Recipe For Bittersweet Chocolate Mousse Brownies

Ingredients 6 tablespoons unsalted butter 1 (1 ounce) square unsweetened chocolate 1/2 cup white sugar 1 egg 1/4 teaspoon vanilla extract 1/3 cup all-purpose flour 1/8 teaspoon baking soda 1/8 teaspoon salt 4 (1 ounce) squares bittersweet chocolate, chopped 3 tablespoons strong brewed coffee 3 eggs 3/4 cup heavy whipping cream 1/3 cup heavy whipping cream 1 tablespoon confectioners' sugar Directions Preheat oven to 350 degrees F (175 degrees C). Line an 8 inch pan with aluminum foil. Make sure to extend the foil beyond the two opposite ends of the pan. This will help in lifting brownies out of pan. Lightly butter bottom and sides of foil-lined pan. Cut butter into pieces and melt in a saucepan over low heat. Remove pan from heat, add 1 ounce of unsweetened chocolate. Let stand 1 minute, then stir until smooth. Let cool for 10 minutes. Whisk in 1/2 cup white sugar, 1 egg (make sure egg is at room temperature), and then vanilla. Using a wooden spoon, stir in flour, baking soda and salt just until smooth. Spread dough evenly into pan. Bake 10-12 minutes until toothpick inserted in center comes out with a moist crumb. Do not overbake. Cool completely on wire rack. To Make Mousse: Melt 4 ounces of bittersweet chocolate with the coffee in top of a double boiler over hot water. Stir often until smooth. Whisk in 3 egg yolks, one at a time. Remove from heat. In a chilled medium bowl, beat 3/4 cup heavy cream just until soft peaks form. In another medium bowl, beat 3 egg whites just until soft peaks begin to form. Stir 1/4 of these beaten egg whites into the chocolate/coffee mixture, then carefully fold in the rest Gently fold in the whipped cream. Spread chocolate mousse evenly over the top of the cooled brownie in the pan. To Make Topping: In a chilled medium sized bowl, beat 1/3 cup heavy cream and 1 tablespoon confectioners' sugar until soft peaks for via Tasty Chocolate Recipes http://tastychocolaterecipes.com/recipe-for-bittersweet-chocolate-mousse-brownies.html

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The No-Flour, No-Butter Peanut Butter Cookies

The original recipe has four ingredients: 1 cup of peanut butter, 1 cup of sugar, 1 egg and 1 teaspoon of baking soda. People have revised it by adding vanilla or salt, less sugar, different kinds of sugar, chocolate chips, craisins and fresh peanuts. They've changed the cooking time, the size of the cookie and the oven temperature. As much as I hate to mess with simplicity, I did make some adjustments over the years based on my own experiments. Here's my latest version. Sensational Peanut Butter Cookies 18 Cookies Ingredients: 1 cup peanut butter (see note) 3/4 cup natural cane sugar 1/4 cup brown sugar 1 egg 1 teaspoon baking soda 1/2 teaspoon vanilla additional sugar for rolling Instructions: Preheat oven to 375 degrees°F. Mix all the ingredients up in a bowl. Roll walnut-sized pieces into balls and roll balls in the additional sugar. Place on a parchment-lined baking sheet and flatten slightly with a fork in a crisscross pattern. Bake for 10 minutes. Remove and let cool before removing from baking sheet. Note: Peanut butter comes in all kinds of configurations and the kind you choose will influence your outcome. Some peanut butters are very sweet, some have been hydrogenated, some have a whole lot more in them than peanuts! Then there is the chunky versus smooth debate. I used a natural chunky version (Safeway brand) for this recipe that wasn't too sweet although it did have added cane sugar in the ingredient list. Source: http://www.thekitchn.com/internet-sensation-the-noflour-80693 via Recipes, Dinner Ideas, Healthy Recipes & Food Guide http://www.piarecipes.com/2013/07/the-no-flour-no-butter-peanut-butter.html

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Delicious Raspberry Oatmeal Cookie Bars

Delicious Raspberry Oatmeal Cookie Bars Ingredients: 1/2 cup packed light brown sugar 1 cup all-purpose flour 1/4 teaspoon baking soda 1/8 teaspoon salt 1 cup rolled oats 1/2 cup butter, softened 3/4 cup seedless raspberry jam Instructions: Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil. Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam. Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars. Source: http://allrecipes.com/recipe/delicious-raspberry-oatmeal-cookie-bars/detail.aspx via Recipes, Dinner Ideas, Healthy Recipes & Food Guide http://www.piarecipes.com/2013/07/delicious-raspberry-oatmeal-cookie-bars.html

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Easy Oil Free Microwave Popcorn

Have you ever taken a moment to read the ingredient list on a package of microwave popcorn? For something so simple, it's full of hydrogenated oils amongst other nasty stuff. You could go out and buy yourself an air popper, but who really needs yet another appliances, that you barely use, gathering dust in the cupboards?  This method is simple and effective, with no air popper required - just a microwave and an ordinary brown paper bag.  You'll never buy pre-made popcorn again. Read More >>> Ingredients 50g Popcorn kernels (P) Directions Fold the top of the brown paper bag down twice Place it folded side down in the microwave With your hand, smooth out the kernels so they're evenly distributed in the bag Cook on high, listening closely to the frequency of the kernels popping Depending on the wattage of your microwave, it could take 2-3 minutes Remove from the microwave when the pops are more than a few seconds apart Pour into a bowl and season however you like Makes 1 serve Macros per serve 183 calories 6g protein 2.5g fat 27.5g carbs 2.2g sugar 2mg sodium My favourite toppings/seasonings: Natvia and cinnamon Paprika Garam Masla Chilli Flakes Chocolate protein icing (mix protein powder with a little water and drizzle over the top - mmmm chocolate popcorn) Nutritional yeast  via Stacie Michelle http://stacie-michelle.blogspot.com/2013/07/easy-oil-free-microwave-popcorn.html

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