Fudgy Brownies: Whole Wheat with Pumpkin

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Fudgy Brownies: Whole Wheat with Pumpkin

Yield:  9″ x 13″

INGREDIENTS:

4 oz. unsweetened chocolate (like BAKERS)

1-3/4 cups (one 15 oz. can) unflavored pureed pumpkin

1-1/2 cups sugar

1 teaspoon vanilla

1 cup whole wheat pastry flour or white whole wheat flour

2 tablespoons flaxseed meal (same as ground flaxseed)

1 teaspoon baking powder

1/2 teaspoon salt

2 cups (one 10 oz. bag) dark chocolate chips, divided

1 cup chopped pecans or walnuts, divided

56a

Directions

Spray or grease 9×13 baking pan; set aside. Preheat oven to 350 degrees.

Chop unsweetened chocolate bar into 10-12 pieces, and to a  large microwaveable bowl, and microwave on high. Stop and stir every 30 seconds until there are a few chunks left that can be stirred and melted in. (Total microwave time is approx. 2 min.; actual time may vary).

To bowl with melted chocolate, add pumpkin, sugar, and vanilla and stir until uniformly mixed. Add flour, flaxseed, baking powder, and salt; stir until just combined– don’t over mix.  Stir in 1 cup chocolate chips and 1/2 cup nuts, just until evenly distributed.

Pour mixture into prepared pan and spread evening. Sprinkle remaining 1 cup chocolate chips and 1/2 nuts evenly over top of batter.

Bake for 35-40 minutes, until set in middle and a toothpick inserted in center comes out with only moist crumbs. (If toothpick comes in contact with a melted chocolate chip, it will be coated in melted chocolate when it is removed. If so test in another place until you’ve tested a spot without a chocolate chip.)

Allow to cool for at least 30 minutes before cutting.

source:  theyummylife

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Maple Nut Fudge

3

Maple Nut Fudge

Yield: 9″ x 13″

INGREDIENTS:

¾ cup butter

3 cups granulated sugar

⅔ cup evaporated milk

12 oz white chocolate chips, chopped

7 oz jar marshmallow creme

2½ tsp maple extract.

2 cups chopped walnuts

DIRECTIONS:
  1. Preheat oven to 350 degrees.
  2. Spread walnuts in a single layer on a baking sheet.
  3. Bake for five minutes then stir. Bake an additional 5 minutes. Let cool
  4. Spray a 9×13 baking dish with cooking spray. Line with parchment paper.
  5. Combine butter, sugar, and evaporated milk in a heavy bottomed saucepan.
  6. Bring to a boil over medium heat, stirring frequently.
  7. Once at a full boil, continue boiling for 5 minutes, stirring continuously.
  8. Remove from heat and stir in white chocolate chips. (I use a whisk to get out all the lumps.)
  9. Stir in marshmallow creme and maple extract.
  10. Stir in toasted walnuts.
  11. Pour into prepared dish.
  12. Let cool completely.
  13. Cut into squares and serve. Top with additional toasted walnuts if desired.

source:  momontimeout

Almond Orange Biscotti

Almond Orange Biscotti

Almond Orange Biscotti

 Yields:  6 dozens

Prep Time : 40 mins
Baking time: 58 mins

INGREDIENTS:

2 1/2 cups unbleached all-purpose flour*

1 teaspoon baking powder

1 cup Imperial Sugar Extra Fine Granulated Sugar

1/2 cup (1 stick) butter, melted

1 teaspoon salt

3 large eggs

2 teaspoons vanilla extract

2 tablespoons orange zest, no white bitter pith

1 teaspoon almond extract

1 1/2 cups whole almonds

 

DIRECTIONS:

  1. Preheat oven to 350°F.
  2. Sift together flour and baking powder and set aside.
  3. Pour sugar in a bowl and add melted butter and salt. Stir in eggs, vanilla extract, orange zest and almond extract.
  4. Place dough in freezer for about 30 minutes to make it easier to handle.
  5. Divide dough into 3 equal pieces.
  6. Place parchment paper on a 9 x 13 inch baking pan. Shape dough into logs nearly entire length of cookie sheet. Place well spaced apart on cookie sheet. If dough is sticky make your hands slightly wet to prevent sticking.
  7. Bake in oven until center is set, about 33 minutes. Remove from oven and let cool for 20 minutes. Meanwhile reduce oven temperature to 250°F.
  8. Using a serrated knife cut logs diagonally into 1/2 inch slices and place on cookie sheet.
  9. Return to oven until cookies are nearly crisp about 25 minutes. Once cold, cookies will become completely crisp.

source:  imperialsugar

Mocha Almond Fudge Pops


46a

Mocha Almond Fudge Pops

Yield : 6 pops

INGREDIENTS:

