Black Bean Brownies - DRAG-free!

In honor of a lovely new mommy who doesn't want her food limitations to be a DRAG...
I present these yummy brownies!

I  had tried a Black Bean Brownie recipe before that was not gluten-free. Then I tried a YUMMY Flourless Brownie recipe from The Spunky Coconut Cookbook (my favorite cookbook!)
My recipe is a combination of the two.

I enjoy them best hot out of the oven, or cold out of the refrigerator. So good.

Black Bean Brownies – DRAG-Free

Ingredients

• 1 can no salt Black Beans
• 3 eggs
• ½ cup almond butter
• ½ cup sunbutter
• ½ tsp. sea salt
• ½ tsp. liquid stevia
• 1 tsp. vanilla
• 2/3 cup honey
• ½ cup unsweetened cocoa powder
• 1 c. mini chocolate chips (DRAG-free kind)

Directions

Preheat oven to 325 F.

Rinse beans until liquid is clear

In food processor combine beans and 1 egg. Process until smooth

Pour into bowl (to mix by hand or electric mixer.)

Add remaining ingredients except cocoa and chocolate chips.

Mix until smooth. Add cocoa and mix until smooth.

Stir in chocolate chips

Place Mini-Muffin Tray on Perforated Baking Sheet.

Fill tray using the Medium Scoop. 

Sprinkle additional chocolate chips on top if desired (or if you forget to add them inside like I sometimes do!!)

Bake for 15 minutes.

Let cool 5-10 minutes before removing from tray.

Enjoy!

Makes 36 brownies. 
Store in an airtight container in fridge or freezer.

If you are like me, you may wait until your family has tasted them (and loved them!) before you reveal the secret ingredient!

Family French Toast

 This morning, I arose to the smell of delight.

My husband (Chef Kerick) and son (Sous Chef Austin) were in the kitchen creating a delicious dish:

Sift & Go Sifter

French Toast on the Silpat

They began with a standard egg/milk mixture and bread slices cut in half.
After dipping bread in the egg mixture, they placed it on the silpat.
Sous Chef Austin, sprinkled cinnamon on top.

If only he would have known I had the new Sift & Go Sifter he could have used that! Next time!

After baking 20 minutes or so at 350, my daughter Savannah, who was "supervising" by laying on the floor, commented on how delicious they smelled.

The chefs pulled out the golden-colored French Toast. Perfection!

While taking them off with the Polyamide Spatula, Chef Kerick noticed how easily they came off the pan. He said, "I could never do this on a metal pan. All the French Toast bread would be ripped up."

My other daughter Sierra responded, "Everybody should have a Silpat!"

"Everybody needs a Silpat!"

"Smells Delicious!"

"It's good stuff!"

"Yummmmmm"

"I love my family!"

 Note: This post was approved by full tummies.

To make Gluten-Free and Dairy-Free 

just substitute GF bread and DF milk

Everyday Easy Eggs

I have really been noticing when I miss protein at breakfast. 

Eggs are always an easy protein of choice for me. 

I often make eggs in the microwave for an Everyday Easy bite!

One option is to crack the egg right on the Octagonal Silpat

 (which always lives in my microwave to catch spills or be used as a cover.) 

 

In around 30 seconds..... the egg is done!

 

When making it for my family, I often crack the eggs right into the 6 shape Tartlet Tray.

 Within minutes.... eggs for the family!

This week, my husband and I both tried using the the NEW Mini Round Mold. 

Again, crack 1-2 eggs in the mold. You can whisk them or not (your preference.) 

   
 I cooked this one for just over 30 seconds. Yum!!

2 eggs scrambled in Mini Round

 

We also use the Small Round Mold when making eggs for the family. 

So many options!

Happy egg eating! 

Oregon Duck Cakes

Well, I may be an Oregon State Beaver fan,

 but I have many friends who love their Oregon Ducks.

This new Euro Donut Tray is perfect to make those Yellow and Green O shapes.

I tested it today with a Yellow Cake Mix. 

Following the direction on the box, these little donut cakes came out perfectly. 

