Showing posts with label Christmas. Show all posts
Showing posts with label Christmas. Show all posts
Cranberry Jalapeno Poppers

Cranberry Jalapeno Poppers


Holiday desserts are great (Cranberry Orange Cake anyone?), but what I reallllly love about the holidays are the delicious appetizers. All the dips over here, please! So I'm really excited to share this super yummy appetizer with you! These Cranberry Jalapeno Poppers are a little sweet, a little spicy, and very cheesy!


With just a handful of ingredients, these jalapeno poppers couldn't be easier! I love the flavor of the cranberries and jalapenos together, and I really love the flavor of the cranberries and cumin together. Add in the chives, cilantro and the yum factor goes sky high!






Makes 16 Rolls

Ingredients: 

2 cans crescent rolls (I like Annie's)
8 oz block of full-fat cream cheese
6 Tablespoons dried cranberries
2 Tablespoons chives, chopped
1 jalapeno, seeded and diced
1/4 cup cilantro, chopped
1/4 teaspoon cumin
1/8 teaspoon smoked paprika


Directions: 

Preheat the oven per the crescent roll directions. Line a baking sheet with foil and spray with non-stick spray. Combine all the ingredients except the rolls in a medium sized mixing bowl, and stir together with a spatula until well combined. Spoon a tablespoon of the cream cheese mixture into the wide end of each crescent roll, and roll toward the point. Bake about 10-12 minutes, or until golden brown. Serve hot!












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Kirsten Bell
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Orange Cranberry Cake with Cinnamon Cream Cheese Frosting

Orange Cranberry Cake with Cinnamon Cream Cheese Frosting


The first Christmas cake of the season! This is such a fun and festive holiday dessert, baked with fresh orange and cranberries! The cinnamon cream cheese frosting is the icing on the cake (ha!). The cinnamon flavor is subtle, and compliments the cake flavors so well. This cake is perfect for all of your holiday parties, so let's get baking!


The fresh cranberries baked into this cake are so pretty when it's sliced into, and are little bursts of bright flavor when you bite into them! Orange and cranberry is one of my favorite flavor combinations; last year I shared my Cranberry Orange Muffins, which are still going strong as a top recipe!



For a super easy decoration, I cut a few orange slices and covered some leftover fresh cranberries in sugar. It doesn't get more simple than that, and I love how pretty it looks!







Cake Ingredients:

 3 cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
2 cups granulated sugar
4 eggs
1 Tablespoon vanilla extract
1 cup sour cream
6 Tablespoons freshly squeezed orange juice
Zest of 1 1/2 oranges
1 1/2 cups roughly chopped fresh cranberries

Cinnamon Cream Cheese Frosting Ingredients: 

8 oz Cream Cheese, softened
1 cup butter, softened
4 cups powdered sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract


Directions: 

Preheat the oven to 350 degress F, and grease and line three 6" cake pans. In a large mixing bowl, combine the dry ingredients, flour through salt. Set aside.

In a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, followed by the vanilla and sour cream. Scrape down the sides as needed. Add the orange zest and juice, and mix until all ingredients are just incorporated. Stir in the chopped cranberries with a spatula.

Pour the batter into the prepared cake pans, and bake for 33-36 minutes, or until a toothpick comes out with moist crumbs. Allow the cakes to cool for 10 minutes in the pans, and then use a knife to gently loosen the edges before inverting onto a cooling rack.

For the frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter until light and fluffy. Add the powdered sugar one cup at a time, mixing until it's fully incorporated. Add the cinnamon and vanilla, and beat for a few minutes on medium-high speed.

Frost when the cakes are completely cooled. (I even prefer to frost cakes that have been refrigerated at least an hour.) Top with cranberries and orange slices, and serve!



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Kirsten Bell
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Bourbon Pecan Pie Bars

Bourbon Pecan Pie Bars


I had pecan pie for the first time just five years ago at my aunt Janece's house, and was instantly in love! Pecans are one of my very favorite nuts, and caramelized with brown sugar? Yes, please! These bars are made even better with Brown Sugar Bourbon. The alcohol cooks out, so it's a perfect dessert for the whole family! And with the holidays just around the corner, you need these on your baking list!


These bourbon pecan pie bars are so easy - it literally takes one bowl, a spatula, and about 15 minutes of hands-on time. Perfect for the holidays, right? And I love that these bars can be made ahead of time, so if I'm hosting a dinner it's one less thing to do on the day of! And these bars are actually even better the next day, when the flavors have had a chance to really come together.



Making these bourbon pecan pie bars could not be more simple, and they could seriously not be more delicious! Even better? Serve them with whipped cream, with an extra dash of Brown Sugar Bourbon! (I do a pint of heavy whipping cream and 2 tablespoons Brown Sugar Bourbon.) Sooooo good, you guys!






Shortbread Crust Ingredients:

2 cups all-purpose flour
1/3 cup granulated sugar
1/4 teaspoon salt
3/4 cups (1.5 sticks) cold salted butter, cubed

Filling Ingredients:

3 large eggs
1 cup dark corn syrup (or 1 cup honey!)
1/3 cup granulated sugar
2/3 cups brown sugar
3 Tablespoons butter, melted
1 teaspoon vanilla extract
2 Tablespoons Brown Sugar Bourbon
2 cups halved pecans
1/4 teaspoon salt

Directions:

Preheat the oven to 350 degrees F. Grease a 9x13 dish well with butter, and line with parchment paper so that it hangs over the two long sides of the pan.

Combine the dry ingredients in a large mixing bowl, and whisk until combined. Add the cold butter, and rub in with your fingers until it resembles bread crumbs. Sprinkle evenly into the baking dish, and press into the bottom. Bake for 20 minutes or until it's set.

While the crust is baking, prepare the filling. Lightly whisk the eggs in the large mixing bowl you used for the crust. Add the remaining ingredients, corn syrup (or honey), through salt. Mix together with a spatula until combined.

Pour the filling over the crust when it's done baking (no need for it to cool), and bake for 25-30 minutes or until the middle is set. Allow to cool completely before serving, and store covered at room temperature. Use a knife to cut around the edges of the pan to remove. Enjoy!




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Kirsten Bell
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