Black Bean Brownies

As our "Health Makeover" continues, I've been cooking up plenty of healthy and nutritious  meals. However my entire family has a sweet tooth and I've been searching for delicious  desserts without the guilt. I found this recipe and tried it right away. My very picky boys that can detect "healthy" from miles away LOVED these brownies and I will just keep the main ingredient a secret from them. The black beans are totally undetectable and the nutrients as still there. Happy mommy...happy family.

Ingredients

1 (15.5 ounce) can black beans, rinsed and drained

3 eggs

3 tablespoons vegetable oil

1/4 cup cocoa powder

1 pinch salt

1 teaspoon vanilla extract

3/4 cup white or brown sugar

1 teaspoon instant coffee (optional)

 1 cup chopped pecans, walnuts, almonds or nut of your choice (optional)

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 square baking dish.

Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, sugar, and instant coffee in a blender; blend until smooth; pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the top of the mixture.

Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.

( You can add baking powder for a more cake like brownie)

Roasted Pumpkin Seeds

Ingredients:

•Pumpkin seeds

•Cooking spray, olive oil, or butter

•Optional: Salt, seasalt, garlic powder, onion powder, seasoned salt, or other seasoning of choice



Directions:

Rinse pumpkin seeds. Use your fingers to remove all the pulp. Drain pumpkin seeds and discard pulp. Spread out on a cookie sheet to dry overnight.



Preheat oven to 250 F. Line a baking sheet with non-stick foil.



Toss pumpkin seeds in olive oil, butter, or spray with cooking spray. Sprinkle with salt, garlic powder, onion powder, seasoned salt, cayenne pepper, or your choice of seasonings. Toss to coat.



Bake about 1 hour, tossing every 15 to 20  minutes

Pumpkin Pie

Ingredients:

1 (15 ounce) can pumpkin

1 (14 ounce) can  Sweetened Condensed Milk

2 large eggs

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 (9 inch) unbaked pie crust

Directions:

1.Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.

2.Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.