Craving Chocolate

What does one do when one craves chocolate but is too lazy to go to the store? Make brownies, of course!

Remember last fall when I canned some winter squash? Well, it works really well as a fat replacement in boxed brownie mixes. So, I took this:

 

Which ended up as a plate of these:

 

And, then I ate this (with vanilla Greek yogurt):

 

Acorn Squash Almond Brownies 

1 package brownie mix
1 egg
1/2 jar pureed acorn squash (pumpkin works, too)
A handful of nuts, I used blanched sliced almonds (1/2 cup, approximately)

Preheat oven to 350ºF. Mix all ingredients. Pour into a greased (I use Pam) 8-inch square baking pan. Bake for 25 minutes or until toothpick inserted in centre comes out clean. Cool for 5-10 minutes.

My favourite Banana Bread recipe and what I do with it

Banana Bread is a comfort food of mine.  Moist, with not too much sweetness (not like cake).  However, it can still be a carb-avoider's enemy.  Unless . . . that's right . . . someone (ahem) alters the recipe in such a way as to make it an acceptable carb.

This is my go-to recipe and I change it up depending upon what I have available or what I'm in the mood for.

Protein Banana Bread

Makes 2 loaves

4 ripe bananas
1 can (540 ml/19 oz) white beans, drained and rinsed
1 1/2 cups Splenda (or white sugar)
1/2 cup olive oil
4 eggs
2 tbsp. vanilla extract

1 1/2 cups all-purpose flour
1 cup whole wheat flour
1/2 cup quick oats
2 tbsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 cups chopped walnuts

Preheat oven to 350ºF.  Spray 2 loaf pans with Pam (or equivalent).

Blend all wet ingredients in a food processor.  Mix together all dry ingredients.  Add blended wet ingredients to dry, and stir until combined.

Pour into prepared pans and bake for around 50 minutes, or until toothpick inserted in centre comes out clean.

***************************

Now, like I said, I do change it up sometimes.  Today, for example, I had 2 ripe bananas.  So, I took out from the freezer my shredded pattypan squash, thawed it, and squeezed the excess liquid from it.

I also cut back the nuts a bit and added chocolate chips.

And, I added 1/2 tsp. dried orange zest, well, just because. (It ended up adding a brightness to the banana flavour.)

I made 1 dozen muffins (27 minutes in the oven) and 1 loaf.  As you can see in the picture, muffins are already missing.  LOL

Now, of course, due to the whole wheat flour and quick oats, these are a little more dense than some would like.  The flour/grain content can be adjusted to suit your own preference.  More all-purpose flour will make it fluffier.  Just keep the total grain content the same.

Pumpkin & Beet Green Scones

Oh my!  These are so light, fluffy, and melt in your mouth delicious!  This is a really nice, savoury scone.

I used my homemade canned pumpkin (1/2 jar, with the liquid squished out in a strainer) and my blanched beet greens that I had frozen. 

Pumpkin & Beet Green Scones

Makes 12 scones

3 oz. frozen, blanched chopped beet greens, thawed (or any green, like spinach, kale, etc.)
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 tbsp sugar
1/3 cup cold butter or margarine
1 egg
3/4 cup buttermilk (or 3/4 cup milk with 2 tsp. vinegar)
2/3 cup canned pumpkin or squash, drained
3/4 cup cheddar cheese, grated

Preheat oven to 375°F.

Mix the flour, salt, soda, baking powder and sugar together. Cut in the butter with a pastry blender or your fingers.  Blend in the grated cheese. Make a well.

In another bowl, beat the egg and buttermilk until well combined. Mix in the pumpkin and beet greens.

Add the liquid ingredients to the dry and mix lightly until just combined.

Drop by spoonfuls onto parchment-paper-covered baking sheet.

Bake about 20 minutes until lightly browned.