Well hmmm...this blog needs quite the dusting doesn't it? Here's an attempt...
I tried this brownie recipe from "light desserts:"
1 cup sugar (*1/3 cup)
1/2 cup baking cocoa
6 tablespoons fat-free plain or vanilla yogurt (*sour cream)
2 egg whites
1 teaspoon vanilla extract
1/2 cup all-purpose flour (*oat flour)
1/4 cup chopped walnuts
*apple sauce to moisten the batter
*zest of one orange
Confectioners' sugar for dusting
Directions:
In a large bowl, combine the sugar, cocoa and yogurt. Stir in egg whites and vanilla. Gradually stir in flour and nuts just until combined.
Pour into an 8-in. square baking pan that has been coated with cooking spray. Bake at 350° for 25-28 minutes or until a toothpick inserted near the center comes out clean. Dust with confectioners' sugar. Yield: 16 servings.
^*^*^*^*^*^*^*^*^*^*^*^*^*^*^
*are my addtitions/changes
First time I made it for home I added 1/3 cup agave nectar instead of all the sugar - it wasn’t very sweet but I liked it, kinda like a dark chocolate brownie. I replaced the flour with oat flour. It wasn't the cake like brownie, it was more like a fudge type brownie, solid though. Oh and I added sour cream instead of yogurt, since I didn't have plain yogurt.
I made some yesterday for my office. I added almost 1/2 cup sugar and some chocolate chips, nixed the nuts and in an orange craziness I added the zest of a whole orange! At first I thought it was way too much but once it baked and cooled it is really good!! A little too sweet for me, but the oranginess is perfect!!! It was still fudgish and I liked it better w/o the nuts. I added roasted almonds first time but it came out a bit "soggish" if that makes sense.
Oh I added apple sauce both time to get more of a brownie like batter. Otherwise it was looked too dry...I don't know if it is because I took out so much sugar.
Definitely will make this again!
Wednesday, February 4, 2009
Wednesday, May 28, 2008
Spice Cake with Fruit or Cardamom & Almond Mixture...
I've made this fruit topped cake with apples and later with plums (shown in picture. But lately I've been on a Cardamom kick lately. So tried it with the cardamom almond mixture....it was yummy! Original recipe from 101 Cookbooks.
Topping:
Cardamom and Almond Mixture
* 1/2 cup almonds, with skin, chopped coarsely (125 ml)
* 3 tbsp packed brown sugar (45 ml)
* 2 tbsp all purpose flour (30 ml) (I replaced with bran)
* 1 tsp cardamom (5 ml) maybe 2 tsp
* 3 tbsp unsalted butter, melted (45 ml)
or
* 2 medium tart apples such as Granny Smith
or two plums or the Cardamom mix
Cake base:
* 2 cups unbleached all-purpose flour
* 2 1/4 teaspoons baking powder
* 2 teaspoons ground cinnamon
* 1/4 teaspoon salt
* 1/2 cup (1 stick) butter, at room temperature
* 1 cup sugar
* 1/2 cup milk or plain soy milk (So far I’ve used skim milk and soy. Soy yummy! I am debating subbing yogurt)
* 2 large eggs
* 1 1/2 teaspoons vanilla extract
* 1/3 cup apple jelly, stirred over low heat until smooth
1. Preheat the oven to 450F. Lightly grease and flour an 8-by-3-inch springform pan.
2. Peel, quarter, and core the apples. I didn't peel the plum! Cut each quarter into 1/2-inch-thick wedges.
3. In a small bowl, mix the flour, baking powder, cinnamon, and salt until blended. In one cake I replaced half of the flour with oat flour (ground oatmeal to a flour). It was a bit crumbly, next time add more milk or possibly replace with yogurt.
4. In a large bowl, using an electric mixer, beat the butter until smooth. Add the sugar and beat until fluffy.
5. Beat in the milk, butter, eggs, and vanilla. Add the flour mixture and beat on medium speed for 2 minutes, or until smooth.
6. Spread the batter in the prepared pan. Arrange the apple wedges, overlapping them slightly, in a circular pattern over the batter. I spread half the batter, put in half of the fruit or mix, fill with remaining batter and topped again.
7. Brush the apples with half of the apple jelly. *The jelly didn’t do much for me; I just found that it made everything sticky. I am thinking of just mixing with a bit of lemon and sugar next time I use apples. I didn’t do the jelly thing for the plums I sprinkled sugar.
