Dessert | Camellia Brand

Chocolate Hummus

Julie Koppman — Wed, 05 Apr 2023 17:08:32 +0000

Ingredients:

1 1/2 cups cooked, drained Camellia Brand Black Beans
1/3 cup cocoa powder
3/4 cup brown sugar
1/2 cup peanut butter or almond butter
1 teaspoon vanilla extract
1/8 teaspoon sea salt
1/8 teaspoon cinnamon
Water
Maple syrup
Chocolate chips (optional)
Graham crackers, pretzels, and fruit for dipping

Directions:

Add cooked black beans, cocoa powder, brown sugar, nut butter, vanilla extract, sea salt, and cinnamon to the bowl of a food processor. Blend several minutes until smooth and creamy, occasionally scraping down the sides of the bowl. If mixture is too dry or thick, add water by the tablespoon and blend again, adding more water until desired consistency is reached.
Taste for sweetness. If desired, add one to two tablespoons of maple syrup at a time, blending again until desired sweetness is reached.
Spoon into a bowl, top with a handful of chocolate chips, and serve with graham crackers, pretzels, strawberries, and banana slices for dipping.

Note: Try it as a frosting on brownies or cupcakes!

The post Chocolate Hummus first appeared on Camellia Brand.

Texas Honey Air Fryer Chickpeas

Amanda Ladner — Mon, 21 Jun 2021 15:42:49 +0000

Ingredients:

1 (1-pound) package Camellia Brand Garbanzos Beans
Cooking spray oil
5-7 cups water
1 tablespoon sugar
1 tablespoon cinnamon
1 tablespoon honey

Directions:

Rinse garbanzo beans, also know as chickepeas, thoroughly. Add water and beans to Air Fryer or Instant Pot.
Set Instant Pot on high pressure for 35 minutes, close valve and start.
When the timer beeps, allow the pressure to release naturally for at least 20 minutes. Then, turn the valve to vent.
Allow chickpeas to cool, then drain. Set aside 2 cups of the cooked garbanzos. (Store the remainder in a sealed container in the fridge for up to 4 days or freeze for up to 6 months.)
In a bowl, combine the 2 cups of cooked garbanzos with the sugar, cinnamon and honey. Mix well.
Heat the air fryer to 400ºF, add the 2 cups cooked garbanzos and set timer to cook for 12 minutes.
Halfway through, at 6 minutes, open the air fryer, spray beans with cooking spray, and shake.
Close and resume cooking for remaining 6 minutes.
Transfer to bowl and enjoy them on their own or use them as toppings on your favorite ice cream

The post Texas Honey Air Fryer Chickpeas first appeared on Camellia Brand.

Chocolate Zucchini Bread with Black Bean Aquafaba

Amanda Ladner — Mon, 20 Jul 2020 13:21:14 +0000

Ingredients:

1/2 cup (1 stick) unsalted butter, melted, plus more for greasing the pan.
1 1/2 cups coarsely grated zucchini
1 cup light brown sugar
1/4 cup sunflower oil
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon allspice
1/2 cup chopped pecans
1/2 teaspoon instant coffee granules
6 tablespoons (3/8 cup) whipped black bean aquafaba

Directions:

Preheat oven to 350 degrees. Grease a loaf pan with butter and set aside.
In a colander, allow grated zucchini to drain for 15 minutes. Pat dry to remove any excess moisture.
In a medium bowl, whisk together melted butter, brown sugar and oil until completely combined.
In a separate large bowl, combine flour, cocoa powder, baking soda, baking powder, salt, cinnamon allspice, pecans and coffee granules.
Fold the wet ingredients into the dry ingredients, working with about ⅓ at a time, until mixture is well combined.
Fold in whipped black bean aquafaba, followed by grated zucchini. Mix well until completely incorporated.
Bake for approximately 50 minutes, or until a toothpick inserted in the center comes out clean.
Store in an airtight container for up to 5 days.

The post Chocolate Zucchini Bread with Black Bean Aquafaba first appeared on Camellia Brand.

