14
Little Brownie Cakes
Makes 6 servings
cooking spray
1
⁄
2
cup firmly packed light brown sugar
1
⁄
3
cup all-purpose flour
1
⁄
3
cup unsweetened cocoa powder
1
⁄
8
teaspoon salt
1
large egg
3
tablespoons unsalted butter, melted
1
teaspoon vanilla extract
1
⁄
4
cup semisweet chocolate morsels
6
walnut or pecan halves (optional)
Preheat the toaster oven to 350º F. 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 center 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 favorite 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 each), peeled, cored,
cut into
1
⁄
2
-inch dice
3
tablespoons dried cranberries or raisins
1
⁄
4
cup + 3 tablespoons packed brown sugar
3
⁄
4
teaspoon freshly grated lemon zest
3
⁄
4
cup regular rolled oats
1
⁄
4
cup plus 2 tablespoons unbleached all-purpose flour
1
⁄
4
cup cold unsalted butter, cut into
1
⁄
2
-inch pieces
3
⁄
4
teaspoon ground cinnamon
1
⁄
4
teaspoon ground ginger
1
⁄
4
teaspoon pure vanilla or almond extract
Preheat toaster oven to 375°F. Lightly coat a 1-quart ovenproof dish with
cooking spray or melted butter.
Place diced apples, cranberries or raisins, 1 tablespoon 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
RTO20 IB-5947 4/30/05 10:01 AM Page 16