2 cups Almond Breeze Chocolate Almond milk

2 tsp espresso powder

1 3.9 oz instant chocolate pudding mix

¼ cup mini chocolate chips

¼ cup coarsely chopped almonds

finely chopped almonds and/or mini chocolate chips for the base (optional)

46

DIRECTIONS:
  1. Pour the chocolate almondmilk into a microwave safe container and heat on high for 2 minutes. Whisk in the espresso powder until dissolved.
  2. Place the mocha mixture in the fridge until chilled.
  3. Add the pudding mix to the mocha mixture and whisk for two minutes.
  4. Stir in the mini chocolate chips and chopped almonds.
  5. Fill your ice pop mold leaving a little room at the top.
  6. Place the mold in the freezer for 30 minutes to let the pops partially set up. Insert the popsicle sticks and add finely chopped almonds or mini chocolate chips to the base if desired. Freeze for at least four more hours.
  7. To remove the pops, run under warm water for just a few seconds until the pops loosen up enough to easily pull out.
  8. Enjoy!

source : momontimeout

Double Chocolate Pecan Ice Cream

Double Chocolate Pecan Ice Cream

DOUBLE CHOCOLATE PECAN ICE CREAM

INGREDIENTS:

1 pint (2 cups) heavy cream
1 (14 oz.)  Sweetened Condensed Milk
1/2 cup unsweetened cocoa powder
1/2 cup pecan pieces, or other chopped nuts
1/2 cup semisweet chocolate chips

DIRECTIONS:

  1. Whip heavy cream to stiff peaks in a large bowl. In a separate large bowl, whisk sweetened condensed milk, cocoa powder and nuts. Fold in chocolate chips and whipped cream with a rubber spatula.
  2. Pour into a 2-quart container and cover. Freeze 6 hours or until firm. Store in freezer

Gluten-Free Mini Caramel Pecan Tarts

47

Gluten-Free Mini Caramel Pecan Tarts

Yield: 18 mini tarts

INGREDIENTS:

For the crust:
1 1/4 cups almond flour or almond meal
1 cup pecans or walnuts
4 teaspoons coconut flour*, sifted if lumpy
5 tablespoons unsalted butter
1/4 cup light or dark brown sugar
2 teaspoons cinnamon
1/8 teaspoon salt

For the filling:
3/4 cup tightly packed dark brown sugar
2/3 cup whipping cream
7 tablespoons unsalted butter
1 teaspoon vanilla
3/8 teaspoon salt
2 1/2 cups chopped pecans

47a

Directions:

1. Preheat the oven to 375°F. Line two muffin pans with 18 muffin liners.

2. Prepare the crust. Place all the crust ingredients in the bowl of a food processor fitted with the S-blade and pulse for 15 seconds or until there are no large chunks of nuts left. The nuts should be 1/8″ or smaller in size.
Press 20 grams, about a rounded tablespoon, of dough onto the bottom of the each liner. Try to press it in the nooks and crannies of the muffin liner.

3. Bake for 7 minutes or until golden brown. Let cool for at least 20 minutes while preparing the rest of the recipe. Don’t skimp on the cooling time or the caramel may leak through.

4. Place the chopped pecans on a baking sheet and roast for 4-6 minutes or until starting to smell toasty. They burn quickly so keep a close eye on them. Remove from the oven.

5. Prepare the caramel. Heat the sugar, cream, butter, vanilla and salt in a heavy bottom saucepan (do not use non-stick) over medium heat.

6. Stir until combined and then simmer for 8 minutes. Do not stir. If needed, tilt the pan to redistribute the mixture.
7. Remove from the heat. The caramel will be quite thin at this point. Let it cool for 20 minutes or until considerably thickened and just barely pourable. Stir in the nuts and then spoon about 2 tablespoons of caramel pecan mixture onto the top of each baked crust.

8. Place the pans in the refrigerator for 2-3 hours or until the caramel has firmed up.

Serve cold or at room temperature. These can be left at room temperature for 8 hours. Refrigerate in an airtight container for up to 4 days.

Notes:

*There isn’t a direct substitute for coconut flour. If you don’t have it on hand, I recommend trying a different crust recipe.

source: mybakingaddiction

Maple Walnut Macarons

25

Maple Walnut Macarns

INGREDIENTS

About a cup of walnuts

1 1/2 cups powdered sugar

3 large egg whites

5 tablespoons granulated sugar

1/2 teaspoon vanilla extract

2 teaspoons maple extract

(Filling recipe below)

 

Preheat the oven to 280ºF. Line 2 baking sheets with parchment paper.

Grind the walnuts in the food processor until coarse. Measure the ground walnuts so that you have 2/3 cup. Add the powdered sugar to the 2/3 cup ground walnuts and continue processing until fine. Sift through a fine mesh sieve.

