Monthly Archives: May 2011

from Melissa Clark’s In the Kitchen with a Good Appetite…Clark cites Kate Krader of Food and Wine magazine as the source for these brownies

Ingredients

• 2 sticks plus 2 tablespoons unsalted butter
• 3 ounces unsweetened chocolate, chopped
• 1 1/2 cups all-purpose flour
• 1/8 teaspoon cayenne (optional)
• 1/2 cup plus 1 tablespoon cocoa powder
• 2 1/2 cups sugar
• 3 large eggs, lightly beaten
• 1 tablespoon vanilla extract
• Maldon salt, for sprinkling

Preheat oven to 350 and line 9×13 baking dish with parchment paper.  Melt butter and chopped chocolate.  Whisk in cocoa powder and sugar.  Add eggs and vanilla.  Fold in other dry ingredients.  Pour into pan; batter is incredibly thick, like fudge. Sprinkle with Maldon salt. Bake for 25-30 minutes, until the edges pull away from the sides and the top is set and shiny.  Cool in the pan before cutting into squares.   I cooled them in the refrigerator for a while before cutting with a serrated knife.

This fruit crisp from The Millenium Cookbook: Extraordinary Vegetarian Cuisine is  similar to others I’ve made that were not so healthy and not so easy.

Healthy Fruit Crisp

Oat Topping: 2 cups rolled oats, 1/8 teaspoon sea salt, 1/3 cup maple syrup; combine ingredients and toast 10 minutes in 350 oven.

Filling: 8 cups berries, 2 tsps. cinnamon, 1/2 tsp. nutmeg, 3/4 cup maple syrup, fresh ginger – peeled and minced, 1/4 cup fresh lemon juice, 2 tbsp arrowroot; combine ingredients and pour into ungreased baking dish for 35 minutes.  Remove from oven and top with oat topping and bake again for 5 minutes.