This is the perfect homemade cake recipe for the holiday season! I love the flavor of the tart cranberries, making this simple cake pop with goodness in every bite!

It’s an absolutely perfect cake for sharing with family and friends. This delicious cake is the best way to make a delightful sweet treat to share during the festive times of the year. 

The texture of this fluffy cake is truly what Christmas cakes are all about!

You can call it a cranberry coffee cake or just the perfect cake to indulge in because it really does have a nice balance of sweetness. 

And a fun little tip? Adding a simple orange glaze or a little orange zest makes this one of the best cakes ever! 

You can even top this festive cranberry cake with white chocolate chips! Pair it with a cup of coffee and enjoy the views of a white Christmas! 

For the full recipe, scroll to the recipe card listed below! 

Cranberry Cake

After seeing this cranberry cake on my friend Mary‘s blog and Taste of Home, I had finally had enough. I had to try it!

Cranberry and almond flavors are bursting out of this moist, simple buttery cake and will whisk you away to a winter wonderland.

As I took my first bite I knew this was THE cake of the season — perfectly flavored and a crowd-pleaser.  

Even my picky family loves everything about this Christmas cranberry cake. My nieces literally picked the pan clean!

And the best part is that it’s super simple to make an such an easy way to get all those holiday flavors! 

Need a handheld treat instead? You’ll love these cranberry shortbread cookies! 

And you can never go wrong with sweet and tangy Cranberry Bliss Bars just like Starbucks.

Need another christmas dessert? This Gingerbread Cake won’t dissapoint!

There are plenty of non-dessert options for these plump berries too, like my Sourdough Sausage Stuffing or Cranberry Apple Crockpot Oatmeal. 

And pair it with my Cranberry Christmas Roast and you’ve got a full course!

That covers breakfast, dinner, and dessert!

Ingredient Notes and Substitutions

• Flour – Regular all-purpose flour will do it, though you should be able to use a 1:1 gluten-free blend if needed.
  
• Sugar – Granulated sugar is preferred here, as dark brown sugar would add too much moisture to the batter. Just white granulated to add to the sweetness of the cake. 
  
• Butter and Eggs – Bring these two wet ingredients to room temperature to ensure a well-combined, smooth batter for your cranberry Christmas cake.
  
• Cranberries – The star of the show of this sweet buttery cake! Be sure to give them a quick rinse and pat dry. 
  
  Then, pick them over and remove any discolored or overly soft berries along with stems and sediment.
  
• Sliced Almonds – Add a lovely crunch and perfectly complement the other flavors in this cranberry Christmas cake recipe.  
  
  You can put these all over the top of the cake! I literally cover the entire cake because I love the texture. 

Adding flavors of almond extract or vanilla extract is the perfect way to add a warmth of flavor.  

Tips for Making Cranberry Christmas Cake

• Be patient when creaming the sugar and eggs.

The eggs act as the leavener in this cranberry Christmas cake since there isn’t any baking powder or baking soda.

You’ll need to beat these with an electric mixer for 5 whole minutes, until the mixture thickens and increases by almost half. If you stop too soon, the tender cake will fall flat.

• Handle cranberries carefully.

Fold them into the batter by hand so they don’t get crushed or broken by the mixer.

If you’ll be using frozen, thawed berries, toss them in a little bit of flour first. 

This will prevent the color from bleeding into the cake and cake batter and also help prevent the berries from sinking to the bottom.

• Keep the almond topping browned, not burnt.

If the almonds start getting too browned too quickly, you can tent a piece of aluminum over the pan for the remaining cooking time. These pair perfectly with the tartness of the cranberries! 

Kitchen Tools You Will Need

• Electric Hand Mixer – I’ve had this one in my kitchen forever, and it still works beautifully. You’ll also need a bowl of a stand mixer as well. 
• 9×13 Baking Dish – This set is one of my favorites! It comes with a lid for easy storage and is great for casseroles too.

Storing Leftover Christmas Cranberry Cake

For the best texture, store this cranberry cake at room temperature loosely covered with plastic wrap or aluminum foil. It will keep for up to 5 days.

You can use an airtight container if you’d like, but it will cause the crust to soften quite a bit. If stored in the refrigerator, cranberry Christmas cake is likely to dry out.

I don’t recommend freezing this cake as it will dry out and possibly even get freezer burn. 

Cranberry Cake Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Simple Cake Recipes

Print

Best Ever Cranberry Christmas Cake Recipe + Video

This Cranberry Cake has only a handful of ingredients and comes together in a snap! This moist butter cake is speckled with tart, sweet cranberries.

Course Dessert

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 18

Calories 303cal

Author Donna Elick

Ingredients

• 2 cups granulated sugar
• 3 large eggs room temperature
• 3/4 cup unsalted butter room temperature
• 1 teaspoon pure almond extract
• 2 teaspoons pure vanilla extract
• 2 cups all-purpose flour
• 12 ounce bag fresh cranberries or frozen and thawed
• 1 cup sliced almonds

Instructions

• Preheat oven to 350°F. Butter a 9×13 baking pan. Set aside.
• In a large mixing bowl, beat sugar and eggs for 5 minutes with an electric mixer on medium. The volume of the mixture will increase by almost half and will be thickened. Do not skip this step. The eggs will work as the leavening the cake needs to rise.
• Add butter and extracts and beat for 2 more minutes. Slowly add flour and beat until combined. Fold in cranberries.
• Using a spatula, pour and smooth into prepared pan. Sprinkle almonds over top.
• Bake for 40-45 minutes until a toothpick comes out clean. Let cool completely before cutting.
• Serve and enjoy!

Video

Nutrition

Serving: 1 | Calories: 303cal | Carbohydrates: 38g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 51mg | Sodium: 14mg | Sugar: 24g | Fiber: 3g | Calcium: 46mg | Iron: 1mg

Originally published November 2013, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Best Ever Cranberry Christmas Cake Recipe + Video appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS CHRISTMAS ROAST RECIPE

• Unique Flavor: A festive upgrade to classic recipes.
  
• Cooking Options: Roast in the oven or slow-cook in the crockpot.
  
• Sticky-Sweet Glaze: Make a double batch and drizzle over your sides too.
  
• Christmas Showstopper: A gorgeous centerpiece for your holiday table.
  
• Family Favorite: Loved by all ages!

Christmas Roast

This is not your average pot roast. No, this baby gets a festive upgrade. 

We’re talkin’ bold balsamic, tangy cranberries, and a kiss of sweetness, all slow-roasted into the most luxurious holiday sauce you’ve ever spooned over mashed potatoes. 

It’s the kind of dish that makes people close their eyes on the first bite. Fork-tender, tangy-sweet, and absolutely crave-worthy

Whether you go oven or slow cooker, you’ll want to bookmark this Christmas roast recipe and pull it out every December. Trust me!!!

