I saw this & thought I would share!
http://youtu.be/ES3nPnqAUhU
Chef Tselani Richmond : For this dessert, I use whatever fruit is in season, such as raspberries, blackberries or peaches. You can even go tropical, adding papaya, bananas, mango and kiwis. A stand mixer is best for this recipe. If a handheld beater is all you have, not to worry-working the egg whites into stiff peaks takes about 3 to 5 minutes. Think of it as a mini workout. Note: If you want to freeze your leftover egg yolks, check out the Iowa Egg Council's website for valuable egg tips.
2 large egg whites, room temperature
1/2 teaspoon cream of tartar
1/2 cup sugar plus 1 teaspoon, divided
1 tablespoon cornstarch
1 teaspoon white vinegar
2 cups quartered strawberries (or fruit of your choice)
1 teaspoon lemon juice or balsamic vinegar
2 ounces good-quality bittersweet chocolate
Preheat oven to 300 degrees. Whip egg whites with cream of tartar until foamy. Gradually add 1/2 cup sugar and whip until whites are stiff and glossy. Gently whisk in cornstarch and vinegar. Don't over beat!
Line a baking sheet with parchment paper. Spoon egg whites into six separate piles and smooth into disks with a spatula. Reduce oven to 250 degrees and bake one hour. Turn off oven, open door and let pavlovas cool to room temperature, about another hour.
Gently toss strawberries with remaining teaspoon sugar and lemon juice (or balsamic vinegar). Let stand 30 minutes.
Melt chocolate in a small saucepan over low heat. Dip the bottom of each pavlova into chocolate and return to parchment lined baking sheet. Place pavlovas in refrigerator until chocolate is set, about 5 minutes.
Divide pavlovas among plates and top with strawberries.
Serves 6
Nutritional information per serving: Calories: 146; total fat: 4g; cholesterol: 1mg; sodium: 20mg; carbohydrate: 27g; total dietary fiber: 2g; protein: 2g
Showing posts with label Chocolate. Show all posts
Showing posts with label Chocolate. Show all posts
Tuesday, July 17, 2012
Monday, March 12, 2012
No-Bake Energy Bites
No-Bake Energy Bites
(makes 18-20 bites)
1 cup oatmeal
1/2 cup peanut butter (or other nut butter)
1/3 cup honey
1 cup coconut flakes
1/2 cup ground flaxseed
1/2 cup mini chocolate chips
1 tsp vanilla
Mix everything above in a medium bowl until thoroughly incorporated. Let chill in the refrigerator for half an hour. Once chilled, roll into balls and enjoy! Store in an airtight container and keep refrigerated for up to 1 week.
**PS. Many of you have been asking about a calorie count on these...if you scroll through the comments section you can read various calorie counts from many of my awesome readers based off of different add-ins and size of the bites :-)
**PPS. Many of you have commented about substitutions and YES! you can substitute almost anything for any of the ingredients to work around food allergies, special diets, etc. Soybutter, almond butter, cashew butter, sun butter, etc all works in place of peanut butter. You can use creamed or liquid honey, or agave nectar or even maltitol syrup in place of the honey. If you do not like or cannot eat coconut try some type of crushed cereal, wheat germ, whole wheat flour, granola, cocoa powder...the possibilities are really endless. If you cannot find ground flaxseed you can buy it whole and grind it yourself in a coffee grinder or magic bullet or you can substitute any other dry ingredient in it's place. Yes, the mini chocolate chips can be regular sized or carob or you can use raisins, cranberries, goji berries, or crushed nuts (almonds, cashews, walnuts, whatev) of some kind.
I know writing out all these substitution possibilities seems silly but you will not believe the amount of comments and emails I get every day about "Can I use this instead of this? or "I don't like this ingredient, what can I use instead?" etc. Just remember, if you make any substitutions you may have to play with the quantities of dry to wet a bit to ensure you have a mixture that can be rolled into balls (if you want to eat them in a ball-shape, you don't have to do that either!) It's a really great recipe to play with so please don't worry about adding in a different ingredient if you cannot eat a particular one due to allergies, etc. My motto is always, 'Just try it, you might like it' when it comes to making these. We change it up depending on what is in our pantry and you can too! Oh! And you can also make these vegan and paleo-friendly, it's just a matter of buying the right ingredients, we do it all the time! ENJOY!
http://smashedpeasandcarrots.blogspot.com
1 cup oatmeal
1/2 cup peanut butter (or other nut butter)
1/3 cup honey
1 cup coconut flakes
1/2 cup ground flaxseed
1/2 cup mini chocolate chips
1 tsp vanilla
Mix everything above in a medium bowl until thoroughly incorporated. Let chill in the refrigerator for half an hour. Once chilled, roll into balls and enjoy! Store in an airtight container and keep refrigerated for up to 1 week.
**PS. Many of you have been asking about a calorie count on these...if you scroll through the comments section you can read various calorie counts from many of my awesome readers based off of different add-ins and size of the bites :-)
**PPS. Many of you have commented about substitutions and YES! you can substitute almost anything for any of the ingredients to work around food allergies, special diets, etc. Soybutter, almond butter, cashew butter, sun butter, etc all works in place of peanut butter. You can use creamed or liquid honey, or agave nectar or even maltitol syrup in place of the honey. If you do not like or cannot eat coconut try some type of crushed cereal, wheat germ, whole wheat flour, granola, cocoa powder...the possibilities are really endless. If you cannot find ground flaxseed you can buy it whole and grind it yourself in a coffee grinder or magic bullet or you can substitute any other dry ingredient in it's place. Yes, the mini chocolate chips can be regular sized or carob or you can use raisins, cranberries, goji berries, or crushed nuts (almonds, cashews, walnuts, whatev) of some kind.
I know writing out all these substitution possibilities seems silly but you will not believe the amount of comments and emails I get every day about "Can I use this instead of this? or "I don't like this ingredient, what can I use instead?" etc. Just remember, if you make any substitutions you may have to play with the quantities of dry to wet a bit to ensure you have a mixture that can be rolled into balls (if you want to eat them in a ball-shape, you don't have to do that either!) It's a really great recipe to play with so please don't worry about adding in a different ingredient if you cannot eat a particular one due to allergies, etc. My motto is always, 'Just try it, you might like it' when it comes to making these. We change it up depending on what is in our pantry and you can too! Oh! And you can also make these vegan and paleo-friendly, it's just a matter of buying the right ingredients, we do it all the time! ENJOY!
http://smashedpeasandcarrots.blogspot.com
Sunday, February 12, 2012
Chocolate Raspberry Cobbler
Valentines day ideas...............
Dessert.........
Betty Crocker has come up with this yummy looking cobbler...
Chocolate Raspberry Cobbler
Dessert.........
