Cranberry Upside Down Cake

Ingredients

• 1 1/2 cups fresh cranberries
• 2 tablespoons chopped walnuts
• 1 teaspoon grated orange peel
• 1/2 cup butter, softened and divided
• 1/2 cup firmly packed brown sugar
• 2 tablespoons orange juice
• 1/4 teaspoon cinnamon
• 1 1/2 cups all purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 1 egg
• 1/2 cup buttermilk

Glaze

• 1 cup powdered sugar
• 1 teaspoon melted butter
• 2 tablespoons orange juice

Directions

Preheat oven to 350 degrees F.  Coat a 9 inch square or 10 inch round baking pain with cooking spray and dust lightly with flour.

In small bowl, combine cranberries, walnuts and orange peel.  Set aside.

In small saucepan, melt 2 tablespoons butter over medium heat.  Stir in brown sugar, orange juice, and cinnamon.  Cook for 3 minutes stirring constantly.  Pour into pan.  Sprinkle with cranberry mixture.

Whisk flour, salt, and baking powder in a medium bowl.  Set aside.

In a large mixing bowl, with an electric hand mixer set on medium, beat white sugar and remaining butter until creamy.  Add vanilla, egg, buttermik, and flour mixture.  Spoon over cranberries.

Bake about 40 minutes or until toothpick inserted in center of cake comes out clean.  Cool in pan for 5 minutes then invert onto a rack to finish cooking. 

Mix the powdered sugar, melted butter and orange juice and drizzle over cake before slicing.

~ I found this recipe in a magazine today and it looks way too good not to share.  I would think you could change it up with whatever fruit you choose depending on the season. ~

Easy Cinnamon Rolls With Icing

Ingredients

• 1 loaf of frozen white bread dough
• 2 tablespoons melted butter or margarine
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon ground nutmeg
• 1/4 cup raisins (optional)

Icing

• 1 cup powdered sugar
• 2 tablespoons milk
• 1/2 tablespoon softened butter or margarine
• 1/2 teaspoon vanilla extract

Directions

Preheat oven to 375 degrees F.  Grease 8 inch baking pan.

Thaw bread dough according to package directions. 

On lightly floured surface, roll out the dough into a 6 x 12 inch rectangle.  Brush with melted butter.  Sprinkle sugar, cinnamon, nutmeg and raisins evenly over rectangle.  Roll up tightly starting with the 6 inch side of the rectangle.  Pinch seam to seal.  Cut into 8 slices.  Place cut side up in baking pan.  Cover and let rise at room temperature until size has doubled.  Bake 18 - 22 minutes or until golden brown.  Remove from pan when cool.

To make the icing: combine powdered sugar, milk, butter, and vanilla and blend together until smooth.  Drizzle over rolls and enjoy!

~ Easiest cinnamon roll recipe ever!  They'll never know you didn't slave over a hot oven making these from scratch.  Best kept secret in town. ~

Chocolate Crackle Cookies

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup unsweetened cocoa
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup butter (at room temperature)
• 1 cup dark brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 tablespoons powdered sugar

Directions

Preheat oven to 350 F.  Line baking sheets with parchment paper and set aside.  Combine flour, cocoa, baking powder and salt in medium bowl.  Set aside.  Combine butter and brown suger in large bowl and beat at medium speed with mixer until fluffy.  Beat in eggs, one at a time.  Beat in vanilla.  Add flour mixture and beat at low speed until stiff dough forms.  Place powdered sugar in shallow dish.  Roll dough into balls, about 2 level teaspoons each.  Toss in powdered sugar to coat, shaking off excess.  Place about 1 inch apart on baking sheets.  Bake 8 - 10 minutes, or until cookies are lightly browned on the bottoms and have crackled appearance on top.  Cool on wire racks.  Cookies can be stored in airtight container for up to 3 days.  Makes about 52 cookies.

~ I found this recipe in a magazine and thought it looked pretty simple so I decided to try them.  I made these over the holidays and they were like little heavenly balls of fudge.  A total delight! ~