These recipes were originally requested by my good friend at TheFurFiles.
My Angel Boy is coming tomorrow, yay!!!! (That’s what I call my son, in case you’re a new reader/follower.)
Now all is right in my little corner of the universe which means that today I’m baking. A lot.
Lentil Cookies, Persimmon Bread (recipe coming soon), Snickerdoodles, and Corn Bread to go with Veggie Chili for tonight’s dinner. Oh, and a Pumpkin Pie, cos Angel Boy requested it.
These are not vegan ‘cos of the eggs and butter (in lentil cookies) but I think it’d be simple to create a version without them.
Black Bean Brownies
- 1 can or 3/4 cup cooked black beans
- 1/2 cup vegetable oil, or olive oil (I always use a bit less)
- 2 eggs
- 1/4 cup unsweetened cocoa powder
- 2/3 cup sugar ( I’ve tried brown sugar and I’ve tried agave, not sure what’s better, kind of a personal taste thing)
- 1 teaspoon instant coffee or espresso
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips, divided
- 1/3 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Directions
Preheat the oven to 350 degrees F. Grease a 9 by 9-inch square baking pan. In a blender, puree the beans with the oil. Add the eggs, cocoa, sugar, coffee, and vanilla. Melt half the chocolate chips and add to the blender. Blend on medium-high until smooth. In a small bowl, whisk together the flour, baking powder, and salt. Add to the blender and pulse until just incorporated. Stir in the remaining chocolate. Pour into the prepared pan. Bake until the surface looks somewhat matte around the edges and still a bit shiny in the middle, about 20 minutes. Let cool at least 15 minutes before cutting and removing from the pan. My family thinks they taste better the longer you let them sit, so the beany texture dissipates.
Lentil Cookies (Alton Brown‘s version)
- 9 1/2 ounces whole-wheat pastry flour, approximately 2 cups*
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 8 ounces sugar, approximately 1 cup (1/2 white, 1/2 brown)
- 4 ounces unsalted butter, room temperature, approximately 1/2 cup***Sometimes I use half oil, half butter, or all oil. Depends on my mood and my pantry.
- 1 egg
- 2 teaspoons vanilla extract
- 1 1/2 cups lentil puree, recipe follows
- 3 1/2 ounces rolled oats, approximately 1 cup
- 4 ounces dried fruit, approximately 1 cup
- 2 1/4 ounces unsweetened dried shredded coconut, approximately 1 cup
Preheat the oven to 375 degrees F.
In a medium bowl, combine the flour, baking powder, salt, cinnamon and allspice. In the bowl of a stand-mixer with a whisk attachment, cream together the sugar and butter on medium speed. Add the egg and mix until just incorporated. Add the vanilla and lentil puree and mix until combined. Add the flour mixture and blend on low speed until just combined. Remove the bowl from the mixer and stir in the oats, dried fruit and coconut. Form the dough into balls about 2 teaspoons in size and place on a baking sheet with parchment paper, leaving about 1-inch of room in between. Bake for 15 to 17 minutes.
Lentil Puree:
- 4 ounces lentils, approximately 2/3 cup, picked over and rinsed
- 2 cups water
In a small pot over medium heat, combine the lentils and the water. Bring to a simmer, cover, and simmer for 30 to 40 minutes, or until lentils are tender. Remove from the heat and puree. If using immediately, let cool. The puree may be stored in the refrigerator for 3 to 4 days or in the freezer for 2 to 3 months. Yield: 1 1/2 cups lentil puree.
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Dear friend,
As I read this, I am finishing up a German Chocolate Cake and Beef Stroganoff because Paul is landing in two hours!! Yahoo..He lives in NYC. Stephen lives here so we will all be together. Party tonight! Enjoy your loved ones and tell Jason hello from us! Christine LaFata
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And you pass on our happy and healthy holiday wishes to all your boys, your parents, and your sis!
On Thu, Dec 19, 2013 at 12:53 PM, Enchanted Seashells…Confessions of a Tugbo
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Have a blast with Angel Boy!
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Thank you sir, Will do as ordered, sir!
On Thu, Dec 19, 2013 at 1:04 PM, Enchanted Seashells…Confessions of a Tugbo
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You’re a healthy genius. Are you going to post photos?
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I think I did post pics at some point – maybe I will for the Persimmon Bread, it sure looks good, just came out of the oven!
On Thu, Dec 19, 2013 at 3:05 PM, Enchanted Seashells…Confessions of a Tugbo
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Are you going to prepare these for Angel Boy?
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Yes, the Lentil Cookies. I made them yesterday!
On Thu, Dec 19, 2013 at 8:44 PM, Enchanted Seashells…Confessions of a Tugbo
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The Queen and I made a crock pot sweet potato chilli a few days ago. I was skeptical at first… but, as it cooked the house started to smell like chilli, and the finished product was delicious. Good times. Hooray for new recipes and the crock pot.
I hope you have a lovely time with your family! 😀 And looks like our weather should be pretty nice next week too. Ah, the joys of a Southern California winter.
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I would LOVE to have your recipe, I have a bunch of sweet potatoes! BTW, where are some pix of your Prince?
On Fri, Dec 20, 2013 at 11:56 AM, Enchanted Seashells…Confessions of a Tugbo
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