I don’t know anyone who does not appreciate a batch of warm, delicious cookies. I love to whip up these fragrant cookies for an afternoon snack, for holiday gifting, and of course to serve on a holiday cookie tray at parties. Cranberry and orange is a wonderful holiday flavor combination for the Christmas season, but you can make these treats all year round!

Welcome to 2025’s 12 Days of Cookies!
These Cranberry Orange Cookies are Day 7 of our 12 Days of Cookies!
Be sure to check out all of the other days for more goodies!

Day 1 – Peppermint Chocolate Chip Cookies
Day 2 – Chocolate Crinkle Cookies
Day 3 – Chai Biscotti
Day 4 – Haystacks
Day 5 – Cherry Pie Bars
Day 6 – Cookies and Cream Cookies
Day 7 – You’re on it!
Day 8 – Brown Butter Shortbread
Day 9 – Buckeye Cookies
Day 10 – Ricotta Cookies
Day 11 – Chocolate Pizzelle Recipe
Day 12 – Christmas Cookie Cups

I love how simple these cookies are. They are made with just a handful of ingredients, many of which you already have in your pantry. You might not have an orange or some cranberries lying around, but those are easy to find at the grocery store.

Simple doesn’t mean basic. This buttery shortbread-like cookie recipe makes cookies that are meant to be savored. No one will believe that you hardly spent any time at all making them!

Ingredients for Orange Cranberry Cookies

You will need the following ingredients to make homemade cranberry orange cookies:

• An orange (for juice and zest)
• Dried cranberries, chopped
• Cornstarch
• Baking soda
• All-purpose flour
• Salt
• Unsalted butter, room temperature
• Granulated white sugar
• One large egg

You can find detailed amounts and instructions for this recipe in the card at the bottom of the post!

How to make Cranberry Orange Cookies

1. Prepare: Line 2 large baking sheets with parchment paper and set aside. Hydrate the cranberries by pouring the orange juice over them and heating them in a microwave oven for 30 seconds. Let them sit and soak up the liquid.
2. Wet Ingredients: In a large mixing bowl, cream the butter, 1 cup granulated sugar, and 2 teaspoons orange zest with an electric mixer on medium speed (or use the bowl of your stand mixer fitted with the paddle attachment). Add the egg to the butter mixture and mix until just combined. 
3. Dry Ingredients: Whisk together the flour, cornstarch, baking soda, and salt in a large bowl. Add the flour mixture to the wet ingredients, mixing until just combined – don’t overmix! 
4. Cranberries: Strain any excess liquid from the chopped cranberries and fold ¾ cup of the cranberries into the dough. 
5. Scoop and Bake: Using a 2-tablespoon cookie scoop, portion out even mounds of dough onto the prepared cookie sheet, spacing them 2 inches apart. Cover with plastic wrap and refrigerate for at least 2 hours, but overnight is best. Preheat the oven to 400°F and bake the cookies for 7-8 minutes, or until the cookies are just starting to turn golden brown. While the cookies bake, make the orange sugar to sprinkle on top.
6. Orange Sugared Zest: Combine the remaining orange zest and 1 tablespoon of sugar in a small bowl. Remove the baking sheets from the oven and immediately top the cookies with the remaining cranberries and sugared orange zest. Let the cookies rest for 10 minutes before moving them to a wire rack to cool to room temperature. 

Recipe Notes

• Make sure to zest the orange before cutting and juicing it. Once cut, zesting will be challenging. 
• The longer you let the cookies chill, the more the cranberry orange flavor will develop.
• One orange should yield about 3 teaspoons of zest. 
• Since all ovens vary in temperature and baking time, it is best to monitor the cookies; depending on your oven, they might need less time or a few more minutes. 
• If you are using a baking sheet that has a dark-colored surface, reduce the oven temperature to 375°F. 

FAQs

Can fresh cranberries be used in place of dried cranberries? 

Although fresh cranberries have a beautiful, tart, juicy flavor, they don’t have the right balance of sugars as their dried counterparts. Additionally, they release a fair amount of liquid during baking, making your cookies flat. For this recipe, it is best to stick with dried cranberries. 

Why are my cookies spreading out so much during baking?  

Chilling the cookies for the required amount of time before baking is essential. Don’t flatten the dough before baking, and ensure the oven is at the right temperature. Anything under 400°F makes them more prone to spreading out. These cookies undergo a quick bake at high heat to prevent the cookie from spreading out. Try using an oven thermometer to make sure you have the correct oven temperature. 

How can I store these cookies? 

Cranberry Orange cookies are best stored at room temperature in an airtight container for up to 5 days. 

Or store the cooled cookies in the freezer for up to 3 months. Thaw on the counter for a few hours before serving.

Cranberry Orange: The Perfect Flavor Combination

I love to feature this flavor combo together in all sorts of baked goods. Here are a few of my favorites:

• Cranberry Orange Bread Pudding: this custard-soaked dessert combines both sweet and tart flavors with cranberries, crunchy walnuts, zesty orange sugar crumbs, and a buttery orange glaze.
• Cranberry Orange Pistachio Biscotti: these Italian biscuit cookies are packed full of the seasonal flavors of tangy cranberries, crunchy pistachios, and zesty orange! These will be delicious dunked in a cup of tea or eaten with your morning coffee.
• Orange Cranberry Bread: This Orange Cranberry Bread Recipe is the perfect mix of sweet oranges and tart, juicy cranberries. It will be one of your favorite things to serve this holiday season or any time of year!
• Cranberry Orange Blondies: Cranberry Orange Blondies combine two classic holiday flavors into one sweet dessert bar! Zesty orange citrus pairs well with tart cranberries in a chewy blondie base.
• Orange Cranberry Coffee Cake: Topped with sweet orange glaze, this moist coffee cake tastes extra delicious paired with a hot cup of coffee or tea!

 Which one will you try next time?

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Cranberry Orange Cookies

These slightly soft and chewy Cranberry Orange Cookies with crisp edges have a bright orange flavor that pairs well with the tart cranberry. These cookies are simple to make and full of holiday flavor!

Course Cookies, Dessert

Cuisine American

Keyword Cranberry Orange Cookies

Prep Time 15 minutes minutes

Cook Time 8 minutes minutes

Chill TIme 2 hours hours

Total Time 2 hours hours 23 minutes minutes

Servings 24 cookies

Calories 145kcal

Author Lynne Feifer

Ingredients

• 1 cup dried cranberries, chopped
• juice of one orange
• 2 ¼ cups all-purpose flour
• 2 teaspoons cornstarch
• 1 teaspoons baking soda
• ½ teaspoon salt
• ¾ cup unsalted butter, room temperature
• 1 cup granulated sugar
• 1 large egg

Orange Sugared Zest

• 1 teaspoon granulated sugar
• zest of one orange

Instructions

• Line 2 baking sheets with parchment paper and set aside.  
• Hydrate the cranberries by pouring the orange juice over them and heating them in a microwave oven for 30 seconds. Let them sit and soak up the liquid.  
• Whisk together the flour, cornstarch, baking soda, and salt. Set aside. 
• In a large mixing bowl, cream the butter, 1 cup granulated sugar, and 2 teaspoons orange zest with a hand mixer. Add the egg and mix until just combined. 
• Add the dry ingredients to the wet ingredients, mixing until just combined – don’t overmix! 
• Strain any excess liquid from the cranberries and fold ¾ cup of the cranberries into the dough. 
• Using a 2-tablespoon cookie dough scoop, portion out even mounds of dough onto the prepared baking sheet, spacing them 2 inches apart. Refrigerate for at least 2 hours, but overnight is best. 
• Preheat the oven to 400°F and bake the cookies for 7-8 minutes. Or until just starting to turn golden brown.  
• Combine the remaining orange zest and 1 tablespoon sugar in a small bowl. 
• Remove the baking sheets from the oven and immediately top the cookies with the remaining cranberries and sugared orange zest. Let the cookies rest for 10 minutes before moving them to a wire rack to cool to room temperature. 

Notes

If you are using a baking sheet that has a dark-colored surface, reduce the oven temperature to 375°F. 

Nutrition

Calories: 145kcal | Carbohydrates: 22g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 98mg | Potassium: 19mg | Fiber: 1g | Sugar: 12g | Vitamin A: 187IU | Vitamin C: 0.01mg | Calcium: 5mg | Iron: 1mg

The post Cranberry Orange Cookies appeared first on 365 Days of Baking.

Whether you call it stuffing or dressing, this sausage version is a winner! I absolutely love the mix of flavors and textures, and you can’t beat a mouthful of stuffing smothered in delicious turkey gravy! Oh, I can’t wait for Thanksgiving and all the glorious side dishes!

Is it Stuffing or Dressing?

Okay, technically, we use the term “stuffing” when we cook it inside the turkey, while “dressing” is baked on its own in a separate pan. But I find it also just depends on what your family calls it. And so, while this recipe is technically sausage dressing, I just call both versions stuffing. (Plus- even though my recipe describes directions for baking it alone, you can make this traditional stuffing inside your bird as well!)

