RECIPES

Black Bean Brownies

It may sound like a strange ingredient to add to a desert, but trust me, you will love this rich chocolate brownie. 

Black bean brownies

Butter, for greasing the pan 
3/4 cup cooked, unsalted black beans 
1/2 cup coconut oil, or vegetable oil 
2 eggs
1/3 cup unsweetened cocoa powder
2/3 cup sugar 
1 teaspoon vanilla 
1/2 cup chocolate chunks
1/3 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup powdered sugar for dusting

Preheat the oven to 350 degrees F. Grease a 9 by 9-inch banking pan. 

In a blender, puree the beans with the oil. If you are in the middle of nowhere, without a blender, it works fine to just mash the beans and oil together with a fork. Add the eggs, cocoa, sugar, coffee, and vanilla next. Melt half the chocolate chunks and add to the blender. Blend on medium-high until smooth. In a separate bowl, mix together the flour, baking powder, and salt. Add to the blender and pulse until incorporated. Stir in the remaining chocolate chunks. Pour into the prepared pan and bake for about 25 minutes. The brownies are done when you can stick a toothpick into the center and it comes out clean. You can also see the edges of the brownies starting to look matte, while the center is still shiny. Let cool for 15 minutes before dusting with powdered sugar. Make everyone guess what the secret ingredient is before telling them about the beans! 

Source: http://www.foodnetwork.com/recipes/melissa-darabian/black-bean-brownies-recipe.html

Zucchini Relish 

We ate this on burgers last Friday and it was incredible. You won't even need to add cheese to the burger! 

7.5 cups ground zucchini with peel
3 cups ground onion
3 tbsp. coarse pickling salt - important that it is "course" pickling salt
1.5 small green pepper, seeded and ground
1.5 small red pepper, seeded and ground
1 3/4 cups white vinegar
3 3/4 cups granulated sugar
1 1/2 tbsp. celery seed
3 tsp. cornstarch
2 1/4 tsp. dry mustard powder
2 1/4 tsp. turmeric
2 1/4 tsp. nutmeg 
1/4 tsp. pepper

Zucchini Relish

Combine zucchini, onion and salt in a large bowl. Ingredients will release liquid as you mix them together. Once combined, drain the mixture through a cheesecloth and let sit for a few hours. Rinse with cold water by pouring water over the mixture, which is contained in the cheesecloth. Continue to drain mixture and let stand overnight. 
Hint: it works well to just tie the ball of ingredients contained in the cheesecloth together, so you can hang it up somewhere to drain. 

Next day: add remaining ingredients. Heat on medium-high, stirring often, until it boils. Boil, uncovered, for 30 minutes, stirring occasionally. Pour into hot, sterilized jars to within 1/4 inch of top. Seal. Makes 5 to 6 half pint jars. 

Source: Company's Coming, Jean Paré

Easiest Hot Fudge Recipe 

1 stick butter
6 heaping Tbsp. cocoa powder
1 can sweetened condensed milk
a few Tbsp. milk, if needed to thin out sauce

Instructions:
Heat a small saucepan over medium high heat. Add the butter and let butter melt and start to bubble. Turn off the heat. Add the cocoa powder and whisk well to remove any lumps. Add the sweetened condensed milk and continue whisking. If sauce is too thick, add a little regular milk.

Serve warm. Store in an airtight container for about a week. We just had this on sundaes tonight and it was incredible! 

Homemade Hot Fudge

Source: http://www.cafejohnsonia.com/2008/03/easiest-hot-fudge-sauce.html 

Bucket Pickles 

I hope this picture gets your mouth watering, because that will begin to describe how amazing these pickles are. Nancy made us a big bucket full and they are almost gone. They are sweet and salty, with a little spicy kick! Chase and I have been eating them as a salad everyday for lunch - they are addicting.

Bucket Pickles

4 cups granulated sugar                                             

2 cups white vinegar                                                   

2 tbsp. coarse (pickling) salt                                        

1 tsp. turmeric                                                          

1 tsp. celery seed                                                      

1 tsp. mustard seed                                                    

1 large red pepper, seeded, cut in slices             

1 large green pepper, seeded, cut in slices          

1 large Spanish onion, cut in slices                      
5 cucumbers with peel, thinly sliced                   

Measure first 6 ingredients in 4 quart ice cream bucket. Stir. 

Add red pepper, green pepper and onion. Add more or less cucumber, depending on size, to fill bucket up to level of liquid. Let stand about 2 hours. Stir. It will shrink down a bit so you may be able to add a few more cucumber slices. Cover. Store in refrigerator for up to 6 months. Makes about 2.5 quarts. 

Source: Company's Coming, Jean Paré