BLACK COOKIES RECIPES

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BLACK BEAN RECIPES | BBC GOOD FOOD



Black bean recipes | BBC Good Food image

This versatile storecupboard ingredient stars in top recipes including crowd-pleasing chilli, speedy tacos, sensational soups and much more...

Provided by Good Food team

Number Of Ingredients 1

BLACK BEAN BROWNIES RECIPE: HOW TO MAKE IT



Black Bean Brownies Recipe: How to Make It image

You’d never guess these rich, velvety chocolate treats contain a can of black beans. Who would have thought black bean brownies would be so amazing? —Kathy Hewitt, Cranston, Rhode Island

Provided by Taste of Home

Categories     Desserts

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 1 dozen.

Number Of Ingredients 9

1 can (15 ounces) black beans, rinsed and drained
1/2 cup semisweet chocolate chips, divided
3 tablespoons canola oil
3 large eggs, room temperature
2/3 cup packed brown sugar
1/2 cup baking cocoa
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/8 teaspoon salt

Steps:

  • Place the beans, 1/4 cup chocolate chips and oil in a food processor; cover and process until blended. Add eggs, brown sugar, cocoa, vanilla, baking powder and salt; cover and process until smooth., Transfer to a parchment-lined 8-in. square baking pan. Sprinkle with remaining chocolate chips. Bake at 350° for 20-25 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. Cut into bars.

Nutrition Facts : Calories 167 calories, FatContent 7g fat (2g saturated fat), CholesterolContent 53mg cholesterol, SodiumContent 131mg sodium, CarbohydrateContent 24g carbohydrate (16g sugars, FiberContent 2g fiber), ProteinContent 4g protein. Diabetic Exchanges 1-1/2 starch

