Honey Cranberry Sauce

We are a mere three days away from arguably food’s biggest holiday, and I’m day dreaming about my turkey swimming in gravy, and don’t forget the sweet and tart cranberry sauce that compliments it so well! To be honest, I used to not really be a fan of cranberry sauce, but in recent years discovered how delicious it can be! I guess I tend to enjoy my berries fresh and not gelatinous. *shoulder shrug*

This year, I won’t be cooking for Thanksgiving (big benefit of living near your family), but in years past have cooked Thanksgiving meals for hungry marines, and have always served fresh cranberry sauce! It really cuts through the saltiness of your turkey, the fattiness of the skin/juices, and adds a tart, refreshing compliment to the meat. It’s also great on leftover turkey sandwiches! The best part is, it’s so easy to make that it barely constitutes a recipe!

No matter how small your Thanksgiving celebration may be this year (year of the dumpster fire 2020), some Honey Cranberry Sauce will be a welcome addition at the table.

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• Servings: 8-12
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Ingredients

• 12 ounces (1 bag) of fresh cranberries
• 3-4 tsp of raw honey
• Squeeze of fresh orange juice (about 2 tbsp)
• Salt and pepper to taste
• 4 cups of water

Directions

1. Bring water to a boil in a medium pot
2. Add cranberries
3. Boil until soft and skins are bursting
4. Strain out water and return to pot
5. Add honey, orange juice, and salt and pepper
6. Stir to combine while slightly mashing the cranberries
7. Serve warm, room temperature, or cold – it’s good all ways!
8. Store leftovers covered in the fridge. Spread leftover sauce on toast and top with leftover turkey for a delicious leftover sandwich.

And that’s all, folks! It really is that easy, and in my opinion, better than the canned stuff. If you are having a smaller feast this year, try my Roasted Chicken with Carrots. That is what I used to test out this cranberry sauce with and it was fantastic! For a bigger feast, check out my Ghee, Garlic, and Herb Turkey with Gravy for a traditional turkey with a buttery, citrus-y twist.

For more Thanksgiving feast ideas, including sides, drinks, desserts, and appetizers, check out A Cornucopia of Ideas, where I’ve compiled a list of recipes for a delicious, healthier Thanksgiving dinner.

Happy Thanksgiving, everyone! Whatever you are doing during this strange holiday season, be safe, be kind, love on your people – even from afar if you must…and enjoy your Pinch of Crazy!

This post contains affiliate links; if you purchase using the links, it is of no cost to you, just a small commission for me. Thank you for supporting A Pinch of Crazy!

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Peanut Butter Swirl Brownies

Have you ever met a couple who had a perfect marriage? I have. They are both rich, and their sweetness and bitterness compliment each other in a decadent way. Peanut butter and chocolate. PB&chocolate4eva ❤

I'll stop with the corny mom jokes…even though it's true. Peanut butter and chocolate go together so deliciously perfect, and everyone knows it! And do you know what's better than a fudgy dark chocolate brownie? A fudgy dark chocolate brownie marbled with streaks of peanut butter and honey. *drool emoji* Add in that these brownies are also gluten free, dairy free, and refined sugar free and you've got a jaw-dropping healthier dessert! Even my picky nephew devoured one of these Peanut Butter Swirl Brownies and was an adorable chocolate-y mess. These brownies are delicious on their own, or topped with a scoop of nice cream for a spectacular sundae! Whip up a batch for all your summer celebrations!

• Servings: 12-16
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Ingredients

• 1.5 cups of almond flour
• 1/2 cup of coconut sugar
• 1/4 cup of 100% cocoa powder
• 1 tsp of baking powder
• 1/2 tsp of salt
• 1/3 cup of coconut oil, melted
• 1/4 cup of unsweetened almond milk
• 1 egg
• 1/4 cup sugar free peanut butter
• 1/4 cup of raw honey

Directions

1. Preheat oven to 350 F.
2. Grease an 8x8 baking pan.
3. Whisk together all dry ingredients (flour through salt) in a medium sized mixing bowl.
4. Add melted coconut oil, almond milk, and the egg - stirring until well combined.
5. Pour batter into the prepared pan.
6. In a separate bowl, combine peanut butter and honey.
7. Drop spoonfuls of the peanut butter/honey mixture on the brownie batter.
8. Swirl with a knife to make a pretty marbled pattern.
9. Bake for 20-25 minutes, until the brownies bounce back when touched.
10. Let cool completely before slicing.
Keep leftovers covered at room temperature.

