Loading ...
Loading ...
Loading ...
31
Fudgy Brownies
These easy-to-make brownies are always a favorite
in lunchboxes or for after-school snacks.
16 brownies
3 ounces unsweetened chocolate
1 cup light brown sugar
1
⁄3 cup (5
1
⁄3 tablespoons) butter, melted
3 large eggs
1 teaspoon pure vanilla extract
2
⁄3 cup unbleached, all-purpose fl our
¼ teaspoon kosher salt
1 teaspoon baking powder
½ cup pecan halves
Preheat oven to 350°F. Grease an 8 x 8-inch pan.
Break chocolate into 1-inch pieces. Use metal
blade to chop with half the sugar until coarsely
chopped, 6–8 pulses. Then process continuously
until nely chopped, about 20 seconds.
With machine running, pour hot butter through
feed tube. Process until smooth, about 30
seconds. Add remaining sugar, eggs and vanilla
extract. Pulse twice, then process 10 seconds
more. Add dry ingredients and nuts. Pulse/chop
until mixed, 6 to 8 times. Spread in prepared pan.
Bake until slightly crusty outside and moist inside,
about 20 minutes. Cool and cut into squares.
Chocolate Chip
Oatmeal Cookies
Toasted nuts and oats make these cookies good
for you as well as delicious.
35, 2½-inch cookies
½ cup quick-cooking oats
¾ cup pecans
¾ cup (12 tablespoons) butter
1
⁄3 cup granulated sugar
½ cup fi rmly packed light brown sugar
1 large egg
¾ teaspoon pure vanilla extract
1 cup unbleached, all-purpose fl our
½ teaspoon salt
¾ teaspoon baking soda
6 ounces semisweet chocolate chips
Preheat oven to 350°F and place rack in center.
Toast oats and pecans on baking sheet until
lightly browned, about 10 minutes. Remove and
reserve. Raise oven temperature to 375°F.
Use metal blade to process butter and both sug-
ars until smooth, about 2 minutes. Scrape work
bowl as necessary. Add egg and vanilla extract;
pulse until just mixed, about 6 times.
Add toasted pecans, flour, baking soda, salt and
half the toasted oats. Pulse until mixed, about
8 times. Remove to large bowl, add remaining
oats and chocolate chips and stir to mix. Drop by
rounded teaspoonfuls onto greased baking sheets
1 inch apart and bake until golden brown, about
11 minutes.
Carrot Cake
To make this delicious, moist cake look really pro-
fessional, put a marzipan carrot in the center. You
can buy them at many pastry or candy shops.
8 to 10 servings
Softened butter for pans
Fine, dry breadcrumbs,
for dusting pans
½ pound carrots, peeled
½ cup granulated sugar
½ cup fi rmly packed dark brown sugar
2 large eggs
½ cups corn oil
1 teaspoon pure vanilla extract
¾ cup walnut pieces
1 cup unbleached, all-purpose fl our
½ tablespoon unsweetened cocoa
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon kosher salt
½ cup raisins, steamed over boiling water
for 10 minutes
Cream Cheese Frosting (recipe follows)
Preheat oven to 350°F. Butter two 8-inch round
cake pans, line bottoms with parchment paper
and butter paper. Dust pans with breadcrumbs.
Cut carrots into lengths to t feed tube horizon-
tally. Use shredding disc to shred carrots and
reserve them.
Loading ...
Loading ...
Loading ...