Blapple Pie

Aimee Bussells — Tue, 11 Aug 2015 20:01:06 +0000

Ingredients:

2 1/2 cups cooked Camellia Brand Black Beans, unseasoned
1/3 cup plus 1/4 cup sweetened condensed milk
1/4 teaspoon cayenne pepper
2 teaspoons plus 1 teaspoon sugar
1/2 teaspoon plus 1 teaspoon cinnamon
1/4 teaspoon plus 1/2 teaspoon nutmeg
2 tablespoons butter
2 1/2 cups cored, pared, and thinly sliced Red Delicious apples
1 tablespoon milk
1 package Pillsbury Pie Crusts (2 unroll-and-bake crusts)

Directions:

Place black beans in a medium saucepan.
Add 1/3 cup sweetened condensed milk and 1/4 teaspoon cayenne pepper, stirring gently.
Add 2 teaspoons sugar, 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg, and heat on low, stirring continuously, for about 2 minutes.
Cover and simmer on medium heat for about 5 minutes. Remove from heat.
In a medium skillet, melt butter. Add apples to melted butter.
Add 1 teaspoon sugar, 1/2 teaspoon nutmeg and 1 teaspoon cinnamon. Gently stir ingredients together over medium heat.
Drizzle 1/4 cup sweetened condensed milk plus 1 tablespoon whole milk over apples, stirring until apples are coated. Cover and simmer until apples are tender, about 3-5 minutes.
Preheat oven to 350 degrees.
Unroll one of the crusts into a 10-inch glass pie plate. Layer apple mixture on the bottom of the crust. Spread bean mixture evenly over the layer of apples. Top with second crust. Fold and roll top pastry under edge of bottom crust pressing to seal the two crusts together. Flute the pastry edges.
Crimp 2-inch strips of foil over fluted edge. Cut slits in top pastry for steam to escape. Bake at 350 degrees (preheated) for 20-30 minutes or until crust is brown. Remove foil strips 10 minutes before the end of the baking time so fluted edge will brown.

Recipe by Pearl River High School

The post Blapple Pie first appeared on Camellia Brand.

Flourless Black Bean Brownies

Aimee Bussells — Wed, 05 Sep 2012 23:47:56 +0000

Ingredients:

1 1/3 cups cooked Camellia Brand Black Beans, rinsed and drained
3 eggs
3 tablespoons vegetable oil
1/4 cup cocoa powder
1 pinch salt
1 teaspoon vanilla extract (preferably Mexican vanilla)
3/4 cup white sugar
½ teaspoon cinnamon (optional)
½ teaspoon chili powder (optional)
1/2 cup dark chocolate chips

Directions:

Preheat oven to 350° F. Lightly grease an 8 x 8 square baking dish.
Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, sugar, cinnamon, and chili powder in a blender or food processor; blend until smooth.
Pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the top of the mixture.
Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.

The post Flourless Black Bean Brownies first appeared on Camellia Brand.

Strawberry and Lemon White Bean Bundt Cake

Julie Koppman — Sat, 11 Aug 2012 16:33:11 +0000

Ingredients:

Cake:

Juice of 3 lemons, minus 1 tablespoon
Zest of 3 lemons, minus 2 teaspoons
3 cups all-purpose flour, plus extra for flouring Bundt pan and coating strawberries
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 pound Camellia Brand Lady Cream Peas, cooked and drained
1/4 cup unsalted butter, softened
1 cup powdered sugar
2 large eggs
1 cup buttermilk
1 teaspoon vanilla extract
5 strawberries, chopped

Icing:

1 cup powdered sugar
1 teaspoon milk
1 tablespoon lemon juice
2 teaspoons lemon zest

Directions:

Cake:

Preheat oven to 350 degrees.
Juice and zest lemons, reserving 1 tablespoon of lemon juice and 2 teaspoons of lemon zest for icing.
Grease and flour Bundt pan. Set aside.
Whisk together flour, baking powder, baking soda, and salt.
Using a blender or food processor, puree Lady Cream Peas.
In the bowl of an electric stand mixer fitted with a whisk attachment, cream butter and sugar lightly till fluffy, and slowly add bean puree. Beat on medium speed until butter and beans are well incorporated, about 3-4 minutes.
Add eggs one at a time, beating for 1 minute each.
Slow mixer to low speed, and add half of the dry ingredients. Beat until almost all are incorporated. Add buttermilk and vanilla extract. Beat until incorporated. Add remaining dry ingredients.
Turn off the mixer, and remove the bowl. Use a spatula to fold together, and make sure wet and dry ingredients are well mixed.
Add lemon juice and zest to batter and combine.
Toss chopped strawberries in flour. Add strawberries to batter and combine.
Pour batter in Bundt pan and bake for 45 minutes.
Remove from oven, and cool for 15 minutes in pan; remove cake from pan and allow to cool on cooling rack.

