So, last week happened. Boy, did it ever. Sorry I went AWOL for a while–I had my first 3-hour Early Out event at the library, my family came for a visit, and there was a huge project I had to get done for grad school. Writing? None for this week. It is really getting to me, but I don’t know what else I can do. I hope to have some time today and find little bits of time during the week to work on the next chapter–wish me luck!
My first Early Out event was a success! The theme was Target Practice. I set up stations where the kids could make marshmallow shooters, pencil crossbows, pom poppers, ninja stars, and paper airplanes. After a snack break, I taught them how to make a catapult. To top it all off, we had a championship to see which project worked the best (the kids introduced themselves, their projects, and why they liked it best). The best part? We ended with a toilet paper launcher! It was a leaf blower with a paint roller duct taped to the end. I slid the toilet paper onto the paint roller and cranked the leaf blower on high. It. Was. AWESOME! My next Early Out event? HARRY POTTER PARTY!!!! Oh, yes. It will be magical.
To celebrate Shane’s mom, dad, and gram’s visit, we made a big dinner and had black bean brownies for dessert. This was a big test for my black bean brownies and they were a SMASH hit! Decadent, moist, and oh-so-chocolatey, you won’t believe these bad boys are actually really good for you. The chocolate chips are optional, but the avocado frosting is not. Trust me, no one will know these brownies are healthy unless you tell them. A-MAZ-ING!
These brownies are loaded with fiber, protein, healthy fats, and s an added bonus, these brownies are totally gluten-free! I didn’t even realize it at first, but there is absolutely no flour in the recipe. Healthy, easy, delicious–what more could you want? 🙂
Julia’s Best Ever Black Bean Brownies
1 15 oz. can of black beans, drained and rinsed
3 Tbsp coconut oil
1 cup cocoa powder
1/4 tsp salt
1 tsp vanilla
3/4 cup Sucanat or other granulated sweetener of your choice
1 1/2 tsp baking powder
1/2 cup walnuts, chopped (optional)
1/2 cup dark chocolate chips (optional)
- Preheat oven to 350 degrees.
- Lightly grease an 8 x 8 baking dish
- Add ingredients to a food processor or blender (besides walnuts or chocolate chips) and puree – about 3 minutes – scraping down sides as needed. You want it pretty smooth.
- Lick the spatula (not optional).
- Once the batter is smooth, add the walnuts and chocolate chips (optional). Pulse a few times to break those bits of yum a bit.
- Pour all that goodness into your prepared 8 x 8 pan.
- Bake for 20-25 minutes or until the tops are dry and crackly, and the edges start to pull away from the sides. I found mine took closer to 25.
- Remove from oven. While they are cooling, make your avocado frosting (recipe here).
- Smother that beautiful frosting over the top and DEVOUR! The five of us ate the whole pan in one sitting. It was a proud day to be a Lee!
My Sunday has been wonderful. Shane and I got to go on a hike through Rasmussen Woods, and later we’re going to make Sweet Potato Stuffed Mushrooms to munch on during the Packer game. A pretty awesome Sunday!
A big mug of Cookies n’ Cream coffee (found it at my local coffee shop. Totally obsessed)
Happy Week, Everyone!