Ingredients for Homemade Sausage Stuffing

This stuffing is full of simple ingredients that bring big flavor to the dish! Here’s what you need:

• Pepperidge Farm Stuffing, any flavor or variety (see the Recipe Notes below)
• Dried cranberries
• Freshly chopped rosemary
• Freshly chopped sage
• Mild ground sausage (I use plain, but you could use any kind of sausage, even turkey sausage! If you use a sage sausage, omit the chopped sage.)
• Butter
• Onion, finely chopped
• Chopped celery
• Minced garlic
• Boiling Water
• Better Than Bouillon Roasted Chicken Base

For a detailed list of ingredients, see the printable recipe card at the bottom of the post!

How to Make this Thanksgiving Sausage Stuffing Recipe

When you’re planning your Thanksgiving dinner timeline, plan for about 30 minutes to make this classic stuffing recipe.

1. First, preheat oven to 350°F and prepare a 9 X 13-inch casserole dish by spraying it with nonstick cooking spray.
2. Next, place the stuffing cubes, dried cranberries, chopped rosemary, and chopped sage in a large bowl and mix together well.
3. In a large skillet over medium-high heat, cook the sausage until browned, breaking apart the largest pieces into small pieces. Using a slotted spoon, remove it from the pan and place it into the bowl with the stuffing ingredients. Melt butter in the hot skillet.
4. Place the onion, celery, and minced garlic into the skillet and cook until soft over medium heat, about 2-3 minutes. Carefully add this to the bowl with the stuffing mix and toss well with a wooden spoon.
5. Add 2 teaspoons of Better Than Bouillon Roasted Chicken Base to 1 1/2 cups boiling water, and mix until completely dissolved. Pour over the contents in the large bowl and gently mix really well to completely combine.
6. Transfer the stuffing mixture to the prepared baking dish, pat it into an even layer, and cover it with aluminum foil. Bake for 20-25 minutes.
7. Set the broiler to low, remove the tin foil, and cook for an additional 3-5 minutes until the top is golden brown and slightly crisp. You can also just cook it in the oven for an additional 5-10 minutes uncovered if you prefer not to use the broiler.

Recipe Notes

• Instead of Pepperidge Farm Stuffing, you can substitute any brand of stuffing (NOT the instant kind like Stove Top, but a bagged bread cube mixture) or make your own! Use 8 cups of cubed bread (stale bread is best). You can even use any type of bread. Add 2 teaspoons of poultry seasoning as well as two teaspoons of salt when mixing all ingredients together. 
• Feel free to add mushrooms, pecans, and other ingredients to make it your own. 
• If you find before serving that the stuffing is a bit drier than you’d like, drizzle with some turkey drippings, chicken stock, or turkey stock. I find people have a huge variety of what they consider the perfect texture for stuffing, so make it to fit your group’s preference!

FAQs

How do I store leftover Sausage Stuffing?

I love Thanksgiving leftovers! This Sausage Stuffing Recipe will keep for 4-5 days in the fridge when stored properly. Let it cool completely to room temperature, then refrigerate leftover stuffing in an airtight container.

Can I freeze this dressing?

Yes, store it in freezer-safe bags or containers and freeze for up to 3 months. Thaw it in the fridge overnight and warm it in the oven until heated through.

Can I make this Sausage Stuffing Recipe ahead of time?

Yes! If you’re in charge of the entire holiday dinner, I promise you can do most of the prep ahead of time. Chop and cook your veggies, brown your sausage, but store them all separately until you’re ready to bake the dressing. Then mix everything with the bread, stir well to coat, and bake as directed!

Can I stuff turkey with this?

Yes, if you prefer your stuffing cooked inside the bird, stuff your bird with the completed Sausage Stuffing and cook the turkey following directions for a stuffed turkey.

How do I reheat Thanksgiving dressing?

The oven is best if you’re reheating a large amount of stuffing. Place the stuffing in a baking dish, cover it with foil, and reheat in a 350°F oven until warmed through (about 30 minutes). Take off the foil for the last 8-10 minutes. You may want to add a bit of chicken or turkey broth before reheating if you see that the stuffing is a bit too dry. I suggest adding just 1/4 cup at a time and mix until the desired consistency is reached.

Of course, you can reheat single servings in the microwave or air fryer.

More Recipes for the Big Day

If you’re on food duty for Thanksgiving, I’ve got a bunch of recipes that are proven winners! Try one of these for your family gathering:

• Herb Roasted Turkey
• Turkey Gravy Recipe
• Turkey Stuffing Recipe
• Homemade Cranberry Sauce
• Pomegranate Stuffing
• Pumpkin Pie Bars
• Apple Pie Bars
• The Best Pecan Pie

If you loved this Sausage Stuffing Recipe, then let me know in the comments or leave a review!

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Sausage Stuffing Recipe

This Sausage Stuffing Recipe is a perfect side dish! Made with sausage, dried cranberries, chopped veggies, and fresh herbs, this classic Thanksgiving stuffing recipe is a delight for the taste buds.

Course Side Dish

Cuisine American

Keyword Sausage Stuffing Recipe

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 10 servings

Calories 459kcal

Author Lynne Feifer

Ingredients

• 12 ounces Pepperidge Farm Stuffing, any flavor / variety. See note.
• 1 ½ cups dried cranberries
• 1 tablespoon freshly chopped rosemary
• 1 tablespoon freshly chopped sage
• 1 pound mild ground sausage
• ¾ cup butter
• 1 cup onion chopped small
• 1 ½ cups chopped celery
• 2 cloves garlic, minced
• 1 ½ cups boiling water
• 2 teaspoons Better Than Bouillon Roasted Chicken Base

Instructions

• Preheat oven to 350° F., and prepare a 9 X 13-inch baking dish by spraying it with cooking spray.
• Place the stuffing, 1 1/2 cups cranberries, 1 tablespoon rosemary, 1 tablespoon sage in a large bowl.
• In a large skillet over medium high heat, cook the sausage until browned. Using a slotted spoon, remove from pan and place into the bowl with the stuffing ingredients. Add the 3/4 cup butter to the skillet and melt.
• Place the 1 cup onion, 1 1/2 cups celery, and minced garlic into the skillet and cook until soft, about 2-3 minutes. Carefully add the stuffing mix, and toss well.
• Transfer mixture to the prepared baking dish and cover with tin foil. Bake for 20-25 minutes.
• Set broiler to low, remove tin foil, and cook for and additional 3-5 minutes, until top is golden brown and slightly crisp. You can also cook in the oven for an additional 5-10 minutes if you prefer not to use the broiler.

Notes

• If not using the Pepperidge Farm Stuffing, you can substitute 8 cups of soft cubed bread, and even use a blend of half white bread and half wheat. Add 2 teaspoons of poultry seasoning as well as two teaspoons of salt when mixing all ingredients together. If using the cubed bread, you can probably omit the boiling water and chicken bouillon since the bread won’t be nearly as dry as the stuffing mix. If it still appears dry, just add 1/4 cup of broth mixture at a time until your desired texture is reached. 
• Feel free to add mushrooms, pecans and other ingredients to make it your own. 
• If you find before serving that the stuffing is a bit drier than you’d like, after baking, drizzle with some turkey drippings.

Nutrition

Calories: 459kcal | Carbohydrates: 43g | Protein: 11g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 987mg | Potassium: 280mg | Fiber: 3g | Sugar: 17g | Vitamin A: 535IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 2mg

The post Sausage Stuffing Recipe appeared first on 365 Days of Baking.

Cranberries and orange is the perfect flavor combination for the holidays. I love the mix of sweet and tart, and there are endless ways to combine them in my holiday cooking!

If you’re looking for an easy, delicious dessert to serve when you’re entertaining family and friends this season, then this orange cranberry bread pudding is the recipe for you!

What is Bread Pudding?

Bread pudding is a popular dessert in many countries. It’s a bread-based treat that uses day-old bread, milk or cream, and a variety of other ingredients. Many versions use eggs and a fat such as butter. Add-ins vary, as you can have sweet or savory bread pudding. Bread is soaked in the liquids and then baked.

You may have had a breakfast version, called “baked French toast” or “French toast casserole”. These are inspired by simple but delicious bread pudding, which has been around for centuries!

Ingredients for Cranberry-Orange Bread Pudding

You’ll need the following ingredients to make this dessert:

• Cubed, day-old bread (I used brioche)
• An orange
• Granulated white sugar
• Large eggs
• Brown sugar
• Milk (2% or whole)
• Pure vanilla extract
• Ground cloves
• Ground nutmeg
• Ground cinnamon
• Salt
• Fresh cranberries
• Chopped walnuts (optional)
• Whole berry cranberry sauce, canned

For the Orange Glaze

• Confectioners sugar
• Melted butter
• Orange zest
• Orange juice

How to make Orange Cranberry Bread Pudding

Note: This recipe calls for both zesting and juicing an orange. I recommend zesting the orange first, then juicing it. This zester is the one that I use.

