Monday, January 19, 2015

Black Bean Burgers with Cilantro Lime Avocado Sauce

I love a good burger but I don't always want to eat meat.  I've made several different kinds before but this recipe is probably the easiest and the tastiest.  I really loved how they came together. 

As part of The Secret Recipe Club, I found this recipe on Amy's blog, The Savvy Kitchen. She has a very extensive recipe list, that even includes baby food.  I think that is so cool! She has a whole bunch of desserts to choose from and I know I'll be back to make a tasty treat! 

Amy made a cilantro lime cream sauce for her burgers. I swapped the ricotta for avocado as I wanted to keep these vegan.  They were delicious and will certainly make an appearance on my menu again!!

Black Bean Burgers with Cilantro Lime Avocado Sauce Recipe
Adapted from The Savvy Kitchen

2 cans black beans, drained and rinsed
2 roasted red peppers, divided (I used jarred roasted peppers)
2 large eggs
1 tsp. oregano
1 tsp. cumin
1/2 tsp. chipotle chile or more depending on your spice level
1 medium onion
1/3 - 2/3 cup panko (or more)
Salt and pepper

Cilantro Lime Avocado Sauce

1 avocado (original recipe called for Ricotta)
1 lime
1 tbsp. fresh cilantro, chopped
Salt and pepper

Place half of the beans in food processor with a coarsely chopped bell pepper, the eggs, oregano, cumin and chipotle pepper.  Process until smooth.  Chop up the remaining bell pepper.  In a large bowl, lightly mash the rest of the beans.  Stir in the chopped pepper, onion, and smooth bean mixture.  Season to taste with salt and pepper.

Stir in the panko crumbs a bit at a time, mixing lightly just until the mixture firms up a bit. Chill the mixture for 30 minutes. 

To make the cilantro lime cream sauce, combine all the ingredients in a bowl and process until smooth. 

Form the bean mixture into patties about 3 inches round.  Heat about a tablespoon or so of canola oil in a large skillet over medium heat. Add the patties in batches, cooking until lightly browned and firm, about 3 - 4 minutes per side. Top the patties with corn relish or with avocado cream sauce. 

Monday, December 22, 2014

Crack Cake

You'll have to excuse my pictures of this cake. I almost didn't post this recipe because of my horrible pictures.  I forgot to get a picture of the individual cake piece.  We ate it that fast.  No joke. Then I made another one to give to friends. It was that good of a cake. 

One of the reasons it didn't make for a pretty picture is that it didn't slide out of the Bundt pan that well.  I need a new one, the one I have is pretty old.  It also isn't a cake that is frosted. It has a glaze but the glaze soaks into the top and the sides.  See all that white stuff around the cake, that is the ooey gooey awesome glaze.  This really is like a really big glazed donut.  The inside is super moist because of the gooey glaze that seeps in.  Truly delicious.  

Crack Cake
Recipe from Making Memories with your Kids

1 box yellow cake mix
1/4 cup brown sugar
1/4 cup white sugar
1 box vanilla pudding instant mix
2 tsp. cinnamon
4 eggs
3/4 cup water
3/4 cup oil
1/2 cup white wine (any kind)
1 stick (1/2 cup) melted butter
1 cup sugar
1/4 cup white wine

1. Preheat oven to 350 degrees.
2. Grease and flour a Bundt pan.
3. Mix all of the ingredients for the cake with a mixer.
4. Pour batter into prepared pan.
5. Bake for about 50 - 55 minutes.
6. Right before cake is done baking, make the glaze. Mix melted butter, sugar and wine until combined.
7. Remove cake from the oven when done and pour glaze over the cake.
8. Let cool completely.
9. Flip cake from pan onto a plate and enjoy.

Monday, December 15, 2014

Almond Joy Coconut Chocolate Chip Cookies

This year I decided to be a part of The Great Food Blogger Cookie Swap.  I also joined Veronica in her yearly cookie swap as well.  It was a lot of fun getting cookies in the mail.  The kids were excited every time a box came in the mail. 

I made Almond Joy Coconut Chocolate Chip Cookies for my secret bloggers.  It's a recipe I've been hanging on to for quite awhile and I finally found the perfect time to make them. I love almond joys and I was excited to make them into a cookie!

 The kids had fun chopping the candy bars and I think they turned out quite well. As usual, I didn't make the prettiest of cookies but they baked well and tasted delicious.  That's what matters, right?

