I LOVE DIP!!! It adds a totally new flavor to what you are eating and I really love that. To me nothing celebrates fall better than food that has cranberry orange in them. This recipe is one of my favorites because you can make it into a dressing and also a spread. Nothing beats having a versatile recipe in your cook book! I have found that using canned mandarin oranges adds more flavor then the fresh or frozen. I really like the orange flavor to come out in this recipe, so if you do not want to use the mandarin oranges add a touch more orange oil. You can also use Honeyville’s seasonal flavor cranberry orange whipped honey too! This is only available until Christmas so try it and stock up on it now!!
10.5 ounces of goat cheese
½- 1 Tbsp cinnamon to your taste
½ cup honey
½ tsp. organic orange oil
1/3 cup cranberries
1/3 cup walnuts
¼-1/3 cup mandarin orange slices
Place the goat cheese, cinnamon, honey and orange oil in a blender and blend for 2 minutes. Then add the cranberries and walnuts and blend for 30 seconds to a minute; depending on how chunky you want it. Put the dip in a bowl that you will be serving in and fold the mandarin orange slices into the cheese mixture. Put in the fridge for 2 hours for it to firm up and serve with your favorite fruits, vegetables, and crackers. Also, tastes good on chips! ENJOY!
-Add 2 Tbsp of mandarin orange juice to make the dip into a dressing
-Add 4 ounces of cream cheese to make the dip into a spread
I have been finding that kids are not the only picky eaters; adults are picky too! So hiding vegetables in baked goods is the best solution for me! I really love to play with recipes and see what will make things more interesting. I was really surprised how well the zucchini and cranberries went together! I was even more surprised when my picky eaters enjoyed it and gobbled up the whole pan. I hope that this recipe makes it on to your breakfast table; ENJOY!
½ cup coconut oil (liquefied)
¾ cup of honey
1 cup of applesauce (room temperature works best)
½ cup crushed pecans
½ cup of chopped juice sweetened cranberries
¾ cup of pureed zucchini
1½ cups whole wheat flour
1 Tbsp cinnamon
1 tsp. baking soda
Pre-heat oven to 375 degrees F. Mix together the coconut oil, honey, applesauce, pecans, cranberries, and zucchini puree until smooth. Then add the flour, cinnamon, and baking soda; mix until everything is mixed together. Line cupcake pans with cupcake liners and spray with your favorite cooking spray; we LOVE using FSC certified baking cups because then you don’t have to spray them. Fill the baking cups with batter a little over half way full; makes about 20 muffins. Place in the oven and cook for 18-20 minutes or until the tooth pick comes out clean, then pull out of the oven and let cool. *Some ovens work differently so make sure to keep an eye on them while they are cooking.
Add ½ cup of shredded carrots in place of the cranberries
Use ¾ chopped pumpkin seeds in place of the pecans