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.
Holiday cookie baking has begun! Start your engines, ladies and gents. It’s going to be a great season!
With everybody baking out the wazoo this time of year, it can be hard for our gluten-free eating friends to join in the fun. Honestly, so many of the gluten-free cookie options out there are both overpriced and dry as sawdust. It’s something about the flour replacement that doesn’t quite ring true.
But worry not! These cookies have passed the ultimate test, i.e., Kenny ate them. And liked them. If you don’t know how special that is, keep reading. But I’ll tell you one thing for sure: these cookies are packed with oats, peanut butter, and chocolate for the perfect snack time pick-me-up.
I’ve got to post something kind of healthy. It’s been candy bars and cola all week long. Consider this recipe equally delicious, but a little less crazy than black cherry cola cake and Baby Ruth brookies.
Of course, it’s a peanut butter recipe. I have a rule when it comes to gluten-free baking: chocolate or peanut butter (or both) has to make an appearance. I don’t know about you, but I still haven’t mastered the GF yellow cake. It’s on my baking bucket list, but as yet, no progress. I’ll keep working on it.
Chocolate and peanut butter are both strong flavors, and they work well with my favorite of all gluten-free flours: oat flour. It has to be certified GF, by the way. Just remember that. I wouldn’t put oat flour in more delicately-flavored desserts, but in peanut butter cookies? Fo sho. For an added bonus, these puppies just happen to be vegan. Eat that, all y’all!
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.