Betty Crocker has come up with this yummy looking cobbler...
Chocolate Raspberry Cobbler
Prize-Winning Recipe Fall 2010! You're 3 ingredients away from a warm-from-the-oven, cozy, chocolate and raspberry dessert.
Prep Time: 10 Minutes
Total Time: 55 Minutes
Makes:10 servings
1 can (21 oz) raspberry pie filling
1 pouch (1 lb 1.5 oz Betty Crocker double chocolate chunck cookie mix
3/4 Cup butter or margarine, melted
3/4 Cup butter or margarine, melted
Heat oven to 350°F. Spray bottom and sides of 11x7-inch (2-quart) glass baking dish with cooking spray. Spread pie filling in bottom of baking dish. Sprinkle cookie mix evenly over pie filling. Pour melted butter evenly over cookie mix. Using small metal spatula, gently spread melted butter over cookie mix just to cover the dry mix.
Bake 28 to 30 minutes or until topping is set. To serve warm, cool 15 minutes or serve at room temperature. Store covered in refrigerator.
Makes 10 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve-With Serve with ice cream or whipped cream.
Nutrition Information:
1 Serving (1 Serving)
- Calories 430
- (Calories from Fat 170),
- Total Fat 18g
- (Saturated Fat 11g,
- Trans Fat 1/2g),
- Cholesterol 35mg;
- Sodium 320mg;
- Total Carbohydrate 65g
- (Dietary Fiber 2g,
- Sugars 44g),
- Protein 2g;
- Vitamin A 10.00%;
- Vitamin C 6.00%;
- Calcium 0.00%;
- Iron 10.00%;
- 1 Starch;
- 0 Fruit;
- 3 1/2 Other Carbohydrate;
- 0 Skim Milk;
- 0 Low-Fat Milk;
- 0 Milk;
- 0 Vegetable;
- 0 Very Lean Meat;
- 0 Lean Meat;
- 0 High-Fat Meat;
- 3 1/2 Fat;
- 4;
Saturday, February 11, 2012
“Not Guilty” Chocolate-Chip Cookies
I found this recipe on Chocolate Covered Katie's blog is sounds really great!
“Not Guilty”
Chocolate-Chip Cookies
(makes 7-12 cookies)
Each ball has 23 calories and 0 grams fat if using the fat-free option of Cookie Ball Pops.
They’d probably work with whole-wheat-pastry flour too. Feeling decadent? Add some peanut butter! And if you’re feeling really naughty…
Dip these cookies in some Dark Chocolate Brownie Batter Dip.
Remember: no guilt allowed!
~If you try it let me know what you think...........
“Not Guilty”
Chocolate-Chip Cookies
(makes 7-12 cookies)
- 1/3 cup plus 1/4 cup flour (I used 70g oat flour. You can use all-purpose or spelt.)
- 1/8 tsp salt
- 1/4 tsp baking soda (not baking powder)
- 2T to 1/3 cup chocolate chips, depending on your preference
- 2T brown sugar (do not omit or sub with white) (20g)
- 2T evaporated cane juice or white sugar (If you have no sweet tooth, like me, you can omit) (24g)
- 1/2 tsp vanilla extract
- 1T vegetable oil (or pre-melted margarine) (12g)
- 1-3T nondairy milk, as needed (feel free to switch proportions of milk and oil) (15-45g)
Each ball has 23 calories and 0 grams fat if using the fat-free option of Cookie Ball Pops.
They’d probably work with whole-wheat-pastry flour too. Feeling decadent? Add some peanut butter! And if you’re feeling really naughty…
Dip these cookies in some Dark Chocolate Brownie Batter Dip.
Remember: no guilt allowed!
~If you try it let me know what you think...........
Thursday, November 24, 2011
Grasshopper Cheesecake - Lion House
Grasshopper CheesecakeMakes 16 servings.
Crust
1 ½ cups slivered almonds
¼ cup powdered whey
2 tablespoons sugar
¼ cup butter, melted
Ganache
4.5 oz bittersweet baking chocolate
¼ cup heavy cream
Filling
3 (8 oz) packages cream cheese, softened
¾ cup sugar
¾ cup sour cream
1 teaspoon peppermint extract
Green food coloring, as desired
4 eggs
Whipped cream, for garnish
Chocolate sauce, for garnish
Preheat oven to 350 degrees F.
For crust: Place almonds in food processor fitted with an S-blade. Process until almonds are a medium-fine texture. Add whey and sugar and pulse once. Place almond meal in a bowl and drizzle melted butter into it. Mix with your hands until it feels slightly squishy. Press into the bottom of a 10-inch springform pan. Bake 12 to 15 minutes, or until lightly browned and slightly pulling away from the sides of the pan. Remove from oven and let crust cool while you make the ganache.
For ganache: Melt chocolate with cream in the top of a double boiler over simmering water. Whisk well to make a smooth, shiny ganache. Spread evenly over the crust and set aside.
Reduce oven temperature to 325 degrees F. Place a pan of water on bottom rack of oven.
For filling: In a mixing bowl, beat cream cheese until smooth, scraping down the sides of the bowl often. Beat in sugar and sour cream and mix well. Add peppermint extract and food coloring. Add eggs, one at a time, beating after each addition until very smooth and creamy.
Pour the mixture into the chocolate-coated crust. Place cake in the oven, on the rack above the pan of water. Bake 1 hour. Turn off oven and prop the door open to cool cake slowly for 1 hour so the cake will not crack.
Remove from oven and chill at least 2 hours. Remove sides of pan and slice into 16 even pieces. Garnish with whipped cream and a drizzle of chocolate sauce.
To read our staff reviews of these recipes, click here.
Crust
1 ½ cups slivered almonds
¼ cup powdered whey
2 tablespoons sugar
¼ cup butter, melted
Ganache
4.5 oz bittersweet baking chocolate
¼ cup heavy cream
Filling
3 (8 oz) packages cream cheese, softened
¾ cup sugar
¾ cup sour cream
1 teaspoon peppermint extract
Green food coloring, as desired
4 eggs
Whipped cream, for garnish
Chocolate sauce, for garnish
Preheat oven to 350 degrees F.
For crust: Place almonds in food processor fitted with an S-blade. Process until almonds are a medium-fine texture. Add whey and sugar and pulse once. Place almond meal in a bowl and drizzle melted butter into it. Mix with your hands until it feels slightly squishy. Press into the bottom of a 10-inch springform pan. Bake 12 to 15 minutes, or until lightly browned and slightly pulling away from the sides of the pan. Remove from oven and let crust cool while you make the ganache.
For ganache: Melt chocolate with cream in the top of a double boiler over simmering water. Whisk well to make a smooth, shiny ganache. Spread evenly over the crust and set aside.
