Baking powder

by

Peanut Butter Swirl Brownies

This looks good,  I like peanut butter and Lyn likes chocolate. What do I hear Lyn saying honey could you…..

peanut-butter-brownies_medium

For a decadent low-calorie dessert, check out this Peanut Butter Swirl Brownies recipe. Only 162 calories per serving, this treat uses reduced-calorie margarine, brown sugar, egg substitute, and 25% less-fat peanut butter.

Prep time: 22 minutes
Cooking time: 25 minutes Total time: 47 minutes
Ease of prep: Easy
Makes 16 Servings Portion
Size: 1/16 of recipe

Ingredients

  • 6 Tbsp reduced-calorie stick margarine, melted
  • 1 1/4 cup(s) brown sugar, firmly packed
  • 1/2 cup(s) frozen egg substitute, thawed
  • 1 tsp vanilla extract
  • 1 1/2 cup(s) all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 Tbsp unsweetened cocoa
  • 1/4 cup(s) 25% less-fat creamy peanut butter
  • vegetable cooking spray

How

  • Combine margarine and brown sugar in a medium bowl; add egg substitute. Beat with electric mixer on medium until thoroughly combined. Add vanilla; beat well.
  • Combine flour, baking powder and salt; add to sugar mixture, stirring well.
  • Divide batter in half. Stir cocoa into one half; stir peanut butter into other half. (Peanut butter mixture will be thick.
  • Spoon dollops of each batter alternately into a 9-inch square pan coated with cooking spray. Cut through batters in pan with a knife to create a swirled pattern. Bake at 350°F for 25 minutes or until a wooden stick inserted in center comes out clean.
  • Remove from oven, and let cool completely on a wire rack.
From Jenny Craig
Advertisement
by

Blueberry Oatmeal Bread

Richard at the office is into baking  he has made some out of this world banana breads, cakes and muffins. He stuck a piece of this in front of me today and said this is great and he was not lying.

This is Heidi from Go bold With Butter  – She must love Ina Garten who uses a lot of butter while cooking.

I’m a lover of quick breads. Pulling together a few ingredients that can be mixed by hand and dumped into one simple pan, then placed in a hot oven to produce a sweet blueberry surprise topped with a pat of butter is what I call a great weekend treat.

The beauty of this recipe is that it comes together so quickly I don’t even have to wait for the weekend to make it. In about the same amount of time it takes to make a morning omelet I can mix the ingredients, then take a quick shower, put on my face and have something fresh from the oven for my daughter before shuttling her off to school.

I love blueberry muffins so adapting the recipe for a quick bread was a natural. Adding heart-healthy oatmeal to the mix gives it a bonus kick start for my daughter’s morning, and a pick-me-up for my afternoon snack.

Blueberry Oatmeal Bread

richard 1
By Heidi
Makes one loaf

Ingredients:

1 cup blueberries
2 cups flour, plus 1 tablespoon
1 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup Greek yogurt
2 eggs
½ cup (1 stick) butter, melted and cooled slightly
1 teaspoon vanilla
½ cup oats

Directions:

Preheat oven to 375°F. Line a 9×5-inch loaf pan with parchment paper or lightly butter and dust with flour.

In a small bowl, toss blueberries with 1 tablespoon flour to keep blueberries from sinking. In a large bowl, whisk 2 cups flour, sugar, baking powder and salt. In a separate bowl, mix yogurt, eggs, melted butter and vanilla together and then fold into the dry ingredients. Add the blueberries and oats and gently combine.

Scrape the mixture to loaf pan. It will be thick and a little sticky. Bake for 50-55 minutes and golden brown and when a toothpick inserted into the bread comes out clean. Remove from oven and cool in the pan for 5 minutes then cool on a wire rack. Serve warm or at room temperature.

Related post

Jordan Marsh Blueberry Muffins

Pancakes

Healthy Breakfast Scones

Mixed Berry Shortcake
by

Mixed Berry Shortcake

When midsummer rolls in just before the birds and chipmunks decide that their buffet is ready we grab what we can and make one of our old time favorite’s deserts, snack sometimes even breakfast. This has been one of our staples since 1991 the good thing is you choose the berries to change it up. I have tried nets and sprays but nothing really helps so with the berries, as with my garden the year before, I decided to share. If only they understood the concept. This year I only did a deck garden leaving the ground level for my herbs.

You can make this shortcake with any combination of fresh berries.  Use 8 cups of your favorite mixture.  10 servings

 

Ingredients

  • 2 pints strawberries
  • 1 cup plus 2 Tbsp. sugar
  • 1 pint raspberries
  • 1 pint blackberries
  • 2 1/2 cups flour
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • grated zest of 1 orange
  • 10 Tbsp. butter
  • 1 1/4 cups milk
  • 1 cup heavy cream

How

1.  Wash and hull strawberries.  Mash 1/4 of them with 3/4 cup of the sugar.  Cut the rest in half or quarters.  Combine mashed and cut up strawberries with raspberries and blackberries.  Set aside.

2.  Heat oven to 400 degrees.  Butter and flour baking two 9″ cake pans.  Combine flour, baking powder, salt, 1/4 cup sugar and orange zest.  Cut butter into flour mixture until it resembles a coarse meal.

3.  Stir in milk.  Divide dough in half and put into pans with floured fingers.

4.  Bake until lightly browned, about 15 minutes.  Turn out onto racks.

5.  Whip the cream with the remaining 2 Tbsp sugar until it holds soft peaks.

6.  Just before serving put one shortcake layer on a serving plate.  Top with about 3/4 of the fruit mixture, letting juice trickle down sides.  Spread with about 3/4 of the whipped cream.  Top with second layer.  Spoon remaining

Lyn’s Blueberry Oatmeal pancakes
by

Lyn’s Blueberry Oatmeal pancakes

Sunday morning the newspaper, waffles, pancakes or even eggs and bacon what could be better? We have made these plenty of times before each time the memory never lets us down. With this much oatmeal, you can expect it to be pretty hardy. Two of these fills me up for most of the morning but I cheat and have a third they are just so good. I caught Lyn sneaking another this morning, at least she did not put pepper on them she is a pepper head after all.   You can cook the entire batch then freeze them, separated by parchment or wax paper and warm one for a quick breakfast of breakfast for supper.

Ingredients

  • 8 Tbsp. powdered buttermilk and 2 cups water or milk  you can substitute with 2 cups real buttermilk
  • 1 ¾ cups quick-cooking rolled oats
  • ½  cup oat flour
  • 2 large eggs, beaten
  • ¼ cup light olive oil
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/3 teaspoon salt

Warm maple pancake syrup

  • 1 cup pure maple syrup
  • ¼ to ½ cup frozen blueberries.
  • Chopped walnuts

How

Mix together all ingredients in a blender let stand in frig for a short while or if hunger plow ahead.

Heat a griddle or heavy skillet over medium heat until a drop of water skates over the surface and lightly grease. Pour about a ¼ cup for each pancake onto the griddle. Cook until bubbles form on the surface, the edges are dry and the bottoms are golden brown, about 2 minutes. Turn once, cooking the other side until golden, about 1 minute. Serve immediately, or keep warm in a 200° oven until ready to serve.

To make the warm pancake syrup, combine the blueberries in a small saucepan or microwave-proof bowl. Heat

Serve immediately top with chopped walnuts.

Makes 6-12 pancakes

Lyn's oatmeal pancakes ingredients

Double click to enlarge pictures

   Lyn's oatmeal pancakes pulse to mix   Lyn's oatmeal pancakes let's eat