Wintry Mix Bread

I really like this bread.  I made it for some of my coworkers and unfortunately forgot to take pictures before I gave it away.

Makes 5-6 miniature loaves (3×5 in. pans)

  • 1 c.  chopped pecans, toasted (325* oven for 5 minutes)
  • 1 (8-oz.) package cream cheese, softened
  • ¾ c. butter, softened
  • 2 c. sugar
  • 2 large eggs
  • 3 c. all-purpose flour
  • ½ t. baking powder
  • ½ t. baking soda
  • ½ t. salt
  • 3 mashed very ripe bananas (if not totally brown, sprinkle with brown sugar then microwave for 30-45 second to soften for mashing)
  • 1 c. chopped fresh cranberries
  • 1 t. vanilla (Mexican vanilla preferred)
  • ¾ t. orange extract
  • 1 ½ T. orange zest (avoid the white rind, this requires about 1 ½ oranges. I then chop the longer pieces of rind with kitchen shears)
  • Brown sugar to sprinkle on top
  1. Beat cream cheese and butter at medium speed with an electric mixer until creamy.
  2. Gradually add sugar, beating until light and fluffy.  Add eggs, one at a time, beating just until blended after each addition.
  3. Combine flour, baking powder, baking soda and salt.  Gradually add flour mixture to butter mixture, beating at low speed just until blended.
  4. Stir in mashed bananas, chopped fresh cranberries, pecans, orange zest, orange extract and vanilla.
  5. Spray five or six mini loaf pans with Pam. Divide batter between the pans, about 1 1/2 c. each. Sprinkle the top of each loaf with brown sugar.
  6. Place pans on shallow baking sheet and bake at 350 40-44 minutes (rotate half-way through) or until wooden pick inserted comes out clean and sides pull away from pans.  Cool in pans 10 minutes.  Transfer to wire racks.
Wintry Mix Bread

Gingersnaps with Orange Ginger Cream Filling

Posted by Amy

These are delicious cookies.  This recipe is from O Magazine several years back, and I just made them for the first time last week.  Additional tips not in the directions:

  • Make your dough balls smaller than one inch.  The smaller cookies look cuter and they’re easier to eat.
  • I like my orange to have some zip, so I used twice the zest and fresh orange juice called for in the recipe.
  • After zesting the orange, I fine chopped it using kitchen shears and a very small bowl.
  • Do not use reduced fat cream cheese — the frosting won’t thicken up the way you want it to.
  • You need to grease and sugar the glass you use to press the cookies out.
  • Enjoy!

Here’s a pdf of the Gingersnaps with Orange Ginger Cream Filling recipe too and then the jpeg below.


Gingersnaps with Orange Ginger Cream Filling