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  • Fluffy Cranberry Orange Muffins Without Eggs That Taste Like a Bakery Treat

    These Cranberry Orange Muffins Without Eggs are fluffy, bright, and bakery-style tall, with juicy cranberries and fresh orange flavor in every bite. Made with simple pantry ingredients and no mixer, this eggless muffin recipe solves the most common problem in egg-free baking: dry, dense results. After 12+ years of testing eggless muffins, this is the version I trust for busy mornings, holiday brunches, and everyday snacking. They’re easy, allergy-friendly, and taste like something special is happening in your kitchen.

    A group of Cranberry Orange Muffins without Eggs on a white surface, with scattered cranberries and bowls of sugar nearby.

    Oriana’s Thoughts On The Recipe

    Oriana Romero, creator of Mommy's Home Cooking and egg-free baking queen.Oriana Romero, creator of Mommy's Home Cooking and egg-free baking queen.

    These Cranberry Orange Muffins Without Eggs are fluffy, tender, and full of flavor, and you’d never guess they’re egg-free. This is one of those recipes that feels a little fancy but is actually very doable on a regular morning. This is also one of those recipes that works for real life. No mixer, no weird ingredients, and no stress. I make these for breakfast, afternoon snacks, and even to share with neighbors during the holidays. They disappear fast every single time—and that’s always my favorite kind of recipe.

    Why You’ll Want to Try My Recipe

    • Bakery-style rise: These muffins bake up tall with soft, tender centers—even without eggs.
    • Bright flavor: Fresh orange zest and tart cranberries keep every bite lively and balanced.
    • No mixer needed: A bowl and a whisk are all you need.
    • Egg-free & allergy-friendly: Perfect for families avoiding eggs, with easy dairy swaps if needed.
    • Simple ingredients: Everything comes from the pantry or fridge—nothing fancy.
    • Perfect for holidays or weekdays: Special enough for brunch, easy enough for busy mornings.
    oriana's signature.oriana's signature.

    Ingredients You’ll Need, Substitutions & Notes

    Top-down view of labeled baking ingredients for Cranberry Orange Muffins without Eggs in bowls and containers, including flour, butter, cranberries, sugar, oil, buttermilk, vanilla, orange juice and zest, and various powders.Top-down view of labeled baking ingredients for Cranberry Orange Muffins without Eggs in bowls and containers, including flour, butter, cranberries, sugar, oil, buttermilk, vanilla, orange juice and zest, and various powders.

    Scroll down to the recipe card for all the details, including measurements and instructions.

    • All-Purpose Flour: The base of the muffins. Measure carefully for the best texture.
    • Cornstarch: Helps mimic the structure eggs usually provide, keeping the muffins soft and tender.
    • Baking Powder: Gives the muffins lift and helps them rise tall.
    • Baking Soda: Works with the acidic ingredients for extra fluffiness.
    • Salt: Balances the sweetness and enhances all the flavors.
    • Unsalted Butter: Adds richness and flavor.
    • Light-Tasting Oil: Keeps the muffins moist for days.
    • Granulated Sugar: Sweetens and helps create those golden tops.
    • Buttermilk: Adds moisture and tenderness. You can use dairy-free buttermilk if needed.
    • Fresh Orange Juice: Brings bright, fresh citrus flavor.
    • Orange Zest: Where most of the orange flavor comes from—don’t skip it.
    • Pure Vanilla Extract: Adds warmth and depth.
    • Fresh or Frozen Cranberries: Both work beautifully. No need to thaw frozen ones.

    For the Orange Icing (Optional)

    • Confectioners’ Sugar: Creates a smooth, sweet glaze.
    • Fresh Orange Juice: Adds flavor and thins the icing to drizzle consistency.

    This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

    • Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
      • Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
      • Buttermilk: Make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes until it curdles.
    • Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

    Process Overview: Step-by-Step Photos

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Mix the Dry Ingredients

    • A light blue bowl filled with flour sits on a white textured surface, ready for making Cranberry Orange Muffins without Eggs.A light blue bowl filled with flour sits on a white textured surface, ready for making Cranberry Orange Muffins without Eggs.
      Grab a large bowl and whisk together the flour, cornstarch, baking powder, baking soda, salt, and sugar. This step helps everything get evenly mixed, so you don’t end up with weird salty or bitter spots in your muffins later.

    Combine the Wet Ingredients

    • A glass measuring cup filled with a creamy yellow mixture, possibly for Cranberry Orange Muffins without Eggs, sits on a white surface.A glass measuring cup filled with a creamy yellow mixture, possibly for Cranberry Orange Muffins without Eggs, sits on a white surface.
      In another bowl, mix the melted butter, oil, buttermilk, orange juice, orange zest, and vanilla. Nothing fancy here—just stir until everything looks smooth and smells amazing. That fresh orange scent is always my favorite part.

    Mix the Dry and Wet Ingredients

    • Two mixing bowls with batter; the left bowl contains plain batter, while the right bowl contains batter for Cranberry Orange Muffins without Eggs, mixed with berries.Two mixing bowls with batter; the left bowl contains plain batter, while the right bowl contains batter for Cranberry Orange Muffins without Eggs, mixed with berries.
      Pour the wet ingredients into the bowl with the dry ingredients and gently stir. Go easy here—mix just until you don’t see big streaks of flour anymore. A few small lumps are totally fine and actually help keep the muffins soft. Fold in the cranberries. Let the batter rest for 10-15 minutes.

    Spoon the Batter into the Muffin Tin

    • A muffin pan filled with raw Cranberry Orange Muffins without Eggs batter, featuring visible whole cranberries, sits on a white surface ready to be baked.A muffin pan filled with raw Cranberry Orange Muffins without Eggs batter, featuring visible whole cranberries, sits on a white surface ready to be baked.
      Divide the batter evenly between the muffin cups, filling them almost to the top. This is the secret to getting those nice, tall bakery-style muffin tops we all love. Tip: I like to add 2-3 cranberries on top and sprinkle with sparkling white sugar.

    Bake

    • A muffin pan filled with twelve freshly baked Cranberry Orange Muffins without Eggs, some with cracked tops and visible berries, on a white surface.A muffin pan filled with twelve freshly baked Cranberry Orange Muffins without Eggs, some with cracked tops and visible berries, on a white surface.
      Pop the muffin tin into the oven and bake until the tops are lightly golden and a toothpick inserted in the center comes out with a few moist crumbs. Let them cool for a few minutes, then enjoy—preferably with a warm cup of coffee or tea.

    Recipe Tips For Success

    ➤ Troubleshooting Pro Tips:

    • Dense or Heavy Muffins: Overmixing the batter can make muffins tough. Pro Tip: Mix just until the dry ingredients are moistened. A few small lumps are totally okay.
    • Cranberries Sinking to the Bottom: Cranberries can be heavy, especially fresh ones. Pro Tip: Toss the cranberries with a teaspoon of flour before folding them into the batter.
    • Dry Muffins: Baking too long can dry them out. Pro Tip: Start checking for doneness a few minutes early. A toothpick should come out with a few moist crumbs, not completely clean.
    • Measure the ingredients correctly. I highly recommend using a kitchen scale.
    • Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.
    • Don’t overmix the batter. Use a light hand when mixing the batter to avoid overworking it, which can result in dense muffins. Mix just until you’ve evenly distributed the ingredients throughout the batter.
    • Let the batter rest! When your batter is ready, cover and let it rest for 15-20 minutes. Resting the batter allows the flour to hydrate fully.
    • For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups.
    • Fill the muffin cups almost to the top for taller muffins.
    • Bake at 425º F (218º C) for 5 minutes, and then reduce the oven temperature to 350ºF (180ºC). This initial high oven temperature will help to lift up the muffin top quickly.
    • Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.
    • Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
    • Let the muffins cool for a few minutes before removing them from the pan to prevent sticking.
    A close-up of freshly baked Cranberry Orange Muffins without Eggs in paper liners, with whole cranberries and a bowl of sugar nearby on a white surface.A close-up of freshly baked Cranberry Orange Muffins without Eggs in paper liners, with whole cranberries and a bowl of sugar nearby on a white surface.

    Variations & Additions

    • Add white chocolate chips for a sweeter twist.
    • Swap cranberries for another type of berry if you prefer.

    Storage and Freezing Instructions

    Store in an airtight container for up to 3 days or in the fridge for up to 7 days. If desired, warm gently in the microwave for 10-15 seconds before eating.

    Freezer: Freeze cooled muffins for up to 2 months. Thaw at room temperature or warm gently in the microwave for 10-15 seconds.

    Frequently Asked Questions

    A close-up of sliced Cranberry Orange Muffins without Eggs with visible cranberry pieces, next to whole cranberries in a bowl and a white bowl of sugar on a white surface.A close-up of sliced Cranberry Orange Muffins without Eggs with visible cranberry pieces, next to whole cranberries in a bowl and a white bowl of sugar on a white surface.

    Try These Egg-Free Cranberry Recipes Next!

    Recipe Card

    A group of Cranberry Orange Muffins without Eggs on a white surface, with scattered cranberries and bowls of sugar nearby.A group of Cranberry Orange Muffins without Eggs on a white surface, with scattered cranberries and bowls of sugar nearby.

    Eggless Cranberry Orange Muffins

    Oriana Romero

    These Cranberry Orange Muffins Without Eggs are fluffy, tender, and full of bright citrus flavor with pops of tart cranberry. Made in one bowl with simple ingredients, they bake up tall and soft without any eggs or mixer. A reliable, bakery-style eggless muffin recipe perfect for breakfast, brunch, or holiday mornings.

    Prep Time 10 minutes

    Cook Time 25 minutes

    Total Time 35 minutes

    Servings 12 muffins

    For the Orange Icing (Optional)

    You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

    • Preheat the oven to 425ºF (220ºC). Line a 12-cup muffin pan with paper liners.

    • In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt until well combined.

    • In a medium bowl, whisk together the melted butter, oil, sugar, buttermilk, orange juice, orange zest, and vanilla until smooth and fully combined.

    • Pour the wet ingredients into the dry ingredients and whisk just until combined. Gently fold in the cranberries. Do not overmix; the batter will be thick, and that’s okay. Let the batter rest for 10 -15 minutes.

    • Divide the batter evenly among the muffin cups, filling each one all the way to the top.Tip: I like to add 2-3 cranberries on top and sprinkle with sparkling white sugar.

    • Bake for 5 minutes, then, without opening the oven door, reduce the oven temperature to 350ºF (180ºC). Continue baking for 15–20 minutes, or until the muffins are golden and a toothpick inserted in the center comes out clean.

    • Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

    To Make the Orange Icing (Optional)

     
    Orange Bakery Emulsion: This is totally optional, but if you want to intensify the orange flavor, I highly recommend adding 1 teaspoon of Orange Bakery Emulsion. 
     
    Store in an airtight container for up to 3 days or in the fridge for up to 7 days. If desired, warm gently in the microwave for 10-15 seconds before eating.
     
    Freezer: Freeze cooled muffins for up to 2 months. Thaw at room temperature or warm gently in the microwave for 10-15 seconds.
     
    Food Allergy Swaps:
    This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

    • Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
      • Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
      • Buttermilk: Make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes until it curdles.
    • Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

     
    Recipe Tips For Success:
    ➤ Troubleshooting Pro Tips:

    • Dense or Heavy Muffins: Overmixing the batter can make muffins tough. Pro Tip: Mix just until the dry ingredients are moistened. A few small lumps are totally okay.
    • Cranberries Sinking to the Bottom: Cranberries can be heavy, especially fresh ones. Pro Tip: Toss the cranberries with a teaspoon of flour before folding them into the batter.
    • Dry Muffins: Baking too long can dry them out. Pro Tip: Start checking for doneness a few minutes early. A toothpick should come out with a few moist crumbs, not completely clean.

     
    ➤ Extra Tips:

    • Measure the ingredients correctly. I highly recommend using a kitchen scale.
    • Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.
    • Don’t overmix the batter. Use a light hand when mixing the batter to avoid overworking it, which can result in dense muffins. Mix just until you’ve evenly distributed the ingredients throughout the batter.
    • Let the batter rest! When your batter is ready, cover and let it rest for 15-20 minutes. Resting the batter allows the flour to hydrate fully.
    • For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups.
    • Fill the muffin cups almost to the top for taller muffins.
    • Bake at 425º F (218º C) for 5 minutes, and then reduce the oven temperature to 350ºF (180ºC). This initial high oven temperature will help to lift up the muffin top quickly.
    • Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.
    • Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
    • Let the muffins cool for a few minutes before removing them from the pan to prevent sticking.

     
    ➤ Variations & Additions:

    • Add white chocolate chips for a sweeter twist.
    • Swap cranberries for another type of berry if you prefer.

     

    Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

    Calories: 396kcalCarbohydrates: 64gProtein: 7gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 15mgSodium: 278mgPotassium: 110mgFiber: 2gSugar: 19gVitamin A: 199IUVitamin C: 3mgCalcium: 100mgIron: 3mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Breakfast brunch Dessert

    Cuisine American

    Calories 396

    Keyword cranberry Eggless muffins recipe

    Oriana Romero

    Source link

  • Eggless Cranberry Orange Icebox Cookies (Holiday Favorite)

    These Eggless Cranberry Orange Icebox Cookies are bright, buttery, and full of sweet-tart holiday flavor. Fresh orange zest and chewy cranberries bring a festive pop, while the tender shortbread-style dough chills beautifully for easy slice-and-bake cookies. Perfect for busy holiday weeks, make-ahead dessert tables, or allergy-friendly cookie boxes. Simple, reliable, and always cheerful.

    This recipe is part of The Great Eggless Holiday Cookie Bake-Off 2025! Let’s make this season extra sweet together. And if you’re building cookie boxes this year, don’t miss my Holiday Egg-Free Cookie Box Guide — it’ll help you put everything together beautifully.

    Oriana’s Thoughts On The Recipe

    Oriana Romero, creator of Mommy's Home Cooking and egg-free baking queen.

    There’s something about the cranberry-orange combo that always brings me right into the holiday spirit. The bright citrus with those tart little pops of cranberry feels like a tiny celebration in every bite. After more than a decade of egg-free baking, I’ve learned that texture and flavor matter most—and this cookie hits both so beautifully.

    With these Eggless Cranberry Orange Icebox Cookies, the dough waits for you—not the other way around. You can prep the log ahead of time, tuck it into the fridge or freezer, and slice and bake whenever you are ready. Everything you need is probably in your pantry, plus a little zest and some dried cranberries.

    What makes me happiest is that no one ever guesses these are eggless. The texture stays tender, the edges lightly crisp, and the flavors feel like pure holiday joy. Because everyone deserves dessert, no matter their allergies.

    Why You’ll Want to Try My Recipe

    • Bright holiday flavor: Orange zest + cranberries give every cookie a fresh, sweet-tart pop.
    • Make-ahead magic: Icebox dough chills or freezes beautifully for stress-free baking.
    • Egg-free but tender: A buttery shortbread texture that tastes classic—without the eggs.
    • Simple ingredients: Pantry staples plus two festive add-ins.
    • Perfect for gifting: Slice, bake, and share warm cookies anytime.
    • Kid- and allergy-friendly: A safe, inclusive treat for cookie swaps and school events.
    oriana's signature.oriana's signature.

    Ingredients You’ll Need, Substitutions & Notes

    Ingredients for Eggless Cranberry Orange Icebox Cookies, including flour, dried cranberries, orange, vanilla, confectioners' sugar, cream cheese, baking powder, salt, coarse sugar, and butter—each labeled in bowls.Ingredients for Eggless Cranberry Orange Icebox Cookies, including flour, dried cranberries, orange, vanilla, confectioners' sugar, cream cheese, baking powder, salt, coarse sugar, and butter—each labeled in bowls.

