My inspiration for this brownie cheese cake came from my pregnant friend sharing this recipe with one of her friends and the caption: We need to try this!

her friend replied: We???

Pregnant friend: Yes you know, you cook it and I eat it!!

I was going to look at the recipe anyway but after that I just had to see how to make it. And with all this talk about cheese cake I was thinking I’d like some cheese cake too.

I decided to use my favorite gluten free brownie recipe with a few changes…

This time I successfully melted chocolate chips in the microwave. You can see the time I made some sort of volcano ash here

Into the blender I tossed the garbanzos,

black beans,

eggs,

and baking powder.

Blended until smooth.

Then added sugar

and the melted chocolate chips, and blende everything together.

Into a greased and floured pan

pour a crust depth layer of brownie batter. (not as deep as I did here)

Baked at 350 for 30 minutes or so until a knife inserted into the center of the cake comes out clean.

While it’s baking… In another bowl I added cream cheese,

sugar,

and vanilla.

I mixed that

then added the eggs

Mixed it with my mixer on high, uh, I mean my fork.

When the brownie layer is done pour the cheese layer on

and pop it back in the oven. Bake until the cheese just starts to brown at the edges.

When the cake was cool I loosened it by running a knife around the edge, and then removed the rim of the pan.

Then I finally put warm chocolate glaze in a plastic bag and poked a tiny hole in it like everyone says is the easiest way to do it. And it worked! I will definitely do that again.

See, it almost looks like I know what I’m doing!

Now the part that we’ve all been waiting for!

Lets see if this is any good.

Yeah, it was and it’s all gone.

Next time I will make less brownie and more cheese.

And a big thanks to baby Brooklyn for telling her mommy she wanted brownie cheesecake!

Pregnant lady brownie cheese cake

Ingredients

1 1/4 cups semisweet chocolate chips
1 cup garbanzo beans, rinsed and drained
1/2 cup black beans rinsed and drained
4 eggs
3/4 cup sugar
1/2 teaspoon baking powder
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
2 eggs
1/4 cup chocolate topping or chocolate glaze I used Duncan Hines Amazing glaze

Grease and flour a 9 inch spring form pan(s) it might be best to make two so your brownie crust isn't so thick.
Melt chocolate chips in microwave, stirring every 20 seconds after the first minute, until chocolate is melted and smooth.
Combine the beans and eggs in a blender or a food processor. until smooth. Add the sugar and the baking powder, and pulse to blend. Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. Transfer the batter to the cake pan.
Bake at 350 for 30 minutes or until a knife inserted into the center of the cake comes out clean.

While the brownie is baking.
In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs beating well. Pour cream cheese mixture.

Bake for 40 minutes. Chill in pan. When cake is thoroughly chilled, loosen by running a knife around the edge, and then remove the rim of the pan. Drizzle with the chocolate topping.

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These Gluten free sweet potato burgers are even better with pepper jack cheese and fresh tomato!

I made these last week but was in a hurry so I didn’t take any photos. They were so good I made them again!

This is really quick to put together as a lot of the ingredients can be prepped in advance.

In a bowl add cooked sweet potatoes

and mash them up.

Then toss in the grated raw sweet potatoes,

chopped parsley,

oats,

corn,

roasted red bell peppers,

dates,

cilantro,

salt,

red pepper,

and cumin. Mix all together and shape into burger patties.

place on a greased baking sheet and bake at 350 for 40 minutes or so. Part way through turn over when medium brown.

Serve with all your favorite condiments.

I am liking these gluten free rolls made by LivWell made with tapioca starch, rice flour and potato starch. They taste pretty good too.

A couples slices of pepper jack cheese and a slice of tomato will be just about right.

Wait, a little ketchup too!

Now we’ve got a sandwich!

Sweet Potato burgers

ingredients

2 cups cooked mashed sweet potatoes
1 cup grated sweet potato
1 cup oats
3/4 cup cooked corn
3/4 cup chopped parsley
1/2 cup chopped cilantro
1/2 cup chopped roasted red peppers
1/4 cup chopped dates
1 tablespoon chopped garlic
cumin, red pepper and salt to taste

In a bowl mix everything together. If it's too soupy add a little more oats. Shape into burgers. place on a greased baking sheet and bake at 350 for 40 minutes or until medium brown. Turn over partway through.
Serve with your favorite condiments.

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We got to meet 9 fat wiggly Poodle Anatolian Shepard great Pyrenees puppies.

You may remember just last year Allison Krauss, the Anatolian Shepard /great Pyrenees was a fuzzy white puppy herself and now she’s a teenage mother. James Taylor the long legged black poodle is now a young dad. James works hard to provide for his young family. Or something like that. Well maybe more like he gets told to stop being so hyper and gets taken for walks to use up some of his extra energy. In any case he didn’t make it into any of the puppy photos.

Allison likes visitors because she gets biscuits.

The curious puppies came out to meet us first.

Allison kept an eye on us.

Then there were so many puppies excited to see us they were too hard to count and they all were black except for a few with white bits here and there.

aww.

Look at those huge puppy paws!

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Fresh guacamole with chips made from corn tortillas.

All you need is a handful of fresh cilantro,

some ripe avocados,

peeled

and mashed,

You need that cilantro chopped

and mixed into the mashed avocado.

If you’re a wimp and afraid of spending the whole afternoon crying just cut a few onion slices.

Mince them up and add to the avocado and cilantro.

Add lemon juice in the neighborhood of a 1/4 cup plus or minus.

season with salt and cumin to your liking.

Garnish with cherry tomatoes.

For the chips, cut 6” corn tortillas

into pieces.

heat some oil in a pan and fry them until lightly golden. I found I liked the strips better, they were easier to turn.

Oh, and don’t touch the hot spatula that was just in the hot oil! You can burn your finger that way. Just thought I’d mention that.

Serve warm, they’re very munchable.

Guacamole

Ingredients

a handful of cilantro chopped

2-3 ripe avocados

a few slices of red onion

lemon juice, salt, and cumin to taste

Cherry tomatoes for garnish

Peel and mash avocados. Add chopped cilantro, lemon juice, salt an cumin. Mix together and see if you like the taste. If not add more of something and taste again.

Tortilla chips

ingredients

6” corn tortillas

oil for frying

Cut tortillas in pieces. Heat oil until is just starts to have a tiny bit of smoke coming off the top. drop in tortilla pieces. stir to separate pieces. until starting to brown. Remove and drain on paper towels. Eat warm with fresh guacamole.

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They were out trimming branches from growing into the power lines again and this time I actually got to see them doing it.

I chatted with the operator for a minute. I told him how it looked like it wouldn’t be any fun on a steep hillside. He said there have been times that he’s had to use his winch on the back to lower himself down a steep hill just reach the branches and then pull himself back up.