{twd} cranberry upside-downer

Two! Two posts in the same week. Do I get a gold-star next to my name? Now I just need to get back on Twitter…

Cranberries are awesome. This week’s Tuesdays with Dorie recipe is an upside-down cake. Instead of the traditional pineapples, it uses fresh or frozen cranberries.  Because it’s a little early for fresh cranberries, I used frozen. I made a 1/2 recipe and made two (another two! I’m sensing a theme.) mini 4″ cakes. I gave one to my family and kept the other for me.

The cake tastes like Autumn, with cinnamon and vanilla. It made me look forward to cooler temperatures and the changing leaves. Oh, who am I kidding. I live in Southern  California leaves don’t change here and the only difference between summer and fall is it gets a few degrees cooler. And it makes me dread winter. I’m a wimp and freeze in Southern California winters. I’ll probably make the cake again for the holidays; it’s just so easy to make and delicious.

Thanks to  Sabrina of Superfluous for hosting the Cranberry Upside-Downer. For the recipe, visit her blog or buy the book.

Vegan Cranberry and Spice Scones

I didn’t realize Thanksgiving was so close. I knew I would be out of the country and wouldn’t have to plan a dish, dessert, or two. I didn’t pay attention to where the holiday fell on the calendar. I was vaguely aware of that the holiday was coming up. It’s hard not to be aware of it with every magazine cover screaming Thanksgiving or all the wonderful blog posts about delicious sounding dishes.

It took me by surprise then when a coworker told me Thanksgiving was next week {I wrote this on November 18}. Really? Next week? Wow.

Anyway, I made these scones and brought them in my last day of work before I left for vacation as a Thanksgiving/Holiday treat. The recipe comes from Isa Chandra Moskowitz’s Vegan Brunch and is an incarnation of autumn flavors and scents. While they baked (and cooled!!) they made my kitchen smell so good. It almost made me a bit sad to be missing Thanksgiving. Almost. Until I remembered I would be sailing the South Pacific today. 😛

Happy Thanksgiving!

Cranberry and Spice Scones

Adapted from Vegan Brunch
  • 1 1/4 cups almond milk
  • 2 teaspoons apple cider vinegar
  • 2 cups all-purpose flour
  • 1 cup white whole wheat flour
  • 2 tablespoons baking powder
  • 1/2 cup sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon allspice
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup dried cranberries
  • 2 tablespoons canola oil
  • 1 teaspoon pure vanilla extract
  • Raw sugar for sprinkling
  1. Preheat oven to 375° F and line a baking sheet with parchment paper.
  2. In a small bowl, stir together almond milk and vinegar. Set aside to curdle.
  3. In large bowl, whisk  flours, baking powder, spices, sugar, and salt together until well-combined. Stir in dried cranberries. Make a well in center.
  4. Add oil and vanilla to almond milk mixture and pour into dry ingredients. Stir until just moistened and combined.
  5. Use a 1/4 measuring cup or large ice cream scoop to place mounds on baking sheet. Sprinkle tops of scones with raw sugar. Place in oven and bake for 18 to 22 minutes until the scones are lightly browned and firm to touch. Remove from oven and place scones on rack to cool for at least 20 minutes.

Makes 12 large scones.

{sms}Pear Cranberry Muffins with Spice Cookie Crumble Topping

muffin2

(I heart my new iPhone for lots of different reasons. One reason is the WordPress App that lets me write posts from anywhere. I started this post while in the mountains surrounding Idyllwild waiting for the rest of my hike group to show up.)

I’ve never seen muffins disappear as quickly as these mini Pear Cranberry Muffins with Spice Cookie Crumble. I don’t know if it was the muffin itself or the crumble or people really like muffins with crumble toppings. Either way, these muffins were a big hit at both work and a meeting/party I attended.

idyllwild

I made the full recipe which made 24 minis and 9 full size. I didn’t have a lemon, so I used lime zest. I also chopped the fresh cranberries instead of keeping them whole. I also subbed white whole wheat flour for some of the all-purpose flour. For the crumble topping, instead of gingersnaps I used Dorie Greenspan’s Sugar-Topped Spice Cookies. The cookies are the November 17th pick for Tuesdays with Dorie. I like it when baking groups become symbiotic. 😛

Thank you to Jennifer of Maple N’ Cornbread for selecting Pear Cranberry Muffins with Gingersnap Crumble for this week’s Sweet Melissa Sundays. If you would like the recipe, visit her blog or buy the book.

muffin

Pumpkin-Cranberry Scones

Pumpkin-Cranberry Scones

They may not be the prettiest scones, but they sure are tasty. For today’s Pumpkin Week recipe I baked Pumpkin-Cranberry Scones from Veganomicon. These vegan scones are perfectly spiced and really more cake-like than scone- like.They also use fresh cranberries, which I had to coarsely chop. How do you coarsely chop fresh cranberries with out them rolling all over the place?

cinnamon cranberry walnut bread

The next formula up for me in the Bread Baker’s Apprentice Challenge was the Cinnamon Raisin Walnut Bread. Out of raisins, I used cranberries. I also made the bread using half white whole-wheat flour. I was able to make three 7-ounce mini loaves out of half a recipe.

The bread was quick and easy, made and baked in the same day. I used my fresh yeast again, made the optional cinnamon-sugar swirl, and topped the fresh from oven loaves with a cinnamon-sugar topping.

I’m not the first person to say this about the bread: This bread is crack. Which is why I froze one loaf, took one loaf to work, and only ate the third. It was hard to take pictures without eating. No, not hard, impossible.

If you would like the recipe, buy the book: The Bread Baker’s Apprentice. It’s a great book and I’ve learned a lot about bread baking.