This recipe has quite a few steps, but it really is not hard! Your friends will think you spent WAY more time in the kitchen than you actually do.

Preparation

Preheat the oven to 200 degrees. Cut bread into 1-inch cubes. Evenly spread cubed bread on a baking sheet and let bake in the preheated oven for 20 minutes until the bread is mostly dry. When the bread is done, preheat the oven to 350 degrees. (Alternatively, you can cube the bread the day before and let it sit out uncovered to dry. )

Orange Sugar

1. Zest the orange, dividing the zest into two halves. Set aside. One half is for the glaze, the other half for the pudding. 
2. In a small bowl combine the 2 tablespoons of white sugar and half of the zest for the pudding. Rub the zest and sugar together with your fingertips until it is very well combined. Set aside. 

Bread Pudding

1. In a large bowl, whisk together the 6 eggs. Add the 2 cups of milk to the eggs, then stir to combine. 
2. Next, add brown sugar, vanilla, clove, nutmeg, cinnamon, and salt. Stir until the custard mixture is well combined. 
3. Add the cooled bread cubes to the egg mixture and fold together until all of the bread has been covered in egg. Then, let the bread mixture rest for 15 minutes. 
4. While it is resting, prepare a 2-quart casserole or 9×13 baking dish by buttering the bottom and sides. Once buttered, sprinkle white granulated sugar on the bottom. This will give a caramelized bottom to the pudding. 
5. Juice the orange. Remove 2 tablespoons of juice to a small bowl for the glaze. The remainder is for the pudding. 
6. After 15 minutes, mix in the fresh cranberries and chopped walnuts. 

Assemble

1. Spread the mixture in the prepared baking dish. If there is excess egg, just pour it over the top of the bread cubes. 
2. Empty the can of whole berry cranberry sauce into a bowl and stir it to break up the jelly. 
3. Next, spread the cranberry sauce over the top of the bread, slightly pushing it into the mixture in areas. 
4. Take the excess orange juice and drizzle it over the top of the cranberry and bread. 
5. Sprinkle the zested sugar over the top of the cranberry and bread. It will stick together in small clumps. This is ok as this will give a nice crystal crunch when served. 

Bake

1. Bake the bread pudding for 45-50 minutes. The pudding is done when the custard has set throughout. 
2. Let the bread pudding cool for 30-40 minutes before serving. It is best served warm, but not hot. While the bread pudding is cooling, prepare the glaze. 

Glaze and Serve

1. In a small bowl, combine powdered sugar, melted butter, the reserved 2 tablespoons of orange juice, and the reserved zest of ½ an orange. Whisk together until the sugar is completely combined and dissolved. 
2. Finally, drizzle some of the glaze over the top of the bread pudding, reserving the remainder for serving. Garnish each slice with a few Sugared Cranberries, too!

FAQs

Can I make this Cranberry Orange Bread Pudding in advance?

Bread pudding can be excellent when prepared in advance! An overnight soak in the fridge before baking allows the flavors to meld even more. It will also save you time and stress on the day you want to serve it. 

Follow the recipe as directed, but instead of baking it, just cover the baking pan with an air-tight wrap and pop it in the refrigerator. Uncover and bake as directed in the morning!

What kind of bread is best?

I used brioche because this is what was on the day-old rack at the bakery that sounded the most decadent. Other choices are Italian, French bread, or challah bread. Using day-old or stale bread is a great way to save money and reduce food waste. You could even consider using day-old croissants or danishes.

Can I use gluten-free bread? 

Yes, you can! If you make sure all the other ingredients are also gluten-free, you can easily make this dessert gluten-free!

What about a dairy substitute?

You can use a dairy alternative such as oat milk, almond milk, or soy milk and achieve the same delicious results. 

How do I store Cranberry Orange Bread Pudding?

The bread pudding can be stored for 3-4 days in the refrigerator tightly covered or transfer leftovers to an airtight container.

Can you freeze bread pudding?

Yes, you may. After baking and letting the bread pudding cool, cover it tightly and pop it in the freezer. When you are ready to serve it, first let it thaw in the refrigerator and then warm it, covered with foil, in the oven. 

Can I serve bread pudding cold?

Yes! Though I prefer it warm, a cold bread pudding with ice cream would be a wonderful dessert on a hot day.

Similar Recipes

Make one of these baked dishes for a dessert or decadent breakfast:

• Chocolate Cherry Cheesecake Bread Pudding
• Almond Berry French Toast Casserole
• Peanut Butter and Jelly French Toast Casserole
• Chocolate Croissant Baked French Toast
• Pumpkin French Toast Casserole
• Caramel Apple Baked French Toast

Which one will you make next time?

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Cranberry Orange Bread Pudding

Cranberry Orange Bread Pudding is an easy dessert that’s elegant, and full of holiday flavor! This custard-soaked dessert combines both sweet and tart with cranberries, walnuts, and an orange glaze.

Course Dessert

Cuisine American

Keyword Cranberry Orange Bread Pudding

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Rest Time 15 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 12 servings

Calories 797kcal

Author Lynne Feifer

Ingredients

• 10 cups bread, cut into 1-inch cubes
• 1 orange, divided
• 2 tablespoons granulated white sugar (plus a little extra)
• 6 large eggs
• ⅓ cup brown sugar, packed
• 2 cups milk (2% or whole)
• 2 teaspoons vanilla
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 1 cup fresh cranberries, washed and dried
• ½ cup chopped walnuts (optional)
• 14 ounces whole berry cranberry sauce, canned

Orange Glaze

• 1 cup confectioners sugar
• 4 tablespoons butter, melted
• zest of 1/2 an orange
• 2 tablespoons orange juice

Instructions

Prepare

• Preheat the oven to 200 degrees. Cut bread into 1-inch cubes. Evenly spread cubed bread on a baking sheet and let bake in the preheated oven for 20 minutes until the bread is mostly dry. When the bread is done, preheat the oven to 350 degrees.

Orange Sugar

• Zest the orange, dividing the zest into two halves. Set aside. One half is for the glaze, the other half for the pudding. 
• In a small bowl combine the 2 tablespoons of white sugar and half of the zest for the pudding. Rub the zest and sugar together with your fingertips until it is very well combined. Set aside. 

Bread Pudding

• In a large bowl, whisk together the 6 eggs. Add the 2 cups of milk to the eggs and combine. 
• Add brown sugar, vanilla, clove, nutmeg, cinnamon, and salt. Stir until the custard mixture is well combined. 
• Add the cooled bread cubes to the egg mixture and fold together until all of the bread has been covered in egg.  Then, let the bread mixture rest for 15 minutes. 
• While it is resting, prepare a 2-quart casserole or 9×13 baking dish by buttering the bottom and sides. Once buttered, sprinkle white granulated sugar on the bottom. This will give a caramelized bottom to the pudding. 
• Juice the orange. Remove 2 tablespoons of juice to a small bowl for the glaze. The remainder is for the pudding. 
• After 15 minutes, mix in the fresh cranberries and chopped walnuts. 

Assemble

• Spread the mixture in the prepared baking dish. If there is excess egg, just pour it over the top of the bread cubes. 
• Empty the can of whole berry cranberry sauce into a bowl and stir it to break up the jelly. 
• Spread the cranberry sauce over the top of the bread, slightly pushing it into the mixture in areas. 
• Take the excess orange juice and drizzle it over the top of the cranberry and bread. 
• Sprinkle the zested sugar over the top of the cranberry and bread. It will stick together in small clumps. This is ok, this will give a nice crystal crunch when served. 

Bake

• Bake the bread pudding for 45-50 minutes. The pudding is done when the custard has set throughout. 
• Let the bread pudding cool for 30-40 minutes before serving. It is best served warm, but not hot. While the bread pudding is cooling, prepare the glaze. 

Glaze and Serve

• In a small bowl, combine powdered sugar, melted butter, the reserved 2 tablespoons of orange juice, and the reserved zest of ½ an orange. Whisk together until the sugar is completely combined and dissolved. 
• Drizzle some of the glaze over the top of the bread pudding, reserving the remainder for serving. Garnish with some Sugared Cranberries before serving, too!

Nutrition

Serving: 1serving | Calories: 797kcal | Carbohydrates: 131g | Protein: 26g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 97mg | Sodium: 1110mg | Potassium: 444mg | Fiber: 9g | Sugar: 43g | Vitamin A: 356IU | Vitamin C: 9mg | Calcium: 328mg | Iron: 8mg

The post Cranberry Orange Bread Pudding appeared first on 365 Days of Baking.

