This recipe is adapted from a recipe in Holly Clegg’s Trim & Terrific Cookbook. The texture of this bread is somewhere between a pound cake and a quick bread and is super moist if you don’t over cook it. If you like the fresh taste of lemon you’ll love this because the lemons are definitely the star of this show.  This recipe would be equally as good with raspberries. The simple syrup adds an extra hit of lemon while adding some additional moistness but it’s definitely optional. The bread stands well on it’s own without the syrup so if you aren’t looking for that extra tartness, don’t add the syrup. Coming out of the oven, this bread isn’t particularly pretty but when you cut into it you’ll see the bits of zest and the juicy blueberries. It’s pretty fabulous and is less than 180 calories per serving.

These cookies were adapted from a Betty Crocker recipe I found in an old cookbook. I love white chocolate chips and cranberries together. The tanginess of the cranberries mix perfectly with sweet white chocolate chips. You can also add pecans or walnuts to give these cookies an extra crunch. If you want to make these into a bar cookie, spread the dough onto the bottom of a 9 x 13 pan and extend cooking time by 5 to 7 minutes.

Monster Cookies

1/2 cup creamy peanut butter
1 1/2 cup butter, softened
1 1/4 cup brown sugar
1/2 granulated white sugar
1 teaspoon vanilla
2 eggs
1 1/4 all purpose flour
1 teaspon baking soda
2 1/2 cup old fashioned oats
3/4 cup dried cranberries
3/4 cup white chocolate chips
1 teaspoon cinnamon.

1. Heat oven to 375 degrees.
2. In large bowl beat peanut butter and butter with electric mixer until creamy.

3. Add brown and white sugars and beat until fluffy.