Monday, June 22, 2020

Covid Cafe: Riffing on the Peanut Butter Swirl

Good day, chefs. Nothing warms our hearts like readers saying they tried one of our Covid Cafe recipes. Nancy sent this picture to say she'd made Holly's Chocolate Zucchini Muffins with a delectable outcome.

Is Holly the chocolate queen? She's back today with more..
After reading Saturday's blog post on the Flourless Black Bean Olive Oil Brownies with a nut butter swirl I thought about using the same technique and adding peanut butter to a recipe I've been making for years.

I’ve tried this flourless chocolate cake with garbanzos, white beans, and black beans and all work well. The original recipe calls for a 19-ounce can, which is hard to find. I’ve discovered the 14-ounce can works just as well. 


I swirled the peanut butter into the batter before baking and next time will add even more. Delish!

Chris reports from the back yard: Overrun with cicadas this year. Not the 17-year (that's in four years I think), but a whole lot more than normal in an off year. It’s like a constant ringing in your ear.

Coop Can Cook

Hibachi Dinner at Home
This vid will have you salivating

Rob walks Chicago:
Ah, the first day of a farmers market. Nothing like it!

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