The Coupon Challenge

Hampton Roads (Virginia) Coupon Blog

Easy Cranberry Pound Cake

by Dana Zeliff on
in Cranberry, Recipes

Disclosure: This post may contain an affiliate link.

Cranberry Pound Cake

This tasty Cranberry Pound Cake will make a perfect addition to any table. Plus the fresh cranberries will have your guest begging for seconds.

Ingredients:
3 ¼ Cups Flour, All Purpose
4 Stick Butter, Softened
2 ¼ Cups Sugar, Divided
1 tsp Vanilla Extract
9 Eggs, room temperature
1 Cup Crasins
1 Cup Cranberries
½ Cup Water

Directions:

  1. Preheat oven to 325 degrees and butter 2 5×9 inch loaf pans and set aside.Cranberry Pound Cake 2
  2. In a small saucepan bring cranberries, water and ¼ cup sugar to a boil.
  3. Allow to boil for 1-2 minutes and then remove from heat and set aside to cool.
  4. In a large mixing bowl cream together butter and sugar until light and fluffy with a mixer. Add in vanilla extract and mix until incorporated.
  5. Add in eggs, one at a time, beating well in between each addition.
  6. Reduce mixer speed to low and add in flour, ½ cup at a time, mixing until well incorporated.Cranberry Pound Cake 1
  7. Fold in your crasins.Cranberry Pound Cake 3
  8. Take cooled cranberry sauce and in a food processor or blender, mix until smooth.Cranberry Pound Cake 5
  9. Pour just enough of your pound cake mix into each loaf pan to cover the bottoms.Cranberry Pound Cake 4
  10. Cover this layer with ¼ cup of cranberry sauce in each pan.
  11. Pour remaining pound cake mixture into the loaf pans.
  12. Using a knife, swirl the pound cake batter to incorporate the cranberry sauce into the rest of the batter.
  13. Bake at 325 degrees for 60-65 minutes or until a toothpick inserted into the center comes out clean.
  14. Allow to cool completely before slicing.

Cranberry Pound Cake Recipe

Please share your thoughts on this Cranberry Pound Cake

You may also like: White Chocolate & Cranberry Blondies Recipe & Winter Sangria Recipe with cranberries!

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Christmas Angel Coloring Page

by Dana Zeliff on
in Crafts, Printables

Disclosure: This post may contain an affiliate link.

Angel Coloring Page Pinnable

Print this pretty Angel Coloring Page to keep the kids busy this weekend – it’s too COLD outside to play too long!

 

Angel Coloring Page

To Print the Angel Coloring Page,  right click and “save as” or download the PDF HERE.

I also have a super cute Gingerbread House Coloring Page and more Gingerbread Patterns!

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Printable Christmas Tree Garland

by Dana Zeliff on
in Crafts, Printables

Disclosure: This post may contain an affiliate link.

Christmas Tree Garland Printable

Use this Printable Christmas Tree Garland as an easy and inexpensive decoration. It will be great for kids to get practice cutting and make their own garland to decorate the home.

Garland Directions:

  1. Print out page (see below.)
  2. Cut pictures into squares.
  3. Thread fishing line through each picture, interlinking the photos.
  4. Hang on or around Christmas tree, add to stairwell, or hang across doorways.

Most of all enjoy the Holidays!

To Print – right click and “save as” or download the PDF HERE.

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Pumpkin Gingerbread Trifle {Perfect for Holiday Entertaining}

by Dana Zeliff on
in Gingerbread, Pumpkin, Recipes

Disclosure: This post may contain an affiliate link.

Pumpkin Gingerbread Trifle

This Pumpkin Gingerbread Trifle is perfect for holiday entertaining. It’s a delicious holiday dessert that is simple to make, and beautiful to present to guests or even your family.

Layered with sweet, light pumpkin cream and spicy gingerbread, this dessert will be a hit and is a wonderful alternative to plain old pie. For individual servings this is beautiful in a wine glass, and equally pretty in a mason jar. Make it in a large glass bowl for a self serve dessert.

