After the Feast - New Year’s Resolutions
There are always the New Year’s resolutions that are set forth with real intentions to keep.
When one is employed, the real resolution is not to kiss any Boo-Tay, just to get good projects and a raise at the end of the year.
Luckily, in retirement, there are none to kiss. Oh Happy Days!
About a week before Christmas, I began to think about all of the time spent creating and TASTING cookies over the past 5 months. I knew I had to come up with several New Year’s resolutions and stick to them or look like a beluga. First, cut back on the cookies. Second start preparing healthier meals. Third, yes number three, start using the exercise bicycle at least ten minutes a day for the first two weeks and increase to thirty minutes a day. Fourth, if I make sweets, there must be some nutrition along with the ‘not so good for you’ ingredients.
First installation of Nutritious – not so good for you
Dry ingredients1/2 cup sweet rice flour
1/2 cup sorghum flour
3 Tbs cornstarch
1 Tbs tapioca starch or flour
1/2 tsp xanthan gum
1/8 tsp dry mustard
1/3 cup dry milk
1/2 tsp soda
1/2 tsp salt
1 (15 to 16 ounce) can Great Northern Beans, pureed
1 tsp Almond extract
1/2 cup butter melted
1 cup sugar
1 Tbs Black Cocoa
1/2 cup Hershey's Special Dark cocoa
1/3 cup Walnuts, coarsely chopped
1. Combine dry ingredients and set aside
2. Rinse and drain Beans. Process beans in food processor until puree.
3. Pour bean puree into a large mixing bowl. Mix in egg and almond extract
4. Place butter, sugar and cocoa in a pot. Heat on medium heat, stirring as butter melts. Remove from heat when butter has melted. Continue mixing until blended
5. Combine cocoa mixture with bean mixture.
6. Gradually add dry ingredients and continue mixing until blended. Batter should look like brownie batter.
Fold in nuts.
7. Spray a 13X9 " pan. Spread batter evenly over pan.
8. Bake at 350º for 25 to 30 minutes. Check as usual during cooking time