Tag Archives: fruit

pumpkin oatmeal cookies with cranberries

One more week left of classes and then finals come into view. I cannot even express how truly happy I am this semester is almost complete, like every other semester I’ve had. A fellow schoolmate put this semester into a perfect analogy: “It’s like spending all semester climbing up Mount Everest. Then, next Friday, we all fall off and have to start over again.”

The close of the semester means it’s getting quite chilly outside. Every year I seem to forget about how numb my hand gets when outside of my coat pocket or how tingly my face is when walking into the bitter wind. But, here it is again. And it’s not even super cold yet… about mid-30s here. That being said, I’ll take the cold if I can have my holiday baking. I actually baked this cookies back in the fall, so the flavors were perfect then. I’m hoping that they carry over into the winter well. It used to be that I couldn’t cook fast enough to get new recipes on here. Now I lack motivation to write the posts and have long backlog of recipes.

Pumpkin Oatmeal Cookies with Cranberries and White Chocolate

Makes about 3 dozen


2 c. all-purpose flour
1 tsp. baking soda
2 tsp. ground cinnamon
¾ tsp. ground ginger
¼ tsp. ground cloves
¼ tsp. grated nutmeg
  dash of allspice
½ tsp. salt
1 c. butter, room temperature
1 c. brown sugar, packed
1 c. granulated sugar
1 egg
1 tsp. vanilla extract
1 15-oz. can pumpkin puree
1 ½ c. old-fashioned oats
1 c. white chocolate chips
1 ¼ c. dried cranberries

Preheat oven to 350 °F. Line baking sheets with parchment or silicone sheets

In a medium bowl, whisk together flour, baking soda, spices, and salt. Set aside.

In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Add in egg, vanilla, and pumpkin and combine. Slowly add in dry ingredients just until mixed. Mix in oats. With a wooden spoon, fold in chocolate chips and cranberries.

Drop in Rounded 1-tbsp. scoops onto prepared baking sheets about 2 inches apart. Bake for 12-14 minutes, until golden. Cool on sheets for 5 minutes, then transfer to wire racks to cool completely.

Source: Adapted, slightly from Annie’s Eats


peanut butter banana smoothie

If there is one fruit on this planet that I love, it’s bananas (but, I will say bananas are far behind coconut on my fruit loves). Not to mention I could eat peanut butter on just about anything. Anyway, I’ve been feeling pretty hungry during the day recently (probably because I have been putting off eating lunch until about two then eating a mega light dinner). So, this smoothie was a perfect tide-me-over until lunchtime rolled around. And it’s super fast to whip together.

I used nonfat organic yogurt, 2 % milk, Truvia in place of sugar, reduced fat peanut butter, and low fat ReddiWip in my rendition of this smoothie, but I’m not going to hold anyone else accountable to the same. The truth is, I’ve been spending a little too much time eating out recently. Add to that the lack of guilt I feel during vacations, and the scale will scream out in anger (and I will, too).

So, what better way to cut down on all the calories than to steal low fat things from my parents. Anyway, like I said, use full fat if you want. If not, you can follow my recommendations above for reduced calories and fat.


Peanut Butter Banana Smoothie

Makes 1 Serving


1 banana, peeled and sliced
½ c. vanilla yogurt
1/3 c. milk
2 tbsp. French vanilla powdered non-dairy creamer
1 tbsp. sugar (I used Truvia)
3 tbsp. peanut butter
15 Reese’s pieces, divided
3 to 5 ice cubes
Reddi Wip

In a small glass, mix creamer, sugar, and milk until dissolved. Add to blender along with banana, yogurt, peanut butter, 10 Reese’s pieces, and ice cubes. Blend until smooth.

In a small bag, smash 5 remaining Reese’s pieces.

Add banana smoothie to a tall glass. Top with Reddi Wip. Sprinkle pulverized Reese’s pieces.

apple and brown butter jalousie

To me, there is nothing better than a warm breakfast on a lazy, rainy day. So, I made sure I woke up extra early this morning to make a favorite breakfast of mine: apple and brown butter jalousie. I love jalousies. They remind me of a giant and grown-up version of the toaster strudels that I used to love and still enjoy.

