Insights from the Editor

Makes 30 Bars; serving size 1 bar

When I launched my website, Meal Makeover Moms, this hard-to-resist snack cake was one of the first recipes I created. Since then, I have sampled it at cooking classes, delivered it to new neighbors, and served it to kids at more play dates than we can count. Bottom line: These bars are always a winner! And thanks to the canned pumpkin in this recipe, each serving has almost half a day's worth of immune-boosting vitamin A.

Ingredients:
1 cup all-purpose flour
1 cup whole wheat flour
1 cup pecans, very finely chopped
3/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
4 large eggs, beaten
One 15-ounce can 100% pure pumpkin
1/2 cup canola oil
1/4 cup 1% low-fat milk
1/2 cup mini semi-sweet chocolate chips

Instructions:
1. Preheat the oven to 350°F. Lightly oil or coat a 15 x 10 x 1-inch rimmed baking or jelly roll pan with nonstick cooking spray and set aside.

2. Whisk together the all-purpose flour, whole wheat flour, pecans, sugar, baking powder, cinnamon, baking soda, and salt in a large bowl until well combined.

3. In a separate bowl, whisk the eggs, pumpkin, oil, and milk until well blended. Pour the liquid ingredients over the dry ingredients and stir until just combined. Stir in the chocolate chips.

4. Spread the batter evenly in the prepared pan and bake for 25 minutes, or until a wooden toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and cool for 10 minutes before slicing into thirty, 2 x 2½-inch bars.

Tip: For maximum freshness, store leftovers in a plastic container or zip-top bag in the refrigerator.

Nutrition Information:
140 calories, 6g fat (1g saturated, 0.4g omega-3), 95mg sodium, 16g carbohydrate, 2g fiber, 2g protein, 45% vitamin A

This recipe is from the new book No Whine with Dinner by Liz Weiss and Janice Newell Bissex. Order your copy today.