Cranberry Crumb Bars by The Redhead Baker

Happy Boxing Day everyone!! I sure hope you are all having an amazing holiday season and taking time to be with the ones you love!!!

I am so delighted to introduce to you Coleen from The Redhead Baker and her amazing looking yummy Cranberry Crumb Bars!!!

I would be so happy if you followed her on Facebook, Twitter, Goggle + and  Pinterest. She is always baking up a storm for you. I now give to you Coleen!!!

Hello, I’m Coleen, the blogger behind The Redhead Baker. I’m so happy to be guest-posting on Noshing with the Nolands!

Christmas is my favorite time of year, and one of my favorite flavors of the season is cranberry. I love the tartness of cranberries, and the beautiful shade of red they give to any recipe to which they are added.

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These crumb bars are a great way to show off the flavor of cranberries, with the sweet shortbread crust tempering the tart cranberries.

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They are so easy to put together as well, and can be made in advance of any holiday party or meal.

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Cranberry Crumb Bars


For the crust/crumb topping

2 sticks (16 tablespoons) unsalted butter, room temperature

½ cup sugar

¼ teaspoon salt

1 teaspoon vanilla extract

2 ½ cups all-purpose flour, divided

For the filling

12 oz fresh cranberries, picked over and stems removed

¾ cup sugar

1 tbsp cornstarch

1 tbsp orange zest

4 tsp orange juice

1 tsp vanilla extract


Preheat oven to 350 degrees, and line a 9×13 baking pan with parchment paper, letting the ends of the paper hang over the two short ends of the pan.

In the bowl of a stand mixer, cream together the butter, sugar and salt. Add 2 ¼ cups of the flour and stir just until combined (the dough will form large crumbs).

Press ¾ of the shortbread dough into the bottom of the baking pan. Return the remaining quarter of the dough to the mixing bowl. Refrigerate the baking pan.

To the reserved dough, add the reserved ¼ cup of flour, and mix on low speed until the mixture forms small crumbs.

In a large mixing bowl, combine the cranberries, sugar, cornstarch and orange zest. In a measuring cup, stir together the orange juice and vanilla extract. Add the juice mixture to the mixing bowl, and toss until the cranberries are coated.

Pour the cranberries over the shortbread crust. Sprinkle the crumb mixture evenly over the cranberries.

Bake for 45 to 55 minutes, until the crumb topping is lightly browned.

Let the cranberry bars cool to room temperature, then refrigerate until well chilled. Then cut into bars about 2 inches by 2 ½ inches.

Coffee Mocha Cheesecake Diamonds

That’s What I Think (TWIT) Review

It is cookbook review day today and I have for you The 250 Best Brownie Bars and Squares cookbook. Who doesn’t love brownies, bars and squares!!! For one thing they are so easy to make. Plus they conjure up childhood memories of what auntie or mom or grandmother used to make.  The ultimate comfort food!!

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This cookbook is full of wonderful recipes but Ken was the one that chose this lovely looking dessert and it was a sure fire hit at the refreshments for our church. These would be great served over the holidays,  a nice make ahead dessert. They are so cute with the kisses on top!! We loved the mocha chocolate flavor along with the cheesecake, so good. One little triangle and you are satisfied, okay maybe two!!

Coffee Mocha Cheesecake Diamonds by Noshing With The Nolands (Small)

The cookbook has 250 recipes like Classic Chocolate Nut Brownies, Lemon Coconut Squares, Carrot Pumpkin Bars, Banana Cream Walnut Squares and Raspberry Patch Shortcake, plus so much more. All sounding so delicious!!

There are a few pictures throughout the cookbook but it is mainly short and concise recipes. So many of the recipes are so easy, just mix up the dough and put it into a square or rectangular pan, bake and enjoy!! There is even a no bake bars and squares chapter for when you are in a big hurry. The contents is divided down nicely into sections for Brownies, Chocolate Bars and Squares, Coconut Bars and Squares etc. So if you are looking for something in particular you can find it easily.

The author, Ester Brody, has developed thousands of recipes over the years and has written several best selling baking books like The 250 Best Muffin Recipes, 500 Best Muffin Recipes, 1500 Best Bars, Cookies, Cakes and More and 250 Best Cobblers, Custards, Cupcakes, Bread Puddings and More.