INGREDIENT NOTES 

• Chuck Roast: This is my top pick for tenderness and flavor, but ribeye or other roasts can also be used.
  
• Cranberry Sauce: Jellied cranberry (from a can) works best here! It blends smoothly into the marinade.
  
• Beef Stock: Adds richness and depth to the Christmas roast sauce. Beef broth can be used in a pinch but won’t be as concentrated. I love using Kitchen Basic Beef Stock in this recipe.
  
• Fresh or Frozen Cranberries: Either work well. Don’t skip these! They’re key for balancing the sweetness and bringing that seasonal sparkle.
  
• Balsamic Vinegar: Adds bold acidity that cuts through the richness of the cranberry roast. I’ve used basic balsamic vinegar from the grocery store and fancy balsamic from Italy in this recipe.
  
  Both are delicious, but you can definitely tell the difference.

VARIATIONS 

Spicier Version: Add extra red pepper flakes or a splash of hot sauce to the cranberry roast marinade.

Herb Swap: Use rosemary or sage in place of thyme for a more wintery twist.

Crockpot Convenience: Skip searing if you’re short on time. The flavor is still fantastic, just less caramelized.

Extra Glaze: Double the marinade and simmer half on the stovetop to serve as a glaze.

SERVING SUGGESTIONS

• Mashed Potatoes: Rich and buttery, these soak up every last drop of that crave-worthy sauce.
  
• Pasta: Want to really impress your guests? Make it from scratch!
  
• Fresh Salad: Broccoli salad or sweet kale salad (like the one from Costco) are staples on our holiday table.
  
• Veggie Sides: Roasted squash or heirloom carrots add extra color to the plate.
  
• Wine Pairing: Full-bodied reds like Cabernet Sauvingnon or Merlot complement the richness of the beef nicely.
  

HOLIDAY ROAST FAQ 

When developing this cranberry pot roast recipe, my goal was to create a holiday roast that delivered serious wow-factor with minimal stress. 

The key lies in the marinade chemistry… the acidity of the balsamic vinegar breaks down muscle fibers while infusing the meat with flavor. 

Cranberries provide natural pectin, which helps thicken the sauce as it simmers, and the stock adds body and umami depth. 

By searing before roasting, you trigger the Maillard reaction, creating that gorgeous golden crust and locking in juices. 

Whether you oven-roast or slow-cook, this is a flavor-packed, science-backed recipe that earns its spot at the center of your holiday table!

TOOLS NEEDED 

• Large Zip-Top Bag: For marinating the Christmas roast.
  
• Cast Iron Skillet or Oven-Safe Skillet: Use this to sear and bake the roast.
  
• Tongs: Helps flip the meat to sear on all sides.
  
• Meat Thermometer: So you know when it’s done!
  
• Foil: Tent after baking to keep the meat warm and moist.
  
• Slow Cooker: Only if using this method, instead of baking.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Roast Recipes

Best Ever Crock Pot Beef Pot Roast Recipe + Video

Melt in Your Mouth Beef Chuck Roast Recipe in the Oven

Smoked Beef Chuck Roast (Pellet Smoker Recipe)

Smoked Roast Beef (Easy Beef Sirloin Tip Roast Recipe)

Print

Cranberry Christmas Roast (Oven + Slow Cooker)

Make Christmas Roast with a cranberry-balsamic glaze in either the oven or slow cooker. Fork-tender, flavor-packed, and ridiculously good!

Course Main

Cuisine American

Method Slow Cooker

Prep Time 15 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

marinating time 3 hours hours

Total Time 4 hours hours 25 minutes minutes

Servings 6

Calories 524cal

Author Donna Elick

Ingredients

• 1/3 cup balsamic vinegar
• 1/4 cup jellied cranberry sauce
• 3 tablespoons packed light brown sugar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon coarse ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon red pepper flakes
• 3 pound chuck roast
• 2 tablespoons flavorless oil (I like light olive oil or avocado oil)
• 1/2 cup (8 fl oz) beef stock
• 2 cups fresh or frozen cranberries
• 4 sprigs fresh thyme

Instructions

• Make the Marinade: In a large zip-top bag, combine 1/3 cup balsamic vinegar, 1/4 cup jellied cranberry sauce, 3 tablespoons packed light brown sugar, 1/2 teaspoon kosher salt, 1/2 teaspoon coarse ground black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon red pepper flakes. Whisk well or squish the bag to fully incorporate the cranberry sauce.
• Pierce and Marinate the Roast: Use a knife or fork to pierce the 3 pound chuck roast all over. Place the meat in the bag with the marinade. Seal and refrigerate for at least 3 hours or overnight.
• Preheat the Oven: Preheat oven to 350°F.
• Dry and Sear the Roast: Remove the roast from the marinade, allowing excess to drip off into the bag. Blot dry with paper towels. In a large oven-safe skillet (preferably cast iron), heat 2 tablespoons flavorless oil over medium-high heat. Sear roast on all sides for 1–2 minutes per side until browned. Transfer to a plate.
• Add Sauce Ingredients: Pour the marinade into the hot skillet. Add the 1/2 cup (8 fl oz) beef stock, 2 cups fresh or frozen cranberries, and 4 sprigs fresh thyme. Stir to combine, then return the seared roast to the skillet.
• Roast and Baste: Transfer the skillet to the oven. Bake for about 1 hour, basting every 15 minutes, until the internal temperature reaches 145°F for medium or longer for more well-done meat.
• Rest the Roast: Remove from oven, tent with foil, and let rest for 15–20 minutes before slicing and serving.

Notes

Make-Ahead Tips: Marinate the roast the night before to save time. Flip the bag halfway through marinating for even flavor (if possible).

Storage: Store leftover roast in an airtight container in the refrigerator for up to 3 days.

Freezing Tips: Freeze sliced or shredded roast in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating Tips: Reheat in a covered skillet with a splash of beef stock over medium-low heat until warmed through, or use the microwave in 30-second bursts.

Roast Tips: You can use almost any kind of roast for this recipe. Chuck roast is my top choice for its tenderness and rich flavor. A ribeye roast is another fantastic (but pricier) option. Cheaper cuts will still taste great but may not be as melt-in-your-mouth tender.

Marinade Tips: Piercing the meat with a fork before marinating allows the flavor to soak in deeper. Whisk or smush the marinade to fully incorporate the cranberry sauce before adding the meat.

Pan Tips: A cast iron skillet is ideal for searing and oven-roasting. If you don’t have one, use any oven-safe skillet. No oven-safe pan? Sear in a skillet and transfer to a baking dish before roasting. Or skip the oven altogether and use the slow cooker method instead.

