Cindy's Recipes and Writings

Cranberry Chocolate Pecan Brownies #CranberryWeek

Posted on November 5, 2019 by Cindy Kerschner

Cranberry Chocolate Pecan Brownies add tart dried cranberries and crunchy pecans to easy brownies! One of dozens of recipes featured for #CranberryWeek 2019!

Cranberry season is here! Fresh cranberries are appearing in stores now. This week our group of cranberry loving bloggers will be sharing cranberry recipes from sweet to savory.

A week of recipes with cranberries in any form!

Thanks Caroline from Caroline’s Cooking for hosting our Festive Foodies event!

Brownies are one of the easiest dessert snacks to make. One pan, quick bake and enjoy. Dried cranberries make a tasty addition. Add a few pecans for crunch and you get a delicious anytime snack.

Cranberry Chocolate Pecan Brownies
You can’t beat a warm brownie fresh out of the oven served with a glass of milk!

Cranberry Chocolate Pecan Brownies

Print Recipe

Servings 8 pieces

Ingredients

3 ounces unsweetened chocolate
1/3 cup sugar
1 egg
4 tbsp butter
1/2 tsp vanilla
2/3 cup flour
1/4 tsp baking powder
1/4 cup chopped pecans
1/4 cup dried cranberries

Instructions

Preheat oven to 375 degrees. Grease and line a 5x7-inch casserole dish or 4x8-inch loaf with parchment paper.
Heat together chocolate, butter, sugar in a small saucepan over low heat until chocolate and butter melts and sugar dissolves, about 3 minutes. Set aside to cool for several minutes before adding to a small mixing bowl. Stir egg and vanilla into cooled chocolate mixture.
Whisk together flour and baking powder. Add to chocolate mixture. Stir in cranberries and pecans.
Transfer mixture to prepared pan. Spread out evenly. Bake at 375 for about 15 minutes until brownies are set and inserted toothpick comes out clean. Cool pan on wire rack for about 15 minutes before removing brownies, still on paper from pan to finish cooling. Cut brownies into desired sizes.

Here’s more recipes for cranberry lovers!
It’s Cranberry Week! See all the other delicious cranberry recipes being shared today (and follow #cranberryweek to see even more):

Cranberry Apple Crisp from Palatable Pastime
Cranberry Chocolate Pecan Brownies from Cindy’s Recipes and Writings
Cranberry Dark Chocolate Chip Cake from Daily Dish Recipes
Cranberry Orange Breakfast Cookies from Kate’s Recipe Box
Cranberry Orange Margarita from Simply Inspired Meals
Cranberry White Chocolate Bark with Sea Salt from Our Good Life

…

Cranberry English Muffins

Cranberry Bread Pudding
Grape Cranberry sauce dishes
Cranberry Grape Sauce

Posted in #CranberryWeek, autumn, brownies, chocolate, Christmas, cranberry, dessert, snacks, What's For Dinner? | 2 Comments

Cooking For One Cookbook #Giveaway plus Fisherman’s Stew Recipe!

Posted on November 3, 2019 by Cindy Kerschner

I’m so excited to share a copy of my new cookbook, Cooking For One, 100 Easy Recipes with 3 lucky winners! Enter the Rafflecopter for a chance to win!

cooking for one

Cooking For One is more than just recipes. I share my ideas for how to create a well equipped kitchen including essential pots, pans and tools. I’ll help you set up a well stocked pantry, buying tips and unique places to shop to save time and money.

Included is a two week meal plan guide with recipes from this book to get you started.

In the book you will also find easy ingredient substitutions in my Variation Tips to add new dimensions to these recipes. Other tips include best storage, cooking methods and reheating tips.

Here’s an easy Fisherman’s Stew recipe to enjoy. This variation uses mussels instead of clams in the picture.