Reduce oven temperature to 325 degrees F. Place a pan of water on bottom rack of oven.
For filling: In a mixing bowl, beat cream cheese until smooth, scraping down the sides of the bowl often. Beat in sugar and sour cream and mix well. Add peppermint extract and food coloring. Add eggs, one at a time, beating after each addition until very smooth and creamy.
Pour the mixture into the chocolate-coated crust. Place cake in the oven, on the rack above the pan of water. Bake 1 hour. Turn off oven and prop the door open to cool cake slowly for 1 hour so the cake will not crack.
Remove from oven and chill at least 2 hours. Remove sides of pan and slice into 16 even pieces. Garnish with whipped cream and a drizzle of chocolate sauce.
To read our staff reviews of these recipes, click here.
Tuesday, October 18, 2011
Slow-Cooker Apple-Bread Pudding
Slow-Cooker Apple-Bread Pudding
Only a few minutes are needed to assemble this rich-tasting dessert.
Comfort food at its finest! This slow-cooker bread pudding tastes decadent, thanks to its moist texture and a generous sprinkling of chocolate chips. So go ahead and enjoy—it’s actually lower in fat than you’d expect.
Recipe Times:
Total Time : 3 to 4 hours and 10 minutes
Prep Time : 10 minutes
Cook Time : 3 to 4 hours
Servings : 8
Ingredients:
6 cups crusty bread (such as French bread or a baguette), cut into 1/2-inch pieces (preferably a day old)
2 medium-size tart apples, peeled, cored and shredded
1/2 cup golden raisins
1/2 cup semisweet chocolate chips
1 cup fat-free egg product
3/4 cup water
One 14-ounce can sweetened condensed milk, preferably low in fat
2 teaspoons pumpkin pie spice, divided
1 cup fat-free plain yogurt
1 Tablespoon sugar
1/2 cup apple juice
Directions:
step 1 Coat the insert of a large (6-quart) slow cooker with a light application of butter or margarine. Add the bread pieces to the slow cooker. Distribute the shredded apple on top of the bread layer. Then sprinkle the raisins and chocolate chips over the apple.
step 2 In a medium bowl, combine the egg product with the water, condensed milk and 1 1/2 teaspoons pumpkin pie spice; whisk to combine. Pour the egg mixture over the ingredients in the slow cooker, pressing down with a spoon or a spatula to make sure the liquid ingredients completely moisten the bread.
step 3 Cover the insert and cook on the low setting 3 to 4 hours, or until a knife inserted in the center of the bread pudding comes out clean. Begin checking the pudding after 3 hours, and continue to cook for increments of 10 to 15 minutes until the pudding is done.
step 4 While the bread pudding is cooking, make the yogurt sauce in a small bowl by whisking together the yogurt, sugar, apple juice and remaining 1/2 teaspoon of pumpkin pie spice. Refrigerate until needed.
step 5 To serve, spoon the bread pudding onto plates and drizzle with the yogurt sauce.
chef's notes:
Firm, tart apples are best for this recipe because their flavor isn't overly sweet, and they hold their shape. Look for apple varieties that are good for baking, like Granny Smith, Honeycrisp and Jonathan.
If you prefer to prep the bread pudding in advance, you can assemble the ingredients through Step 2 and refrigerate in the covered slow-cooker insert for up to a day before cooking. Take the pudding out of the refrigerator 30 minutes before cooking to bring it up to room temperature. Then remove the lid and sprinkle the mixture with 1/2 cup of water before replacing the lid on the insert and turning on the slow cooker.
Only a few minutes are needed to assemble this rich-tasting dessert.
Comfort food at its finest! This slow-cooker bread pudding tastes decadent, thanks to its moist texture and a generous sprinkling of chocolate chips. So go ahead and enjoy—it’s actually lower in fat than you’d expect.
Recipe Times:
Total Time : 3 to 4 hours and 10 minutes
Prep Time : 10 minutes
Cook Time : 3 to 4 hours
Servings : 8
Ingredients:
6 cups crusty bread (such as French bread or a baguette), cut into 1/2-inch pieces (preferably a day old)
2 medium-size tart apples, peeled, cored and shredded
1/2 cup golden raisins
1/2 cup semisweet chocolate chips
1 cup fat-free egg product
3/4 cup water
One 14-ounce can sweetened condensed milk, preferably low in fat
2 teaspoons pumpkin pie spice, divided
1 cup fat-free plain yogurt
1 Tablespoon sugar
1/2 cup apple juice
Directions:
step 1 Coat the insert of a large (6-quart) slow cooker with a light application of butter or margarine. Add the bread pieces to the slow cooker. Distribute the shredded apple on top of the bread layer. Then sprinkle the raisins and chocolate chips over the apple.
step 2 In a medium bowl, combine the egg product with the water, condensed milk and 1 1/2 teaspoons pumpkin pie spice; whisk to combine. Pour the egg mixture over the ingredients in the slow cooker, pressing down with a spoon or a spatula to make sure the liquid ingredients completely moisten the bread.
step 3 Cover the insert and cook on the low setting 3 to 4 hours, or until a knife inserted in the center of the bread pudding comes out clean. Begin checking the pudding after 3 hours, and continue to cook for increments of 10 to 15 minutes until the pudding is done.
step 4 While the bread pudding is cooking, make the yogurt sauce in a small bowl by whisking together the yogurt, sugar, apple juice and remaining 1/2 teaspoon of pumpkin pie spice. Refrigerate until needed.
step 5 To serve, spoon the bread pudding onto plates and drizzle with the yogurt sauce.
chef's notes:
Firm, tart apples are best for this recipe because their flavor isn't overly sweet, and they hold their shape. Look for apple varieties that are good for baking, like Granny Smith, Honeycrisp and Jonathan.
If you prefer to prep the bread pudding in advance, you can assemble the ingredients through Step 2 and refrigerate in the covered slow-cooker insert for up to a day before cooking. Take the pudding out of the refrigerator 30 minutes before cooking to bring it up to room temperature. Then remove the lid and sprinkle the mixture with 1/2 cup of water before replacing the lid on the insert and turning on the slow cooker.
Wednesday, October 12, 2011
Chocolate Chip Zucchini Cookies
Chocolate Chip Zucchini Cookies
1 Cup butter or margarine, softened1 Cup sugar
1 Cup brown sugar
2 eggs, beaten
4-1/2 Cups flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
pinch of nutmeg
1 tsp. salt
2 Cups steamed & pureed zucchini
2 Cups chocolate chips
Cream the butter and sugar. Add eggs, flour, baking soda, baking powder, cinnamon, nutmeg and salt. Mix well. Stir in the zucchini & chocolate chips.
Bake at 350 degrees for 15-20 minutes until golden brown.
This recipe comes from my friend I hope you like it!