SLOW COOKER INSTRUCTIONS
Follow steps 1–3 above.

Transfer to Slow Cooker: Place the roast in the slow cooker. Add the marinade, consommé, cranberries, and thyme.

Cook: Cover and cook on low for 6–8 hours, or until the beef is tender and pulls apart easily.

Nutrition

Serving: 1 | Calories: 524cal | Carbohydrates: 18g | Protein: 44g | Fat: 31g | Saturated Fat: 12g | Cholesterol: 156mg | Sodium: 426mg | Sugar: 13g | Fiber: 2g | Calcium: 56mg | Iron: 5mg

Originally published November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Cranberry Christmas Roast (Oven + Slow Cooker) appeared first on The Slow Roasted Italian.

Waking up to a healthy breakfast ready and waiting the next morning is the best feeling! Overnight oats is one of my favorite ways to have hot oatmeal ready to eat on busy mornings. 

Most people forget to add this delicious breakfast recipe to their radar – but it’s an easy meal prep idea that literally feeds the whole family fast. 

There’s no better way to make a hot bowl of oatmeal, in my opinion, and I use this easy recipe all the time. 

Not only is it a hearty breakfast, but it’s such a good thing to make for all the family members because everyone gets to add their own favorite toppings. 

I like to add chia seeds for a little crunch and a little maple syrup for sweetness, but that’s just my perfect way. 

There are so many different ways that everyone can customize their individual portions – and it’s so simple to do!

Add this to your list of favorite breakfasts to make because it’s an awesome way to kick off the morning. 

This slow cooker oatmeal recipe makes a warm breakfast that is a great option for everyone to enjoy. 

Crock Pot Oatmeal 

As much as I enjoy a hot breakfast — and love for Munchkin to have a really great breakfast — I am beyond standing in front of a stove most mornings. 

Enter the crockpot breakfast. Brilliant! It’s the perfect breakfast for weekday mornings! 

Get ready to meet your newest breakfast obsession: Cranberry Apple Crockpot Oatmeal!

Prep it the night before, then just dump it all in your crockpot and let it cook while you get ready for the day. Or, cook it overnight if you prefer. 

This slow cooker oatmeal is absolutely amazing and will surely be a family favorite. You could also try this cranberry walnut baked oatmeal! 

Cranberry fans will also enjoy cranberry orange quick bread and cranberry maple donut bread pudding — the latter is the ultimate choice for a more decadent breakfast option!!

Use my Easy Air Fryer Granola for an easy & crunchy homemade topping for breakfast yogurt!

Ingredient Notes and Substitutions

• Old-Fashioned Oats – Opt for old-fashioned oats (also called rolled oats) for your slow cooker oatmeal. They soften up nicely and will give you a really creamy texture. 
  
  You could also use steel oats, but I don’t recommend using instant.
  
• Apples – Use your favorite variety, but make sure they’re cut into bite-sized pieces. 
  
• Brown Sugar – I absolutely LOVE using brown sugar in crockpot apple oatmeal. It complements the fruit perfectly and adds depth to the overall dish.
  
• Craisins – Here’s where the cranberry flavor in this crockpot oatmeal recipe comes from! 
  
  Alternatively, you could use fresh berries for even more tartness. You may consider adding a touch of honey to the mix to balance it out.
  
• Butter – I’m using unsalted butter because I like to add a bit of salt. You could also use salted and leave that extra pinch out.

You can also add some chocolate chips to this great recipe for a bit of sweetness! 

Helpful Tips to Make Slow Cooker Oatmeal

• Prepare it the night before.

Half the beauty of making this crockpot oatmeal recipe is that you can prep it the night before!

Add the apples, craisins, and butter to a Ziploc bag and refrigerate. Then, combine oats, brown sugar, and salt into a separate zip-top bag and set aside. 

In the morning, pour both bags into the slow cooker, add water, and turn it on. Voila!!

• Or, cook it overnight.

You can also cook your crockpot apple oatmeal the night before so that it’s ready for you right when you wake up. 

Simply follow the recipe as listed, cooking on low for 6-8 hours. Your crock pot apple oatmeal will be very soft and porridge-like!

• And don’t forget to prep the slow cooker!

To avoid an overly sticky mess, make sure to spray your slow cooker with nonstick cooking spray (or use a disposable liner!) before adding your crockpot oatmeal ingredients. 

Storing and Reheating Crockpot Apple Oatmeal

Store any leftover crockpot apple oatmeal in an airtight container in the refrigerator, where it will keep for up to 5 days. 

Consider making a double-batch to enjoy all week long!! If you love oatmeal, this is a great way to prep ahead and have the option for a warm bowl of oatmeal in minutes! 

To reheat oatmeal, add a splash of milk (or almond milk!) or water  and microwave for 1 minute (more as necessary) or warm on the stove while stirring occasionally.

Crockpot Oatmeal Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Breakfast Recipes

Print

Cranberry Apple Crockpot Oatmeal (Great Meal Prep Recipe)

Cranberry Apple Crockpot Oatmeal is a simple recipe bursting with flavor—sweet, creamy oats with chunks of apple and cranberry!

Course Breakfast

Cuisine American

Method Slow Cooker

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 4

Calories 309cal

Author Donna Elick

Ingredients

• 4 cups water
• 2 cups old-fashioned oats
• 2 cups apples peeled and cut into bite size pieces
• 1/2 cup craisins
• 1/8 cup brown sugar
• 2 tablespoons butter
• 1/2 teaspoon salt

Instructions

• Prepare your 5 quart slow cooker by spraying slow cooker with non-stick cooking spray.
• Add all ingredients. Stir to combine. Cover and cook on high for 1 hour or low for 1-1/2 – 2 hours.
• Serve and enjoy!

Notes

Prepare the night ahead. Add apples, craisins and butter to a zip lock bag. Refrigerate. Combine oats, brown sugar and salt to a separate zip top bag. Set aside. In the morning pour both bags into slow cooker, add water and turn on.

To reheat oatmeal, add a splash of water or milk to a 1 cup of oatmeal and microwave for 1 minute (more as necessary). Overnight cooking method: Follow recipe as listed, cooking on low for 6-8 hours. Oatmeal will be very soft and porrage-like.

Nutrition

Serving: 1 | Calories: 309cal | Carbohydrates: 55g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 353mg | Sugar: 25g | Fiber: 6g | Calcium: 41mg | Iron: 2mg

Originally published September 2015, updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Cranberry Apple Crockpot Oatmeal (Great Meal Prep Recipe) appeared first on The Slow Roasted Italian.

These taste just like the Starbucks version! But trust me when I say that these copycat Starbucks cranberry bliss bars make the best cookie bars, and the homemade version is so much better!

