About That Girl

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Happily married as of 09/08. Mommy to two fun, active, adorable boys, affectionately dubbed A and Z. Mommy of three fuzzy children- Sephiroth, Malificent and Xemnas.

Author of the upcoming Stones of Terrene series. 

Wednesday, December 8, 2010

Cranberry Bread and Peanut Butter Blossoms

How has so much time passed?! It's already December and I haven't yet blogged once this month! *bows head in shame* I blame my schedule...

Another shameful thing: my cooking. I've been baking so much amazing stuff that I've gained weight. >_< At least 5 pounds...after how good I'd been, counting carbs, eating healthy, losing weight..holidays come around and the kitchen always smells good and food is amazing and I need to confirm that everything I make tastes good! I'm kinda looking forward to January now, as then I won't feel the need to bake cookies or bread or brownies or sweets every day.

Oh well. At least everything I'm making, I can eat! ^_^

I've had a couple requests for this recipe, so I'm blogging it before I forget to write it down! Cranberry nut bread. Back in the day, I did NOT like cranberry bread. I did NOT like fruit in bread or baked goods. I did NOT like nuts in anything baked. My oh my, has that changed!



This is a lovely, moist bread with juicy bites of cranberry, the crunch of pecans, and the lovely sweetness of Christmas. Perfect as a dessert bread with coffee, or as a breakfast bread on the side of some scrambled eggs. It's healthy-and has just enough sweetness to be versatile. I'm astounded with how much TBG and I like it, as we didn't used to be people who'd enjoy such a thing. But now we are. Amazing how our taste buds have adapted and learned to prefer such things. (but don't worry, our chocolate addiction is still going strong!)

Cranberry Nut Bread

1/2 cup teff flour
1/2 cup sorghum flour
1/2 cup TG's all purpose flour
1/2 cup tapioca starch
3/4 cup coconut sugar
1/2 tsp sea salt
1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp xanthan gum
1 TBSP orange zest
3/4 cup orange juice (it does taste better when it's fresh, hand squeezed orange)
1/4 cup unsalted butter
1 TBSP mayo
2 eggs
1 cup cranberries (I prefer half the cranberries whole, and half the cranberries quartered)
3/4 cup pecans, chopped
 
  1. Preheat the oven to 350 degrees.
  2.  Sift all the dry ingredients together. Zest counts as a dry ingredient today. 
  3.  Mix all the liquid ingredients together in a separate bowl.
  4.  Add the two (wet and dry) together. Mix well.
  5. Now for the fun part-add the cranberries! I'd say add about 3/4 of the nuts, so you can sprinkle some on the top of the bread. Or, if you're a nut dork like me, add ALL the nuts to the bread, and chop up more nuts for the top. ^_^
  6.  Pour the batter into your pans. If it's one large loaf pan-45 minutes of bake time. If it's 4 smaller loaf pans, then about 25 minutes.
  7.  When an inserted toothpick comes out clean, bring out of the oven and allow to cool for about 10 minutes. Then cool for a bit longer out of the bread pan.
I will say-the flavors are even better the next day! All the times I've made it to bring to people I've made the same day, so it hasn't had time to set to the even richer flavors-but that's because if I made the day before, there wouldn't be any bread to share! Enjoy the bread straight up with some coffee or tea. Enjoy it warm with some butter melted into it. Drizzle on some honey. No matter how you eat it, it tastes good. 70 calories and 10 carbs a slice. Roughly 35 small slices from mini loaf pans.



And the other new recipe is my personal favorite. But that's because I've always loved my peanut butter and chocolate. Peanut butter blossoms. *ooohh* Soo good! I am going to play with the recipe a tiny bit, see if I can infuse a teensy bit more moisture into the cookie. As it is, it's good. But I want to make it better. Not that I'm a baking perfectionist. ...but I kinda am.

The great part with this recipe is you can make two ways. One way, the traditional way, is with hershey's chocolate kisses.

The other way, the new way, is for those of us who can't have the dairy and sugar in the kisses-use unsweetned carob chips and lightly drizzle a tiny amount of honey on the chips. Mmmm...does it work well!


Either way, they taste great! I'm also thinking I may try melting down the carob chips, adding some maple syrup to make it smooth and sweet, and then pouring a bit into each well of the cookie. That could be really good too! (guess what I plan to try next Tuesday?..) ^_^

But, before I forget, let me give you the recipe, so you can try it at home too, and let me know what you made!


1/2 cup white rice flour
1/2 cup brown rice flour
1/2 cup + 2 tbsp potato starch
1/4 cup tapioca starch
1 3/4 tsp xanthan gum
1 tsp sea salt
1/2 tsp baking soda
1/2 cup solid shortening (I used butter flavored Crisco)
1 cup coconut sugar
1 large egg
2 tbsp coconut milk
1 tsp vanilla
1/2 cup peanut butter (the original recipe called for smooth pb. But I like mine crunchy. You can use whatever you prefer)
Chocolate kisses, unwrapped OR carob chips and honey

  1. Preheat oven to 350. Grab your cookie sheets and line them with parchment paper.
  2. Mix the dry ingredients-flour through to baking soda.
  3. In a stand mixer, or with a hand mixer, beat sugar and shortening into one cohesive lump of yummy. Add the egg, coconut milk and vanilla. Once that's blended in, add the peanut butter. (and don't start drooling over the mixer. I KNOW the peanut butter smells amazing, but resist!)
  4. Slowly add in the dry mix. Once it's all mixed together, roll the dough into small balls and place onto the cookie sheet. (I made my balls into a bouncy ball size)
  5. Either press the unwrapped kiss into the cookie dough, or use a knuckle to create a well in the dough. Sprinkle in some carob chips, and drizzle with honey.
  6. Once all your cookies are on the sheets and ready to go, bake for 15-20 minutes, or until the edges of the cookie get ever so slightly golden.
  7. Cool. And enjoy. ^_^
Makes about 36 cookies. 95 calories and 11 carbs a cookie of peanut butter goodness. If I do indeed change the recipe and make it better, then I'll re-post it.

Well, TBG's fresh loaf of sandwich bread just came out of the oven. Going to let it cool a bit, then slice it and freeze it for this week and next week. Then I'm going to change the sheets on our bed, do a load or two of laundry, eat some lunch, and run out the door for work! Busy busy. It's a good season. We are so blessed, are we not? Enjoy what the Lord has blessed you with-it is abundant!

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