My siblings love to mock me for my love of cranberries, but I have yet to meet a cranberry recipe I don't like. As a result, I'm drawn to cranberry recipes with a magnetic force and I just can't resist trying new ones frequently. Fresh or dried, cranberries never seem to disappoint in pancakes, bruschetta, salads, or cookies. This cracker dip was a favorite when I made it for my family on Christmas Eve. I made the cheese and cranberry mixtures a day ahead of time, then topped the cheese with the cranberries just before serving. The cranberry, caramelized onion mixture was dynamite atop the creamy cheese. Our family dog Guffman couldn't resist this dip and hopped up to try and steal some from the table. I can't blame him, this stuff is addicting!

One Year Ago: Grammy's Chocolate Cookies

Cranberry, Caramelized Onion, and Goat Cheese Dip
from Beantown Baker

Ingredients:
-8 oz. cream cheese, softened (I used 1/3 less fat)
-4 oz. goat cheese room temperature
-1 cup finely shredded Cheddar cheese, room temperature
-2 tsp vegetable oil
-1 medium sweet onion, diced
-1 tsp sugar
-1 cup fresh or frozen cranberries
-1/4 cup sugar
-1/4 cup water
-1 tbsp balsamic vinegar

Directions:
1. In the bowl of a mixer, combine cream cheese and goat cheese until smooth. Beat in cheddar cheese until well combined. Spread cheese mixture into the bottom of a baking dish. Cover and chill for 1 hour, or overnight.
2. In a medium skillet over medium-high heat, heat oil. Add onions and saute until softened. Add sugar and mix to coat onions. Continue to cook until over low heat, stirring every few minutes, until onions are caramelized (approximately 10-15 minutes).
3. Remove onions from skillet and set aside. Add cranberries, water, and sugar to skillet and stir to dissolve sugar. Over medium heat, cook cranberries until they pop and are softened (10 minutes). Once mixture thickens, stir in balsamic vinegar and mix in onions. Stir to combine and allow to cool. If not serving immediately, cover mixture and refrigerate.
4. Just before serving, spoon cranberry mixture on top of cheese mixture. Serve with crackers.

I love when a recipe turns out infinitely more tasty than you ever expected. With cinnamon and apples, I knew this coffee cake would be good...but it blew my expectations out of the water. I had the opportunity to steal a bite of this hot out of the oven and it practically melted in my mouth. However, I let it cool, wrapped it up, and stuck it in the fridge for twenty-four hours. A day later, it was just as good, if not better.

This cake is bursting with moisture from the apples and the cream cheese in the batter gives the cake a velvety texture. This is a wonderful coffee cake to eat alongside of your coffee (& Bailey's ;)), but it's also decadent enough for dessert. Serve it a la mode for a real treat!

One Year Ago: Kale Chips (these make at least a weekly appearance at our house!)

Cinnamon Apple Cake
from Cooking Light
Ingredients:
-1 3/4 cups sugar, divided
-1/2 cup (1 stick) margarine, softened
-1 tsp vanilla extract
-6 ounces block-style fat-free cream cheese (I used 1/3 less fat)
-2 large eggs
-1 1/2 cups all-purpose flour
-1 1/2 tsp baking powder
-1/4 tsp salt
-2 tsp ground cinnamon
-3 cups chopped peeled Rome or Fuji apple (about 2 large)

Directions:
1. Preheat oven to 350F.
2. In a large mixing bowl, beat 1 1/2 cups sugar, margarine, vanilla, and cream cheese until well-blended. Add eggs one at a time, beating after each addition.
3. In a separate bowl, combine flour, baking powder, and salt. Add flour mixture to creamed mixture, beating at low speed until blended.
4. In a small bowl, combine 1/4 cup sugar and cinnamon. Mix 2 tbsp of cinnamon sugar mixture in a large bowl with chopped apples, stirring to coat. Pour apple mixture into cake batter and stir to combine.
5. Pour batter into a 9-inch springform pan coated with cooking spray. Sprinkle with remaining cinnamon mixture.
6. Bake at 350F for 1 hour 10 minutes (check after an hour) or until the cake pulls away from the sides of the pan. Cool cake completely on a wire rack before removing and cutting into slices.