Strawberry Thumbprint Cookies

The biggest downside to grain free cookies so far that I have found is they simply do.not.keep.

And before you get all smart on me no it isn’t because we inhale them. Most grain free cookies I have found are just best eaten the same day they are made. They tend to have a lot more moisture than the regular variety. I always thought I was a chewy cookie person but man now I miss a bit of crunch.

Strawberry thumbprint cookies (grain free)

Maybe it’s me? Perhaps I should just cook them longer?

Thumbprint cookies however are my absolute favorite. There is already a recipe on here for delicious thumbprint cookies. When I saw this grain free version I couldn’t resist.

Next time I make them I want to put poppyseeds in them too….

But really I made these because I had an excuse. I made these last week for a movie night with two close mama friends of mine.

Strawberry thumbprint cookies (grain free)

You know what is healing to the soul? Sitting on the couch with two women you love and admire, eating junk food, and giggling like 16 year olds at an Adam Sandler movie.

Seriously. If you love people make time and space for them. Do non sensical things like watch silly movies. Life is much less hard when you have friends nearby.

Friends and cookies and you pretty much have the perfect life. Right?

Strawberry thumbprint cookies (grain free)

 

One year ago today: Pumpkin Scones

Two years ago today: Rosemary lemon BBQ chicken

Strawberry Thumbprint Cookies (grain free) (Makes 12-15)
From Dish by Dish

2 cup of almond flour/ almond meal
1/4 cup of coconut oil, melted
1/4 cup of maple syrup
1 1/2 teaspoons of pure vanilla extract
1/4 teaspoon of salt
1/2 – 3/4 cup of strawberry jam

Pre-heat oven to 350 F.  Line a baking sheet with baking paper or a silpat. In a medium bowl, cream together the coconut oil, maple syrup, pure vanilla extract until smooth. Add in the almond flour/ almond meal and salt, and then gently stir until dough is well incorporated. Use a tablespoon to scoop even amounts of the dough and roll the dough with the palms of your hands to get smooth balls. Place the balls onto the lined baking sheet, leaving about 2 fingers of spacing between them. Use your thumb to make a well in the middle of each of the balls. Fill the well of each cookie with around 1 teaspoon of jam. Bake for around 10 – 15 minutes or until lightly golden. Allow cookies to cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely before serving.

Strawberry thumbprint cookies (grain free)

Blueberry Scones

Can we talk about expectations from grain free baking?

(I am addressing baking specifically because grain free every day cooking is more familiar and easier than BAKING grain free)

When I say scones I mean scone like. My sweet husband has been drug along on this grain free cooking life unwittingly and has not always loved the grain free foods. When I handed him this scone yesterday I did preface it with “don’t expect a scone scone!” “Oh I know better than that” was his retort.

Grain free blueberry scones

Well at least he liked them.

Ok back to expectations. By in large if you use coconut flour it will taste like coconut. Also it will be spongy ish which is kinda a hard transition to make. I have learned I simply cannot do coconut flour in savory applications. Nope no way.

I have my limits with coconut flour. There are only so many coconut flour muffins I can eat before I am sick of them.

Grain free blueberry scones

Another small personal trick I have learned is I don’t love honey in baked goods. I almost always sub for maple syrup instead. Real maple syrup mind you.

What I have found so far that works best are recipes like this one what use a nut flour and then arrowroot or tapioca as a binder. The two best pizza dough recipes we have found to date have either arrowroot or tapioca in them. Coconut flour in a pizza crust is a big fat no way.

Grain free blueberry scones

I’ve been grain free baking since mid July. I never ever ever thought I would see the day. Thankfully my instincts from all the cooking and baking I have done over the years serves me well. Now that I know how all these ingredients interact I am getting to a point where I can select winning grain free recipes with the ease that I could pick a regular one.

I’m kinda loving it.

However this one threw me for a loop. I put it in the pan and was SURE it wasn’t going to work. First and foremost I thought my pan was too big. Secondly I was none too pleased with the batter. Whatever. I was at a friends house so I said a prayer and went outside.

Sure enough this sweet recipe proved me wrong. While not 100% scone like they aren’t TOO far off and are delicious in their own right. I am going to use this base to try and make other scone. Cinnamon ones are on the docket next.

