Dark Secret Brownies

Happy New Year!

I know most food bloggers (am I one of them?!) are probably not even posting today, and if they are, they're posting something ubber-healthy. I'll get there, don't worry.  But for now, let me share these Dark Secret Brownies with you!

I meshed the typical black-bean brownie recipe with my "hit it rich" from-scratch brownie recipe and came up with this fabulous recipe!  It's been eaten at many a gathering where noone even knew there were beans in it and everyone that they were wonderful!  They are wonderfully chewy chocolatey brownies made with no oil or egg and they're still delicious!  Try them and you'll see! Now -- that's a secret worth telling, right?

Happy new year.  Enjoy!

Dark Secret Brownies

Serves 18 squares

What you'll need:

• 1 can of black beans, rinsed and drained OR 1 can pumpkin
• 2/3 cup water
• 2 tsp vanilla
• 1 cup flour
• 1/4 tsp salt
• 1 1/2 cups sugar
• 3/4 cup cocoa powder
• 1/2 cup chocolate chips (vegan options available)

What you'll do:

• Preheat oven to 350
• Combine the black beans with the water in your food processor and pulse until creamy (if you don't have a food processor, don't worry!  Just mash the beans with a potato masher or large spoon and then stir in the water until combined)  If you’re using the pumpkin, there is no water or pureeing necessary.
• Dump bean mixture into a mixing bowl and add vanilla.
• In a smaller bowl, combine flour, salt, sugar, cocoa powder and stir.  Add these dry ingredients to the bean mixture and stir until all combined.  It will be thick.
• Melt chocolate chips in a microwave safe container and add to brownie batter.  Stir to combine.
• Pour batter into a well greased 8x11 baking dish. An 8x8 dish can be used, just cook for an additional 5 minutes.
• Bake for 30 minutes until the middle is no longer gooey and toothpick comes out clean when inserted.  DO NOT OVER BAKE. The brownies will continue to cook after you take them out of the oven.
• Let sit for 5 minutes before cutting.

Cran-Apple Crisp & Cran-Orange Relish

This crisp will be gracing our Thanksgiving dessert table this year.  Oh wow.  It's perfect for any gathering, or plain old day, this Harvest season!  I have played around with the combinations of the crisp -- using only apples is the best way to go, followed by a mix of pears and apples (lessen sugar to 1/3 cup if you use pears!), and all pears coming in last.  Still good, but not fabulous like the apple versions.

We enjoy this  a la mode, but feel free to drop a scoop of pure vanilla ice cream on top!

Cran-Apple Harvest Crisp

Serves 8

What you'll need:

• 6 cup peeled and chopped Granny Smith apples (sometimes I sub a cup or two of honeycrisp or pears)
• 1 cup dried cranberries
• ¼ c white sugar
• ¼ cup brown sugar
• 1 TBLS cinnamon

Crumble Crust

• ¼ cup flour
• ¼ cup old fashioned rolled oats
• 3 TBLS chilled butter OR coconut oil

What you'll do:

• Preheat the oven to 350 and lightly spray a 8x8 baking dish with cooking spray
• Place the apple chunks, craisins, sugars, and cinnamon in a large bowl and stir until the apples are well coated.  Pour into the baking dish.
• In a smaller bowl, combine the flour and oats.  With a pastry cutter or fork, cut in chilled butter until the mixture looks like coarse crumbs.  
• Pour the crumble crust mixture on top of the apples, spreading evenly.
• Bake uncovered for 1 hour.
• Let stand for 5-10 minutes

And now for one of my all-time favorite additions to any holiday table. This cranberry orange relish is simple and delicious and comes together in a snap with the help of a food processor!

