Jem of the South

We are almost at the end of this crazy year that has been 2020. Baking has brought a lot of people some joy during this time As we are deep into the Christmas season, I’d like to share a new muffin recipe using cranberries. I love a good cranberry orange combo as you noticed from my French Toast and decided to use some left over cranberries for these muffins.

I wanted to share a way to use your left over whole cranberries or you can just reduce down your cranberry sauce if you have some leftover. Add cranberries, sugar and water to a small sauce pan. Add cream, sugar and vanilla to a bowl or  stand mixer. Heat a skillet with about 1-2 tablespoons  of oil or use an electric griddle if you don’t want to fry your french toast.

*if frozen grate the butter 1 egg and a teaspoon of water for eggwash Line a cookie sheet with parchment paper and set to the side. While the dough chills, add the apples, sugar, cinnamon, nutmeg and vanilla to a bowl. Squeeze a little lemon juice on the apples to prevent browning if needed After chilling the dough, transfer the dough to the cookie sheet. Once the dough is ready, add the filling to the center then gather the edges of the dough to the meet the edge of the fruit filling.

I hope to get back to the fun side of baking as well as keep pursuing my creativity which is one of the  many reasons why I started Jem of the South. To get my creative juices flowing again I did a fun photo shoot with my brother and he captured some headshots for me as well as the cake in this post. Hopefully soon you will see more fun photo shoots and I will finally release the cookbook recipes. Pour the cake batter into your pan and bake for 1 hour or until a toothpick comes out clean.