For more PB&chocolate recipes, check out my Chocolate Chip Peanut Butter Cookie Bars, Dark Chocolate Peanut Butter Cups, Wholesome Chocolate Chunk Cookies, and Peanut Butter and Chocolate Overnight Oats (AKA dessert for breakfast) I hope you find a scrumptious, healthier treat for you and your family! Have a treat, not a cheat, eat dessert…and enjoy your pinch of crazy!

Oatmeal Raisin Cookies

I am sure you know by now that I’m a die hard chocolate fan. Or some may say chocoholic, addict, but whatever. The point is, I love chocolate! And if I were going to pick a cookie, it would 100% be my Wholesome Chocolate Chunk Cookies, but sometimes people just need a little space…even from good things. So even though these cookies may not be chocolate, they are light, sweet, chewy, and tasty! They are gluten free, dairy free, refined sugar free, and make the perfect companion to your afternoon cup of coffee or can keep you company during your late night binge of reality TV. I hope you don’t discriminate against non-chocolate desserts – give these a try!

Makes 18 cookies.

Ingredients:

• 1/4 cup of coconut flour
• 1/2 cup of coconut sugar
• 1 tsp of ground cinnamon
• 1/2 tsp of baking soda
• 1/2 tsp of baking powder
• Pinch of ground nutmeg
• Pinch of salt
• 1/2 cup of coconut oil, melted
• 1/4 cup of coconut milk
• 1 egg
• 1 cup of old fashioned oats
• 3/4 cup of raisins

Directions:

• Preheat oven to 350 F
• Line a baking sheet with a baking mat
• Combine all dry ingredients (coconut flour through salt) in a mixing bowl
• Add the wet ingredients (coconut oil through egg)
• Stir until well combined
• Add in the oats and raisins
• Roll the dough into tablespoon sized balls and place on prepared baking sheet
• Bake for 11-13 minutes, until the top springs back when touched and the bottom is lightly browned
• Store leftovers covered at room temperature

For more cookie recipes, check out my favorite Wholesome Chocolate Chunk Cookies or my Chocolate Chip Peanut Butter Cookie Bars. I also have brownies, cheesecake, and mug cake if you want something in a different direction. I am here to be open minded to all kinds of delicious desserts! When I bake with healthier ingredients, I can truly enjoy my dessert without any stomach aches, blood sugar spikes, or mental guilt – and let’s be honest, dessert feeds the soul. Find something on my site to enjoy for yourself, or share if you want 😉 Either way, feed your soul…and enjoy your pinch of crazy!

This post contains affiliate links. If you purchase using the links, it doesn’t cost you any extra and I get a small commission. Thank you for supporting A Pinch of Crazy!

Dairy Free Eggnog

Eggnog, Cookies, and High Blood Pressure

Two years ago for Christmas, I was “great with child”; about 34 weeks. My husband, David, and I had been married for a little over two years, and were traveling from California to Texas to visit family for the holidays…it was our first time since we had been married so we were excited! However, because I was so far along in my pregnancy, we were a little nervous. We flew Southwest (who has no cut-off date for expecting passengers!), and got a signed note from my doctor that I was safe to fly. I emerged from the three hour flight slightly dehydrated, with non-existent ankles, and tired, but looking forward to our visit.

It was wonderful! My dear friend took some beautiful maternity photos for us, we had a baby shower, we soaked up all our time with family and friends, and got to visit my grandparents for the last time before they passed away; all such special memories. Something else we did a lot of was eat. And in Texas, bigger is better! More fried foods, more red meat, more desserts! 

If you’ve ever grown a small human, you know that by 34 weeks pregnant, your stomach is essentially pushed up into your lungs, you can’t breathe, and the heartburn is intense. All of the rich holiday foods were reeking havoc on my pregnant digestion. The only thing that helped with my heartburn was Tums and a lot of dairy… and what better dairy drink to have at Christmas time than eggnog? I must admit, I had Christmas cookies chased by a tall glass of eggnog nearly every night those final weeks of pregnancy. And then, surprise surprise, at my next check up, my blood pressure was high. After two days of stressing that I would have to be induced, my blood pressure went back to normal, I steered clear of sodium and sugar, and had a beautiful and healthy delivery about a week later!

This Christmas, I did the eggnog a little differently! I made a dairy free and refined sugar free version that is delicious, thick and creamy, yet light. Oh, and, if you indulge a little in this eggnog, it won’t raise your blood pressure 😛

Dairy Free Eggnog

Makes about 6 cups.

