Cranberries, Pistachios, Mixed Spice Orange Zest & Juice make this Granola scream Christmas
I was feeling Christmasy what can I say? It’s December after all so no one can give me crap for that. Like people do in November…
I am all about Christmas. I love it. It truly is the best time of the year. And since I love Granola, it was only natural for a Christmas Granola to be made.
This came together in a cinch. I used my favorite Maple Almond Granola Clusters recipe and tweaked it for Christmas.
This literally takes all of 5 minutes together and in the words of my mother “You need to package this up and sell it” it is that good. Perfect for Christmas Gifts.
What makes this Christmas? Cranberries, Pistachios, Mixed Spice & Orange. To me that is Christmas. The flavors anyways.
Fair warning, you will need to hide this in the cupboard so it is out of sight otherwise you will eat the whole batch within a day.
Damit this was addicting. Perfect for snacking when its 7:30am and you’re knee deep in chocolate cake and sugar cookies and need to stop eating raw cookie dough.
- 64 Grams (1/4 cup) Coconut Oil
- 74 Grams (1/3 cup) Brown Sugar
- 74 Grams (1/3 cup) Real Maple Syrup
- 1 Tablespoon Vanilla Extract
- 1 Large Orange, Zested and half juiced
- 2 Teaspoons Mixed Spice
- 110 Grams (1 Cup) Unshelled Pistachios, roughly chopped
- 30 Grams (1/3 Cup) Sliced Almonds
- 360 Grams (4 cups) Rolled Oats
- Preheat oven to 325F and line a baking sheet with a silpat liner or parchment paper.
- In a medium bowl mix together the maple syrup, brown sugar, coconut oil, vanilla extract, mixed spice, zest of full orange and half of oranges juice . Fold in oats, almonds and pistachios and mix until fully combined.
- Dump onto baking sheet and using a spatula press down so granola is in a compact even layer.
- Bake for 30 minutes then sprinkle cranberries on top, bake for an additional 10 minuets, the granola will be a beautiful golden brown.
- Let cool on baking rack for 1 hour then break into clusters. Store in an air tight container for up to 2 weeks.
Double White Chocolate Cranberry Cookies are thick, chewy, moist cookies filled with White Chocolate Pudding, Dried Cranberries & White Chocolate Chips!
So I went to dinner the other week with my girlfriends at a very nice restaurant. I got home from the restaurant, now in light (as the restaurant was dimely light) I looked down at my hands to see them dirty and black.
First I thought, that was a nice restaurant it couldn’t be dirty, then after about 10 minutes of thinking I finally realized it was these new black jeans I just bought. I was so excited to get them. They are some skinny Hudson jeans and since I have the blue jean version and wear them to pieces I just knew it was a fabulous purchase getting them in black.
Well I washed them after that experience, twice now, but they still make my hands so dirty!! I hate it but I love these jeans!!
Hopefully a third wash will do the trick.
So these cookies.
I am usually not one for dried fruit. I am always so depressed when I grab a bar of what I think its Cadbury Dairy Milk only to find out its Fruit & Nut, gross. I like nuts by most of the time I am a nut less in my desserts kind of girl. I do however love nuts in my toffee brittle. But fruit not so much, except for fruit pies or fruit tarts but I guess thats not dried fruits. Well anyways, everyone and there mom seems to love white chocolate cranberry cookies so naturally I decided to give em a go.
I put my spin on them and used White Chocolate Pudding in the mix. I’m sure someone else out there has done it but I sure haven’t seen it before! I was pleasantly surprised how much I enjoyed these cookies. I took some to work and would eagerly eat my lunch to get to my cookie. These are soft, chewy, and irresistible!
Double White Chocolate Cranberry Cookies
- 2 1/2 cups flour
- 1 tsp baking soda
- Pinch of salt
- 2 sticks butter at room temp
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 2 eggs at room temp
- 1 tbsp vanilla
- 1 small box Hershey's white chocolate pudding
- 1 cup white chocolate chips
- 1 cup dried cranberries
- Preheat oven to 350F and line a baking sheet with silpat liner.
- In a large bowl mix together the flour, baking soda and salt. Set aside.
- In the bowl of an electric mixer cream the butter and sugars for 2 minutes. Add in vanilla and eggs, one at a time. Mix in pudding mix until fully combined. Add dry ingredients to wet ingredients. Fold in white chocolate chips and cranberries.
- Place 2 tbsp size balls 2 inches apart on prepared baking sheet. Bake for 9-11 minutes, let cool on wire rack for 5 minutes before removing from pan.