Black Bean Brownies

Whenever I eat at Chitpotle, I almost always order the Burrito Bowl. Whenever they ask the inevitable question, "black beans or brown?" I sheepishly shake my head "no" like a five year-old who doesn't want any vegetables on their plate.

I remember one time when a gentleman in front of me answered the question "black beans" and then added, "double the beans please," my heart literally stopped beating in my chest. I turned to look at this clearly crazy man and the disgust on my face could not be camouflaged....I was horrified. I then looked back to the server just as he was heaping on the ugly, ugly black beans........gro-o-o-o-oss!


That is how I feel about black beans.


If you would have told me that someday they would invent a way to hide black beans so well in food that I would NEVER know they're in there, I would have declared you insane. If you went on to claim that they could successfully hide these beans amidst chocolate brownies, I would have driven you to the funny farm myself. Nutball!

Then about a year ago, I heard a rumor about just this thing. I didn't believe it. But I also couldn't stop thinking about it, daydreaming about it, and wanting to believe it was true. So, I bought the Ghiradelli Double Chocolate Brownie mix (the only food I make from a mix because it's amaaaazing) and I added the black beans.....in horror, I may add. I baked them in my oven, cut them into perfect squares, photographed them for the blog, brought them to work, shared them with co-workers, absorbed all the rave reviews, and still couldn't bring myself to take one bite. I couldn't do it. I KNEW those ugly beans were in there....tainting Ghiradelli's perfection and I just could NOT make myself eat them.

Don't you love the photo above? That's the photo I took of them. It's been sitting in the archives for over a year now because I can't post something I never tasted. But THEN I finally agreed to a Beans Tasting Party a few weeks ago, which was co-hosted by Carrie and Ann and everything changed. I will of course, be posting about the party at a later time, but THIS could not wait! They made black bean brownies....AND....they made them from scratch....AND... they were flourless and gluten-free. Now was my chance to be brave. I had not poured the beans into the batter, so maybe they weren't in there. (I can lie to myself like that if the cause is great enough.)

Un. Believable!

Even when I closed my eyes and focused ALL my attention on the flavor and texture of the brownie I could not detect any trace of an ugly black bean. They were delicious...absolutely delicious!


Black Bean Brownies

1 (15-ounce) can no-salt-added black beans, drained and rinsed
3 large eggs
1/3 cup melted butter, more for the baking dish
1/4 cup cocoa powder
1/8 teaspoon salt
2 teaspoon vanilla extract
1/2 cup plus 2 tablespoons cane sugar
1/2 cup semi-sweet chocolate chips

Preheat oven to 350°F. Butter an 8-inch baking pan. Place the black beans, eggs, melted butter, cocoa powder, salt, vanilla extract and sugar in the bowl of a food processor and blend until smooth. Remove the blade and gently stir in the chocolate chips. Transfer mixture to the prepared pan. Bake the brownies for 30 to 35 minutes, or until just set in the center. Cool before cutting into squares.

NOTE: When you make your brownies they won't look like the ones photographed above. In order to provide an accurate picture of these brownies I would have to make them, and since I gave up sweets for Lent this year, that is impossible. I can't make any dessert without picking, taste-testing, or sampling...it's just how I'm wired...sorry. But for all of you still indulging in sweets, I didn't want you to have to wait until after Easter, sooooo you're welcome. :)

FOOD FUN!!!

For my 40th birthday my sister, who shares the birthday with me, arranged to have my family meet me at Jungle Jim's for the day because she knows what a Foodie I am. My whole family has an appreciation for good and wholesome food thanks to my mother, so they, like me, were more than happy to explore the world of new and fabulous foods.

And since I'm a sharer, I'm sharing the fun with you!

So, we start with the Dragon Fruit. Looks like a kiwi, doesn't it? It cost $6.00 for this one big guy but I didn't care...I needed to experience the flavor. It claims the flavor of a kiwi/pear combo with a sweet and crunchy texture, but the one I tasted was very mild. Very pleasant, but very mild. It has a very high water content and is high in Vitamin C.

They recommend removing it easily from the skin, cutting it up and placing it back in the skin for serving purposes, which is adorable. If served at a party, it would definitely be the most unique and talked about entree'!

Passion fruit is one of my favorite flavors! The sweet tartness of the seeded syrup makes my toes curl in a happy way. It's a delight that should only be enjoyed when you have the time and presence of mind to indulge and appreciate. Jeni's introduced me once to a passion fruit ice cream that I fell head over heels in love with and then she stopped making it. Beans! :(

Check out the Rambutan....the hairy, hairy Rambutan. Looks like a sea urchin, doesn't it? What's so fascinating about this hairy little ball is the pearl it protects inside.