I hope you try this recipe and get this book to savor so many more, ENJOY!!

Coffee Mocha Cheesecake Diamonds by Noshing With The Nolands (2) (Small)

Coffee Mocha Cheesecake Diamonds
Recipe type: Dessert
Serves: 36

A great combination of brownies and cheesecake, you can’t go wrong!!!!
  • Base
  • 6 squares (each 1 oz [28 g]) 6
  • semi-sweet chocolate
  • ¾ cup butter or margarine 175 mL
  • 1 tbsp instant coffee powder 15 mL
  • 2 eggs 2
  • ¾ cup packed brown sugar 175 mL
  • ¾ cup all-purpose flour 175 mL
  • ½ tsp baking powder 2 mL
  • Cheesecake Layer
  • 8 oz cream cheese, 250 g
  • softened
  • ½ cup granulated sugar 125 mL
  • 2 eggs 2
  • 2 tbsp strong coffee or 25 mL
  • coffee liqueur
  • 2 tbsp all-purpose flour 25 mL
  • Sour Cream Topping
  • 1½ cups sour cream 375 mL
  • 3 tbsp granulated sugar 45 mL
  • Chocolate-covered
  • almonds or espresso
  • beans (optional)

  1. Base: In a saucepan over low heat, melt chocolate and butter, stirring until smooth. Add coffee powder and mix well. Set aside to cool slightly.
  2. In a bowl, beat eggs and brown sugar. Add cooled chocolate mixture and mix well. Blend in flour and baking powder. Spread evenly in prepared pan. Chill for 10 minutes.
  3. Cheesecake layer: In a bowl, beat cream cheese and sugar until smooth. Add eggs, one at a time, beating until incorporated. Stir in coffee until blended. Blend in flour. Spread evenly over base. Bake in preheated oven for 20 minutes or until set.
  4. Sour cream topping: In a bowl mix together sour cream and sugar. Spread over warm cheesecake. Bake 10 minutes longer. Place pan on a rack to cool completely. When cool, cut cake into 6 long strips, cut strips across on diagonal into diamond shapes. If desired, top each with a chocolate covered almond or espresso bean.

Excerpted from The 250 Best Brownies, Bars & Squares by Esther Brody © 2013 Reprinted with publisher permission.

Holiday Cookie Bars

It is that time of year to be baking, that is for sure. I do tons of it for the holidays. Some cookies are intricate and time consuming and other like this one is a “piece of cake”.

One staple you need is a good cooking spray for all your pans and sheets. Something that lets the food shine! I was given this wonderful 100% Grapeseed Oil from Pompeian to try. At first we were using it for things like fried eggs and stirfrys, which worked great. Then I went onto my baking and used it for this recipe.

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I like using a cooking spray as it is quick and easy. Pompeian Grapeseed Oil has no propellants, trans fat, cholesterol, CFC’s or preservatives. It has a nice light and pleasant taste and is naturally gluten free.

I liked to use it just straight and also with parchment paper as in this recipe. The parchment allows you to easily lift the bars out of the dish. The oil allows for no sticking at all.

Holiday Cookie Bars by Noshing With The Nolands

We love the chocolate, cookie and peanutty flavors of these easy bars.

Holiday Cookie Bars by Noshing With The Nolands

Holiday Cookie Bars
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 


An easy and festive cookie bar for the holidays!!
  • 1 cup whole wheat flour
  • 1½ cups white flour
  • Pinch of salt
  • ½ tsp. baking soda
  • ¾ cup butter
  • 1 cup brown sugar
  • ½ cup white sugar
  • 2 eggs
  • 1 Tbsp. vanilla extract
  • ½ cup crunchy peanut butter
  • 357 gm. bag of holiday mix peanut M & M’s
  • Pompeian Grapeseed Oil

  1. Whisk flour, salt and baking soda together and set aside. Cream butter and sugars together until fluffy. Add eggs one at a time mixing well. Add vanilla and mix in. Add flour mixture and mix until combined. Stir in the peanut butter. Add the M & M’s and carefully fold into the dough.
  2. Lightly spray a 9 x 13″ pan with the grapeseed oil and place a sheet of parchment in with the sides hanging over slightly. The oil while help the paper stay in place and the overhang of the parchment will let you pull the bars out easily. Lightly spray the parchment with oil. Place the dough into the prepared pan and even out.
  3. Bake at 350F for 25- 30 min. Let cool and then lift out using the parchment. Cut into squares.

