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.
CRANBERRY-CHOCOLATE TART
Provided by Sarah Patterson Scott
Categories Chocolate Ginger Dessert Bake Stew Christmas Thanksgiving Cream Cheese Cranberry Fall Winter Christmas Eve Bon Appétit Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 10 to 12 servings
Number Of Ingredients 21
Steps:
- For cranberry topping:
- Pour 1/4 cup cranberry juice into small bowl; sprinkle gelatin over. Let stand until softened, 15 minutes. Combine 1/4 cup cranberry juice, cranberries, and next 5 ingredients in medium saucepan; bring to boil, stirring until sugar dissolves. Reduce heat to medium; simmer until cranberries are tender but still plump, 5 minutes. Strain into bowl; set cranberries aside. Add gelatin mixture to hot juice in bowl; stir until gelatin dissolves. Stir cranberries back into juice. Chill until cranberry mixture is cold and slightly thickened, at least 8 hours or overnight. DO AHEAD: Can be made 2 days ahead. Cover and chill.
- Stir chopped crystallized ginger into cranberry mixture.
- For crust:
- Position rack in center of oven and preheat to 350°F. Combine chocolate wafer cookie crumbs, sugar, and salt in medium bowl; add 5 tablespoons melted butter and stir until crumbs feel moist when pressed together with fingertips, adding remaining 1 tablespoon melted butter if mixture is dry. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake chocolate crust until beginning to set and slightly crisp, pressing with spoon if crust puffs during baking, about 14 minutes. Transfer tart pan to rack and cool crust completely before filling.
- For mascarpone filling:
- Using electric mixer, beat all ingredients except ginger in medium bowl just until thick enough to spread (do not overbeat or mixture may curdle). Spread filling in cooled crust. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Spoon cranberry mixture evenly over mascarpone filling. Chill at least 2 hours and up to 6 hours. Garnish with crystallized ginger strips, if desired. Cut tart into wedges and serve cold.
- *An Italian cream cheese; sold at many supermarkets and at Italian markets.
CRANBERRY CHOCOLATE CANDY
Make and share this Cranberry Chocolate Candy recipe from Food.com.
Provided by Ed Paulhus
Categories Candy
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- In saucepan, combine cranberries, sugar, and 1/2 cup water. Bring to boil; simmer for 3 minutes, or until cranberries are tender but hold their shape.
- Drain, reserving 2 tbsp. syrup.
- Melt chocolate with milk; stir till smooth. Add vanilla.
- Stir in remaining ingredients, cranberries, and reserved syrup.
- Pat in well-greased 9x9x2-inch baking dish. Chill till firm. Cut in squares.
Nutrition Facts : Calories 3623.8, Fat 137.5, SaturatedFat 46.6, Cholesterol 49.3, Sodium 1886, Carbohydrate 591.4, Fiber 31.7, Sugar 363.2, Protein 49.3
CHOCOLATE AND CRANBERRY BISCOTTI
A great way to enjoy your chocolate and work on dropping a dress size! Recipe deom the show Cook Yourself Thin....looks delicious! I plan to try these out and possibly make them for my holiday baskets! **Cook time does not include 15 minute wait/cool time between cookings.
Provided by Mommy Diva
Categories Toddler Friendly
Time 55m
Yield 1 1/2 dozen, 18 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees and arrange a rack in the center of the oven. Line a baking sheet with parchment paper.
- Whisk together flour, ground almonds, cocoa powder, baking powder and salt in a medium bowl.
- Beat egg and sugar with a handheld or standing mixer on medium-high speed until pale and thick, about 5 minutes. Beat in vanilla and almond extracts. Reduce speed to low, and gradually add flour mixture. Beat until no traces of flour remain. Stir in cranberries. The dough will be very wet and sticky.
- Scrape the dough onto the prepared baking sheet, forming a thick line in the center. Wet your hands and pat dough into a 9-x-3-inch rectangle. Bake until puffed and dry to the touch, about 25 minutes. Cool on pan for 15 minutes; keep oven on. Peel off parchment and carefully transfer rectangle to a cutting board. Cut crosswise into 1/3-inch-thick slices.
