[And don't forget--if you're looking for other low glycemic, ACD-friendly desserts, I've got 19 of them in my new ebook, Desserts without Compromise!To see what's in the book or to order, click here.]
I do love my HH, but he is so often a conundrum to me. I mean, how is it that the guy (and most guys, really) can tell the difference between, say, a Corvette from 1974 and one from 1976 when I can’t even discriminate between a Corvette and a Porsche–from different decades? (And believe me, I’ve tried. Since the HH is such an autophile*, he’s often pointing out sports cars as they pass us on the roads, and eternally surprised that I can’t differentiate one from the other). It’s all in the details, he tells me.
In the kitchen, that same ability to differentiate between two similar but ultimately unique ingredients is a key requirement for a discerning palate. While I may suck at vehicular identification, I’ve always excelled at culinary classification.
Back in high school, for instance, I took a course called “Home Economics” (for all you young’uns, that’s what “Domestic Science” was before political correctness was invented). Our cooking teacher, Mrs. Jennings, could have been plucked from the pages of a Dickens novel. Almost six feet tall with clay-brown hair cropped tight to her head, she tended to wear stiff cotton or linen shirtdresses in varying shades of brown, black, or beige, tightly belted at the waist (well, to be honest, she didn’t actually have a waist; but the belt was sort of midway between her knees and her shoulders). With buttons just a bit too tight and the hem clinging to her knees, she’d stride through the classroom like a union leader marching at a pep rally, barking orders.
One day, she set up an impromptu quiz in the classroom: six miniature plastic cups–the type you get samples in at supermarkets–were lined up at the front of the room, each containing an opaque white liquid. ”There are many types of milk,” she told us, “and you should know the different kinds and their uses. Who would like to sample them and try to tell us what is in each cup?”
Nobody raised a hand. I was conflicted: I’d been baking since I was six, drinking milk for many years before that, and I was absolutely confident that I’d be able to identify them all. At the same time, Mrs. Jennings was, shall we say, about as approachable as an angry porcupine. Add to that the fact that we had just completed the “sewing” section of the course, and she had been none too pleased with my crooked stitching, uneven hem, and brown thread on a turquoise blouse. My mark already in jeopardy, I knew I was taking a risk.
I stretched my arm toward the ceiling. “I’ll do it,” I said. Her eyes widenened, but she motioned me over to the table.
One by one, I sipped from the samples. “This is evaporated milk,” I pronounced, swishing the thick, slightly gray liquid in my mouth. I took up the next cup. It contained a thinner, blue-tinged liquid. ”And this one skim milk.” A third: “This one is homogenized.”
One by one, I sipped from the containers, and with each sip, Mrs. Jennings’ face turned a deeper shade of crimson. By the time I had finished, she looked like she’d been hit with two overripe tomatoes, one on each cheek.
“That’s. . . very. . . good, Ricki,” she hissed through clenched teeth. “You got them all. .. correct.” She pronounced it “CO-rrrrect,” like two words, as if she were contemplating her next move between syllables. After that, she never called on me again. But she did put me in charge of Christmas cookies for our end-of-term party.
You’d think that someone with such a sensitivity to minute variations in taste and texture would likely possess a discerning palate as well, wouldn’t you? Um, nope. In the house of my childhood, we didn’t discriminate. If it was sweet, we liked it. I was equally happy with a Hershey bar, a Godiva Hazelnut Praline Chocolate Truffle, or a handful of Chipits chocolate chips. I mean, they’re all chocolate, right?
Ironically, it’s only since I changed my diet to embark on the ACD (having to eliminate pretty much all conventional treats of any kind) that I’ve truly begun to consider the quality of the ingredients I use (and even then, I still sometimes ignore that, too). When dessert is a rarity instead of a twice-a-day indulgence, you want to be sure you really, really enjoy it. And when you know that the crappy desserts you used to binge upon are the main reason you’ve been sick for 18 months (who am I kidding? I’ve been on the diet for 18 months, but the illness began long before that), you want to be sure that they are the finest quality you can get.
When I came across the inspiration for this recipe a while back, I immediately thought, “there’s no way I could make these healthy!” The original contained all the horrific sweets from my childhood: hydrogenated, sweetened peanut butter, sugar-laden chocolate chips, white flour, eggs, butter, and various other artery-hardening ingredients. Then I got to thinking: my palate may not be so discriminating, but it sure can be creative. So I decided to go for it and turn the recipe into an ACD-friendly delicacy.
