Cranberry-Citrus Bars

I have been preparing a goodie basket for the midwives who will help me deliver my baby boy in a few weeks as I have heard that bringing a few treats can help make everyone have a happier experience!  Today I tried an experiment to use up some old citrus I had laying around, and I was very happy with the outcome!  I wanted to do a spin on the classic lemon bar, which is always a crowd pleaser, but thought I could make it a little more interesting with the addition of cranberries (they go great with oranges in bread/muffins, so why not?).  Also, I used other citrus fruit juices since I had some that needed to be used, and I didn't have quite enough for solely lemon juice.  Here is the recipe which turned out fantastic!

Cranberry-Citrus Bars


1 1/2 cups and 1 Tbsp + 1 tsp flour
1/2 cup and 1 1/2 cups white sugar
1 tsp salt
1 tsp and 1 Tbsp citrus zest, finely chopped
1 1/2 sticks butter, cut into cubes at room temperature
1 cup dried cranberries
3/4 cup fresh citrus juice (I used 3 small meyer lemons, 1 lime, and 1/2 grapefruit)
5 eggs
Powdered sugar as needed


-Preheat oven to 350 deg. F
-Pour 1/2 cup white sugar into a food processor, turn it on high for about 2 minutes until sugar becomes super fine.
-Add in 1 1/2 cups flour, salt, and 1 tsp zest and mix until thoroughly incorporated.
-Drop in cubes of butter and pulse until the mixture resembles pie crust.
-Butter the bottom and sides of a 9" X 13" X 2" baking pan.
-Press the crust mixture evenly into the bottom of the buttered pan and bake for about 20 minutes.
-While crust is baking, pulse cranberries, 1 Tbsp zest, and about half of the citrus juice in food processor until the mix almost becomes a paste.
-Heat remaining juice in microwave for about 30 seconds and pour over the cranberry paste.
-When crust is lightly golden brown, remove it from the oven, but leave the oven on at 350 deg. F.
-Beat together eggs, 1 1/2 cups white sugar, 1 Tbsp + 1 tsp flour, and cranberry paste/citrus juice in mixer until thoroughly combined.
-Pour mixture over warm crust, and spread evenly as necessary.
-Bake an additional 30 minutes or until filling is set in the middle.
-Allow bars to cool completely, then sprinkle powdered sugar over the top and cut into 24 squares.

Mint Chocolate Trifle

I know it has been months since my last blog, but with being in my third trimester, trying to hustle finishing this semester in half the time, and moving to a new house I just haven't made the time!  I will try to be more consistent as I have tried and manipulated a bunch of great recipes lately!

For St. Patrick's Day this year we were invited over to a friend's house and so I didn't go all out and make delicious corned beef, cabbage, soda bread, etc.  I did get to bring the dessert, however, and although not strictly traditional, came up with this beauty.

Trifles are a traditional dessert from England, Scotland, and of course Ireland.  They are great because they were made originally to use leftover cake and super simple ingredients layered together to look fabulous, taste delicious, all the while being incredibly simple to make!  

I made mine with a little twist because I enjoy doing things from scratch to give them a little extra flair, although this recipe could easily be adapted using boxed pudding mix, pre-made cakes, and pre-made whipped cream/topping.  However, I guarantee if you invest the time into doing them yourself, the overall quality and taste will be far superior!!!  Also I hate cool-whip, just throwing it out there that there is no substitute for real cream in our house, and especially not whipped oil... Gross.

Mint Chocolate Trifle

1 package prepared chocolate pudding*

1/2  9"X 5" pound cake loaf*

1 package prepared vanilla pudding*

1/2 prepared devil's food cake (I cheated and used one box mix)

1 cup Bailey's irish cream flavored coffee creamer (or use the real deal if you'd like)

1 pint heavy whipping cream

1/2 tsp peppermint extract

1/4 cup powdered sugar

1 white chocolate candy bar, frozen

1 dark chocolate candy bar, frozen

-Poke a bunch of holes in the devil's food cake with a fork and pour 1/2 cup of the creamer over it.

-Repeat with the pound cake and let both cakes sit for 30 min. in the fridge soaking up the goodness.

-Whip the cream, powdered sugar, and peppermint extract on high in a mixer (or using a whisk if you're old school and have strong forearms) until almost stiff peaks form, you don't want it to turn into butter, but it needs to have enough structure that heavy pudding and cake can sit on top of it without deflating the cream completely.  

