Reveal 74+ Striking Bare Feet In The Kitchen Cranberry Christmas Cake Not To Be Missed

There's nothing quite like starting off a cold winter morning with a warm, freshly baked scone. And when it comes to scones, no one does it better than the Barefoot Contessa. Her Cranberry Orange Scones are the perfect blend of tart cranberries and bright orange, making them the perfect treat for the holiday season. The best part? You can make these scones with bare feet in the kitchen, just like Ina Garten herself.

Ingredients:

2 cups all-purpose flour

1/3 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 tablespoon grated orange zest

1/4 pound cold unsalted butter, diced

2/3 cup heavy cream

2 extra-large eggs, lightly beaten

1/2 cup dried cranberries

1/2 cup confectioners' sugar

2 tablespoons freshly squeezed orange juice

Directions:

In a large bowl, combine the flour, sugar, baking powder, salt, and orange zest. Add the cold butter and mix with a pastry cutter or your hands until the mixture resembles coarse crumbs.

In a separate bowl, mix together the heavy cream and eggs. Slowly add the mixture to the dry ingredients, stirring until just combined. Fold in the dried cranberries.

On a lightly floured surface, knead the dough a few times and then shape it into a large disk. Cut the disk into 8 equal wedges and place them on a baking sheet lined with parchment paper.

Preheat your oven to 400 degrees F (200 degrees C). Bake the scones for 20-25 minutes, or until lightly golden on top.

While the scones are baking, mix together the confectioners' sugar and orange juice to make the glaze. Once the scones are done, let them cool for a few minutes before drizzling the glaze over the top. Serve warm and enjoy!

Looking for a show-stopping dessert to serve at your Christmas dinner? Look no further than this Cranberry Christmas Cake recipe from Taste of Home. Bursting with flavor and color, this cake is sure to impress your guests and have them coming back for seconds (and thirds!). Plus, it's so easy to make, you can do it with bare feet in the kitchen.

Ingredients:

1-1/2 cups all-purpose flour

1-1/2 cups granulated sugar

1/2 cup cold butter, cubed

2 eggs

2 teaspoons baking powder

1 teaspoon salt

1/2 cup milk

1/2 cup chopped walnuts

1/2 cup dried cranberries

1/2 cup chopped fresh or frozen cranberries

1/4 cup packed brown sugar

1/4 cup orange juice

Directions:

In a large bowl, mix together the flour and sugar. Cut in the cold butter until the mixture resembles coarse crumbs.

In a separate bowl, beat the eggs and then add in the baking powder, salt, and milk. Gradually add the egg mixture to the flour mixture and mix until well combined.

Stir in the chopped walnuts, dried cranberries, and fresh/frozen cranberries. Pour the batter into a greased 9-inch springform pan.

In a small saucepan, combine the brown sugar and orange juice. Cook and stir over medium heat until the sugar dissolves. Pour the mixture over the batter in the pan.

Preheat your oven to 350 degrees F (175 degrees C). Bake the cake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

Muffins are a classic breakfast treat, and these Cranberry Orange Muffins from the Barefoot Contessa are no exception. Bursting with tart cranberries, zesty orange, and a touch of sweetness, these muffins are the perfect way to start your day. Plus, they're so easy to make, you can do it with your bare feet in the kitchen.

Ingredients:

1/2 cup unsalted butter, at room temperature

1 cup granulated sugar

2 extra-large eggs, at room temperature

1 teaspoon grated orange zest

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1/2 cup freshly squeezed orange juice

1/2 cup buttermilk, at room temperature

1 cup fresh cranberries, coarsely chopped

1/2 cup chopped walnuts

Directions:

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, and then add in the orange zest.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, mix together the orange juice and buttermilk.

Add the dry ingredients and the wet ingredients to the butter mixture, alternating between the two and mixing until just combined. Fold in the chopped cranberries and walnuts.

Preheat your oven to 375 degrees F (190 degrees C). Line a muffin tin with paper liners and fill each cup 3/4 full with the batter. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

Let the muffins cool in the tin for 5 minutes before removing and serving warm.

If you're a fan of moist and flavorful cakes, then this Cranberry Christmas Cake recipe from Allrecipes is a must-try. The combination of cranberry, orange, and pecans creates a delicious and festive treat that's perfect for the holiday season. And the best part? You can make it with your bare feet in the kitchen, just like the title suggests.

Ingredients:

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, at room temperature

1 cup granulated sugar

1 egg

1/2 cup orange juice

1 teaspoon vanilla extract

1/2 cup chopped pecans

1/2 cup dried cranberries

1/2 cup chopped fresh cranberries

2 tablespoons orange zest

1/4 cup confectioners' sugar

1 tablespoon orange juice

Directions:

In a large bowl, sift together the flour, baking powder, baking soda, and salt. In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, orange juice, and vanilla extract.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped pecans, dried and fresh cranberries, and orange zest.

Preheat your oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan and pour the batter into the pan. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

While the cake is baking, mix together the confectioners' sugar and orange juice to make the glaze. Once the cake is done, let it cool for a few minutes before drizzling the glaze over the top. Serve warm and enjoy!

Bread lovers, rejoice! The Barefoot Contessa has done it again with this delicious Cranberry Orange Bread recipe. Perfect for breakfast, snacking, or even dessert, this bread is moist, flavorful, and bursting with cranberry and orange goodness. And the best part? You can make it with your bare feet in the kitchen.

Ingredients:

2 cups all-purpose flour

1 cup granulated sugar

1-1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

1 tablespoon grated orange zest

1/4 pound unsalted butter, melted

1/2 cup freshly squeezed orange juice

2 extra-large eggs, at room temperature

1/2 cup buttermilk, at room temperature

1/2 cup dried cranberries

1/2 cup chopped walnuts

1/2 cup confectioners' sugar

2 tablespoons freshly squeezed orange juice

Directions:

In a large bowl, mix together the flour, sugar, baking powder, baking soda, salt, and orange zest. In a separate bowl, mix together the melted butter, orange juice, eggs, and buttermilk.

Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the dried cranberries and chopped walnuts.

Preheat your oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan and pour the batter into the pan. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.

While the bread is baking, mix together the confectioners' sugar and orange juice to make the glaze. Once the bread is done, let it cool for a few minutes before drizzling the glaze over the top. Serve warm or at room temperature.

The Food Network is known for their delicious and easy-to-follow recipes, and this Cranberry Christmas Cake recipe is no exception. Bursting with cranberry and orange flavor, this cake is a must-try for the holiday season. And the best part? You can make it with your bare feet in the kitchen.

Ingredients:

2 cups all-purpose flour

1 cup granulated sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

1 tablespoon grated orange zest

1/2 cup unsalted butter, melted

3/4 cup freshly squeezed orange juice

2 extra-large eggs, at room temperature

1/2 cup dried cranberries

1/2 cup chopped walnuts

1/2 cup confectioners' sugar

2 tablespoons freshly squeezed orange juice

Directions:

In a large bowl, mix together the flour, sugar, baking powder, baking soda, salt, and orange zest. In a separate bowl, mix together the melted butter, orange juice, and eggs.

Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the dried cranberries and chopped walnuts.