil
2 cups flour
1 cup powdered sugar
1 tablespoon baking powder
1 lemon, zested & juiced
1 teaspoon salt
2 cups of raspberries; or fruit you would like.
Powdered sugar, for dusting


Preheat oven to 375 degrees F. Grease 9x11 pan and set aside. Toss raspberries in one to tablespoons flour and set aside.

In a medium bowl, whisk together the flour, powdered sugar, baking powder, lemon zest, and salt. Set bowl aside. Separate eggs yolks from whites into two small bowls. In a stand mixer beat the egg whites on a 10 for 2 to 3 minutes until they form stiff white peaks. You may also hand whisk the egg whites.

In a large bowl, whisk together milk, egg yolks, lemon juice, and vegetable oil until the batter is smooth like silk. Slowly whisk in dry ingredients with the wet until the batter is smooth. Using a spatula, fold in the egg whites slowly and carefully. Do not over mix. The egg whites will create your bubbly top.

Bake for 40 to 45 minutes or until a small butter knife inserted into the center comes out clean. Cool to room temperature and shift powdered sugar over the top of the cake. Serve in small squares.

If you would like to donate to help those in West, TX you can donate here through the Pointwest bank.


Please take a moment and stop by to visit these other fantastic foodies for their wonderful Czech desserts for #BakeForWest

Mardi Gras Cupcakes

It’s carnival time again and I am counting the days till Fat Tuesday when I get to celebrate with fried gator tail and plenty of drinks. Until that time I plan on cooking everything Cajun in my book of secrets. Hence the Mardi Gras cupcake recipe.

Last year, I bought some doubloons from the dollar store to decorate my cupcakes with. Unfortunately, I never got the chance to use them. Though I am glad because I did not know my way around my new camera then. Now my abilities have grown and well I hope you can see that in the pictures below.

Mardi Gras Cupcake

One of the many questions I get asked is how do you swirl icing. It’s pretty simple! I just add a tad of each color to different spots in the pastry piping bag and then squeeze. I only add a little at a time of each or the colors tend to blend too much. You can see my bag below :)

Mardi Gras Icing

The tip I used is 1M by Wilton. I like this shape a lot for cupcakes as it gives a nice ice cream swirl effect. The Mardi Gras beads are a part of the collection of beads I have started to get ready for all the Fat Tuesday fun. I picked them up at the local Dollar Tree if you are interested in getting some of your own.

Now, I cannot take full credit on this recipe as my daughter, whom is 12, took the fun of baking these cupcakes. With a recipe from me she had fun with the colors and the endless licking of all the bowls. That is her favorite part of baking sweets. In fact, I generally have to continue to tell her the licking belongs at the end of baking not while we are trying to mix everything. She’s hilarious!

Mardi Gras Cupcakes

Total Time: 1 hour

Yield: About 16 cupcakes

Mardi Gras Cupcakes


For Cupcakes
1 1/4 cups cake flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
3/4 cup sugar
1 teaspoon pure vanilla extract
1 teaspoon Malibu coconut rum
1/2 cup oil olive oil
1/2 cup buttermilk
Yellow gel food coloring
Purple gel food coloring
Green gel food coloring
For Frosting
2 cups unsalted butter , at room temperature
5 cups powdered sugar
2 tablespoon vanilla extract


For Cupcakes:

Preheat oven to 350 degrees F.

In a medium bowl, add cake flour, baking powder, baking soda and salt. Stir together with whisk, and set aside.

In the bowl of an electric mixer, add eggs, sugar, vanilla, rum, and oil; beat on medium speed for about 30 seconds. Reduce mixer speed to low and slowly add about half of the flour mixture. Add half of the buttermilk, then the rest of the flour and the rest of the buttermilk; beat until combined.

Separate batter into bowls and color with gel food coloring in yellow, purple, and green. Pour a little of each batter into lined cupcake. Fill liners a little over half full. Bake cupcakes 12-14 minutes. Remove from oven and allow to cool completely before frosting.

For Frosting

Using the paddle attachment of your stand mixer, whip the butter on medium-high speed for 2 minutes till butter is soft and fluffy. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mix well. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed. To color frosting just whip with purple, yellow, and green gel food coloring individually.

To swirl the frosting, simply put each color of frosting on each side of bag and pipe. I used a 1M tip from Wilton.

#SundaySupper White Chocolate Cranberry Cookies

Every year I make these cookies for my oldest son, Tommy. He loves them and I always change the recipe a bit and he does not mind. This year I wanted to add fresh cranberries and it turned out tasty!

When the teens were younger I would go through this whole ordeal of making cookies, watching Christmas movies, and having hot chocolate. We would then set out the cookies for Santa, not that I did not already have enough sweets, and then they would push off to bed.

