Today I made Fudgy Flourless Brownies, with a recipe from Sugar-Free Mom. These brownies are sugar-free, gluten-free, and dairy-free. You can click here for the original recipe, or see below for my slightly altered version.
1 1/4 cups Homemade sugarless chocolate chunks
1 (15 ounce) can black beans, rinsed and drained
1/4 cup cocoa powder
1/3 cup olive oil
1/4 teaspoon cinnamon
2 teaspoons vanilla extract
1/4 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon of stevia powder (I use truvia)
Preheat oven to 350 degrees. Line a 8 by 8 baking dish with parchment paper. Spread parchment paper with olive oil (or other non-stick substance). Process all ingredients in a food processor until smooth. Pour onto parchment paper in baking dish and smooth out batter to edges of dish. Bake 30-35 minutes until a toothpick comes out perfectly clean.
It should look like this:
And for the finished product, go here! Also, I put some extra homemade chocolate chunk batter on as a glaze. It makes it messy, but a little sweeter (these brownies are dense and bitter, but delicious!)
Today I made sugarless chocolate chunks! Only three ingredients in these, I got the recipe from Chocolate Covered Katie, here. It’s very easy and the chocolate is dark and wonderful. Only make these if you love dark, bitter chocolate. Here’s my version:
4 Tablespoons of unrefined coconut oil (melted)
1/2 Cup plus 1 tablespoon of cocoa powder, unsweetened
Stevia powder to taste
Small drop of almond extract (optional)
Combine coconut oil and stevia powder and stir. Add cocoa powder and stir more! Stir a lot. Stir until it is entirely blended. Add the almond extract (and anything else you want to add—nibs? Vanilla?) Pour into a ziploc bag, flatten and freeze. I left mine in the freezer for half an hour, and it came out great. Cut the chocolate bar out of the bag. It should look something like this:
Then, chop them on a cutting board! They come out dark and delicious. Highly recommended for use in sugarless baking.
Today I decided to tackle, for the first in my life, real bread. Bread made with yeast. And it turned out really well! I used a recipe from my Better Homes and Gardens New Cookbook (copyright 2006 by Meredith Corporation) and then tweaked it to make it my own. In the book the recipe is called “Caraway-Rye Bread”, but I didn’t have caraway seeds or rye flour, so I had to improvise. The results were brilliant, and I recommend my adjusted recipe, which I will write out for you below (along with some helpful photos).
4 to 4 1/2 cups bread flour
1 package active dry yeast
2 cups warm water (120 to 130 degrees F)
1/4 cup packed brown sugar
2 tablespoons cooking oil
1 1/2 teaspoons salt
1 1/4 cups buckwheat flour
1/4 cup whole wheat flour
2 teaspoons milk
1. In a large mixing bowl stir together 2 3/4 cups of the bread flour and the yeast. Add the warm water, brown sugar, oil, and salt. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in buckwheat flour and whole wheat flour, and as much of the remaining bread flour as you can. Your dough should look like this:
2. Turn dough out onto a lightly floured surface. Knead in enough remaining bread flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease the surface of the dough. Cover; let rise in a warm place until double in size, about 1 hour. Tip: Cover the dough with a clean towel and place in the cold oven. On the rack below, place a bowl of warm water. Close the oven and let sit.
3. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover, let rest 10 minutes. Meanwhile, lightly grease a baking sheet; sprinkle greased baking sheet with cornmeal.
4. Shape each dough half by gently pulling it into a ball, tucking edges under. Place dough rounds on prepared baking sheet. Flatten each dough round slightly to about 6 inches in diameter, so that it looks like this:
5. If desired, lightly score loaf tops with a sharp knife. Cover and let rise in a warm place until nearly double in size (30 to 45 minutes). When they are ready to go in the oven, they will look like this:
6. Preheat the oven to 375 degrees Fahrenheit. Brush loaf tops with milk. Bake for 30 to 35 minutes or until bread sounds hollow when lightly tapped. Immediately remove from baking sheet and cool on wire racks or paper towel.
Click here to see the final product!
Today I’m going old-school, with some good old-fashioned chocolate chip cookies! Once again, this recipe is from my Better Homes and Gardens New Cookbook (copyright 2006 by Meredith Corporation) so I’m writing it out here for you.
3/4 cup butter, softened
1/4 cup shortening
1 cup packed brown sugar
1/2 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 12-ounce package (2 cups) semisweet chocolate chips
1. Preheat oven to 375 degrees Fahrenheit. In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, granulated sugar, baking soda, and salt. Beat until mixture is combined, scraping sides of bowl. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Stir in chocolate chips. Your batter should look like this:
2. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 8 to 9 minutes or until edges are light brown. Transfer to wire rack; cool.
For photos of the finished product and my review, click here.