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Cranberry Apple Oatmeal Crisp Recipe

Cranberry Apple Oatmeal Crisp

11.30.09 by Jackie

This recipe is a riff on a classic apple crisp. If you've been reading my posts lately, you'll know that I've been on a bit of a quest to find creative ways to utilize our Thanksgiving leftovers. A cranberry apple crisp seemed like the perfect destiny for the leftover cranberries the fridge.

It's an incredibly easy recipe to make. If you have cranberry sauce, then all you really need to do is to add a sweetener, prepare the topping and bake the individual servings in the oven. They are great for intimate holiday parties.


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Dulce de Leche Ice Cream with Date and Pear Compote and Candied Pecans Recipe

Dulce de leche (caramelized milk sauce) is called confiture de lait in French. We had the most delicious Tres Leches during our anniversary trip to Cancun last month, and it inspired me to make ice cream that captures the flavor.

I've made my own dulce de leche in the past by heating a can of condensed milk in boiling water but I remember it took forever. So this time, I took a shortcut and used a can of ready-made dulce de leche.

Dried fruits, pear, honey and candied ginger are very common during the holiday season, so I made a compote out of these ingredients to pair with the ice cream. The final touch is a topping of candied pecans to give the dessert a nice crunch.

This is a dessert that has decadent written all over it. Dieters need not apply. It's a fabulous way to end any holiday meal.

 


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Cranberry Bars with Chestnut Spread and Crushed Pecans Recipe

As Thanksgiving approaches, I've been giving more thought to new dessert recipes to go with the traditional pecan and pumpkin pies that we make each year. I recently had an absolutely delicious lemon bar, and it occurred to me that a modified cranberry sauce would be a good substitute for the lemon curd.

I used shortbread as the cookie layer. Shortbread is very easy to make, and the buttery and crumbly texture is a nice foil to the sweet and tart flavor of the cranberries. Once the shortbread had baked, I spread a thin layer of chestnut spread over it. The chestnut spread balances the tartness of the jellied cranberries.

To make the cranberry jelly, I added guava in place of the usual orange juice to give the jelly sweetness as well as a more complex flavor. (It also reminds me of our recent anniversary trip to Cancun). Guava is not really in keeping with the season, so if you prefer, apple juice would be fine, but I think the guava has more depth. The goal is to limit the sourness of the jelly because after all, we're making a dessert.

After applying a generous layer of the cranberry spread to the bars, I finished them with a sprinkling of chopped pecans.


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5 Ghoulishly Delicious Halloween Cookies Recipe
Halloween isn't a big thing in France, so I didn't get to enjoy the festivities until I got married and came to America. Now that I have four young sisters-in-law who just love getting dressed up and going trick-or-treating, I have really gotten into it. This year I made several batches of cookies that incorporate the colors and flavors of the holiday. Read on to see my five favorite Halloween cookies.
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Lemon and Chocolate Filled Cardamom Thumbprints Recipe

With Halloween right around the corner, I thought I'd prepare some ghoulishly delicious thumbprint cookies. I know, I'm a dork...

I flavored the cookie dough with cardamom. Cardamom is a very versatile spice that goes well with just about everything. For the filling, I used lemon apeels and swirled in a little dark chocolate for contrast. If you're artististically inclined, you could try to draw little bats or scary faces.  No matter what you do, I guarantee it'll be terrifying how fast these cookies disappear!


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