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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Read more

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.

Read more

Gooey Coconut Bars {Blind Spot Monthly Recipe Series}

Gooey Coconut Bars {Blind Spot Monthly Recipe Series}

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Now that I have my diploma in hand, I have a confession.

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Trail Mix Muffins

Trail Mix Muffins

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What do you do while something is in the oven?  Do you read? Blog? Dance? Clean the kitchen? Watch television?

The day that I made these trail mix muffins, I went for a one-mile run as soon as I put the muffins in the oven.  I set the timer for 25 minutes and took off, knowing that (1) my mom would be in the kitchen just in case something happened, and (2) I would be back from the run in less than ten minutes.

My muffins burned.  When I calculated baking time, I failed to take into consideration the size of the muffins and fact that I was using a metal pan.  The good news is that they still tasted great…they just look a little, um, dark.  As I sat to write this post, I chose to only photograph the prettiest of the muffins, and I adjusted the baking time in the directions.

But really, try them! They are great!

Trail Mix Muffins

Ingredients:

  • 1 ripe banana
  • 3/4 cup milk of choice
  • 1/2 tsp. vanilla
  • 1 cup oatmeal
  • 1/2 tsp. cinnamon
  • 1/2 tsp. baking powder
  • pinch of salt
  • 1 cup mix of nuts and dried fruits (I used a mix of almonds, peanuts, cashews, and raisins)

Directions:

  • Preheat oven to 350 degrees Fahrenheit.
  • Mash the banana and mix in milk and vanilla.
  • Add oatmeal, cinnamon, baking powder, and salt.  Mix well.
  • Stir in nuts and fruit.
  • Spray a 6-count muffin pan with nonstick spray.
  • Evenly distribute the batter between all six cups.
  • Bake for approximately 20 minutes or until light brown (it may be in your best interest to not go for a run at this time 🙂 ).
  • Let cool before removing from the pan (they will crumble in to granola if you don’t let them cool!)
  • Eat and enjoy!

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