mexican vainilla black bean cabello~black bean brownies using vanilla from Mexico

Well these are a fun surprise. A dessert with an unlikely ingredient, black beans. Say whaaaa?
Now hear me out! I was also skeptical also, scoffed really, at the thought of putting beans in my brownies? I love myself some black beans, but surely not in my dessert?
Well, my friend Nicole has made me some amazing brownies many, many times, and she uses black beans every time and I never even knew they were in there until who knows how long.  All I knew was that her brownies tasted rich, decadent, very fudgy, and not a hint of black bean chunk was stuck in my teeth.
So, I finally asked for the recipe, and I wanted to put a Mexican spin on it. Really that means, using my delicious Usumacinta mexican vainilla that my sister picked up for me in Mexico,  and black beans already seem like a Spanish food staple, oh, and let's throw some Spanish words in there too. Ha. I don't know anything. But I do know these brownies are delicious and worth sharing. This recipe is adapted from what I remember Nicole telling me and a combo of scouring the Internet. I love the use of cocoa powder, vanilla, and black beans, it seems pretty me-hi-can-o to me:)

you'll need:

1 can black beans, rinsed and drained
2 eggs
3 tablespoons of oil
1/2 cup white sugar
1/4 cup+1 tablespoon of unsweetened cocoa powder
1 tsp of Pure Vanilla [i used Usamacinta]

preheat oven to 350 degrees.

in blender, combine all ingredients on a modest speed, making sure to give plenty of time for black beans to break down and there are no big chunks. [this will give you  a silkier result]

grease an 8x8 glass baking dish

pour batter in and bake for 25 minutes or until tooth pic comes out clean

let cool for a good half hour so the brownies cut clean.

disfrutar! [enjoy.]

Salted Shaina Peanutbutter Cups of Pleasure

Phil and Shaina, some new friends of ours had us over for dinner one warm evening to share in some good food and fellowship. Let me back up and explain who they are to us, because it is a rather unique story.

Nathan actually shot their wedding, which was one of his first in his entire photography career. There's even a huge canvas of Phil and Shaina in his office-which, yes, would be creepy in any other circumstance if he were not a professional working photographer. (it's art, ok?) From that, Phil and Shaina were very gracious and generous in uplifting Nathan's name, by referring him to other engaged couples. He has probably done 6 weddings, all connected to Phil and Shaina in some way. We are honored and thankful. Another connection, Shaina's aunt was our realtor who assisted us in purchasing our first home!

Fate would not let us stand apart for too long. (Actually, I attribute it truly to God's goodness and matchmaking skills)
After their wedding, we went our separate ways, (it's not like we're friends with all our clients, or people we do business with) but we kept running into each other at random times. My impression of Shaina was (as usual) one of intimidation and no way would she want to be friends with me-I mean she is this gorgeous girl, who looked very put together, from the wedding pictures appeared super classy, and in my eyes, unreachable. Who has time for a scraggly stay at home mom who can't even keep her own house clean?

The Lord always likes to take my prejudgements and insecurities and smash them against the wall.
The plot thickened when I discovered the magical world of Pinterest. Once you enter, you are taken on a path that only takes you further in, its hard to find your way out because you're always stopping every two seconds to check out another world.
Well, it just so happens that Shaina was in the world of pinning and dreaming with me. We would pin the same things, describe things in a like manner, and have each other's back in Pinterest, even while never talking or interacting in real life.
Oftentimes, it'd be 2 o'clock in the morning, and there we were, pinning this and that, and discovering we had more in common than I ever would think.

Shaina is probably one of the sweetest, most genuine women I know. She exudes His beauty inside and out, and one shining character trait that I recognize in her, that makes me love her even more, is just this great spirit of humility.
Shaina has an immaculate home. It is only my dream clean level. She is gorgeous. She is in love with God. She adores her husband. She is an amazing cook and so gentle and kind. With all that being said, she has never once let on that she was good at any of those things. She in fact, has encouraged ME in so many ways, making me feel special and loved in all things I hold dear. It's in her very nature to be unselfish.

And who knew we would become fast friends and be sharing meals together? I sure as heck didn't see that happening, but Jesus saw. And I'm so glad He orchestrated this friendship.

