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Divine White Chocolate Raspberry Brownies

Written on February 13, 2016 by Wannabe Chef in Dessert

The best part of Valentine’s Day is undoubtedly the chocolate, so I was excited when Stonyfield asked their bloggers to make a dessert that paired yogurt with Divine chocolate. Yogurt’s a great addition in brownies to replace some fat and keep them moist. Like the chocolate, these brownies will melt in your mouth.

My local grocery store only had Divine’s white chocolate in stock. White chocolate can be difficult to bake with because cheaper brands melt of burn but the chocolate chunks came out smooth and full of flavor. Spreading the jam in a layer in the middle instead of mixing it into the batter adds a little bit in every bite.

Divine White Chocolate Raspberry Brownies

Prep time: 15 minutes

Cook time: 35 minutes

Ingredients(Makes 1 8 x 8 pan):

1 1/3 cup all-purpose or gluten-free flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
3/4 cup sugar
2 large eggs
1 5.3oz Stonyfield vanilla greek yogurt
1 3.5oz Divine White Chocolate bar, roughly chopped
1/2 cup vegetable oil
1/2 cup raspberry jam
2 Tablespoons water

Method:

Preheat your oven to 350 degrees.
Mix together the flour, cocoa powder, baking powder, and sugar.
Beat in the eggs, Stonyfield yogurt, oil, and 2 Tablespoons of jam.
Add in the chopped chocolate and mix.
Pour half of the batter in a greased 8 x 8 pan.
Mix the remaining raspberry jam with 2 Tablespoons of water. Spread the jam over the top of the brownie batter covering all parts.
Add the rest of the batter layered on top of the jam.
Bake for 30 minutes or until a toothpick poked into the center comes out clean. Let these cool completely before cutting in.

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5 Gluten-Free Easter Desserts

Written on March 25, 2015 by Wannabe Chef in Dessert, Holiday, Recipe Round-Up

Easter’s not a holiday that’s know for its desserts. That’s probably because after too many Peeps and lackluster chocolate eggs, more chocolate doesn’t seem all that appealing. I promise you these desserts are better than any Peep you’ve ever had(although unless you’re a hardcore Peep fan that’s probably not saying much).

Once you’re done serving ham and asparagus, try slicing out some of these Spring dessert recipes. Some might require special gluten-free flours, but others do not or could even be made with regular all-purpose flour. All of these can be made in advance and set aside so you can sit back and enjoy the day.

Gluten-Free Peanut Butter Swirl Brownies aren’t necessarily an Easter dessert, but you can never go wrong serving some. Add in some ice cream and hot fudge and you might want to consider skipping Easter dinner to save space.

Lemon Cornmeal Cake is definitely a dessert to welcome Spring. The slightly-coarse cornmeal gives a rustic and homemade touch to a simple dessert, and you can even save a slice for a sweet breakfast the next day.

Homemade Reese’s Peanut Butter Eggs are the DIY solution to possibly the best drug store candy ever. The peanut butter to chocolate ratio beat out all the other variations hands down. Since these are fresh and homemade though, they might melt in your hand so best to keep these wrapped until dessert time.

Grain-Free Carrot Cake isn’t quite your traditional carrot cake, but it’s equally as spiced and delicious. This cake uses almond flour instead of regular, and has all my favorite fixings for carrot cake: Carrots, raisins, spices, pecans, and–of course–cream cheese frosting. It’s long overdue to be remade on this blog.

Nothing says Easter dessert more like lemon and powdered sugar. If you don’t feel like cake or something time intensive, Gluten-Free Lemon Crinkle Cookies are a perfect light dessert with coffee or goodie bag gift. You can make a big batch and keep the extras for yourself, too.

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Strawberry Jam Brownies

Written on January 29, 2015 by Wannabe Chef in Dessert

When you’re gluten-free, picking through Ben & Jerry’s flavors just isn’t as exciting. I’m sure that they make amazing cookie dough-infused moose tracks with fudge-covered red velvet cake chunks, but I’ll never know what that’s like. Just when I was ready to stop rifling through their section they came out with their Core flavors and reeled me back in.

I can’t get enough of their That’s My Jam chocolate ice cream with a core of pure jam. I’ve always liked the pairing of chocolate and jam before but now chocolate just tastes boring without some preserves spread on top. I tried to make a brownie as close as you can get without visiting the freezer.

