Fudgy Black Bean Brownies

Brownies made with Black Beans? That are actually good? Hmmm.... I just had to try these out of curiosity and boy was I amazed. Everyone loved them and they didn't even know there were black beans in there till after they went for seconds. I would make this again for sure!

1 (15-oz) can black beans, drained and rinsed very well
3 large eggs
3 tablespoons canola oil
3/4 cup sugar
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla
1/2 teaspoon baking powder
Pinch of salt
1 cup semi-sweet chocolate chips, divided

Preheat oven to 350˚F. Grease an 8-x 8-inch baking pan; set aside.

Process the black beans in the bowl of a food processor until smooth. Add the rest of the ingredients, minus the chocolate chips and process again until smooth. Mix in 1/2 cup of the chocolate chips and pulse a few times just until the chips are incorporated.

Pour the batter into the prepared pan and smooth with a rubber spatula or wooden spoon. Sprinkle with the remaining 1/2 cup chocolate chips.

Bake for 30 to 35 minutes, or until the edges start to pull away from the sides and it passes the toothpick test. Cool completely in the pan, then slice into squares.

Source: Made in Melissa's Kitchen

Amazing Banana Bread

We always seem to end up with 1 or 2 bananas that take a turn for the worst. I was looking for a new banana bread recipe when I came across this one. The crumble topping is what makes this bread "Amazing!" 

1 1/2 cups all purpose flour
1 cup plus 2 tablespoons sugar
2 teaspoons ground cinnamon, divided
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe bananas (2 to 3 medium)
2 large eggs
1/2 cup vegetable oil
1/4 cup honey
1/4 cup water
2 1/2 tablespoons (packed) golden brown sugar

Preheat oven to 350°F. Butter and flour 9x5x3-inch metal baking pan (or use nonstick spray).

Whisk 1 1/2 cups flour, 1 cup sugar, 1 teaspoon cinnamon, baking soda, and salt in medium bowl. Whisk next 5 ingredients in large bowl until smooth. Add dry ingredients; stir to blend. Transfer batter to pan. Mix 2 tablespoons sugar, 1 teaspoon cinnamon, and brown sugar; sprinkle over batter.

Bake bread until tester inserted into center comes out clean, about 1 hour.
Cool bread in pan 30 minutes. Turn pan on its side; slide out bread, being careful not to dislodge topping. Turn bread right side up and cool completely.

Sources: Stephanie Cooks & Bon Appetit

Vanilla Cupcakes for Two

I had a cupcake craving last night. Not sure why, but maybe (just maybe) it was because I just got done watching Cupcake Wars on my DVR.  

I came across this recipe to make just two cupcakes and saved it. Knowing that 2 cupcakes would come in hand one day. These two, sweet, little treats were so incredibly easy and fast to make. I think it may become a problem! 

1 egg white
2 tablespoons sugar
2 tablespoons butter, melted
1 teaspoon vanilla 
1/4 cup flour
1/4 heaping teaspoon of baking powder
pinch of salt
1 1/2 tablespoons milk


Preheat oven to 350 degrees. Line a muffin pan with 2 liners. (I was out of liners, but determined to make these - so I just sprayed cooking spray in a muffin tin. Worked like a charm!)


In a bowl, add egg white and sugar and whisk until combined. Add in vanilla and melted butter and stir until mixed. Add flour, baking powder and salt and stir until smooth. Stir in milk. Divide batter equally.
Bake at 350 for 10-12 minutes, or until cake is set. Let cool completely, then frost as desired. 
I did not have the ingredients needed to make frosting, so I melted a few leftover white chocolate chips and spread on top of the cupcakes. Then I topped with Redi Wip, chocolate chips and blueberries. 

Husband was very excited!

Holy Cow Cake

So, I don't have a picture of just the cake. I forgot. But I do have this picture with the cutest niece in the world and the cake. :) I found this recipe online awhile ago and decided this would be a good, easy birthday cake for my favorite 13 year old. 

