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Sugared Cranberries (with a hint of orange!)

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close up image of sugared cranberries

Super simple sugared cranberries with a hint (just a hint!) of orange! Perfectly tart, yet sweet, and totally addictive. These sugared cranberries are a great cocktail garnish, cake/pie topping, or delicious on their own!

sugared cranberries in a small bowl.

What You’ll Need to Make Sugared Cranberries

Sugar – Sugar’s needed for both the simple syrup and the sugar coating. I used organic cane sugar for my sugared cranberries, but regular white sugar works great too!

Cranberries – Whole fresh, not frozen, cranberries! We’ll start by coating them in a 3-ingredient simple syrup, then rolling in sugar and orange zest. Fresh cranberries are extremely tart, so the sugar in this recipe works wonders to help balance that out. The end result is a perfectly tart, yet sweet dessert or snack!

Orange Juice & Zest – While you can totally make this recipe without any orange, I highly recommend adding it. A hint of citrus is the perfect compliment to fresh cranberries. Orange juice and zest brighten up this entire recipe, and make it EXTRA special!

sugared cranberries on a plate with a spoon

Tips and Tricks

  • If the sugar doesn’t seem to be sticking to your cranberries, give them an extra 30 minutes to dry out. The drying time of your cranberries all depends on the climate in your kitchen. Therefore, make adjustments as you see necessary.
  • This is the perfect holiday recipe! I love making a double batch of these sugared cranberries for friends and family. I divide them up into small cellophane bags, complete with a ribbon, and they’re the perfect little holiday treat hand-out!
sugared cranberries in a small bowl

This Recipe Is…

Sugared Cranberries (with a hint of orange!)
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Sugared Cranberries (with a hint of orange!)

4 from 6 votes
Recipe by Samantha Course: DessertDifficulty: Easy
Servings

3

cups
Cooking time

3

minutes
Drying time

1

hour
Total time

1

hour 

3

minutes

Super simple sugared cranberries with a hint (just a hint!) of orange! Perfectly tart, yet sweet, and totally addictive. These sugared cranberries are a great cocktail garnish, cake/pie topping, or delicious on their own!

Ingredients

  • 1/2 cup water

  • 1/4 cup fresh orange juice, optional

  • 1 1/2 cups sugar, divided

  • 3 cups fresh cranberries

  • 3 tablespoons orange zest

Directions

  • Combine water, orange juice, and ½ cup sugar in a medium saucepan over medium heat. Bring to a boil, then reduce to a simmer, and cook for 3 minutes stirring frequently.
  • Remove from heat, then add in the fresh cranberries. Stir to coat cranberries in sugar syrup, then use a slotted spoon to drain and transfer cranberries to a parchment-lined baking sheet. Spread into an even layer and let dry for 1 hour.
  • Mix together remaining sugar and orange zest in a large bowl, then add dried cranberries about a cup at a time to bowl. Toss cranberries in sugar until all are evenly coated, then repeat with remaining batches until all cranberries are coated in sugar. Store in an airtight container for up to 3 days.

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30 Minutes or Less

Maple Candied Pecans

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maple candied pecans tipped out of a jar

Just 3 ingredients to make these maple candied pecans! Perfectly sweet, crunchy, and totally delicious. Cooked on the stovetop in under 20 minutes!

maple candied pecans in a jar

What You’ll Need to Make Maple Candied Pecans

Pecans – Start with raw and unsalted pecans for this recipe. The cooking and flavoring of the pecans happens throughout this recipe, so it’s best to start with a blank canvas! Also, be sure to use whole pecan halves, not pecan pieces.

Maple Syrup – Just half a cup of maple syrup to sweeten these maple candied pecans! I love this unrefined sugar alternative, it’s healthier and tastes just as good. As the pecans cook, the maple syrup will begin to crystalize and coat the pecans, just like sugar would.

