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Old 10-01-2008, 08:59 PM   #31
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Well looky here! Ya'll done joined us on the BEAN TEAM!

I knew ya'll would come to the "other" side one day

J/K - Seriously - aren't bean cakes the best!
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Old 10-01-2008, 10:01 PM   #32
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Originally Posted by yamialee140 View Post
I plan to try this too. In Japan they use beans a lot for fillings for mochi and desserts. So I can see how this would work and not really think you are eating beans.
I LOOOOOVE mochi! I don't eat it now because of the rice AND beans together but man it's so good!
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Old 10-05-2008, 12:21 PM   #33
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Just pulled this out of the oven.... amazing how it rose and looks like real brownies!!!
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Old 10-06-2008, 03:09 PM   #34
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I made these brownies today and my kids LOVED them

I will not be telling them that there is beans in them LOL
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Old 10-06-2008, 03:43 PM   #35
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I have ONE piece left of the 9 x 13" pan I baked last Wed. afternoon - it was SUPPOSED to go to my old office but the "birthday girl" had ditched out a day early for vacation so I didn't take it. Even DH loves it.

I'm going to try making an 8 x 8" with white beans and Dutched cocoa, to see if I can get a more "milk chocolate" type cake - DH isn't overly fond of really dark chocolate, although he found that putting just a bit of SF raspberry jam on it made it REALLY GOOD! LOL!
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Old 10-06-2008, 03:56 PM   #36
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Char: I have used the white beans to make the cake before and it turns out fine. I do think the "cocoa" is the key to the milk/dark chocolate. The Hershey's Dark is really dark..Now, the regular type of cocoa should make it lighter.

I'm waiting for my Pumpkin Torte to be gone before I make another cake..KWIM?
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Old 10-06-2008, 04:22 PM   #37
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I definitely KWYM!

DH says yesterday, "It's about time to make another one of these cakes!" LOL!!
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Old 10-06-2008, 05:12 PM   #38
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Originally Posted by yamialee140 View Post
I plan to try this too. In Japan they use beans a lot for fillings for mochi and desserts. So I can see how this would work and not really think you are eating beans.
I'm Asian and love sweet beans for dessert. I'm going to try this brownie recipe!
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Old 10-06-2008, 06:42 PM   #39
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I made the original version with white beans and turned it blonde, added cinnamon, goat milk powder, 1/4 cup honey, and stevia. It was a light, moist little cake! Puffed up huge than sunk down and cracked. I'm enjoying it with some cream cheese frosting right now. It's a bit bland. The beans must smother out flavors, like flax. Perhaps a heavily spiced version, like gingerbread, would be more flavorful.

Carolyn, thanks for keeping this bean-y recipe thread going! The possibilities are endless...
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Old 10-06-2008, 07:30 PM   #40
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Well I made the white bean/Dutched cocoa powder version, in an 8" pan and it's decidely more brownie-like in texture than the black bean/Hershey's Dark Cocoa version - so interesting!

I can't say for sure until it's fully cooled whether or not I like it as well, because warm, it's somewhat eggy in taste.

It raised up well but sunk a lot even though I cooked it nearly 40 minutes, as opposed to the first one which was 35 minutes, raised up very high and stayed there.

Not sure if it's the beans that make the diff, or the cocoa powder, or what? Kinda fun to experiment. Now I'm anxious to try the FIRST version I made again and see if the results are the same as the first time through!
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Old 10-13-2008, 08:37 PM   #41
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It's bizarre..but good! I used black soy and it turned out fine. The kids like it and it's not very sweet at all. I used 1/2 C. Splenda and about 1/8 C ery. and 2 packets of Stevia. Yum!
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Old 10-13-2008, 08:44 PM   #42
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It's bizarre..but good! I used black soy and it turned out fine. The kids like it and it's not very sweet at all. I used 1/2 C. Splenda and about 1/8 C ery. and 2 packets of Stevia. Yum!
What is ery?????
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Old 10-13-2008, 08:45 PM   #43
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Sorry-erythritol.

Also forgot to mention that I slapped the black soybeans in the magic bullet first thing off the bat (after they were rinsed and drained.)

Then I mixed everything else all together in my kitchenAid.

Once I poured the batter into my 8x8 pan, I made that "extra chocolately goodness" part by microwaving 1oz of unsweetened chocolate with 1T of coconut oil in a small Pyrex dish. When it was melted, I stirred it all together with 1 packet of Stevia.

Then I poured the "chocolately goodness" right on top of the batter in the 8x8 pan and stirred it in gently, clockwise to make a dark swirl. It stayed that way after it was baked and looked cool!

My husband would laugh if I told him about the beans. So I won't!!

Last edited by Kris T.; 10-13-2008 at 08:49 PM..
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Old 10-14-2008, 05:55 AM   #44
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I thought using splenda with chocolate would be bitter? there is no bitterness? I was thinking of trying stevia. I like sweet brownies. I only have pinto beans so that is ok? I am going to try this I think.. I dont have extra large eggs though..
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Old 10-14-2008, 06:55 AM   #45
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Quote:
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Sorry-erythritol.

Also forgot to mention that I slapped the black soybeans in the magic bullet first thing off the bat (after they were rinsed and drained.)