8. AT 450F, bake for 15 minutes. Reduce the oven temperature to 350F. Bake for 50 to 60 minutes longer, or until a cake tester inserted near the center comes out clean. I found 45-50 mins was plenty.
9. Set the pan on a wire rack to cool for 15 minutes, then remove the sides of the pan. Brush the top of the cake with the remaining apple jelly. Cool completely on a rack. Serve at room temperature.
This is excellent with custard. Stay tuned for the recie...
Topping:
Cardamom and Almond Mixture
* 1/2 cup almonds, with skin, chopped coarsely (125 ml)
* 3 tbsp packed brown sugar (45 ml)
* 2 tbsp all purpose flour (30 ml) (I replaced with bran)
* 1 tsp cardamom (5 ml) maybe 2 tsp
* 3 tbsp unsalted butter, melted (45 ml)
or
* 2 medium tart apples such as Granny Smith
or two plums or the Cardamom mix
Cake base:
* 2 cups unbleached all-purpose flour
* 2 1/4 teaspoons baking powder
* 2 teaspoons ground cinnamon
* 1/4 teaspoon salt
* 1/2 cup (1 stick) butter, at room temperature
* 1 cup sugar
* 1/2 cup milk or plain soy milk (So far I’ve used skim milk and soy. Soy yummy! I am debating subbing yogurt)
* 2 large eggs
* 1 1/2 teaspoons vanilla extract
* 1/3 cup apple jelly, stirred over low heat until smooth
1. Preheat the oven to 450F. Lightly grease and flour an 8-by-3-inch springform pan.
2. Peel, quarter, and core the apples. I didn't peel the plum! Cut each quarter into 1/2-inch-thick wedges.
3. In a small bowl, mix the flour, baking powder, cinnamon, and salt until blended. In one cake I replaced half of the flour with oat flour (ground oatmeal to a flour). It was a bit crumbly, next time add more milk or possibly replace with yogurt.
4. In a large bowl, using an electric mixer, beat the butter until smooth. Add the sugar and beat until fluffy.
5. Beat in the milk, butter, eggs, and vanilla. Add the flour mixture and beat on medium speed for 2 minutes, or until smooth.
6. Spread the batter in the prepared pan. Arrange the apple wedges, overlapping them slightly, in a circular pattern over the batter. I spread half the batter, put in half of the fruit or mix, fill with remaining batter and topped again.
7. Brush the apples with half of the apple jelly. *The jelly didn’t do much for me; I just found that it made everything sticky. I am thinking of just mixing with a bit of lemon and sugar next time I use apples. I didn’t do the jelly thing for the plums I sprinkled sugar.
8. AT 450F, bake for 15 minutes. Reduce the oven temperature to 350F. Bake for 50 to 60 minutes longer, or until a cake tester inserted near the center comes out clean. I found 45-50 mins was plenty.
9. Set the pan on a wire rack to cool for 15 minutes, then remove the sides of the pan. Brush the top of the cake with the remaining apple jelly. Cool completely on a rack. Serve at room temperature.
This is excellent with custard. Stay tuned for the recie...
Sunday, May 25, 2008
Pumpkin Cornbread Muffins...
Ingredients:* 1 cup white whole wheat flour (140g)
* 3/4 cup stone-ground corn flour (100g)
* 1/4 teaspoon salt
* 2 1/2 teaspoons baking powder
* 1/2 teaspoons baking soda
* 2 tablespoons flax seed meal
* 1 egg
* 3/4 cup buttermilk (180g)
* 1/3 cup pumpkin seed?
* 2 tablespoons butter, melted
* 1 teaspoon olive oil
* 1/2 can pumpkin puree
** 2 roasted Anaheim peppers peeled
- Mix together the wet ingredients.
- Mix together the dry ingredients.
Streusel Topping:
* 1 teaspoon butter
* 1 ounce finely grated 2%milk extra sharp Cheddar
* 1 generous tablespoon brown sugar
* 3 tablespoons white whole wheat flour (2nd time used 3 tablespoons oat bran & like it just as well)
* 1/8 teaspoon chilpotle chili powder
* 1/3 cup pistachios chopped- Kept the pistachios separate
1. Preheated oven at 400°F
2. Mixed remaining ingredients together and used my fingers to blend in the cheese and butter with the dry
3. Gently and quickly mixed the wet & dry together and finally fill the muffin molds 2/3 full with the batter
4. Bake for 20-25 mins
** Roast Peppers - in the oven on broil for about 20 to 25 minutes, turning about every 8 minutes until they’re black. Drop them into a paper bag and let cool.
