Black Bean Brownies

Ingredients

Butter, for greasing pan

¾ cup cooked black beans

½ cup vegetable oil
2 eggs

¼ cup unsweetened cocoa powder

⅔ cup sugar
1 teaspoon instant coffee
1 teaspoon vanilla extract

½ cup mini chocolate chips, divided

⅓ cup flour

½ teaspoon baking powder

½ teaspoon salt

¼ cup confectioners' sugar, for dusting

Directions

Preheat the oven to 350 degrees F. Grease a 9 by 9-inch square baking pan.

In a blender, puree the beans with the oil. Add the eggs, cocoa, sugar, coffee, and vanilla. Melt half the chocolate chips and add to the blender. Blend on medium-high until smooth. In a small bowl, whisk together the flour, baking powder, and salt. Add to the blender and pulse until just incorporated. Stir in the remaining chocolate chips. Pour into the prepared pan. Bake until the surface looks somewhat matte around the edges and still a bit shiny in the middle, about 20 minutes. Let cool at least 15 minutes before cutting and removing from the pan. Dust with confectioners' sugar and serve.

Cook's Note: Place a small cutout or stencil on the brownie before dusting to make a design.

Source: Melissa d'Arabian

Peanut Butter Cup Cookies

Ingredients

24 Mini Peanut Butter Cups, Unwrapped
1 whole Roll Peanut Butter Cookie Dough, 14 Ounce Roll

Directions

Preheat oven to 350 F. Set the unwrapped peanut butter cups aside.

Slice the roll of cookie dough into 1½ inch slices. Lay the slices on their side and cut them into quarters. Place each quarter into a hole in a greased 24-count mini-muffin tin.

Bake the cookie dough in a 350 F oven for just a few minutes, about 6 to 8 at the most. You’ll want to take them out just when they start to turn golden. The cookies will be pouf-ey at this point.

Almost as soon as you pull the warm cookies from the oven, begin lightly pressing one peanut butter cup into each cookie so that the cookie envelops the peanut butter cup. The warmer the cookies, the better. They’ll grab onto the pieces of candy and work their magic, making the candy nice and soft and melty. And ridiculous.

Let them cool slightly, then carefully remove them from the muffin tins with a spoon and serve them on a platter.

Source: The Pioneer Woman, Ree Drummond

Peach Crisp with Maple Cream Sauce

Ingredients

5 whole To 6 Whole Fresh Peaches (best When Not Overly Ripe Or Soft)
1 cup Flour
1/2 cup Sugar
1/2 cup Light Brown Sugar, Firmly Packed
1/2 teaspoon Ground Cinnamon
1/2 teaspoon Ground Nutmeg
1/4 teaspoon Salt
1 stick Butter (1/2 Cup)
1/2 whole Lemon
7 Tablespoons Real Maple Syrup, Divided
1-1/2 cup Whipping Cream
3 Tablespoons Light Corn Syrup

Directions

In a medium bowl, mix flour, sugar, light brown sugar, cinnamon, nutmeg and salt using a fork or pastry cutter. Cut butter into small pieces and gradually add to flour mixture until evenly mixed.

Peel peaches into a bowl. Add the zest from half a lemon. Squeeze juice from lemon half and stir in with peaches and zest. Add 2 tablespoons real maple syrup to peaches, stir well.

Pour peach mixture into a small pan (8” or 9” square) and cover evenly with crumb topping. Cover with foil and bake at 350ºF for 15 minutes. Remove foil and bake for an additional 20 to 30 minutes or until crisp and brown on top.

Maple Cream Sauce:

Pour whipping cream into a saucepan. Add 5 tablespoons real maple syrup, 3 tablespoons corn syrup and stir over moderate heat until thickened and reduced by about one-third, approximately 15 minutes. Refrigerate mixture until it is cold and thick, or set the saucepan into a small bowl of ice (the ice will melt and turn into ice water). Stirring your mixture, it will cool and thicken in about 15 minutes. Drizzle sauce over peach crisp. Serve warm.

Source: The Pioneer Woman

Gooey Butter Cake

Ingredients

Cake:

1 18¼ ounce package yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:

1 8-ounce package cream cheese, softened
2 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar

Directions

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer.  Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
In a large bowl, beat the cream cheese until smooth.  Add the eggs, vanilla, and butter and beat together.

Next, add the powdered sugar and mix well.  Spread over cake batter and bake for 40 to 50 minutes.  Make sure not to over bake as the center should be a little gooey.

Source: Paula Deen