Sweets for the Sweet

February is a scorned month by the majority, or so I would imagine. It is rather cold, and bleak, and unfortunately positioned after the holidays and before the beginning of a season of excitement, or dread, if swimsuits and week-long beach parties aren’t your bag.

Personally, I enjoy February. I have finally accepted the weather. I’ve gotten into the groove of a new year. My schedule is in check. My routine is carved out. Spring in on the horizon. February is a short month heavy on the celebrations.

You see, February 13th is my sweetie’s birthday and February 14th is the national day to pamper that same sweets. It’s a regular love showdown full of good company, gifts, and delicious eats. Mid-February is a break from the monotony of the grind, and one I take very seriously.

Today is February 12th. I have begun the week-long romp. I woke Chris up to a special serenading of “Happy early birthday to you” and presented him with the picture of indulgence-cake…..for breakfast.

This was no ordinary cake either. This was an original-esque creation made the night before while Chris toiled away at the office. A chickpea batter studded with mashed ripe banana, oats, peanut butter, and brown sugar, as well as 4 chopped dates and a sprinkling of semi-sweet chocolate chunks, this birthday cake has the consistency of a moist blondie bar with the taste of rich banana bread. Relatively low sugar and no fat, this is a cake you should eat for breakfast, even though it tastes sinister enough to make you preface your second slice.

Chris enjoyed three mini-sqaures, more than my singing, I hope.

Happy Birthday to you. You deserve it all.




Banana Bread Blondies Recipe:

1 can chickpeas, drained and rinsed

1 mashed banana

2 tbsp baking powder

1/8 tsp salt

5 chopped dates

1/4 cup brown sugar

1/4 cup peanut butter (optional, but yields stronger taste!)

3 tbsp oatmeal (optional, but urged!)

semi-sweet chocolate chunks

In a food processor combine all the ingredient and pulse until the mixture forms a gooey, cake-like batter. Spoon into a greased baking pan and layer chocolate chunks on top. Bake at 350 degrees for 30-40 minutes.



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