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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.
Ahhhh…TGIF. Almost. Before I breeze through the last day of the week, it’s time to make some serious bread.
Challah, that is.
Challah is too awesome to fly so much under the radar. It’s traditionally an egg bread made with white flour and sugar, kind of like brioche. It makes amazing French toast. There are also water versions, calling for no egg, as well as challahs filled with anything from raisins to chocolate chips.
And lately, whole wheat challah has begun to pop up in bakeries with more frequency, though it’s often put down by challah traditionalists, and who can blame them? Challah is an indulgence, a bread so good that spreading butter or jam on a slice can actually take away from the yeasty, fresh-out-of-the-oven perfection of the bread itself.
I was pretty hestitant to give the whole wheat thing a try. Why fix what ain’t broke? But in a world where whole grains are healthier and white bread is just an occasional indulgence, I wanted to have my challah and eat it too.
It’s been a long week, and I’m happy to be done with it.
I know we’re not supposed to rush time, but when there are 11-hour workdays involved, time can speed the heck on up. Otherwise, I’m resorting to chocolate.
Oh, who am I kidding? I’m doing that anyway. With this healthy vegan cake that is just as moist and delicious as any butter-laden version, I can get through a tough day without having to worry about my health or any other impending doom.
This is the best pumpkin crumb cake in the world. And it’s healthy. And gluten-free. I kid you not.
In case you haven’t noticed, I waited to start posting pumpkin recipes until I saw physical evidence of fall around here: leaves on the lawn, cooler morning temps, a certain zing in the air. Unlike many of my fellow bloggers, I don’t start baking with pumpkin until September. Sorry, guys. I hate the end of summer. Hate it.
But man, do I love this cake. I made a version of this a year ago, and it stuck with me. It’s the only pumpkin cake ever that I have not been able to stop eating. It’s that good. And it’s also that good for you. Plus, all of my gluten-free friends who thought that good crumb cake was a thing of the past can rejoice. It’s easy to make a good crumb topping with dietary restrictions! You just have to know how.