Then I mixed everything else all together in my kitchenAid.

Once I poured the batter into my 8x8 pan, I made that "extra chocolately goodness" part by microwaving 1oz of unsweetened chocolate with 1T of coconut oil in a small Pyrex dish. When it was melted, I stirred it all together with 1 packet of Stevia.

Then I poured the "chocolately goodness" right on top of the batter in the 8x8 pan and stirred it in gently, clockwise to make a dark swirl. It stayed that way after it was baked and looked cool!

My husband would laugh if I told him about the beans. So I won't!!
Neat idea with the chocolate swirl, Kris! Can't wait to get some more erythritol and try these...
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Old 11-16-2008, 11:19 AM   #46
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I made this this morning. Carolyn this passes the ultimate test of my Son who hates Splenda aftertaste. I used Bobo's Sweetener blend (1 cup erythritol, 1 Splenda quickpack, 1/8 tsp stevia) and only used 1/2 cup per recipe. I think it was still too sweet so I will cut down on the sweetener next time. Mine is like a really moist chocolate cake. I doubled it and used soybeans, 1 can black and 1 can white.

I wonder if I cut the baking soda and baking powder down or eliminated it completely if it would be more like brownies. HMMM experiments to follow.

Thank You for posting this. It is really great.
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Old 11-16-2008, 01:19 PM   #47
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I've made the black bean version of this several times, I always double the recipe and bake in a 9 x 13" pan, and everyone loves it.

People wrinkle their noses when you tell them it's made with beans though! LOL!
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Old 11-16-2008, 02:01 PM   #48
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I think it's time I made another one for breakie.. Chocolate cake for breakfast..It doesn't get better than this.
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Old 11-16-2008, 02:09 PM   #49
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Charski Since I used soybeans and they were harder than black beans I mixed the eggs and beans in the Vitamix. Then I decided it was already dirty so I threw everything else in there and poured it in the pan. Easy Peasey
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Old 11-16-2008, 03:39 PM   #50
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LOL! Sounds like a good idea! I use the food processor for the whole thing.

But, I just had my VitaMix out to make ground flaxseed!
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Old 11-16-2008, 04:40 PM   #51
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this sounds incredible.

My most favorite HC pastries are red bean..love the mochi and red bean cakes. And I MISS them so much.

Maybe I will find a way to make a LC Azuki bean pastry.
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Old 11-16-2008, 04:43 PM   #52
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this sounds incredible.

My most favorite HC pastries are red bean..love the mochi and red bean cakes. And I MISS them so much.

Maybe I will find a way to make a LC Azuki bean pastry.
Oh man, I was just salivating over some mochi the other day. Of course I didn't buy it though.

If you come up with a LC version of azuki bean pastry I will be forever in your debt!

Of course the mochi I like best are the ones with the sweetened red bean in the center and the pounded rice on the outside - I don't think you CAN make that LC!
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Old 11-16-2008, 05:40 PM   #53
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I just made these brownies and they were amazing!!! MMMM!! I didn't have regular black beans on hand, so I used a can of Eden black soy beans. Because they have a harder texture, I stuck them in the microwave for 4 minutes and steamed them, and they came out nice and tender. Thank you for sharing the recipe.
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Old 11-17-2008, 07:26 AM   #54
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I made these but only had the white beans and it still came out great and chocolately.
I did add the 2 ounces of melted chocolate/butter to it, of course. And, I didn't add any cream cheese or ricotta, either.
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Old 11-17-2008, 07:52 AM   #55
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somewhere there was a version of the bean cake as waffles--anyone see it? I am imagining white beans rather than black--
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Old 11-24-2008, 02:59 PM   #56
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Oh man, I was just salivating over some mochi the other day. Of course I didn't buy it though.

If you come up with a LC version of azuki bean pastry I will be forever in your debt!

Of course the mochi I like best are the ones with the sweetened red bean in the center and the pounded rice on the outside - I don't think you CAN make that LC!
Yeah-that gelatinized rice coating in the outside is entirely evil, but waaaay tasty.

There is a Japanese pastry shop near me ( of all the cursed luck) and they make this red bean kind of pastry with cream on the outside, so I am thinking, start there. I could try an almond flour red bean filled version.
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Old 11-24-2008, 03:41 PM   #57
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Yeah-that gelatinized rice coating in the outside is entirely evil, but waaaay tasty.

There is a Japanese pastry shop near me ( of all the cursed luck) and they make this red bean kind of pastry with cream on the outside, so I am thinking, start there. I could try an almond flour red bean filled version.
Well DON'T just SIT there - go do it and report BACK!

YUM.
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Old 11-24-2008, 06:08 PM   #58
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I want to make this.... should I add cream cheese or the ricotta?

Thanks... I have both
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Old 11-24-2008, 07:24 PM   #59
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You could actually add either sweetdreams. I used the cream cheese to make it richer tasting in my mind LOL.
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Old 11-24-2008, 07:46 PM   #60
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I've only made it with the cream cheese but it comes out so perfect, IMHO, that I won't change it!

DH laughs at me because I'll seldom leave a recipe alone - but in this case I DO because I don't happen to think even *I* can improve on this recipe! LOL!!
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