Apple Spice Cranberry Sauce

I have a passion for homemade cranberry sauce. It's simple. It's fresh. It's beautiful. Cranberry sauce is the easiest dish you will ever make. EVER. If you can boil water, you can make homemade cranberry sauce! This cranberry sauce has a little twist on the same-old. Apple Spice Cranberry Sauce will make your kitchen smell like you've  officially stepped into the holiday season.






































The best part about cranberry sauce? You can make it RIGHT NOW and store it in your fridge until Thanksgiving. Think about it. It's just like jam, without the pectin. Sugar, water, fruit. Boil it up and it will keep for weeks.
Seriously. If you have never made a dish to contribute to the Thanksgiving feast, call or text your mother in law and tell her you're bringing fresh cranberry sauce. Go buy yourself a nice bowl or two and make one or more of these recipes.  Basic Fresh Cranberry Sauce,  Fresh Cranberry, Orange and Dried Cherry Sauce,  Cranberry Raspberry Sauce.
Then sit back and prepare to become the new favorite daughter in law.

Apple Spice Cranberry Sauce
A Bountiful Kitchen

1 1/4 cup water
1 cup sugar
1 medium size apple, peeled and chopped
1  11-12 oz package fresh cranberries
1 teaspoon ground cinnamon

Bring water and sugar to a boil together in a medium size saucepan.
Add chopped apple and boil for about 3-5 minutes. Add cranberries and cook for another 4-5 minutes or until berries burst. Turn down heat and using either a potato masher or an emulsion blender, pulse or mash until the apples are broken down and the sauce is the consistency of a thick jam.Turn off heat and add cinnamon. Stir with a spoon.
Let cool and cover.
Refrigerate until ready to serve.
Serves about 8-12 as a condiment.

Tweet

Big Fluffy Pan Dinner Rolls

Remember those rolls they used to make in the cafeteria at lunch? Yes, once upon a time cafeterias in schools were used for cooking, not just heating up.  The rolls were always served with the  special Thanksgiving lunch, my favorite school lunch of the year! I loved those big fluffy white rolls... If you don't know what I'm talking about your mom does. 

Today, I'm sharing a recipe from the bakers at King Arthur Flour for Big Fluffy Pan Dinner Rolls. 

I tried this roll recipe out with Sunday dinner recently. Although there were only 5 of us at the dinner, every single roll disappeared (I halved the batch). That's a good roll! 

Perfect for  your Thanksgiving or Christmas feast of 5 or 50. They are also perfect for make ahead (see directions in recipe). Trust my on this recipe. The people at KA Flour will not steer you wrong. And neither will I :)

Make sure to follow along on Instagram  for tips and ideas for your holiday meals! 

• Big Fluffy Pan Dinner Rolls
• adapted from King Arthur Flour
• 
  
• 1/2 cup lukewarm water
• 2 cups warm milk ( 100 - 110°F)
• 3 tablespoons butter
• 2 tablespoons sugar
• 1 tablespoon salt
• 2 1/2 tablespoons yeast, instant preferred
• 6 to 7 cups King Arthur Unbleached All-Purpose Flour

Directions

1. Combine the water, milk, butter, sugar, salt and yeast in a large bowl, or the bowl of your stand mixer. Stir well and let sit for 6 to 8 minutes, or until you see the yeast begin to foam.
2. Add 5 cups of flour and mix by hand or with the paddle attachment until the dough forms a rough, shaggy mass. The dough will not form a ball at this point, but will be just shy of coming together.
3. Add flour, 1/2 cup at a time and blend with the dough hook until a smooth ball begins to form. Knead by hand for about 10 minutes, or by machine for 4 to 5 minutes until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch.
4. Lightly spray your work bowl with cooking spray and place the dough in the bowl. Spritz the top of the dough with spray as well and cover lightly with plastic wrap or a shower cap. Let rise for 20-30 minutes at room temperature or until the dough is full and puffy.
5. Gently deflate the dough and pat or roll out to a rough rectangle about 8 inches by 12 inches. Cut the dough into 4 long strips, then cut each strip into 6 portions for a total of 24 dough balls. Shape into round balls as you would shape meatballs, using your cupped hands to roll the dough. Spritz your hands with cooking spray to prevent sticking.
6. You can place the rolls into any of the following pans, well greased or lined with parchment paper: One half-sheet baking pan or 2 quarter-sheet pans. Two 13" x 9" x 2" pans. Four 8" or 9" round baking pans OR a combination of any of these pans.
7. After the rolls are in the pans, cover again with a clean dish towel and let rise at room temperature for another 30 minutes, or until well rounded and full looking. If you are baking now, preheat the oven to 375°F and place rack in center of oven. Make sure the oven is completely preheated before placing the rolls in the oven. 
8. Bake the rolls for 15-18 minutes or until golden brown. You can brush the baked rolls with melted butter if desired. Serve warm, store leftovers in a plastic bag for up to 3 days.
9. If you want to freeze the unbaked buns, place in the pans as described in step 6 and allow to rise for 10 minutes. Wrap airtight and freeze for up to 4 weeks. To bake, thaw overnight in the fridge, then unwrap and bake as directed.

