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.

cranberry-crumb-bars-1 (2)

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

cranberry-crumb-bars-2 (2)

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

cranberry-crumb-bars-3 (2)

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.

eggnog3 (2)

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!

eggnog (2)

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.

Chickpeas2 (Small)

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.

Peanut Butter Oatmeal Trees by Momma’s Meals

Today we have Tammi from Momma’s Meals here to entertain you. She also has many entertaining ideas for you!! I am so happy she has come over to share with you today. Her daughter could not be any cuter with that big delicious cookie.

I would love for you to follow Tammi on her blog and also on Facebook, Twitter, and Pinterest . Without any further ado I give you Tammi!!!

Momma’s Recipes
Thank you so much for having me Tara! Hello everyone, I’ve been a fan of Noshing with the Nolands for quite some time now. I “met” Tara back when I joined the #SundaySupper group over two years ago! Crazy how time flies when your blogging! I’m here today to share with you a new recipe I found via one of my Parenting magazines. I thought it was super cute and something my daughter would really enjoy around the holidays. I’ll tell you just how much she “enjoyed” them later but for now lets talk about holidays! I have some great tips for you as you get ready for your holidays, or any party for that matter. My husband and I love to entertain, aka I love to clean, cook, clean up and my husband likes to entertain. Over the years we went from a small condo just the two of us to a big house with two kiddo’s! We’ve now been able to extend our entertaining skills and really have fun with it! Here are a few tips I’ve learnt along the way.

1. When preparing a menu for cocktail parties, kid parties or just a party where your serving picky foods (this is my favorite kind of party!) Make recipes that you can make ahead of time. I love to make a lot of different things so if I’m making five appetizers, I make at least three of them be recipes that I can make the day before or that morning and pop in the oven when guests arrive. Here are some of my favorites I make, Easy Mexican Stuffed Peppers is a great one because you can make these ahead of time, pop them in the oven when your guests arrive and serve them with a nice salad or crusty bread. How about Meatloaf? Try my Chicken Parm Meatloaf, make it ahead of time, pop it in, you can even make a rice pilaf or peel and get your potatoes ready to go! There are so many ways to make cooking dinner with guests enjoyable for them and you.

2. When preparing a menu for dinner guests I always make a dish that I can start preparing a few hours before, something I can make a head and pop in the oven so when my friends arrive I can enjoy their company. We usually have couples over that have kids around the same age as ours so I make a lot of casseroles ahead of time, or even a pasta dish that doesn’t take too much time in the kitchen.

3. Have a theme!! It’s fun! Recently for my daughters third birthday party I made a Nacho bar that was a lot of fun. In a 3 pot appetizer warmer crockpot I had melted cheese mixed with green chili’s, pulled pork and chili that people could scoop over their nachos’. I used nacho boats and also put out bowls of sour cream, shredded cheese, avocado, tomatoes and salsa! I also recently hosted a Cookie swap and with the same appetizer crock pot I made a Slider bar, I filled them with my Alfredo Turkey meatballs, Southwestern Meatballs and BBQ Pulled Pork, served them with a bunch of slider buns and mini meatball buns! For toppings I had pickles and cheese. Make it fun but make it less work for yourself by making things ahead of time. I made the meatballs the day before, warmed them up and put them in the warmer as people arrived.

4. Always plan an activity for the kids, it helps keep them busy! Decorate cookies, cupcakes, make your own icec ream sunday’s, decorate stockings or Christmas trees, make a craft, these are all examples I’ve used at my parties, I love watching the kids use their imaginations while they work together on things! For adults I make it fun by making a different themed cocktail or treat!

5. I always serve picky foods when people are arriving, it gives them time to come in, get settled and mingle. I then serve the main food an hour or two later. Most people want to have a chance to get comfortable, have a drink and catch up before digging in!

6. ALWAYS REMEMBER TO HAVE FUN! My biggest weakness when throwing a party is I constantly clean up while people are there, I now make an effort to sit and chat with my friends, spend time with the kids and clean up when everyone is leaving. The mess will always be there, who cares for how long! If it’s a few hours, put the food away and stack the dishes on the counter, trust me your friends and loved ones would rather spend time with you than to watch you do dishes and feel obligated to help!

Now onto my new cookie recipe!!

Peanut Butter Oatmeal Trees

What you’ll need:

3 Cups of quick-cooking oats
2 Cups of all-purpose flour
3/4 tsp. of baking soda
1/2 tsp. of baking powder
1/2 tsp. of salt
1 Cup of unsalted butter, softened
1 Cup of packed light-brown sugar
1 Cup of sugar
1 cup of creamy peanut butter
2 large eggs
1/2 Cup of green decorating sugar
Vanilla frosting for decorating

What to do:

1. Preheat oven to 350F. Line 2 cookie sheets with parchment paper.
2. In a medium bowl combine the oats, flour, baking soda, baking powder, salt; mix well.
3. In a large bowl, beat the butter and sugars with an electric mixer until light and fluffy, about 3 min. Add the peanut butter and beat until smooth. Add the eggs, one at a time, beating well after each addition.
4. Add the flour mixture and beat on low until blended.
5. Divide the dough into quarters. Place a quarter on each prepared cookie sheet and pat into an 8’ circle. Sprinkle each circle with 2 tbs. of decorating sugar.
Peanut Butter Oatmeal Cookies (3) (Small)
6. Cut the dough into wedges about 1 1/4′’ wide. Gently lift each triangle and place a pretzel rod underneath. Press the dough around the pretzel. Bake until golden and firm to the touch, 15-17 min. Let cool and on the pan for about 5 min. Recut the scored wedges to completely separate the cookies and let cool for 5 more min. Transfer to a wire rack and repeat with the remaining dough.

