Monday, March 28, 2011

Chocolate Mini Muffins/Cupcakes


 Here's another recipe based on the pumpkin chocolate chip cookies.

You need four bananas
a triple chocolate fudge cake mix and
1/2 cup chocolate chips.
 Preheat oven to 350.
 Blend bananas in a food processor until smooth.
Add cake mix and process again till mixed.
 Add chocolate chips and process again.
The mixture will be thick.
 Spray mini muffin tins with non stick cooking spray and fill most of the way with batter.
It makes 48 mini muffins.
 Bake at 350 for about 15 min. It usually takes 18 min to cook but you do not want to over cook these, the middle should spring back but just barely. Leaving a little indentation in the middle when they are done but also giving slight resistance. DO NOT OVERBAKE!
 Let them cool for about 5 minutes and then pop them out of the pan and cool on a rack.

You can eat them plain or top with fat free cool whip like cupcakes...
or any other kind of chocolate cupcake.

These are about 17 calories per muffin.
Four of them for one WW point.

Friday, March 25, 2011

BB Brownies

photo credit here
I didn't include "black beans" in the title because I don't want to scare anyone away from trying these because they are SOOO GOOD

Yes I have tasted black bean fudge and a host of other things people tried to pass off as a "healthy dessert" 
and gagged them down. These have been taste tasted on women who love chocolate, 
men who love brownies and unsuspecting children and
I have not received one negative comment

I don't want to mislead anyone - these do not qualify as
"health food"
 but if you have to have a brownie these are a good way to go.

My goal in trying these is to take something that most people enjoy and make them healthier.
Food is a love language for many people but I find it ironic that we often put great effort into baking a wonderful "I LOVE YOU" offering that undermines the good health of the ones we love. 
You can eat healthier without giving up everything you love.

Sooo Here's how you make them:
this makes one 9x12 pan of extra thick ones (24servings) 
or two 9x9 square pans of pretty thick ones (36 servings)

Preheat your oven to 325
You need: Two packages of Brownie mix -  
(at least one with chocolate chips),
and both being fudge or dark chocolate variety.
I love the Girardelli ones you get from Costco and a cheap fudge brownie mix from the store - preferably one without trans fats.
                                                              One 15 oz can of black beans

Drain and rinse the black beans well and return them to the rinsed can.
Add water to the rinsed  beans until the can is full. Put them in your blender and blend 
on high until the beans are  pulverized.

While your beans are blending, open your mixes and put them in a large bowl, I like to make a well in the middle. Also get your pans ready by spraying them with non stick cooking spray.

 Add your bean slurry to the brownie mix. There will be small particles  visible in the slurry but there should not be any pieces of any substantial size. Stir until it's well mixed. The consistency should be about like the picture below.

Bake your brownies at 325 for about 50-55 minutes for the 9x12 pan and 45-50 minutes for the square pans. DO NOT OVER BAKE!!!!! They will be very soft and hard to cut when they are warm but if you don't care then neither do I! They are delicious straight from the oven, slightly warm, cooled or frozen and thawed.

Nutritional information:
These brownies as made according to the directions on the box:
 24 servings - 268 cpb*     36 servings - 201 cpb*
Made per the recipe above:
24 servings - 199 cpb*     36 servings - 150 cpb*
the BB brownies also have 1 full gram of fiber and protein per brownie (24 serving size)
And cuts out 9 grams of fat (24 servings) and 6.5 grams of fat (36 servings)
*calories per brownie

I have also rolled the brownies into balls, chilled them 
and dipped them in chocolate per bakarella's instructions.