Strawberry Jam Brownies

Prep time: 15 minutes

Cook time: 30 minutes

Ingredients(Makes 1 8 x 8 pan):

1 cup all-purpose or gluten-free flour
2 Tablespoons unsweetened cocoa powder
1/2 teaspoon baking powder
3/4 cup sugar
2 large eggs
1 teaspoon vanilla
4oz baking chocolate
1/2 cup butter
1/2 cup strawberry jam
1/3 cup chocolate chips(optional)
1/4 cup chopped hazelnuts(optional)

Method:

Preheat your oven to 350 degrees.
Mix together the flour, cocoa powder, and baking powder.
Beat in the eggs, sugar, and vanilla until mixed.
In a separate bowl, melt together 4 ounces of chocolate along with the butter.
Slowly pour the melted chocolate and butter into the batter while whisking until fully incorporated. Add in 1/4 cup of jam and the chips and hazelnuts if using and stir until mixed.
Pour the batter in a greased 8 x 8 pan.
Add the rest of the jam on top of the batter and spread out in a thin layer on top, reaching to all the edges.
Bake for 30 minutes or until a toothpick poked into the center comes out clean. Let these cool completely before cutting in.

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Gluten-Free Coconut Brownies

Written on August 1, 2014 by Wannabe Chef in Dessert

Gluten-Free Coconut Brownies

I’ll look for excuses to make frosting, and they’re not that hard to find.

Cakes are great to make and frost when there’s a birthday, a party, or… a birthday party. But when it’s the weekend and you just want something sweet and fast for me, myself, and I, frosted brownies are the best way to go.

My favorite brownie recipes are always on the traditional side. Forget about expensive olive oil and pine nuts; sweetened shredded coconut is in every grocery store and adds just as interesting a flavor and richness. Finish with some good vanilla and you’re good to go.

What makes these brownies special besides the shredded coconut and spoon-licking frosting? Absolutely nothing, so if you want to use a quick gluten-free or regular boxed brownie recipe and fancy it up with shredded coconut and this frosting recipe, go right ahead–everyone will be too busy eating to mind.

Gluten-Free Coconut Brownies

Prep time: 15 minutes

Cook time: 30 minutes

Ingredients(Makes 1 8 x 8 pan):

3/4 cup oat flour
1/4 teaspoon salt
2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 cup sugar
1/2 cup sweetened shredded coconut
2 large eggs
1 teaspoon vanilla
1/2 cup butter
7 oz bittersweet baking chocolate, divided OR 3/4 cup chocolate chips
1/4 cup water

For the frosting

1/2 cup butter, room temperature
2 1/4 cups powdered sugar
1 Tablespoon milk
1/4 cup sweetened shredded coconut

Method:

Preheat your oven to 350 degrees.
Mix together the oat flour, salt, cocoa powder, and baking powder and set aside.
In a separate bowl, melt together 4 ounces of chocolate or a scant 1/2 cup chocolate chips with the butter.
While the chocolate is melting, beat together the eggs, sugar, shredded coconut, vanilla, and water.
Slowly pour the melted chocolate and butter into the egg/sugar mixture while whisking until fully incorporated. Don’t go too fast so that the raw eggs don’t cook upon contact.
Add the chocolate mixture in with the dry ingredients and mix completely.
Pour the batter in a greased 8 x 8 pan.
Sprinkle the top with the remaining chocolate and gently press it into the batter.
Bake for 30 minutes or until a toothpick poked into the center comes out clean. Let these cool completely before frosting.
With a beater, beat together the butter, sugar, and coconut until smooth.
Spread gently and generously over the pan of brownies.
Slice the brownies into even squares and serve within a couple days of baking.

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3 Irish Cream Dessert Recipes

Written on March 12, 2014 by Wannabe Chef in Dessert, Holiday, Recipe Round-Up

St. Patricks Day has never been a favorite holiday. Perhaps because my birthday’s right around the corner, or Easter which is centered around chocolate eggs filled with candy(I mean, what’s not to love?). Potatoes, beer, and colcannon just don’t do it for me. But there’s one Irish food I can get down with.

Irish cream is made with just about everything bad for you, so naturally it’s one of my favorites. There’s nothing better than making a dessert with it and then sitting down to enjoy it with an ice-cold glass on the side. These are 3 of my favorite recipes with Irish cream you can enjoy this weekend(after the potatoes and beer, of course).

