EVERYDAY FOOD STORAGE » Dessert

Food Storage Whole Wheat Angel Food Cake Recipe

Crystal — Wed, 22 Feb 2012 22:18:17 +0000

FEBRUARY IS “LET THEM EAT (FOOD STORAGE) CAKE!” MONTH!

And more specifically, this week is Bundt and angel food cake pan food storage cakes. Yesterday was a very delicious sour cream pound cake where I gave some great tips on using powdered sour cream and even homemade food storage yogurt in place of the sour cream. Today is the secret to making any angel food cake recipe a whole wheat angel food cake recipe! I know it may seem like this recipe isn’t a great recipe for using whole wheat, after all it is supposed to be glaringly white, has not brown sugar, no strong spices, or anything that would say it will be great for whole wheat-EXCEPT for the part that angel food cakes don’t have a lot of flour in them. They are mostly egg whites…oh yeah did I forget to mention that we are most definitely using egg whites from our food storage for this as well? Well, we ARE because powdered egg whites make this cake nearly a no-fail cake! I made this angel food cake entirely from my pantry food storage-including the strawberry and whipped topping. Yes, when it all hits the fan it is possible to still be eating like a royalty!

WHOLE WHEAT ANGEL FOOD CAKE

Food Storage Whole Wheat Angel Food Cake Recipe

Recipe type: Dessert

Prep time: 30 mins

Cook time: 30 mins

Total time: 1 hour

Serves: 12

Make this classic dessert entirely from your pantry food storage!

Ingredients

1 1/2 C. powdered sugar
1 C.cake flour (or 3/4 C. whole wheat flour + 1/4 C. cornstarch)
1 1/2 C. egg whites (12) (1/2 C. dry egg white powder + 1 1/2 C. water)
1 1/2 t. cream of tartar
1 C. granulated sugar
2 t. vanilla
1/4 t. salt

Instructions

Move oven rack to lowest position. Heat oven to 375ºF.
Pulse in blender powdered sugar and flour; set aside. Beat egg whites and cream of tartar in large bowl with electric mixer on medium speed until foamy. Beat in granulated sugar, 2 tablespoons at a time, on high speed, adding vanilla, and salt with the last addition of sugar. Continue beating until stiff and glossy meringue forms. Do not underbeat.
Sprinkle sugar-flour mixture, 1/4 cup at a time, over meringue, folding in just until sugar-flour mixture disappears. Push batter into ungreased angel food cake pan (tube pan), 10×4 inches. Cut gently through batter with metal spatula.
Bake 30 to 35 minutes or until cracks feel dry and top springs back when touched lightly. Immediately turn pan upside down onto heatproof funnel or bottle. Let hang about 2 hours or until cake is completely cool. Loosen side of cake with knife or long, metal spatula; remove from pan.

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CRYSTAL’S TIP:

Make your own whole wheat cake flour by using 3/4 C. whole wheat flour (I’d definitely recommend white wheat) and 1/4 C. corn starch to equal 1 C. of cake flour!

GETTING THE RIGHT PAN:

I’ve learned an important lesson when it comes to Angel Food Cake, the pan matters! Most angel food cake pans sold at stores like Wal-Mart are only 9 3/8 inches tall and if you get a cake that rises to high you have instant failure because it will fall when you flip it over. I highly suggest investing in a 10 inch Angel Food Cake pan. You can get more information about it HERE.

Get yourself some Powdered Egg Whites

I’ve sold you on food storage powdered egg whites by now, right? I mean after this and the meringues….you’re sold right? They are completely addicting to use-trust me. There is something so fun about whipping up egg whites like it’s nothing. Right now Honeyville Grains is the only company selling them AND….AND…if you use the code “prepper” from now until Monday, February 27th 2012 you can get 10% OFF YOUR ENTIRE ORDER! And remember everything they have ships for only $4,99. So click HERE to get your powdered egg whites today!

Help Spread the Word!