On very rare occasions do my breakfasts ever surpass a protein bar or cereal. Christmas and Easter usually entail my mom’s famous breakfast casserole. About once every year my mom decides to make monkey bread as a special treat. But, other than that, my a.m. meal consists of a protein bar or cereal.

But, you see, company is here and I would feel quite guilty serving protein bars and powdered doughnuts from a bag for breakfast. So, I figure, what a good idea to spruce it up a bit and make a homemade breakfast for the entire family.

Apple and Brown Butter Jalousie

Print this recipe

Adapted, barely, from The Best of Fine Cooking: Breakfast
Makes 6 Servings

4 medium Granny Smith apples
¼ c. packed brown sugar
¼ c. granulated sugar
¼ tsp. cinnamon
¼ tsp. salt
dash of nutmeg
¼ c. butter
1 vanilla bean, halved and seeds removed
1 egg
flour, for dusting
1 sheet puff pastry, thawed according to package directions
1 tsp. turbinado or granulated sugar

Peel and core apples. Cut into 1/4-inch strips. Place in a large bowl with brown sugar, ¼ c. granulated sugar, cinnamon, salt, and nutmeg. Toss until well combined.

In a large skillet over medium heat, melt and brown butter. Butter is browned when the solids turn a golden brown color. Remove skillet from heat. Add vanilla seeds and the vanilla bean. Mix well. Carefully add the apple mixture. Return to heat. Mix so that all apples are evenly coated with butter. Cook for 10-15 minutes, until apples are softened and liquid has turned into a syrup consistency. Transfer to a baking sheet to cool completely.

Beat egg with 1 tbsp. water or milk to form an egg wash. Line a large baking sheet with parchment paper.

On a floured surface, unfold puff pastry. Pinch together the seams. Roll into a 12”x14” rectangle. Cut the pastry in half to form two 6”x14” rectangles. Carefully transfer one of the rectangles to the lined baking sheet.

Brush a one-inch border of egg wash around the perimeter of the rectangle. Add cooled apple slices to the center of the pastry in a herringbone pattern. If needed, make a second row of apple slices stacked on top of the first. If any syrup remains in the baking dish, add 2-3 tbsp. on top of the layered apples. If no juices remain, do not worry about it.

Lightly flour the top of the second puff pastry rectangle. Fold it over onto itself lengthwise, but do not crease it. Cut ¼-inch cuts an inch apart. Do not cut all the way to the edge. These are just vents to release steam during the baking process.

Without unfolding the pastry, transfer to the top of the apple-lined pastry. Make sure the edges are lined up. Unfold and press together the edges. With a fork, lightly crimp around all sides. Transfer to a refrigerator to cool for 15 minutes.

Preheat an oven to 400 degrees Fahrenheit.

Once puff pastry has cooled, brush the top with the remaining egg wash. Sprinkle with 1 tsp. turbinado or granulated sugar. Bake for 15 minutes on the lowest rack. Rotate baking sheet. Bake for an additional 15 minutes, until golden brown on top and lightly browned on the bottom. Remove to a wire rack to cool for at least 15 minutes before serving.

Serve with lightly whipped cream, vanilla bean ice cream, or mascarpone cheese.

tropical fruit salad

Whenever I go to the supermarket, I am usually tasked with picking up some fruit for the family; usually this ends simply with bananas and strawberries. But, I decided to switch it up a bit and buy the beautiful tropical fruit the market had to offer.

Tropical Fruit Salad

Print this recipe

1 medium pineapple
2 mangoes
6 kiwis
1/2 c. coconut
1 lemon
2 tbsp. sugar, or more to taste

Cut up the flesh of each fruit into desired shapes and sizes and place into a large bowl. Add coconut, the zest and juice of the lemon, and the sugar. Mix well.