This sweet and savory side dish is perfect for the holidays and loaded with Fall flavor!Read More
Merry Christmas Lovely,
Yesterday was Christmas and today was Boxing Day! I can’t wait to get into how I celebrated, but that’s a separate post that you’ll have to wait until tomorrow to read. Normally I take the two weeks surrounding Christmas and New Years off, but there’s just so much happening, I had to share. This is the last recipe of the year, and although it’s simple, it’s still really special. I originally planned on sharing this recipe the week before Christmas, but when I got invited to Christmas dinner with my childhood best friend, Sheena, I knew this would be the perfect dish to bring! I’ve done apple pies before, but there’s something about adding cranberries that just makes it super festive.
I didn’t put a lot of cranberries in, because I don’t want their flavor to overpower the apples, but if you want more cranberries, go ahead and add them, just reduce the number of apples a bit. Sheena and her family loved the pie so much there was nothing left! I didn’t carry it to my family’s dinner, because I knew it would be better appreciated with a smaller crowd. My family will be bringing various foods and desserts; this pie deserves the opportunity to shine! I feel bad that I didn’t get that “Perfect” picture but I think you guys understand how good this was. I used granola as a topping instead of a crumb topping because it’s easier and I wanted a different flare.
Apple Cranberry Crumble Pie
yield: 8 SERVINGS
prep time: 30 MINUTES
cook time: 30 MINUTES
inactive time: 40 MINUTES
total time: 2 HOURS
Pie dough for single crust for a 9.5 inch deep dish pie plate, or you can use your favourite crust recipe
3 cups apples, peeled and thinly sliced
1/2 cups fresh cranberries
1/2 cup Truvia or 1 cup granulated sugar
1/3 cup all purpose flour
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon salt
3 tablespoons butter
2 tablespoons dark rum
2 teaspoons lemon juice
Prepare your crust and line a 9.5 inch deep dish pie plate with the pastry. I used a store bought graham cracker crust to save time. Preheat oven to 350 F. Toss the apples and cranberries with the sugar, flour, rum, lemon juice, nutmeg, cinnamon and salt. Let the apples and cranberries sit for 30 minutes to marinate. Place the apples and cranberries into the pastry lined pie plate.
Top the apples with any granola (I used cinnamon flax granola) and even more cranberries. Then before you put it in the oven, add small dots of butter to soften the granola and bake at 350 F for 20-30 minutes. Or until apples are tender and crust is lightly browned. Bake time can greatly very based on how crisp and ripe the apples were. Serve with ice cream and enjoy!
Get into the Christmas spirit with these Apple Cinnamon Whiskey Smashers. It’s a smooth and warming cocktail that’s easy to create, refreshing, and delicious. Bonus…this drink can be made ahead of time for easy holiday entertaining, and will you thaw you from the inside out!Read More
Lately my body hasn’t been tolerating alcohol very well, which is a huge bummer, because this is the season for drinking! There’s so much to celebrate! So I’ve had to create a delicate balance between a really healthy diet and gaps in between my drinks so that it doesn’t make me sick.
One of the things I enjoyed this season is this drink. I love the dark smoky feel of it. Feels like there should be a lit cigar next to it (I’m totally against cigars and cigarettes though). I was feeling a little down that my North Pole Cake didn’t turn out quite as expected, so I made this to cheer myself up. This is a great drink to whip up for family and friends at your next holiday gathering. You’ll put in a little work making the rosemary simple syrup, but, come on guys. Isn’t this drink worth it?
CRANBERRY ROSEMARY SPRITZER
1 bottle prosecco
2 ounces peach schnapps
4 teaspoons fresh squeezed lemon juice
4 ounces pom juice
1 small bottle mango flavoured soda water
6-8 sprigs rosemary
1/2 cup fresh cranberries
1/2 cup sugar
1 cup water
2 slices oranges
Add 1 cup of water to a small pan with 2-3 sprigs of rosemary, bring to a boil.
Add sugar to boiling water and stir until sugar dissolves.
Remove from heat, strain rosemary leaves and set to cool.
Wash cranberries. Set aside.
Pour Prosecco evenly into 4 cocktail glasses.
Add .5 ounces of peach schnapps, .5 ounces rosemary simple syrup, 1 teaspoon lemon juice, 1 ounce pom juice and a splash of mango soda water to each glass and stir.
Add 1 tablespoon of cranberries to each glass.
Allow the cranberries time to float to the top of the glass and garnish with 1 sprig of rosemary.
It's officially office Christmas party season! Last night, my tech group friends from church held our Christmas dinner social at Denise's house and it was so much fun! There were bottles of wine and egg nog to go around! Dinner was great and my team won in Partini again! (I am now a 3-time winner, thank you very much! Never lost a game!) The best part? My cheesecake was a huge hit!
I made a cranberry swirl cheesecake and I was so worried! I forgot to take the cranberries out before swirling the sauce and the top of the cheesecake cracked so I was freaking out! Everyone told me that I had outdone myself and the cheesecake did not last very long! I was so relieved everyone loved it. So below is the recipe for my holiday cheesecake with some adjustments that you can use to brighten up your holiday meal!
Cranberry Swirl Cheesecake
Make room for dessert! I've got a cranberry swirl cheesecake that's easy to prepare and looks fabulous. It adds a pretty festive colour to a holiday dessert table.
- 1/3 cup sugar
- 1/3 cup water
- 2 cups fresh cranberries
- 1 teaspoon lemon juice
- 2 packages (8 ounces each) cream cheese, softened
- 1/2 cup sugar
- 2 eggs, lightly beaten
- 1 tablespoon lemon juice
- Combine sugar and water in a large saucepan. Bring to a boil over medium heat for one minute.
- Stir in berries; cover and reduce heat. Cook until most of the berries have popped. Add lemon juice.
- Press mixture through a sieve and set aside.
- In a large bowl beat the cream cheese with the sugar until light and fluffy. Add eggs, beating just until blended. Add lemon juice. Pour into crust.
Topping off & baking
- Spoon cranberry sauce over filling; cut through filling with a knife to swirl.
- Put a pan on the bottom rack of the oven and fill with water.
- Bake cheesecake on middle rack at 350° for 45 minutes. Turn oven off; let cheesecake stand in oven for 1 hour (with oven door open).
- Remove from oven and cool on a wire rack. Carefully run a knife around sides of pan to loosen and remove side of pan. Refrigerate overnight.