The Freshman Cook: Cranberry Pecan Cake Balls / #Cranberry Week

Welcome to #Cranberry Week!

I am so glad you are here!! This week I will be sharing three recipes with you, all of them containing cranberries in some way or another. I am joining a group of bloggers that are also sharing cranberry recipes. The week is for sharing inspiration and tasty ideas for a great Thanksgiving! Enjoy!

I created these Cranberry Pecan Cake Balls in the tradition of the dessert cake balls, but I really think they make amazing appetizers also. Instead of using icing to cover the cake balls, they are not covered at all, except for a few sprinkles.

The batter can be made ahead of time, by 2-3 days, and refrigerated until you are ready to bake. I baked these muffins in an air fryer. It was quick and easy. Of course you can bake them in your oven, and I have included directions for both methods.

Cranberry Pecan Cake Balls

(makes 20-25 cake balls)

(printable recipe at end of page)

3 cups all purpose Flour

1 cup Sugar

1 tbl. Baking Powder

1/2 teaspoon Salt

1/4 teaspoon baking Soda

2 teaspoons finely shredded orange peel

1 beaten Egg

1 2/3 cup Milk

1/4 cup cooking Oil

1 cup chopped fresh cranberries

3/4 cup chopped Pecans

bag of white chocolate chips

small sticks to hold cake balls

Sprinkles

In a large mixing bowl mix the flour, sugar, baking powder, salt, orange peel and baking soda. Make a well in the center of the bowl, and set aside.

In a medium size bowl mix together the egg, milk and oil, the chopped pecans and chopped cranberries. Pour contents of the bowl into the dry ingredients.

Set your air fryer or oven temperature to 350 degrees. I made these in muffin cups because we are in the middle of moving at the moment, and they are what I had available. They worked perfectly, and they took 5-6 minutes to cook. If you are using an oven, they should take approx. 12 minutes. Let them cool completely.
Make all of the muffins. I like this recipe because if you need to stop before you are done baking, just put anything perishable in the fridge and everything else in a zip lock bag or a container to keep the muffins fresh. Come back to them when you can!
Place muffins in the zip lock bag until it is about half full. Close the bag. From the outside first, begin to crush the muffins into small pieces. As the muffins transform into small pieces, place the pieces into a large mixing bowl. Continue to crush the cake into the small pieces until all the pieces are crushed and in the plastic bag.

While you are crushing the muffins, heat a cup of the white chocolate chips, on low, until they are melted.

As the white chocolate melts and then cools, start to add a little at a time to the crushed muffins in the bag. Integrate the white chocolate into the crushed muffins by squeezing on the outside of the bag to mix it all together. By adding a little at a time, you won’t end up with a mushy cake ball. As you mix in the white chocolate you should see it disappear into the mix. You should also get a feel for how much more white chocolate you might need. You want the white chocolate to help form the ball. As you form the balls, the white chocolate should disappear into the ball itself. Refrigerate the balls if you need to stop until another time to finish these. I wanted to add a bit of color to the pops, so I dipped the very bottom edge into a bowl of autumn nonpareils. I didn’t want to dip the entire cake ball into frosting. The flavor of the cake is amazing and I was worried it would hide the flavor. This worked great. The nonpareils give a pop of flavor, but don’t overshadow the incredible fresh flavor of the cake balls. Also, the nonpareils stuck to the cake balls with no frosting or anything to hold them on.
Thank you for stopping by today for day 1 of #CranberryWeek! I hope you are having fun checking out all the recipes. On Wednesday, stop by for a Cranberry Chutney recipe and on Friday, I will have a Cranberry and Brie Wonton recipe to share! YUM!

Scroll down for a printable recipe that makes this recipe easier to follow, and scroll down to find a list of all of my blogging friends that posted amazing cranberry recipes today! Have fun!

Welcome to Cranberry Week!

This week we are celebrating all things cranberry! We have delicious recipes from across the country to celebrate all things cranberry!

#CranberryWeek is an annual blogging event that is hosted by Ashley from Cheese Curd In Paradise

Cranberry Pecan Cake Balls from The Freshman Cook
Cranberry Moscow Mule from Art of Natural Living
Orange Cranberry Muffins from Life Love and Good Food
Cranberry Almond Granola from Family Around the Table
Easy Classic Cranberry Sauce from Kate’s Recipe Box

Here’s a printable copy of the recipe! Enjoy it, and let me know what you think!

cranberries, pecans, cake balls, white frosting, air fryer recipe, oven recipe, fall treats, appetizers, desserts, make ahead Cranberry Pecan Cake Balls

3 cups all purpose Flour
1 cup Sugar
1 tbl. Baking Powder
1/2 teaspoon Salt
1/4 teaspoon baking Soda
2 teaspoons finely shredded orange peel
1 beaten Egg
1 2/3 cup Milk
1/4 cup cooking Oil
1 cup chopped fresh cranberries
3/4 cup chopped Pecans
bag of white chocolate chips
small sticks to hold cake balls
Sprinkles

In a large mixing bowl mix the flour, sugar, baking powder, salt, orange peel, baking soda. Make a well in the center of the bowl, and set aside. Make a well in the center of the dry ingredients.
In a medium size bowl mix together the egg, milk and oil, the chopped pecans and chopped cranberries. Pour contents of the bowl into the bowl with the dry ingredients.
Set your air fryer or oven temperature to 350 degrees. I made these in muffin cups because we are in the middle of moving at the moment, and they are what I had available. They worked perfectly, and they took 5-6 minutes to cook. If you are using an oven, they should take approx. 12 minutes. Let them cool completely.
Make all of the muffins. This recipe is great, because if you need to stop before you are done baking, just put anything perishable in the fridge and everything else in a zip lock bag or a container that will keep the muffins fresh. Come back to them when you can!
Place muffins in the zip lock bag until it is about half full. Close the bag. From the outside first, begin to crush the muffins into small pieces. As the muffins transform into small pieces, place the pieces into a large mixing bowl. Continue to crush the cake into the small pieces until all the pieces are crushed and in the plastic bag.
While you are crushing the muffins, heat some of the white chocolate chips, on low, until they start to melt and then mix them together.
As the white chocolate melts and then cools, start to add a little at a time to the crushed muffins in the bag. Integrate the white chocolate into the crushed muffins by squeezing on the outside of the bag to mix it all together. By adding a little at a time, you won’t end up with a mushy cake ball. As you mix in the white chocolate you should see it disappear into the mix. You should also get a feel for how much more white chocolate you might need. You want the white chocolate to help form the ball. It should disappear into the ball itself. Refrigerate the balls if you need to stop until another time to finish these.
I wanted to add a bit of color to the pops, so I dipped the very bottom edge into a bowl of autumn nonpareils. I didn’t want to dip the entire cake ball into frosting. The flavor of the cake is amazing and I was worried it would hide the flavor. This worked great. The nonpareils give a pop of flavor, but don’t overshadow the incredible fresh flavor of the cake balls. Also, the nonpareils stuck to the cake balls with no frosting or anything to hold them on.