Welcome to Baking with the Good Hair. A blog dedicated to simple, approachable recipes. All puns are intended.



Before beginning any recipe, I always take a look at the measurements of each ingredient and figure out what is the least amount of measuring cups and spoons I can use. It is like a puzzle.

I have a few rules, I don’t like to scoop anything more than 4 times because I will lose count. Meaning, I will happily use a 1/4 cup to measure out 1 cup, but I will not if it is any more. And I will use a 1 teaspoon to measure out 1 tablespoon (3 teaspoons in a tablespoon), but I will not use a teaspoon to measure out 2 tablespoons.

I also do not like to mix and match measuring utensils because I can get easily confused. Meaning I will not measure out 1/2 cup and then add 4 tablespoons to get 3/4 cup. (4 tablespoons in 1/4 cup) .

And then there is factoring in the liquids. If you are measuring out anything liquid and sticky, like honey, you need to measure that before a dry ingredient. If you don’t, just grab a new measuring cup, it’s not even worth trying to clean and dry it.

Normally I can figure out how to swing it. Maybe a 1/4 teaspoon, 1 tablespoon, a 1/3 cup and a 1/2 cup. But for this particular recipe I think I used every measuring cup in the house. There are a lot of ingredients, and it can be a pain, but this recipe is worth it.

These bars are super soft but still a little chewy. They are not too sweet and the fruit and nuts really shine. They taste a lot like a morning glory muffin (hence the name) but a bit heartier and with more vanilla and less spice.

I decided to forgo the typical cinnamon, ginger, cloves, etc. for this recipe because I really wanted to taste the dates. Which you absolutely do!

And to top it all off (pun intended) the Turbinado sugar adds a nice, crunchy texture and a pretty, sugary glisten to the bars. The delicious recipe, worth every dirty measuring cup, is below.


Morning Glory Bars

Makes 2 dozen bars

Name of image (title of post is fine)

  • 2 cups all purpose flour
  • ⅔ cup whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt
  • 10 tablespoons unsalted butter, softened
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • 2 teaspoon vanilla extract
  • 3 eggs
  • ⅓ cup unsweetened applesauce
  • ¾ cups chopped nuts (pecans and/or walnuts)
  • ⅓ cup chopped dates
  • ⅓ cup golden raisins
  • ⅓ cup sweetened shredded coconut
  • 2 tablespoons Turbinado sugar


  1. Preheat oven to 350F and lightly grease an 9-inch x 13-inch baking pan with butter or spray.
  2. In a medium mixing bowl whisk all prupose flour, whole wheat flour, baking soda and salt together until combined and no clumps of flour remain.
  3. In a large mixing bowl mix butter, brown sugar and granulated sugar with an electric mixer on a medium speed until combined.
  4. Mix in vanilla extract and eggs until combined.
  5. Add half of the flour mixture and mix on a medium-low speed until just combined. Add applesauce and mix until combined. Add the remaining half of the flour mixture and mix until just combined.
  6. Add nuts, dates, raisins and coconout and mix with a wooden spoon or spatula until evenly distributed.
  7. Pour dough into prepared baking dish and spread evenly with a lightly greased spatula. Sprinkle Turbinado sugar evenly over the dough.
  8. Bake bars for 22 to 25 minutes, or until center is set and the edges begin to brown.
  9. Allow bars to cool completely before slicing to serve.