Tag Archives: Desserts

Desserts, Recipe

Blueberry Buckle

Leave a comment

Blueberry Buckle

Base:
1 1/2 cups all-purpose flour
1/2 cup firmly packed light brown sugar
2 tsp baking powder
1/4 tsp salt
1/2 cup low-fat vanilla yogurt
1/4 cup egg substitute
1/4 cup vegetable oil
2 cups fresh or frozen blueberries (I find the smaller, wild blueberries have more flavour)

Topping:
1/2 cup all-purpose flour
1/2 cup firmly packed light brown sugar
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
2 tbsp chilled butter, diced

Preheat oven to 375F. Spray 9″ springform pan with non-stick cooking spray. Set aside.

In a small bowl, prepare the topping by combining all ingredients and using a fork or pastry blender, cut in butter until coarse crumbs form (it should look like wet sand). Set aside.

In a medium bowl, combine flour, brown sugar, baking powder and salt. In another bowl. combine yogurt, egg substitute and oil. Mix to combine, then stir the wet mixture into the flour bowl until just moistened. Spread batter into springform pan, smoothing the top. Sprinkle blueberries over, and then sprinkle topping over blueberries.

Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Please on wire rack and cool for 15-20 minutes. Remove springform collar and slice into 8 pieces. Serve warm.

Serves 8.

Loading

Desserts, Recipe

“Just Right” Chocolate Brownies

2 Comments

“Just Right” Chocolate Brownie

8 one oz squares of unsweetened chocolate
2 sticks of unsalted butter
5 large eggs
2 cps granulated white sugar
1 cp light brown sugar, packed
1 tbsp vanilla bean paste (or vanilla extract)
(Optional: add 1 tbsp orange extract)
1-1/2 cups all-purpose flour
1 teaspoon salt
1 tsp baking powder
(Optional: 1 cup chopped pecans or walnuts)

Preheat oven to 375F. Grease a 9 x 13 METAL pan. (Glass cooks too quickly and you’ll end up with burnt edges.)

In a small saucepan, melt chocolate and butter over low heat stirring frequently. Once completely melted, remove from heat and set aside.

In a stand mixer fitted with a whisk attachment, beat eggs, sugar and vanilla (and orange extract if using) at high speed for 10 minutes. Stop mixer, change to flat paddle attachment, and mix in chocolate mixture, flour and salt until just combined. Stir in the nuts, if using. Turn out into prepared pan.

Bake for 30-35 minutes. (Be careful not to overbake!) There should be just a few crumbs sticking to your tester when inserted in the middle of the brownies. Cool, and cut into squares.

Makes at least 36 brownies, depending on size. Serve with fresh fruit or freshly whipped cream.

Loading