Delicious Black Bean Burger and Yummy Dessert

After a day of slipping-n-sliding, a fun, easy and delicious dinner was in order.

A couple days ago the Prince's Auntie Kyra sent me her dear friend's, Kelly, Black Bean Burger recipe. I knew I had to make it. I have made many veggie burger recipes. Some easy. Some labor intensive. Some super yummy. Some mediocre.

This recipe sounded easy and delicious. It did not disappoint. I did adapt the recipe a bit to fit our likes and GF needs.

Thank You So Much!, Kelly for the recipe and Ky for sending it to me!

Ingredients

• 1 can organic black beans (or two cups), drained and rinsed
• 1 egg
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup finely diced red bell pepper
• 1/4 cup finely diced red onion
• 2 cloves minced garlic
• 1/2 cup gluten free bread crumbs

Directions

• In a mixing bowl, mash black beans with a fork until thick and pasty. 
• Mix all remaining ingredients, in order, into the mashed black beans. 
• The mixture should appear sticky and hold together.
• Divide mixture into 4 patties.
• Heat approximately 2 tablespoons olive oil in pan. Fry burgers for 2 to 4 minutes on each side.

*If grilling, place patties on foil and grill for about 8 minutes on each side. 
*If baking, place patties on baking sheet and bake for about 10 minutes on each side at 375•. 




***If you prefer a spicy black bean burger then add a teaspoon of hot sauce of choice to the mixture.

I added rice cheese to mine and white cheddar to the hubby's. The possibilities are endless.. Blue Cheese Black Bean Burgers (like Chili's), Mushroom and Swiss Burger, the yumminess could go on forever :)

 

And what is a yummy dinner without a yummy dessert? So I quickly whipped up a 1/2 recipe of Skinny Taste's Creamy Grape Dessert!

The only ingredient change was I used a couple of teaspoons of Stevia instead of Agave. OH and I only had purple grapes.

Is it odd that as a family we like to eat out of the bowl with three spoons? YUM!!!!!

Gluten Free Cornmeal Bundt Cake with Orange Yogurt Glaze

I made this on Halloween and this is what hubby and I enjoyed while the Prince munched on candy. I was such a happy girl! This is softly sweet cake with a slight cornbread texture; once you drizzle with the super yummy orange glaze on top you too will be a very happy girl/guy. Try it, you will be very glad you did.
Adapted from Sandra Lee

Ingredients

Bundt Cake

• Nonstick cooking spray
• 2 cups Gluten Free Bisquick 
• 1 cup Red Bob Mill's Cornbread mix 
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup non-fat vanilla greek yogurt
• 1 1/4 cups packed brown sugar
• 3/4 cup canola oil
• 3/4 cup of liquid egg whites 
• Juice from one large orange (I used a navel orange)
• 1/2 cup water 

Glaze

• 1 cup non-fat vanilla greek yogurt
• zest from 1 orange (zest prior to squeezing)
• 1 cup powdered sugar

Directions

Preheat the oven to 350. Spray a standard size Bundt pan with nonstick cooking spray.

In a large bowl, whisk together the Bisquick, cornbread mix, baking powder, baking soda and salt.

In a small bowl, whisk together 1 cup yogurt, brown sugar, oil, eggs and orange juice until completely combined. Stir the wet ingredients into the dry just until incorporated. Pour into prepared the pan and bake until it is puffed and golden and a tester placed in the center comes out clean, 35 to 40 minutes. Remove from the oven, and when cool enough to handle, invert onto a wire cooling rack. Cool completely before slicing.
For the topping, stir together the remaining 1 cup yogurt, orange zest and powdered sugar. Slice the cake and serve with the yogurt topping drizzled over top.

**This could easily be adjusted to be dairy free or you could use wheat product.***

Who am I kidding? The Prince did most of the work, as he does with most things in our kitchen!

Chocolate Marshmallow Madness Cupcakes

The Prince is a Food Network junkie. He will ask to watch his channel and the next thing I now he is watching Chopped, Restaurant Impossible, Sweet Genius, Iron Chef, Food Truck Wars, Hungry Girl or some type of challenge. He DVRs them. I should probably admit that we all the Food Network junkies. The Prince has his favorites and one of them airs on Sunday. That favorite is Hungry Girl and today he immediately wanted to make her chocolate cupcakes with marshmallow topping (we have made these before, but she was a repeat today so he was inspired once again.) So after I fought my way through my daily P90x workout, I headed downstairs to see all the ingredients lined up neatly on the kitchen island. I supervised and he baked.

