Cranberry Bars


This recipe isn’t Whole 30.  This recipe isn’t Paleo.   This recipe is good, old-fashioned baking and it has cranberries.  Win and win again. This week’s recipes are all courtesy of  Christina Lane at Dessert For Two.  You already know how much I love  Dessert For Two.  I have posted many of her recipes over the years.  Christina Lane is my favorite blogger ever.

What you don’t know is if  I had never come  across Dessert For Two there would be no A Solitary Feast.  It was never my intent to start a food/recipe blog when I started adapting recipes for one or two.  My intent was to adapt some recipes for my friend, Steph, who was moving out on her own for the first time and I wanted to encourage Steph to  cook.

When I gave her the recipes, Steph started telling  me I should start a recipe blog.  I kind of blew her off because 1.  I didn’t really know what a blog was.  2,  I didn’t really think anyone outside my circle of friends and, maybe, my mother would be interested in the recipes.  The idea of recipe blogs intrigued me enough I wanted to  check it out, though.

The very first blog I found was Christina Lane’s Dessert For  Two.  I love to bake as much as I love to cook so I tried her recipes right away.  I fell in love.  I have made dozens of her recipes over the years.  As I watched Dessert For Two bloom and grow, I started thinking there might be some place on the internet for my dinner recipes.  Three months later I posted my first recipe on A Solitary Feast.

Christina is not only my cooking and baking inspiration she also inspires me as a person.   In a world that seems to take pleasure in tearing you down, Christina has taken time to build me up and encourage me to step outside of my comfort zone.  In a world full of negative, she is a bright and shining positive.

Cranberry Bars

From Dessert For Two

6 TBS butter, cold and diced

3/4 cup flour

1/4 cup sugar

1/4 tsp salt

1 1//2 cups leftover cranberry sauce

1/2 tsp vanilla

Preheat the oven to 350 degrees.  Line a 9 x 5 inch loaf pan with parchment paper.  Leave enough parchment paper hanging over the sides to help remove the bars after baking.  In a medium bowl, add the  flour, sugar and salt.   Add the diced butter to the flour.  Using your fingers,  rub the butter into the flour.  You will know when the butter and flour are mixed well when it sticks together when you lightly squeeze it in your fist.  Spread the flour/butter into the bottom of  the prepared pan. Using  your  hands,  press the  crust mixture evenly into the bottom of the  pan.  You want to press relatively  hard  so the flour/ butter  mixture sticks together to form the crust.  Bake for 25 minutes.  Meanwhile, stir the vanilla into  the  leftover cranberry sauce.  When the crust is done baking, spread the cranberry sauce over the crust.  Bake another 20 minutes or until  the crust is golden brown.  Let cool in the  pan before slicing.


Christmas Roundup 2017

It’s 3 weeks and 3 days until Christmas.  Can you believe it?????  It’s time to get baking all those yummy Christmas treats.  Here is a round up  of all the small batch Christmas treats I have posted over the years.  Tune in on Monday for the start of this year’s batch of Christmas treats.

Peanut Brittle


Fruitcake Cookies

Peanutbutter Blossoms

Cranberry Pecan Sugar Cookies

Ginger Bread

Fruitcake Bread

Cranberry Apple Walnut Cake

Cranberry  Pie,  Rolled Crust

Elise’s Cranberry Pie

Elsie’s Cranberry Pie

The good news is we are finely to the best part of Thanksgiving dinner, dessert. The bad news is the dessert is not Whole30 compliant. I was going to try some desserts that were technically compliant, remember desserts wouldn’t actually be allowed on a Whole 30, but my friend, Heather, and I paid our first visit to the new Aldi grocery store in Moorhead Monday night. They had fresh cranberries for .98 cents a bag. I bought one and Heather gave me hers because she didn’t know you had to cook cranberries to make them edible. I have to find something to do with the 24 ounces of fresh cranberries I have.

I dug this recipe out of the recesses of my draft pile where it had been hiding for at least 2 years. It is super easy because there is no pie dough to make and roll out. Instead you make a batter and just spread it over the top of the cranberries. Serve this pie warm.

Elsie's Cranberry Pie

The cookbook I adapted this recipe from came from the library and I can’t remember the name of it.


1 1/2 cups fresh cranberries

1/4 cup chopped pecans

1/4 cup honey, divided

1 egg

6 TBS all purpose flour

4 TBS butter, melted

Preheat the oven to 325 degrees.  Spray a 5 inch deep dish pie pan with non-stick cooking spray.  Add the cranberries and pecans. Drizzle 2 tablespoons of honey over the cranberries and pecans; set aside. In a small bowl, beat the egg until the white and yolk are well combined.  While still beating, add the remaining 2 tablespoons honey, flour and melted butter; mix well.  Spread the mixture over the cranberry pecan mixture. Bake for 45 minutes or until the crust is lightly toasted brown.  Let cool 5 minutes and serve warm.