Fisherman's Stew

Print Recipe

Prep Time 10

Cook Time 15

Course Main Course

Cuisine American

Servings 2 cups

Calories 487 kcal

Equipment

3-quart saucepan

Ingredients

1 tbsp extra-virgin olive oil
1/4 cup chopped yellow onion
1/2 clove garlic, minced
1 cup bottled clam juice can also use fish stock
1/4 cup white cooking wine or Chardonnay
6 each scrubbed littleneck clams can also use mussels
4 ounces cod, cut into bite-sized pieces
1/4 pound small, raw shrimp peeled and deveined
1 each large plum tomato, skinned, deseeded and roughly chopped
2 sprigs fresh thyme can also use 1/2 teaspoon dried thyme
1/2 tsp kosher salt
1/2 cup fresh spinach
1/4 cup fresh arugula

Instructions

Heat a 3-quart saucepan over medium heat for 1 minute. Drizzle in oil and heat until it shimmers, about 1 minute. Add onion and garlic, saute until translucent, about 2 minutes.
Stir in clam juice and wine. Bring to a boil over medium-high heat. Add clams and cod to the pot, and boil over medium-high heat for 1 minute. Reduce heat to medium and continue boiling for 3 minutes or until clams open and the fish is opaque.
Add the shrimp, tomatoes, thyme, salt, spinach, and arugula to the pot and simmer over medium heat for an additional 2 to 3 minutes, until greens are gently wilted and shrimp are opaque. If using fresh thyme sprigs, remove from pan.

Keyword seafood, soup, stew

Like seafood?

Try my award winning World Food Championships Recipe Smoky Chipotle Oysters with Zucchini Tomatillo Salsa Verde

cookbook giveaway

Enter Today to one of 3 copies!

a Rafflecopter giveaway

Posted in cookbooks, giveaway, seafood, What's For Dinner? | 2 Comments

Smoky Chipotle Oysters with Zucchini Tomatillo Salsa Verde

Posted on October 22, 2019 by Cindy Kerschner

Grilled Smoky Chipotle Oysters with Zucchini Tomatillo Salsa Verde. A world class qualifier in the Ultimate Cookoff, World Food Championships!

Recently I entered the Ultimate Cooking Contest. World Food Championships.
This was my 4th year entering, winning in Taste of America and representing Pennsylvania! I was extremely honored to win a Golden Ticket in Seafood!

Golden tickets are earned in contests held all over the world to try to win one of 500 seats to compete for a chance to win $100.000! Total purse for all the competitions is over $350.000!
My category, Seafood, started out 43 contests to fill 50 seats at the competition in Kitchen Arena held this year in Dallas, Texas. Thousands Entered and I was one of 41 contests to make the final cut.
champ
First competition in Kitchen Arena narrowed us down to the top ten. I made the cut!
We competed for $10,000 and as category champ, get to go on to compete for $100,000! I didn’t place first but what an awesome experience to come out as a 2019 Top Ten Seafood Champion in the world!
medal
Here’s the recipe!

Smoky Chipotle Oysters with Zucchini Tomatillo Salsa Verde

Print Recipe

Ingredients

6 oysters, shucked keep oysters and juices on shell
2 strips bacon, baked then chopped
2 cups chard, julienne cut
1/8 tsp crushed red pepper flakes
green sauce
1/2 lb tomatillos peels, cut into quarters
1/2 cup chopped onion
1/4 cup chopped zucchini
1 tbsp lime juice
1/4 tsp kosher salt
1/16 tsp black pepper
1 clove raw garlic
2 tbsp fresh cilantro
1/2 tsp xanthan gum
2 tbsp olive oil
chipotle sauce
3 tbsp unsalted butter
1/2 cup tomato puree
1 tsp chipotle pepper in adobo sauce, skin removed
1/8 tsp smoked salt
1/8 tsp cumin
1 tsp adobo sauce from can
1/4 cup roasted pepitas

