Wheat Free Peanut Butter Brownies by Lorraine Pascale

Wheat free Peanut butter brownies

• 200g dark chocolate grated or finely chopped
• 250g peanut butter
• 3 eggs
• 2 yolks
• 170g caster sugar
• 2 tbsp gluten free flour (plain works well too)
• 1 tbsp cocoa powder

Line a tin with baking parchment & preheat the oven to 180c.

Put the chocolate in to a bowl which will sit nicely on a pan. Put about 3 cm (in height) of water in to the pan and heat to the boil. Place the bowl in the pan, making sure that the bowl doesn’t touch the water.

Turn off the heat and allow the chocolate to sit there and melt gently. Alternatively you can do this with 20 second blasts in the microwave stirring well between each addition.

Meanwhile put the eggs in to the bowl with half of the sugar. Whisk them up well until they become pale and frothy; then add in the rest of the sugar, whisking until they return frothy before setting aside.

Add the 200g of the peanut butter to the chocolate and let it melt and loosen up a little. Stir it all together and then add to the egg mixture. I find the best way to do this is with a spatula as you can really scoop up mixture from underneath and get it all mixed in. Fold in the flour and cocoa powder and pour the mixture in to the lined tin. Blob the rest of the peanut butter on top and bake in the oven for about half and hour.

Low Fat Brownies

There is nothing like a Brownie to satisfy a chocolate craving. This Low-Fat Brownie has a wonderfully moist and chewy texture and a deep chocolate flavor.Serve them plain, dusted with confectioners (powdered or icing) sugar, or topped with fresh berries and/or a scoop of low fat vanilla ice cream, frozen yogurt, or a fruit sorbet.  

Now when I say 'low fat' I mean that this brownie is much lower in fat than a regular brownie. So how do we make a brownie lower in fat? One way is to use cocoa powder instead of semi sweet chocolate as semi sweet chocolate can have as much as triple the amount of fat as cocoa powder. The reason for the reduction in fat is that cocoa powder is made when chocolate liquor is pressed to remove three quarters of its cocoa butter. For this recipe we are using Dutch-processed Cocoa Powder which adds a rich chocolate flavor to these brownies. Now the brand of cocoa powder you use will determine the flavor of your brownies, so use the best you can afford. The second way to reduce the fat intake is to just use less of it. Most brownie recipes call for at least 1/2 cup (113 grams) of butter, but this recipe reduces the fat to 1/3 cup (75 grams). Of course, then there is the question about the type of fat. If you are watching your cholesterol it is a good idea to find a substitute for butter (which is a saturated fat). So for this recipe we are using one of the natural soft buttery spreads (I like either Smart Balance® or Earth Balance®) that are made from oil. You will notice that I am not recommending stick margarines which were once recommended as a substitute for butter but that was before we knew that the trans fats (listed as either 'hydrogenated' or 'partially hydrogenated' oils) that are used to make margarine solid raises bad cholesterol (LDL) and lowers good cholesterol (HDL). So to conclude, these brownies are lower in fat because we are using cocoa powder instead of semi sweet chocolate and we are using less fat and it is in the form of a natural buttery spread instead of butter (a saturated fat). We are also using light sour cream instead of full fat. This brownie recipe is adapted from Canadian Rose Reisman's book Rose Reisman Brings Home Light Cooking where she says that each brownie is about 90 calories with about 4 grams of fat (this can vary depending on ingredients used). Low Fat Brownies: 2/3 cup (135 grams) granulated whitesugar 1/3 cup (75 grams) soft natural buttery spread* 1 teaspoon purevanillaextract 1 large egg 1/3 cup (45 grams) all-purpose flour 1/3 cup (35 grams) Dutch-processed cocoa powder 1 teaspoon baking powder 1/4 cup (60 ml) light sour cream

Low Fat Brownies: Preheat oven to 350 degrees F (177 degrees C) and place the rack in the center of the oven. Spray an 8 inch (20 cm) square pan with a nonstick vegetable cooking spray. In the bowl of your electric mixer, or with a hand mixer, beat the sugar and buttery spread until smooth. Beat in the vanilla extract and egg. In a small bowl, whisk together the flour, cocoa powder, and baking powder. Fold this flour mixture into the sugar and buttery spread mixture. Stir in the sour cream. Pour into the prepared pan and smooth the top. Bake for about 15 - 20 minutes, or until the edges start to pull away from the sides of the pan and the center of the brownies is still slightly soft. (Do not over bake or the brownies will be too dry.) Remove from oven and place on a wire rack to cool. These brownies can be frozen for a month or two. Makes 16 brownies.

Click on the link today to find out the recipe to scrumptious Vanilla Cakes.
http://www.youtube.com/watch?v=NhpeOrqQy4A&feature=player_embedded

Meringue Cookies

Meringue Cookies are airy, sweet and crisp that seem to almost melt in your mouth. I love how the outsides of the meringues are nice and crisp, yet the insides remain wonderfully soft and puffy, almost like mini-Pavlovas. While I often eat these just as they are, they also make a very nice plated dessert that you can top with whipped cream, ice cream, sorbet, and/or fresh fruit.

