Happy New Year!! I can’t believe 2019 is here…where did 2018 go? I took a little bit of a blogging break the last couple months, but like everything, I’m ready to get back to a regular schedule of posting new recipes, working out, reading and focusing on slowing down.
I’m part of several mom groups on Facebook and when a request came out for donations to our local Fire Company for their Holiday Appreciation dinner, I knew I wanted to make them something. While we have never needed their service, they have done so much for our community and are always there…so needless to say, it was the least I could do. I did a little scouring of my Pinterest boards and discovered this recipe for cranberry pecan cake. It looked pretty easy to make in between everything else I had going on and whipped it together in time for their dinner. It smelled amazing, that I had to make another one for my Christmas dinner at my in-laws. It tasted just as amazing as it smelled!
It’s a moist cake spotted with tart pieces of cranberries, crunchy pecan bits and topped with a perfectly sweet cream cheese frosting hinted with orange and more pecans. You can’t go wrong with this cake!
Last weekend, we had a little taste of fall and it made me want to get into the kitchen and make something. Madeline has been asking for granola and I’ve been waiting to make this recipe once it got cooler. I’m so glad I didn’t have to wait any longer. It is so good and so simple and easy to make. We both have been eating it on top of plain Greek yogurt, but you could totally eat like cereal too! I love the warmth from the spices too…it reminds me so much of fall.
I’ve been trying to be really good lately with my diet, but I still have a few recipes left from the holidays that I need to share. We’re finally dug out from this weekend’s big winter storm…around 30 inches of snow fell in a 24 hour period. It’s been crazy and I’m so glad things will be back to normal soon. So needless to say, I’m wishing snow day calories didn’t count!
These pinwheel cookies are so good. I love the combination of the chewy cranberries, sweet honey and crunchy pecans all wrapped up in pie crust. They’re super easy to make and you can easily switch out the filling ingredients to whatever you’d like. I bet apricots and walnuts would be really good!
1 cup dried cranberries
1 cup chopped pecans
1/2 cup sugar
zest of an orange
2 refrigerated pie crusts
2 Tbsp unsalted butter, melted
2 Tbsp water
honey for drizzling
Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
In a medium bowl, mix together the cranberries, pecans, sugar and orange zest until well combined. Roll out the pie crusts on a generously floured surface into a square. Brush each pie crust with the melted butter. Spread the cranberry-pecan mixture evenly over both crusts. Roll each pie crust into a log, pinch the edges to seal.
In a small bowl, whisk together the egg and water. Brush each log with the egg water mixture and then slice each log into 10 equal pieces. Place the slices cut side up about 1 inch apart on the prepared baking sheet.
Bake for 15 minutes or until golden brown. Transfer to a cooling rack and drizzle honey over the top of each pinwheel. Allow to cool completely before serving. Enjoy!