    Scroll down to the recipe card for all the details, including measurements and instructions.

    • All-Purpose Flour: This forms the structure of the cookie dough, giving it strength and helping the cookies hold their shape as they chill and bake.
    • Baking Powder: A small amount adds just a touch of lift so the cookies bake up tender instead of dense.
    • Salt: A pinch balances the sweetness and makes the cranberry and orange flavors taste brighter.
    • Unsalted Butter: This gives the cookies their buttery flavor and delicate texture. Using unsalted butter lets you control the amount of salt in the recipe.
    • Confectioners’ Sugar: Also known as powdered sugar, this sweetens the cookies while creating a soft, melt-in-your-mouth texture.
    • Cream Cheese: Adds richness and moisture, helping the dough slice smoothly and bake into tender, slightly tangy cookies.
    • Orange Zest: Packed with natural oils and flavor, the zest gives the cookies a fresh, bright citrus aroma.
    • Fresh Orange Juice: Adds moisture and enhances the orange flavor without overpowering the dough.
    • Pure Vanilla Extract: A little vanilla rounds out the flavors and adds warmth.
    • Dried Cranberries (Such as Craisins): These bring pops of tart sweetness and chewiness that pair perfectly with the orange.
    • Coarse Sugar: Rolling the dough in coarse sugar gives the cookies a pretty sparkle and a subtle, sweet crunch on the edges.

    This recipe is naturally egg, dairy, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

    • Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
    • Wheat/Gluten: Use a 1:1 gluten-free baking flour with xanthan gum added. The dough may be slightly more delicate, so chill it well before slicing.

    Process Overview: Step-by-Step Photos

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    • Three glass bowls display stages of Eggless Cranberry Orange Icebox Cookies: dry ingredients, creamed butter mixture, and dough mixed with raisins.Three glass bowls display stages of Eggless Cranberry Orange Icebox Cookies: dry ingredients, creamed butter mixture, and dough mixed with raisins.
      Grab a medium bowl and whisk together the flour, baking powder, and salt. Set it aside—you’ll need it in just a bit. In a larger bowl, beat the butter and powdered sugar on medium speed until it looks light and fluffy (about 3 minutes). Then add the cream cheese, orange zest, orange juice, and vanilla. Mix again until everything is smooth. Don’t forget to scrape the bowl so nothing gets left behind. Pour the dry ingredients into the butter mixture and mix on low speed just until everything comes together. Add the dried cranberries and give the dough a quick mix so they’re evenly spread throughout.

    Shape and Coat:

    • Side-by-side images: left shows a log of Eggless Cranberry Orange Icebox Cookies dough with chocolate chips and coating on a baking tray; right shows the same dough log wrapped in plastic wrap on a white surface.Side-by-side images: left shows a log of Eggless Cranberry Orange Icebox Cookies dough with chocolate chips and coating on a baking tray; right shows the same dough log wrapped in plastic wrap on a white surface.
      Pour the coarse sugar into a long, shallow dish—it’ll make rolling the dough much easier. Form the dough into a log about 10 inches long. Roll it gently in the coarse sugar so the whole outside gets coated. Wrap the log in plastic wrap and pop it into the fridge for at least 2 hours (or up to a week if you want to bake later).

    Slice the cookies:

    • A hand slices a log of Eggless Cranberry Orange Icebox Cookies dough with visible chocolate bits; sliced pieces are arranged on a baking sheet lined with parchment paper.A hand slices a log of Eggless Cranberry Orange Icebox Cookies dough with visible chocolate bits; sliced pieces are arranged on a baking sheet lined with parchment paper.
      Preheat the oven to 350ºF and line two baking sheets with parchment or silicone mats. Unwrap the dough and cut it into 1/4-inch slices using a sharp knife. Place the slices on your baking sheets, leaving a little space—about 1 inch—between each one.

    Bake:

    • A metal baking tray lined with parchment paper holds fifteen evenly spaced, round Eggless Cranberry Orange Icebox Cookies with visible pieces of chocolate or fruit.A metal baking tray lined with parchment paper holds fifteen evenly spaced, round Eggless Cranberry Orange Icebox Cookies with visible pieces of chocolate or fruit.
      Bake the cookies for 10 to 12 minutes until the edges are just lightly golden. Let them cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely. Enjoy!

    Recipe Tips For Success

    ➤ Troubleshooting Tips:

    • Dough feels too soft or sticky to shape: Sometimes the dough can warm up quickly, especially if the kitchen is warm. Pro Tip: Chill the dough for 10–15 minutes before shaping it into logs. A short chill makes it much easier to handle and slice cleanly later.
    • Cranberries fall out while slicing: Larger pieces of dried cranberry can shift or pop out of the dough. Pro Tip: Chop the cranberries into smaller bits so they distribute evenly and stay put during slicing.
    • Cookies spread more than expected: This usually happens when the dough isn’t chilled long enough. Pro Tip: Chill the dough logs for at least 2 hours.
    • Edges crack when slicing: Cold dough can sometimes crack at the edges. Pro Tip: Let the chilled dough sit at room temperature for 5 minutes before slicing. This softens it just enough for smooth cuts.
    • Measure the ingredients correctly. In my opinion, a kitchen scale is always the best option.
    • If your dried cranberries feel too dry, soak them in warm water for 5 minutes, then pat dry before adding.
    • Don’t over-mix your cookie dough, or you will end up with dense cookies.
    • Uniform Logs. Shape the chilled dough into uniform logs or rectangles to ensure even baking. Rolling the dough in parchment paper can help you form smooth logs.
    • Chill. Chilling the dough is crucial. It firms up the butter, making it easier to slice and preventing the cookies from spreading too much. Wrap the dough in plastic wrap or parchment paper and chill it in the refrigerator for at least 2 hours (overnight is better).
    • Even Thickness. Pay attention to the thickness of your logs. Use a ruler or a guide to make them consistent, ensuring that all cookies are baked evenly.
    • Preheat the oven. Preheat it for at least 15 -20 minutes before you start to give it plenty of time to reach the ideal recipe temperature.
    • Bake the cookies until they are just golden around the outside. They might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for 2 – 3 minutes. If you leave the cookies on the baking sheets for too long, they will continue cooking and become hard.
    • Know Your Oven. Every oven is different, so baking times must always be taken with a  grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
    Round shortbread cookies with visible pieces of dried cranberries are stacked and overlapping in a close-up view, showcasing Eggless Cranberry Orange Icebox Cookies.Round shortbread cookies with visible pieces of dried cranberries are stacked and overlapping in a close-up view, showcasing Eggless Cranberry Orange Icebox Cookies.

    Variations & Additions

    • Swap dried cranberries for dried cherries for a slightly sweeter flavor.
    • Add a pinch of cinnamon for a warm holiday touch.
    • Dip half the cookie in melted white chocolate and let it set for a pretty finish.

    Storage and Freezing Instructions

    Store Baked Cookies: Store cookies at room temperature in an airtight container for up to five days.

    Freeze Baked Cookies: Let the cookies cool completely after baking. Then place on a cookie sheet and flash freeze for about 30 minutes. Once they’re hard, place the cookies in a freezer container or bag and freeze them for up to two months. To thaw, remove them from the freezer about two hours before enjoying them and let them thaw at room temperature.

    Freeze Unbake Cookie Log: Dough logs freeze well, too, for up to three months. Allow the logs to thaw overnight in the refrigerator, then continue to bake as instructed.

    Frequently Asked Questions

    Close-up of Eggless Cranberry Orange Icebox Cookies, with visible dried cranberries and two cookies stacked and broken to reveal their crumbly texture.Close-up of Eggless Cranberry Orange Icebox Cookies, with visible dried cranberries and two cookies stacked and broken to reveal their crumbly texture.

    Recipe Card

    A stack of Eggless Cranberry Orange Icebox Cookies, coated in sugar, sits on a white surface next to orange slices, with more cookies on a plate in the background.A stack of Eggless Cranberry Orange Icebox Cookies, coated in sugar, sits on a white surface next to orange slices, with more cookies on a plate in the background.

    Cranberry Orange Icebox Cookies

    Oriana Romero

    These Eggless Cranberry Orange Icebox Cookies are buttery, tender, and full of bright citrus and sweet-tart cranberry flavor. The make-ahead dough chills beautifully, giving you effortless slice-and-bake cookies anytime. Festive, simple, and perfect for holiday baking—without the eggs.

    Prep Time 10 minutes

    Cook Time 12 minutes

    Chilling Time: 2 hours

    Total Time 2 hours 22 minutes

    Servings 18 cookies

    You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

    • Whisk the flour, baking powder, and salt together in a medium bowl and set aside.

    • Using an electric hand or stand mixer, cream the butter and sugar over medium speed until light and fluffy, about 3 minutes. Add the cream cheese, orange zest, orange juice, and vanilla; beat until combined. Scrape down the sides and bottom of the bowl as needed.

    • Add the dry ingredients to the butter mixture, then mix on low until combined. Add dried cranberries and mix until just combined.

    • Put the coarse sugar in a long, shallow pan. Shape the dough into a log about 10 inches (25 cm) long and roll gently in the coarse sugar to thoroughly coat.

    • Shape the dough into a log about 10 inches (25 cm) long and roll gently in the coarse sugar to thoroughly coat. Wrap the log with plastic wrap and refrigerate for at least 2 hours or up to 7 days.

    • Preheat the oven to 350ºF (180ºC). Line two rimmed baking sheets with parchment paper or silicone baking mats.

    • Cut the log into 1/4-inch (6 mm) thick slices using a sharp knife. Arrange the slices on the prepared baking sheets, spacing them about 1 inch apart.

    • Bake for 10 to 12 minutes, or until very lightly browned on the edges and slightly puffy. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

     
    Store Baked Cookies: Store cookies at room temperature in an airtight container for up to five days.
     
    Freeze Baked Cookies: Let the cookies cool completely after baking. Then place on a cookie sheet and flash freeze for about 30 minutes. Once they’re hard, place the cookies in a freezer container or bag and freeze them for up to two months. To thaw, remove them from the freezer about two hours before enjoying them and let them thaw at room temperature.
     
    Freeze Unbake Cookie Log: Dough logs freeze well, too, for up to three months. Allow the logs to thaw overnight in the refrigerator, then continue to bake as instructed.
     
    Food Allergy Swaps:
    This recipe is naturally egg, dairy, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

    • Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
    • Wheat/Gluten: Use a 1:1 gluten-free baking flour with xanthan gum added. The dough may be slightly more delicate, so chill it well before slicing.

     
    Recipe Tips For Success:
    ➤ Troubleshooting Tips:

    • Dough feels too soft or sticky to shape: Sometimes the dough can warm up quickly, especially if the kitchen is warm. Pro Tip: Chill the dough for 10–15 minutes before shaping it into logs. A short chill makes it much easier to handle and slice cleanly later.
    • Cranberries fall out while slicing: Larger pieces of dried cranberry can shift or pop out of the dough. Pro Tip: Chop the cranberries into smaller bits, so they distribute evenly and stay put during slicing.
    • Cookies spread more than expected: This usually happens when the dough isn’t chilled long enough. Pro Tip: Chill the dough logs for at least 2 hours.
    • Edges crack when slicing: Cold dough can sometimes crack at the edges. Pro Tip: Let the chilled dough sit at room temperature for 5 minutes before slicing. This softens it just enough for smooth cuts.

     
    ➤ Extra Tips:

    • Measure the ingredients correctly. In my opinion, a kitchen scale is always the best option.
    • If your dried cranberries feel too dry, soak them in warm water for 5 minutes, then pat them dry before adding.
    • Don’t over-mix your cookie dough, or you will end up with dense cookies.
    • Uniform Logs. Shape the chilled dough into uniform logs or rectangles to ensure even baking. Rolling the dough in parchment paper can help you form smooth logs.
    • Chill. Chilling the dough is crucial. It firms up the butter, making it easier to slice and preventing the cookies from spreading too much. Wrap the dough in plastic wrap or parchment paper and chill it in the refrigerator for at least 2 hours (overnight is better).
    • Even Thickness. Pay attention to the thickness of your logs. Use a ruler or a guide to make them consistent, ensuring that all cookies are baked evenly.
    • Preheat the oven. Preheat it for at least 15 -20 minutes before you start, to give it plenty of time to reach the ideal recipe temperature.
    • Bake the cookies until they are just golden around the outside. They might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for 2 – 3 minutes. If you leave the cookies on the baking sheets for too long, they will continue cooking and become hard.
    • Know Your Oven. Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.

     
    ➤ Variations & Additions:

    • Swap dried cranberries for dried cherries for a slightly sweeter flavor.
    • Add a pinch of cinnamon for a warm holiday touch.
    • Dip half the cookie in melted white chocolate and let it set for a pretty finish.

     

    Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

    Calories: 130kcalCarbohydrates: 19gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 15mgSodium: 50mgPotassium: 20mgFiber: 1gSugar: 10gVitamin A: 183IUVitamin C: 1mgCalcium: 12mgIron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dessert

    Cuisine American

    Calories 130

    Keyword cookies cranberry egg-free orange

    Oriana Romero

    Source link

  • Large wind turbine blade detaches in Massachusetts, falls in cranberry bog

    A large wind turbine blade detached and fell into a cranberry bog in Plymouth, Massachusetts, on Friday afternoon. Plymouth Fire Chief Neil Foley says they received a call from a concerned neighbor around 1:52 p.m. who noticed one of the three blades on the 300-foot-tall wind turbine was missing.Firefighters located the detached blade several hundred feet away from the base, resting in an open cranberry bog. Sister station WCVB’s Sky5 was over the scene of the broken blade, which is between 75 to 100 feet long. We did not see any additional detached blades in the area.There were no injuries, and there is no threat to the public.The maintenance company responsible for the wind turbine responded to the scene and said the turbine automatically entered a fail-safe mode, shutting down immediately after the blade detached.They’re still conducting inspections to determine the cause of the failure, according to fire officials.“We were fortunate that this turbine is located out in the middle of the cranberry bogs and not in a residential area,” said Chief Foley. “Thankfully, no one was hurt, and the turbine automatically shut itself down as designed. As we continue to investigate, MassDEP and Inspectional Services will now do their due diligence to ensure this incident is addressed appropriately and the impacted area is cleaned up safely.”The maintenance company has cordoned off the area and is arranging for contractors to clean up the scene.

    PLYMOUTH, Mass. —

    A large wind turbine blade detached and fell into a cranberry bog in Plymouth, Massachusetts, on Friday afternoon.

    Plymouth Fire Chief Neil Foley says they received a call from a concerned neighbor around 1:52 p.m. who noticed one of the three blades on the 300-foot-tall wind turbine was missing.

    Firefighters located the detached blade several hundred feet away from the base, resting in an open cranberry bog.

    Sister station WCVB’s Sky5 was over the scene of the broken blade, which is between 75 to 100 feet long. We did not see any additional detached blades in the area.

    There were no injuries, and there is no threat to the public.

    The maintenance company responsible for the wind turbine responded to the scene and said the turbine automatically entered a fail-safe mode, shutting down immediately after the blade detached.

    They’re still conducting inspections to determine the cause of the failure, according to fire officials.

    “We were fortunate that this turbine is located out in the middle of the cranberry bogs and not in a residential area,” said Chief Foley. “Thankfully, no one was hurt, and the turbine automatically shut itself down as designed. As we continue to investigate, MassDEP and Inspectional Services will now do their due diligence to ensure this incident is addressed appropriately and the impacted area is cleaned up safely.”

    The maintenance company has cordoned off the area and is arranging for contractors to clean up the scene.

    Source link

  • Cozy Eggless Fig-Pistachio Cranberry Loaf – Moist, Festive & Foolproof!

