I admit to being skeptical about “healthy” desserts using alternative ingredients– they never taste quite right, and you end up eating more of them anyway because you’ve been lulled into a false sense of security by the “healthy” moniker. So it took me a while before trying this brownie recipe, which uses black beans as a base and which is also gluten-free. But since I was trying to avoid flour this month (my usual diet is way too starchy) I thought this might be a tasty dessert option.
Reviews of similar recipes have been mixed– some people rave over them, others claim that the texture is off-putting and the bean flavor is too obvious. Personally, I fall somewhere in the middle. These brownies are nice and chocolate-y, with no hint of bean flavor, even as an aftertaste. However, the texture is definitely not that of a regular brownie– they’re not chewy at all, nor are they gooey enough to be considered fudge-y. They’re soft, but not cakey– they’re kind of like a dry soufflé, in that they melt away easily in the mouth. And they’re not dense but I wouldn’t call them light either. In short, the texture is difficult to define, but not unpleasant.
During a recent visit to the King Arthur Flour bakery in Vermont I purchased a loaf of challah, fully intending to pull pieces off of it for the next several hours and devour most of the loaf that way. Isn’t that the best way to eat fresh bread? Sadly, I ended up getting distracted and by the time I got back to my loaf it was partly stale and didn’t lend itself well to nibbling on.
However, stale bread is still good for plenty of things– not least of which is bread pudding. Not just any bread pudding– chocolate bread pudding. DARK chocolate bread pudding, which makes it that much more decadent. I pulled this recipe from King Arthur Flour’s own website and have been eating the results for breakfast for the past week. Superb.
Dark Chocolate Bread Pudding (from King Arthur Flour)
- 6 1/2 cups bread cubes from a 1-lb loaf of challah or brioche
- 1 1/2 cups dark chocolate, chopped or in chips
- 1 cup sugar
- 1/2 cup cocoa
- 3 cups milk or half & half
- 6 large eggs
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
1. In a lightly buttered 9×13″ pan, combine bread cubes with 1 cup of the chopped chocolate.
2. In a small saucepan, combine remaining chocolate with sugar, cocoa, and 1 1/2 cups of the milk or half and half. Cook over low heat until chocolate is melted and mixture is smooth.
3. Remove from heat and add remaining dairy. Then whisk in eggs, salt, and vanilla.
4. Pour the mixture over the bread cubes and let it soak in for about 30 minutes.
5. In the meantime, preheat oven to 325 degrees F.
6. When the custard has soaked in, bake for 45-50 minutes. Remove from oven and let it cool for about 10 minutes before serving.
So remember the Parry Gripp birthday party? To go with the theme we made themed cookies– Neon Pegasus and Space Unicorn.
I used the same cutter for both– a unicorn cutter– and made a few adjustments for the pegasus cookies, cutting off the horn and adding a wedge-shaped piece of dough for a wing. My standard chocolate cutout recipe worked out fine– the slight spreading made the cookies less prone to breakage anyway.
I mixed up a batch of glaze icing to decorate with, separating out a portion to stir in some cocoa and black food coloring to make the dark chocolate glaze for the pegasus cookies. The rest got tinted in small batches to make all of the colors. A single batch of glaze icing was enough to cover 28 cookies with some to spare.
I accented the icing with some edible glitter– also for the space unicorn helmets I mixed some silver luster dust with vodka and painted them for some extra shimmer.
These weren’t perfect replicas, and the piping wasn’t the neatest, but they were at least recognizable and pretty cute!
So the first time I made these, it was a snowy day. A very snowy day, as evidenced by the closing of schools and offices everywhere and the piles of snow accumulating on all windows, roofs, and visible scenery (not to mention blowing horizontally through the air). And what does one do on a snow day? Bake, of course!