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BLACK AND WHITE COOKIES RECIPE - BETTYCROCKER.COM
The iconic deli cookie of New York is coming to your kitchen. That’s right, you can bake perfect Black and Whites with this recipe. Soft, cakey and a tiny bit tangy (we use lemon extract and buttermilk), these cookies are perfectly complemented by their sweet half-chocolate, half-white icing. That icing also gives them a pretty, glossy look—these could hold their own in any deli case—and just like the store-bought ones, they’re oversized (each cookie uses 1/4 cup of dough!). So, bake up a batch of these, and you’ll be able to satisfy the most voracious of cookie monsters!
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Reviews 4
Total Time 4 hours 40 minutes
Calories 360 per serving
  • Place waxed paper or cooking parchment paper under cooling racks. Spread a generous teaspoon of vanilla icing on half of each cookie. To remaining icing, stir in cocoa until blended. Stir in hot water, 1 tablespoon at a time, until icing is smooth and has the consistency of thick syrup. Spread a generous teaspoon of chocolate icing over remaining uncovered half of each cookie. Let stand about 3 hours or until set. Store covered in airtight container with waxed paper between layers.
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BLACK BEAN VEGGIE BURGER RECIPE | JAMIE OLIVER RECIPES
These veggie burgers are packed with protein, a nutrient that is often lacking from a vegetarian diet. But of course, you don’t have to be a vegetarian to enjoy these! Oozy mozzarella, punchy balsamic onions and a tangy, crunchy slaw make this dish a weeknight staple, and you can whip it up in under an hour.
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 652 calories per serving
    1. Peel the onion, finely slice into rounds and place in a small bowl with the balsamic and a pinch of sea salt. Set aside.
    2. Halve, deseed and finely chop the chilli. Trim and finely chop the spring onions. Place both in a mixing bowl. Drain the beans and pat dry with kitchen paper. Add to the bowl, along with the breadcrumbs.
    3. Season, then scrunch the bean mixture together with clean hands. Divide into 3 balls, flatten into patties and place 2 in the fridge to chill for 10 minutes (wrap and freeze the spare for another day).
    4. In a small bowl, combine half the lemon juice, 1 tablespoon of extra virgin olive oil and the yoghurt. Season well. Trim the kale and mix into the dressing with the rocket. Put aside.
    5. Heat 1 tablespoon of olive oil in a non-stick pan over a medium heat. When the pan is hot, fry the burgers for 4 minutes on each side, or until golden. If they colour too quickly, reduce the heat.
    6. Slice the tomato and mozzarella into rounds and open the buns.
    7. When the burgers are almost cooked, top each one with mozzarella. Cover the burgers with a lid for 2 minutes to melt the cheese.
    8. Set another pan over a high heat and warm the bun halves, cut-side down, for 2 minutes or until toasted.
    9. Lift the onions out of the balsamic with a fork.
    10. Pop slices of tomato on each bun base, and a burger on top. Top with the balsamic onions and the bun lid. Serve the kale salad alongside.
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BLACK MAGIC BROWNIE COOKIES RECIPE - BETTYCROCKER.COM
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Calories 118 per serving
  • In small microwavable bowl, microwave frosting uncovered on High 15 to 20 seconds or until melted. Drizzle over cookies.
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  • Turn cooled cookies flat side up, and spread icing with pastry spatula, or butter knife. White over one half, chocolate over the other. The icing does not set solid on these cookies, and does not harden, but it dries enough to be wrapped as they are sold in the city. They can be wrapped individually in cellophane, or sealed in a plastic container.
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Total Time 30 minutes
Category baking, dessert, snack
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  • Preheat oven to 375ºF. Line a sheet pan with parchment paper or a silicone mat. In a medium bowl, whisk to combine flour, baking powder, and salt. Set aside.
    In a measuring cup, combine milk, vanilla extract, and lemon extract. Set aside.
    In the bowl of a stand mixer fitted with the paddle attachment (see note below), cream together butter and sugar for about 60 seconds on medium speed, until combined. Scrape down the sides of the bowl with a spatula, then beat in egg.
    With the mixer running on low speed, alternate adding in half the flour mixture, then half the milk mixture, then the other half of the flour mixture, then the rest of the milk mixture, waiting until each batch is absorbed before adding the next.
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Wedged into a bun with zingy tomato salsa, juicy mango, avocado and extra Tabasco, these black bean burgers are really something rather special. Big flavour, and super-satisfying to tuck into.
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Total Time 40 minutes
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Calories 499 calories per serving
    1. Preheat the oven to 200ºC/400ºF/gas 6.
    2. Peel 1 onion, place in a food processor with the mushrooms, rye bread and 1 teaspoon of ground coriander, and whiz until fine.
    3. Drain and pulse in the black beans, season lightly with sea salt and black pepper, then divide into 4 and shape into patties, roughly 2.5cm thick.
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See details


BLACK BEAN BROWNIES RECIPE: HOW TO MAKE IT
You’d never guess these rich, velvety chocolate treats contain a can of black beans. Who would have thought black bean brownies would be so amazing? —Kathy Hewitt, Cranston, Rhode Island
From tasteofhome.com
Reviews 4
Total Time 35 minutes
Category Desserts
Calories 167 calories per serving
  • Place the beans, 1/4 cup chocolate chips and oil in a food processor; cover and process until blended. Add eggs, brown sugar, cocoa, vanilla, baking powder and salt; cover and process until smooth., Transfer to a parchment-lined 8-in. square baking pan. Sprinkle with remaining chocolate chips. Bake at 350° for 20-25 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. Cut into bars.
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BLACK AND WHITE COOKIES RECIPE - BETTYCROCKER.COM
The iconic deli cookie of New York is coming to your kitchen. That’s right, you can bake perfect Black and Whites with this recipe. Soft, cakey and a tiny bit tangy (we use lemon extract and buttermilk), these cookies are perfectly complemented by their sweet half-chocolate, half-white icing. That icing also gives them a pretty, glossy look—these could hold their own in any deli case—and just like the store-bought ones, they’re oversized (each cookie uses 1/4 cup of dough!). So, bake up a batch of these, and you’ll be able to satisfy the most voracious of cookie monsters!
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Reviews 4
Total Time 4 hours 40 minutes
Calories 360 per serving
  • Place waxed paper or cooking parchment paper under cooling racks. Spread a generous teaspoon of vanilla icing on half of each cookie. To remaining icing, stir in cocoa until blended. Stir in hot water, 1 tablespoon at a time, until icing is smooth and has the consistency of thick syrup. Spread a generous teaspoon of chocolate icing over remaining uncovered half of each cookie. Let stand about 3 hours or until set. Store covered in airtight container with waxed paper between layers.
See details