Grain free blueberry scones

One year ago today: Cream of Mushroom Soup

Two years ago today: Roast pork loin with fennel

Blueberry Scones (makes 8)
From Dish by Dish 

1 1/2 cups of cashew meal (I get mine at Trader Joes)
1/4 cup of tapioca flour
a pinch of salt
1 teaspoon of baking powder
1 cup of fresh or frozen blueberries (or any other sort of berries you prefer)
3 tablespoons maple syrup
2 teaspoons of pure vanilla extract
1 egg, beaten

Pre-heat oven to 350F and grease your cast-iron pan well. In a large bowl, whisk the ground cashew meal, tapioca flour, salt and baking powder together until combined. In another bowl, mix the honey, vanilla extract and egg together until all ingredients are well incorporated. Pour the wet ingredients into the dry ingredients and mix well until you get a homogeneous batter. Gently stir in the blueberries until evenly distributed. Pour the batter into the baking pan or cast iron pan, and evenly distribute the rest of the blueberries on top. Bake for around 30 minutes (or until a toothpick inserted in the middle comes out clean). Let the scones cool for at least 10 minutes before slicing into 8 portions.

Grain free blueberry scones

Blueberry Oatmeal Pancakes

Right.

So I can’t believe I haven’t shared these with you yet.

Blueberry oatmeal pancakes

They hit our breakfast rotation a few months ago and have been a frequent visitor ever since. I often have all these ingredients on hand (yogurt around here is hit of miss) and this makes a fairly big batch.

When I say it makes a big batch I mean it is way more than Nathan, Little, and I can eat for breakfast. The first time I made them I was a little worried about all the extras. Then I did something I have never done before. I froze the leftovers.

Blueberry oatmeal pancakes

Seriously.

I simply put a piece of wax paper between each pancake, threw them in a zip lock, and popped them in the freezer. A few days later I tossed one in the toaster hoping it would be a great breakfast treat for Little. It was an instant win.

Since that day I make these every time we run out of pancakes in the freezer. As with any toddler food they are starting to loose their favorite food status but I persist. Served with some scrambled eggs I feel pretty ok calling this a complete breakfast. If I sneak some green juice in there I win mom of the day before 8 am.

Blueberry oatmeal pancakes

Breakfast (or really any meal) with a 2.5 year old is less than tidy. While these pancakes can, and do, make a spectacular mess I continue to serve them. Some days Little seems to think of them more as paint… as was the case the morning I opted to make and photograph these.

I clean up a lot of messes around here these days. Mine and not mine. But I do get a lot of kisses. I guess it is worthwhile in the long run.

Blueberry oatmeal pancakes

One year ago today: Fudge Date Balls and Shepherds’s Pie

Blueberry Oatmeal Pancakes (makes 12-15)
From Damn Delicious

1 2/3 cups whole wheat flour
2/3 cup old-fashioned rolled oats
2 tablespoons sugar
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup plain yogurt
1 cup milk
4 tablespoons unsalted butter, melted
2 large eggs
1 cup (or more) blueberries

In a large bowl, combine flour, oats, sugar, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk together yogurt, milk, butter and eggs. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add blueberries and gently stir to combine.

Lightly coat a griddle or nonstick skillet with butter. Scoop 1/3 cup batter for each pancake and cook until bubbles appear on top and underside is nicely browned, about 3-4 minutes. Flip and cook pancakes on the other side, about 1-2 minutes longer. Serve immediately with maple syrup.

Blueberry oatmeal pancakes

Coconut Cream Pie Date Balls

A little over a year ago I found myself in the home of a lovely friend and she served me the most delicious date balls. I even shared them with you remember?

What I didn’t share with you was the funny interchange that happened when I asked for the recipe. She looked at me puzzled. A bit like I was lost. “A recipe?” she asked. “You just throw things together!”

Um. I had never had the privilege of making anything of the sort so she obliged and hunted down a recipe that resembled her fantastic creating. It was an instant hit around this house.

Coconut Cream Pie Date Balls

After the second or third time of making these date balls I realized why she looked at me so strangely. It really is just as easy as throwing things in the food processor and turning it on. Granted it has to be things that you like and that will go well together but seriously… just throw things in there and whir!

Date balls are a staple around here. So are Lara Bars when I am too lazy to make my own date balls. My absolute favorite Lara Bar flavor is coconut cream pie. Shorty after learning to make date balls I started reading the ingredients on the back of Lara Bars and crafting date balls with similar ingredients.