Ingredients:

• 7 eggs, separated
• 1/2 cup of coconut sugar
• 3 cups of unsweetened almond milk
• 2 cups of unsweetened, full fat coconut milk
• 1/2 tsp of ground nutmeg
• 1/4 tsp of ground cinnamon
• Pinch of salt
• 1 tsp of vanilla
• Optional:
  • Whipped coconut cream
    • One can of coconut cream
    • The seeds from half of a vanilla bean
    • One tsp of pure maple syrup
  • A shot of bourbon or brandy

Directions:

• After separating the eggs, whip the whites until frothy, and soft peaks form
• Whisk together the coconut sugar and the egg yolks
• In a medium pot, over medium-low heat, combine the nut milks, nutmeg, cinnamon, and salt
• Whisk until the milk just starts to lightly bubble around the edges, and is producing steam
• Remove from heat
• Temper the egg yolk mixture by adding the hot milk 1/3 cup at a time, whisking after each addition, until all the milk has been added to the yolks
• Pour the eggnog back into the pot and return to the heat
• Add vanilla
• Whisk for about five minutes, until slightly thickened
• Gently stir in your whipped egg whites, and continue cooking for about 2 minutes
• Carefully pour eggnog into a blender
• Blend for about a minute to achieve a smooth consistency
• Cover and chill in the refrigerator until ready to serve
• If desired, make the whipped coconut cream:
  • Combine all ingredients in a small mixing bowl
  • Whisk together until fluffy
  • Store, covered, in fridge
• Serve cold with whipped cream, if desired, and a sprinkle of nutmeg
• Store, covered, in refrigerator for about 5 days

If you like festive holiday drinks, you will like my Slow Cooker Apple Cider and Death by Hot Chocolate, and for all of your holiday desserts, check out my Two Layer Paleo Fudge, No Bake Pumpkin Pie, and Molasses Cookies; they would all beautifully follow your Christmas dinner! By the way, if you don’t have a Christmas dinner menu yet, I have my Ghee, Garlic, and Herb Turkey with Gravy and ABC Brussels Sprouts for you! I hope you find a recipe you love for the holidays, and whatever you make, I wish you a merry Christmas! Enjoy your time with family around the dinner table, keep your blood pressure regular…and enjoy your pinch of crazy!

This post contains affiliate links; if you purchase using the links, it is of no cost to you, just a small pantry fund for me. Thank you for supporting A Pinch of Crazy!

Molasses Cookies

This post contains affiliate links; if you purchase using the links, it is of no extra cost to you, just a small pantry fund for me. Thank you for supporting A Pinch of Crazy!

The Most Wonderful Time of the Year

It’s that time of year for Christmas cookies! Cookie exchanges, cookie decorating, full cookie jars almost daily; it’s certainly the most wonderful time of the year! If you’ve kept up with my blog thus far then you know how detrimental my sugar *monster* can be; if I eat too much refined sugar, I get headaches, my anxiety shoots up, and my ability to sleep goes out the window right along with my racing heart. You can read more about my journey with anxiety and trigger foods in this post, but, basically, I can’t be eating Christmas cookies every day. Sigh.

However, with this recipe, I can still enjoy a Christmas cookie…or two…or three, without all the side effects that come from refined sugar. These Molasses Cookies are refined sugar free, made with hearty whole wheat flour, sweet but not too sweet, and have all the warm Christmas-time spices; the texture is great, too: crunchy edges, slightly chewy, with a soft center. My friends and family, 22-month old included, loved these; my husband and dad could hardly stop eating them! I promise you won’t be disappointed in these cookies, but you may be disappointed by how quickly they’ll disappear.

Molasses Cookies

Makes 33 cookies.

Ingredients:

• 2 cups of whole wheat flour
• 2 tsp of baking soda
• 1/2 tsp of salt
• 1.5 tsp of cinnamon, plus 1/2 tsp set aside
• 3/4 tsp ground ginger
• 3/4 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1 cup coconut sugar, plus 1/4 cup set aside
• 1/2 cup room temperature coconut oil
• 2 eggs
• 3/4 cup of molasses (that is my favorite brand; dark, but not too strong tasting)
• 1 tsp of vanilla

Directions:

• Combine first 7 ingredients (flour through cloves) in a small mixing bowl
• Whisk until combined
• In a separate large bowl, beat together the coconut oil and coconut sugar until fluffy
• Add in eggs one at a time, combing well after each egg
• Add the molasses and vanilla, mix until combined
• Add the flour mixture in three parts, mixing well after each addition
• Place bowl with dough in the freezer for about 15 minutes, until dough is firm enough to handle
• While dough is freezing, heat oven to 350 F
• Prepare three baking sheets with non-stick spray or, my favorite baking tool, these silicone mats (which would make a great stocking stuffer 😉 )
• On parchment paper, combine 1/4 cup coconut sugar and 1/2 tsp of cinnamon
• Once dough is firm, roll into tbsp sized balls, roll balls in cinnamon sugar mixture, and place on baking sheet 1 inch apart
• Bake for 10-12 minutes, until edges are dark brown
• Let cool on sheet for 5 minutes, then transfer to cooling rack to let cool completely
• Store in covered container for up to a week

