Beans or Butter

Look closely.  This picture says a lot.  1.)  The family that I’m house-sitting for loves holiday decorating. Note: the pastel bunnies, chicks, & eggs. 2.) I’m about to start a recipe comparison project.  3.)  It’s going on ten. 

Now, I absolutely cherish going to bed early, but teaching three spin classes in one day tends to cut into your homework time and forces you to bake cookies into wee hours of the night. 

My nutrition class assigned a project to add/subtract/replace ingredients in a recipe to make it healthier.  I opted for the good ol’ butter to bean swap; replacing 1/2 stick of butter in the blue batch with 1/2 cup smashed northern beans in the green batch.  This exchange obviously decreased the fat content and added fiber. The end result was a little “chewier” than I had anticipated. 

Now, I like a healthy recipe replacement just as much as the next budding dietician.  But in this case, I would rather have a buttery blue cookie, a spoonful of beans, and run a lap than another green spongy bean turd.   

Have you ever added/subtracted/replaced in a recipe?  Did it turn out?

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7 Responses to Beans or Butter

  1. Ripp says:

    Beautiful Easter colors There will always be hungry small children and teenage boys that will eat these. Put some black beans in for the chip look or mash for the chocolate look or a black bean cluster with coconut . You’ll probably get the desert lady title at all family functions as well as school and church bake sales

    • Ripp says:

      Perhaps you could share the title of dessert lady. But you could really make an impact on Easter with a bean based jello salad with toasted coconut and a fig/prune mixture. Don’t know if the cleanup crew [the teenage boys] would eat it but you’d have sympathy portions doled out to goodhearted aunts, uncles, grandparents, and others who wouldn’t want to pass up a chance to say they ate a dessert that was good for them and they lived thru it.

  2. Molly says:

    Yes, I will transition into old age quite seamlessly. Bring on the Glucosamine Condroitin!

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