Coconut Cream Pie Date Balls

These are such a win. And so incredibly delicious. The toddler loves them. Nathan and I snack on a couple as a sweet after dinner treat. They come together in an instant and are so very forgiving of proportions or additions and subtractions when it comes to ingredients.

Make a batch. Then be brave and branch out. Use different nuts. Or add cocoa power. Maybe a different dried fruit like cranberries. Oh I bet apricots would be divine!

Coconut Cream Pie Date Balls

One year ago today: Rye caraway scones and peanut butter cookies 

Date Balls (makes about 30)
Mine

4 cups dates (pitted if they aren’t already)
1/2 cup unsweetened dried coconut plus more for rolling
1 cup cashew (or pieces as they are infinitely cheaper)
1/2 cup coconut oil

Add all of the ingredients (except the extra coconut for rolling) to the bowl of your food processor. Pulse until it is finely ground and is paste like. Scoop out with a spoon and roll into balls. Drop the balls on the extra coconut in a bowl or a plate and roll around till well coated. Place on a tray. Chill in the fridge and enjoy.

Coconut Cream Pie Date Balls

Orange Cranberry Scones

Ok before I even begin I just want to say I am sorry/not sorry about this post. I try to not toot my own horn but sometimes being me is pretty dang awesome.

Between the stress, sleep deprivation, and overly sedentary lifestyle because I am too overscheduled to exercise (I am working on this) there are still some pretty cool perks to being me.

For example my wardrobe is pretty cool. I’ve got some pretty cute clothes and plenty of things that make me smile when I put them on.

Cranberry Orange Scones

I have a husband who loves me dearly and encourages me to follow my dreams. A pretty big plus in my book.

My kitchen though has got to be one of the biggest perks I’ve got going. Having been married for nearly nine years we have acquired lots of really nice kitchen gear. My pots and pans rock my world. The aforementioned awesome husband keeps my high quality kitchen knives wicked sharp. Most gear you would need to make most dishes can be found in my cupboards.

Cranberry Orange Scones

And this is where it get really really cool- most ingredients you need to make do basic baking can be found in my house on a regular basis. I was lying in bed thinking how lovely orange cranberry scones would be knowing full well all the ingredients were downstairs.

So I guess the only thing better than being me that morning is living with me. Because yeah… there were hot delicious scones straight out of the oven less than an hour after we all came downstairs.

Cranberry Orange Scones

One year ago today: Guacamole and Pina Colada Cupcakes

Orange Cranberry Scones (makes 12)
From Two Peas and Their Pod

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup granulated sugar
1 tablespoon orange zest
1/2 cup unsalted cold butter, cut into small pieces
3/4 cup half and half
2 large eggs
1/2 teaspoon vanilla extract
1 cup fresh or frozen cranberries

Preheat oven to 425 F. Line a large baking sheet with parchment paper or a silicone baking mat, set aside. Whisk the flour, baking powder, and salt together in a large bowl. In a small bowl, rub the sugar and orange zest together with your fingers. Whisk into the flour mixture. Add cold butter pieces to the flour mixture. Cut in butter using a pastry blender, fork, or your hands. I prefer to use my hands. Mix until you have pea size chunks of butter.

In a small glass measuring cup, whisk the half and half, eggs, and vanilla extract together. Pour over dry ingredients and mix with a spatula until moist. Gently stir in the fresh cranberries. Transfer dough to a floured countertop and knead until dough comes together. Shape dough into a large circle. Use a floured rolling pin to roll out the scone dough. Cut dough into wedges and place on the prepared baking sheet. Sprinkle with some extra sugar. Bake for 15-17 minutes, or until scones are golden brown. Remove from oven and cool on a wire rack.

Cranberry Orange Scones

Orange Cranberry Pinwheels

Can we talk about my house for a second?

Orange cranberry pinwheel cookies

I love it. It is bigger than we need and easily accommodates guests (short or long term). We have talked about my dinning room table before and how is easily seats 12 or more. I have cozy couch seating too. Over the past nearly two years that we have lived in this house we have thrown numerous parties of 30 + people and it has worked beautifully.

My house is generally pretty tidy. I have a pretty low tolerance for clutter and mess. My wonderful husband puts up with this neurosis and clean right along with me. He is the master of paper purging. I am the queen of clean counters.

Orange cranberry pinwheel cookies

When we purchased this house it was with the intent that it be a place for everyone. My house is your house. Everything we have we gladly share. More than once we have thrown together impromptu dinner with whatever we had in the house. I absolutely love that we have people over for dinner 2 or more nights a week. Even if those people are only my sister and brother in law. Having people around my table makes me feel whole.

