Baking!

I LOVE to bake and since it is convention time, it means I get to bake to my heart's content and since I need to save each morsel to share, it means I don't get to eat any of it!! I have to admit, I've tried some new recipes and did share a cookie or two with the rest of the family, just to taste the recipe, but that is all! Of the over 500 cookies so far, we've eaten 3! This year I've also made biscotti for the first time ever. It's much easier than I thought, although it does take a bit more time than a traditional cookie. I also made some brownies from a new recipe. For the most part I made them because the word "AMAZING" was in the title. I couldn't quite imagine it when I saw what was so amazing, so I had to make them. It wasn't until I was making them that I realized that my many celiac/gluten-intolerant friends would like them, too! So I made them, the family says they are good, although they prefer my normal recipe, and the neighbor girl actually liked them A LOT until I told her what the magic ingredient is!! So, I'll leave you with the recipe. They are good, don't let the special ingredient scare you!!

Amazing Black Bean Brownie Recipe

Keep these brownies in the refrigerator, they will slice much better if refrigerated several hours or preferably overnight.

4 ounces unsweetened chocolate
1 cup unsalted butter
2 cups soft-cooked black beans, drained well (hint: canned is fine)
1 cup walnuts, chopped
1 tablespoon vanilla extract
¼ cup (granulated) natural coffee substitute (or instant coffee, for gluten-sensitive) [I used finely ground regular coffee]
¼ teaspoon sea salt
4 large eggs
1½ cups light agave nectar [can be found at Trader Joe's or use honey]

Preheat the oven to 325°F. Line an 11- by 18-inch (rimmed) baking pan ( jellyroll pan) with parchment paper and lightly oil with canola oil spray.

Melt the chocolate and butter in a glass bowl in the microwave for 1 1/2 to 2 minutes on high. Stir with a spoon to melt the chocolate completely. Place the beans, 1/2 cup of the walnuts, the vanilla extract, and a couple of spoonfuls of the melted chocolate mixture into the bowl of a food processor. Blend about 2 minutes, or until smooth. The batter should be thick and the beans smooth. Set aside.

In a large bowl, mix together the remaining 1/2 cup walnuts, remaining melted chocolate mixture, coffee substitute, and salt. Mix well and set aside.

In a separate bowl, with an electric mixer beat the eggs until light and creamy, about 1 minute. Add the agave nectar and beat well. Set aside.

Add the bean/chocolate mixture to the coffee/chocolate mixture. Stir until blended well.

Add the egg mixture, reserving about 1/2 cup. Mix well. Pour the batter into the prepared pan. Using an electric mixer, beat the remaining 1/2 cup egg mixture until light and fluffy. Drizzle over the brownie batter. Use a wooden toothpick to pull the egg mixture through the batter, creating a marbled effect. Bake for 30 to 40 minutes, until the brownies are set. Let cool in the pan completely before cutting into squares. (They will be soft until refrigerated.)

Makes 45 (2-inch) brownies.

Reprinted with permission from Baking With Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener by Ania Catalano. (Ten Speed Press 2008)

I made a half batch and so they were a bit thicker. They are pretty sticky, so make sure to use parchment! I used my DeMarle pan and they still wanted to stick!