18
Cranberry, Ginger & Apple Crisp
An old favorite with a twist .
Makes eight servings
Nonstick cooking spray
1
cup rolled oats
½
cup packed light brown sugar
¹∕³
cup unbleached, all-purpose flour
1
teaspoon ground cinnamon
¼
teaspoon kosher salt
6
tablespoons unsalted butter, melted
1½
pounds tart apples, peeled, cored and cut into ¼-inch slices
1
tablespoon fresh lemon juice
½
cup unsweetened dried cranberries
2
tablespoons finely chopped crystallized ginger
¹∕³
cup granulated sugar
2
tablespoons honey
1
teaspoon pure vanilla extract
1 . Lightly coat an 8- or 9-inch square baking pan with nonstick cooking spray;
reserve .
2 . Preheat the Toaster Oven Broiler to 350°F on the Bake setting with the rack in
the lower position .
3 . Put the oats, brown sugar, flour, cinnamon, salt and melted butter in a small
mixing bowl . Mix to combine until crumbs form; reserve .
4 . In a large mixing bowl, toss the apples with the remaining ingredients .
Transfer to the prepared pan and top with the crumb mixture .
5 . Bake in preheated oven for 40 to 45 minutes, or until apples are tender .
6 . Let rest 5 to 10 minutes before serving .
Nutritional information per serving:
Calories 322 (26% from fat) • carb. 59g • pro. 2g • fat 10g
•
sat. fat 6g • chol. 23mg • sod. 80mg • calc. 38mg • fiber 4g
Bittersweet Espresso Brownies
Rich, dense and delicious . The perfect base to a brownie sundae .
Makes 16 brownies
½
cup chopped walnuts
Nonstick cooking spray
¾
cup (12 tablespoons) unsalted butter, cubed
4
ounces unsweetened chocolate, chopped
2
ounces bittersweet chocolate, chopped
¾
cup unbleached, all-purpose flour, plus more for dusting pan
2
teaspoons espresso powder
¾
teaspoon kosher salt
3
large eggs
1
cup granulated sugar
½
cup packed light brown sugar
2
teaspoons pure vanilla extract
1 . Preheat the Toaster Oven Broiler to 400°F on the Bake setting . Line the pan
with aluminum foil . Spread the walnuts on the prepared pan . Put into the lower
position and toast for 2 to 3 minutes, or until fragrant and lightly browned .
Cool to room temperature . Reduce oven temperature to 350°F .
2 . Lightly coat a 9-inch square baking pan with nonstick cooking spray; dust with
a small amount of flour . Reserve .
3 . Put the butter and chocolates into a heatproof bowl and place over a pot of
simmering water . Once both are almost completely melted, set aside and stir
in the flour, espresso powder and salt . Cool to room temperature . Reserve .
4 . Using a hand or stand mixer, beat eggs until lightened . Add the sugars and
vanilla extract and mix until light and thickened, about 1 to 2 minutes . Slowly
add the melted, cooled chocolate mixture; beat until well combined . Gently
fold in toasted walnuts .
5 . Pour into prepared pan . Bake for about 35 minutes, or until edges are dry .
Nutritional information per brownie:
Calories 260 (54% from fat) • carb. 28g • pro. 3g • fat 17g
•
sat. fat 9g • chol. 60mg • sod. 120mg • calc. 30mg • fiber 2g