One lovely side effect of this blog is that frequently there are sweet treats randomly on the counter. Those treats are often scarfed down quickly. The beauty of these cranberry orange cookies is they are stored in the freezer. I recently had a friend come over for visit and it only took me two minutes to pop these in the oven so there were hot cookies waiting when she arrived.

Orange cranberry pinwheel cookies

I MUST remember to this more often. I have done it before with other cookie recipes but have fallen out of the habit.

Orange cranberry pinwheel cookies

Am I the only person that feels the need to feed everyone that walks through my door? Even it is just cookies I pulled from the freezer and threw in the oven? I certainly hope not.

(and now I want cookies…)

Orange cranberry pinwheel cookies

One year ago today: Almond Joy Cupcakes

Orange Cranberry Pinwheels
From Good Dinner Mom

1/2 cup butter (1 stick), softened
3/4 cup sugar
1 Tablespoon sour cream
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup finely chopped fresh cranberries, packed full
2/3 cup walnuts, finely chopped
1 Tablespoon grated orange rind

Set oven rack on top position and

In a medium bowl, whisk together flour, baking powder and salt. Set aside. In a mixing bowl, beat butter and sugar at medium speed until light and fluffy. Add the sour cream, egg and vanilla, combining well between each addition. Gradually add flour mixture and beat until well combined. (Do not overbeat it, though) Cover the cookie dough and chill for one hour. Combine cranberries, walnuts and orange rind. Turn dough out onto a lightly floured surface and roll into a 10-inch square. (About 1/4 inch thick.) Sprinkle with cranberry mixture, leaving a 1/2-inch border on 2 opposite sides. Roll up dough, jellyroll fashion, beginning at a bordered side. Cover and freeze 6 hours or up to 1 month.

When ready to bake preheat to 375F degrees. Line a cookie sheet with parchment paper.Cut roll into 1/4-inch thick slices. Place slices on cookie sheet. Bake on top oven rack for 14 to 15 minutes or until lightly golden browned at the edges. Remove to wire racks to cool completely.

Orange cranberry pinwheel cookies

Cranberry Orange Crinkle Cookies

Do you gift holiday cookies?

Participate in a holiday cookie exchange?

Cranberry Orange Crinkle cookies

Ruin all your co-workers good eating habits by tempting them with lovely treats?

Or just generally want to fatten up everyone around you so they don’t notice your extra pounds?

Cranberry Orange Crinkle cookies

If so, then these totally fit the bill.

For some odd reason I have never made crinkle cookies. I think at their most basic level they are just sugar cookies rolled in powdered sugar before baking. Or maybe just pure awesomeness. One or the other for sure.

Cranberry Orange Crinkle cookies

Cranberry and citrus has been on here three times now. As rolls, as muffins, and as bars. I think the combination in cookies might quite possibly be my favorite.

These are destined for a Christmas party tomorrow. The very best kind of Christmas party. One where we have soup for dinner and everyone brings a delicious dessert to share. Soup means there is more room to shove all kinds of sweets and goodies in my tummy.

I can’t wait.

Cranberry Orange Crinkle cookies

One year ago today: Banana Bread

Cranberry Orange Crinkle Cookies (makes about 3 dozen)
From Lauren’s Latest 

1 cup butter, softened
2 cups granulated sugar
1 teaspoon vanilla extract
2 whole eggs
Zest of 1 navel orange
2 Tablespoons orange juice
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3 cups all-purpose flour
1 cup chopped fresh cranberries
1 cup powdered sugar

Preheat oven to 350 degrees F. Grease light colored baking sheets with non stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, orange zest and juice. Stir in all dry ingredients,  excluding the powdered sugar, until just combined. Stir in chopped cranberries. Pour powdered sugar onto a large plate. Roll about 2 teaspoons of dough into a ball, then roll in the powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte (not melty or shiny). Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

Cranberry Orange Crinkle cookies

 

Lemon and Berry Sweet Rolls

Well…. that escalated quickly.

Lemon and Berry Sweet Rolls

One small recipe. Taunting me for the better part of a month. Seriously. It has been on my To Make list for eons.

Lemon and Berry Sweet Rolls

I was mentally making a menu to take a new mama friend of mine (remember on delivering dinner?) and added these to list. First, it justified making what I thought was two pans of rolls. Second, who doesn’t love cinnamon rolls, and these just sound like a better, badder, more delicious version of regular cinnamon rolls. I’m in.

