Cranberry Chocolate Bread Pudding with Citrus Butter Sauce

I always delight in taking an old-school recipe and giving it a twist. Bread pudding is no exception. I have several different versions here on the blog like, my Pumpkin Bread Pudding with Apple Cider Butter Sauce, my Blueberry Vanilla Bean Bread Pudding and my Apple Pie Croissant Pudding with Caramel Butter Foam Drizzle. In this version, fresh cranberries, chunks of chocolate and fresh oranges come together to make the ultimate holiday bread pudding that can be served for breakfast, brunch or even as a dessert.

What I love most about bread pudding is that the options are pretty endless with regards to the type or types of bread used. I've made it with leftover raisin bread, a day-old French loaf, croissants and sandwich bread. I actually prefer a combination of something hearty and something soft. So, in this recipe, I used mostly day-old French bread cubes with a few slices of soft sandwich bread cubes.

To prepare this recipe, the bread cubes get placed in a greased baking dish. Then, you'll be making a quick custard in a mixing bowl. After sprinkling on fresh cranberries and chocolate chunks, you'll pour the custard over it all. Next, you'll want it to soak for twenty minutes, at least, but you can store this in the fridge at this point - covered - until you're ready to bake it. {I have kept it overnight in the refrigerator at this point for an easy pop-in-the-oven breakfast option.} After baking, the bread pudding will need to rest slightly while you whisk up a quick, buttery, orange-infused powdered sugar sauce. This will get poured over the bread pudding at the time of service.

The result is a perfectly-spiced, custard-y center with a slightly crisp top. The cranberries impart a slightly tart component while the chocolate lends just the right amount of sweetness - it's a beautiful flavor balance between the two. And, the citrus-y sauce packs a magical punch of brightness and sweetness to finish everything off.

Yields 6 - 8 servings.

Cranberry and Double Chocolate Biscotti

I am a biscotti junkie. And, even though I have found some in cafes and stores that I do enjoy, I've come to really love making them at home. Besides turning out amazing every time, I love that I can play around with the add-ins when making my own batches.

I put off attempting to make biscotti from scratch at home for many years because I thought it would be a complicated process. Not so at all. The recipe is almost the same as making like, chocolate chip cookies. {Actually, I find making biscotti a little simpler, but that's probably because I get impatient while shuttling cookie sheets in and out of the oven when making cookies.} The dough will turn out a little thicker than regular cookie dough. But, the recipe, basically, calls for the same ingredients and mixing process. From there, the dough gets formed into "logs," baked a bit, removed from the oven, sliced and baked again. That's it.

Biscotti - by the way - are sweet Italian biscuits or cookies that get double-baked and are often served up with the intention of being dunked into beverages. They are typically oblong. Due to the double-baking, the end result is a crunchy, dry baked good that keeps well for a longer period of time than traditional soft-baked cookies.

I've chosen to bring together dried cranberries and mini chocolate chips in this version. Then, I've drizzled the cooled biscotti with melted chocolate. But, you can experiment with other mix-ins if you'd like ... chopped nuts, different varieties of chocolate, various dried fruits, etc. Also, I have used almond extract in place of vanilla extract in the past ... that is, also, really good.

Yields 28 - 32 biscotti {depending upon thickness of your dough and cookies}

No-Bake Cranberry Crunch Energy Bites

With three kids still living at home, we stay pretty busy. Two teenagers and a nine-year old make for an often hectic schedule. I don't think there are very many extra-curricular activities that my kids don't do {or, at least, haven't tried}. Currently, we are knee-deep in varsity wrestling for Zayne {our fourteen-year old}. Wrestling can be demanding and grueling on kids {as well as the families}. Weeknights are filled with practices and conditioning. Weekends consist of all-day tournaments that we often travel quite a distance to attend. To maintain his energy and fuel him through his day, our son needs lots of protein. And, typically, he needs food that he can take on the go.

When it comes to breakfast and snacks, these are his "go-to" many days. Actually, all of us munch on these and I always pack some when we're headed to sports activities. You'll seldom not find a batch of these in my freezer. They are full of pretty wholesome ingredients and they do a good job of keeping us full until mealtime.

RECIPE NOTES:  I prefer a combination of peanut butter AND almond butter for this recipe. However, I have made these just using peanut butter and they turn out well. {I really wouldn't recommend utilizing just almond butter.} Also, I use a combination of cacao nibs {found at health food stores or online} AND mini semi-sweet chocolate chips, but you can simply use chocolate chips, if desired. This recipe is pretty versatile as long as you follow the basics with regards to the peanut butter, oats, honey and rice cereal. Basically, taste as you go along and look for a texture that can be easily shaped into balls, but isn't too sticky. I find that the exact measurements for this recipe can change depending on what brand/style of peanut butter or almond butter that I use.

Yields 2 - 2 1/2  dozen "bites" {balls}. 

Roasted Spiced Pears and Cranberries

Pears are a favorite in our household. Any time I utilize them in my cooking and baking, I know I'll be in the good graces of my family. This recipe is one that takes little effort to prepare and only requires a handful of ingredients. The aromas that will fill your house while this is roasting are so cozy and delightful ... a truly intoxicating holiday scent.

Once roasted, the pears and cranberries can be served up with whipped cream or ice cream. They, also, can be mounted atop waffles, pancakes or oatmeal. (A good dusting of powdered sugar to top everything off once plated won't hurt anything either.)

And, to note ... even if you'd like to omit the cranberries, the roasted pears are fabulous all on their own. But, the cranberries do lend the perfect amount of tartness that really compliments the sweetness of the dish ... especially if pairing with sweet whipped cream or ice cream after cooking.

No-Bake Cranberry Date Energy Bites

My post for No-Bake Energy Bites was a big hit and I've received lots of positive feedback regarding the recipe.  I've tinkered around with some variations in recent weeks and wanted to share with you another version.

My husband and kids have really come to love these bites.  The kids have fought over the last one or two each time I make them.

I really encourage you to play around with what works for you ... what you like and have on hand in your own pantry.  But, this cranberry date version is scrumptious.  It seems to have a perfect texture balance ... and a fabulous balance of sweet and salty.

Yields 25 - 30 bites/balls