THERESA_M Profile - (1972812)

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Recipe Reviews 40 reviews
Banana Bran Zucchini Bread
Outstanding recipe--moist, flavorful, and amazingly without any oil or butter! Admittedly I did change a few things and I usually don't review recipes that I've tweaked (because you're no longer reviewing the posted recipe!), but I did want to share the changes I made since they worked so well. First, I had no pumpkin so I used 1/2 cup of unsweetened applesauce instead. Two whole eggs instead of the one whole and 2 whites (laziness on my part), and instead of the maple syrup and sugar I just used 3/4 cup brown sugar, which was plenty sweet for my taste. I also threw in a ripe pear that I had to use up, and that probably helped the moistness too. I could easily see adding apples, carrots, whatever to this. I didn't have cloves or allspice so I left those out and it had plenty of flavor. Lastly, I added 1/2 cup of chopped walnuts. Ok so maybe my version isn't at all like the posted recipe but it sure was good! I chopped the zucchini in the food processor, then took it out and mixed the rest of the wet ingredients in there (including the pear), and then poured the wet into the bowl of dry ingredients, then stirred in the zucchini and walnuts by hand. That was an easy way to do it. A few other thoughts: I could easily see doubling the amount of zucchini as it seemed a little light on that but if you are trying to sneak it in for your kids or hubby then leave it at 2 cups. And I think I will try this as a muffins because the edges were definitely the best part!

2 users found this review helpful
Reviewed On: Apr. 12, 2012
Black Bean Brownies
Love these. I made them exactly as stated but over a flourless peanut butter cookie crust and brought them to a friend who can't have gluten, and he thought they were super decadent and had no idea they were made with black beans! Admittedly the peanut butter is a good distraction from any hint of black bean taste, but even on their own they're great. Don't leave out the chocolate chips on top (I reduced to 1/4 cup and used mini chips, and it was fine).

0 users found this review helpful
Reviewed On: Aug. 27, 2011
Baked Kale Chips
Wow, these are really great! I used a prewashed/cut bag of kale which make it super easy, though I think it'd be nicer with larger sized leaves prepped by hand if you have the time to do so. I used a Misto with olive oil, and plenty of sea salt, and it took probably 12-13 minutes in the oven. This is will definitely be a new "go-to" when I'm craving a salty snack. It's amazing how mild these taste after baking despite the strong flavor of kale. Thanks for a super idea!

0 users found this review helpful
Reviewed On: Aug. 27, 2011
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