I love it when you share my tips and recipes for food storage! Do me a quick favor (and remember it’s my birthday!), if you like what you see please share it on facebook, pinterest, or blog about it! And make sure you link either the word “food storage” or “Everyday Food Storage” back to me. Thanks-it makes all the hard work worth it!

Food Storage Sour Cream Pound Cake Recipe

Crystal — Tue, 21 Feb 2012 12:21:23 +0000

Well I had such a great weekend baking up cakes for my birthday and doing a lot of experimenting with food storage. I’ve never done this before but it was fun having so many different birthday cakes. Last week I told you some of my favorites (the Chocolate Molten Cake, Blender Cheesecake, and Luxurious Pineapple Upside Down cupcakes). Well over the weekend I tried some new recipes out like Banana Caramel Pudding Cake (a definite keeper), and a Dark Chocolate Bundt Cake (died and gone to heaven for)….but you’ll have to wait on those recipes! (I know torturous!) This week I’m going to feature Bundt and Tube cakes with food storage. Why? Because if nothing else I want you to stop baking cake in a boring 9×13 glass pan! All you need for the easiest gourmet cake (and to really throw people off the food storage scent) is to bake it in a Bundt pan and serve it on a pretty plate with a GLAZE. Not even a fancy-took you all afternoon-frosting of a cake. A Glaze, you know, the kind that drips down the sides and makes your mouth water. And tube pans make great low-calorie sponge cakes….mmmm….you can count on a video about making WHOLE WHEAT angel food cake from your food storage coming later this week.

Food Storage Sour Cream Pound Cake

I originally got this recipe from my mother-in-law. It’s always what she uses for Strawberry Shortcake and is very delicious. There are actually two ways to substitute food storage for the sour cream that makes this a sour cream pound cake. 1) You can use powdered sour cream or 2) you can use your food storage yogurt that you made from powdered milk.

Food Storage Sour Cream Pound Cake Recipe

Recipe type: Dessert

Prep time: 15 mins

Cook time: 1 hour

Total time: 1 hour 15 mins

This recipe is so great fo food storage….and strawberries!

Ingredients

1 C. butter (1 C. white bean puree)
2 1/4 C. sugar
6 eggs (1/3 C. dry egg powder + 2/3 C. water)
3 C. flour (1 C. whole wheat flour and 2 C. all-purpose flour)
1/2 t. salt
1/4 t. soda
1 C. sour cream (1 C. food storage yogurt or 1 C. dry sour cream powder + 1/2 C. water)
1 1/2 t. vanilla

Instructions

Pre-heat oven to 350 degrees. Cream butter until soft. Add sugar gradually, beating until light and fluffy. (If you’re using beans, simply beat the puree and sugar together) Add eggs, one at a time, beating thoroughly after each. (If you’re using powdered eggs, just put in the powder and water and mix) Mix together flour, salt and soda; add to batter alternately with sour cream, beating until smooth. Add vanilla. Prepare cake pan by coating generously with non-stick spray, then sprinkling with granulated sugar; or grease pan heavily. Pour batter into prepared pan. Bake for 1 hour or until done. Cool cake for 10 minutes; remove from pan.

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Crystal’s Tip

Mini bundt pans (like I used in the picture) are awesome and GREAT for company. The best part is, I picked these beauties up at my local dollar store around Christmas time. I highly recommend picking some up!

Store This Not That Tip

Did you know that the person who developed powdered sour cream never meant for it to be used as an actual sour cream topper? It was developed for use in baking. And remember, you can always use your food storage yogurt in place of sour cream in your baking.

Help Spread the Word!

Food Storage Pineapple Upside Down Cake Recipe

Crystal — Fri, 17 Feb 2012 12:37:56 +0000

FEBRUARY IS “LET THEM EAT (FOOD STORAGE) CAKE!” MONTH!