Then, I dipped them in green frosting. 

Easy, Peasy, Oregon 'O' shapes. 

I might even enjoy one myself.... wearing orange and black, of course!

Hello everyone!

Once again, it has been way too long since I have written.
But many of you have been keeping up with me on Facebook... Carol's Cooking With Demarle.

I wanted to update you all on my new Cooking Class Schedule.
Just go up to the  Cooking Classes tab and you will be linked to my Spring Schedule.

There are two classes a month.
One DRAG-FREE class    (Dairy, Refined-sugar and Gluten FREE does not have to be a drag!!)
The other class may include some DRAG-FREE recipes, but not necessarily.

Many classes already have an invitation attached. So- mark your calendars and RSVP. Then you will be sure and get reminders as it gets closer.

I hope to see many of you soon!
Carol :)

My Food Journey

Hey friends!
It has been way too long since I have posted. I apologize.

I have recently begun a journey to determine food sensitivities. My Naturopath gave me a 7-day Detox diet. I don't know if you have ever done one, but I actually felt GREAT!

I followed this up with a Food Allergies & Elimination Diet.
Click here to order the awesome e-book.

How it works: 
You stop eating many foods that commonly cause reactions. After 3 weeks, you begin reintroducing food groups - one at a time. You document any reactions.

My journey:
I began this adventure with eagerness. My kids were even supportive... "Mama, can you have this? Maybe someday you can again." As summer was approaching, I looked forward to lots of fresh fruits and vegetables, complemented with almond butter, rice crackers, quinoa, etc.

After awhile, discouragement set in. I know many people who are gluten-sensitive, and most can have potatoes and corn. Both of these are not allowed during this process- so I had to get more creative. Then, I began having reactions to the food that I was supposed to be eating.... lettuce, pea pods, carrots- well, almost all vegetables. This was followed by a reaction to almonds.

To make a long story short, I am still in the "Reintroduction" phase. My diet is fairly limiting at this point.

The best part: I still feel great!!!

At first, I assumed I would find sensitivities to a couple food groups, adapt, and add the others back in. Now, after growing weary of rice cakes, (which I actually DO like!) I must come to terms with the fact that I might have to eliminate several food groups long term.

So begins the next adventure.... searching for recipes (especially to feed my sweet tooth) that are gluten-free, dairy-free, sugar-free, soy-free, almond-free.

So, stay tuned. Come July, I hope to begin posting some of the new recipes.

In the meantime, feel free to pass along recipes, blogs, resources that you have used or heard about. I already have found a few favorites and just ordered a cookbook. I am looking forward to experimenting!!

Chicks, Eggs & Bunnies

Well- if you want some fun and easy treats for your Easter season.... try this:

Bunny in Eclipse Tray

Chick in Eclipse Tray

Eggs in Egg Tray

The Eclipse Tray and Egg Tray are available this month (limited time!)

Fill your tray with your favorite cake, brownie, or even cookie mix.

Bunny in Eclipse Tray

Use frosting, sprinkles, pretzels and other toppings to create these fun Bunnies, Chicks and Eggs.

Chick in Eclipse Tray

Note:
I do have step by step directions available to all attendees of a home show this month.

So call me and get one on the calendar!

Deep Hearts!

I have enjoyed using my Deep Heart Tray for many things this season:

Sugary Cupcakes....

How to:
1. Cakes: Make cupcakes of your choice in the Deep Heart Tray.
               (Box mix works fine.)
                Chill in fridge for best frosting results.

2. Sugars: used store-bought colored sugars or make your own.
To make: Place sugar in a baggie.(refined or the "raw" sugar is a little bigger. Coconut works too!)
               Put a few drops of food coloring in the bag.
               Seal the bag.
               Smoosh (technical term) with your hands until mixed.
               Place in a small bowl.

3. Frosting: Place pre-made frosting in a small bowl.
              (I used store-bought- not my norm!!)
             Melt in Microwave for 15 seconds or so- until melted.

4. Assemble: Take chilled Heart cake.
             Dip in melted frosting
             Dip in colored sugar or coconut
             Set on cooling rack until frosting is set.

