Triple Chocolate Brownies (Lighter)

Prep Time: 20 minutes
Cook Time: 25 minutes

Grade: A

Make Again: Yes

Recipe Source: Everyday Food (January 2012)

The annual "light" issue always includes lighter desserts. I'm not a big fan of those.  I think I'm better off eating less desserts but enjoying them in full. However, the idea of using black beans in brownies has been around for a while now and I've always wanted to try it.

These are really good. They are extremely moist and fudgy which is the way I like my brownies. The recipe only used 1/4 of black beans, so they are definitely hidden. It allows you to only use 1/2 stick of butter for the recipe.

I would definitely make these again. The only issue is using only 1/4 c. of black beans. I can use up the rest of the can, but that is still a tiny bit of a downside in my mind.

Lemon Yogurt Mousse

Prep Time: 43 minutes
Cool Time: 6-24 hours 
Grade: A

Make Again: Yes
Recipe Source: The Best of America's Test Kitchen 2011


I was kind of disappointed with the best of 2011 book when I first looked at it after borrowing it from the library last week. There are several recipes from the Light & Healthy 2010 in there, and it seemed like there were other repeats in there. The only CI books I get anymore are these yearly annuals, so I expect to not have repeats.

It seems like a strange assortment of recipes, and I'm not sure how many I will try. However, this Lemon Yogurt Mousse looked good to me, so I decided to try it first. This one recipe may be enough to convince me to buy the book. I don't think it is on-line anywhere. I am guessing the recipe comes from this book but I don't know for sure.

It is a perfect summer recipe. Light, and refreshing. There is a berry sauce at the bottom of the dish, which is a nice little addition and complements the lemon nicely. (Strawberry, blueberry or raspberry - I used strawberries.)

After making the sauce, you make the mousse with egg whites, sugar, greek yogurt, lemon and some heavy cream. I was previously annoyed at having to purchase heavy cream for a light recipe earlier, so I was happy to be able to use some up with this recipe.

The most difficult part of the recipe is whipping the whites and sugar by hand while the bowl is over simmering water to get the eggs to 160 degrees. That takes almost 10 minutes. Otherwise the rest of the recipe is not too bad.

This one is really good. I will definitely make again. It would be good for summer entertaining, because it is a cold dessert and can be made ahead.

Baked Orange Chicken

Prep Time: 50 minutes
Cook Time: 20 minutes

Grade: B+

Make Again: Maybe

Recipe Source: Cook's Illustrated (May 2006)

You can't be fooled by the "Baked" because the chicken is still sort of pan fried in a good amount of oil while it is baking. I do not think this is as good as the fried version. The texture doesn't turn out quite as good. However, it is still pretty good. Since I hate frying things just because it feels messy to me and wasteful to use all that oil that you can't really re-use, it is possible I might make this again. Mostly because I like to cook asian food for others and this would allow something to be cooking in the oven, and would allow another dish to be stir-fried at the same time.

The prep included the wait time for the marinade, so it wasn't a true 50 minutes of work. There was plenty of time to clean the kitchen, prep and steam some broccoli, etc.

Black-Bottom Cupcakes

Prep Time: 15 minutes (if items are at room temp)
Cook Time: 23-25 minutes

Grade: B+

Make Again: Maybe

Recipe Source: Cook's Country (April 2007)

I had to make these two times because the first time I forgot to add the flour - whoops! I think part of the problem was that I tried to cut recipe in half, since it makes 24 cupcakes - way more than I wanted.

These are good, but I would like a little more chocolate flavor I think. I overcooked mine a minute or two I think, but they were still fairly moist. I'm not a big cake lover, but like these more than most. And since you don't need frosting, these end up being light if you make with lower fat cream cheese and lower fat sour cream (which I did.) I think about 200 calories each, which is pretty good for a cupcake.

Peanut Butter Granola Bars

Prep Time: 12 minutes
Cook Time: 30 minutes
Cook Time: 10 minutes in pan

Grade: A+

Make Again: Yes

Recipe Source: Everyday Food (Sept 2004)


NOTES:
~ The original recipe in the magazine called for 1/2 c. oatmeal, 1/2 cup almonds and 1/2 c. dried fruit, so you can put in whatever you want into these. I prefer just using oatmeal because I am not a big dried fruit fan.

~ I usually double this recipe and bake in a 9x13 pan. These bars freeze really well, so they will last a long time. They also last at least a week just in an airtight container.

PEANUT BUTTER GRANOLA BARS

1. Preheat oven to 300.

2. Line an 8" square pan with 2 criss-crossed rectangle of foil, leaving an overhang at end (so you can use to pull bars out when done.)

3. In a saucepan over lower heat, whisk together:

1/2 c. Natural Peanut Butter
1/2 c. Brown Sugar
1/4 t. salt
1/2 t. cinnamon
3 T. Vegetable oil (I usually use 1 T., because the PB I use is very runny)
1 T. Water

Continue whisking occasionally till sugar dissolves - about 5 minutes. (I don't think I usually last that long.) Cool mixture slightly before next step (or you will get scrambled eggs.)

4. Whisk in quickly
1 egg white

5. Stir in
1 c. old fashioned oatmeal

6. Spread evenly into pan and bake until top is firm, about 30 minutes. You can cook a little longer to get less chewy granola bars.

7. Let cool 10 minutes in pan, then lift out of pan using foil handles. Cool completely, then cut.