September 22, 2014 / jonesd / 0 Comments
BRYANNA’S COCONUT ORANGE MUFFINS
These are one of my husband Brian’s favorites! They are reasonably low in fat, despite the coconut– shredded coconut is surprisingly low in fat compared to coconut milk– and it’s fiber-rich. Makes 12
Preheat oven to 400 degrees F and grease muffin tin well.
Dry Mix: (mix in a medium bowl):
1 c. pastry flour (white or wholewheat)
1/2 c. wheat germ
1/2 c. wheat bran
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
3/4 c. unsweetened finely-shredded coconut (not coconut flour)
Wet Mix: (blend in blender):
1/2 c. orange juice
1/4 c. milk
1 medium thin-skinned orange (peel and all), cut up – I forgot this altogether last time
1/3 c. applesauce
1/2 c. packed brown sugar
2 T. oil
1 T. ground flax seed
Pour the Wet Mix into the Dry Mix and stir very briefly. Spoon evenly into well-greased muffin cups. Bake 15 minutes. Cool in the pan on racks for a few minutes, then carefully loosen the sides with a table knife and tip on their sides to cool
September 22, 2014 / jonesd / 0 Comments
BROWNIE CON CAFÉ CAKE
Serves 12 – (very indulgent eg. for a birthday)
[[image:DSC02170sm.JPG width”140″ height”105″]]
1c dark (cooking?) chocolate
½c butter
3 eggs, lightly beaten
1c sugar
1 tsp vanilla
1
¼c flour
¼ tsp baking soda
¾c extra strong brewed coffee
1
½ tsp unflavoured gelatine
2 (8oz) packets cream cheese, softened
1 (14 oz) can sweetened condensed milk
3c prepared whipped cream
½ tsp cocoa powder
BROWNIE BASE:
1. Melt chocolate & butter in a medium saucepan over low heat, then remove from heat and allow to cool. Add eggs to choc mixture (temper eggs if necessary).
2. Add sugar and vanilla, stir to combine. Add flour & baking soda; beat to mix completely.
3. Pour into a springform pan, coated with cooking spray.
4. Bake at 350F (C) for 18-22 minutes. Brownies will be slightly sticky when tested.
Cool brownies completely before adding coffee layer.
COFFEE FILLING:
1. Pour brewed coffee in a medium sized bowl. Sprinkle gelatine powder over coffee and let stand for 10 minutes.
2. Combine cream cheese & condensed milk in a blender, process until smooth.
3. Add coffee & cheese mixtures tog., process until well combined.
4. Pour coffee filling over brownie base. Cover and refrigerate overnight.
5. Spread whipped cream over filling & sprinkle with cocoa powder.
6. Chill 1 hour before serving.