09

May

Low-fat Brownies

Isn’t it nice to whip up a little dessert after a long day? I’m talking about 5 or 10 minutes on your feet in the kitchen, max. I found this recipe on Joy of Baking’s site, a low-fat wonder before adding a layer of crunchy peanut butter for my dear husband Matt. He and my mom (and other members of the family) are nutz-o about chocolate peanut butter in combination, so I imagine that–even if I had burned these brownies–they still would’ve been gobbled up.

You know, I just realized that I should explain all of these “Joy’s” that I’ve been referring to in the posts these last few weeks.

  • Joy of Cooking–the classic, 80 year old cookbook with the white cover and red lettering; I refer to this often in cooking, and a little less on this blog
  • Joy the Baker–a hip, Californian young baker who is creative with her flavor combos and baking techniques; I refer to her regularly
  • Joy of Baking–a middle-aged, established blogger with many traditional baking recipes (think comfort food) that she and her contributors offer; I refer to her seldomly
So today’s brownies are from Joy #3, the last on the list. So much Joy! The brownies are low fat and, if you add the peanut butter topping, well, it adds a little more fat. Just warning you. But they are tasty!

Chocolate Peanut Butter Brownies
Adapted from Joy of Baking
Makes one 8X8 pan

1/2 cup granulated white sugar
1/3 cup soft butter spread (margarine)
1 teaspoon vanilla extract

1 large egg
1/3 cup all-purpose flour
1/3 cup cocoa powder
1 teaspoon baking powder
1/4 cup light sour cream or plain low fat yogurt

Topping (not so low fat)
3 TB crunchy peanut butter, melted in the microwave (1 minute)
1/4 cup powdered sugar

Step one: Preheat oven to 350 degrees, with one rack in the center of the oven. Spray an 8X8 baking pan with non-stick cooking spray. In a medium bowl, combine sugar and margarine until smooth. Then, mix in the vanilla and egg.

Step two: In a second bowl, mix together the flour, cocoa powder, and baking powder. Combine the dry ingredients in to the wet ingredients. Then mix in the yogurt/sour cream. Pour the batter into the baking pan and bake for 15–20 minutes. Cool on a wire rack.

Topping: Once the brownies are out of the oven, cool for 10 minutes. In a small bowl, add the peanut butter and microwave for 45 seconds, or until warm and melted. Add the powdered sugar and stir until dissolved. Spread carefully on top of the brownies. Let cool. Sprinkle with additional powdered sugar to finish.

Happy eating!
Laurel

~Laurel~

14 years ago Short URL

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29

Apr

Birds Nest Cupcakes

It’s really looking like Spring, isn’t it? Birds singing, puppies running, kids squealing in parks. Mesquitos biting, allergies flaring, and A/C required. But no biggie. Here’s a sunny, happy little treat for you and the KIDS in your life, whether or not they’re under 18.

Birds Nest Cupcakes
(Almond cupcakes with chocolate frosting toasted coconut and egg candies)
Adapted from Martha
Makes 24 regular size or 40 mini cupcakes

This sweet treat is simple, fun and fancy free. 

1 3/4 cups all-purpose flour
2 t. baking powder
1/2 t. salt
2 1/2 cups shredded coconut
1 & 1/2 sticks unsalted butter, softened
1 cup sugar
2 eggs plus 2 egg whites
3/4 cup unsweetened coconut milk (reg milk works, too)
2 t. almond extract
1 t. vanilla extract
Pastel candy-coated chocolate eggs or almonds

step one: Preheat the oven to 350 degrees, putting racks in the middle of the oven. Line 24 muffin cups with liners. In a medium bowl, mix together flour, baking powder, and salt. In a second bowl (or your elec. mixer), beat the butter and sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs, almond, and vanilla, then the dry mixture. Mix until blended and smooth. At the very end, add 1/2 cup shredded coconut and mix in.

step two: Fill each cupcake liner 2/3 full of batter. Bake 15 minutes, or until a toothpick comes out clean from the middle of the cupcakes. Let the cupcakes cool on a rack for at least 30 minutes.

step three: Prepare the quick frosting or use a jar of ready-made (I used chocolate, but if you have 7 extra minutes, it’s worth making the one below…

step four: [While the cupcakes are cooling] Toast the coconut by spreading out 2 cups of it onto a rimmed baking sheet. Bake at 350 degrees for 5-10 minutes, shaking halfway through to avoid burning. NOTE: Watch this carefully, as it is VERY EASY to burn sweetened coconut in the oven. If you have extra, store in an airtight container and put on your ice cream, yogurt or oatmeal in the mornings; it’ll keep for over a month! When the coconut is toasted to your liking, put into a small bowl. Try not to eat it all.

step five: Spread 1-2 TB of frosting onto each cooled cupcake. Then either 1)dip or 2)sprinkle 1-2 TB of coconut onto each frosted cupcake. Top with one or two candy eggs and -voila!- you have Spring in a Cupcake!

Quick Frosting:

Basic Vanilla Buttercream
Barely Adapted from Billy

1 cup (2 sticks) butter, softened
6 cups powdered sugar
1/3 cup milk
2 t. vanilla extract (clear in color if you have it)

Put the paddle attachment onto your mixer. Cream the butter until smooth, about 3 minutes. On low speed, add sugar, milk and vanilla. Mix 3 minutes or so, until light and fluffy. Spread onto cupcakes or cake.

These would be great as a gift or at a brunch, or maybe for kids to take to school (although I hear that isn’t allowed in all schools these days…). Either way, happy weekend and happy baking!!

Laurel

~Laurel~

14 years ago Short URL

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07

Apr

Baked Oranges

Do you ever crave fruit for dessert? Me neither. But I often crave a fruit-based dessert.

You know the kind, taking a perfectly healthy gem from nature and adding sugar and cream and making it less healthy but more fantastic? I know, logic says this is foolish, but tastebuds are very happy about your tomfoolery. And, in the words of the poet DMX, “Y’all gonna make me act a fool up in here, Y’all gonna make me lose my cool up in here.” I think he was talking to these baked oranges. What do you think?

Baked Oranges
This dessert is beautiful, compact and perfect for entertaining. Serve with a drizzle of chocolate or caramel, or with a scoop of ice cream on the side (vanilla or rocky road?). Best piping hot out of the oven, but can be reheated for a later indulgence. If you’re hosting dinner, just stick these in the oven when you’re about to eat, and they’ll be ready right after!


4 servings
2 large oranges
4 TB brown sugar (light or dark)
Dash of cinnamon
1/3 cup chocolate chips (optional)

Preheat oven to 400. Rinse oranges and slice in half. In a small dish, combine sugar and cinnamon. Peel side down, pack 1 TB of brown sugar mixture on top of each orange.

Bake for 30 minutes. Handle with tongs or oven mitts as the oranges are hot! Let cool for 5-10 min and dig in.

(optional) In a microwave-safe dish, microwave the chocolate chips in 30-second increments, stirring in-between until all chips are melted. Drizzle on top of the orange or on the plate right before serving.


I do hope this is a beautiful Saturday for you. My parents and I are having some breakfast together while Matt’s at work, and then we’ll hit up the Farmer’s Market. Yay!

Happy eating!
Laurel

~Laurel~

14 years ago Short URL

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