Just take a knife and gently cut around the middle of the belly and pop off the top to reveal the pearly goodness. It's like a grape without the skin.

As beautiful and elegant as it appears, the taste is not as sweet as the average grape. It's taste is pleasant and mild and absolutely worth the tasting....for the novelty of it, if for nothing else.

When we had our Funky Fruit Tasting Party we could not locate these, so we ate them out of the can.....NOT the same. I was super excited to find these and cut them open. As you can see, they have one almond-sized seed in the center. Don't eat it!

Longans are another fruit at the Funky Fruit Party we couldn't track down at the time, so I was eager to slice these acorn look-a-likes open and reveal the "grape" impostor inside. Again, the everyday grape probably wins for best flavor, but if you happen upon these little nuggets, you must try them!

They have an intriguing looking seed inside them as well. You've got to work for this food, people.

I couldn't resist the Meyer Lemons because I'm a lemon lover! They're just sooooo beautiful!

I bought three chocolate bars and the one below was my FAVORITE!

Vosges is a little pricey, but zoom in on that caramel oozing out and tell me you wouldn't give up six dollars out of your wallet to taste it!

This is what you're looking for.... ♥

These were just a few of the marvelous wonders that we found. Check out a Jungle Jim's near you and enjoy some foodie fun!

A Very Fortunate 'Mistake'

Have you ever wondered why people call chocolate chip cookies 'Tollhouse Cookies'?

I have, many times. I wonder why all kinds of things are called what they are...why do you ask? My mind can be a confusing place sometimes...but I like it there! :)

So as I was pondering what to do with the kids on this icy morning (since school has been canceled), I went immediately to the most obvious choice...bake cookies! Who doesn't love cookies? And it's a win-win, because the kids can be involved and they really enjoy it! However, as I was considering what kind of cookies to make, and (of course) chocolate chip came to mind, I started wondering again (for the 874th time) why people call them Tollhouse Cookies.

What did we ever do without Google, people? It is by far one of the most important tools in this house. And no, I am not kidding. So I took some time to do a little research, and guess what? I'm going to share with you the reason chocolate chip cookies are so often referred to as Tollhouse Cookies!

Apparently, a woman named Ruth Wakefield (and her husband, of course) operated a New England lodge called the Tollhouse Inn, so named because the house was originally a "toll house" where travelers stopped to pay a toll for using the highway. While their horses were being taken care of, they enjoyed a home cooked meal in the toll house. Anyway, one evening she was preparing to make her favorite treat, Butter Drop Do cookies, and though the recipe called for baker's chocolate, she had none. Can you imagine? I would be in a state of distress! HaHa! So what did Ruth do? She had a bar of semi-sweet chocolate, a gift from Andrew Nestle of the one and only Nestle Chocolate Company...so she chopped it up into small pieces and used it in place of the baker's chocolate. Although she expected the chocolate to melt into the cookie like baker's chocolate would, it didn't. Oh, of course the morsels softened up a bit, but they didn't disperse and become part of the cookie.

She served the cookies to her guests, and before long, the word was out about these amazing cookies! The recipe was published in a local paper, and soon was featured on the Betty Crocker radio series, "Famous Foods from Famous Eating Places". Eventually, Mrs. Wakefield cut a deal with Nestle and offered to let them print the recipe on their packages of semisweet chocolate in exchange for a lifetime supply of their chocolate! What a deal, eh? Yes, Mrs. Wakefield, I think we'd have gotten along just fiiiiiine.

And as you all know, the Nestle Tollhouse Cookie recipe has become the most popular cookie of all time. Talk about a VERY fortunate mistake!

So there you have it! Now you (and I) both know why chocolate chip cookies are referred to as Tollhouse cookies! Or maybe it's the other way around, since they were called Tollhouse cookies first. Oh well, no matter! They are still the most scrumptious cookie in my book!!!

How to Make Food Disappear

It's Christmastime, which means lots of parties and lots of food. Here is your quick reminder on how to make the food you bring to a party or serve at your own magically disappears. Learn how to bring an empty plate home every time!

If you were at a party and a waiter approached you with a tray of Chocolate Truffle Cheesecake slices in the typical, triangular shape, like the one pictured above and right behind him was another waiter with a tray of single-bite square pieces of that same cheesecake, like the one pictured below, which would you choose?


Seriously.

I'll answer for you. You would choose the bite-size portion. You many want the whole slice, but you most likely will not commit or indulge in a whole slice. Now, if the choice had been between a normal slice and no slice at all, then you may have deliberated a bit...

