Cherry rye muffins

Cherry rye muffins | Me & The Moose. These muffins are just healthy enough without sacrificing flavor or texture and really highlight seasonal produce. #meandthemoose #cherryryemuffins #summerbaking #muffins #cherries #breakfast #healthymuffins

Cherry rye muffins are just healthy enough to feel virtuous without sacrificing flavor or texture. I promise these are worth heating up your kitchen for!

Take me to the muffins, please!

Cherry rye muffins | Me & The Moose. These muffins are just healthy enough without sacrificing flavor or texture and really highlight seasonal produce. #meandthemoose #cherryryemuffins #summerbaking #muffins #cherries #breakfast #healthymuffins
Cherry rye muffins | Me & The Moose. These muffins are just healthy enough without sacrificing flavor or texture and really highlight seasonal produce. #meandthemoose #cherryryemuffins #summerbaking #muffins #cherries #breakfast #healthymuffins

It’s been a minute since I posted something to the blog here and I have no excuse except that… I hate July. Don’t get me wrong, there is A LOT to love about summer. Produce, herbs, ice cream, pick-your-own blueberries, swimming, beach days, later nights, more sunlight, BBQs, a slower pace, vacations, etc. But the bugs and sweat and general malaise that overtakes me when that weighted blanket of humidity settles over the northeast, make it nearly impossible for me to stay productive.

However! I’ve soldiered on behind the scenes and heated my kitchen countless times to get these muffins exactly right.

The rye flour, to me, is just enough to taste the nutty flavor without changing the texture or inhibiting the rise on these muffins.

I also added just enough baking powder and soda to get a good amount of leavening without leaving a weird bitter aftertaste from too much rising agent. A note about rising agents: I’ve been adding the rising agent at the end and letting the batter bubble slightly after learning this technique from the America’s Test Kitchen Cookbook. Does it make a huge difference in these muffins? I’m not sure. But it certainly doesn’t hurt.

Cherry rye muffins | Me & The Moose. These muffins are just healthy enough without sacrificing flavor or texture and really highlight seasonal produce. #meandthemoose #cherryryemuffins #summerbaking #muffins #cherries #breakfast #healthymuffins
Cherry rye muffins | Me & The Moose. These muffins are just healthy enough without sacrificing flavor or texture and really highlight seasonal produce. #meandthemoose #cherryryemuffins #summerbaking #muffins #cherries #breakfast #healthymuffins
Cherry rye muffins | Me & The Moose. These muffins are just healthy enough without sacrificing flavor or texture and really highlight seasonal produce. #meandthemoose #cherryryemuffins #summerbaking #muffins #cherries #breakfast #healthymuffins

I’ve also combined fresh, sweet cherries for moisture and seasonality, but added some unsweetened and unsulfured dried cherries for a concentrated cherry flavor. I haven’t tried omitting either from the batter, but in the coming months, I’m sure frozen cherries could be subbed for the fresh.

How to check fruit desserts for doneness: This can be tricky! When there’s a lot of fruit in a batter, checking with a toothpick or cake tester can be misleading because if you stick it into a piece of fruit, the tester may come out looking wet. Instead, I like to push on the tops of the muffins a bit and feel how firm they are. If the top springs back and maintains its shape after gently squished and the body of the muffin feels lightly firm (like a medium rare steak; you don’t want a hocky puck with no give, but you also don’t want to feel at risk of sticking your finger through the muffin), they’re done.

Also, let the muffins cool completely. Like, really let them cool. I’m the queen of eating muffins too soon and I end up losing half of the crust when it sticks to the baking paper and the muffin can be crumbly when still warm. But if you must, don’t say I didn’t warn you.

