Beck is sick, and two of her children have the chicken pox. On a happier note, she wrote a lovely column about her daughter's dietary restrictions and started a gluten-free recipe/discussion page. Go check it out!
I am sending Beck a batch of virtual beet brownies. I found this recipe in our local paper the other day and altered it to make it dairy free, but I haven't tried it yet.
Chipotle Beet Brownies
1 jar sliced pickled beets
1 box brownie mix
1/4 cup canola oil
1/2 teaspoon ground chipotle chile powder
1 cup dairy-free semisweet chocolate chips
Preheat oven to 350 degrees. Lightly spray the bottom of a 9x13-inch pan with cooking spray. Drain beets, reserving 1/4 cup liquid. Combine beets and reserved liquid in a blender or food processor. Puree until smooth; set aside.
Combine brownie mix, oil, eggs, pureed beets and chile powder in a large mixing bowl; stir 50 strokes with a spoon. Stir in chocolate chips. Pour into prepared pan. Bake 28-30 minutes as directed on brownie package. Remove from oven; cool. Frost or dust with powdered sugar.