Did you know it’s my birthday this weekend? {Insert a plea for comments wishing me a very happy food storage birthday HERE} So I’ve decided to showcase a few of my favorite birthday cakes featuring food storage (minus the Food Storage Chocolate Molten cake which I already shared). Starting with Pineapple Upside Down Cake. It really is too bad that some of the best food from the 50′s and 60′s has gone by the wayside. I’m thinking Ruebens, Lime Rickeys, and especially PINEAPPLE UPSIDE DOWN CAKE! This cake used to be the ‘IN’ cake, sort of like how everywhere you go now there are cake pops (hmmm…cake pops food storage style….interesting…anyway….). I have always loved this cake, who wouldn’t? It has a very moist cake, yummy sticky topping, pineapple and maraschino cherries! And when you’re from the family I’m from-ANYTHING with maraschino cherries is a VERY GOOD THING! I made these tonight for a Blue and Gold Banquet I went to and decided to turn them into cupcakes. And just when I thought Pineapple Upside Down Cake couldn’t get better, the heavens open and a way appears! I loved them! I was even able to sneak in some food storage wheat and beans. I always love people’s reactions when I tell them the secret ingredient is beans. If you haven’t quite figured out how to use beans for oil and/or butter get my tips for using food storage beans in your baked goods! I adapted my recipe for the Pineapple Upside Cake recipe from the Essential Mormon Cookbook series (one of my favorite cookbooks!).

Food Storage Pineapple Upside Down Cake Recipe

Recipe type: Dessert

I love this recipe because it doesn’t call for a cake mix! It’s from scratch and perfect for using food storage!

Ingredients

1 C. packed brown sugar
1 1/2 C. butter, softened and divided (or 1/2 C. butter and 1 C. white bean puree)
1 (20-ounce) can pineapple rings, drained with juice reserved (if you’re doing cupcakes use crushed pineapple)
Maraschino cherries, if desired
2 C. sugar
1 T. vanilla (yes, that is TABLESPOON)
2 eggs (1/4 C. dry egg powder + 1/2 C. water)
2 1/4 C. flour (I used 1 C. whole wheat flour and 1 1/4 C. all-purpose flour)
1 t. baking soda
1/2 t. salt

Instructions

Combine brown sugar and 1/2 cup butter; spread on bottom of greased 9×13 inch pan. Place pineapple rings and cherries on top. Cream the remaining 1 cup butter (or bean puree) with sugar. Add vanilla and eggs and beat well. In a separate bowl, stir together flour, baking soda, and salt. Add to creamed mixture. Beat in 1 cup of the reserved pineapple juice. Pour batter over pineapple rings and bake at 350 degrees for about 45 minutes, until toothpick inserted in center comes out clean. Cool slightly, serve warm. To serve, flip individual cake pieces over to show pineapple. Top with whipped cream if desired. Serves 12.

Notes

If you want to make cupcakes. SImply spread the brown sugar butter mixture on the bottom of 24 greased cupcake pans (you won’t be able to use liners for these). Divide crushed pineapple and cherries and place on top of mixture. Pour batter on top to 2/3 full. Bake at 375 for 15-20 minutes. Allow to cool for 5 minutes and then turn over. (I turned mine over onto a baking sheet and then served) Serves 24

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CRYSTAL’S TIP:

I love the cupcakes because you get TWENTY FOUR servings instead of just TWELVE. Much better portion control!

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Food Storage Valentine Strawberry Cupcakes Recipe

Crystal — Mon, 13 Feb 2012 13:40:29 +0000

FEBRUARY IS “LET THEM EAT (FOOD STORAGE) CAKE!” MONTH!

And since Valentine’s Day is TOMORROW-I’m going to show you a yummy one bowl Strawberry Cupcake recipe that will be pink WITH OUT artificial colors and delicious. I’ll even show you a very easy yet adorable decorating tip (think super crafty mom meets the practical mom that can’t spend all day on Valentine’s cupcakes) for your cupcakes. Of course, we’ll be using food storage and a lot of it! Whole wheat, powdered milk, powdered eggs, beans, and freeze dried strawberries. That is pretty much something from EVERY category….now that is LOVE! And of course because I love you, there is another video this week for you to watch that will show you exactly how easy it is to do, decorate, and wrap!

