Recently Baked

A couple of treats I’ve been baking and enjoying lately:

Banana Bread Protein Bars

img src: http://ohsheglows.com

I’ve made these Banana Bread Protein Bars from Oh She Glows three times now.  Twice this past weekend because the first batch didn’t come out great.  Unfortunately, I made some substitutions that just didn’t work out.  I followed the recipe to a T the next day and was much happier with the results. They are gluten free, vegan and a make a great snack or addition to breakfast.  I’m pretty sure the first time I made them (a couple months ago) I substituted half of the peanut butter with prune puree and left out the chocolate chips and I remember loving them.  So I know substitutions can be made, just not too many…

Black Bean Brownies

I’ve been wanting to make black bean brownies for a long time now.  I know beans in brownies sound a bit strange, I’ve just seen so many recipes online that I figured they must be good.  Plus, the beans lower the fat and add protein to your dessert – a total win-win.  I made this vegan version from Minimalist Baker but didn’t have any espresso powder so went without.  These brownies came out pretty good and luckily had no “beany” taste.  I just wish they were a little bit sweeter, so I’ll probably up the sugar next time I make them.

Polenta Trail Mix Bars

img src: http://www.edibleperspective.com

Here’s another bar recipe that I’ve already made more than once.  They are no-bake (perfect for the hot weather we’ve been having) and so easy to throw together. I made one variation with cranberries, raisins, sunflower seeds and pepitas and another with a trail mix from Sprouts consisting of brazil nuts, cashews, peanuts, coconut flakes, dried pineapple and papayas.  Both versions were quite tasty and best enjoyed warmed up with a little bit of peanut butter smeared on top.

Macarons – Italian Meringue Method

The quest for the perfect macaron continues.  I finally tried the Italian Meringue method which is supposed to be less sensitive than the French method.  However, my macs seemed to turn out the same, flat and a bit hollow inside.  At least they still tasted good! I followed this recipe from Love and Macarons and after watching some videos from the site realized I’ve been over mixing my batter.  At least I’m getting closer… I think. Exciting news: I just signed up for a Macaron Making class in Paris (!!) and can’t wait to learn from the pros! I’ll let you know how it goes.  Hopefully I’ll be a master macaron maker when I return 🙂