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Tag: cocoa

Almond Flour and Agave Brownies

Brownies- take 3

  • 1/3 and ¼ cup agave
  • ½ cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1 cup almond flour
  • ½ cup cocoa
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon

Heat oven to 350 degree F.
Grease an 8X8X2 pan.

Mix agave, oil, vanilla and eggs. Beat the mixture in an electric mixer for 2 to 3 minutes. Add almond flour, cocoa, baking soda, salt and cinnamon. Stir to till smooth. Pour into pan and bake till the done- about 15 minutes.

Brownies with Black Beans- For Passover…

Brownies with Black Beans1

 

 

 

 

 

 

 

 

 

  • One 15 ½ ounce can black beans- strain and rinse well
  • ¼ cup extra light olive oil
  • 3 large eggs
  • ¾ cup evaporated cane sugar
  • ½ cup cocoa powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • ½ teaspoon baking powder
  • 1/3 teaspoon salt
  • ½ cup semi-sweet chocolate- grated

Coat an 8 X 8 baking pan with some oil and keep aside. Preheat oven to 350 degrees F.

Add the beans to a large food processor and add the oil. Process till smooth. Add the eggs, cane sugar, cocoa, vanilla extract. almond extract, baking powder and salt. Process till everything is incorporated and smooth. Take the bowl off the processor and add the grated chocolate and mix with a spatula. Pour the mixture into the pan and bake for 25 to 30 minutes till knife comes out clean.

Brownies with Black Beans

Chocolate Raspberry Brownie Swirl

Chocolate and Raspberry Swirl Brownie I can use just one word to describe this dessert- delicious!

My daughter and  were going to a friend’s house for dinner. I was quite tired from a hectic week but wanted to take a dessert with us. I wasn’t in the mood to buy anything from a store- I wanted something homemade. I started to think of something that will be quick and easy yet perfectly suitable for an after dinner treat.

Brownies came to mind. I don’t make them that often- I am not a big chocolate person. I usually look for desserts with fruit or caramel. Flan, according to me is the be all end all dessert… I love it.

Anyway, so while I was trying to come up with a dessert, I thought of making brownies- but a bit differently. I looked in my fridge and found raspberry jam- perfect! I made the brownies like I normally do, but this time I used extra light olive oil instead of butter- so they are even healthier. I poured the batter into the prepared pan and then swirled some melted raspberry jam.

I also drizzled some white chocolate ganache on top once the brownies cooled down a bit- it’s completely optional since I didn’t notice a big difference with the ganache on top. I did notice the raspberry swirl inside the treat though. It was absolutely delicious. The brownies were light yet had a dense chocolate taste. The raspberry flavor goes so well with chocolate- a match made in heaven.

My daughter thought they were the best brownies she had ever had. I toasted some for my husband topped with some french vanilla ice cream.

I have to say- this one was a big success. Perfect to make for the busy holiday season!

  • 2 cups evaporated cane juice
  • 1 cup extra light olive oil
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 1½ cups white whole-wheat flour
  • ½ teaspoon baking powder
  • ½ cup cocoa powder
  • ½ teaspoon salt
  • ¼ cup seedless raspberry jam, melted

Preheat oven at 350 degrees.
Butter an 8X8-baking pan.

In a large bowl, blend the sugar, oil, eggs and vanilla extract well. Sift the flour, baking powder, salt and cocoa powder. Slowly add the dry ingredients mixing well in between. Pour the batter into the pan. Pour the raspberry jam all over the top and spread it through the cake with a butter knife. Bake for 35 to 40 minutes if you like gooey brownies- a few minutes more if you like them more cake-like.

Chocolate and Raspberry Swirl Brownie 1

Mushroom Enchiladas with New Mexico Red Chile

Mushroom and Red Chile Enchilada

This is a fabulous meal to make for company or if you just want to impress your family. It is a vegetarian meal but you can substitute any kind of meat in here including chicken, pork, shrimp or even fish.

I made this fabulous meal for a friend who was coming over with her family. They are vegetarian so I had to be careful and use vegetable broth where ever I normally use chicken broth, etc.

I made a delicious stuffing for the enchiladas with cremini mushrooms, onions and garlic. I added paprika and unsweetened cocoa. I wanted to emulate the mole sauce flavor which is a very labor intensive dish to make requiring lots of ingredients. I decided to introduce just the cocoa part to the stuffing to bring out the earthiness in the mushrooms.

I used whole-wheat tortillas- and guess what- no one noticed. Once the tortillas are doused with the super flavorful sauce, you can’t tell the difference. A perfect, sneaky way to make the dish healthy without anyone knowing.

I also cooked up some green rice and some quick vegetarian refried beans- recipes to follow tomorrow and the day after.

Definitely try making the mushroom enchiladas with new mexico red chilies- you will be impressed with yourself.
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