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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.
Y’all, going to be honest here. The cooling temps are not welcome in my world.
I mean, it’s too sudden. We’re at 90 one day and then 60 the next. I cannot. Has Mother Nature ever heard of transitions? And by the way, could she just stop with the hurricanes already?
Since I don’t want to spend today talking about the weather, I’ll talk about something far more relevant instead. My blog’s been around for going on three years now, but I’ve never made black bottom cupcakes. Once this occurred to me (in the middle of the night, mind you, and it woke me up), I had to correct that immediately. I also had to make them gluten-free, just to make up for the oversight of never putting a chocolate cupcake stuffed with chocolate chip cheesecake filling onto this site.
Last year was kind of tough. My husband, who is without any doubt the best human being on the planet (not that I’m biased or anything), had a lot of complications from his Crohn’s Disease. For those of you who don’t know what that is, Crohn’s typically inflames and attacks the intestines and colon over most of a person’s lifetime, and it takes some pretty strong medication and ongoing treatment to keep it under control.
Sometimes the medicine needs some help, though, and that’s where gluten comes into the story.
After a few hospital visits, we decided to try dramatically lowering my husband’s gluten intake, to reduce his dairy consumption, and to have him avoid white flours and refined sugars even when he did “cheat.” After all, it couldn’t hurt, and it might help.
Six months later? Wow. He does cheat sometimes, but he’s so much better. And I’ve gotten better at baking him recipes that convince him not to miss the wheat.
After doing this baking blogging thing for a little while now, I’ve noticed something about people and their cravings.
As a whole, people like chocolate more than fruit. They especially like peanut butter with chocolate more than fruit, and I agree on that point a bazillion percent. While opinions differ in regards to many cookies, most people can’t resist a really good chocolate chip cookie.
And even fewer people will turn their noses up at anything with cookies and cream. In fact, whenever I make anything that involves Oreos, I have to hide in a corner while a stampede (comprised in part by people I don’t know that well, if at all) grabs at what I’ve done and totally eliminates its existence.