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.

Rum and Eggnog Spiced Cookies by Take A Bite Out of Boca

First off I have to say to you all MERRY CHRISTMAS!!!!!! I am taking a bit of a well needed break and I love having other bloggers here to share with you their delightful recipes!!! I hope you are all having a wonderful holiday season!!!

Today I have Shaina from Take a Bite Out of Boca sharing with you some delicious holiday cookies. I know I would adore these, she got me at rum!!!

I would be thrilled if you followed Shaina on Twitter and Facebook and dropped by her blog for lots of wonderful recipes!! I now give you Shaina.

Merry Christmas! I’m so excited to be here today guest posting for Tara. Many thanks for inviting me to be a part of your blog on such a magical day! With all the craziness of the holidays, Tara asked some of her fellow bloggers to step in and take a little weight off her shoulders. That’s what we are here for!

Tara is one of the amazing bloggers I met through #SundaySupper. I seriously credit that group for a lot of the things I’ve learned and the people I’ve met throughout the past few months. I’ve really enjoyed reading Tara’s blog and salivating over the mouth-wateringly delicious recipes and photos. Today I wanted to share something that’ll put everyone in the Christmas spirit. Though I don’t celebrate the holiday, it’s still one of my favorites. I love the music, the lights, and the happiness that seems to ring throughout the world. Not to get all cliché, but it really is the most wonderful time of the year.

Especially when you have Rum and Eggnog Spiced Cookies to stuff your face with.

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So I hope everyone has a very Merry Christmas and is enjoying their day doing Christmas-y things like gathering around the Christmas tree to rip open your gifts, eating a yummy holiday breakfast, spending the day with family, and eating tons of Rum and Eggnog Spiced Cookies!

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Rum and Eggnog Spiced Cookies
Makes ~30 dozen cookies

2¼ cups white whole wheat flour
1 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1¼ cups granulated sugar
¾ cup (1½ sticks) unsalted butter, room temperature
½ cup eggnog (I used Target brand’s Light Eggnog)
1-2 oz. spiced rum
2 egg yolks

Preheat the oven to 350 degrees.

In a medium bowl, whisk together the flour, baking powder, cinnamon and nutmeg. In the bowl of a stand mixer, beat together the sugar and butter. Add the eggnog, rum and egg yolks and beat until smooth and creamy. Add the dry ingredients and mix until just combined.

Scoop the dough onto a baking sheet lined with parchment paper or a silicone baking mat. Bake for about 20 minutes or until the edges start to brown.

Roasted Chickpeas with Paprika, Curry and Herbs by All Four Burners

Today I have Hima from All Four Burners (great name for a blog) here with an awesome and healthy treat for you. Some thing you can serve for the holidays again and again. I have got to try these!! YUM!!

I would be excited if you followed Hima and her culinary adventures on Facebook, Twitter and Pinterest. I now give you Hima and this great recipe. ENJOY!!


Quick hors d’oeuvres are a must during the holiday season.

My friends know better than to stop by unexpectedly during the rush leading up to Christmas, but I still like to have some snacks on hand, either for my husband and me to snarf during the week (how this batch disappeared) or to make ahead as a simple appetizer for our annual holiday party.

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These chickpeas are quick and easy. The herbs and spices are staples in my kitchen pantry and I almost always have lemons on hand. The result is spicy and salty…and utterly addictive.

Chickpeas (Small)

Roasted Chickpeas with Paprika, Curry, and Herbs
2 15-ounce cans chickpeas, drained, rinsed, and dried very well
3 tablespoons extra virgin olive oil
2 teaspoons paprika
½ teaspoon curry powder
¼ heaping teaspoon crushed rosemary
¼ heaping teaspoon thyme leaves
1 teaspoon kosher salt
1 tablespoon freshly grated lemon zest

Preheat oven to 425 degrees.
Roast chickpeas on a rimmed baking sheet in the center of the oven for 10 minutes. Shake pan to loosen chickpeas, rotate baking sheet, and roast for an additional 10 minutes. They should become slightly crisp on the outside, but remain soft on the inside.
Meanwhile, combine remaining ingredients in a medium bowl.
Mix the roasted chickpeas in the bowl and spread back out on the baking sheet. Roast another 5 minutes. Allow to cool a few minutes and serve immediately or allow to cool fully and transfer to an airtight container for up to 3 days.