Peanut Butter Oatmeal Cookies (4) (Small) (2)
7. Decorate the cookies as you like with either a zip lock back cutting the tip, or us a pastry bag.
Peanut Butter Oatmeal Cookies (4) (Small)

So the final verdict for my VERY picky daughter with a HUGE sweet tooth was she licked the frosting off and said she was all done Smile

Christmas Trees 6 (2) (Small)

Happy Holidays from our home to yours,
Momma @ Momma’s Meals

Sugar Plums by Seduction in The Kitchen

We have Dee here today from Seduction in the Kitchen. I am thrilled she has brought over sugar plums, how fun are those, so amazingly festive!! I love them!!!

You can follow Dee on Facebook or Twitter too!! Now I give the floor to Dee!!

Hello, I am Dee from Seduction in The Kitchen. Do you remember “T’was the night before Christmas” story and the line, “with visions of sugar plums dancing through their heads?” I have always wondered what exactly a sugar plum is. Your imagination can go wild trying to come up with what you think a sugar plum is. When I said I would guest post on Noshing with the Nolands, I was in the middle of doing my famous cookie trays I do every Christmas. What makes my trays famous, well famous with my friends I should say, is that I do about 20 different cookies on it. Hey, baking is a form of stress relief for me. Try it, take beating eggs, pretend the eggs are your daily frustrations, and just beat them with the mixer, soon you feel the stress melting away. Around the holidays, things do get very stressful, trust me holiday baking is a great cure or that holiday stress.

Anyway, getting back to the sugar plums, one of the cookies I make is an Italian peach cookie called “Pesche.” These are little peach looking cookies that filled with a cream or a jam. Traditionally these cookies are wedding cookies. I am from Pittsburgh, Pa, if you’re familiar with Pittsburgh, then you know about the cookie tables at Pittsburgh Weddings. I your not, well let me explain, in Pittsburgh we do this cookie table, as the guest wait for the bride and groom to make the grand appearance, the guests munch on homemade cookies, that many guests have made and bring to the wedding, and drink their drinks. It a very popular tradition there. It was at a wedding where I was introduced to the Italian Pesche cookie, and off course I had to have the recipe.

That line, “With sugar plums dancing through their heads…” was on my mind for some reason. Then, suddenly I had an idea, why not change up the Pesche recipe, instead of peaches, lets make plums out of them. I mean You do use a sugar coating to help form the peach, this would make for a great version of  sugar plums. Ok, I also admit I had just bought a jar of Super fruit jam at Trader Joe’s and the taste of it reminded me of plum. I also thought that by using that jam instead of peach preserves in these cookies would really be good.

1 cup sugar
4 large eggs
1 cup vegetable oil
4 cups flour
1 tablespoon baking powder
plum preserves
plum wine
purple food coloring
granulated sugar


Combine the eggs, sugar, and vegetable oil in a bowl. Mix them together until it is a nice pale yellow.

Next, add the baking powder and flour. Mix everything until it forms the dough.

Form about 1 inch balls, but flatten them on one side on the cookie sheet. This will help you later when we are “creating” the sugar plums. In a pre heated oven at 350F, bake the cookies For 10-12 minutes, just until they are a light golden brown.

Take the balls out the oven, and and just let cool or 2 minutes. While they are still warm, you want take a knife and carve a little pocket into the lat side the balls. Do not carve real deep.

Fill the pockets with plum jam. I used Super Fruit from Trader Joe’s, so i you can not ind plum jam use something that is close.

Using plum wine, you could use a plum brandy  you can not ind plum wine. Plum wine is usually a Japanese wine, I found it at World Market, what is nice I bought the trial size, which was perfect size or this cookie. Tint the wine with some purple food coloring.

Place the 2 flat ends together, then “blush” the cookie with the wine. Blush it means using a brush, paint on the wine, you are just tinting the cookies, so it just a “blush” of color.

Roll the plums in some sugar while the wine is still wet on the cookie. Cover the cookie completely with sugar. As the wine dries, it makes the sugar become the “glue” and keep the cookies together.

div class=”separator” style=”clear: both; text-align: center;”>

You can decorate with some decorative leaves or even use a whole clove to form a stem if you like. Then ENJOY!

Thank you for reading my guest post here on Noshing with the Nolands. You can follow me at Seduction in the Kitchen.