Chocolate-Chip Blondies (with a healthy twist!)

0 comments on this article Posted by miasyn in Bars, Chocolate, Dessert on January 5th, 2012 .

I should really call these “chickpea blondies” as that is the primary ingredient but in all honesty, that doesn’t sound the least bit appetizing. The truth is, these are super tasty and you can’t even tell that they are “healthy”.

(Really we just ran out of butter in this house and my cousin and I were forced to compromise a bit =)… but fortunately had great success!)


Chocolate Chip Blondies (with a healthy twist!)

Ingredients

1 1/2 cups chickpeas (1 can, drained and rinsed) (250g)
3/4 tsp baking powder
1/8 tsp baking soda
heaping 1/8 tsp salt
3/4 cup brown sugar*
1-2 tsp vanilla extract
1/4 cup ground flax (20g)
1/4 cup peanut butter
1/3 cup chocolate chips

Directions

Preheat oven to 350 degrees. Blend all ingredients (except chips) until very smooth. Mix in chips, and scoop into a greased (or tinfoil-lined) 8×8 pan. Bake for 38-40 minutes. You want the blondies to look a little undercooked when you take them out, because they’ll firm up as they cool, and you don’t want them to get hard. (Note: you can probably sub any white bean for the chickpeas)
Makes 15 to 20 squares

Recipe from Chocolate Covered Katie

Sweet Potato Bread with Rosemary

0 comments on this article Posted by miasyn in Bread on January 5th, 2012 .


Sweet Potato Bread with Rosemary

Ingredients

1 lb sweet potato, cubed
A bundle of rosemary (about 1/2 oz)
2/3 cup mashed ripe bananas (mix in 1/4 tsp baking soda)
1/2 cup applesauce
3/4 teaspoon baking soda
1/2 teaspoon salt
2 cup whole wheat flour (or gluten-free mix)
1-2 cups your choice of “trail mix”: walnuts, pecans, almonds, dried fruit, etc.
1/4 cup grated carrots


Directions

Preheat oven to 350°F.

In a medium pot, bring 1/2 cup water (or a little more than enough to cover the bottom of the pot) to a boil.

Reduce the heat to a simmer, then add in the rosemary, leaving out a sprig for garnish. Let it “steep” for about 5 minutes.

Add the sweet potato, cover the pot, and allow it to steam until the potatoes are soft.

In the meantime, blend together in a large bowl the mashed bananas, applesauce, baking soda, and salt.

Once the sweet potatoes are done cooking, rinse off the rosemary, then mash them until creamy (it’s okay if they’re a little chunky).
Blend the mashed sweet potatoes into the batter, then add in the flour.

Mix in the carrots and as much of the “trail mix” as you want.

Pour the batter into a greased 9x5” loaf pan and lay a sprig of rosemary on top. Bake in the oven for 50-60 minutes, or until fully cooked.

Recipe from The Baking Duet

Soft Gingerbread Cookies

0 comments on this article Posted by miasyn in Cookies, Dessert, Uncategorized on January 4th, 2012 .


Soft Gingerbread Cookies

Ingredients
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup molasses
2 tablespoons canola oil
1 teaspoon vanilla extract
2 1/4 teaspoons baking soda
1 teaspoon salt
1 1/4 teaspoons cinnamon
1 1/4 teaspoons ground cloves
1 teaspoon ground ginger
2 large eggs
3 1/2 cups all-purpose flour
1 1/2 cups white chocolate chunks

1 cup granulated sugar-for coating cookie dough balls


Directions
1. Preheat oven to Preheat the oven to 350°F. Line two large baking sheets with parchment papers or with a silicone baking mat. Set aside.

2. In the bowl of a stand mixer, cream together butter and sugar until smooth and creamy.

3. Beat in the molasses, canola oil, vanilla, baking soda, salt, and spices. Mix until well combined.

4. Add the eggs, one at a time, and beat until smooth. Slowly add in the flour. Next, stir in the white chocolate chunks.

5. Scoop the dough into balls and roll in granulated sugar. Place on lined baking sheets, about two inches apart. Bake for 10 minutes, the cookies will still be soft. Remove from oven and let cookies cool on the baking sheet for five minutes. Transfer to a wire rack and cool completely.

Recipe from Two Peas & Their Pod

Cinnamon Pull-Apart Bread

0 comments on this article Posted by miasyn in Bread, Breakfast/Brunch, Dessert, Holiday, Uncategorized on December 26th, 2011 .


