grain free cranberry almond biscotti

Grain-Free Almond Cranberry Biscotti

Happy New Year, Satiation Seekers! I know, I know, it’s been a few days since I’ve last posted. With the new year has come, well, my return to work. The time I had to craft recipes has fallen by the wayside this week and I jumped back into my office chair and surrounded myself with computer screens shimmering with tons to pertinent data on shiny new Excel sheets.

However, to tide you over until I get my first Seek Satiation-centric recipe of 2017, let me direct you over to my newest post over at Yoga by Candace! For January, I whipped up a wonderful Almond Cranberry Biscotti that is grain-free! Admittedly, I’ve never used almond flour before and wasn’t quite sure how this would turn out, but I found some generic almond flour biscotti recipe, handwritten, on a piece of paper inside of one of my cookbooks. Who knows where it came from, but I sure was tickled that I came across it!

Head over to Yoga By Candace for the full recipe!

grain free cranberry almond biscotti

If I luck out on this already very busy weekend and find some time to make and photograph a recipe tomorrow, I’ll get a post up by Wednesday. If not, expect a new selection of Seek Satiation recipes to be posted starting next Saturday, January 14th. ūüėÄ

grain free cranberry almond biscotti

cranberry cobbler dessert martha stewart

Cranberry Cobbler

Yes, I know, I know, I’m posting two cranberry recipes back to back. *shrug* This is just too good not to share right now!

How was your Thanksgiving, dear reader? I had a lovely holiday up in my hometown in Northwestern Connecticut. Despite cracking my rib and pulling a muscle in my mid-left back, I traveled up on MetroNorth, loaded with hospital-grade disposable heating pads and a lot of Extra Strength Tylenol.

cranberry cobbler dessert martha stewart

The quirky wonderful kitchen of my childhood home.

I had a lovely time with my family, from my rambunctious teenage cousins to my wacky (I say with much affection!) aunts to my uncles that just go with the flow. It was a wonderful afternoon filled with delicious food and some great memories. One of my aunts put me on dessert duty; I had lots of ideas, but was unsure what to execute. I knew she was making an apple pie and another aunt was bringing pumpkin pies. Well, there went my top two ideas!

Thank you, Google. Typing in “Easy Thanksgiving Desserts” saved my hide.

cranberry cobbler dessert martha stewart

This recipe is unique as it’s not quite what you or I would consider a traditional cobbler. I correlate “cobbler” with something a little juicier with a biscuity topping. This recipe yields a cakey batter that is wonderfully springy with a fantastic buttery flavor; there is almost an entire stick of butter in this baby. (Beat still my beating heart! Like…literally. That butter might clog it up. Ha!) The cranberries are tart, yet they slightly mellow out when baked.

cranberry cobbler dessert martha stewart

My two teenaged cousins, Erik and Colby, love to eat ALL OF THE FOOD, but can be picky as well. When they saw this cobbler and ate half of it themselves, telling me how much they loved it, I took that as the ultimate compliment.

cranberry cobbler dessert martha stewart

Thank you, Martha. Girl, you saved me this Thanksgiving.

cranberry cobbler dessert martha stewart

Cranberry Cobbler
(Adapted from Martha Stewart’s recipe for Cranberry Cobbler)
(Serves 8)


– 6 tablespoons unsalted butter, melted
– 1 & 1/4 cup fresh cranberries
– 3/4 cup sugar and 2 tablespoons sugar, divided
– 1 cup all-purpose flour
– 1 & 1/4 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup whole milk
– 1 large egg
– 1 teaspoon ground cinnamon
– 1 tablespoon water


1.) Preheat oven to 350¬įF. Butter or grease a round 10″ pan and set aside.

2.) Combine flour, 3/4 cup sugar, baking powder, and salt and set aside. Whisk together milk and egg in a separate bowl, then slowly stream in and whisk melted butter until combined. Pour wet mixture into dry mixture and combined thoroughly. Pour into prepared pan.

3.) In a small bowl, combine cranberries, water, 2 tablespoons sugar, and cinnamon. Gently drop cranberries on top of batter in pan.

