Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×5 inch loaf pan. Whisk together flour, baking powder, baking soda, and salt. Stir in orange zest, cranberries, and pecans. Set aside.
In a large bowl, cream together margarine, sugar, and egg until smooth. Stir in orange juice. Beat in flour mixture until just moistened. Pour into prepared pan.
Bake for 1 hour in the preheated oven, or until the bread springs back when lightly touched. Let stand 10 minutes, then turn out onto a wire rack to cool. Wrap in plastic when completely cool.
pkg (18-21 oz or 450 g) fudge brownie mix (plus ingredients to make cake-like brownies)
square (1 oz/30 g) white chocolate for baking*
tbsp (30 mL) milk
oz (250 g) cream cheese, softened
cup (50 mL) powdered sugar
cup (250 mL) thawed, frozen whipped topping
pint small strawberries, sliced
*I substituted semi-sweet chocolate instead of the white chocolate – decadent double chocolate!!
Preheat oven to 325°F (160°C). Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray with flour. Prepare brownie mix according to package directions for cake-like brownies. Fill wells of pan two-thirds full. Bake 14 minutes or until edges are set. (Do not overbake.) Remove pan from oven; immediately press tops of brownies to make indentations. Cool in pan 15 minutes. Remove brownies from pan; cool completely. Wash pan; repeat with remaining batter.
Combine white chocolate and milk in large microwave-safe bowl; microwave on HIGH 1 minute. Stir until smooth; cool slightly. In large mixing bowl, combine cream cheese and sugar; mix well. Gradually stir in white chocolate mixture until smooth. Fold in whipped topping.
Pipe cream cheese mixture into brownie cups; top with strawberries. Refrigerate 1-3 hours before serving.