Honey curry chicken

1/4 c olive oil
3/4 c honey
1/4 dijon mustard
1 tbsp curry powder
1 tsp salt
2-3 pounds bone in chickecn.
Mix oild, honey, mustard, currry and salt. add chicken and spread sauce. Skin side up. Bake uncovered for 45 min until internal temp i 165 F. Makes 6 servings

Cannellini Bean Blondies - peanut butter but vegan and gluten free

• 1 can (15 ounces) chickpeas, rinsed and drained
• 1/2 cup all natural peanut butter (or almond butter)
• 1/3 cup pure maple syrup or agave nectar (you can also use honey if you're not vegan)
• Options: 2 tbsp maple syrup plus 1/3 c brown sugar
• 1/2 c rolled oats
• 1/4 coconut or almond flour
• 2 teaspoons vanilla
• 1/2 tsp salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/3 cup vegan (or regular) chocolate chips plus 2 tablespoons
• Coarse sea salt, for sprinkling

Can add 1/4 c chopped walnuts, 1/4 c tart cherries if choose

Preheat to 350 F. Place all ingredients (besides chips, nuts, cherries) into a processor and process until smooth, about 1 min. Fold in other ingredients. Spoon into a 8x8 baking dish lined with parchment paper and spread evenly. Bake for 20-25 min until toothpick comes in clean. Makes 9 servings.

219 cal 9g fat, 3 g fiber, 6 g protein

Cannellini Bean Blondies - no peanut butter

1 (15oz) can  Beans (drained, rinsed)
2 eggs
3/4 cup firmly packed brown sugar
1/4 cup vegetable oil
1 teaspoon vanilla
1/2 cup old fashioned oats
1/3 cup flour
1 teaspoon cinnamon
3/4 teaspoon baking powder
3/4 cup semisweet mini chocolate chips

1 h 10 min
Total Time


10 min
Prep Time


16
Servings

Directions
Heat oven to 350°F.  Lightly spray 9-inch square pan with cooking spray. In food processor, process beans 20 to 30 seconds or until smooth. Add eggs, brown sugar, oil and vanilla; process 15 seconds or until well blended, scraping sides if necessary. Add oats, flour, cinnamon and baking powder; pulse 5 or 6 times just until blended, scraping sides of bowl if necessary. Stir in chocolate chips. Spread batter in pan. Bake 28 to 32 minutes, until toothpick inserted comes out clean. Cool completely, about 30 minutes.

If you prefer, substitute dark chocolate mini chips for the semisweet chips.

Serving Size: One 1.5oz bar

Nutritional Information Per Serving:
Calories 150, Total Fat 7g (Saturated Fat 2.5g, Trans Fat 0g), Cholesterol 20mg, Sodium 60mg, Carb 22g, Fiber 2g, Total Sugar 15g, Protein 3g, Vitamin D 0%, Calcium 4%, Iron 4%

Aunt Isabelle's Chocolate Tipsy Cake

Aunt Isabelle’s Chocolate Tipsy Cake - Courtesy of Costco Connections
12 to 14 servings

1 cup unsweetened cocoa powder, plus more for dusting the pan
1 cup freshly brewed coffee
1/2 cup dark rum
1 cup unsalted butter, cut into small pieces
2 cups sugar
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
1/2 cup buttermilk
1 teaspoon vanilla

Chocolate Rum Icing

2/3 cup semisweet chocolate chips
2 tablespoons butter
2 tablespoons half and half
2 tablespoons dark rum (plus more as needed)

Preheat the oven to 325.  Grease a large Bundt pan;dust with cocoa powder. Place coffee, dark rum, butter, and cocoa powder in a saucepan over medium heat and stir gently until the butter is melted.  Remove from heat and add sugar, stirring until dissolved.  Set aside to cool. 

Combine dry ingredients.  In another bowl combine eggs, buttermilk and vanilla.  When the chocolate mixture is cool, stir it into the egg mixture.  Add flour mixture a little at a time until well combined.

Bake 40 to 50  minutes or until a toothpick comes out clean.  Cool on wire rack.

Prepare the chocolate rum icing by melting chocolate, then adding butter and rum; simmer 5 minutes while stirring constants.  Add milk to thin the sauce if needed.  Cool slightly.  Drizzle over cooled cake.