Tag Archives: cranberry

Cranberry Banana Bread with Fresh Cranberry Glaze

Love the combination of tart and sweet, moist and crunchy?  This recipe is just for you.  The perfect addition to a cup of coffee for Mom and my kids are devouring them!  The bread itself is absolutely delicious – banana bread with a hint of tartness from fresh cranberries and the crunch of walnuts.  Plus, the fresh cranberry glaze on top enhances the complex flavors.

Cranberry Banana Bread with Fresh Cranberry Glaze     Cranberry Banana Mini Muffins with Fresh Cranberry Glaze

Cranberry Banana Bread with Fresh Cranberry Glaze

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon. baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 3/4 cup sugar
  • 1 cup (2 medium) mashed bananas
  • 1 cup fresh cranberries (measured; then chopped or pulsated through food processor)
  • 1/3 cup milk
  • 1/2 cup chopped walnuts

Preheat oven to 350°.  Grease muffin tins or loaf pan.

Cream butter with an electric mixer.  Gradually add sugar and bananas.  Reduce speed of mixer and add flour, baking soda, salt, milk cranberries and walnuts.  Evenly fill muffin cups or loaf pan.

Bake until toothpick comes out clean.

  • Mini-muffins for 25 minutes
  • 12-count muffin tin for 35 minutes
  • 3-count small loaf pans for 40 minutes
  • Large 9x5x3 inch loaf pan for 60 minutes

Fresh Cranberry Glaze

  • 2 or 3 tablespoons of Fresh Cranberries; chopped or pulsated through food processor
  • 1/4 cup of confectioners’ sugar
  • 2 tablespoons milk

Combine all ingredients and spread over the top of loaf or muffins.

SweetStackers Cranberry Banana Mini Muffins

Store in an air-tight container.  Sweet Stackers will separate moist mini muffins to prevent them from sticking together or ruin the glaze topping.  The stackable trays also work great in the freezer!  Visit sweetstackers.com for more information.

Spiked Cranberry Pecan Pie Tartlets

Mini desserts are neatly stacked, stored and ready to transport to my family Thanksgiving feast tomorrow using Sweet Stackers!

Thanksgiving dinner is a feast of many different dishes and is VERY filling.  It always feels like there is no room for dessert, but Thanksgiving desserts are just as traditional as the main course.  Pumpkin pie, pecan pie…must eat one, tiny, sliver of pie, right?

Tiny bite-sized desserts are perfect for a huge feast like this because they allow you to sample many different treats.  This recipe was inspired from a recipe on the “Created By Diane” blog, but I made the recipe even more bite-sized.  This recipe is very tasty and combines the sweet from the graham cracker crust and filling with the tartness of fresh cranberries.  Oh and don’t forget the hint of “a little something, something” (bourbon).

Aren’t they so dang cute and full of fall color?

Transport Mini Desserts to Thanksgiving

Spiked Cranberry Pecan Pie Tarlets


  • 2 cups graham cracker crumbs
  • ¼ cup sugar
  • 8 tablespoons of melted butter


  • ½ flour
  • ½ cup bourbon (I used a honey bourbon)
  • 1 teaspoon cinnamon
  • 1 ½ cups pecans, toasted and coarsely chopped
  • 1 ½ cups fresh cranberries
  • ¾ cup light corn syrup

Preheat the oven to 350º.  Grease or lightly spray mini muffin tins (36 count total).

Mix the graham crackers, sugar and butter together.  Place a heaping tablespoon of crust mixture to fill each mini muffin cups.  Press firmly with your thumb for form a crust up the sides of each cup.

Toast the pecans for 3-5 minutes in a small fry pan over medium heat.  For the filling, mix the flour, bourbon and cinnamon.  Add the toasted pecans, cranberries and syrup and mix well to combine.  Spoon another heaping tablespoon full of filling into each crust.  Evenly filling with a good combination of nuts and cranberries.

Bake for 22-25 minutes.  Remove from oven and let cool in the pan until the crust sets.

Mini muffin tin Pecan Pie

Yum!  They are not too sweet and not too tart – a perfect bite-sized treat after a filling Thanksgiving dinner!

Mini Cranberry Pecan Pie Tartlet

Hope you and your family have a Happy Thanksgiving!

Merry Berry Peanut Butter Cookies

What a fun weekend because my sister-in-law and I got together for our annual Christmas Cookie baking marathon!  Ok….marathon might be a little exaggerated, but we made four different cookies in one day with a few pint-sized interruptions along the way.  Still had a great time!  We can’t wait for our kids to get a little bigger so they can help us too….for now, this was Mommy time.

Cranberry Oat Peanut Butter Cookie Stack

This year we tried new recipes instead of our tradtional ones.  This was my favorite tasting cookie because of the combination of flavors – peanut butter, oats and cranberries.  What is not to like?  This recipe was so easy too.

Merry Berry Peanut Butter Cookies

1/2 C shortening

1/2 C margarine

1 C peanut butter

1 C packed light brown sugar

3/4 C sugar

2 large eggs

2 teaspoons baking soda

1 teaspoon salt

1 1/4 C all-purpose flour

1 C old-fashioned oats

1 C dried cranberries

Preheat oven to 375°.

Cream the shortening and margarine together with an electric mixer.  Add the sugars, peanut butter and eggs until combined.  Sift the baking soda, salt and flour together then gradually add the flour mixture, oats and cranberries.

Drop 1 inch balls of dough onto a cookie sheet and press a criss-cross pattern using a floured fork to flatten.

Bake for 9-10 minutes until a light golden brown.  Remove from cookie sheet and transfer to a cooling rack.

Cranberry Oat Peanut Butter Cookies

These cookies are so yummy and chewy and bursting with flavors.  Really, they would be great any time of the year.

Special thanks to my sister-in-law for a fun day!

Cranberry Oat Peanut Butter Cookie Stack