Apple-Cranberry Galette

We are on the cusp of what has become my favorite week of the year: the week of Thanksgiving.

It’s always extremely busy for me. I spent an immense amount of time on my feet, and by the end of it, I’m very tired.

And still, I absolutely love it.

If I had to list the only things about I don’t love, it would be the fact that I still don’t have the kitchen of my dreams withan abundance of cabinets/storage, unlimited counter space, and multiple ovens.

But, knock on wood, some day. Soon.

In the meanwhile, it pays for me to be able to make a schedule for myself to cook/bake/store things in ‘stages’, so that the day o Thanksgiving itself isn’t so hectic. Some dishes have to be made the day of, but most desserts can be done ahead of time, usually the night before so as to save time + oven space. This dessert is one of them.

I visited an apple orchard several weeks ago, and had quite a few apples I needed to use up. This was one of the uses I found for them, for a few reasons. First, I had never tried apples and cranberries together in a dessert before, and I thought this would be a good time to change that. Second, it’s pretty easy to put together.

Third, I think that this is a good dessert alternative to make for people who don’t like the ‘Usual; Suspects’ on the dessert table at Thanksgiving (Pumpkin Pie, Sweet Potato Pie or Pecan Pie).

Fourth: it’s pretty. (Yes, this is a legitimate consideration for me; I’m a Libra.)

This dessert has all of the things I love: flavor, texture and ease. The tart of the cranberries and the sweet of the apple play wonderfully against each other, and the contrasting textures of the fruit really works.

And to top it off (literally,) this crumble streusel topping is EVERYTHING. It’s buttery, crunchy and is honestly delicious enough to eat all on its own, or stirred into ice cream.

Happy Thanksgiving to all of the Americans on here who celebrate, in your own way. For me, it’s always about family, food, and gratitude for them both.

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Apple Cranberry Galette

Recipe Adapted from a Previous Recipe on Cooking is My Sport

Ingredients

For Crust

  • 1 1/4 cups all-purpose flour
  • 1 tbsp. sugar
  • 1/2 tsp. salt
  • 1/2 cup (1 stick) unsalted butter, frozen
  • 1/3 cup ice cold water, plus more as needed
  • 1 egg, beaten

For Filling

  • 5-6 Fuji, Gala, or Pink Lady Apples, peeled and diced into about 1 inch pieces (aim for about 4-5 cups)
  • 2 cups fresh cranberries, roughly chopped
  • 1/4 cup brown sugar
  • 1tsp. cornstarch
  • 1/4 tsp. ground cinnamon
  • 1/4tsp. lemon zest
  • 1/4 tsp. vanilla extract

For Crumble Topping

  • 2 tablespoons granulated sugar
  • 3/4 cup all-purpose flour
  • 2 tablespoons brown sugar
  • 1/8 tsp. ground cinnamon
  • 1/4 cup (4 tablespoons) unsalted butter, melted and cooled to room temp.

Directions

In a large bowl, combine the flour, the sugar and salt and stir together with a fork.  

For Crust: Use a box grater to cut the butter into the dry ingredients. You can also a pastry blender, or alternatively, you can dice the butter into tiny cubes, and cut it into the dry ingredients that way. Add the ice water and stir with the fork, until it comes together in moist clumps and forms a mass. if mixture is too dry add a bit more water a tablespoon at a time. Gather dough into a ball, flatten into a disc, wrap in plastic and chill for at least 1 hour, but preferably overnight.

For filling: In a large bowl toss together diced apples, cranberries, brown sugar, cornstarch, cinnamon, zest and vanilla. Set aside.

For Crumble: In a medium bowl, mix together granulated sugar, flour, brown sugar, and cinnamon. Drizzle in melted butter and, using a fork, stir until mixture is crumbly and all the flour is incorporated; the crumbs should be smaller than 1 inch.

Heat oven to 375 degrees and line a baking sheet with parchment paper. Remove dough from refrigerator and on a lightly floured surface, roll it into a roughly 11 x 14-inch rectangle. Transfer to baking sheet and chill until firm, about 15 minutes.

