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Post by mamawebb on Mar 7, 2013 19:47:20 GMT -5
it was just my dh's rebirthday this week (the day he accepted Christ 7 years ago, lol) and I made the brownie cake, tho I added one tbs each of almond meal and ground golden flax. And prob more sweetener than called for. I made pearl's quick icing for the top. I used the black beans, and wow! we were amazed! i can't wait to make them again...like I seriously can't stop thinking about them - yum! my brain was just boggled that they were flour free. I don't even like cake that much. But these, these I liked. no beany flavor, and not eggy either. yaayy!
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Post by mamawebb on Mar 11, 2013 21:41:59 GMT -5
oh also, i forgot to mention that i remembered a barefoot contessa episode that talked about how the flavor of coffee made chocolate taste more chocolate-y. so i also added almost one tablespoon of instant espresso powder...the kind that comes in a little jar and is often used in dessert recipes. it was FABULOUS.
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Post by angieg on Mar 12, 2013 17:02:15 GMT -5
Wow, so you made them chocolate with the black beans and just added in some flax and almond flour. Ok, I might give that a try!
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Post by Emily on Mar 13, 2013 20:12:42 GMT -5
Yes, so true with the coffee helping the chocolate flavor! I like to add some sort of coffee flavor (usually some leftover cold coffee) to my Tummy Tucking Ice Cream when I make chocolate flavor. That makes it taste much more like a chocolate ice cream you would buy in a store!
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Post by ashleyelizabeth on Mar 24, 2013 8:29:57 GMT -5
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Post by bonkayb on Mar 24, 2013 15:31:46 GMT -5
Does anyone have preferences on using the ricotta cheese vs the cream cheese in these? And has anyone tried just using the nustevia alone? Specifically the chocolate ones. Thanks!
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Post by Jessica on Mar 25, 2013 9:37:45 GMT -5
bonkayb, I have not tried ricotta, but I have substituted 0% Greek yogurt for the cream cheese and found them just as moist. Also, I have used the nustevia packets with a little of the nustevia concentrate powder instead of Truvia.
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Post by Emily on Mar 25, 2013 10:11:01 GMT -5
Does anyone have preferences on using the ricotta cheese vs the cream cheese in these? And has anyone tried just using the nustevia alone? Specifically the chocolate ones. Thanks! I use only the nustevia pure extract and it's great. And I usually use cream cheese, because it's a little cheaper, but I seem to remember the ricotta being great too. It's been a while, so I don't quite remember if there was much difference.
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Post by rebekahrl on Dec 24, 2013 19:05:44 GMT -5
I have made these quite a few times with canned black beans, and liked them, though they did seem sort of eggy/spongy with sort of a beany flavor. But they were delicious with the icing. But... the last time I made these I used fresh cooked garbanzos. The texture was perfect, and they didn't taste beany!
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