BrownieBrownie

scatteredwords:

nanaimo bars

(via prettyfoods)

sweettoothgirl:

Raisin Carrot Cake Recipe

9 Servings / Prep: 15 min. Bake: 50 min. + cooling

Ingredients:

• 2 egg whites
• 3/4 cup sugar
• 1/2 cup unsweetened applesauce
• 1/4 cup canola oil
• 1-1/2 cups finely shredded carrots
• 1/2 cup vanilla yogurt
• 1/4 cup water
• 1 cup all-purpose flour, divided
• 1 cup whole wheat flour
• 2 teaspoons ground cinnamon
• 1-1/2 teaspoons ground cinnamon
• 1-1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 3/4 cup raisins
• 1-1/2 teaspoons confectioners’ sugar

Directions:

1. in a large bowl, beat egg whites until foamy. Beat in the sugar, applesauce and oil until well blended. Stir in the carrots, yogurt and water.
2. Set aside 1 tablespoon all-purpose flour. Combine the whole wheat flour, cinnamon, baking soda, salt, nutmeg, cloves and remaining all-purpose flour; add to batter just until moistened. Toss raisins with reserved flour; stir into batter.
3. Pour into a 9-in. sqaure baking pan coated with cooking spray. Bake at 325 degrees for 50-55 minutes or until toothpick near the center comes out clean. Cool on a wire rack. Sprinkle with confectioners’ sugar. Yield: 9 servings

Nutritional Analysis: One serving (1 piece) equals 279 calories, 7 g fat (1 g saturated fat), 1 mg cholesterol, 306 mg sodium, 52 g carbohydrate, 4 g fiber, 5 g protein. Diabetic Exchanges: 2-1/2 starch, 1 fruit, 1 fat.

sweettoothgirl:

Pumpkin-Swirl Brownies

Chocolate and pumpkin make a frightfully gooey pair in these creamy pumpkin-swirl brownies

Ingredients:

• 8 tablespoons (1 stick) unsalted butter, plus more for pan
• 6 ounces bittersweet chocolate, chopped
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1 3/4 cups sugar
• 4 large eggs
• 1 tablespoon pure vanilla extract
• 1 1/4 cups soild-pack pumpkin
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup chopped hazelnuts or other nuts

Directions:

1. Preheat oven to 350 degrees. Butter a 9-inch sqaure baking pan or dish. Line bottom of pan with parchment paper; butter lining.
2. Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.
3. Whisk together flour, baking powder, cayenne, and salt in a large bowl; set aside. Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy and well combined, 3 to 5 minutes. Beat in flour mixture.
4. Divide batter between two medium bowls (abour 2 cups per bowl). Stir chocolate mixture into one bowl, stir in pumpkin, oil, cinnamon, and nutmeg. Transfer half of chocolate batter to prepared pan smoothing top with a rubber spatula. Top with half of pumpkin batter. Repeat to make one more chocolate layer and one more pumpkin layer. Work quickly so batters don’t set.
5. With a small spatula or a table knife, gently swirl the two batters to create a marbled effect. Sprinkle with nuts.
6. Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into 16 sqaures.

sweettoothgirl:

Fudgy Coffee Brownies

Yield: Makes 32 (2-inch) squares / Active Time: 20 min / Total Time: 1 1/4 hr

Ingredients:

• 2 sticks (1/2 pound) unsalted butter
• 5 ounces unsweetened chocolate
• 2 tablespoons instant-espresso powder
• 2 cups sugar
• 1 teaspoon pure vanilla extract
• 5 large eggs
• 1 cup all-purpose flour
• 1 tablespoon cinnamon
• 1/2 teaspoon salt

Preparation:

1. Preheat oven to 350 degrees F with rack in middle. Butter and flour a 13- by 9-inch baking pan.
2. Melt butter and chocolate with espresso powder in a 3-quart heavy saucepan over low heat, whisking until smooth. Remove from heat and cool to lukewarm. Whisk in sugar and vanilla. Whisk in eggs 1 at a time until mixture is glossy and smooth.
3. Whisk together flour, cinnamon, and salt, then whisk into chocolate mixture.
4. Spread batter in pan and bake until a wooden pick inserted in center comes out with crumbs adhering, 25 to 30 minutes. Cool completely before cutting.

sweettoothgirl:

Apple Pudding Cake

6” loaf cake

Ingredients:

• Butter 80g
• Sugar 40g
• Egg 100g
• Yogurt 40g
• Malt syrup 2 tbsp
• Baking powder 3g
• Flour 140g
• Custard Powder 1 tbsp
• Ground Cinnamon 1tsp
• Apple, small 2

Directions:

1. Cream butter until light and fluffy, then whisk in sugar until pale in color.
2. Pour malt syrup in a bowl, beat in 2 eggs. Heat the bowl over low heat to melt. Remove from heat. Add in yogurt and mix well.
3. Pour egg mixture into butter mixture in a few additions.
4. Combine and sift flour and baking powder. Add into egg mixture. Cut apples into slices or cubes. Toss them with ground cinnamon and custard powder. Fold in the apples into the batter.
5. Bake at 205C/485F for first 15 minutes, then lower temperature to 180C/375F for another 15-20 minutes.

sweettoothgirl:

Cherry-Streusel Coffee Cake

This cherry-streusel coffee cake is a sweet addition to any breakfast or brunch menu. This recipe was first published in “Martha Stewart’s Baking Handbool.”

