19
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