Food Storage Valentine Strawberry Cupcakes Recipe

Recipe type: Dessert

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 24

These cupcakes contain no artificial flavors or colors-it is the REAL deal and will use food storage from every main food storage category!

Ingredients

2 cups all-purpose flour, sifted (1 3/4 C. allpurpose and 1/4 whole wheat flour)
1 1/4 cup sugar
1 tablespoon baking powder (YES, tablespoon)
1 teaspoon salt
1/2 cup butter, softened (1/2 C. bean puree)
1 cup milk (3 T. dry instant milk powder or scant 1/3 C. instant milk powder + 1 C. water)
1 teaspoon vanilla extract
2 large eggs (1/4 C. dry egg powder + 1/2 C. water)
1 3/4 C. freeze dried strawberries, pulsed in blender

Instructions

Preheat oven to 350 degrees F.
In a large mixing bowl sift flour and sugar, baking powder and salt and other powders if you are using powdered eggs and milk and hydrate the strawberries in water necessary to hydrate your milk and egg powders.
Add butter or bean puree, milk and vanilla. Beat with a hand mixer on medium speed for 2 minutes, occasionally scraping sides of bowl.
Add eggs and strawberries, beat for 2 more minutes.
Pour batter into prepared cupcake pans, filling 2/3. Bake 20 minutes or until toothpick comes out clean. (If using beans, these almost work better without liners-just spray the cupcake pans with non-stick spray and fill)
Cool. Frost with cream cheese or whip cream frosting. If using whip cream frosting the cake must be refrigerated.

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BEANS?

If you’re confused why I’m saying to use beans in place of butter get my instructions for successfully using beans for butter and/or oil.

Help Spread the Word!

I love it when you share my tips and recipes for food storage! Do me a quick favor, if you like what you see please share it on facebook, pinterest, or blog about it! And make sure you link either the word “food storage” or “Everyday Food Storage” back to me. Thanks-it makes all the hard work worth it!

Food Storage Whole Wheat Banana Dream Cake Recipe

Crystal — Wed, 08 Feb 2012 12:20:12 +0000

FEBRUARY IS “LET THEM EAT (FOOD STORAGE) CAKE!” MONTH!

Alright, February is in high swing with wonderful food storage filled cakes! They don’t use cake mixes, but are just as easy to make. The recipes are packed with flavor (just look at the Chocolate Molten Lava Cake if you’re wondering) as well as fiber and protein-which of course, means the calories have been C-U-T! Who doesn’t love a piece of cake that tastes great, has half the calories, and leaves you feeling satisfied and full! So what is my next awesome recipe? Well I’ll tell you…

WHOLE WHEAT BANANA DREAM CAKE

Oh, man-this cake was so good, I was honestly surprised because I can remember not really liking banana cake as a child and I didn’t know if I’d like this one. It was in one word-incredible! It’s entirely chalk full of fiber with whole wheat, oats, nuts, and beans but you’d never know it by the wonderful taste and texture.

Food Storage Whole Wheat Banana Dream Cake Recipe

Recipe type: Dessert

Prep time: 15 mins

Cook time: 60 mins

Total time: 1 hour 15 mins

This whole wheat Banana Dream Cake is incredible and no one would ever guess it is chalk full of food storage!

Ingredients

1/2 C. Butter (or beans)
1 C. brown sugar
1/2 c. sugar
2 eggs (2 T. dry egg powder + 1/4 C. water)
1 1/4 C. flour (I used whole wheat)
3/4 t. baking soda
1/2 t. baking powder
1/2 t. salt
3/4 C. oatmeal
1/3 C. butter milk (1 T. dry non-instant milk powder or 2 T. dry instant milk powder + 1/3 C. water + 1 t. vinegar or lemon juice)
1 C. mashed bananas (about 3)
whole pecans

Instructions

Cream butter and sugar. Add eggs. Beat well. Add dry ingredients alternately with buttermilk mix well. Blend oats bananas and nuts and add to batter. Pour batter into greased 9×13 pan. Bake at 350 for 35-40 minutes.