Pumpkin Cookies
Pumpkin Cookies
Vicki Worthen; Boise, ID
1 cup packed brown sugar
1 cup cooked or canned pumpkin
½ cup oil
1 teaspoon vanilla
2 cup flour
1 teaspoon soda
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon nutmeg
1/4 teaspoon ginger
raisins (optional)
chopped nuts (optional)
chocolate chips (optional)
In a mixing bowl, beat together sugar, pumpkin, oil, and vanilla. Sift together dry ingredients and add to mixture. Stir until smooth. Blend in raisins, nuts, or chocolate chips. Drop by teaspoonfuls on greased baking sheet. Bake at 350° F for 12–15 minutes. Makes 3–4 dozen.
Vicki Worthen; Boise, ID
1 cup packed brown sugar
1 cup cooked or canned pumpkin
½ cup oil
1 teaspoon vanilla
2 cup flour
1 teaspoon soda
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon nutmeg
1/4 teaspoon ginger
raisins (optional)
chopped nuts (optional)
chocolate chips (optional)
In a mixing bowl, beat together sugar, pumpkin, oil, and vanilla. Sift together dry ingredients and add to mixture. Stir until smooth. Blend in raisins, nuts, or chocolate chips. Drop by teaspoonfuls on greased baking sheet. Bake at 350° F for 12–15 minutes. Makes 3–4 dozen.
Sunday, October 9, 2011
Chocolate Zucchini Snack Cake
Chocolate Zucchini Snack Cake
Shredded zucchini keeps cake moist without affecting the flavor. Skip the frosting...sprinkle the top with chocolate chips and nuts.
PREP TIME: 15 Min
TOTAL TIME: 1 Hr 50 Min
SERVINGS: 6
1/2 box Betty Crocker® SuperMoist® German chocolate cake mix (about 1 2/3 cups)
1 cup shredded unpeeled zucchini (about 1 medium)
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/4 cup buttermilk
- 2 tablespoons vegetable oil
- 1 egg
- 1/4 cup chopped nuts
- 1/4 cup miniature semisweet chocolate chips
- 1 Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and side of 9- or 8-inch round or square cake pan with baking spray with flour.
- 2 In large bowl, beat cake mix, zucchini, cinnamon, cloves, buttermilk, oil and egg with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Sprinkle evenly with nuts and chocolate chips.
- 3 Bake 9-inch pan 27 to 35 minutes, 8-inch pan 32 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
Expert Tips:
Out of buttermilk? Use 3/4 teaspoon lemon juice or vinegar plus milk to make 1/4 cup. Let stand for about 5 minutes before using.
Bake and serve the cake in a pretty, oven-safe ceramic pan.
Saturday, October 1, 2011
Monster Mash-Mellows
Monster Mash-Mellows
Kids love everything served on a stick, so enlist their help when making these colorful pops.
1/4 cup green melting wafers
1 cup orange melting wafers
1 cup purple melting wafers
Lollipop sticks
24 large marshmallows
Sprinkles, candy corn, and candy icing decorations
1/4 cup chocolate chips, melted
1. Place melting wafers in separate small bowls. Microwave for 15-second intervals, stirring in between, until melted. Insert one end of lollipop sticks into melted green wafers. Push green-colored end of each stick into a marshmallow. Let set 3 minutes.
2. Dunk marshmallows into orange or purple melted wafers, shaking off any excess coating. Place on a sheet of wax paper, and top with assorted sprinkles or decorations.
3. To make faces, place melted chocolate in a resealable plastic bag, and snip off one tiny corner. Pipe face designs onto marshmallows.
Choking Hazard Alert: Remove any decorations or small pieces of candy before giving treats to children 3 years old or younger.
1/4 cup green melting wafers
1 cup orange melting wafers
1 cup purple melting wafers
Lollipop sticks
24 large marshmallows
Sprinkles, candy corn, and candy icing decorations
1/4 cup chocolate chips, melted
1. Place melting wafers in separate small bowls. Microwave for 15-second intervals, stirring in between, until melted. Insert one end of lollipop sticks into melted green wafers. Push green-colored end of each stick into a marshmallow. Let set 3 minutes.
2. Dunk marshmallows into orange or purple melted wafers, shaking off any excess coating. Place on a sheet of wax paper, and top with assorted sprinkles or decorations.
3. To make faces, place melted chocolate in a resealable plastic bag, and snip off one tiny corner. Pipe face designs onto marshmallows.
Choking Hazard Alert: Remove any decorations or small pieces of candy before giving treats to children 3 years old or younger.
Thursday, September 29, 2011
Fudge Shoppe™ Fudge Sticks Blitz Brownies
Preparation Time:
15 minutesTotal Time to Serve:
55 minutesServings:
24Ingredients:
1 box (19.8 oz) chocolate brownie mix, mixed according to package directions
1 package (8.5 oz) Keebler® Fudge Sticks Original cookies
8 oz. marshmallow fluff
1 cup peanut butter
Directions:
1. Preheat oven to 350ºF. Spray bottom of 13 x 9 x 2-inch baking pan with cooking spray.
2. Spread half of prepared brownie mix in bottom of prepared baking pan. Sprinkle evenly with crushed KEEBLER FUDGE SHOPPE Fudge Sticks cookies.
3. Place marshmallow fluff and peanut butter in medium mixing bowl. Place in microwave for 30 seconds.
4. Working quickly, stir marshmallow fluff and peanut butter until mixed. Spread evenly over cookies.
5. Spread remaining brownie mix over mixture. Bake preheated oven 35-40 minutes or until knife inserted in center comes out clean. Allow to cool. Cut into 2-inch squares.
Freezer Chocolate Chip Cookies Recipe
Freezer Chocolate Chip Cookies Recipe
¾ cups flour
¾ whole wheat flour
1 tsp baking soda
½ cup butter / margarine
½ cup shortening
1 cup sugar
1 cup brown sugar, packed
2 eggs
1 tsp vanilla
3 cups quick cooking rolled oats
1 6-oz package semisweet chocolate pieces
Combine both flours and baking soda in a large mixing bowl. Add butter and shortening and beat for 30 seconds. Add both sugars, beat until mixture is fluffy. Next, beat in eggs and vanilla. Stir on oats and chocolate. Combine well, and roll into one inch balls. This will make approx 72 cookies. Place on wax paper lined cookie sheets. Flash freeze then transfer into a ziploc freezer bag.
