Tuesday, February 23, 2010

Another couple of recipes for the big bean book of desserts

Will I never learn?
Beans do not make good pastries. . . . or DO they?!

Pumpkin Spice Walnut White Bean Muffins
15.5 oz can of white beans, drained and rinsed
White Beans
Chick Peas
2 eggs
1 cup Splenda
Splenda
1 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
2/3 cup fat free dry milk
Fat Free
Dry Milk
1 Tbs vanilla
3 Tbs light margarine
1/4 cup fat free ricotta
Ricotta
1/2 cup walnuts

Preheat oven too 350.
In a blender, blend the beans and eggs.
Combine with all the other ingredients in a mixing bowl, don't over mix though.
Pour in to muffin tins (I use large muffin tins, and this recipe made 5 muffins).
Bake for 40 minutes at 35.


And if that sucks, I can always go with some other pumpkiny treat to apologize to my tastebuds for the assault (just like I had to after the black bean brownie debacle). At least they're white bean OPTIONAL.

Harvest Pumpkin Brownies
1 (16 oz.) can pumpkin
4 eggs (1/4 C. dry egg powder + 1/2 C. water)
3/4 C. vegetable oil (or 3/4 C. white bean puree)
2 t. vanilla
2 C. whole wheat flour
2 C. sugar
1 T. pumpkin pie spice
2 t. ground cinnamon
2 t. baking powder
1/2 t. salt

Mix wet ingredients (including the water needed for your powdered eggs but not the dry egg powder…remember you DON’T need to mix these before adding to your recipes) Mix dry ingredients with wet ingredients. Pour into 9×13 pan and bake at 350 for 25-30 minutes. Allow to cool and frost with cream cheese frosting or dollop cinnamon whipped topping.

2 comments:

Quinn said...

Ew! Keep yer beans out of my desserts! Also, respond to my text messages.

Toni said...

Blecchy McBleccherson! That's who eats bean desserts. Still have a grimace on my face. Just like my mother used to say, if you make that face again, it will stay like that. And it did. Thanks a lot.