Cranberry Bars

Do you have a hard time figuring out what to do with leftover cranberry sauce after the holidays? Cranberry Bars are the answer to your problem! Super simple and super yummy.

Items used to make this recipe:

(affiliate links)

• baking spray https://amzn.to/4gFUk8T

• nonstick foil https://amzn.to/42OOApZ

• flat parchment https://amzn.to/3ELsaf3

• 8x8 professional baking pan https://amzn.to/3WX0zOt

Cranberry Bars

makes a 8x8-inch baking pan

Printable Recipe

Ingredients

For the filling:

• 1 to 1 1/2 cups leftover cranberry sauce (try my delicious recipe here)

For the crumb crust and topping:

• 1 1/2 cups all purpose flour

• 1 1/2 cups rolled oats

• 1 cup light brown sugar

• 1 teaspoon baking powder

• 1/2 teaspoon table salt

• 12 tablespoons (6 ounces) unsalted butter, softened to room temperature

Directions

1. Preheat oven to 350F and place rack in center position.

2. Prepare a 8x8 baking pan with baking spray or line with non-stick foil, or make a parchment sling (spray any exposed pan edges with baking spray).

3. In a medium mixing bowl, whisk together flour, oats, brown sugar, baking powder, and salt.

4. Using your finger tips, incorporate the softened butter into the flour/oat mixture by squeezing and kneading together until no dry ingredients remain.

5. Press 2/3 of the flour/oat mixture into the bottom of the baking dish, spread the cranberry sauce evenly on top, and sprinkle the remaining flour/oat mixture over the cranberry sauce by dropping 1/4-inch blobs all over.

6. Gently press the crumb topping down and bake, uncovered, for 30 minutes.

7. Remove from oven and cool completely before slicing.

Notes

• If doubling this recipe, use a 9x13 pan.

• You may substitute an equal amount of fruit filling or jam for the cranberry sauce.

Classic Pumpkin Roll

I've shared before that I’m not really a fan of pumpkin pie, but I love me a good pumpkin roll! Don’t you? There’s just something about tender spirals of intoxicating pumpkin spice cake wrapped around a luscious creamy vanilla filling. Delicious, festive, and fun!

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Items needed to make this recipe:

(affiliate links)

• jelly roll pan https://amzn.to/3Z2l1Og

• parchment paper https://amzn.to/4i6qFaw

• pure vanilla extract https://amzn.to/3Z3lwHM

• pure vanilla bean paste https://amzn.to/3CIGWCw

• baking spray https://amzn.to/4952KUR

• large offset spatula https://amzn.to/3Z2w7CS

• hand mixer https://amzn.to/493YCV4

• 100% pure pumpkin https://amzn.to/3CD3bJW

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Classic Pumpkin Roll

makes one 10x15-inch jelly roll pan (14 servings)

Printable Recipe

Ingredients

FOR THE CAKE:

• 3/4 cup all purpose flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon ground cloves

• 1/4 teaspoon table salt

• 3 large eggs

• 1 cup granulated sugar

• 2/3 cup 100% pure pumpkin (not pie filling or pie mix)

• confectioner’s sugar for rolling cake after baking

FOR THE FILLING:

• 1 cup confectioner’s sugar, sifted

• 8 ounces cream cheese, room temperature

• 6 tablespoons salted butter, room temperature

• 1 teaspoon pure vanilla extract or pure vanilla bean paste (use the good stuff!!)

• confectioner’s sugar for dusting

Directions

TO MAKE THE CAKE LAYER:

1. Preheat oven to 375F and place rack in center position.

2. Prepare 10x15-inch jelly roll pan with baking spray and line with parchment paper that has been cut to fit in the bottom of the pan.

3. Prepare a clean kitchen towel (one that’s larger than the size of the jelly roll pan) by sprinkling generously with a layer of confectioner’s sugar over the entire surface: set aside.

4. In a small mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves, and salt; set aside.

5. In a large mixing bowl, use a hand mixer to beat the eggs and sugar together until thick, then add the pumpkin puree, followed by the flour mixture; beat until no traces of dry ingredient remain.

6. Using an offset spatula, spread the batter evenly into the prepared jelly roll pan.

7. Bake the cake layer for 13-15 minutes, or until the cake springs back when pressed.

8. Immediately loosen the edges of the cake and turn onto the prepared kitchen towel; peel away parchment paper.

9. Roll the cake and towel together starting at one of the short ends; place roll on a wire rack to cool completely.

TO MAKE THE FILLING:

1. In a medium mixing bowl, use a hand mixer to cream the confectioner’s sugar, cream cheese, butter, and vanilla together until smooth.

TO ASSEMBLE THE PUMPKIN ROLL:

1. When the cake roll is cool, gently unroll and use an offset spatula to spread the filling evenly over the cake layer, starting at the tightest part of the roll and stopping about an inch from the opposite end of the roll.

2. Reroll the cake, only this time without the kitchen towel; once rolled, wrap well with plastic wrap and chill for at least one hour.

3. To serve: unwrap cake roll and place on serving platter; dust with confectioner’s sugar before slicing.

Notes

• This recipe is designed to fit a 10x15-inch jelly roll pan. Jelly roll pans are often sold in differing sizes so be sure you have the right one.

• Pumpkin rolls can be made ahead and frozen for up to 3 months, just wrap well with several layers of plastic wrap or plastic wrap covered with foil. For added protection, freeze for several hours and vacuum seal. Keep roll wrapped and thaw overnight in the refrigerator before serving.

• If the edges of your cake layer crack or break while rolling, trim them off and try again.

• Leftovers should be stored in an airtight container in the refrigerator.

adapted from Libby’s 100% Pure Pumpkin