 ***OH! last night he made his father and I play Sweet Genius. Our three must use ingredients were vanilla soy milk, processed strawberry icing and ice! As soon as we began he said, "AND IT MUST BE TALL!" Half-way through he said "AND YOU MUST ALSO MAKE A DRINK!" We had 15 minutes...and YEP! I won!! I took my husband DOWN!!!!!

Okay, Okay....on to today's creation by the Prince.



A certain handsome Prince began eating before I could take a frosting picture :)

Here is the recipe as created by Hungry Girl:

Ingredients

Cupcakes
One 25-calorie packet hot cocoa mix (like Swiss Miss Diet or Nestlé Fat Free)
Half of an 18.25-oz. box (about 1 3/4 cups) moist-style devil's food cake mix ( we only had 3/4 cup of GF Betty Crocker cake mix so we used it and added 1 cup of Bob Mills GF brownie mix!! - this was the best combo EVER! so moist and fluffy)

1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 tbsp. Splenda No Calorie Sweetener (granulated) or granulated sugar
1/8 tsp. salt

Glaze
1/4 cup Jet-Puffed Marshmallow Creme
1 tsp. light vanilla soy milk

Topping
1 tbsp. mini semi-sweet chocolate chips
12 mini marshmallows

Directions

Preheat oven to 350 degrees.

In a tall glass, combine cocoa mix with 2 oz. hot water. Stir until cocoa dissolves. Add 6 oz. cold water and stir well. Set aside.

In a large mixing bowl, combine cake mix, egg substitute, sweetener, and salt. Add the hot cocoa mixture and whisk until smooth.

Line a 12-cup muffin pan with foil baking cups and/or spray with nonstick spray. Evenly distribute cake mixture among the cups.

Bake in the oven for about 15 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and let cool.

To make the glaze, put marshmallow creme in a small dish. Add soy milk and mix well.

Once cupcakes have cooled completely, drizzle marshmallow glaze over them. Top each cupcake with 1/4 tsp. chocolate chips and 1 mini marshmallow.

Refrigerate until ready to serve. Enjoy!

MAKES 12 SERVINGS



Fall inspired marshmallow lollipops!

So from my previous post you can see that the Prince and his momma stayed busy last week. Well, with all of that hard work we had to have something yummy to sustain our energy. Okay, I have coffee; but what does the poor Prince have? Well I can show you:

Ingredients

lollipop sticks cut in half
melted butterscotch (use 1 TBS of milk to promote melting and add creaminess)
marshmallows
sprinkles

.... Viola!

These are super easy to make and very yummy. Of course, you can use chocolate and a variety of candies/sprinkles. Closer to Christmas, you'll see my Christmas inspired lollipop.

Quinoa Coconut Cookies - SERIOUSLY a must make...now!!

Quinoa Coconut Cookies

These are actually quinoa, coconut, peanut-butter, chocolate chip (or butterscotch) cookies, but that name is just too long.

Another fantastic find from Pinterest. Here is the site of the original recipe.

1/3 cup butter, softened
1/3 cup peanut-butter
2 eggs
1 tsp vanilla
3/4 cup brown sugar
1 1/2 cups flour
1/2 cup shredded unsweetened coconut
1 tsp baking powder
1/4 tsp baking soda
1 1/2 cups cooked and cooled quinoa
1 cup chocolate chips

Beat together butter, peanut butter, eggs, vanilla and sugar until smooth. In another bowl combine flour, coconut, baking powder, and baking soda. Add dry ingredients to peanut butter mixture and mix until smooth. Stir in quinoa and chocolate chips. Drop spoonfuls of cookie dough onto greased cookie sheet. Bake at 375 for 9 minutes or until edges are golden. Cool on cookie racks.

I made this with gluten free Bisquick and then separated the batter and added chocolate chips to half and butterscotch chips to the other half. I am not a fan of chocolate, who am I kidding I think the stuff is yucky. I am also aware that makes me the odd one!

What I need to tell you is that these might honestly be one of the best cookies I have ever made!! Try it!