This is actually a reworking of two other recipes on this site, my Bean Brownies (from way back in 2008) and the Cookie Dough filling from earlier this year. I’ve revamped each of them just enough that together, they really do constitute a new recipe. All the ingredients in these babies are, on balance, good for you–and they taste good, too. Really good.
Almost like a nanaimo bar in its tri-level structure, the brownie combines a fudgy, densely chocolate base with a slightly lighter raw chocolate chip cookie dough topping. Poured over all is a thick, bittersweet chocolate coating that’s midway between a crunchy topping and a ganache, glossy and firm yet soft enough to slice without cracking.
When I served one of these to the HH, he announced (after relishing it bite by bite and even licking the melted chocolate off his fingertips), ”These are a triumph.” Seriously, that was the word he used! He went on, ”They’re like something you’d buy in a fine European pastry shop, that dark imported chocolate you get. And you think, “oh, well, these are supposed to be like this,’ and you gobble them up.’”
Could I have asked for a better compliment? I think not.
So next time you have friends over for dinner, serve them a platter of these brownies for dessert. No matter how discering their palates (and even if they drive a 1976 Corvette), you can proffer these with pride, knowing people will never guess that they’re “healthy.”
. . . And now it’s time for a “Back-to-School Swag” Giveaway–Number Two!
I’ve just recently started experimenting with a couple more conventional low-glycemic sweeteners, and these squares make use of agave. If you’d like to read about the brand I used or win some for yourself in a giveaway, click here.
[Side note: as a member of the BlogHer ad network, I am required to place my review and giveaway on a separate page--apologies that you have to click through before you can enter the giveaway! I figured I'd offer you this awesome recipe to help mitigate the pain. ]
*no, it’s not some perverted onanistic activity, though it sounds like it. All I meant was “car-lover.”
And wouldn’t this be a perfect contribution to Amy’s Slightly Indulgent Tuesdays event? Hop on over to her blog to see what else people contributed!
Cookie Dough Topped Brownie Bars: Gluten Free, Sugar Free, Egg Free and Dairy Free (suitable for ACD Stage 3 or Maintenance)
Don’t let the long ingredient list deter you here–the brownies come together quickly since almost everything goes into the blender and blends up in just a few minutes. While they bake, you can mix up the cookie dough and chocolate topping.
For the brownie layer:
1.5 cups (360 ml) white, navy or white kidney beans, rinsed and well drained (canned beans work best for this recipe)
2 Tbsp (30 ml) unsweetened almond, soy or rice milk
2 Tbsp (30 ml) tahini (sesame paste)
3 Tbsp (45 ml) coconut oil, soft at room temperature (if it’s solid, melt before using in this recipe)
20-30 drops plain or vanilla stevia liquid, to your taste
Make the brownie: Preheat oven to 350F (180C). Line an 8 or 9 inch (20 or 22.5 cm) pan with parchment, or spray with nonstick spray.
In the bowl of a powerful blender (a food processor is not suitable for this recipe), combine the beans, milk, tahini, coconut oil, chia, Bragg’s, Xagave, coconut sugar, stevia and vanilla until velvety smooth and absolutely no lumps remain. (If using a conventional blender, you can still make it this way: blend the beans, milk, Xagave, vanilla and stevia first until perfectly smooth, blending in smaller batches if necessary. Add the tahini, coconut oil, chia and coconut sugar and blend again until well combined. Proceed as below.)
In a large bowl, sift together the sorghum flour, cocoa, baking powder, soda, sea salt and xanthan gum; whisk until everything is evenly distributed. Pour the wet mixture over the dry and stir just to combine well. Stir in the chopped chocolate or cacao nibs. Pour into the prepared pan and smooth the top.
Bake in preheated oven for 20-25 minutes, rotating the pan once about halfway through, until a tester inserted in the middle comes out clean. Cool 10 minutes, then place in freezer to hasten the cooling process while you prepare the cookie dough topping.
Make the cookie dough: In the bowl of a food processor, blend the oats, cashews, salt and cinnamon until they are the texture of cornmeal. Add remaining ingredients except cacao or chocolate and blend until you have a smooth, soft cookie dough. It should be thin enough to spread (like a frosting), yet slightly too firm to pour (don’t worry: it will thicken up overnight in the fridge as it chills). Add the cacao or chocolate and stir it in by hand.
