Happy Birthday to me!

I woke up to the best surprise a girl could have on her birthday. A big box! Now I'm not the easiest person to surprise, but my husband truly shocked me this year. A brand new, deep blue most beautiful thing a baking enthusiast could ever want: a KitchenAid Artisan Stand Mixer!

The paper was double wrapped (he used a whole roll of wrapping paper and what seemed like miles of tape in order to prolong the agony!) But when the word 'Artisan' began to unveil itself I was in complete and total shock! I guess this means I should get busy baking! 

I am so thankful for the new addition to my kitchen! Such a memorable birthday! Thank you Hubby!

BTW... Anyone have any ideas for names? It need a name!

Cranberry Bread with Pistachios

I would love going to the library when I was in elementary school. I loved the school library. The town library. I actually went after school with friends. One of my first cooking memories was finding an old book in the school library and copying out, by hand, a recipe for Cranberry Bread. I was probably about 8 years old, and I decorated the hand-written recipe with little ruby red cranberries. I can still picture that little piece of lined notebook paper. I felt so proud that I could make something (with the help of my mom) for my family and they enjoyed it (or at least said the did).

But the apple didn't fall very far from the tree. And I am a bit of a recipe hoarder, just like my mother. She hasn't been able to find my old Cranberry Bread recipe as it has been hidden away in the depths of ancient cooking magazines for years. So my search and experimentation began. This is a very close version of the romanticized loaf that I remember being so proud of as a child. But for my more adult and holiday-loving self I added pistachios for the green and red effect. It looks beautiful when sliced and is so delicious. One bit of bossiness here: Make sure you use the orange zest. Do not replace it for lemon. The orange zest is so fragrant and gives the perfect sweetness for the tart cranberries.

Cranberry Bread with Pistachios recipe adapted from food.com

Makes 2 loaves


2 cups fresh cranberries or 2 cups frozen cranberries, chopped
1 2/3 cups sugar
2/3 cup vegetable oil
1/2 cup milk
2 teaspoons grated orange zest
2 teaspoons vanilla
4 eggs
3 cups all-purpose flour
1/2 cup coarsely chopped pistachios
4 teaspoons baking powder
1 teaspoon salt


Heat oven to 350ºF.

Grease bottoms only of 2 loaf pans, 8 1/2 × 4 1/2 × 2 1/2 inches or 9 × 5 × 3 inches.

Whisk together flour, pistachios, baking powder and salt. Set aside.

Mix cranberries, sugar, oil, milk, lemon peel, vanilla and eggs in another large bowl.

Stir in flour mixture until combined, being careful not to overmix. Pour into loaf pans.

Bake 50 to 60 minutes or until cake tester inserted in center comes out clean.

Cool 10 minutes in the pan on a cooling rack.

Loosen sides of loaves from pans and remove. Cool completely on wire rack before slicing.

Store tightly wrapped in refrigerator up to 1 week.

Try this bread toasted with a lashing of salted butter. Christmas brunch anyone?

Pumpkin Spice Rice Krispie Treats

Every year, when November hits I start to get excited for Thanksgiving. Unfortunately, living in Britain, they don't get the amazingness of Thanksgiving (or are just slightly bitter!). But the constant feed of pumpkin-filled treats on Pinterest sometimes leaves me feeling so left out. And hungry. So I decided I needed a pumpkin spiced fix, and fast. So I decided on these Rice Krispie Treats to hold me over until I could get my hands on more canned pumpkin (you'd be surprised how difficult it is here! I told you, they just don't get it!). I remember the reaction of my co-workers the first time I brought in pumpkin bread. "Pumpkin?!?!? Shouldn't that be in ravioli or something?" Yes, pumpkin. And ravioili? Pshhhhhh. Autumn is the best and most delicious time of the year because of the pumpkin.

By the way, I'm so excited to paticipate in the 2nd Annual Food Blogger Cookie Swap. You bake a dozen cookies for three other food bloggers, package them up all pretty and send them over! I can't say that I'm hating the fact that I will receive three dozen cookies from three other food bloggers. Very excited to swap with my matches! And the count down starts... now!

Pumpkin Spice Rice Krispie Treats recipe from The Kitchn

Makes 12-16, depending on how greedy your squares are!

3 tablespoons unsalted butter

1/4 cup canned pumpkin puree

1 (10 ounce) bag mini marshmallows plus one cup

1/4 teaspoon pure vanilla extract

1/4 teaspoon ground cinnamon

Pinch of allspice

Pinch of freshly grated nutmeg

Pinch of kosher salt

6 cups crispy rice cereal

Butter a 9x13-inch baking dish (or a smaller dish — see Note below).

In a heavy saucepan or Dutch oven, melt butter over medium-low heat. Add the pumpkin puree and continue to cook until it is warmed through. Fold in 10 ounces of the marshmallows, stirring frequently until almost completely melted. Stir in vanilla, cinnamon, allspice, nutmeg, and salt, and remove from heat.

Allow the marshmallow mixture to cool 10 minutes; fold in the remaining cup of marshmallows. Continue to cool the mixture for another 20 to 25 minutes until it is room temperature (failure to cool the mixture will result in soggy rice crispy treats.) Add the puffed rice cereal and stir, using a silicone spatula, until combined.

Press the mixture into the greased rectangular baking dish. Let set for 30 minutes before cutting and serving.

Note: I used a 9x9 square baking pan. This gave me squares with a little more height, which I love. Use a pan that meets your Krispie Treat criteria.