teacher by day - chef by night
I love something tasty and hearty for breakfast when I am taking the time to cook something in the morning. (I also love a good sweet treat, but in general I think that I need something savory and hearty to get my day going). These …
Let me tell you – mom is right, this is not the same as hers, but it is a pretty gosh-darn good chicken soup (with perfect timing since I might be starting to come down with something!) So, look for those sales and then make a tasty roast chicken and turn the leftovers into an awesome soup!
Ok… now that we have some questions out of the way – I present you with Black Bean Brownies (with the optional topping of Ok-to-Eat Raw Cookie Dough). Now remember, you promised that you would at least hear me out before running away!
My mother’s birthday was last week and she told me “I don’t want anything chocolate because I don’t need it”. Well honestly mom, who “needs” chocolate!? I knew that she was trying to send me the message that she didn’t want something fatty and bad for her. But my mom loves chocolate, and I love experimenting – so I decided to make her some Black Bean Brownies. Although I made the mistake of telling her what they were. She almost refused to taste them at first (she made the face before tasting). Well, after tasting she was pleasantly surprised and even told others that they were safe to try!
Then the leftovers came home and were on the counter. Rich took a brownie and then told me they were really good. I responded with “thanks, they are black bean brownies” which then caused him to go back for a second brownie because he didn’t believe me!
SO – these have all the flavor and texture you want from a (cake-y) brownie without all of the guilt of eating an over-sweet & fatty brownie. Please, take a break from the December Rush and enjoy this tasty treat which won’t ruin your diet!
Puree all of the ingredients (except nuts and chocolate chips) in a food processor. Blend thoroughly until well combined and smooth.
Pour batter into a well greased baking dish. (I used a make & take 9 x 5 glass dish) The smaller the dish, the more cakey the outcome. Top with nuts and chocolate chips if desired (or mix them in).
Bake at 350 degrees for 30 minutes or until the top is dry and slightly cracked and the edges have pulled away from the sides of the dish. Toothpick test. Let cool; slice and enjoy. (Lasts exceptionally well covered at room temperature.)
Add all ingredients (except for chocolate chips) to a blender or food processor, and blend until very smooth. Then mix in the chocolate chips.
AND, I leave you with this, today’s (last) Question of the Day… what goodie will you never be able to give up?
Just in case you have not had enough Pumpkin Recipes, I give you… Pumpkin Muffins! These muffins may look ‘difficult’ but they could not have been easier. (Ok, I guess they could have been easier – but not really, you get what I’m saying?) We …
Get out your pots and your stretchy pants and enjoy some amazing savory Pumpkin Macaroni & Cheese!
I have wonderful parents. They are so willing to watch our dogs whenever we need them to. I try to do what I can to show them how much I appreciate it. Recently they kept our dogs overnight and I promised to bring breakfast in the morning when we picked up the mutts.
In my effort to try to eat healthier I knew that I did not want to bring over some breakfast-bake devoid of nutrients but covered in fat & calories. We also only had 1 egg so my normal Breakfast Egg Casserole type dish was out of the question. Then I stumbled across this healthy apple breakfast cake. This cake seemed like it had the potential to be really good. BUT – I didn’t bake it long enough plus it would have benefited from a bit more sugar and I think it tasted a bit too ‘healthy’ for us (sugar might have helped or use a less strong tasting whole wheat flour). So when you make this, be sure to bake it long enough and maybe add some more sugar.
Thanks Mom & Dad for still loving me even if I make a flop every once in a while.
Apples: Heat oil in a medium non stick skillet over medium high heat. Add apples, water and a pinch of salt and cinnamon (and nutmeg). Stir occasionally and cook for about 8 minutes until apples are soft and fragrant. Remove from heat, stir in maple syrup and let apples cool.
Cake: Pre-heat oven to 350˚F with the rack in the middle. Prepare a 8×2 inch round pan with parchment paper. In a medium bowl whisk together all the dry ingredients. In a separate bowl whisk together the wet ingredients. Gently combine the wet and dry together to form a thick cake batter.
Put apples in the pan first in a single layer. Make sure they coat the bottom of the pan well. Carefully smooth the cake batter over the maple apple mixture. Try to keep the apples from moving around too much. Bake for at least 25 minutes or until a toothpick comes out clean (mine appeared to be clean but was still very doughy on the inside, so I would suggest baking longer and err on the side of over-cooked if unsure). Let cake cool for a few minutes.
To remove from pan: put a large dinner plate over the cake pan. Hold it tight and flip the cake over. It should slide out easily. If it sticks carefully use a spatula to loosen up the sides.
And I leave you with this, Today’s Question of the Day… what was the last thing that you made which you thought would be wonderful but ended up being a flop?