How refreshing and good is it to find other like minded believers? To share a heart for God, to be able to encourage and admonish, to sharpen swords?

Shaina and I are still on Pinterest together, but now we get to see each other's faces, and talk about our cute husbands, and worship the King on the aged keys in the basement, and share struggles, and fart on our way up the stairs.

There are no pretenses. There is no wall. The Kingdom of God is only more unified through this friendship and I am thankful.
Shaina, love you, sister.

ok, enough of the sob story. Onto the food story.
Shaina made these for us, and I about died. Out of complete contentment. These peanut butter cups are some of the best of the best, and I could not get over how delicious they were! I'm pretty sure it got kind of awkward while I was eating them due to all the inappropriate sounds I was making. I couldn't help it!! They were THAT good.
I begged Shaina for the recipe, and she kindly shared.

She said the original recipe was vegan, but that is not the case here. I don't just have that stuff lying around. So we just made them with the ingredients we're used to and had readily on hand. So sue me. I don't know the difference because this is the only way I've experienced them.

alright, alright, here's the secret to happiness. in a cup.

you'll need:

1/2 cup of butter (1 stick)
3/4 cup of peanut butter (I used Skippy in Creamy)
3/4 cup graham cracker crumbs-secret-I did not have this, BUT i did have a graham cracker pie crust, so I just dumped it in and made sure it was broken down and blended in-worked like a charm
1/4 cup granulated sugar
1/4 cup of almond or 2% milk (again, whatever you have on hand)
1 cup semi sweet chocolate chips (or dark, or milk..)
sea salt for sprinkling

Seriously, its very easy. In a large pan, melt butter, peanut butter, and add graham crust/crumbs. Once its all a golden color and stirred well, spoon into a cupcake tin filled with liners. I was able to fill about 6-8 cups.

I put them in the fridge to set a little bit, while i prepared the chocolate.
you can always do the double broiler method (which I usually stick to) but I was pressed for time and just prepared the chocolate microwave style.

In a glass bowl, combine milk and chips and microwave for 30 seconds at a time. Stir, stir. Continue as needed until all chocolate has melted.

Again, if i had more time, i would have let the peanut mixture solidify, before pouring the chocolate layer. But we were headed to some friends house, and I didn't want to waste any more time.
So I spooned the chocolate over the cups and some sank down, and surprisingly, some stayed on the top. It really did not mater, they still tasted just as decadent and delicious, but this batch just isn't the prettiest.

I then sprinkled them with a pinchof sea salt each, and luckily, we ate dinner with them first, so i was able to pop them in the fridge a bit longer before we dug into them.

i say, the colder, the better.

Josh and Steph (the other friends) taste tested them for me and were also very pleased with the outcome. This Shaina special will be sure to be a favorite in our house and I plan on making them again. For the second time today.

we have our last house church tonite, and these will be great to share.

Enjoy, ok! And don't be afraid to make a new friend. :)

Molten Microwave Volcanoes

I stumbled across this recipe for a molten lava cake that looked quite delicious, but I was skeptical. Ingredients that culminate to 1 minute in the microwave? That actually taste good? No way.

Oh. Yes. Way.

I asked Nathan to quick pick up some Dove chocolates for me because I was eager to see if this was the real deal. I had everything else on hand. Little mess. Little clean up.

The original recipe was posted by a blog called The Yummy Life. Feel free to step over there to see how it's done. Or you can stay here and I can walk you through my process.

Easy does it now. But be prepared to have your socks knocked off. I would rate these in the level of Shaina Sims salted peanut butter cups. Well, almost. Her peanut butter cups were pretty bad A.

Any who, here goes.

You'll need:
1 box of brownie mix-I just used a box of Fudge Brownie mix from Aldi (super cheap)
1/2 cup canola oil
2 large eggs
*1-2 tbs of mayonnaise-my secret ingredient. I always plop a bit in whenever I bake-the result is a super moist, cake like texture
1 package of Dove Dark Chocolate Promises-Nathan couldn't find the dark, so I used milk chocolate, which worked just as smoothly, but the chocolate will be lighter than the cake
6-8 custard cups-glass cups, ramekins, even tin cans work, but the glass will help you see what you're doing-I put my pampered chef babies to work!

