Browsing articles in "Dessert"

Believe! It’s not butter

Aug 23, 2010   //   by marymeals   //   Blog, Dessert  //  No Comments

Heart healthy gooey brownies

Olive oil is the nectar of the gods. With so many heart healthy properties it has the power to put even a sinful and delectable brownie on the good for you list. It’s mostly monounsaturated(a good fat), contains anti-oxidants, and even Omega fatty acids. Research is showing that these things improve digestive functioning, can help prevent cancers and, (selfishly) improve skin quality. Since recipe wise fat is fat, I figured why not add it to my brownies instead of butter to get all those health benefits along with my daily chocolate allowance. The result? The chewiest, fudgiest, brownies, that I think you’re going to love. To maximize these heart healthy properties I chose to melt in a dark chocolate-full of more antioxidants and good for you flavinoids. The recipe can adapt to milk chocolate if that’s more your thing. You probably should only eat just one…

Heart Healthy Gooey Brownies

9oz chocolate
2/3 cup olive oil (pure has the best flavor in sweets, it will say this on the bottle.)
4 eggs
1 cup sugar
1 tsp baking soda
1 1/4 cup flour
pinch of salt

Preheat oven to 350. Place chocolate and oil in a microwave safe bowl. Heat on high for 2 minutes and stir together, the chocolate should melt into the oil as you stir. Set aside to cool a little. Beat sugar and eggs. Slowly pour chocolate into the sugar and eggs. Mix flour, soda, and salt together and then slowly add into the chocolate mixture. Pour into a greased 9 by 13 pan and bake at 350 for 30 min. They are good on their own with a sprinkle of powdered sugar or frost with your favorite frosting.

I’m not fat, I’m fluffy!

Aug 18, 2010   //   by marymeals   //   Dessert  //  4 Comments

Red Velvet Cupcakes

There’s something about a cupcake shrouded in mystery that just tastes better. The origins of this extremely popular and extraordinarily delicious cake are the stuff of urban legend. Some say that during the sugar rations of WWII home cooks used beets to replace sugar in their baking thus producing the pinkish red batter. Others say it was a chemical reaction between the cocoa and the acidic vinegar that turned the cake its blood red hue. I say no matter what its one of my favorite and most requested dessert options. I can’t claim to be responsible for this mysterious recipe, but I have created one of the fluffiest frostings you’ll ever find on top of this magnificent treat. You can easily make this recipe into a cake by switching to two round 10 inch pans.

Red Velvet Cup Cakes with Marshmallow Fluff And Cream Cheese

1 1/4 cup sugar
3/4 cup oil
2 large eggs
1 tsp vanilla
1 tsp apple cider vinegar
1 tsp food coloring
2 cups flour
3/4 tsp baking soda
2 tbsp cocoa powder
1/2 tsp salt
3/4 cup buttermilk

Preheat oven to 350. Cream the sugar and oil together. Slowly add one egg at a time, beating in between. Add, food coloring, vanilla and vinegar mix well.  In a small bowl combine flour baking soda, cocoa, and salt. Alternate between adding a small amount of this dry mixture and adding a small amount of buttermilk. Continue adding small amounts of each until all is combined in the batter. Line two muffin trays with cupcake liners. Scoop batter into liners, once all batter is evenly in trays place in  oven for 20 to 25 minutes. If you are making a cake it needs to cook about 45 minutes.

Marshmallow Frosting

1 jar of marshmallow fluff
1 pkg. of cream cheese(room temp)
4 tbsp of butter(also room temp)
1 tsp vanilla
1 3/4 cup of powdered sugar (up to 2 cups if needed for stiffness, I like less.)

Beat together cheese, butter and marshmallow fluff till combined. Add vanilla and continue mixing. Add powdered sugar and beat till fluffy about 10 minutes. You can add more sugar if you desire a stiffer frosting.

To frost: I like a smooth even frost on my cupcakes so I use a dipping method. I just turn a cupcake upside down and dip into the frosting bowl. Its very easy and looks great.

Got milk?

Aug 8, 2010   //   by marymeals   //   Dessert  //  No Comments

Cookies N Creme sanwiches

I usually take after my dad in the sweets department. That’s preferring fruity dessert options rather then chocolate, candy, or cookies. Unless… those cookies happen to be two magical little chocolate discs with vanilla creme sandwiched between them. At one point I was “forced” to learn how to make my own version when I was suffering from some food allergies a few years ago and I’ve never looked back. Bring back joy to the kid in all of us with my bonus size version of this classic treat. Just make sure the milk glasses are big enough for dippin’

Cookies N Creme Sandwiches

11/3 cup flour
4tbsp coco powder
1/4 tsp baking soda
1/2 tsp salt
Mix all dry ingredients in a bowl set aside.
1/4 cup butter
1/4 cup sugar
Cream together til light and fluffy.
2 eggs
Beat in eggs one at a time.
11/2 tbsp water
1tbsp vinegar
Beat in remaining liquids and slowly add dry mix stirring till combined. Drop batter in 2 inch mounds on a greased cookie sheet. Bake at 375 for 10 min. Let cool completely. The cookies will be a much softer version then the typical Oreo.

2 sticks of butter (room temp)
1tsp vanilla
4 cups powdered sugar
Whip Butter, vanilla, and sugar together til light and fluffy.

To assemble:
After cookies have completely cooled flip to flat side spread with filling and place another cookie on top. Continue building sandwiches out of remaining cookies.

An Apple a Day

Jul 28, 2010   //   by marymeals   //   Dessert  //  No Comments

Apple Crisp

My dad never had much of a sweet tooth. He’d take a juicy steak over a hot fudge sunday any day. It sure frustrated mom that she could never bribe him with cookies or her gooey chocolate brownies. That’s why it was a memorable occasion when she turned his head one day with a fresh made peach crisp. She finally discovered that my dad had a hidden weakness for buttery, crunchy topping crumbled over perfectly ripened sweet fruit. The great thing about fruit crisps is that once you know how to make the topping and sweeten the filling you can use just about any fruit you have laying around the kitchen. I still have a few Apples hanging around and I can’t think of a better way to put them to use then an apple crisp.

Apple Crisp

For the topping:
1 1/2 cups flour
1 cup sugar
1/3 cup brown sugar
1/2 tsp cinnamon
1/2 tsp salt
6 tbsp butter

Combine all ingredients in a large bowl. Cut butter into mixture with a fork or using your fingers until the mixture is just past crumbly. If you squeeze some together it sticks.

For the fruit:
8 cups apples
Juice from 1/2 a lemon
1/4 cup sugar
1tbsp flour
1/2 tsp salt
Pinch of nutmeg

Combine all ingredients together in a large bowl.

In a buttered round baking dish spread apple mixture, pile it as high as you can as the apples will cook down. Crumble topping all over the apple filling. Cover with foil. Bake in a 375 degree oven for 20min. Remove foil and bake an additional 40 min. For a crispier topping pop crisp in the fridge for about 20 min before you bake it.

To serve:
Let cool at least 15 min. Serve along side a scoop of vanilla ice cream.