gift

Cranberry Cake

eggs

sugar

vanilla extract

almond extract (optional)

all-purpose flour

salt

cranberries (12 ounces)

unsalted butter

dark brown sugar

pecans

Preheat the oven to 350°F. Lightly grease a 10-inch springform pan. (Or a collection of smaller pans -- this make 10 to 12 cups batter.)

Use a stand mixer or hand beaters to beat the eggs and sugar until very smooth and increased in volume. If using a stand mixer, beat on medium speed for 4 to 7 minutes with the whisk attachment. If using an electric hand mixer, beat on high speed for 6 to 8 minutes. The egg and sugar mixture will double in volume and turn very pale yellow, leaving ribbons on top of the batter when you lift the beaters.

Beat in the butter, vanilla, and almond extract, if using. Beat for 2 minutes or until the butter is smoothly incorporated.

Use a spatula to fold in the flour, salt, and cranberries. The batter will be quite thick. Spread gently into the prepared pan(s).

To prepare the optional pecan topping, melt the butter in a large sauté pan over medium heat. Add the sugar and stir. Add the pecans and cook for about 2 minutes, stirring, until the butter and sugar mixture is shiny and smooth and the nuts are well-coated with the butter and sugar. Spread over the cake batter.

Bake 60 to 80 minutes for the springform. For smaller pans, start checking after 30 minutes, but expect small loaves to take at least 40 minutes. Tent the cake with foil in the last 30 minutes of baking to keep the top from browning (this is especially important for the pecan topping).

Cool for 20 minutes then run a knife around the inside edge of the pan and remove the cake. Cool for an hour before serving.

<p>An easy and delicious vegan spiced tea mix.</p>

Instant Vegan Chai Tea Mix

coconut milk

instant unsweetened iced black tea

Packet vegan instant vanilla pudding vanilla

cinnamon

ginger

cloves

tsp cardamom

tsp nutmeg

white pepper (optional)

Mix all ingredients together and store in an airtight container.

Add two to three spoonfuls (or to taste) to 8oz hot water and stir.

This is such a great idea! I've never heard of powdered coconut milk before...but now I'll be on the hunt for it :) I love a good chai in the morning...even more than coffee! Thanks for sharing.

Amazing. What a great idea! I love this! 
Definitely gonna try this 

I was searching for chai tea mix and came up with your blog post Bearplate. I love chai tea and I have recently gone vegan, so this is perfect. Thank you so much. Looking forward to read all your recipes.

This is a great recipe to make in a big batch. We don’t really eat bowlfuls of it, but instead use it to sprinkle on top of yoghurt or porridge to give it a bit of sweetness and crunch, so it’s always handy to have some in an airtight container, ready and waiting

Jools’ gorgeous granola

g almonds

pecan nuts

pistachios

apricots

pumpkin seeds

sunflower seeds

sesame seeds

flaxseeds

250 g porridge oats

desiccated coconut

g sultanas

sour cherries

maple syrup

orange

A rich and tender cookie with a tart, jammy center. 

How To Make Classic Linzer Cookies

whole, skin-on almonds

all-purpose flour, divided

(8 ounces) unsalted butter,

raspberry jam

Toast the almonds. Toast the almonds in a small frying pan over medium heat, stirring frequently, until fragrant, 8 to 10 minutes. Set aside until cooled completely, about 20 minutes.

Make almond flour. Place the cooled almonds and 1/2 cup of the flour in a food processor fitted with a blade attachment and process to a fine meal. Add the remaining 1 3/4 cups flour and salt, pulse to just combine, and set aside.

Cream the butter and sugar. Place the butter and sugar in a stand mixer fitted with a paddle attachmenton. (Alternatively, use an electric hand mixer and a large bowl.) Beat on medium speed until fluffy and lightened in color, about 3 minutes. 

Add the egg and vanilla. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add the egg and vanilla beat on medium speed until well-combined, about 1 minute.