Salt – A pinch of salt to help round out those flavors! Salt seems like a counteractive addition to this recipe, but trust me, it brings it all together. And believe it or not, salt actually brings out the sweetness in this candy recipe!

maple candied pecans on a baking sheet

Tips and Tricks

  • Avoid cooking these maple candied pecans at a high temperature. High heat will quickly cause the maple syrup to burn, which could ruin your recipe. Therefore, maintain a simmer, and continue stirring the pecans every few minutes to avoid burning.
  • Have fun with this recipe! Throw in a pinch of cinnamon, or a dash of vanilla extract while the pecans cook. Or, for an extra festive addition, serve them with a handful of festive candies or sprinkles!
  • Maple candied pecans are best stored at room temperature, in an airtight container for up to one week. You can even store them in the fridge for up to one month, or the freezer for up to three months!
overhead image of maple candied pecans on a baking sheet.

This Recipe Is…

Maple Candied Pecans
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Maple Candied Pecans

5 from 1 vote
Recipe by Samantha Course: Dessert, Snacks, SidesDifficulty: Easy
Servings

2

cups
Prep time

0

minutes
Cooking time

20

minutes
Total time

20

minutes

Ingredients

  • 2 cups raw pecan halves

  • 1/2 cup maple syrup

  • Small pinch of salt

Directions

  • Add all ingredients to a large pan over medium heat. Stir and bring the maple syrup to a simmer. Once simmering, reduce the heat to low.
  • Continue cooking on low for 20 minutes, stirring every couple of minutes. After 20 minutes, the maple syrup should begin to crystalize and look like sugar coating the pecans.
  • Once syrup has crystalized, pour the pecans onto a parchment-lined baking sheet. Spread pecans into an even layer, then let cool completely before eating or storing.

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30 Minutes or Less

Healthy (& vegan!) Caramel Brulée Latte

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healthy caramel brulée latte in a mug with a spoon on the side.

A healthier take on the classic caramel brulée latte! Made with non-dairy milk and sweetened with coconut sugar, this warming latte rivals Starbucks’ version. Super easy to make in the comfort of your own home, with a handful of ingredients you likely already have on-hand.

two mugs of caramel brulée latte with milk on the side.

What You’ll Need to Make This Healthy Caramel Brulée Latte

Butter – I used Miyoko’s vegan butter to keep this latte recipe vegan-friendly! It melts beautifully into the caramel sauce, giving it that smooth, buttery flavor. However, you can certainly use regular butter if you’d like!

Coconut Sugar – This natural sweetener is unrefined and lower on the glycemic index (meaning less of a spike in blood sugar). It also has a slightly deeper flavor, which only adds to the flavor of our caramel sauce! Though if you don’t have any coconut sugar, feel free to use regular sugar or even brown sugar instead.

Milk – I used non-dairy cashew milk in my healthy caramel brulée latte, and it was perfectly creamy and delicious! But really any milk will work, so go ahead and use whatever you have at home.

Espresso – Either one shot of espresso, or 1/4 cup of strong coffee will do the trick. Or, if you’re like me and can’t get enough caffeine in your life, make it a double and add an extra shot of espresso!

Tips and Tricks

  • Keep a close eye on your caramel sauce while it cooks! The sugar can burn quickly, and needs to be stirred frequently. So I recommend tending to it the entire 5 minutes it cooks – trust me, it’ll be worth it!
  • For a salted caramel brulée latte, top yours off with a tiny pinch of flaky salt! I go crazy for a good salty/sweet combo, and that little pinch of salt goes a long way.
  • Turn this recipe into an iced latte by serving it over ice! To do this, I recommend letting your hot caramel milk come to room temperature first, as well as your espresso.

Adjust This Recipe to Your Dietary Needs

Make it Vegan: That’s easy – just use all the vegan swaps I outlined above!

Make it Decaf: For a caffeine-free version, use your favorite decaf espresso or decaf coffee in your latte.

Healthy (& vegan!) Caramel Brulée Latte
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Healthy (& vegan!) Caramel Brulée Latte

4 from 2 votes
Recipe by Samantha Course: DrinksDifficulty: Easy
Servings

1

serving
Prep time

0

minutes
Cooking time

5

minutes
Total time

5

minutes

A healthier take on the classic caramel brulée latte! Made with non-dairy milk and sweetened with coconut sugar, this warming latte rivals Starbucks’ version. Super easy to make in the comfort of your own home, with a handful of ingredients you likely already have on-hand.