Day 1 – Chocolate Peanut Butter No Bake Cookies
Day 2 – Cherry Thumbprint Cookies
Day 3 – Pecan Cookies
Day 4 – Grinch Cookies
Day 5 – Chai Pizzelles
Day 6 – Chocolate Mint Cake Mix Cookies
Day 7 – You’re on it!
Day 8 – Peppermint Meltaways
Day 9 – Red Velvet Crinkle Cookies
Day 10 – Gingerbread Truffles
Day 11 – Peppermint Bark Cookies
Day 12 – Thumbprint Cookies

Holiday cookie season is in full swing, and these warm blondie bars are the perfect addition to your cookie plate! Cranberry and orange is the perfect combination for Christmas treats, filling up your kitchen with the warm and inviting scent of the holiday season!

Why You’ll Love These Cranberry Blondies:

• Blondies are versatile- you can customize them with just about any mix-ins to vary the flavor.
• Fast and easy: In all the hustle and bustle of the holidays, it’s nice to have a quick treat you can throw together.
• They taste amazing: The tart cranberries are chewy, and there’s just enough of that sweet orange flavor to add a nice citrus twist to the tender blondies.

Ingredients for Cranberry Orange Blondies

You’ll need these simple ingredients to make these Christmas cookies

• Unsalted butter
• Light brown sugar
• Eggs
• Pure orange extract (or orange juice- see note below)
• All-purpose flour
• Kosher salt
• Baking powder
• Zest of an orange
• Fresh cranberries, chopped

Please check the recipe card at the end of the post for the exact amounts of each ingredient!

How to make Orange Cranberry Blondies

This easy recipe is perfect for adding to a cookie tray or serving at a Christmas party. Here’s how to make it:

1. Preheat the oven to 325°F and prepare a 9 x 9-inch baking pan by spraying it lightly with cooking spray or lining it with a piece of parchment paper.
2. In a medium bowl, mix together the dry ingredients (flour, salt, baking powder, and 3/4 of the orange zest) as well as  3/4 cup of the chopped cranberries. Stir until everything is well combined.
3. Melt butter in a microwave-safe large bowl for 45-60 seconds in the microwave. Add the brown sugar, eggs, and orange extract. Stir together.
4. Add the flour mixture to the wet ingredients and stir until well combined. Scrape batter from the sides, but be careful not to over-mix.
5. Pour the blondie batter into the prepared pan, smoothing it out to the edges with an offset spatula. Sprinkle the remaining cranberries and orange zest on top of the dough.
6. Bake for 40-45 minutes until lightly golden brown or until a toothpick inserted into the center comes out clean.
7. Cool completely on a wire rack before slicing.

Cranberry Orange Blondies: Recipe Notes

• You can use orange juice instead of orange extract. Use 1 tablespoon of freshly squeezed orange juice in place of the 1 teaspoon of extract, but there’ll be a stronger orange flavor with the orange extract.
• Cranberries are seasonal, but you can find them in the freezer section year-round. Frozen berries do add extra moisture to a batter so thaw them completely and pat them dry before using.
• Add sweet white chocolate chips for an extra treat.
• Add your favorite nuts for some crunch. I like chopped pecans or walnuts with these flavors.

FAQs

How do I zest an orange?

• Hold the tool you’ll use in one hand, then place one end on a flat surface and hold it at an angle. (For a box grater, simply place it on a flat surface like a cutting board.) I have this zester.
• Hold the orange in the other hand, and drag it down over the holes. Important: Make sure to remove only the orange part of the skin! Avoid the white “pith” under that, which can taste bitter.
• Gradually turn the orange until all orange parts of the peel have been removed. One regular orange will give you about 2-3 tablespoons of zest.

Can I use dried cranberries in this recipe?

Yes, although the texture and flavor will be slightly different. 

How do I store leftover blondies?

Cover the blondies tightly with aluminum foil or plastic wrap. They can stay at room temperature for 3-5 days.

Can I freeze Cranberry Orange Blondies?

Yes, these blondie bars freeze well! I recommend slicing them, wrapping each blondie individually, and then storing them in an airtight container in the freezer. Thaw overnight on the counter before serving.

The Flavors of the Season

You’ll love these other cranberry orange treats too!

• The Best Orange Cranberry Brad
• Orange Cranberry Coffee Cake
• Cranberry Orange Pistachio Biscotti
• Cranberry Orange Dream Bars

Don’t forget to come back tomorrow to see the next cookie in our 12 Days of Cookies lineup!

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Cranberry Orange Blondies

Cranberry Orange Blondies combine two classic holiday flavors into one sweet dessert bar! Zesty orange citrus pairs well with tart cranberries in a chewy blondie base. You won't be able to eat just one!

Course Dessert

Cuisine American

Keyword Cranberry Orange Blondies

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 16 servings

Calories 197kcal

Author Lynne Feifer

Ingredients

• ½ cup unsalted butter
• 1 ½ cups packed light brown sugar
• 2 large eggs
• 1 teaspoon pure orange extract See Note
• 2 cups all-purpose flour
• 1 teaspoon kosher salt
• ¼ teaspoon baking powder
• zest of 1 orange divided
• 1 cup chopped fresh cranberries divided

Instructions

• Preheat the oven to 325°F, and prepare a 9 x 9-inch baking pan by spraying it lightly with cooking spray or lining it with a piece of parchment.
• In a medium bowl, mix together the flour, salt, baking powder, 3/4 of the orange zest, and 3/4 cup of the chopped cranberries. Stir until everything is well combined.
• Melt the butter in the microwave for 45-60 seconds. Add the brown sugar, eggs and orange extract. Stir together.
• Add the flour mixture to the wet ingredients and stir until well combined, being careful not to over mix.
• Pour the batter into the prepared baking pan, smoothing it out to the edges with an offset spatula. Sprinkle the remaining cranberries and orange zest on top of the dough.
• Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
• Cool completely before slicing.

Notes

• Fresh squeezed orange juice can be substituted for the orange extract. You will need to replace the 1 teaspoon of extract with 1 tablespoon of fresh juice. 

Nutrition

Serving: 1blondie | Calories: 197kcal | Carbohydrates: 33g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 160mg | Potassium: 65mg | Fiber: 1g | Sugar: 20g | Vitamin A: 211IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

The post Cranberry Orange Blondies appeared first on 365 Days of Baking.

While very easy to make, this creamy brie looks elegant and enticing. You can use butterscotch or caramel sauce from the store, but I HIGHLY recommend trying out this Spiced Molasses Butterscotch recipe for this dish. The hint of spice just makes this appetizer even better.

Baked Brie Serving Ideas

This delicious appetizer is perfect as part of your next charcuterie board or cheese board, or you can serve it on its own on a beautiful serving platter. Either way, take the time to showcase this beautiful little wheel of cheese!

Ingredients for Baked Brie

You only need a handful of ingredients to make this recipe for baked brie. I recommend these dried fruits because they pair so well with the brie, but you can choose different ones if you like. Here’s what you need:

• 1 8-ounce wheel of brie
• ¼ cup pecans, chopped, salted, and toasted
• 1/3 cup butterscotch sauce (or caramel sauce)
• ¼ cup dried apples, chopped
• ¼ cup dried apricots, chopped
• ¼ cup dried cranberries
• ¼ cup pomegranate arils

Some suggestions for alternate toppings are dried cherries or sweet jam for the fruit, and chopped almonds or walnuts for the nuts. Consider a drizzle of honey or maple syrup for a sweet sauce if butterscotch isn’t your thing.

How to make Baked Brie with Dried Fruit, Nuts, and Butterscotch

When you’re frazzled preparing for guests, you need an easy appetizer recipe, and this one fits the bill!

1. First, chop the pecans and place them under a hot broiler for 30-60 seconds, watching them carefully. Don’t leave them in too long otherwise they’ll burn as they’re baked with the Brie. When they are nice and hot, remove them from the oven and sprinkle them with a pinch of salt. Set aside to cool.
2. Preheat the oven to 350 degrees and line a baking pan with a sheet of parchment paper. You can also use a small cast-iron skillet and use that in your serving presentation.
3. Unwrap the brie cheese and place it on the parchment-lined baking sheet or skillet. Drizzle some of the butterscotch sauce over the top of the brie. Then pile on the chopped dried fruits and nuts.
4. Top it with a little more butterscotch sauce before the dish goes in the oven, and then let it bake for 15-20 minutes. If you can’t tell it’s ready just by touching it, insert a skewer into the center, and if it comes out with melted cheese on it, it’s ready!
5. Sprinkle with the pomegranate arils and add a sprig of fresh rosemary for garnish.

When it comes out of the oven, the sauce has made its way all around the whole thing, and the fruit and nuts are perfectly toasty. Transfer it to a serving plate or leave it in the cast iron skillet and dig into the melty cheese with some crackers or baguette slices! 

FAQs

Do you cut off the brie rind before baking?

No, keep the rind of the brie wheel intact so the cheese doesn’t melt all over the pan. It’s perfectly safe to eat and adds a nice earthy flavor to the cheese.

What is the best type of Brie to use for Baked Brie?