Jello Jigglers - filled about half full.

Other ideas for the Deep Heart Tray:    
        Meat loaf
        Brownies! (They work in every shape!!)
        Rice Krispie Treats
        Baked Pancakes
        Muffins
        Chilies Rellenos/ Egg Quiche
        Chapagne Salad (frozen strawberry salad)
        Ice cubes
        Ice Cream Heats

Long Time

It has been a long time since I have updated. So much for my once a week goal!!! I won't give up!

I thought some of you would find this amusing....

This is Jesus' Family Tree a la Brownies!!

My Foundations Class challenged me to make a visual of the genealogy found in
Matthew 1. The girl can't pass up a challenge like that!!

So I started with Abraham & Sarah...

                                                                  ... and ended with Joseph, Mary & JESUS!

I used the Little Chefs Tray.

Good times!

Coupons & Demarle Pans match up

Hey all-
I just went down the baking aisle at Safeway and found this AMAZING coupon book:

There are a handful of Safeway brand coupons, but most are for national brands. AND..... MOST of them are things I actually buy!!!!! LOVE IT!!!

Here are some of the featured products linked to what Demarle pans might coincide. Click on the pan name to see it.
Crescent rolls - Silpat
Italian Bread - Silform Bread Tray
Bisquick - Baked pancakes in the Teddy Bear Tray
Brownie mix- Mini Muffin Tray
Dryers Ice cream- Ice Cream Cake in Large Round or Rectangular Tart
Puff Pastry Sheets- Silpat
Cake mix- Bundt Mold or Deep Flexipat (Jelly roll style)
Salsa- Crustless Quiche in Sunflower Mold or Square Savarin Tray
Breaded chicken strips- Silpat
Chocolate chips & condensed milk- Fudge in Petit-Four Tray or Mini- Charlotte Tray

Items you WON'T use in your Demarle Pan-
Non-stick cooking spray- remember: Demarle pans are naturally Nonstick!!!
Microwave Popcorn- Much cheaper and healthier to make Microwave Kettle Corn in the Large Round Mold with the Octagonal Silpat.

So.... get out there, stock up your pantry and pull out your Demarle pans!!!

Gluten Free Pumpkins

So- I went ahead and tried to shake up the recipe for the Gluten Free Banana Cake.... 

Introducing: Gluten Free Pumpkins!

I just substituted Pumpkin for the Bananas.
And added some "Pumpkin Pie Spice" - cinnamon, nutmeg, ginger, cloves.
Easy Peasy.  (Click HERE for link to the banana recipe.)

I mixed it up and poured it into the Petal Tray (one of my favorites!!!)

Baked about 20 minutes. (I think! Until slightly browning on the top.)

 After removing them from the tray, I placed them on my Roul'Pat 

                                                   (on special the month of October 2010!)

Next, I made stems for my little punkins! 

I just purchased a pack of caramels and sliced each one in half.

I use my Demarle Difference Paring Knife- slices right through!

I took each caramel piece and shaped it with my fingers... 

                stretching it out a little and curving it just a tad. 

Then, I whipped up a quick glaze..... 

      powdered sugar, milk, vanilla (or whatever sounds good to you!)

If you want it show up more, 

   you can choose more of a frosting or a caramel sauce or even white chocolate ganache! 

 (ooooh... What about taking those cinnamon chips and making ganache with that? yum!)

I drizzled each pumpkin with glaze and pushed a stem into the center. 

They were a big hit- even with the gluten-eating crowd!

Happy Fall!!!

Gluten Free Banana Almond Cake

I promised I would share the recipe for the awesome gluten-free cake I made....

Gluten Free Banana Almond Bundt Cake.... yum!

It was so moist and delicious.
You know how many gluten free recipes taste, well, gluten free? This was tasted amazing! The bananas added great texture and the almond flavor was a great addition.

Well- here is the scoop:
I got the recipe from a great website Gluten Free Goddess.

Check out her site (click HERE) for lots of great information and recipes. 

I am thinking about replacing the bananas with some of the zucchini that is overflowing my garden. I will let you know how it goes.

