My Sweet Tooth

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Sometimes I try to ignore my cravings for something sweet, especially if it is baked and chocolate flavored!  Over the weekend my cravings for got the better of me so I pulled out my Fat Witch Brownies cookbook and it fell open to page 67.  I’ve never made this recipe before, so maybe it was meant to be, or maybe it was the “witch.”  Ha!Ha!

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Page 66 & 67 of Fat Witch Brownies cookbook

The “Intense Chocolate Brownies” were as the name implies, intense with the flavor of chocolate!  Of course they can’t be bad for you because the recipe uses unsalted butter, unbleached flour (please don’t buy bleached flour – it really is not good for you), 70%  cacao bittersweet chocolate, just the right amount of sugar.  Since these brownies are homemade they contain no preservatives or artificial ingredients, just lots of love.

Now, I didn’t have bittersweet chocolate on hand, but I did have some organic cocoa (purchased from Thrive Market) so with a little on-line research on making substitutions, I was ready to bake!  It really doesn’t take long to make brownies from scratch, and the recipes from Fat Witch are pretty straight forward and uncomplicated (unlike others I have tried).  Best of all I didn’t have to use my mixer, so clean-up was easier!

Even though I didn’t follow the recipe exactly – using cocoa powder and half whole wheat and half unbleached flour – the end result was delicious!  The brownies were moist, with a rich chocolate flavor and just slightly crumbly.  Since there are only two humans in my household, and I’m the big brownie eater, I am still enjoying these treats.  Being the caring parent of two cats, I don’t let them eat chocolate even when they start begging for a taste!

If you have any leftovers after making some, just make sure to store in an air tight container.

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Finished product – Cooling and waiting to be devoured!

I’ve never been disappointed with any of the recipes that I’ve made from my Fat Witch Brownies cookbook.  As a tea lover, I even tried the Earl Grey Brownies, which were delightfully different.

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Fat Witch Brownies by Patricia Helding

Hope you will try your hand at making homemade treats.  If you like chocolate, Fat Witch has some free recipes available on their website, or if you live in New York City, you can stop by the shop and buy some freshly made goodies.

Happy baking & eating 🙂

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Healthy Eating and Guiltless Cookies

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Much like many people, I have been making a conscious effort to improve the quality of foods that I am eating.  Sodas were the first to go! Yes, it was hard, but I started by cutting back until I would allow myself one a week as a treat. Now I honestly do not even want that. Best of all I notice a difference in how I feel.

Adding more fresh veggies and fruit was not a problem since I have always loved and eaten lots in this area. Now I just don’t buy anything processed (canned, frozen, pre-prepped).  I even started making my own bread so that I can control the ingredients.

This all sounds good, but I must admit that there is one area that is really, really, REALLY hard for me . . . sweets.  I would always keep some ginger snaps around to snack on. I’d grab two or three from the cookies jar a couple of time a day.  My husband would take five (or more) at a time.  We decided not to buy cookies anymore and I have been missing them.  Lately, I have been craving a cookie.

Okay, so where AM I going with this? A couple of weeks ago I saw a recipe on Facebook for a healthy cookie. I have seen it before, but never made them.  This time, I told myself, would be different. Well, it took a little while but I finally made them this morning! Not sure where the original recipe comes from, but this was version posted by PerezHilton.com.


3 ripe mashed bananas (I measured and had about 1 – 1/2 cups)

1/3 cup applesauce (I used unsweetened – otherwise you are defeating the purpose)

2 cups rolled oats (NOT 5 minute or instant)

1/4 cup almond milk

1/2 cup raisins (optional, but yummy and adds sweetness)

1 tsp vanilla

1 tsp cinnamon

Basically, this is an easy one bowl recipe. You don’t even need to get out your mixer. Preheat oven to 350 degrees F.

Peel and mash your bananas. I used the vintage potato masher that my mom gave me. Add the remaining ingredients in order, stirring after each addition. That’s it, easy peasy!

Using a medium scoop, place dollops onto a baking stone and lightly press down.  Bake 15 – 20 minutes, allow to cool for a few minutes before removing to cooling rack.

I only put about 8 cookies per sheet, because I was not sure how they would spread and the mixture is loose. I ended up with 2 dozen cookies (plus one that was sacrificed to the taste tester – me!) If you use metal sheets, I would recommend lining the sheets with parchment paper. Personally, I do not use cooking sprays or shortening. When necessary I will use butter (not margarine).

The results: a soft, moist, cake-like cookie with good flavor.

I took the cookies I made this morning to The Stitcher’s group at my church. We meet every Tuesday morning to work on any project that involves stitches – from crochet to quilts.  At first this group – with some very good cooks – was extremely skeptical of a sugarless, flourless, eggless, dairyless, fat free, cookie. However, one taste let to another and even to seconds and requests for the recipe.

The verdict: this is a keeper

Future modifications: add coconut, unsweetened cocoa, pecans

If you try this recipe, please let me know what you think!