Add the flour. Stop again and scrape down the sides of the bowl. Add the flour mixture and mix on low speed until just incorporated, about 30 seconds.

Divide the dough. Remove the bowl from the mixer and give the dough a few stirs with a rubber spatula, scraping the bottom of the bowl, to ensure that all of the ingredients are evenly incorporated. Divide the dough into 2 equal portions, about 4 1/2 ounces each.

Chill the dough. Press each piece of dough into a 5x7-inch rectangle. Wrap each piece in plastic wrap and refrigerate until firm, about 1 hour.

Roll the dough. Working with 1 piece of dough at a time, remove the dough from the refrigerator and unwrap. Sandwich the dough between two pieces of parchment paper and roll out to 1/4-inch thick.

Cut the cookie bottoms. Use a 2-inch regular or fluted round cutter to cut as many rounds from the dough as possible. Place 12 rounds on a parchment paper-lined baking sheet and chill for 30 minutes. Repeat rolling and cutting the dough scraps, chilling the dough if it becomes too soft to get a clean cut. These rounds will be the bottoms of the cookies.

Cut the cookie tops. Roll the remaining rectangle of dough out like the first. Use the 2-inch cutter to make rounds again, then use a 1-inch cutter to make a hole in the center of each round. Remove the center rounds (these can be baked off separately); these will be the tops of the cookies. Place the tops on another parchment-lined baking sheet. Repeat rolling and cutting any dough and scraps and chill the cookie tops for 30 minutes.

Heat the oven. While the cookies are chilling, arrange 2 racks to divide the oven into thirds and heat the oven to 350°F.

Bake the cookies. Bake the cookies until lightly golden-brown, 9 to 11 minutes. Cool completely before filling.

Fill and decorate. Spread each cookie bottom with 1 teaspoon of raspberry jam and top with a cookie top. Use a fine-mesh strainer and sprinkle the tops of the cookies with powdered sugar just before serving.

Spritz cookies, sometimes called butter spritz or pressed butter cookies, are pretty, petite cookies with a tender, crisp crumb and a rich butter flavor. 

How To Make Spritz Cookies

Heat the oven to 350°F. Arrange 2 racks to divide the oven into thirds and heat to 350°F. Have 2 unlined, ungreased, preferably aluminum (not nonstick) baking sheets ready.

Combine the flour and salt. Whisk the flour and salt together in a medium bowl; set aside.

Cream the butter and sugar. Place the butter and sugar in a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on low speed until combined, then beat on medium speed until fluffy and lightened in color, about 3 minutes.

Add the egg and vanilla. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add the egg and vanilla, return the mixer to medium speed, and beat until well-combined, about 1 minute.

Fold in the flour mixture. Stop the mixer and scrape down the sides of the bowl again. Add the flour mixture, return the mixer to low speed, and mix until just incorporated. Do not overmix.

Fill and use the cookie press. Fill the cookie press with as much dough as will fit. Fit the press with a die. Press the dough directly onto 2 baking sheets, spacing them as close together as the press will allow. Press only 1 shape per baking sheet, as different shapes (i.e., trees and wreaths) have different baking times. Refill the cookie press with more dough as needed.

Bake the cookies. Bake the cookies for 5 minutes. Rotate the baking sheets between racks and from front to back. Bake until the cookies are a pale golden-brown, 4 to 5 minutes more depending on the shape, removing any sheets of cookies that are ready first. Cool on the baking sheets for 5 minutes, then transfer the cookies to a cooling rack to cool completely. Repeat with pressing and baking the remaining dough, being sure to cool the baking sheets completely between batches.

Homemade Vanilla Extract

vanilla beans

alcohol

Split the vanilla beans: Split each vanilla bean in half lengthwise. If you like, you can leave an inch connected at the end of the bean for an attractive presentation. You can also chop the beans into smaller pieces if necessary to fit in your jar or bottle.

Place the vanilla beans in a jar and cover with alcohol: Place the vanilla beans in a clean jar or bottle. Cover them with alcohol, making sure they are completely submerged. Cover the jar or bottle and give it a good shake.

