Friday, October 1, 2010

Baking Fool

Tania and I are having a pizza party at her house tonight to invite some clients and potential acquaintence type potential clients, and we're making homemade pizza in her wood fired brick oven (that she built herself, ha).  The pizza comes out sooo good from that thing.  Anyway, I was put in charge of dessert!

I made three things:

Apple Crisp

Iced Pumpkin Cookies

Low Fat Gluten Free Brownies (Tania is gluten intolerant)

The low fat brownies are actually really good, and they aren't gluten free specific.  The original recipe uses regular flour, but I used gluten free for Tania.

Here's the recipe:

3T butter
3/4 cup unsweetened cocoa

or 1T butter
2oz square baker's chocolate

Melt combination of choice above and add:
1 cup sugar
1 egg + 1 egg white
2 tsp vanilla
3T (one small baby food jar) prune puree

Mix Dry Ingredients:
1/2 cup flour (substitute gluten free but add about 2T extra)
2T cocoa
1/4 tsp salt
1/4 tsp baking soda

Combine all ingredients and pour into 8x8 baking pan sprayed with cooking spray.  Bake at 350 for 20 minutes.  You can also add walnuts if you'd like.  I calculated the points for these brownies without the nuts, and its 3 points!  They're REALLY good brownies for 3 points.  Taste super fudgey and not fat its a good option if you don't have a box of no pudge :)


The pumpkin cookies were a HUGE hit, so I'll post the recipe for those tomorrow.  Despite the fact that they are in no way waist friendly, they are a nice festive treat to take to a fall party.

1 comment:

  1. Holy moly, now my stomach is growling! Looks good!