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Old 04-08-2011, 12:25 PM   #181
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I made the black bean cake yesterday. I used store brand beans, and truvia and a few packets of nu naturals stevia. I frosted it with the cream cheese and butter frosting, with some added cocoa powder. We just had a piece, okay, 2 pieces, for a mid morning treat. My husband was in heaven. I really liked it too. After he licked the plate I shared the bean secret with him. He was fine with it, heck, it's chocolate cake. I wonder if beans can be used for a bread type recipe? Thanks a lot for the great recipe!
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Old 04-16-2011, 06:27 PM   #182
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Hi Kalatraza, sorry for the delay in responding. I used powdered, just to make sure it mixed well enough. I gave it a whirl in the blender.
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Old 04-18-2011, 01:07 PM   #183
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i made these today - they are delicious! i used the "extra gooeyness step" and made some of Char's german chocolate icing & also her cream cheese frosting. this will be the family dessert tonight, i'll let y'all know how they like it

i'm a visual person, so here are a few pix:







thank you all for sharing recipes here
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Old 04-18-2011, 01:46 PM   #184
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DROOOOOOOOOOOOL!! If the family doesn't like it let me know. I'll be right over!
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Old 04-19-2011, 12:45 PM   #185
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Old 04-19-2011, 01:24 PM   #186
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Quote:
Originally Posted by mojave View Post
I made the black bean cake yesterday. I used store brand beans, and truvia and a few packets of nu naturals stevia. I frosted it with the cream cheese and butter frosting, with some added cocoa powder. We just had a piece, okay, 2 pieces, for a mid morning treat. My husband was in heaven. I really liked it too. After he licked the plate I shared the bean secret with him. He was fine with it, heck, it's chocolate cake. I wonder if beans can be used for a bread type recipe? Thanks a lot for the great recipe!

Mojave, how much truvia/nunaturals did you use? I am going broke with all the truvia I am using making this cake so often. We love it!

Also do you also sweeten the cream cheese butter frosting with truvia? What's the exact recipe for the frosting that you use?

Thanks.
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Old 04-19-2011, 03:56 PM   #187
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frippin photobucket i hope y'all can see the pix again - they are drool-worthy fo sho.

i served these to the fam last night & they all loved them! no one was the wiser. i doubt i will ever confess my secret, i will just keep experimenting using beans for cakes.
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Old 04-20-2011, 09:29 PM   #188
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Fixin, I don't think I wrote the amounts of sweetener down. I started with 3 Tbls of Truvia and maybe 3 packets of stevia and then adjusted it. I forget what I ended up with. Sorry, I'm just one of those kind of cooks. I did use Truvia in the frosting. When it's on sale I buy a few containers so I will have it when I want it. We are not super sweet freaks here, some may like things much sweeter than we do.

Dee
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Old 04-21-2011, 07:01 PM   #189
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Quote:
Originally Posted by mojave View Post
Fixin, I don't think I wrote the amounts of sweetener down. I started with 3 Tbls of Truvia and maybe 3 packets of stevia and then adjusted it. I forget what I ended up with. Sorry, I'm just one of those kind of cooks. I did use Truvia in the frosting. When it's on sale I buy a few containers so I will have it when I want it. We are not super sweet freaks here, some may like things much sweeter than we do.

Dee
Wow just 3 Tbls! I have been using 6 plus 5 packets of splenda...then I have to use a lot in the frosting too, that's why I am going broke LOL. I think I would be fine with it being much less sweet like you but my DH and DD like things so sweet and I want to keep them happy on this WOE.

I think I need to invest in some nunaturals stevia powder so I can cut back on the truvia.

Thanks for sharing.
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Old 04-23-2011, 11:02 PM   #190
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OMGosh! I made this tonight, and it is to DIE for!!!

I have a couple of questions ...

Quote:
Calories: 123.82

Calories From Fat: 55.10

Total Fat: 6.22g

Saturated Fat: 2.76g

Total Carbohydrates: 9.31g

Fiber: 3.39g

Net Carbohydrates: 5.92g

Protein: 7.10g
These numbers are per serving, not the whole thing, right?

If so, based on those numbers, would there be anything wrong with eating 2 or 3 pieces of this a day? I'm being serious. It has less fat and calories than a lot of thing, and lots of good fiber.

Lastly, to the OP ... can you come live with me and make up creations like this all the time?

Thanks and Happy Easter all! Jules
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Old 04-24-2011, 04:58 AM   #191
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I love the chocolate version, but can I have specifics on the carrot cake variation? I ruin things when I guesstimate and eyrthrtol ain't cheap!
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Old 04-28-2011, 11:34 PM   #192
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Quote:
Originally Posted by nekkidfish View Post
OMGosh! I made this tonight, and it is to DIE for!!!

