It’s October 1st! A month of tricks, and lots of treats.
I’m trying to decide whether or not it’s too soon to start putting out halloween decorations. I’m secretly hoping it’s not.
I’m ashamed to say I’ve already purchase a few halloween items. I’m even more ashamed to say said items were purchased in August. Hey, it’s not my fault. Stores are putting out decorations earlier and earlier each year. The dollar store already has christmas items popping up. Christmas! Let’s just get through Halloween and Thanksgiving first people – ok?
September came and went in a blur. Between school starting, setting up a new classroom and three, yes three, weddings it was a busy month. In total we had six weddings this year. It was fun, but I’m secretly happy we don’t have anymore weekends out of town or weddings to attend. This weekend will be our first weekend home, for the whole weekend, in a month and a half. Our house was a little neglected, and it’s time to get some things organized and cleaned up for fall. October means slow lazy days, lots of cuddling up and reading (Adam and I are both re-reading the entire Harry Potter Series, along with our friend. #HarryPotterBookClub), candles, and of course baking. Confession, I’ve never read Harry Potter. I think I started one of the books a long time ago, but never actually finished it. Needles to say, we’ve rectified the situation and bought the entire Harry Potter book series at Costco. Heck ya.
While it’s officially fall, and October, it’s also politically correct to include pumpkin in literally everything. However, i’m throwing a curveball and starting with these Peanut Butter Swirl Black Bean Brownies.
Black bean brownies have quickly replaced my usual brownie recipe. For one, they couldn’t be simpler. Toss all ingredients in a blender and pour into the pan. Much easier than separating dry and wet ingredients and making a mess of every bowl on hand (As Adam says, I use every dish in the house). Plus, they yield a dense, fudgey chocolate-y brownie that can rival other butter and wheat-laden brownies out there. I’ve served them a few times at parties and get togethers, and friends agree they’re delicious.
You can find the basic Black Bean Brownie recipe here. This time, I’ve swirled the tops with natural peanut butter, and made them in a muffin tin for a two-bite brownie style treat. These also freeze extremely well. I popped a batch in the freezer and then grabbed one for snacking on later, they thaw great. Perfect for lunches, and after school/work treats.
- 1 can of black beans, drained and rinsed
- 1/2 cup dark cocoa
- 2 eggs
- 1 tsp. vanilla
- 1/2 cup sugar (coconut, or regular)
- 2 Tbsp. almond milk OR non-dairy milk of choice
- 1 tsp. baking powder
- ¼ cup melted coconut oil, OR butter
- 3-4 Tbs. all natural peanut butter
- Preheat oven to 350 degrees
- Spray or grease a standard-sized muffin tin. You can also use muffin liners if you wish.
- Combine all ingredients except peanut butter, in a blender or food processor, and mix until silky smooth.
- Pour the batter into the prepared muffin pan - I like to use an ice-cream scoop or cookie-scoop to get the perfect amount in each.
- If your peanut butter is hard, microwave it for a minute until soft. I love Trade Joe's natural peanut butter, and I find that it always stays drippy!
- Using a spoon, spoon a tsp. at a time on to the top of the muffin. Use a butter knife to 'cut' it into the batter and swirl it about.
- Bake for 18-20 minutes, until baked. Do not over-bake.
- Remove from the oven and let it rest in the pan before lifting out. I found they came out easily with a fork.
- These freeze very well! I pop them into the freezer in a ziplock, then into a lunch kit for a snack or an after-work snack.