Cranberry-Almond Wedges

Wow, a whole straight week with only one post. Yikes. But like most of you, I’m elbow deep with Thanksgiving prep. Along with that I’m drowning in deadlines. Enough excuses, right?

Okay, well let me share some fun news then. The post today is also being featured on Better Homes and Garden’s new blog Delish Dish, where I am a contributor along with a few other bloggers and some BHG staff. The idea is to have everyday-hands make and attest to BHG’s recipes. And hopefully, we’ll be able to impart some tips, tricks and tweaks along the way.  

To start things off I chose a recipe that not only features one of my favorite seasonal ingredients, but it’s also fast and easy—fitting for a last minute holiday cookie, especially since it’s the Monday before Thanksgiving.

These Cranberry-Almond Wedges take a mere 20 minutes to prep and less than 20 minutes bake. Hit the jump to BHG’s Delish Dish for the recipe and step-by-step pictures.

. . .oh, and yes, I’m finally back on track this week with regular postings.

 

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25 Responses to “Cranberry-Almond Wedges”

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    Katrina @ Warm Vanilla Sugar — November 19, 2012 @ 6:51 pm

    This sounds like a total delight! Great recipe :)

    Reply

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    Carlee — November 19, 2012 @ 7:06 pm

    These sound delicious and that is so cool that your a contributor for the Better Homes and Garden blog.
    Carlee
    Almost Endearing

    Reply

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    Gina — November 19, 2012 @ 7:28 pm

    Looks yummy. Love your pictures… any formal training or just lots of playing? :)

    Reply

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    yojo — November 19, 2012 @ 8:00 pm

    i like this!! it’s like a dessert pizza :)

    Reply

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    Living The Sweet Life — November 19, 2012 @ 8:00 pm

    Yuuummmm… these look fabulous!! Congratulations on being featured in BHG — that’s amazing :)

    Reply

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    Abby@ The Frosted Vegan — November 19, 2012 @ 8:35 pm

    Congrats on the new gig, these are a perfect first post!

    Reply

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    Laura (Tutti Dolci) — November 19, 2012 @ 8:50 pm

    Beautiful wedges, cranberry and almond make a perfect pair!

    Reply

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    Phyllis — November 20, 2012 @ 2:08 am

    These are beautiful cookies. I went to the bhg site for the recipe. Unfortunately your text and photos do not match with the recipe. The bhg recipe mixes the cranberries into the dough and doesn’t use two types of almonds. I’m not sure which version I want to make. Since the bhg recipe makes 2 pans I think I’ll make both.

    Reply

    • Naomi replied: — November 20th, 2012 @ 2:34 am

      Hi Phyllis,

      I added the toasted almonds to step up the flavor, along with that I did tweak their recipe to my methodology and liking. . . so, feel free to play around with it because you can’t go wrong. It’s a fun fast and easy recipe! :)

      Reply

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    Cookin' Canuck — November 20, 2012 @ 4:57 am

    This is gorgeous, Naomi! What fantastic flavors. Congratulations on the BHG gig!

    Reply

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    Jessica — November 20, 2012 @ 5:33 am

    Stunning. Simply, stunning. And I just love that beautiful lighting!

    Hope you have an awesome Thanksgiving, Naomi! :-)

    Reply

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    Averie @ Averie Cooks — November 20, 2012 @ 8:49 am

    Just beautiful – love the lightness of the cake, both in terms of texture and color, contrasted with the cranberries. Perfect!

    Reply

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    Amanda — November 20, 2012 @ 1:37 pm

    Naomi, this is absolutely stunning. I am seriously in awe of how talented you are!!! You must consider becoming a professional food stylist! Your recipes and photographs are second to none. Seriously, you amaze me!

    Reply

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    Liz — November 20, 2012 @ 2:56 pm

    These look great! Congrats on working with BHG! :)

    Reply

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    Jaime {sophistimom} — November 20, 2012 @ 4:32 pm

    So, so lovely, Naomi.

    Reply

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    Sara {Home is Where the Cookies Are} — November 23, 2012 @ 1:35 pm

    This looks awesome! I love almond-y things, and I love your blog/photography! Congrats on your involvement with Delish Dish!!! So happy to see you being featured!

    Reply

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    vanillasugarblog — November 25, 2012 @ 12:10 am

    Oh congrats on the new gig.
    That sounds like fun; I love those kind of gigs.
    Last weekend hubby & I found a new bakery joint (out of the blue) and they have the best almond filled croissants ever.
    I cannot get that flavor out of my head.
    I love almond filled, almond topped anything.

    Reply

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    Chineka (savorthebaking) — November 26, 2012 @ 1:38 am

    This looks yummy. Instead of almonds I will use pecans because I love those. :-)

    Reply

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    Vanessa — November 27, 2012 @ 3:11 pm

    Love how light this is.

    Reply

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    Loretta | A Finn In The Kitchen — November 28, 2012 @ 12:36 am

    How fun to be on BHG! It’s good to have you ‘back’. I love using cranberries this time of year and I have 2 bags of them right now…

    Reply

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    Reem | Simply Reem — November 28, 2012 @ 7:10 am

    Many Congratulation!!!just saw you on BHG new site… How cool is that!!!
    This looks yum!!!
    Hope you are having great holiday season!

    Reply

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    Odessa Constanzo — April 25, 2013 @ 7:50 am

    Dessert is the usually sweet course that concludes a meal. The food that composes the dessert course includes but is not limited to sweet foods. There is a wide variety of desserts in western cultures now including cakes, cookies, biscuits, gelatins, pastries, ice creams, pies, pudding, and candies. Fruit is also commonly found in dessert courses because of its natural sweetness.;*

    Stay in touch
    <a href="http://www.caramoanpackage.com/caramoan-tour/

    Reply

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    Erisha — April 14, 2014 @ 7:55 am

    Hi Naomi,

    For some reason I can’t view the link to the recipe anymore – saying that the page is not available. Is there any other way I can obtain the recipe for this. Much appreciated.

    Thank you

    Reply

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