Remove baking sheet from refrigerator. Arrange filling evenly in the center of the dough, leaving a 4-inch border all around; reserve the juices.

Brush exposed dough border with beaten egg and fold edge in up over fruit, making pleats every 2 inches. Pour remaining juices over exposed fruit, brush the folded outer edge with beaten egg. Cover exposed fruit with about 1 heaping cup of crumble. (You may have some leftover, this is fine.)

Bake galette until crust is golden brown and filling is bubbling, about 40 to 50 minutes. Remove and let cool before serving.

Sharing at Fiesta Friday #459, hosted by Jhuls @ The Not So Creative Cook.

Gingersnap Blondie Brookies

Just two more days of the 12 Days of Christmas, and just three more days until the actual day of. I feel like it came super fast this year, and as always, I’m a little sad that it’ll be over soon.

I’ll tell you one thing I’m not sad about though: today’s recipe.

I’ve mentioned before here that the best desserts (in my opinion) are the ones that have texture to them, and blondies are one of my personal favorites on that score.

This recipe has texture written all over it. There’s two components: a rich fudgy blondie layer on the bottom, and a chewy gingersnap cookie dough that gets plopped all over on top.

When you put those components together, you get a thing of pure, delicious beauty.

What do you guys think? I promise, it tasted every bit as good as it looks.

Also, as an added tip: serve it a la mode. Trust me.

One more day left of the 12 Days of Christmas; be sure to go back and look at the past ten days of recipes if you haven’t already.

Day 1: Winter Spice Sausage Rolls

Day 3: Peanut Butter Snickerdoodles

Day 4: Sweet Potato Gingerbread

Day 5: Brown Sugar Cookies

Day 6: Gingerbread Biscotti

Day 7: Cranberry Custard Pie

Day 8: Pecan Pinwheel Cookies

Day 9: Browned Butter Pecan Tart

Day 10: Winter Spice Chocolate Chip Cookies

Day 11: Gingersnap Blondie Brookies

Gingersnap Blondie Brookies

Recipe Adapted from Better Homes & Gardens

Ingredients

Blondie Layer

  • 1 1/3 cups packed brown sugar, light or dark
  • 1/2 cup butter
  • 1 1/3 cups all purpose flour
  • ½ teaspoon baking powder
  • ⅛ teaspoon baking soda
  • 1 egg
  • 1 teaspoon vanilla

For Gingersnap Cookie Layer

  • 1 ½ cups all-purpose flour
  • 1 teaspoon ground ginger
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • Pinch of salt
  • ½ cup butter, softened
  • ⅔ cup granulated sugar
  • 1 egg
  • 3 tablespoons molasses
  • 1 tablespoon coarse sugar
  • Holiday colored sprinkles, if desired

Directions

For Blondie Layer: in a medium saucepan cook and stir brown sugar and butter over medium until melted and smooth, stirring frequently. Cool 10 minutes.

Preheat oven to 350°F. line a 9-inch square baking pan with foil, extending foil over edges. Grease foil. In a medium bowl stir together flour, baking powder, and baking soda. Stir egg and vanilla into brown sugar mixture. Stir in flour mixture. Spread batter in prepared pan.

For Cookie Layer: in a medium bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt. In a large bowl beat butter with a mixer on low 30 seconds. Add granulated sugar. Beat until combined, scraping bowl as needed. Beat in egg and molasses until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture.

Crumble cookie dough over blondie batter in pan. Sprinkle coarse sugar and sprinkles over top. Bake about 45 minutes or until browned and set. (The middle needs to have risen/puffed up; if it has not, the blondies are still not cooked through)

Cool in pan on a wire rack. Using foil, lift out uncut bars. Cut into bars.

Cranberry Pound Cake

Happy eve of Christmas Eve everyone. We’ve reached the final day of the 12 Days of Christmas series on the blog. And as with every year, I feel a little blue about it. I’ve said before that the lead up to Christmas Day is actually my favorite part of the season, not the actual day itself. Once the day comes, it’s already almost over and the next one is as far away as it’s ever going to be. Add to that this year has been… a particularly different kind of year and holiday season for most of us.

