Archive for October, 2009
Recipe Review: Espresso Brownies
Recipe: Espresso Brownies
Recipe REVIEW: These Espresso Brownies are courtesy of Giada De Laurentiis. A nice mocha coffee taste is hinted in the brownies and really comes through with the glaze.
My Modifications: Reduce the Fat: egg substitute and canola oil. I made my own espresso in our coffee grinder and saved $. Simply grind coffee beans to a fine powder. I also cut back on the espresso in both the brownies and glaze. For the brownies I used 1 tablespoon and for the glaze I used 1 teaspoon for espresso.This made the coffee flavor present but not over powering. I knew my daughter would not eat them if they had a heavy coffee flavor. She loved them. I also cut back on the chocolate chips to 1/2 cup. I even thought 1/2 teaspoon Kahlua and 1/2 teaspoon of vanilla would be better than a whole teaspoon of vanilla. Make recipes to your taste. Try It, You’ll Like It!
Pumpkin Pie Dip with Ginger Snaps
Recipe: Pumpkin Pie Dip
Summary: If you like pumpkin pie, you will love this dip. Serve this dip with ginger snaps, apple slices or pear slices. Yummy way to bring in fall.
Ingredients
- 8 oz cream cheese, softened (go low or no fat)
- 2 cups powdered sugar
- 1 (15 oz.) can pure pumpkin (not pumpkin pie filling)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
Instructions
- Beat cream cheese and sugar until smooth.
- Add remaining ingredients and beat until well combined.
- Chill at least 8 hours. Before serving, allow to stand about 30 minutes at room temperature.
- Serve with gingersnaps, apple slices, and/or pear slices.
Cooking time (duration): 0 minutes
Diet (other): Reduced fat, low carb
Number of servings (yield): 12
Meal type: hors d’oerves
Culinary tradition: USA (Traditional)
My rating: stars
Recipe by Vickie.
Microformatting by hRecipe.