Cho’banana Split

Happy Friday, it’s a soggy one here in Massachusetts!

First off I would like to send my thoughts and prayers out to everyone who has been effected by the earthquake and tsunami and to all the family members who are waiting to hear about their loved ones.

So I can’t decide if this next dish I am about to share is considered a breakfast or dessert. I’m going to say both, but I’ll let you be the judge!

I was lucky enough last month to win a case of Chobani Champions Greek Yogurt for kids! When you have this much yogurt, you need to get creative!

The girls love to have some as an afternoon snack or right out of the freezer as yogurt pops. I’ve been trying to get the girls to eat more for breakfast because a small bowl of cereal barely holds them over to lunchtime at school. This is where I thought this recipe would come in handy  for breakfast! It is inspired by Devin Alexander’s cookbook  I Can’t Believe It’s Not Fattening and of course my LOVE for Nutella.

Cho’banana Split

Mix a couple teaspoons of nutella in with the yogurt, I used Chobani Champions honey-nana.

Split the banana in half and spread both sides with peanut butter

Top the banana halves with the greek yogurt mixture

Sprinkle your favorite cereal on top, I used Kashi’s Go Lean Crunch!

It’s almost looks like the real thing, right? Minus the whipped cream and cherry on top!

Well, it tastes delicious and so much healthier!

I’m trying this out on the girls tonight for dessert and if it’s a hit Mom will be a rock star when she offers dessert for breakfast next week!

Woot! Woot!        

Happy Valentine’s Day

Here are a couple of pictures that I just love of Kailey and Jordyn on Valentine’s Day when they were younger!

This weekend we made some chocolate truffles for their teachers! So easy, fun and delicious! I’ve been hanging on to this recipe from Taste of Home for quite awhile, it’s a perfect treat for valentine’s day! Click here for the recipe!

Here are the toppings: chopped nuts, coconut, sprinkles, cocoa

Melt the chocolate chips and condensed milk in the microwave until melted and place in the fridge for 2 hours.

Scoop out the chocolate and roll into round 1 inch balls

Now for the fun part, roll them in your favorite topping!




Kailey LOVES white chocolate so we dipped a few in white and milk chocolate!

Voila! They almost look too cute to eat!


We wrapped them up before the whole plate was gone!!

I don’t know about the girl’s teachers but I would certainly love to start my Monday off with a jar of chocolates!

Do you like the little card? I printed this off a great blog called Paper Glitter, she has some adorable printables to choose from!

This recipe is linked to:

Trick or Cake?

It’s October, right? Could have fooled me!
As I sat outside this morning, closing my eyes with the warm sun shining down I could have sworn that it was still August…


even though I could still smell Autumn in the air and hear the rustling of the leaves across the lawn.  Stay with me now, I was having a moment…
Then I opened my eyes and realized that Mother Nature has one sick sense of humor!!!!



Like it or not,  Old Man Winter is knocking at the door! Why not let him in and serve some cake!!!
OK, maybe not the cake you are thinking of but pretty darn close! The other day I came across this recipe on Stacey’s blog  for Maple Cinnamon Rustic Scones.  It only had a few ingredients and looked easy, so I gave them a try with a few variations. Click on the link above to see her recipe.

Here are a few of the ingredients:


Combine the dry ingredients:

• 2/3 cup whole wheat pastry flour (I added 1/4 cup more)
  
• 1/2 cup oats
  
• 1/2 tsp. salt
  
• 1 tsp. baking powder
  
• 1 tsp. cinnamon

Cut in 2 tbls. butter with a pastry blender until it just starts to resembles course crumbs


Add 1/2 cup milk ( I would have used buttemilk if I had it on hand), 2 tbls. maple syrup and I chose to add some diced apple. Do not over mix!



I chose to toast about a 1/4 cup of pecans and some wheat germ on the stove and added that to 1 tbl. brown sugar and 1/2 tsp. cinnamon for more of a crunchy topping.  



Divide the dough into four equal portions, place on the sheet pan, shape into whatever shape you desire and top with the pecan mixture. Bake in a 350 degree oven for 12-15 minutes.
Doesn’t this picture remind you of Shake N’ Bake chicken? lol
Trust me, it’s taste MUCH better! 


Mula! Doesn’t it look delicious? Too bad you can’t smell them, mmmm. This one didn’t even make it to the cooling rack, it went right from the oven to the plate for a quick picture, I couldn’t wait to devour it give it a try!


Want a bite?  Who says you can’t have your cake and eat it?!



Thank god it only makes 4.  I almost made them into little cookies, they would have definitely been gone before the kiddos came home!

Thank you Stacey for sharing your recipe, I can picture  me making these with the girls on Sunday mornings!