Ingredients

  • For the caramel sauce:

  • 1/2 cup butter, I used vegan butter

  • 1/2 cup coconut sugar, or regular sugar

  • For the latte:

  • 1 cup milk, I used non-dairy milk

  • 2 tablespoons caramel sauce

  • 1/2 teaspoon vanilla extract

  • 1 shot espresso, or 1/4 cup strong coffee

Directions

  • Make the caramel sauce by melting butter and sugar in a small saucepan over medium heat, stirring frequently. Once butter has melted, cook for an additional 4-5 minutes, stirring constantly until dark brown and bubbling.
  • Combine milk, 2 tablespoons of caramel sauce, and vanilla extract in a small saucepan over low heat. Bring to a simmer, then whisk until frothy.
  • Add espresso or strong coffee to a mug, then pour milk mixture over the top. Top with whipped cream an extra drizzle of caramel sauce.

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30 Minutes or Less

Healthy Gingerbread Muffins (made in the blender!)

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gingerbread muffin with a bite taken out.

Fluffy and perfectly spicy healthy gingerbread muffins! The perfect festive snack, that comes together in the blender. Oats, molasses, and ground ginger make these gingerbread muffins healthy AND delicious!

glunte-free gingerbread muffins piled on top of a marble board.

What You’ll Need to Make Gluten-Free Gingerbread Muffins

Old Fashioned Rolled Oats – It’s super important you use old fashioned/rolled oats in this recipe. Avoid instant, steel-cut, or Irish oats. The first step involves grinding these oats into a flour in your blender. When doing this, try to grind them as fine as possible. Finely ground oats will result in fluffier muffins!

Apple Sauce – I used apple sauce in these gingerbread muffins, because it yields little to no flavor. However, if you don’t have apple sauce, feel free to substitute it with 1/2 cup mashed banana. Mashed banana will give these muffins a slight banana flavor, which if you like banana, I’m sure you won’t mind.

Molasses – Any and all gingerbread recipes contain molasses, which is how they get their signature dark-brown color. Don’t skip the molasses, it’s super important for both the flavor and structure of these muffins.

Ground Ginger – Wouldn’t be gingerbread muffins without some ginger! This recipe packs in tons of that spicy ginger flavor, which I personally LOVE. However, if you want a more subtle ginger flavor, go ahead and use just 1/2 teaspoon ground ginger instead.

three gluten-free gingerbread muffins stacked on top of each other.

Tips and Tricks

  • Use a large cookie scoop or 1/4-cup measuring cup to fill your muffin tin. This’ll ensure even-sized muffins, with that beautiful dome on top!
  • For extra sweetness, top your muffins with a simple 2-ingredient powdered sugar glaze. To make it, whisk together 1/2 cup powdered sugar with 2-3 tablespoons milk. Once smooth, use a spoon to drizzle glaze over cooled gluten-free gingerbread muffins.
  • Store these muffins in an airtight container at room temperature for up to 3 days. Or, to make them last longer, pop them in the freezer for up to 3 months!

Adjust This Recipe to Your Dietary Needs

Make it Vegan: While I haven’t tested it myself, you can try replacing the eggs with either two flax eggs or by using your favorite vegan egg replacer. I’ve used this Bob’s Red Mill Egg Replacer in a number of other recipes and have always loved it!

Gluten-Free Gingerbread Muffins
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Gluten-Free Gingerbread Muffins

4 from 30 votes
Recipe by Samantha Course: Snacks, DessertDifficulty: Easy
Servings

10

muffins
Prep time

5

minutes
Cooking time

20

minutes
Total time

25

minutes

Fluffy and perfectly spicy gluten-free gingerbread muffins! The perfect festive snack, that comes together in the blender. Oats, molasses, and ground ginger make these gluten-free gingerbread muffins healthy AND delicious!

Ingredients

  • 2 cups old fashioned rolled oats

  • 1/2 cup apple sauce, unsweetened

  • 1/2 cup maple syrup

  • 1/4 cup molasses

  • 2 eggs

  • 2 teaspoons vanilla extract

  • 2 teaspoons baking powder

  • 2 teaspoons cinnamon

  • 1 1/2 teaspoons ground ginger

  • 1/2 teaspoon nutmeg

  • 1/2 teaspoon salt

Directions

  • Preheat oven to 350° Fahrenheit and line a muffin tin with muffin liners.
  • Add oats to a blender and blend until it’s ground into a flour.
  • Add in remaining ingredients, then blend until a smooth batter forms.
  • Transfer ½ cup batter into each muffin mold, then bake for 20-25 minutes or until a toothpick inserted down the center of one muffin comes out clean. Remove from oven and transfer muffins to a wire cooling rack, let cool before eating.

