Chocolaty Candy-Cane Triangles:
1 (15-oz) can black beans, rinsed and drained
½ c sugar
¼ c unsweetened cocoa powder
¼ c unsalted butter, melted
3 large eggs
½ tsp salt
½ tsp baking powder
¼ tsp vanilla extract
2 Tbsp all-purpose flour
½ cup semi-sweet chocolate chips
3 Tbsp white chocolate chips
1 tsp vegetable oil
4 crushed peppermint candies
1. Preheat oven to 350 degrees F. Coat an 8x8-inch baking pan with cooking spray.
2. Place beans, sugar, cocoa powder, butter, eggs, salt, baking powder and both extracts in the bowl of a food processor; process on high for several minutes, until completely smooth, scraping down the sides of the bowl several times. Add flour and semi-sweet chocolate chips; pulse until just combined.
3. Spoon batter into baking pan; spread evenly. Bake until a toothpick inserted in center comes out clean, 25-30 minutes; cool completely before adding topping.
4. Meanwhile, combine white chocolate chips and oil in a small bowl; microwave on high until chips melt, about 1 minute, stirring after 30 seconds and at 1 minute; (microwave 30 seconds more if not fully melted).
5. Drizzle melted chocolate over top of cooled cake; sprinkle with crushed mints. Let cool and harden completely before cutting into 16 squares. Remove squares from pan; cut each in half diagonally to make triangles.
Per serving (1 triangle): 70 cal, 3 g total fat, 2 g sat fat, 102 mg sod, 9 g total carb, 4 g sugar, 1 g fiber, 2 g prot. PPV: 2
Cranberry-Ginger Oatmeal Cookies
1 c all-purpose flour
¾ tsp ground ginger
¼ tsp ground cinnamon
½ tsp baking soda
¼ tsp baking powder
¼ tsp salt
¼ c unsalted butter, at room temperature
¾ c packed light brown sugar
1 large egg
¼ c prune puree (use baby food for ease)
1 tsp vanilla extract
1 c uncooked quick oats
¾ c dried cranberries, chopped
½ c crystallized ginger, chopped
1. Preheat oven to 375 degrees F. Coat 2 large baking sheets with cooking spray.
2. In a small bowl, combine flour, ginger, cinnamon, baking soda, baking powder and salt.
3. In a large bowl, beat together butter and sugar until fluffy and creamy; stir in egg, prune puree and vanilla extract until combined.
4. Add dry ingredients to wet ingredients in two additions, mixing by hand in between; fold in oats, cranberries and ginger.
5. Drop the dough by tablespoons onto baking sheets, making 28 cookies; set a few inches apart. Bake until lightly browned, 8-9 minutes. Cool on baking sheets.
Per serving (1 cookie): 87 cal, 2 g total fat, 1 g sat fat, 53 mg sod, 16 g total carb, 10 g sugar, 1 g fib, 1 g prot. PPV: 2
No-Cook Peanut Buttery Cookie Dough Bites
¾ c canned chickpeas, rinsed and drained
3 Tbsp creamy peanut butter
1/3 c dark brown sugar
1 tsp light cream cheese
½ tsp vanilla extract
¼ tsp salt
1/8 tsp baking soda
2 Tbsp all-purpose flour
2 Tbsp peanut butter chips
2 Tbsp powdered sugar
2 Tbsp unsweetened cocoa powder
1. Combine chickpeas, peanut butter, brown sugar, cream cheese, vanilla extract, salt and baking soda in a food processor; process until completely smooth. Add flour and peanut butter chips; pulse until just combined. Refrigerate until mixture is chilled, at least 1 hour.
2. Using a melon baller, scoop cookie dough mixture into small balls; gently place in a mixing bowl.
3. In a small bowl, sift together powdered sugar and cocoa powder; remove 2 tablespoons of sugar mixture and gently toss with chilled cookie dough bites (reserve remaining sugar mixture).
4. Arrange coated bites on a serving platter and keep chilled until ready to serve; dust with remaining sugar mixture just before serving.
Per serving (1 bite): 32 cal, 1 g total fat, 0 g sat fat, 41 mg sod, 5 g total carb, 3 g sugar, 1 g fiber, 1 g prot. PPV: 1
Copyright 2014 WFSB (Meredith Corporation). All rights reserved.