Thursday, May 15, 2008
Chocolate Mousse...
*1 can carnation
*2 tbls gelatin
*1/4 c lukewarm water
*1 c sugar
*3/4c water
*3 tbls cocoa
- Boil carnation tin then freeze
- Mix sugar and water, microwave 3 mins then 2 mins until sugar dissolved
- Add cocoa
- Add gelatin
*2 tbls gelatin
*1/4 c lukewarm water
*1 c sugar
*3/4c water
*3 tbls cocoa
- Boil carnation tin then freeze
- Mix sugar and water, microwave 3 mins then 2 mins until sugar dissolved
- Add cocoa
- Add gelatin
Sunday, March 16, 2008
Coconut Cupcakes with Coconut Cream Cheese Frosting...
Recipe straight from 101 cookbooks, found here.
Good recipe...a bit nug meggy. Made 18 muffins. Used only 1 cream cheese block for icing, omitte nutmeg and used only about 2-3 cups icing sugar. Basicly till required consistancy reached.
Good recipe...a bit nug meggy. Made 18 muffins. Used only 1 cream cheese block for icing, omitte nutmeg and used only about 2-3 cups icing sugar. Basicly till required consistancy reached.
Boston Cream Pie...
This is a mix and match of bunch of recipes.
I had a crazy time finding a cake recipe. The pastry cream and glaze was excellent though. Still not too sure of the cake...next time I may cheat and use a boxed yellow cake mix (yes I said boxed, head lowered in shame!)
The Cake:
*1 1/4 cups all-purpose flour
*1 cup white sugar
*1 1/2 teaspoons baking powder
*1/2 teaspoon salt
*3/4 cup milk
*1/3 cup shortening (or butter)
*1 egg
*1 teaspoon vanilla extract
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch round cake pan.
2. Dry mix flour, baking powder and salt. Set aside.
3. Beat sugar and shortening until creamy. Add egg. Add vanilla.
4. Mix in flour mixture and milk alternatively.
5. Pour batter into the prepared pan. Bake 30-35 mins.
6. Rest cake for approx 10 mins. Slice cake in half while still hot. Use knife or dental floss.
I made the cream a day in advance.
Pastry Cream:
*1 1/4 cups (300 ml) milk
*3 large egg yolks
*1/4 cup granulated white sugar
*1/8 cup all purpose flour
*3 tablespoons cornstarch
1. In a medium-sized stainless steel bowl, mix the sugar and egg yolks. (Never let the mixture sit too long or will get pieces of egg forming.) Sift the flour and cornstarch together and then add to the egg mixture, mixing until you get a smooth paste. Set aside.
2. Meanwhile in a saucepan bring the milk to boiling over medium heat. (The milk will foam up to the top of pan when done, so watch carefully.) Remove from heat and add slowly to the egg mixture, whisking constantly to prevent curdling. (If a few pieces of egg curdles in the mixture, pour through a strainer. I left it lumpy since it was within the cake layers!)
3. Place the egg mixture back into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, continue to whisk constantly for another 30 - 60 seconds until it becomes thick.
4. Remove from heat and whisk in the vanilla extract. Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Let the cream cool in the refrigerator for a few hours.
Chocolate Glaze:
3 ounces semisweet or bittersweet chocolate, chopped
1/3 cup (80 ml) heavy whipping cream
1. Set chocolate in microwave for a minute or less. Ensure it doesn't burn, just softens a bit.
2. Microwave whip cream till boiling (will bubble over, must watch carefully!)
3. Add whip cream to chocolate, stir till smooth. Rest for a bit till pouring consistancy.
4. Alternatively, boil whip cream on pan, stir in chocolate.
I had a crazy time finding a cake recipe. The pastry cream and glaze was excellent though. Still not too sure of the cake...next time I may cheat and use a boxed yellow cake mix (yes I said boxed, head lowered in shame!)The Cake:
*1 1/4 cups all-purpose flour
*1 cup white sugar
*1 1/2 teaspoons baking powder
*1/2 teaspoon salt
*3/4 cup milk
*1/3 cup shortening (or butter)
*1 egg
*1 teaspoon vanilla extract
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch round cake pan.