Cranberry bars have such a good flavor and can really be made any time of the year. 

The fun part of making these Starbuck’s cranberry bliss bars is that you can also change up how you decorate the top of the bars.

You can add a white chocolate drizzle, powdered sugar, melted chocolate, lemon zest, or anything else that you want to put on top of this delicious cranberry bliss bar recipe. 

With that buttery blondie base, these soft blondies are perfect for the holiday party. Gather the simple ingredients that you need to make this cranberry bliss bars recipe!

It’s an easy Starbucks copycat recipe that makes the perfect sweet bar. 

The tart cranberries give these delicious treats the perfect pop of flavor. Paired with that golden brown look, you’ll be hooked and for good reason! 

Cranberry Bliss Bars

If you have ever been to Starbucks in the fall or winter, I am sure you have at least seen these spectacular treats — if not devoured one or twenty!

Cranberry Bliss Bars are perfectly named as they are pure dessert bliss packed into a little bar.

First, a tender blondie base is packed with cranberries, white chocolate, and a hint of spice. 

Top that off with a fabulous orange cream cheese frosting, then finish with tart dried cranberries and a drizzle of white chocolate.

Pair your treat with a homemade peppermint mocha or iced cinnamon dolce latte.

Or make a Starbucks breakfast at home with my Coffee Cake Copycat recipe, its iconic and just as good as the original!

And be sure to try more cranberry treats like these shortbread cookies or my famous Christmas cake!

Ingredient Notes and Substitutions

• Dried Cranberries – Sweetened are best to balance the natural tartness. 
  
  But since Starbucks cranberry bliss bars also feature frosting and chocolate drizzle, feel free to stick with unsweetened if you prefer. 
  
  Do not use fresh or frozen cranberries — the texture is not the same, and they will make your bars a bit soggy.
  
• White Chocolate Chips – These will melt easier than some white chocolate bars because they contain extra cocoa butter. Grab the highest quality you can find. 
  
  If you’re not a huge fan of the flavor, you can use white candy melts instead.
  
• Orange Juice – Sweet and tart, it’s the perfect pair for cranberry and helps cut through the richness of the cream cheese frosting. 
  
  To amp up the flavor a bit more, include a tablespoon or two of zest as well!

Tips for Making Cranberry Bliss Bars like Starbucks

• Follow the steps carefully.

They’re there for a reason! Butter and sugar need to be mixed for a while to cream properly, but the batter for the blondie base should not be overmixed.

It’s also important to let the bars cool completely before adding the toppings. Otherwise, they will simply melt into the base and make a gooey mess.

• Use parchment paper!

Not only is another way to prevent sticking, but it makes it much easier to slice the bliss bars (more on that later).

Spray the baking pan with nonstick spray, then press the parchment into the pan so it sticks to the bottom. 

Leave some hanging over the edges on opposite sides, then add another light coating of spray.

• Easy drizzling tip:

Instead of buying special piping bags, use a Ziploc baggie! Spoon the melted white chocolate inside, seal shut, then snip off one of the bottom corners. 

Squeeze from above the chocolate to get a consistent drizzle, guiding the bottom of the bag with your other hand.

Starbucks Cranberry Bliss Bars FAQ

Storing Leftover Homemade Bliss Bars

Once cooled and frosted, transfer bars to an airtight container with a piece of parchment between each layer.

Keep cranberry bliss bars in the refrigerator and enjoy within 5 days.

You can also freeze Starbucks cranberry bliss bars! Place in a single layer on a baking sheet and flash freeze for about an hour, until firm. 

Then, stack between layers of parchment in a freezer-safe container or storage bag. Store for up to 3 months and thaw in the refrigerator before serving.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Bar Recipes

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

Get the Ebook

Print

Cranberry Bliss Bars (Starbucks Copycat Recipe)

Cranberry Bliss Bars are totally delish! And with this easy bliss bars recipe, you no longer have to wait until the winter season to indulge.

Course Dessert

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 678cal

Author Donna Elick

Ingredients

• 1/2 cup unsalted butter softened
• 3/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 1/2 teaspoon kosher salt
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• 5 ounce bag sweetened dried cranberries
• 12 ounce bag white chocolate chips divided
• 4 ounces cream cheese softened
• 1 cup powdered sugar
• 2 tablespoons orange juice

Instructions

• Preheat oven to 350°F. Line an 8″x8″ baking pan with parchment paper and spray with cooking spray.
• Place butter in a large microwave safe bowl, microwave to melt butter. Add sugar to melted butter, beat with an electric mixer. Add eggs and vanilla. Beat until well combined.
• Add salt, flour, baking powder, cinnamon and ginger. Mix until just combined. Do not over mix or the bars will be tough. Fold in 3/4 cup cranberries and 3/4 cup white chocolate chips. Pour batter into prepared pan.
• Bake for 20-22 minutes until the center is set.
• Meanwhile melt remaining white chocolate in a small microwave safe bowl. Set aside. Combine cream cheese, powdered sugar and orange juice in a medium size bowl. Beat until combined. Pour in half of white chocolate, reserve the remaining chocolate. Beat to combine. Set aside.
• Remove bars from oven and place on a cooling rack.
• Frost bars with cream cheese frosting. Sprinkle with remaining cranberries. Drizzle with reserved melted white chocolate.
• Serve and enjoy!

Nutrition

Serving: 1 | Calories: 678cal | Carbohydrates: 95g | Protein: 7g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 100mg | Sodium: 281mg | Sugar: 80g | Fiber: 1g | Calcium: 146mg | Iron: 1mg

Originally published September 2013, updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Cranberry Bliss Bars (Starbucks Copycat Recipe) appeared first on The Slow Roasted Italian.

Grab and go is the name of the game when you have friends and family over a little sports action! 

When they can’t take their eyes away from the TV, just slide a plate of these delicious turkey and cheese sliders on the table — they’ll disappear in the blink of an eye!

This is such an easy recipe and a great way to make a simple main dish. And I also just love how this turkey slider recipe is the perfect party food! 

Those soft Hawaiian rolls paired with that juicy turkey breast create the perfect size burgers that offer so much flavor.

This recipe might be my favorite way to use up leftover smoked turkey in a delicious way! 

Whip this up as an easy meal or an easy appetizer – totally up to you. For the best results when making these little sandwiches, it’s a good idea to follow the printable recipe card listed below! 

Turkey Sliders

Moist, rich turkey meets its match with a mouthwatering cranberry spread and creamy melted cheese. 

With Hawaiian rolls, turkey sliders are housed in fluffy, buttery goodness!

The last thing you want to do on game days and holidays is spend all of your time cooking, right? 

That’s why we love no-bake appetizers like my creamy & tangy Cranberry Goat Cheese Balls!