2020 has been very, very difficult. Unimaginable, really. If you’re reading this and you have experienced particular hardship, tragedy or loss in 2020–also if the holiday season is a typically bleak and sad time of year for you in general– please know that you are in my thoughts. I wish there was a way that I could send/share some warmth, compassion and light in your direction–or at the very least some of my food.

I don’t know what all is going to happen in 2021. After the year we’ve had, it’s rather pointless to try and make predictions. The best that I can do is to remain grateful for all of the blessings I have in my life, and to hang on to the hope that better things and times are on the horizon for myself, and for all of you reading this blog post.

12 Days/recipes of baking a lot of work, but I do it because it never fails to insert a lot of light and cheer into my holiday season. To those who’ve been following along with it, I hope that my little baking series has done the same for you.

I decided to close out the series with pound cake, because why not? It’s something that I think it’s safe to say, most people like, and it gave me another opportunity to work with an ingredient I’ve been particularly obsessed with this season: fresh cranberries. Cranberries are a perfect addition to pound cake because as with many other desserts, they provide a much needed tart and slight bitterness to balance out all the sugar. With six eggs in the batter, this cake is extremely dense and rich, but the cranberries give it a real lift of freshness that almost makes you forget about pesky little things called calories. This is a really delicious cake, you guys. Try it sometime.

I wish everyone a sincere and heartfelt Merry Christmas and Happy Holidays. Stay safe. Wear a mask. Social distance. Be kind.

 

Day 1: Orange Cranberry Buns

Day 2: Sausage Bread Pudding & Cranberry Sauce

Day 3: Sugar & Spice Crackers

Day 4: Cranberry Cookie Tart

Day 5: Spicy Gingerbread Sticks

Day 6: Reindeer Munch

Day 7: Jell-O Butter Cookies

Day 8: Gingerbread Blondies

Day 9: Chocolate Chip Cookie Brittle

Day 10: “Berry” Christmas! Scones

Day 11: Chocolate Turtles

Day 12: Cranberry Pound Cake

Cranberry Pound Cake

Recipe Adapted from Southern Living

Ingredients

For Cake

  • 1 lb. unsalted butter (4 sticks), softened
  • 2 1/2 cups white sugar
  • 6 large eggs, room temperature
  • 4 cups all purpose flour
  • 3/4 cup milk
  • 2 teaspoons vanilla extract
  • 2 teaspoons almond extract
  • 2 cups fresh cranberries

For Icing

  • 1 cup powdered sugar
  • a few tablespoons orange juice

Directions

Preheat oven to 300 degrees Fahrenheit. Grease and flour a 16 cup (10 inch) Bundt or tube pan and set aside.

In the bowl of a standing mixer (or using a handheld one) beat the butter at medium speed until creamy and lighter in color. Gradually add the sugar, about 1 cup at a time, beating 5-7 minutes. Add the eggs, 1 at a time, beating just until the yellow disappears. (Make sure you scrape down the sides of the bowl with a spatula as you’re doing this to ensure even mixing.)

Add the flour to the butter mixer alternatively with the milk (begin and end with the flour). Beat at a low speed, just until combined after each addition. Add the extracts and the cranberries, stirring just until combined.

Pour the batter into the cake pan. Lift and tap it down on the counter a few times (this will prevent air bubbles from forming).

Place the cake pan on a sheet pan, then bake on the middle rack of the oven for 1 hour and 40 minutes or until a long wooden pick inserted in center comes out clean. (Pound cake is done at an inner temp of 195-200 degrees Fahrenheit.)

Cool in pan on a wire rack 20 to 30 minutes. Remove from pan, and cool completely on a wire rack.

For icing, stir together ingredients in a small bowl, then use a small fork to drizzle on top of cake. Allow icing to set for about 30 minutes before slicing and serving.