I once ate some wonderful beet chocolate brownies at a baby shower. The woman who made them said they were sweetened with beets instead of sugar, but I haven't been able to find such a recipe. I often use xylitol instead of sugar for it's healthier properties.
Beet Chocolate Brownies
3 oz (90 g) Dark chocolate (I used a 75 % cocoa dark chocolate)
3.5 oz (100 g) flour
3.5 oz (100 g) almond powder
3 oz (90 g) sugar
3 oz (90 g) butter (soft)
7 oz (200 g) shredded raw red beet root
Confectioner sugar and cocoa for decoration
Beet greens contain vitamins A and C, and more iron and minerals than spinach. Beet roots are rich in potassium and contain protein, fiber, iron, calcium, phosphate, niacin, folate and vitamins A and C. They can be baked, steamed, pickled, used in soups, salads, side dishes and secretly added to chocolate brownie recipes.
Melt butter and chocolate over low heat. Set aside to cool. In a separate bowl, beat eggs until light in color and foamy. Add sugar and vanilla and continue beating until well creamed.
Beet or Ruby Brownies
Serves: 8-12 Time: about 1 hour including bake time
3.5 oz baking/semi-sweet chocolate
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1-2 teaspoons cocoa
1 teaspoon vanilla sugar or vanilla extract
7 tablespoons butter, softened
1/2 cup sugar
2 eggs, room temperature
8 ounces cream cheese , softened but still cool
5 tablespoons unsalted butter softened, but still cool
1 tablespoon sour cream
1/2 teaspoon vanilla extract
1 1/4 cups confectioners' sugar (4 1/2 oz/ 127g)
I found this fantastic blog one morning when I was looking for a recipe for squash pancakes and this was the first site that came up. Lucky me! We have an abundance of squash from the garden so I'm trying to be creative with all the dishes I create.
1 1/2 cups milk
2 t vanilla
2 cups whole wheat flour
2 cups white flour
2 T baking powder
2 t salt
1/4 cup sugar
1 t cinnamon
1 t nutmeg
Optional: 12 oz. chocolate chips
In a large bowl, mix together the squash, oil, eggs, milk, and vanilla until thoroughly blended. Scoop the flour, baking powder, salt, sugar, and spices on top. Mix together lightly, then mix into the rest of the batter until smooth. Stir in chocolate chips, if desired.
Heat a large skillet or griddle on medium-high and grease with oil or butter. Pour batter into circles 2-3″ across, with plenty of space between each pancake. Flip once the batter begins to bubble and turns a rich golden-brown on the bottom.
If you like, you can use my mother’s trick to keep your first pancakes warm as you cook more batches. Take a pot, pour an inch of water on the bottom, and nest a large bowl in the top of the pot. Heat the pot on medium-low. Put finished pancakes in the bowl and cover with a wide lid.
We released our 2nd album--first in Seattle, then in Fayetteville, AR. We now sell them at CD Baby now which has already proved to be a wise investment. Yeah!!!
My friend, Ben, did the cover design. I am such an art snob, but Ben's work really inspires me and I'm so glad we live in the same town. His wife, Jessica, is an incredible designer and seemstress, making clothes from old patterns and fantastic embroidered bags. She has some of the most beautful clothes from the 1920s & 30s.
My good friend Charmaine is extraordinary! She busted onto the Old Time scene of the NW and has driven that freight train ever since. Not only does she dance and play guitar at the same time, but she calls dances now too. She also exudes such positivity that it's hard not to fall in love with her. She seriously kicks ass!
Her gentleman, Charlie, is probably the most versatile and tasteful banjo player I know. They make an amazing team who mutually support and promote each other (be it subconsciously or not). We're waiting ever so impatiently for Squirrel Butter; the Movie.