If you are on a search for a quick, inexpensive, crowd pleasing recipe, this is it. For about $1.50 I got 8 delicious black bean burger patties! I also think this would be a great recipe to freeze and reheat for those of us that aren’t huge fans of veggie burgers or meat burgers.

The only problem I encountered was that the burgers tried falling apart on me after being cooked. They just need a gentle hand and some patience though.

My husband, who scoffs at anything meatless that dares call itself a burger, really enjoyed these! He said on day 2 they weren’t as good but since we only had 1 patty left, I consider that a success.

Black Bean Burgers

adapted from Food Network


1 tablespoon chopped garlic
2 (15-ounce) cans black beans, rinsed and drained, divided
1 egg
1 teaspoon cumin
1/2 teaspoon red pepper flakes
1/2 cup bread crumbs
Salt and fresh ground black pepper


  1. Heat a grill or grill pan over medium-low heat.
  2. In a food processor, pulse garlic, 1 can of beans, egg, cumin, and red pepper flakes.
  3. Transfer mixture to a large mixing bowl, add the remaining can of black beans and the bread crumbs. Season with salt and pepper, to taste, and mix until well combined.
  4. Divide mixture into patties (6 to 8 depending on preference). Place on hot oiled grill over medium-low heat and cook about 6 minutes a side or until heated through.


With 2 months left in this pregnancy I’ve become increasingly dependent on my slow cooker. Yesterday I no lie had 2 slow cookers going. Sure, I could have roasted that chicken in the oven but that would involve getting up and checking on it. Or you know, pulling it out before it burned. It’s much easier to just throw something in the slow cooker and know that even if I don’t get around to pulling it out until 8 hours later, it won’t be burnt!

Anyway, that has nothing to do with this dish. This dish was good. I live in the land of no Panda Express so I’ve never had the orange chicken that everyone raves about. Awful, isn’t it? I’ve saved many a orange chicken recipes to my bookmarks but never got around to making them because they usually call for an ingredient that I’d use once and then throw the rest of the jar away. This recipe calls for very few ingredients, most of which you probably already have in your house!

My husband said it was too orangey so I’d probably cut back on the orange concentrate next time or even use regular orange juice. I thought it was good as written and even had leftovers the next day which I rarely do.

Slow Cooker Orange Chicken


1 pound boneless chicken, cut in 2-inch chunks
1/2 tablespoon kosher salt
6 ounces (1/2 can) frozen orange juice concentrate, thawed
3 tablespoons brown sugar
1 teaspoon balsamic vinegar
3 tablespoons ketchup


  1. Put the chicken pieces into your slow cooker. In a small mixing bowl, combine the orange juice concentrate, brown sugar, balsamic vinegar, salt, and ketchup. Pour sauce mixture evenly over the chicken, and toss gingerly to coat.
  2. Cover and cook on low for 6 hours, or on high for 3 to 4. Serve over white or brown rice.


Are you guys having trouble finding canned pumpkin this season? I do a lot of cooking with pumpkin year round and have never had so much trouble! It’s almost October, shouldn’t there be stacks upon stacks of canned pumpkin in every store? Apparently there’s a real shortage of the stuff. :(

Anyway, this recipe showed up in my google reader last week and I knew I needed to make them immediately. Luckily I still had half a can of pumpkin leftover from my pumpkin mousse. I literally made these guys the day after I saw the recipe. They were that tempting.

And oh my gosh, they are good. Pumpkin and white chocolate is my new favorite combination and I’m already trying to come up with new ways to combine the 2. I think I’ll start with a pumpkin white mocha from Starbucks. Mmm.

They were a little cakey to be considered a blondie but hey, pumpkin cake is okay in my book too! My friend Pam did some experimenting and said that replacing the white sugar with brown and decreasing the flour by 1/4 cup helped with the chewiness. I think she’s planning on healthifying the recipe too so check her blog for that.

Pumpkin White Chocolate Blondies


2 cups all-purpose flour (spooned and leveled)
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree
1 package (12 ounces) white chocolate chips


  1. Preheat oven to 350 degrees.
  2. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. Spray foil and sides of pan with cooking spray.
  3. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
  4. With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
  5. Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 30 to 40 minutes. Cool completely in pan.
  6. Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into squares.


In a book of yeast breads, this cornbread sticks out like a sore thumb, but after trying it I see why it’s there. It’s just that good.

It was a bit complicated for cornbread. It involved soaking cornmeal in buttermilk overnight which I thought was a bit much. In fact, I didn’t do it. Why? Because it didn’t occur to me to check the recipe the night before because cornbread shouldn’t take 2 days. I did let it sit for maybe 4 hours or so and that was only because I had accidentally pulled turkey bacon out of the freezer and had to wait for the real stuff to defrost.

It was so good though. The bread itself was pretty sweet as far as cornbread goes and then the salty bacon on top – oh lord, it was good. We had it for dinner one night. That’s it, just bacon topped cornbread. And we were all fine with that.

Visit the BBA page to see what the other bakers have been doing!


I recently received an email from the people at BettyCrocker.com (and I’m still wondering if it was a fluke because me? People at BettyCrocker.com took time out of their day to email me?!) asking me if I wanted to take some General Mills cereal and come up with a spooky Halloween treat. Of course I said yes!

They sent me a bunch of General Mills favorites and as soon as I saw Golden Grahams, I thought graham cracker crust. Too obvious though. I looked over and saw Cocoa Puffs and knew what had to be done. I wanted to go with a black/orange theme for Halloween (yes, I know Cocoa Puffs are brown but close enough!) and though pumpkin would be perfect. Because hey, if you haven’t heard, I really love freakin pumpkin.

They turned out seriously delicious. The Cocoa Puff crusts were so good, and I was glad that you could tell they were more than just chocolate crusts. The pumpkin mousse was light and fluffy and perfect on top of the Cocoa Puffs.

If you’re looking for Halloween goodie ideas, head over to Betty Crocker! They’ve got some great ideas to get you in a spooky mood!

Pumpkin Mousse Tartlets with Cocoa Puffs Crust


3 cups crushed Cocoa Puffs
1 1/2 sticks (12 tablespoons) butter, melted
1 cup canned pumpkin
1 1/2 cups heavy cream
2/3 cup sugar
1/4 teaspoon pumpkin pie spice
1/2 teaspoon vanilla
16 mini tartlet pans


  1. Combine crushed Cocoa Puffs and butter until the cereal is moistened. Press into tartlet pans. Bake at 350 for 10 minutes. Allow to cool before popping out of pans.
  2. In a saucepan, combine pumpkin, 1/2 cup heavy cream, sugar, and pumpkin pie spice. Bring to a boil, lower temperature, and allow to boil for 5 minutes. Remove from heat. Cool completely before proceeding.
  3. Beat remaining 1 cup of heavy cream and vanilla to stiff peaks. Fold in pumpkin mixture. Pipe (or spoon) the mousse into the tartlet shells. Serve cold. Make 16 tartlets.