Tart Cranberry Bread

Quick bread, how I love you. Easy to whip up, delicious to eat, adored by everyone as breakfast or a snack. And so many varieties! I love this very unassuming version featuring winter's star berry, the cranberry. This bread disappeared quickly at my house, and no wonder - it's tasty! Tart and sweet all at the same time - have I convinced you to make it yet?

In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In a small bowl, whisk the egg, orange juice,

butter and water. Stir into dry ingredients just until moistened.

Fold in cranberries.

Transfer to a greased loaf pan.

Bake for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Behold, the beautiful, easy and delicious quick bread...

One year ago: Chocolate Toffee Almond Bars
Two years ago: Blueberry Breakfast Cake
Three years ago: Rich Mocha Cake
Four years ago: Focaccia Bread

Tart Cranberry Bread

1 1/2 cups flour
3/4 cup sugar
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. baking soda
1 egg
1/2 cup orange juice
2 Tbsp. butter, melted
1 Tbsp. water
1 1/2 cups fresh or frozen cranberries, chopped

In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In a small bowl, whisk the egg, orange juice, butter and water. Stir into dry ingredients just until moistened. Fold in cranberries.

Transfer to a greased loaf pan. Bake at 350 for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Recipe Source: Taste of Home

Upside Down German Chocolate Cake

There are about a million different recipes and varieties of German chocolate cake floating around on the web. I needed a cake for my sister in law's birthday, but wanted something a bit more reasonable, effort-wise, and size-wise, than the regular many-layered cake with thick filling and frosting. This was exactly what I needed. The coconut topping bakes on the bottom and then you flip the cake over and voila, it's on top! Thus, the upside down title. I drizzled chocolate over the top since the birthday girl's request was "lots of chocolate." It was perfect.

In a saucepan over low heat, cook and stir brown sugar and butter

until sugar is dissolved and butter is melted.

Spread into a greased 9-in. square baking pan. Sprinkle with pecans

and coconut.

Drizzle with evaporated milk.

In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs and vanilla.

Combine the dry ingredients; gradually add to the creamed mixture alternately with buttermilk, beating well after each addition.

Add in the chocolate

and mix until combined. Pour over topping.

Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10-15 minutes

before inverting onto a serving plate.

In a small bowl, heat the chocolate chips and shortening at 50% power in the microwave for 1 - 1 1/2 minutes, stirring after every thirty seconds. Stir until smooth. Drizzle over the cake.

Celebrate!

One year ago: Chocolate Toffee Almond Bars
Two years ago: Cucumber Dill Shrimp Dip
Three years ago: Creamy Blueberry Dessert
Four years ago: Greek Chicken

Upside Down German Chocolate Cake

1/2 cup brown sugar
1/4 cup butter, cubed
2/3 cup chopped pecan halves
1 cup flaked coconut
1/4 cup evaporated milk

CAKE:
1/3 cup butter, softened
1 cup sugar
4 ounces German sweet chocolate, melted
2 eggs
1 tsp. vanilla extract
1 1/2 cups flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup buttermilk
1/2 cup chocolate chips
1 Tbsp. shortening

In a saucepan over low heat, cook and stir brown sugar and butter until sugar is dissolved and butter is melted. Spread into a greased 9-in. square baking pan. Sprinkle with pecans and coconut. Drizzle with evaporated milk; set aside.

In a large bowl, cream butter and sugar until light and fluffy. Beat in the chocolate, eggs and vanilla. Combine the dry ingredients; gradually add to the creamed mixture alternately with buttermilk, beating well after each addition. Pour over topping.

Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10-15 minutes before inverting onto a serving plate.

In a small bowl, heat the chocolate chips and shortening at 50% power in the microwave for 1 - 1 1/2 minutes, stirring after every thirty seconds. Stir until smooth. Drizzle over the cake.

Recipe Source: Taste of Home

Salted Caramel Mocha Bundt Cake

If you need an easy to make, but super impressive to look at, and super delicious to eat, cake for an upcoming occasion, look no further.

This cake will wow your guests (or your family!) with its beauty and its flavor and moistness, and it starts with a box mix for convenience. Instead of frosting it, you drizzle on white chocolate and salted caramel, and oh my, decadence defined.