Because you have so many complementary flavors, you don’t need to break the budget on an expensive brie. Choose a budget one if you like and let the fruit, nuts, and butterscotch elevate this appetizer!

How long will Baked Brie stay warm?

You can dip right into this cheese for a good 10 minutes, longer if you serve it in a cast iron skillet. After that, you can still spread the cheese with a knife.

Reheat your wheel of brie by placing the whole thing in the microwave for 1-2 minutes.

What do I do with leftover Baked Brie?

Once it cools to room temperature, you can transfer what you have left to an airtight container. Keep it in the refrigerator for 2-3 days and reheat as desired in the microwave

More Serving Suggestions

If you want more options than crackers and bread, I suggest these pairings for your baked brie:

• Fresh fruit such as apple slices, grapes, or pear slices
• Pita Chips
• Bagel Chips
• Fig Jam
• Apricot Jam
• Rosemary Sprigs (for decoration)

More Holiday Appetizers

Baked brie is perfect for holiday parties and gatherings! Here are some other recipes that you can also try for your next party:

• Need some guidance on getting that charcuterie board just right? Check out my post on How to Make a Meat and Cheese Board for some helpful tips and ideas!
• Sausage Cranberry Brie Bites are a fun, festive, and delicious starter to any meal. Rolled up in puff pastry, this appetizer has just the right mix of flavors from Italian Sausage, sweet cranberry sauce, and creamy brie cheese!
• These Cranberry Pecan Goat Cheese Bites are the perfect slightly sweet, yet savory appetizer. We enjoyed them on one of our excursions during our Alaska cruise with Princess Cruises. They’re delicious all year long, but I’m really looking forward to serving them over the holidays!
• These Poached Pear and Goat Cheese Appetizers have a pear slice soaked in Merlot on your favorite cracker along with pieces of arugula. Top it with goat cheese and a pecan half, and you’ve got a great appetizer to get your party started! 
• If you’re looking for the perfect appetizer or party snack, these Cranberry Meatballs are a must-try! These delicious, beefy cocktail meatballs are smothered in a tangy sauce, making the perfect bite! Make this easy recipe and serve them at your New Year’s Eve party, for game day, or at your next potluck! 
• Want more meatballs? These 3-ingredient Grape Jelly Meatballs are one of THE most popular appetizers here on 365, and for good reason(s), they’re delicious AND they’re easy! They make a fantastic and easy dinner over some rice, too!

This post was originally published December 17, 2015. It has been updated with pictures and in format on November 18, 2024.

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Baked Brie with Dried Fruit, Nuts, and Butterscotch

Your baked brie just became a little more exciting with the addition of some dried fruit and nuts. Remember to add the drizzle of butterscotch so you can hear that extra, "Oh, wow!" when guests bite into this easy appetizer!

Course Appetizer

Cuisine American

Keyword Baked Brie

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 people

Calories 300kcal

Author Lynne Feifer

Ingredients

• 8 oz brie
• ¼ cup pecans chopped, salted and toasted
• ⅓ cup butterscotch sauce caramel sauce will work as well
• ¼ cup dried apples chopped
• ¼ cup dried apricots chopped
• ¼ cup dried cranberries
• ¼ cup pomegranate arils
• Crackers or sliced baguettes/ french bread
• fresh rosemary for garnish if desired

Instructions

• Chop the pecans and place them under a hot broiler for 30-60 seconds, watching them carefully. When they are nice and hot, sprinkle them with a pinch of salt and set aside. Don't leave them in too long otherwise they'll burn while they're baked.
• Preheat oven to 350 degrees. In a small cast iron pan, or other oven safe dish, place the brie with the rind intact, and drizzle with half of the butterscotch sauce.
• Sprinkle all the dried fruits and the pecans over top, letting some fall to the sides of the brie as well. Drizzle the remaining butterscotch sauce over the fruit and nuts.
• Bake the brie for 15-20 minutes.
• Sprinkle with pomegranate arils, and a sprig of fresh rosemary. Serve immediately, with crackers and/ or sliced baguettes or french bread.

Nutrition

Serving: 1serving | Calories: 300kcal | Carbohydrates: 25g | Protein: 9g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 38mg | Sodium: 259mg | Potassium: 184mg | Fiber: 2g | Sugar: 23g | Vitamin A: 421IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 1mg

The post Baked Brie appeared first on 365 Days of Baking.

Sliders are a great weeknight meal. They are so versatile and can have just about any mix of fillings. You can have as few or as many as you like, and you can make them in the oven or on the grill for an easy dinner anytime!

 Why Hawaiian Roll Turkey Sliders Are The Best

• Soft Hawaiian rolls have just the right amount of sweetness to offset the savory flavors in the turkey sandwich. If you’re a fan of sweet and salty flavors, you’ll find these sliders irresistible!
• You can easily pop them out of the package and slice them in half with a sharp knife, making these sliders so easy to put together!
• The sweet, buttery sauce on top elevates these turkey sliders to a whole new level!

Ingredients for Turkey Sliders with Cranberry Sauce

This easy recipe is great for using up leftovers, but you can grab any of these simple ingredients from the grocery store too! Here’s what you need:

• Unsalted Butter
• Worcestershire Sauce
• Brown Sugar
• Dijon mustard
• Poppy seeds
• Hawaiian Dinner Rolls
• Leftover turkey or turkey deli meat
• Provolone cheese
• Cranberry sauce
• Stuffing (leftover or freshly made)

Equipment Needed: Turkey Cranberry Sliders

To make these, you’ll need a few kitchen staples:

• Sharp serrated knife– for slicing the rolls
• Bowl and spoon- for mixing the topping
• Spatula– for serving
• Measuring cups and spoons
• Baking sheet
• Parchment paper– for lining the baking sheet
• Aluminum foil- for the top while baking

How to Make Hawaiian Roll Turkey Sliders with Cranberry Sauce

1. First, preheat the oven to 400 degrees F. Prepare a 9×13 baking dish or cookie sheet by lining it with parchment paper.
2. Melt the butter in a small bowl. Tip: cut the butter into small slices to help prevent it from exploding in the microwave. Then melt the butter in 10-second increments. If you prefer, you can melt it on the stovetop in a saucepan.
3. Add the melted butter, Worcestershire sauce, brown sugar, Dijon mustard, and poppy seeds to a small bowl. Mix until combined and set it aside.
4. Remove the rolls from the packaging and slice the whole set of rolls in half at once, separating the tops from the bottoms. Place the bottoms of the rolls in the prepared baking sheet.
5. In this order, add the following ingredients: turkey, cranberry sauce, stuffing, and cheese.
6. Place the tops of the rolls onto the sliders.
7. Cut the sliders into individual squares. I don’t like to cut them after baking as they can get a bit squished. I also love that this way, the butter topping will drip down all the sides of the sliders, not just the outside.
8. Brush the butter sauce all over the tops of the sliders. Place aluminum foil on top of the sliders and bake for 15-20 minutes or heated all the way through.
9. Remove the foil and bake for 5 more minutes. Serve immediately for best results.

Recipe Additions/Substitutions

• If you don’t have leftover Thanksgiving turkey, you can use deli slices or request to have deli turkey sliced at the store. They also sell packages of chopped turkey which I use for these if I haven’t cooked a turkey.
• You can use any of your favorite cheeses. Besides Provolone, Havarti, Swiss, or Gouda cheeses work really well with these flavors!
• You can garnish your turkey with fresh rosemary and thyme.

FAQs

How do I store leftover Turkey Sliders with Cranberry Sauce?

You can store these in an airtight container in the fridge for 2-3 days. You can eat them cold out of the fridge or reheat in the microwave, oven, or air fryer. Set it at 350 degrees and bake for 10 minutes. Don’t forget to cover them with aluminum foil (except in the microwave!)

Can I make these sliders ahead of time?

Yes, you can make these the day before you need them for easy prepping! Since the cranberry sauce is nestled in between the turkey and stuffing, the rolls won’t get soggy. I do recommend you wait to add the butter topping until right before you are ready to bake them, though.

Can I freeze Turkey Sliders?

While individual ingredients can be frozen to use later, I wouldn’t recommend freezing these. Instead, save leftover ingredients in freezer bags or other freezer-safe containers, then thaw overnight before you want to assemble your sliders. Bake and serve fresh!

If you’re a fan of sliders these Turkey Sliders with Cranberry Sauce are sure to be a hit at your next event.
They’ll be great on game days, holiday parties, and for those post Thanksgiving sandwiches, too!

More Slider Recipes You’ll Love

Ham and Cheese Party Sandwiches are sweet Hawaiian rolls filled with ham, Swiss cheese, and a poppy seed mustard spread. This slider recipe is perfect for game day entertaining!

Aloha Sloppy Sliders are mini Sloppy Joes with the taste of the Hawaiian islands. They are perfect for your next party or Game Day get-together. They’re fun for the kids, too!