Tweet

Chocolate Silk Pie and Harmons Thanksgiving Pie Fest!

Gathering with my Harmons blogger friends is always a treat. It's especially wonderful when we gather to share dishes we have made. A few weeks ago, we prepared pies and Christmas brunch to get us in the holiday spirit! I'm so excited to share a new recipe with you for the most simple Chocolate Silk Pie you will ever make, along with four other  amazing recipes for your Thanksgiving lineup! 

photo credit Caroline from Armelle Blog

I cannot think of a better way to start the month of November than with P I E. 

You know how I feel about pie. 

Pie is love, in my book. You can imagine how I felt when we gathered and all brought a pie to share. 

Let's just say it was a love fest. 

Here are the links to all of the pies we enjoyed at our Harmons blogger pie love fest... 

(thanks to Caroline from Armelle Blog for the next few photos!)

One Sweet Appetite-Streusel Pumpkin Pie

La Fuji Mama - Gingerbread Chess Pie

Armelle Blog - French Apple Tart

The Vintage Mixer- Almond Butter Pie

My new favorite chocolate pie is the pie I shared. It's the World's Best Chocolate Silk Pie. 

Why the World's Best? 

1. The flavor is amazing. Just enough chocolate to satisfy a chocolate lover. 

2. Smooth and silky. Beating for a looooong time is the key. 

3. No bake filling. Some will say, raw eggs? No thanks. If you're pregnant, wait till after you deliver to make this. But otherwise, I think a true chocolate silk pie means you'll be eating a few eggs, uncooked. 

4. 5 ingredients. That alone is reason enough to make this pie. 

5. Great beginner pie. All you have to do is beat together ingredients for filling. If you are unsure about making crust, crush up 3/4 package of Oreos  in food processor with 4 tablespoons melted butter and a tablespoon of sugar, press into pie plate. Now you've got yourself The World's Best Chocolate Silk Pie in the World's Most Simple Chocolate Cookie Crust. 

Congrats! 

The World's Best Chocolate Silk Pie

A Bountiful Kitchen, adapted from Allrecipes.com

1 cup butter at room temperature

1 1/2 cups sugar

4 oz unsweetened chocolate, melted in double boiler and then cooled

2 teaspoons vanilla or  1/2 teaspoon vanilla and 1 teaspoon almond flavoring

4 eggs

1- 9 inch baked pie shell (recipes below)

Cream butter in a mixing bowl.  If using a stand mixer, use a paddle attachment to cream the butter and sugar, then switch to a whisk attachment to add the remaining ingredients. Gradually beat in the sugar with an electric mixer until light colored and well blended ( about 3 minutes). Stir in the thoroughly cooled chocolate, and vanilla extract. Add two eggs, beating 5 minutes on medium speed, then add the remaining two eggs, beat for 5 additional minutes. 

Using a spatula, scrape the chocolate filling into a cooled, baked pie shell.
Refrigerate at least 4 hours before serving.

Garnish with fresh whipped cream, chocolate curls if desired. 

Tips:

-Make the crust the day before or earlier in the day so the crust has time to cool completely before filling. You may also refrigerate the crust after cooking to help the crust cool more quickly. 