If you need a decadent hot coco to go along with your molasses cookies, check out my Death by Hot Chocolate for the ultimate chocolate fix, and for more cookies to stuff your cookie jar with, bake up a batch of my Wholesome Chocolate Chunk Cookies, or bar cookies like Dark Chocolate Paleo Brownies or Chocolate Chip Peanut Butter Cookie Bars. Let me know what your favorite seasonal cookie is! Keep those cookie jars full this season…and enjoy your pinch of crazy!

Banana Bread with Granola Crumble

A Girl Can Dream

Picture this: it’s 2 o’clock in the afternoon, and the baby is napping. You clean the house top to bottom, put all the dishes and laundry away, balance the checkbook, then do a nice little 20 minute home workout. After all that, the baby is still napping so you go get a piping hot cup of coffee and a warm slice of fresh banana bread from the kitchen. You curl up with your cozy fleece blanket and enjoy your snack while listening to the melodious birds outside your window.  Paradise. *sigh*

This is what I WANTED to happen when I made my banana bread, but honestly, those afternoons almost never happen. What actually happened was: I left the kitchen a mess, went to sit down on the couch with my coffee and banana bread when I heard, “MAMAAAA!” from upstairs. I ended up drinking lukewarm coffee and sharing my banana bread with Zemirah while simultaneously folding laundry (then re-folding after Z dragged it off the couch). The banana bread was so good and the company so cute, that I couldn’t help but enjoy my afternoon even though it wasn’t picture perfect.

Whatever your idea of the perfect day is, one bite of this banana bread and you will be transported to your own personal paradise! It’s cozy, warm, and perfect for the cooling weather, to either enjoy yourself or share with your little ones. No need to worry about sugar content making them hyper, because it is both gluten free and refined sugar free!

I have discovered the wonders of coconut sugar and will not be looking back! If you are wondering where to get coconut sugar, you can get it right here on Amazon as a multi-pack or a single bag. This is the brand I use and I absolutely love it; it smells amazing and adds a nutty/caramel flavor to baked goods. Yum! This recipe was also my first time baking with a gluten free flour mix so I was a little worried, but it turned out great! I used this blend of rice flours and tapioca starch; it rose beautifully and the texture is wonderful. (These are both affiliate links, but truly the brands I used with this recipe and others, and will continue to in the future!) If you need coconut sugar and/or gluten free flour, use the links, you’ll have them at your door in two days, then you can bake guilt-free to your heart’s content.

Other than the coconut sugar and gluten free flour, everything else is standard banana bread ingredients that you probably already have in your kitchen! This is perfect for either breakfast or an afternoon snack, slathered with butter or ghee, and enjoyed with your favorite hot beverage. The laundry pile is optional.

Banana Bread with Granola Crumble

Makes one loaf or 15 muffins.

Ingredients:

For the bread:

• 3 very ripe bananas
• 2 beaten eggs
• 1/2 cup coconut oil
• 1/2 cup almond milk
• 1 tsp vanilla
• 1.5 cups gluten free flour
• 1/2 cup coconut sugar
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• Pinch of salt

For the granola crumble:

• 1/2 cup of old fashioned oats
• 1/2 cup of walnuts
• 1/4 cup of coconut sugar
• 1/4 cup of coconut oil
• 1/2 tsp of cinnamon

Directions:

• Preheat oven to 350 F
• Grease either a loaf pan or muffin tins and set aside
• Mash bananas with a fork
• Add in the rest of the wet ingredients
• Stir until well combined
• In a separate bowl, whisk together dry ingredients (for bread only, not the crumble)
• Combine dry ingredients into wet ingredients
• Stir until well combined
• Pour batter into pan (3/4 of the way full for muffins)
• Make granola crumble by combining all ingredients in a blender or food processor and pulsing until walnuts are chopped and it comes together loosely
• Top batter with crumble, pressing down slightly
• Bake 35-45 minutes for loaf (10-12 minutes for muffins), until a toothpick inserted in the middle comes out clean
• Cool completely before slicing
• Store, covered, in refrigerator for a week

Whatever your personal paradise might be, I am almost certain it involves healthy baked goods 😉 Let this banana bread transport you there…and enjoy your pinch of crazy!