"Omigosh.. That looks amazing! I would really love a piece of that cheesecake, but I don't know that I should. I'm not really hungry, but it's calling out to me. It looks soooo delicious... If I could just have a bite or two........"

Don't tell me you haven't had this conversation with yourself at a gala or family gathering or holiday party, because we've all been there. But, once a small, bite-sized piece of something divine is placed in front of us, our first thought is, "I'll just have one." And then we have two!

If you want your food to disappear at a party, make the food petite. Whether it's cookies, brownies, carrot sticks, zucchini bread slices, meatballs, or cheese on a tray - Shrink. It. Down!
Whatever it is you're selling, make it a size no one can say no to. No one wants to make a commitment to eating another large meatball or monster cookie, but I challenge you to find a live, breathing human - or dog - who can pass up that last little runt of a brownie on the plate.

What you really want is for people to be disappointed when your culinary "creation" is all gone. Actually, I personally prefer that they're a little devastated. If they only got one taste of the indescribable goodness, they'll dream of the next time they can experience that goodness again. You will have created a fiery frenzy around your food that will still be blazing long after the party is over.

Sure, it may blow up your ego - everybody raving about your culinary wizardry, but the real winners here are the ones you are cooking for. When you give them just one morsel of something delicious, you are helping them to treasure the moment, savor the flavor, and appreciate the magic.

Save them from overindulging because nobody ever feels good about that! Help your family and friends get the most enjoyment from your food by creating the best possible experience for them.

Apply the same theory when hosting a dinner party at your home. When it comes to the dessert, NEVER, EVER serve anyone - especially the person you most want to impress - a second piece of dessert. Even if they beg - don't do it. It's not as if you're letting them go hungry - they're just wanting more of the Deelish-Dish. Let them go home, crawl into bed, and dream sweet, sinful dreams about the wonderful experience they just had. Leave them wanting more and they'll be back. And when they do sit down at your table again, they'll be primed and ready to savor every single, magnificent bite, because NOW they know the magic is only for a moment - and then it's gone!

Poof!

Some Tips On Pancakes!

We eat a lot of pancakes around here. In fact, when Kendall was little, we had pancakes almost every day because they were her favorite - just ask Aunt Jessie! To keep life from getting too boring (because we hate that!), we tried all kinds of pancakes - some good, some not so good. But rest assured, the only ones we will be sharing are the ones we like! Tomorrow, we will be sharing the best blueberry pancakes EVER...and in preparation of that, I'd like to share with you some tips for primo pancakes!!

1.) NEVER over mix your batter. For fluffy pancakes that your family and friends will rave over, only stir your ingredients until they are just incorporated together and then STOP!! Yes, we know you will be tempted to keep stirring...we always used to be. But trust us on this one. There is a very complex and drawn out reason having to do with giving gluten proteins too much time to organize and baking soda releasing carbon dioxide, but hey, we're not really into details like that. All we really need to know is when to stop mixing. So put all of your ingredients in the bowl, give it a stir or two to incorporate them and then just push the bowl away. You'll thank us for this later.

2.) Don't let your batter sit for more than an hour. Always make your pancake batter fresh and use it immediately. When you let it sit, the baking powder is sitting there doing it's work, releasing carbon dioxide bubbles...so when you finally go to use the batter, there are no bubbles left, resulting in flat pancakes. And NOBODY likes flat pancakes! Now, we have read that if your batter sits too long, you can try to add a stiffly beaten egg white to try to get some of your fluff back, but we can't say for sure, because we haven't tried it. I mean, we just can't figure out why you'd let your batter sit for over an hour anyway!!

3.) Make sure your pan is heated to the right temperature. This one can be tricky! But finding the perfect temp for your skillet is a must, because we don't like pancakes that are runny in the middle, or burned around the edges. Heat your skillet or griddle over medium heat and place a bit of oil or butter in it. After a few minutes, get your fingertips wet and flick the water onto your skillet. Does the water dance and spit? If it does, we're on our way! Next, take a small spoonful of batter and pour it onto the skillet and wait for about one minute. Check it, and if it's not golden brown, it's not hot enough. If it's black, it's too hot. We have a wonderful way of stating the obvious, don't we?? Anyway, you get the picture.

4.) Only flip your pancakes ONE time!! This is one reason to make sure your skillet is at the right temp before you start. If you keep flipping your pancakes over and over, they get flat...and decidedly UNfluffy. And you know how we feel about that, don't you?

