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!

Piña Colada Fudge Recipe

a General Mills Recipe

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INGREDIENTS:
1 (12-oz.) pkg. (2 cups) white vanilla chips
1 (3.25-oz.) jar macadamia nuts, chopped
1 (16-oz.) can Pillsbury Creamy Supreme Vanilla Frosting
1/2 cup chopped
1/2 cup
1 teaspoon rum extract
1 teaspoon coconut extract
(see my tips below)

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DIRECTIONS:

1:  Line 8 or 9-inch square pan with foil, extending foil over edges. Place chips in medium microwave-safe bowl. Microwave on HIGH for 1 to 2 minutes or until melted, stirring every 15 seconds until smooth.

2:  Reserve 1/4 cup nuts for garnish. Add remaining nuts and all remaining ingredients to melted chip mixture and mix well. Spread in foil-lined pan. Sprinkle with reserved nuts. Refrigerate 1 hour or until firm.

3: Remove fudge from pan by lifting foil. Remove foil and cut into squares.

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Darlene’s Tips:  You can store in the refrigerator if you want this to stay more firm. You could use for a flavor twist.  You can use any brand of frosting but pick a creamy variety, not whipped.  Use any chopped nuts you want or you can skip the nuts. 

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!

Black Bean Mocha Brownies Recipe

a General Mills Recipe

Check out this huge selection of Betty Crocker Cookbooks!

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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