Showing posts with label oranges. Show all posts
Showing posts with label oranges. Show all posts

Tuesday, November 30, 2010

Leftover Cranberry Sauce Muffins

Call me crazy, but among all of the star dishes of thanksgiving, I honestly think my very favorite is homemade cranberry sauce. I'll never go back to the canned version again, there's no comparison! But I don't just love to eat homemade cranberry sauce, it's fun to make. My favorite part is listening to the POP POP POP of the cranberries, I'm not going to lie, it makes me giggle like a five year old. But then after it's been made, it chills into a thickened tart treat that goes well with just about every meat and side of the meal.

Unfortunately I'm one of the only ones in my family that feels that way, which consequently leaves me with about a gallon of the stuff left when the holiday is over (you'd think halving the recipe would have dawned on me by now, but it hasn't). So you can imagine how thrilled I was when I saw these beauties on Maria's blog at Two Peas and Their Pod. This is not the first time I've made something from her blog, and it certainly won't be the last. She consistently posts the most delicious dishes and gorgeous pictures.

These muffins were a real family pleaser, I've already made two batches and will most likely be going for a third! My first batch are what you see in the pictures. My second batch I got a bit lazy and just threw the cranberry sauce right in the batter. It turned the them a delightful shade of pink and infused cranberry flavor in the whole muffin. Both were just delicious. If you have extra cranberry sauce on your hands, I highly recommend these. Thanks Maria!

Leftover Cranberry Sauce Muffins
By Two Peas and Their Pod


1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon cinnamon
1/2 cup granulated sugar
1 tablespoon orange zest
1/4 cup canola oil
1 large egg
1/3 cup milk
1 teaspoon vanilla extract
3/4 cup fresh cranberry orange sauce (about 2 tablespoons per muffin)


1. Preheat oven to 400 degrees. Line a muffin tin with paper liners or grease well. Set aside.

2. In a medium bowl, whisk together the flour, salt, baking powder, and cinnamon. Rub in sugar and orange zest together. Whisk into dry ingredients.

3. In a separate medium bowl, whisk canola oil, egg, milk, and vanilla together.

5. Incorporate the wet ingredients into flour mixture. Add slowly and gently stir together. The batter will be thick.

6. Place half the batter at the bottom of six muffin cups. Spoon about two tablespoons of fresh cranberry sauce on top of the muffin batter. Top muffins evenly with remaining muffin batter. Sprinkle each muffin generously with turbinado sugar.

7. Bake muffins for 15-17 minutes, or until muffins are golden brown and a toothpick comes out clean. Remove the muffins from the pan and let cool on a cooling rack.

Makes 6 large muffins

Monday, April 19, 2010

Quinoa Salad with Mandarine Oranges and Capers

I feel like I've learned so much through the food blog world. I've learned about ingredients and techniques that I didn't even know existed until now. Quinoa is one of those things. When I first heard about it, I didn't even know how to say it, I thought it was pronounced Ki-no-ah. Turns out you pronounce it keen-wah. Well, however you want to say it, you should definitely try it. It's made of small grains that you boil and turn into just about whatever you want. They are small, soft and remind me of a cross between tapioca and wheat grains. It's also crazy healthy for you, and fun to eat!

I made this salad simply by pulling ingredients out of the frigde that I thought would be good together. It turned out to be so good, and I was also able to use my Newman's Own Balsamic Dressing that I got a few months ago. This salad was so clean tasting and refreshing with a lot of great flavors. I especially loved the contrast of the salty capers with the sweet mandarine oranges. This would be great for a BBQ or any get-together.

Quinoa Salad with Mandarine Oranges and Capers


2 cups of prepared quinoa (use directions on the box)
1 medium can of Mandarine Oranges
2 tablespoons capers
1/4 cup parsley, chopped
3 tablespoons red onion, or shallot, chopped
1/4 cup Monterey Jack or Feta cheese, chopped into small pieces
2-3 teaspoons Newman's Own Balsamic Dressing, enough to moisten entire salad.


Toss all ingredients in a large bowl. Keep chilled.

I served this alongside a BLT, one of my favorites! To kick it up a knotch, try this spread out...

It's a sandwich spread that is full of peppercorns, dijon and lots of fantastic flavor. You could use it on sandwiches, burgers, breakfast sammies, you name it. I'm not being endorsed in any way to promote this stuff, I just really happen to like it!
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