Customize it a bit to make it your own by layering in a chocolate drizzle instead of caramel. You could also whip instant coffee granules into your cool whip for a delicious coffee flavored topping.

Pumpkin Gingerbread Trifle

Ingredients:

1-12 oz. container of cool whip
1 -30 oz. can of pumpkin puree
½ batch of this Soft Gingerbread Cookie Recipe, cubed
1 cup powdered sugar
2-4 Tbsp. caramel

Pumpkin Gingerbread Trifle 1

Directions

  1. In a large mixing bowl whisk; cool whip, pureed pumpkin, and powdered sugar until
  2. Bake gingerbread using THIS Soft Gingerbread Cookie Recipe, cut in half.
  3. Instead of cutting out shapes with cookie cutters – roll flat and bake like a large rectangle cookie, cool, and cut into 1×1 squares with a knife. OR. like me, you may have some gingerbread men left over already.  This is a perfect way to use up broken or leftover men.  Just crumble into small pieces.
  4. Layer pumpkin mixture, a drizzle of caramel, and gingerbread. Repeat. Top with plain cool whip.

Makes 8-10 small servings of Pumpkin Gingerbread Trifle

Pumpkin Gingerbread Trifle Recipe

See more Gingerbread Cookie Recipe and Gingerbread Recipes!

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Soft Gingerbread Cookie Recipe

by Dana Zeliff on
in Gingerbread, Recipes

Disclosure: This post may contain an affiliate link.

SONY DSC

If you are like me and you want your gingerbread cookies soft instead of crunchy, this is this Soft Gingerbread Cookie Recipe is perfect for you.  Soft and spicy, these cookies will please kids and kids at heart. I have included a simple icing recipe to decorate these cute little guys – use it by itself or as a “glue” to attach small candies for decorations.

Grab your cookie cutters and meet me in the kitchen for a baking fest! The little ones love to help cut out shapes and decorate too.

Soft Gingerbread Cookie Recipe

Ingredients:

6 cups all-purpose flour
1 ½ cups molasses
1 cup dark brown sugar
½ cup water
1/3 cup butter, softened
1 Tbsp. ginger
1 tsp. allspice
1 tsp. cloves
2 tsp. cinnamon
1 tsp. Salt

Directions:

SONY DSC

  1. Stir all wet ingredients together in a large bowl.SONY DSC
  2. In separate bowl combine all dry ingredients together.SONY DSC
  3. Stir wet and dry ingredients together until just combined. Cover
  4. Refrigerate for 3-4 hours or overnight.
  5. Remove from refrigerator and divide dough in half, place one half back in refrigerator while you work with the other.
  6. Working quickly (one of the keys to keep cookies from spreading into unrecognizable shapes is to keep dough cold) roll dough on a floured surface to 1/4” to 1/2” thick.SONY DSC
  7. Cut out your chosen gingerbread shape(s).SONY DSC
  8. Move cookies carefully to an un-greased cookie sheet and bake for 10 minutes.
  9. Allow cookies to cool on pan for 2 minutes and then move to a wire rack to finish cooling.SONY DSC
  10. Once cookies have completely cooled they are ready for icing.

Tips for best results –

  • Keep your dough cold
  • Roll dough to closer to 1/2” , they keep shape better when a little thicker
  • Avoid putting cookies on a hot sheet to bake
  • Allow to cool completely before icing

Perfect Gingerbread Icing:

1 stick butter
2 tsp. Vanilla
½ cup powdered sugar
¼ cup sweetened condensed milk.

Mix all ingredients well until smooth and free of lumps. Place in a pasty bag, squirt bottle or for easy clean up -transfer icing to a ziplock, seal bag, snip very small piece of corner off and use like a pasty bag, squeezing icing out as you go. Throw away when done-my favorite clean up method!

What do you think? Soft Gingerbread Cookie Recipe or crunchy?

See more Gingerbread Cookie Recipe and Gingerbread Recipes!

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