In a mixing bowl, combine the cake mix, pudding mix, yogurt,

eggs, oil, and cooled coffee.

Beat on low for 1 minute and then beat 2 minutes on medium. Pour the batter into a greased bundt pan.

Bake for 50-55 minutes. Let cool 15 minutes in the pan.

Invert the cake onto a wire rack and let cool completely. In a microwave safe bowl, place the white chips and shortening. Heat for 30 seconds. Stir until creamy. Drizzle over the top of the cake.

Drizzle the salted caramel over the chocolate.

Oh, yeah, baby.

One year ago: Sundried Tomato and Olive Cheese Spread
Two years ago: Oven Baked Ham and Swiss Sandwiches
Three years ago: Pasta with Brussels Sprouts and Bacon
Four years ago: Shrimp Nachos

Find more great ideas at Hearth and Soul, Cast Party, What's Cooking, What's Cooking 2, Full Plate, Showcase Your Talent, Foodie Friday, Foodtastic Friday, Foodie Friday #2, Friday Flash, Food Frenzy.

Salted Caramel Mocha Bundt Cake

1 chocolate cake mix
1 instant chocolate pudding mix
1 cup vanilla or plain yogurt
4 eggs
1/2 cup vegetable oil
1 cup strong brewed coffee, cooled
1/2 cup white chocolate chips
1/2 teaspoon shortening
1/4 cup salted caramel sauce

In a mixing bowl, combine the cake mix, pudding mix, yogurt, eggs, oil, and cooled coffee. Beat on low for 1 minute and then beat 2 minutes on medium. Pour the batter into a greased bundt pan. Bake at 350 for 50-55 minutes. Let cool 15 minutes in the pan. Invert the cake onto a wire rack and let cool completely.

In a microwave safe bowl, place the white chips and shortening. Heat for 30 seconds. Stir until creamy. Drizzle over the top of the cake. Drizzle the salted caramel over the chocolate.

Serves 14.

Recipe Source: Adapted from Inside Bru Crew Life

Cherry Almond Coconut Layer Bars

These bars are reminiscent of the classic "magic" bars but these feature dried cherries and almonds - one of my favorite combinations. These disappeared quickly in the break room at my office, and I probably ate most of them, truth be told.

These are easy to throw together, taste delicious, and look impressive.

Start by making the shortbread crust. In a food processor, pulse together butter, powdered sugar,

flour and salt until mixture resembles coarse meal. Add oats

and pulse until just combined. Press dough evenly onto bottom of parchment paper-lined 9x13 baking dish

and bake about 20 minutes.

Scatter chocolate chips,

almonds and cherries on top of crust.

Drizzle with the sweetened condensed milk

and top with coconut.

Bake until coconut is golden, about 20 minutes.

Let cool completely in dish on a wire rack before cutting.

Shortbread, chocolate, cherries, almonds, coconut. Oh yes.

One year ago: Asian Chicken Soup
Two years ago: Pear Custard Bars
Three years ago: Spicy Pasta with Sweet Potatoes
Four years ago: M&M Cookies

Find more inspiration at Mouthwatering Mondays, Inspiration Monday, Mix it Up, Melt in Your Mouth, Recipe Sharing, Totally Tasty Tuesday, Create, Link, Inspire, Tuesday Talent Show, Clever Chicks, Try a New Recipe, Share Your Stuff.

Cherry Almond Coconut Layer Bars

3/4 cup butter, cut into small pieces
1/2 cup powdered sugar
1 1/2 cups flour
1/2 tsp. salt
3/4 cup oats
1 cup chocolate chips
1 cup sliced almonds, toasted
1/2 cup chopped dried cherries
1 can sweetened condensed milk
2 cups shredded coconut

In a food processor, pulse together butter, powdered sugar, flour and salt until mixture resembles coarse meal. Add oats and pulse until just combined. Press dough evenly onto bottom of parchment paper-lined 9x13 baking dish and bake at 375 until lightly browned and firm, about 20 minutes.

Scatter chocolate chips, almonds and cherries on top of crust. Drizzle with milk and top with coconut. Bake until coconut is golden, about 20 minutes. Let cool completely in dish on wire rack before cutting. Store at room temperature up to 3 days.