Infuse for at least one month: Store the jar or bottle of vanilla beans in a cool, dark place for at least one month, shaking it from time to time. Taste the extract and let it infuse longer if you want a stronger flavor. 

Strain it if you like: You may wish to remove the vanilla pods and decant the extract into a pretty bottle. The little flecks of seeds can be a nice touch, but if you want a clear extract you can strain them out using a coffee filter.

Or leave the pods in the extract: You can also leave the beans in the alcohol and top off the bottle as you use the extract. Eventually all the flavor will be extracted from the original vanilla beans, so you can periodically add fresh beans as well as leftover pods that you&#x27;ve scraped for other recipes.

This saltine toffee is easier than the real deal and so much ore tasty. Perfect for last minute holiday gifting. 

Christmas Bark 

saltine crackers (about 1 sleeve; enough to line a rimmed baking sheet)

brown sugar

semisweet chocolate chips (about 11 ounces)

Arrange a rack in the middle of the oven and heat to 350°F. Line a rimmed baking sheet with aluminum foil. Arrange the saltine crackers in a single layer on the baking sheet. 

Place the butter, sugar, salt, and vanilla in a 2-quart saucepan and bring to a boil over medium-high heat. Reduce heat to medium and cook, stirring just a few times, for 3 minutes. The mixture will be thickened slightly and homogeneous. 

Working quickly, pour the hot toffee mixture over the crackers, spreading it so most of the crackers are completely covered. 

Bake until the toffee is bubbling and both the crackers and toffee are beginning to brown, about 15 minutes.

Remove the pan from the oven and immediately sprinkle with the chocolate chips. Let the chocolate melt for 5 minutes, then use a spatula to spread the chocolate into an even layer. Set aside to cool for at least 2 hours before cutting into 30 pieces.

Crockpot apple butter is the tastiest fall treat! No sugar added, thick and buttery, with pure, concentrated apple flavor.&nbsp;

Crockpot Apple Butter

apples

nutmeg

Place peeled and chopped apples in the base of a 6 quart slow cooker. Stir in the spices.

Cover and cook on high for 4-5 hours or on low for 8-10 hours. You may want to stir it partway through (only once).

After cooking through, blend it until smooth using an immersion blender. Alternatively you can work in batches and carefully puree the apple butter in a stand blender.

Cool and store in the fridge for up to 2 weeks. You may freeze for up to 6 months; make sure to leave lids ajar and to leave space for expansion if you are freezing right in the jars.

These 5 edible DIY Christmas gifts are perfect for hostess, teacher and coworker gifts! All simple, healthy-ish and foolproof even for the non-crafty, plus printable gift tags for each gift!

5 DIY Christmas Gifts

chickpeas

spray oil

garlic powder

onion powder

paprika

cayenne

oz chocolate

coconut oil ((divided))

peppermint extract ((divided))

canes

pecan halves ((14.5 oz))

cardamom

sugar sugar

salt ((generous))

lemons ((zest only))

limes ((zest only))

sea salt

Drain and rinse chickpeas, then spread out on a clean towel. Rub with another towel to dry, and let them sit for 10 or so minutes.

Arrange on a large baking sheet. Place in the oven and roast for 30 minutes.

Give the pan a shake and return to the oven for 5-15 more minutes. Keep an eye on them at this point so they don't burn!

Once the chickpeas are done (they will darken slightly and will get nice and crunchy), remove from the oven and carefully scoop into a large bowl.

Spritz with oil until lightly coated, then stir in all seasoning. Spread out on the baking sheet to cool completely.

Storage- Store in a bowl or container for up to a week, you don't even need to cover them!

Spicy Roasted Chickpeas

Spread a piece of parchment paper on a baking sheet (spray baking sheet first with oil to help the parchment paper stick and not roll back up).

Prepare the base chocolate layer: In a double boiler, add the brown chocolate, 1 teaspoon coconut oil, 1/2 teaspoon peppermint extract.

