I was looking for something to use the rest of my cranberries in when my cousin Duncan suggested I make muffins. I had everything I needed for some cranberry harvest muffins so last night after a trip to the gym I headed to the kitchen. And it was well worth it as these turned out to be delicious.
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon
2 teaspoons ground ginger – Fortunately D had just bought some for a pork tenderloin recipe of my mom’s he was using for friendsgiving.
1 1/4 cups vanilla almond milk
2 extra-large eggs
1/2 pound unsalted butter, melted and cooled
1 1/2 cups coarsely chopped fresh cranberries
1/2 cup medium-diced Calimyrna figs – I happened to have some local ones in the freezer.
3/4 cup brown sugar, packed
3/4 cup granulated sugar
1. Preheat the oven to 375 degrees.
2. Grease muffin pans. (I just use a stick of butter and rub it on it.)
3. Whisk together the flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl.
4. Make a well in the center of the mixture and add the milk, eggs, and melted butter. Stir quickly just to combine.
5. Add the cranberries, figs, and both sugars and stir just to distribute the fruits and sugar evenly throughout the batter.
6. Spoon the batter into the muffin pan, filling each one to the top.
7. Bake for 20 to 25 minutes, until browned on the top and a toothpick inserted in the center of the muffins comes out clean.
For Friendsgiving, I decided to make brie (because I love it). Here’s the recipe I ended up making up.
Baked Brie with Preserves
1 tube refrigerated crescent rolls - I used the leftover to make crescent rolls with Trader Joe’s pumpkin butter inside. DELICIOUS.
1 round of brie cheese - I could only find a 6 oz round after visiting 3 grocery stores in Forest Acres.
1. Unroll the crescent rolls and form a square.
2. Place brie in the center and top with raspberry preserves.
3. Fold crecent dough over the top of the brie and turn the entire thing over so that the top is smooth.
4. Cook according to crescent roll instructions at 375 degrees for about 12-15 minutes.
My sister in law made a delicious side for Thanksgiving that could also be served as a dessert. I decided to make it for Friendsgiving and it was just as delicious.
Apple Cranberry Crisp
2 cups cranberries
3 cups sliced peeled apples
1 cup granulated sugar
1 t lemon juice
1/4 t salt
1 cup light brown sugar, packed
1 cup quick cooking oats
1/2 cup all-purpose flour
5 T butter, room temperature
1. Combine cranberries, apples, granulated sugar, lemon juice, and salt; turn into a shallow, buttered 1 1/2 quart baking dish.
2. Combine brown sugar, oats, and flour. Cut in butter. Spoon over cranberry-apple mixture.
3. Bake at 325° for 45 minutes to 1 hour, or until topping is crispy and fruit is tender.
Yesterday was my new favorite holiday. We had Friendsgiving for the first time ever, thanks to our wonderful hosts Mary Beth and Tucker. Everything was beautiful.
I got to spend time with D.
And his sweet mom, too!
Enjoy time by the fire (and a lot of champagne).
And my wonderful friends.
Saturday morning started off with cinnamon biscuits with BACON inside them. Followed by a trip to Lowe’s. (My third in two days; I’m starting to think of that place as my second home.)
I painted a piece of furniture I’d found on Craiglist a color called blaze orange.
I love it. I was lucky to be able to get two coats of paint on before Dad picked me up to head down to Williams Brice to tailgate.
Here we are when the score was tied:
And here we are “after”:
It was, however, a pretty night in Columbia.
On Friday I enjoyed a day off from work helping Mary Beth out over at her house while D did work over there with Tucker.
The four of us headed for lunch at Korea Garden on Decker. I ordered Sundubu. It was spicy and delicious. Sundubu is a hot and spicy stew with chunks of tofu and various seafood in it.
I also gave Mary Beth a new painting! This crab is one of my favorite things I’ve ever done. Here’s hoping the rest of my December projects turn out as well as I think this one did!
I am so blessed I got to spend Thanksgiving with my entire family this year.
Mom put me in charge of making mac & cheese.
2 cups milk
2 T butter
2 T all-purpose flour
1/2 t salt
1/4 t freshly ground black pepper
1 (10-oz) block extra sharp cheddar cheese, shredded
1/4 t ground red pepper
1/2 (16 oz) package elbow macaroni, cooked
1. Preheat oven to 400 degrees. Microwave milk for 1 1/2 minutes. Melt butter in a large skillet over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute.
2. Gradually whisk in warm milk and cook, whisking constantly, 5 minutes or until thickened.
3. Whisk in salt, black pepper, 1 cup shredded cheese, and red pepper until smooth; stir in pasta. Spoon pasta mixture into a lightly greased 2-qt baking dish; top with remaining cheese. Bake at 400 degrees for 20 minutes or until golden and bubbly.
I actually doubled the recipe and it was great.
Especially with a side of hot apple cider and family.
From the moment I found this recipe for pumpkin, chocolate, and brie grilled cheese I knew I had to try it. I picked up pumpkin butter from Trader Joe’s before Halloween and finally got around to making it tonight. It was rich and delicious.
peppercorn asiago bread
brie cheese, sliced
dark chocolate, broken into pieces
I think this is pretty self explanatory, isn’t it? Spread pumpkin butter on a slice and layer brie and chocolate. Then make your grilled cheese!
Last night D, Mary Beth, Tucker, Mims, Alex, Ashley, Jesse, and I headed to the Columbia Metropolitan Convention Center for Festival of Trees. It was a fun night to get dressed up and spend time with my friends. And I met Santa!
D and I managed to act adult for a short time.
Then we headed to Saki Tumi to get a late supper and drinks. Mary Beth and I split the lobster wontons and the Sunset Boulevard roll.
Sunset Blvd Roll [soy paper] – Crab, avocado, cucumber and temp flakes on the inside, wrapped in soy paper with alternating tuna and shrimp on top. Drizzled with a sweet Thai sauce.
Yesterday I finally got to meet my best friend’s third baby and only boy, Kevin “Reese” Calhoun.
First we had breakfast at Bagel Nation where D and I both feasted on the Southern Belle.
Bagel with egg, Cajun spices, green peppers, tomatoes, sausage and cheese.
Then we headed over to North Charleston to visit the kids and meet Reese.
I held the handsome boy and caught up with his mama Elizabeth while D got attacked by his sisters, Blakely and Finley. I also gave Elizabeth a burp cloth for Reese made by my talented friend Shirra!