Cashew White Chocolate Chip Cookies are a Thing!

My boyfriend loves cashews, chocolate, and chocolate chip cookies. I thought, why not try and make a cookie with cashews? I figured that white chocolate would go better with them. Low and behold cashew white chocolate chip cookies are a thing!

I was able to make some sweet cookies from elsbro.com’s blog for Cocoa Cashew White Chocolate Chip Cookies.

 

I would show you some pictures of what they looked like out of the oven but I forgot to take some before we ate them all.

The recipe calls for salted cashews but I used unsalted. Instead of almond butter I used coconut (that’s what we had).

Cocoa Cashew White Chocolate Chip Cookies

(Click here to view the original recipe)

INGREDIENTS

  • 2 cups + 2 Tbsp whole-wheat flour
  • 3 tablespoons cocoa powder
  • 1/2 tsp salt
  • 2 tsp baking soda
  • 1/2 cup almond milk
  • 1 cup sugar
  • 1/3 cup grapeseed oil (veg oil)
  • 1/2 cup applesauce
  • 3 Tbsp creamy almond butter (soften in microwave if needed to stir into dough)
  • 1 tsp apple cider vinegar
  • 1/2 cup salted/roasted cashew nuts
  • 3/4 cup white chocolate chips (vegan)

Bake for 11min at 350 degrees.

My Accidental Refried Black Bean Brownie Creation

This past weekend I made mmmisformommy.com‘s Legendary Black Bean Brownie recipe. Now, I love brownies and trying weird ways to make food so I was excited to give this a go.

My first task was to acquire black beans. I already had some dry ones but the recipe called for 19oz canned. The largest can I could find was 16oz so I figured I could use ½ cup dried beans to make up the 19oz.

I cooked the dried beans, rinsed them and added them to the blender. Next I opened the canned beans and dropped them in the blender but something wasn’t right. It smelled like dog food, was already mushed together, and was brown. I had bought refried black beans instead of regular canned black beans! It was too late. Once in the mood for brownies one has to move forward. I added the rest of the ingredients (minus the chocolate chips), blended it together and poured it in the pan.

I then mixed in the chocolate chips. Although, I realized later that the recipe says to “sprinkle with chocolate chips”. To add my own flair (and to erase some of the dog food smell) I squirted Hershey’s chocolate syrup onto the top in a zig zaggy design. I find where the syrup sit the brownie is more moist and chocolaty.

After 30 minutes I took the brownies out. They smelled like chocolate and faintly of refried beans. They tasted alright but for me not enough like chocolate. It probably would have if I had used normal beans.

My Accidental Refried Black Bean Brownie Creation!

I decided to take them into work and let my co-workers eat them. It would be a blind study; no one knows I used beans.

Turns out, they loved it!

My Legendary Black Bean Brownies (aka Stop or My Mom Will Toot!)
Adapted from Allrecipes

1 19oz (540ml) can black beans, well rinsed and drained
3 large eggs
3 tbsp vegetable or canola oil
1/4 cup cocoa powder
2/3 cup white sugar
1 tsp baking powder
1/4 tsp salt
1 tsp pure vanilla extract
1 tsp instant espresso
1/4 cup bittersweet chocolate chips

**Some Hershey’s Syrup on top