Lemon and Berry Sweet Rolls

Um. I should warn you. This made FOUR pans of rolls. That would be 32 rolls in all. Who on earth needs that many? Mercifully we only ate through two of them here at this house. One went to the sweet new family and one went to my mom’s.

Lemon and Berry Sweet Rolls

Yum yum yum.

The original recipe called for lemon and blueberries. That was what originally persuaded me. I have a freezer full of cranberries, however, and I couldn’t resist making some rolls with said cranberries.

Lemon and Berry Sweet Rolls

Hands down the cranberries were my favorite. The tartness of the berries really carried it. The blueberries were a bit too sweet for my taste, but no one seemed to complain. In fact the quickly emptied pan should have been an indicator they were quite the hit.

Lemon and Berry Sweet Rolls

I will be saving this roll recipe. It’s an absolute winner in my book, and it has proved versatile and flexible. I am presenting this to you as I made it but please feel free to halve the recipe…

Or make a ridiculous amount of rolls to eat and then stuff everyone else you know. That way at least you will still appear skinny in the long run.

Lemon and Berry Sweet Rolls

That’s my strategy at least.

Nom.

Lemon and Berry Sweet Rolls

One year ago today: Chanterelle Mushroom Gravy

Lemon and Berry Sweet Rolls (makes 32 rolls- 4 pie pans of 8 each or two 9×13 pans with 16)
Adapted from Pioneer Woman

For the dough:

4 cups whole milk
1 cup sugar
1 cup butter
4 1/2 teaspoons (1.5 Tb) active dry yeast
8 1/2 cups all-purpose flour
1 cup (additional) all-purpose flour
1 tablespoon salt
1 teaspoon baking soda
1 teaspoon baking powder

For the filling:

3/4 cup butter
1 1/2 cups sugar
4 whole lemons, zested
4 cups (heaping) blueberries or cranberries (thawed if frozen)

For the glaze:

1 whole lemon, juiced
2 whole lemons, zested
6 cups powdered sugar
1 cup whole milk

Start the dough: Mix milk, 1 cup sugar, and butter in a large pot or Dutch oven. Heat over medium heat to 180 F. Remove from heat and allow to cool until 115 F. Sprinkle yeast over the surface of the liquid, then add in 8 cups flour. Stir gently until totally combined. Mixture will be very wet and sticky. Cover with plastic wrap, keep in a draft-free place, and allow to sit for 1 hour. After 1 hour, add in an additional cup of flour, as well as the salt, baking soda and baking powder. Mix until combined. Refrigerate dough, covered, until you need it (at least 1 hr). Refrigerating the dough helps make it easier to handle.

Preheat oven to 350 F. Butter a large baking dish (or a couple of smaller dishes) generously. You could use a 9×13 or two 9-inch pie pans (this is only for half the dough).

Melt 1/2 of the filling butter (6 Tb) in the microwave. Divide dough in half. Store one half in the fridge. Turn the other half of the dough onto a floured surface. Roll into a large rectangle, about 30 inches wide by 10 inches deep. Roll as thin as possible! Drizzle melted butter over the dough, using your fingers to spread evenly. Using your fingers, mix sugar and lemon zest so that it’s a nice, light yellow sugar. Sprinkle half of it all over the butter. Sprinkle 2 cups of the berries evenly over the surface.

Beginning at the side furthest from you, roll dough toward you until it’s in the shape of a tight log. Tuck as you go so the roll stays tight. Pinch the edges to seal the seam shut. With a sharp knife, slice into 1/2 thick hick rolls and lay the slices, cut side down, into the buttered baking dishes. Allow to rise for 20 minutes, then place in oven and bake for 25-35 minutes, or until deep golden brown on top.

To make the glaze: Whisk lemon juice, lemon zest, powdered sugar, milk, and dash of salt in a bowl until smooth. Taste it and add more of whatever it needs.

Remove rolls from oven and drizzle the glaze all over the rolls. Be sure to get it all around the edges and covering the surface so they’ll be nice and moist!

(Repeat rolling, filling, slicing, rising and baking with second half of dough.)

Serve warm or at room temperature.

Lemon and Berry Sweet Rolls

Lemon Cranberry Bars

I so hope you aren’t tired of me talking about seasonal cooking. I love it. I love that we get to enjoy that season’s bounty for a short period of time and then it is gone. One of my absolute faves is when cranberry burst into season.

