Winter Weather ~ Black Bean Fudge Cakes

Winter has been the strangest ever this year.  On Tuesday, we had rain, then snow, then rain again, then snow again, then rain and temperatures up to the 40's.  


The house was still a bit chilly, so I baked two snacks for the family.  One, I baked Black bean Fudge Cakes (only in an 8 x 8 inch pan), and another batch of Zucchini Muffins.  Yum!  The oven warmed up the kitchen, and the Black Bean Fudge Cake was pretty good.  I love recipes from Clean Eating magazine.  I can use my raw honey, home canned applesauce and this eliminated the cost of flour.  

The day before, I cooked up a large bag of dry black beans, so I reserved some for my cake.  A perfect way to keep "desserts" healthy around here (and low cost).


Although, I can say the Black Bean Fudge "bars" were not the kids favorite.  They gobbled up the Zucchini muffins first.

Jicama Hash Browns

Sunday morning breakfast consisted of whole wheat blueberry pancakes with homemade honey syrup, sausage and a side of Jicama hash browns.

We have never tried Jicama, and know that it's also called a "Mexican Potato."  

(midway through cooking)

I peeled it, shredded it, and fried it.  First I diced an onion and cooked it in canola oil, then add the shredded Jicama with salt and pepper.  


It is sweet.  Not what I was expecting, but pretty good anyway.  It contains no fat and is very low in carbs.  Next time I will add some garden green peppers to the onion.