First, we made Red Beet Buns. I started with 3 fresh beets which needed to be shredded. I got out my food processor (which I rarely use), couldn't find the manual, so I reasoned if I wanted the shreds to fall out of the side chute into a bowl I would use the pain plastic disc beneath the shredding disc to prevent the shreds from falling into the bowl. WRONG! All of the beet shreds wedged themselves firmly between the two discs until the whole thing came to a noisy halt. The only thing that came through the side chute was 3 blood red drops of beet juice. I have no idea how to work this darn thing.
After cleaning up that mess and wondering why on earth THIS recipe is in a book claiming to take 5 minutes a day, I added the shreds to the other ingredients and stirred them up in my Kitchen Aid mixer. With all the confusion of figuring out how to use the food processor, I mistakenly mixed up a whole recipe of the beet dough rather than a half recipe the assignment called for.
The dough seriously looked like bright pink frosting!
But as pretty and pink as it was, this dough was not at all sweet. I made a batch of beet buns to have with corn chowder for dinner. I thought Kaylee would be excited by the pink buns, but she took one look and announced she was NOT eating those.
But as pretty and pink as it was, this dough was not at all sweet. I made a batch of beet buns to have with corn chowder for dinner. I thought Kaylee would be excited by the pink buns, but she took one look and announced she was NOT eating those. 
I made another batch the next day to put in the freezer, then still had enough to make a loaf of red beet bread. Gary has been taking pink tuna sandwiches to work this week, the guys at the Home Depot got a kick out of that! Here is a beet bun buttered and hot from the oven. 
The taste? Well, I would have to call it strange. I am a beet lover, so much so that I make pickled beets on a regular basis, (using the lazy fool method, dumping canned beets into leftover pickle juice and letting them refrigerate a week) but these buns were, well, strange... When I served them I felt all Jessica Seinfeld-ish. (Here kids, you'll never notice the beets I hid in your buns... NOT!)
Anyway I have had enough beet bread for a while. So has Gary.
The second recipe this time turned out much better! We were to make a half recipe of the Whole Wheat Chocolate Espresso dough and make Chocolate Tangerine Bars. The dough contained bittersweet chocolate chunks (I used Ghiradelli), cocoa (I used Hershey's Special Dark) and espresso coffee along with the usual ingredients.
For the Tangerine bars, I added the zest of a tangerine, more bittersweet chocolate and dried cranberries. Then I baked them in a square pan as if they were brownies.
It only took half the dough, so I put the rest
into 6 muffin cups, sprinkled them with raw sugar, and baked them into what I call "Wake Up! Muffins".
Although they appear to be fudgy like brownies, the bars are actually breadlike in crumb and absolutely delicious. Not very sweet, but rich, moist and chocolatey! (Not at all dry Josie!)My breakfast:
A rich Chocolate Tangerine Bar with the tangerine segments, hot espresso and a good book on the Kindle!I