Ingredients:

Makes one 9-inch tube cake

• 1/2 cup unsalted butter, room temperature, plus more for pan
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup sour cream
• 1 cup frozen sour cherries, thawed and drained well
• 1 cup Streusel
• Milk Glaze

Directions:

1. Preheat oven to 350 degrees. Butter a 9-inch tube pan; set aside. In a medium bowl, sift together flour, baking powder, baking soda, and salt; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, eggs, and vanilla on medium speed until light and fluffy, 2 to 3 minutes. Add the flour mixture in three parts, alternating with the sour cream and beginning and ending with the flour. Beat until just combined, scraping down the sides of the bowl as needed.
3. Spoon about half the batter into the prepared pan. Arrange the cherries in a single layer on top of the batter; avoid placing any cherries against the pan’s edge, as they may stick or burn if not fully encased in batter. Top with the remaining batter, making sure it is evenly distributed, and smooth with an offset spatula. Sprinkle streusel evenly over the top of the batter.
4. Bake until cake is golden brown and springs back when touched, 40 to 45 minutes. Transfer pan to a wire rack set over a rimmed baking sheet lined with parchment paper, and let cake cool 10 to 15 minutes. Invert cake onto rack, then re-invert (so streusel side is up), and let cool completely. Spoon glaze over the cake, letting it drop down sides. Let cake sit until is set, about 5 minutes, before serving. Cake can be kept at room temperature, wrapped well in plastic, for up to 4 days.

sweettoothgirl:

Rum and Chocolate Cheesecake

Prep Time: 30 min / Cook Time: 1 Hr 15 min / Ready In: 3 hrs

Ingredients:

• 1 cup ground almonds
• 1 cup whole wheat flour
• 2/3 cup margarine
• 2 (12 ounce) packages firm tofu
• 1 1/2 cups demerara sugar
• 7 tablespoons unsweetened cocoa powder
• 1/4 cup sunflower seed oil
• 1/2 cup soy milk
• 1/4 cup dark rum
• 1 1/2 teaspoons vanilla extract

Directions:

1. Preheat oven to 325 degrees F (165 degrees C.) In a medium bowl, combine ground almonds and whole wheat flour. Cut in margarine until a dough is formed. Press dough into the bottom and half-way up the sides of a 9 inch springform pan.
2. In a blender or food processor, crumble the tofu. Add sugar, cocoa, oil, soy milk, rum and vanilla. Process until smooth and creamy. Pour filling into crust.
3. Bake in the preheated oven for 75 minutes, or until filling is set. Allow to cool on a rack and then chill thoroughly in refrigerator before attempting to remove from the pan.

Nutritional Information:

Amount Per Serving: Calories: 381 / Total Fat: 27.3g / Cholesterol: 0mg

sweettoothgirl:

No-Bake Blueberry Cheesecake with Graham Cracker Crust

Yield: Makes 10 servings

Chill this overnight to develop the blueberry flavor and give the filling time to set.

Ingredients:

Crust:

• 9 whole graham crackers
• 1/2 cup old-fashioned oats
• 3 tablespoons (packed) golden brown sugar
• 1/8 teaspoon salt
• 5 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract

Filling:

• 1/4 cup water
• 1 tablespoon unflavored gelatin (measured from 2 envelopes)
• 12 ounces Philadelphia-brand cream cheese, room temperature
• 1 cup heavy whipping cream
• 1 cup sugar
• 1 tablespoon fresh lemon juice
• 3 cups fresh blueberries

Topping:

• 1 cup chilled heavy whipping cream
• 1 tablespoon sugar
• 4 1/2-pint baskets blueberries
• 2/3 cup blueberry jam

Preparation:

For Crust: Preheat oven to 350 degrees F. Blend first 4 ingredients in processor until graham crackers are finely ground. Add butter and vanilla; process until moist crumbs form. Press crumb mixture onto bottom and 1 inch up sides of 9-inch-diameter springform pan. Bake crust until deep golden brown, about 12 minutes. Cool.

For Filling: Pour 1/4 cup water into small saucepan; sprinkle gelatin over. Let stand 10 minutes. Stir over very low heat just until gelatin dissolves. Set aside.