And, to make things even easier for you, — check out my new sweet potato rounds Thanksgiving appetizer, my easy game day recipes, and my favorite shareable appetizers of all time!

Ingredient Notes and Substitutions

• Sweet Hawaiian Rolls – I just love these sweet, buttery rolls! Use can also use regular, unsweetened Hawaiian rolls for turkey sliders if that’s your preference.
  
• Diced Turkey – I can think of no better recipe for that leftover Thanksgiving turkey! 
  
  But sliced deli turkey is just as tasty — and you can get that stuff any time of the year.
  
• Whole Berry Cranberry Sauce – I’m very aware of the whole cranberry sauce debate — but for this turkey sliders recipe, we absolutely need to go with the whole berry version. 
  
  The texture just isn’t the same without it!
  
• Brie and Parmesan Cheese – Brie in the middle, parmesan on top — we’ve got cheese coming from all angles. Just the way I like it! 
  
  Your best brie substitutes for turkey and cheese sliders are Swiss, Havarti, Provolone, or plain cheddar. Pecorino Romano can sub in for Parmesan any day!
  
  You can also use sharp white cheddar cheese, sharp cheddar cheese, melty Swiss cheese – or any other cheese that you want for this easy turkey sliders recipe! 

Variations of Turkey Sliders on Hawaiian Rolls

• Protein Possibilities

Don’t think you have to stick with turkey! Baked ham or sliced deli ham would be just as delicious, and goes with all of the other toppings! 

Chicken is another great choice. And honestly? You don’t need meat at all if you just want a fancy cheese slider to enjoy!

• Condiments to Try

Spicy brown mustard, mayonnaise, and sour cream are the three toppings my family reach for to slather onto these turkey sliders.

• Butter Hacks

For a quicker spread, you can microwave the sliced butter in 20-second increments, stirring regularly, and add the parmesan once it’s all melted.

• Prefer a Cold Cut? 

While I think my turkey sliders recipe is absolutely best after a quick trip in the oven, you can certainly serve and enjoy them cold! 

The melted butter topping, however, will be a tad greasy, so brush it inside the roll instead of on top.

Storing and Reheating Turkey and Cheese Sliders

Leftovers should be eaten within 4 days, but are really best the day of or the next day. 

Keep turkey sliders chilled in the fridge, either wrapped in plastic wrap or stored in an airtight container. 

If you plan on having leftovers, you may want to wait and keep some unbaked so that you can enjoy them fresh! 

Just take the unbaked sliders out of the fridge 30 minutes before they go in the oven.

To reheat leftover turkey and cheese sliders, pop them back in the oven at 300°F until warm — it will only take a couple of minutes! 

Otherwise, a couple 15-second sessions in the microwave will work too. 

Turkey Sliders Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Great Game Day Sandwiches

Print

Turkey Sliders Recipe with Brie and Cranberry Sauce

Turkey Sliders are stacked with meat and cheese — a perfect game day feast! Make my turkey sliders recipe for 12 sliders in just 40 minutes!

Course Main

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 23 minutes minutes

Total Time 38 minutes minutes

Servings 12

Calories 234cal

Author Donna Elick

Equipment

• 9×13 baking sheet
• parchment paper
• small saucepan

Ingredients

• 12 Hawaiian bread rolls
• 2 cups diced turkey
• 1 cup whole berry cranberry sauce
• 5 ounces brie cubed
• 5 tablespoons butter divided
• 2 tablespoons parmesan cheese
• 1 tablespoon finely chopped fresh parsley

Instructions

• Preheat the oven to 350°F.
• Line a 9×13-inch baking sheet with parchment paper and set aside.
• Keep the rolls together and slice through them horizontally so you have one large top and bottom.
• Place the bottoms of the rolls onto the baking sheet, cut side up. Divide the turkey evenly on the bread.
• Spoon the cranberry sauce over the turkey and use a butter knife to spread it into an even layer.
• Scrape off and discard the rind on the brie cheese. Cut the brie into cubes and arrange them evenly on top of the cranberry sauce.
• Place the top of the rolls, cut side down, over the ingredients to make the sliders.
• In a small saucepan over medium heat, melt 4 tablespoons of the butter and the parmesan, stirring to combine. Spoon the butter mixture over the tops of the Hawaiian rolls. Reserve the additional tablespoon of butter to brush on the sliders after baking.
• Place the baking sheet of sliders into the oven and bake for 5 minutes.
• Remove the baking sheet from the oven and tent it with a sheet of aluminum foil. Place the baking sheet back in the oven and bake for an additional 15 minutes, or until the sliders are heated through and the cheese is melted.
• Remove the baking sheet from the oven. Using a pastry brush, apply the reserved melted butter mixture over the tops. You will need to reheat the butter if it has solidified.
• Sprinkle each slider with fresh parsley. Use a knife to cut the large sandwich into individual sliders and serve immediately.

Notes

Alternative to leftover roast turkey; sliced deli turkey.

Alternatives for brie; Swiss, Havarti, Provolone, or cheddar.

The butter may be melted in the microwave in 20-second increments, stirring in between. Then add the parmesan to the melted butter and stir to combine.

The sliders can be prepared ahead of time and can be baked the following day. Remove them from the fridge 30 minutes before baking them.

Nutrition

Serving: 1 | Calories: 234cal | Carbohydrates: 24g | Protein: 10g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 47mg | Sodium: 229mg | Sugar: 11g | Fiber: 0.3g | Calcium: 36mg | Iron: 0.3mg

Originally published October 2022, updated and republished November 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Turkey Sliders Recipe with Brie and Cranberry Sauce appeared first on The Slow Roasted Italian.

Forget the canned stuff and make this easy cranberry sauce recipe for your Thanksgiving dinner or Christmas dinner this year!

I love the simplicity and flavor of this homemade cranberry sauce recipe – and the first time I made it, I knew I was hooked.

This is one of those Thanksgiving recipes that pairs with the Thanksgiving turkey and is delicious the next day as well.

I make sure to have this on the Thanksgiving table every year because it’s one of the stars of the holiday meal. 

If you’re a fan of cranberry sauce, you’re going to love the tart flavor of this easy recipe. The only thing that I’ll warn you about is that it won’t last long once it’s put on the holiday table!

Once people get a little bit of the flavor, they’re going to increase the portion sizes on their plate and want more! 

Find out what you need to make this perfect cranberry sauce from the recipe card below – it’s my go-to recipe because it has the perfect consistency and flavor.

Now is the time to make this homemade sauce and simple recipe to wow your dinner guests! 

Fresh Cranberry Sauce Recipe

You only need 3 ingredients for a simple cranberry sauce that’s so delicious, you could eat it by itself. 