-You must have a mixer to make this. Preferably a stand mixer, or a person willing to stand and hold the mixer for a long time. 

-The pie filling recipe requires following the directions very carefully. It is very important the butter is at room temperature (not melted) , or it will not beat up properly.  Also, it is very important the eggs are beaten for 5 minutes after each addition for a total of 10 minutes. 

-You may use a single baked pie shell or a cookie crust shell. I have included recipes for two of my favorites below. Make sure to let the crust cool completely before filling!

-This pie is best when made the day before serving or early in the day to allow it to set up properly. 

Single Pie Crust
1 cup flour
1/4 teaspoon salt
1/2 cup solid shortening
1/4 cup cold water

Cut shortening into flour and salt in medium size bowl, until the mixture resembles small pieces the size of peas. Add cold water all at once. Mix with a fork until dough starts to form into a ball, do not over mix. Add additional flour to the dough just until the dough is not sticky. Sprinkle flour out onto a flat surface. Roll the dough out and place in a 9 inch pie plate. Lightly press into the corners of the plate. Crimp the edges. Using a fork, pierce the sides and bottom of the pie dough. Refrigerate crust for 30 minutes. Meanwhile, place oven rack on bottom third of oven and turn oven to 500 degrees.
Bake for 8-10 minutes or until golden. Let cool completely before cooling.


Chocolate Graham Cookie Crust
2 cups graham cracker cookie crumbs
1 1/2 cups Oreo cookie crumbs (white centers removed)
1/4 cup granulated sugar
1 stick unsalted butter, melted

Preheat oven to 375 degrees
In the bowl of a food processor or blender, process the graham crackers and Oreos to make crumbs.
In a bowl mix together the cookie crumbs, sugar and butter with your hands. Press the mixture evenly into a 9-inch pie pan. (It will seem like an excessive amount of crumbs, but it will compress down quite a bit with pressure.) Cover the crust with plastic wrap and top with another 9-inch pan, pressing quite firmly to make a smooth surface. Bake the crust for 15 minutes.
Remove the crust from the oven and let cool completely before filling.

This post was sponsored by Harmons Grocery, all opinions are mine. 

Tweet

Loaded Baked Potato Soup in Bread Bowls

This Loaded Baked Potato Soup in Bread Bowls is the perfect meal for your trick or treat night! It's always easier to get your kids to eat on Halloween night if you have a tradition of making something fun to eat. I love this Loaded Baked Potato Soup because it's a quick, easy, filling and delicious. You can load it up with extra toppings, or serve it straight out of the pot.

I found these cute bread bowls at Harmons Grocery in Farmington, if you don't live close to Harmons, you can pick up any type of small loaf artisan or french bread and carve out the middle. I loved the Harmons loaf, it was a bit more dense than other bread bowls I have purchased, which was perfect for holding a thick rich bowl of soup. We used the carved out pieces for dunking in the soup. Mmmmmm. So good.

Don't you love the little stem made out of pretzel?
Happy Halloween!

ABK's Loaded Baked Potato Soup
A Bountiful Kitchen

1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup chicken or vegetable broth
2 cups milk, plus additional for thinning soup
1 cup cheese
2 cups baked potato, scooped out or in chunks
1/4 cup sour cream

crumbled cooked bacon
additional grated cheese
sour cream
chopped chives or green onion

Melt butter in a stockpot over medium to medium high heat. Add flour, whisk and continue to cook for about two minutes, add salt and pepper. Whisk in broth. Stir until smooth. Turn heat to medium.
Slowly add milk, continue to whisk. Add grated cheese and whisk. Fold in cooked potato. Cook until bubbly and smooth. Just before serving, add sour cream. Heat until bubbly. Turn heat to simmer.
Scoop out bread bowls. Serve soup in bowls, add milk if the soup gets too thick.
Top with crumbled bacon, grated cheese, chives, and a spoonful of sour cream.
Serves 2-4, about 1 1/2 cup servings.

Tips:
-I used potato that had been baked a few days earlier. I scooped the potato into a bowl and used the skins for baked potato skins. If you are baking the potatoes for this recipe, scrub the skins, bake the potatoes to use in this recipe. It is not necessary to peel the potato before chopping for the soup.
-This recipe may require more salt and or pepper depending on the amount of flavor in the broth.
-This recipe is easily doubled.

