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Amazing Black Bean Brownies Recipe

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. Related:  Brownies

The Infamous Jacques Torres Chocolate Chip Cookies Now, I have a chocolate chip cookie recipe that I swear by. I love it, I think it is incredible, and I haven’t changed my mind about that. However, as much as it pains me to say it, these chocolate chip cookies by Jacques Torres are absolutely, without a doubt, the best chocolate chip cookies that I have ever made or tasted in my entire life. Either way, I made these and everyone that tried them went nuts. Edit: For more Jacques Torres deliciousness, check out my Jacques Torres Chocolate Mudslide Cookies! Your ingredients. Whisk together the cake flour, bread flour, baking soda, baking powder, and salt. Beat together the butter and sugars, until light and fluffy, at least 3 minutes. Beat in the eggs, one at a time, followed by the vanilla. Add in the flour mixture, very gradually, until just moistened. Fold in your chocolate. Now, press plastic wrap down onto the top of the dough, being sure it is completely covered, and refrigerate for a minimum of 24 hours. Author: The Crepes of Wrath

Butternut Squash Brownies Recipe Servings: 16 servings Level: Intermediate Winter squash like butternut, acorn, and kabocha is the perfect food for autumn seasons... and it dramatically helps curb sugar cravings too! Here is a great recipe to sneak some squash goodness into your kids, your own, or your picky boyfriends lives. I PROMISE you are going to love me for this one! 3/4 cup of butternut squash pureed 2 ounces of 100% cacao (cocoa) unsweetened chocolate melted (I love Dagoba brand) 2 teaspoons of vanilla 2 tablespoons of coconut oil melted 2 eggs 1/2 cup of quinoa flour 1/4 cup of organic cocoa powder 1/2 teaspoon of baking soda 1/4 teaspoon of salt 1/2 cup of coconut palm sugar 1/2 cup of dark chocolate chips 2 mixing bowls 1 whisk 1 medium wooden spoon 1 8x8 baking dish 1 food processor Amount Per Serving: Calories: Total Fat: 5g Saturated Fat: 3.4g Cholesterol: 0mg Sodium: 97mg Total Carbs: 12.7g Dietary Fiber: 1.5g Sugars: Protein: 2.1g 3/4 cup of pureed squash is about 1/2 a medium size butternut squash.

30 Foods You'll Never Have To Buy Again 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. 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. In a medium bowl, whisk together the flours, baking powder, salt, and nutmeg. Serve at room temperature.

Pineapple-Mango Smoothie Recipe : 1. Banana Blend 2 bananas, 1/2 cup each vanilla yogurt and milk, 2 teaspoons honey, a pinch of cinnamon and 1 cup ice. 2. Strawberry-Banana Blend 1 banana, 1 cup strawberries, 1/2 cup each vanilla yogurt and milk, 2 teaspoons honey, a pinch of cinnamon and 1 cup ice. 3. 4. 5. 6. 7. 8. 9. 10. Vegan Gluten Free Black Bean Brownies It seems ludicrous to make your favorite recipes just once, but when you’re a food blogger sometimes you don’t have time for repeats! But, after making a similar version of these black bean brownies a couple years ago I couldn’t help but try them again. They’re fudgy, sweet, and still one of the best brownies I’ve had to date. Never mind they’re loaded with fiber, omega-3s and tons of other good-for-you ingredients. Just last week I attempted a vegan gluten free brownie recipe that was a total flop. They didn’t set at all and sort of remained “soup” in the pan. Then, I thought, “Why would I make unhealthy brownies if I could make healthy ones that I know I love?” These brownies are ridiculously simple to make. Besides being simple they’re insanely delicious. Enjoy these plain, with some vegan ice cream, dunked in almond milk, slathered with peanut butter or topped with fresh berries (credit to my smart friend Arleigh for the berry idea). Vegan Gluten Free Black Bean Brownies Serves: 12

Sparkling Ginger Lemonade I’ve been struggling with whether I should share this drink recipe with you at the start of November. I mean, what is more befitting than a cup of hot cocoa or apple cider on a chilly, sweater-wearing day, right? But then I’m thinking, this fizzy concoction really hits the spot as you’re indulging in all of those heavy, meat-centric, butter-laden comfort foods this time of the year! Once you make a batch of this ginger-infused simple syrup, you can store it in the fridge and make yourself a glass whenever you want something cool and refreshing. Sparkling Ginger Lemonade Ingredients ½ cup sugar ½ cup water 2-in piece fresh ginger, peeled and sliced thinly ½ cup fresh lemon juice Sparkling water In a saucepan, combine sugar, water, and ginger. Remove from heat and let the mixture cool to room temperature. Stir in lemon juice. Pour the mixture through a sieve and store in a clean jar with a tight lid.

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. 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. And when I get back, I’ll have a new Delancey update for you. Preheat the oven to 350°F.

make-your-own-pizza party - hollywood housewife When we have the whole extended family at the lake each July, we each take a night to provide dinner, because otherwise trying to coordinate dinner for 25 people every evening is too arduous. This year my sister-in-law did a make-your-own-pizza dinner and it was so genius that I blatantly stole the idea and had one of my own over the weekend. It's so easy, and great for groups. Here's how I did it: After rolling out a big 'ole sheet of butcher paper onto my kitchen island, I plunked all the ingredients right on top and wrote the instructions on the paper. (I actually used painters paper from Home Depot because that's what I had in the garage.) We grilled the pizzas instead of baking them, saving tons of time and mess. Guests were instructed to coat their naan with olive oil to avoid burning on the grill. Then, toppings! There was pizza sauce, obviously (I just used Ragu pizza sauce - shhhhhh, don't tell) and loads of cheese. Our friends loved it!

Dark Chocolate Zucchini Brownies Veggies in chocolate form? I'm all over it! With home gardens and farmer's markets overflowing with zucchini, this is a great time to make a batch of these zucchini brownies. They are amazingly rich and moist and will particularly satisfy those chocolate lovers out there. I knew zucchini brownies were meant to be when King-Man came home from work with a GIGANTIC homegrown zucchini brought to him by our friend, Terry. We're wondering if Terry's husband, Robert, has been feeding their zucchini steroids. Healthified! reduced the amount of sugarreduced the amount of oil used coconut oil (for it's health benefits and flavor); you can use vegetable oil or melted butter if you preferadded yogurt (replaced some oil and adds moisture and nutrients)used 100% whole grain flour (no white stuff at all)omitted eggs entirely (not that they're bad for you, but they're unecessary)used dark cocoa powder (higher in antioxidants), although you can use regular cocoa, too Vegan & Dairy-Free options. Step 1.

Homemade Ice Cream in a Bag: Summer Crafts for Kids: Easy Homemade Ice Cream Recipes This photo originally appeared in FamilyFun Magazine Prep Time 5 minutes Forget endlessly cranking the handle of an ice-cream maker. After combining the ingredients, each kid can simply shake up his or her own pouch of soft serve -- and it's done in just 5 minutes. For 30+ more treats that give Baskin-Robbins® a run for its money, visit our Best Ice Cream Recipes gallery. What you'll need Ice cubes (enough to fill each gallon-size bag about half full) 1 cup half and half 1/2 cup salt (The bigger the granules, the better. How to make it Combine the sugar, half and half, and vanilla extract in the pint-size bag and seal it tightly.

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 now have a thing for whiskey-soaked dark chocolate Bundt cakes. 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. Put espresso and cocoa powders in a 2-cup (or larger) glass measuring cup.