    This Eggless Fig-Pistachio Cranberry Loaf is pure cozy-season joy! Every slice bursts with the chewy sweetness of figs, tart cranberries, and the lovely crunch of pistachios—all tied together with a hint of orange zest. After more than a decade of egg-free baking, I can promise this one delivers soft, tender perfection without any fuss. It’s simple, tested until foolproof, and special enough to share (though you might not want to!). Perfect for breakfast, snacking, or holiday gifting.

    Oriana’s Thoughts On The Recipe

    Oriana Romero, creator of Mommy's Home Cooking and egg-free baking queen.

    The combination of flavors and texture in this Eggless Fig-Pistachio Cranberry Loaf is delish—the sweet chewiness of figs, the tart pop of cranberries, and that irresistible crunch from pistachios make the perfect match. Every bite feels like a cozy little moment of joy.

    After more than a decade of egg-free baking, I’ve learned that recipes like this are what bring everyone together—simple to make, full of flavor, and completely safe for our allergy-friendly table. No fancy tricks, no stress, just pure comfort baked into every slice.

    Why You’ll Want to Try My Recipe

    • Cozy & flavorful: Every slice bursts with chewy figs, tart cranberries, and crunchy pistachios.
    • Effortless to make: No fancy tools or tricks—just mix, pour, and bake.
    • Allergy-friendly & inclusive: 100% egg-free, and easy to make dairy-free if needed.
    • Tested until perfect: I baked and tweaked this loaf until it came out soft, moist, and foolproof every time.
    • Looks festive: The cranberries and pistachios add such a pretty pop of color.
    • Perfect for sharing: Great for gifting, brunch, or a holiday treat that everyone can enjoy.
    oriana's signature.

    Ingredients You’ll Need, Substitutions & Notes

    Top-down view of labeled baking ingredients for an Eggless Fig-Pistachio Cranberry Loaf, including flour, cranberries, baking powder, sugar, orange, salt, vanilla, pistachios, oil, milk, and figs on a white surface.

    Scroll down to the recipe card for all the details, including measurements and instructions.

    • All-Purpose Flour: The base of the loaf that gives it structure and a soft crumb. You can also use a 1:1 gluten-free flour blend if needed.
    • Baking Powder: Helps the loaf rise and stay light and fluffy. Make sure it’s fresh for the best results.
    • Salt: Balances the sweetness and enhances all the flavors in the loaf.
    • Milk: Adds moisture and tenderness to the batter. You can use dairy or non-dairy milk here.
    • Fresh Orange Juice: Brightens the flavor and adds a subtle citrus tang that complements the figs and cranberries.
    • Pure Vanilla Extract: Rounds out the flavors and adds a warm, sweet aroma.
    • Neutral Tasting Oil: Keeps the loaf moist and soft without overpowering the flavor; vegetable, canola, or sunflower oil works well.
    • Granulated Sugar: Sweetens the loaf and helps it brown beautifully while baking.
    • Orange Zest: Infuses the loaf with a natural citrus fragrance and boosts the orange flavor.
    • Fresh Cranberries: Add a pop of tartness and color; they balance the sweetness perfectly.
    • Unsalted Pistachios: Provide crunch, color, and a lovely nutty flavor that pairs wonderfully with the figs.
    • Dried Figs: Add natural sweetness, a chewy texture, and a hint of sophistication to each bite.

    This recipe is naturally egg, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

    • Dairy: You can use your favorite non-dairy milk, like soy or oat milk.
    • Wheat/Gluten: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
    • Nuts: Omit the pistachios or replace them with pumpkin seeds for a nut-free version.

    Process Overview: Step-by-Step Photos

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Prep the Pan and Oven

    Start by preheating your oven to 350°F (180°C) and adjusting the rack to the middle position. Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy cleanup. Give the parchment a quick spray of cooking oil, too—this will make sure your loaf slides out perfectly later.

    Mix the Dry Ingredients

    • A clear glass bowl filled with white flour sits on a light textured surface, ready to be used for an Eggless Fig-Pistachio Cranberry Loaf.
      In a large bowl, sift together the flour, baking powder, and salt. This step helps create a soft, even texture, so don’t skip it! Once everything’s combined, set the bowl aside.

    Combine the Wet Ingredients

    • A clear glass bowl containing a light-colored liquid mixture for Eggless Fig-Pistachio Cranberry Loaf with grated lemon zest on top, placed on a white textured surface.
      In a separate bowl or large measuring cup, mix the milk, orange juice, vanilla extract, oil, sugar, and orange zest. Whisk until smooth and well blended—it should smell amazing already!

    Bring It All Together

    • Side-by-side images: left bowl with creamy white mixture, right bowl with same mixture topped with cranberries, pistachios, and chopped pecans for Eggless Fig-Pistachio Cranberry Loaf.
      Pour the wet mixture into the bowl with the dry ingredients and gently mix until just combined. Don’t overmix; you want the batter to stay light and tender. Fold in the cranberries, pistachios, and figs.
    • Left: A glass bowl filled with mixed batter containing nuts and berries. Right: The Eggless Fig-Pistachio Cranberry Loaf batter spread in a rectangular baking pan, ready to bake.
      The batter will be thick, so grab a spatula and spread it evenly into your prepared pan.

    Bake the Loaf

    • An Eggless Fig-Pistachio Cranberry Loaf with visible cranberries and chocolate chips sits in a metal pan lined with parchment paper on a cooling rack.
      Pop the pan into the oven and bake for about 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. If you notice the top browning too quickly, loosely cover it with foil halfway through. Once done, let the loaf cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Patience pays off here—wait until it’s fully cool before glazing.

    Make the Glaze (Optional but Delicious!)

    • An Eggless Fig-Pistachio Cranberry Loaf with white icing drizzle and chopped pistachios on top sits on parchment paper over a cooling rack.
      In a small bowl, whisk together confectioners’ sugar and orange juice until smooth. Adjust the consistency—add more juice for a thinner drizzle or less for a thicker glaze. Once your loaf is cool, drizzle the glaze on top and let it set before slicing. Then, grab a cup of coffee and enjoy your beautiful homemade loaf!

    Recipe Tips For Success

    ➤ Potential Recipe Challenges & Pro Tips:

    • Overmixing the batter: This can make the loaf dense instead of tender. Pro Tip: Mix just until the ingredients are combined—small lumps are okay!
    • Uneven baking: Sometimes the top browns before the center is done. Pro Tip: Check for doneness with a toothpick. If the top browns too quickly, loosely cover the loaf with foil halfway through baking.
    • Fruit sinking to the bottom: Heavier fruits and nuts can settle during baking. Pro Tip: Toss cranberries, figs, and pistachios in a bit of flour before adding them to the batter.
    • Dry loaf: Overbaking or using too little liquid can lead to dryness. Pro Tip: Keep an eye on your baking time—remove the loaf as soon as a toothpick comes out mostly clean with a few moist crumbs.
    • Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
    • Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
    • Chop the dried figs into small pieces so they distribute evenly throughout the batter.
    • Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the loaf tender.
    • Don’t open the oven door until the loaf has set. Leave the oven closed until the minimum time is stated in the recipe.
    • Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
    • Cool Completely Before Slicing and/or Icing: This prevents the icing from melting and sliding off the cake.
    An Eggless Fig-Pistachio Cranberry Loaf, glazed and topped with chopped pistachios, rests on a wire rack surrounded by cake slices, dried figs, dried cranberries, and a bowl of shelled pistachios.

    Variations & Additions

    • Add white chocolate chips for a touch of sweetness.
    • Stir in a pinch of cinnamon or cardamom for a warm, spiced flavor.
    • Drizzle the cooled loaf with a simple orange glaze for an extra-special finish.
    • Try swapping cranberries with chopped dried apricots or cherries for a fun twist.

    Storage and Freezing Instructions

    Store: Keep the loaf tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to 5 days.

    Freeze: Wrap the cooled loaf (or individual slices) tightly in plastic wrap and place it in an airtight container or freezer bag. Freeze for up to 2 months. Thaw at room temperature before serving.

    Frequently Asked Questions

    A slice of Eggless Fig-Pistachio Cranberry Loaf is in focus, showcasing cranberries and pistachios inside, in front of the remaining loaf and a whole cranberry.

    Try These Egg-Free Cranberry Recipes Next!

    Recipe Card

    A sliced Eggless Fig-Pistachio Cranberry Loaf with cranberries and pistachios on top and inside, resting on a cooling rack with cranberries and nuts nearby.

    Eggless Fig-Pistachio Cranberry Loaf

    Oriana Romero

    Soft, moist, and full of flavor, this Eggless Fig-Pistachio Cranberry Loaf combines chewy figs, tart cranberries, and crunchy pistachios in every slice. Simple to make, allergy-friendly, and perfect for breakfast, snacking, or gifting!

    Prep Time 10 minutes

    Cook Time 1 hour 10 minutes

    Total Time 1 hour 20 minutes

    Servings 12 servings

    You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

    • Adjust the oven rack to the middle position and preheat the oven to 350º F (180º C). Grease and flour a 9×5 inch loaf pan. You can also line the pan with parchment paper, then grease the parchment paper with cooking spray.

    • In a large bowl, sift flour, baking powder, and salt. Set aside.

    • In a measuring cup or bowl, mix together milk, orange juice, vanilla extract, oil, sugar, and orange zest.

    • Add the wet ingredients to the dry ingredients and mix until well incorporated and smooth. Be careful not to overmix. Foil in the cranberries, pistachios, and figs. Pour the batter into the prepared pan.Note: The batter will be thick, so use a spatula to spread it into the pan, if necessary.
    • Bake for 60 – 70 minutes or until a toothpick comes out clean when poked in the center. Cover loosely with foil about halfway through to ensure even browning. Oven times will vary between ovens. My bread usually takes 1 hour. Allow the cake to cool for 10 minutes in the pan. Then, remove the cake from the pan and let it cool completely on a wire rack. The cake must be completely cool before adding the sugar glaze.Note: Every oven is different, so baking times must be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean.

    • Make the glaze (optional): In a small bowl, whisk the 1 cup (120 g) confectioners’ sugar and 1 -2 tablespoons of orange juice together. Add more orange juice if you want the glaze to be thicker. Drizzle over cooled bread.

     
    Store: Keep the loaf tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to 5 days.
     
    Freeze: Wrap the cooled loaf (or individual slices) tightly in plastic wrap and place it in an airtight container or freezer bag. Freeze for up to 2 months. Thaw at room temperature before serving.
     
    Food Allergy Swaps:
    This recipe is naturally egg, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

    • Dairy: You can use your favorite non-dairy milk, like soy or oat milk.
    • Wheat/Gluten: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
    • Nuts: Omit the pistachios or replace them with pumpkin seeds for a nut-free version.

     
    Recipe Tips For Success:
    ➤ Potential Recipe Challenges & Pro Tips:

    • Overmixing the batter: This can make the loaf dense instead of tender. Pro Tip: Mix just until the ingredients are combined—small lumps are okay!
    • Uneven baking: Sometimes the top browns before the center is done. Pro Tip: Check for doneness with a toothpick. If the top browns too quickly, loosely cover the loaf with foil halfway through baking.
    • Fruit sinking to the bottom: Heavier fruits and nuts can settle during baking. Pro Tip: Toss cranberries, figs, and pistachios in a bit of flour before adding them to the batter.
    • Dry loaf: Overbaking or using too little liquid can lead to dryness. Pro Tip: Keep an eye on your baking time—remove the loaf as soon as a toothpick comes out mostly clean with a few moist crumbs.

     
    ➤ Extra Tips:

    • Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
    • Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
    • Chop the dried figs into small pieces so they distribute evenly throughout the batter.
    • Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the loaf tender.
    • Don’t open the oven door until the loaf has set. Leave the oven closed until the minimum time is stated in the recipe.
    • Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
    • Cool Completely Before Slicing and/or Icing: This prevents the icing from melting and sliding off the cake.

     
    ➤ Variations & Additions:

    • Add white chocolate chips for a touch of sweetness.
    • Stir in a pinch of cinnamon or cardamom for a warm, spiced flavor.
    • Drizzle the cooled loaf with a simple orange glaze for an extra-special finish.
    • Try swapping cranberries with chopped dried apricots or cherries for a fun twist.

     

    Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

    Calories: 436kcalCarbohydrates: 64gProtein: 8gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.04gCholesterol: 2mgSodium: 218mgPotassium: 308mgFiber: 4gSugar: 27gVitamin A: 108IUVitamin C: 7mgCalcium: 132mgIron: 3mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dessert

    Cuisine American

    Calories 436

    Keyword cranberry egg-free loaf Pistachio recipe

    Oriana Romero

    Source link

  • Cozy Eggless Cranberry Crumble Pie Bars – Sweet, Tart & Perfect for the Holidays

    These Eggless Cranberry Crumble Pie Bars are everything I love about holiday baking — buttery, bright, and bursting with cozy flavor! After more than a decade of egg-free baking, I’ve learned that simple ingredients can create the most special desserts. Each bite is sweet-tart perfection with a hint of orange and a golden, crumbly topping that melts in your mouth. They’re the kind of dessert that feels festive and homemade — easy to make, share, and love.

    Oriana’s Thoughts On The Recipe

    Oriana Romero, creator of Mommy's Home Cooking and egg-free baking queen.

    This Eggless Cranberry Crumble Pie Bars recipe started in my kitchen when I wanted something easy and festive that everyone at the table could enjoy — no eggs, no stress, just pure cranberry magic. I know the feeling of wanting a dessert that looks like it came from a bakery but feels like home. That’s exactly what these bars deliver.

    If you’ve ever had to skip a slice of pie because of allergies, this one’s for you. These bars have the same pie vibes, buttery crust, bright cranberry filling, and crumbly top — but they’re completely egg-free and foolproof. My kids love sneaking a piece with their milk, and I love that it comes together with everyday pantry ingredients.

    If you love crumble bars, check out my Eggless Easy Strawberry Bars and Easy Eggless Blueberry Oat Crumb Bars.

    Why You’ll Want to Try My Recipe

    • Festive & bright: The cranberry-orange combo brings cozy holiday flavor in every bite.
    • Tested & foolproof: I tested and re-tested until the texture was just right — soft, crumbly, and golden.
    • Allergy-friendly: 100% egg-free and easy to adapt for other dietary needs.
    • Simple to make: No fancy steps — just mix, layer, and bake.
    • Perfect for sharing: Easy to slice, pack, and bring to any gathering.
    • Make-ahead friendly: They keep well, so you can bake them ahead for stress-free entertaining.
    oriana's signature.oriana's signature.

    Ingredients You’ll Need, Substitutions & Notes

    Bowls containing labeled ingredients for baking Eggless Cranberry Crumble Pie Bars—cranberries, orange, baking powder, salt, cinnamon, vanilla, oats, cornstarch, flour, butter, and sugar—arranged neatly on a white surface.Bowls containing labeled ingredients for baking Eggless Cranberry Crumble Pie Bars—cranberries, orange, baking powder, salt, cinnamon, vanilla, oats, cornstarch, flour, butter, and sugar—arranged neatly on a white surface.

    Scroll down to the recipe card for all the details, including measurements and instructions.

    For the Eggless Cranberry Bars:

    • All-purpose flour: The base of the crust and crumble topping, giving structure and a tender bite.
    • Old-fashioned rolled oats: Add a lovely chewy texture and nutty flavor to the crumble.
    • Baking powder: Helps lighten the crust just enough, preventing it from being too dense.
    • Granulated sugar: Sweetens both the crust and the filling, balancing the tartness of the cranberries.
    • Ground cinnamon: Adds a cozy warmth and a hint of spice that complements the fruit beautifully.
    • Salt: Enhances all the flavors and balances the sweetness.
    • Pure vanilla extract: Rounds out the flavors and adds a subtle depth to both the crust and the filling.
    • Unsalted butter: Binds the crust and crumble together, giving them that rich, buttery flavor and tender texture.