Meringue Cookies are made with just two main ingredients: stiffly beaten egg whites and superfine (caster) sugar. To ensure the egg whites reach maximum volume, have your mixing bowl and beaters clean and free of grease. It is easier to separate your eggs while they are cold. Once separated, cover the egg whites and let them come to room temperature before using (about 30 minutes). Cover and refrigerate the egg yolks for another use. Superfine sugar makes the best meringues as it dissolves easier in the whites. To make your own, take 3/4 cup (150 grams) granulated white sugar and process in your food processor until very fine.  There are a few things to keep in mind when making meringue cookies. The standard ratio when making hard meringues is 1/4 cup (50 grams) of granulated white sugar for every egg white. This amount of sugar is needed to give the meringue its crispness. Adding the sugar gradually to the egg whites ensures that the sugar completely dissolves and does not produce a gritty meringue. Cream of tartar is used in the whipping of egg whites to stabilize them and allows them to reach maximum volume. Also, it is a good idea to use parchment paper or aluminum foil to line your baking sheets, not wax paper, as the meringue will sometimes stick to wax paper. Baking the meringues in a slow oven allows for gradual evaporation of the moisture from the meringues.  If the oven temperature is too high, the outside of the meringue will dry and set too quickly. You will also notice that the outside of the meringue separates from the inside. Another indicator that your oven is too high is when the meringue starts to brown which causes the sugar to caramelize. If this happens, lower the temperature about 25 degrees F. If you decide to make meringues on a rainy or humid day, you will probably have to bake the meringues longer (could be up to 30 minutes more) than on a dry day. Lastly, to prevent cracking of the meringues, do not open the oven door during the first half of the baking time.

Meringue Cookies: Preheat oven to 200 degrees F (95 degrees C) and place the rack in the center of the oven. Line a baking sheet with parchment paper. You can form the cookies with a pastry bag fitted with a 1/2 inch (1.25 cm) plain tip, or I often just use two spoons to make the cookies.  In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on low-medium speed until foamy. Add the cream of tartar and continue to beat the whites until they hold soft peaks. Add the sugar, a little at a time, and continue to beat until the meringue holds very stiff peaks. Beat in the vanilla extract.   Note: The meringue is done when it holds stiff peaks and when you rub a little between your thumb and index finger it does not feel gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers. Before placing the cookies on the cookie sheet, place a little of the meringue on the underside of each corner of the parchment paper. This will prevent the paper from sliding.  Transfer the meringue to a pastry bag fitted with a 1/2 inch (1.25 cm) tip. Pipe 2 1/2 inch (6 cm) rounds of meringue in rows on the prepared baking sheet. Alternatively, spoon mounds of meringue, using two spoons, onto the prepared sheets. Sprinkle the tops of the cookies with a few shaved almonds, if desired. Bake the meringues for approximately 1 1/2 to 1 3/4 hours, rotating the baking sheet from front to back (about half way through) to ensure even baking. The meringues are done when they are pale in color and fairly crisp. Turn off the oven, open the door a crack, and leave the meringues in the oven to finish drying overnight. Makes about 10 - 2 1/2 inch (6 cm) meringues Meringue Cookies Recipe: 3 large egg whites (3 ounces or 90 grams) 1/4 teaspoon cream of tartar 3/4 cup (150 grams) superfine or caster sugar (if you don't have superfine sugar simply take granulated white sugar and process it for about 30 seconds in a food processor) 1/4 teaspoon pure vanilla extract Garnish: 1/4 cup shaved Almonds -

Tips4You

Ingredients:

Invest in good chocolate, fruit fillings, nuts etc. You will taste the difference if you start with the best ingreedients.
Always use fresh eggs. Eggs separate best when cold, but egg whites whip up best at room temperature.
Butter gives the best flavor.A cake is a treat. Live a little!

Mixing:

• Prepare all the necessary ingredients.
• Before mixing the batter, prepare the pans, turn the oven on, and make sure the rack is in the center.
• Have all ingredients at room temperature for best results.
• Cream butter and sugar until light and fluffy or as long as the recipe directs.
• Always sift flour, baking soda, baking powder and spices to avoid lumps.
• To speed up the softening of cold butter, slice and let stand for about 10 minutes.
• Toss nuts, raisins and fruits in the batter last. This will avoid color bleeding.
• Scrape sides and bottom of bowl frequently with a rubber spatula during mixing.
• Spread batter evenly in pans.

