Black Bean Fudge Brownies

Ciao everyone!

So, have you noticed how EVERY SINGLE STINKIN HEALTHY BLOG has a variation on black bean brownies??

It's like a clique. Make the brownies or leave.

For a while, I avoided making them, for three reasons...

1) I had tried the idea before the major boom and it came out as a please-never-make-these-again recipe (as affirmed by a very honest friend)

2) The recipes usually had either too many unusual ingredients for my pantry or an unusual amount of chocolate chips for me to feel good about dumping into a recipe

And 3) It felt to unoriginal by this point

However, the other day, in a moment of severe weakness (probably from lack of chocolate), I decided to give it a whirl, just one more time...

And let me tell you, THEY CAME OUT OF THE OVEN LIKE A BUNCH OF HEAVEN SENT LOVE SQUARES IN GLOSSY BLACK GLORIFIED-FASHION.

The chocolateyness is enough to make my own mind go MMMMMmmmmmMMMMm...

And the fudgyness...oh the fudgyness....

And guess what... TOMORROW IS NATIONAL CHOCOLATE DAY<3<3<3<3<3<3<3<3<3<3

So here's what you should do...

Go make some chocolate fudgy brownies;)

Black Bean Fudge Brownies

makes-12-16

Ingredients:

1 (15oz) can black beans, rinsed and drained   

1/4 cup sucanat (or another natural sweetener..if using agave, lower water to 0-1 tablespoon)

1/4 cup + 1 tablespoon cocoa powder  

1/4 cup mashed/pureed avocado  

2 tablespoons water

2 tablespoons agave or honey

1 tablespoon vanilla

1/4 teaspoon baking soda

Directions:

  1)      Preheat oven to 350 degrees; lightly grease a 6x6 glass baking dish

  2)      Combine all ingredients in a food processor or good blender, and blend until thoroughly homogenous.. (what a fun word!!)

  3)      Pour batter into the prepared pan and bake for 1 hour

  4)      Let brownies sit for at least 20 minutes before cutting into 12 or 16 squares

  5)      Enjoy!!

  Ciao for now!

  -TheRedLady-

Lemon Cream Pie

Ciao everyone!!!!!!

Ok ok ok... so....

I AM SUPER EXITED ABOUT THIS RECIPE.

You seriously have to try this one.

Here's why:

1) It's so stinkin good

2) It is delightfully creamy

3) It is surprisingly refreshing

4) It is flavored mostly by... (get ready for this).... ESSENTIAL OIL!!!

Yes, essential oil. Lemon essential oil to be exact. Which is freaking awesome, because when it is the pure essential oil (specifically, Young Living or doTerra brand, because they are the only promised pure companies), the amount of benefits in them are outrageous. And the fact that this pie recipe has All of them makes me VERY HAPPY to share it with you today!:)

Lemon Cream Pie

serves-6-8

Ingredients:
Crust
3/4 cup old fashioned oats
2 tablespoons water
1 tablespoon coconut oil, melted
1 teaspoon honey
Filling

12oz firm tofu

2 tablespoons agave

1 tablespoon pure vanilla extract

1/8 teaspoon pure lemon essential oil (or, 6 drops)

Good pinch salt

Directions:

  1) Make filling: combine all ingredients in a food processor or blender and blend until completely creamy and wonderful. Taste. Add a little more agave if necessary.

  2) Make crust: melt coconut oil; combine all ingredients together in a small bowl. Press into 6x6 glass dish.

  3) Pour filling over crust.

  4) Cover with plastic wrap tightly; place in refrigerator for 24 hours.  

  5) ENJOY!

Ciao for now!

-TheRedLady-

Pavlova

Ciao everyone!!!

Do you know what Pavlova is?

I didn't either, which is why it caught my eye when I was wiki-drifting a while back... :)

Do you ever wiki-drift? It's a uselessly fun activity.

Although I suppose useless may be too strong a word... when something so adorable and delicious as pavlova can come from it!!!

Pavlova: (according to wikipedia) a meringue-based dessert named after the Russian ballet dancer Anna Pavlova. It is said to have been made in her honor during a tour in either Australia or New Zealand, though most researchers agree on the latter.
It is a meringue dessert with a crisp crust and soft, light inside.

Now that you know about it... how about trying a bite??

Here is my spin on it:) (I say that because I have never actually had it outside of making it according to the descriptions found from online research... but from what I've had of it, it's pretty darn amazing!)

 The Red Lady's Pavlova

makes 5 fluff cakes:)

Ingredients: 

3 egg whites 

2/3 cup stevia cup-for-cup

1 tablespoon instant nonfat milk

1/4 teaspoon cream of tartar

1/2 teaspoon pure vanilla extract

2 teaspoons cornstarch

1 teaspoon white wine vinegar

Directions:

1) Set oven to 305 degrees. Beat egg whites, 2 minutes.

2) Add stevia, milk, cream of tartar (which you have conveniently combined in a bowl).

3) Mix together vanilla, cornstarch, and vinegar. Fold into egg fluff.

4) Form 5 fluffy puffs on a tin foil lined baking sheet that is NOT GREASED (because egg whites do NOT like grease...trust me).

5) Bake for 40-45 minutes.

6) Enjoy plain, topped with cream and berries, or drizzle chocolate and crushed graham crackers over it!!!

Ciao for now!
-TheRedLady-

Pavlova

Ciao everyone!!

Today has been a sweet day...

The weather is amazing

And we just got back from a lovely wedding:)

"This is the day the Lord has made; let us rejoice and be glad in it!" -Psalm 118:24


Today's recipe is also quite lovely! Simple, yet lovely.

Pavlova, as my grand search on wikipedia and google has informed me, is a meringue-like dessert item named after a Russian ballerina. Australia and New Zealand both take claim to its origin...

It should have a light, crisp outside and a soft, fluffy inside

Now, you should know, I have had many failed attempts at this interesting thing.

And I have never had it at any official bakery or anything else..

I saw the idea online and tried to make it work.. Many times it came out as other strange things which in reality weren't anything at all...

But then something lovely happened!

I tweaked the recipe, tried again, and... voila! Out of the oven came this light and fluffy and delicious little dessert!

Is it official pavlova? I don't know... It's a Red Lady rendition anyway;)

The Red Lady's Pavlova

(original recipe; traditional idea)

Ingredients:

3 egg whites

2/3 cup stevia (baker's bag) 

1 tablespoon dry instant nonfat milk

1/4 teaspoon cream of tartar

2 teaspoons cornstarch

1 teaspoon white wine vinegar

Directions:

1) Beat egg whites, about 2 minutes

2) Combine stevia, dry milk, and cream of tartar; add mixture to egg whites while beating, in 3 intervals. Beat another 3 minutes.

3) Mix together vanilla, cornstarch, and vinegar; fold in to egg whites. 

4) Set oven to 305 degrees to preheat. Form 5 circular fluffs of the egg white mixture on a tin-foil lined baking sheet. Bake for 40-45 minutes.

5) Enjoy!!!

P.S. Best enjoyed the same day as baking. Store in airtight container if you have some leftover. As they sit, the outside will begin to get soft. If you would like to enjoy a pavlova any day after the making, place in toaster oven for a little bit (long enough to re-crisp, but not burnt!). 

Also, they are great served with melted chocolate and graham cracker crumbles... like a s'more!:)

Ciao for now

-The Red Lady-