I wonder if it would work with pumpkin.... hmmmm. I better get baking!



.

Neighbor's Garden Stew

The other day, my generous neighbor kept passing veggies over the fence... garlic, potatoes, onion, carrots, cabbage. Yum!

So I got right to work on dinner.... Garden Stew.

I grabbed my Large Round Mold and placed in on my Perforated Baking Sheet.
I threw in some Stew Meat (from our share of the cow we bought.)
I was hoping to add some Beef Stock- but the cupboards were bare. Instead, I splashed on some Worcestershire sauce.
Threw in the fresh potatoes, carrots, onion, a little garlic and added some red pepper. Seasoned with salt and pepper.

I topped it off with the Octagonal Silpat.
Threw it in the oven at lunch time at 200 degrees.
By dinner time.... Yum!

My kindergarten daughter said, "Mommy, why did it have to cook so long?"
I explained that when meat cooks slowly on a low heat, it is nice and tender... which means it is easier to chew. She got a big grin and took a bite. After chewing and swallowing she said, "Thank you Mommy for doing that! It IS easy to chew!"

Fresh ingredients. Inexpensive meal. Happy family!

Microwave Kettle Corn

Oh Microwave Mondays- I bet you thought I had forgotten you. But alas, no.
 I have been dreaming of this post the last two weeks.

There is one recipe that people ask me about more than any other.... and this is it!
Microwave Kettle Corn! (cue the applause track)

Have you ever checked out the ingredient list on those microwave popcorn bags?
Well, let me just say this.... the following recipe has no chemicals. You can actually pronounce ALL the ingredients! Not only that, but it is much cheaper! And even better.... my kids LOVE it!

So- natural, cheaper, and yummier! Ready for it?

First, gather up your Large Round Mold and Octagonal Silpat.

1. Pour in 1/3 cup sugar and 3 Tablespoons water in the Large Round Mold. Swirl around until mixed together.
(Of course, I use my Magnetic Measuring Trio- my fave!)

Pop in your microwave for 2 minutes.
Mixture will be bubbling.


2. Then add 1/3 cup popcorn kernals. Carefully swirl around to cover kernals with hot syrup. Cover with Octagonal Silpat and microwave for 2-4 minutes.

In my microwave I have to stop it just under 4 minutes. The kernals will still be popping. But if I let it go the full four minutes, some will burn.

 Note: most people burn it the first time. Just dump it out and try again!!! You'll get it!

3. Carefully remove Silpat. Open away from you so steam will escape.
Stir and salt. Enjoy!!

Thanks to Shelley Hart for submitting the recipe in the Beginnings and Endings Cookbook!

Peanut Butter Bars

Have I told you about my new favorite cookbooks?

The Gathering of Friends cookbooks by Michelle Huxtable.
They are gorgeous! EVERY recipe has a picture!!

One of my favorite chapters in Volume Two is "Enchanting Desserts."
Page after page of delicious looking treats. I just had to get testing!

It wasn't difficult to choose my first experiment.... Peanut Butter Bars.
I just can't get enough chocolate and peanut butter. Seriously!

So, I "gathered" my "friends" (aka- my three kids!) and got to work!

After taking turns mixing all the yummy ingredients, my friends loved patting the mixture into the Deep Flexipat.

(I think they also loved licking their hands on their way to the sink to wash them!)

Next- into the oven for only 15 minutes! Now that is my kind of cooking!

Then we plopped on some spoonfuls of peanut butter and sprinkled on some chocolate chips.


After they melted, I spread them around with my Heat Resistant Spatula. My friends could hardly contain their excitement!

Finally.... we were able to cut the bars and sample them. I just love how easily they come out of the Deep Flexipat!
Sorry no pictures of my friends' chocolaty faces. But you can imagine...

So, about the recipe....
I am not sure if I can legally reprint it. I think I can if I cite the source, but I just need to check it all out. Stayed tuned for an update.

For now,  if you want the recipe, you can send me a message or email and I can contact you.
Or.... just buy your own cookbook! You will be glad you did!