Cranberry-Orange Sauce

I have made this several times and I absolutely love it.  It tastes so good slathered on a thick slice of turkey!

1 12 oz. bag of fresh cranberries
3/4 c. sugar
zest and juice of one orange
1 cinnamon stick

Combine zest, juice, sugar, and cinnamon stick with 1/2 cup of water.  Cook over medium-high heat until sugar dissolves.  Add cranberries and bring to a boil.  Once boiling, reduce heat to low and allow to simmer.  Simmer until the berries have popped or you can press them easily against the side of the pan to squish them (I don't like whole cranberries in my sauce).  Cool to room temperature or refrigerate.  Remove cinnamon stick before serving.

Fantastic French Toast

I really wish I could remember where I found this recipe so credit could be given where it's due.  I remember when I came across it I thought, "Why do I need a recipe for French toast?"  But this is so good and I don't think I will ever make French toast again without it.  It's very simple and has quite a bit more milk than I would normally use but I think that is why I like it so much.  Sometimes there is just entirely too much egg on my toast and it looks like an egg sandwich rather than French toast.  I will be posting an apple cider syrup recipe sometime soon that would be delicious with this.  Enjoy!

2 eggs
½ c. milk
1/8 tsp salt
1 tsp vanilla
3 T. flour
6 slices of Texas toast

First beat eggs, then add remaining ingredients with electric mixer. Dip both sides of bread and place in hot buttered pan. Flip over when browned.

Pumpkin Cream Cheese Muffins

First, I just want to say that I have not abandoned my little recipe blog.  I started working on my Master's degree this past September and it has consumed me!  I haven't been cooking much and what I have cooked has not been "blog worthy."  


However....I am on break until January and I am so excited to get back in the kitchen!  I started yesterday by making these muffins.  They involve a few extra steps compared to the run-of-the-mill muffin--but let me tell you...this is not your run-of-the-mill muffin!  The extra time is SO worth it!

For the filling:
8 oz. cream cheese, softened
1 cup confectioners’ sugar

For the muffins:
3 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tbsp. plus 1 tsp. pumpkin pie spice*
1 tsp. salt
1 tsp. baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1¼ cups vegetable oil

For the topping:
½ cup sugar
5 tbsp. flour
1½ tsp. ground cinnamon
4 tbsp. cold butter, cut into pieces

*I bought pumpkin pie spice and it has mysteriously vanished from my spice drawer.  My toddler loves to pull that drawer open and play with all of the spices so I feel quite certain I will find it somewhere one day.  ANYWAY, I had to make my own pumpkin pie spice (which were actually a lot of the spices I had already used) and here is the mix:

2 Tbsp. cinnamon
2 tsp. ground nutmeg
2 tsp. ground ginger
1 1/2 tsp. ground allspice

To prepare the filling, combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until blended and smooth.  Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter.  Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil.  Transfer to the freezer and chill until at least slightly firm, at least 2 hours.

To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend.  Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly.  Transfer to the refrigerator until ready to use.

To make the muffins, preheat the oven to 350˚ F.  Line muffin pans with paper liners.  In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend.  In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil.  Mix on medium-low speed until blended.  With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons).  I lifted the liners and tilted them a little (see picture) to ensure the bottom was completely covered.  Slice the log of cream cheese filling into 24 equal pieces.  Place a slice of the cream cheese mixture into each muffin well.  Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely.  Sprinkle about 1 1/2 tsp. of the topping mixture over each of the muffin wells.

Bake for 20-25 minutes.  Transfer to a wire rack and let cool completely before serving.  

Recipe from annies-eats.com