Bailey's Frosted Brownies

Bailey’s Frosted Brownies

Prep time: 15 minutes

Cook time: 30 minutes

Ingredients(Makes 1 8 x 8 pan):

For the brownies:

3/4 cup oat flour
1/4 cup cocoa powder
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup + 2 Tablespoons cup sugar
3 large eggs
1 teaspoon vanilla
1/2 cup butter
4oz bittersweet baking chocolate
1/3 cup Irish cream

For the frosting:

6 Tablespoons butter, room temperature
1 1/4 cup powdered sugar
1 1/2 Tablespoons Irish cream

Method:

Preheat your oven to 350 degrees.
Mix together the oat flour, salt, cocoa powder, and baking powder and set aside.
In a separate bowl, melt together the chocolate and butter.
While the chocolate is melting, beat together the eggs, sugar, vanilla, and Irish cream.
Slowly pour the melted chocolate and butter into the egg/sugar mixture while whisking until fully incorporated. Don’t go too fast so that the raw eggs don’t cook upon contact.
Add the chocolate mixture in with the dry ingredients and mix completely.
Pour the batter in a greased 8 x 8 pan.
Bake for 30 minutes or until a toothpick poked into the center comes out clean. Let these cool completely before frosting.
To make the buttercream, beat the powdered sugar, butter, and Irish cream heavily until it’s entirely mixed. Add a touch more buttercream if it’s too dry at first.

Bailey's Hot Chocolate Truffles Yield

Bailey’s Hot Chocolate Truffles

Prep time: 25 minutes

Cook time: 0 minutes

Ingredients:

1 cup(8.5oz) semi-sweet chocolate chips
6 Tablespoons Irish cream
2 Tablespoons butter
1/2 cup powdered hot chocolate mix*

*I wouldn’t recommend using a mix that is overly processed or full of chemicals. You could also mix 6 Tablespoons of sugar and 2 Tablespoons of cocoa powder for a nearly identical coating.

Method:

Melt the chocolate chips and butter together in a microwave or over a double boiler.
Mix the Irish cream into the melted chocolate until it’s smooth and shiny.
Refrigerate or freeze the chocolate until it’s semi-soft and doesn’t stick to your hands. You want it to be a little colder than you think it should be since your hands will warm it over time.
Pour the hot chocolate mix into a small bowl or onto a small plate.
With a melon-baller or a spoon, carve out pieces of chocolate about 1-inch in width. Roll the chocolate into as round a ball as you can and drop it into the hot chocolate mix.
Roll the ball around in the hot chocolate mix until the sides are all covered and move it to an air-tight container.
Refrigerate the truffles for 30 minutes for the right consistency before eating. Keep them refrigerated when not enjoying.

Hot Amaretto Mochas

Prep time: 5 minutes

Cook time: 0 minutes

Ingredients(Makes 1 serving):

6oz fresh brewed coffee
1 Tablespoon hot cocoa mix
1 1/2oz Irish cream
1/2oz amaretto

Method:

Make sure the coffee you’re using is steaming hot. If not, heat it up gently.
Stir in the hot cocoa mix until it’s completely dissolved.
Pour in the Irish cream and almond liqueur and stir well until blended.
Garnish with whipped cream and chocolate if desired. Serve hot.

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4 Easy Nutella Recipes

Written on February 21, 2014 by Wannabe Chef in Dessert, Recipe Round-Up

I have two half-eaten jars of Nutella in my kitchen. I think I have a problem. (~~I need more Nutella.~~)

There’s a store near me that sells imported European jars for less than $4($3 each if you buy 3). At that price it’s hard not to turn into an addict. Not that Nutella on oatmeal or bagels could ever get old, but using it in recipes helps mix it up from time to time.

Here are 4 recipes that take about as much time to make as it does to eat an entire jar. Also, all of these recipes are 4 ingredients or less, so there’s no reason not to enjoy them all. Maybe even in one day.

Easy Nutella Brownies

Easy Nutella Brownies are exactly what they sound like. You can instantly make any brownie mix into Nutella brownies with just Nutella and eggs. There’s no reason to make any other kind.

Nutella Cheesecake Strawberries

Nutella Cheesecake Strawberries impressed everyone the last time I made them, which isn’t bad for something with just 4 ingredients. The hardest part is slicing and stuffing the strawberries, but it’s fine if you have a little patience.

Nutella Yogurt Dip

Nutella Yogurt Dip will make you feel a little better about eating Nutella by the spoonful. It’s just as tasty but a little more healthy. I like it with fruit and veggies but graham crackers and pretzel sticks work just as well.

Gluten-Free Nutella Cookies have been my afternoon snack since I made them. Since they’re crispy and chewy when they’re done I like to break them up and add it to yogurt. That practically makes them a health food, right?

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Bailey’s Frosted Brownies

Written on January 14, 2014 by Wannabe Chef in Dessert

Some weekends I don’t want to cook a thing.

