slot gacor hari ini mampu membuat hari anda menjadi lebih baik
situs slot online gacor yang bakal bikin hari kalian jadi lebih berbeda
slot online anti rungkat akan membawa kalian kepada maxwin besar
bro138 situs slot gacor online terkemuka
bos88 bocah ingusan di larang main disini ya bos
slot88 situs gacor anti rungkat pasti maxwin coy
agen sbobet terkenal dengan berbagai macam pertandingan olah raga terkemuka
hoki togel akan membawa kalian kepada jackpot besar
slot gacor di jamin bakal bikin ketagihan
slot hoki99 website andalan tahun 2023
Garuda138 situs gacor anti bla bla bla bla
link alternatif best188 paling is the best
link rtp alternatif imbaslot tergacor saat ini
link alternatif ajaib88 paling akurat saat ini
link alternatif cipit88 yang paling dicari banyak orang
airbet88 link alternatif proses paling cepat
sikat88 daftar tidak pakai ribet dan cepat
asia77 daftar paling mudah dan cepat profitnya
stars77 daftar paling mudah dan cepat profitnya
indogame daftar paling asik profitnya
kdslots login dengan mudah cari profitnya
win88 login paling cepat dan ampuh profitnya
betcash303 daftar paling cepat prosesnya
bigwin138 daftar diri kalian dan raih cuan kalian
bdslot88 rtp paling mudah di mengerti
cocol88 daftar tempat bermain game menguntungkkan
Stars77 makan nasi anget anget muka lu manis banget
slot138 situs terberani untuk memberikan kemenangan
panen77 rtp selalu dihati
gudang 138 gudangnya pengetahuan
gas138 link alternatif selalu berjuang sampai akhir
zeus 138 game online pertama yang membuat bangga masyarakat indonesia
sky77 membangun negeri ini dengan baik
link hoki99 selalu memberi hasil yang terbaik
babe 138 berapapun pasti dijabanin
luxury 777 game online dengan membawa nuansa mewah
elang game game tersembunyi pemberi hadiah
roma77 rtp yang jagoo
kilat 77 paling andalan dari segalanya
maxwin 138 peluang maxwin nya besar
link alternatif bosswin168 situs pembawa bahagia
merdeka 138 terus tanpa henti
dolar138 rtp Ada yang kuharapkan darimu
situs ligaciputra Semoga cinta berpihak padaku
batman 138 Tak terasakan mengurung pikiranku
luxury 333 Di dalam mimpi bertepi
luxury138 login Hingga aku benar-benar terluka
luxury333 link alternatif Saat ku mengerti rasa kita tak sama
hoki99 login Aku memang tak bisa memiliki
paris77 login Dan tak bisa mencintai
luxury111 link Semua kisah manis tentang dia
langit 69 Aku bukan pilihan yang tepat
qqmacan demo Untuk cinta dan hatinya
luxury 12 Walau ketulusan yang kuberi untuknya
zeus138 rtp Apa jadinya hati yang terbagi
mild 88 Diseparuh perjalananku
panen138 login Rusaklah sudah cinta putih ini
Arsip Tag: cranberry
Last week, in a continued effort to get my fridge back to inbox zero after it was groaning under the weight of the extraneous contents of a few shoots here this fall, I decided to take my surplus of cranberries, oranges, and pecans and turn them into a cranberry bread. Except — wait — I don’t have a recipe for cranberry bread. Why did you guys let me go 15 years without a cranberry bread recipe on this site? How did I go 1300 recipes deep in the archives and never find my forever version of one of most classic late fall recipes everyone deserves in their repertoire? Let’s fix this right now.
Along the way to this final cranberry bread — which yes, predictably required purchasing more cranberries, pecans, and oranges for testing and retesting, as if I’d misunderstood the assignment — two things happened that shocked even me.
First, I fell in love. Prior to last week, I’d have told you that I love all of my quickbreads equally: Banana, Pumpkin, Zucchini, and Coconut. Choose a favorite? I could never. It’s all lies. Turns out I only love this. I love it even more than blueberry muffins. It’s the tartness. I added a full two cups of halved cranberries, they stay perfectly distributed in the cake, the cheeriest ruby ornaments, and then I made the loaf four more times. And counting.
The second shocking thing that happened was that despite being previous anti-nuts in soft cakes — the interruption is so unwarranted, the soft crunch after they bake is so sapped of flavor — here I added pecans and love them. Am I… getting old? Are the kinds of reading glasses you keep at the end of your nose next? I do love a grandma cardigan, bonus if it has pockets, so maybe I was always heading down this path. Or maybe the pecans are particularly fitting here, especially if toasted first. For me, they’re here to stay.
There a few more wonderful things here — a great crunch on the outside, a plush but not-too-sweet interior, the scent of orange zest, how well this keeps and keeps (if we’re not around) but I hope you’ll discover this for yourself ASAP. You won’t regret it at all.