I know that I often re-post Smitten Kitchen’s recipes, mostly only slightly revised, but this time I’m just going to refer you to her page directly for the recipe for these fabulous cookies. Why, you ask? Because I didn’t really change the recipe much, plus my photos turned out terribly and didn’t add anything to the explanatory process that wasn’t already clearly set out in her photos. It hardly seems worth it when the only thing I did to alter the recipe was use extra-crunchy peanut butter instead of creamy. To be fair, I had to use a bit *more* peanut butter and a splash of milk to make up for the lack of moisture caused by the inclusion of peanut chunks, but that was about it.
I got 24 cookies out of this recipe, using a level mini-cookie-scoop (just over a teaspoon) to scoop the peanut butter filling, and then dividing up the chocolate dough into 24 pieces of about 30g each. I baked them for exactly 10 minutes and they came out perfectly– don’t worry about underbaking!
Anyway, these are good. Very good. My peanut butter/chocolate loving husband proclaimed them to be excellent. They’re best slightly warm, but straight out of the freezer is a close second. Either way, you’ll want a tall glass of milk to go along with them.
I had a bunch of egg whites left over from my almond cake adventures, so rather than let them go to waste I decided to make a batch of macarons. After considering a few flavor options based on my pantry contents, I settled on coffee– partly because I had instant espresso powder on hand, and partly because I also had all the ingredients for a basic buttercream filling, which would lend itself well to the flavor profile (as opposed to needing specialty fruit preserves or making a caramel sauce from scratch).
Luckily for me, my local Target recently started carrying King Arthur Flour almond meal at a very reasonable price, so I didn’t have to settle for the Trader Joe’s stuff (which isn’t blanched and so has tiny bits of almond skin in it) or go searching for sliced blanched almonds to pulverize on my own. Despite the rainy weather, my tried-and-true macaron recipe didn’t fail me and I didn’t get cracked tops or misshapen macarons– I love this recipe.
While the shells were cooling I whipped up a coffee-flavored buttercream, but decided at the last minute to beat in some melted semisweet chocolate, both for flavor and for a slightly firmer texture. To finish off the macarons in style, I dusted cocoa over the tops, covering half of the macaron with a sheet of paper to get a nice sharp line. The cocoa mostly stayed put, though I had to be careful not to stack the macarons and mess up the design. They looked very impressive when I was done.
The result was delicious, and this recipe will definitely go into my “save” box at home!
Our freezer always contains a stash of homemade muffins– it’s just the way things are. The vast majority are used for my daughter’s daily school snacks, but I admit to sneaking a few to nibble on now and then. I most often go with pumpkin or banana muffins, but this time my daughter asked for oatmeal muffins with cinnamon and chocolate. It sounded like a tasty combination to me, so off I went to the internet in search of a recipe.
I ended up modifying this recipe, adding cinnamon and omitting the pecans. Also halving the baking powder, per the recommendations of many reviewers. The finished muffins turned out quite well, extremely moist and almost reminiscent of a chocolate chip cookie in flavor.
Yup, it’s another peanut butter-chocolate recipe. And another Smitten Kitchen recipe, to boot. But these peanut butter blondies are easy to make, extremely tasty, and just as good frozen as they are fresh, so I’m not going to worry too much about repetitiveness or derivativeness (is that even a word?).
This recipe makes a full 9×13″ pan of ganache-topped peanut butter blondies, studded with chocolate chips and with just enough peanut butter flavor to hit your tastebuds without being overwhelming. They’re rich but addictive.
The texture is great, too, though I will note that many of the reviewers of the original recipe found the baking time to be too long, resulting in dry blondies. I baked mine just until a toothpick emerged with tons of moist crumbs, and also found the edges too dry for my taste– this may have been due to the fact that I used a glass pan, which retains heat better than metal pans and which will basically keep the cooking process going even after the pan is removed from the oven. If you’re using a glass pan, I would recommend taking the blondies out of the oven after 30-35 minutes. If you’re using a metal pan, 35-40 should be fine.