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46
Insert the metal blade. Pulse to combine and sift the flour, cocoa,
baking soda, baking powder and salt, 5 times; remove and
reserve. Insert the shredding disc; use medium pressure to shred
the zucchini; remove and reserve. Insert the metal blade; process
to combine the butter, applesauce and sugars until smooth,
10 seconds; scrape the work bowl. Add the eggs and vanilla;
process 5 seconds; scrape the work bowl. Add flour mixture and
shredded zucchini; pulse to combine, about 5 times – do not
overprocess.
Pour the mixture into the prepared pans. Bake in preheated oven
for 35 – 40 minutes, until a tester inserted in the center comes
out clean. Cool completely before cutting.
Nutritional analysis per serving:
Calories 79 (39% from fat) • carbo. 11g • pro. 1g • fat 4g •
sat. fat 0g • chol. 14mg • sod. 45mg • fiber 0g
BIG BATCH OF FUDGY BROWNIES
Yield: Three 13 x 9 inch pans, 72 brownies
Preparation: 10-15 minutes; 20-25 minutes to bake
Cooking spray
8 ounces unsweetened chocolate, cut in 1 inch pieces
2 ounces semi-sweet chocolate, cut in 1 inch pieces
3 sticks (1-1/2 cups) unsalted butter
2 cups granulated sugar
2 cups brown sugar
3/4 teaspoon salt
8 large eggs
1 tablespoon vanilla
2 cups all-purpose flour
2 cups nuts (lightly toasted walnuts, pecans, or almonds)
Preheat the oven(s) to 350°F. Lightly coat three 13 x 9 inch
baking pans with cooking spray.
Insert the metal blade; pulse to chop the chocolates, 15 times.
Melt the butter. While the butter is hot, with the machine running,
carefully pour the butter through the small feed tube in a steady
stream. Process until the chocolate is completely melted and
smooth, 30-40 seconds. Add the sugars and salt; process until
smooth, 10 seconds. Scrape the work bowl. Add the eggs and
vanilla; process until smooth, 5 seconds; scrape the work bowl.
Distribute the flour, then the nuts, evenly over the chocolate
mixture in the work bowl. Use 8-10 short pulses to incorporate.
Scrape the work bowl.
Divide the chocolate batter evenly among the three prepared
pans. Bake in the preheated oven for 20-25 minutes, until shiny
and slightly crackled on the tops. Place the pans on racks to
cool. Allow to cool completely before cutting.
Nutritional analysis per serving:
Calories 129 (62% from fat) • carbo. 11g • pro. 9g • fat 9g •
sat. fat 0g • chol. 31mg • sod. 11mg • fiber 0g
BASIC FLAKY PASTRY DOUGH
This recipe makes ample crust for a 9 to 11 inch regular or deep
dish pie or tart. Leftover pastry may be rolled out and cut into
shapes to garnish the pie, or brushed with milk, sprinkled with
sugar or cinnamon and sugar, and baked until lightly browned.
Preparation: 10 minutes, plus 30 minutes resting time
For a single-crust pie:
1-1/2 cups all-purpose flour
1/4 teaspoon salt
1/8 teaspoon baking powder
8 tablespoons (1 stick) unsalted butter,
cut in 1/2-inch pieces, well chilled
2 tablespoons shortening (Crisco
®
), cut in 1/2-inch pieces,
well chilled
2 to 4 tablespoons ice water
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