The Pie Episode! Are you ready to learn how to master fuss-free homemade pies and never look back? In a brand new Smitten Kitchen YouTube video, I show you how to make my All Butter, Really Flaky Pie absolutely fuss-free and then throw in an Even More Perfect Apple Pie because ’tis the season. New episodes are coming every Wednesday 12 EST through the end of the year, each chosen based on overwhelming requests from you! Please consider subscribing to the channel so you don’t miss even one..
6 months ago: Twisty Cinnamon Buns
1 year ago: Potato and Leek Gratin
2 years ago: Perfect Apple Tarte Tatin
3 years ago: Roberta’s Roasted Garlic Caesar Salad
4 years ago: Endive Salad with Toasted Breadcrumbs
5 years ago: Roasted Cauliflower with Pumpkin Seeds and Brown Butter and Apple Strudel
6 years ago: Oven Fries and Chocolate Peanut and Pretzel Brittle
7 years ago: Squash Toasts with Ricotta and Cider Vinegar
8 years ago: Spinach and Egg Pizzettes
9 years ago: Apple Cider Caramels
10 years ago: Homesick Texan Carnitas
11 years ago: Spicy Squash Salad with Lentils and Goat Cheese and Buckeyes
12 years ago: Baked Chicken Meatballs and Salted Brown Butter Crispy Treats
13 years ago: Cabbage and Mushroom Galette and Peanut Butter Crispy Bars
14 years ago: Cranberry Caramel and Almond Tart and Chicken with 40 Cloves of Garlic
15 years ago: Not Your Mama’s Coleslaw
- 3/4 cup (85 grams) pecans
- 1 cup (200 grams) granulated sugar
- 2 medium-to-large oranges, any variety
- 6 tablespoons (85 grams) unsalted butter, melted, cooled
- 1/2 to 2/3 cup (120 to 160 grams) sour cream or plain yogurt
- 1 large egg
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 cups (8 ounces or 225 grams) fresh or frozen cranberries, halved
- 2 cups (260 grams) all-purpose flour
- Pearl sugar (about 1½ tablespoons), to finish
Coat a loaf pan (8½ by 4½ or 6-cup volume) with butter or nonstick spray. For easier removal, you can line the bottom and two long sides with a sling of parchment paper.
Place sugar in a large bowl, and zest oranges into it. Use your fingertips to rub the zest into the sugar, breaking it up a bit and releasing more fragrance.
Cut oranges in half and juice them into a 1-cup measure; I get between 1/3 and 1/2 cup. Spoon in sour cream until the juice reaches the 1-cup line; whisk to combine.
Whisk butter and egg into zest-sugar mixture. Whisk in orange juice-sour cream mixture. Sprinkle surface of batter with salt, baking powder, and baking soda and whisk thoroughly into the batter. Scrape the bowl down. Stir in cranberries and pecans. Stir in flour until it just disappears.
Scrape batter into prepared pan and spread smooth. Sprinkle cake with pearl sugar, if using.
Bake for 60 to 70 minutes, rotating once for even color, until a toothpick inserted into the loaf comes out batter-free. Give the cake more time if needed; don’t worry about it getting dark. Cool in pan on a rack until lukewarm, or at room temperature. Serve in slices.
Cake keeps for 5 to 6 days at room temperature. I leave it in the loaf pan, and just cover the cut side with foil. This ensures the sides stay moist the the top stays crisp.
* Deb, this is a cake: I know, I know. In America, we have things called “bread” or “quickbread” that are definitely actually cake but called bread because they’re in loaf pans and sliced like sandwich bread. They do tend to be a bit more muffin-y: less sweet, denser crumb, and with much more fruit or vegetable than a birthday cake would have. But in case you were wondering if this is cake: yes, it essentially is.
* Cranberries: I’ve made this with whole cranberries (seemed too big) and roughly chopped cranberries (felt they disappeared too much) and really like them halved the most here. It takes a few minutes but I think it’s worth it.
* Nuts: Yes, you can skip the pecans. You can use another nut, too. I promise it’s good with or without the nuts.
* What can I add instead of nuts? I didn’t actually test this (see above: turns out I like nuts here!), but I was thinking of adding 1 cup white chocolate chunks instead of the nuts. Again, you could also use nothing but cranberries and it will still be delicious.
* What is pearl sugar? Sometimes sold as nib or hail sugar, Hagelzucker, pärlsocker, perlesukker, sucre en grains and more, pearl sugar is a magical white sugar that looks boulder-like but has a very soft crunch. It’s an essential ingredient in Liege Waffles, which you should also make this holiday season, and it shows up on Chouquettes (Sugar Puffs), and decoratively on SK on my Apple and Honey Challah and Braided Lemon Bread. I love it as a festive decorative sugar. I bought a single bag a decade ago and don’t think I’ll ever use it up. It keeps forever. I’ve found it online innumerable places such as Amazon, King Arthur Flour, and I’m sure any local baking supply store. I’ve read that you can make imitation pearl sugar from crushed sugar cubes, but I think that’s better for when the pieces aren’t being used decoratively, as they are here.
* Does this need pearl sugar on top? Absolutely not. It’s for crunch and decoration. Coarse sugar, or none at all, will also work.