Miscellaneous Desserts

Brownies (Healthy)

Nonstick cooking spray

1 ½ C. canned black beans, rinsed and drained

½ C. unsweetened cocoa powder

1 T. espresso powder

¾ C. egg substitute

2 T. low-calorie sugar-free chocolate syrup

2 T. reduced-fat sour cream

1 T. unsalted butter, melted

24 packets Truvia or 8 T. granulated Splenda

1 tsp. vanilla extract

• Preheat oven to 350º. Spray an 9x9 glass baking dish with cooking spray.
• Combine the beans, cocoa powder, espresso powder and egg substitute in the boil of a food processor. Process until the mixture is smooth, about 2 minutes, scraping down the bowl halfway through.
• Add the chocolate syrup, sour cream, butter, Truvia and vanilla. Process until all of the ingredients are combined, about 1 minute.
• Pour the batter into the prepared baking dish and smooth the top with a spatula. Bake for 28 to 30 minutes, turning the dish halfway through the baking time. A toothpick inserted in the center will come out with soft batter clinging to it.
• Let the brownies cool completely in the baking dish on a wire rack. Then cut into 12 squares and serve. Refrigerate any leftovers.

Rocco DiSpirito, September 2010

Brownie Krispies

1 box brownie mix + additional ingredients to bake brownies according to package directions

4 C. mini marshmallows

1 1/3 C. semi-sweet chocolate chips

1 C. cream peanut butter

3 T. butter

2 C. crispy rice cereal

• Bake brownies according to package directions in a greased 9x13 baking pan. Two minutes before they are supposed to be baked, pull brownies from the oven and sprinkle marshmallows across top. Return to oven for 2 minutes to soften marshmallows. Remove from oven and spread marshmallows across top of brownies. Let cool completely.
• Prepare crisply toppings: combine chocolate chips, peanut butter and butter in a bowl. Heat in microwave for 30 seconds at a time until mixture is melted and smooth. Add cereal and stir to coat. Pour over marshmallow layer and spread evenly. Place brownies in the refrigerator for at least an hour until chilled. This helps make them easy to cut and makes them a little less messy to eat.

Laura’s Best Recipes, July 2010

Old Fashioned Peach Cobbler

4 generous C. peeled, thickly sliced ripe peaches

½ C. + 3 T. sugar

1 tsp. lemon zest

1 T. freshly squeezed lemon juice

¼ tsp. vanilla

1 ½ C. flour

1 T. baking powder

½ tsp. salt

1/3 C. sweet butter, chilled

1 egg lightly beaten

¼ C. milk

• Preheat the oven to 400º. Butter a 2 quart glass or ceramic baking dish.
• Arrange the peeled sliced peaches in the buttered baking dish. Sprinkle with the ½ C. sugar, lemon zest and juice, the vanilla and toss. Bake for 20 minutes until the peaches are tender, glazed and the juices are bubbling.
• While the peaches are baking, make the cobbler dough by sifting the flour, baking powder and salt together into a large mixing bowl and then tossing with 1 T. of remaining sugar. Feel free to stir in a dash of ground cinnamon if you like. Cube the butter and toss in the flour then cut the butter into the flour mixture until it resembles cornmeal or damp sand. Whisk the egg into the milk then pour onto the flour mixture. Stir with a fork until well combine and has become a thick batter.
• Removed the cooked peaches from the oven and working quickly, drop the dough by very large even spoonfuls onto the peaches. Sprinkle the remaining 2 T. of the sugar evenly over the dough and return the dish to the oven to bake for 15-20 minutes until the dough is puffed up, firm and golden brown.
• Serve warm – not hot hot as fresh-from-the-oven fruit juices may burn – with freshly whipped, slightly sweetened cream or a scoop of your favorite ice cream.

Laura’s Best Recipes, September 2010