Bring on the carbs. Isn’t that where we get our energy and feeling of wellbeing?
Pecan pie cookies
1 prepared single pie crust
2 TBS butter, melted
1/2 C pecans, chopped
1/3 C packed brown sugar
1/4 C corn syrup
1/8 tsp. salt
1/4 C semi-sweet or milk chocolate chips for decorating
Preheat oven to 400 degrees. In a large non-stick pan, combine butter, pecans, brown sugar, corn syrup, salt and eggs. Cook on stove top over medium-low heat just until thickened. (You don’t want it dry, just slightly thickened, about the consistency of pudding.) Remove from heat and set aside.
Unroll dough and using a 3-in. cookie cutter, cut out circles. Gently fold about 1/8-1/4-in. up on edges. Spoon 1 tablespoon of the pecan mixture into each circle. Spray cookie sheet with non-stick oil. Bake 8 minutes or until filling is just set. Remove from oven and cool on a wire rack. Melt chocolate block in microwave for 30 seconds. Drizzle on top with spoon.
Chocolate banana bread
2 C white whole wheat flour (or all-purpose flour)
3/4 tsp. baking soda
1/2 tsp. salt
3/4 C sugar
4 TBS unsalted butter, softened to room temp
2 large eggs
1-1/2 C mashed very ripe bananas (about 3 bananas)
1/3 C plain low fat yogurt
1 tsp. vanilla extract
3/4 C dark chocolate chips (I used half semi-sweet, half dark chocolate)
1 C halved raspberries, tossed in 1 TBS all-purpose flour
Preheat oven to 350 degrees. Spray a 9×5-in. loaf pan with cooking spray. In a medium bowl, whisk together flour, baking soda and salt. Set aside. In a separate large bowl, beat sugar and butter with a mixer on medium speed until well blended – about 1 minute. Add eggs one at a time, beating well after each addition. Add mashed banana, yogurt, and vanilla. Continue beating until blended. Slowly stir in flour mixture by hand, until “just combined” – do not over mix. Fold in chocolate chips and then gently stir in raspberries – you do not want raspberries to bleed their color. You may sprinkle a few raspberries plus chocolate chips on top for looks, as well.
Batter will be very thick, so spoon it into prepared loaf pan rather than pouring it. Bake for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in pan on a wire rack. Remove from pan and cool completely on wire rack.
Apple fritter bread
1/3 C light brown sugar
1 tsp. ground cinnamon
2/3 C white sugar
1/2 C butter, softened
1-1/2 tsp. vanilla extract
1-1/2 C all-purpose flour
1-3/4 tsp. baking powder
1/2 C milk or almond milk
2 apples, peeled and chopped (any kind), mixed with 2 TBS granulated sugar and 1 tsp. cinnamon (apple mixture)
OLD FASHIONED CREME GLAZE:
1/2 C powdered sugar
1-3 TBS milk or cream (depending on thickness of glaze wanted)
Preheat oven to 350 degrees. Use a 9×5-in. loaf pan and spray with non-stick spray or line with foil and spray with non-stick spray to get out easily for slicing.
Mix brown sugar and cinnamon together in a bowl. Set aside. In another medium-sized bowl, beat white sugar and butter together using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until blended in; add in vanilla extract.
Combine and whisk flour and baking powder together in another bowl and add into creamed butter mixture and stir until blended. Mix milk into batter until smooth. Pour half of batter into prepared loaf pan; add half of apple mixture, then half of brown sugar/cinnamon mixture. Lightly pat apple mixture into batter. Pour remaining batter over apple layer and top with remaining apple mixture, then remaining brown sugar/cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using knife or spoon.
Bake in preheated oven until a toothpick inserted in center of loaf comes out clean, approximately 50-60 minutes.
To make glaze, mix powdered sugar and milk or cream together until well mixed.
Let cool for about 15 minutes before drizzling with glaze.
Thought – Life is short. Buy the shoes, drink the wine and order the dessert!
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(Melanie Behrens – email@example.com)
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