Make these: Bon bon’s

A Christmas tradition from my house to yours.

bon bons!

I added these to a virtual cookie swap – but I wanted to share them with you as well.

Bon Bon’s

2/3 C sweetened condensed milk
1/2 C butter, softened
1/2 C coconut
3 1/2 C pwd sugar
2 C. chopped walnuts

Mix, refrigerate at least 2 hours.
MELT: 1/2 block paraffin wax with 6 oz chocolate

Dip bon bons. Place on wax paper and freezer til hardened. Cover and keep. Or serve, mmmmm.

Bon Bon's

(A tip: one can of sweetened condensed milk is 1 1/3 or exactly double your needed amount – so double this recipe! It’s worth it.)

mini {how to} baking tip!

Ever run out of parchment paper or wax paper and had cookies coming out of the oven that needed to cool?

Really? Never?

Ok, well – WHEN YOU DO I have a tip for you.

Baking Tip!

You can place the newspaper right on the counter or over your cooling rack.

Baking Tip!Baking Tip!Baking Tip!

Then place your right-out-of-the-oven cookies on top to cool.

Baking Tip!Baking Tip!

Here’s the secret – the newspaper soaks up grease from the cookies. The cookies are still moist and delicious but no more shiny fingers (or faces) when you grab one for a treat.

Baking Tip!

When you’re done cooling all your cookies (can re-use for each and every pan per batch of cookies) you just recycle the newspaper. Easy!

Baking Tip!

I learned this tip from my mom when I was about my daughters age (6) and have been doing this since. We still buy wax paper and what not but this is one of those things that I saw over and over and over again that stuck.

Do you have any fun kitchen tips or tricks that you picked up from watching your mom/dad/grandma/someone constantly in the kitchen?

I can’t wait to hear someday what my kids remember most about the hours I spend above a mixer 😉

Garbanzo Bean Brownies

** Originally posted March 27, 2009


Healthy brownies. Really? That don’t taste like cardboard? Um, yes. These are rich and not entirely sweet (over the top), there’s also no flour so the light airy taste just isn’t there. That’s not a bad thing! They’re good, really. They’re not like fudge although in the photo they look very dense – I don’t know how to explain this, you’ll just have to try them. My kids loved them and they have no idea they’re healthy. All they saw was chocolate and heard me say brownies – done deal.


You’ll need: Eggs, garbanzo beans, mint (optional), agava nectar (or maple syrup, honey – some natural sweetener AND SPLENDA IS NOT THAT SWEETENER!), baking powder, chocolate chips.
I have a problem with splenda. Please forgive me.


Staty by melting your chocolate – you can do this however you normally would – I use a double boiler but I used this makeshift one because most people either don’t have a real one or don’t know what they are. All you need is a heavy sauce pan 1/2 full of water and a heat resistant bowl to set on top of that pot. The steam will do the work without burning the chocolate.



While those are working on melting – throw your beans, eggs and mint into a blender to mix up.






Check the chocolate – it should be well on it’s way to melting.


Then add your baking powder and agave nectar to the mix, blend it up.



Chocolate melted? Awesome, add that to the mix too!






Put it in a greased 9X9 or 8X8 pan.


Bake and then let cool in fridge …



Cut and serve!


Then please ask a little taste tester to try them out.




Prep Time: 10 minutes            Cooking Time: 45 minutes
Yields: 8-12 brownies
1 ½ cups dark chocolate chips or carob semisweet chips (I use Ghiradelli’s 60% cocoa)
2 cups garbanzo beans, drained and rinsed
4 eggs
2/3 cup agave nectar or ¾ cup brown rice syrup
½ teaspoon baking powder
Optional, blend in some mint leaves
1. Melt chips slightly.  You can place them in a heat resistant bowl on top of a boiling pot of water until melted.
2. In blender or food processor, combine beans and eggs. (and mint!)
3. Add sweetener, baking powder, and chips. Process until smooth.
4. Pour batter into 8×8 or 9×9 inch pan.
5. Bake at 350 degrees for 45 minutes.
6. Allow to cool in fridge, cut and serve.