Cranberry Orange Relish

(makes 3 cups)

What you'll need:

• 1/2 cup pecan halves (opt)
• 12 oz bag of whole cranberries, rinsed
• 1 orange OR 1/4 cup orange juice
• 1/2 cup sugar

What you'll do:

• If using the pecans, place those in the food processor and pulse until finely chopped.  Empty into a medium-sized serving bowl.
• Dump the cranberries into the food processor and pulse until finely chopped (be sure to leave some texture - the goal is not to puree).  Empty into the serving bowl.
• If using orange juice, pour it into the serving bowl now & skip the next two steps.
• Use a fine grater on the orange peel until you have 1/2 tsp of zest (the goal is to scrape off just the orange part as you grate--the white pith has a bitter flavor).  Empty zest into the serving bowl.
• Discard remainder of orange peel & any seeds, then place segments of fruit in food processor and puree.  Empty the puree into the serving bowl.
• Pour sugar in serving bowl and stir until dissolved.
• Chill for at least 2 hours before serving.

Note:  Cranberries freeze exceptionally well, so I buy an extra bag while they are in season and freeze for later use.

Time Tip:

• Make this a whole day ahead

Pumpkin Cookies & Pumpkin Dip

These two great pumpkin recipes come strait from Brittany!  Enjoy them this fall as pumpkin recipes are floating all around.  And thank you, Brittany, for these!

First up, a batch of perfect-for-Autumn cookies. That are healthy.

These cakey cookies are so healthy that they simply should not be limited to dessert!  They freeze beautifully, and are great for a quick breakfast or lunchbox treat.  Several substitutions and optional ingredients are listed--feel free to use the base recipe, or have fun adding optional ingredients to suit your taste preference!  

Please note that this recipe uses a partial can of pumpkin, so label & freeze the rest for later use!

Hearty Pumpkin Cookies

Yield:  2 1/2- 3 dozen cookies (yield is increased w/ the addition of optional ingredients)

Prep time: 20 min

Bake time: 12 min./batch

Total time: 45 min.

Serving Suggestions: Serve with soup, a sandwich, or a banana and a tall glass of low fat milk

What you'll need:

• 2 eggs OR 2 TBLS milled flaxseed + 6 TBLS warm water for vegan
• 1/4 cup canola oil
• 1/4 cup unsweetened applesauce OR mashed avocado
• 2/3 cup sugar
• 1 cup pumpkin puree OR mashed sweet potato
• 1 cup AP flour
• 1/2 cup whole wheat flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/8 tsp ground cloves
• 1 1/4 cups rolled oats, old fashioned or quick
• 3/4 cups raisins OR semi-sweet chocolate chips (optional)
• 3/4 cups seeds or chopped nuts of choice* (optional)

*I've used toasted pumpkin seeds & walnuts, and think almonds or sunflower seeds would also be good.

  What you'll do:

• Preheat oven to 375 degrees F.
• If using flaxseed as an egg replacement, mix w/ warm water (straight from faucet is fine) & allow to soak for 5 min.
• In a large mixing bowl, beat eggs (or flaxseed mixture), oil, applesauce, sugar, eggs, and pumpkin.
• In a medium mixing bowl, whisk together the flours, baking powder, baking soda, and spices.
• Add dry mixture to wet, mix with a large spoon or an electric mixer, just until blended.
• Stir in oats and any of the optional ingredients you choose to use.
• On a lightly greased cookie sheet, drop dough by rounded tablespoonful 2 inches apart.
• Bake each batch for 12 minutes and allow to cool on baking sheet or transfer to a wire rack.
• Store leftovers in the refrigerator for up to a week, or freeze for later.

Next up, a sweet little dip that always gets rave reviews at all the holiday parties it's taken to!

This sweet, creamy dip makes a great afternoon snack, light dessert, or festive addition to a holiday spread.  We like it best with Granny Smith apples (for the sweet/tart combination), but it also goes well with graham crackers, vanilla wafers, or ginger snaps.   

