Yesterday, the boys had a snow day. I kept them busy making chocolate chip cookies. We talked about measurements and chemical vs. physical reactions when baking. Between the two of them, they did everything themselves.
I also lectured on the evils of hydrogenated fats, and their eyes glazed over. I do not use shortening when I make cookies. Instead I just double the butter. Now, I don't know what that does to the calorie count, but it makes one delicious cookie. One cookie, for me. One single cookie. One lonely, 5 point cookie, if you are following Weight Watchers.
So, when I got hungry later in the day I made a frozen banana snack! (You thought I put frozen bananas in my cookies, didn't you!?)
Mexican Cocoa Frozen Bananas
1 unfrozen banana
1 Tbsp cocoa
1/2 teaspoon cinnamon or baking spice
Combine cocoa and cinnamon on a flat surface, like a small bread plate or cutting board. Cut banana into thirds, or roll-able portions. Coat banana in cocoa mixture by rolling banana, and tap to knock off excess powder. Freeze banana for 15 to 30 minutes; just enough to chill it but still be eatable.
WARNING: This is not a super sweet snack! The natural sweetness of the banana will have a lot to do with the finished product. My 11 year old likes these, but my 6 year old feels 'tricked' by the cocoa. He assumes because it is chocolate that it will be like candy.
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