    Cranberry Filling:

    • Cranberries: The star ingredient! Their natural tartness creates a lovely contrast to the sweet crust and topping.
    • Granulated sugar: Sweetens the cranberries just enough while still keeping their bright, tangy flavor.
    • Pure vanilla extract: Adds a smooth, comforting note to the fruity filling.
    • Cornstarch: Thickens the cranberry mixture so it holds together perfectly when sliced.
    • Orange juice: Adds sweetness, brightness, and a touch of acidity that complements the cranberries beautifully.

    This recipe is naturally egg, dairy, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

    • Dairy: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
    • Wheat/Gluten: Substitute with a gluten-free 1:1 flour blend and certified gluten-free oats.

    Process Overview: Step-by-Step Photos

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Step 1 – Prep the Pan and Oven

    • A square baking pan lined with parchment paper, secured at the edges with binder clips, ready for Eggless Cranberry Crumble Pie Bars, viewed from above.A square baking pan lined with parchment paper, secured at the edges with binder clips, ready for Eggless Cranberry Crumble Pie Bars, viewed from above.
      Start by preheating your oven to 350°F (180°C). Line an 8×8-inch square baking pan with parchment paper, letting the paper hang over the sides — this will make it super easy to lift the bars out later. Lightly spray the paper with baking spray so nothing sticks.

    Step 2 – Make the Crust and Crumble Mixture

    • Three side-by-side bowls: one with flour mixture, one with flour and cubed butter, and one with flour and butter mixed into crumbs. Each bowl is labeled 1, 2, and 3 for making Eggless Cranberry Crumble Pie Bars.Three side-by-side bowls: one with flour mixture, one with flour and cubed butter, and one with flour and butter mixed into crumbs. Each bowl is labeled 1, 2, and 3 for making Eggless Cranberry Crumble Pie Bars.
      In a large bowl, combine the flour, oats, baking powder, sugar, cinnamon, salt, and vanilla. Mix everything together using an electric mixer on low speed. Then, add the cold diced butter and keep mixing until the mixture looks crumbly and feels like coarse sand — this usually takes about 2 minutes.

    Step 3 – Press and Bake the Base

    • Side-by-side images: left shows unbaked Eggless Cranberry Crumble Pie Bars batter in a square pan lined with parchment paper and clips; right shows baked, golden-brown bars cooling on a rack.Side-by-side images: left shows unbaked Eggless Cranberry Crumble Pie Bars batter in a square pan lined with parchment paper and clips; right shows baked, golden-brown bars cooling on a rack.
      Scoop about two-thirds of the crumb mixture into your prepared pan. Use your hands or the bottom of a glass to press it down firmly to make an even crust. It’s okay if it feels a bit crumbly — it’ll bake up beautifully! Pop it into the oven and bake for 10 minutes. Then take it out and let it cool slightly while you make the filling.

    Step 4 – Make the Cranberry Filling

    In a medium bowl, stir together the cranberries, sugar, vanilla, cornstarch, and orange juice. Give it a good mix until everything’s coated and glossy.

    • A glass bowl filled with cranberries coated in flour and sugar, a perfect start for Eggless Cranberry Crumble Pie Bars, placed on a white background.A glass bowl filled with cranberries coated in flour and sugar, a perfect start for Eggless Cranberry Crumble Pie Bars, placed on a white background.
      In a medium bowl, stir together the cranberries, sugar, vanilla, cornstarch, and orange juice. Give it a good mix until everything’s coated and glossy.

    Step 5 – Assemble the Bars

    • Side-by-side images: left shows a square pan filled with cranberries, right features Eggless Cranberry Crumble Pie Bars topped with a crumbly streusel mixture, both on cooling racks.Side-by-side images: left shows a square pan filled with cranberries, right features Eggless Cranberry Crumble Pie Bars topped with a crumbly streusel mixture, both on cooling racks.
      Spread the cranberry filling evenly over the baked crust. Then, sprinkle the remaining crumb mixture all over the top. Gently press the topping down with the back of a spoon or spatula so it sticks a bit to the filling.

    Step 6 – Bake Until Golden

    • An Eggless Cranberry Crumble Pie Bars dessert sits squarely in a parchment-lined baking pan on a wire cooling rack, viewed from above.An Eggless Cranberry Crumble Pie Bars dessert sits squarely in a parchment-lined baking pan on a wire cooling rack, viewed from above.
      Bake the bars for 45–50 minutes, or until the top looks golden brown and the filling is bubbling around the edges. Once done, take them out and let them cool completely in the pan on a wire rack. If you’re impatient (like me!), pop the pan in the fridge after about an hour to help them set faster.

    Step 7 – Slice and Enjoy

    • Nine square Eggless Cranberry Crumble Pie Bars with white icing drizzle are arranged in a grid on a light surface, surrounded by scattered cranberries and a bowl of cranberries in the top left corner.Nine square Eggless Cranberry Crumble Pie Bars with white icing drizzle are arranged in a grid on a light surface, surrounded by scattered cranberries and a bowl of cranberries in the top left corner.
      When the bars are completely cool, lift them out of the pan using the parchment paper. Cut into squares, serve, and get ready for everyone to ask for seconds!

    Recipe Tips For Success

    ➤ Potential Recipe Challenges & Pro Tips:

    • Runny filling: If your cranberry filling doesn’t thicken, it may not have simmered long enough. Pro Tip: Since the cranberry filling isn’t pre-cooked, make sure the bars bake long enough for the filling to bubble up around the edges. That bubbling means the cornstarch has fully activated and thickened the mixture — it needs to reach that point to set properly as it cools. If it doesn’t get hot enough, the filling will stay loose. So don’t rush this step — once you see those juicy bubbles, you’re good to go!
    • Crumbly base falling apart: This can happen if there’s not enough butter or if the mixture isn’t pressed firmly. Pro Tip: Use the back of a spoon or the bottom of a measuring cup to firmly press the crust mixture into the pan.
    • Overbrowning the top: The crumble can brown too quickly, especially near the end of baking. Pro Tip: If the top is getting too dark, loosely cover the pan with foil during the last few minutes of baking.
    • Hard crust after cooling: Overbaking can make the crust too crisp. Pro Tip: Bake just until golden brown and the filling is bubbling at the edges. Let the bars cool completely before cutting.
    • Lining the Pan: Line the baking pan with parchment paper with overhangs. This makes it easier to lift out the bar for cutting.
    • Preheat the oven: Preheat it for at least 15 -20 minutes before you start to give it plenty of time to reach the ideal recipe temperature.
    • Measure the ingredients correctly. A kitchen scale is always the best option, in my opinion.
    • Know Your Oven: Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
    • Cooling Time: Let the bars cool before cutting. This helps them firm up and makes cutting cleaner.
    Six Eggless Cranberry Crumble Pie Bars with icing are arranged on a white surface next to a small bowl of sugared cranberries.Six Eggless Cranberry Crumble Pie Bars with icing are arranged on a white surface next to a small bowl of sugared cranberries.

    Variations & Additions

    • Add chopped pecans or walnuts to the crumble for extra crunch.
    • Mix a little orange zest into the crust for a fragrant twist.
    • Drizzle the cooled bars with a simple vanilla or orange glaze for a pretty finish.
    • Swap cranberries for raspberries, blackberries, or a mix for a different flavor profile. If you love crumble bars, check out my Eggless Easy Strawberry Bars and Easy Eggless Blueberry Oat Crumb Bars.

    Storage and Freezing Instructions

    Store: Keep the bars in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

    Freeze: Once cooled, wrap the bars tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

    Frequently Asked Questions

    Eggless Cranberry Crumble Pie Bars with icing are arranged on a surface, alongside a small bowl of fresh cranberries.Eggless Cranberry Crumble Pie Bars with icing are arranged on a surface, alongside a small bowl of fresh cranberries.

    Try These Egg-Free Cranberry Recipes Next!

    Recipe Card

    Two stacked Eggless Cranberry Crumble Pie Bars with crumbly crust, vibrant red fruit filling, and white icing drizzle, surrounded by fresh cranberries.Two stacked Eggless Cranberry Crumble Pie Bars with crumbly crust, vibrant red fruit filling, and white icing drizzle, surrounded by fresh cranberries.

    Eggless Cranberry Crumble Pie Bars

    Oriana Romero

    These Eggless Cranberry Crumble Pie Bars are everything I love about holiday baking — buttery, bright, and bursting with cozy flavor! After more than a decade of egg-free baking, I know simple ingredients can make the most special desserts. Each bite is sweet-tart with a hint of orange and a golden, crumbly topping that melts in your mouth — festive, homemade, and easy to love.

    Prep Time 10 minutes

    Total Time 10 minutes

    Servings 9 – 12 bars

    For the Eggless Cranberry Bars:

    You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

    • Adjust the oven rack to the middle position and heat the oven to 350º F (180º C). Line an 8-x-8-inch (20-x-20-cm) square pan with parchment paper. The parchment paper should extend above the walls of the baking pan to allow for easy removal at the end. Lightly grease with baking spray.

    • Using an electric hand mixer or a stand mixer, mix the flour, oats, baking powder, sugar, cinnamon, salt, and vanilla together over medium-low speed. Beat in the cool diced butter, mix until the butter is evenly distributed and the mixture resembles coarse meal, about 2 minutes.

    • Using your hands or the bottom of a measuring cup or glass, firmly press 2/3 (520 g) of the crust mixture into the bottom of the prepared pan. It will be a little crumbly—that’s ok. Bake for 10 minutes, and then remove from the oven to slightly cool.

    Make The Cranberry Filling:

    • Mix all of the cranberry filling ingredients together in a bowl.

    • Spread the cranberry filling evenly over the top of the crust. Sprinkle the remaining crust mixture over the top of the cranberry filling. With the back of a large spoon or flat spatula, lightly press the topping down so it’s a bit snug on the cranberry layer.

     
    Store: Cover and store leftovers at room temperature for up to 2 days or in the refrigerator for up to 1 week.
     
    Freeze: Cool, chill, and slice bars as instructed. Freeze bars between layers of parchment paper for up to 3 months. Wrap bars in plastic wrap, then in foil, and then place them in an airtight freezer bag. Thaw overnight in the refrigerator before serving.
     
    9×13-inch pan: Double the recipe and bake in a 9×13-inch pan, and add a few extra minutes to the baking time.
     
    Food Allergy Swaps:
    This recipe is naturally egg, dairy, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

    • Dairy: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
    • Wheat/Gluten: Substitute with a gluten-free 1:1 flour blend and certified gluten-free oats.

     
    Recipe Tips For Success
    ➤ Potential Recipe Challenges & Pro Tips:

    • Runny filling: If your cranberry filling doesn’t thicken, it may not have simmered long enough. Pro Tip: Since the cranberry filling isn’t pre-cooked, make sure the bars bake long enough for the filling to bubble up around the edges. That bubbling means the cornstarch has fully activated and thickened the mixture — it needs to reach that point to set properly as it cools. If it doesn’t get hot enough, the filling will stay loose. So don’t rush this step — once you see those juicy bubbles, you’re good to go!
    • Crumbly base falling apart: This can happen if there’s not enough butter or if the mixture isn’t pressed firmly. Pro Tip: Use the back of a spoon or the bottom of a measuring cup to firmly press the crust mixture into the pan.
    • Overbrowning the top: The crumble can brown too quickly, especially near the end of baking. Pro Tip: If the top is getting too dark, loosely cover the pan with foil during the last few minutes of baking.
    • Hard crust after cooling: Overbaking can make the crust too crisp. Pro Tip: Bake just until golden brown and the filling is bubbling at the edges. Let the bars cool completely before cutting.

     
    ➤ Extra Tips:

    • Lining the Pan: Line the baking pan with parchment paper with overhangs. This makes it easier to lift out the bar for cutting.
    • Preheat the oven: Preheat it for at least 15 -20 minutes before you start, to give it plenty of time to reach the ideal recipe temperature.
    • Measure the ingredients correctly. A kitchen scale is always the best option, in my opinion.
    • Bake Long Enough: Since the cranberry filling isn’t pre-cooked, make sure the bars bake long enough for the filling to bubble up around the edges. That bubbling means the cornstarch has fully activated and thickened the mixture — it needs to reach that point to set properly as it cools. If it doesn’t get hot enough, the filling will stay loose. So don’t rush this step — once you see those juicy bubbles, you’re good to go!
    • Know Your Oven: Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
    • Cooling Time: Let the bars cool before cutting. This helps them firm up and makes cutting cleaner.

     
    ➤ Variations & Additions:

    • Add chopped pecans or walnuts to the crumble for extra crunch.
    • Mix a little orange zest into the crust for a fragrant twist.
    • Drizzle the cooled bars with a simple vanilla or orange glaze for a pretty finish.
    • Swap cranberries for raspberries, blackberries, or a mix for a different flavor profile. If you love crumble bars, check out my Eggless Easy Strawberry Bars and Easy Eggless Blueberry Oat Crumb Bars.

     

    Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dessert

    Cuisine American

    Keyword bars cranberry egg-free recipe

    Oriana Romero

    Source link

  • I Finally Found the Best Way to Use Leftover Cranberry Sauce

    This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.

    Get into the holiday spirit with these delicious cranberry crumb bars. It is my favorite way to use up leftover cranberry sauce. Follow our step-by-step instructions and video to create a festive and tasty dessert that is perfect for any holiday gathering.

    I got fed up last year with leftover cranberry sauce so for months after Thanksgiving I was testing it in all sorts of recipes to find ways to use it. This is how our cranberry sauce muffins came to be! And it’s the same story for this cranberry crumble bars recipe. I’ve been experimenting with this one and this is finally the winning recipe. They are to die for!

    They are the most wonderful combination of creamy cranberry sauce and a chewy sugar cookie, tart shortbread crust!

    a photo of a cranberry bar sitting on a white dessert plate topped with a golden crumble and a white glaze

    Ingredients for Cranberry Sauce Bars

    We will actually make one crust recipe and we will use it for both the base of the bars and the crumble on top! Then we will make a filling to go in the middle. I’ll include the ingredients for an optional glaze too. Here is everything you will need for each component:

    Crust and Topping

    • Wet Ingredients: Butter (softened), Cream Cheese (softened), Brown Sugar, White Sugar, Egg, Vanilla and Almond Extract
    • Dry Ingredients: All Purpose Flour, Cornstarch, Baking Powder, Baking Soda and Salt

    Filling

    • Sour Cream: full fat cream cheese
    • Eggs: binds the filling together
    • Cornstarch: helps thicken the filling
    • Vanilla and Ground Cinnamon: add flavor
    • Cranberry Sauce: homemade is preferred, but store-bought would work fine too, just don’t use the canned cranberry jelly
    • Whole Fresh Cranberries: adds more flavor and texture

    Glaze

    • Powdered Sugar: acts as the base of the glaze and adds all the sweetness
    • Milk: adds richness and creates the glaze
    • Vanilla: adds flavor

    The measurements for each ingredient can be found down below in the recipe card. This is meant to just be an overview of the ingredients you will need.

    a photo of two cranberry crumb bars stacked on each other on a small dessert platea photo of two cranberry crumb bars stacked on each other on a small dessert plate

    How to Make Cranberry Crumb Bars

    Let me walk you through each step of this recipe! It might seem like a lot of steps, but it’s super easy.

