Posted on December 8, 2015
The Nerd and Co-Pilot bake with Wyman’s Of Maine
and have some interesting results.
We received product from Wyman’s of Maine to facilitate our baking endeavors. We received no other compensation. Plus, who else would well, you’ll see.
I love to bake, and the Co-Pilot, well, he helps when he feels like it and truly loves eating the results. So, when Wyman’s of Maine asked me to make something with their amazing frozen fruit (which I have to say, I adore…) it was to easy to say yes.
As I stood at the frozen food case, looking at my options, one thing stuck out at me (besides the mangoes-but that’s a normal addiction for me)-the fresh frozen cranberries.
I’ve got a soft spot for cranberry white chocolate ANYTHING. I also have a penchant for easy. It’s tough with the Co-Pilot eating it as fast as I make it…
So, I decided that the cranberries would be best served in a Cranberry White Chocolate chip bread. Easy to slice, easy to grab and go, and satisfies my cranberry-white chocolate stuff.
so, I got started. Broke out my trusty Kitchen Aid and set to work.
2 cups flour
3/4 cup white sugar
2 tbs oil
1/2 tsp baking soda
1 1/2 tsp baking powder
3/4 cup apple juice
3/4 tsp salt
1 cup Wyman’s Fresh Frozen Cranberries (you pick-whole or chopped-we went whole)
1 cup white chocolate chips
Fire up the oven to 350, cook for around an hour. We used the cranberries from frozen, so the hour was what we needed. If you take the cranberries from thawed, 45 minutes is more like it.
wait-no nuts? Nope. We’re nut allergic here in the Nerdvana. Put nuts in if you so choose…
I turned around to fire up the oven to 350, and I heard the unmistakeable sound of cranberries and chocolate chips hitting the bowl.
This is what I turned to find:
The Co-Pilot had dumped an ENTIRE BAG-12 OUNCES of cranberries…
an ENTIRE BAG (16 oz) of white chocolate chips.
There was no batter, there was no stuff..it was just filling. We tried to bake that…but it took (no joke) 2 hours and was a complete disaster. I’m usually of the opinion that more filling is better, but in this case, well. Yeah. No.
So, we fired up for round 2.
The bread was BEAUTIFUL out of the oven, it was…perfect.
(yes, that was an hour in the oven. I was told it was a “perfect loaf” by my friend who is a baker in her former life…
I set it out to cool so I could get some mouthwatering shots…and I went to bed after loosely covering it.
and I came downstairs in the morning to find the following:
Courtesy of the Co-Pilot.
BUT, he redeemed himself later in the day, making this loaf and taking this beautiful photo.
This recipe is so easy and tastes phenomenal when you are in the mood for a sweet/sour combo. It’s got a great hit of tang from the sweet, amazing cranberries and then the smooth sweet of the white chocolate. Great for desert or just pretending you want a healthy morning….