Cranberries mean holidays to me. I am not a fan of cranberry sauce AT ALL but I love it in every other application imaginable. Remember these muffins? Yum.

Cranberry lemon bars

Cranberry and citrus goes hand in hand in my book. This recipe has been hanging out on my pinterest board just WAITING for cranberries to come into season. I tried to convince myself to make it a couple of times but just couldn’t stomach the high price the berries were still demanding.

Finally they rolled out onto the shelves of Trader Joes and I snatched them up. Win.

Cranberry lemon bars

And want to know what is awesome? These are ridiculously easy. A little mixing, a little patting, a little stirring, a little baking and done.

The flavor was everything I had hoped for. Tart tart tart with a slight edge of sweet and lemon. I like my baked cranberry goods to carry a good bit of punch… Too sweet just isn’t my thing. Well, at least where cranberries are concerned.

I am going to be putting these on cookie give away plates later this season for sure. It helps that I have squirreled away 15 lbs of straight out of the bog cranberries in my freezer.

Cranberry lemon bars

Yep. That’s right. F.I.F.T.E.E.N. pounds.

And the answer is yes. Yes you can come move in. Anytime.

Cranberry lemon bars

One year ago today: Lentil Pumpkin Curry and An Exciting Day (Chicken Stock too)

Lemon Cranberry Bars (Makes 24 ish)
From Southern Pink Lemonade

Dough:
3 cups all-purpose flour
1 teaspoon baking powder
1 cup sugar
1/4 teaspoon salt
zest of one lemon
8 ounces (2 sticks) cold butter, cubed
1 egg
1 teaspoon vanilla extract
2 Tablespoons-1/4 cup cold water

Filling:
1- 12 ounce package fresh or frozen cranberries
3/4 cup white sugar
2 Tablespoons cornstarch
juice of one lemon

Direction:

Preheat oven to 375 degrees F. Line a 9×13 baking dish with parchment paper. In the bowl of a food processor, add flour, baking powder, sugar, salt, and lemon zest. Pulse to combine. Add the butter and pulse until dough is crumbled into small pieces (the texture of a press in pie crust). Move the crumbles to the bowl of a stand mixer. Mix in the egg and vanilla extract. Add water 1 tablespoon at a time until dough comes together (I only needed 2 tablespoons). Press half of the dough in the bottom of the prepared baking dish completely covering the bottom. Set the remaining dough aside for the topping. In a medium bowl, combine the sugar and cornstarch. Add cranberries and lemon juice. Stir to coat cranberries. Pour filling ingredients over the dough in the baking dish. Spread cranberries so that they are in a single layer. Crumble the remaining dough over the top of the cranberries. Bake for 30-35 minutes or until the top and the sides are golden brown. Remove from the oven and allow to cool completely. Once cooled, lift squares out of the baking dish using the parchment paper. Cut into squares.

Cranberry lemon bars

Traditional Banana Bread

Nathan is our banana bread baker.

And yes I know I already have three banana quick bread recipes on here (a vegan one, one with zucchini, and a decadent one with cream cheese). All three recipes I found and decided to make. No input from Nathan.

Traditional Banana Bread

They were all tasty but banana bread has always been Nathan’s thing.

One very sweet day a couple weeks ago I was running errands and busy and I came home to find a napping son and warm banana bread on the counter. My loving husband had baked the bread with Little. Melt my heart.

I bake with Lincoln often and it always fun albeit messy. I think was the first time Little and Nathan have cooked together. Adorable.

Traditional Banana Bread

Little would NOT stop talking about this banana bread. He was so thrilled to have been part of the process. He kept calling it his banana bread.

After dinner one night we even renamed it banana cake and fed it to him as dessert. Even days after it was over he obsessed about it and asked about it.

Traditional Banana Bread

This recipe is a keeper for so many reasons- the banana flavor is impeccable, the texture perfect, the memories the best.

So maybe Nathan isn’t the only banana bread baker in our house anymore. Maybe it will just be Nathan and Little.

Traditional Banana Bread

One year ago today: Snickers Ice Box Cake

Traditional Banana Bread (makes 1 loaf)
From Food Network

1 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, room temperature
2 large eggs
3 ripe bananas
1 tablespoon milk
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan. Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition. In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt. Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears. Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.

Traditional Banana Bread