Super easy brownie recipe that only uses two items . . . a can of black beans and a box of brownie mix(any chocolate flavor). No need for oil, eggs, or water like you would normally make brownies - just the can of black beans/with liquid. Here we go. . .
Open the can of beans and leave as is. Transfer to a mixing bowl to blend smooth with immersion blender (or stick in your blender). Add your dry brownie mix and stir just until mixed - and that is it! Pour in a greased pan - same size as you would normally use and bake. I made mine thicker - in a glass pan - 350 degrees for 35-37 minutes. If you want them thinner - bake in a larger pan - for less time. They are delicious and you would never know they have a can of black beans in them. Super fiber source! Try it. . .
I always use milk that is about to expire as an excuse to make homemade chocolate pudding. You can eat it hot or cold. My favorite way is to eat it warm with the skin left on and with a dollop of peanut butter. My husband likes it cold - no skin - and whipped cream. Any way you eat it - it is delicious!
Here is what you need: (You can double batch too.)
Add all but the vanilla to a medium saucepan and whisk to get rid of any lumps. Put on medium heat- but don't walk away for more than a minute - it can burn on the bottom. Stir every minute - or constantly- until it thickens. Once it starts to bubble - keep stirring and cook 2 minutes longer. Take off heat and add vanilla. Pour into your favorite bowls and top with a spoonful of peanut butter or cover with plastic wrap so skin does not form. You can refrigerate or eat warm - your choice. Makes 2 large bowls or 4 individual servings. YUM!!
I received my new Instant Pot Mini(3 qt) for the holidays and I have got to tell you - it is a little intimidating at first. Many buttons and options and the lingering scary thought of a pressure cooker and its safety. Well - I did the water test they suggest(and watched Youtube videos on) and that is all I needed - off I went. . .
Finding good yogurt that was creamy, tasty, and without all the sweeteners/additives in the grocery store that didn't cost an arm and a leg was always difficult. Making in your instant pot is a great solution and easy too! Here is how:
Side note - freeze some of your completed yogurt or your original starter for the next batch. Use ice cube trays and wrap up 2 tablespoons and freeze for next time!
I used my early Christmas money(thanks Joyce) and ordered this. Can't wait to try so many new recipes and concoctions after the holidays!!! Follow my blog after the holidays as I experiment with my new toy! Happy Holidays to all of you!!!
Do you have a ton of onions that will go bad? Did you hit a good sale, have a bumper crop this year or have extra from your CSA? Did you know it is super easy to freeze onions? Check out any frozen section in the grocery store and see that many buy this way. Once frozen they lose a little structure and become softer - but perfect to add to soups, stews, sauces, chili, etc. Here is how easy it is. . .
Remove the outer flaky skin. Me being the artist I save and use to put in handmade paper - but you can put in your composter. Rinse.
Toss in the freezer if you want for 30 minutes. Totally optional but it helps when cutting for no tears - seriously it works! Don't leave too long. . .
Dice into 1/2 inch or so chunks.
Toss the raw onions into heavy freezer bag. Thin bags are not recommended because the onion odor may permeate into other foods in freezer. . .like ice cream(yuck). Try to get as much air out as you can before closing. Stick in freezer and use as needed. Easy Peasy! When you need to use and they are clumped together - just knock on counter to loosen and take what you need.
I made these gingerbread cookies for a healthier treat option. With the edition of Blackstrap molasses(rich in Iron and Vitamin B12), coconut oil, maple syrup and low sugar - I think you can eat these for a breakfast option treat too! Add any flour you need and substitute any molasses for your taste. Easy to make too. . .
Wet ingredients -
Mix wet and dry ingredients separately. I whisk dry ingredients to sift through everything well.
Add dry and wet ingredients together. Beat very well by hand or put in mixer on medium for 2 minutes. Refrigerate for at least one hour (can be overnight).
Roll out dough to 1/4-inch thickness on lightly floured work surface. Another option if you aren't into cutouts is to roll in balls- then sugar.
Bake at 350 degrees for 6 minutes. One minute longer if you like them crisper. I like them softer. Cool on rack. Top with frosting when cool (optional) .
The frosting is super easy and can be varied in many ways. I mixed two cups confectioners sugar, 2 tablespoons maple syrup and 1 tablespoon almond milk. You can use water too. For flavor you can use peanut butter, powdered sugar and milk/water for another flavor option. OR just add any milk to the sugar. Mix until smooth and frost. Frost and let dry before storing. YUM!
It is a snowy December day outside, no plans for lunch and you have some good cabbage leftover in the fridge that has been there for over a month. Cabbage keeps well if stored in cold. You might have to take off some of the outer leaves - but don't waste this great fresh vegetable! I am not a fan of the creamy coleslaw most people make but love it with a vinegarette. I like to make a chopped salad with it with whatever I happen to have on hand to add. Here is what I made for lunch today (and leftovers to eat all week). . .
First I took the cabbage out of the fridge that was stored in a paper first/ then plastic bag to keep. I chopped it thinly off the head and then chopped more into pieces. You don't need to use a lot off the cabbage head - it goes a long way. Save the remaining head and put back in the fridge. You can cover exposed cut area of head with paper towel to store better then put inside bag. Tie up bag tightly before placing back in fridge.
I then added what I had on hand. In my case it was garbanzo beans, banana peppers and chipotle dressing. You can add whatever you want. How pretty it would be to add dried cranberries/craisins and mix with a balsamic vinaigrette. Maybe I will do that for Christmas since I will have cabbage still fresh then! I added poppy seeds and a little thyme too. You can use whatever herbs and spice you want - or just let the dressing be the lone star.
That is it! Use as a salad or do what I did for lunch and use for topping a sandwich. Tons of leftovers too! YUM