5.) Serve ASAP!! The longer a pancake sits, the grosser it gets...The End. So, to keep your pancakes warm, we find that the best thing to do is to put them in a single layer on a cooling rack (sprayed lightly with PAM) in the warming drawer of my oven. If you don't have a warming drawer, you can set your oven on low heat, like 200, and place them in it until you are ready to eat. This will keep them from getting flattened from being stacked or soggy from being steamed under foil.

7.) Real Maple Syrup is a must. Ok, we realize that there are a lot of people in the world today who don't realize that Log Cabin, Mrs. Butterworth's, and Hungry Jack are not maple syrup. No, REALLY!!! People...please take a moment and look at the ingredients sometime. Then do yourself a favor and look past the price tag on the real stuff and buy it anyway. You need far less of it than you do the thick, fake stuff. And there is no comparison. None. Corn syrup will never measure up to maple syrup, no matter how much crap they add to it. And if the price is just killing you...try to find a deal at Sam's Club, Costco, or a local farmer's market. You just may be surprised to find that you never want to go back to the fake stuff!

6.) Always, ALWAYS heat your syrup!! Nothing ruins pancakes for me like cold/room temperature syrup. WHY would anyone do that to their warm, fluffy pancakes??? One of the most rewarding moments of eating pancakes is when you put that beautiful pat of real butter on top and then pour on warm maple syrup...and the butter melts and runs all over and down the sides of your pancakes. Why, oh WHY would anyone want to miss that part, we ask you??

7.) Freeze the leftovers. If you followed all of these directions, you probably won't have any pancakes left. However, on the off chance you do, freeze them for the next day! We almost always double the amount we need so we'll have pancakes for another breakfast or two. Just make sure you don't stack them! Leave them cool on the cooling rack in a single layer. Then just place your cooling rack right in the freezer until they get nice and solid. By doing this, you are making sure that when you take them out of the freezer, they won't be stuck together. When they're ready, stack them up and put 'em in freezer bags. We prefer to heat them up in the toaster/toaster oven or oven instead of the microwave, because they will stay a little crispy...but do whatever floats your boat!

Peace, Love, and Pancakes!!!

Coming Tomorrow..... Blueberry Sour Cream Pancakes!!!!

Freshly Whipped Cream Vs. Cool Whip

Both of us girls grew up on Cool Whip and Dream Whip and loved it - who didn't? In fact, it's only been a few short years that we actually made the switch to fresh whipped cream. With that said, once the switch did happen, it was permanent. Besides the obvious superiority in taste, the health benefits of cream over chemicals makes for an easy choice. Today, we're hoping to convince you to make the better choice and choose a real food over a chemically laden product.

Let’s start by painting a few pictures in your head, shall we?


Picture Number One: You, your brain cells and whipped cream.
Your brain cells bathe in fat – it’s a fact. After body fat, brain cell membranes are the next richest storage areas for fat. The most metabolically active parts of the brain are loaded with the Omega-3 fat (DHA).
Every time you pour whipping cream into a mixing bowl, imagine all your brain cells – the ones that help you do math in your head, remember all your children's names and where you put your keys - imagine them swimming, floating, and frolicking in the sea of fresh cream in your head. They are so happy and nourished in their world of Omega-3 rich Fatty Acids.



Picture Number Two: You, your entire body and Cool Whip
Imagine taking in partially hydrogenated palm kernel oil, corn syrup, high fructose corn syrup, sugar, partially hydrogenated coconut oil, sodium casenate (a milk derivative), artificial flavor, and a long list of polymoly-bad stuff. Imagine your whole body drowning in that sea of gunk and garbage that we call hydrogenated and overly processed “food”. Visualize your body calling out for help as it chokes on the sludge. Oh, your poor body – how it struggles to find the energy to get you through your day.



Little dramatic, eh? Yep - that's us! We just hope you consider choosing the tremendous flavor of freshly whipped cream over the chemically based Cool Whip in the future. We hope you never walk to the freezer section, open the door, and grab a tub of Cool Whip without hearing a teeny, tiny, high pitched voice begging you to have mercy on your fabulous functioning body.

If you haven't already, just try whipping your own cream one day and see how easy it is to "whip up" and how naturally good it tastes. Do your kids a favor and turn them into whipping cream snobs, by helping them acquire a taste for the real deal. Your family will appreciate the change. I think Barry, (Jen's hubby) who loves whipped cream, could testify to that!

And if you don't know how, just place a stainless steel bowl and whisk in the freezer to chill. When chilled, pour a cup of cream in the bowl and whisk until the cream starts to thicken. Add a small amount of sugar and a tablespoon of vanilla. Beat until whipped to your liking. More tips....

Your body thanks you!


Coming Tomorrow…. A Lemon Lovers Ultimate Dream Dessert