Black Bean Brownies. Amazing Black Bean Brownies Recipe. It kills me that I can't take credit for today's black bean brownie recipe. As strange as it sounds (we're talking about brownies packed with pureed black beans), this recipe from a new book by Ania Catalano delivers deliciously dense, bite-sized squares of melt-in-your-mouth fudge-textured brownies. Keep in mind I'm someone who comes across hundreds of brownie recipes a year, it wasn't high on my to-do list to feature yet another brownie recipe.
But the quirky ingredient list piqued my curiosity, and in the end the proof was in the pan. Ania mentions that this flourless brownie was the most sought-after recipe at her restaurant and bakery. Ania's new book is called Baking with Agave Nectar. So, like I said - there are some quirky facets to this particular brownie recipe. . - More Chocolate Recipes - - More Baked Goods Recipes - For those of you who have a hard time tracking down agave nectar (which is becoming much more readily available) substitute honey 1:1 for the agave nectar. About cake. Today, I thought it would be nice to talk about cake. Actually, that’s a lie. Today, I thought it would be nice to eat cake.
That’s all. Anything else is completely optional. I’m easy to please, as long as there is cake around. Lately, I’ve been thinking a lot about cake. The cake up there, the very plain-looking one in the pictures, is not a beauty, but it’s a bang-up solution to the problem. Everyday CakeInspired by Edna Lewis’s Busy-Day Cake I don’t ordinarily like baking with whole wheat flour, to be perfectly honest. 1 stick (4 oz.) unsalted butter, at room temperature1 ¼ cups granulated sugar3 large eggs2 tsp. vanilla extract1 cup unbleached all-purpose flour1 cup white whole wheat flour2 tsp. baking powder¼ tsp. saltA few gratings of nutmeg, or to taste½ cup whole milk or plain yogurt, at room temperature Preheat the oven to 375°F.
In the bowl of a stand mixer, blend the butter and the sugar until light and fluffy. Serve at room temperature. I mean it. I would like to sit down here today and write as though everything were normal, as though I were actually capable of forming complete sentences. But the truth is, I am an absolute maniac. Tomorrow is the official release date for my book, a day that I never really trusted would come, and I feel alternately so ecstatic and so freaked out that I can’t decide whether I need to run around the block a few dozen times or lie down for a nap. In the meantime, I will eat some sweet potato pound cake. As you can see, that’s been my fallback position for a few days now. Many of you have written already(!) To those of you in the Seattle area: I will be at University Book Store tomorrow night - Tuesday, March 3 - at 7:00 pm. To those in the Portland area: I will be at Powell’s this Friday, March 6, at 7:30 pm.
And an update on the Washington, DC event: a number of you e-mailed or left comments to express an interest in coming that night, but I now need a formal RSVP. Preheat the oven to 350°F. Like winter and warmth. Hi, friends. I’m writing this from Oklahoma City, from my old bedroom in my mother’s house, where I used to, as a teenager, write gushy poems about 18-year-old boys with sideburns. I had a real thing for 18-year-old boys with sideburns. I don’t anymore. I now have a thing for whiskey-soaked dark chocolate Bundt cakes. They hold their liquor better.
Among other things. I can’t talk for long today, because we arrived in Oklahoma around ten o’clock last night and then stayed up too late talking, so I’m tired. But before I do that, I wanted to make sure that you had this Bundt cake recipe. I am not, under ordinary circumstances, a great fan of alcoholic desserts. The recipe comes from the New York Times, from an article by Melissa Clark that ran about three weeks ago.
If you can, try to make this cake a day before you want to serve it, to allow the flavors to mellow and meld. Whiskey-Soaked Dark Chocolate Bundt CakeAdapted from The New York Times I used St. Preheat oven to 325°F. Recipe - Chocolate Soufflé. Salt-kissed Buttermilk Cake Recipe. As most of you know by now, I'm not one for pretentious, fussy cakes. A buttermilk base, kiss of lemon and just enough salt to keep things sophisticated make this unpretentious beauty my go-to seasonal cake recipe. It's the kind of cake you can throw together on the fly using whatever berries or fruit are in season - in this case raspberries.
I love the way smashed berries bleed into the sugar-crusted top of this cake, but there is no reason you couldn't do something like brown-sugared, sauteed apples later in the year. The whole wheat pastry flour I use delivers a pretty cake with delicate crumb. And the buttermilk lends plenty of richness and flavor allowing me to use a fraction of the butter and sugar you'll find in many cakes. One of the hallmarks of this cake is the big sugar crystals that are strewn across the top just before baking - along with big salt crystals. Preheat oven to 400F degrees, racks in the middle. Serves about 12. Print Recipe.