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Turkey Sliders With Cranberry Sauce

Everything you love about Thanksgiving dinner's in these Turkey Sliders with Cranberry Sauce! Leftover turkey, stuffing, and cranberry sauce and cheese in soft buns brushed with a sweet buttery glaze.

Course Dinners

Cuisine American

Keyword Turkey Sliders

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 12 sliders

Calories 210kcal

Author Lynne Feifer

Ingredients

• ¼ cup unsalted butter melted
• 1 teaspoon Worcestershire sauce
• 1 teaspoons brown sugar
• 1 ½ teaspoons Dijon mustard
• ½ teaspoon poppy seeds
• 1 package Hawaiian Sweet Rolls (12 rolls)
• 2 cups leftover turkey
• 1 cup cranberry sauce
• 2 cups leftover stuffing
• 6 slices Provolone cheese

Instructions

• Preheat the oven to 400 degrees F. Line a baking pan or sheet with parchment paper. Melt the butter in a small bowl in the microwave.
• Add Worcestershire sauce, brown sugar, Dijon mustard, and poppy seeds to the melted butter. Mix until well combined, then set aside.
• Remove the rolls from the packaging and slice them in half across the middle. Place the bottoms of the rolls in the baking dish.
• In this order, add the following: turkey, cranberry sauce, stuffing, and cheese. Then place the tops of the rolls on the sliders.
• Cut the sliders into squares, then top them with the butter mixture.
• Bake for 15-20 minutes with the aluminum foil on top. Once heated all the way through, remove the foil and bake for an additional 5 minutes. Serve immediately.

Notes

Nutritional value has been calculated for a single slider.

Nutrition

Serving: 1serving | Calories: 210kcal | Carbohydrates: 17g | Protein: 10g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 268mg | Potassium: 107mg | Fiber: 1g | Sugar: 9g | Vitamin A: 326IU | Vitamin C: 0.3mg | Calcium: 91mg | Iron: 1mg

The post Turkey Sliders With Cranberry Sauce appeared first on 365 Days of Baking.

No matter what time of year it is, I love walking outside and enjoying the fresh air. And that often means I need a boost of energy to keep me going. That’s where these No Bake Energy Bites come in.

I’ve made them before, and they were such a huge hit with the family that they’ve asked for them again and again! They make an easy snack for your walks or just to get you through a long day.
They’re also make for a great and easy treat when you’ve got the craving for something sweet! We often eat these in place of cookies.

Why are energy bites good for you?

Energy bites are filled with healthy ingredients that fuel your body. These have a nutritious combination of protein, carbohydrates, fiber, and healthy fats to keep you satisfied in between meals or after a workout. They also have just the right amount of sweetness to satisfy your sweet tooth!

Ingredients for No-Bake Energy Bites

You only need a handful of simple ingredients to make these no-bake energy balls. Here’s what you need:

• Old-fashioned Oats
• Toasted Coconut
• Almond Butter, creamy or crunchy peanut butter can be substituted
• Flaxseed Meal (or ground flaxseed)
• Slivered Almonds, chopped
• Dried Cranberries, chopped
• Honey
• Pure Vanilla Extract

Of course, you can customize these peanut butter energy bites to your tastes as desired. 

Check out the recipe card below for the exact amounts you’ll need.

How to make Easy Energy Bites

This quick snack is so easy to make! All you need to do is combine all the ingredients in a big bowl and stir them together with a rubber spatula.

Next, place the bowl in the fridge to set up for about 15 minutes. This step is optional if you’re pressed for time, but it’s easier to handle the dough when it’s chilled a little than at room temperature. I find wetting your hands also helps to roll the balls more easily.

Now roll the dough into 1-inch balls. Place the oatmeal energy balls into an airtight container and store them in the refrigerator. I think they are best when eaten cold.

Customize this Recipe

• Omit the coconut.
• Add chia seeds or protein powder for more protein.
• Add dark chocolate chips for added sweetness that still provides some nutrients.
• Use agave syrup or maple syrup instead of honey.
• Use raisins or dried blueberries or strawberries instead of cranberries.
• You can use pecans or walnuts instead of almonds.

FAQs

How long do energy bites stay fresh?

These no-bake protein bites will last up to 2 weeks in the refrigerator.

Can you freeze No-Bake Energy Bites?

Yes, these little balls are perfect for freezing! After rolling them, freeze them on a baking tray until firm, then transfer them to an airtight container or freezer bag. Store in the freezer for up to 3 months.

Thaw these on the counter or in the fridge overnight before eating them.

Can I use a different nut butter instead?

If you don’t like almond butter, you can substitute any other nut butter in its place. Consider peanut butter or sun butter.

Are these gluten-free?

Make sure your oats are gluten-free and you’re good to go! All the other ingredients are naturally gluten-free, with gluten in peanut butter being the exception rather than the rule.

More Grab-and-Go Snacks

These easy and delicious snacks are perfect for when you’re on the go and need something portable:

• No-Bake Peanut Butter Energy Bites: these taste just like a cookie but the healthier ingredients keep you satisfied longer!
• Banana Chips: these are the perfect snacks for kids at the park. Sprinkle some cinnamon on top for a delightful twist!
• Baked Spiced Almonds: tossed with curry and garlic powder, paprika, salt, and a touch of cayenne, these nuts are a perfect snack for game day, mid-afternoon, or on a hike! 
• Homemade Cheese Crackers: Made from scratch with real cheddar, these homemade cheese crackers are a fantastic kid-friendly snack. No preservatives or sugar in these salty snacks!
• Peanut Butter Popcorn Balls: made with PB2 Organic Powdered Peanut Butter, popcorn, and marshmallows, these popcorn balls are a fun treat for both kids and adults!
• Cranberry Almond Granola Bars: These granola bars are great for breakfast, in lunch boxes, or even as an after-school snack!

More Bite-Sized Treats

Everything is fun to eat when it’s bite-sized! Try one of these next time:

Savory Bites

• Easy Parmesan Bread Bites
• Chicken Enchilada Bites
• Avocado Tuna Salad Bites
• Sausage Cranberry Brie Bites
• Homemade Pretzel Bites
• Cranberry Pecan Goat Cheese Bites

Sweet Bites

• ​Salted Cashew Caramel Brownie Bites
• Milky Way Simply Caramel Bites
• Twix Bites Brownies
• Caramel Pumpkin Cheesecake Bites

Which “bite” is next on your menu?

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No Bake Energy Bites

These No-Bake Energy Bites made with oats, almonds, flax seed, honey, dried cranberries, almonds, and almond butter, are a great pick me up. They're perfect as an after-school or post workout snack.

Course Snack

Cuisine American

Keyword No Bake Energy Bites

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 20 servings

Calories 119kcal

Author Lynne Feifer

Ingredients

• 1 cup old fashioned oats
• ⅔ cup toasted coconut
• ½ cup almond butter peanut butter can be substituted
• ½ cup flax seed meal
• ⅓ cup slivered almonds chopped
• ⅓ cup dried cranberries I used the Reduced Sugar Craisins, chopped
• ⅓ cup honey
• 1 teaspoon pure vanilla extract

Instructions

• Place the oats, coconut, almond butter, flax seed meal, slivered almonds, dried cranberries, honey, and vanilla extract into a large bowl.
• With a rubber spatula, make sure everything is mixed together really well.
• Roll the mixture into 1-inch balls with your hands if you don't mind a bit of a sticky mess OR you can place the bowl into the fridge for about 15 minutes to set before you roll.
• Once rolled, you will have about 20 energy bites depending on how large or small you made them.
• Store in an airtight container in the refrigerator. I think they are best when eaten cold.

Nutrition

Serving: 1serving | Calories: 119kcal | Carbohydrates: 12g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Sodium: 3mg | Potassium: 121mg | Fiber: 3g | Sugar: 7g | Vitamin A: 0.1IU | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 1mg

This post was originally published March 24, 2015. It has been updated in format and with pictures on September 11, 2024.

This is a sponsored conversation written by me on behalf of Omron. The opinions and text are all mine.

The post No-Bake Energy Bites appeared first on 365 Days of Baking.

Many people may think this meatballs with cranberry sauce recipe is simply an easy appetizer, BUT you can also serve it as a main dish topped over some rice and garnished with some green onions or fresh parsley.
I’m always looking for easy weeknight dinner recipes, and this is a good one!

I also love fix-it-and-forget-it, easy appetizers since I don’t often have the time or energy to make a big fuss for parties. These lovely cranberry sauce meatballs are perfectly festive appetizers while still being super easy to put together. The prep time is just a few minutes, and you only need a handful of things to make this easy appetizer just as you do this Pepper Jelly Cheese Dip. Anything that simplifies life during busy party prep is certainly a win in my book.
AND if you pair the two together, no one will be leaving the appetizer table! 🤣

Ingredients for Crockpot Cranberry Meatballs

This easy meatball recipe is my favorite appetizer to serve at holiday parties because you only need a few simple ingredients. Here’s what you’ll need for these tangy meatballs:

• 26 ounces frozen store-bought meatballs
• 14 ounces whole cranberry sauce
• 12 ounces Heinz chili sauce
• 1 ½ tablespoon Worcestershire sauce
• 1 ½ tablespoon dark brown sugar

Possible Substitutions for Meatballs with Cranberry Sauce

If you want to change things up a little, you could try some of these substitutions for these crockpot meatballs:

Use turkey meatballs instead of beef. You won’t be able to taste the difference!