Almond Joy Coconut Chocolate Chip Cookies
Adapted from Baking and Boys

8 ½ ounces cake flour (2 cups minus 2 tbsp.)
8 ½ ounces bread flour (1 2/3 cups)
1 ¼ tsp. baking soda
1 ½ tsp. baking powder
1 ½ tsp. coarse salt
2 ½ sticks (1 ¼ cups) unsalted butter, room temperature
10 ounces (1 ¼ cups) light brown sugar
8 ounces (1 cup plus 2 tablespoons) granulated sugar
2 large eggs
2 teaspoons vanilla extract
6 ounces (1 cup) dark chocolate chips or chopped chocolate 
11.3 ounces (1 bag of fun size, or the equivalent) of Almond Joy candy bars, roughly chopped
1 cup sweetened, shredded coconut
1/2 cup almond slivers

Sift flours, baking soda, baking powder and salt into a bowl with a wire whisk. Set aside.
In bowl with an electric mixer, cream together butter and sugars until light and fluffy, 3-5 minutes.  Add eggs, one at a time, mixing well after each addition.  Add the vanilla and combine.  With mixer on low, add dry ingredients and mix just until combined. Put the mix-ins in the bowl and carefully fold together with rubber spatula just until combined.  You don’t want to overmix the candy bars.  Scoop with a 2 ounce (1/4 cup scoop).  You should get 24 scoops.  Put them on a wax paper lined baking sheet.  Cover with foil and freeze (or refrigerate).
When ready to bake, preheat oven to 350 degrees. Line baking sheets with parchment paper and put only 5 cookies per sheet.  Bake from frozen for about 12 minutes.     Let them cool on the baking sheet for 5-10 minutes.  

Double Chocolate Brownie Cookie Bites

It's all about cookies today!!  The Secret Recipe Club is having a special secret Cookie Carnival!!  I was assigned to make cookies from It's Yummy to my Tummy.  Heather has several yummy cookie recipes but these Double Chocolate Brownie Cookie Bites sounded amazing.  Really, who wouldn't love cookies that taste just like brownies! 

Heather is a fellow Group C member in the Secret Recipe Club. I get the privilege of visiting her blog every month and she has amazingly scrumptious recipes. 

I added nuts to one of my batches.  I even added mint to a batch. I put 1/3 of an Andies Mint inside the cookie ball for chocolate mint cookies!  I love how versatile these are.  They were awesome cookies and we ate a bunch and gave a bunch to friends.  Everyone loved them!   

Double Chocolate Brownie Cookie Bites Recipe

1/2 cup brown sugar
1/4 cup butter, softened
1/2 tsp vanilla
1 egg
1 cup all-purpose flour
3 tablespoons unsweetened cocoa
1/2 tsp baking soda
1/8 salt
1/2 cup chocolate chips
1/2 cup chopped pecans (optional)

Heat oven to 375 degrees. Combine brown sugar and butter and beat until light and fluffy. Add vanilla and egg.

Next, mix in flour, cocoa, salt, and baking soda. Stir in chocolate chips and nuts until all incorporated.

Scoop dough out by teaspoonfuls onto an ungreased cookie sheet and bake for about 6 - 8 minutes at 375 degrees. Try not to over bake the cookies or else they will turn out hard. 

Monday, December 8, 2014

Root Beer Float Pie

My family are huge root beer fans.  Root beer floats rock of course. So as soon as I saw this recipe I had to make it. 

I wasn't sure how easy it would be to find root beer extract but it was right there at my local Cub Foods.  I just used a few drops, it is quite strong.  You can stir it in and then taste to see if you want more. 

Everyone loved this. It really did taste like a root beer float. I put 6 cherries on the pie but all the kids ended up putting more cherries on their pieces.  Apparently the cherries were the best part. It was super tasty and refreshing on a hot day!

Root Beer Float Pie Recipe

  • 1 tub (8 ounces) frozen whipped topping (like Cool Whip), thawed
  • 3/4 cup cold root beer 
  • 1/2 cup milk
  • Root Beer Extract to taste. 
  • 1 package (4 serving size) instant vanilla pudding mix
  • 1 graham cracker crust
  • 6 - 8 Maraschino cherries
  1. Combine the root beer, milk and pudding mix in a large bowl.
  2. Mix with a whisk until it begins to thicken. Fold in half of the whipped topping and desired amount of root beer extract . Start with just a little of the extract and give it a taste. You can continue adding more until desired flavor is reachedSpread into the pie crustRefrigerate for 5 minutes. Top with remaining whipped topping.
  3. Slice the pie into 8 even slices (this makes it really easy to cut when it's frozen).Add a cherry on each slice.
  4. Freeze 8 hours or overnight.