Many things have changed now, such as we do our gifts on Christmas Eve. Though one tradition still remains and that is the white chocolate cranberry cookies. They just scream Christmas!

For a bit more spice you may add in some cinnamon and clove. It’s all up to you and your creative side :)

#SundaySupper White Chocolate Cranberry Santa Cookies

Total Time: 2 hours

Yield: 3 dozen cookies

#SundaySupper White Chocolate Cranberry Santa Cookies


4 cups all purpose flour
1 tsp baking soda
1 tsp salt
2 sticks melted butter
2 cup dark brown sugar
1 cup granulated sugar
2 tbsp vanilla extract
2 eggs
1 bag of fresh cranberries
1 bag white chocolate chips
parchment paper


Preheat oven to 325F.

In a medium bowl, combine flour, baking soda, and salt. Whisk until fully combined; to aerate.

Melt butter completely in a microwave safe bowl. In a large bowl using an electric mixer, cream together the brown sugar, white sugar, and melted butter. Beat in the vanilla and eggs. Continue beating until batter is light and creamy. In increments, add in flour mixture, mixing after each addition.

Add in white chocolate chips and cranberries; mix well.

Roll the cookies into 1/2 balls and place on cookie sheet lined with parchment paper. These cookies spread . You want to make sure to make the cookie balls small. Place a dozen to a sheet.

Bake for 15 minutes until the edges are a light golden brown. Cool on baking sheet for a few minutes and then remove to a cooling rack. Allow to cool completely.

- Eggs Benedict by Cindy’s Recipes and Writings
- Holiday Cream Cheese Tea Ring by That Skinny Chick can Bake
- Cinnamon Streusel Coffee Cake by Small Wallet Big Appetite

Appetizers & Snacks
- Chicken Liver Pate by Tora’s Real Food
- Bindaetteok {Mung Bean Pancakes}by Kimchi Mom
- Crab and Asparagus Soup by The Urban Mrs.
- Roasted Chestnuts by Curious Cuisiniere

- Potato Salad {Schwaebischer Kartoffelsalat} byGalactopdx
- Italian Orange Salad by Shockingly Delicious
- Sweet Potato Casserole by Magnolia Days
- Lightened up Twice Baked Mashed Potatoes by Real Nutrition
- Carrots au gratin by Juanitas Cocina

Main Dishes
- Char Siu Bao – Chinese Roast Pork Buns by
The Girl In The Little Red Kitchen
- Christmas Eve Pizza & Martinis by The Webicurian
- Savory Crepe Cake by Vintage Kitchen Notes
- West Indian Curried Goat by The ROXX Box
- Pot Cheese and Potato Cheese Pierogies by
Cupcakes and Kale chips
- Seafood Gumbo and Grilled Oysters: A Louisiana Christmas
Tradition by the Catholic Foodie
- Mom’s Paella by Yummy Smells
- Portuguese inspired Chorizo Crown Pork Roast by
The Family Foodie
- Dorie’s Chicken in a Pot by Gotta Get Baked
- New Year’s Eve Buckwheat Noodles with Mochi by The Ninja Baker
- Crab Cakes for Christmas Eve by Daddy Knows Less

- Pizzelles {Italian Wafer Cookies} by Chocolate Moosey
- Fudge by Dinner Dishes and Desserts
- Orange Refrigerator Rolls by The Wimpy Vegetarian
- Crescent Cookies by Cookistry
- Christmas Stollen by Hezzi D’s Books and Cooks
- #GlutenFree Cookies for Santa by The Cooing Underwriter
- Pfeffernusse by The Foodie Army Wife
- Creme De Menthe Cake by I Run for Wine
- Panettone Bread Pudding by the Country Girl in the Village
- Spiced Gingerbread Gooey Butter Cake | A twist on a St. Louis
Favorite by Daily Dish Recipes
- Chocolate Gingerbread Layer Cake with Eggnog Cream Cheese by
Crispy Bits and Burnt Ends
- Jamaican Christmas Pudding by Lovely Pantry
- White Chocolate Cranberry Santa Cookies by Mooshu Jenne
- Christmas Tree Cookies by Damn Delicious
- Old Fashioned Lady Fingers {Creamhorns} by The Meltaways
- Rose Milk Almond Falooda {Indian Dessert Drink} by
Sue’s  Nutrition Buzz

- Wine Pairings by ENOFYLZ Wine Blog
- Cinnamon Infused Hot Chocolate with Southern Comfort Whipped
Cream by Mama Mommy Mom
- Mint Chocolate Cocoa by Mama’s Blissful Bites