Notes

This is a thin snack cake. If you want to be thick like a regular cake, either double the recipe or put this sized recipe in a 8×8 pan.

Fresh Banana Frosting
1/4 C. butter
1/2 t. vanilla
1 T. lemon juice
2-3 small bananas
3/4 – 1 pkg (1 lb.) powdered sugar

Mix creamed butter with mashed bananas. Add enough sugar to make a nice spreading consistency. Then add vanilla and spread on cake.

{I didn’t use this frosting when I made it. I just topped it with some whipped cream and it was delicious!}

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BEANS?

If you’re confused why I’m saying to use beans in place of butter get my instructions for successfully using beans for butter and/or oil.

Help Spread the Word!

Just for Kids Gingerbread (or whatever they’d like them to be) cookies!

Crystal — Thu, 15 Dec 2011 10:01:05 +0000

Do you ever sort of cringe thinking of all that flour you’ll have to slop on your counters when it’s time to do gingerbread cookies with your kids? I know I do, I still don’t have a great way of cleaning flour off of my counters (btw, if you have a good trick, leave a comment below). So, lucky for me I have a wonderful mother who gave me the recipe she would do with my brothers when they were little-can you imagine trying to do gingerbread cookies+flour+FOUR boys under the age of FIVE? Yeah…you know she had to find a better way. Now I’m sharing it with you, all food storage style, so you can have a much easier Christmas and a better time making cookies with your kids this year! (This recipe is very similar to the Cookie Clay Dough, I’ve posted about before)

KID FRIENDLY GINGERBREAD COOKIES

1 Cup Butter
2/3 Cup Brown Sugar, packed
2/3 Cup Molasses
In a small saucepan, combine the above 3 ingredients. Cook over medium heat until sugar is dissolved. Let stand 10 minutes.

1 Egg, large and beaten (1 T. dry egg powder + 2 T. water)
1 1/2 tsp. vanilla extract
Beat together in a large mixing bowl and add the butter mixture. Mix together.

4 Cups Flour (2 Cups wheat and 2 Cups white)
1 1/2 tsp. ginger
3/4 tsp. baking soda
1/2 tsp. ground cloves
Combine all of the above dry ingredients. Gradually add to wet mixture above and mix well.
Cover and chill for about two hours.

Form or mold into balls, ropes, or animals, etc.
This recipe can also be rolled out and cut out with cookie cutters. Usually no flour is needed on the counter or rolling pin. A spatula is all that is needed for the transfer to the cookie sheet. However, I do dip the cookie cutters in flour for easy removal from the cutters. This dough works especially well for cookie cutters that imprint a design as the design holds up well in baking.

Bake at 350 for 8-10 minutes or until set. Cool for 5 minutes before removing to wire racks to cool.

To make 8 Gingerbread Teddy Bears:
Divide dough into 8 equal pieces. Have each of 8 children make from their piece of dough; one 2 inch ball for body, one one inch ball for head, four 1/2 inch balls for hands and feet, two 3/8 inch balls for ears. Place the 2 inch ball on a foil-lined baking sheets for the bear body; flatten to 1/2 inch thickness. Position the 1 inch balls for the head; flatten to 1/2 inch thickness. Attach four 1/2 inch balls to the bear for arms and legs. Attach two 3/8 inch balls for bear ears. Add chocolate chips for eyes, noses and buttons.

OR Shape dough into eight balls, 2 inches each; eight balls, 1 inch each; 32 balls 1/2 inch each; and 16 3/8 in each. Place the 2 inch balls on three foil-lined baking sheets for bodies of 8 bears; flatten to 1/2 inch thickness. Position the 1 inch balls for heads; flatten to 1/2 inch thickness. Attach four 1/2 inch balls to each bear for arms and legs. Attach two 3/8 inch balls for ears. Add chocolate chips for eyes, noses and buttons.