• Use a homemade cranberry sauce instead of one from the grocery store. It’s a great way to use up leftover cranberry sauce from your holiday meal!
• Or, if cranberries aren’t your thing, substitute grape jelly!
• Feel free to use your own homemade meatballs. If you don’t have pre-cooked meatballs ready to go, you’ll want to cook them in a large skillet before adding them to the slow cooker with the rest of the ingredients. You also will need a much smaller amount of time to cook them since they won’t be frozen.

How to make Cranberry Crockpot Meatballs

These crockpot cranberry meatballs only take a few minutes of prep time!

First, place the frozen meatballs into a slow cooker set on low heat. In a medium bowl, whisk together the sauce ingredients (cranberry sauce, chili sauce, Worcestershire sauce, and brown sugar). Pour the sauce over the meatballs.

Cover and cook on low for 4 hours, stirring occasionally. To serve, set the slow cooker to the warm setting. Serve these party meatballs garnished with chopped green onions.

Recipe Notes:

I have also made the sauce for the meatballs on the stovetop by combining the sauce ingredients in a medium saucepan and stirring over medium heat until the ingredients are heated through and combined. Then pour the sauce over the meatballs in the slow cooker and continue as directed. It’s an extra step and an added dish to clean, so this step is definitely not necessary!

How to store leftover Slow Cooker Cranberry Meatballs

The holiday season will pass, but there are more game days and family gatherings in your future! Save any leftover meatballs for the next party by letting them cool to room temperature before storing them in an airtight container in the refrigerator for up to 1 week.

More Meatball Recipes

There are so many great ways to use pre-cooked meatballs! I almost always keep a bag of frozen meatballs in my freezer. One of my favorite things to make is a classic lunch using this recipe for Easy Meatball Sub Sandwiches.

Or you should try this new twist on an old classic: Spaghetti and Meatball Braid. For this recipe, you take your classic pasta and meatballs and wrap them up inside a pizza dough braid! It’s a fun way to feed your family! I also love cheesy Mozzarella-Stuffed Meatballs as a party appetizer and also just as a topping for my usual spaghetti dinner.

I fell in love with Swedish Meatballs visiting my local IKEA, and this recipe is the perfect knock-off of their meatballs! Finally, these Buffalo Chicken Meatballs are a spicy twist on a classic appetizer. They have just the right amount of spice and flavor.

Appetizers for your next gathering

We have a whole section of appetizer recipes for your next gathering. You can find anything from finger foods to dips. Here are some of my favorites:

• Bacon Ranch Crackers
• Tater Tot Nachos
• Chicken Taco Dip
• Cream Cheese Stuffed Mushrooms
• Sausage Cranberry Brie Bites

What holiday appetizer will you be making for the next big event?

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Cranberry Meatballs

If you’re looking for the perfect appetizer or party snack, these Cranberry Meatballs are a must-try! These delicious, beefy cocktail meatballs are smothered in a tangy sauce, making the perfect bite! Make this easy recipe and serve them at your New Year’s Eve party, for game day, or at your next potluck! These crockpot meatballs are a real crowd-pleaser!

Course Appetizer

Cuisine American

Keyword Cranberry Meatballs

Prep Time 5 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 10 servings

Calories 282kcal

Author Lynne Feifer

Ingredients

• 26 ounces frozen bite size meatballs
• 14 ounces whole cranberry sauce can substitute grape jelly
• 12 ounces Heinz Chili Sauce
• 1 ½ tablespoons Worcestershire sauce
• 1 ½ tablespoons dark brown sugar

Instructions

• Place the frozen meatballs into a slow cooker set on low heat.
• In a medium bowl, whisk together the cranberry sauce, chili sauce, Worcestershire sauce, and brown sugar. Pour over meatballs.
• Cover and cook on low for 4 hours, stirring occasionally. To serve, set slow cooker to warm. Serve garnished with chopped green onions.

Notes

Nutritional information calculated for about 5 meatballs per person. 

Nutrition

Serving: 1serving | Calories: 282kcal | Carbohydrates: 25g | Protein: 13g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 49mg | Sodium: 530mg | Potassium: 355mg | Fiber: 1g | Sugar: 19g | Vitamin A: 255IU | Vitamin C: 7mg | Calcium: 22mg | Iron: 1mg

The post Easy Cranberry Meatballs appeared first on 365 Days of Baking.

I adapted this recipe from my Fannie Farmer Cookbook, Thirteenth Edition. I love that it has the beautiful colors of the holidays and tastes great when dunked into my tea at breakfast.

Cranberries are a wonderful Fall and winter ingredient, and are a delicious addition to both sweet and savory recipes. They are especially perfect in this Homemade Cranberry Bread.

What is Biscotti?

If you’ve never tried biscotti before, you’ll notice that this Italian cookie is different than traditional cookies because they are baked twice! Instead of rolling or dropping your cookies, shape your dough into a log before baking. Then you’ll slice it to create the cookies and bake once more to give them the perfect crunch!

What do I need to make these Orange Cranberry Pistachio Biscotti?

Gather the ingredients for these holiday treats. You’ll need the following:

• Dry Ingredients: all-purpose flour, baking powder, allspice, and kosher salt.
• Wet Ingredients: unsalted butter, granulated sugar, 2 large eggs
• Mix-ins: zest of one orange, Grand Marnier liqueur, 3/4 cup fresh cranberries, and 1/2 cup shelled pistachios.

Can I use dried cranberries instead?

Dried cranberries are a great substitute for fresh cranberries. Use ½ cup instead of ¾ cup when using dried cranberries.

What is a good substitute for Grand Marnier liquer?

In place of the 2 tablespoons of Grand Marnier, you can substitute 2 tablespoons of regular or freshly squeezed orange juice.
You can also substitute 2 drops of orange extract for the Grand Marnier.

How to make Cranberry Orange Pistachio Biscotti

You’ll be baking these cookies in the top third of your oven, so adjust your baking racks if necessary, then preheat your oven to 350 degrees F. Prepare your baking sheet by lining it with parchment paper. In a medium bowl, whisk together the flour, baking powder, allspice, and salt. 

In the large bowl of a stand mixer, cream the butter and sugar until light and fluffy. Add the eggs and mix until smooth, then mix in the orange zest and Grand Marnier liqueur. 

Gradually add the flour mixture and beat until just combined. Stir in the pistachios and cranberries, then turn out the dough onto a lightly floured surface and divide dough in half. Shape the cookie dough into two separate logs, each about 1 ½ inches by 10 inches long, then place them on a large baking sheet a few inches apart.

Bake the logs in the top third of the oven for about 25 minutes or until set and lightly golden brown on the top. Remove the logs from the oven and let them cool for about five minutes or cool enough to handle. Cut diagonally into ½-inch thick slices.

Reduce the oven temperature to 325 degrees. Place the slices flat on the prepared baking sheet and return the sheet to the oven to bake for an additional 10 minutes. Turn the slices over, then bake again for 10 minutes. 

• If you want your cranberry biscotti to be extra crunchy and hard enough for dunking, turn off your oven at this point and leave the cookies in the oven for an additional 20 minutes.

Transfer the biscotti to a wire rack for cooling and enjoy!

How to store leftover Cranberry Orange Pistachio Biscotti

These delicious holiday cookies are best stored in an airtight container at room temperature. Or you can freeze them for up to 3 months to enjoy later!

Tips for perfect Biscotti every time

• Use fresh ingredients, especially in your flour and baking powder for better crust formation.
• As in most desserts, eggs and butter are best when used at room temperature.
• Form dough into a smooth, pliable texture- yes you’ll have lumpy ingredients in this recipe, but the dough itself should be smooth and easy to handle.
• Keep a close eye on your biscotti during the second bake. They can overcook and even burn easily, so stay close and check often.
• When slicing your biscotti, use a sharp serrated knife for a clean cut. 
• Keep your slices on the thicker side- thin slices will crumble easily.

Other Biscotti Recipes

If you’re a biscotti fan, you’ll love these delicious recipes here on the blog. These Peppermint Chocolate Biscotti combine two of my favorite flavors for the holidays and are amazing dunked in some hot chocolate! This Gingerbread Biscotti recipe is another Christmas favorite and reminds me of gingerbread houses! You’ll find these Citrus Biscotti are another breakfast favorite as well!

