With the holidays looming close on the horizon, I find myself fighting the urge to lock myself in my house and just bake for days on end. If you remember last year's post around this time, then you know how much I love to bake for my friends and family members. Since Thanksgiving is next week, I thought I would quickly whip up something to give out to a couple of my besties before leaving for California.

I can't remember when I first started cooking chutney but ever since that fateful day, people have been requesting my cranberry chutney for their parties and dinner tables. What's so great about this recipe is that it's incredibly versatile- serve it as a side with some turkey, slather it on some cinnamon bread with some butter as a quick breakfast or serve it with some cream cheese and crackers as an hors d'oeuvre. This scrumptious, crimson-colored spread is incredibly easy to make but immensely satisfying. When you're putting together your Thanksgiving or Friendsgiving feast this year, keep this recipe in mind- I guarantee you won't be disappointed.

Cranberry Chutney

12 oz. frozen or fresh Cranberries
1 1/4 cup Sugar
3/4 cup Water
1 large Apple (preferably Granny Smith)
2 tsp ground Cinnamon
1 tsp ground Ginger
1/4 tsp ground Cloves
1-2 Tbsp Orange zest

Begin by chopping up the apple into tiny bite-size pieces.

In a medium-sized sauce pan, combine all of the ingredients. Bring the mixture to a boil; stir constantly.

Reduce the heat to a simmer. Cook for 15-17 minutes. This will allow the mixture to thicken. (Tip- Want a chunkier chutney? Stir the mixture only once or twice while it's simmering. The more you stir the chutney, the gooier the cranberries will become.)

Remove from the stove. Let cool to room-temperature. Transfer to another container. Refrigerate several hours before using.

When you're a baker, it's awfully convenient having a friend who is a farmer. You get the best fruits and vegetables when they're in season and, typically, you don't even have to pay for them! A little courtesy goes a long way. Simply sharing some your baked goods with your farmer will help show your appreciation and hopefully strengthen your relationship.

Today, my neighbor/farmer friend brought over a dozen different peppers, yellow squash and a HUGE zucchini. When I saw the Jalapeño peppers, I immediately thought of a fantastic bread recipe that I tried out a couple months ago. The flaky, hard crust and cheesy, soft insides are downright delectable. The peppers also add a nice spicy kick to the overall flavor. It's a great bread to eat as a snack or even to use with dips or cut up meat as an hors d'oeuvre. Making bread might be a pain in the ass but, trust me when I say, this recipe is totally worth it!

Two-Cheese Jalapeño Bread

2/3 cup Water (115 degrees)
2 cups all-purpose Flour
1 tsp Salt
3.2 oz grated sharp Cheddar cheese
2 medium-sized Jalapeño peppers, diced
3 Tbsp grated Pecorino cheese
1 1/2 tsp fast-rising Yeast

Begin by getting all your ingredients together, i.e. cutting up the peppers and grating the cheese.

If you have a bread machine, add in all the ingredients, ending with the yeast.  Set your machine to "dough" and press start.

If you don't have a bread machine, begin by adding the yeast to the water, which should be about 115 degrees. Let sit 5 minutes or until bubbly. Pour into a mixing bowl (with a dough hook) along with the rest of the ingredients. Mix about 1 minute. If the dough doesn't form into a ball, add a little extra water. Turn off the machine and let the dough rest for 5 minutes. Turn on the machine again and mix the dough for another 30-40 seconds.

Move the dough to a floured work surface. It should be smooth but firm. Place in a clean, dry bowl. Cover with plastic wrap and place in a warm space to rise. (Tip- if you preheat your oven to 350 degrees for 1 minute and then turn it off, it should be around 80 degrees.) Let rise 40-50 minutes or until doubled in size.

Remove from the oven and place on a floured work surface. (If you're using a bread machine, this is the point where you pick up the directions again) Divide the dough into half and then divide one of the pieces into 2, making a total of 3 pieces. Gently roll the pieces into 1 large ball and 2 small balls. Place into a baking pan and cover with a wet washcloth. Let rise in a warm space for 35 minutes (e.g. see tip above). 

Remove from the oven and place on a floured work surface. Roll the large ball into a cylindrical shape and the 2 others into small balls. Place back on the now floured baking pan. Spray lightly with water. (Tip- got a spray bottle for the grill? or, perhaps for doing your hair? Use it to more evenly spritz your bread.) Let rest 30 minutes.

Using a sharp knife, cut several slots into the large loaf and two Xs into the smaller balls. Spray lightly again with water.

Bake at 410 degrees for 30-40 minutes. (Tip- to determine when it's done, knock on the bread, if you hear a hard, hollow sound, take it out.)