I have a couple of questions ...



These numbers are per serving, not the whole thing, right?

If so, based on those numbers, would there be anything wrong with eating 2 or 3 pieces of this a day? I'm being serious. It has less fat and calories than a lot of thing, and lots of good fiber.

Lastly, to the OP ... can you come live with me and make up creations like this all the time?

Thanks and Happy Easter all! Jules
Quote:
Originally Posted by laranda View Post
I love the chocolate version, but can I have specifics on the carrot cake variation? I ruin things when I guesstimate and eyrthrtol ain't cheap!
Any updates?

HUGz! Jules
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Old 04-29-2011, 09:14 AM   #193
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can't wait to try this
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Old 04-30-2011, 01:19 PM   #194
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Mine's in the oven now. I doubled the recipe. It's been in 45 min now and the center is still very jiggly. Looks & smells great.
I used 1/2 splenda and 1/2 erythritol...and cot cheese instead of ricotta.
I keep reading it tastes better completely cool. Doubt I will be able to wait according to smell wafting from my oven
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Old 05-05-2011, 01:03 PM   #195
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I made one the other night, and covered it before it was completely cooled. Yesterday (it was 95 degrees here) ... it had mold all over it.

I was so bummed out, and craving my daily brownie fix!! :blush:

So ... let it cool completely, so you won't lose out on your brownie fix!

HUGz! Jules
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Old 05-08-2011, 05:14 PM   #196
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Old 05-08-2011, 06:20 PM   #197
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Quote:
Originally Posted by nekkidfish View Post
I made one the other night, and covered it before it was completely cooled. Yesterday (it was 95 degrees here) ... it had mold all over it.

I was so bummed out, and craving my daily brownie fix!! :blush:

So ... let it cool completely, so you won't lose out on your brownie fix!

HUGz! Jules
BUMMER!!! I keep mine in the fridge. Anything with NO preservatives - I find doesn't keep that well at room temp very long, especially if it's humid/hot out.
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Old 05-08-2011, 10:38 PM   #198
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Originally Posted by Charski View Post
BUMMER!!! I keep mine in the fridge. Anything with NO preservatives - I find doesn't keep that well at room temp very long, especially if it's humid/hot out.
Yup, just threw away 5 brownies from the batch I just made 2 days ago ... more mold. Guess the fridge will be where I put them now!!

HUGz! Jules
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Old 05-10-2011, 07:20 AM   #199
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I loved this, but totally made me stall/gain!! I won't be making this again until I get to my goal weight. Everyone loved it, I didn't tell anyone but my boyfriend it was 'bean cake' lol I don't think I can handle beans yet. What a bummer, this was so good!!!
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Old 05-10-2011, 10:08 AM   #200
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I loved this, but totally made me stall/gain!! I won't be making this again until I get to my goal weight. Everyone loved it, I didn't tell anyone but my boyfriend it was 'bean cake' lol I don't think I can handle beans yet. What a bummer, this was so good!!!
Yeah, I'm thinking the same thing here. I really need to drop 10 pounds ... and I don't think these were helping any. LOL

HUGz! Jules
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Old 05-11-2011, 05:30 AM   #201
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is there a favorite or final tweak for this? I want to make this tonight or tomorrow.
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Old 05-11-2011, 05:55 AM   #202
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Brenda - I believe this addition was posted by Lauren. If it belongs to someone else I apologize, I really don't remember for sure, but I can tell you it makes the brownies really yummy!

For extra chocolatey goodness:
2 ounces of unsweetened chocolate, melted with
2 Tbs. oil/butter in the micro..
Add a couple of Tbs. of splenda..

Mix this in the batter right before you spread it in the pan.
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Old 05-15-2011, 06:21 AM   #203
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Can someone please post their "final" recipe? I had a really good recipe for the brownies that someone had given me that I have misplaced. It did not use ricotta or cream cheese like this original one does and it was very fudgy, sort of heavy and dense. Really good! The indgredients were all put into the food processor so it was really easy to mix too.
TIA!!
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Old 06-13-2011, 01:14 PM   #204
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Okay I just whipped this up (so easy!!) and it's in the oven. After my last debacle with LC dessert I have high hopes for this one.

The batter tasted GOOD!!!!!!!!!!
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Old 06-13-2011, 01:50 PM   #205
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Okay, I'm going to make this. Does it have to be DARK cocoa or can it be regular?