Using fresh orange juice instead of water adds extra flavor and sweetness and just makes the whole thing a little brighter.

Learn how to make homemade cranberry sauce in no time, then serve it alongside all your favorite holiday side dishes for an easy Thanksgiving meal!

To see us make this fresh cranberry sauce recipe from start to finish, watch the video in this post!

We have plenty more recipes with fresh cranberries for you to choose from — so stock up when you’re at the store!

How about a sweet cranberry punch that will delight your guests? Or Super Quick Cranberry Orange Bread to tide everyone over until the meal is ready?

Pack a serious punch with our Cranberry Goat Cheese Balls as a no-bake appetizer that will knock your guests’ socks off!

My cranberry Christmas cake is the perfect sweet and tart dessert… but I won’t tell if you have it for breakfast!

Or try it in our holiday-favorite Cranberry Christmas Roast that slow-cooks beef in a rich cranberry sauce!

Ingredient Notes and Substitutions

• Fresh Cranberries – Empty the bag into a fine mesh strainer and rinse under cool water. This removes any sediment that may have made it into the bag.
  
  Pick through the strainer, removing any stems and discarding any berries that are mushy or discolored.
  
• Orange Juice – I prefer freshly squeezed, but a high-quality bottled version would work too — though you may need to reduce the amount of sugar.
  
  You can also replace this with water or apple juice if you prefer!
  
• Sugar – Brown sugar can be used in place of granulated for this fresh cranberry sauce recipe, or you can use a mixture of both. If needed, coconut sugar will also work. 
  
  Or, use natural sweeteners like honey or maple syrup, but reduce both the juice and sugar measurements to 1/2 cup.

How to Make Homemade Cranberry Sauce

• Watch the berries.

It’s much more important to go by what’s happening with the fresh cranberries than to go by set cooking times. 

Once most of them have burst open, it’s time to reduce the heat and let them simmer.

• Make a smooth sauce. 

You can use a stick blender in the pot and blend until smooth. Or, transfer everything to a blender but leave the lid offset for the steam to escape. 

If it’s tightly sealed, the lid may pop off from the pressure and cause the mixture to splatter all over your kitchen.

• Add spices. 

If you’d like, add a pinch of your favorite warm spices like cinnamon, nutmeg, cloves, or allspice. 

Even cardamom would taste great with the flavor from the orange juice.

Kitchen Tools You’ll Need

• Large Saucepan – Choose a heavy-bottomed pan so the heat is more evenly distributed. This will prevent your sauce from burning.
• Mesh Strainer – Even if the bag of cranberries says they’ve been cleaned, it’s always a good idea to rinse them again just to be safe. 
  
  It also makes it easier to pick out any damaged berries, as well as sticks and stems.

Ways to Use Leftover Cranberry Sauce

There are so many possibilities to choose from! Try one of the following or come up with your own creations.

• Use as a spread for leftover turkey sandwiches
• Mix into yogurt or oatmeal
• Top fresh pancakes, waffles, or French Toast
• Blend and brush over grilled meats
• Spoon over ice cream or cheesecake
• Use as filling for oatmeal bars
• Blend into smoothies
• Mix with club soda or alcohol for a tasty drink

Homemade Cranberry Sauce FAQ

Storing and Freezing Leftovers

Homemade cranberry sauce freezes beautifully. Transfer to an airtight container or freezer-safe plastic bag and let it chill in the refrigerator first.

Then, place in the freezer and use it within 2 months for best flavor — though it will remain safe to eat for at least a year. 

Thaw in the refrigerator for a day or two and give it a good stir before serving.

Enjoy!
With love, from our simple kitchen to yours. 

Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram 

Other Sauce Recipes

Print

3 Ingredient Fresh Cranberry Sauce Recipe + Video

This Fresh Cranberry Sauce Recipe is so easy to make and better than anything from a can. Homemade cranberry sauce is ready in 10 minutes!

Course Sauce

Cuisine American

Method Stovetop

Prep Time 7 minutes minutes

Total Time 7 minutes minutes

Servings 12 Ounces

Calories 87cal

Author Donna Elick

Ingredients

• 12 ounces fresh cranberries
• 1 cup granulated sugar
• 1 cup fresh orange juice

Instructions

• Place cranberries in a strainer and rinse. Then pick through them for any bad cranberries. Remove any sticks or stems.
• Combine ingredients in a large saucepan over medium-high heat, stirring occasionally. As the cranberry sauce comes to a boil, the berries will begin to burst, about 5-7 minutes.
• Reduce the heat to simmer. Stir occasionally as the cranberry sauce thickens, about 3 minutes.
• Refrigerate and serve cold or at room temperature.

Video

Notes

If you prefer your cranberry sauce smooth, you can use a stick blender in the pot and blend until smooth. You can also transfer the sauce to a blender and blend until smooth.

Nutrition

Serving: 1 | Calories: 87cal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Sugar: 20g | Fiber: 1g | Calcium: 5mg | Iron: 1mg

Originally published November 2016, updated and republished October 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post 3 Ingredient Fresh Cranberry Sauce Recipe + Video appeared first on The Slow Roasted Italian.

Cranberry Shortbread Cookies

These white chocolate cranberry shortbread cookies are a hit at cookie swaps and bake sales, but they are also gorgeous enough for gifts!

Arrange them on a pretty plate or package them up in cellophane bags with a festive ribbon. You could even make an assortment with a few other varieties.

Peanut butter blossoms are a classic, while pumpkin spice snickerdoodles combine two deliciously warm flavors. Or, try a simple pignoli recipe for friends who are gluten-free!

Ingredient Notes and Substitutions

• Unsalted Butter – Because salt content varies by brand, it’s better to control the amount yourself.
  
  If salted sticks are all you have on hand, reduce the amount of salt in this cranberry shortbread recipe to ¼ teaspoon.
  
• Powdered Sugar – This creates a more tender shortbread, while granulated sugar makes it come out more crisp.
  
• All-purpose Flour – Any good shortbread recipe is all about the butter, so you don’t need anything fancy for the flour.
  
• Dried Cranberries – I like to use sweetened varieties for white chocolate and cranberry shortbread cookies — the regular ones are a bit too tart.
  
  But they’re a good option if you’re sensitive to sweets!
  
• Chopped Pecans – Walnuts or macadamia nuts would be great substitutes.
  
• White Chocolate Chips – Melt these down to drizzle over the top of your cranberry shortbread cookies. Vanilla-flavored candy melts are a great swap if needed.

Tips and Tricks for Making White Chocolate Cranberry Shortbread Cookies

• Forgot to soften your butter?

Fill a tall glass with hot water, then pour out the liquid. Stand the stick of butter on its end and place the glass upside down over the top. The stick will be evenly softened in minutes!