Pumpkin Dip

Serves 30 (Makes about 3 ¾ cups - recipe halves well)

Active time: 15 min

Cook Time: N/A

Total time: 15 min

Serving Suggestions: granny smith or other tart apples, sliced; graham crackers, vanilla wafers, or ginger snaps, and a hot cup of coffee

What you'll need:

• 8oz package neufchâtel
• 1 ½ cups powdered sugar
• 1 15oz can pumpkin puree
• 2 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp ginger
• 1 tsp vanilla extract

What you'll do:

• Put neufchâtel (still it in its foil wrap) in a small ziplock bag and place in a bowl of hot water for 5 minutes to soften.
• Open neufchâtel and transfer to a large mixing bowl.  Cream on high speed with an electric mixer until smooth.  
• Add powdered sugar and blend until smooth.     
• Add remaining ingredients to the bowl and continue to mix until uniform.
• Chill until ready to serve.

Snickerdoole Blondies

Happy Novemeber first, everyone!

These little bars are amazing.  I don't know if they taste quite like snickerdooles to me, but they are tasty none-the-less, and when it's cold outside and I want a little treat, this is one of my go-to recipes.  The original recipe is very similar, I didn't want to veer too far off the beaten path and make a mess.  (Baking is not my thing!)  My boys love these and they are just so simple and so good -- I wanted to share them with you all.

Thank you Katie, over at Chocolate Covered Katie, for another spectacular recipe!  If you haven't been over there to check out her healthy desserts -- GO!  Right now.

Snickerdoole Blondies
makes 9 squares

• 1 15oz can chickpeas OR great northern beans, rinsed and drained
• 2 TBLS peanut butter 
• 2 TBLS applesauce
• 3/4 cup brown sugar
• 1/4 cup whole wheat flour, ground oats, OR ground flax
• 1 TBLS cinnamon
• 3/4 tsp baking powder
• 1/8 tsp baking soda
• 1/5 tsp salt

-- In a food processor, puree everything together until smooth and creamy

-- Spread into a parchement paper-lined 8x8 baking dish

-- Bake for about 40 minutes at 350.  It will look slightly undercooked, but it will cook as it cools a little.  If you want them almost gooey, go for the 35 minute mark.

-- Cool 10-15 minutes before slicing.

The China Study Cookbook Review + 2 RECIPES

I’d been hearing praises for The China Study by T. Colin Campbell, PhD for quite some time, took the plunge and ordered the book last summer (after checking it out several times from the library, only to leave it nearly untouched on the bedside stand), and finally got around to reading it this spring.  It’s quite difficult for me to find the time to read these days, but I am sure glad I made an effort to squeeze this one in!  I have been so impressed with Dr. Campbell’s research and findings, especially regarding the effects of dietary protein on cancer growth, that when I heard he would be releasing a new book (Whole: Rethinking the Science of Nutrition) and a companion cookbook (The China Study Cookbook), I pre-ordered both.  

Upon its arrival, I discovered that the The China Study Cookbook is actually written by Dr. Campbell’s daughter, Leanne Campbell, PhD, who has successfully raised her two boys on a plant-based diet.  One thing I really appreciate about this cookbook is that it was written by a very busy mom, so many of the recipes are practical, quick-fixes.  I also love that she has so many meals that can be prepped ahead for quick, easy, lunchbox-friendly entrees and sandwiches throughout the week!  Quick lunches are something I found to be lacking in my own personal recipe collection, so this cookbook has filled a void.  The other aspect I have enjoyed is the author’s creative use of both tofu & chickpeas--aversions to these ingredients exist among certain members of my household, so it was exciting to find recipes that pass the oh-so-tricky O’Rourke table taste-test!  I’ve dog-eared many recipes to try, but so far, here are the winners in our household:

