Black Bean Brownies

 

• 15 oz black beans drained and rinsed
• ▢¼ cup honey
• ▢⅓ cup coconut oil melted
• ▢1 teaspoon vanilla
• ▢¼ cup coconut sugar
• ▢¼ cup cocoa powder 
• ▢½ teaspoon baking powder
• ▢¼ teaspoon salt
• ▢2 large eggs
• ▢¾ cup chocolate chips, divided
• 
  

Instructions 

• Preheat oven to 350 degrees F. Grease an 8×8″ baking pan and set aside.
• Put beans, coconut oil, coconut sugar and honey into the container of your blender or food processor. Blend until well combined.
• Add cocoa powder, salt, baking powder and vanilla. Blend until smooth.
• Add in eggs and blend until just combined.
• Mix in ½ cup chocolate chips by hand.
• Pour into greased 8×8-inch pan and top with remaining ¼ cup chocolate chips.
• Bake for 20-25 minutes or until the top is set and brownies are just barely pulling away from the sides.
• Let cool, cut and enjoy!

(Source: https://joyfoodsunshine.com/black-bean-brownies/#wprm-recipe-container-8618)

Oatmeal Chocolate Chip Coconut Cookie Bars

 

• ¾ cup old-fashioned rolled oats
• 1 ⅔ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup salted butter, melted 
• 1 ⅓ cups packed light or dark brown sugar 
• 1 large egg
• 1 large egg yolk
• 1 teaspoon vanilla
• ¾ cup  coconut flakes
• 1 ½ to 2 cups chocolate chips

INSTRUCTIONS 

• Preheat oven to 350 degrees F. Line a metal 9X13-inch pan with parchment and lightly grease with cooking spray .
• Add the oats, flour, baking soda, and salt to a blender and pulse until coarsely blended. The texture of the oats should be finer than quick oats but not as fine as flour. Set aside.
• To a large bowl, add the melted butter, brown sugar, egg, egg yolk, and vanilla and stir with a wooden spoon or rubber spatula until the ingredients are well combined and the batter lightens a bit in color.
• Add the dry ingredients, coconut, and chocolate chips and mix.
• Press the batter evenly into the prepared pan. Bake for 20 minutes until set around the edges but still slightly soft in the center. It’s ok if you need to add additional baking time, just keep an eye on the bars – they are better just slightly under baked.

(Source: https://www.melskitchencafe.com/oatmeal-chocolate-chip-coconut-cookie-bars/)

House Favorite Cinnamon Rolls

 Cinnamon Roll Brioche Dough:

• 1/2 cup lukewarm water (not hot water)
• 1 teaspoon instant yeast
• 1 teaspoon kosher salt
• 1/2 cup butter, melted
• 2 eggs
• 3 tablespoons honey
• 2 1/2 cups flour + extra for dusting

Cinnamon Roll Filling:

• 3 tablespoons butter, melted
• 5 tablespoons white sugar
• 5 tablespoons brown sugar
• 1 teaspoon cinnamon

Cream Cheese Frosting:

• 2 ounces cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 1/3 cup powdered sugar
• 2 tablespoons milk (more as needed)
• 1/4 teaspoon vanilla extract
• small pinch of salt

INSTRUCTIONS

1. Make the dough: Start by adding the water and yeast to a bowl. Melt the butter, whisk in the honey, then the egg and salt. Add your butter mixture to the bowl, and then measure in the flour. Mix with a wooden spoon until combined. It will be messy, sticky, and loose – that is correct.
2. First rise: Cover loosely with plastic wrap or a damp towel, and let her rest at room temperature for 1-2 hours until the dough ball has puffed up and roughly doubled in size. I often turn on my oven to 200 degrees and place the dough bowl in close proximity to the fan to speed this process up.
3. Store in the fridge: Once the dough has doubled in size, gently reach in with your hand and pull the sticky dough from the edges of the bowl. This should somewhat deflate the dough – that’s great. Put the bowl in the fridge, covered with plastic wrap. It needs at least 3 hours in the fridge so the dough has time to chill and become easier to handle. Don’t try to work with it right after the first rise – chilling is necessary to make it workable. The dough can stay in the fridge for up to 5 days.
4. Assemble the rolls: Remove the dough from the fridge and coat the outside lightly with flour. Roll your dough ball out to about a 9×13 rectangle. This dough doesn’t like to be over-handled, and you don’t want to have to add a lot of extra flour – so work with it right out of the fridge.
5. Filling: Brush the rectangle with the melted butter and sprinkle with the sugars and cinnamon. You can use your hands to press it in and make sure it’s all evenly coated. 
6. Roll: Roll the dough up starting at the short side. Try not to over-handle the dough as it will become sticky. Once the log is rolled up, use floss or a very sharp knife to trim the uneven ends, and then cut the log into 8 equal rolls. Place the rolls in a 9-10 inch round baking dish or pie plate (another size could also work, I just like how they fit in a round pan with 7 around the outside and one in the center).
7. Second rise: Preheat the oven to 200 degrees and then turn it off. Cover the pan loosely with plastic wrap or a damp towel and let the rolls rest in the turned-off oven for 45 minutes. They should fit a little more snugly together in the pan at this point. Cute! Take them out and turn the oven back on to 350 degrees. Bake at 350 degrees for 20-22 minutes.
8. Prep the cream cheese frosting: Use an electric mixer to beat the cream cheese and butter until smooth and creamy. Mix in the powdered sugar, vanilla, and a little bit of milk at a time until you get a smooth glaze; then continue to beat with the electric mixer until you have a light and fluffy frosting.
9. Frost and enjoy: When they come out of the oven, give them a minute to cool. Then brush or spoon them with the frosting so it gets every crevice coated with gooey, drippy deliciousness.

(Source: https://pinchofyum.com/cinnamon-rolls#tasty-recipes-79646-jump-target)

Chocolate Chip Skillet Cookie

 

• 12 Tablespoons butter, melted and cooled until warm
• ▢1 cup light brown sugar
• ▢1/2 cup granulated sugar
• ▢1 large egg
• ▢1 egg yolk
• ▢2 teaspoons vanilla 
• ▢2 cups + 2 Tablespoons flour
• ▢1/2 teaspoon baking soda
• ▢1/2 teaspoon salt
• ▢1 1/2 cups chocolate chips

• Heat oven to 325 degrees F.
• Add butter to a microwave safe bowl and microwave for about 45 seconds, or until most of it has melted. Allow it to cool for a few minutes.
• Add melted butter, granulated sugar and brown sugar to a medium bowl and beat with an electric mixer until well blended. 
• Add the egg, egg yolk, and vanilla and mix until combined. 
• Stir in the flour, baking soda, and salt, just until combined. Gently stir in the chocolate chips.
• Press the cookie dough into a 10’’ or 12’’ cast iron skillet. 
• Bake for 28-35 minutes or until it looks just barely golden. Don’t over-bake it, especially since it will continue to cook in the hot skillet when you take it out of the oven. 
• Allow to cool in the skillet for at least 20-30 minutes before cutting.

(Source: https://tastesbetterfromscratch.com/chocolate-chip-skillet-cookie/#recipe)