Cranberry-Banana Gingerbread (with Blind Spot Nutbutters)

Cranberry-Banana Gingerbread (with Blind Spot Nutbutters)

December is national fruitcake month.

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Depending completely on your personal opinion, my childhood was either blessed or deprived.  Why? Because, to my knowledge, I never tasted fruitcake.

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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?

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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?

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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).

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Makes 1 loaf, about 10 slices

Ingredients

  • 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

Direction

  • 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!
Cookies and Cream Frozen Yogurt (Blind Spot Monthly Recipe Series)

Cookies and Cream Frozen Yogurt (Blind Spot Monthly Recipe Series)

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Want to know what I ate on my fifth birthday?

Read more

Squirrely Tail No-bake Cookies (Blind Spot Monthly Series)

Squirrely Tail No-bake Cookies (Blind Spot Monthly Series)

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When I played soccer, my coach developed a list of foods that were not allowed to pass through any player’s lips.

  • Soda
  • Chocolate
  • Fried Foods
  • Hamburgers
  • Pork
  • Condiments
  • Milkshakes
  • Cake
  • Etc.

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.

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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.

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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!

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Ingredients

  • 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

Directions

  • 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!

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Oats and Outfits: Friday {Peanut Pleasures}

Oats and Outfits: Friday {Peanut Pleasures}

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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

Ingredients:

  • 1/2 cup oatmeal
  • 2 tbs. peanut butter
  • 1-2 tbs. honey (to taste)

Directions:

  • 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!)