Crisp Time.


T-minus 3 days until Thanksgiving.

Crunch time.

Are you hosting?

Have you ordered your turkey’s like me?

I sure hope so.

My dad I went down to our local meat market on Saturday and purchased 3 birds for the big day.

What do you expect?

We’ve got a ton of Italian mouths to feed.

That’s like 3 mouths per person.

If you know my family…you know what I’m talking about.

Remember this during your Thanksgiving prep…it’s the most important rule: when things get tough, pour a bottle of wine and fuh-gett-aboud-it!

Well, don’t forget about it completely, but ya know what I mean…remain calm…the turkey’s will get finished and you will be feasting in no time.

If you are in the mood for a pre-Thanksgiving dessert, or having a two person Thanksgiving…consider this little gem.

I love cranberry sauce.


This is a five minute cranberry sauce…like seriously the simplest thing I’ve made this week.


We are going to smash-bang it with this crispy walnut topping.


Ummmmmmm yes, please.


This thing is bursting w/ fresh, juicy cranberries.


And then there’s that crumbly, crispy, walnut topping that is too die for!


Plus, the smell of this through the house as it’s baking is enough to knock me into a coma.








Those are my favorite kind of desserts.


I spy a sleepy Annabelle.


She’s a professional moocher.



Cranberry Skillet Crisp
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2
Fresh, juicy, sweet cranberry sauce topped w/ a crispy, walnut topping. Gluten-free, paleo, refined sugar-free, vegan.
  • For the maple cranberry sauce:
  • 6 oz. fresh cranberries
  • ¾ c. organic, no-sugar added, apple juice
  • 1 T. pure maple syrup
  • For the crisp:
  • 1 c. of the maple cranberry sauce
  • ½ c. raw, unsalted, finely chopped walnuts
  • 1 T. softened coconut oil
  • 2 T. coconut sugar
  • ½ t. ground cinnamon
  • ¼ t. sea salt
  1. For the maple cranberry sauce, combine all of the ingredients in a large sauce pot over medium heat, stirring frequently.
  2. Cook for about 10 minutes, or until most of the cranberries have "popped."
  3. Remove from the heat and let cool completely.
  4. For the crisp, preheat the oven to 350 degrees F.
  5. Grease a mini cast-iron skillet with cooking spray.
  6. Pour the cranberry sauce into the skillet.
  7. In a small mixing bowl, combine the walnuts, coconut oil, sugar, cinnamon, and salt using your hands to combine. The mixture should be crumbly.
  8. Sprinkle the mixture over the cranberries evenly.
  9. Bake for 15 to 20 minutes or until the topping is lightly golden.
  10. Serve warm w/ ice cream.



 Is it Thanksgiving yet?

I mean, seriously…I’m ready for Christmas already.

I’m ready to sing Christmas carols and watch Judy Garland movies while sipping hot cocoa by the fire.

I’m also ready for the cool front coming this week.

Hello, 30 degree temps…I love you.

I also love not sticking to the driver’s seat of my car because it’s 85 degrees in November.

On any given day of the week you can bet I’m baking something.

Most often it’s of the banana bread kind.


I’m pretty sure this stuff has Christmas written all over it.


This stuff is super melt in your mouth.


I mean, I stuffed it with fresh cranberries which are like


a requirement for the fall holidays.


It’s like a tart/sweet smash-bang!


Oh, and then I trashed it up w/ some walnuts


and coconut.


You totally should’ve seen that one coming.




Oh, and ya know I added some coconut butter on top.


Only because coconut butter


is my life.


 Crunch time people…Thanksgiving is less than 3 weeks away.

Cranberry Coconut Banana Bread
Recipe type: Breakfast, Bread, Quick Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
Melt in your mouth banana bread stuffed w/ fresh, tart cranberries, walnuts, and coconut. Paleo, gluten-free, refined sugar-free.
  • 3 overripe, mashed bananas
  • ¼ c. extra-virgin olive oil
  • 1 c. granulated stevia
  • 2 large eggs
  • ¼ c. + 2 T. coconut flour
  • ½ t. salt
  • ½ t. ground cinnamon
  • ½ t. baking soda
  • 1.5 t. baking powder
  • 1 c. finely chopped fresh cranberries
  • ½ c. chopped walnuts
  • ½ c. unsweetened, shredded coconut
  1. Preheat the oven to 350 degrees F. Grease an 8x8 in. square baking dish with cooking spray.
  2. In a large mixing bowl, whisk together the bananas, evoo, stevia, and eggs until combined.
  3. Stir in the coconut flour, salt, cinnamon, baking soda, and baking powder until smooth.
  4. Fold in the cranberries, walnuts, and coconut.
  5. Spread the batter evenly into the prepared baking dish and bake for 40-45 minutes or until lightly golden and when a toothpick is inserted into the center of the bread, it comes out clean.
  6. Let cool slightly, slice into squares, and serve topped w/ melted coconut butter.
Nutrition Information
Serving size: 9 Calories: 180 Fat: 13g Saturated fat: 3g Unsaturated fat: 9.1g Carbohydrates: 14g Sugar: 5.4g Sodium: 298mg Fiber: 4g Protein: 4g Cholesterol: 0mg