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Brownies and Bars

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Blueberry-Oat Bars. Sometimes I really miss living in the country. When I was growing up, acquiring fresh blueberries was just a matter of walking outside and picking them from one of the bushes in our yard. Getting my blueberry fix these days takes a little more effort. For the past few summers, E and I have visited a local U-pick blueberry farm where we’d spend an hour or so in the sun and come home with a couple of gallons of blueberries, some to be eaten immediately and most to be frozen for later. Well, this year “our” U-pick farm has gone out of business, and we haven’t succeeded in finding another.

So we’ve had to make do with the next best thing: organically grown blueberries from the local natural foods store. Besides, I really needed them to make these bars, which I’d been craving for a few weeks. If you prefer a sweeter bar, add more agave nectar, sugar, stevia, or your favorite sweetener to the blueberries as they are cooking. Ingredients *Use gluten-free oats to make these gluten-free. Grilled Smore Brownie. Nutella Brownies | Three Ingredients. I am about to change your life. I am about to make you the happiest person on the planet. I am about to show you how to make brownies with only three ingredients. And I am going to exploit the inherent fantastical properties of Nutella in doing so.

See, Nutella already has fat, milk, and chocolate in it. Since those are the things you would normally be adding to traditional brownies separately, why not use a product that already has these things - and hazelnuts! Go. Ingredients: 1 cup (280g) Nutella 2 eggs 10 tbsp (62g) flourDirections: Put it in a bowl. You're welcome. Scoochmaroo is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Pumpkin Pie Bites. My daughter and I go kind of pumpkin crazy this time of year. It starts when we see the first small pie pumpkins in the grocery store and she convinces me that we just have to have one. She takes it home, decorates it with permanent markers, and then refuses to let me cook her work of art.

(Since it’s now covered in toxic ink, I’m not too eager to cook with it anyway.) She then demands that we buy more pumpkins so that we’ll have something to make pies with. So I hide the markers and buy more pumpkins. My pumpkin-buying mania extends to canned pumpkin. While my daughter was envisioning pumpkin pie, for some reason I just kept seeing bars. Now I know that some of you are going to wonder why I didn’t use fresh pumpkin in these bars. One more thing: I made these using sorghum flour so that they’d be gluten-free. The topping, which contributes about 10 calories per bar, is optional, though I think the crystallized ginger adds a lot of zing to these tasty bites.

Ingredients Instructions. Raspberry Truffle Brownies. January 12, 2012 Raspberry Truffle Brownies by IsaChandra Makes 12 brownies If there’s a better combination than chocolate and raspberries then I don’t know it. These brownies are dense and truffle-like, with lots and lots of melt-in-your-mouth raspberry flavor from both jam and whole berries. And here’s the amazing thing…they’re low in fat, high in fiber and made with whole wheat pastry flour! But don’t let that deter you, you’d never know it. I’ve been hard at work developing healthier dessert recipes for the upcoming Forks Over Knives cookbook!

But back to these brownies! A few recipe notes: ~This is one of those rare occasions where frozen fruit actually works better than fresh, so don’t worry about raspberries being out of season. 4 oz unsweetened chocolate, chopped 1/2 cup raspberry fruit spread 1/2 cup sugar or other dry sweetener (see note) 1/2 cup unsweetened applesauce 2 teaspoons pure vanilla extract 1/2 teaspoon almond extract 1 cup frozen raspberries Preheat oven to 350 F.