2. Dry mix flour, baking powder and salt. Set aside.
3. Beat sugar and shortening until creamy. Add egg. Add vanilla.
4. Mix in flour mixture and milk alternatively.
5. Pour batter into the prepared pan. Bake 30-35 mins.
6. Rest cake for approx 10 mins. Slice cake in half while still hot. Use knife or dental floss.
I made the cream a day in advance.
Pastry Cream:
*1 1/4 cups (300 ml) milk
*3 large egg yolks
*1/4 cup granulated white sugar
*1/8 cup all purpose flour
*3 tablespoons cornstarch
1. In a medium-sized stainless steel bowl, mix the sugar and egg yolks. (Never let the mixture sit too long or will get pieces of egg forming.) Sift the flour and cornstarch together and then add to the egg mixture, mixing until you get a smooth paste. Set aside.
2. Meanwhile in a saucepan bring the milk to boiling over medium heat. (The milk will foam up to the top of pan when done, so watch carefully.) Remove from heat and add slowly to the egg mixture, whisking constantly to prevent curdling. (If a few pieces of egg curdles in the mixture, pour through a strainer. I left it lumpy since it was within the cake layers!)
3. Place the egg mixture back into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, continue to whisk constantly for another 30 - 60 seconds until it becomes thick.
4. Remove from heat and whisk in the vanilla extract. Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Let the cream cool in the refrigerator for a few hours.
Chocolate Glaze:
3 ounces semisweet or bittersweet chocolate, chopped
1/3 cup (80 ml) heavy whipping cream
1. Set chocolate in microwave for a minute or less. Ensure it doesn't burn, just softens a bit.
2. Microwave whip cream till boiling (will bubble over, must watch carefully!)
3. Add whip cream to chocolate, stir till smooth. Rest for a bit till pouring consistancy.
4. Alternatively, boil whip cream on pan, stir in chocolate.
Monday, February 25, 2008
Warm Butternut and Chickpea Salad with Tahini
Recipe straight from Orangette.For salad:
*1 medium butternut squash (about 2 to 2 ½ lb.), peeled, seeded, and cut into 1 ½-inch pieces
*1 medium garlic clove, pressed
*½ tsp. ground allspice
*2 Tbsp. olive oilSaltOne 15-ounce can chickpeas, drained and rinsed
*¼ of a medium red onion, finely chopped
*¼ cup coarsely chopped cilantro leaves
*some chicked for protein
For tahini sauce:
*1 medium garlic clove, finely minced with a pinch of salt
*3 ½ Tbsp. lemon juice
*3 Tbsp. well-stirred tahini2 Tbsp. water
*2 Tbsp. olive oil, plus more to taste
1. Preheat the oven to 425 degrees Fahrenheit.
2. In a large bowl, combine the butternut squash, garlic, allspice, olive oil, and a good pinch or two of salt. Using a large spoon or your hands, toss until the squash pieces are evenly coated.
3. Turn them out onto a baking sheet, and bake for 15 to 25 minutes, or until soft.
4. Remove from the oven and cool.
5. Meanwhile, make the tahini sauce. In a small bowl, whisk together the garlic and lemon juice. Add the tahini, and whisk to blend. Add the water and olive oil, whisk well, and taste for seasoning. The sauce should have plenty of nutty tahini flavor, but also a little kick of lemon.
6. To assemble the salad, combine the squash, chickpeas, onion, and cilantro in a mixing bowl. Add tahini sauce to taste, and toss carefully.
7. Alternatively, you can also serve the salad undressed, with the tahini sauce on the side. That way, each person can use as much or as little as they want, and the individual ingredients taste a little brighter, too.) Serve, with additional salt for sprinkling.
Note: This salad, lightly dressed, keeps beautifully in the fridge. (Hold a little of the tahini sauce on the side, for dressing at the table.) Before serving, warm slightly with quick jolt in the microwave.
Sunday, February 24, 2008
Poppyseed, Sunflower Pancakes with Citrus syrup...
