Some people are still pretending to be on a health kick, so I’ll throw a few more atcha before the onslaught of Valentine’s recipes begins. JAB seeks to accommodate you!
And these are quite lovely, even though the word “healthy” appears in the title. Chocolate, banana, and no butter or oil. Plus, there’s a Greek yogurt protein kick in there. Can we all cheer?
I almost called these brownies. That’s how fudgy they are. Have I ever mentioned how difficult it can be to name some recipes? Or children?
With every single one of our children, we didn’t name them until they were born and we could look into their faces. I had a hard time committing anyway. Being a teacher made it a lot harder.
You see, I associate names with people. And while I really enjoy most of my students, I didn’t want to name my kids anything that I’d associate with my workplace. It’s just nice to keep home and work as separate as possible.
As a result, my kids have fairly obscure names (with even more obscure spellings) and while their names fit them quite nicely, it wasn’t an easy process. Names are so dang important. What if a kid gets the wrong one?
Forget about real people. Character names bug me, too. When Big from Sex and the City finally got a name in the last episode, it was “John.” Really?! John? That’s the best they could do for him? It was so unbelievably frustrating.
If you could name yourself, what would it be? Feel free to let that marinate, or share below! No, this is not that game where you come up with your accidental stripper name. This is you deciding what you would have been called, had it been your choice.
If this cake had a choice, it might ask to be buttery and full of fat. Actually, no, it wouldn’t. When I brought this to work, not only could people not believe that it was healthy, but almost everyone also asked for the recipe. Here’s a video tutorial, but see the full recipe below as well:
Aside from its health benefits, this cake (almost brownie) is super simple to make. Without butter to cream (and no oil either), it’s just mixing ingredients together. Have I mentioned that this cake is also gluten-free?
The only danger here is that you’ll convert to healthy cake and miss out on the Valentine’s Day splurging. Nah, I’m not really worried about that. But this is really good, whether it’s named right or not. In the end, it’s the taste that matters!
I fulfill many roles in life: wife, mother, teacher, everlasting learner.
This site is dedicated to one role that expresses my creativity in ways that I find consistently challenging and rewarding: baker.
Inventing new ways to enhance food, especially if that food involves chocolate or peanut butter (or both!), is a passion of mine. I look forward to sharing my ideas with you.
I know you’re all getting geared up for a three-day weekend (hooray!), so let me give you an easy breakfast option to make your celebrations even brighter.
Every time I post a butterscotch recipe, I talk about how I don’t ever remember to bake with it. But when I do, it’s the best flavor explosion. I’m trying to do it more often, and the overripe bananas on my countertop always present a fantastic opportunity.
If you are one of those people who craves moist (sorry if you dislike that word, but whatever) banana bread with crunchy pecans and sweet butterscotch chips, look no further. This bread is your soul mate! And it’s effortlessly gluten-free, too.
My husband is very romantic, but not in the way people might consider stereotypical. He’s never stood outside my window with a giant boom box blasting “In Your Eyes,” nor has he borrowed his friend’s dad’s Ferrari to impress me as we cruise around downtown Chicago on a school day…
Wait. I’m confusing real life with John Hughes movies again.
Yesterday, my husband installed a much better spam filter for my site. You know, so I can stop getting comments like, “There are many women body types and depending on your shape, you will definitely get the best design that fits you perfectly.”
Say what? And that’s one that makes more sense than most. Most are not in English.
So yeah, my husband has filtered my Spam. And in return, I’ve made him another gluten-free treat. A really fun one, if I do say so myself!
There are very few non-chocolate desserts that I’ll go for. I’ve been working on establishing my love for anything with a crumb topping, so we’re clear on that! And I do have a special fondness for cheesecake, as do most breathing human beings. But along with these exceptions to my rule, I love anything with marzipan or almonds. My German grandparents pretty much made sure of that by passing down their love of almond through my mother and straight to me.
I’m a total sucker for chewy almond cookies, the kind you get at good, old-school bakeries. Sometimes they’re plain, sometimes dipped in chocolate. They come in all different shapes. I don’t really care what they look like, as long as they’re soft. Once they age and get harder, I lose interest. When I was a kid, our local fishmonger used to sell them (no idea why), and his name was Mr. Moon. So, I’ve always called almond cookies Moon Cookies.