    Crust

    1. Prep: Preheat the oven to 350 degrees and line a 9×13 inch baking dish with a piece of parchment. Spray everything with cooking spray.
    2. Beat: Place the butter, cream cheese and both sugar in the bowl of stand mixer fitted with the paddle attachment and beat until fluffy.
    3. Add: Place the rest of the wet ingredients into the bowl and mix until combined.
    4. Combine: Change the speed to low, and add all the dry ingredient. Mix until combined. Set 2 cups of the crust aside to use later as the crumb topping.
    5. Press: Take the remaining crumb mixture and press it evenly into the baking pan.
    6. Bake: Stick the pan into the preheated oven and bake it for 10 minutes and remove it to cool slightly.
    a photo of a cranberry crumb bar sitting on a small dessert plate drizzled with a white glaze and whole cranberries scattered around ita photo of a cranberry crumb bar sitting on a small dessert plate drizzled with a white glaze and whole cranberries scattered around it

    Filling

    1. Whisk: In a large bowl, whisk together the sour cream, eggs, cornstarch, vanilla, almond extract, cinnamon, until smooth and well combined.
    2. Fold: Grab a rubber spatula and fold in the cranberry sauce.
    3. Pour: Spread the cranberry filling mixture over the crust and sprinkle the cranberries over the top.
    4. Dollop: Use the remaining crust mixture and place chunks of it all over the top of the berries.
    5. Bake: Place the pan back into the oven and bake for 40-45 minutes.
    6. Cool: Remove the bars from the oven and let them cool for at least an hour on a wire cooling rack. Drizzle the glaze over if you are using it.
    7. Slice: Using the parchment paper, remove the bars from the pan and then slice into squares and serve with vanilla ice cream or whipped cream.

    Glaze

    1. Whisk: Add everything to a small bowl and whisk together. Drizzle over the top of the cooled bars.

    All of these instructions can also be found in the recipe card at the end of the post. You can save or print the recipe from there as well.

    Optional Glaze

    The glaze on top is totally optional, but I love the little bit of moisture that it adds and it looks so pretty! Do you have to have it? No, but I would make the little extra effort to make it every single time.

    a photo taken over the top of a single square cranberry crumb bar topped with a white glaze drizzle with two whole cranberries on topa photo taken over the top of a single square cranberry crumb bar topped with a white glaze drizzle with two whole cranberries on top

    Recipe Variations

    I haven’t tried any of these variations, but they are all on my list of things to try with these bars. I actually lose sleep at night thinking about all the different twists and turns I can take with my recipes. It’s not healthy…haha! Anyway…

    Adding some toasted pecans or walnuts to the base would be fabulous. Of course, orange always goes will with cranberry, so adding some orange zest to the filling is highly recommended! Ooh and some orange juice to the glaze! Now we are talkin’! My other thought is to add toasted sliced almonds to the topping. Yummy!

    Storage Tips

    These cranberry bars will store at room temperature in an airtight container for 2-3 days. If you want them to last a little longer, you can store them in the refrigerator for up to a week.

    Cranberry sauce bars also freeze really well. Wrap the individual slices with plastic wrap and then store them in an airtight container. They will keep for up to 3 months.

    a photo of a cranberry crumb bar topped with a scoop of vanilla ice cream sitting on a white dessert plate with a fork sitting next to ita photo of a cranberry crumb bar topped with a scoop of vanilla ice cream sitting on a white dessert plate with a fork sitting next to it

    These cranberry crumb bars are the perfect combination of sweet and tart, with a buttery crumb topping that will have you coming back for seconds. Whether it’s Thanksgiving or Christmas, you might have some leftover cranberry sauce to use up and these cranberry crumb bars are your answer!

    More Festive Dessert Recipes to Try:

    Watch How These Cranberry Sauce Crumb Bars are Made…

    For the Crust and Topping

    Prevent your screen from going dark

    For the Crust

    • Preheat the oven to 350 degrees.

    • Line a 9×13-inch pan with parchment paper, allowing the paper to overhang on two of the ends for easy removal later.

    • Spray with non-stick baking spray and set aside.

    • In the bowl of a mixer, fitted with the paddle attachment, beat together the butter, cream cheese and both sugars until light and fluffy, about 2-3 minutes.

      1 Cup Butter, 4 Tablespoons Cream Cheese, 1 Cup Brown Sugar, 2/3 Cup White Sugar

    • Add the egg and vanilla and almond extract, mixing again.

      1 Egg, 1 teaspoon Vanilla Extract, 1/2 teaspoon Almond Extract

    • On low speed, add the dry ingredients and mix until combined.

      3 ½ Cups Flour, 1 teaspoon Cornstarch, 1/2 teaspoon Baking Powder, 1/2 teaspoon Baking Soda, 1 teaspoon Salt

    • Remove 2 cups and reserve for later use.

    • Press the remaining crust mixture evenly into the bottom of the prepared baking pan. Bake for 10 minutes and remove from the oven.

    For the Filling

    • In a large bowl, whisk together the sour cream, eggs, cornstarch, vanilla, almond extract, cinnamon, until smooth and well combined, about 2 minutes.

      1 ¼ Cups Sour Cream, 2 Eggs, 2 Tablespoons Cornstarch, 2 teaspoons Vanilla Extract, 1/2 teaspoon Ground Cinnamon, 1/4 teaspoon Almond Extract

    • Using a rubber spatula, gently fold in the cranberry sauce.

      1 ¾ Cups Cranberry Sauce

    • Pour the filling mixture over the crust, shaking the pan gently, then evenly sprinkle the cranberries on top.

      1 Cup Whole Cranberries

    • Take the reserved crust and dollop large chunks of it over the top of the berries.

    • Bake for 40-45 minutes, or until the top is firm and golden brown.

    • Remove from the oven and place the pan on a wire cooling rack to cool for at least 1 hour.

    • Carefully remove the bars from the pan and slice into squares. Serve with ice cream or whipped cream.

    For the Glaze

    • Add the ingredients to a small bowl and whisk to combine. Drizzle over the top of the cooled bars.

      3/4 Cup Powdered Sugar, 4 Tablespoons Milk, 1/2 teaspoon Vanilla

    Serving: 1bar, Calories: 605kcal, Carbohydrates: 94g, Protein: 7g, Fat: 23g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 101mg, Sodium: 411mg, Potassium: 165mg, Fiber: 2g, Sugar: 58g, Vitamin A: 782IU, Vitamin C: 1mg, Calcium: 77mg, Iron: 2mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

    Carrian Cheney

    Source link

  • Eggless Baked Pumpkin Oatmeal – Cozy, Hearty & Perfect for Fall Mornings

    This Eggless Baked Pumpkin Oatmeal is cozy, hearty, and feels like fall in every bite. As an allergy mom with 12+ years of egg-free baking, I know how important it is to have safe, nourishing breakfasts that everyone at the table can enjoy—without feeling like you’re “missing” anything. This recipe is made with simple, everyday ingredients, tested until foolproof, and easy to adapt for your family’s needs. It’s the kind of breakfast that’s warm, comforting, and ready to make mornings easier.

    Oriana’s Thoughts On The Recipe

    A woman wearing a white shirt and apron holds a plate with a slice of Eggless Baked Pumpkin Oatmeal and smiles at the camera in a cozy kitchen setting.

    When pumpkin season rolls around, I’m all about finding ways to sneak that cozy flavor into everyday meals—not just desserts. Breakfast, especially, can be tricky when you’re managing food allergies. I wanted something that felt festive, nourishing, and satisfying, but still simple enough for a busy weekday morning.

    That’s how this Eggless Baked Pumpkin Oatmeal was born. It’s hearty, perfectly spiced, and filling enough to keep little tummies (and big ones too!) happy until lunch. My kids love it warm with a drizzle of maple syrup, and I love that it bakes up in one dish—less stress, less mess, more family time around the table.

    Why You’ll Want to Try My Recipe

    • Egg-free & allergy-friendly: Safe, inclusive, and delicious for everyone at the table.
    • Simple ingredients: Nothing fancy—just pantry staples you probably already have.
    • Hearty & filling: Keeps you satisfied all morning without reaching for snacks right away.
    • Easy to adapt: Make it dairy-free, nut-free, or add extra mix-ins like chocolate chips, dried fruit, or nuts.
    • Perfect for meal prep: Bake once, enjoy breakfast all week—just reheat and go!
    The image shows the handwritten text "xo, Oriana" on a light pink background—perfect for sharing your favorite Eggless Baked Pumpkin Oatmeal recipe with a personal touch.The image shows the handwritten text "xo, Oriana" on a light pink background—perfect for sharing your favorite Eggless Baked Pumpkin Oatmeal recipe with a personal touch.
    An oval dish of Eggless Baked Pumpkin Oatmeal topped with coconut flakes and dried cranberries sits beside a cup of black coffee, a gray napkin, and a white plate.An oval dish of Eggless Baked Pumpkin Oatmeal topped with coconut flakes and dried cranberries sits beside a cup of black coffee, a gray napkin, and a white plate.

    Ingredients You’ll Need, Substitutions & Notes

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    • Rolled oats: I recommend whole old-fashioned style oats for a hearty texture. If you eat gluten-free, choose gluten-free oats.
    • Baking powder: Make sure it’s not expired or too old. This will help to lift it all up! To avoid a chemical aftertaste, make sure your baking powder is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. 
    • Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
    • Milk: Use the variety of milk you drink. I personally love using oat milk.
    • Coconut Oil: This will help to avoid a rubbery texture. You can also use melted butter.
    • Sweetener: To sweeten your egg-free baked oatmeal, you can use brown sugar, maple syrup, coconut sugar, or even honey.
    • Binder and Flavor: I used pumpkin puree for this fall-inspired version. You can also use mashed banana or applesauce. For a more neutral-flavored oatmeal, use 2 flax eggs.
    • Add-ins: I added chia seed, dried cranberries, coconut, and almonds. See below for more add-in ideas.

    Overview: How to Make Baked Oatmeal without Eggs Step-by-Step

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Step 1 – Preheat the Oven & Prepare the Baking Dish

    Preheat the oven to 350º F (180º C). Lightly grease an 8×8-inch baking dish.

    Step 2 – Combine All the Ingredients

    In a medium-sized bowl, combine all the ingredients. Mix until everything is thoroughly combined. Transfer mixture to baking dish.

    A glass bowl containing brown sugar, oats, sliced almonds, chia seeds, pumpkin puree, chopped dried cranberries, and spices on a white surface—perfect ingredients for Eggless Baked Pumpkin Oatmeal.A glass bowl containing brown sugar, oats, sliced almonds, chia seeds, pumpkin puree, chopped dried cranberries, and spices on a white surface—perfect ingredients for Eggless Baked Pumpkin Oatmeal.

    Step 3 – Bake

    Bake for 40 – 45 minutes, or until the oatmeal is firm and lightly golden. Sprinkle with more dried cranberries and shaved coconut, if desired. Served warm or at room temperature.

    A white dish of Eggless Baked Pumpkin Oatmeal casserole, topped with dried cranberries and coconut flakes, sits ready to serve, with a metal spatula and a slice already enjoyed.A white dish of Eggless Baked Pumpkin Oatmeal casserole, topped with dried cranberries and coconut flakes, sits ready to serve, with a metal spatula and a slice already enjoyed.

    Change It Up

    I love that this recipe is highly adaptable. The version I shared today is perfect for fall since it has pumpkin and cranberries, but you can totally adapt it to your taste or the season.

    Base Ingredients

    The base ingredients to make egg-free baked oatmeal are rolled oats, baking powder, salt, milk, and coconut oil. Use the same quantities called in the recipe card.

    Sweetener (pick one)

    To sweeten your egg-free baked oatmeal, you can use brown sugar, maple syrup, coconut sugar, or even honey. You can control the amount of sugar in this recipe. Add 1/3 cup of the sweetener of your choice for a slightly sweet taste or ½ cup to add more sweetness.

    Binder and Flavor (pick one)

    You can use 1 cup of pumpkin puree, mashed banana, or applesauce to bind all the ingredients together. For a more neutral-flavored oatmeal, use 2 flax eggs. To make 2 flax eggs, combine 2 tablespoons of golden flaxseed meal with 6 tablespoons of water. Let the mixture rest for 5 – 8 minutes to thicken.

    Add-Ins (up to 1 cup of one or a combination)

    • Nuts: chopped pecans, walnuts, cashews, macadamia, or almonds.
    • Fresh Fruits: chopped apples, peaches, pears, bananas, or berries.
    • Dried Fruits: raisins, apricots, coconut, or cranberries.
    • Chocolate Chips
    • Seed: chia, flaxseed, sunflower, pumpkin, hemp, or pepitas
    • Spices: Cinnamon, nutmeg, cardamom, ginger, pumpkin pie spice, apple pie spice.
    • Vanilla Extract
    A white baking dish filled with Eggless Baked Pumpkin Oatmeal topped with seeds and dried cranberries, set on a white surface with a white cup in the background.A white baking dish filled with Eggless Baked Pumpkin Oatmeal topped with seeds and dried cranberries, set on a white surface with a white cup in the background.

    Storing and Freezing Instructions

    This oatmeal keeps well in the refrigerator, covered, for 5 days. When I have leftovers,  I love cutting the cooled baked oatmeal into individual servings and wrapping each in plastic wrap for a quick breakfast to grab.

    To freeze, bake, and cool oatmeal. Cover tightly and freeze for up to 3 months. Thaw in the refrigerator or at room temperature.

    To reheat, simply heat the portion you need in the microwave for 30 – 60 sec.

    Frequently Asked Questions

    Can I make this gluten-free?

    Yes, for a gluten-free version, use gluten-free oats.

    Can I make the oatmeal batter ahead of time?

    No, that is not something I recommend. Do not make the oatmeal batter ahead of time. The oats will soak up all the liquid! Whisk it all together, then bake right away.

    A square slice of Eggless Baked Pumpkin Oatmeal topped with dried cranberries and coconut flakes sits on a white plate, with a spoon beside it.A square slice of Eggless Baked Pumpkin Oatmeal topped with dried cranberries and coconut flakes sits on a white plate, with a spoon beside it.

    Try These Egg-Free Breakfast Recipes Next!

    Recipe Card

    A slice of Eggless Baked Pumpkin Oatmeal topped with toasted coconut and dried cranberries on a white plate, served with a spoon and a cup of coffee.A slice of Eggless Baked Pumpkin Oatmeal topped with toasted coconut and dried cranberries on a white plate, served with a spoon and a cup of coffee.

    Easy Eggless Baked Pumpkin Oatmeal

    Oriana Romero

    This Easy Eggless Baked Pumpkin Oatmeal is the perfect breakfast any day of the week! Hearty, filling, and yummy, this baked oatmeal is what you have been looking for to start your day off right. Plus, it’s super easy and totally adaptable.

    Prep Time 5 minutes

    Cook Time 45 minutes

    Total Time 50 minutes

    Servings 8 servings

    You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

    • Preheat oven to 350º F (180º C). Lightly grease an 8×8 (20 x 20 cm) baking dish.

    • In a medium-size bowl, combine all the ingredients. Mix until everything is thoroughly combined.

    • Transfer mixture to baking dish.

    • Bake for 40 – 45 minutes, or until the oatmeal is firm and lightly golden.

    • Remove from the oven and let cool for a few minutes. Sprinkle with dried cranberries and shaved coconut, if desired. Served warm with a drizzle of maple syrup, if you want it a bit sweeter.

     
    Store: This oatmeal keeps well in the refrigerator, covered, for 5 days.
     
    Freeze: Let the baked oatmeal cool completely.  Cut into individual servings, if desired. Wrap tightly with plastic wrap and freeze for up to 3 months. Thaw in the refrigerator or at room temperature.
     
    Reheat: To reheat, simply heat in the microwave for 30 – 60 sec. 
     
    Sugar: You can control the amount of sugar in this recipe. Add 1/3 cup of brown sugar for a slightly sweet taste or ½ cup to add more sweetness.
     
    Milk: You can use any milk you like.  
     
    Gluten-Free: Be sure to use certified gluten-free oats.
     
    Nut-Free: You can skip the nuts or substitute for seeds, such as pepitas (green pumpkin seeds), sunflower, or hemp.
     
