Monday, November 8, 2010

Good to be back…

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I guess that’s a bit deceiving because I haven’t been gone. My internet connection has just been really lousy and blogging has been impossible. It’s been super frustrating because one thing I enjoy doing on the weekend is catching up on blogs. Boo. Well I pretty much threw in the towel but gave my modem one more shot. And here we are. At a “normal” speed. Cross your fingers.

food2 029 My weekend was good. I enjoyed some time out with friends on Saturday night. And Sunday I was up and out early for a quick trip to the mall. But when I got there, the mall didn’t open until 11 and I had about 45 minutes to kill. Yay for Target being open. A new Target just opened in Braintree at the Plaza and they sell groceries. Like as in, meat and produce and I was psyched to score a 5 pound bag of sweet potatoes for under $3!

food2 031 When I got home I whipped up some sweet potato, spinach and onion “hash”. It was super delicious. I also made an egg & cheese (feta!) on a sandwich thin. It was a fabulous brunch. I was on such a high until I realized I forgot my new cookie sheet I bought at Target! Ugh. Bummer.

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Luckily I didn’t need it to make these guys. Chickpea Blondies. Yea, they sound weird. But they are yummy. And they are definitely complemented by the M&M’s I crushed on top. Can you think of a better way of using up that Halloween candy?

food2 041 There is really nothing to see in this picture other than Griffy sitting politely on the floor hoping that these are for him. Sorry pup. Oh my he needs a haircut.

Chickpea “Blondies” adapted from here

Non-stick cooking spray
15 ounces (1 can) garbanzo beans, drained and rinsed
1/2 cup granulated sugar
1/2 cup strawberry or other all-fruit spread
1/4 cup crunchy natural peanut butter (or tahini)
2 teaspoons vanilla extract
1/4 cup + 4 tablespoons AP Flour
1/2 teaspoon baking powder

Preheat oven to 350°F . Lightly coat an 8-inch square baking pan with spray.
In a food processor, combine all ingredients and blend until perfectly smooth, scraping sides often.
Pour batter into prepared pan. Top with M&M’s (if you wish). Bake for 30 minutes.
Place the pan on a wire rack and let cool completely before placing in the fridge and slicing.

These came out super-moist. You cannot taste the strawberry spread in mine so don’t go too crazy with decided what kind of spread to use. Whatever you have is fine. And of course, the whole time I was thinking, “I bet I could put pumpkin in these…”

1 comment:

  1. The hash and the sandwich with the feta look like the perfect brunch. Is that fresh feta? At first (from the picture) I thought it was cottage cheese--feta sounds much more appealing on a sandwich. =)