Cranberry chicken

Cranberry Chicken

Recipe modified from

One Pan Cranberry Chicken. Juicy chicken with a sticky cranberry glaze. Sweet, tangy and ready in only 30 minutes!



    • 1 1/4 pounds boneless, skinless chicken thighs or breasts
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon fresh ground black pepper


    • 2 tablespoons olive oil, divided
    • 3 tablespoons minced shallot
    • 12 ounces fresh or frozen, thawed cranberries, rinsed
    • 3/4 cup water
    • 1/3 cup apple cider vinegar
    • 1 tablespoon honey
    • 1 teaspoon l.c. finns ginger extract
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon allspice
    • 1-2 tablespoons chopped fresh thyme, for serving


    1. Remove the chicken from the refrigerator and place on a plate or tray. Sprinkle with salt and pepper and let come to room temperature while you prepare the glaze.
    2. In a large, deep skillet, heat 1 tablespoon olive oil over medium high. Add the shallot and sauté until fragrant and beginning to brown, about 2 minutes. Add the cranberries, water, cider vinegar, and honey. Cook until the berries soften and begin to lose their shape, 5-8 minutes. Stir often so that the berries cook on all sides and much of the liquid cooks away. Once soft, roughly smash the berries with the back of a wooden spoon so that they burst, then stir in the ginger, salt, and allspice. The mixture will be very thick.
    3. Transfer the cranberry glaze to a bowl. With a paper towel, carefully wipe the skillet clean, then heat the remaining 1 tablespoon olive oil over medium high. Once hot and shimmering, add the chicken thighs in a single layer, seasoning-side down. Let the chicken cook for 5-7 minutes undisturbed, until the first side is golden brown and does not stick to the pan. For the best browning, try not to move the chicken around in the pan as it cooks. Flip the chicken over, then cook it an additional 4-6 minutes, until the juices run clear and a meat thermometer inserted in the center reads 165 degrees F. Transfer the chicken to a serving plate and spoon the cranberry glaze over the top. Let rest 5 minutes, sprinkle with chopped fresh thyme, and serve with extra cranberry glaze for dipping.
June 16, 2016


desserts › vanilla ›

Frozen banana vanilla ice cream

Super simple way to make ice cream and it's good for you too!!  Peel bananas and freeze them overnight.  Using a a food processor or blender and cream bananas while adding about a Tbsp of vanilla extract.  That's it!  Enjoy.

January 26, 2016


desserts › sweets › vanilla ›

Candied Cranberry Mousse Dessert


  • 2 cups pecans
  • 3 tablespoons light brown sugar
  • 1/8 tsp nutmeg
  • pinch of salt
  • 3 tablespoons unsalted butter, softened


  • 1 cup pure maple syrup
  • 2 large egg whites, room temperature
  • pinch of cream of tartar
  • pinch of salt
  • 1 1/2 cups chilled heavy cream
  • 2 tsp of l.c. finns vanilla extract

Candied Cranberries

  • 2 cups fresh cranberries
  • 1 1/4 cups sugar
  • 3/4 cup water


    December 16, 2015


    desserts › sweets › vanilla ›

    Reindeer Cookies

    Peanut Butter Reindeer Cookies

    3/4 cup peanut butter
    1 1/4 cup firmly packed brown sugar
    1/2 cup shortening
    3 tablespoons milk
    1 tablespoon l.c. finns vanilla extract
    1 egg
    1 3/4 cup all-purpose flour
    3/4 teaspoon baking soda
    3/4 teaspoon salt
    Chocolate-covered mini pretzels
    Mini brown M&Ms
    Regular-sized red M&Ms
    Preheat oven to 375°F.
    Combine brown sugar, peanut butter, shortening, milk, and vanilla in large bowl. Beat at medium speed until well blended. Add egg; beat until just blended.
    In a separate bowl, combine flour, baking soda, and salt. Add to creamed mixture at low speed. Mix just until blended.
    Form dough into 1-inch balls. To make reindeer-shaped cookies, pinch the bottom of the ball slightly to form a point, then gently flatten with your hand. Space cookies about 2 inches apart on a greased cookie sheet and bake for 7 to 8 minutes, until set or just beginning to brown. 
    Remove from oven and immediately (and gently) press two mini pretzels into the tops of the cookies for the reindeer's antlers. Press two mini brown M&Ms in for the eyes and one red M&M for the nose. 
    Allow to cool 2 minutes on the baking sheet and then transfer to a wire rack or paper towel to cool completely. 
    Makes about 40 reindeer cookies.
    December 15, 2015