Cherry rye muffins | Me & The Moose. These muffins are just healthy enough without sacrificing flavor or texture and really highlight seasonal produce. #meandthemoose #cherryryemuffins #summerbaking #muffins #cherries #breakfast #healthymuffins

Cherry rye muffins

Active time: 20-25 minutes
Total time: 1 hour, 40-45 minutes
Yield: 12 muffins


3 Tbsp butter, softened to room temperature for about 1 hour
¾ cup coconut sugar 
2 eggs
¾ cup full fat plain yogurt
1 tsp vanilla extract
1½ cups AP flour
½ cup rye flour
2 Tbsp flax seed meal
¼ tsp salt
1 cup whole cherries, roughly chopped
¼ cup dried, unsweetened cherries, minced
1½ tsp baking powder
½ tsp baking soda

Streusel topping
2 Tbsp butter, softened to room temperature for about hour
½ cup oats
1/8 tsp salt
¼ cup packed brown sugar

Preheat the oven to 400.

In a large bowl, mix together the softened butter (no need to use a hand mixer, just elbow grease and a wooden or silicone spatula) and the coconut sugar.

Add the eggs and mix until fully combined.

Add the yogurt and vanilla extract and mix again until fully combined.

Add the flours, flax seeds, and salt to the wet mixture and mix until no streaks of flour remain.

Add the fresh and dried cherries and mix in 10 times.

Finally, add the baking powder and baking soda and mix just until combined. Let sit while you make the streusel topping.

In a small bowl, mix together the butter, oats, salt, and brown sugar until well combined. I like to use my hands for this.

In a greased or baking cup-lined muffin tin, fill each opening to the top with batter. Top with about 1 heaping tsp of the streusel mixture (I usually eyeball this bit and try my best to make the topping equal).

Bake at 400 for 16-20 minutes or until the muffins are lightly firm to the touch and golden brown on top.

Cardamom and coffee blondies

Coffee and cardamom blondies | Me & The Moose. These bar cookies are spiced, sweet, and dense, require one bowl, and are great for a crowd. #meandthemoose #blondies #coffee #cardamom #batchbaking #Christmasbaking #uniquedesserts #easydessertrecipes

Growing up, we made chocolate chip cookies a lot and there was always a cookie that wound up with, like, one chocolate chip…and I secretly preferred those. I know, right? BIZARRE. But I still have a soft spot for chocolate-less desserts.

I ALSO have a soft spot for anything with cardamom. We used to visit a chainlet of restaurants in NYC that served cardamom coffee and it felt like such a unique indulgence. The cardamom and the strong coffee paired perfectly with a bit of sugar.

Anyway, these blondies bring me right back to that little cafe with a mini M eating dosas and drinking that brew.

As I mentioned last week, bar cookies are SO MUCH EASIER when cooking for a crowd and these beauties couldn’t be easier. They only require one bowl and the butter gets partially melted at the beginning. These guys are ready in about 40 minutes start to finish (and that’s if you go slooooowly.)

A couple of notes:

  • I used decaf espresso because the last thing my energetic toddler needs is caffeine. OMG. If you don’t have those concerns, feel free to use regular espresso. If you don’t have an espresso maker, strong coffee will do in a pinch, but I recommend heading to your local coffee place and ordering a double shot of espresso to bring home for this recipe.

  • If you prefer a more cake-like texture and subtler flavor, add a second egg to the batter. You end up with a lighty spicy and sweet cake with an airier crumb. Using a single egg yields a denser, more brownie-like consistency and much stronger flavor. M loved both.

Coffee and cardamom blondies | Me & The Moose. These bar cookies are spiced, sweet, and dense, require one bowl, and are great for a crowd. #meandthemoose #blondies #coffee #cardamom #batchbaking #Christmasbaking #uniquedesserts #easydessertrecipes
Coffee and cardamom blondies | Me & The Moose. These bar cookies are spiced, sweet, and dense, require one bowl, and are great for a crowd. #meandthemoose #blondies #coffee #cardamom #batchbaking #Christmasbaking #uniquedesserts #easydessertrecipes
Coffee and cardamom blondies | Me & The Moose. These bar cookies are spiced, sweet, and dense, require one bowl, and are great for a crowd. #meandthemoose #blondies #coffee #cardamom #batchbaking #Christmasbaking #uniquedesserts #easydessertrecipes

Cardamom and coffee blondies


12 Tbsp butter (1 1/2 sticks)
1 cup light brown sugar, firmly packed and slightly domed
¼ cup granulated sugar
2 tsp vanilla extract
1 egg
3 Tbsp brewed espresso (decaf or regular)
1½ cups all-purpose flour
1½ tsp baking powder (½ Tbsp) 
¾ tsp salt
1 scant tsp ground cardamom (measure out a teaspoon and then knock some out to avoid any bitterness)

Preheat the oven to 350.