Once the brownie is very cold, spread the cookie dough mixture on top, spreading it as evenly as possible. Pop the pan back in the freezer for 10-15 minutes to firm up.
While it chills, make the chocolate topping: in a small, heavy-bottomed pot, melt the chocolate and coconut oil. Stir in the agave and stevia and blend well. Pour the mixture over the cookie dough topping. Place the pan (uncovered) in the refrigerator until the chocolate is firm; then cover with plastic and continue to chill for at least 4 hours or overnight. Slice into squares and serve. Smile as you receive grateful praise. Makes 16-20 small squares. May be frozen.
First, the blog news: Welcome to the new home of DDD! We’re almost there–I’m about 95% moved in and unpacked so far. . . we’ve still got to add a virtual top coat of paint, rearrange some html furniture and hang some digital pictures before the rest is up and running over the next week or so, but everything is on site and functional!. Please don’t forget to update your Google Reader, other subscription info and blogrolls (it’s also much easier to subscribe to this new site–there’s a “subscribe” button to the left, just under the blog’s title–so hope that helps. And note that the page tabs are now across the top of the page and not on the right as in the old site!). I’ll be transferring over here for good by next week.
The site was set up and arranged by Blain Smith of 13 Infinite. It’s been a pleasure to work with him on this–Blain’s communication style is easy and relaxed, yet always professional. He’s also been very accommodating and incredibly quick about responding to all my emails regarding the site (not to mention very patient with my sometimes endless questions and requests!). If you’re looking to set up a new blog, I’d highly recommend him.
Next, the cookbook news: my cookbook finally has a cover!
(I’m guessing you might recognize some of those photos? And I know, the red, white and blue looks very patriotic,no?)
Finally, theDouble Giveaway News!!
I am very excited for this giveaway because it’s the perfect melding of my new blog, my new cookbook, and a product I love!
In honor of the cookbook’s cover being finalized, I decided to throw another giveaway to celebrate–add a new blog home, and it’s really a reason to party! (Get those chandeliers and lampshades ready!)
So here’s the scoop:
WHAT YOU CAN WIN
PRIZE ONE: ANYONE IN NORTH AMERICA CANWIN (again, a HUGE apology to my overseas readers–shipping costs prohibit overseas delivery. BUT I DO PROMISE THAT THE NEXT GIVEAWAY WILL ABSOLUTELY INCLUDE ANYONE ON THE PLANET!)
[This is a photo of the glass bottle I received--the quart jug prize is four times this big!]
Yes, the prize is the same amazing maple syrup I wrote about in my previous post. And when the people at Coombs Family Farms heard how much I loved their syrup, and how much my readers wished they could taste some, they said, “Okay! Let’s give some away!” Who am I to argue? I said, “YEEEE-AAH.”
With a full quart (about a liter) of pure maple syrup, you can bake every maple-based recipe on this blog, and probably all the maple-based recipes in my new book, too! And I can’t wait for one of you to sample this extraordinary product as well, and tell me what you think!
PRIZE TWO: THOSE IN THE TORONTO AREA CAN WIN (to ensure freshness, it has to be within Toronto, or you must be willing to meet me within Toronto–I am really sorry it can’t be everywhere! sniff!)
A custom-baked chocolate layer cake from the Sweet Freedom recipe–made to your specifications!
After I posted about the cake I made for my friend Eternal Optimist’s birthday, I was touched by so many positive comments about the cake. This is the same recipe I used for several years when I baked birthday cakes for kids with food sensitivities to wheat, eggs, dairy and refined sugar–and was a regular hit with the kids and adults alike (low-gluten, but not gluten free). The 9-inch layer cake serves 10-12 people comfortably.
Now, I’d love for a lucky reader to sample this chocolately, moist and light cake, too! And you get to design the frosting/filling, plus whether you’d like a message on the cake as well. (We’ll choose a mutually convenient delivery time so that you can even plan to serve the cake to family, friends, or party guests!)
Here’s what you can choose:
Chocolate layers with vanilla pastry cream filling and chocolate buttercream frosting
Chocolate layers with all chocolate–filling and frosting
Message of your choice in any color frosting (or no message–it’s up to you).
I’ll deliver the cake freshly baked and frosted so it’s ready to serve!
