Darlene Michaud

Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

Black Bean Mocha Brownies Recipe

a General Mills Recipe

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INGREDIENTS:
Brownies
1 box (1 lb 2.3 oz) Betty Crocker fudge brownie mix
1/2 cup drained and rinsed black beans (from a can)
1/2 cup water
2 teaspoons instant coffee granules or crystals
Glaze
1 cup powdered sugar
1 tablespoon unsweetened baking cocoa
1 teaspoon instant coffee granules or crystals
2 tablespoons water
(see my tips below)

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DIRECTIONS:

1:  Heat oven to 350°F. Spray 13×9-inch pan with cooking spray.

2:  In blender, place beans, 1/2 cup water and 2 teaspoons instant coffee. Cover; blend on high speed 30 to 60 seconds or until smooth.

3:  In large bowl, mix bean mixture and brownie mix until well mixed. Spread batter evenly in pan.

4:  Bake 16 to 18 minutes or until toothpick inserted 2 inches from side of pan comes out with moist crumbs attached. Cool completely in pan on rack, about 1 hour.

5:  In small bowl, mix 2 tablespoons water and 1 teaspoon instant coffee until dissolved. Add powdered sugar and cocoa; beat with whisk until smooth. Spread over cooled brownies; let stand 15 minutes. Cut into 5 rows by 4 rows.

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Darlene’s Tips:  I bet these brownies are super moist yet no egg for those who don’t do eggs! You can also add mashed or blended chick peas (garbanzo beans) to blonde brownies or cake mixes for super moist cakes. You’d never know there are beans in the mix. Experiment!  If you don’t want to make the glaze for this recipe, you can heat ready-made frosting until it’s soft and spread it on the brownies.

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

Dairy Queen Ice Cream Cake – Copycat Recipe

a General Mills Recipe

Check out this huge selection of Betty Crocker Cookbooks!

INGREDIENTS:
1 tub (1.5 quarts) chocolate ice cream
1 package (14.2 oz) Oreo cookies, crushed
1 jar (12.8 oz) hot fudge topping
1 tub (1.5 quarts) vanilla ice cream
24 oz frozen whipped topping, thawed
Betty Crocker candy sprinkles and Rainbow Candy Chips
(see my tips below)

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DIRECTIONS:

1: Remove chocolate and vanilla ice cream from freezer and allow to stand at room temperature for 15 minutes. Meanwhile, in a medium bowl, combine crushed Oreo cookies and hot fudge sauce until thoroughly mixed.

2:  Scoop chocolate ice cream into a 9-inch springform pan lined with parchment paper. Top chocolate ice cream with cookie-fudge mixture and place scoops of vanilla ice cream on top of the cookie layer. Spread the ice cream flat and even with a spatula. Return to freezer until firmly frozen, at least 4 hours or overnight for best results.

3:  Working quickly, remove the cake from the springform pan and transfer to a serving platter. Frost cake with whipped topping, piping decoration around the edges with an icing bag fitted with a large star tip if desired.

4:  Return to freezer until firm, about 2 hours. Decorate before slicing and serving.

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Darlene’s Tips:  You can crush the cookies by placing a few at a time in a plastic bag and going over them with a rolling pin. You can experiment with different types of cookies and any flavors of ice cream. You could try making single servings by building the “cake” in muffin tins. Not sure if they would easily pop out, so single would be great! Even if they don’t pop out, you can just eat right from the cup!

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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