Black Bean Brownies

I know. You guys. I know. Black bean brownies. Why even bother, right? I'd heard about black bean brownies for years but never bothered to try them (because why?) and then my office hosted a healthy baking day so I relented. They're fine. I mean, they're not exactly "healthy" because they're full of sugar but the lack of flour (plus the goodness of black beans) makes them healthier than traditional brownies. Plus I think they're gluten-free? Don't quote me on that. Do beans have gluten? Whatever. They don't taste beany. That was my major concern.

I started with this recipe and made some tweaks. This is what I ended up with:

Ingredients

1 15-oz can of black beans, drained and rinsed very well
3 eggs
3 tablespoons vegetable oil
2 tablespoons brewed espresso or strong coffee
2 teaspoons vanilla extract
3/4 cup brown sugar
1/2 cup cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup semi-sweet chocolate chips
1/4 cup chopped walnuts

Directions

Preheat oven to 350F. Lightly grease a 9"x9" square baking pan.

In food processor or blender, buzz all ingredients except chocolate chips and walnuts together until very smooth. Batter should look just like brownie batter.

Pour batter into prepared pan and smooth. Sprinkle chocolate chips and walnuts evenly over the top.

Bake for 28 - 33 minutes until toothpick inserted in the centre comes out clean.

Store in the fridge for a dense, fudgy brownie.

Listen, if you know me at all you probably got all wide-eyed and "whaaaaat?" when you read the bit about the walnuts. I strongly believe nuts do not have a place in baked goods. Especially brownies. But I was concerned about the brownies tasting beany so I decided I embrace the healthy aspect of black bean friggin' brownies and add the nuts. If you hate nuts in baked goods as much as I do, skip them and up the chocolate chips to 1/2 cup.
 

Whipped Orange Shortbread Cookies

I first made my friend, Angella's, whipped shortbread six or seven years ago and it was added to my yearly Christmas baking schedule immediately. The recipe is wonderful as-is but over the years I've made a few tweaks. The orange zest makes it taste more Christmassy (if that's even possible) and if you're feeling fancy you can drizzle on some dark chocolate for extra punch.

One quick note about this recipe: a stand mixer is a must. You can try to use an electric hand mixer in a pinch but be prepared for a tired arm.

Whipped Orange Shortbread

Makes 5-1/2 dozen

Ingredients
1 lb unsalted butter, softened
3 cups all-purpose flour
1 cup icing sugar
1/2 cup cornstarch
1/2 teaspoon salt
zest of 1 orange, finely grated

Directions
Preheat oven to 325F.

Whip butter.

Add remaining ingredients. Whip for at least 10 minutes, pushing the batter down the sides of the bowl every few minutes so everything gets good and whipped. You'll notice the batter starts to look lighter (both in colour and texture) as you whip.

Spoon by tablespoon onto parchment paper-lined cookie sheets and bake for 20 minutes. The cookies should be barely golden on the bottom.

Banana Chocolate Muffins

Grady's tummy troubles are continuing so I've resorted to desperate measures. I'm using his favourite food (chocolate) against him by making chocolate muffins that are full of fibre. These aren't health food but they're healthy enough and seem to be helping his stomach issue. I'm calling it a win.

Ingredients

1/2 cup old fashioned rolled oats, buzzed in a food processor until dust-like otherwise your child might reject an entire batch of muffins for "having nuts in them"
1/2 cup sugar
1/2 cup whole wheat flour
1/4 cup all-purpose flour
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate chips
3 medium overripe bananas, mashed
1 egg, lightly beaten
1/3 cup vegetable oil
1 teaspoon vanilla extract

Directions

Preheat oven to 375F. Grease muffin tin or line with papers.

In large bowl, mix together oats, sugar, flours, cocoa, baking soda, salt, and chocolate chips.

In another bowl, whisk together bananas, egg, oil, and vanilla.

Gently mix wet ingredients into dry ingredients, stirring just until moistened.

Spoon into prepared muffin tin, sprinkle a few chocolate chips on top of each muffin enticingly (I am shameless), and bake 20 - 22 minutes until toothpick inserted in the centre comes out clean.

Makes 12 regular-sized muffins.
 

Pumpkin Oatmeal Muffins

Look, I know it's still technically summer but I don't care. If there's a chill in the air when I wake up in the morning, it's time to pumpkin all the things. These muffins are toddler approved (chocolate!) and help a certain digestive issue the toddler seems to have developed out of pure stubbornness (oatmeal!).

Ingredients

1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/2 cup loosely packed brown sugar
1/2 cup rolled oats (not quick or instant oats)
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon nutmeg
1/2 teaspoon salt
1 cup pure pumpkin puree
1/4 cup milk
2 eggs
1/4 cup vegetable oil
1 teaspoon vanilla
1/2 cup add-ins (chocolate chips, nuts, raisins, or a combo)

Directions

Preheat oven to 375F. Line muffin tin with paper liners (12).

In large mixing bowl, whisk together flours, sugar, oats, baking powder, spices, and salt.

In another mixing bowl, mix together pumpkin, milk, eggs, oil, and vanilla.

Add pumpkin mixture and add-ins (our house is purely a chocolate chip house but feel free to add nuts or raisins if you're a heathen) to flour mixture. Stir gently just until combined.

Fill paper liners 3/4 cup full and bake 18 - 22 minutes until toothpick inserted in the middle comes out clean.

Makes 12 muffins.