Cranberry Bars

This tasty torte comes from Lottie + Doof, and is a perfect solution for breakfast or an afternoon snack.  I ended up cutting out half of the sugar called for in the original recipe, and even still, find this pleasantly sweet.
 

Cranberry Bars

Recipe modified from Lottie+Doof

1 c. flour

1 tsp. baking powder

generous pinch of salt

1/2 c. butter, room temperature

1/2 c. sugar, plus 1 Tbsp. for topping

2 large eggs, room temperature

2 drops almond extract

1 heaping c. fresh or frozen cranberries

Preheat oven to 350 degrees.

In a medium bowl, whisk together flour baking powder and salt.

In a separate bowl, cream together the butter and sugar until fluffy.

Add eggs, one at a time, and then add the almond extract.

Add the flour mixture and beat on medium speed until just combined.

Spread batter into greased 9x9" dish, or a 9" springform pan.

Arrange the cranberries on top of the batter in a single layer, and sprinkle with remaining Tbsp. of sugar.

Bake at 350 degrees for 40-45 minutes, or until toothpick inserted comes out clean and top is golden brown.

Stores up to 4 days at room temperature.

Crusty Bread {No Knead}

Every person in the world should have this recipe!  Not only is it just 4 ingredients, but it doesn't require any special equipment; no wheat grinder, bread maker, mixer, or even a bread pan.  Easily the best starting point for anyone who is intimidated or scared of making their own bread.  This recipe is basically fool proof, yet so so delicious.  The perfect artisan bread; we love serving ours with soup.

Crusty Bread

Recipe from Simply So Good
6 c. all purpose flour
1 Tbsp. salt

1 tsp. dry yeast (or 1/3 c. natural yeast)
3 c. water, room temperature

In a large bowl mix flour, salt and yeast together (if using natural yeast, wait to add that with the water).
Pour water into bowl and mix with a spatula until well incorporated.

Lightly cover the bowl with a lid or plastic wrap and let it sit on your counter for 12-18 hours.
After dough has risen for 12-18 hours, it should be doubled in size, wet looking, and have lots of bubbles.
After dough has risen, put a cast iron pot or a regular pan, including the lid, in the oven while you preheat it to 450 degrees.
You will need to bake each loaf of bread in a separate pan, so you can either preheat two pans, or you can cook one loaf at a time in the same pan.
While preheating pan(s), heavily flour a work surface and your hands.
Gently dump your dough onto the floured surface.
Use your hands to roughly shape the dough into a ball.
Use a serrated knife to cut the ball in half.
Use your hands again to shape each half into a round, flat ball.
Remove hot pans from the oven and remove the lids.
Gently lift each ball of dough and lay it in the center of your pans - you do not need cooking spray. Place lids on the pans and return to the 450 degree oven.
Bake, covered, for 30 minutes.
After that, remove the lids and bake an additional 15-20 minutes, until the tops are golden brown. Remove from the oven and let cool.