1/5 cups rolled oats
1/2 c. raisins
1 tsp. cinnamon
1-1/4 cups skim mile
1 egg
1 tsp. vanilla
1/4 c. brown sugar (optional)
Preheat oven to 350. Mix dry ingredients. Met wet ingredients. Pour wet into dry. Stir to combine. Pour into a 9x9 baking dish either coated in cooking spray or lined with parchment. Bake for 40 minutes. Cut into 9 squares.
Each bar is approximately 165 calores, 3 grams fiber and 5 grams protein. To double the recipe, use a 9x13 baking dish.
White Bean Dip
Blend in food processor:
2 Tablespoons plus 1/3 c. olive oil
1 tsp. dried oregano
1-1/2 tsp. salt
1-1/4 tsp. ground black pepper
1 15-oz. can cannellini beans, rinsed and drained
1/4 c. fresh flat-leaf parsley leaves
2 T. fresh lemon juice (about 2 lemons)
1 clove garlic
Serve with pita breads.
2 Tablespoons plus 1/3 c. olive oil
1 tsp. dried oregano
1-1/2 tsp. salt
1-1/4 tsp. ground black pepper
1 15-oz. can cannellini beans, rinsed and drained
1/4 c. fresh flat-leaf parsley leaves
2 T. fresh lemon juice (about 2 lemons)
1 clove garlic
Serve with pita breads.
Perfect Chocolate Cake
CAKE
1 c. unsifted unsweetened cocoa
2 c. boiling water
2-3/4 c. sifted (before measuring) all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. baking powder
1 c. butter, softened
2-1/2 c. granulated sugar
4 eggs
1-1/2 tsp. vanilla extract
FROSTING
1 pkg. (6oz) semisweet chocolate chips
1/2 c. cream
1 c. butter
2 1/2 c. unsifted confectioners' sugar
FILLING
1 c. heavy cream, chilled
1/4 c. unsifted confectioners' sugar
1 tsp. vanilla
CAKE: In a medium bowl, combine unsweetened cocoa with 2 c. boiling water, mixing with wire whisk until smooth. Cool completely. Sift flour with soda, salt & baking powder. Preheat to 350. Grease well & lightly flour 3 9-inch cake pans.
Beat (high) butter, sugar, eggs, vanilla about 5 minutes. On low, beat in the flour mixture (in 4ths) and cocoa mixture (in 3rds).
Begin and end with flour mixture. Do not overbeat. Divide evenly into pans, smooth top with spatula. Bake 25 to 30 mins, or until surface springs back when gently pressed with fingertip. Cool in pans 10 mins and loosen sides with spatula. Remove from pans; cool on racks.
FROSTING: In medium saucepan combine chocolate pieces, cream, butter; stir over medium heat until smooth. Remove from heat. With whish, blend in 2-1/2 cups confectioners' sugar. Turn into bowl; place over ice. Beat until frosting holds shape.
FILLING: Whip cream with sugar and vanilla.
ASSEMBLY: On plate, place a layer, top side down; spread w/half of the filling. Pleace 2nd layer top side down; spread with rest of cream. Pleace 3rd layer, top side up. Frost sides and top; refrigerate 1 hour or more before serving.
1 c. unsifted unsweetened cocoa
2 c. boiling water
2-3/4 c. sifted (before measuring) all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. baking powder
1 c. butter, softened
2-1/2 c. granulated sugar
4 eggs
1-1/2 tsp. vanilla extract
FROSTING
1 pkg. (6oz) semisweet chocolate chips
1/2 c. cream
1 c. butter
2 1/2 c. unsifted confectioners' sugar
FILLING
1 c. heavy cream, chilled
1/4 c. unsifted confectioners' sugar
1 tsp. vanilla
CAKE: In a medium bowl, combine unsweetened cocoa with 2 c. boiling water, mixing with wire whisk until smooth. Cool completely. Sift flour with soda, salt & baking powder. Preheat to 350. Grease well & lightly flour 3 9-inch cake pans.
Beat (high) butter, sugar, eggs, vanilla about 5 minutes. On low, beat in the flour mixture (in 4ths) and cocoa mixture (in 3rds).
Begin and end with flour mixture. Do not overbeat. Divide evenly into pans, smooth top with spatula. Bake 25 to 30 mins, or until surface springs back when gently pressed with fingertip. Cool in pans 10 mins and loosen sides with spatula. Remove from pans; cool on racks.
FROSTING: In medium saucepan combine chocolate pieces, cream, butter; stir over medium heat until smooth. Remove from heat. With whish, blend in 2-1/2 cups confectioners' sugar. Turn into bowl; place over ice. Beat until frosting holds shape.
FILLING: Whip cream with sugar and vanilla.
ASSEMBLY: On plate, place a layer, top side down; spread w/half of the filling. Pleace 2nd layer top side down; spread with rest of cream. Pleace 3rd layer, top side up. Frost sides and top; refrigerate 1 hour or more before serving.
Subscribe to:
Comments (Atom)