1 box cake mix - I used double chocolate
1 1/3 cups water
1 1/4 cups vegetable oil
3 large eggs
8 ounces caramel topping
14 ounces sweetened condensed milk
1 cup crushed candy (I used Health bar topping)
1 tub whipped frosting

Preheat oven to 350 degrees.
Lightly spray a 13 x 9 pan with cooking spray.
Mix cake mix, water, oil and eggs with a mixer or a wooden spoon until well blended.
Pour the batter into the prepared pan, smoothing out the top. Place the pan in the oven and bake for 35-38 minutes or until cake springs back when lightly touched.
While the cake is baking, prepare the topping. Place the caramel topping and the condensed milk in a bowl and stir till combined.
Remove from the oven and place on a wire rack. Immediately poke holes in the cake with a straw.
Pour the topping mixture over the warm cake so it can seep in the holes. Measure out half the crushed candy and sprinkle over cake.
Allow cake to cool in the fridge for about 20 minutes. Then frost and top with more candy.
Store this cake covered with wax paper in the fridge for up to 1 week.

Oreo Stuffed Chocolate Chip Cookies

Yes, you saw that right. These are awesome and huge. More like a fork and knife cookie. TRY them now.

2 sticks softened butter
3/4 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 tablespoon pure vanilla
3 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
10 oz bag chocolate chips
1 bag Oreo Cookies


Preheat oven to 350 degrees.   In a stand or electric mixer cream butter and sugars until well combined.  Add in eggs and vanilla until well combined.

In a separate bowl mix the flour, salt and baking soda.  Slowly add to wet ingredients along with chocolate chips until just combined.  Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo Cookie.  Take another scoop of dough and place on bottom of Oreo Cookie.  Seal edges together by pressing and cupping in hand until Oreo Cookie is enclosed with dough.  Place onto a greased baking sheet and bake cookies 9-13 minutes or until cookies are baked to your liking.  Let cool for 5 minutes before transferring to cooling rack.


Recipe adapted from: Picky Palate

Coconut Macaroons

Recently, I was at my favorite bakery in town buying a loaf of fresh bread when I smelled this sweet cookie. I usually would not buy coconut macaroons - I just never think about them. These cookies smelled so good that I had to buy one. Immediately after we devoured the cookie, Chad said I need to learn to make them. So, I did. I found an EASY recipe here and they were so good!

1 1/3 cups flaked coconut
1/3 cup sugar
2 Tablespoons all-purpose flour
1/8 teaspoon salt
2 egg whites
1/2 teaspoon vanilla extract

Preheat oven to 325.
In a small bowl, combine the coconut, sugar, flour and salt. Stir in the egg whites and vanilla; mix well.
Drop by rounded teaspoonfuls onto greased baking sheets. Bake for 18-20 minutes or until golden brown.
Cool on a wire rack.

Berries and Cream Cheesecake

I started making this cake 3 years ago. Chad's birthday was coming up and I asked him what kind of cake he wanted me to make. He requested "Blueberry". Odd request, but then I stumbled upon this recipe in EveryDay with Rachael Ray's magazine and thought it was perfect! It was a huge hit with everyone and now I make it every year for his birthday. It is a perfect Summer cake; light and full of flavor. 

2 Tablespoons sugar

Grated peel of 1 lemon, plus 2 Tablespoons lemon juice

3/4 cup blueberry preserves

3/4 cup blueberries, plus more for garnish

3/4 cup chopped strawberries, plus more for garnish

8 ounces cream cheese, softened

1/4 cup confectioners' sugar

1 teaspoon vanilla extract

1 1/2 cups heavy cream, chilled

Two 12 ounce pound cakes, sliced 1/3 inch thick (Meijer sells pre-sliced pound cake which works well)

In a small saucepan, bring 1/3 cup water, granulated sugar and the lemon peel to a boil, stirring until the sugar is dissolved. Remove from heat and stir in the lemon juice. 

In a medium saucepan, combine 1/4 cup water, the preserves and the berries and cook over medium heat, stirring until thickened, about 15 minutes. Let cool. 

Meanwhile, using a mixer, mix together the cream cheese, confectioners' sugar and vanilla. In a separate bowl, beat the heavy cream until stiff peaks form. Fold into the cream cheese mixture. 

Line the bottom of a 9 inch springform pan with a layer of pound cake slices, cutting to fit as needed. Brush with the lemon syrup and spread half the berry sauce on top. Spoon half the cream cheese mixture over the berries. Repeat the layers with the remaining ingredients. 

