Friday, January 6, 2012

by kathleen on January 6, 2012

this, my friends, is in.sane.

Jan 6, 2012 1:25 PM

Temp

54.7°F

 

 

 

pushing 55 degrees on january 6 in chicago?  we may have bare trees, browning grass, and cold in the forecast, but for now, i’ll take it.  almost makes me feel like i’m right back here.

ok, let’s not get too crazy.  it was a perfect morning for a light jog, though, and i laced up and headed out for 4 miles first thing.  twas a nice run.  nothing fast, nothing long, but enough to get me going.  look ma!  bare legs!

i worked for a while this morning before a bake break was in order.  i have been playing around with this recipe in my head for a little while and have to say i’m pleased with this afternoon’s results!

monkey bars are really just banana bread in disguise, a cute name for the bar version of the breakfast classic.  i made a few tweaks to a traditional recipe here to lighten things up in the spirit of the new year.  i was worried that the reduction in butter would lead to dryness, but these turned out wonderfully moist.  i could not stop snackin’ all afternoon!

in full disclosure, there is one secret ingredient (well, it’s not secret, it’s listed right below) that i’m pretty sure contributed greatly to the deliciousness of this treat.

and while i would rather jump through my front window that get anywhere near a rum + diet (bad college memories), the addition in this recipe really added to the flavor profile.  trust me on that one.  but, if you insist, you can always soak the raisins in water instead — they will still be plump and flavorful!

with that, i’m off to negotiate my way into a dinner date!  someone doesn’t feel like cooking tonight.  see ya!

good for you monkey bars

  • 1/2 cup raisins
  • 2 tablespoons dark rum
  • 1 cup white whole wheat flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup brown sugar (packed)
  • 1/4 cup butter (softened)
  • 2 large egg whites
  • 1 tablespoon vanilla extract
  • 1/3 cup fat-free plain greek yogurt
  • 1 cup mashed ripe banana

preheat oven to 350.  combine raisins and rum in a microwave safe bowl and microwave for 1 minute.  meanwhile, whisk flour, baking powder, baking soda + salt.  in a separate bowl beat sugar, butter, egg whites + vanilla until well blended. add yogurt + banana.  beat well.  add flour mixture and stir until just combined.  mix in raisins.  spread into greased 8 inch square baking pan.  bake at 350 for 18 minutes or until toothpick comes out clean.

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