Recipe Source: Adapted from Martha Stewart

Banana Fritters

I love, love, love baking and cooking with bananas. I tend to have plenty of them (both bananas AND recipes that use them) around, as a quick search for "banana" on this blog would reveal... (in my opinion, there are never too many varieties of banana bread!)

When I saw this recipe, I knew I would want to try it. I managed to eat these for dinner one night, but they would also make a delicious dessert (and would be a more healthy option if these, covered in syrup, were the final ending to a salad dinner!).

In a large bowl, mash the bananas and blend in the eggs.

Stir in the flour.

Heat the oil in a large skillet over medium-high heat until hot. Drop spoonfuls (2 to 3 inches in diameter) of the batter into the hot oil.

Reduce the heat to medium. When bubbles begin to appear, turn and cook the other side until golden brown.

Repeat the process until all the batter is used up, keeping the cooked fritters in a warm oven. Serve them with maple syrup or honey.

One year ago: Cranberry Orange Cream Scones
Two years ago: Stromboli
Three years ago: Sausage Pumpkin Pasta
Four years ago: Baba Ghanoush

For more inspiration, check out Hearth and Soul, Cast Party, What's Cooking, What's Cooking #2, Full Plate Thursday, Showcase Your Talent, Foodie Friday, Foodtastic Friday, Foodie Friday #2, Friday Flash, Friday Frenzy.

Banana Fritters

6 ripe bananas
2 eggs, beaten
3/4 cup all-purpose flour
3 tablespoons vegetable oil

In a large bowl, mash the bananas and blend in the eggs. Stir in the flour. Heat the oil in a large skillet over medium-high heat until hot. Drop spoonfuls (2 to 3 inches in diameter) of the batter into the hot oil. Reduce the heat to medium. When bubbles begin to appear, turn and cook the other side until golden brown. Repeat the process until all the batter is used up, keeping the cooked fritters in a warm oven. Serve them with maple syrup or honey.

Recipe Source: Martha Stewart

Cinnamon Toffee Rice Krispie Bars

Rice Krispie Bars are so much fun! They are easy to whip up, loved by kids and adults alike, and can be embellished with any number of yummy things to take them over the top. After being assigned to Mommy's Menu for this month's Secret Recipe Club, it didn't take me long to realize that this recipe would be a winner.

And if you have little helpers in the kitchen, this is a perfect recipe to make with them. I was lucky enough in this case to have an assistant.

"I love cooking with Sara!"

Just like "regular" krispie bars, start by melting the butter over medium low heat. Then add one of the "embellishments" - cinnamon.

Add the marshmallows and continue to cook and stir

until the marshmallows are melted and smooth. Pour the cereal into a large bowl and stir in the toffee chips.

Pour in the melted marshmallows and stir well until all the cereal is coated. With lightly greased hands, pat the mixture into a greased 9x13 pan.

For the topping, combine the chocolate chips and the shortening in a small bowl

and heat on 50% power in the microwave in 30 second intervals, stirring between each heating, until the chips are melted and can be stirred smoothly. Drizzle over the bars.

Refrigerate the bars for an hour or so to set the topping.

One year ago: Bacon and Egg Pie
Two years ago: Cinnamon Swirl Bread
Three years ago: Marbled Peanut Butter Brownies
Four years ago: Mocha Cheesecake Bars

Find more great stuff at Mouthwatering Mondays, Inspiration Monday, Mix it Up, Melt in Your Mouth, Recipe Sharing, Totally Tasty Tuesday, Create, Link, Inspire, Tuesday Talent Show, Clever Chicks, Try a New Recipe, Share Your Stuff.

Cinnamon Toffee Rice Krispie Bars

1/4 cup butter
3/4 tsp. cinnamon
1 (10 oz.) package mini marshmallows
6 cups Rice Krispies cereal
1 cup toffee chips
1 cup chocolate chips
1 Tbsp. shortening

In a large pan, melt the butter over medium heat. Add the cinnamon and cook and stir until fragrant. Stir in the marshmallows and allow to melt.

Stir in the cereal and toffee chips and mix well. Press into a greased 9 x 13 pan.

In the microwave, melt the chocolate chips and shortening 30 seconds at a time until smooth. Drizzle over the bars. Allow the chocolate to set before serving.