Enter your email address:

Delivered by FeedBurner




My Menu On Honest Cooking

What Are You In the Mood For?
Follow Me on Pinterest

Follow Me on Pinterest

Twitter Feed
SFHL Linked Up With...

 Proud member of FoodBlogs


Entries in Dessert (2)


Frozen Greek Yogurt Bars

For better or worse, I'm a dessert person. I love a tasty treat in the evening after dinner. In an effort to get back to pre-pregnancy weight, the nightly servings of ice cream had to go, as did the cookies and brownies that made an appearance a bit too often during those 9 months. Since I can't seem to give up "dessert," I have gone on a hunt for healthier substitutes. I found this recipe from The Lean Green Bean while browsing Pinterest and made some slight modifications. The result is a tasty snack/desser/late night treat that is far better for you than that double scoop of chocolate chip cookie dough ice cream ...and almost as good.

Frozen Yogurt Bars

Servings: 12 bars

  • 3 cups 0% plain Greek yogurt
  • 2 bananas
  • 2 cups strawberries 
  • 1 cup low fat granola
  • 1/4 cup dark chocolate chips
  • 1/4 cup white chocolate chips
  • 2 Tbsp honey
  • 2 tsp vanilla extract



  1. Place bananas and strawberries in food processor and pulse until chopped into bite size pieces. 
  2. Mix all ingredients together in medium bowl.
  3. Line 9×13 pan with foil or parchment paper.
  4. Spread mix in pan and place in freezer until frozen, at least 3 hours.
  5. Flips yogurt bars onto hard surface. Cut into 12 pieces.
  6. Store in airtight container. If you need to stack the bars, separate layers with parchment paper.



Chocolate Chip Scones, Revisited

On Sunday, November 21, 2010, I posted a recipe for Chocolate Chip Scones. Fourteen months later, I finally decided to make these scones again. Armed with more knowledge about cooking and baking than a year ago, I tweaked the recipe slightly. I took out the cream and replaced it with Chobani 0% Greek Yogurt and I substituted regular white sugar for brown sugar. I sometimes worry that adding greek yogurt will lead to a bitter, sour cream taste. Without fail, the recipes using greek yogurt come out tasting marvelous. These scones are no exception. They are moist and soft, and the swap of greek yogurt for cream makes them that much healthier. It just goes to show, removing butter and whipping cream from recipes does not have to result in a flavorless food. And while you may think scones take a lot of work, I had these cooked and on the table within 30 minutes of waking up. Next time you crave a scone, skip Starbucks or the local pastry shop and try making them yourself. Remember, you can substitute chocolate chips for nuts, cinnamon morsel, and fresh or dried fruits.

Chocolate Chip Scones, Revisited

Servings: 8-10 scones

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup butter, chilled and diced
  • 2 cups semi-sweet chocolate chips
  • 1/2 cup white sugar
  • 1/2 cup 0% plain Chobani greek yogurt
  • 1 egg
  1. Preheat oven to 375 degrees
  2. In a mixing bowl, beat together cream, egg and vanilla. In another large bowl, stir together flour, sugar, chocolate chips, baking powder, cinnamon, salt. Cut in butter in small chunks and mix.
  3. Slowly pour wet ingredients into the bowl of dry ingredients, mixing with rubber scraper until dough forms. Knead dough 4 or 5 times.
  4. Lightly flour a surface.
  5. Shape dough into a circle, roughly 6-8 inches in diameter by 2 inches in height. 
  6. Cut the circle into 8-10 wedges. Place scones on lightly greased baking sheets.
  7. Bake until golden brown, about 15-20 minutes.