Black Bean Brownies

I've been seeing a lot of black bean brownie recipes popping up, and after trying garbanzo beans in the healthy chocolate pie I decided to come up with my own black bean brownie recipe. These brownies are so yummy and fudgie. They taste just like the real thing, but are so much healthier. These are gluten free, and made with organic apples, carrots, and black beans. I know you're probably thinking, "How is it possible that apples, carrots, and black beans mixed with a few other ingredients could taste like brownies?" Well believe me they do! These brownies are another great alternative to a birthday cake, or a great way to feed your chocolate craving :)

Here's what you need (Makes between 8 to 12 servings)

1 can organic black beans, drained

1 cup organic oats

1 cup brown sugar

1/4 cup peanut butter

4 oz organic carrot apple puree (you can use baby food puree)

2 tbsp flaxmeal + 6 tbsp water (mix together in a small bowl)

1 tsp vanilla extract

1/2 tsp baking soda

1/2 cup chocolate chips melted with 1/4 cup skim milk

1/2 cup chocolate chips

Preheat oven to 350F.  Place a small pot with 1/4 cup milk over medium high heat. When milk gets hot remove from heat and add 1/2 cup chocolate chips, stir to melt. Put all ingredients except for the last 1/2 cup of chocolate chips into a food processor and blend until smooth. Add last 1/2 cup chocolate chips and stir. Spray an 8x8 brownie pan with cooking spray. Pour batter into pan and place in oven. Bake for 50 minutes. Let cool, cut into squares and enjoy!

Our Thanksgiving Menu: Desserts

These are the pies I'll be making this year. I usually love to have pecan pie too, but it didn't make the cut this year when we voted on which pies to make. The 3 ramekins are mini mince meat pies. My mom loves mince meat pie, but no one else is a big fan, so we made mini ones last year.

Apple Crumble
This is my favorite pie that I look forward to eating every Thanksgiving. Serve warm with a scoop of vanilla bean ice cream.

Filling
5-6 granny smith apples peeled and diced
3 tblsp whole wheat flour
1/2 - 3/4 cup brown sugar
1 tsp ground cinnamon
1 tblsp lemon juice or orange juice

Topping:
1/2 cup whole wheat flour
1/4 cup organic rolled oats
1/3 cup brown sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
5-6 tblsp butter cut into pieces

You will need 9 inch round pie crust.

Preheat oven to 350F.  Place pie crust into 9 inch round pie dish. Mix all ingredients for the filling in a large mixing bowl. Pour into 9 inch round pie dish and set aside.

Mix all ingredients for the topping in a mixing bowl until the butter forms into little lumps. Pour topping over filling. Bake for 35 minutes. Serve warm.

Grasshopper Pie
This is my husband's favorite pie. His grandmother made it every year for Thanksgiving, so now I make it for him. I make this the day before and let it chill over night.

1 package chocolate wafer cookies
5 Tblsp melted butter
25 large marshmallows
2/3 cup milk
2 Tbls Creme de Menthe
1 tblsp Creme de Cocoa
1 cup heavy cream

Crush cookies and blend with melted butter. Line 9 inch pie dish with crushed cookie mixture and chill. Melt marshmallows with milk in a pot over medium high heat. Let cool and add liquor. Whip heavy cream and then fold into marshmallow mixture. Put in pan and chill 24 hrs. Enjoy!

Pumpkin Pie
This is the traditional pumpkin pie recipe that's on the back of every can of pumpkin. Serve with cool whip and enjoy!

1  9 inch round deep  dish pie crust
1 15 oz can 100% pure pumpkin
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp salt
1 14 oz cam sweetened condensed milk
2 eggs slightly beaten

Preheat oven to 425F. Mix pumpkin and spices together. Add remaining filling ingredients. Mix slowly just until thoroughly mixed. Pour into pie shell. Bake at 425F for 15 minutes, then reduce temperature to 350F for an additional 35-40 minutes. Cool pie and serve.