Just look at this coffeecake, would you?

It’s delightfully moist, its texture a perfect balance between heavy and light: substantial, yet not unpleasantly dense.

Its cinnamon-streusel topping is the perfect crunchy counterpoint to the thin layer of soft cranberry sauce just beneath the crust, and to the cake itself.

Looking to add fiber to your diet? This cake’s 100% whole wheat. And boy, does it taste good…

But looks? Well, if looks were everything, this coffeecake would be less than nothing.

It’s just so… beige.

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There’s just something about orange and cranberry that tastes like Thanksgiving, isn’t there?

Cranberry-orange muffins. Cranberry-orange bread.

And my favorite: Tart-sweet, uncooked cranberry sauce: just ground cranberries, an orange (peel and all), walnuts if you like, and sugar to taste.

Now THAT says Thanksgiving!

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Did you know the term “vegan” has been around since 1944?

And that the American Vegan Society has been in existence for over 50 years?

And you thought “no animal products” cooking and baking was something new, eh?

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Here’s a baking truism:

The plainer, simpler, and more common the dish, the more recipes you’ll find for it.

And boy, doesn’t that turn simple into complicated – fast!

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You visit a fancy metropolitan bakery. You pay fairly big bucks for a loaf of “artisan bread.”

You think to yourself, “Hmmm, I should be able to make this at home… how hard could it be?”

The answer is – as hard as you make it, given the degree of authenticity you want the loaf to have.

You can build your own starter, and feed it twice daily. Make dough figuring baker’s percentages and proper hydration, then mix and knead it to yield the perfect temperature for yeast growth. You can lovingly shape the loaf using traditional techniques, and bake it in an oven you’ve carefully filled with steam.

And if everything goes right, and you’re a pretty good baker, you’ll have an excellent loaf.

Me, I’m simply not that patient. I can certainly follow the artisan bread process; I’ve done it, it’s interesting, it works.

But most days, I’ll trade taste for classic preparation methods, thanks anyway. If you feel the same – read on.

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Oh, no, not more HEALTHY STUFF.

Whole wheat flour. Oats. Fiber-rich dried cranberries.

Walnuts, which the FDA agrees can reduce your cholesterol.

And that’s not all.

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These are just about the prettiest cookies you’ll ever see.

And super-tasty, too.

So, tell me again why you’ve never made biscotti?

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Imagine the tart-sweet taste of homemade cranberry sauce, its tender/crisp berries bursting on your tongue.

Now consider toasted pecans, embedded in rich dark chocolate.

And a crunchy, pleasantly sweet-nutty graham cracker crust.

Right about now, you’re either thinking YES…

…or EWWWWWWW!

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Psst! Here’s a quick-and-easy dessert for the Thanksgiving groaning board. And, since it’s served right from the pan it’s baked in, it’s incredibly easy to wrap and take to wherever your moveable feast is being held this year.

We posted a blog on a berry-topped cake back in September. Now that Thanksgiving is upon us, it’s time to take that same recipe and substitute fresh cranberries for the raspberries.

Take a look at our recipe for Late Summer Berry Torte. Make the following changes, and Bob’s your uncle: Thanksgiving Cranberry Cake.

Spoon the batter into a lightly greased 8″ round pan. Top with 2 cups fresh cranberries. Sprinkle the cranberries with 1/3 cup granulated sugar + 2 tablespoons coarse sparkling sugar; or with 1/2 cup granulated sugar.

Bake in a preheated 350°F oven for 45 minutes, until a cake tester or toothpick inserted into the center of the cake comes out clean. Remove from the oven, and serve warm – as is, or topped with ice cream or whipped cream.

Bookmark this blog, and let the Thanksgiving countdown continue!