Quote:
Originally Posted by CarolynF View Post
Let me tell, guys..I had my doubts when I started "fooling with beans" from the South Beach site..But, I have made 3 things with "beans" and it's incredible that they taste great. Full of fiber..NO FLOUR..carbs are higher, but for those of you who can do "beans", give them a whirl..And CHEAP..

I made this today:

Black Bean Brownies (TRIED AND TRUE)
Printable Version

Phase: 1
Preheat Oven: 350
Cooking Time: 30-40

1 15oz. can of UNSEASONED black beans - drained and rinsed
OR 1 1/4 cup cooked beans of any color
4 eggs (extra large)
1 cup Splenda
3 tbsp. unsweetened cocoa powder
1 tsp. baking powder
2 tbsp. oil or butter
1 Tbs Vanilla (FULL Tablespoon)
1/2 tsp baking soda
1/4 cup ricotta cheese or cream cheese

For extra chocolatey goodness:
2 ounces of unsweetened chocolate, melted with
2 Tbs. oil/butter in the micro..
Add a couple of Tbs. of splenda..

Then mix this in the batter right before you spread it in the pan.

chopped nuts - optional (I used chopped walnuts)

Preheat oven to 350 degrees. Mix all ingredients in a food processor or blender- blend very, very well. At this point, I decided it needed more chocolate flavor so I did the addition above, then mixed it in.

Pour into an 8x8 baking pan sprayed with cooking spray or oiled with canola or olive oil. Bake for 30-40 minutes. (til toothpick pulls out clean).

Mine took 30 minutes..



I also made a carrot cake using Great Northern Beans/cinnamon/walnuts/2 shredded carrots/1/4 cup of dry milk powder and the basic recipe above not using the chocolate, of course. It was REALLY GOOD..
How much of each ingredient for the carrot cake?



And one of these icings... which one?? Probably cream cheese since I don't have all the stuff to make the German Chocolate.
Quote:
Originally Posted by Charski View Post
OK, girls, since you're begging....

Char's German Chocolate cake icing

1 cup brown or white Diabetisweet (I like brown best here but whatever you have)
1/2 cup heavy cream
1/2 cup water
1/2 cup butter, melted and cooled to just above room temp
3 egg yolks, beaten
1 1/3 cups flaked sugarfree coconut
1/4 cup DaVinci SF coconut flavored or vanilla syrup
1 cup chopped pecans
1 teaspoon vanilla extract

In small bowl, combine coconut and syrup; set aside.

In large microwave-safe bowl (I use an 8 cup batter bowl) combine 1 cup Diabetisweet, cream, water, 1/2 cup butter, and 3 egg yolks. Blend well. Cook in 1 minute increments, stirring each minute, until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread. Spread filling between layers and/or on top of cake.


For the cream cheese icing - I soften 8 oz. cream cheese and start whipping the heck out of it, add a teaspoon of vanilla extract and start adding some sweetener - I prefer liquid Splenda because there is no issue with graininess or cooling, but whatever you like - about 1 cup equivalent to sugar. Then start pouring in some heavy whipping cream and keep beating, taste occasionally til it's as sweet as you like. I usually add 1/2 cup or so of the whipping cream. It makes a nice consistency, it's easy, it sets up well in the fridge and heck, I have the ingredients around all the time!
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Old 06-13-2011, 02:18 PM   #206
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Lisa, you can make it with regular cocoa if you don't have the dark. It's still just as good, just not as dark!

The cream cheese icing is yumminess - go for it girlfriend!
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Old 06-13-2011, 02:25 PM   #207
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Quote:
How much of each ingredient for the carrot cake?
Same question here. Anybody have the full recipe?

HUGz! Jules
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Old 06-18-2011, 07:16 PM   #208
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interested in Char's carrot, pumpkin, and other cakes with beans, thanks!!!
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Old 06-19-2011, 08:18 AM   #209
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Has anyone ever made the black bean brownies using soybeans?
I checked out the carb counts and see that 1 cup of soy beans have 6.7 net carbs versus 1 cup of black beans at 25.8 net carbs.

Always looking for ways to cut carbs!
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Old 06-19-2011, 09:30 AM   #210
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Originally Posted by eastbruce View Post
Has anyone ever made the black bean brownies using soybeans?
I checked out the carb counts and see that 1 cup of soy beans have 6.7 net carbs versus 1 cup of black beans at 25.8 net carbs.

Always looking for ways to cut carbs!
Hate to make you read through, but I *think* that someone in this thread did use soy beans ... maybe cooked them for a long time in a pressure cooker first to soften them?

HUGz! Jules
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