To bake, preheat oven to 375F. Place frozen cookies (do NOT thaw) on cookie sheet and bake for 12 minutes. Place cookies on cooling rack.
www.momsbudget.com
¾ cups flour
¾ whole wheat flour
1 tsp baking soda
½ cup butter / margarine
½ cup shortening
1 cup sugar
1 cup brown sugar, packed
2 eggs
1 tsp vanilla
3 cups quick cooking rolled oats
1 6-oz package semisweet chocolate pieces
Combine both flours and baking soda in a large mixing bowl. Add butter and shortening and beat for 30 seconds. Add both sugars, beat until mixture is fluffy. Next, beat in eggs and vanilla. Stir on oats and chocolate. Combine well, and roll into one inch balls. This will make approx 72 cookies. Place on wax paper lined cookie sheets. Flash freeze then transfer into a ziploc freezer bag.
To bake, preheat oven to 375F. Place frozen cookies (do NOT thaw) on cookie sheet and bake for 12 minutes. Place cookies on cooling rack.
www.momsbudget.com
Saturday, August 27, 2011
Chocolate Peanut Butter Popcorn
Chocolate Peanut Butter Popcorn
by Amanda @ A Few Short Cuts on August 26, 2011
This is great for a movie night, slumber party, or to give as gifts during the holidays. You can always make a batch just cause you want something chocolaty! You could even add nuts. Don’t wait another minute. Run to the kitchen and make this now! You won’t regret it!
This Gluten Free treat is sure to please any crowd. You can’t go wrong with chocolate and peanut butter.
Ingredients
◦8 cups Popped Popcorn
◦1 Cup Sugar
◦1 Cup Karo Syrup (light) or honey
◦1 cup Peanut Butter
◦1 tsp Vanilla
Chocolate topping
◦1 cup semi sweet chocolate chips
◦1 TBSP Peanut Butter
Directions
1.Place popcorn in a large bowl or on a large cookie sheet….in my experience the bowl would probably be better.
2.In a heavy saucepan combine sugar and karo syrup. Bring mixture to a boil stirring constantly. Allow to boil for 1 minute.
3.Remove from heat and stir in peanut butter and vanilla. Immediately pour over popcorn and stir to coat.
Chocolate Topping
1.In a microwave safe bowl place chocolate chips and 1 TBSP Peanut Butter. Microwave at 50% power for 30 seconds;stir. Continue until melted to a pouring consistency.
2.Pour Melted chocolate over popcorn.
3.Serve
by Amanda @ A Few Short Cuts on August 26, 2011
This is great for a movie night, slumber party, or to give as gifts during the holidays. You can always make a batch just cause you want something chocolaty! You could even add nuts. Don’t wait another minute. Run to the kitchen and make this now! You won’t regret it!
This Gluten Free treat is sure to please any crowd. You can’t go wrong with chocolate and peanut butter.
Ingredients
◦8 cups Popped Popcorn
◦1 Cup Sugar
◦1 Cup Karo Syrup (light) or honey
◦1 cup Peanut Butter
◦1 tsp Vanilla
Chocolate topping
◦1 cup semi sweet chocolate chips
◦1 TBSP Peanut Butter
Directions
1.Place popcorn in a large bowl or on a large cookie sheet….in my experience the bowl would probably be better.
2.In a heavy saucepan combine sugar and karo syrup. Bring mixture to a boil stirring constantly. Allow to boil for 1 minute.
3.Remove from heat and stir in peanut butter and vanilla. Immediately pour over popcorn and stir to coat.
Chocolate Topping
1.In a microwave safe bowl place chocolate chips and 1 TBSP Peanut Butter. Microwave at 50% power for 30 seconds;stir. Continue until melted to a pouring consistency.
2.Pour Melted chocolate over popcorn.
3.Serve
Saturday, July 30, 2011
Whole Wheat Chocolate Chip Skillet Cookie
Whole Wheat Chocolate Chip Skillet Cookie
Adapted from 101 Cookbooks and Take a Megabite
3 cups whole-wheat flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoon kosher salt
2 sticks cold unsalted butter or margarine, plus more for buttering pan
1 cup brown sugar
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup semisweet chocolate chips
1/2 cup sweetened flaked coconut (optional)
Preheat the oven to 350°F. Butter a 12-inch iron skillet that is at least 2 inches deep.
Whisk together the flour, baking powder, baking soda and salt in a large bowl. Set aside. Using a stand mixer and the paddle attachment or a hand mixer cream the butter and sugars together on low speed until blended. Scrape down the sides with a spatula between additions. Add the eggs one at a time and mix until combined. Then add the vanilla. Add in the dry ingredients and mix until just combined, about 30 seconds.
Add most of the chocolate to the batter but reserve some for sprinkling on top. Mix until the chocolate is evenly dispersed. Scrape the batter out of the bowl and into the skillet and use your hands to press it into the skillet to form an even layer. Sprinkle the rest of the chocolate and the coconut on top and press lightly into the dough.
Bake for 35-45 minutes until the cookie is golden brown around the edges and the center feels set when poked gently. Remove from the oven and allow to sit on a wire rack until cool before slicing. Cut into wedges and serve.
High-Altitude Notes: Reduce baking powder to 1 1/4 teaspoons and baking soda to a scant 1 teaspoon. Bake for 30-40 minutes at 375°F.
Adapted from 101 Cookbooks and Take a Megabite
3 cups whole-wheat flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoon kosher salt
2 sticks cold unsalted butter or margarine, plus more for buttering pan
1 cup brown sugar
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup semisweet chocolate chips
1/2 cup sweetened flaked coconut (optional)
Preheat the oven to 350°F. Butter a 12-inch iron skillet that is at least 2 inches deep.
Whisk together the flour, baking powder, baking soda and salt in a large bowl. Set aside. Using a stand mixer and the paddle attachment or a hand mixer cream the butter and sugars together on low speed until blended. Scrape down the sides with a spatula between additions. Add the eggs one at a time and mix until combined. Then add the vanilla. Add in the dry ingredients and mix until just combined, about 30 seconds.
Add most of the chocolate to the batter but reserve some for sprinkling on top. Mix until the chocolate is evenly dispersed. Scrape the batter out of the bowl and into the skillet and use your hands to press it into the skillet to form an even layer. Sprinkle the rest of the chocolate and the coconut on top and press lightly into the dough.
Bake for 35-45 minutes until the cookie is golden brown around the edges and the center feels set when poked gently. Remove from the oven and allow to sit on a wire rack until cool before slicing. Cut into wedges and serve.
High-Altitude Notes: Reduce baking powder to 1 1/4 teaspoons and baking soda to a scant 1 teaspoon. Bake for 30-40 minutes at 375°F.
