September 25, 2009

Frozen Monkey Bars

UuuuAaaaa! These frozen treats will make you want to scratch yourself for joy. 5 minutes to make, healthy, and on a stick. What could be bad? I use mostly dark chocolate because it's better for you and I loves me some dark chocolate. But you can use whatever kind of chocolate you like. Except white chocolate because white chocolate is gross. You can also get crazy with toppings. I went for straight up walnuts but you can use toffy, almonds, sprinkles, whatevz.

Frozen Monkey Bars - makes 8


  • 4 large bananas

  • 1 cup dark chocolate bits

  • 1/2 cup semi-sweet chocolate bits

  • 1/2 cup chopped walnuts (optional)

  • 8 popsicle sticks


1. Peel bananas and cut in half crosswise.

2. Insert the popsicle stick into the flat part of the

banana and shove up there about 3/4 the way to the top

3. In a microwave safe bowl, melt the chocolate together.

Takes about 1 min, 30 seconds to melt. Stir chocolate

4. Line a baking sheet with wax paper

5. Dunk banana pops in chocolate and coat all the way

around. A spatula helps spread the chocolate evenly.

6. Sprinkle with walnuts or toppings

7. Freeze for about 2 hours until the chocolate is hard

8. Eat and Enjoy

9. Wrap leftovers in wax paper and then in ziploc bag.

Store in freezer.

September 12, 2009

Rosh Hashana Morning Glory Muffins

I have said in the past that I am not a great baker. I like to improvise too much and as we all know, you can't improvise in baking because it's really a science where each ingredient effects the other in the oven. So, after many failed attempts at making baking a free form extravaganza, I decided to follow the directions for once. I have adapted a classic recipe for Morning Glory Muffins and added my own healthful twist on it: whole wheat, fresh carrot, fresh apple, honey, and dates. They came out moist, sweet, and delicious. My kids were fighting over them. L'Shanah Tovah, bitches!

Morning Glory Muffins - makes 18 large muffins


  • 2 cups whole wheat flour

  • 2 cups raw grated carrot (about 3 peeled carrots)

  • 1 large apple - peeled and grated

  • 1/4 cup brown sugar

  • 3/4 teaspoon baking soda

  • 1 1/2 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1 1/2 teaspoon cinnamon

  • 1 cup coconut

  • 1 1/2 teaspoon vanilla extract

  • 3 large eggs

  • 3/4 cup canola oil

  • 1 + 1/4 cups honey

  • 1/2 cup chopped dates

  • 1/2 cup chopped walnuts (optional)


  1. Preheat the oven to 350 degrees.

  2. Using a grater or your food processor, finely grate the carrots and apple and put them aside.

  3. Chop dates and add to apple and carrot mixture.

  4. Chop walnuts and add to carrot and apples and coconut.

  5. In a large bowl, whisk together the wet ingredients: eggs, vanilla, honey, oil, and brown sugar.

  6. In another large bowl, mix together dry ingredients: flour, baking soda, baking powder, salt, cinnamon.

  7. Fold the wet ingredients along with the carrot/apple mixture into the dry ingredients. Do not over mix or the batter will become tough. I found the easiest way to mix everything was by hand.

  8. Spray your muffin tins with Pam or line them with baking cups.

  9. Fill the cups 2/3 way full. Bake for 20-22 minutes or until a toothpick comes out dry.