-Shave the two chocolate bars using a vegetable peeler along the side of the bar and return the shavings to the freezer.

-Add green food coloring to the prepared vanilla pudding until it reaches the color you like.

-Pull out the cakes from the fridge and cut them into 1" cubes

-In a clean trifle bowl (or you could use a nice looking glass bowl, just something that will show off those pretty layers!) begin layering all the ingredients.

-Start with a layer of about an inch of chocolate pudding, spreading it out evenly and being careful not to  get any on the sides of the glass, if you do, just wipe it clean with a paper towel.

-Layer about half of the pound cake cubes evenly on top of the chocolate pudding, pressing down slightly.

-Create a layer of the vanilla pudding about an inch high, covering the pound cake as evenly as possible.

-Layer about half of the devil's food cake cubes evenly on top of the vanilla pudding, again pressing down slightly.

-Carefully make a 1" layer of the whipped cream on top of the devil's food cake and sprinkle with half of the chocolate shavings.

-Repeat with all of the layers so there are two of each ingredient and ending again with the chocolate shavings on top of the whipped cream.

Seriously, trifles are the best because they are so simple and lovely!  The only downside, there is no pretty way to serve this, oh and you will want to eat the whole thing by yourself!  Following are my recipes for the pound cake and puddings in case you decide to venture into the all scratch version!

Butter Pound Cake

3 eggs, room temperature

3 Tbsp milk, room temperature

3 tsp vanilla extract

1 1/2 cups flour, sifted

1 tsp baking powder

1/4 tsp salt

3/4 cup granulated sugar

1 1/2 sticks + 1 Tbsp butter, room temperature

-Preheat oven to 350 degrees F and place rack in center of oven.

-Butter generously a 9"X 5"X 3" loaf pan and dust with flour.

-Whisk together the eggs, milk, and vanilla.

-Using a stand mixer, mix the dry ingredients on low using the paddle attachment for about 30 seconds.

-Mix in the butter and about 1/2 of the egg mixture until moistened, then increase the speed to medium and mix for an additional minute.

-Scrape the sides of the bowl and slowly mix in the remaining egg mixture, mixing an additional minute on medium speed to incorporate and aerate the batter.

-Pour the batter into the prepared loaf pan and smooth the top using a buttered rubber/silicone spatula.

-Bake for 55-65 minutes until cake is golden brown on the outside and inserting a toothpick comes out clean.

The following pudding recipes make dry pudding mixes like you would buy in the store, so they can be kept in the pantry forever until you're ready to use them.

Vanilla Pudding 

3/4 cup nonfat dry milk powder

3/4 cup cornstarch

1 cup granulated sugar

1 tsp salt

-Mix all ingredients together and divide the powder into 5, 1/2 cup portions storing in ziplock baggies, this will translate as one box of pudding mix for other recipes.

To prepare pudding:

2 cups milk

3 Tbsp vanilla extract

-Heat the milk until just boiling.

-Add one portion of pudding mix.

-Turn down heat to medium and whisk until just thickened and coats the back of a spoon (nappe).

-Turn off heat and whisk in vanilla extract.

-Chill in refrigerator at least 1 hour before serving.

I promise you this is the best chocolate pudding that comes from a dry mix... Seriously delicious!

Double Chocolate Pudding

1 cup good quality cocoa powder

1/2 cup cornstarch

1 1/2 cup powdered sugar

1/2 cup nonfat dry milk powder

1 tsp salt

-Mix all ingredients together and divide the powder into 7, 1/2 cup portions storing in ziplock baggies, this will translate as one box of pudding mix for other recipes.

To prepare pudding:

2 cups milk

1 cup chocolate chips

1 1/2 Tbsp vanilla extract

-Heat the milk until just boiling.

-Whisk in the chocolate chips until completely melted.

-Add one portion of pudding mix.

-Turn down heat to medium and whisk until just thickened and coats the back of a spoon (nappe).

-Turn off heat and whisk in vanilla extract.

-Chill in refrigerator at least 1 hour before serving.