Beat the egg whites until frothy. Add the granulated sugar 1 tablespoon at a time until fully incorporated. Continue to beat the egg white mixture until glossy and stiff peaks form when you lift the beaters. Gently stir in the vanilla extract.

Add half of the sifted walnut mixture, and gently fold it into the meringue using a flexible silicone spatula. And the remaining walnut mixture and continue gently folding.

Pour batter into a pastry bag fitted with a 0.4-inch tip or a plastic baggie with a corner snipped off. On your prepared baking sheets, pipe out 1-inch circles.

Holding the cookie sheet with both hands, smack it against your countertop a few times to help the batter settle and even out. This also helps get the elusive “feet”!

Let the piped macarons sit out for at least fifteen minutes to help build a slight film over the top. After 15-20 minutes, check the batter by lightly tapping your finger on the top of a macaron. Your finger should bounce off the top without anything sticking to it. If they’re still sticky, allow to sit out for up to an hour!

Place both baking sheets in the oven and bake for 15-18 minutes.The macarons are done when they are baked all the way through and the shells are hard. Take care to not underbake (insides will still be mushy) or overbake (tops will begin to brown). Allow to cool before filling.

 

Maple Walnut Filling

1 cup walnuts (optional)

1 stick softened butter

1/4 cup maple syrup

3 cups powdered sugar

2 teaspoons maple extract

1 teaspoon vanilla

Grind the walnuts in the food processor (make sure they’re smaller than whatever tip you are using for piping).

Beat the butter until smooth. Alternately add the syrup and powdered sugar until desired consistency is reached. Add the extracts. Stir in the nuts. Pipe onto cooled macarons and sandwich them together. I dipped them in melted chocolate and crushed walnuts, but you don’t have to!

source:  yammiesnoshery

Triple Chocolate Fudge Cookies

Triple Choco Fudge Cookies RHB

Soft and Chewy Triple Chocolate Fudge Cookies

Yields:  16-18 pcs
Prep time: 20 mins
Baking time: 16 mins

INGREDIENTS:

8 oz (226 grams) semisweet baking chocolate, chopped

6 (84 grams) tablespoons butter

2  Eggs

3/4 cup (150 grams) brown sugar

1 teaspoon vanilla extract

1 1/3 cups (160 grams)  all-purpose flour

1/4 teaspoon baking powder

1/3 cup (30-40 grams) chopped nuts

4 oz (113 grams) chocolate chips or chunks

1 cup (160-170 grams) chocolate chips or chunks

Triple Choco Fudge Cookies RHB2

DIRECTIONS:

  1. In a heatproof bowl, melt 8 ounces of chocolate and butter in the microwave or a double boiler. If you choose to use the microwave, take the bowl out every 30 seconds and give it a gentle stir. Doing so, there are less chances you’ll burn the chocolate.
  2. While the chocolate is melting, in a mixing bowl, beat together 2 eggs, sugar, and vanilla until pale and creamy, for about 5 minutes at medium speed. The mixture thickens up and become slightly frothy.
  3. Stir the melted chocolate into the egg mixture and gently stir in the flour and baking powder.
  4. With a spatula, fold in the chopped nuts and 4 ounces of chocolate chips or chunks.
  5. Place the mixing bowl in the fridge and chill for 30 minutes.
  6. Once the cookie dough is somewhat harden, using a large ice-cream scoop, drop cookie dough on a baking wheel lined with parchment paper.
  7. Refrigerate the scooped cookie dough for at least 2 hours before baking.
  8. Heat the oven to 350F.
  9. Just before baking dot the cookies with the remaining 1 cup of chocolate chips and chunks. Alternately, you can do this step once the cookies are baked.
  10. Bake the cookies for exactly 16 minutes.
  11. Remove the baking sheet for the oven and let cool on a wire rack.

source:  roxanashomebaking

Banana Pecan Crunch Muffins

2

Banana Pecan Crunch Muffins

Yield : 12 muffins

INGREDIENTS:

  • 1½ cups flour
  • ½ teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 3 ripe bananas, mashed
  • ⅔ cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • ½ cup melted butter
Crunch Topping
  • ⅓ cup brown sugar, packed
  • 2 tablespoons flour
  • 2 tablespoons butter
  • 2 tablespoons oats
  • ⅓ cup chopped pecans

Directions:

  1. Preheat oven to 375 degrees. Line a muffin pan with paper liners.
  2. Combine flour, cinnamon, baking soda, baking powder, and salt in a large bowl.
  3. In a separate bowl, mix together mashed bananas, sugar, egg, vanilla and butter. Add in flour mixture and stir just until combined. (Do not overmix) Divide batter evenly over 12 muffin cups.
  4. In a small bowl combine flour, brown sugar and butter until mixed. Stir in oats and pecans. Divide topping over muffins.
  5. Bake 18-20 minutes or until a toothpick comes out clean.

source : spendwithpennies