    Dairy-Free: Use plant-based milk. My favorite is oat milk. 
     
    Substitutions: Check out the “Change it up” section in the body of the post to see how to adapt this recipe to your particular taste. 
     
    Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

    Calories: 334kcalCarbohydrates: 51gProtein: 9gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 7mgSodium: 258mgPotassium: 450mgFiber: 7gSugar: 27gVitamin A: 4867IUVitamin C: 1mgCalcium: 191mgIron: 2mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Breakfast

    Cuisine American

    Calories 334

    Keyword breakfast breakfast bake cranberry eggfree Eggless oatmeal pumpkin

    Eggless Baking Frequently Asked Questions

    You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.

    This recipe was originally published in August 2017. I have tweaked the recipe to be more clear, easy to make, and more delicious in October 2022. I also added more notes, tips, photos, and information to make it as helpful as possible.

    Oriana Romero

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  • Cranberry Küchen – Simply Scratch

    Cranberry Küchen – Simply Scratch

    Cranberry Küchen is a dessert staple at Christmastime. A sugar cookie-like crust topped with a cinnamon and orange cranberry filling and a vanilla sour cream topping. Yields 12 to 16 pieces depending on how you cut it.

    Cranberry Küchen

    If there is one dessert that’s sure to grace my dessert table at Christmas it’s Cranberry Küchen.

    I’m not sure exactly when this tradition started, I’m just glad it’s exists.

    Küchen is German for cake. So I guess this is a cake, even though it’s a more of a bar. But whatever, let’s not get technical. This cake has it all; tart cranberries with a hint of orange and cinnamon that has a delicious sour cream topping, that I can only describe as cheesecake-custard-like. To.Die.For.

    Cranberry KüchenCranberry Küchen

    My homemade yellow cake mix and leftover cranberry sauce makes this dessert a cinch and is one of my favorite desserts this time of year!

    Cranberry Küchen ingredients.Cranberry Küchen ingredients.

    To Make This Cranberry Küchen You Will Need:

    • yellow cake mix (homemade) – The base to the crust.
    • unsalted butter – Lends flavor and helps bind the crust ingredients.
    • cranberry sauce (homemade) – I use one full recipe in cranberry küchen.
    • orange zest – Lends bright citrusy flavor.
    • cinnamon (ground) – Lends distinct warm and woodsy flavor.
    • sour cream – Adds tangy creamy flavor.
    • egg – Helps set the sour cream topping.
    • pure vanilla extract – Adds distinct flavor and enhances the other flavors in this dessert.

    large mixing bowl with yellow cake mix and unsalted butter.large mixing bowl with yellow cake mix and unsalted butter.

    Make The Crust:

    Preheat your oven to 350℉ or (180℃).

    In a large mixing bowl, add the yellow cake mix and 1/2 cup of unsalted butter.

    blend using a pastry blenderblend using a pastry blender

    Using a pastry blender, cut in the butter into the cake mix until crumbly.

    Transfer cake mix to a 9x13 jelly roll panTransfer cake mix to a 9x13 jelly roll pan

    Next transfer the butter and cake mix onto a 10×15 jelly roll pan. I linked the pan I used below in the recipe printable.

    However, you can use a 9×13 glass or ceramic baking dish, but the crust will be much thicker.

    press into the panpress into the pan

    Then with your fingers (or the flat bottom of a drinking glass) press it into the pan.

    pressed cake mixture in pan.pressed cake mixture in pan.

    Try not to pack it too tightly, while also giving it a little edge around the sides.

    partially baked crust.partially baked crust.

    Partially bake the crust on the middle rack of your preheated oven for 10 minutes, rotating the pan halfway through.

    cranberry sauce, orange zest and cinnamon in a bowl.cranberry sauce, orange zest and cinnamon in a bowl.

    Make The Cranberry Filling:

    While the crust is baking, in a medium mixing bowl, add 1 recipe of homemade cranberry sauce, 1 teaspoon grated fresh orange zest and 1 teaspoon ground cinnamon.

    Cranberry filling.Cranberry filling.

    Give that a stir and set aside.

    sour cream toppingsour cream topping

    Make The Sour Cream Topping:

    Next, in a 2-cup liquid measuring cup, measure and add 8 ounces sour cream, 1 egg and a splash of vanilla extract.

    whisk to combine.whisk to combine.

    Whisk to combine.

    cranberry filling in par-baked crust.cranberry filling in par-baked crust.

    Pour the cranberry sauce into the crust and spread it out evenly.

    Drizzle with sour cream mixture.Drizzle with sour cream mixture.

    Next, drizzle the sour cream topping haphazardly over top. As you can see, it doesn’t have to be perfect.

    baked Cranberry Küchenbaked Cranberry Küchen

    Bake on the middle rack of your preheated oven for 20 to 25 minutes.

    cut Cranberry Küchen into squarescut Cranberry Küchen into squares

    Allow the Cranberry Küchen to completely cool before slicing into squares. Since this is more like a cookie crust than a cake, you will need to press the knife firmly to cut. I also like to dust with powdered sugar.

    This Cranberry Küchen also is delicious served with a hot cup of coffee or tea.

    Cranberry KüchenCranberry Küchen

    How To Store Cranberry Küchen:

    Store any leftover Cranberry Küchen in the pan, covered with plastic wrap and refrigerate for up to 4 days.

    Can you Make Cranberry Küchen in advance?

    Yes! Just keep it wrapped with plastic and refrigerate. The sour cream topping will absorb more of the cranberry sauce as it sits so it will be more pink than yellow the next day.

    Cranberry KüchenCranberry Küchen

    Enjoy! And if you give this Cranberry Küchen recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Cranberry KüchenCranberry Küchen

    Yield: 12 servings

    Cranberry Küchen

    Cranberry Küchen is a dessert staple at Christmastime. A sugar cookie-like crust topped with a cinnamon and orange cranberry filling and a vanilla sour cream topping. Yields 12 to 16 pieces depending on how you cut it.

    Prep Time: 25 minutes

    Cook Time: 35 minutes

    Total Time: 1 hour

    • 1 recipe homemade yellow cake mix
    • 1/2 cup unsalted butter
    • 1 recipe homemade cranberry sauce
    • 1 teaspoon ground cinnamon
    • 1 teaspoon orange zest, or about 2 clementine oranges
    • 8 ounces sour cream
    • 1 large egg
    • 1 splash pure vanilla extract
    • powdered sugar, for serving

    MAKE THE CRUST:

    • Empty the cake mix into a large bowl and use a pastry cutter to cut in the butter.

    • Spread it all onto a 10×15 jelly roll pan (linked above), pressing gently to form a crust. Try not to pack it too tightly, while also giving it a little edge around the sides.

    • Partially bake the crust on the middle rack of your preheated oven for 10 minutes, rotating halfway through baking, then remove it and set aside.

    MAKE THE CRANBERRY FILLING:

    • Meanwhile, in a medium bowl combine the homemade cranberry sauce, cinnamon and orange zest. Pour into the crust and spread it evenly.

    MAKE THE SOUR CREAM TOPPING:

    • In a 2-cup liquid measuring cup, add the sour cream, egg and a splash of vanilla. Stir until everything is incorporated and drizzle haphazardly over top of the cranberries.

    • Slide back into your preheated oven and bake 20 to 25 minutes or until the sour cream mixture is set and the crust edges are lightly golden brown.

    • Let cool, slice and serve with a dusting of powdered sugar.

    Serving: 1bar, Calories: 337kcal, Carbohydrates: 45g, Protein: 4g, Fat: 16g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 57mg, Sodium: 349mg, Potassium: 61mg, Fiber: 1g, Sugar: 26g, Vitamin A: 495IU, Vitamin C: 0.4mg, Calcium: 109mg, Iron: 1mg

    Author: Laurie McNamara

    Course: Desserts & Sweet Treats

    Cuisine: American, German

    Originally shared in December of 2012. I recently updated the photography and post to be more helpful and up to date.

    This post may contain affiliate links.

    Laurie McNamara

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  • Orange Cranberry Bliss Bars – Oh Sweet Basil

    Orange Cranberry Bliss Bars – Oh Sweet Basil

    Orange and cranberry go together like pb and j or better yet, like pb and chocolate! These orange cranberry blondies are so soft and chewy. It’s like Christmas in your mouth!

    There’s just something about the tartness of the cranberries with the tanginess of the orange all together with the sweetness of the blonde brownie and frosting that makes for one blissful bite!

    Speaking of Things that Go Together…

    Oranges and cranberries are foods that go together. Just like certain foods taste better together, I believe that some people are better together too. So much about being a mother is hard! Is anyone out there with me? It’s hard to sacrifice so much so constantly, but it’s worth it.

    I was having a conversation with a friend about going to the park the other day. I secretly hate going to the park (I know, worst mom ever!). I don’t want to try the monkey bars. I don’t want to play pirates. I don’t want to climb up the slide.

    And then there is the imaginative play! I can’t do it! I don’t know what it is, but it’s actually physically and mentally impossible for me. Cade can do pretend play for hours. I don’t know how he does it. I can’t even think of one single thing to say! “Hello car, what’s your name” that’s all I got.

    So anyway, about going to the park, I don’t want to go, but I go. And sometimes when he asks to play, I give myself a set time, maybe only 10 minutes (he’s always going to want more, but alas) and then I tell him I love him and that I have to finish something else, but thank you for wanting to be with me.

    Okay, back to this recipe…you obviously need oranges and cranberries (craisins) to make these blondies, but pretty much everything else, you’ll likely already have in the fridge or pantry. Here’s your ingredients list so you know where you will need to fill in the gaps:

    For the Bars

    • Butter – unsalted is preferred and you’ll melt it which will keep the bars nice and dense but still tender
    • Brown Sugar – adds richness and sweetness
    • White Sugar – add sweetness
    • Cream Cheese – the secret to keeping these blondies soft and chewy, make sure it is softened
    • Eggs – gives the bars structure and richness, the extra yolk is all about richness
    • Orange Zest – use a microplane to zest one orange, the zest of an orange has so much flavor
    • Orange Extract – a little extra concentrated orange flavor
    • Vanilla – adds flavor
    • Flour – good ol’ all purpose does the trick just fine
    • Cornstarch – keeps the bars tender and chewy
    • Baking Powder – adds rise and fluffiness to the bars
    • Salt – enhances the flavor and cuts through the sweetness
    • White Chocolate Chips – adds the perfect creaminess and texture to the bars and makes them so pretty with the little drizzle on top
    • Craisins – I add the craisins to the batter and sprinkle some on top

    For the Frosting

    • Cream Cheese – I always go with Philadelphia brand, it’s just the best, make sure it is softened
    • Powdered Sugar – adds all the sweetness to the frosting
    • Vanilla – adds flavor
    • Orange Extract – adds a hit of citrus flavor to the frosting
    • Craisins – roughly chop them and sprinkle them on top
    • White Chocolate – melt in the microwave in 30 second intervals and then drizzle it all over the top

    The measurements for every ingredient can be found in the recipe card at the end of this post. You can also print or save the recipe there.

    The Secret Ingredient

    Add a little cream cheese to the blondies base recipe. This higher fat content will not evaporate out water like butter does and your blonde brownie will end up light and chewy and hold up better if you need to make it ahead or store it.

    How to Cut Orange Cranberry Bliss Bars

    I like to cut these bars into large squares and then I cut each square diagonally so that they are triangles. They look extra pretty in triangles. That’s just my personal opinion, but feel free to cut them however you want.

    Can You Use Real Orange Juice Instead of Extract?

    No, orange juice will add too much liquid. You’ll find orange extract by the vanilla extract, almond extract, etc. which is usually by the spices at the grocery store.

    a photo of two orange cranberry bliss bars that have been cut into triangles and then stacked on top of each other so you can see the cross section of the blondies.

    Could I Use Dark Chocolate Chips and Dark Chocolate Drizzle?

    Absolutely, if you love the combination of fruit with chocolate, then go for it 100%!

    Are Cranberry Bliss Bars Seasonal?

    You often associate cranberries with Thanksgiving or Christmas so they could be considered seasonal, but these blondies could be made any time of year. Since you use craisins for these bars, those can be bought any time of the year. They make a great holiday treat, but you can find all the ingredients you need year round.

    Are the Starbucks Cranberry Bliss Bars Good?

    In my opinion, the homemade version is better because they aren’t dried out. Homemade is already better, right?!

    a photo of several orange cranberry bliss bars that have been cut into triangles and are stacked on each other. they are drizzled with a white chocolate drizzle and topped with dried cranberries.

    Can Orange Cranberry Bliss Bars Be Made Ahead of Time?

    Yes they can be made 24 hours in advance. I like to frost them and add the craisins and white chocolate drizzle on top right before serving so they look bright and fresh.

    How Long Do Cranberry Bliss Bars Keep?

    Keep these bars in an airtight contain in the refrigerator. They will last for up to 5 days.

    How to Freeze Blonde Brownies

    Prepare the bars and slice as directed. Place the bars in the refrigerator for at least four hours to set the frosting and chocolate. Cover tightly in a container with both plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw the bars overnight in the refrigerator before serving to guests. I actually prefer to wait on the cranberries and white chocolate just so that they are vibrant and fresh and the chocolate doesn’t end up mangled.

    Orange cranberry bliss bars are tender and chewy blonde brownies with the perfect hint of orangeness (I can’t believe that’s an actual word!) that are loaded with white chocolate chips and cranberries and topped with a sweet cream cheese frosting and white chocolate drizzle. Perfect for your next holiday gathering!

    More Festive Bar Desserts:

    Servings: 16

    Prep Time: 10 minutes

    Cook Time: 25 minutes

    Total Time: 35 minutes

    Prevent your screen from going dark

    For the Bars

    • Preheat oven to 350 degrees.

    • Mix the butter and sugars for 1 minute. Add the cream cheese and egg yolk and mix again.

    • Add the remaining two eggs and vanilla and mix until smooth.

    • Whisk all dry ingredients together and add to the bowl.

    • When almost incorporated add the craisins and white chocolate chips, stir and press into a greased and parchment lined 8×11 or 9×13 pan.

    • Bake 25-30 min.

    • Cool for about 10 minutes then place in the fridge. Remove after 1 hour or when cooled without becoming cold. *see note

    • As the bars cool, prepare the frosting.

    For the Frosting

    • Beat everyhing together and once the bars are cooled completely spread over the top.

    • Sprinkle on the chopped craisins and drizzle with the melted white chocolate.

    • Serve immediately or store covered in the fridge until 30 min before serving.

    Don’t let them stay in the fridge. If needed, remove to the counter and over tightly with foil.

    Serving: 1barCalories: 479kcalCarbohydrates: 70gProtein: 5gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 79mgSodium: 312mgPotassium: 161mgFiber: 1gSugar: 54gVitamin A: 570IUVitamin C: 1mgCalcium: 90mgIron: 1mg

    Author: Sweet Basil

    Course: 100 Best Brownies and Bars Recipes

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  • Cranberry Glazed Ham – Simply Scratch

    Cranberry Glazed Ham – Simply Scratch

    Brighten up your holiday dinner table with this Cranberry Glazed Ham! Fresh cranberries simmer with maple syrup, brown sugar and is then pureed with dijon mustard and ground clove. Brush over ham while reheating until caramelized and sticky. Serve any extra (warm) glaze with the ham on the side. This recipe will serve about 28 people with 1/2 pound per person.

    Cranberry Glazed Ham

    If you’re still using the packet glaze that comes with your ham, STOP.

    This super simple glaze only calls for 8 basic ingredients and adds a delicious sweet and tangy glaze to your ham. Not to mention the color is stunning as well! It all starts with fresh cranberries that simmer with orange juice, maple syrup and brown sugar until they soften and pop. Then puree with Dijon Mustard, apple cider vinegar, ground clove and cayenne.

