Wednesday, July 1, 2009

Blueberry Peach Crisp

2 cups fresh, rinsed blueberries
4 peaches peeled and chopped (~2 1/2 cups)
1 1/2 T cornstarch
1/3 cup sugar
zest and juice of one lemon

For Topping:
1/2 cup flour
1/2 cup quick-cooking oats
1/3 cup packed brown sugar
1/4 sugar
1/4 t ground cinnamon
1/4 t ground nutmeg
3/4 cup chopped walnuts
1/2 stick room temp butter

Mix the blueberries, peaches, cornstarch, sugar, lemon zest and juice together in a 1 1/2 qt. baking dish. Mix topping ingredients together until crumbly and pour it onto the blueberry and peach mixture, make sure you cover all of the fruit. Bake at 375 for 40 minutes. Serve ice cream or cool whip.

Tuesday, June 30, 2009

{ Best for you Brownies }

My husbands family has a history of cholesterol problems and my husband isn't any different. He has to avoid partially Hydrogenated oils. Unfortunately you can find that in lots of things like twizzlers and pre done cake and brownie mixes. We are always trying to make a recipe better for you and this is our favorite.
This recipe makes a thick 13x9 pan and they are not "cakey" brownies they are scrumpious.

1/2 cup butter
1/2 cup black bean puree' (blend canned black beans until a thick paste)
2 cups sugar
1 tsp.vanilla
4 eggs
3/4 cup cocoa
1/2 cup white flour
1/2 cup wheat flour
1/2 tsp. baking powder
1/4 tsp. salt
1-2 cups chocolate chips
1 cup chopped walnuts (if desired)

Heat oven to 350*. Grease 13x9 inch pan.
Melt butter in a large microwave safe bowl.
Stir in sugar and vanilla.
Add in eggs one at a time stirring well after each egg.
Add cocoa and mix well.\
Add flour, baking powder, and salt beat well.
Stir in chocolate chips and nuts.
Bake 30-35. Cool