Any Home Bakers Here?

BullChick said:

ingredients

1/4 cup milk chocolate chips

1 (15 ounce) can garbanzo beans, drained and rinsed

1/2 cup unsweetened cocoa powder
2 tablespoons maple syrup, or to taste
1 teaspoon vanilla extract

1/2 teaspoon salt

2 tablespoons almond milk, or more as needed

Instructions

Place chocolate chips in a microwave-safe bowl and heat in the microwave until melted, 1 to 3 minutes.
Combine melted chocolate chips, garbanzo beans, cocoa powder, maple syrup, vanilla extract, and salt in the bowl of a food processor. Add almond milk 1 tablespoon at a time while blending to desired smoothness.

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igorsMistress said:

@BullChick I love hummus but the chocolate is a deal breaker for me.

@Auroradream26 did you ise powdered instant coffee in the granola bars?

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BullChick said:

Never made it. I don’t know why. I’ve wanted to try it since we met.

Duckling no longer eats fruits, vegetables or anything resembling healthy. When others took an interest in her, she suffered.

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penny1960 said:

Now I know why do not care for garbanzo beans something not in my wheelhouse sorry
you may have as much as you want tell me if you like please ?View attachment 1692380

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ronott1 said:

I like them in minestrone soup!

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penny1960 said:

Now I know why do not care for garbanzo beans something not in my wheelhouse sorry
you may have as much as you want tell me if you like please ?View attachment 1692380

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Aria said:

ME Too. They are great in the minestrone soup....I alternate, once beans and once garbanzo. Aria

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igorsMistress said:

I like hummus but garbanzos are nasty!

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ronott1 said:

I often use kidney beans and garbanzo beans.

Let me see if I posted the recipe I use....I do not see it but do see Aria's! https://www.backyardchickens.com/posts/19613423

Olive Garden Minestrone Soup

Ingredients

2tablespoons olive oil
1/2 cup minced white onions (about 1 small onion)
1/4 cup chopped zucchini
1/4 cup frozen cut Italian green beans
1/4 cup minced celery (about 1/2 stalk)
2 teaspoons minced garlic (about 2 cloves)
4 cups vegetable broth (Swanson is good *note: Do not use chicken broth!*)

1 (15 ounce)can red kidney beans , drained
1 (15 ounce)can small white beans or great northern beans , drained
1 /2 (14 ounce) can diced tomatoes
1/2 cup carrots , julienned or shredded
2 tablespoons minced fresh parsley
1 teaspoons dried oregano
1 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1 1/2 cups hot water
3 cups fresh baby spinach
1/3 cup small shell pasta



Directions

Heat two tablespoons of olive oil over medium heat in a large soup pot.
Sauté onion, celery, garlic and green beans in the oil for 5 minutes or until onions begin to turn translucent.
Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
Bring soup to a boil, then reduce heat and allow to simmer for 10 minutes.
Add spinach leaves, zucchini and pasta and cook for an additional 20 minutes or until desired consistency.
Makes about eight 1 1/2 cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user SLM624.
Number of Servings: 8

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ronott1 said:

I often use kidney beans and garbanzo beans.

Let me see if I posted the recipe I use....I do not see it but do see Aria's! https://www.backyardchickens.com/posts/19613423

Olive Garden Minestrone Soup

Ingredients

2tablespoons olive oil
1/2 cup minced white onions (about 1 small onion)
1/4 cup chopped zucchini
1/4 cup frozen cut Italian green beans
1/4 cup minced celery (about 1/2 stalk)
2 teaspoons minced garlic (about 2 cloves)
4 cups vegetable broth (Swanson is good *note: Do not use chicken broth!*)

1 (15 ounce)can red kidney beans , drained
1 (15 ounce)can small white beans or great northern beans , drained
1 /2 (14 ounce) can diced tomatoes
1/2 cup carrots , julienned or shredded
2 tablespoons minced fresh parsley
1 teaspoons dried oregano
1 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1 1/2 cups hot water
3 cups fresh baby spinach
1/3 cup small shell pasta



Directions

Heat two tablespoons of olive oil over medium heat in a large soup pot.
Sauté onion, celery, garlic and green beans in the oil for 5 minutes or until onions begin to turn translucent.
Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
Bring soup to a boil, then reduce heat and allow to simmer for 10 minutes.
Add spinach leaves, zucchini and pasta and cook for an additional 20 minutes or until desired consistency.
Makes about eight 1 1/2 cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user SLM624.
Number of Servings: 8

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