Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts
Wednesday, February 6, 2013
Lime Curd
Saturday, June 5, 2010
Cookie
We were at the store a few days ago and they had samples of a cookie hybrid that was so delicious, I had to come home and create my own. The beauty of it is that you get the best of both worlds- a chocolate chip cookie and a brownie-type treat. What should we call it?
Chocolate Chip Cookie dough
1.5 C flour
1/2 tsp. soda
1/2 tsp salt
1/3 C butter, room temp
1/3 C shortening
1/2 C sugar
1/2 C brown sugar
1 egg
1 tsp vanilla
1 cup chocolate chips
Combine dry ingredients in medium bowl. In a stand mixer, beat butter, shortening, and sugars until creamy. Mix in egg and vanilla, followed by dry ingredients. Add chocolate chips. Wrap dough in waxed paper and set aside in fridge.
Cake Mix Cookie dough
I box devil's food cake mix
2 eggs
1/3 cup vegetable oil
Mix all ingredients in stand mixer. Wrap dough in waxed paper and set aside in fridge.
Roll both doughs into a log shape (there will be extra chocolate cookie dough, so you could freeze and save for later) and press together, making one large log. Cut off into 1/2 inch pieces (about 2 inches wide) and place on a parchment-lined baking sheet.
Bake at 350 degrees for 10-12 minutes, rotating pan half-way. Cool on rack. Yum!
Monday, April 27, 2009
Bean Brownies....
Doesn't that sound scrumptious?!! Well, they are. And, since I was added as an author just so that I could add this, here goes:
1 Brownie mix (any variety will work, I'm sure -- I usually use Betty Crocker or Duncan Hines -- my favorites are the kind with chocolate chips in the mix)
1 can of unseasoned beans, I prefer navy or black, but you can use any variety, from what I've read -- dump the beans, undrained, into the blender. Puree them until they are as smooth as you can get them. (They will still have some texture and that's okay.)
Now, make the brownies according to the box directions, EXCEPT, use your new bean puree in place of the oil... if the recipe says 1/2 cup oil, use 1/2 cup beans. I also use just the egg whites to lower the fat and cholesterol a little more.
I cook them at the temp on the box, but short the cooking time by a LOT. I usually start with 10 to 15 minutes and add 2-5 minutes at a time. You want them to be very underdone or they are really dry. Most of the time, I find they are best after about 18 minutes -- it just depends on the size of the pan. I have also found that cook more evenly, if they are thinner.
I did read on one blog, as I was looking for ways to use beans in recipes, that if you use 1/2 the oil and 1/2 beans, you get a much more normal brownie texture. Personally, I prefer just undercooking them.
I have also used this in cake mixes and it works just as well. Just match the bean color to the mix color. One can of beans is enough for about 3 mixes. I usually make all of them into cupcakes and freeze a bunch, so I don't have to bake so often. Again, short the cooking time dramatically! The cake is done when a toothpick comes out clean.
So, there you have it! A super easy, sneaky way to add a great food to dessert and still have something any normal child (or adult) will eat. (And it makes a brownie much less damaging to your health...) At our house, we don't even have to keep it a secret. We call them "Bean Brownies" and all five of our kids love them!
1 Brownie mix (any variety will work, I'm sure -- I usually use Betty Crocker or Duncan Hines -- my favorites are the kind with chocolate chips in the mix)
1 can of unseasoned beans, I prefer navy or black, but you can use any variety, from what I've read -- dump the beans, undrained, into the blender. Puree them until they are as smooth as you can get them. (They will still have some texture and that's okay.)
Now, make the brownies according to the box directions, EXCEPT, use your new bean puree in place of the oil... if the recipe says 1/2 cup oil, use 1/2 cup beans. I also use just the egg whites to lower the fat and cholesterol a little more.
I cook them at the temp on the box, but short the cooking time by a LOT. I usually start with 10 to 15 minutes and add 2-5 minutes at a time. You want them to be very underdone or they are really dry. Most of the time, I find they are best after about 18 minutes -- it just depends on the size of the pan. I have also found that cook more evenly, if they are thinner.
I did read on one blog, as I was looking for ways to use beans in recipes, that if you use 1/2 the oil and 1/2 beans, you get a much more normal brownie texture. Personally, I prefer just undercooking them.
I have also used this in cake mixes and it works just as well. Just match the bean color to the mix color. One can of beans is enough for about 3 mixes. I usually make all of them into cupcakes and freeze a bunch, so I don't have to bake so often. Again, short the cooking time dramatically! The cake is done when a toothpick comes out clean.
So, there you have it! A super easy, sneaky way to add a great food to dessert and still have something any normal child (or adult) will eat. (And it makes a brownie much less damaging to your health...) At our house, we don't even have to keep it a secret. We call them "Bean Brownies" and all five of our kids love them!
Friday, April 10, 2009
Strawberry Cheesecake Icebox Pie
I am excited to be trying this recipe for Easter dessert-
Ingredients:
1 cup plain fat free Stonyfield Farm Yogurt1 8oz. package of fat free cream cheese3 tablespoons sugar1 teaspoon vanilla extract1 cup strawberries, diced1 9" Graham Cracker Crust
Ingredients:
1 cup plain fat free Stonyfield Farm Yogurt1 8oz. package of fat free cream cheese3 tablespoons sugar1 teaspoon vanilla extract1 cup strawberries, diced1 9" Graham Cracker Crust
Directions:
In a medium-size mixing bowl, cream together cream cheese and sugar. Blend yogurt and vanilla extract into this mixture. Fold in Strawberries, and pour filling into graham cracker crust. Freeze for 2-3 hours or until set. Top with whipped cream if you like, and allow pie to warm slightly before serving.
Yields 8 Servings
In a medium-size mixing bowl, cream together cream cheese and sugar. Blend yogurt and vanilla extract into this mixture. Fold in Strawberries, and pour filling into graham cracker crust. Freeze for 2-3 hours or until set. Top with whipped cream if you like, and allow pie to warm slightly before serving.
Yields 8 Servings
Nutrition Facts
Calories 150; Calories from fat 35; Carbohydrate 23g; Protein 6g; Fiber 1g
Calories 150; Calories from fat 35; Carbohydrate 23g; Protein 6g; Fiber 1g
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