Spring ahead

Spring has sprung in the city and that means Central Park is in full bloom, kids are outside on scooters and bicycles, and happy faces are everywhere! Put away those puffy winter jackets and get outside!

For all of those mamas who want to work out in the park, there’s a FabULyss fitness trainer I recently came across: Michael Sweeney’s Eat, Move, and Be Happy. He does not believe in gimmicks; he believes in leading an active lifestyle that will result in a long, active life. For more information, visit www.michaelsweeneytraining.com.

While we are on the topic of working out, have you visited the new Upper East Side SweatyBetty store? Hailing from London, the workout clothes are not only extremely stylish and chic, they are also comfortable. Everyone will stop you on the street to ask where you bought your new bum-slimming leggings. Visit www.sweatybetty.com.

Looking for a new restaurant to enjoy on your date night? American Cut recently expanded to Midtown inside the Lombardy Hotel. The steakhouse is one that you are not going to want to miss. I’m not sure who was more excited about the new opening — me or my husband!

American Cut at the Lombardy Hotel (111 E. 56th St. in Midtown, www.americancutsteakhouse.com).

We are taking the kids to the beautiful Willburton Inn in Manchester, Vt. over spring break. We’re looking forward to spending quality time with the kids and unplugging for a few days. The Tudor-style country estate with an organic farm, restaurant, bakery, museum, and sculpture garden is going to take my breath away.

I cannot wait to take photos of the beautiful scenery, as I have heard that the spring is a magical time to visit Vermont. For more, visit www.willburtoninn.com.

Please join the DivaMoms Book Club for a “Sh*tty Mom For All Seasons: Half-@ssing It All Year Long” book party with authors Alicia Ybarbo, Mary Ann Zoellner, and Erin Clune on April 5.

Book party at the Hanley (165 E. 66th St. between Lexington and Third avenues in Lenox Hill) on April 5, 6:30–8 pm. RSVP to RSVP@Divamoms.com.

Have a FabULyss Easter and happy Passover!

Lyss Stern is the founder of DivaLysscious Moms (www.divamoms.com).

Homemade toffee chocolate matzo for Passover


4 sheets unsalted non-egg matzo

1/2 cup (1 stick) unsalted butter, cut into small pieces

1 cup packed dark-brown sugar

1 12-ounce package semisweet chocolate chips (2 cups)

Coarse sea salt

DIRECTIONS: Preheat oven to 250 degrees. Line a baking sheet with parchment paper. Place matzo in an even layer on baking sheet and set aside. Melt butter in a saucepan over medium-low heat. Add brown sugar and immediately reduce temperature to low. Cook, stirring, adjusting heat as necessary, until sugar has completely dissolved and begins to bubble. Drizzle toffee over matzo and spread to cover with a spatula.

Transfer toffee-covered matzo to oven and bake until toffee has a rich, shiny sheen, 10 to 20 minutes. Remove from oven and sprinkle with chocolate chips. Tent matzo with aluminum foil and let stand 20 to 30 minutes.

Remove foil tent and spread melted chocolate over matzo to cover; sprinkle with sea salt. Transfer matzo to refrigerator, and let it chill at least two hours.

Break chilled matzo into pieces. Matzo will keep in an airtight container for up to four days at room temperature.

Recipe from www.marthastewart.com/319427/homemade-toffee-chocolate-matzah