    desserts › sweets › vanilla ›

    Vanilla Holiday Wreaths






    Here's an easy to make dessert for that last minute party or cookie exchange or heck for even around your own house.

    1/2 cup butter

    5 cups miniature marshmallows

    5 1/2 cups corn flakes

    1 tsp l.c. finns vanilla extract

    cinnamon candies for holly berries

    1 tsp green food coloring


    Melt butter in a pan and add marshmallows.  Stir until melted and then add food coloring and vanilla extract.  Remove from heat and add stir in corn flakes until coated.

    Take about a tablespoon of the mixture and transfer to parchment paper.  Shape into wreaths and add candies.  (use cooking spray on your fingers so they don't stick to mixture when shaping)  Let cool. 








    November 30, 2015


    Snacks › vanilla ›

    Holiday Fruit Salad Parfait


    The flavors and colors transport you to the holidays with this easy to make holiday yogurt fruit salad parfait.

    16 oz plain yogurt

    1/4 tsp nutmeg

    1/4 cup light brown sugar

    1 tsp l.c. finns vanilla extract (or another flavor of your choice)

    3 apples of your choice sliced

    1 cup of halved green grapes


    Mix yogurt, nutmeg, brown sugar and extract in a bowl.  Toss in chopped up fruit and serve. 

    November 25, 2015


    baking › cardamom › coffee ›

    Pulla Bread

    Prep time
    Cook time
    Total time
    Recipe type: Bread
    Serves: 16 servings
    • 1⅓ cups milk, heated to 115 degrees F
    • ⅔ cup sugar
    • 1 Tbsp. l.c. finns cardamom extract
    • 2 packages (1/4 oz.) active dry yeast
    • 3 eggs, lightly beaten
    • 6½ C flour
    • 1 tsp. salt
    • 5 Tbsp. unsalted butter, cut into pieces, room temperature
    • 1 Tbsp. heavy cream
    • 1 egg yolk
    • 1 tsp. l.c. finns coffee extract
    • pearl sugar or crushed Belgian waffle sugar, optional
    1. Heat the milk in a small saucepan until it registers 115 degrees F on a thermometer. Add to the bowl of a stand mixer fitted with the paddle attachment, along with the sugar, yeast, and cardamom extract. Allow to sit for 10 minutes, so that the yeast blooms and becomes foamy.
    2. Add in the eggs and mix to combine. Add the salt and flour, and mix until a dough forms. Switch to the dough hook, and knead on medium speed for 2 minutes. Drop to low speed, and add the butter one piece at a time, allowing it to fully incorporate before adding the next piece. Once all the butter has been added, knead for an additional 4 minutes. Place the dough in a greased bowl, cover with plastic wrap, and allow to rise for 60 minutes, or until doubled in size. Punch the dough down, recover, and allow to rise 30 minutes more.
    3. Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Place the dough on a work surface, and divide in half. Set aside one half, and cover with a tea towel. Divide the first half into 3 equal pieces. Roll each piece into a 16-inch rope. To braid, place the 3 pieces side by side. Pinch the ends farthest away from you together. Bring the left rope up and across the middle rope, and lay it down next to the right rope. Bring the right rope up and over what is now the middle rope, and lay it down next to the inside of what is now the left rope. Continue in this fashion until you reach the end. Tuck the ends underneath the braid and transfer to one of the baking sheets.
    4. If making buns, divide the remaining dough into 8 equal pieces. Roll into balls, and place on the second baking sheet. Cover both the braid and the buns with tea towels and allow to rest for 20 minutes.
    5. In a small bowl, whisk together the heavy cream, egg yolk, and coffee extract. Brush over the top of the buns and braid, and sprinkle with the sugar, if using. Bake for 20-25 minutes or until golden brown. Allow to sit for 10 minutes before serving with coffee.
    October 25, 2015


