Yummy Black Bean Brownies and Lentil Cookies

Posted on December 19, 2013 by Enchanted Seashells by Princess Rosebud

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.

Cookie Saturday: Tips and a Recipe from Baked! (williams-sonoma.com)
Southern Goodies: Sweet Potato Desserts (southernfood.answers.com)
Winter Squash Recipe (mademan.com)
What We’re Reading: The Beekman 1802 Heirloom Dessert Cookbook (williams-sonoma.com)
Santa Cookies On a Budget: 4 Shortcuts That Will Save You Time and Money (mint.com)
5 Gluten Free Vegan Recipes (mademan.com)
5 Vegan Gluten Free Recipes (mademan.com)
Homemade Granola & Candied Lentils (prettylittlegrub.com)
Recipe for S’mores brownies (berries.com)
Cookie of the Day: Chocolate Crinkle Cookies (williams-sonoma.com)

Happiness is a Fruit + Veggie Bread Recipe: Zucchini, Carrot, and Apple

Posted on November 8, 2013 by Enchanted Seashells by Princess Rosebud

This recipe is my own adaptation of a zucchini bread; it’s not too sweet and gets better the day after– if you can wait! Sometimes I drizzle over the top a simple glaze of powdered sugar mixed with orange juice and a little orange zest. It sort of enhances all the flavors.

All ready for the captain’s homecoming!

3-in-1 Fruit and Veggie Bread

Grate enough zucchini to end up with about 1 cup or so packed
1 carrot, grated
1 apple, grated
Zest of one orange
1 teaspoon vanilla plus 1 tablespoon juice from orange
2 cups flour (I use all or part whole wheat)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon allspice
½ cup granulated sugar
½ cup brown sugar
2 large eggs
1/4 plus 1 tablespoon cup plain nonfat yogurt or nonfat sour cream
1/3 cup vegetable oil
You can always add dried fruit or blueberries or nuts. My recipes usually reflect what I have around the pantry.
Directions: Mix together all the dry ingredients, add everything else, mix until well incorporated. Fold into loaf pan. Bake in preheated 375 degree oven for about 45 minutes, check often so it doesn’t become too brown.