Chocolate Cranberry Quick Bread

Hey friends!  If you hadn't noticed I've been on a bit of a hiatus.  We had a baby!

Miss Sydney was born September 25th.  Words cannot express our love for this sweet little one.  I can't wait to share all of the details about her birth and our last few months together at home, but first I'm going to tell you about Chocolate Cranberry Quick Bread!

This is a super easy sweet breakfast addition or dessert for the Holidays.  The rich chocolate paired with tart cranberry is super delish!

If you are looking for something quick to make this is your dish.  Hope you enjoy it!
I'll be back soon to tell you all about that babe!

Ingredients:

1 1/2 cups semisweet chocolate chips or chunks
1/2 cup unsalted butter, softened
2/3 cup brown sugar, packed
2 eggs
1 1/2 cups applesauce (sweetened or unsweetened)
2 teaspoons quality vanilla extract
2 1/2 cups AP flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup fresh cranberries

How to:

Preheat oven to 350
Melt 1 cup chocolate chips/chunks in microwave safe bowl or on your stovetop if you don't have a microwave (like us!).  Set aside.
Using your stand mixer or in a large bowl, cream butter and brown sugar until light and fluffy. 
Once chocolate is cool, add chocolate and eggs, mix well. 
Then add applesauce and vanilla, mix well.
In a separate bowl mix your dry ingredients (flour, baking powder, baking soda, salt).
Add dry mixture to wet mixture and mix well.
Stir in remaining chocolate chips/chunks and fresh cranberries.
Pour batter into 2  (9x5) greased loaf pans (I use coconut oil spray to grease my pans).
Bake in 350 degree oven for 35-40 minutes or until a toothpick or knife inserted in center comes out clean.
Eat and enjoy!

♥TCW

 

Homemade Cranberry Sauce with Mandarin, Pomegranate, Ginger and Honey

Hello there friends, long time no post.  Let's start today with a debate.
Canned or fresh?
That's right.  Canned or fresh cranberry sauce on your Thanksgiving table?

Via

Honestly, is this really even worth debating?

I know there are sticklers out there who love their canned sauce.
And, admittedly, I have taken a slice of the can shaped cranberry blob in Thanksgiving past.
Yes.  Yes I have.

In my opinion cranberry sauce is an essential part of the Thanksgiving table.
It is the tart-sweet counterpart to the savory deliciousness of turkey, stuffing, mashed potatoes and gravy.
It is the key ingredient to the day after Thanksgiving leftover sandwich.

So yes, I have partaken in the canned shape blob.  But that was before.
Before I knew how easy it was to make your own.

It happened many a Thanksgiving ago in Hermosa Beach, in a house that had a stripper pole in the basement (just for fun.  Don't ask.) and a ladder to the attic with a very cool guest room for us girls. We decided to have a "friend Thanksgiving" the weekend before real Thanksgiving.

Lo and I brined a turkey in a cooler, the oven broke and said turkey was cooked down the street at a friend's. There were cocktails and a DJ.  It was a potluck.  And I made cranberry sauce even though I had no idea what the heck I was doing.  It was hands down the best tasting Thanksgiving meal I've ever had.  I still remember the carrots in brown sugar and butter.

The original Hermosa Beach Cranberry Sauce recipe has evolved, along with my cooking skills, into this recipe. The best part is, it's easy!  Even better - you can make it a few days in advance of Thanksgiving.  If there are leftovers (if!), it is great spread over toast with goat cheese.

So, can shaped cranberry blob or the real deal?
That's not even a question.

P.S. Mandarin's are in season!  My mom picked mine up at the Mandarin Festival.

Ingredients:
2 12oz. bags fresh cranberries
4 mandarin oranges, peeled and sectioned
1 cup pomegranate juice
1/2 cup water
1/2 cup brown sugar
1 cup white sugar
1 tablespoon peeled and minced fresh ginger
1/4 cup honey (I use raw)
1 teaspoon cinnamon

How to:
Add cranberries, mandarins, water and pomegranate juice to a large saucepan or pot.
Bring to a boil, then reduce to medium high heat.
Simmer until cranberries begin to pop open.
Add sugars, ginger, honey and cinnamon, stir frequently and continue cooking until well blended.
Remove from heat and let cool.
Transfer to a sealed container and keep overnight in fridge before serving.
(The sauce will seem thin at first, don't worry, it will thicken in the fridge overnight.)
You can prepare the cranberry sauce 2-3 days in advance.

Happy Turkey Day everyone!

♥TCW