CHOCOLATE-CRANBERRY TREATS
Provided by Giada De Laurentiis
Categories dessert
Time 2h25m
Yield 36 to 40 cookies
Number Of Ingredients 8
Steps:
- Line a baking sheet with wax paper. Set aside.
- Whisk the honey, vanilla, butter and egg together in a 5-quart saucepan. Bring to a boil over medium heat. Reduce the heat and simmer for 15 minutes. Stir in the rice cereal, cranberries and almonds until combined. Let the mixture cool for 45 minutes.
- Place the grated chocolate in a small bowl.
- Firmly press the rice mixture together into 36 balls, each about 1-inch in diameter, using slightly damp hands. Roll the cookies in the chocolate until coated and place on the prepared baking sheet. Refrigerate for 1 hour until firm.
CHOCOLATE ALMOND CAKE WITH SUGARED CRANBERRIES
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 10 to 12 servings
Number Of Ingredients 24
Steps:
- Make the sugared cranberries: Bring 3/4 cup granulated sugar and 3/4 cup water to a simmer in a medium saucepan. Cook, stirring, until the sugar dissolves, about 2 minutes. Put the cranberries in a large bowl and pour the sugar syrup over them; let sit 1 hour. Whisk the remaining 3/4 cup granulated sugar with the cardamom in a large bowl. Drain the cranberries, add to the spiced sugar and toss to coat. Spread the cranberries and sugar on a rimmed baking sheet. Let sit, rerolling the cranberries in the sugar occasionally until dry, 2 to 3 hours.
- Meanwhile, make the cake: Preheat the oven to 325 degrees F. Coat two 9-inch round cake pans with cooking spray and line the bottoms with parchment paper. Coat the parchment with cooking spray. Whisk the all-purpose flour, almond flour, baking powder, baking soda, salt, allspice and cardamom in a large bowl; set aside. Put the cocoa powder in a separate large bowl. Heat 1 cup water in a small saucepan until almost simmering; pour over the cocoa powder and whisk until smooth. Set aside until slightly cooled, about 10 minutes.
- Add the eggs to the cocoa mixture and beat with a mixer on medium-high speed until just combined. Add the granulated sugar, buttermilk, vegetable oil and vanilla; beat until combined. Reduce the mixer speed to low; gradually add the flour mixture, then increase the speed to medium and beat until smooth, about 1 minute. Divide the batter evenly between the cake pans; lightly tap on the counter to remove any air bubbles. Bake until a toothpick inserted into the centers comes out clean, 30 to 35 minutes. Transfer to a rack and let cool 10 minutes in the pans, then invert the cakes onto the rack to cool completely. Remove the parchment. (The cake layers can be made 1 day ahead; let cool, then wrap tightly in plastic wrap.)
- Make the frosting: Beat the butter, confectioners' sugar and salt in a large bowl with a mixer on medium speed until just combined. Add the vanilla and almond extracts; increase the mixer speed to high and beat, scraping down the side of the bowl, until creamy, about 3 minutes. Add the milk and almond liqueur; beat until light and fluffy, 1 to 2 more minutes.
- Halve 1/2 cup of the sugared cranberries. Place one cake layer on a plate or cake stand. Spread with 1 cup frosting, then sprinkle with the halved cranberries. Top with the second cake layer. Cover the top and sides of the cake with the remaining frosting. Top with the remaining sugared cranberries.
POINSETTIA
Say cheers with a poinsettia cocktail, a classy mix of triple sec, prosecco and cranberry juice, garnished with a fresh bay leaf
Provided by Miriam Nice
Categories Drink
Time 5m
Number Of Ingredients 4
Steps:
- Chill the triple sec, cranberry juice, champagne and a martini glass in the fridge until cold.
- Pour the triple sec and cranberry juice into the chilled glass, then slowly top up with the champagne and garnish with the bay leaf.
Nutrition Facts : Calories 161 calories, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Fiber 0.1 grams fiber, Protein 0.4 grams protein, Sodium 0.01 milligram of sodium
WHITE CHOCOLATE-CRANBERRY CAKE
Layer the perfect combination of chocolate and fruit with this White Chocolate-Cranberry Cake. Melted white chocolate and orange juice make the perfect glaze for this tube cake. Share it with your whole family and they're sure to find a new favorite.
Provided by My Food and Family
Categories Baking Ingredients
Time 2h30m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Chop 6 oz. chocolate. Combine flour and baking powder. Beat butter and sugars in large bowl with mixer until light and fluffy. Add eggs, orange zest and 3 Tbsp. orange juice; mix well. Gradually add flour, mixing well after each addition. Stir in chopped chocolate and cranberries.
- Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
- Bake 1 hour to 1 hour 10 min. or until toothpick inserted near center comes out clean. Cool in pan 10 min. Remove from pan to wire rack; cool completely.
- Heat remaining chocolate and orange juice in saucepan on low heat until chocolate is completely melted and mixture is well blended, stirring frequently. Drizzle over cake; let stand until firm.
Nutrition Facts : Calories 350, Fat 18 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 80 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 0.8066 g, Sugar 0 g, Protein 4 g
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- Bring first 3 ingredients to boil in saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium; cook until cranberries burst, about 5 minutes. Transfer to processor; puree. Strain puree into bowl; discard seeds. Mix in Chambord. Cover; chill at least 2 hours or overnight (sauce will thicken).
- Position rack in center of oven and preheat to 350°F. Butter and flour 9-inch-diameter springform pan. Line bottom with parchment paper. Stir 3/4 cup cranberries and Chambord in small saucepan over medium heat until liqueur simmers, about 1 minute. Cool to room temperature. Drain cranberries; reserve liqueur and cranberries separately.
- Melt butter in heavy large saucepan over medium heat, stirring until beginning to bubble at edges. Remove from heat. Add chocolate; let stand 1 minute. Whisk until chocolate is melted and smooth. Whisk in sugar, then eggs 1 at a time (batter will look grainy). Whisk in reserved liqueur. Add flour and salt; whisk gently until blended. Stir in reserved cranberries; transfer to prepared pan.
- Bake torte until top is puffed and cracked and tester inserted into center comes out with moist (not wet) batter attached, about 1 hour. Cool completely in pan on rack. DO AHEAD Can be made 1 day ahead. Cover; store at room temperature.
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