Whole-Wheat Chocolate Chip Cookies
Whole-Wheat Chocolate Chip Cookies
by Kim Boyce
These cookies are the size of your palm, with thick, chewy edges, soft centers, and big chocolate chunks. It’s surprising just how delicious this whole-wheat version of an old classic is. This cookie is made with 100% whole-wheat flour, which gives it a distinctive, nutty taste. Use a good bittersweet chocolate for these cookies, as the flavor of high-quality chocolate pairs best with whole-wheat flour.Yields about 20 cookies
--------------------------------------------------------------------------------
For the dry mix:
3 cups whole-wheat flour
1-1/2 tsp. baking powder
1 tsp. baking soda
1-1/2 tsp. kosher salt
For the wet mix:
8 oz. (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
1 cup dark brown sugar
1 cup sugar
2 eggs
2 tsp. pure vanilla extract
8 oz. bittersweet chocolate, roughly chopped into 1/4- and 1/2-inch pieces
--------------------------------------------------------------------------------
Place two racks in the upper and lower thirds of the oven and preheat to 350°F. Line two baking sheets with parchment. Although you can butter the sheets instead, parchment is useful for these cookies because the large chunks of chocolate can stick to the pan.
Sift the dry ingredients into a large bowl, pouring back into the bowl any bits of grain or other ingredients that may remain in the sifter.
Add the butter and the sugars to the bowl of a standing mixer fitted with a paddle attachment. With the mixer on low speed, mix just until the butter and sugars are blended, about 2 minutes. Use a spatula to scrape down the sides of the bowl. Add the eggs one at a time, mixing until each is combined. Mix in the vanilla. Add the flour mixture to the bowl and blend on low speed until the flour is barely combined, about 30 seconds. Scrape down the sides and bottom of the bowl.
Add the chocolate all at once to the batter. Mix on low speed until the chocolate is evenly combined. Use a spatula to scrape down the sides and bottom of the bowl, then scrape the batter out onto a work surface, and use your hands to fully incorporate all the ingredients.
Scoop mounds of dough about 3 Tbs. in size onto the baking sheet, leaving 3 inches between them, or about 6 to a sheet.
Bake the cookies for 16 to 20 minutes, rotating the sheets halfway through, until the cookies are evenly dark brown. Transfer the cookies, still on the parchment, to the counter to cool, and repeat with the remaining dough.
Make Ahead Tips
These cookies are best eaten warm from the oven or later that same day. They’ll keep in an airtight container for up to 3 days. For freshly baked cookies anytime, you can refrigerate some of the dough for later. Be sure to scoop out balls of dough before chilling, as the cold dough is too difficult to scoop. Also, remember that cookies baked from chilled dough will be thicker than those made from room-temperature dough. This dough--scooped, chilled, and wrapped in plastic--will last in the refrigerator for one week, assuming it doesn't get eaten first!
From Book Good to the Grain, pp. 41
August 4, 2010
by Kim Boyce
These cookies are the size of your palm, with thick, chewy edges, soft centers, and big chocolate chunks. It’s surprising just how delicious this whole-wheat version of an old classic is. This cookie is made with 100% whole-wheat flour, which gives it a distinctive, nutty taste. Use a good bittersweet chocolate for these cookies, as the flavor of high-quality chocolate pairs best with whole-wheat flour.Yields about 20 cookies
--------------------------------------------------------------------------------
For the dry mix:
3 cups whole-wheat flour
1-1/2 tsp. baking powder
1 tsp. baking soda
1-1/2 tsp. kosher salt
For the wet mix:
8 oz. (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
1 cup dark brown sugar
1 cup sugar
2 eggs
2 tsp. pure vanilla extract
8 oz. bittersweet chocolate, roughly chopped into 1/4- and 1/2-inch pieces
--------------------------------------------------------------------------------
Place two racks in the upper and lower thirds of the oven and preheat to 350°F. Line two baking sheets with parchment. Although you can butter the sheets instead, parchment is useful for these cookies because the large chunks of chocolate can stick to the pan.
Sift the dry ingredients into a large bowl, pouring back into the bowl any bits of grain or other ingredients that may remain in the sifter.
Add the butter and the sugars to the bowl of a standing mixer fitted with a paddle attachment. With the mixer on low speed, mix just until the butter and sugars are blended, about 2 minutes. Use a spatula to scrape down the sides of the bowl. Add the eggs one at a time, mixing until each is combined. Mix in the vanilla. Add the flour mixture to the bowl and blend on low speed until the flour is barely combined, about 30 seconds. Scrape down the sides and bottom of the bowl.
Add the chocolate all at once to the batter. Mix on low speed until the chocolate is evenly combined. Use a spatula to scrape down the sides and bottom of the bowl, then scrape the batter out onto a work surface, and use your hands to fully incorporate all the ingredients.
Scoop mounds of dough about 3 Tbs. in size onto the baking sheet, leaving 3 inches between them, or about 6 to a sheet.
Bake the cookies for 16 to 20 minutes, rotating the sheets halfway through, until the cookies are evenly dark brown. Transfer the cookies, still on the parchment, to the counter to cool, and repeat with the remaining dough.
Make Ahead Tips
These cookies are best eaten warm from the oven or later that same day. They’ll keep in an airtight container for up to 3 days. For freshly baked cookies anytime, you can refrigerate some of the dough for later. Be sure to scoop out balls of dough before chilling, as the cold dough is too difficult to scoop. Also, remember that cookies baked from chilled dough will be thicker than those made from room-temperature dough. This dough--scooped, chilled, and wrapped in plastic--will last in the refrigerator for one week, assuming it doesn't get eaten first!
From Book Good to the Grain, pp. 41
August 4, 2010
Wednesday, May 18, 2011
Chocolate Dessert Courtney and Austin
Chocolate Dessert Courtney and Austin
Ingredients (makes two servings):
1 8-inch whole wheat tortilla
1 6-ounce container 0% fat free plain Greek yogurt
5-6 strawberries, sliced
4 teaspoons cocoa powder (unsweetened)
2 stevia packets
Preheat oven to 350. Place tortilla on baking sheet. Toast for 5 minutes. Mix yogurt, cocoa, and stevia together. Remove tortilla from oven. Cut in 4 triangles. Place two triangles on each dessert plate. Top with equal parts yogurt mixture and sliced strawberries.
Nutritional information (per serving):
Calories 170
Fat calories 25
Total fat 3 grams
Saturated fat 1 gram
Cholesterol 0 milligrams
Sodium 330 milligrams
Total carbohydrates 24 grams
Fiber 12 grams
Sugars 6 grams
Protein 13 grams
Ingredients (makes two servings):
1 8-inch whole wheat tortilla
1 6-ounce container 0% fat free plain Greek yogurt
5-6 strawberries, sliced
4 teaspoons cocoa powder (unsweetened)
2 stevia packets
Preheat oven to 350. Place tortilla on baking sheet. Toast for 5 minutes. Mix yogurt, cocoa, and stevia together. Remove tortilla from oven. Cut in 4 triangles. Place two triangles on each dessert plate. Top with equal parts yogurt mixture and sliced strawberries.