    Kind of like a purred version of cranberry sauce, but for your ham.

    Cranberry Glazed HamCranberry Glazed Ham

    Heat any leftover glaze and serve it with the ham to dip in.

    Simple, sweet and so much better than packet glaze.

    ingredients for Cranberry Glazed Hamingredients for Cranberry Glazed Ham

    To Make This Cranberry Glazed Ham You Will Need:

    • fresh cranberries – Usually found in the produce section. Adds delicious tart flavor.
    • dark brown sugar – For sweetening and flavor and adds subtle caramel notes.
    • orange juice – Adds bright, distinct citrusy flavor.
    • maple syrup – Lends maple flavor and sweetness.
    • dijon mustard – Adds flavor and tanginess.
    • apple cider vinegar – Adds brightness and a touch of acidity.
    • ground clove – A pungent warm spice with a distinct and intense flavor and aroma.
    • cayenne pepper – Gives the sauce added kick and flavor.
    • cooked ham – For this recipe I used a 14-pound spiral cut ham.

    cranberriescranberries

    Make The Glaze:

    Start by rinsing 8 ounces fresh cranberries.

    cranberries, brown sugar, maple syrup and orange juicecranberries, brown sugar, maple syrup and orange juice

    Add them to a saucepan with 1/2 cup dark brown sugar, 1/4 cup orange juice and 1/4 cup maple syrup.

    For more of an orange-y pop of flavor, add orange zest.

    stir and simmerstir and simmer

    Stir to combine and simmer over medium heat until the cranberries soften and burst open.

    remove off heat when cranberries burstremove off heat when cranberries burst

    Remove off of the heat.

    add dijon, cider vinegar, clove and cayenneadd dijon, cider vinegar, clove and cayenne

    And stir in 1/4 cup apple cider vinegar, 2 heaping tablespoons dijon mustard, 1/4 teaspoon ground clove and cayenne pepper.

    puree until smoothpuree until smooth

    If you have an immersion blender use it to puree the cranberries. Otherwise you can add it to a blender, remove the center plug from the lid, cover it with a clean kitchen towel and puree until smooth.

    cranberry glazecranberry glaze

    Check out that color!

    ham in roasting panham in roasting pan

    Glaze The Ham:

    Preheat your oven to 325℉ (160℃).

    Transfer your ham to a roasting rack that has been lightly coated with nonstick spray.

    reserved glaze for brushingreserved glaze for brushing

    Grab some of the cranberry glaze – you won’t need all of it.

    brush and bakebrush and bake

    And brush it all over the ham.

    Slip the ham onto the lowest rack in your preheated oven and bake for 90 minutes.

    cover with foil if it gets too darkcover with foil if it gets too dark

    If your ham is browning too fast, cover loosely with foil.

    after 90 minutes brush againafter 90 minutes brush again

    After 90 minutes, the ham should be a deep gorgeous red.

    brush with glaze every 15 minutes until heated throughbrush with glaze every 15 minutes until heated through

    Brushwith more of the cranberry glaze and bake for 15 minutes for 45 minutes or until heated through.

    sticky cranberry glazed hamsticky cranberry glazed ham

    The ruby red glaze is stunning!

    Cranberry Glazed HamCranberry Glazed Ham

    Slice and serve with warmed reserved glaze on the side.

    Cranberry Glazed HamCranberry Glazed Ham

    What To Serve with Glazed Ham:

    Cranberry Glazed HamCranberry Glazed Ham

    Enjoy! And if you give this Cranberry Glazed Ham recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Yield: 7 servings

    Cranberry Glazed Ham

    Brighten up your holiday dinner table with this Cranberry Glazed Ham! Fresh cranberries simmer with maple syrup, brown sugar and is then pureed with dijon mustard and ground clove. Brush over ham while reheating until caramelized and sticky. Serve any extra (warm) glaze with the ham on the side. This recipe will serve about 18 to 20 people.

    Prep Time: 20 minutes

    Cook Time: 2 hours 15 minutes

    Total Time: 2 hours 35 minutes

    • 8 ounces fresh cranberries, rinsed
    • 1/4 cup orange juice
    • 1/4 cup pure maple syrup
    • 1/2 cup dark brown sugar
    • 2 tablespoons (heaping) dijon mustard
    • 1/4 cup apple cider vinegar
    • 1/4 teaspoon ground clove
    • 1/4 teaspoon cayenne pepper
    • 14 to 15 pounds hardwood smoked ham, bone-in and spiral-cut

    MAKE THE GLAZE:

    • In a 3-quart saucepan, add the cranberries, orange juice, maple syrup and brown sugar.

    • Bring to a simmer over medium heat, stirring occasionally until the cranberries soften and burst open.

    • Remove off of the heat and stir in the dijon, vinegar, ground clove and cayenne.

    • Using a immersion blender, puree until smooth.

    MAKE THE HAM:

    • Preheat your oven to 325℉ (160℃) and lightly spray the wire rack in your roasting pan.

    • Remove and discard all the packaging from your ham. Place the ham flat or cut side down. Brush the ham with some of the cranberry blaze.

    • Slip the roasting pan with the ham onto the lowest rack in your preheated oven and bake for 90 minutes. If the ham is getting too dark too fast you can loosely cover with foil.

    • Remove (uncover if covered with foil) and glaze every 15 minutes for 45 minutes or until heated through.

    • Heat the remaining glaze and serve alongside the ham.

    • Garnish with sliced oranges and cranberries if desired.

    Serving: 0.5pound, Calories: 495kcal, Carbohydrates: 11g, Protein: 57g, Fat: 23g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Cholesterol: 221mg, Sodium: 3514mg, Potassium: 891mg, Fiber: 1g, Sugar: 9g, Vitamin A: 27IU, Vitamin C: 74mg, Calcium: 31mg, Iron: 3mg

    Author: Laurie McNamara

    Course: Main Course

    Cuisine: American

    This post may contain affiliate links.

    Laurie McNamara

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  • Leftover Cranberry Sauce Muffins with Streusel Topping – Oh Sweet Basil

    Leftover Cranberry Sauce Muffins with Streusel Topping – Oh Sweet Basil

    Grab that leftover cranberry sauce and make these sweet and tart cranberry sauce muffins. They make a great breakfast or brunch!

    Last year I got fed up with all the leftover cranberry sauce so for months after, I tried sticking it in and on everything trying to find the best ways to use it. You can only eat leftover Thanksgiving turkey sandwiches for so many days before you’re totally burned out. In fact, our leftover Thanksgiving turkey sliders is a fabulous way to use leftover cranberry sauce, but I still wanted to find something different. These heavenly cranberry sauce muffins with streusel crumb topping were born.

    Recommended Equipment

    Before You Begin…

    Make sure you have your cranberry sauce ready to go. Hopefully you have leftovers from Thanksgiving so this step is already done. You can make it homemade or use store bought cranberry sauce. I’ve linked to our homemade cranberry sauce recipe in the recipe card.

    a photo of a jumbo muffin tin with baked cranberry muffins with streusel topping in 5 of the cups with the 6th cup full of fresh cranberries

    What Do I Need to Make Cranberry Sauce Muffins?

    I’m going to divide the list of ingredients up between the streusel topping and the muffin batter. Jump on the streusel topping first…

    For the Streusel

    • All-Purpose Flour: gives the streusel topping structure
    • Light Brown Sugar: adds sweetness and rich flavor
    • Kosher Salt: enhances all the flavors
    • Cinnamon: adds warmth and that classic fall flavor
    • Ground Cardamom: I love the flavor of a little cardamom with cranberry sauce!
    • Butter: binds the streusel together, the key to a good streusel

    For the Batter

    • Sugar: adds sweetness and balances out the tart cranberry sauce
    • Vegetable Oil: adds needed fat and moisture to the muffins
    • Eggs: give the muffins structure and rise
    • Vanilla Extract: adds flavor
    • Flour: just regular all-purpose flour is all you need
    • Baking Powder: acts as a leavening agent to add fluffiness
    • Salt: enhances all the flavors
    • Buttermilk: adds a tangy flavor and activates the baking powder to give the muffins a nice moist crumb
    • Cranberry Sauce: adds flavor, color and tartness

    Keep scrolling to the end of the post for all the measurements and details. This is just meant to be an overview of the ingredients and what their purpose is in the recipe.

    a photo of all the ingredients for cranberry sauce muffins in separate bowls including butter, eggs, sugar, flour, vanilla, cranberry sauce etc.

    How to Make Cranberry Sauce Muffins

    I like to make the streusel first so that it’s ready to go once the batter is ready. Then I move on to the muffins! Here are the basic step-by-step instructions:

    For the Streusel

    1. Add all the ingredients to a bowl and stir to combine. Get in there with your hands and clump it together.

    For the Muffins

    1. Wet Ingredients:
      • Add the oil and sugar to a stand mixer and beat until combined.
      • The eggs and vanilla get added next, and mix to combine.
    2. Dry Ingredients:
      • In a separate bowl, whisk all the dry ingredients, then add them to the wet ingredients and mix until almost incorporated.
      • The last ingredient you will add is the buttermilk (I know that’s a wet ingredient!). Stir everything together until just combined. Be careful to not overmix!
    3. Preheat the oven and let the batter rest. Prep the muffin tin by filling every other muffin cup with a liner.
      • PRO TIP: Spacing out the muffins for baking allows for better air circulation so that the muffins can get a nice rise. It’s optional but I have found that it makes a difference.
    4. Layer the muffins starting with a layer of muffin batter, then cranberry sauce, then another layer of batter and finally a layer of cranberry sauce.
    5. Top with a sprinkle of the streusel mixture.
    6. Bake.
      • PRO TIP: To test of the muffins are done, stick a toothpick into the middle of one. It should come out clean or with just a few moist crumbs.

    The complete instructions can be found in the recipe card down at the end of this post.

    a photo taken over of the top of a baked cranberry sauce muffin topped with golden streusel and the muffin liner peeled off

    Can I Make Them in a Jumbo Size Muffin Tin?

    You can definitely make these in a jumbo sized muffin tin. In fact, jumbo muffins is what I made to photograph this recipe. Obviously, you will need to increase how much batter, cranberry sauce and streusel you add to each, but the process will be the same. Then you will increase the baking time to 25-27 minutes keeping the temperature the same.

    a photo of a cranberry sauce muffin that has been broken in half and laid on its side so you can see the cranberry sauce layers inside.

    How to Make Streusel Topping More Crumbly

    If you want a very crumbly streusel, which we all do, the secret is in your grip. Squeeze the streusel right in the bowl so that you create multiple clumps in the bowl. When you’re ready to use the crumble just break it up over the muffins.

    a photo of a cranberry sauce muffin topped with golden streusel topping still sitting in the muffin tin with whole cranberries scattered around it.

    Do I Have to Use Muffin Liners?

    No, you don’t have to use muffin liners. If you choose not to use them, then make sure to spray each muffin cup with cooking spray.

    Variations

    If you want to add a fun pop of citrus, try adding some orange zest and a dash of orange extract (or juice) to the batter. Orange and cranberries together have such a wow factor! Just like in our orange cranberry cake! Using lemon zest and extract (or juice) would also be fantastic!

    a photo taken over the top of a baked cranberry sauce muffin in a muffin liner still sitting in the muffin tin.

    How to Store Cranberry Muffins

    • Store: Keep these muffins covered in a container at room temperature for up to 2 days. If you want them to least a little longer, store them in an airtight container in the refrigerator for up to 1 week.
    • Freeze: All the muffins to cool completely and then place them in a ziploc bag with as much of the air squeezed out as possible. They will keep for up to 3 months. When you’re ready to eat them, pull them out and let them come to room temperature and have at it! Warning: the streusel topping will not keep it’s crunch.
    a photo of a baked cranberry sauce muffin with the muffin liner pulled off on the sides and the muffin sitting next to several other baked muffins

    Your leftover cranberry sauce will go to waste no longer! Cranberry sauce muffins to the rescue!! This muffin recipe is perfect for that transition from Thanksgiving to Christmas! They have all the festive flavors you crave this time of year!

    More Recipes for Using Thanksgiving Leftovers

    Servings: 18 muffins

    Prep Time: 25 minutes

    Cook Time: 15 minutes

    Total Time: 40 minutes

    Prevent your screen from going dark

    For the Streusel

    • Add the all-purpose flour, light brown sugar, salt, cinnamon, cardamom, and butter into a bowl. Stir together to combine all the dry ingredients.

      1/2 Cup All-Purpose Flour, 1/3 Cup Light Brown Sugar, 1/2 teaspoon Kosher Salt, 1/2 teaspoon Cinnamon, 1/4 teaspoon Ground Cardamom, 1/3 Cup Butter

    For the Muffins

    • In a standing mixer, beat the oil and sugar until combined.

      2 Cups Sugar, 1 Cup Vegetable Oil

    • Crack in your eggs and add the vanilla and then give the mixer a final turn before dumping in all dry ingredients.

      2 Eggs, 1 1/2 teaspoons Vanilla Extract, 4 Cups Flour, 4 teaspoons Baking Powder, 1 teaspoon Salt

    • Mix until almost incorporated and then add in the buttermilk and stir until barely combined.

      1 Cup Buttermilk

    • Fill every other muffin cup with papers. Heat oven to 350 and let the muffin batter rest on the counter for 15 min.

    • Spoon 1 tablespoon into the cups, pressing out flat and spread 1 teaspoon of cranberry sauce over. Add more batter then another 1 teaspoon of sauce, spread.

      1 1/4 Cup Cranberry Sauce

    • Now sprinkle with 1 tablespoon of crumb mixture. Bake for 12-15 minutes.

    Serving: 1muffinCalories: 293kcalCarbohydrates: 59gProtein: 4gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 29mgSodium: 246mgPotassium: 161mgFiber: 1gSugar: 33gVitamin A: 162IUVitamin C: 0.2mgCalcium: 67mgIron: 2mg

    Author: Sweet Basil

    Course: Over 200 Favorite Easy Breakfast Recipes

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  • Leftover Thanksgiving Turkey and Stuff Acorn Squash – Oh Sweet Basil

    Leftover Thanksgiving Turkey and Stuff Acorn Squash – Oh Sweet Basil

    Everyone needs more acorn squash recipes, especially when they are stuffed with leftover Thanksgiving turkey and stuffing! Repurpose all those leftovers in big way!

    Last year I was fussing to my Mom on the phone about how much turkey I needed to use up after the holidays and she mentioned that she’d made the yummiest little concoction to use up the last of their turkey leftovers the night before. Quickly she typed up a text to me and I put it to the test within 24 hours. Turkey stuffed acorn squash uses everything you have lying around and my goodness, it’s almost like the perfect sandwich with all of those layers of flavor!

    Ingredients for Leftover Turkey Stuffed Acorn Squash

    The best thing about this recipe is that it’s so easy and almost all the ingredients are leftovers, so they are already set to throw in. Here is what you will need:

    • Acorn Squashes – you want two squashes, cut in half and scooped clean
    • Onion – yellow onion, diced small
    • Turkey (cooked and chopped) – you can use white meat or dark or a mix of both
    • Stuffing – any type of stuffing works great, we love to use our no fuss make ahead stuffing
    • Cranberry Sauce – adds the perfect sweetness and tanginess
    • Chicken Broth – since you are baking cooked food again, you want to add a little moisture so it doesn’t dry out
    • Salt – flavor, you can add as much or as little as you want

    The measurements for each ingredient can be found in the recipe card at the end of this post.

    a photo of four halves of acorn squash brushed with oil and sprinkled with salt and pepper sitting case up on a cookie sheet lined with parchment paper.

