Tuesday, September 22, 2015

Wendy's Almond-Banana-Coconut Muffins

This recipe includes some of my favorite ingredients. It makes heavy muffins but ones that are delicious warm or at room temperature. I suspect the muffins would freeze well. I imagine adding chopped almonds or even another nut would make a delicious variation to this version, or one could try simply sticking a whole almond in each muffin top before baking.

Wendy’s  Almond-Banana-Coconut  Muffins
Makes 12

½ cup all-purpose flour
½ cup whole-wheat flour
½ cup almond meal
½ cup coconut flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup grated coconut
2 eggs
2 very ripe large bananas, mashed
¼ cup coconut oil
¼ cup pure maple syrup
¼ cup almond milk, soy milk, or cow’s milk
1 teaspoon vanilla
½ teaspoon almond extract

1. Combine all-purpose flour, whole-wheat flour, almond meal, coconut flour, baking powder, baking soda, and salt in large bowl.
2. Stir in grated coconut.
3. In medium-sized bowl, beat eggs.
4. Stir in mashed bananas, coconut oil, maple syrup, milk, vanilla extract, and almond extract, mixing well.
5. Add wet ingredients to well made in dry ingredients.
6. Divide batter among 12 full-sized muffin pans, filling about three-fourths full.
7. Bake in 350°F. oven for about 20 minutes.

8. Serve warm or at room temperature.

Saturday, September 5, 2015

Dark Chocolate Brownies With White Chocolate Chunks

If you're like me, you already have plenty of tried-and-true brownie recipes. Still, I was happy to have success with this recipe. For one thing, it allowed me to use a bar of Ghiradelli white chocolate in my pantry that was begging to be used.

Dark  Chocolate  Brownies  With

White Chocolate  Chunks

Makes 16

4 ounces unsweetened chocolate, coarsely chopped
6 tablespoons unsalted butter
1 cup granulated sugar
2 large eggs
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
2/3 cup all-purpose flour
4 ounces good-quality white chocolate, such as Lindt or 
Ghiradelli, cut into ½-inch pieces
Fresh large strawberries, washed and dried—if desired

1.   In a medium-sized, microwave-safe mixing bowl, melt unsweetened chocolate and butter. Alternatively, melt in heavy medium-sized saucepan over low heat, stirring until smooth. Cool to room temperature.
2.   In the meantime, whisk sugar and eggs together. Continue whisking until mixture is very thick, about 3 minutes.
3.   Whisk in chocolate mixture.
4.   Stir in baking powder, salt, and vanilla.
5.   Add flour and fold in gently.
6.   Stir in white chocolate chunks.
7.   Transfer batter into buttered 8-inch square baking pan and bake in 325°F. oven for about 25 minutes or until tester inserted centers comes out with moist crumbs attached..
8.   Transfer brownies in pan to rack; cool completely.
9.   Cut brownies into 16 squares and transfer to serving tray. If desired, garnish tray with strawberries.

NOTE: Brownies can be prepared one day ahead if stored airtight.
Blog Widget by LinkWithin