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!
Thai Peanut Penne

Thai Peanut Penne

If you have read this blog for long, you know that I have a solid reason to love November.

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At first glance, this recipe seems a little haphazard.  Rarely will you find penne and peanuts in the same bowl.  But trust me.  It works.

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Moreover, it’s only three ingredients.  Simple recipes are the best.

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Thai Peanut Penne

Ingredients

  • 12 oz. penne pasta
  • 12 oz. frozen broccoli
  • 1/2 cup Blind Spot Thai Peanut Sauce**
  • 1/2 tsp. ground ginger (optional)

Directions

  • Cook pasta and broccoli according to package instructions.
  • Melt peanut sauce in the microwave for 20-30 seconds.
  • Stir all ingredients together.
  • Eat and enjoy.

 

**If you want to make your own peanut sauce, this one might be similar.

Nut’n But Nutbutter Cups {Blind Spot Nutbutter Recipe}

Nut’n But Nutbutter Cups {Blind Spot Nutbutter Recipe}

If there is ever a time to make candy, it is October…

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Pumpkin Butter Granola {Blind Spot Nutbutters September Recipe}

Pumpkin Butter Granola {Blind Spot Nutbutters September Recipe}

It’s September, and you know what that means.

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Simple Joy Saturday #2

Simple Joy Saturday #2

Every Saturday, I share three simple things that brought me happiness during the week. These posts may grow or evolve as time passes. Please feel free to share your thoughts in the comments section!

1. The Kindle App

Current favorite: the Ivy Malone Series

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2. This shipment I received from Blind Spot Nutbutters

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3. Hanging out with college friends

Since I don’t have any photos of us hanging out this week, here is a link to the bad lip reading video that we laughed over.

 

What were the simple joys in your life this week?

Blind Spot Nutbutters Monthly Recipe: It’s a Zoo in My Lunchbox

Blind Spot Nutbutters Monthly Recipe: It’s a Zoo in My Lunchbox

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From January to April, I was a student teacher at a local elementary school.

In my last month of student teaching, I made a list of the many reasons that I was eager to finish:

  • I will have time to blog again.
  • I will have time for photography again.
  • I will have time to run again.
  • I will have time to bake again.
  • I will have more time.  Period.

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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?

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