I want to go out to eat for every meal, forget I have a blog, and never pick my camera up.

Maybe it’s guilt, or maybe it’s sensibility. Maybe it’s something in between. I’ll inevitably find something to make, for myself or a friend, and at the end I’ll be happy I have something delicious that’s homemade, that I can call my own, and that cost a quarter as much as if I got it somewhere else.

I baked these brownies reluctantly, took photos of them frantically, and shared them happily. Sometimes the best push to cook something comes not from doing it for yourself, but from doing it for others. Do yourself a favor and bake some brownies for someone else.

Oat flour is more crumbly than regular flour and even other gluten-free flours. When baking with it, make sure to grease your pans liberally and add a dusting of powdered sugar on top before frosting to keep the top intact.

Bailey’s Frosted Brownies

Prep time: 15 minutes

Cook time: 30 minutes

Ingredients(Makes 1 8 x 8 pan):

For the brownies:

3/4 cup oat flour
1/4 cup cocoa powder
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup + 2 Tablespoons cup sugar
3 large eggs
1 teaspoon vanilla
1/2 cup butter
4oz bittersweet baking chocolate
1/3 cup Irish cream

For the frosting:

6 Tablespoons butter, room temperature
1 1/4 cup powdered sugar
1 1/2 Tablespoons Irish cream

Method:

Preheat your oven to 350 degrees.
Mix together the oat flour, salt, cocoa powder, and baking powder and set aside.
In a separate bowl, melt together the chocolate and butter.
While the chocolate is melting, beat together the eggs, sugar, vanilla, and Irish cream.
Slowly pour the melted chocolate and butter into the egg/sugar mixture while whisking until fully incorporated. Don’t go too fast so that the raw eggs don’t cook upon contact.
Add the chocolate mixture in with the dry ingredients and mix completely.
Pour the batter in a greased 8 x 8 pan.
Bake for 30 minutes or until a toothpick poked into the center comes out clean. Let these cool completely before frosting.
To make the buttercream, beat the powdered sugar, butter, and Irish cream heavily until it’s entirely mixed. Add a touch more buttercream if it’s too dry at first.

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Peanut Butter Swirl Brownies

Written on November 25, 2013 by Wannabe Chef in Dessert

Everyone says it’s better to give than to receive. And I think that’s true; but getting gifts feels pretty awesome, too, right?

I saw a couple coworkers earlier this month enjoying Peanut Butter & Co peanut butter, so I tweeted them since they’re a company I love and have blogged for in the past. Not only did they tweet back but they were nice enough to give the office a bunch of jars to sample.

Since then, my coworkers have all been trying new flavors by the spoonful and finding new favorites that none of us want to share. I took a jar of Mighty Maple from our stash but plan on giving back by bringing these brownies into the office to share with everyone.

I made these with Mighty Maple peanut butter. You can make it using any flavor or brand of peanut butter(though Dark Chocolate Dreams certainly wouldn’t be a bad choice).

Peanut Butter Swirl Brownies

Prep time: 10 minutes

Cook time: 20-25 minutes

Ingredients(Makes about 16 servings):

For the brownies:

4oz unsweetened baking chocolate
1/4 cup butter
1/2 cup peanut butter
1/2 cup whole milk
3/4 cup sugar
1/4 cup cocoa powder
1/2 cup all-purpose flour OR all-purpose gluten-free flour
2 eggs

For the swirl:

1/3 cup peanut butter
2 Tablespoons milk or cream

Method:

Preheat your oven to 350 degrees. In the microwave or over the stove, melt the chocolate, butter, peanut butter, and milk together into a smooth sauce.
Gently add in the sugar, flour, and cocoa powder and begin beating.
While beating, add in the eggs and beat well until the batter is smooth and silky.
Pour the batter into a 9-inch cake pan or similarly sized baking pan.
In a small bowl, melt the peanut butter and butter.
Beat the butter and peanut butter until smooth.
Pour the peanut butter sauce across the top of the brownies and swirl in using a fork or knife.
Bake for 20-25 minutes until the batter has set.
Remove from the oven and let cool before cutting.

And if you’re also a peanut butter fanatic, There’s still time to vote on the National Peanut Board’s app and be entered to win a peanut butter prize pack.

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Almond Flour Dessert Recipes

Written on June 9, 2013 by Wannabe Chef in Recipe Round-Up

It’s no surprise that I like making desserts with almond flour. It’s probably my favorite gluten-free flour to use. It’s great whether you’re trying to eat grain or gluten-free, has virtually no flavor, and has a perfect consistency in baked goods. You can buy it at most stores nowadays(I usually get the Trader Joe’s brand almond meal) or pulse almonds in a food processor to make your own at home(just be careful not to accidentally make almond butter).

