Egg - Free (2020 Posts)

Cakes and Cupcakes (2020 Posts)

Bread (2020 - 2023 Posts)

The Nutcracker Sweets...

Well, here it is... the last of the Eat Christmas Cookies submissions to Susan's Foodblogga. Originally I didn't want to burden her again (since I had already sent in, what, nine other posts?) since it was the busy Christmas season, but she gave me the green light and I really do want to share these brownies with you, especially these first ones.

If you lived in Canada in the late 80s and early 90s, chances are you know of the children's entertainers Sharon, Lois and Bram. These singer-actors, like Mr. Dressup and Fred Penner, were such an integral part of my childhood life that even though I haven't seen or heard it in years, I can still do the entire Skinnamirink Dance and song by heart. One of the recordings released by the band, along with a TV special, was a Christmas CD known as Candles, Snow and Mistletoe. Basically a take-off of many well known songs, the best songs on the disc had to do with... you guessed it... food! Mrs. Fogarty's Christmas Cake, Don't Bring an Elephant (To a Family Meal), and Winter Sweet would blast from our tape player every winter without fail. Winter Sweet is the song that brought this first dessert into being, since most of the music is interrupted by Lois Lilienstein asking about where the brownies were! If you get your hands on a copy of the music, give it a listen for me for old time's sake. You won't be disappointed! Brownie Cravings from Sharon, Lois and Bram
Recipe courtesy Lois Lilienstein
Yield: 30
4 oz. unsweetened chocolate
1 cup chocolate chips
1 cup butter
4 eggs
2 cups sugar
2 tsp vanilla
1 cup flour
½ tsp salt
1 tsp baking powder
2 cups mini marshmallows
1 cup chopped nuts (optional)

1. Preheat oven to 350F. Grease a 9 x 13” pan.
2. Melt chocolate, 1/2 the chocolate chips and butter together. Cool slightly.
3. Beat eggs, sugar and vanilla. Add chocolate and beat smooth.
4. Mix flour, salt and baking powder and add to chocolate mixture, stirring gently.
5. Add remaining chocolate chips, marshmallows and nuts, fold in gently.
6. Scrape into pan and smooth top.
7. Bake 40-45 minutes. Do not over-bake or they will be dry!

NI (without nuts) Per Serving:
Calories: 189.0
Total Fat: 10.5 g
Cholesterol: 45.8 mg
Sodium: 60.2 mg
Total Carbs: 23.7 g
Dietary Fiber: 0.9 g
Protein: 2.3 g

These brownies were this year's feature in all my Christmas cards... I made up the recipe when I had an abundance of fresh mint on hand, and it works beautifully with the rich chocolate and tangy cherries. I just love it when a plan comes together, don't you? Don't be squeamish about using the silken tofu, it really does give these brownies a richness eggs don't, and the prune puree deepens the chocolate flavour ever so slightly more. The key, as with all other brownies, is not to over-bake!

Holly Brownies
Serves 16
¼ c. butter or margarine, melted
¼ c. pureed prunes, unsweetened (baby food)
1/3 c. sugar
1/3 c. brown sugar
1 ½ tsp. vanilla extract
½ a 12 oz box silken tofu, or 2 eggs
½ c. flour
½ c. cocoa
½ tsp. baking powder
¼ tsp. salt
½ c. dried cherries
½ c. fresh mint leaves, chiffonade

1. Heat oven to 350 degrees. Grease a 9” pan.
2. In large mixing bowl blend melted butter, prune puree, and sugars.
3. In a food processor or blender, combine vanilla and tofu until smooth.
4. Add to butter mixture and beat well.
5. Separately, combine flour, cocoa, baking powder and salt.
6. Blend gently into wet mixture.
7. Fold in dried cherries and fresh mint.
8. Spread into prepared pan.
9. Bake 20 minutes. Cool completely in pan and chill before cutting.

Amount Per Serving
Calories: 107.7
Total Fat: 3.8 g
Cholesterol: 34.3 mg
Sodium: 12.4 mg
Total Carbs: 17.8 g
Dietary Fiber: 1.0 g
Protein: 1.7 g

ARF for the Holidays?

One of the most famous and loved treats of the holidays in my family (especially with my mom) is the classic chocolate truffle. Smooth, silky chocolate melting in your mouth after you bite through a bitter layer of cocoa powder... mmm...

Not a chocolate fan (sacrilege!)? Well, how about the infamous Christmas symbol of the gingerbread man? You know, the guy that runs around the countryside in a fairy tale, and loses his legs (and almost his buttons!) in a well-known animated movie trilogy??? Crunchy, spicy, and ever-so decadent, with just enough bite to still the sweetness of those truffles scarfed earlier (that you claim you didn't like).

What more could a girl ask for?

Yeah, yeah, I know... *sigh*... less calories and fat maybe? Well, lucky lucky readers of mine *laughs evilly* I have an early Christmas / Kwanzaa or late Chanukah gift for you! The next amazing round-up Sweetnick's ARF / 5-A-Day is slated for Christmas Day, though I am sure we will all be much too busy eating lots of antioxidants and veggies *ahem* that day to worry about blogging. Anyways, here are my two cents (and submissions) to the event... Triple-Chocolate Pumpkin Truffles and vegan, whole-grain, delicious gingerbread men with fresh ginger!! As a bonus, both of these treats are entirely vegan and entirely delicious!

Triple-Chocolate Pumpkin Truffles
Yields 48
2 1/2 cups chocolate wafer cookies, crushed
1/4 cup unsweetened cocoa powder
1 cup sliced almonds
2 tsp. cinnamon
1/3 cup icing (powdered) sugar
1 cup semisweet chocolate chips, melted
1/2 cup pumpkin puree
1/4 cup Amaretto or Frangelico (use 2 tsp vanilla in water, or equal amount of orange juice if not using alcohol)
Melted bittersweet chocolate (for dipping, optional)

1. Pulse cookies, cocoa and almonds in a food processor until fine.
2. Add to icing sugar and cinnamon in a medium sized bowl.
3. Blend in melted chocolate, pumpkin and liqueur.
4. Let stand in fridge 10 minutes to firm up.
5. Shape mixture into 1" balls, place on a wax paper lined platter and refrigerate until firm.
6. Optionally, dip firmed truffles into melted chocolate and let set on wax paper in the fridge.

Amount Per Serving
Calories: 62.2
Total Fat: 2.9 g
Cholesterol: 0.1 mg
Sodium: 34.4 mg
Total Carbs: 8.6 g
Dietary Fiber: 0.7 g
Protein: 1.0 g

Gingie’s a Vegan!
About 24 cookies
½ c sugar
½ c shortening
½ c molasses
2 tsp cornstarch
1 c flour
1 ¼ c whole-wheat flour
1 ½ tsp cinnamon
1 tsp baking powder
2 tsp fresh grated ginger
1 tsp cloves
½ tsp baking soda
¼ tsp salt
1 tbsp water

1. Preheat oven to 350F.
2. Cream shortening and sugar. Add molasses and beat well.
3. Stir all dry ingredients together, add to creamed mixture.
4. Stir in water.
5. Cover dough and refrigerate one hour.
6. Flour rolling pin and board.
7. Roll dough out about 1/8” thickness. Cut out gingerbread figures and place ½” apart on ungreased sheets. Dough can be re-rolled several times.
8. Bake 8 minutes. Remove cookies immediately to wire racks and cool completely.

Amount Per Serving
Calories: 118.6
Total Fat: 4.5 g
Cholesterol: 2.4 mg
Sodium: 3.1 mg
Total Carbs: 18.6 g
Dietary Fiber: 0.9 g
Protein: 1.4 g