• Cucumber Dill Dip
• Greek Salad with Nuts
• Delicious Eggless Sandwiches
• Spinache Chickpea Burgers (Which are, according to my dear cooked-spinach-and-chickpea-hating husband, “The closest thing to a real burger!”)
• Ocean Chickpea Sandwiches (My darling, chickpea-despising daughter actually thinks these are tuna sandwiches, and jumps for joy when she hears they are on the menu!  Personally, I think the salad is more akin to an egg-salad, due to the texture and flavor...regardless, I must say that it has become one of my favorites!  A curious but skeptical, meat-loving co-worker even tried a bite and requested the recipe to prepare for her family.)  Two special notes on this one:  
• I use 4 TBLS Vegenaise, in place of the 5 TBLS homemade, tofu-based mayo the recipe calls for, simply for convenience & waste prevention (the Green Garden Mayo recipe makes a ton, and I just don’t use it often enough to justify the quantity).  Vegenaise raises the fat content a bit, but I think it’s worth it.  
• Don’t skip the kelp powder, it’s worth seeking out!  I really feel this ingredient is what gives the recipe it’s edge.  I found it at Whole Foods with the other spices and salt-substitutes.  
• Pecan Ball Subs
• Zucchini Crabless Cakes (I was somewhat leery about these due to the tofu & zucchini content--again, due to weird food aversions in our household--but was pleasantly surprised, as they went over quite well!  These patties also refrigerate nicely for leftovers, which is a plus.)

AND, for the GRAND FINALE, our very FAVORITES...

• Thai Wraps
• Amazingly Delicious Date Fruit Pie

We hope these two recipes that we’re sharing will spark your interest, and encourage you to order the book so you can give the others a try!

Happy eating!

~Brittany

When Brittany introduced me to this cookbook I was skeptical of yet another cookbook.  She told me, though, to try their two favorite meals to see what I thought.

Let me tell ya what -- I can't wait to try more!

These Thai wraps are a new favorite in our house, too.  As in, I made them the first time and we liked them so much, I figured out how to make them the next night without using tofu (we were out)!  So there is a soy-free version of these and it's totally up to personal preference.  Scot liked the tofu version better for the subtle flavor of the tofu, and I liked the chickpea version better for texture and the fact it wasn't as drippy.  I also sliced some red cabbage up and added it in the wrap with the lettuce and that lent a nice extra crunch.

Oh, did I mention you can make these in about 15 minutes?  Yeah.  Another reason they're a new favorite, fabulous flavor aside.

Thai Wraps
serves 4

• 1 12oz pk extra firm tofu, drained OR 1 15 oz can chickpeas, rinsed and drained
• 1/3 cup good peanut butter
• 2-3 TBLS soy sauce or Tamari
• 1 TBLS lime juice
• 1/8 tsp garlic powder
• 1/8 tsp cayenne pepper
• 1/4 tsp powdered ginger
• 1/4 cup chopped cilantro OR 1 heavy TBLS dry
• 1/4 cup chopped red bell pepper
• 1/4 cup chopped red onion
• 1/2 cup grated carrot
• 1/2 cup chopped celery
• 4 tortillas
• lettuce and sliced red cabbage

-- Crumble tofu with fork in a mid-sized mixing bowl.  If using chickpeas, use a pastry-cutter.

-- Combine the peanut butter, soy sauce, lime juice, and spices in a small bowl and whisk until blended well.  Pour into bowl and mix well.

-- Add everything else and stir until combined.

-- Spread onto tortillas and top with lettuce and red cabbage.

This little dessert is fabulous.  It's easy to make, and while the picture shows it being very messy -- and finely chopped strawberries will be! -- it doesn't have to be a messy dessert.  The original recipe called for 5 different types of fruit equaling about 4 cups.  Strawberries were on sale, so I did just the berries.  I also tried my crust in a spring-form pan -- oops -- next time, I'll use a pie dish as directed if I have anything that could spill over.

I do think, though, that a simple bag of frozen/thawed mixed berries would be delish on this crust.  Pretty much anything would be great on this crust.  A thin layer of vanilla cream would be divine between the crust and fruit.  Just sayin'.

Date & Fruit Pie

serves 8

• 1 packed cup chopped Medjool dates
• 1 1/2 cup pecans
• 1 tsp vanilla extract
• 1/2 cup shredded coconut
• 1/2 tsp cinnamon
• sliced fruit, equally about 4 cups.  Ideas: strawberries, blackberries, blueberries, mangos, kiwis

-- Blend all crust ingredients in a food processor until a paste forms

-- Press firmly into a pie plate and chill until ready to add fruit.  Once ready, arrange fruit and chill at least 1 hour, or until ready to serve.