dessert

  • Mexican Chili Pepper Brownies

    October 1st, 2012
    Unfeatured
    Weekly Recipe: 
    NonWeekly

    3/4 cup Bella Gluten-Free All Purpose Baking Mix

    1/8 teaspoon salt

    1 1/3 cups granulated sugar

    1/2 cup cocoa powder

    1/4 teaspoon baking soda

    1 tablespoon ground cinnamon

    1 tablespoon gluten-free vanilla

    1/3 cup gluten-free/dairy-free chocolate chips or 1 wafer of Mexican chocolate, chopped

    3 large eggs (room temperature) or egg replacement equivalent

    8 tablespoons unsalted butter or butter alternative

    1/4 cup vegetable oil

    1/2 teaspoon ground chili powder

    Preheat oven to 350 degrees Fahrenheit and line a 9x9 pan with parchment paper. In medium bowl, whisk together dry ingredients. Add eggs, one at a time, and blend with a whisk or hand mixer. In a small saucepan, melt butter and add dried chili powder or whole dried chili peppers. Simmer three to five minutes. If using whole chili, remove them from butter after desired heat is reached, about three to five minutes. Mix oil and chili butter into brownie mixture just until incorporated. Batter will be thick and fudge-like. Spread evenly into prepared pan. Smooth top of brownie mixture with spatula or knife. Bake for 24-28 minutes, until center is set. Cool before slicing. Recipe provided by Bella Gluten-Free, for additional information visit www.bellaglutenfree.com

  • Grapefruit Crisp

    January 1st, 2011
    Unfeatured

    Ingredients:
    1 grapefruit, ruby red
    1/4 old-fashioned oats
    1 tablespoon brown sugar
    1/4 teaspoon cinnamon
    2 tablespoons butter

    Preheat oven to broil. Slice a grapefruit in half and remove the seeds from each half. Place halves, cut-side up, in a baking dish and set aside. In a medium bowl, mix together 1/4 cup old-fashioned oats, 1 tablespoon brown sugar, 1/4 teaspoon cinnamon. Add 2 tablespoons butter and mix with a fork until the mixture is completely incorporated.

    Spread the oat mixture over the tops of the grapefruit halves. Cook in broiler for 10 minutes—or until topping turns golden brown.

  • Mini-Strawberry Rhubarb Crumbles

    June 1st, 2010
    Unfeatured

    Ingredients:

    Strawberry Rhubarb Filling
    2 tablespoons unsalted butter
    4 cups thinly sliced strawberries
    1 large-rib rhubarb, thinly sliced
    2 tablespoons sugar
    1 tablespoon fresh lemon juice

    Crumble Topping
    1/2 cup unbleached all-purpose flour
    1/4 cup packed light brown sugar
    3 tablespoons cold unsalted bytter, cut into pea-size pieces

    Directions:

    1. Melt butter for filling saucepan over medium heat. Add fruit, and cook, stirring constantly for 2 to 3 minutes. Add sugar and lemon juice, and cook for 2 more minutes. Remove from heat and set aside.

    2. To make crumble, hand mix flour, brown sugar, and butter pieces until mixture resembles a course meal.

    3. Divide fruit into six ramekins. Crown each with crumble topping until fruit is completely covered. Bake at 375 degrees for 25 to 30 minutes, until golden. Serve warm.

    Nutritional analysis: 175 calories; 10 g fat; 6 g saturated fat; 25 mg cholesterol; 1 g protein; 22 g carbohydrates; 3 g fiber; 5 mg sodium


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