Cover the cake with plastic wrap and refrigerate for at least 5 hours or overnight. Release from the springfoam pan and top with more berries before serving. 

Figgy Sundae

If anyone knows Chad, you know he loves ice cream! Lately, I have been trying to ignore his requests for something sweet after dinner, but then I came across this recipe from the Food Network magazine. I had to try it because it used one of my favorite toppings - Nutella! I love that stuff! Once in awhile, it is good to indulge, right? 

1/2 cup chopped nuts (I used slivered almonds)

1/2 cup Nutella

1 pint rum-raisin ice cream (next time I would try another flavor)

6 Fig Newton cookies, sliced

Fat Free Reddi Wip

Toast the nuts over low heat in a small pan.

Warm the Nutella in the microwave, until it has the consistency of hot fudge (about 1 minute). 

In small bowls, layer ice cream with sliced cookies, toasted nuts and Nutella. 

Garnish with whipped cream. 

Yum!

Recipe from July's edition of the Food Network Magazine. 

Cherry Bars

1 1/2 cups flour
1 cup quick-cooking rolled oats
3/4 cup packed brown sugar
1/2 cup finely chopped pecans or walnuts
1 teaspoon finely shredded lemon peel
1/4 teaspoon baking soda
1/2 cup applesauce
1/4 cup canola oil
1 1/4 cup cherry preserves

Preheat oven to 350. Line a 9 x 9 x 2- inch baking pan with foil, extending foil over the edges of the pan.
In a large bowl, stir together flour, oats, sugar, pecans, lemon peel and baking soda. Stir in the applesauce and oil; mix well. If necessary, knead by hand to combine. Measure 1 cup of the oat mixture; set aside. Press the remaining oat mixture into the bottom of the prepared baking pan. Bake for 20 minutes.
Carefully spread the preserves evenly over the hot crust. Sprinkle with the reserved oat mixture; pat gently into preserves. Bake about 30 more minutes or until lightly browned. Cool in pan on a wire rack. Using the edges of the foil, lift the uncut bars out of the pan. Cut into squares.

Recipe adapted from a State Farm magazine. :-) Chad cut the page for me to make.
We both really enjoyed these bars!
Nutrition facts per bar: 147 cal, 4 grams fat (0 grams sat fat), 0 mg chol, 1 gram protein, 1 gram fiber.

Browned Butter Banana Bread

1 stick butter
2 cups flour
3/4 cup brown sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
4 bananas
1/2 cup chopped pecans
2 eggs
1 tsp vanilla extract


Preheat the oven to 350 degrees and grease an 8 inch loaf pan.


In a medium saucepan over high melt the butter. Once it is melted lower the heat to medium and swirl the butter around the pan instead of stirring it. It will take about 5 minutes for it to brown. Occasionally swirl it. You will notice when it turns brown because it literally, turns brown. Remove the pan from the heat and allow to cool while getting everything else ready.


In a large bowl sift the flour, sugar, baking powder, baking soda and salt.
In another bowl whisk the eggs then add the mashed bananas, vanilla and the semi-cooled butter.
Add the liquid to the dry mixture. Mix just until incorporated, don’t over mix. Pour the batter into the greased loaf pan.


Bake at 350 degrees for 60-70 minutes, until it is browned on top and a fork inserted comes out clean. Cool for at least 15 minutes in the pan before cutting and serving.


Recipe adapted from Sing For Your Supper. 
Instead of throwing away my bananas (like I always end up doing), I decided to try a new banana bread recipe.  I am so glad I tried this one... loved it! 

Chocolate Mousse

1/2 cup Milk

3 tablespoons sugar

1 cup chocolate chips

3 large egg whites

Blend chocolate chips in blender to break up. Heat milk and sugar over medium heat until sugar is dissolved and milk is hot (not boiling.) Add liquid to the blender over the chocolate. Add egg whites and blend until creamy and mixed through. Pour into dishes and cover with plastic wrap. Place in the fridge for at least 3 hours to firm up.

Top with whipped cream.

Chad's rating: 9/10

Amy's rating: 9.5/10

Recipe adapted from foodtv.com