Peach & Blueberry Cobbler
3 tablespoons unsalted butter3 tablespoons canola oil1 cup whole-wheat flour1½ teaspoons baking powder½ teaspoon salt1 cup reduced-fat milk½ cup sugar1 teaspoon vanilla extract3 ripe but firm peaches, (about 1 pound), pitted and sliced into eighths, or 3½ cups frozen2 cups (1 pint) fresh or frozen blueberries
PreparationPreheat oven to 350°F.Place butter and oil in a 12-inch cast-iron skillet or a 9-by-13-inch baking pan. Heat in the oven until melted and fragrant, 5 to 7 minutes.Meanwhile, combine flour, baking powder and salt in a large bowl. Add milk, sugar and vanilla; stir to combine.Add the melted butter mixture to the batter and stir to combine. Pour the batter into the hot pan. Spoon peaches and blueberries evenly over the batter.Return the pan to the oven and bake until the top of the cobbler is browned and the batter around the fruit is completely set, 50 minutes to 1 hour. Remove to a wire rack to cool for at least 15 minutes. Serve warm.
¼ cup unsalted butter, softened¾ cup smooth or crunchy natural almond butter2 large eggs¾ cup packed light brown sugar1 teaspoon vanilla extract¾ cup quinoa flour (see Tip)1 teaspoon baking powder¼ teaspoon salt1 cup
Preheat oven to 350°F. Line an 8-inch-square baking pan with parchment paper (or foil), allowing it to slightly overhang opposite ends. Coat with cooking spray.Beat butter and almond butter in a mixing bowl with an electric mixer until creamy. Beat in eggs, brown sugar and vanilla. Whisk quinoa flour, baking powder and salt in a small bowl. Mix the flour mixture into the wet ingredients until just combined. Stir in chocolate chips. Spread the batter evenly into the prepared pan.
Bake until a toothpick inserted into the center comes out with just a few moist crumbs on it, 25 to 35 minutes. Do not overbake. Let cool in the pan for 45 minutes. Using the parchment (or foil), lift the whole panful out and transfer to a cutting board. Cut into 24 squares. Let cool completely before storing.Make Ahead Tip: Store airtight in the refrigerator for up to 5 days.Look for quinoa flour in the baking section or near gluten-free flours in natural foods stores. Or, to make your own, grind whole grains of quinoa into a powder in a clean coffee grind
Swirled Cheesecake Brownies
Cheesecake topping 4 ounces reduced-fat cream cheese, Neufchatel)¼ cup sugar1 large egg1 tablespoon all-purpose flour1 tablespoon nonfat plain yogur½ teaspoon vanilla extractBrownie layer⅔ cup whole-wheat pastry flour½ cup unsweetened cocoa powder¼ teaspoon salt1 large egg2 large egg whites, or 4 teaspoons dried egg whites (see Ingredient note), reconstituted according to packagedirections1¼ cups packed light brown sugar¼ cup
canola oil¼ cup strong (or prepared instant) coffee, or black tea2 teaspoons vanilla extract
Preheat oven to 350°F. Coat a 7-by-11-inch brownie pan or baking pan with cooking spray.To prepare topping: Place cream cheese in a small mixing bowl and beat with an electric mixer until smooth and creamy. Add sugar and beat until smooth. Add egg, flour, yogurt and vanilla; beat until well blended.
To prepare brownie layer: Whisk whole-wheat flour,عزل فوم cocoa and salt in a bowl. Place egg, egg whites and brown sugar in a large bowl and beat with the electric mixer on medium speed until smooth. Add oil, coffee (or tea) and vanilla; beat until well blended. Add the dry ingredients and beat on low speed just until well blended, stopping once to scrape down the sides.
Scrape about half of the brownie batter into the prepared pan. Slowly pour the topping evenly on top. Drop the remaining brownie batter in large dollops over the topping. Draw the tip of a sharp knife or skewer through the two batters to create a swirled effect.Bake the brownies until the top is just firm to the touch, about 20 minutes. Let cool completely in the pan on a wire rack. Coat a knife with cooking spray and cut into 24 bars.