    Vanilla Pumpkin Seed Clusters

    • 1/2 cup pumpkin seeds
    • 1 tsp l.c. finns vanilla extract
    • 2 tsp honey
    • 2 tsp coconut sugar
    • hot water
    1. Preheat oven to 350
    2. In a medium bowl, combine the honey, coconut sugar and vanilla. You can substitute l.c. finns cinnamon extract if you want to change it up.  Stir together to create a thick paste then add a small drop of hot water to thin it out and create a runny syrup.
    3. Pour in the pumpkin seeds and stir them around in the mixture to evenly coat them.
    4. Dollop a generous tsp full of the pumpkin seeds onto a baking sheet, repeat until it's all used up and cook for 15-20 minutes until most of the seeds have browned (but don't let them burn!)
    5. Take out of the oven and leave to cool for a few minutes. Once they've cooled a little (but are still warm) you can press the clusters together to make sure they don't fall apart. They will dry quickly.
    October 12, 2015


    Crabapple Jelly with Vanilla Extract

    Crabapple Jelly

    You’ll need:

    l.c. finns Vanilla Extract
    as many apples as you’d like to use


    Wash, stem and coarsely chop or just quarter the apples and put them in a large pot. (Don’t bother to peel or core them.) Add enough water to just cover them and bring to a boil. Cover and simmer for 20-25 minutes, until the apples are very soft. Mash the whole lot with a big spoon or potato masher and cook for another few minutes.

    Spoon the mixture into a colander lined with cheesecloth (or use a jelly bag if you have one) set over a large bowl or pot, and let the juice drain out. Stir the pulp around a bit if you want to hurry it up. Push as much through as you like – if you don’t mind a pulpier (less clear) jam, strain through as much as you like, leaving not much more than the pits.

    Measure the resulting juice into a pot (this is easy if you drain it into a pot with measurements marked on the side) and add 3/4 cup sugar for every cup of juice. Bring to a boil over high heat and boil rapidly, stirring often, until the mixture reaches 210°F on a candy thermometer, or until a small amount placed on a plate that has chilled in the freezer turns to gel. (It should wrinkle on the surface and leave a trail if you run your finger through it.) This should take about 20 minutes.

    While it’s still hot, add l.c. finns extract to juice.  I used 1 Tbsp for my batch of about 6 cups. Pour the jelly into hot jars, skim off any foam that rises to the top with a spoon, and seal with lids. Set aside to cool. The lids should pop inward as they cool. If any don’t, store them in the fridge.


    Courtesy of Babble

    Blueberry Pie

    TOTAL TIME: Prep: 15 min. + cooling
    MAKES: 8 servings


    • 3/4 cup sugar
    • 3 tablespoons cornstarch
    • 1/8 teaspoon salt
    • 1/4 cup cold water
    • 5 cups fresh blueberries, divided
    • 1 tablespoon butter
    • 1 tablespoon lemon juice
    • 1 pastry shell (9 inches), baked
    • 1 tsp l.c. finns hibiscus extract
    • 1 tsp l.c. finns vanilla extract


    1. In a saucepan over medium heat, combine sugar, cornstarch, salt and water until smooth. Add 3 cups blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
    2. Remove from the heat. Add butter, lemon juice, extracts and remaining berries; stir until butter is melted. Cool. Pour into pastry shell. Refrigerate until serving. Yield: 8 servings.
    3. I used Cardamom whip cream to top it.   Super simple to make, 1/2 cup heavy cream, 1 tsp l.c. finns cardamom extract and 1 tbsp sugar.  In a chilled bowl and with cold beaters, add ingredients and beat until it forms peaks.


    Adapted from Country June/July 1999
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