Thursday, February 26, 2009

Chocolate Black Bean Brownies

1 (15.5 ounce) can black beans, rinsed and drained
3 eggs
3 tablespoons vegetable oil
1/4 cup cocoa powder
1 pinch salt
1 teaspoon vanilla extract
3/4 cup white sugar
1 t. baking powder
1/2 cup milk chocolate chips (optional)

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 square baking dish.
Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, sugar, and baking powder in a blender; blend until smooth; pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the top of the mixture.
Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.


by Rachel L.

Chocolate Cake-In-A-Mug

1 coffee mug

1/4 c. flour (plain, not self rising)
1/3 c. sugar
2 T. cocoa
1/4 t. salt (more or less)
1 egg
3 T. milk
3 T. oil
small splash of vanilla
3 T. chocolate chips, optional

Add dry ingredients to mug, mix well with a fork.

Add egg, milk, oil and vanilla, mix well. Add chocolate chips, if using. Put mug in microwave, and cook on 1000 watts for 2 minutes and 45 seconds. (3 minutes, cake will be dry).

Cake will rise over top of mug -- do not be alarmed! Allow to cool a little; tip onto a plate if desired. Eat!

(This can serve two if you want to feel slightly more virtuous.)

by Shelley F.

Chocolate Fondue

16 oz. chocolate, broken into uniform pieces
½ pint whipping cream
½ c. caramel topping
3 T. hazelnut syrup (Torani or DaVinci)

Place all ingredients in a heavy saucepan over LOW heat. Stir constantly until melted and smooth. Do not allow to bubble. Pour into fondue pot and serve.

(Food Network, Tyler Florence)

by Catherine S.

Chocolate Filled Crepes


4 eggs
¼ t. salt
2 c. flour
2 ¼ c. milk
¼ c. butter or margarine, melted
1 t. vanilla
2-3 t. sugar (use for a dessert crepe)

Put all ingredients in blender and blend 1 minute. Scrape sides and blend 15 seconds. Pour about ¼ cup batter in medium hot pan and rotate to coat bottom. Remove from pan when cooked, but not brown. Do not flip.

For chocolate filled crepes:
Use a thin layer of Nutella Chocolate Spread on warm crepe. Fold.

by Catherine S.

Chocolate Cream Torte

4 squares Baker's unsweetened chocolate
1 3/4 c. sugar, divided
1/2 c. water
1 2/3 c. flour
1 t. baking soda
1/4 t. salt
1/2 c. butter or margarine, softened
1 t. vanilla

Heat oven to 350 degrees.
Microwave chocolate, 1/2 c. sugar and water in large microwavable bowl on High 1-2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted; cool.
Mix flour, baking soda, and salt; set aside. Beat butter and remaining 1 1/4 c. sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs 1 at a time, beating well after each addition. Add flour mixture alternately with milk, beating after each addition until smooth. Stir in chocolate mixture and vanilla. Pour into 2 greased and floured 9 inch round cake pans.
Bake 30-35 minutes or until cake springs back when lightly touched. Cool 10 minutes; remove from pans. Cool on wire racks.
Chill cake for easy splitting.

8 oz. cream cheese, softened
1/2 c. sugar
1 t. vanilla
1 c. finely chopped pecans
1 c. whipping cream, chilled
strawberry halves, for garnish

Place cream cheese, sugar and vanilla in medium bowl. Beat at low speed with electric mixer until smooth. Add pecans; stir until blended. Set aside. Beat whipping cream in small bowl until stiff peaks form. Fold whipped cream into cream cheese mixture.

Assemble, split each cake layer in half horizontally. Place one cake layer on serving plate. Spread top with one fourth of filling. Repeat with remaining layers and filling. Garnish with strawberry halves and mint leaves, if desired. Refrigerate until ready to serve. Makes about 12 servings.

by Sariah R.