I've been cooking & posting photos / recipes to my Facebook page for a while now. That turns out to be satisfying because my friends post comments ... but ultimately is unsatisfying because I can't easily refer people to my baked kale recipe or my spicy Thai slaw recipe.
I got a suggestion (or two) to start a blog ... but hey, I already have a blog, and it's not being used. So ... I'm planning to post some recipes here, in addition to the occasional post about teaching or librarianing or cognitive sciencing.
First up: Chocolate Mooncakes (Gluten Free). or, Black bean, gluten-free brownies. I wanted a relatively healthy and wheat-free baked good to take to various holiday events -- but it had to taste good first. So I scoured the interwebs for black bean brownie recipes & settled on Eat Good 4 Life: Dark chocolate and black bean brownies.
The recipe calls for many of the usual brownie ingredients, such as eggs, sugar, and vanilla.
Variations: I am not a big brownie baker, so I was less familiar with the chocolate aspect. The recipe calls for dark cocoa powder, but since I didn't know if I was going to like these (and thus make them again), I didn't want to buy a lot of cocoa powder. So I bought a single-serving packet of sipping cocoa. I used Whole Foods semi-sweet chocolate chips for the toppings. I also substituted (and toasted) pecans instead of chopped walnuts, just because I'm in the south.
I was flummoxed at the notion of buying instant coffee -- all I could think of was Sanka, and I didn't know where I might big a jar of Sanka these days. While I didn't look hard, I still didn't find any instant coffee, and so I thought I would do without. Then I remembered that Starbucks is making instant coffee, so I bought a three-pack of their coffee-flavored instant coffee. (I didn't buy their flavored mochas, nor their Christmas blend.)
The cool thing about this recipe, and this is not a variation, but is, imho, A Good Thing, is the use of a can of black beans instead of flour. The texture is not quite brownie-like, but as my friend Tomasa said, is more like a Chinese mooncake. Actually, according to Wikipedia, this is nothing like a typical Chinese mooncake, but it's more like a mooncake than a brownie, so I'm sticking with the name.
If you're gluten-free, or just want to try a brownie variation, I recommend these.