Butternut Squash Barley

When I saw this recipe, I immediately added it to my list of recipes to try just based off of the picture. It looked so creamy and delicious I knew I had to try it out, using the basic ingredients and ideas but my own way. I started off by putting some butternut squash soup (from Trader Joe's) in a pan on medium to low heat, along with 1 1/2 cups of uncooked barley.

I simmered the sauce for about 15 minutes and added some sliced mushrooms into the mix. As the sauce thickened and evaporated, I continued to add more soup. Eventually I used the whole carton.

After about 45 minutes of simmering, I added some spinach and goat cheese. Once the goat cheese was melted it was ready to eat!

I was unsure how I felt about it at first but after the second helping I decided I really liked the dish. However, next time I think I'd make a few modifications. First, I'd soak the barley ahead of time because it cuts down the cooking time. Also, I'd add more spinach and mushroom. I'm excited to perfect this recipe. If you give it a try please let me know what you think!

Speculoos Cheesecake Bites

A while back I made Nutella Cheesecake Bites, which went over very well. I wanted to try subbing speculoos for the nutella. They turned out really well. If you prefer nutella over speculoos I recommend trying the Nutella Cheesecake Bites and vice versa.

Ingredients

1 cup of finely crushed graham crackers

3 tablespoons unsalted butter

2 8oz. packages of cream cheese (softened; you can put them in the microwave for about 30 seconds if they're coming straight from the fridge)

1/2 cup speculoos (can find at Trader Joe's, but they call it "cookie butter")

2/3 cup granulated sugar

1 tablespoon flour

1 teaspoon vanilla

2 eggs

1 cup semi-sweet chocolate chips

1/4 cup heavy cream

Directions

Line a cupcake pan with 12 cupcake liners and preheat the oven to 350 degrees. In a small bowl, melt the butter and then mix it with the crushed graham crackers. Try to evenly distribute the graham cracker crust into the 12 cupcake liners. Using wax paper press down on the crumbs until they're packed at the bottom of the liners.

In a large bowl, combine the cream cheese, speculoos, sugar, flour, and vanilla, mixing well. Next, mix in the eggs. 

Once well mixed, spoon the batter on top of the graham cracker crust. Pop the tray in the oven for about 18 to 22 minutes. Take it out once the top has set, but is still soft. (If it's hard to tell about 20 minutes will probably be a safe bet.)

Once the cheesecakes have completely cooled, combine the chocolate and heavy cream in a microwave safe bowl. Microwave for 30 seconds and stir. Repeat these two steps until the chocolate is melted.

Spread the ganache over the cheesecakes and then put the cheesecakes in the fridge for a minimum of 3 hours.

Enjoy!

Black Bean Brownies

I shop at Trader Joe's quite frequently. At least one to two times every week, to be more precise. The last 3 times I've bought black beans there, I've been asked by an employee if I'm going to try black bean brownies. I had black bean brownies on my extensive list of things I want to eventually bake, but when i was asked AGAIN today if I was making brownies with black beans I figured it was time to give it a shot. I'm really glad I did. If you are a brownie lover who has no interest in trying something a little bit healthier I don't recommend trying these. With that being said, for how healthy, low in fat and high in fiber/protein these brownies are I think they're great. The taste is not lacking (though I may try to add some chocolate chips next time). The only thing that really sets these brownies apart (in a potential negative way) is the consistency. The beans create a cake like consistency. If you like cake-like brownies you're set. I prefer chewy brownies, but these still satisfy my chocoloholic sweet tooth. I can guarantee I will be making these again.

Ingredients

1 can of black beans

1 box of brownie mix (I tried Dark Chocolate brownie mix but may try a Ghirardelli mix next time)

First, rinse and drain the black beans. Put the black beans back in their can and add water to fill the can completely.

Dump the water and beans into a food processor (or blender) and puree the mixture.

Pour the pureed bean mixture into a large bowl, along with the brownie mix. Use a hand mixer to combine the two. Bake according to the brownie mix instructions. It's that easy!

 Enjoy!

Chocolate Cranberry Cookies

Last weekend I was really tired but in the mood to bake something. After searching around the Internet, I fell upon this recipe. Three ingredient cookies sounded perfect for my lazy mood,. However, I'm not a huge fan of white chocolate so I decided to sub it out for dark. I think the cookies turned out pretty well. Both of my brothers liked them which is my normal test for how good a recipe is. They're so easy, I recommend giving them a try.

Ingredients

1 tube of sugar cookie dough (I used Pillsbury but you can use any brand)

1 cup chocolate chips (feel free to use white)

1/2 cup dried cranberries

Additional 3/4 cup chocolate chips to melt & dip

Throw the dough (slightly softened) into a bowl, along with the chocolate chips and cranberries. Stir until the chocolate chips and cranberries are spread throughout dough.

Form dough into a log shape and slice into about 1/4 inch rounds.

Place the rounds on a baking sheet and bake at 350 degrees for about 15 minutes or until the edges begin to slightly brown. Once the cookies have cooled completely, melt the remaining chocolate chips and dip half of each cookie. Place cookie on wax paper to cool and harden.

Enjoy!