soybeans

Dark Chocolate Edamame Breakfast Cake

November 1, 2013 By Talya Tate Boerner

(This post is sponsored by Great Day Farms…)

As the leaves turn and the air cools, I automatically think of baking. I also think of my mother-in-law. She’s been gone almost exactly a year.

Yesterday I poured over her old 1976 Betty Crocker cookbook, a time capsule of recipes prepared when supper was enjoyed around the dining room table on a nightly basis. Half the heavy volume was devoted to desserts with detailed pictures of molded cookies and trifles and crepes.

Coffee cake was extremely popular back then…

Reading the cookbook cover-to-cover motivated me to bake. Although Betty Crocker’s Brownie Nut Cake provided my initial inspiration, I changed and/or substituted every ingredient except vanilla extract to end up with a completely new recipe I’ve named Dark Chocolate Edamame Breakfast Cake.

This recipe with step-by-step instructions is posted over on the Great Day Farms website. Be sure to head over to Great Day Farms and print a copy so you can enjoy dark chocolate edamame breakfast cake tomorrow morning with your coffee.

talya

Grace Grits and Gardening

Farm. Food. Garden. Life.

Dark Chocolate Edamame Apple Biscotti

October 5, 2013 By Talya Tate Boerner

I come from a long line of soybean farmers so I feel a certain kinship to edamame. Steamed in the pods, edamame is one of my favorite appetizers. Dry-roasted, it makes a quick snack. On this rainy, cool fall day, I decided to bake with edamame using ingredients in my pantry. I ended up with this Dark Chocolate Edamame Apple Biscotti. I know my Daddy would be proud…

grace grits and gardening the miracle bean

Ingredients

2 cups self-rising flour

scant cup of sugar (scant because I ran out…)

1/4 cup applesauce

2 teaspoons vanilla extract

2 eggs

1/2 cup dark chocolate chips

1/2 cup chopped dry-roasted edamame

1/2 cup chopped apple

Method

Pre-heat oven to 300 degrees. Spread cookie sheet with parchment paper.

Before mixing ingredients, remove hulls and chop edamame. (Rub a handful of beans in the palm of your hand, and the hulls will separate fairly easily…) Set aside.

the miracle bean

Mix applesauce and sugar together. Add vanilla. Beat in eggs. Add flour slowly, mixing by hand. Dough will become thick and stiff. Fold in beans, chocolate chips and apple by hand. (This is the point when I thought cranberries or dried cherries would be a yummy addition, but I was too lazy to run to the grocery store, plus it was still raining. So I added diced apple instead. Worked great!)

the fun part!

Divide dough in half. Form two logs (about 10×2 inches) on a cookie sheet. The dough is very sticky. (Moistened fingertips helps.) Bake for 40 minutes.

Remove and let cool 15 minutes. Turn oven down to 275 degrees.

smells heavenly!

After the biscotti has cooled, slice diagonally and lay pieces on the parchment lined cookie sheet. (Eat the little end pieces—they’re too small to go back in the oven…)