Method:
I mixed the brownie mix according to the directions, including the eggs, oil, water, and dollop of mayo. I whisked it to a smooth, shiny consistency. I thought about swimming in it, but I'm brown already..

I sprayed my glass custard cups. In the original recipe, it says to dust the cups with some of the brownie mix, but I didn't see it, and my cakes still popped out fine.

I filled the custard cup to the 1/2 cup point, and unwrapped two chocolates (you'll need to for each volcano) I stacked them and gently dropped them in the middle of the cup. I spooned a little batter over them and placed them, one at a time in the microwave.

You heard me, I said microwave.

Magic was about to be experienced. I made sure it was on full power, and set the timer for 1 minute. I was so still not a believer.
Could you really cook a cake that fast? I mean a GOOD cake?!

BEEP. BEEP. I opened and what stood before me was a small, miniature magic trick. The cake was cooked. It was bubbly and luscious looking. I took a butter knife to loosen the edges, which happened very easily.

I took two plates. One to place the cup on, and the other to put on top. I flipped it quickly, and the volcano slipped out easily and a dessert was born. It was beautiful. Melted chocolate peeked out from the top, but no bother.

The test for me was when I gently sliced it with a knife. For it to qualify as a molten chocolate volcano, it has to SPILL chocolate. It has to basically erupt.

It did so. Rich, velvety chocolate glob bed slowly down and onto the plate. Angels started singing, and I began to cry.

Ok. That would be psychotic, but it was a big deal for me. Molten cakes are one of my absolute favorite desserts and after Meijer Gold stopped making them, I was so devastated because I had no idea how to make them and I couldn't keep buying them all the time.

But these. These lovies are dark and rich. Moist and filling, you would never guess they came out of the microwave and a cardboard box.
I am not too good accept these conditions.

I was probably born in a card board box, so there's no judgement here. Just satisfaction.
Please. I urge you to at least try.

Oh. And you'll need a HUGE glass of milk to pair. Skip the wine.

Lemonie Lemonies

Stephanie made these for our road trip to Nashville. She brought all these delicious homemade goodies and these lemon treats were my favorite. I held her at gun point and demanded the recipe. Ok, I didn't really do that, but she shared, and I recreated.

I made them when I had a couple girlfriends over (Emily and Kate) and it seemed fitting for a super sun shiny day. Paired with a loose leaf fruity tea, it seemed just the ticket. They are rich, yet light, lemony, but not too overpowering.
The glaze is the literal icing on the cake.

You'll need:
3/4 C flour
3/4 C sugar
1/4 t salt
1 stick butter, soft
2 eggs
juice from 1/2 lemon (about 1T)
zest from 1/2 lemon (about 1t)

Combine the flour, sugar and salt in a large bowl.

Mix in the softened butter.

In another bowl whisk the eggs with the lemon juice and zest.

Add to the larger bowl and mix well.

Pour into prepared 8X8 brownie pan. (or whatever square dish you have. I think mine is actually 9x9)

Bake at 350 for 25 minutes.

For Glaze:
1/2C powdered sugar
1 T lemon juice
additional lemon zest
Whisk in a small bowl. Drizzle on top of cooled bars.

Grilled Peanut butter Bananna and Cream Cheese Sandwhich

This sandwich was actually inspired by a dish I always order at Marie Catrib's, a delightful little restaurant placed in East Grand Rapids. I get the stuffed french toast using challah bread, packed with carmalized bananas, peanut butter, and cream cheese. It is AWESOME!
I just put together a more simple version at home and it was indeed delicious.

you'll need:
a thick loaf of Sicilian bread
2 tablespoons of butter
creamy peanut butter
1 banana, sliced
plain cream cheese
honey for drizzling (optional)

In medium size pan, heat pan over med heat. Cut 2 slices of Sicilian bread, and butter one side of each. On first buttered slice, spread a generous amount of peanut butter on other side and place, buttered side down in pan. Place sliced bananas on top facing you. With other slice of buttered bread, spread cream cheese on bare side. Place on top of first slice. Grill for about 3-4 minutes on each side, till the sandwich is a beautiful golden brown color.
Remove from heat onto plate. Cut in half and drizzle with a little honey.