Icing:

Combine powdered sugar, milk, reserved lemon juice and zest, and mix well.
Drizzle over cooled cake.

The post Strawberry and Lemon White Bean Bundt Cake first appeared on Camellia Brand.

Cherry Pecan Black Bean Brownies

Julie Koppman — Sat, 11 Aug 2012 16:31:19 +0000

Ingredients:

1 (1-pound) bag cooked, drained Camellia Brand Black Beans
2 large eggs
10 tablespoons butter, melted
1 1/2 cups cocoa powder
1/2 teaspoon salt
1 tablespoon vanilla extract
1 1/2 cups sugar
4 teaspoons baking powder
1/2 cup chopped pecans
1/4 cup chopped dried cherries

Directions:

Preheat oven to 350 degrees.
Grease a 9×13 inch baking dish with butter.
Put cooked beans, eggs, melted butter, cocoa powder, salt, vanilla extract, sugar and baking powder in a food processor, and process until smooth, occasionally scraping down sides of bowl.
Stir pecans and cherries into batter, and spread evenly into prepared baking dish.
Bake 20-25 minutes, or until brownies start to pull away from the sides of the pan.
Cool completely before cutting and serving.

The post Cherry Pecan Black Bean Brownies first appeared on Camellia Brand.

Black Bean Chocolate Truffles

Aimee Bussells — Tue, 28 Nov 2000 22:52:06 +0000

Ingredients:

1 1/2 cups cooked Camellia Brand Black Beans
1/2 cup Steen’s cane syrup
2 teaspoons coconut oil
1 teaspoon vanilla extract
3 eggs
1/2 teaspoon baking powder
1/4 cup cocoa powder
1 pinch salt
1 tablespoon brown sugar
1/4 cup dark chocolate chips
1/2 cup dark or white chocolate, for melting
Optional garnish such as sea salt, candied orange peel, or cocoa powder

Directions:

Preheat oven to 350°, and line a quarter sheet pan with parchment paper.
To a blender or food processor, add cooked beans, cane syrup, coconut oil, and vanilla extract. Blend for about 60 seconds, until well combined.
Add eggs and blend for 30 seconds more, until well incorporated and very few black flecks from the beans remain.
Add baking powder, cocoa powder, salt, and brown sugar, and blend for about 20 seconds more, until smooth.
Pour batter into prepared sheet pan. Add chocolate chips, and gently combine with a wooden spoon.
Bake for 30-40 minutes, removing when the center and edges are firm. (The texture should not be gooey. If not firm, bake a few minutes more.)
Remove from oven, and allow to cool for 15-20 minutes.
Once cooled, use a small scooper or spoon to scoop out brownie dough, and roll into balls about the size of cherries. Place balls on another parchment-lined baking sheet.
Place in the freezer for about 15 minutes, until balls are hardened and cold.
Melt dark or white chocolate in the microwave or using a double boiler. Dip each ball into melted chocolate to coat it, and return it to the baking sheet.
Sprinkle truffles with garnish of your choice, and place back in the freezer for about 10 minutes until firm.

The post Black Bean Chocolate Truffles first appeared on Camellia Brand.

Chickpea Aquafaba Meringue Cookies

user-submission — Tue, 28 Nov 2000 22:46:29 +0000

Ingredients:

3/4 cup aquafaba
1/4 teaspoon cream of tartar
1/2 cup sugar
1 teaspoon vanilla extract
1 tablespoon dehydrated strawberries, ground finely

Directions:

Pre-heat oven to 200° with racks placed in the upper-middle and lower-middle positions. Line two half sheet pans with parchment paper.
Combine aquafaba and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until foamy, 2-3 minutes.
With the mixer still on medium speed, gradually pour in sugar, followed by vanilla extract. Increase speed to high, and continue to beat until stiff peaks form, about 5 minutes. Fold in ground, dehydrated strawberries.
Spoon meringue into a piping bag fitted with a star tip, and pipe into quarter-sized rounds on the prepared sheet pans (about 48 per pan). Bake until cookies are dry and crisp, approximately 1 ½ hours.
Transfer sheet pans to wire racks, and let cookies cool completely before serving. Store in an airtight container for up to 1 week.

The post Chickpea Aquafaba Meringue Cookies first appeared on Camellia Brand.