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14
Little Brownie Cakes
Makes 6 servings
cooking spray
1
⁄2 cup (125 ml) firmly packed light brown sugar
1
⁄3 cup (75 ml) all-purpose flour
1
⁄3 cup (75 ml) unsweetened cocoa powder
1
⁄8 teaspoon (0.5 ml) salt
1 large egg
3 tablespoons (45 ml) unsalted butter, melted
1 teaspoon (5 ml) vanilla extract
1
⁄4 cup (50 ml) semisweet chocolate morsels
6 walnut or pecan halves (optional)
Preheat the toaster oven to 350º F (180ºC). Lightly coat a standard 6-cup
muffin pan with cooking spray.
Place the brown sugar (crumble into bowl to remove lumps), flour, cocoa
and salt in a medium bowl and stir to blend. Add the egg and stir – batter
will be thick and lumpy. Add the melted butter and vanilla, stir until smooth.
Stir in the chocolate morsels.
Spoon the batter in equal amounts into the prepared muffin pan. Place a
nut half in the centre of the top of each brownie cake if using. Bake for
about 18 to 20 minutes, until tops are puffed and crackled (they may still
be moist when tested with a toothpick). Remove from oven and let cool in
pan for 2 minutes, then remove from pan and place on a rack to cool
completely, or serve slightly warm with a scoop of your favourite ice cream
or frozen yogurt.
Nutritional information per cake:
Calories 166 (36% from fat) • carb. 26g • pro. 3g • fat 7g
• sat. fat 4g • chol. 51mg • sod. 67mg • calc. 29mg • fiber 0g
Apple Crisp
Makes 4 servings
cooking spray or unsalted butter
2 apples [(about 6-7 ounces [170-198 g] each), peeled, cored,
cut into
1
⁄2-inch (1.25 cm) dice
3 tablespoons (4 ml) dried cranberries or raisins
1
⁄4 cup (50 ml) + 3 tablespoons (45 ml) packed brown sugar
3
⁄4 teaspoon (4 ml) freshly grated lemon zest
3
⁄4 cup (175 ml) regular rolled oats
1
⁄4 cup (50 ml) plus 2 tablespoons (30 ml) unbleached
all-purpose flour
1
⁄4 cup (50 ml) cold unsalted butter, cut into
1
⁄2-inch (1.25 cm) pieces
3
⁄4 teaspoon (4 ml) ground cinnamon
1
⁄4 teaspoon (1 ml) ground ginger
1
⁄4 teaspoon (1 ml) pure vanilla or almond extract
Preheat toaster oven to 375°F (190ºC). Lightly coat a 1-quart (0.9 L)
ovenproof dish with cooking spray or melted butter.
Place diced apples, cranberries or raisins, 1 tablespoon (15 ml) brown
sugar and lemon zest in a medium bowl. Stir to coat. Place mixture in
prepared baking dish, patting down firmly.
Place oats, remaining brown sugar, all the flour, butter, cinnamon, ginger,
and extract in same bowl. Using a pastry blender or two forks, cut the
butter into the dry ingredients until the mixture resembles coarse crumbs.
(This may also be done in a food processor fitted with the metal “s” blade
or with a mini chopper, using the pulse.) Cover the apple mixture evenly
with the crumb topping and place the baking dish of apples on baking pan.
Lightly coat one side of a small piece of aluminum foil with cooking spray.
Loosely cover the crisp with the foil, coated side down.
Bake for 45 minutes with the foil on, then for an additional 7 to 10 minutes
to crisp the topping. Let stand 15 to 20 minutes before serving.
Nutritional information per serving:
Calories 87 (37% from fat) • carb. 12g • pro. 2g • fat 4g
• sat. fat 1g • chol. 6mg • sod. 147mg • calc. 23mg • fiber 2g