Nutritional information (per serving):
Calories 170
Fat calories 25
Total fat 3 grams
Saturated fat 1 gram
Cholesterol 0 milligrams
Sodium 330 milligrams
Total carbohydrates 24 grams
Fiber 12 grams
Sugars 6 grams
Protein 13 grams
Monday, February 14, 2011
Low-Cal Mini Cheesecakes
Makes: 12 servings
Prep time: 20 minutes
Bake time: 20 minutes
Ingredients
12 reduced-fat vanilla wafers
8 ounces reduced-fat cream cheese, softened
4 ounces fat-free cream cheese, softened
3 ounces white chocolate baking squares, melted and cooled
1/2 cup sugar
1/4 cup fat-free milk
1 1/2 teaspoons vanilla
1 egg white, lightly beaten
Chocolate curls (optional)
Sliced strawberries (optional)
Sliced kiwifruit (optional)
Directions
1. Preheat the oven to 350 degrees F. Line a muffin pan with twelve 2-1/2-inch foil or paper baking cups. Place one vanilla wafer on the bottom of each cup. Set aside.
2. In a medium bowl, beat cream cheeses with an electric mixer on medium speed 30 seconds. Beat in white chocolate, sugar, milk, and vanilla until well combined. Stir in egg white. Spoon mixture into muffin cups until each is about three-quarters full.
3. Bake about 20 minutes or until set, then set pan on a wire rack to cool 10 minutes. Remove cheesecakes from pan; cool on wire rack 1 hour. Cover and chill 3 to 24 hours.
4. Before serving, remove baking cups. If desired, garnish with chocolate curls, strawberries, and/or kiwifruit.
Nutrition facts per cheesecake: 153 calories, 4g protein, 17g carbohydrate, 7g fat (4g saturated), 0g fiber
Prep time: 20 minutes
Bake time: 20 minutes
Ingredients
12 reduced-fat vanilla wafers
8 ounces reduced-fat cream cheese, softened
4 ounces fat-free cream cheese, softened
3 ounces white chocolate baking squares, melted and cooled
1/2 cup sugar
1/4 cup fat-free milk
1 1/2 teaspoons vanilla
1 egg white, lightly beaten
Chocolate curls (optional)
Sliced strawberries (optional)
Sliced kiwifruit (optional)
Directions
1. Preheat the oven to 350 degrees F. Line a muffin pan with twelve 2-1/2-inch foil or paper baking cups. Place one vanilla wafer on the bottom of each cup. Set aside.
2. In a medium bowl, beat cream cheeses with an electric mixer on medium speed 30 seconds. Beat in white chocolate, sugar, milk, and vanilla until well combined. Stir in egg white. Spoon mixture into muffin cups until each is about three-quarters full.
3. Bake about 20 minutes or until set, then set pan on a wire rack to cool 10 minutes. Remove cheesecakes from pan; cool on wire rack 1 hour. Cover and chill 3 to 24 hours.
4. Before serving, remove baking cups. If desired, garnish with chocolate curls, strawberries, and/or kiwifruit.
Nutrition facts per cheesecake: 153 calories, 4g protein, 17g carbohydrate, 7g fat (4g saturated), 0g fiber
Chocolate Cheesecake
Wow this looks so yummy!
Makes: 14 servings
Ingredients
1/2 cup crushed graham crackers
2 tablespoons butter, melted
1 envelope unflavored gelatin
3/4 cup fat-free milk
2 8-ounce packages reduced-fat cream cheese, softened
1 8-ounce package fat-free cream cheese, softened
8 ounces fat-free sour cream
1/3 cup sugar
2 teaspoons vanilla
4 ounces bittersweet chocolate, melted and cooled
Chocolate curls
Directions
1.In a bowl, stir together the graham crackers and butter. Press the mixture into the bottom of an 8-inch springform pan. Chill while preparing the filling.
2.In a saucepan, sprinkle the gelatin over the milk; let stand for 5 minutes. Stir over low heat until the gelatin is dissolved. Remove from heat; cool for 15 minutes.
3.In a large bowl, beat the cream cheeses with a mixer until smooth. Beat in the sour cream, sugar, and vanilla; gradually beat in the gelatin mixture. Divide the cream cheese mixture in half; gradually stir the melted chocolate into one half.
4.Spread half of the chocolate mixture onto the crust. Spoon half of the remaining cream cheese mixture onto the chocolate mixture in small mounds; swirl them together with a butter knife.
5.Spread the remaining chocolate mixture on top. Spoon on the remaining cream cheese mixture, and swirl again. Cover; chill for 6 hours or until set.
6.Loosen the cake from the pan with a knife before removing the side of the pan. Cut the cake into wedges; top with chocolate curls.
Nutrition facts per serving (1 slice): 216 calories, 17g carbohydrate, 13g fat (7g saturated), 1g fiber
Trim the Fat
The average slice packs 38 grams of fat (22 of them saturated). We cut two-thirds of the fat but didn't nix it altogether, because it delivers that classic creamy, silky texture.
Raise the Bar
"Bittersweet chocolate has less sugar and more antioxidants than milk chocolate," Moore says. Its disease-fighting nutrients help decrease plaque buildup in your arteries and may improve blood pressure.
Top It Off
To create perfect curls, run a vegetable peeler along the edge of a chocolate bar. For a bigger antioxidant boost, Moore suggests using a small mesh strainer to dust the cake with cocoa powder before serving.
Originally published in FITNESS magazine, March 2010.
Makes: 14 servings
Ingredients
1/2 cup crushed graham crackers
2 tablespoons butter, melted
1 envelope unflavored gelatin
3/4 cup fat-free milk
2 8-ounce packages reduced-fat cream cheese, softened
1 8-ounce package fat-free cream cheese, softened
8 ounces fat-free sour cream
1/3 cup sugar
2 teaspoons vanilla
4 ounces bittersweet chocolate, melted and cooled
Chocolate curls
Directions
1.In a bowl, stir together the graham crackers and butter. Press the mixture into the bottom of an 8-inch springform pan. Chill while preparing the filling.
2.In a saucepan, sprinkle the gelatin over the milk; let stand for 5 minutes. Stir over low heat until the gelatin is dissolved. Remove from heat; cool for 15 minutes.
3.In a large bowl, beat the cream cheeses with a mixer until smooth. Beat in the sour cream, sugar, and vanilla; gradually beat in the gelatin mixture. Divide the cream cheese mixture in half; gradually stir the melted chocolate into one half.
4.Spread half of the chocolate mixture onto the crust. Spoon half of the remaining cream cheese mixture onto the chocolate mixture in small mounds; swirl them together with a butter knife.
5.Spread the remaining chocolate mixture on top. Spoon on the remaining cream cheese mixture, and swirl again. Cover; chill for 6 hours or until set.
