HAPPY HALLOWEEN! (don’t blame me for this, blame my friend Sharon!)
Two brooms were hanging in the closet and after awhile they got to know each other so
well, they decided to get married.One broom was, of course, the bride broomthe other the groom broom.The bride broom looked very beautiful in her white dress. The groom broom was handsome and suave in his tuxedo. The wedding was lovely.After the wedding, at the wedding dinner, the
bride-broom leaned over and said to the groom-broom,
‘I think I am going to have a little whisk broom!’
‘IMPOSSIBLE !’ said the groom broom.
Are you ready for this?
Brace yourself; this is going to hurt!!!
‘WE HAVEN’T EVEN SWEPT
………… ………… …………..
Oh for goodness sake… Laugh, or at least groan.
Life’s too short not to enjoy…Even these silly
….little cute………….And clean jokes!!!!!!!!!!!!!
Sounds to me like she’s ……. !
……been sweeping around!!! (the BROOM, not my friend Sharon . . . )
“This cake tastes so good, you’ll never believe that it’s packed with veggies.” (This is a quote from Dr Fhurman. Please make it and let me know – I only make recipes that have less than 4 ingredients, including the package mix)
- 1 cup whole-wheat flour
- 2/3 cup chickpea flour
- 1 tsp baking powder
- 3 tsp baking soda
- 3 1/2 cups pitted dates, divided
- 1 cup pineapple chunks, drained
- 1 banana, peeled
- 1 apple, peeled, cored and cut into pieces
- 1 cup shredded beets
- 3/4 cup shredded carrots
- 1/2 cup shredded zucchini
- 4 tbsp natural nonalkalized cocoa powder
- 1/2 cup dried currants
- 1 cup chopped walnuts
- 1 1/2 cups water
- 2 tsp vanilla extract
- 1 cup raw macadamia nuts or raw cashews
- 1 cup vanilla soy, hemp or almond milk
- 1/2 cup dates, pitted
- 1/3 cup Brazil nuts or hazelnuts
- 2 tbsp cocoa powder
- 1 tsp alcohol-free vanilla flavor
Preheat oven to 350 degrees. Mix flours, baking powder and baking soda in a small bowl. Set aside. In blender or food processor, puree 3 cups dates with the pineapple, banana and apple.
Slice remaining 1/2 cup dates into 1/2-inch-thick pieces. In a large bowl, mix sliced dates, beets, carrots, zucchini, cocoa powder, currants, walnuts, water, vanilla and flour mixture.
Add the fruit puree and mix well. Spread mixture in a 9.5-x-13.5-inch nonstick baking pan. Bake for one hour or until a toothpick inserted into the center comes out clean. Or to make individual servings, bake in muffin tins lined with paper liners. Reduce cooking time to 20-25 minutes.
For the chocolate-nut icing, combine the remaining ingredients in a high-powered blender until smooth and creamy. Place a dollop over warm cake and serve or spread on cooled cake.