Stir frequently until melted and smooth, then pour onto the prepared parchment paper. Smooth with a spatula.

Prepare the white chocolate layer: melt the white chocolate in the double boiler with 1 teaspoon coconut oil and 1/2 teaspoon peppermint extract, stirring frequently until completely smooth.

Pour over the brown chocolate layer, and work quickly, smoothing with a spatula.

Refrigerate overnight, then cut into bite-sized pieces.

Storage-&nbsp;You can store at room temperature for up to 1 week (unless you live in a warm climate!), or in a sealed container in the fridge for up to 1 month.

Classic Peppermint Bark

Storage- keep in the fridge for up to 2 weeks. You may freeze for up to 6 months; make sure to leave lids ajar and to leave space for expansion if you are freezing right in the jars.

Heat oven to 350°F. Line a baking sheet with parchment and set aside.

In a large bowl, toss together the pecans, egg whites, cinnamon, cardamom, nutmeg, brown sugar and salt.

Spread nuts out on the baking sheet, then bake for 8-12 minutes...keep an eye on them at the end so they don't burn!

Allow to cool completely, then transfer to a storage container or gift bag.

Storage- store at room temperature for up to 1 week or in the fridge for longer term.

Cinnamon Roasted Pecans

Spread lemon and lime zest on a baking sheet. Bake for 30-45 minutes, until zest is completely dehydrated. Remove from oven and cool.

Mix 2 tablespoons of citrus zest with 1/2 cup salt. You can use a mortar and pestle to get it mixed well.

Storage- keep in a sealed container at room temperature for up to 1 year!

Homemade Citrus Salt

Try this instant pot cranberry jelly recipe to wow your family at the breakfast table this Christmas. It also makes a great gift!

Instant Pot Cranberry Butter

cranberries

C brown sugar* (packed)

oranges

Water

Zest the 2 oranges with a hand zester....

Zest the 2 oranges with a hand zester. Add the zest to the instant pot.

Squeeze the juice of the 2 oranges in...

Squeeze the juice of the 2 oranges in a hand juicer and pour into a measuring cup. Add water to the same measuring cup to equal 1 full cup of liquid, then pour into the instant pot.

Add cranberries and brown sugar to the instant...

Add cranberries and brown sugar to the instant pot. Mix well.

Turn the instant pot to High Pressure. Set...

Turn the instant pot to High Pressure. Set it for 10 minutes. Allow the instant pot to cool completely. To release the built-up steam, use the quick release function.

Transfer the cranberry-orange mixture from the instant pot...

Transfer the cranberry-orange mixture from the instant pot to a food processor. Puree until smooth. Pour into to mason jars with lids for storage.

Put in the refrigerator to cool or until...

Put in the refrigerator to cool or until ready to serve. You can increase the sugar to 1 cup if you want a sweeter taste.

An easy way to make muffin liners out of parchment paper if you don't have paper muffin cups.

How To Make Muffin Liners out of Parchment Paper

Muffin tin

Parchment paper

Ruler

Pencil

Scissors

Find a small can or jar that fits inside the muffin well. This will be the mold for your muffin liners, so find a can or jar that fits snugly in the bottom of the muffin cup. It's fine if the can is slightly larger or smaller.

Measure strips of parchment. Using your ruler, measure 5 inches of parchment for regular muffin cups, or 6 inches for extra-large muffin cups. Move your ruler down the length of the parchment, ticking off the 5-inch mark with your pencil at a few intervals — this makes it easier to cut in a straight line.

Cut off the strip of parchment. Use the pencil marks as a guide when cutting. Don't worry if it's not perfect.

Measure squares of parchment. Use your ruler to measure the strip of parchment into 5-inch (or 6-inch) squares. Again, making a few pencil marks will make it easier to cut in a straight line.

Cut the strip of parchment into squares. From a typical 15-inch roll of parchment, you will get three 5-inch squares of parchment.

Continue cutting parchment squares. Continue to measure and cut squares until you have enough to fill all your muffin cups. If you like, erase the pencil marks before forming the muffin cups.