Here are a few of my favorite dessert recipes with almond flour in them. A lot of them are readers’ favorites, too. You can read the comments on any of these recipes to find out what substitutions and success other readers had trying out these recipes.

The Basics:

Almond Flour Chocolate Chip Cookies: Everyone needs a good chocolate chip recipe they can rely on, right? This is definitely the one if you need to follow a gluten-free or grain-free diet. They come out flavorful and with just the right texture to match “regular” chocolate chip cookies. There are over 140 comments on the recipe page so it’s tried and true as well.

Almond Flour Brownies: Another readers’ favorite are these brownies. They’re also one of my favorites, too. I tend to make them or a variation on them monthly whenever I need a good brownie. They’re also gluten and grain-free, but you would never be able to tell from the taste or texture. They’re just a great, fudgy, chocolaty brownie.

A Little Different:

Gluten-Free Cookie Dough Truffles: Who doesn’t love eating raw cookie dough? That’s what these are, except covered in chocolate. And it’s all entirely safe to eat, gluten and grain-free. This recipe’s too good not to share. Almond flour is the perfect flour substitute in this one because the flavor is virtually undetectable.

Almond Flour Banana Bread: Banana bread is one of my favorite snacks when it’s around the house, especially with a cup of tea on a rainy day. This banana bread is very moist and reminds me of the kind you get at Starbucks. If you have a few browning bananas laying around the house this is a great go-to.

Almond Flour + Coconut Flour:

Gluten-Free Thin Mints: Until the Girl Scouts start making gluten-free cookies, the best kind are the ones you can make in your oven. Almond flour and coconut flour give these a great texture while chocolate and mint give them that perfect flavor; you won’t be able to taste the difference!

Gluten-Free Flag Cake: I made this last year and think I might have to make it again. If you’re looking for a good, basic chocolate cake recipe without the grains or gluten this is simple enough for anyone to whip up. Personally I like this with a vanilla cream cheese frosting but you can let your imagination go wild.

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Oat Flour Brownies

Written on May 21, 2013 by Wannabe Chef in Dessert

If there’s one thing I could make with my eyes closed, it’s brownies. I think my 6th sense is knowing when brownies are done in the oven without a timer. I can tell this is another brownie recipe I’ll come back to time and time again.

One commenter mentioned that she uses oat flour in recipes that call for almond flour regularly and I wanted to try that for myself with my almond flour brownies recipe. Almond flour is a great gluten and grain-free baking flour but I don’t always keep it handy.

This recipe is basically the same as for almond flour brownies except with a little bit of water added to account for the grains. The brownies came out perfectly moist and chewy. I think the grains made them taste a little bit more like regular brownies than their almond counterpart. They were also slightly cakier than the almond flour brownies but still completely enjoyable for fudgy brownie lovers. Overall these were definitely a winner.

You don’t need to go out and buy a bag of oat flour for this recipe; you can make 3/4 cup oat flour by grinding 1 cup of rolled oats in a food processor or high-speed blender until it’s finely ground. If it’s big enough, you can even use the processor as a mixing bowl and blend the ingredients right in there instead of dirtying more dishes.

Oat Flour Brownies

Prep time: 15 minutes

Cook time: 30 minutes

Ingredients(Makes 1 8 x 8 pan):

3/4 cup oat flour
1/4 teaspoon salt
2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking powder
3/4 cup sugar
3 large eggs
1 teaspoon vanilla
1 teaspoon instant coffee granules(optional)
1/2 cup butter
7oz semisweet or bittersweet baking chocolate, divided OR 3/4 cup chocolate chips
1/4 cup water

Method:

Preheat your oven to 350 degrees.
Mix together the oat flour, salt, cocoa powder, and baking powder and set aside.
In a separate bowl, melt together 4 ounces of chocolate or a scant 1/2 cup chocolate chips with the butter.
While the chocolate is melting, beat together the eggs, sugar, vanilla, water, and coffee granules if using.
Slowly pour the melted chocolate and butter into the egg/sugar mixture while whisking until fully incorporated. Don’t go too fast so that the raw eggs don’t cook upon contact.
Add the chocolate mixture in with the dry ingredients and mix completely.
Pour the batter in a greased 8 x 8 pan.
Sprinkle the top with the remaining chocolate and gently press it into the batter.
Bake for 30 minutes or until a toothpick poked into the center comes out clean. Let these cool completely before cutting in.

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