Posts Tagged ‘Raisins’

Banana Pumpkin Bread

I debated for a while whether to turn these into muffins or leave it as bread.  I usually prefer things that are easy to grab on my way out the door and more importantly somewhat portion controlled.  I have a slight problem with the latter.

It’s been awhile since I’ve made bread and after making this I’m not sure why.  I forgot how much I like banana bread.  This morning I heated up a slice and topped it with some butter – scrumptious!  I added in some oats to give the bread a bit more nutritional value, and used maple syrup instead of honey because 1/2 way through making the recipe I realized I was out.  Oops!  You never would have known though.  This recipe is very versatile – have fun playing around with different add-ins!!


(Printable Recipe)

Banana Pumpkin Bread

Recipe adapted from allrecipes.com

  • 2 ripe bananas
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 1/3 cups canned pumpkin puree
  • 1/2 cup maple syrup (honey)
  • 1/2 cup white sugar
  • 1 1/2 cups all-purpose flour
  • 1 cup oats
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp vanilla extract
  • 2 tsp pumpkin pie spice
  • 1 1/2 tsp cinnamon
  • 1/2 – 3/4 cup raisins (optional)

1.  Preheat oven to 350 degrees.  Grease 9×5 inch pan.

2.  In a medium bowl, combine flour, oats, baking soda, baking powder, salt, pumpkin pie spice and cinnamon.  Set aside.

3.  In a large bowl, mash bananas.  Add eggs, oil, pumpkin puree, maple syrup and sugar.  Stir until well combined.  Add dry ingredients to banana mixture just until combined.  Fold in raisins.  Pour batter into prepared pan.

4.  Bake for 50-55 minutes or until a toothpick inserted into the center of the loaf comes out clean.  Cool loaf in pan for 10 minutes before moving to a wire rack to cool completely.

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I’ve been seeing baked goods with zucchini all over the blog world lately and I finally jumped on the bandwagon.  The texture of these soft pillows of sugary sweetness remind me a lot of pumpkin cookies.  Unlike a traditional cookie, these are cakey and chewy from the applesauce and zucchini.  Which also means they are a healthy cookie, no?!?  The butterscotch chips was a great add that I highly recommend!  Hope you all have a fantastic weekend!!  Thanks so much for stopping by!


(Printable Recipe)

Oatmeal Zucchini Cookies

Recipe from Trout Towers


  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1/2 cup butter, softened
  • 1/2 cup applesauce
  • 1 tsp cinnamon
  • 1 tsp salt
  • 2 eggs, room temperature
  • 1 tsp vanilla
  • 2 cups grated, unpeeled zucchini
  • 3 cups flour
  • 1 tsp baking soda
  • 3 cups oatmeal
  • 4 cups total of any/all of the following: butterscotch chips, chocolate chips, raisins, chopped nuts, etc

1.  Preheat oven to 350 degrees.

2.  Cream butter and sugars.  Add applesauce, cinnamon, salt, vanilla, and eggs.  Mix in grated zucchini.

3.  In a separate bowl, combine flour, soda, and oatmeal.  Mix into butter/sugar concoction.  Fold in chips, raisins, nuts and whatever you want.

4.  Drop rounded spoonfuls onto a greased cookie sheets.  Lumps should be roughly the size of large ping pong ball.  Wet the palm of your hand and flatten the lumps.  Bake for 10-12 minutes, or until they look almost done.  Allow to finish cooking on cookie sheet before transferring to cooling rack.

Buttercream Frosting

  • 1/2 cup shortening
  • 1/2 cup butter
  • 1 tsp vanilla extract
  • 4 cups powdered sugar
  • 2 tbsp milk

1.  Cream together butter and shortening.  Add in vanilla.  Beat in sugar 1 cup at a time until all is combined.  While mixer is on medium/high speed, beat in milk 1 tbsp at a time until desired consistency is achieved.


  • Cookies are great without the frosting as well!
  • I baked mine for 12 minutes and then pulled them out of the oven and allowed them to sit on the cookie sheet for an additional 4 minutes before transferring to cooling rack.

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Oatmeal Raisin Toffee Cookies

Guess who has tickets to the Cavs game tonight?!?!  This girl does!!  I’m sooooo excited!!  I’ve never been to a game before, let alone a playoff game.  Cleveland is long overdue for a title – of any type. :)

For some reason I was craving an oatmeal cookie but also toffee.  I absolutely LOVE toffee!!  Especially dipped in dark chocolate and sprinkled with pistachio’s.  Oh yum!!  I couldn’t decide if I just wanted to make some toffee brownies and save the oatmeal cookie for another day or vice versa.  So then I decided, “why not just join the two?  Not a new idea by any means, but I’ve never had such a cookie.  This recipe was really good!!  I feel like I say that a lot, but it’s always true.

These cookies are chewy, sweet, and quick to disappear.  I added a bit more toffee to mine because I feel like when you buy the Heath bags of toffee already in bits, they seem to get lost.  This combination of flavors is a must try if you haven’t already.  Even 4 or 5 days later, they are still really chewy.

Hope everyone is enjoying the start of another week!!   LET’S GO CAVS!!

Oatmeal Raisin Toffee Cookies

Recipe adapted from allrecipes.com


  • 1/2 cup butter, softened
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1 egg
  • 1/2 tsp vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 1/2 cups rolled oats
  • 1/2 cup raisins
  • 1/2 cup crushed toffee candy

Preheat oven to 350 degrees.  Prepare cookie sheets.

In a medium bowl, combine the flour, baking soda, cinnamon, and salt.

In a separate bowl, cream together the butter, brown sugar, and white sugar.  Beat in the egg and the vanilla.  Stir in flour mixture just until combined.  Blend in the oatmeal and toffee bits.  Drop by rounded tablespoon onto prepared cookie sheet.

Bake for 10-12 minutes.  Allow cookies to cool on baking sheet for 5 minutes before removing to a cooling rack.

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