Gluten Free, Nut Free Black Bean Brownies

  • 3/4 Cup Beans
  • 3/4 Cup Quinoa
  • 1/2 Cup Honey
  • 3 Tbsp Avocado Oil
  • 2 lg Eggs
  • 1 Tsp Vanilla
  • 1/2 Tsp Salt
  • 1/3 Cup Cocoa
  • 1 1/2 Tsp Baking Powder

Put 7 first ingredients in blender until pulverized to a nice creaminess.

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Put in a bowl, then add last 2 ingredients & mix by hand.





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Put in a square steamer or 9 inch square pan.





Bake @ 350 Degrees for about 12-15 minutes!

TRY IT IN THE MICROWAVE!… 1/2 the recipe – 1 minute in microwave!

Toasted Coconut Macaroon Bars

Toasted Coconut.  Can there be anything better?  These WERE going to be Almond Joy bars, although they all got eaten before I got the chocolate on them, lol

  • One can sweetened condensed milk
  • 2.5 cup unsweetened coconut
  • dark chocolate (Belgian ideally).  chips, chunks, or whatever you have on hand.
  • nuts – Almonds for Almond Joy bars

Toast your coconut in a 350° oven for about 10 minutes, then mix into your milk until the coconut is fully coated.

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Press a small spoonful of your coconut mix into the bottom of your perfect petites (https://danakayal NULL.epicure pan, add nuts

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Layer more coconut mixture and press down.

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Bake for about 12 minutes at 350.

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Once bars are cool dip in melted dark chocolate.  All mine disappeared right away!

Want to enjoy as a cookie instead?  Check out this recipe (http://www NULL.momontimeout!


Pumpkin Layer Cake or Pumpkin Roll

This is super moist while still fluffy and rich and light and dense.  It’s seriously a bit of all those things at once!   It’s also soft enough to be used to make a Pumpkin roll.  It’s a riff on my favorite carrot cake recipe turned Pumpkin!

Preheat oven to 325

Pumpkin Cake:

  • 3/4 cup of butter
  • 2 cups sugar
  • 3 eggs
  • 1 tbsp of vanilla
  • 2 cups of canned pumpkin (or pumpkin pie filling if that’s all you have)
  • 1/4 cup of olive oil
  • 3 cups of flour
  • 1 1/2 teaspoons of baking soda
  • 1 Tbsp of Epicure’s Pumpkin Pie Spice (https://danakayal NULL.epicure
  • dash of salt
  • 1 cup of Almond milk (or milk)

Beat your butter & sugar until light and fluffy, about 5 mins.  Add eggs and vanilla and mix 1 more minute.  Add pumpkin and oil and mix well.  Combine flour, baking soda & salt in a small bowl.  Add your flour mix one cup at a time alternating with your milk.    Pour into 3 8″ cake pans.  I did mine in my Epicure steamers.  Cook for 30mins.  Fully cool in your steamer before turning it out.  The cake is super soft and may break if you take it out too early.  NOTE:  If cooking in a metal or glass pass, it may cook a few minutes faster than in your steamer.  It’s done with the toothpick comes out clean.

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If making a pumpkin roll the Bake and Rol (https://danakayal NULL.epicure pan makes it super easy!  You will likely have a bit more batter than you need, and can make a few cupcakes!

Cream Cheese Frosting

  • 1/2 cup butter
  • 2 cups of cream cheese
  • 1 tbsp vanilla extract
  • 2 to 3 cups sugar or (4? cups Icing Sugar)*

* I used organic unbleached sugar and used the grinding blade on my magic bullet to whip it into a semi-icing sugar.

Beat your butter and cream cheese with and Vanilla.  Add in sugar until it’s just sweet enough, I prefer it less sweet to balance out the cake.

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Mom’s Famous Chocolate Cake

My daughter has been home sick today and asked for cake as comfort food. This is a first. She wanted boxed cake and frosting, because she’s too sick to make cake. No way I’m bringing chemical cake into this house when real cake is SUPER easy!

cake 1

This is my mom’s famous chocolate cake recipe from my childhood, with a few tweaks of my own. I haven’t make this in at least 10 years, I had forgotten all about it until Comfort Food Chocolate cake was requested. When Alexa started baking I tucked this recipe away due to the boiling water and her being infamous for spilling things. She’s 14 now so I tucked it away for way too long

2 cups flour
2 cups sugar – I used a raw unbleached cane sugar. The granules are larger so that does affect how the cake bakes
¾ cup Epicure’s Cocoa
2 tsp Epicure’s Baking Powder
1.5 tsp Baking Soda
1 tsp salt – I used sea salt in a form meant to be ground up – like what you find on salted caramels
¼ tsp Cayenne powder – you won’t taste the heat, it just cranks up the chocolate flavor

1 cup milk
½ cup Avocado or other healthy oil
2 free range organic eggs
2 tsp Vanilla extract
1 cup boiling water

Mix first ingredients in your stand mixer, add milk, oil, eggs and vanilla and mix on medium until well combine –I turned it on and walked away to get my baking pans & put a few things away. Slowly add your cup of water and turn the mixer on it’s lowest setting until no longer sloshy, then turn up and beat on high for 1 min to aerate.

cake 2

Cake will be MUCH thinner than you’re used to. That’s OK, pour it into your 2 prepared 8-9” pans. I poured mine into 2 Steamers. When not cooking a meal in the microwave they make awesome baking pans!

cake 3

Bake at 350 for ~30 mins, until toothpick comes out clean. Remove and cool in baking pan on wire rack until barely warm, then turn out and cook completely. When using the heavier sugar you get an almost ‘crisp’ crust on the cake that is a complete dream on the soft moist cake below.

This cake is so moist and rich it doesn’t need a full frosting and that worked great since I only had ~1 cup of icing sugar. I mixed 2 Tbsp butter, 1 tsp clear vanilla, 1 tbsp coffee cream and my icing sugar and beat a few mins. I added more coffee cream until it was the consistency I wanted and then I beat it on high for a couple mins to make it almost fluffy & drizzly at the same time. It’s like magic.

cake 4