- Lay slices flat on unlined baking sheet, and bake until dry, about 10 minutes. Flip slices and bake for 10 minutes more. Let cool completely. Cookies will crisp as they cool.
- Drizzle with melted chocolate if desired.
Nutrition Facts : Calories 53.3, Fat 1.4, SaturatedFat 0.2, Cholesterol 10.3, Sodium 58.3, Carbohydrate 9, Fiber 0.7, Sugar 4, Protein 1.5
CRANBERRY CANDY
Make and share this Cranberry Candy recipe from Food.com.
Provided by ArtWork
Categories Candy
Time 15m
Yield 50 serving(s)
Number Of Ingredients 4
Steps:
- Beat sugar and cranberry sauce together in sauce pan.
- Melt and bring to a boil over moderate heat and add jello.
- Stir until dissolved.
- Add nuts.
- Pour into lightly oiled 9x5x3 pan.
- Refrigerate until firm.
- Cut into small 1 to 1 1/2 pieces and roll in granulated sugar.
- Let stand at room temperature to dry.
- After 24 hours sugar again.
- You may add 1 1/2 pkg Knox gelatin for stiffer candy.
LIZZIE'S CRANBERRY COCKTAIL
Provided by Michael Symon : Food Network
Categories beverage
Time 15m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Bring the orange juice and cranberries to a boil in a large pot until the berries just begin to burst. Strain the juice through a fine mesh sieve and let cool to room temperature.
- Pour 2 to 3 tablespoons of the juice into each of 4 flutes. Top with the champagne and garnish with frozen cranberries.
WHITE CHOCOLATE-CRANBERRY SCONES
Delicious white chocolate and dried cranberry scones.
Provided by JONILEWIS
Categories Scones
Time 30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking tray with parchment paper.
- Whisk flour, sugar, baking powder, and salt together in a bowl. Cut in butter until the mixture resembles coarse crumbs. Stir in white chocolate chips and cranberries. Mix in buttermilk and egg until just combined and dough forms a shaggy ball.
- Roll out slightly and cut into 12 triangles. Place on the prepared baking tray. Brush each scone with a little cream and sprinkle with some coarse sugar.
- Bake in the preheated oven until barely golden around the edges, about 15 minutes.
Nutrition Facts : Calories 239.3 calories, Carbohydrate 28.5 g, Cholesterol 40.5 mg, Fat 12.8 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 7.7 g, Sodium 212 mg, Sugar 15.5 g
CHOCOLATE-CRANBERRY TORTE
Categories Cake Milk/Cream Chocolate Dessert Bake Christmas Cranberry Winter Bon Appétit
Yield Makes 8 to 10 servings
Number Of Ingredients 19
Steps:
- For sauce:
- 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).
- For torte:
- 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. (Can be made 1 day ahead. Cover; store at room temperature.)
- For glaze:
- Bring cream to simmer in medium saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk in Chambord. Let stand until glaze is thick but still pourable, whisking occasionally, about 2 hours.
- Line rimmed baking sheet with foil; place cake rack in center. Cut around torte to loosen; remove pan sides. Place 8-inch-diameter cardboard round or 8-inch tart pan bottom on top of torte. Holding cardboard and springform pan bottom, turn torte over and place on rack. Remove pan bottom; peel off paper. Pour 1 1/2 cups glaze over torte. Using icing spatula, smooth glaze over top and sides (re-apply any glaze from foil if necessary). Freeze torte until glaze is set, about 10 minutes. Pour remaining 1 cup glaze over torte and smooth evenly. Sprinkle remaining 1/4 cup dried cranberries around top edge. Freeze until glaze is firm, about 15 minutes. (Can be made 1 day ahead. Transfer to platter. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.)
- Arrange fresh mint leaves between cranberries at top edge of torte. Cut into wedges and serve with sauce.
CHOCOLATE-CRANBERRY ENERGY BARS
A tasty snack that is easy on the stomach and has a good balance of ingredients to provide energy during athletic activities, training, or events.