In a large mixing bowl, melt the butter halfway so that it has some shape left, but is beginning to pool on the bottom (this usually takes about 45 seconds- 1 minute on high in our microwave).

Add the sugars, vanilla extract, egg, and espresso and mix well.

Add the dry ingredients and mix until no streaks or lumps remain.

Pour into a 9x9 baking pan that has either been greased with more butter or lined with parchment allowing an overhang so you can get the blondies out more easily.

Bake for 20-24 minutes, until the blondies are set and springy in the middle.

Yield: 16 medium-sized pieces.

Coffee and cardamom blondies | Me & The Moose. These bar cookies are spiced, sweet, and dense, require one bowl, and are great for a crowd. #meandthemoose #blondies #coffee #cardamom #batchbaking #Christmasbaking #uniquedesserts #easydessertrecipes
Coffee and cardamom blondies | Me & The Moose. These bar cookies are spiced, sweet, and dense, require one bowl, and are great for a crowd. #meandthemoose #blondies #coffee #cardamom #batchbaking #Christmasbaking #uniquedesserts #easydessertrecipes

Cranberry bars

Cranberry bars | Me & The Moose. These simple cranberry bars are a showstopper that looks complicated, but is actually easy to bake ahead and cut up for cookie swaps, office holiday parties, and your cookie tray. #cranberrybars #christmasbaking #lemonbars #meandthemoose #holidaydesserts #batchbaking

Cranberry bars! Have you guys seen To All The Boys I’ve Loved Before on Netflix? It’s a DELIGHT and I’ve watched it like 6 times. How does this relate to holiday desserts, you may ask? Well, there’s a part in the movie where one character pretends that making cupcakes for a school bake sale is her top priority and two other characters point out that the easiest way to bake for groups is to make something that can be cut into pieces. This is good advice!

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So this year, we’re only making bars that can be baked in one go and cut into pieces. You’re welcome.

But one place where bars fall short is in their appearance. I love a brownie or blondie (recipe coming at you next week, actually), but they’re not the most attractive dessert. Instead, make these simple cranberry bars and you have a holiday showstopper without much fuss.

Cranberry bars | Me & The Moose. These simple cranberry bars are a showstopper that looks complicated, but is actually easy to bake ahead and cut up for cookie swaps, office holiday parties, and your cookie tray. #cranberrybars #christmasbaking #lemonbars #meandthemoose #holidaydesserts #batchbaking
Cranberry bars | Me & The Moose. These simple cranberry bars are a showstopper that looks complicated, but is actually easy to bake ahead and cut up for cookie swaps, office holiday parties, and your cookie tray. #cranberrybars #christmasbaking #lemonbars #meandthemoose #holidaydesserts #batchbaking

These bars have the same sweet/tart profile of a lemon bar, but in a more festive color. I’ve also simplified the recipe so that you can reuse the same kitchen tools for the crust and the filling. And unlike most cranberry curd or bar recipes, I recommend not straining the cranberries after they’re pureed. It doesn’t make enough difference to justify the extra time, effort, and dishes.

Cranberry bars | Me & The Moose. These simple cranberry bars are a showstopper that looks complicated, but is actually easy to bake ahead and cut up for cookie swaps, office holiday parties, and your cookie tray. #cranberrybars #christmasbaking #lemonbars #meandthemoose #holidaydesserts #batchbaking

A couple of notes:

  • I fiddled with the amounts of sugar in the filling because I like the bars a little bit tarter and Ethan likes them a little sweeter. If you like tart, use 3/4 cup. If you like sweet, add the remaining 2 Tbsp.

