Spring Break 2019


Spring Break 2019 is upon us and the weather is beautiful…today. Who knows what the rest of the week holds! We are staying home for the week. I love when I get the chance to cook breakfast for my baby boy! I think I’m going to try some new recipes this week. I spent a little time on the back porch swing reading a brand new cookbook that I received for my birthday recently, Magnolia Bakery and it is chock full of wonderful sweet treats! I can’t wait to test some of the recipes. Yum!


One of my go to recipes I like to make for my kiddos is Monkey Bars. It is the perfect recipe to use for any over-ripe bananas you might have lying around your kitchen. They are basically banana bread with brown butter icing…talk about gilding the lily! They are addictive. IMG_2767


Monkey Bars


Bar Ingredients:

  • 1 1/2 cups white sugar
  • 1 cup sour cream
  • 1/2 cup softened butter
  • 2 eggs
  • 3 or 4 ripe bananas, mashed
  • 1 tablespoon vanilla
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt

Glaze Ingredients:

  • 1/2 cup butter
  • 4 cups powdered sugar
  • 1/2 tablespoon vanilla
  • 3 tablespoons milk or half and half


  1. Heat oven to 375 degrees. Grease and flour a 10×15 jelly roll pan or line with parchment paper. If you prefer a thicker bar, feel free to use a 9×13 pan.  Beat the first four ingredients in a stand mixer until creamy. Blend in the bananas and vanilla for one minute. Add dry ingredients and mix for one minute. Spread this mixture in the pan. Bake for 20 to 25 minutes or until the top is a light golden brown. Cool SLIGHTLY until warm but not hot and frost with the brown butter glaze (directions below)
  2. For the brown butter glaze heat the butter in a saucepan over medium heat until it is a delicate brown. Remove from the heat and immediately add the remaining ingredients stirring until nice and smooth. This will be a thick glaze, thinner than a frosting. Using a spatula, spread the glaze over the warm, not hot, monkey bars immediately. The glaze will spread well over the warm bars. IMG_2759I hope you all enjoy these as much as we do! Happy Spring Break friends!

6 Smart Point Breakfast

Banana Chocolate Chip Pancakes

As a 50+ years young girl, the pounds have started to creep up on me. UGH. I signed up for Weight Watchers 15 years ago after my youngest son was born to help drop my baby weight. This was waaaaaay before IPhones, IPads and all the fun little apps that we use everyday. A bunch of The Girls of Greystone (our neighborhood) would go to meetings together. This was our only WW option at the time. Now we are so fortunate to be able to use our phones to participate in Weight Watchers. This recipe is from a cookbook I bought back when I first joined. My munchkins eat these with Maple syrup. I like to top mine with a tablespoon of sugar-free maple syrup (Mrs. Buttersworth is my go to) and fresh fruit. This gives me the much-needed maple flavor I crave with pancakes but does not add any extra points.  I hope you enjoy it as much as I do!

Banana Chocolate Chip Pancakes


1 1/2 cups all-purpose flour

1 packet of Stevia or 1 tablespoon of Splenda sugar substitute (the kind that measures cup for cup like sugar)

2 teaspoons baking powder

1/2 teaspoon kosher salt

1/8 teaspoon ground ginger

2  ripe bananas mashed

1 cup fat-free milk (I am LOVING Fairlife fat free milk)

1/4 cup egg substitute

1 teaspoon of vanilla extract

1/4 cup of mini chocolate chips


Sift together flour, sugar substitute, baking powder, salt and ground ginger in a large bowl. In a separate bowl, combine mashed bananas, milk, egg substitute and vanilla. Add to the dry ingredients and mix just until combined. Stir in mini chocolate chips and set aside for 15 minutes. Heat a nonstick griddle on medium high and spray with nonstick cooking spray. Pour scant 1/4 cups of pancake batter onto griddle and cook until bubbles form on the edges of the pancakes. Flip and continue to cook 1-2 minutes more.

Serves 6 (3 pancakes per serving) 6 Smart Points per serving