Healthier Treat

I know in my last post I talked about alternatives to the usual sweet treats for this upcoming Halloween but I thought I would give a nice eas recipe.
A healthier version of a brownie/cake recipe that can be adapted also to cupcakes for a party if you wish.

Buried Treasure Brownies

2 cups whole wheat flour
½ cup cocoa powder
1 1/2tsp baking soda
1 tsp salt
½ cup canola oil
½ cup unsweetened apple sauce
¾ cup agave syrup
2 tsp pure vanilla
2 cups shredded zucchini
¼ cup chocolate chips

Preheat oven to 350 degrees. Line 18 muffin tins with papers or can use a cake pan if desired.

In medium bowl combine flour, cocoa, baking soda and salt. In a large bowl mix agave syrup, oil, applesauce, and vanilla until well blended. Add flour mix to wet ingredients and stir until combined ( do not over mix) Fold in zucchini and chocolate chips.

Divide the batter between the liners in the muffin cups or in your greased cake pan
Bake until toothpick comes out clean for 17-22 minutes.

Icing
2 cups of semi-sweet chocolate/ chips work well
1 ½ cups of sour cream
1 tsp real vanilla

Melt chocolate over a pan of hot water, or in a bowl in the microwave, stirring until smooth. Transfer to a medium-sized mixing bowl. Add the sour cream and the vanilla and beat with an electric mixer until smooth and creamy. Let cool slightly until the frosting begins to thicken. Makes about 3 cups

Yours in good health,
Lori Tinella, Founder
Little Chefs

Have a Party that COOKS!
info@thelittlechefs.ca
519.940.1131

My Little Chef Angelina!!!

Here is the Yummy recipe for the Pumpkin Cookies I spoke about last week.

Chewy Pumpkin Cookies

Ingredients
· 1 cup (250 mL) butter
· 1/2 cup (125 mL) granulated sugar
· 1/2 cup (125 mL) brown sugar
· 1 egg
· 1 cup (250 mL) pumpkin puree (canned or homemade)
· 1 cup (250 mL) all purpose flour
· 1 cup (250 ml) whole wheat flour
· 2 tbsp ground flax meal
· 1 tsp. (5 mL) cinnamon
· 1/2 tsp. (2 mL) ground ginger
· 1/2 tsp. (2 mL) baking powder
· 1/4 tsp. (1 mL) baking soda
Cooking Instructions
1. In a large mixing bowl, beat the butter with the granulated sugar and brown sugar until creamy, scraping down the sides once or twice. Add the egg and beat until well mixed, then add the pumpkin puree and continue beating for about a minute.
2. In another bowl, stir together the flour, cinnamon, ginger, ground flax, baking powder and baking soda. Add this mixture to the butter mixture in two or three portions, beating well after each addition. Refrigerate dough for about 1 hour or until firm enough to handle.
3. Preheat the oven to 375 degrees F (190 degrees C). Line a cookie sheet or two with parchment paper.
4. By hand, roll the dough into 1 to 1-1/2 inch balls. Place on the cookie sheet about 1-inch apart. Bake for 10 to 12 minutes or until bottom is lightly browned and cookie is springy but firm. Remove from cookie sheets and let cool completely.
Servings: Makes 3-1/2 dozen.

Enjoy!!!

Yours in good health,

Lori