Tweet

Caramel Apple White Chocolate Cookies

It's caramel apple season again! Have you ever met a person who doesn't love a caramel covered apple? What could possibly be better than a caramel apple?! How about a Caramel Apple Cookie? Add a little white chocolate, and you've got perfection. The Caramel Apple White Chocolate Cookie captures the caramel apple we all love, the cookie and white chocolate all in one wonderful treat!

After weeks of working on this recipe, the process went something like this: oatmeal, no oatmeal, fresh chopped apples in the dough? too much moisture...cut out half of the apples, still too much moisture...Place apple slices on TOP of the cookie, add cinnamon for a bit more flavor, add a little more flour to stabilize the cookie so it can support the apple slices on top. The list goes on. Finally after a few dozen alterations, I came up with a cookie that is chewy, sweet, tart, gooey, sticky all in one bite of goodness.

I think you're going to love it even more than a plain old caramel apple.
Happy baking!

Caramel Apple White Chocolate Cookies
A Bountiful Kitchen

1 cup butter
3/4 cup sugar
3/4 cup brown sugar
2 eggs
2 teaspoons vanilla
3 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 cups white chocolate chips*

1 apple, Granny Smith, Honey Crisp, or other crisp/firm variety
Peter's Caramel or other soft caramel**

Prepare apple by washing and drying. Slice apple into 4 pieces, around the core of the apple. Discard the core. Thinly slice the apple and set aside. Cut the caramel into about 20-24 pieces and set aside on a plate or other clean surface such as a piece of wax paper or cutting board that is non -stick.

Preheat oven to 375 degrees. Place rack in middle of oven. If you have a convection oven, use the convection setting.

Cream butter and sugars. Add eggs and vanilla, mix until blended well on low speed. Scrape down sides of bowl once, mix again until all butter, sugars, eggs and vanilla are blended.
Add flour, baking soda, salt, cinnamon and white chocolate to bowl.  Mix on low speed, just until the wet and dry ingredients are incorporated and the flour disappears.
Scoop dough onto cookie sheets, about 6-8 cookies per sheet. Flatten slightly with palm of hand.
Bake in preheated oven for about 7 minutes, until cookies flatten out a bit. Remove the pan from the oven and using a silicone spatula or other spatula, push the sides of the cookie in a bit to form a circle if the cookie has spread out unevenly. Top the cookie with one or two slices of apple and then top the apple with caramel.  Return to oven and bake an additional 2 minutes, or until caramel is melted a bit. Remove and let cool completely before serving.

Tips:
-*( I used white dipping chocolate discs from Cavanaugh's Chocolate) but also like Guittard brand white chocolate chips.
-**The caramel I used is a large 5 lb block of Peter's Caramel purchased online here. If you live in the SLC area, you may purchase this caramel at Orson Gygi on 300 West at about 3300 South.
-The caramel stays on the pantry shelf for a long time. I had my last block for about a year, and it was still fresh tasting after a year's time. It's a great purchase to split with a friend. Store on a shelf in a Ziploc bag.
-I like Granny Smiths for this recipe, because the apples are quite tart. If you prefer a red apple, use a Honey Crisp or Fuji apple.
-These cookies are best when served within a day of baking.

Tweet

Fresh Peach and Coconut Cream Cake

Our Labor Day weekend started with a stop at one of my favorite breakfast spots, Left Fork Grill in SLC, a drive to our cabin for football watching, hiking, fishing, a little archery practice, swinging on the swings and of course a bit of cooking before returning home on Monday.

When at the cabin, I try to simplify and make things that we can enjoy with little time in the kitchen. I baked up this Fresh Peach and Coconut Cream Cake to celebrate the end of summer and highlight one of my favorite fruits.  This recipe is a one bowl, mix, pour and bake dessert. Really simple, fresh and delicious. If you've got  peaches sitting on your counter, this is one dessert you have to try.
Happy Baking!