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These veggie burgers are packed with protein, a nutrient that is often lacking from a vegetarian diet. But of course, you don’t have to be a vegetarian to enjoy these! Oozy mozzarella, punchy balsamic onions and a tangy, crunchy slaw make this dish a weeknight staple, and you can whip it up in under an hour.
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 652 calories per serving
    1. Peel the onion, finely slice into rounds and place in a small bowl with the balsamic and a pinch of sea salt. Set aside.
    2. Halve, deseed and finely chop the chilli. Trim and finely chop the spring onions. Place both in a mixing bowl. Drain the beans and pat dry with kitchen paper. Add to the bowl, along with the breadcrumbs.
    3. Season, then scrunch the bean mixture together with clean hands. Divide into 3 balls, flatten into patties and place 2 in the fridge to chill for 10 minutes (wrap and freeze the spare for another day).
    4. In a small bowl, combine half the lemon juice, 1 tablespoon of extra virgin olive oil and the yoghurt. Season well. Trim the kale and mix into the dressing with the rocket. Put aside.
    5. Heat 1 tablespoon of olive oil in a non-stick pan over a medium heat. When the pan is hot, fry the burgers for 4 minutes on each side, or until golden. If they colour too quickly, reduce the heat.
    6. Slice the tomato and mozzarella into rounds and open the buns.
    7. When the burgers are almost cooked, top each one with mozzarella. Cover the burgers with a lid for 2 minutes to melt the cheese.
    8. Set another pan over a high heat and warm the bun halves, cut-side down, for 2 minutes or until toasted.
    9. Lift the onions out of the balsamic with a fork.
    10. Pop slices of tomato on each bun base, and a burger on top. Top with the balsamic onions and the bun lid. Serve the kale salad alongside.
See details


BLACK & WHITE COOKIES - HOW TO MAKE BLACK AND WHITE COOKIES
These cakey, soft cookies have a vanilla and chocolate glaze, with a subtle lemon flavor and aroma. They’re a classic!
From thepioneerwoman.com
Total Time 30 minutes
Category baking, dessert, snack
Cuisine American, Comfort Food
  • Preheat oven to 375ºF. Line a sheet pan with parchment paper or a silicone mat. In a medium bowl, whisk to combine flour, baking powder, and salt. Set aside.
    In a measuring cup, combine milk, vanilla extract, and lemon extract. Set aside.
    In the bowl of a stand mixer fitted with the paddle attachment (see note below), cream together butter and sugar for about 60 seconds on medium speed, until combined. Scrape down the sides of the bowl with a spatula, then beat in egg.
    With the mixer running on low speed, alternate adding in half the flour mixture, then half the milk mixture, then the other half of the flour mixture, then the rest of the milk mixture, waiting until each batch is absorbed before adding the next.
    Using a 3-tablespoon cookie scoop, portion out cookie scoops onto the prepared baking sheet. You should get approximately 8 cookies. Bake for 15 minutes, until slightly puffed and they pass the toothpick test, then cool completely.
    To make the glazes, whisk to combine the confectioner’s sugar with 3 tablespoons of milk. Pour half the glaze into a separate bowl to reserve, stir in the vanilla, and set aside. Add the cocoa powder and remaining 1 tablespoon of milk to the bowl, and whisk until smooth.
    When the cookies are completely cool, glaze each cookie with half chocolate glaze and half vanilla glaze. Let the glaze dry, then enjoy!

    Note: If you don’t have a stand mixer, you can use a hand mixer instead.
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