How was everyone’s Thanksgiving?!
Ours was great – we got to spend time with family and talk to family on the phone, we ate a couple of delicious meals together, and it ended with some snuggling on the couch and a bowl of ice cream. I love what Casey said in her post yesterday about having gratitude each and every day for the blessings in our lives, and I can honestly say the same thing: I look at life, the ups and downs and everything in between, and I am so very thankful for it all. God is so very very good!
So food. How was the food? And who has massive amounts of leftovers that they’re just dying to fancy up? We don’t have leftovers, but I finally figured out something to do with the cranberries I started hoarding in my freezer a few weeks ago: cobbler! I have always been a fan of sweet-tart desserts (not to be confused with the candy – gross!), and this is definitely that. Nate though? Not a fan. If he’s having dessert he wants sweet all the way.
Maybe that’s why he married me! Har. Har. Har.
Truly though, this is a fantastic way to use up cranberries or already made cranberry sauce. You have the sweet-tart from the sauce buried under some phenomenally easy vanilla bean spiced biscuits, and if you top the whole thing with some ice cream? YES. So good.
And since I didn’t say it yesterday, I just need y’all to know this: I am so thankful for each and every one of you. Not because you come to my blog every day and read about my random stories and recipes (although yes, thank you for that too), but because each one of you is incredibly special and this world needs you. I need you. And you are loved. So I guess what I’m saying is I’m thankful for you – because you’re YOU!
SKILLET CRANBERRY SAUCE COBBLER
- 24 ounces whole cranberries
- 1-3/4 cups sugar
- 2 Tbsp orange juice
- 1-1/4 cup flour
- 1/3 cup brown sugar
- 2 tsp baking powder
- 1/2 tsp ginger
- 1/2 tsp cinnamon
- 1/2 tsp vanilla beans (or vanilla bean paste)
- 1/3 cup milk
- 1/4 cup melted butter
- pinch of salt
Preheat oven to 400. In a 10-inch cast iron skillet (or other ovenproof pan) stir the cranberries, 1-3/4 cups sugar, and orange juice together. Let it come together over medium heat to boil, and then let it cook until the cranberries burst and the sauce thickens, stirring frequently. Once the liquid is thick and syrupy, remove from the heat. To make the topping, whisk together the flour, brown sugar, baking powder, ginger, cinnamon and salt together. Stir in the vanilla beans, milk, and melted butter. Drop in spoonfuls across the top of the cranberry sauce. Bake at 400 for about 15-20 minutes until the biscuits are golden and cooked through. Remove from oven and server warm!
**If you have about 3-4 cups of prepared cranberry sauce you can certainly use that – just put it in the bottom of the skillet and drop the biscuit topping on as directed, then bake. Instant dessert!**