Fresh Peach and Coconut Cream Cake
A Bountiful Kitchen

1 1/2 cups sugar
3/4 cup butter, room temperature
3 eggs
2 teaspoons vanilla or 1 teaspoon almond extract
2 cups peaches, peeled and chopped (about 2 small peaches)
1 teaspoon lemon juice
3/4 cup buttermilk
2 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 cup coconut sweetened, flaked (optional)

additional peaches for topping cake (3-4 more)
2 cups heavy whipping cream
1/2 cup powdered sugar

Preheat oven to 350 degrees.
In a large bowl, cream the butter and sugar. Add the eggs and beat until smooth. Add vanilla, peaches and lemon juice, beat until the peaches are broken up into small pieces, about 1-2 minutes on high. Add the buttermilk, flour, baking soda and salt. Continue beating for an additional two minutes, fold in coconut.
Generously grease a 9x13 pan or two 9 inch round cake pans or pie plates. Bake on middle rack of oven, about 30-35 minutes for 9 x 13, about 20-25 minutes for round cake pans or pie plates.
Remove and let cool.
Whip cream until stiff, add powdered sugar, whip until blended well.
Peel, pit and slice additional peaches. Slice cake and top with peach slices, top with whipped cream.
Sprinkle with additional powdered sugar or coconut.

Tips:
-I baked this at a high altitude (about 6,700 ft) and used 1 cup buttermilk and 2 1/4 cups flour. Baked at 375 for 30 minutes in a 9x13 pan.

Tweet

ABK's Dry Rub for Steak and Ribs

Want to give Dad something he'll love for Father's Day?  Follow this plan...

1. Buy some good quality steaks. I love the steaks at Snake River Farms, trust me, Dad will LOVE anything from SRF. The steaks I used for this post are Cowboy Steaks, aka Bone In Rib Eye Steak. They are about 2 1/2 inches thick and are bone-in, weighing in at about 2-2.5 lbs each.

These babies are THICK. About 2 1/2 to 3 inches each. 

2. Mix up the dry rub in about 2 minutes. Double the recipe if you want to package up some of the extra dry rub mix in a cute little container to give to Dad. Buy a BBQ spatula, tie a ribbon around it, along with the homemade dry rub mix.

3. Invite Dad over for a bbq, give him the dry rub mix and spatula. Cook up the steaks and prepare to be Dad's new favorite child.

ABK's Dry Steak Rub
A Bountiful Kitchen

Double if giving away as a gift!

2 tablespoons paprika (regular or smoked)
2 tablespoons garlic powder
2 tablespoons ground pepper
1 tablespoon onion powder
3-4 tablespoons Sea Salt
2 tablespoons Lemon Pepper
1 tablespoon thyme (optional)
1 teaspoon dry mustard
2 tablespoons brown sugar, if using as a rub for ribs
For best results, apply rub 24 hours before serving meat.

Mix all ingredients in a medium size bowl.
Apply seasonings to meat by sprinkling generously on to surface of meat, massage into meat, turn and repeat on opposite side. Cover meat or place in a Ziplock bag and let the dry rub sit on the meat overnight in the fridge. About 2 hours before cooking, remove meat from refrigerator. Place meat on a plate, and let sit on counter until ready to cook.

Tips:
-It is best to apply the dry rub for at least 24 hours before cooking the meat, or at least 2 hours before.
-You may also use garlic salt and onion salt, in place of powders, if doing so, omit the sea salt.
-Target often sells cute glass containers perfect for bottling spices in their $1 section right in the front of the store.

Instructions for cooking Cowboy Steak:

You will need the rub ingredients above and 1-2 lb  steak to feed approx 2-3 people (depending on amounts of side dishes and how hungry you all are!)
Butter, about 1 tablespoon

Turn grill to medium high. Cook the steak for about 4 minutes on each side. Reduce heat to medium and continue to cook meat for about 15 minutes, turning every 4-5 minutes. The temperature of the grill should be about 400 degrees.
After about 12-15 minutes, insert meat thermometer in center of steak it should register 115-125 for medium rare. Remove from grill. Quickly spread the butter (about 1 tablespoon) on top of the steak.  Let sit on a serving plate for a full 15 minutes, covered loosely in foil before cutting. The steak will continue cooking after being removed from heat.
The steak may also be cooked in an oven (use temperature guidelines in recipe). Sear the meat on both sides on stove with a little olive oil in a pan before placing in oven.

