What are you baking now?

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Had company for a few days so I made a dessert, something I don't normally do. Since the market had fresh rhubarb, and I know my friend loves rhubarb, I broke the first rule of cooking for guests and made a rhubarb lemon bundt cake from a cookbook I just got. Turned out wonderfully.

The Oregonian had a recipe for a Breton butter and caramel cake called a Kouign Aman I might try for a get-together this weekend as well. Or I might fall back on my favorite dried apricot and cranberry bread.
 
OK. I finally finished the coop bumpout (a huge convertable brooder) with lots of help from the family so I'm rewarding everyone by baking brownies with a peanut butter batter swirl through it. New experiment (I can't seem to resist changing things) so I don't know how they will taste but the batter was deeeelicious!!!
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HELP!!! I can finally fit into my jeans after the holiday weight gain, why am I baking goodies again???
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I made Pinto Bean Fudge again! This time Peanut Butter Chocolate and MAN it was soooo good I could barely send it out the door!! We ate a half pound packing it up to send to school for an event! I used my crinkle cutter to slice it and we ended up packing up 2lbs.

Gonna have to make it again. All I did was substitute 1/4c of the butter for peanut butter!
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Hey Sissy, sorry, I've posted so many times about that recently I figured everyone was up to speed. It actually started out as a recipe from my favorite Allrecipes.com but I have since modified it with the PB and FOR THE BEST TOO, so I'll include it here to make it into the recipe index

Peanut Butter Chocolate Pinto Bean Fudge

1 can pinto beans, rinsed, rinsed and rinsed again, then drained (or the equivalent)
1 cup baking cocoa
1/2 cup butter melted
1/4 cup peanut butter (add to melted butter and stir well)
1 tablespoon vanilla extract
7 1/2 cups confectioners' sugar

mash beans with fork or masher in micro safe bowl and then microwave for about 1.5 minutes to make it hot & easier to mash AGAIN until smooth-ish
add cocoa, butters & vanilla and blend well (thick mixture)
work sugar into mixture a cup or two at a time (very thick mix)

push mixture into non stick sprayed pan or dish. I use a 9" square or rectangle
sprinkle nuts on top if you desire and push them into the mixture.
Fast chill in freezer if need be then cut... or refrigerate until firm.


THIS WILL NEVER BE HARD.. it'll always be a little pliable. It's like the YUMMIEST cheap fudge ever... NOT for those trying to avoid sugar... but if you DO want a lower fat, higher fiber, higher protein dessert... this works WELL!!!


Substitutions or Ideas:
I believe black beans would also work suitably if boiled from dry beans at home... canned black beans often have odd flavors
I also think you could do a bit more peanut butter to butter ratio... more like 1/2 and 1/2....
If you want to go with the straight chocolate version... omit the peanut butter and use butter for that portion.
 
That fudge does look yummy...
I'm gonna bake hm peanut butter brownies, I wanted them at 8:30 last night but it was toooo late for me, so I looked up a recipe for today
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