Not Your Average Fruitcake

I guess this has become an annual tradition for my sister-in-law and me, mostly because our fruitcake is the most amazing any of us have ever had!  We found a recipe two years ago and were excited to try it out, because we wanted to make a fruitcake that actually tasted good.  Our goal was to not have any crazy colored fruit, and for the cake to be moist, sweet, tangy and great.  Well, we succeeded!  We have changed the original recipe we found a little each year, and I think this past time making it was the best so far, so I will share it with you!

Best Ever Fruitcake

1/2 cup sultanas (golden raisins)

1/2 cup dried currants

1 cup dried cranberries

1 cup dried cherries

1 cup dried apricots, small diced (about 1/4" cubes)

2 lemons zested and juiced

2 medium oranges zested and juiced

1/2 cup candied ginger, small diced

2 1/4 cups freshly squeezed apple juice, divided

1 cup granulated sugar

1 1/4 sticks butter, cut into cubes

1/4 tsp ground cloves

1 1/2 tsp ground allspice

1 tsp ground ginger

1 tsp ground cinnamon

1 3/4 cups flour

1 1/2 tsp salt

1 tsp baking soda

1 tsp baking powder

2 eggs

1/4 cup toasted pecans, chopped

1/4 cup walnuts, chopped

1 cup powdered sugar

-Preheat oven to 325 deg. F

-Grease 1 loaf pan with butter or nonstick cooking spray

-Mix together all of the dried fruits, ginger, and zest from the lemons and 1 orange in a small mixing bowl. 

- Pour 1 cup of the apple juice over the fruit and stir, cover and set in the fridge overnight (or if you don't have the time, microwave for 5 minutes) to allow the fruit to soften and fill up with the juice.  

-Transfer the fruit and liquid to a medium sized pot.

-Add the sugar, butter, spices, and another 1 cup of the apple juice.

-Bring the whole mixture to a boil, stirring regularly.

-Turn down the heat to a simmer and cook for about 5-10 minutes.

-Allow the mixture to cool for 15 minutes.

-Sift together the flour, salt, baking soda, and baking powder in a small bowl, and add to the warm mixture.

-Stir well to form the batter.

-Add in the eggs one at a time until completely incorporated.

-Fold in the nut pieces.

-Pour the batter into the prepared loaf pan.

-Cover the top of the batter with the remaining 1/4 cup apple juice.

-Bake the fruitcake for 1 hour, or until a toothpick inserted in the center comes out clean.

-While the cake is cooling, prepare the glaze.

-Pour the lemon and orange juices in a small pot (there should be 2 cups total, if there isn't enough, add more orange juice until it reaches 2 cups, if there is too much, that's fine) and add the remaining zest.

-Reduce the juice by 1/2, cooking on high until only 1 cup of juice remains in the pan.

-Whisk in the powdered sugar, stirring until completely incorporated.

-Continue cooking for about 5 minutes, until the syrupy mixture has thickened some.

-Turn out the fruitcake onto a serving plate, right side up and pour the glaze over the top of the cake, spreading it evenly over the top and sides.

-Serve warm and enjoy!

Like I said, we love this recipe and have converted many from despising, to enjoying fruitcake as a result of it's deliciousness!

Appetizer Meatballs

This New Year's Eve we had a great feast with lots of delicious appetizers to snack on throughout the night and festivities.  My contribution was making some super simple meatballs that have been a big hit in the past.  This recipe is great because it is so easy, requires only a few ingredients, and tastes like you slaved all day over it!


Cocktail Meatballs


3 lbs frozen pre-made meatballs 
3 bottles (16 oz.) smoky BBQ sauce
2 jars (18 oz.) apricot preserves
1 cup dried apricots, small diced (about 1/4" cubes)
1 lemon, zested and juiced
1 Tbsp cayenne pepper


-Pour the preserves into a large pot over medium-high heat on the stove.
-Add the apricots, lemon zest and juice, as well as the cayenne and stir frequently to melt the preserves.
-Cook the preserves for about 5 minutes, stirring occasionally so the preserves don't burn.
-Add the BBQ sauce and stir to combine.
-Pour about half fo the sauce into the bottom of a large crock pot, then add the frozen meatballs, and pour the rest of the sauce over the top of the meatballs.
-Cook on high for about 3 hours, stirring once every hour or so.
-Turn down the crock pot's heat to low and serve with toothpicks.




The sauce has a nice sweet & spicy flavor, and the addition of the smokiness with the brightness from the lemon make this sauce a winner for me!  I just love that there is a depth of flavor, and it is so simple!