Instructions

Preheat oven to 400 degrees.
Place bacon strips on parchment paper lined sheet tray. Bake at 400 for about 15 minutes until bacon is crisp but not brittle. Reserve bacon grease.
Make green sauce
Cook tomatillos, zucchini, onion, lime juice and salt and pepper in a 2-quart saucepan over medium heat. Cook about 5 minutes until tomatillos lighten in color and soften slightly. Transfer to food processor.
Add garlic, cilantro, xanthan gum to the cooked vegetables in the food processor. Pulse to chop slightly. Drizzle olive oil into mixture while food processor is running to reach desired consistency. Set aside.
Make chipotle sauce
Add butter, tomato puree, chipotle pepper, adobo sauce, smoked salt and cumin into a 1-quart saucepan. Cook over medium heat, stir as needed, until flavors blend, about 5 minutes.
Drain bacon fat into small skillet, Saute chard, and bacon pieces. Cook untill tender. Sprinkle with red pepper flakes.
Grill oysters in shells over medium high heat for about 3 minutes until they begin to bubble. Remove from heat. Spoon out oysters onto a plate. Be careful to reserve juice.
Add greens to shell. Return oysters. Spoon on chipotle sauce. Return to grill and cook an additional 3 to 4 minutes until hot and bubbling and thoroughly cooked. Remove from heat. add aadditional sauce if desired. Top with pepitas. Serve with green sauce on the side.

Posted in What's For Dinner? | 2 Comments

Mini Mocha Bundt Cakes #Choctoberfest

Posted on October 18, 2019 by Cindy Kerschner

I received sponsored product to use in recipes as well as part of the giveaway. I received no further compensation. All opinions are my own.

Mini Mocha Bundt Cakes

Mini Mocha Bundt Cakes pack a ton of flavor into a bite-sized cake. Drizzle with melted chocolate or shower with powdered sugar. Printable recipe below.

Welcome to Day 5 of #Choctoberfest 2019!

Choctobrfest

Chocolate lovers like me will find hundreds of recipes and a fantastic giveaway!

This year, over 70 bloggers are joining together for a week full of chocolate cakes, pies, cookies, puddings, tarts, candies, and more. You can follow along by searching for the hashtag #Choctoberfest on Instagram, Pinterest, Facebook, and Twitter. Or, simply follow any of the participating bloggers.
Today’s featured sponsor is Imperial Sugar!
Imperial Sugar also has a cool Annual Scary Scramble Contest!
Twenty five (25) winners will each receive a cookie decorating prize pack from Wilton®, plus 10 free sugar vouchers and one silicone baking mat!

Play today!

You can learn more about the prizes and all the sponsors in my Choctoberfest Welcome Post!

Enter below….

a Rafflecopter giveaway

Entries from spam or inactive accounts are invalid. #Choctoberfest bloggers, sponsors, and their immediate families/households are not eligible to win. This giveaway is not affiliated with or sponsored by Facebook, Instagram, Twitter, or Pinterest.

More about today’s recipe.
Mini Bundt cakes are easy to make. I love the chocolate and coffee flavor together. Adding a few chocolate covered coffee beans puts these little guys over the top!
Remember to spray the mold with vegetable spray for easier release.

Mini Mocha Bundt Cakes

Print Recipe

Ingredients

1/2 cup flour
1/2 cup granulated sugar I use Imperial Sugar
1/4 cup unsweetened cocoa
1/4 tsp baking soda
1/8 tsp salt
1/4 cup brewed coffee
1 egg yolk
2 tbsp melted butter
1/4 cup sour cream
1/4 tsp vanilla

Instructions

Preheat oven to 300 degrees. Spray a mini bundt cake can with vegetable oil.
Whisk together flour, sugar, baking soda, salt and cocoa in a small bowl.
Cream together egg, butter, sour cream, vanilla and coffee. Add to dry ingredients.
Add batter by the teaspoonful to each compartment up to the hole. Bake at 300 degrees for about 20 to 30 minutes until an inserted toothpick comes out clean. Cool cakes in pan on rack for several minutes before removing.

Checkout all these Great Chocolate recipes from our Friday bloggers!