Tuesday, October 28, 2014

Chocolate-Banana Bonbons with Toasted Pecans

We're richer than we think. At least that's what my children tell me.

Last August, driving home from camp, I asked my daughters where they wanted to go on a road trip. My younger daughter Ari blurted "Los Angeles!" While my older daughter Mimi screeched  ''Israel!" Besides the fact we need flights to these places, I replied "Sorry girls, mommy isn't rich you know.'' ''What are you talking about mommy?'' Ari responded, "ya mommy, what are you talking about?" Mimi followed, ''we're rich because we have each other,'' she continued,  ''and being happy with what you have is what makes you rich, and we're definitely rich,' Ari insisted. I could of hugged these girls a million times for giving me my own advice. That conversation truly made a lasting impression.

As a result I just want to spoil my delicious and genius daughters and I'm on a mission to scooping-up or cooking up healthier snacks for the munchkins to enjoy. Cooking with your kids is a great way to unwind and bond with your family, especially after a day of school. I made these banana bonbons for an afternoon Shabbat party and both, kids and mommies can enjoy these.

INGREDIENTS Makes a minimum of a dozen

12 oz of semisweet chocolate
2/3 cup of toasted almonds or pecans
2 bananas


1. In a bowl set over  a pan of barely simmering water, melt chocolate, stirring occasionally, until smooth.

2. Remove pan from heat, but leave bowl of chocolate on top of pan to keep warm.

3. Place nuts in a shallow bowl. Line a baking sheet with waxed paper.

4. Peel bananas and cut into ½ inch rounds. Drop 1 banana slice at a time into chocolate and turn to coat. Lift out with a fork tapping fork gently on a bowl edge to allow excess chocolate to drip back into bowl.

5. Place banana slice on baking sheet and sprinkle with nuts repeat to dip and coat remaining banana slices.
6. Freeze bonbons until chocolate is set, about 20 minutes, then transfer to airtight container and store in the freezer for up to one week.