I am not a cereal lover. I will eat Mac & Cheese for breakfast rather than cereal, however I do like breakfast foods such as muffins, pancakes, waffles, breakfast casseroles, etc. But unfortunately the breakfast foods I like take too much time to have every morning, especially on a Sunday morning.
Sunday mornings are busy, the normal morning routine of getting dressed becomes more time consuming when getting ready for church. Usually we have bagels, cereal, or whatever is on hand. This morning though we got up a little earlier and made some Mini Maple Pancake Muffins (or Puffins) from Bakerella.
They tasted just like chocolate chip pancakes and were so much easier. We made a double batch (one batch make 24 mini muffins) being that we have a larger family. We had plenty of batter for 48 (since we doubled it) and probably could have stretched it to make more since some were rather large. We did end up cooking ours for longer. The recipe says 8-9 minutes but ours needed 13 minutes. We’re looking forward to trying them out again with different mix-ins: blueberry, nuts and chocolate chips, the possibilities are endless. Hopefully you’ll try them to; click here to grab the recipe and start cooking.
When you read the title most of you were probably like, what? Beans and brownies don’t go together, except they do.
I was introduced to these brownies at a recent NCFCA tournament. During the down time between rounds I noticed a friend at my table eating something and I asked what it was. She said it was a black bean brownie and offered my one. I said no! Later I decided to try one and was totally surprised, they were so good. So after having a couple days to recover from the tournament we got the recipe and made a batch (actually two!).
Unfortunately I let the secret slip about what was in the brownies (we were originally going to give the brownies to my younger siblings and then tell them what was in them). Everyone did try them and all but one person in my family like them (more for the rest of us I guess).
Though I must admit my regular brownies are better than these, these are definitely better when you consider how much better for you they must be. These are incredibly simple and you can’t even tell they have black beans in them!
Hopefully you’ll be brave enough to try these brownies by using the recipe below or by downloading the recipe by clicking here: Black Bean Brownies.
Black Bean Brownies
Makes 9 Brownies
- 1 (15 ½ oz) can Black beans, rinsed and drained
- 2 eggs
- 3 tbsp vegetable oil
- ½ cup granulated sugar
- ¼ cup and 1 tbsp cocoa powder
- 1 tsp baking powder
- ⅛ tsp salt
- 1 tsp vanilla
- Semi-sweet chocolate chips (about ½ cup)
- Preheat oven to 350 degrees F.
- Add all ingredients to a blender and blend on low until all ingredients are well blended (there should not be any whole black beans in the batter!).
- Lightly grease an 8×8 baking dish and pour batter inside.
- Top with chocolate chips or nuts if desired. (or you can stir in the chocolate chips)
- Bake for 25 minutes, until toothpick comes out clean after inserting in the center.
- Cool for 30 minutes before cutting and serving (otherwise they will fall apart).
For a double recipe use a 13×9 pan.
If your oven tends to cook faster be sure to check the brownies a couple minutes before the 25 minute mark.
You know when you have that craving, you want something chocolaty? My sister and I had that craving one evening and decided to try out a recipe we had found on pinterest: Double Chocolate Truffle Cookies Stuffed with Peanut Butter. The result: yummy cookies that disappeared quickly. How yummy were they? We’ve made them three times so far.
To make them yourselves find the recipe here.
Notes on this Recipe:
Ours did not turn out nearly as pretty and were eaten so fast I never got a chance to take a picture. Don’t be discouraged if your cookies don’t come out pretty, they taste good anyway.
Each recipe made around 27 cookies.
Make sure you freeze the dough for at least 20 minutes as the recipe says, personally I would freeze it much longer. When you start scooping out the dough and then have to flatten it with your hands the dough will start to “melt”. The longer you freeze it, the slower it will “melt”. In order to minimize the mess we used a cookie scoop to scoop out the dough and a 1/2 teaspoon measuring spoon to scoop out the peanut butter filling. In order to prevent the dough from sticking to your hands you will also have to spray your hands multiple times.
The amount of peanut butter filling this recipe makes is way too much. We ended up using one recipe of the peanut butter filling for three batches of cookie dough. I’m not sure how to fix this problem, except to make three batches of cookies (good excuse to make so many cookies though!).
The cookies took much longer to cook than the recipe says. The recipe says 9-10 minutes but some of ours took more like 15 minutes. It will depend on your oven so cook them for 9 minutes then check every couple minutes after that until they’re done.
I hope you enjoy making these!
Breakfast is my least favorite meal, unless we have something good (think pancakes, waffles, breakfast casserole, etc.). I don’t like very many cereals which is of course the normal breakfast food. But my new favorite thing to have for breakfast is a smoothie/shake. They’re relatively easy to make, taste good, and are also good for you.
My favorite smoothie/shake so far is my Chocolate Peanut Butter Banana Milkshake . But another good one, and probably healthier since it doesn’t have chocolate syrup, is a Mango Pineapple Smoothie. My sister came up with this recipe and I thought I’d share it with you.
Mango Pineapple Smoothie
You Will Need:
2 cups Pineapple Juice
1 cup Greek Yogurt
2 tablespoons Chia Seeds
1 cup Frozen Mango Chunks
1 cup Frozen Pineapple Chunks
1. Combine the juice, yogurt, and chia seeds in the blender. Blend on high to combine.
2. Add the fruit and blend until smooth and the consistency is to your liking. To make it thinner at more juice and to make it thicker add more fruit.
For ease in printing download the PDF file: Mango Pineapple Smoothie.
Is your mouth watering yet? Don’t they look amazing? They are! Want to know how to make them? No, I can’t tell you, it’s a secret.
Here’s the recipe.
My sister found this recipe from Yammie’s Noshery. One Saturday she made them. They were amazing. They made twelve and as there were only six people home at the time we each got two. I ate both, felt stuffed afterwards, but the they were worth it. I highly recommend you try them. I was a little skeptical as to whether they would taste like Auntie Anne’s but they did. Be sure and try them out yourself. The best part; eating them, but forming them was fun too! We have made them twice so far and everyone has loved them.
Just a couple of things about this recipe:
1. The recipe also has a recipe for cheese sauce. We did not make the cheese sauce as we didn’t think it would be good with them. But that is your own personal opinion.
2. Right when they come out of the oven you dip them all over in melted butter. We ended up needed about twice the amount of butter to coat all twelve.
3. Be generous when salting them, but also be careful; it’s hard to get the balance right. First time she made them she didn’t put enough salt, second time there was too much salt on some of them.
I hope you enjoy making these pretzels!