Thursday, November 17, 2016

Black Bean Brownies using Two Eggs

I made the black bean brownies with a can of pureed, no salt, black beans, two eggs and a box of brownie mix (family-size).

Since one 15.5 ounce can of no salt black beans makes the perfect amount of puree for one package of brownie mix, I had to remove about 1/3 cup of the fluid from the can of black beans to account for the two eggs I added to the recipe.

The ingredients are as follows:

One can of NO SALT Black Beans (15.5 ounces) minus 1/3 cup of bean juice
Two eggs
One box of family-sized brownie mix.

Remove about 1/3 cup of liquid from the can of beans. Puree the remaining entire can of black beans and add them to the slightly beaten whole eggs. Add the dry brownie mix to the bean-egg mixture and stir about 30-40 strokes or until the mixture is moist.

Spray a 9" x 13" baking pan and dump the mixture into the pan and bake at 350 F for about 30-35 minutes.

Cut the brownies when cool. These are very reasonable and delicious "protein" bars and should have more fiber than brownie mix made with oil or butter.

If eggs are not tolerated, skip the step of removing the 1/3 cup of bean liquid from the can and see photos in an earlier post.

Tuesday, November 8, 2016

Black Bean Brownies -- alternative to buttery, rich, made-from-scratch egg-type brownies

I am nervous today about the election, so I tried a 2 ingredient recipe for very simple brownies. 1 can of no-salt black beans 1 box of family-sized brownie mix

Dump the entire can of black beans (no-salt from Whole Foods, 99 cents) into a blender, I love my little Ninja for this. Pour the smooth bean contents into a bowl containing one box of family-sized brownie mix. Stir about 40 times, pour into sprayed pan (I used a 9" x 14") and bake at 350 F for about 28 minutes or as directed on the brownie box.

These brownies look great and are delicious!

For a richer brownie see "Cleveland Treats" or "Cleveland Treats:Sweet Recipes on

Tuesday, August 30, 2016

Cleveland's Signature Dessert in Two New Books


Contact: Rosa Shine Raskin
Address: 451 Lassiter Drive, Highland Heights, Ohio 44143
Phone: (440) 461-4125

New Books: Cleveland Treats and Cleveland Treats: Sweet Recipes

Cleveland, Ohio - August 31, 2016 – Cleveland's signature dessert, Coconut Bars are included in two new books published this summer by Rosa Shine Raskin. The first, Cleveland Treats, includes nature photography of the Greater Cleveland area along with treats to eat. The second book, Cleveland Treats-Sweet Recipes, is a subset of the larger Cleveland Treats. Both cookbooks contain color photographs.

The motivation for the books was the author's nephew born with 30 food allergies and earlier that same year, Raskin's husband had to be taken to zero fat after a heart attack at the age of 49. A treat for everyone is included in the variations of the recipes, which include low-sugar, fat-free, dairy-free, and/or gluten-free versions. The modified recipes took months of trial and error to create. The variations of a recipe are presented with the traditional version. When the author's nephew liked a recipe, he would say “Auntie Rosie, put it in your cookbook.” He was 3 years-old the first time he asked his aunt to document the invented dessert. The books were published this summer, 20 years later.
Recipes include Russian Tea Biscuits, Baked Brown Bread, Lady Locks, Banana Cake, Pies, Dutch Apple Squares, Eier Kichel and Cleveland's own version of cassata cake, etc.
Print copies of both books are available from and

Cleveland Treats-Sweet Recipes -

Cleveland Treats -
Cleveland Treats-Sweet Recipes -

Saturday, June 11, 2016


It is easy to make granola using ingredients we keep in the pantry. I use old fashioned oats, ground or chopped nuts, a bit of maple syrup, and dried fruit.

I start by placing parchment paper on a cookie sheet, spray the entire sheet. Place about 1/2 of a small box of old fashioned oats and toast in the oven. After 15 minutes, I add about 1/2 to 1 cup of ground nuts over the oats in the pan

I squirt the mixture with some maple syrup (not too much as we do not want our granola to be too sweet). I continue toasting the mixture in the oven, using a metal spatula, I turn the mixture once during the toasting process.

When I see the level of browning I prefer (about another 15-20 minutes --  I do not want the granola to be too hard), I add about a handful of dried fruit such as cranberries, cherries or blueberries, and toss the mixture. We love it warm or at room temperature.

When it is cool I place it in a gallon storage bag.