Today we made Prune Brownies!
3/4C flour, 1T vanilla extract, 3 eggs, 1C unsweetened cocoa powder, 1t salt, 1/2t baking powder, 2C sugar, 6T butter, 1 1/4C chocolate chips, 1/2C loosely packed, coarsely chopped prunes
Preheat oven to 325F. Melt butter with 1 CUP chocolate chips.
Add sugar. Cool 20 minutes.
In small bowl, sift together flour, salt, cocoa and baking powder. Add eggs to chocolate mixture.
Add vanilla. Blend well.
Add flour mixture. Blend well.
Mix in prunes and remaining 1/4C of chocolate chips.
Turn into greased 8″X8″ pan.
Bake 50-60 minutes or until toothpick inserted in center emerges clean.
Today we made Peanut Butter Choc Chip Cupcakes With Yogurt Icing!
1C flour, 1/2t baking powder, 1/2t baking soda, 1/4t salt, 1C firmly packed brown sugar, 1/2C creamy peanut butter, 4T butter, 1/2C nonfat plain yogurt, 1C chocolate chips, 3 eggs
Icing: 3T plain nonfat yogurt, 3 to 3 1/2C powdered sugar
Preheat oven to 350F. Sift together flour, baking soda and salt. In separate bowl, cream butter with brown sugar.
Mix in peanut butter. Blend well.
Stir in eggs.
Alternately mix in dry ingredients with yogurt beginning and ending with dry until almost blended.
Stir in chocolate chips.
Turn into greased, lined or nonstick cupcake tin.
Bake 20-25 minutes or until lightly browned. Cool completely.
For icing, sift powdered sugar into yogurt and stir until barely spreadable.
Spread on cupcakes.
Today we made Mango Blackberry Sorbet!
1C sugar, 1C water, 4 oz fresh blackberries, 1 medium mango, peeled and chopped
Puree blackberries in blender. Push through fine mesh sieve. Puree mango.
Stir into blackberries. In small saucepan, heat sugar and water.
Stir constantly until sugar is dissolved. Add to fruit.
Pour into souffle dish or other freezer container.
Freeze until of desired consistency.
Today we made Pear Peanut Butter Cookie Bars!
2 1/2C flour, 2t baking powder, 1/2t salt, 1/2c creamy peanut butter, 1C chocolate chips, 1/4C honey, 2 large pears, peeled, cored and chopped into 1/2″ pieces, 1T cinnamon, 1/2C plain nonfat yogurt
Preheat oven to 350F. Sift flour, baking powder, salt, and cinnamon. In separate bowl, beat yogurt, honey and eggs.
In separate bowl, beat peanut butter and brown sugar.
Add egg mixture to it.
Make a well in the dry ingredients. Stir in wet until almost blended.
Stir in chocolate chips and pears.
Spread evenly into greased 9″X13″ pan.
Bake 25-30 minutes or until lightly browned.
Today we made Potato Apple Tart With Cinnamon Glaze!
1C cooked mashed potatoes, 1T butter, melted; 1/4t salt, 1T brown sugar, 4T flour
Filling: 1 medium apple, peeled, cored and chopped into 1/2″ pieces, 1T brown sugar, 1T butter
Glaze: 1 1/3C powdered sugar, 1/2T cinnamon, 1T water
Preheat oven to 350F. Mix together potatoes, melted butter, salt and brown sugar.
Mix in enough flour to make a soft dough.
Press half of this into a small, round greased cake pan. Mix filling ingredients.
Spread on top of dough in pan.
Evenly press remaining dough on top. Bake 20-25 minutes or until golden brown. Cool completely. Stir together glaze ingredients until barely spreadable.
Spread on tart.
Makes 2 servings.