6.Loosen the cake from the pan with a knife before removing the side of the pan. Cut the cake into wedges; top with chocolate curls.
Nutrition facts per serving (1 slice): 216 calories, 17g carbohydrate, 13g fat (7g saturated), 1g fiber
Trim the Fat
The average slice packs 38 grams of fat (22 of them saturated). We cut two-thirds of the fat but didn't nix it altogether, because it delivers that classic creamy, silky texture.
Raise the Bar
"Bittersweet chocolate has less sugar and more antioxidants than milk chocolate," Moore says. Its disease-fighting nutrients help decrease plaque buildup in your arteries and may improve blood pressure.
Top It Off
To create perfect curls, run a vegetable peeler along the edge of a chocolate bar. For a bigger antioxidant boost, Moore suggests using a small mesh strainer to dust the cake with cocoa powder before serving.
Originally published in FITNESS magazine, March 2010.
Friday, February 11, 2011
Chocolate Pots de Crème
Prep Time: 10 minutesCook Time: 35 minutesChill: 1 hourYield: Serves 8Cost per Serving: $.99
Ingredients
8 ounces bittersweet chocolate, finely chopped
2 1/2 cups heavy cream
2/3 cup whole milk
1/2 cup sugar
2 teaspoons vanilla extract
6 large egg yolks
Preparation
1. Preheat oven to 300ºF. Put 8 6-oz. ramekins into a large roasting pan (they should fit without touching).
2. Put chocolate in a heatproof bowl. In a pan over medium heat, warm cream, milk and 1/4 cup sugar, whisking often, until sugar is dissolved and mixture is just simmering. Remove from heat, stir in vanilla and pour over chocolate. Let stand 3 minutes to melt chocolate; whisk until smooth.
3. In a second bowl, whisk remaining sugar and egg yolks until well combined and pale yellow. Whisking yolk mixture vigorously, slowly pour in about 1 cup chocolate mixture. Pour in remaining chocolate mixture, whisking well. Strain mixture through a fine-mesh sieve into a large measuring cup.
4. Pour mixture from measuring cup evenly into ramekins. Pour enough hot water into roasting pan to come halfway up sides of ramekins. Carefully transfer pan to oven and bake until custards are just set (they will jiggle slightly in center), 25 to 35 minutes. Remove ramekins from water bath and let cool to room temperature on a wire rack. Cover loosely with plastic wrap and chill until cold, at least 1 hour. Serve topped with dollops of whipped cream, if desired.
Nutritional Information
Calories:503
Fat:44g (sat 25g)
Protein:6g
Carbohydrate:31g
Fiber:2g
Cholesterol:261mg
Sodium:43mg
All You Eat Well, Save Big Cookbook, All You, FEBRUARY 2010
Ingredients
8 ounces bittersweet chocolate, finely chopped
2 1/2 cups heavy cream
2/3 cup whole milk
1/2 cup sugar
2 teaspoons vanilla extract
6 large egg yolks
Preparation
1. Preheat oven to 300ºF. Put 8 6-oz. ramekins into a large roasting pan (they should fit without touching).
2. Put chocolate in a heatproof bowl. In a pan over medium heat, warm cream, milk and 1/4 cup sugar, whisking often, until sugar is dissolved and mixture is just simmering. Remove from heat, stir in vanilla and pour over chocolate. Let stand 3 minutes to melt chocolate; whisk until smooth.
3. In a second bowl, whisk remaining sugar and egg yolks until well combined and pale yellow. Whisking yolk mixture vigorously, slowly pour in about 1 cup chocolate mixture. Pour in remaining chocolate mixture, whisking well. Strain mixture through a fine-mesh sieve into a large measuring cup.
4. Pour mixture from measuring cup evenly into ramekins. Pour enough hot water into roasting pan to come halfway up sides of ramekins. Carefully transfer pan to oven and bake until custards are just set (they will jiggle slightly in center), 25 to 35 minutes. Remove ramekins from water bath and let cool to room temperature on a wire rack. Cover loosely with plastic wrap and chill until cold, at least 1 hour. Serve topped with dollops of whipped cream, if desired.
Nutritional Information
Calories:503
Fat:44g (sat 25g)
Protein:6g
Carbohydrate:31g
Fiber:2g
Cholesterol:261mg
Sodium:43mg
All You Eat Well, Save Big Cookbook, All You, FEBRUARY 2010
Delectable Fudge Brownies
Delectable Fudge Brownies
Posted on February 11th, 2011 by Sheri
A few weeks ago, I was hunting the web for a new brownie recipe and I found this on the King Arthur Flour website. I was intrigued by the unusual method, so I tried it. The resulting pan of brownies was easily the best I’ve ever made. The additional step of heating the butter and sugar didn’t require much extra time or effort and it was completely worth it.
So if you’re looking to make something sweet for your sweetie this month, these brownies will hit the spot.
What you’ll need:
1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs
1 1/4 cups Dutch-process cocoa
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder (I used half a packet of Starbucks Via instant coffee, but you could also skip this)
1 tablespoon vanilla extract
1 1/2 cups King Arthur Unbleached All-Purpose Flour
2 cups chocolate chips
Directions:
1) Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan
2) In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it’s hot (about 110°F to 120°F), but not bubbling; it’ll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
3) While the sugar heats a second time, crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth.
4) Add the hot butter/sugar mixture, stirring until smooth.
5) Add the flour and chips, again stirring until smooth.
6) Spoon the batter into a lightly greased 9″ x 13″ pan.
7) Bake the brownies for about 30 minutes, until a cake tester or toothpick inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.
Posted on February 11th, 2011 by Sheri
A few weeks ago, I was hunting the web for a new brownie recipe and I found this on the King Arthur Flour website. I was intrigued by the unusual method, so I tried it. The resulting pan of brownies was easily the best I’ve ever made. The additional step of heating the butter and sugar didn’t require much extra time or effort and it was completely worth it.
So if you’re looking to make something sweet for your sweetie this month, these brownies will hit the spot.
What you’ll need:
1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs
1 1/4 cups Dutch-process cocoa
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder (I used half a packet of Starbucks Via instant coffee, but you could also skip this)
1 tablespoon vanilla extract
1 1/2 cups King Arthur Unbleached All-Purpose Flour
2 cups chocolate chips
Directions:
1) Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan
2) In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it’s hot (about 110°F to 120°F), but not bubbling; it’ll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
3) While the sugar heats a second time, crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth.
4) Add the hot butter/sugar mixture, stirring until smooth.
5) Add the flour and chips, again stirring until smooth.
6) Spoon the batter into a lightly greased 9″ x 13″ pan.
7) Bake the brownies for about 30 minutes, until a cake tester or toothpick inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.
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