Well, we got snow! 13 inches here on Chincoteague Island to be exact. I know that may not sound like much to many of you, but for our coastal area – it’s quite a bit. Have spent time outside playing in the snow with the boys, making batches of vanilla snow cream, and of course – baking!

These cherry streusel bars are a twist on one of my favorite go-to recipes. My favorite lunch spot here on the island, Sea Star Cafe, serves a very similar bar – usually in the raspberry or apricot variety. I can never resist adding one to my order when I see them in the case…So, with all this snow on the ground…I was really craving one with a cup of my Earl Grey. Sea Star is closed until the spring (as with most things around here). So, it’s not so easy to get my fix. What else is a girl to do, but get into the kitchen and make them for herself?

I must have been thinking ahead, because when I came across a jar of sour cherry jam – during my last pilgrimage to my nearest Whole Foods (“across the Bay”), I couldn’t resist putting it in my cart. I knew it would be just perfect for these bars!

And guys, I was totes right. The sweet-tart cherry jam, blanketing a layer of shortbread crust – and topped with a crunchy, nut-filled, buttery streusel topping. Heaven.

It’s going to be all you can do not to consume the whole pan, trust me…

Source: adapted from Barefoot Contessa Foolproof by Ina Garten

Happy New Years Eve! In light of the holiday, and the copious amounts of cranberries I still have leftover from Cape Cod Select’s Holiday Recipe Blogger Challenge – I thought it only appropriate to share a cocktail this evening.

Fruit crushes are kind of synonymous with the Eastern Shore, we’ll take any fruit – muddle it with vodka – add a little seltzer – and call it a day. While they’re very popular in the summertime months, I really feel like the best time for them is in the winter – when citrus is at it’s peak.

I made a cranberry syrup by simmering some frozen cranberries, some sugar, and water on the stove. The cranberries will burst open and soften to a lovely consistency form a lovely chunky syrup. Syrup can be refrigerated for up to a week, which is handy.

The syrup is then combined with vodka (word to Tito’s, my go-to favorite), a splash of Triple Sec , a squeeze of fresh orange juice, and a splash of seltzer. And served over ice. A great way to keep the sparkle of the holidays burning a little longer while you have those cranberries to use up!

I hope everyone has a safe and Happy New Year! Best wishes to all in the coming year.

Make sure to keep up with Cape Cod Select on their social media channels: Pinterest, Twitter, Instagram, and Facebook.

Disclaimer: I was provided with samples of Cape Cod Select’s cranberries, but as always – all thoughts and opinions are my own.

Christmas and  most of the Holiday have now past for the year, reserving one massive New Year’s Eve throwdown tomorrow night. One thing that I am always sad to see leave my stores for another year is cranberries…and I know I can’t be alone.

So, when I was contacted by the folks at Cape Cod Select, who are in the business of supplying gorgeous frozen cranberries to stores nationwide all year long, about developing a recipe or two for their Holiday Blogger Recipe Challenge – I just had to say yes!

Usually, being out here in the boonies – I have a hard time finding products that are available “nationwide”. However, I was pleasantly surprised to find them right in the freezer section of my local Harris Teeter – in both the Virginia Beach and the coastal Delaware locations.

Their cranberries are some of the biggest, and most vibrant I’ve ever had the pleasure of coming across. The flash-freezing process really locks in all the goodness and perfection at it’s peak. And, the frozen berries made an ideal candidate for baking…because they held up so well in the oven. Kept their shape and some firmness, when many berries would just become mush.

I did a twist on one of my favorite summertime loaf cakes (Lemon Blueberry) to come up with this divine winter version. A tender moist cake flecked with fresh orange zest and studded with ripe red cranberries. Once it’s baked, another punch of orange flavor is added in the form of a simple orange glaze that’s poured on while the loaf is still hot…allowing it to soak up all that goodness, and add to the moisture factor.

The sweet cake paired with the occasional tart bite from a cranberry is sheer perfection for breakfast with a cup of tea. This recipe is for one loaf cake, but I regularly double it – and freeze one for later! Make sure to keep up with Cape Cod Select on their social media channels: Pinterest, Instagram, Facebook, and Twitter.

And make sure to check back tomorrow – *somebody* may have a cranberry cocktail to share with y’all for the New Year’s Even shenanigans goin’ down tomorrow night…stay tuned!

Disclaimer: I was provided with samples from Cape Cod Select. As always, all thoughts and opinions are my own.

Lemon Cheesecake Mousse

If there’s one thing that I really love – it’s a super simple no-bake dessert. When I saved this recipe on Pinterest a few weeks ago, it stuck with me in the back of my mind. It must have struck a chord with you guys too, as it got quite a few re-pins!

Just a few minutes to whip it together, some chilling time in the fridge, and we had a delectably fluffy and rich dessert – with a hefty dose of lemony flavor. I used lemon Jell-O as well as some fresh lemon juice and zest to really brighten up the one-note flavor that box gelatin often has. Worked like a charm.

Also, instead of the ubiquitous frozen tub of whipped topping that often is included in no-bake desserts, I opted for fresh homemade whipped cream – always a welcome change in a recipe as far as I’m concerned.

Topped off with some fresh berries and a sprig of bright green mint, it’s the ideal dessert to enjoy on the back porch as the weather warms up.

I’d also like to take this opportunity to announce that I’m now a Rodelle Brand Ambassador! I’ve long been a fan of their vanilla products, and look forward to working with them in my kitchen to create more sweet treats to share with you guys. Stay tuned!