The Best Cranberry Orange Bundt Cake

I am a little late posting this recipe, but better late than never! I made this Cranberry Orange Bundt cake 3 times over the holidays and it was a hit every time. My dad doesn't like sweets very much but he LOVED this cake. This is super simple to throw together to bring to a holiday party and I guarantee it will be devoured by all guests in no time.

Cranberry Orange Bundt Cake

(Source: MyRecipes)

Baking spray with flour (such as Baker's Joy)
3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups granulated sugar 
12 tablespoons butter, softened 
3 large eggs 
1 teaspoon vanilla extract
3/4 cup low-fat buttermilk
1 cup sweetened, dried cranberries
1/2 cup fresh orange juice 
1 cup chopped walnuts (optional) 

To make glaze (Optional):
2 cups powdered sugar
1/4 cup fresh orange juice 
1 tablespoon butter, melted 
2 teaspoons grated orange rind 

Preheat oven to 350°. Coat a large bundt cake pan with baking spray. Combine flour, baking powder, baking soda, and 1/2 teaspoon salt in a bowl, stirring well with a whisk. Place granulated sugar and 12 tablespoons butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture. Combine dried cranberries and 1/2 cup orange juice in a microwave-safe dish. Microwave at HIGH for 1 minute; let stand 10 minutes. Fold cranberry mixture into batter. Stir the chopped walnuts into the batter (optional). Spoon batter evenly into prepared pans. Bake at 350° for 40 - 50 minutes or until a wooden pick inserted in centers comes out with moist crumbs clinging. Cool 5 minutes in pans on a wire rack; remove from pan.

Glaze:
Combine powdered sugar, 1/4 cup fresh orange juice, melted butter, and grated orange rind, stirring until smooth. Dip tops of cooled cakes in glaze; let stand until set.

Korean Potato Croquettes

These potato croquettes were my FAVORITE snack to eat when I was a child. These are soooo simple to make since it's very similar to making mashed potatoes but with tons of veggies. The only time consuming part is pan frying these bad boys in a skillet until they are golden brown/crispy. 

Korean Potato Croquettes

(Source: My mom) 

4 large potatoes, peeled and chopped into large pieces

1/4 of a large onion, finely chopped

1/2 - 1 cup frozen corn 

1/2 - 1 cup frozen sweet green peas

1/2 of a large carrot, finely chopped 

Freshly ground black pepper

Salt

2 eggs, beaten

Flour

Dried bread crumbs

Cook the potatoes in a large pot of boiling water until they are fork tender. In the meantime, add a tablespoon of oil in a skillet and saute the chopped onion, corn, sweet green peas, and chopped carrots until the vegetables are tender. Set aside.  Once the potatoes are done cooking, drain the water and mash with a potato masher until the mixture is nice and smooth. Add the sauteed vegetables into the potato mixture and mix well. Season with salt and pepper. Shape the potato mixture into golf ball sized pieces using an ice cream scoop. Dredge the potato balls in flour, then egg mixture, and finally, the breadcrumbs. Do this with every piece of the potato balls. Carefully fry the potato balls in skillet with hot oil until golden brown.