Courtesy of MyFitnessPal.com
- 5 cups (1,185 grams) water
- 11/2 cups (165 grams) carrots, shredded (about 21/2 medium carrots)
- 11/2 cups (170 grams) zucchini, shredded (about 1/2 large zucchini)
- 1/4 cup (30 grams) whole-wheat flour
- 1/3 cup (5 grams) Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 11/4 teaspoons ground chili powder
- 2 stalks (25 grams) green onions, thinly sliced
- 2 large (50 grams each) eggs, whisked
- 2 tablespoons vegetable oil, divided
For the caramel:
1/3 cup toasted whole almonds, coarsely chopped
1 large Granny Smith apple
1 tablespoon plus 1 teaspoon freshly squeezed lemon juice (from 1 medium lemon)
2 tablespoons unsalted butter (1/4 stick), plus more for coating the ramekins
1/2 cup granulated sugar
1/4 cup orange blossom honey
1/8 teaspoon fine salt
Better Than Sex
1 1/2 c FLOUR
3/4 c CHOPPED PECANS
1 1/2 ea STICKS MARGARINE
8 oz CREAM CHEESE, SOFTENED
1 c CONFECTIONERS’ SUGAR
3 ts VANILLA
1/2 ea (12 OZ.) CONTAINER COOL WHIP
2 sm PKGS. CHOCOLATE INSTANT
3 c MILK
REMAINDER OF COOL WHIP
MIX CRUST INGREDIENTS UNTIL PEBBLY. PUT IN 9X13 INCH BAKING DISH. BAKE FOR 25 MINUTES AT 350 DEGREES. REMOVE AND COOL. CREAM FIRST 3 INGREDIENTS FROM FIRST LAYER. BEAT COOL WHIP INTO MIXTURE. SPREAD OVER CRUST. PREPARE PUDDING AS DIRECTED WITH MILK. POUR OVER FIRST LAYER. TOP PUDDING WITH REMAINING COOL WHIP. SPRINKLE WITH NUTS. REFRIGERATE OVERNIGHT.
Chocolate Lace Cornucopias
1/2 cup Firmly packed brown sugar
1/2 cup Corn syrup
1/4 cup Margarine or butter
4 Squares BAKER’S Semi-Sweet, Chocolate
1 cup All-purpose flour
1 cup Finely chopped nuts
Whipped cream or COOL WHIP, Whipped Topping, tha
Heat oven to 350’F. Microwave sugar, corn syrup and margarine in large microwavable bowl on HIGH 2 minutes or until boiling. Stir in chocolate until completely melted. Gradually stir in flour and nuts until well blended. Drop by level tablespoonfuls 4″ apart, onto foil-lined cookie sheets. Bake 10 minutes. Lift foil and cookies onto wire racks. Cool 3-4 minutes or until cookies can be easily peeled off foil. Remove foil; finish cooling cookies on wire racks that have been covered with paper towels. Place several cookies, lacy side down, on foil-lined cookie sheet. Heat at 350’F. for 2-3 minutes or until lightly softened. Remove from foil, 1 at a time, and roll, lacy side out, to form cones. Cool completely. Just before serving, fill with whipped cream. Makes about 30 cornucopias. Prep time: 20 minutes. Baking time: 12-13 minutes. SAUCEPAN PREPARATION: Mix sugar, corn syrup and margarine in 2 quart saucepan. Bring to boil over medium heat, stirring constantly. Remove from heat; stir in chocolate util completely melted. Continue as directed.
Death by Chocolate Waffles
1 1/3 C. flour
1/3 C. whole-wheat flour
1/4 C. unsweetened cocoa
1 T. baking powder
1 t. cinnamon
1/2 C. butter
3 oz. semisweet chocolate
2 T. granulated sugar
2 1/4 C. whole milk
2 eggs, beaten until frothy
Preheat waffle iron.
In a large bowl, sift together flour, whole-wheat flour, cocoa, baking powder and cinnamon. In a heavy-bottomed saucepan over very low heat, melt butter, chocolate and sugar. Whisk to smooth, remove from heat, then whisk in milk and eggs.
Make a well in dry ingredients, pour in chocolate mixture and blend just until everything is combined. Let batter stand for several minutes. Pour about 1/2 to 3/4 cup batter into very hot waffle iron and bake until waffles are golden and crisp. Serve hot.
Makes 4 waffles.
2 1/4 teaspoons active dry yeast
320 – 400 ml warm water (105 – 115F)
1 teaspoon natural cane sugar / brown sugar
2 tablespoons cocoa powder
2 tablespoons finely ground espresso beans
1/4+ cup / 70 ml molasses
3 teaspoons caraway seeds, plus more for topping
3 tablespoons unsalted butter, cut into pieces
2 teaspoons fine grain sea salt
~2 cups / 150 g coarsely grated carrot (2 large)
1 1/3 cup / 150 g rye flour
~3 1/4 cup / 15 oz / 425 g bread flour (or unbleached all -purpose flour), plus more for dusting
olive oil for kneading and oiling baking sheet
2 tablespoons buttermilk, water, or milk
In a small bowl whisk the yeast with 1 1/3 cups / 320 ml of the warm water and sugar, and set aside until foamy. If the yeast doesn’t activate, try again.
In a small saucepan over medium-low heat, combine the cocoa, coffee, molasses, caraway, butter, and salt. Stir constantly until just melted. You want the mixture to be lukewarm when you add it to the other of the ingredients.
Combine the yeast mixture with the grated carrot and molasses mixture in a large mixing bowl. Add the flours, and stir until you’ve got a soft, tacky, cohesive dough. If you’r dough is too dry, add more of the warm water a bit at a time. Alternately, if your dough is a bit too wet, and you need to add a bit more flour, do so. Turn the dough out onto your counter and knead for about 5 minutes, or until the dough is elastic and springy. Note: you can do this step using the dough hook on your mixer.
Shape the dough into a ball, rub with a bit of olive oil, and place seam-side down into an oiled bowl. Cover and allow to rise in a warm, cozy place for 1- 2 hours or until the dough increases in size by at least half. At this point, gently press down, with a closed fist, across the surface of the dough. Turn the dough out onto a lightly floured counter, and coerce into a pleasant-shaped round. Place directly on a very lightly oiled baking sheet, then cover loosely with a floured tea cloth or plastic wrap. Allow to rise in a warm place until nearly doubled in size, another hour. Uncover, brush gently with buttermilk, sprinkle with a dusting of flour, ~1 teaspoon caraway seeds, and use a serrated knife to slash an ‘X’ deeply across the dough (do your best not to deflate the loaf). Bake for 20 minutes at 425F / 220C. Dial back the heat to 350F / 180C, and bake for another 20-25 minutes, or until the loaf develops a structured, toasted-bottomed crust, and the loaf sounds a bit hollow when you knock on it. Remove from oven and let cool for at least 15 minutes on a rack before slicing into.
Make one extra-large loaf.
Prep time: 245 min – Cook time: 45 min