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    Showing posts with label cranberry. Show all posts
    Showing posts with label cranberry. Show all posts

  1. I originally found this recipe on Pinterest, I changed it up a little bit for my tastes. And the original recipe says that it serves 3-4 but I feel it just makes 2 servings. My pancakes were fairly small, just about 3 to 4 inches across. Plus, they are pretty light so I ate this entire stack myself. :) The compote is absolutely delicious. A perfect blend of tart and sweet; both the cranberry and vanilla flavors equally prominent. I will definitely be making this again.


    Chai Pancakes with Cranberry-Vanilla Compote
    recipe adapted from here

    Pancakes
    - 1 1/3 cup milk
    - 2 tsp apple cider vinegar
    - 1 1/4 cups flour
    - 2 tsp baking powder
    - 1 tsp baking soda
    - pinch of salt
    - 1 tsp ground cinnamon
    - 1/2 tsp ground ginger
    - 1/2 tsp ground cardamom
    - 1/4 tsp ground nutmeg
    - pinch of ground cloves
    - 2 TB honey
    - 1 TB melted coconut oil (or butter), plus more for the pan
    - 1 tsp vanilla extract

    Compote
    - 1 cup fresh (or frozen) cranberries
    - 1/3 cup water
    - 1/4 cup honey
    - 2 tsp vanilla extract


    Compote
    Place the cranberries, water and honey in a small saucepan over medium heat. Bring to a boil, stirring frequently. Add more water as needed to keep compote moist. As the cranberries soften mash them with the back of a spoon to get more of a saucy consistency. Once the texture is more like a liquid-y jam, add the vanilla. Stir to combine and remove from the heat.

    Pancakes
    Combine milk and apple cider vinegar, stir and set aside to curdle for five minutes. (You could also omit the vinegar and use buttermilk instead.)
    In a large bowl combine all the dry ingredients. Whisk to combine. Stir in the curdled milk (or buttermilk), honey, coconut oil (or butter) and vanilla. Take care not to over-mix.
    Heat a skillet over medium heat with some coconut oil or butter. Drop batter in the pan by 1/3 cup measures. Allow first side to cook until you see bubbles appear and edges appear slightly dry and browned. Flip the pancake and cook for another minute. Remove and keep warm. Repeat with remaining batter. 
    Serve pancakes with compote spooned over the top.
    Enjoy!

    Check out the other blogs on this blog hop I've linked up with this week!

    Chantillysongs Blog hop

    Posted by Katrina at 8:21 PM | Labels: , , , , , | 4 comments | |

  2. Lemon-Poppy-Cranberry Muffins

    Wednesday, March 6, 2013


    I made these muffins earlier this winter when there were plentiful fresh cranberries in the grocery store. I've made these lemon-poppy seed muffins a couple times and then I saw a recipe on Pinterest for orange-cranberry muffins which inspired me to make these. They are just the right amount of sweet and sour tang. I LOVE lemon desserts, they always have that perfect balance of sweet and sour.


    These muffins could easily be eaten for breakfast or a midday snack and the addition of the cranberries makes them feel a little healthier. :) 


    Lemon-Poppy-Cranberry Muffins
    makes about 18 muffins, adapted from here
    (whenever I find recipes that say they make 12, it always makes 18 for me)

    - 3 cups all-purpose flour
    - 1 TB baking powder
    - 1/2 tsp baking soda
    - 1/2 tsp salt
    - 2 TB poppy seeds
    - 10 TB unsalted butter (1 1/4 stick), softened
    - 1 cup sugar
    - 2 large eggs
    - 1 1/2 cups plain yogurt
    - 1 TB lemon zest
    - 1/2 cup of fresh cranberries, roughly chopped

    Glaze
    - 2 TB fresh lemon juice
    - 1 cup powdered sugar

    Preheat oven to 375.

    Whisk together the flour, baking powder, baking soda, poppy seeds and salt and set aside.
    In a large mixing bowl cream the butter and sugar together. Add in eggs one a time, beating until fully incorporated after each one. Beat in lemon zest.
    Beat in 1/3 of the dry ingredients until just incorporated. Beat in one third of the yogurt. Continue going back and forth adding thirds of the dry ingredients and the yogurt until it is all combined.
    Add in the chopped cranberries, do not over beat.

    Using a standard sized muffin pan, coat each muffin cup lightly with oil or melted butter. Distribute the muffin dough equally among the cups, filling about 3/4 full in each cup. Bake until they are golden brown, about 25-30 mins. Set muffins to cool for 5 mins in the pan before removing to a wire rack.

    While the muffins are cooling, in a bowl, whisk together the lemon juice and powdered sugar for the glaze. While the muffins are still a little warm, use a spoon to glaze each muffin.
    Best eaten fresh and warm.


    Enjoy.

    Posted by Katrina at 3:13 PM | Labels: , , , , , | 0 comments | |