4.) Place in oven and bake for 30 minutes or until cake is springy to the touch. Remove, place on cooling rack, and cool for at least minutes until serving.

cranberry shortbread tart

Cranberry Shortbread Tart

Come this time of year, when bag after bag of cranberries shimmer their ruby red presence all over my favorite grocery stores, I rack ’em up and use them any way I can. In fact, I usually keep a bag or two in my freezer for when it’s mid-winter and I need that cranberry kick in a bunch of scones or in a hot bowl of oatmeal.¬†However, as we’re well into November and quickly approaching December, I make my favorite cranberry recipe – the quintessential cranberry sauce – quite often. In fact, I make it like it’s going out of style. What do I eat it on? Turkey? Chicken? Mixed into oatmeal? Nine times out of ten,¬†I just eat it by the spoonful. I love¬†cranberry sauce that much. Do my stomach, esophagus, and teeth enjoy this acidic treat? I’ve never bothered to ask them, nor do I care.

That being said, I oft have an¬†extra bowl or bag of it in the back of my fridge, and I don’t want it to go to waste.

cranberry shortbread tart

Come the holidays, we all eat our fair share of delicious dishes, but let’s be honest: we waste some of it. It’s not ideal, but it happens. We end up pitching some of that leftover turkey¬†in the trash. Some of those roasted veggies may end up in¬†the compost bin. It’s always best to re-purpose leftovers, if possible. Don’t waste that precious cranberry sauce if it’s been languishing in the back of your fridge for a few days. Breathe some life back into it by layering it onto a delicious buttery shortbread crust.

cranberry shortbread tart

I love this tart because it’s a little freeform, a little rustic, and a little messy, too. Don’t wear light colors while eating this and have a few napkins handy. ūüėČ

cranberry shortbread tart

Cranberry Shortbread Tart
(Makes 9 – 12 slices…well, depending on how you slice it!)


– 2 cups fresh cranberry sauce, chilled (Please see Before We Get Started…)
– 1 cup flour
– 1 stick butter (traditional or vegan), chiiled and cubed or frozen to grate (Please see Before We Get Started…)
– 1/3 cup sugar
– 1/2 teaspoon salt, preferably kosher

Before We Get Started…

– DO NOT USE CANNED JELLIED CRANBERRY SAUCE FOR THIS RECIPE! Yes, this statement is worth the caps lock.

– If you do not have leftover cranberry sauce and are making this dish completely from scratch, please follow the directions on your bag of cranberries to create a sauce. It’s basic and you can’t go wrong!

– Also, if making fresh cranberry sauce, you can alter it as you please. I prefer to boil my cranberries in either 3/4 cup apple cider or orange juice (whichever I have at the time) and 1/4 cup water. Due to this, I cut the sugar down to about a 1/4 cup instead of the traditional 1 cup the average cranberry sauce recipe recommends; said¬†average recipe recommends boiling them in water, which does not have additional sugar in it. (Am I ¬†perhaps stating the obvious? Ha!) What’s great about making homemade cranberry sauce is¬†the fact that¬†you can easily control the amount of sugar that’s in it.

РMy way of cutting butter into flour involves grating it with a cheese grater, a method I have mentioned a few times in this blog. Please refer to my Orange Ginger Scones recipe for more specifics. This method is a godsend! 

– I have made vegan shortbread in the past using Earth Balance, and it has worked! That being said, I haven’t tried it for this specific recipe. If you feel inclined, substitute Earth Balance or your favorite vegan “butter” for the traditional butter in this recipe; likewise, use your own favorite vegan shortbread recipe, if you please! I’ve read many blogs that state that using¬†coconut oil makes for a tasty version. ūüôā


1.) Preheat oven to 350¬įF. Line a 8″ x 8″ x 2″ baking pan with parchment paper; fit to bottom of pan and allow 1″ – 2″ of paper hang off of the sides, as this will allow you to easily lift the tart from the pan when it’s finished. Set pan aside.

2.) In a large bowl, combine flour, sugar, salt, and butter; combine with hands or a pastry cutter until the mixture resembled a fine meal. Evenly press mixture into the bottom of the baking pan; using the bottom of a bottle or a measuring cup can help ensure an even surface.

3.) Place in oven and bake for 25 minutes. Remove and place on wire rack to cool.

4.) Once shortbread is cooled, spoon cranberry sauce on top and spread evenly. (If making cranberry sauce from scratch and not using pre-made / leftover cranberry sauce, allow sauce to cool before placing on shortbread.) Place in refrigerator for one hour before serving. Remove from fridge, and carefully lift tart out of pan by the parchment paper’s edges. Cut and serve.