Bake at 350 for 12 minutes or until set.
Cool for 10 minutes before carefully removing to wire racks to cool completely.
Frost bows on bear necks with red frosting/piping tubes.

Food Storage Pfeffernusse

Crystal — Wed, 14 Dec 2011 10:12:30 +0000

Okay so I’ll give you a major high five if you know what Pfeffernusse are. Basically, it’s a really delicious German spice cookie that my grandmother would bring us. Unfortunately, store bought these cookies are bland, stale, and pretty gross. So, I was really excited to find this recipe and try it out-to find out that they are FAB-U-LOUS! (So good, in fact, that I had to put them in the freezer so I’d stop eating them…for you know…breakfast, lunch, dinner…you get the idea.) If you have any German in you, or are wanting to try something different this year, this is for you! (This is actually what I made for my cooking club this month!)

FOOD STORAGE PFEFFERNUSSE

1/2 cup molasses
1/4 cup honey
1/2 cup butter
2 eggs (2 T. dry egg powder + 1/4 C. water)
4 cups all-purpose flour (or whole wheat flour)
3/4 cup white sugar
1/2 cup brown sugar
1 1/2 teaspoons ground cardamom
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground ginger
2 teaspoons anise extract
2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1 teaspoon ground white pepper
1/2 teaspoon salt
1 cup powdered sugar for dusting

Stir together the molasses, honey, and butter in a saucepan over medium heat; cook and stir until creamy. Remove from heat and allow to cool to room temperature. Stir in the eggs.

Combine the flour, white sugar, brown sugar, cardamon, nutmeg, cloves, ginger, anise, cinnamon, baking soda, pepper, and salt in a large bowl. Add the molasses mixture and stir until thoroughly combines. Refrigerate at least 2 hours.

Preheat oven to 325 degrees F. Roll the dough into acorn-sized balls. Arrange on baking sheets, spacing at least 1 inch apart.

Bake in preheated oven 10 to 15 minutes. Move to a rack to cool. Dust cooled cookies with powdered sugar.

Saturday Food Storage Show-Offs: Healthified by TOS Peanut Butter balls

Crystal — Sat, 08 Oct 2011 15:10:47 +0000

So many of you may remember my buddy over at THE OBSESSIVE SHOPPER. She’s talented for more reasons than just her ability to save you a lot of money on your grocery bill but she is a fabulous cook and her husband is an awesome cake decorator! Anyway, she sent me this recipe to try and it looks amazing right? Who doesn’t love making recipes more healthy with food storage! Here is what she had to say about it…”I thought of you every moment involved in making these oh and consuming them too! “Crystal will be soooo proud of me!”—and I am so proud of her!

Saturday Show-Offs: Healthified by TOS Peanut Butter balls

Recipe type: Dessert

Prep time: 5 mins

Cook time: 5 mins

Total time: 10 mins

My friend from www.theobsessiveshopper.net sent me this wonderful, healthier, food storage recipe!

Ingredients

3/4 cup dry non-instant powdered milk or 1 1/2 cup instant powdered milk
1 cup quick oatmeal
1/4 cup flax seed meal
1/2 cup honey or Agave nectar
3/4 cup peanut butter (uses natural if possible)
1/3 cup raisins or other dried fruit or dark chocolate pieces

Instructions

Mix together and roll into balls. Store in air tight container in fridge.

Notes

The original recipe for comparison is:

Peanut butter balls (original)
1 cup peanut butter
1/2 cup corn syrup
1/3 cup powdered milk
3/4 cup quick oatmeal (add a bit more if too runny)

Mix together and roll into balls. Store in air tight container in fridge.

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SHARE WITH US!

Do you have a great idea, recipe or food storage tip you’d love to share?! Email me at efsshowoffs(at)gmail(dot)com! We’d all love to hear from you!

