| Cooking Class | |
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| Topic Started: Mar 22 2014, 05:42 PM (15,958 Views) | |
| Rick1 | Mar 24 2014, 10:18 PM Post #61 |
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Running to the toilet.
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| The SOLE Controller | Mar 24 2014, 10:54 PM Post #62 |
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Sweet! Tonight I played it EZ; ...Local Kroger's has sale on Red Lettuce Green Lettuce Purple Lettuce and Kale, so...I mixed up a homemade salad and added some Power green-leafy's plus diced up leftover chicken-breast from yesterday. Edited by The SOLE Controller, Mar 24 2014, 11:13 PM.
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| Plus 1 | Mar 25 2014, 08:56 PM Post #63 |
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Today I baked an interesting recipe of gluten free brownies. There is no flour or wheat in them at all so if you have celiac disease or simply an allergy, this is a good one to try. Please guys, don't be put off by the beans. I was at first but when it was finished, I couldn't tell they were made with beans at all. They tasted very cocoa strong but not so sweet. So add more sugar if you prefer more sweetness. Gluten Free (Bean) Brownies Ingredients 1 15 oz. can black beans, well rinsed and drained 2 large eggs 3 T oil 3/4 cup cocoa powder 1/4 cup white sugar 1/4 tsp salt 1 tsp pure vanilla extract 2/3 cup chopped dates 1 1/2 tsp baking powder Optional toppings: crush walnuts or pecans Instructions Preheat oven to 350 degrees. Lightly grease a 12-slot standard size muffin pan (not mini). Place all ingredients except nuts in food processor and puree – about 3 minutes – scraping down sides as needed. You want it pretty smooth. If the batter appears too thick, add a Tbsp or two of water and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny. Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger. Optional: Sprinkle with crushed walnuts or pecans. Bake for 20 minutes or until the tops are dry and the edges start to pull away from the sides. Remove from oven and let cool for 30 minutes before removing from pan. They will be tender, so remove gently with a fork. The insides are meant to be very fudgy, so don’t be concerned if they seem too moist – that’s the point. Store in an airtight container for up to a few days. Refrigerate to keep longer. |
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| VoiceofReason | Mar 25 2014, 08:59 PM Post #64 |
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Great! Much healthier than regular brownies. Thanks for this recipe. |
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| cisslybee2012 | Mar 25 2014, 09:00 PM Post #65 |
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The REBEL
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That sounds good. I'm a baker myself.
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| Plus 1 | Mar 25 2014, 09:02 PM Post #66 |
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I will try this! I haven't successfully made rice yet in my lifetime. :-) |
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| cisslybee2012 | Mar 25 2014, 09:04 PM Post #67 |
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The REBEL
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@ Plus You can try a rice cooker. |
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| The SOLE Controller | Mar 25 2014, 09:05 PM Post #68 |
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Your matriarchal essence is such a blessing to this website, Plus 1, maybe one day you'll have been an inspiration to a few other women here. |
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| The SOLE Controller | Mar 25 2014, 09:06 PM Post #69 |
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Ever Use chicken broth instead of water? |
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| Plus 1 | Mar 25 2014, 09:14 PM Post #70 |
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Sounds delicious! And I would have enjoyed it! |
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2:56 PM Jul 11