Or, microwave the wrapped stick for 10 seconds at 50% power. It’s not always the most even, but it works faster!

• Tip for chilling:

While the freezer gets the dough cold very quickly, you can try refrigerating it for about an hour instead.

It just needs to be solid enough to hold together since it starts out pretty crumbly.

• Add some citrus!

Include up to 2 tablespoons of orange zest for another layer of flavor to your white chocolate cranberry shortbread cookies.

Prep Ahead

• Soften butter on the counter
• Chop pecans
• Preheat oven to 350°F
• Line baking sheets with parchment

Kitchen Tools You Will Need

• Baking Sheets lined with Parchment Paper
• Stand Mixer or large mixing bowl with Hand Mixer
• Plastic Wrap makes rolling the dough into a log much easier!
• Cooling Racks – I like these because you can cool a lot of treats without taking up a lot of counter space.

Serving Suggestions

Don’t forget the drizzle! It’s what makes these white chocolate and cranberry shortbread cookies.

All you have to do is heat the chips in the microwave in 30-second bursts. Stir between each until melted and smooth. Then, transfer to a Ziploc bag and snip off the bottom corner for easy, neat drizzling!

Cranberry shortbread biscuits — in the British sense — taste similar to Starbucks cranberry bliss bars, so they’re lovely with a cozy cup of tea or coffee. Maybe a maple latte in the fall?

Cranberry Shortbread FAQ

Storing and Freezing Cranberry Shortbread Biscuits

These will last for up to 4 weeks at room temperature in an airtight container.

Cranberry shortbread biscuits will also keep in the freezer for the same amount of time. Add a piece of parchment between layers and warm on the counter before serving.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Cookie Recipes

Print

Cranberry Shortbread Cookies

Cranberry Shortbread Cookies are soft, buttery, and speckled with chopped pecans. Top with a drizzle of white chocolate for extra sweetness!

Course Dessert

Cuisine American

Method Freezer, Oven

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 15 – 16

Calories 210cal

Author Donna Elick

Ingredients

• 10 tablespoons unsalted butter room temperature
• 1/2 teaspoon pure vanilla extract
• 1/2 cup powdered sugar
• 1/2 teaspoon salt
• 1 1/2 cups all-purpose flour
• 1 cup sweetened dried cranberries
• 1/2 cup chopped pecans
• 1/2 cup white chocolate chips

Instructions

• In a stand mixer, or with a hand mixer in a medium sized mixing bowl, cream together butter and vanilla extract.
• Add the powdered sugar and salt and mix until combined and smooth.
• Slowly add flour and mix well (scrape down bowl as needed).
• Fold in cranberries and chopped pecans (batter will be crumbly).
• Transfer dough to plastic wrap and press dough into a round log.
• Put the dough in the freezer for 45 minutes.
• Preheat the oven to 350 degrees and take the dough out of the freezer and unwrap (let sit for 5-10 minutes if it is too hard to cut).
• Cut dough into 1/2 inch slices and put them on a baking sheet that has been lined with parchment paper and bake for 10 minutes (rotate the pan after 5 minutes).
• Remove from the oven when the bottom of the cookie starts to brown and let cool on the baking sheet for 5 minutes before moving them to a cooling rack to cool completely.
• Once the cookies are cool, heat the white chocolate in a microwave safe bowl in 30 second increments until melted.
• Transfer the white chocolate to a zippered bag and cut the tip off to drizzle over cookies.
• Let cookies cool completely and enjoy!

Notes

If your butter has been in the refrigerator and is not room temperature, heat in the microwave for 10 seconds at 50% power. Repeat if needed.

Dough will be crumbly when you roll it in the plastic wrap.

Dough can be refrigerated for 3 days or kept in the freezer for up to 3 months if you want to make it ahead of time.

You could refrigerate the dough for 1 hour and see if it is solid enough to hold together instead of putting it in the freezer.

Nutrition

Serving: 1 | Calories: 210cal | Carbohydrates: 24g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 85mg | Sugar: 14g | Fiber: 1g | Calcium: 19mg | Iron: 1mg

Originally published November 2021, updated and republished August 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Cranberry Shortbread Cookies appeared first on The Slow Roasted Italian.

Cranberry Maple Donut Bread

We are so excited to be partnering with International Delight®  to bring you another fabulous recipe. I don’t know about you, but I love my coffee so I always have creamer in the house. I have found this to be an amazing convenient ingredient in cooking and baking sweets. So, of course, when I started thinking about bread pudding I thought of International Delight.

And donuts. I have loved cake donuts since I was a kid. Recently though when Chad is getting donuts, I will pass. I don’t know if it’s my palette or the way they are made now but I would rather skip them.

That was until my friend  brought me 2 dozen donuts from New York. A lovely Amish woman makes them the first Saturday of every month and I was lucky enough to get my hands on a fresh batch. I have to say they are truly the best donuts I have ever had. Well, after the donuts had passed their peak of freshness I started wondering what I could do to revive them.

I knew they needed liquid so I started thinking about cakes and breakfast and landed on my new favorite Christmas breakfast! My daughter and I completely devoured ours. It is absolutely amazing and I know you are going to love it.

By now, you know how much we love their coffee creamers and have for some time (check out our 40+ International Delight recipes).

Head on over to International Delight to sign up to receive new offers, recipes and delightful surprises in your email all year long.

Enjoy!

With love from our simple kitchen to yours. 

Don’t miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤ 

Print

Cranberry Maple Donut Bread Pudding

Cranberry Maple Donut Bread Pudding is a simple recipe that comes together in a snap. The perfect Christmas breakfast it is the epitome of winter, made with left over donuts (in place of the traditional bread), a divine maple custard filling and speckled with tart cranberries throughout. A vanilla maple butter icing is drizzled over top to make this a most impressive dessert that you will be making again and again!

Course Breakfast

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8

Calories 303cal

Author Donna Elick

Ingredients

• 8-12 stale glazed cake donuts
• 4 large eggs
• 1 teaspoon cinnamon
• 3/4 teaspoon salt divided
• 2 cups half-and-half
• 7 tablespoons unsalted butter melted
• 6 tablespoons maple syrup
• 6 ounces fresh or frozen cranberries
• 2 tablespoons International Delight French Vanilla Creamer
• 3/4 cup powdered sugar

Instructions

• Preheat oven to 350°F. Butter a deep 9″ pie pan (or 9×9 baking pan).
• Chop donuts into bite size pieces. You want enough donuts so that your pie plate is heaping, they will be pressed down later. Place them in the buttered baking dish. Set aside.
• Whisk the eggs in a large bowl and add cinnamon and 1/2 teaspoon salt. Whisk to combine. Add half-and-half, 4 tablespoons melted butter, 4 tablespoons maple syrup. Whisk until well combined.Pour egg mixture over the donuts. Toss donuts to coat and press down into the egg mixture if necessary so they can absorb the mixture. Rest for 15 minutes. Add cranberries and toss to combine. Gently press the donuts into the pan so they will stick together, not so much that you flatten them.
• Cover with foil and bake for 30 minutes. Remove foil and bake for 15-20 additional minutes, until it is set.
• Meanwhile, add powdered sugar to a medium bowl. Add remaining 3 tablespoons butter, 2 tablespoons maple syrup, creamer and remaining 1/4 teaspoon salt. Whisk to combine.
• Pour or drizzle frosting over warm bread pudding.
• Serve and enjoy!

