Christmas Cranberry Cobbler
Who called for crumbly, golden, cranberry goodness?
Oh yea, I guess that was me…
I am SO excited for the holidays and this new dish is just the best thing since sliced crusty bread in my book.
It’s the lazy girl’s guide to happiness, in dessert form really. This Christmas cranberry cobbler is a direct result of an incredible lazy streak when it comes to cooking for anything outside of the wedding I’m catering tomorrow.
I may seem like I’m cool on the surface, but if you could get inside my head, it’s a total mess.
Ok, maybe I am not so cool on the surface. I sure like to pretend that I am though… 😉
Of course I know I can do it, and I may be guilty of putting an insane amount of pressure on myself, but there’s a mild freakout happening right about now.
It’s forced my Type-A organized self to come out in full force with about 20 lists and labeling of all containers and dishes. If you walked into my kitchen, you’d turn right around because it’s a big bunch o’ crazy right now.
Instead of attempting to make a complicated Christmas cake (it really was on my list this year, but I couldn’t make it happen), I opted for a simple dessert that also doubles as breakfast (presently eating a slice as we speak…). As much as I love the idea of making a layered stunning cake, I know my limitations.
Ingredients
Pinch of cinnamon
Instructions
for full instruction please see : www.cakenknife.com
Oh yea, I guess that was me…
I am SO excited for the holidays and this new dish is just the best thing since sliced crusty bread in my book.
It’s the lazy girl’s guide to happiness, in dessert form really. This Christmas cranberry cobbler is a direct result of an incredible lazy streak when it comes to cooking for anything outside of the wedding I’m catering tomorrow.
I may seem like I’m cool on the surface, but if you could get inside my head, it’s a total mess.
Ok, maybe I am not so cool on the surface. I sure like to pretend that I am though… 😉
Of course I know I can do it, and I may be guilty of putting an insane amount of pressure on myself, but there’s a mild freakout happening right about now.
It’s forced my Type-A organized self to come out in full force with about 20 lists and labeling of all containers and dishes. If you walked into my kitchen, you’d turn right around because it’s a big bunch o’ crazy right now.
Instead of attempting to make a complicated Christmas cake (it really was on my list this year, but I couldn’t make it happen), I opted for a simple dessert that also doubles as breakfast (presently eating a slice as we speak…). As much as I love the idea of making a layered stunning cake, I know my limitations.
Ingredients
- 6 Tbsp unsalted butter, melted + more for the pan
- 1 1/2 cups fresh cranberries
- 3/4 cup + 4 Tbsp sugar
- 1 cup all-purpose flour
- 1 1/4 tsp baking powder
Pinch of cinnamon
- 1/4 tsp salt
- 1/2 cup whole milk
- 1 large egg
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees F. Generously butter a 10-inch cast iron skillet.
- In a small bowl, toss together the cranberries and 4 Tbsp of sugar. Set aside.
- ............................................
for full instruction please see : www.cakenknife.com
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