Pumpkin Cranberry Oatmeal

This recipe came to fruition as such:

Due to working on some future blog posts, I was baking a pumpkin pie at 11 in the morning. I realized I hadn’t had breakfast. I made some oatmeal. I threw dried cranberries in it. I had leftover pumpkin puree, and I decided to add a giant spoonful to my oatmeal.


As far as inspiring cooking stories go, in the grand cannon, this one lands way down on any list.


At least it tastes great! I can assure you of that.

Pumpkin Cranberry Oatmeal
(Serves One)

– 1 cup milk or water
– 1/2 cup old fashioned oats
– 1 generous tablespoon pumpkin puree
– 1/4 cup dried cranberries
– 1 teaspoon cinnamon
– Additional sweetener, as desired

Before We Get Started…

-Adjust ingredients as needed to create additional servings. (I’m stating the obvious here, right? Ha!)


1.) Bring milk or water and cinnamon to a boil. Add oats and cranberries and simmer on low for 5 – 7 minutes or until oats are cooked through. Remove from heat.

2.) Add pumpkin puree and mix with oatmeal. Add sweetener, if desired.

3.) Serve immediately.

cranberry apple sauce

Cranberry Apple Sauce

Autumn is in full swing, with crisper mornings, darker evenings, and the near-daily HELL I face while trying to match the perfect pair of skinny pants with coordinating ankle boots. (The WORST, amirite?) One of my favorite parts of fall? All of my local farmers’ markets are laden¬†with apples! I feel that I am a traditionalist, with my favorite kind of apple being a Macintosh. However, I enjoy walking past barrels and crates overloaded with Mutsus, Jonagolds, Honey Crisps, and Paula Reds. I get damn near overwhelmed at my options, on occasion, and just grab four or five of the best looking ones of any type.

apple sauce

New York City farmers’ markets are full of virtually anything you can think of from the agricultural world. Besides apples, I see veggies, eggs, and meats of all sorts. (One day, I’ll buy that organic duck breast from western Pennsylvania, too!) This past Sunday, however, I had to do a double take after I walked past¬†barrel of something that I can not recall ever seeing at a farmers’ market: cranberries! Beautiful, fresh, Massachusetts-bred cranberries! The heart of this native New Englander fluttered. I had a bag full of apples in my left hand, with full intentions of making some plain ol’ applesauce. Cranberry applesauce is a recipe¬†I enjoy making around Thanksgiving. Still, why not now?! I excitedly shuffled over¬†and ran¬†my hands through these ruby-esque pearls of tart fruit. I looked at the prices…and, at $6 per pound, I quickly carted myself up to my local Fine Fine and bought a pound of Ocean Spray cranberries for $2.29.


I strongly support small businesses and the agriculture industry.¬†I just need to cook on the cheap sometimes, just like any other Millennial in NYC with an steep rent and massive student loan payments. Haaa. Next time. Next time…

cranberry apple sauce

Cranberry Apple Sauce is such a wonderful autumnal recipe. It makes a great side dish when eating pork, turkey, or chicken. It makes a great snack to keep in the fridge. Pro Tip: I love to eat it warm with a big scoop of vanilla ice cream. Try it. Thank me later.

cranberry apple sauce

Cranberry Apple Sauce
(Serves 4)

– 3 pounds cooking apples, peeled, cored, and cut into 1/2″ chunks
– 1 cup fresh cranberries
– 3 tablespoons sugar
– 1 cup water
– 1 cinnamon stick
– Juice of 1/2 lemon or two teaspoons orange juice

Before We Get Started…

– In lieu of a cinnamon stick, 1/2 to 1 teaspoon of dried cinnamon can be substituted, depending on how much of a prevalent cinnamon flavor you prefer.

– Frozen cranberries can be used in lieu of fresh ones, but I can not emphasize enough: do not use canned cranberry sauce as a substitute!


1.) Place all ingredients into a large sauce pan; bring to a boil.

2.) Reduce to a simmer and cook until apples are tender and cranberries have burst, approximately 30 – 40 minutes. Use a fork to mash any larger chunks of fruit still remaining.

3.) Remove from heat; discard cinnamon stick.

4.) Serve immediately or cool to room temperature and store in refrigerator; this will stay fresh for about a week.