HOW TO ENTER:
Entering couldn’t be easier–simply click on over to my new blog home, take a look around, then let me know either:
1) what more you’d like to see on the blog (any other features you’d like me to add? Something you’re missing from the old blog? –etc.) OR
2) what you like best about the new blog if you can’t think of anything you’d like to be different.
FOR A CHANCE AT TWO EXTRA ENTRIES, simply mention the contest on your own blog, if you have one, and link to this very page on the new blog (ie, this page).
Don’t have a blog? You can still earn two extra entries! Simply browse through the Recipe Index on the new DDD (or you can click on the “Recipes” tab, above, or just do a search on “maple syrup”) and choose a favorite recipe that uses maple syrup (some of the links haven’t been shifted to the new blog yet, so you might still be in the old blog when you click on a recipe title–I’m in the process of changing them all over). Then comment again, letting me know which one you like best, and why–and you’ll be entered two more times.
Please be sure to include a valid email address so I can get in touch with you if you win. And if you’re eligible for the cake, please be sure to mention that in your comment, too!
That’s it!
Please post your comments on the new site (this one) to be eligible to win–that way I can keep track of all the entries in one place.
HOW IT WILL WORK:
Once the contest closes, I’ll choose two winners from a bag of names. The first Toronto-area name I withdraw will win the cake. Then all the other names go back into the bag for the maple syrup draw, and the second name I choose wins that.
DEADLINE AND ANNOUNCEMENT:
Deadline for entries is midnight, March 31, 2009, Toronto time.
Winners will be announced first thing on April 2, 2009 (I wouldn’t dare post contest winners on April Fool’s Day!).
I loved baking up a storm for the previous giveaway, and was thrilled with Lisa’s kind words about the Sweet Freedom goodies.
I can’t wait to get baking on this cake for you this time round as well. And even if you can’t win the cake, you’re still eligible to win the syrup–so you can then bake your own delectable treats!
Before I get to the ”Big Announcement” originally scheduled for yesterday, I just want to say THANK YOU once again to every reader of this blog, to those of you who voted for me in the Food Blog Awards (and if you haven’t yet–please do!), and especially for your amazing, uplifting, supportive and heartfelt comments. I’m still in a bit of shock, frankly, even being on the same list as those others, but one thing is certain: DDD wins hands down for bestreaders of the five finalists. So hugs to you all, and thank you. (And if you’re here from the voting page, you might like to read this first to see some sample blog entries. )
Now, back to blogging.
Really, you guys are so great that I think YOU deserve an award. And so, time for ME to offer a couple of prizes to YOU!
YES, IT’S CONTEST TIME AT DDD!
In honor of Tuesday’s historically transformative event (Obama’s, not mine), I’ve decided to present my own little contribution to US-Canada relations.
Some of you may have heard (though I doubt it) that CBC Radio compiled a list of the 49 top songs north of the 49th parallel (ie, by Canadian artists) to bestow upon President Obama as a gift for his inauguration. (Honestly, do they think he cares? I have a feeling the guy’s got other things on his mind at the moment). I must admit, though, I was surprised to see how many iconic American songs were actually written by Canadians.
Well, in honour of the new Mr. and Mrs. President, I’ve decided to offer my own little cross-border gift. It’s my way of saying, “hey, neighbor!” to those of you south of the world’s longest undefended border (and those of you within the Canadian border, too, if you happen to win the contest). Actually, I’m giving away six prizes!
***** THAT’S RIGHT: SIX (6) PRIZES TO BE WON!******
(There! Are we all in a contest-induced frenzy yet? No? Okay, you can go vote instead!) And then, consider this:
*** THERE ARE SIX
–1-2-3-4-5-6!
SIX ! ! ! ! ! !
Un deux trois quatre cinq six
6 6 6 6 6 6
–PRIZES TO BE WON! ***
Here’s what you can win:
I) FOR THOSE OF YOU IN CANADA AND THE CONTINENTAL U.S. :
(And I am really, REALLY sorry that I can’t send beyond that undefended border; but the Canadian postal system is pretty wacky and not all that efficient, and it would take far too long to get to you–not to mention it would cost me three months’ salary).
You may have read on Mihl’s blog a while back that the Ritter Sport people (who make a few very fine vegan chocolates) have, in their infinite wisdom, altered their peppermint formula so that it’s no longer vegan.