Recipe straight from 101 Cookbooks with some changes in ()
*2 cups flour (I replaced with 2 cups oatmeal)
*1 teaspoon aluminum-free baking powder
*1/2 teaspoon baking soda
*1/2 teaspoon fine grain sea salt
*1/3 cup poppy seeds
*1/2 cup sunflower seeds, toasted until deeply golden
*2 1/4 cups organic buttermilk (I used soy vanilla milk or added a tablespoon of lemon per 1 cup milk)
*2 large organic eggs, lightly beaten (I separated the yolks and whites, then beat the egg whites till fluffy)
*2 tablespoons butter, melted
1. If using oatmeal add 2 cups milk to 2 cups oatmeal, soak overnight. If using flour start at step 3 with four.
2. Before adding other ingredients, add 1/4 milk and beat with a handheld to "dissolve" oatmeal
3. To oatmeal or flour add baking powder, baking soda, salt, poppy seeds and sunflower seeds in a large bowl.
4. Add the buttermilk, eggs yolks and melted butter. Stir all the ingredients until they are just combined. Don’t worry if the batter is a bit lumpy, you don't want to over mix.
5. Fold in the fluffy egg whites
6. Heat your pan to medium-hot and brush it with a bit of butter. Test for the right temperature. If a drop of water dropped onto the pan starts to dance, you are in the ballpark.
7. Pour about 1/3 of a cup of batter into the skillet. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through.
Syrup
*1- 2 oranges, peeled, segments torn into small pieces
*1 lemon, peeled, segments torn into small pieces
*1/3 cup agave nectar (or 1/4 cup maple syrup + 1/4 cup sugar)
1. Put the orange and lemon segments and agave nectar in a medium saucepan over medium-low heat.
2. Heat and stir until the ingredients combine. Bring the mixture to a gentle simmer for for 5 or 6 minutes. Remove from heat and set aside.
*2 cups flour (I replaced with 2 cups oatmeal)
*1 teaspoon aluminum-free baking powder
*1/2 teaspoon baking soda
*1/2 teaspoon fine grain sea salt
*1/3 cup poppy seeds
*1/2 cup sunflower seeds, toasted until deeply golden
*2 1/4 cups organic buttermilk (I used soy vanilla milk or added a tablespoon of lemon per 1 cup milk)
*2 large organic eggs, lightly beaten (I separated the yolks and whites, then beat the egg whites till fluffy)
*2 tablespoons butter, melted
1. If using oatmeal add 2 cups milk to 2 cups oatmeal, soak overnight. If using flour start at step 3 with four.
2. Before adding other ingredients, add 1/4 milk and beat with a handheld to "dissolve" oatmeal
3. To oatmeal or flour add baking powder, baking soda, salt, poppy seeds and sunflower seeds in a large bowl.
4. Add the buttermilk, eggs yolks and melted butter. Stir all the ingredients until they are just combined. Don’t worry if the batter is a bit lumpy, you don't want to over mix.
5. Fold in the fluffy egg whites
6. Heat your pan to medium-hot and brush it with a bit of butter. Test for the right temperature. If a drop of water dropped onto the pan starts to dance, you are in the ballpark.
7. Pour about 1/3 of a cup of batter into the skillet. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through.
Syrup
*1- 2 oranges, peeled, segments torn into small pieces
*1 lemon, peeled, segments torn into small pieces
*1/3 cup agave nectar (or 1/4 cup maple syrup + 1/4 cup sugar)
1. Put the orange and lemon segments and agave nectar in a medium saucepan over medium-low heat.
2. Heat and stir until the ingredients combine. Bring the mixture to a gentle simmer for for 5 or 6 minutes. Remove from heat and set aside.
Saturday, February 23, 2008
Lemon Meringue
Filling: 
*3 Eggs
*9 Yolks
*1.5 cup sugar
*1.5 cup lemon juice
*3/4 cup butter
*Zest of one lemon
Meringue
*1 cup egg white
*1.5 cup sugar
Filling:
1. Wisk eggs, egg yolk, sugar and lemon jice in metal bowl until smooth
*3 Eggs
*9 Yolks
*1.5 cup sugar
*1.5 cup lemon juice
*3/4 cup butter
*Zest of one lemon
Meringue
*1 cup egg white
*1.5 cup sugar
Filling:
