My sous chef (Emma) and I went to work this morning whipping up this recipe for a very healthy sounding fig bar. The sky was very overcast outside and it sounded like the perfect indoor activity. The entire recipe was incredibly easy to make, although I had to add a little bit more water than the recipe calls for to thin out the filling enough for my food processor to, I guess, process it. I also used maple syrup in place of the agave nectar. Other than that, I followed the recipe exactly.

These turned out really tasty, although, I think Emma preferred the uncooked version. After licking the spoon clean, she said it was:

While my figgy bars were baking, I thought of the tons of bananas in my freezer taking up valuable space that I should try to use up. I buy a big bunch of bananas every time we are at the grocery store and, when they start getting brown and spotty, I peel them and freeze them. I probably had 3 bags of frozen bananas to use up and, since my kitchen was already a mess, why not whip up some muffins too?! My sous chef abandoned me for her legos and I was left to tackle this challenge all on my own.

I’ve made this recipe for banana bread before and thought it was “very, very good,” but all that non-dairy butter is probably not too good for my thighs. I decided to substitute 1/2 cup homemade applesauce in place of the 1/2 cup margarine. I followed the recipe exactly, other than that one substitution. After filling my muffin cups, I pressed a few walnut chunks into the tops of the muffins for a little extra crunch and some Omega-3s. Baking time was about 20 minutes, and I got 12 good sized muffins from this recipe.

(Emma is helping me with this post.) We have a family gathering tomorrow and I’ve been hard at work this afternoon making cookies to take. I’ve made Dreena’s chocolate chip cookies and “You’ve Got Peanut Butter in My Chocolate” Cookies from ED&BV. So delicious….