Saturday Food Storage Show-off: Pioneer Brownies

Crystal — Sat, 01 Oct 2011 08:46:06 +0000

Who doesn’t love a good brownie recipe that also includes food storage? I was so happy to receive this recipe for all of us to try. It has beans, wheat, and honey. Sounds great! This recipe is from Sade and she says…

“Hey Crystal,
You inspired me to try these and I’m so glad you did!! These little morsels of heaven were fantastic!! And as you said we wouldn’t be able to taste the beans at all! Thanks so much, I’ll send along the picture and the recipe in case anyone else would like to make these, they are truly food storage brownies!!”

Food Storage Pioneer Brownies: Food Storage Dessert Recipe

Recipe type: Dessert

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

This is truly a food storage brownie!

Ingredients

1/2 c. butter (1/4 C. black bean puree and ¼ c. oil)
2 tsp. vanilla
2/3 c. honey
2 Lg. Eggs ( I used powdered)
1/2 C. wheat flour
1/2 C. cocoa
1/2 tsp. salt
1 c. chopped nuts (optional)

Instructions

Mix all ingredients and mix well. Put in 9×9 pan and bake at 350 degrees for
-30 min.

Notes

**Tip** Cut brownies with a plastic knife and they cut nicer…I have NO
idea why but it does work!

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SHARE WITH US!

Do you have a great idea, recipe or food storage tip you’d love to share?! Email me at efsshowoffs(at)gmail(dot)com! We’d all love to hear from you!

The Everyday Bean e-Cookbook Sneak Peek!

Crystal — Tue, 23 Aug 2011 04:02:20 +0000

I’m so excited! I have a new e-cookbook coming out this week, The Everyday Bean Cookbook. It will have 90+ recipes for breakfasts, sides & salads, dinners, and DESSERTS all with no added fats…just good ol’ beans from your food storage. Don’t worry the recipes aren’t scary, the recipes cover pancakes, waffles, muffins, quick breads, salads, soups, chilis, cookies, brownies, cakes, etc…see that isn’t scary! To get you excited (and convinced), I’m giving a sneak peek of one of my most favorite BEAN recipes, the Low-Fat Ultimate Death by Chocolate Sandwich Cookie. (Make sure you scroll to the bottom to see how you can enter to win a FREE copy of my new e-cookbook when it is released this week!)

Low-Fat Ultimate Death by Chocolate Cookie

Recipe type: Desserts

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Serves: 9

This recipe is awesome, easy, looks gourmet and NO ONE will guess you used beans instead of butter in it! If you love it, make sure you check out my NEW Everyday Beans e-Cookbook with over 90 recipes that will incorporate beans into your breakfasts, sides & salads, dinners and DESSERTS!

Ingredients

1 Devils Food Chocolate Cake mix (must be Devil’s food)
1/2 C. bean puree (you can use either black or white beans)
2 eggs (2 T. dry powdered eggs + 1/4 water)
1 t. vanilla
1 tub Fat-Free Cool Whip
1/2 pkg. dark chocolate chocolate chips, melted
chocolate covered strawberries, optional

Instructions

Preheat oven to 350 degrees. Combine half of the Devils Food Cake Mix with the bean puree, eggs and vanilla in electric mixer for 2 minutes or until thoroughly combined. Add in second half of cake mix and mix until combined. Drop rounded balls of cookie dough on GREASED cookie sheet. Cook 10-12 minutes or until done. Take out of oven and with a glass with a flat bottom, flatten cookies and allow to cool.
Mix together Cool Whip and melted chocolate to form mousse. Place mousse in between two cookies. Place a little mousse on top of cookie sandwich and place chocolate covered strawberry on top.

Notes

Make bean puree by dumping a can of beans in your blender and blending until it is the consistency of a thick smoothie.

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WANT TO WIN A FREE COPY OF MY NEW EVERYDAY BEAN E-COOKBOOK?

I thought you might! All you need to do make sure you’re signed up for my newsletters so you’re notified of the release and help spread the word about this post and amazing recipe either in an email or on your blog, facebook, or on Twitter. E-mail me at efsgiveaways(at)gmail(dot)com telling me what you’ve done and you’ll get one entry for different thing you did! There will be 5 winners so make sure you enter to win!