Press the squares around the mold to form cups. Position a square of parchment over the can or jar you're using as a mold. Make sure it's centered, then firmly press the parchment down around the sides of the mold with your hand, creasing the paper. When you lift the parchment away, you'll have formed a cup. (If you want to make perfectly symmetrical pleats, pinch the paper against the mold between the four corners with one hand, then fold and press each corner individually with your other hand.)

Repeat with each square of parchment. Once pressed, position the cups in the muffin tin.

Spray the muffin liners (optional). If your muffin or cupcake batter is particularly moist or rich, or if it contains a lot of fruit, spraying the cups with nonstick spray helps them release cleanly.

Fill the muffin liners with batter. It's easiest to fill these liners if you use a cookie scoop with a spring or a piping bag — hold the liners open with one hand while dropping (or piping) the batter with the other. If you are using spoons to divide the batter, it helps to have someone who can hold the liners open for you. Don't worry too much about drips on the edges of the liner; we can clean those up later.

Clean up the edges. If you got smudges or drips on the edges of your muffin cups when you divided the batter, these will bake to a crisp in the oven. You can get rid of them by pinching or brushing them off with your fingers.

Let the muffins or cupcakes cool Gently lift the muffins or cupcakes out of the muffin tin using the corners of the muffin liners. Cool completely or according to recipe instructions.

A two-step approach to making easy caramel candies.

How to Make Soft Caramel Candies

Cooking spray

heavy cream

corn syrup

water

Prepare the caramel mold. Line an 8x8-inch baking dish with parchment paper so that excess paper hangs over the edges. Coat the parchment and the sides of the baking dish with cooking spray.

Melt the butter in the cream. Place the cream, butter, and salt in the 2-quart saucepan and heat over low heat until the butter melts. Remove from the heat, but keep the pan close by.

Combine the sugar, corn syrup, and water.  Place the sugar, corn syrup, and water in the larger 4-quart saucepan. Stir until the sugar is evenly moistened and it forms a thick, grainy paste. Wipe down the sides of the pan with a damp pastry brush so there are no sugar crystals above the surface of the sugar mixture. Clip a candy thermometer to the side of the pan so that the heat sensor is immersed in the sugar. Do not stir the sugar after this point.Note: The large saucepan is necessary because the sugar will bubble up and triple in size when you add the cream. Do not use a smaller pan.

Cook the sugar syrup. Place the sugar mixture over medium to medium-high heat. Let the sugar syrup come to a boil without stirring. At first, you will see small bubbles around the edge of the pan, which will eventually move inward. Around 250°F, the sugar syrup will turn transparent and boil rapidly. Around 320°F, the syrup will darken slightly and smell caramel-like. You can proceed to the next step any time after the syrup reaches 250°F and before it reaches 325°F.Note: If your instant-read thermometer isn&#x27;t quite submerged into the sugar, you may need to tilt the pan to get an accurate reading. Simply tilt the pan by the handle until the thermometer is submerged a few inches in the sugar syrup. If the syrup hasn&#x27;t reached 250°, wipe down the sides with a pastry brush again. If it has, there&#x27;s no need.

Whisk in the cream and butter. Turn off the heat under the sugar syrup. While whisking gently, slowly pour the warm cream and butter mixture into the sugar syrup. The sugar syrup will bubble up and triple in size. Stop whisking once all the milk and butter mixture has been added.

Heat the caramel to 245°F to 250°F. Return the pan to medium to medium-high heat. Let the caramel come to a boil without stirring. It will start off as a soft buttery yellow and eventually darken to reddish-brown caramel. Remove from the heat when the caramel reaches 245°F to 250°F.

Whisk in the vanilla. Quickly whisk the vanilla into the caramel.

Pour the caramels into the mold. Immediately pour the caramels into the mold. Do not scrape the pan (there are sometimes hard burnt bits on the bottom). Knock the pan against the counter a few times to help air bubbles work their way out.

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