Cinnamon Pull-Apart Bread

Ingredients
For the Dough:
2 3/4 cups plus 2 tablespoons all-purpose flour
1/4 cup granulated sugar
2 1/4 teaspoons (1 envelope) active dry yeast
1/2 teaspoon salt
2 ounces unsalted butter
1/3 cup whole milk
1/4 cup water
2 large eggs, at room temperature
1 teaspoon pure vanilla extract

For the Filling:
1 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon fresh ground nutmeg
2 ounces unsalted butter, melted until browned


Directions
In a large mixing bowl (I used just the bowl of my stand mixer) whisk together 2 cups flour, sugar, yeast, and salt. Set aside.

Whisk together eggs and set aside.

In a small saucepan, melt together milk and butter until butter has just melted. Remove from the heat and add water and vanilla extract. Let mixture stand for a minute or two, or until the mixture registers 115 to 125 degrees F.

Pour the milk mixture into the dry ingredients and mix with a spatula. Add the eggs and stir the mixture until the eggs are incorporated into the batter. The eggs will feel soupy and it’ll seem like the dough and the eggs are never going to come together. Keep stirring. Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes. The mixture will be sticky. That’s just right.

Place the dough is a large, greased bowl. Cover with plastic wrap and a clean kitchen towel. Place in a warm space and allow to rest until doubled in size, about 1 hour. *The dough can be risen until doubled in size, then refrigerated overnight for use in the morning. If you’re using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below.

While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling. Set aside. Melt 2 ounces of butter until browned. Set aside. Grease and flour a 9x5x3-inch loaf pan. Set that aside too.

Deflate the risen dough and knead about 2 tablespoons of flour into the dough. Cover with a clean kitchen towel and let rest for 5 minutes. On a lightly floured work surface, use a rolling pin to roll the dough out. The dough should be 12-inches tall and about 20-inches long. If you can’t get the dough to 20-inches long… that’s okay. Just roll it as large as the dough will go. Use a pastry brush to spread melted butter across all of the dough. Sprinkle with all of the sugar and cinnamon mixture. It might seem like a lot of sugar. Seriously? Just go for it.

Slice the dough vertically, into six equal-sized strips. Stack the strips on top of one another and slice the stack into six equal slices once again. You’ll have six stacks of six squares. Layer the dough squares in the loaf pan like a flip-book. Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.

Place a rack in the center of the oven and preheat to 350 degrees F. Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown. The top may be lightly browned, but the center may still be raw. A nice, dark, golden brown will ensure that the center is cooked as well.

Remove from the oven and allow to rest for 20 to 30 minutes. Run a butter knife around the edges of the pan to loosen the bread and invert onto a clean board. Place a cake stand or cake plate on top of the upside down loaf, and carefully invert so it’s right side up. Serve warm with coffee or tea.

Recipe from joythebaker

Russian Teacakes

0 comments on this article Posted by miasyn in Cookies, Dessert, Holiday on December 26th, 2011 .


Russian Teacakes

Ingredients
1/2 pound (1 cup) butter, softened
1/2 cup confectioners’ sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1 cup toasted pecans, chopped very fine or ground in a food processor
1 cup confectioners’ (powdered) sugar for dusting and rolling


Directions
Preheat oven to 350 degrees F.

For the best flavor, toast the pecans first. Place whole or halved pecans on an ungreased sheet pan and toast in a 350 degree oven for 10-12 minutes, stirring a few times until light brown and fragrant. Let cool and set aside. Grind in a food processor when cool.

Line baking sheets with parchment paper or spray with vegetable shortening spray.

Using a stand mixer or heavy duty hand mixer with the beater attachment, beat butter on medium to high speed about 2 minutes or until fluffy. Add confectioners’ sugar and beat again, scraping the sides of the bowl as necessary. Add vanilla extract and salt and beat again.

Turn the mixer to low. Add flour and ground pecans to the mixing bowl 1/2 cup at a time, scraping the bowl a few times. At this point, the mixer will slow down. Mix only until dry ingredients are blended.

Using a cookie scoop, ice cream scoop or Tablespoon, measure cookie batter in 1 inch balls and place on prepared pans leaving a little room between cookies to allow for spreading.
Bake in 350 degree over for 14 minutes or until cookies are almost firm and the edges are lightly browned. Let cool just enough to handle.

Meanwhile, measure 1 cup of confectioners’ sugar into a large bowl. Sift the sugar if necessary to remove all lumps.

Working with 5-6 warm cookies at a time, roll them in the bowl of confectioners’ sugar until they’re completely coated. Place on a clean parchment covered cookie sheet.

When the cookies are all coated, start over again, and roll them in powdered sugar a second time. Shake off excess and place on cookies sheets.

Let cool completely and layer between waxed or parchment paper before storing them in an airtight container.

Makes 30 delicious Russian Teacakes!

Recipe adapted from examiner

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