Adapted from A Full Measure of Happiness.


Raspberry Coconut Oatmeal Bars

In need of a scrumptious tasting bar? I needed some bars for a church refreshment and I wanted to make something with the great taste of raspberries. I found this recipe online from Taste of Home. They made theirs with strawberry preserves but I had seedless raspberry jam on hand. I use this jam a lot for baking, a raspberry vinaigrette and cooking. I love the smooth consistency of it, not having the seeds in it.

This bar can be made all year round as it would be not only great for a picnic but gorgeous on a Christmas tray of goodies. ENJOY!!!

Raspberry Coconut Oatmeal Bars (Small)

Raspberry Coconut Oatmeal Bars
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 

Serves: 36

A versatile bar that can be made all year round!!
  • 1¼ cups flour
  • 1¼ cups quick-cooking oats
  • ½ cup sugar
  • ½ tsp. baking powder
  • ¼ tsp. salt
  • ¾ cup butter, melted
  • 2 tsp. vanilla extract
  • 1 cup seedless raspberry jam
  • ½ shredded sweetened coconut

  1. Preheat oven to 350F. Whisk together the flour, oats, sugar, baking powder and salt. Pour in the butter and vanilla and stir until mixed and crumbly. Reserve one cup. Pour the remainder into an ungreased 9×13″ pan. Press the mixture down.
  2. Spread the raspberry jam carefully over this layer. Toss coconut with remaining crumb mixture and sprinkle over top. Press very lightly.
  3. Bake for 25-30 min. or until lightly browned. Cool. Cut into squares, makes 3 dozen.
  4. Adapted slightly from Taste of Home.


Table for 7

Maple-Date Bars by Diabetic Foodie

This is another #SundaySupper installment of celebrating these wonderful people and their sites. Today we have a recipe from Shelby at Diabetic Foodie. From the title of her blog, you guessed it she has Diabetes. She has an amazing journey written out in her About Me page, which you should check out.

Shelby has many wonderful recipes and I really enjoy her site. From this past #SundaySupper she made Asparagus and Proscuitto Bundles one of my favorite quick appetizers. She has other recipes like Salmon Quinoa Patties with Lemon-Caper Tarter Sauce that looks so enticing. What is impressive about her site is that she includes all the nutritional values for each recipe.

What caught my eye though, a couple of weeks ago were these lovely looking Maple-Date Bars. I had some dates in the pantry and hadn’t had a date bar for so long. They enticed me to try to them plus I wanted a homemade treat for Amber’s lunchbox. I followed her recipe exactly. No tweaks or adaptations and they turned out perfectly. YUM!! Amber devoured the ones in her lunch box, telling me that I have to make more and I surely will. Here is Shelby’s great recipe.

Maple-Date Bars

Thanks Shelby for letting me share this with all my readers!!!

Maple-Date Bars by Diabetic Foodie
Recipe type: Dessert

A light and delicious date square.
  • 1-3/4 cups finely chopped pitted medjool dates
  • ¾ cup water
  • ⅓ cup pure maple syrup
  • 1 teaspoon lemon zest
  • 1 cup all-purpose flour
  • 1 cup rolled oats (not quick-cooking)
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅔ cup sugar
  • ½ cup unsalted butter, softened
  • Cooking spray

  1. Combine dates, water and maple syrup in a small heavy saucepan over medium heat. Bring to a boil, then cook, stirring frequently, until most liquid is absorbed (about 12 minutes). Mixture should look like jam. Remove from heat and stir in zest. Cool completely.
  2. Preheat oven to 400°F.
  3. In a large bowl, whisk together flour, oats, baking soda and salt. Beat sugar and butter with a mixer at medium speed until smooth. Stir flour mixture into sugar mixture (it will be crumbly).
  4. Coat an 11- x 7-inch baking pan with cooking spray. Press 2 cups of mixture into bottom of pan. Spread date mixture over flour mixture. Sprinkle remaining flour mixture on top.
  5. Bake for 20 minutes or until golden brown. Cool completely in pan on wire rack, then cut into 20 bars.

Slightly adapted from Cooking Light