Favorite Cranberry Recipes

Cranberry lovers will find tons of delicious recipes featuring that tart little berry. Find them all here! Not sure where to start? Here are some favorite cranberry recipes:

• Cranberry Macadamia Scones
• Cranberry Orange Dream Bars
• Cranberry Ginger Pistachio Sugar Cookies
• Cranberry Pecan Goat Cheese Bites
• Orange Cranberry Coffee Cake
• Cranberry Coffee Cake
• Cranberry Brie Bites

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Cranberry Orange Pistachio Biscotti

Cranberry Orange Pistachio Biscotti – Italian biscuit cookies packed full of the seasonal flavors of tangy cranberries, crunchy pistachios, and zesty orange! Dunk in a cup of tea or morning coffee!

Course Dessert

Cuisine Italian

Keyword Cranberry Orange Pistachio Biscotti

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Resting Time 25 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 34 servings

Calories 95kcal

Author Lynne Feifer

Ingredients

• 2 ¼ cups flour
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons allspice
• ¼ teaspoon kosher salt
• ½ cup unsalted butter
• ¾ cup granulated sugar
• 2 large eggs
• zest from 1 orange
• 2 tablespoons Grand Marnier liquor can substitute one tablespoon of orange juice
• ¾ cup chopped fresh cranberries
• ¾ cup shelled unsalted pistachios chopped into chunks

Instructions

• Place a baking rack in the top third of the oven and preheat to 350 degrees F.
• Reduce oven temperature to 325 degrees F.
• In a medium bowl, whisk together flour, baking powder, allspice and salt.
• In the bowl of a mixer, cream the butter and sugar until light.
• Add the eggs and mix until smooth.
• Mix in orange zest, orange liquor.
• Gradually add the flour mixture and beat until just combined.
• Stir in the cranberries and pistachios.
• Turn dough out onto a lightly floured surface and divide in half. Shape dough into two separate logs about 1 1/2-inches by 10-inches long, and about ½ – 1-inch in thickness.
• Place the rolls on a baking sheet approximately 2 inches apart.
• Bake in the top third of the oven for 20-25 minutes, or until set and lightly browned on the top.
• Cool the logs on the baking sheet for about 5 minutes or cool enough to handle, and then cut diagonally into 1/2-inch thick slices.
• Place the slices flat on the baking sheet and return to the oven to bake for 10 minutes to dry them.
• Turn slices over, baking for an additional 10 minutes.
• If you desire the biscotti to be hard enough for dunking, turn oven off and leave the biscotti in the oven for an additional 20 minutes.
• Transfer to a wire rack to cool and store in a tightly covered container.

Nutrition

Serving: 1serving | Calories: 95kcal | Carbohydrates: 12g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 22mg | Potassium: 62mg | Fiber: 1g | Sugar: 5g | Vitamin A: 108IU | Vitamin C: 0.4mg | Calcium: 15mg | Iron: 1mg

This post was originally published December 9, 2012 and has been updated in format and with pictures on November 20, 2023.

The post Cranberry Orange Pistachio Biscotti appeared first on 365 Days of Baking.

If you’re looking for something to elevate your appetizer game, you have to try this easy cranberry brie bites recipe. It’s an elegant, festive appetizer made with flaky puff pastry, fresh cranberries, gooey melted brie, and just the right amount of sweetness. This recipe is a crowd-pleaser for sure!

Equipment Needed for This Easy Holiday Appetizer

Besides the typical baking supplies, you’ll need the following equipment to make these delicious appetizers:

• Mini muffin pan
• Rolling pin
• Cookie cutter (2 ½ inch circle)
• Saucepan
• Knife and cutting board

Ingredients for Cranberry Brie Bites Puff Pastry

Gather these ingredients together before baking:

• 1 package (2 sheets) frozen puff pastry
• 5 ounces brie cheese, cut into ½ inch cubes
• 1 cup fresh cranberries
• ¼ cup sweetened orange marmalade
• ¼ cup water
• ¼ teaspoon nutmeg
• 1/8 teaspoon kosher salt
• ¼ cup chopped hazelnuts
• Fresh rosemary sprigs for garnish

How to make Brie and Cranberry Bites

I recently made this easy appetizer for a party, and it only took about 30 minutes!

1. First, preheat the oven to 375 degrees F. Grease a 24-count mini muffin tin with cooking spray. Thaw the puff pastry sheets as you work through the next steps.
2. Add cranberries, water, and ground nutmeg to a small saucepan set over medium heat, and cook until you hear the cranberries start to pop, stirring occasionally.
3. Turn the heat to low, add the orange marmalade and salt, and stir until the cranberry sauce thickens. Remove it from the heat and set aside.
4. On a lightly floured surface, roll out a sheet of puff pastry to about 12×12 inches. Cut 24 circles out of the two puff pastry sheets with a 2.5-inch circle cutter. You may need to gather the scraps and re-roll to get all the circles.
5. Lightly push the circles into the mini muffin tins. Use a sharp knife to cut brie into ½ inch cubes, then place a cube of brie into the center of each puff pastry round.
6. Spoon a teaspoon of the homemade cranberry sauce on each of the brie pieces, then sprinkle each one with chopped nuts.
7. Bake until the puff pastry is golden brown and puffy, and the sauce bubbles (about 12-15 minutes). Remove them from the oven and let them cool for about 5 minutes before transferring the brie bites to a serving tray.

Recipe Notes

• This recipe serves 8-12 people. You can easily double it to serve more guests.
• You can substitute chopped pecans for the hazelnuts if you prefer.
• You can use frozen cranberries in this easy recipe so you can make these little bites all year long! You don’t even have to thaw them- just add them to the saucepan as directed and add a minute or two to the cooking time.

FAQs

How do I store leftover Cranberry Brie Bites?

If you have leftovers, let the pastry cups cool completely to room temperature, then store these brie cranberry bites in an airtight container in the refrigerator. They are best within 1-2 days.

Store any leftover cranberry sauce in an airtight container as well, and use it in one of these recipes. It will keep for up to 2 weeks in the refrigerator.

Do I need to remove the rind from the brie?

No, you don’t have to remove the rind from the brie! It melts just as well and is an edible, tasty part of the creamy brie cheese. So leave it on!

Can I make Cranberry Brie Bites ahead of time?

You can make the sweet cranberry sauce ahead of time and store it in an airtight container, but I don’t recommend making the bites themselves ahead of time. I promise you can bake these quickly and easily, and they taste much better when freshly baked!

More Appetizers for the Holiday Season

• Sausage Cranberry Brie Bites are another way to make a savory version of these holiday appetizers.
• This Poached Pear and Goat Cheese Appetizer is another tasty, elegant bite for your party.
• Cream Cheese Stuffed Mushrooms are the perfect cheesy bite with a big flavor!
• I just can’t pass up these Deviled Eggs at a party. They are a classic appetizer choice for a reason!
• Tis the season for Cranberry! These Cranberry Meatballs are a sweet and savory snack the whole group will devour!

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Cranberry Brie Bites

Cranberry Brie Bites are an elegant, festive appetizer made with flaky puff pastry, fresh cranberries, gooey melted brie, and just the right amount of sweetness.

Course Appetizer

Cuisine American

Keyword Cranberry Brie Bites

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 people

Calories 20kcal

Author Lynne Feifer

Ingredients

• 1 package frozen puff pastry, thawed
• 5 ounces brie cheese, cut into 1/2 inch cubes
• 1 cup fresh cranberries
• ¼ cup sweetened orange marmalade
• ¼ cup water
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon kosher salt
• ¼ cup chopped hazelnuts
• rosemary sprigs, for garnish

Instructions

• Preheat the oven to 375 degrees F. Pull out the puff pastry to thaw as you prepare the rest of the ingredients.
• Grease a 24-count mini muffin pan.
• Add cranberries, water, and nutmeg to a small saucepan over medium heat and gently cook until you hear the cranberries start to pop.
• Turn the heat to low and add the orange marmalade and salt. Stir until the mixture thickens, then remove from heat and set aside.
• Dust the work surface with flour, then roll out the puff pastry sheet to about 12×12 inches.
• Cut 24 circles out of the sheets, using a 2.5 inch circle cutter. You may need to gather the scraps and re-roll to get the needed circles.
• Lighlty push the circles into the muffin tin.
• Use a sharp knife to cut the brie into 1/2 inch cubes, then place a cube of brie into the center of each pastry circle.
• Spoon a dollop of cranberry sauce on each of the brie cubes, then sprinkle with chopped nuts.
• Bake until the pastry is golden brown and puffy, and the sauce bubbles (about 12-15 minutes).
• Remove from the oven and let cool for 5 minutes before transferring the brie bites to a serving platter. Serve warm and enjoy!

Notes

This recipe makes 24 puff pastry bites, and nutritional value is calculated for 2 bites per person.

Nutrition

Serving: 2bites | Calories: 20kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 25mg | Potassium: 24mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 0.1mg

The post Cranberry Brie Bites appeared first on 365 Days of Baking.