  • I listed a huge range in the cook time for the tart because it has cooked at wildly varying speeds for me. When I pour the filling directly into the hot shell, it cooked faster, but when my timing was off and I left the crust out to cool while I made the filling, it was a little slower. Also, when I used super fresh cranberries, there was more liquid in the filling and it took longer. Anyway, you get it. Check the tart at about 15 minutes knowing that there is a chance it will take much longer.

Cranberry bars | Me & The Moose. These simple cranberry bars are a showstopper that looks complicated, but is actually easy to bake ahead and cut up for cookie swaps, office holiday parties, and your cookie tray. #cranberrybars #christmasbaking #lemonbars #meandthemoose #holidaydesserts #batchbaking

Cranberry bars

Shortbread base
1¼ cups all-purpose flour
10 Tbsp cold butter (1 stick + 2 Tbsp), cut into ½-inch cubes
1/3 cup light brown sugar, firmly packed
Heaping ¼ tsp salt

Preheat the oven to 350.

Butter the bottom and sides of a 9x9 tart pan or a 10x10 brownie pan. Set aside.

Combine all of the shortbread ingredients in a food processor and pulse 15-20 times until the mixture looks like coarse sand.

Dump the mixture into your tart pan or brownie pan. If using a tart pan, start by pressing the mixture into a medium-thin layer up the sides of the pan. Then press the remaining shortbread mixture into the bottom of the pan in an even layer. If using a brownie pan, just press the mixture onto the bottom of the pan and don’t worry about the sides.

Bake in the middle of the oven until blondish-brown, about 17-20 minutes.

Meanwhile, prep your filling.

 

Filling
10 oz of fresh cranberries (a scant 3 cups if using another type of fruit; save the rest of the berries for decoration)
Juice and zest of 1 large lemon (about 2 tsp zest and 2 Tbsp juice)
¾ cup sugar + 2 Tbsp (if using a sweeter fruit, reduce to 1/2 cup)
3 Tbsp flour
3 large eggs  

In a small saucepan, combine the cranberries, lemon zest, and lemon juice. Heat over a medium flame until bubbling and the cranberries can be squished with a spatula without any give, about 5 minutes. Remove from the heat.

Wipe out your food processor and puree the cranberries until smooth, about 30 seconds.

Add the sugar and flour and puree for another few seconds until combined and the mixture looks like liquid.

Add the eggs and puree again until combined, about 10 seconds.

Turn the oven temperature down to 300.

Remove the tart shell from the oven (if you haven’t already) and fill with the cranberry mixture until right at the top of the tart. You may have some filling left over.

Bake for 18-34 minutes, until there is no wobble left in the middle when the tart is shaken and the filling feels firm, but springy when lightly touched.

Let cool completely before decorating.


Decoration

2 oz cranberries (whatever is left in the bag)
1/2 cup granulated sugar, divided
1/4 cup water
1/2 cup powdered sugar

In a small sauce pan, combine 1/4 cup of water and 1/4 cup granulated sugar and heat over a medium low flame. Stir constantly until the sugar dissolves, about 1 1/2 - 2 minutes. Don’t let the sugar water get too hot; you’re just trying to dissolve the sugar. Remove from the heat.

Add the cranberries and cover well with syrup. Remove from the syrup with a fork or slotted spoon to remove most of the liquid. Add to a bowl with the remaining 1/4 cup of granulated sugar. Roll the berries around to cover with sugar and remove to a plate. Let harden for 20-30 minutes.

When bars are cool, cover with powdered sugar. Add the cranberries in whatever pattern you like.


Yield: 16 medium squares or slices


Cranberry bars | Me & The Moose. These simple cranberry bars are a showstopper that looks complicated, but is actually easy to bake ahead and cut up for cookie swaps, office holiday parties, and your cookie tray. #cranberrybars #christmasbaking #lemonbars #meandthemoose #holidaydesserts #batchbaking
Cranberry bars | Me & The Moose. These simple cranberry bars are a showstopper that looks complicated, but is actually easy to bake ahead and cut up for cookie swaps, office holiday parties, and your cookie tray. #cranberrybars #christmasbaking #lemonbars #meandthemoose #holidaydesserts #batchbaking