Baking:

• Turn on oven 10-15 minutes before you plan to use it to allow time for it to heat to baking temperature.
• Generously grease inside of pan with solid vegetable shortening. Use pastry brush to spread shortening evenly, making sure all inside surfaces are well covered. Dust with flour, tap out excess. If shiny spots remain, touch up with more shortening and flour, or use vegetable pan spray.
• Position pans as near to center of oven as possible. Pans should not touch sides of oven or each other.
• Test your cakes for doneness while they’re still in the oven. Because of differences in individual oven controls, be sure to test your cake for doneness according to package or recipe directions. Cake is done when the sides shrink slightly away from the pan and a cake tester or toothpick inserted in center comes out clean.
• Cool cake in pan 10 - 15 minutes before loosening the edge and turning it out onto a wired rack to cool.
• To remove cake easily from pan, place double thickness paper towel over wire rack. The towel prevents the wire bars from breaking the crust or leaving imprints on top of cake. A clean oven rack or refrigerator shelf can be used for larger layers. Place covered rack over top of cake. Invert cake and rack at least one hour before decorating. Then brush loose crumbs off cake.

Frosting:

• Chill the cake between the filling and the frosting. The cake will be much easier to work with.
• Apply a thin layer of frosting to the cake then refrigerate until it is set before applying the final, heavier layer of frosting. This will seal in the crumbs, ensuring a clean final appearance.

Cook the Cookies!!!!!

Where you went wrong:
Tough / dry cookies: Wrong measurements / overcooked
Soft, doughy cookies: Wrong measurements / not enough cooking time
Cookie breaks when handled: You moved the cookie before allowing enough cooling time
Cookie spread too far: Not enough flour / too much butter or egg
Cookies merged: You didn't allow each cookie sufficient space to spread

Presentation:
I sometimes serve this with a fruit compote and maple syrup yoghurt (Take some yoghurt and season it with vanilla essence and maple syrup)
Place the cookie off-centre on the plate and partly on the rim.
Layer over ribbons of the fruit compote and yoghurt with a tablespoon in the pattern of your choice.

Chef's Tip:
To stop cookies from drying out due to prolonged exposure keep them sealed in an airtight container. 

Nigella Lawson : Old Fashioned Chocolate Cake

iNGREDIENTS

FOR THE CAKE:

·         200g plain flour

·         200g caster sugar

·         1 teaspoon baking powder

·         1/2 teaspoon bicarbonate of soda

·         40g best-quality cocoa

·         175g soft unsalted butter

·         2 large eggs

·         2 teaspoons real vanilla extract

·         150ml sour cream

FOR THE ICING:

·         75g unsalted butter

·         175g best quality dark chocolate, broken into small pieces

·         300g icing sugar

·         1 tablespoon golden syrup

·         125ml sour cream

·         1 teaspoon real vanilla extract

·         Sugar flowers, optional 
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Take everything out of the fridge so that all the ingredients can come to room temperature.

Preheat the oven to gas mark 4/180°C and line and butter two 20cm sandwich tins with removable bases.

Now all you have to do is put all the cake ingredients - flour, sugar, baking powder and bicarb, cocoa, butter, eggs, vanilla and sour cream - into a food processor and process until you have a smooth, thick batter. If you want to go the long way around, just mix the flour, sugar and leavening agents in a large bowl and beat in the soft butter until you have a combined and creamy mixture. Now whisk together the cocoa, sour cream, vanilla and eggs and beat this into your bowl of mixture.

Divide this batter, using a rubber spatula to help you scrape and spread, into the prepared tins and bake until a cake tester, or a thin skewer, comes out clean, which should be about 35 minutes, but it is wise to start checking at 25. Also, it might make sense to switch the two cakes around in the oven halfway through cooking time.

Remove the cakes, in their tins, to a wire rack and let cool for 10 minutes before turning out of their tins. Don't worry about any cracks as they will easily be covered by the icing later.

To make this icing, melt the butter and chocolate in a good-sized bowl either in the microwave or suspended over a pan of simmering water. Go slowly either way: you don't want any burning or seizing.

While the chocolate and butter are cooling a little, sieve the icing sugar into another bowl. Or, easier still, put the icing sugar into the food processor and blitz. This is by far and away the least tedious way of removing lumps.

Add the golden syrup to the cooled chocolate mixture, followed by the sour cream and vanilla and then when all this is combined whisk in the sieved icing sugar. Or just pour this mixture down the funnel of the food processor on to the icing sugar, with the motor running.

When you've done, you may need to add a little boiling water - say a teaspoon or so - or indeed some more icing sugar: it depends on whether you need the icing to be runnier or thicker; or indeed it may be right as it is. It should be liquid enough to coat easily, but thick enough not to drip off.

Choose your cake stand or plate and cut out four strips of baking parchment to form a square outline on it (this stops the icing running on to the plate). Then sit one of the cakes, uppermost (ie slightly domed) side down.

Spoon about a third of the icing on to the centre of the cake half and spread with a knife or spatula until you cover the top of it evenly. Sit the other cake on top, normal way up, pressing gently to sandwich the two together.

Spoon another third of the icing on to the top of the cake and spread it in a swirly, textured way (though you can go for a smooth finish if you prefer, and have the patience). Spread the sides of the cake with the remaining icing and leave a few minutes till set, then carefully pull away the paper strips.

I love to dot the top of this with sugar pansies - and you must admit, they do look enchanting - but there really is no need to make a shopping expedition out of it. Anything, or indeed nothing, will do.

   Serves: Makes about 8 slices