    How to Make Stuffed Acorn Squash

    It’s as easy as cleaning out a couple of acorn squashes and stuffing it with a bunch of Thanksgiving leftovers. So simple! Here are the basic steps:

    1. Preheat the oven.
    2. Cut the squashes in half and clean them out. Slice a thin piece off the bottom of each so they sit flat.
    3. Roast the squashes.
    4. Saute the onion in a skillet over medium heat. Add the rest of the ingredients and stir together.
    5. Spoon the mixture into the roasted squash and bake.
    6. Serve with more cranberry sauce or gravy.

    All of these instructions in full detail can be found in the recipe card below.

     

    a photo of a skillet filled with turkey, stuffing and a dollop of cranberry sauce on top.a photo of a skillet filled with turkey, stuffing and a dollop of cranberry sauce on top.

    Can I Use Butternut Squash?

    Yes. This recipe is delicious with butternut squash. I would quarter the squash so that they aren’t too big but you absolutely can use butternut squash instead of acorn squash. 

    Can You Eat Acorn Squash Skin?

    Yes, the skin can be eaten but I prefer not to. It is quite thick and has a waxy texture.

     

    a photo of half of an acorn squash that is face up and has been cleaned out and stuffed with turkey, stuffing and cranberries.a photo of half of an acorn squash that is face up and has been cleaned out and stuffed with turkey, stuffing and cranberries.

    How to Eat Stuffed Acorn Squash

    Since I prefer to not eat the skin, I treat the skin almost like a bowl. I just take a fork or spoon and dig into the squash. I love getting a little flesh of the squash with some of the filling. It is the perfect bite!

    What to Eat with Stuffed Acorn Squash Recipes?

    Stuffed acorn squash really is a all-in-one meal. You have protein, vegetables, a carb and fruit all in one place. So you really don’t need anything else, but if you want a couple of other sides, here are a few ideas:

     

    a photo of several acorn squash halves face up on a baking sheet that have been stuffed with a mixture of turkey, stuffing and cranberries.a photo of several acorn squash halves face up on a baking sheet that have been stuffed with a mixture of turkey, stuffing and cranberries.

    How to Store Stuffed Acorn Squash?

    Store any leftovers in an airtight contained in the refrigerator. It will keep for 3-4 days. You can reheat it in the microwave or in the oven on 350 until it is heated through.

    Can Acorn Squash Be Made Ahead?

    This is a great make ahead meal. Make everything as written up through the second baking. Store in the fridge until ready to serve and then do the second bake.

     

    Layers of flavor all stuffed into an acorn squash is the best way to use up your Thanksgiving leftovers. You should add this fantastic dish to your arsenal of acorn squash recipes.

    More Squash Recipes You’ll Love:

    Servings: 4

    Prep Time: 10 minutes

    Cook Time: 55 minutes

    Total Time: 1 hour 5 minutes

    Prevent your screen from going dark

    • Preheat oven to 350 degrees.

    • Cut each squash lengthwise in half; remove and discard seeds.

    • Using a sharp knife, cut a thin slice from bottom of each half to allow them to lie flat. Place in a shallow roasting pan, hollow sides up. Drizzle with olive oil and salt and pepper. Bake, uncovered for 30-40 minutes.

    • Meanwhile, in a pan with a little oil over medium high heat, saute the onion until tender, about 5 minutes. Stir in turkey, stuffing, cranberry sauce and broth. Season if needed.

    • Spoon turkey mixture into squash cavities, piling it high and mounded.

    • Bake, uncovered, for 25-30 minutes or longer until heated through and squash is easily pierced with a fork. Serve with any remaining cranberry sauce or gravy.

    Reheat in microwave, or place in 350 degree oven till hot.
    *This is adapted from Taste of Home

    Serving: 1gCalories: 398kcalCarbohydrates: 60gProtein: 16gFat: 12gSaturated Fat: 3gCholesterol: 36mgSodium: 915mgPotassium: 998mgFiber: 7gSugar: 17gVitamin A: 1146IUVitamin C: 28mgCalcium: 115mgIron: 3mg

    Author: Sweet Basil

    Course: 10 Best Turkey Recipes on the Internet

    Cuisine: American

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  • Sweet Potato Rounds – Oh Sweet Basil

    Sweet Potato Rounds – Oh Sweet Basil

    Sweet potato rounds are like crostinis that you load up with goodness, but it’s all on top of roasted sweet potatoes making them a totally delicious and healthy side dish.

     

    Years ago I started making little sweet potato rounds for our Christmas dinner. We did the gruyere sweet potato stacks the most but then with leftover cranberry sauce I started to experiment and eventually that led me to an adapted version of sweet potato rounds by Tidy Mom. I absolutely love making these and they are surprisingly very easy.

    I love that I can use leftover cranberry sauce or fig spread. The cheese is also easy to swap and mix up. But most of all, I love that they taste absolutely scrumptious while looking stunning. Sometimes the best food is the ugliest, but that is not the case here!!

     

    a photo of several roasted sweet potato rounds topped with cranberry sauce, crumbled feta cheese, toasted hazelnuts and fresh thyme.

     

    What Do I Need to Make Sweet Potato Rounds?

    Just wait until you read all the delicious ingredients that go into this recipe! So much flavor in every bite…this is what you will need:

    • Sweet Potatoes – you can peel the sweet potatoes if you want but I like to leave the skins on
    • Olive Oil – used to roast the sweet potato rounds
    • Fresh Orange Zest – you can’t beat the flavor of fresh citrus and it plays so well with the flavor of the toppings
    • Kosher Salt – adds so much flavor
    • Black Pepper – adds flavor and a teeny tiny kick
    • Cranberry Sauce – you can use our recipe or make your own, but definitely make it from scratch
    • Crumbled Feta – buy the brick of feta and crumble it yourself

    a photo of all the ingredients to make roasted sweet potatoes for making sweet potato rounds including thick slices of uncooked sweet potatoes, a small bowl of olive oil and little containers of salt and pepper all sitting on a wooden cutting board. a photo of all the ingredients to make roasted sweet potatoes for making sweet potato rounds including thick slices of uncooked sweet potatoes, a small bowl of olive oil and little containers of salt and pepper all sitting on a wooden cutting board.

     

    For the Nuts

    • Hazelnuts – easily swapped out for other nuts if you want, but roasted hazelnuts are so perfect for the holidays!
    • Butter – helps roast the nuts and adds richness and flavor
    • Cinnamon – adds flavor and warmth

    a photo of a a baking sheet full of roasted sweet potato discs with bowls of the toppings sitting around the baking sheet including crumbled feta cheese, a honey balsamic drizzle, toasted hazelnuts and cranberry sauce.a photo of a a baking sheet full of roasted sweet potato discs with bowls of the toppings sitting around the baking sheet including crumbled feta cheese, a honey balsamic drizzle, toasted hazelnuts and cranberry sauce.

     

    For the Drizzle

    • Honey – acts as the base for the drizzle and adds natural sweetness
    • Balsamic Vinegar – adds a sweet tangy punch to the drizzle
    • Fresh Thyme – adds a bright pop of flavor and freshness

    The measurements for all of the ingredients can be found in the recipe card down below.

     

    a photo of a several thick slices of sweet potatoes that have roasted and then topped with cranberry sauce, crumbled feta cheese, toasted hazelnuts and fresh thyme.a photo of a several thick slices of sweet potatoes that have roasted and then topped with cranberry sauce, crumbled feta cheese, toasted hazelnuts and fresh thyme.

    Cheese Substitutes

    If you aren’t a feta fan or want to change things up a little, then these are my suggestions for some possible cheese substitutes:

    • Gorgonzola
    • Bleu Cheese
    • Gruyere
    • Goats Cheese
    • Parmesan Aged White Cheddar
    • Manchego

    Nut Substitutes

    Hazelnuts can be a little harder to find than other nuts so if you have a hard time finding them or aren’t a fan, then try swapping them with any of these:

    • Hazelnuts
    • Pecans
    • Walnuts
    • Pistachios

    a photo of a roasted sweet potato round topped with cranberry sauce, feta cheese, and hazelnuts.a photo of a roasted sweet potato round topped with cranberry sauce, feta cheese, and hazelnuts.

     

    Why You Will Love These Roasted Sweet Potatoes

    Versatile – they can be an app or side dish, you can change up toppings depending on what you have or what you love

    Healthy Side Dish – you would typically see a recipe like this done with bread but by using roasted sweet potatoes, you reduce calories and carbs

    Fun to Make – my kids love to help making these because it’s sort of like making little pizzas

    Beautiful – they are so darn pretty with all those colors and layers 

    Uses up Leftovers – it’s a great way to use up extra cranberry sauce

    So Flavorful – you are hitting all the notes you want in a side dish…sweet, salty, tangy — and the textures are amazing…creamy, crunchy 

    a photo of several roasted sweet potato rounds topped with cranberry sauce, crumbled feta cheese, fresh thyme, and toasted hazelnuts all topped with a honey balsamic glaze.a photo of several roasted sweet potato rounds topped with cranberry sauce, crumbled feta cheese, fresh thyme, and toasted hazelnuts all topped with a honey balsamic glaze.

     

    What to Eat with Sweet Potato Rounds

    I mentioned that we like to eat these with Christmas dinner, and they go well with just about any holiday meal or Sunday dinner. Here are a few ideas:

    We can’t wait to hear what you think of these and what you eat them with!

    a photo of several sweet potato rounds sitting on a decorative baking sheet. the rounds are topped with cranberry sauce, feta, hazelnuts and fresh thyme.a photo of several sweet potato rounds sitting on a decorative baking sheet. the rounds are topped with cranberry sauce, feta, hazelnuts and fresh thyme.

     

    Roasted sweet potatoes topped with sweet and tangy cranberry sauce, salty feta, fresh thyme, toasted spiced hazelnuts and a fabulous honey balsamic drizzle…are you drooling?! You should be! These sweet potato rounds are the best healthy side dish!

    More Sweet Potato Recipes:

     

    Prevent your screen from going dark

    • Preheat the oven to 425° and set out a cookie sheet.

    • In a large bowl combine olive oil, orange zest, salt and pepper. Add sweet potato rounds to the bowl and toss to coat evenly.

    • One by one, in an even layer, place the sweet potatoes on a large rimmed baking sheet, leaving space in between. Roast sweet potato slices for 10-12 minutes, until the bottom is golden.

    • Remove the pan from the oven and carefully flip the rounds over using a spatula. Return to the oven and continue roasting for an additional 10-12 minutes until they are golden.

    • Meanwhile, heat a small nonstick pan over medium heat and toss the hazelnuts until toasted, about 1 minute and then add the butter. Once melted, add the cinnamon and stir to coat for about 1 more minute, being sure the nuts aren’t browning much. Remove to a plate.

    • Remove the potatoes from the oven. Transfer to a serving platter and top each round with cranberry sauce, cheese, and nuts.

    • In a small dish, whisk the balsamic vinegar and honey until smooth. It will take a second to emulsify. Using a spoon, drizzle honey vinegar over the tops of the rounds and garnish with fresh thyme. Serve immediately.

    Buy in the brick and never the pre-crumbled for the best flavor and texture

    Serving: 2roundsCalories: 280kcalCarbohydrates: 35gProtein: 4gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 12mgSodium: 638mgPotassium: 324mgFiber: 3gSugar: 20gVitamin A: 10795IUVitamin C: 3mgCalcium: 77mgIron: 1mg

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  • CRANBERRY COCONUT OATMEAL COOKIES

    CRANBERRY COCONUT OATMEAL COOKIES

    These cranberry coconut oatmeal cookies are so good and they are perfect for any occasion! We love to enjoy them during the holidays and they also make a great gift.

    Cranberry Coconut Oatmeal CookiesCranberry Coconut Oatmeal Cookies

    If you love cookies, you will also love these delicious Cinnamon Pecan Cookies. They are made with cinnamon chips and have great reviews.

    ❤️WHY WE LOVE THIS RECIPE

    It’s funny because I’ve served them several times to people who claim they don’t like coconut or cranberries and somehow…they love these cookies. This is a simple cookie recipe but delicious. These cookies are great for gifts during the holidays.

    🍴KEY INGREDIENTS

    • Butter, softened
    • Brown sugar
    • White sugar
    • Baking soda
    • All-purpose flour
    • Cinnamon
    • Old fashioned oats
    • Craisins (dried cranberries)
    • Chopped pecans
    • Shredded coconut
    • Eggs
    • Vanilla

    SWAPS

    You could easily replace the pecans with any type of nuts your family enjoys or simply leave them out. You can also switch out the vanilla flavoring for maple or coconut. Could also switch out the cinnamon for nutmeg or allspice.

    🍽️HOW TO MAKE

    These cookies are really easy to make once you get all the ingredients out and organized.

    COOKING STEPS

    Step 1
    Preheat oven to 350. Combine butter and sugars in a bowl and mix with mixer until creamy.

    Step 2
    Mix in eggs and vanilla, and beat until well combined. In a separate bowl combine flour, baking soda, and cinnamon. Add wet ingredients and mix well. Stir in oatmeal, craisins, coconut, and pecans.

    Step 3
    On a greased cookie sheet (or you can use parchment paper) drop rounded spoonfuls on the pan. Cook for 11-14 minutes or until edges are brown. Makes 36-48 cookies, depending on size.

    Cranberry Coconut Oatmeal CookiesCranberry Coconut Oatmeal Cookies

    ⭐TIP

    Cookies should look a little underdone when removed from the oven and should be light around the edges.  Cookies will continue to cook from the heat of the cookie sheet once removed. This is a mistake I have made many times letting them cook too long and it’s easy to do. 

    SERVE THIS WITH

    These cookies are a great addition to any dessert table and your friends and family will love them. We also love these easy Cake Mix Cranberry Cookies. They are only a few ingredients and have great reviews too.

    You may also want to check out these Cranberry Recipes, so many great ones for any holiday occasion. This Cranberry Celebration is a wonderful recipe for Thanksgiving, but if you love EASY try this Three Ingredient Cranberry Salad.

    ❓FREQUENTLY ASKED QUESTIONS

    Can I leave out the coconut?

    Yes, you can leave it out. You may need to adjust the cooking time so watch them.

    Do you use sweetened or unsweetened coconut?

    We use sweetened but you can use whichever you prefer.

    STORING

    We store these in an airtight container and they keep well. If you read the comments they also seem to freeze well too.

    Gingersnap Cookies

    These cookies are some of our favorites! We have been making them for years!

    SERVING SIZE

    This recipe makes 36-48 cookies, depending on the size that you make them.

    Cranberry Coconut Oatmeal Cookies

    Anne Walkup

    These Cranberry Coconut Oatmeal Cookies are the perfect treat. Made with craisins, pecans and coconut, the perfect holiday treat!

    Prep Time 10 minutes

    Cook Time 11 minutes

    Total Time 21 minutes

    Course Cookies, Dessert, Snack

    Cuisine American

    • 1 cup of butter 2 sticks, softened
    • 1 cup of brown sugar firmly packed
    • 1/2 cup of white sugar
    • 1 teaspoon of baking soda
    • 1 1/2 cups All-purpose flour
    • 1 teaspoon of cinnamon
    • 3 cups of old fashioned oats
    • 1 cup of craisins dried cranberries
    • 1 cup of chopped pecans
    • 1 cup of shredded coconut
    • 2 eggs
    • 1 teaspoon of vanilla

    • Preheat oven to 350. Combine butter and sugars in a bowl and mix with mixer until creamy.

    • Mix in eggs and vanilla, beat until well combined. In a separate bowl combine flour, baking soda, and cinnamon. Add wet ingredients and mix well. Stir in oatmeal, craisins, coconut, and pecans.

    • On a greased cookie sheet (or you can use parchment paper) drop rounded spoonfuls on the pan. Cook for 11-14 minutes or until edges are brown. Makes 36-48 cookies depending on size.

    Keyword Cranberry Coconut Oatmeal Cookies

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