Provided by BoKristensen
Categories Appetizers and Snacks Snacks Granola Bar Recipes
Time 20m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Pulse almonds and walnuts together in the bowl of a food processor until chopped. Add dates and cranberries, a little at a time, and continue to chop. Add coconut, cocoa, and vanilla extract. Process to desired consistency.
- Roll dough into a 2-inch wide log and cut into ten 3/4-inch thick pucks. Place on the prepared baking sheet.
- Bake in the preheated oven until set, about 10 minutes.
Nutrition Facts : Calories 129.2 calories, Carbohydrate 13.3 g, Fat 8.4 g, Fiber 2.5 g, Protein 2.8 g, SaturatedFat 1.4 g, Sodium 0.9 mg, Sugar 9.2 g
DOUBLE CHOCOLATE CRANBERRY COOKIES
Super chocolaty cookie that has a nice pop of red and some chewy bits. Good for holiday gifts!
Provided by Jennifer Cheng
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 40m
Yield 72
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.
- Sift flour, cocoa, baking soda, and salt together in a bowl.
- Cream butter, brown sugar, and white sugar together with an electric mixer in a large bowl. Add eggs, one at a time, mixing after each addition. Mix in vanilla extract. Gradually add flour mixture until combined. Mix in cranberries and chocolate chips.
- Place rounded tablespoonfuls of dough 2 inches apart on the prepared cookie sheets. Flatten each ball slightly with a fork.
- Bake in the preheated oven until cookies are soft and tops are no longer glossy, 12 to 14 minutes. Let cool for 5 minutes on the cookie sheet, then remove to a cooling rack to cool completely.
Nutrition Facts : Calories 81.8 calories, Carbohydrate 12 g, Cholesterol 11.9 mg, Fat 3.9 g, Fiber 0.6 g, Protein 0.9 g, SaturatedFat 2.3 g, Sodium 37.4 mg, Sugar 7.9 g
CRANBERRY CHOCOLATE COOKIES
Make and share this Cranberry Chocolate Cookies recipe from Food.com.
Provided by alleycatb
Categories Drop Cookies
Time 25m
Yield 48 cookies, 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 f degrees grease cookie sheet and set aside. Place cranberries and orange juice in a microwave safe bowl. Cover with celephane. Microwave until warm, 1-2 minutes.
- In another bowl mix flour and cocoa, baking soda and salt.
- On a large bowl, beat butter and both sugars until mixed. beat in eggs an vanilla. Add flour mixture until just mixed. Stir in chocolate chips and the cranberry mix.
- Drop tablespoonfuls of dough about 1 inch apart on greased cookie sheet. Bake until cookie edges are firm (about 10 minutes.) Cool for 5 minutes on the cookie sheet and then remove to wire rack. Store at room temp for up to 3 days or in the freezer up to 1 month.
Nutrition Facts : Calories 167.9, Fat 8.6, SaturatedFat 5.2, Cholesterol 32.9, Sodium 124.6, Carbohydrate 22.8, Fiber 1.4, Sugar 14.9, Protein 2.1
CRANBERRY CHOCOLATE SCONES
Tasty, not dry scones, fast to make, but a bit messy. You could replace the cranberries and chocolate chips with about anything else that you can think of, but this is my favorite combo.
Provided by Kasha
Categories Scones
Time 40m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Mix flour, first sugar, baking soda and salt.
- Stir in buttermilk and cut in reduced fat margarine.
- Mix in cranberries, chocolate chips and first cinnamon.
- Gather into a ball, press together and knead 12 times on floured board.
- Divide in two pieces.
- Grease a very large cookie sheet and push each piece into a large half inch thick circle on the cookie sheet, don't let them touch.
- Cut each into 8 triangular pieces with a large kitchen knife, you will need to cut again after baking.
- Mix cream, second sugar and cinnamon into a sort of paste, and paint over both circles of dough.
- Bake about 20-25 minutes in a 400° preheated oven.
- Let cool and cut again into 8 wedges each, following original cut marks.
Nutrition Facts : Calories 167, Fat 4.7, SaturatedFat 1.7, Cholesterol 2.7, Sodium 248.8, Carbohydrate 28.6, Fiber 1.3, Sugar 9.6, Protein 3.2
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