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30 Minutes or Less

Leftover Mashed Potato Cakes with Chive-Onion Dip

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close-up image of mashed potato cakes on a plate.

Turn those leftover mashed potatoes into crispy, pan-fried cakes! A super simple recipe for crispy on the outside, soft of the inside mashed potato cakes. These are hands-down the best way to give those leftovers a second life!

mashed potato cakes on a plate with chive-onion dip on the side and chives on top.

What You’ll Need to Make Mashed Potato Cakes

Cold Mashed Potatoes – No need to reheat those leftover mashed potatoes! Simply add them to a bowl, cold, with the rest of the ingredients. Any kind of mashed potatoes works here, so use whatever you have in your fridge.

Flour – All purpose flour helps these mashed potato cakes hold their shape. I used gluten-free all purpose flour to make my cakes gluten-free, but either works!

Eggs – Two large eggs work to hold this recipe together. They’re super important, so don’t leave ’em out!

Sour Cream – Perfectly tangy and creamy, sour cream is the base of our chive-onion dip! Super cheap and easy to find, I almost always have a tub of sour cream on-hand. However, if you’d like, you can swap out the sour cream for plain unsweetened greek yogurt – just as tangy and delicious!

mashed potato cakes being dipped into chive-onion dip.

Tips and Tricks

  • Add a cup of your favorite shredded cheese for cheesy mashed potato cakes! Cheese is always a fun addition, and tastes delicious.
  • Cook these in the air fryer instead! To do this, lightly grease an air fryer tray or basket, then cook at 400° Fahrenheit for 15-20 minutes, pausing to flip the cakes halfway through.
  • Sprinkle in any additional seasonings you’d like! Doctor up your leftover mashed potatoes with your favorite herbs and/or spices. A pinch of garlic powder, onion powder, or even fresh chopped chives would all make great additions.
a stack of mashed potato cakes with chive onion dip on top.

Adjust This Recipe to Your Dietary Needs

Make it Gluten-Free: Replace the flour with gluten-free all purpose flour, I tested this recipe using Bob’s Red Mill Baking Flour and it turned out great!

Make it Dairy-Free: The mashed potato cakes are already dairy-free, but for a dairy-free dip, sub the sour cream for your favorite non-dairy sour cream. I love Kite Hill’s Sour Cream Alternative, or Forager’s Dairy-Free Sour Cream.

Leftover Mashed Potato Cakes with Chive-Onion Dip
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Leftover Mashed Potato Cakes with Chive-Onion Dip

0 from 0 votes
Recipe by Samantha Course: SidesDifficulty: Easy
Servings

6

servings
Prep time

5

minutes
Cooking time

10

minutes
Total time

15

minutes

Turn those leftover mashed potatoes into crispy, pan-fried cakes! A super simple recipe for crispy on the outside, soft of the inside mashed potato cakes. These are hands-down the best way to give those leftovers a second life!

Ingredients

  • 2 cups cold mashed potatoes

  • 1 cup all purpose flour

  • 2 eggs

  • salt and black pepper, to taste

  • 3 tablespoons avocado oil or olive oil

  • For the chive-onion dip:

  • 1/2 cup sour cream

  • 1 tablespoon fresh chives, chopped

  • 1 teaspoon lemon juice

  • 1/2 teaspoon onion powder

  • small pinch of salt

Directions

  • In a large bowl, mix together the mashed potatoes, flour, eggs, salt, and black pepper.
  • Heat oil in a large skillet over medium heat. Once hot, drop in ¼ cup of potato batter and slightly flatten to create a pancake. Cook 4-5 minutes per side, or until golden brown, then repeat with remaining batter.
  • Make the onion-chive dip by adding all ingredients to a bowl and whisking to combine. Serve mashed potato cakes warm with dipping sauce.

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