1. Wisk eggs, egg yolk, sugar and lemon jice in metal bowl until smooth
2. Add butter
3. Place the bowl with the filling over gently simmering water
4. Whisk until the filling has tickened, 8-10 mins
5. Stir in lemon zest. Cool to room temperature. Pour to tart shell.
6. Refrigerate. Make meringue.
Meringue:
7. Place glass bowl in freezer overnight.
8. Add egg whites to clean, grease free bowl.
9. Beat egg whites on medium speed. When the egg whites have doubled in volme, increase speed to high
10. Slowly add the sugar.
11. Beat till glossy peaks form.
12. Pipe meringue over top of tart.
13. Brown meringue in oven under broiler or with a blow torch.
3. Place the bowl with the filling over gently simmering water
4. Whisk until the filling has tickened, 8-10 mins
5. Stir in lemon zest. Cool to room temperature. Pour to tart shell.
6. Refrigerate. Make meringue.
Meringue:
7. Place glass bowl in freezer overnight.
8. Add egg whites to clean, grease free bowl.
9. Beat egg whites on medium speed. When the egg whites have doubled in volme, increase speed to high
10. Slowly add the sugar.
11. Beat till glossy peaks form.
12. Pipe meringue over top of tart.
13. Brown meringue in oven under broiler or with a blow torch.
Wednesday, November 7, 2007
Brownies (with Carrot and Spinach)
My mother got this from Oprah (came from the controversial Deceptively Delicious book). Made it twice, I don't know about healthy but it is seriously delicious!! Super important to completely cool (chill) prior to serving to make sure the spinach flavour disappears. Pictures, next time I make them...
*Nonstick cooking spray
*3 oz. semisweet or bittersweet chocolate
*1/2 cup carrot puree
*1/2 cup spinach puree
*1/2 cup firmly packed light or dark brown sugar
*1/4 cup unsweetened cocoa powder
*2 Tbsp. trans-fat-free soft tub margarine spread
*2 tsp. pure vanilla extract
*2 large egg whites
*3/4 cup oat flour or all-purpose flour
*1/2 tsp. baking powder
*1/2 tsp. salt
*1/2 pecans/walnuts or whatever nuts (my addition)
1. For the puree, I microwaved the carrots till soft then used the magic bullet with a bit of water. I used fresh spinach, microwaved for a couples of till the leaves got soft and again blended with a bit of water. Used the full bunch to get 1/2 puree. Haven't tried frozen spinach yet.
2. Preheat the oven to 350°. Coat an 8" x 8" baking pan with cooking spray.
3. Melt the chocolate in a double boiler or over a very low flame. (I tossed into the microwave...pay attn to make sure it doesn't burn, I melt in two or 3 tries)
4. In a large bowl, combine the melted chocolate, vegetable purees, sugar, cocoa powder, margarine and vanilla and whisk until smooth and creamy, 1 to 2 minutes.
5. Whisk in egg whites. Stir in the flour, baking powder, and salt with a wooden spoon.
6. Pour the batter into the pan and bake 35 to 40 minutes.
7. Cool completely in the pan before cutting into 12 bars.
*Nonstick cooking spray
*3 oz. semisweet or bittersweet chocolate
*1/2 cup carrot puree
*1/2 cup spinach puree
*1/2 cup firmly packed light or dark brown sugar
*1/4 cup unsweetened cocoa powder
*2 Tbsp. trans-fat-free soft tub margarine spread
*2 tsp. pure vanilla extract
*2 large egg whites
*3/4 cup oat flour or all-purpose flour
*1/2 tsp. baking powder
*1/2 tsp. salt
*1/2 pecans/walnuts or whatever nuts (my addition)
1. For the puree, I microwaved the carrots till soft then used the magic bullet with a bit of water. I used fresh spinach, microwaved for a couples of till the leaves got soft and again blended with a bit of water. Used the full bunch to get 1/2 puree. Haven't tried frozen spinach yet.
2. Preheat the oven to 350°. Coat an 8" x 8" baking pan with cooking spray.
3. Melt the chocolate in a double boiler or over a very low flame. (I tossed into the microwave...pay attn to make sure it doesn't burn, I melt in two or 3 tries)
4. In a large bowl, combine the melted chocolate, vegetable purees, sugar, cocoa powder, margarine and vanilla and whisk until smooth and creamy, 1 to 2 minutes.
5. Whisk in egg whites. Stir in the flour, baking powder, and salt with a wooden spoon.
6. Pour the batter into the pan and bake 35 to 40 minutes.
7. Cool completely in the pan before cutting into 12 bars.
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