Well, darned if there isn’t at least one advantage to living up here in the snowy north: since our stock doesn’t sell as fast as it does in the States (what with only 1/10 the population), those minty bars are all over the place on our grocery store shelves! I double-checked the ingredients to be sure these were the “old” forumla, and then grabbed a whole stack of bars.
And I can’t wait to send them along to FIVE (5) lucky readers! To win one, just follow the contest rules, at the end of this post.
I got this idea from Amey, who held the first contest a while back–and of which I was one of the lucky recipients. So I can vouch that these bars are fabulous–dark, with a rich chocolate coating and smooth, creamy, sweet, pepperminty filling. Mmmm. Thanks again, Amey! Hope you win one this time.
II) FOR THOSE OF YOU IN THE TORONTO AREA:
(Again, how I wish I could extend the boundaries of this one, but you’ll see why I can’t in a moment).
[Chocolate Mint Chocolate Chip Cookies]
As many of you know, I’ve just completed the manuscript for my upcoming cookbook, Sweet Freedom. (According to my publisher, it should be available mid-April; I’m hoping that’s a firm date!).
[Butterscotch Blondies with Chocolate Chips and Dried Cherries]
The recipes are all free of wheat, eggs, dairy and refined sweeteners–in other words, all are vegan, kosher-friendly, lactose free and casein free; and many are gluten free.
And here’s your chance to experience the delectable taste of goodies made with these whole, healthy ingredients first hand!
[Lemon-Blueberry Scones; or variation of Orange Pistachio]
To help you become familiar with the types of desserts in the book, I’m giving away a prize pack of homebaked (by yours truly) goodies from recipes in the book.
[Raw Fig and Cherry Bars]
I’ll bake up any five types of cookie, bar, muffin or biscuit from those pictured on this page (and those listed at the bottom). As the winner, you get to choose which five you’d like! Then, I’ll deliver them to you, within the general Toronto area (Lake Ontario to the south; Highway 427 to the west; Highway 9 to the north; Highway 48 to the east).
[Fruity Cereal Chews]
If you live within those boundaries–or if you’re willing to meet me at an agreed-upon location within them–you’re eligible to win the prize pack!
[GF Coconut Macaroons on the left; GF Cashew Chocolate Chip Cookies on the right]
Because these are freshly baked and hand-delivered, I’m afraid I can’t send them through the mail. (I did try, once, to send my goodies to the States and they were stale, broken and really unappetizing by the time they arrived, so I’ve ruled that out this time).
[Seed Jumble Cookies]
I actually have no idea how many of you live in the Toronto area (I’m woefully deficient in techy skills so don’t know those stats). But think of it this way: if there are only three of you, your chances of winning just increased exponentially!
[Ultra Fudgy Brownies]
OKAY, SO HERE ARE THE CONTEST RULES:
[Triple- C Cookies (Cashew, Carob, Cardamom)]
To win either of the prizes, all you need to do is leave a comment at the bottom of this post, any time between now and January 30th. (Oh, and vote for me on the Food Blog Awards, or your entry is disqualified).
Kidding.
But you did look rather pale there for a second.
[Chocolate Chip Cookies]
To be eligible for the Sweet Freedom package, please indicate your five choices in your comment so I know you’re entering for that prize (and you’re still eligible for the chocolate bars, too!)
You can also receive an additional entry, just by mentioning the contest on your own blog (with a link back to this post). Be sure to let me know you’ve mentioned it, though, either through a trackback or through your comment here.
[Cinnamon Coffee Toffee Bars]
Remember, the contest will be open until midnight on January 30th. Once a winner is selected, I’ll get in touch and we can determine the delivery date together (some time mid-February. . . a Valentine’s Day treat, perhaps?)
[Carrot Raisin Oatmeal Cookies]
And the recipes for every one of the treats pictured here will be in the book.
[Ginger-Coconut Cookies]
Here are a few other choices for the prize package:
I’d love to bake for you! So go ahead and leave those comments, and let me know which goodies you’d like in your gift pack! (And don’t forget, if you have a blog, you can enter again by mentioning the contest and linking to this page on your own blog).
And if you’re not in the Toronto area, don’t worry–I’ll be holding one Sweet Freedom-related contest every month, right up until the book comes out.
Oh, and I promise to post an actual recipe next time.
]
