Unlike most single ladies, I don’t hate Valentines Day. But I do not celebrate Valentine’s day. I plan to spend February 14 like any other day. I will go to work, complete assignments for grad school, and constantly make this face as I walk around campus:
But I know that some of you have a less passive response to red heart balloons.
December is national fruitcake month.
Depending completely on your personal opinion, my childhood was either blessed or deprived. Why? Because, to my knowledge, I never tasted fruitcake.
This fact doesn’t disappoint me. Cursory research says that fruitcake was originally created to last for a full 365 days. A baked good that lasts more than a month is a little freaky. What do they put in that stuff?
So here is my version of a fruitcake with bananas, cranberries, oatmeal, and (of course) nut butter. I figure that any loaf with fruit in it can be called “fruitcake,” right?
Unlike real fruitcake, this bread will only last for about a week in the fridge (if you manage not to eat the whole loaf at once).
Makes 1 loaf, about 10 slices
- 3 overripe bananas
- 1 egg
- 2 cups oatmeal
- 1.2 oz (about 3.5 tablespoons) Gingerbread Cookie Blended Nut Butter
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1 cup fresh cranberries, chopped
- Preheat oven to 350 degrees Fahrenheit. Grease a 8X4 inch bread pan with nonstick spray.
- In a blender, combine bananas, egg, oatmeal, nut butter, and baking soda. Blend until smooth.
- Stir in spices.
- Fold in chopped cranberries.
- Pour into greased baking pan. Top with sliced bananas, if desired.
- Bake for 20-25 minutes until an inserted toothpick comes out clean.
- Let cool completely.
- Slice and top with anything you would like! Butter, jam, more nutbutter, etc.
- Eat and enjoy!
Want to know what I ate on my fifth birthday?
When I played soccer, my coach developed a list of foods that were not allowed to pass through any player’s lips.
- Fried Foods
The diet started around the second week of March (and it literally felt like a DIEt). By the third week of March, I was always craving something that tasted “off-limits.” It was around this time that I first made peanut butter no-bake cookies.
I am not saying that these cookies are healthy, but they do not contain any of the “forbidden foods.” In high school, they quickly became a favorite snack for my entire soccer team.
In preparation for the Blind Spot feature for March, I slightly tweaked the cookie recipe from high school to compliment my favorite nut butter: Squirrely Tail!
- 2 cups brown sugar
- 1/4 cup margarine
- 1/2 cup milk
- 1 cup Blindspot Squirrelly Tail blended nut butter
- 1 teaspoon vanilla
- 3 cups rolled oats
- In a large saucepan, mix sugar, margarine, and milk.
- Bring to a full, rolling boil (large bubbles that you can’t stir down) over medium heat.
- Remove from heat and stir in nut butter and vanilla until nut butter is melted.
- Stir in oats.
- Working quickly, drop spoonfuls of cookie batter onto waxed paper. (Tip: if you don’t work quickly enough, you can crumble the batter to make granola.)
- Let cool.
- Eat and enjoy!
According to the National Peanut Board, “Americans consume on average over 1.5 billion pounds of peanut butter and peanut products each year.” I do my fair share to keep that number strong. Peanut butter cookies, peanut butter sandwiches, peanut butter on a spoon—I can’t get enough of the stuff. Today’s recipe will let you eat an entire batch of peanut butter no-bake cookies for breakfast completely guilt-free. What could make a day better than starting it off with milk and cookies?
Instead of working in the office on Fridays, one of my bosses pays me to clean her house. I couldn’t look completely trashy, however, because I needed to buy groceries afterwards (I’m almost out of oatmeal!!), and I refuse to find myself on peopleofwalmart.com. Therefore, I paired a Banana Republic sleeveless top with thrifted American Eagle shorts and set to work.
Peanut Butter No-Bakes
- 1/2 cup oatmeal
- 2 tbs. peanut butter
- 1-2 tbs. honey (to taste)
- In a medium microwave-safe bowl, combine peanut butter and honey. I would recommend using a glass bowl.
- Microwave on high 45 seconds, until everything is melted and honey is boiling.
- Working quickly, stir in oats and drop by spoonful onto wax paper.
- Let cool before eating. (My dad and I both recommend keeping these in the refrigerator or freezer!)