OH GOD! … CUPCAKES! … OH GOD! … CUPCAKES!

Dark Chocolate Florentines

Master of Fine Arts student Allyson Lea Smith consulted with her mother and baked at least six variations to create this healthier version of an oat-chocolate sandwich cookie

About 3 dozen sandwich cookies

Ingredients


1/3 cup unsalted butter

1/4 cup canola oil

2 cups quick-cooking oats

3/4 cup sugar

1/3 cup whole-wheat flour

1/4 cup low-fat milk, or low-fat plain soymilk

1 teaspoon vanilla extract

1/4 teaspoon salt

1/2 cup toasted almonds, or walnuts (see Tip), finely chopped

1/2 cup semisweet or dark chocolate chips

1/2 cup apricot preserves
 
Preparation


1.Preheat oven to 375°F. Line 2 large baking sheets with foil or nonstick baking mats.

2.Melt butter in a medium saucepan. Remove from the heat. Add oil, oats, sugar, flour, milk (or soymilk), vanilla, salt and nuts and mix well. Drop level teaspoons of dough 3 inches apart onto the prepared baking sheets. Spread or press each cookie into a thin, 2-inch circle with a fork or damp fingertips.

3.Bake the cookies, in batches, until set, 5 to 7 minutes. Let cool completely before removing from the foil or mats. (The cookies will appear somewhat lacy.)

4.When the cookies are cool, melt chocolate chips in a double boiler over hot, not boiling, water (or microwave in 15-second intervals, stirring in between). Gently spread the chocolate on the flat side of half (about 36) of the cookies. Gently spread a little jam on the flat side of the remaining cookies. Press the apricot and chocolate halves together to make sandwich cookies.

Tips & Notes

Make Ahead Tip: Store in an airtight container at room temperature for up to 2 days.

Tip: Spread nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.

Nutrition

Per cookie: 108 calories; 6 g fat (2 g sat, 2 g mono); 5 mg cholesterol; 14 g carbohydrates; 2 g protein; 1 g fiber; 19 mg sodium; 14 mg potassium.



1 Carbohydrate Serving

Dark Fudgy Brownies

Use chocolate with 60-72% cacao content in these rich, fudgelike brownies, as it imparts a deeper, fuller flavor than less-chocolaty choices.

Ingredients


3/4 cup all-purpose flour

2/3 cup confectioners' sugar

3 tablespoons unsweetened cocoa powder, American-style or Dutch-process

3 ounces semisweet or bittersweet chocolate (50-72% cacao), coarsely chopped, plus 2 1/2 ounces chopped into mini chip-size pieces, divided

1 1/2 tablespoons canola oil

1/4 cup granulated sugar

1 1/2 tablespoons light corn syrup, blended with 3 tablespoons lukewarm water

2 teaspoons vanilla extract

1/8 teaspoon salt

1 large egg

1/3 cup chopped toasted walnuts, (see Tip), optional



Preparation

1.Position rack in center of oven; preheat to 350°F. Line an 8-inch-square baking pan with foil, letting it overhang on two opposing sides. Coat with cooking spray.

2.Sift flour, confectioners’ sugar and cocoa together into a small bowl. Combine the 3 ounces coarsely chopped chocolate and oil in a heavy medium saucepan; place over the lowest heat, stirring, until just melted and smooth, being very careful the chocolate does not overheat. Remove from the heat and stir in granulated sugar, corn syrup mixture, vanilla and salt until the sugar dissolves. Vigorously stir in egg until smoothly incorporated. Gently stir in the dry ingredients. Fold in the walnuts (if using) and the remaining 2 1/2 ounces chopped chocolate just until well blended. Turn out the batter into the pan, spreading evenly.

3.Bake the brownies until almost firm in the center and a toothpick inserted comes out with some moist batter clinging to it, 20 to 24 minutes. Let cool completely on a wire rack, about 2 1/2 hours.

4.Using the overhanging foil as handles, carefully lift the brownie slab from the pan. Peel the foil from the bottom; set the slab right-side up on a cutting board. Using a large, sharp knife, trim off any dry edges. Mark and then cut the slab crosswise into fifths and lengthwise into fourths. Wipe the blade with a damp cloth between cuts.

Tips & Notes

Make Ahead Tip: Store in an airtight container for up to 3 days or in the freezer for up to 2 weeks.

Tip: To toast chopped nuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition

Per brownie: 86 calories; 3 g fat (1 g sat, 1 g mono); 11 mg cholesterol; 15 g carbohydrates; 2 g protein; 0 g fiber; 19 mg sodium; 25 mg potassium.



1 Carbohydrate Serving



Exchanges: 1 other carbohydrate

McSneaky

Hot Chocolate Meringue Cake

Ingredients


U.S. Metric Conversion chart

Parchment paper

6 egg whites

1 tablespoon(s) cream of tartar

1 1/4 cup(s) sugar

3 tablespoon(s) sifted cocoa

1/8 teaspoon(s) cayenne pepper

4 cup(s) whipped cream



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Directions



1.To make the cake: Heat oven to 200 degrees F. Line two baking pans with parchment paper and set aside. Draw two 9-inch circles in the center of the paper and set aside.

2.Beat egg whites and cream of tartar until foamy. Stream in 1 1/4 cups sugar and continue to beat on high speed. Just as the whites reach their peaks, sprinkle in sifted cocoa and cayenne pepper and continue beating to stiff peaks.

3.Spread the meringue within the circles. Bake for 3 hours, turn off oven, and let sit for 1 hour.

4.Cool on the pan on a wire rack. Store in a very dry, cool place.

5.Fill the layers with whipped cream and serve within 2 hours.



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Tips & Techniques



Two large spoons — one to cut and the other to scoop — make serving this cake simple.



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