Black Bean Brownies

Well, I tried a different recipe for black bean brownies. This one was approved by the American Diabetis Association. Well, it was on their website.

Ingredients

1 cup canned black beans, rinsed and drained
1/2 cup Domino® Light Sugar  & Stevia Blend
1/4 cup canola oil
1/4 cup unsweetened applesauce
1/3 cup unsweetened cocoa powder
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 350°F. Grease an 8x8-inch baking pan with cooking spray and line with parchment paper. Grease top of parchment. Set aside.
2. In a bowl, beat black beans using an electric mixer until smooth. Add Domino® Light Sugar and Stevia Blend and remaining ingredients, except for the chocolate chips. (Do not over mix.) Scrape down sides of the bowl. Fold in chocolate chips. Pour batter into the pan and bake 30 – 35 minutes until the brownies begin to pull away from the side of the pan. Cool and cut into 16 squares.

I made mine in muffin pans and only baked them for 20 minutes. They were very moist and really good. I used olive oil instead of canola oil. Not sure if that made any difference or not. I did not add the semi-sweet chocolate chips because I didin't have any. I probably will the next time just to give Larry an extra treat. But they definitely were not really needed.   I will definitely use this recipe again.


I would really like to use butter instead of oil but I will have to research how much that would effect the sugar and carb numbers.

So if you have been thinking of trying a Black Bean Brownies recipe, this one is a winner.

Happy snipping, stitching, and quilting!

It worked this time!

I made cinnamon rolls again today.

I could tell right away that they would turn out better because the dough looked right.

Mmmm, mmmmm, good!

Craig said they weren't sweet enough and/or needed more cinnamon. But I just had my 2nd one and I think they were just right. I used this recipe because it was less sweet and used less butter than Judy's did.

I wonder if I made them with Splenda--could Larry eat them? I'd have to leave off the icing, of course. I guess I could by some sugar free icing to use on his.  I'll have to think about that.


I'll definitely make them again.

Happy snipping, stitching, and quilting.

A Chef -- I am NOT

In fact, I have almost forgotten how to cook.  You see, for ten years after I was married, I worked in a grocery store. Shortly after starting, I was trained to count the money drawers and close the store down. So many shifts for me were 11:00 a.m. to 8:00 p.m. So Larry took over cooking so we could eat before 10 pm. Most night I would get home at 8:15 or 8:30 and the meal was ready and waiting for me.

And he has been doing most of the cooking for the last 30 years. (Lucky me!) But, I have forgotten how to cook.

While home alone yesterday, after reading Judy's post about the scrumptious cinnamon rolls, I decided to see if I could make the dough for them in my Bread Machine. I put everything in the machine (in the same order I do for making bread dough) and turned it on. When it finished, I knew immediately that the dough definitely did not look right. It was very heavy and off colored.

I decided to go ahead and let them rise and see what happened. After about an hour -- nothing. Now it is really cold here and my house is around 70 degrees so I thought maybe it was just too cold to rise quickly. So I let them rise all night and got up this morning to put them in the oven. They still hadn't risen.  I baked them to see what would happen.  Nothing!!!

Still heavy and not really edible.

The only thing that was different (besides ingredients) was that I had melted the real butter and dumped it in instead of using soft margarine.

So tell me, all of you chefs out there. Is it possible to make cinnamon roll dough in a bread machine? If so, I sure need some tips.