Notes

If you are using fresh donuts, you can bake the cut pieces in the oven until they are dry and stale.

Nutrition

Serving: 1 | Calories: 303cal | Carbohydrates: 27g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 141mg | Sodium: 289mg | Sugar: 24g | Fiber: 1g | Calcium: 101mg | Iron: 1mg

Can’t get enough International Delight? Check them out on Facebook, Pinterest and Instagram. And sign up to get their newsletter for access to an instant coupon, giveaways and more!

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

The post Cranberry Maple Donut Bread Pudding appeared first on The Slow Roasted Italian.

With a love of Starbucks Cranberry Bliss Bars it was only a matter of time before that inspiration carried over to another treat.

White Chocolate Cranberry Cookies

After eating these by the handful I decided it was best to freeze them and keep them out of my sight.  You know they say out of sight out of mind.  Sadly, that doesn’t always work.  So now I have started a whole new method to keep from eating them all.

I give them away.  So, if you are a friend or a neighbor you may just be getting a delivery soon.  Get the recipe, make the cookies.  They take a mere 30 minutes from prep to plate.

Enjoy!

With love, from our simple kitchen to yours. 

Don’t miss a thing! Follow us on

Facebook | Twitter | Pinterest | Instagram 

Print

Chewy White Chocolate Cranberry Cookies

White Chocolate Cranberry Cookies is the epitome of the cranberry bliss bar. A perfectly crisp on the outside, chewy on the inside cookie.

Course Dessert

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 11 minutes minutes

Total Time 26 minutes minutes

Servings 90 1 Tablespoon Cookies

Calories 69cal

Author Donna Elick

Ingredients

• 1 cup light brown sugar firmly packed
• 1/2 cup granulated sugar
• 1 cup unsalted butter room temperature
• 2 large eggs
• 1 tablespoon pure vanilla extract
• 2 teaspoons ground cinnamon
• 1/8 teaspoon ground ginger
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup dried cranberries 5 ounces
• 12 ounce bag white chocolate chips

Instructions

• Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
• In the bowl of a stand mixer (or in a large bowl with an electric mixer) combine sugars and butter. Beat ingredients until they are light and fluffy, about 3-5 minutes. Leave mixer on and add eggs, vanilla, cinnamon, ginger, salt and slowly sprinkle baking soda in. Once ingredients are well combined, turn mixer to low and add flour. Mix until just combined. Add dried cranberries and white chocolate chips. Mix to combine (or fold in if you prefer).
• Using a 1 tablespoon scooper or heaping teaspoon full drop cookie dough onto prepared baking sheets.
• Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
• Serve and enjoy!

Notes

This dough freezes perfectly. Just scoop onto a cookie sheet and flash freeze the dough for a few hours. Then place frozen scoops into a freezer bag and remove and bake as desired. Recommended to freeze up to 8 weeks.

Baked cookies can be stored in the freezer for up to 6 months. Store in a resealable freezer bag.

Nutrition

Serving: 1 | Calories: 69cal | Carbohydrates: 9g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 31mg | Sugar: 7g | Fiber: 1g | Calcium: 12mg | Iron: 1mg

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

The post Chewy White Chocolate Cranberry Cookies appeared first on The Slow Roasted Italian.

My Munchkin (now approaching 3 years old) loves her snacks and desserts.  Finding something new and exciting to meet her ever evolving picky palate is a challenge.  But, one that is fun and exciting to meet!

We are so blessed to have such a wonderful child.  She is always happy and well behaved.  Her one enemy that changes everything is SUGAR.  Seemingly small amounts of processed sugar and she turns into the wild child.

So when we want a sweet treat, we turn to fruit and try to limit the sugar.  I created these incredible Fruit and Nut Bars that are perfectly sweetened with fruit and honey.  A sweet oatmeal crust topped with fruit and nuts is just what you need to satisfy a craving for something sweet.  You are going to love them and your kids will too!.

Enjoy!

With love, from our simple kitchen to yours. 

Don’t miss a thing! Follow us on

Facebook | Twitter | Pinterest | Instagram 

Other Easy Healthy Recipes

Print

Munchkins Healthy Fruit and Nut Bars

My Munchkin (now approaching 3 years old) loves her snacks and desserts. Finding something new and exciting to meet her ever evolving picky palate is a challenge. But, one that is fun and exciting to meet!

Course Snack

Cuisine American

Method Oven

Prep Time 7 minutes minutes

Cook Time 12 minutes minutes

Total Time 19 minutes minutes

Servings 16

Calories 132cal

Author Donna Elick

Ingredients

• 1/4 cup unsalted butter
• 1/4 cup plus 2 tablespoons honey divided
• 1 1/2 cups old fashioned rolled oats
• 2 eggs lightly beaten
• 1/2 cup dried cranberries
• 1/2 cup dried apricots chopped
• 3/4 cup pecans chopped
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Instructions

• Preheat oven to 350°F. Prepare an 8×8 baking sheet by spraying it with non stick cooking spray or rubbing with butter. Then, line it with parchment paper coming up the sides of the pan.
• In a heat safe bowl melt butter in microwave. Stir 2 tablespoons of honey until melted. Add oatmeal and stir to combine. Pour mixture into prepared pan. Place an 8×8 piece of parchment over mixture. Using your fingers or a pastry roller, firmly and evenly press into the pan.
• Bake for 10-12 minutes or until the crust is lightly browned around the edges.
• While the crust is baking combine the remaining ingredients in a mixing bowl, including the remaining 1/4 cup of honey. Stir well until completely combined. Pour mixture over baked crust and distribute evenly. Bake for 15-20 minutes or until the center of the fruit nut mixture is set. Remove pan to a cooling rack and cool completely. Remove from pan using the flaps of the parchment paper and cut into squares.
• Serve and enjoy!

Nutrition

Serving: 1 | Calories: 132cal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 28mg | Sodium: 9mg | Sugar: 10g | Fiber: 2g | Calcium: 15mg | Iron: 1mg

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Munchkins Healthy Fruit and Nut Bars appeared first on The Slow Roasted Italian.