Christina Lane’s Best Ever Frosted Brownies


I don’t usually publish on Thursday but today we are celebrating!  Last Friday I handed over my Christmas money to my best friend, Steph, and sent her off to buy me a new computer while I finished working.  Steph is my tech guru so I trusted her to get me the best computer she could within the confines of my budget and with the features I wanted.  Steph not only got me a terrific deal, she got me features I didn’t think I could get with my small budget, like a touch screen.

I love my new computer!  It is going to make my life so much easier.  Well, at least it is going to make my blogging life easier.  I have been a blogger without a computer since last March.  How does one blog without a computer? I wrote everything out long hand in a notebook. then on my  one weekday a week off I would go to the library and type, edit, add pictures, proof read and schedule all my posts for the week.  That is great when it isn’t cold, I am organized, or I don’t have something else I have to do on my one weekday off. It’s not so great the rest of the time.  Now I can go back to lying in bed and watching reruns of Chopped, Iron Chef and Iron Chef America while I compose my posts on any day I want to, at any time of day I want to.

To celebrate, I made the brownie recipe from Christina Lane’s new cookbook, Sweet and Simple, to share with you all.I am not going to go into the cookbook because I will be doing a post about it soon.  So enjoy your small batch of frosted brownies while I wipe the frosting off my touch screen.

Christina Lane's Best Ever Frosted Brownies


1/2 cup cocoa powder

1 cup plus 2 tablespoons white sugar

1 tsp vanilla

1/4 tsp fine sea salt

1 large egg

1/2 cup all purpose flour


6 TBS unsalted butter, softened

1/4 cup cocoa powder

3/4  cup powdered sugar

2 to 3  TBS milk or cream

Preheat oven to 325 degrees.  Line a 9 inch bread loaf pan with parchment paper.  In a microwave safe bowl, combine the butter, cocoa powder, and sugar.  Microwave at full power for 30 seconds.  Stir the mixture and return it to the microwave for another 30 seconds.  Stir again.  Add one more 30 second pulse if the butter isn’t mostly melted.  Let the mixture cool for 1 minute.  Stir in the vanilla and the salt.  Stir in the egg.  Finally, add the flour and stir vigourously for about 1 minute or 50 strokes. Scrape the mixture into the loaf pan and bake for 40 minutes.  The top of the brownie surface should appear dry and be starting to crack.  Do  not over bake because you want the inside to be fudgy.  Meanwhile, beat together all of the frosting ingredients, adding milk or cream as needed to make the frosting spreadable.  Frost the brownies once cook and cut in half to serve.

A Small Batch Christmas — Peanut Brittle


I often tell people that cooking and baking aren’t  talents you are born with.  Cooking and baking are skills you learn through practice, error and more practice.  Just because a recipe didn’t turn out doesn’t mean you can’t cook or bake. There are a lot of crappy recipes out there, even when they were written by a famous “chef”.  Even when the  recipes are perfectly written, a person often needs to make it multiple times to learn and perfect the techniques given.  Don’t forget, that even the best cook or baker in the world can have an off day where nothing quite goes right.

I made this recipe for peanut brittle 4 times before I got it anywhere close to right.  The first time I tried I cooked the sugar in a pan that was too big and misread the recipe and added too much water so it never caramelized.  The second time I caught the water mistake but still cooked it in too big of a pan over what I discovered was way too low of heat.  The third time I used the right amount of water, the right sized pan, and turned up the heat.  The problem this time was I got distracted for just one second and the sugar went from caramelized to burned.  The fourth time I made it, I got it just about right, according to the picture it could have been a little more caramelized but it still tastes like good peanut brittle should.

A few points to remember about making peanut brittle

  1.  Pay attention — the time between having perfect brittle and a brittle mess is very short.
  2. This is very hot, melted sugar.  It can burn you and burn you badly so pay attention to what you are doing.

Peanut Brittle

softened butter for greasing the pan

2 cups white sugar

1 cup roasted peanuts

1/3 cup water

1/2 tsp salt, if the peanuts are unsalted

Use the butter to grease a pan with a low rim.  Put the sugar and 1/3 cup water in a small pan over low heat.  Cook until the sugar dissolves and becomes a light brown, caramel color. Watch the sugar mixture carefully.  It can go from caramel to burnt in a heart beat.  Don’t stir the sugar mixture.  Stirring the sugar causes it to crystallize, which isn’t good.  When the sugar mixture is ready, stir in the peanuts and immediately pour it into the prepared pan.  Let the brittle cool completely at room temperature, then break it into pieces. It will store indefinitely in at room temperature in a covered air tight container.