Tweet

Breakfast Croissant Quiche Cups

These little Breakfast Quiche Cups are made with croissants and easy to whip up in just a few minutes. They are perfect for the Mother's Day brunch you're planning.

You've got that covered, right??

If not, here are a few suggestions to help you out...

One-Bowl Berry Coffee Cake, super simple and can be made a day ahead! 

If Mum loves pancakes, try this recipe for Sour Cream Pancakes. Absolutely melt in your mouth delicious. It's my copycat recipe for Penny Ann's Sour Cream Pancakes. Don't forget the home made syrup. 

 For a meal in a salad, try this recipe for Cobb Salad with Creamy French Dressing. Crunchy, salty, creamy all in one bite. 

Does your mom love Panera? You'll be her favorite when you make this copycat version of the Panera Strawberry Poppy seed Chicken Salad.  And who doesn't want to be mom's favorite??

You say you can't cook? Here's a no fail recipe for Fruit-Filled Virgin Sangria. Buy a glass pitcher and a few glasses and give all to mom for her special day, filled with this colorful delicious drink!

Every mom I know LOVES this dish.  If you can't take her to Italy, the least you can do is bring Italy to her.  Magherita Pasta. Takes just a few minutes to make.  Serve it with some bread and a green salad.
Best dinner.
Ever.

Don't forget dessert! Nan's Coconut Cake  is mom's favorite. Made with a cake mix and add-ins, it's simple and can be made a day or two ahead. Store in fridge. Top with fruit just before serving.
If this doesn't make mom love you, nothing will.

If mom is a Swig Cookie fan, make these. The original (Almost) Swig Cookie.
Gift plan: Give her a bottle of coconut flavoring (don't forget the squirt spout) a big glass, some fresh limes and some Diet Coke.
The family inheritance will be all yours.

Past Mother's Day Menus and recipes: 

Mother's Day 2009

Mother's Day 2011

Mother's Day 2012

Mother's Day Lobster and Shells Salad 2013

Mother's Day 2014 Pork Tenderloin with Sesame Ginger Slaw

Breakfast Croissant Quiche Cups

A Bountiful Kitchen

print recipe

3 large croissants, sliced into 1/4 inch pieces

10 large eggs

1 cup half and half

1 teaspoon salt

1/2 teaspoon pepper

2-3 tablespoons prepared pesto

1-1 1/2 cup chopped fresh spinach

3 green onions, chopped

8 slices bacon, cooked until crisp, chopped

2 cups grated cheese any type (cheddar, Monterey Jack, Swiss)

Generously grease muffin cups. 

Place croissant slice into greased muffin cup. You may need to press down a bit, or tear it in half to fit the slice in the muffin cup. Beat eggs and half and half together (I like to use a blender), add salt and pepper, mix again. Set aside.

Spoon about 1/2 teaspoon pesto over each croissant piece in cup. 

Top with chopped spinach, green onions, bacon and grated cheese. 

Pour the eggs over the croissants in the cups*. Fill the cups about 3/4 full of the egg mixture, or until all of the egg is used up.  

Let sit overnight in refrigerator (see tips below), covered with plastic wrap or bake in 350 oven for about 20-25 minutes until puffed and golden. 

Let sit for 5 minutes, then run a knife around the edge of the muffin cup and remove to a platter. Serve immediately or at room temperature. 

Tips:

-Make sure to generously grease the cups both sides and bottom or the egg will stick. 

-*The amount of quiche cups will depend on the size of the muffin cup, this recipe generally makes about 15-18 medium size cups. 

-It is best, but not necessary, to let the prepared quiche cups sit in the fridge for at least an hour before baking. This allows the egg mixture to completely soak into the croissant and creates a yummy bread pudding type texture. If preparing the quiche cups the day before serving, remove from fridge and let sit on counter for 30 minutes before baking. Bake uncovered. 

-The baked cups freeze well. After baking, place any leftovers in a Ziploc bag after completely cooled. Freeze. When ready to use, place on a paper towel and heat in microwave for about 1 minute. 

-We love this dish served with Chili Sauce or Sheri's Simple Salsa. 

Tweet