Black Bean Brownies

Don’t be afraid! I know me and my mom were when my sister told us she wanted to make black bean brownies. To a sugar addict like me, the thought of black beans in what should be rich, fudge-y and oozing with chocolate is quite frightening. Brownies aren’t supposed to be healthy, they need to be loaded with butter and sugar and chocolate morsels that melt in your mouth.

My sister decided she was going to prove us wrong, and that she did. She whipped up a quick batch of these babies and you would have no idea that they don’t have any butter but black beans instead. They were smooth and chocolatey and really moist. My mom, a brownie connoisseur, was looking for  a fudgier brownie but was still quite pleased with the results. Me on the other hand, I couldn’t stop myself from eating them. I ate them right when they came out of the oven and they were so warm and gooey, then I ate them when they cooled with a smear of peanut butter and actually preferred how they set up better when they cooled.

All Im trying to say here is that they are one of those recipes that no one would ever know they were full of black beans and definitely worth a try. I know I felt slightly less guilty licking the pan.


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look at those gooey brownies! nom nom

look at those gooey brownies! nom nom

and the chef herself. not only is she stealing the baking but she stole my camera and took some selfies

and the chef herself. not only is she stealing the baking but she stole my camera and took some selfies

Cranberry Cake

What’s better then baking on a cold winter day? Not a whole lot.
Today was the perfect snowy and cold day hanging out with my family watching more netflix then I would like to admit. So to end this perfectly lazy, chilly day and use some frozen cranberries we stocked up on from thanksgiving, I made a super yummy cranberry cake!

DSC_5611 DSC_5614look at those cranberries and walnuts! YUM!

look at those cranberries and walnuts! YUM!

I don’t know about you but I’m somewhat tired of the dry cranberry orange bread that fills most holiday tables. So instead of baking the usual cranberry orange loaf this cranberry cake is so moist, delicious, and anything but boring.

Recipe adapted from here

Cranberry Cake Recipe

3 eggs or two eggs and one flax egg(1 tbsp flax meal mixed with 3 tbsp water. Let sit at least 2 minutes)
1 3/4 cup sugar
3/4 cup unsalted butter, slightly softened and cut into chunks
1 teaspoon vanilla
1 teaspoon almond extract
2 cups flour ( I used 1 cup whole wheat flour)
2 1/2 cups cranberries (1 bag)

Optional walnut topping:
3 tbsp butter
1/4 cup brown sugar
3 tbsp applesauce
1 cup pecans, toasted
1/2 cup oats

Heat the butter in a pan over medium-high heat. Add the sugar and stir. Add the toasted pecans and applesauce and cook for several minutes, stirring, until the butter and sugar mixture is shiny and smooth and the nuts smell toasted. Spread over the cake batter and bake as above.

makes one 9×13-inch or one 10-inch springform cake


Preheat oven to 350°F. Lightly grease a 9×13 pan or a 10″ springform pan.

Beat eggs and sugar together for at least 5 minutes — probably as long as 7 or 8 minutes — the egg and sugar mixture should double in volume and turn pale yellow, leaving ribbons on top of the batter when you lift the beaters.

Add the butter and flavorings and beat for 2 more minutes. Stir in flour and fold in cranberries. Pour into greased pan.

Bake 45-50 minutes for a 9×13, or a little over an hour for the springform. You made need to tent the cake with foil in the last 15 minutes or so to keep the top from browning.

Cool completely before serving.

And a Happy New Year!

My blogging has been less then sub par this past year. With school and little free time it’s hard to keep up with posting. With the new year here i resolve to post often and improve my blogging in general. But before I talk about what is to come with this new year I want to send off 2013 right by saying a RIP to my cat Chai who passed away December 14th. He was my best friend and we grew up together so it was very hard for me to say goodbye but I know he is happy! If you ask anyone who knew chai, cat lover or not, they will say how great of a cat he was!

Please check out this awesome Christmas gift my sister got me to remember my best friend!

Now for this new year I am very excited to announce that I will be studying abroad in Granada, Spain this spring semester, so please continue to follow me and my journey through Europe! I hope everyone had a great 2013 and is excited to see what 2014 has to bring!

Moist Banana Tea Cake


Nothing’s better then a Homemade Banana bread to use up those brown spotted bananas that no one wants anything to do with. Well what if I told you I have a perfect recipe to do just that. What If I told you this recipe is not only homemade and delicious, but moist, filling, and healthy! This recipe is honestly so good! By adding oat and whole wheat flour and cutting the sugar in half, this recipe has a great texture and perfect sweetness! next time you have any unsightly bananas crowding your counter top don’t chuck them! make this yummy little tea cake!DSC_4407


Moist Banana Bread: adapted from Cooking Light


  • 1 cup all-purpose flour
  • 1/2 cup wheat flour
  • 1/2 cup oat flour(make your own by putting old fashion oats in food processor and process till semi-fine)
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 1 tablespoon honey
  • 1/4 cup butter, softened
  • 2 flax eggs ( 1 egg= tbsp flax to 3 tbsp water)
  • 1 1/2 – 2 medium mashed ripe bananas
  • 1/2 cup plain fat free yogurt
  • 1 teaspoon vanilla extract
  • Cooking spray


  1. Preheat oven to 350°.
  2. Lightly spoon flours into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
  3. Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add honey, banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Spoon batter into an 8 0r 9 inch  square pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

DIY Turban Headband


Please enjoy this picture tutorial of how to make your very own super cute and easy Turban Headband! I used an old small cotton shirt but feel free to experiment with any fabric of your own! This craft is so simple and you end up with a really cut head band, like this one, just doesn’t cost $30! DSC_4374DSC_4377DSC_4378

I cut strips about 21" by 4.5"

I cut strips about 21″ by 4.5″





Bridge of Flowers

The Bridge of Flowers in Shelburne Mass has got to be one of the most unique and beautiful flower displays I have ever seen. I love the usual flowers like peonies and hydrangeas but these flowers were something else. Yeah there were the standards, like  lilacs and roses, but many were unique flowers in magnificent bloom. Shelburne falls seemed to be a small town stuck in the past. Although we didn’t get a chance to walk around the town much because they were filming a movie called “The Judge”, we were still able to walk the short little beautiful bridge of flowers. It is honestly a hidden little gem that is so worth it, especially if you have a camera.

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