Blend cream cheese, cream, sugar and lemon juice in processor until smooth. Add berries; puree until smooth (some blueberry bits will remain). With machine running, add warm gelatin mixture through feed tube and blend well. Pour filling into crust. Cover; chill overnight. (Can be made 2 days ahead. Keep chilled). Run knife around pan sides to loosen cake. Release pan sides. Transfer to platter.

For Topping: Beat cream and sugar in medium bowl until firm peaks form. Spread cream mixture thickly over top of cheesecake. Place berries in bowl. Heat jam in small saucepan over low heat until just melted. Pour jam over berries; toss to coat. Mound coated berries in center of cream, leaving 1-inch plain border. Chill cake at least 1 hour and up to 1 day.

sweettoothgirl:

Triple-Strawberry Dessert

Cereal is the sweet surprise in a dreamy dessert with fat-free yogurt and strawberries.

Prep Time: 30 min / Total Time: 2 hours 15 min / Makes: 9 servings

Ingredients:

• 1 cup boiling water
• 1 box (4-serving size) wild strawberry-flovored gelatin
• 2/3 cup Yoplait 99% Fat Free creamy strawberry or creamy vanilla yogurt (from 2-lb container)
• 3 cups Kix cereal
• 1/4 cup butter or margarine, melted
• 1 1/2 cups sliced fresh strawberries
• 9 fresh strawberries, sliced into fans

Directions:

1. In medium bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Stir in yogurt until melted and smooth. Cover; refrigerate about 1 hour 30 minutes or until thickened but not set.
2. Meanwhile, heat oven to 350 degrees F. Place cereal in food-storage plastic bag; crush with rolling pin to make 1 cup. In small bowl, stir cereal and butter until well mixed. Press mixture firmly in bottom of ungreased 8-inch sqaure pan. Bake 10 minutes or until crust is light golden brown. Set aside to cool.
3. Beat gelatin mixture with electric mixer on high speed 7 to 8 minutes or until doubled in volume. Fold in sliced strawberries; pour over crust. Cover; refrigerate about 1 hour or until firm.
4. To serve, cut dessert into squares. Garnish each serving with strawberry fans.

High Altitude (3500-6500 ft): Bake crust about 13 minutes.

Subtitution:

You can use 1(6-oz) container of Yoplait Original 99% Fat Free strawberry or French vanilla yogurt instead of the yogurt in the recipe if you like.

Hot-to:

An easy way to remove the green top (hull) of a strawberry before slicing it is to push one end of plastic drinking straw from the point of the berry through to the top to pop off the green cap.

Special Touch:

To make strawberry fans, wash berries and pat very dry. Place each berry on its side and make cuts with a sharp knife, 1/4 inch apart, from the point to close to the green top. Spread the slices.

Nutritional Information:

1 Serving: Calories 140 (Calories from Fat 50); Total Fat 6g (Saturated Fat 3 1/2g, Trans Fat 0g);Cholesterol 15mg; Sodium 150mg; Total Carbohydrate 21g (Dietary Fiber 1g, Sugars 14g); Protein2g Percent Daily Value*: Vitamin A 8%; Vitamin C 20%; Calcium 6%; Iron 15% Exchanges: 1/2 Starch; 1Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1 1/2 
*Percent Daily Values are based on a 2,000 calorie diet.

sweettoothgirl:

Avocado Pie

Cook Time: 15 min / Yield: 8 servings

Ingredients:

For the crust:

• 5 tablespoons unsalted butter, melted
• 1 1/2 cups graham cracker crumbs
• 1 tablespoons granulated sugar
• Pinch of salt

For the filling:

• 2 medium hass avocados
• 1 8-ounce package cream cheese, at room temperature
• 1 14-ounce can sweetened condensed milk
• 2 1/2 tablespoons fresh lime juice
• 1 1/2 tablespoons fresh lemon juice
• Pinch of salt
• Whipped cream or confectioners’ sugar, for garnish (optional)

Directions:

1. Make the crust: Preheat the oven to 350 degrees F. Brush an 8-inch springform pan with some of the melted butter. Mix the remaining butter with the graham cracker crumbs, sugar and salt in a bowl. Press the mixture into the bottom and up the sides of the prepared pan. Bake until golden brown, about 15 minutes. Cool completely on a rack.
2. Make the filling: Halve and pit the avocados, then scoop out the flesh and chop. Transfer to a bowl, add the cream cheese and beat with a mixer on medium speed until smooth. Add the condensed milk, lime and lemon juice, and the salt and beat until fluffy, scraping the bowl as needed. Pour the filling into the crust, press a piece of plastic wrap directly on the surface and chill at least 4 hours.
3. Remove the springform ring and slice the pie. Garnish with whipped cream or confectioners’ sugar, if desired, and serve immediately (the top will start to brown as the pie sits).