Okay, it has been two months. Two. Months.That is a sad state of affairs. It isn't that I haven't been thinking about it. Trust me, I have. I just haven't had the time to take a picture before we eat and writing a post about an empty plate doesn't seem right.
I think I will have to fit this into my new years resolution somehow.
Ryan and I hosted our Christmas dinner this weekend. The gathering of family and friends around good food inspired a post.
Christmas hasn't been as stressful this year. Don't get me wrong, that is not to say I don't have an incredibly long christmas to-do list waiting. The truth is I am even behind in my chocolate advent calendar. I am sure your list looks similar: writing the christmas cards that I resolved to write last weekend, wrapping, shopping, marking 2 class sets of isu's, cleaning, watching christmas specials(what? you don’t consider that a to-do list must?), shopping, baking, baking and of course more baking.
I often add things I have already done to my to-do list just so I can check them off... and now I can check off writing a blog post.
you should add these recipes to yours.
Cranberry Cake
from Kristin at the kitchen sink
3/4 cup unsalted butter, room temperature
1 1/2 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup packed light-brown sugar
1/2 cup sugar
3 large eggs
1 teaspoon pure vanilla extract
2 teaspoons finely grated lemon zest
1/4 cup sour cream
2 cups fresh cranberries
confectioners’ sugar, for dusting
Preheat oven to 375 degrees. butter an 8-by-2-inch or a 9-inch cake pan. In a large bowl, whisk together 1 1/2 cups flour, baking soda, and salt.
Beat butter and sugars until light and fluffy. With mixer on low, beat in eggs, one at a time, until incorporated; beat in vanilla and lemon zest. beat in 1/2 the flour mixture, then sour cream. Add remaining flour mixture; mix just until combined.
Spread batter into pan. In a bowl, toss cranberries with 2 tablespoons flour and sprinkle over batter.
Bake until cake is golden, about 40 minutes. Dust with confectioners’ sugar before serving
maple pecan pie
from anna olson
cream cheese pastry
1 cup butter, room temperature
6 ounces cream cheese, room temperature
2 cups flour
filling
2/3 cup butter, melted
1 cup brown sugar
4 eggs
3/4 cup maple syrup
2 teaspoons vanilla
dash of salt
3 cups pecan halves
pastry
Preheat oven to 375ยบ F.
Cream together butter and cream cheese until smooth. Add flour and blend until dough comes together. Shape dough into a disc, wrap and chill for at least 1 hour.
Roll out dough to 1/4-inch thickness. Place dough into an 8-inch removable bottom tart shell or pie pan and trim and shape edges. Chill for 20 minutes.
filling
Whisk together all ingredients except pecans until smooth. pour filling into chilled, unbaked tart shell. arrange pecan halves on top of filling.
Bake tart for 40-45 minutes, until filling doesn’t jiggle when you shake it, and crust is golden brown.
