Chocolate and Peanut Butter Chip Blondie’s

Hello everyone,

Here’s a quick and easy recipe.

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Blondie’s are one of my fav’s. It’s everything I love all in one.

Onto the recipe……..

Ingredients:

4 Tbs unsalted butter ( melted)
1/2 cup (unsweetened) apple sauce
1/3 cup (packed) brown sugar
1 Tablespoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup bittersweet chocolate chips
1/2 cup peanut butter chips

Instructions:

1. Preheat the oven to 350°F Grease a 8-inchx8-inch baking pan.

2. In the bowl or a stand mixer, add apple sauce, vanilla, brown sugar and melted butter. Mix to incorporate . Add the flour and salt, and mix with a spatula until just combined. Add the chocolate chips and peanut butter chips fold into batter to evenly distribute.

3. Scrape the batter into the prepared pan. Bake for 30 to 35 minutes, or until a knife or tooth pick inserted into the center comes out clean. Cool for at least ten minutes, then cut into squares and serve.

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Thank you for stopping by.

Until Next Time,

Sewloveable :mrgreen:

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Soft & Chewy Triple Chocolate Cookies

Hello everyone,

Just wanted to share a sweet treat with a tiny bit of a healthier alternative.
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Ingredients:

1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoon of vegetable shortening ( such a spectrum organic shortening)
1/4 cup sugar
1/4 cup brown sugar (DIY recipe here)
6 tablespoons chocolate almond milk (vanilla or plain will work as well)
1/2 teaspoon vanilla extract
1/2 cup semisweet chocolate chips

Instructions:

Preheat oven to 350F.

Line a cookie sheets with parchment paper.

In a medium bowl, sift and whisk together the flour, cocoa powder, baking soda, and salt.
In a large mixing bowl, beat together the vegetable shortening and both sugars until light and creamy, (2-3 minutes).

Mix in 1/3 of flour + 2 tbs of almond milk and vanilla, extract.  Add another 1/3 of flour + 2 tbs of  almond milk and mix. Add the remain flour +2 tbs of almond milk and mix. Next fold in the chocolate chips.

Using a 1″ scoop place cookie dough onto cookie sheet. Bake 10-12 minutes or until edges are firm.  Cool for 5 minutes then carefully remove to a cooling rack to finish cooling.

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Enjoy & Until Next Time,

Sewloveable ☺

 

Healthy Lemon Pound Cake

Hello everyone,

I recently mentioned that my grandmother’s recipes were passed down to me. So one by one I am giving them a try but with a Sewloveable spin. My grandmother was an excellent cook and her Lemon Pound Cake was sensational. But, when I saw how much butter, shortening and eggs were in her recipe…..I had to revamp it.

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So, let’s get started.

Ingredients:

1/2 C Organic Vegetable Shortening
1 C Organic Sugar
3/4 C Organic Apple Sauce
2 C Flour
2 tsp baking powder
1/4 tsp Sea Salt
1/2 C Almond Milk
1 tsp lemon extract
2 tsp lemon juice
2 tsp lemon zest

* Equipment you will need:      Food Processor, or Mixer, Loaf or Cupcake pan

Lemon Pound Cake makes enough for:

1 5×9 loaf pan
6 mini loaves
12 cupcakes

Instructions:

Preheat oven to 350F.

Line your pan with parchment paper or spray/ brush your pan with oil and then lightly dust with flour (if using parchment no oil or flour dusting required).

In a small bowl, mix together the flour and baking powder and set aside.

In a separate bowl, mix together the milk , lemon extract, lemon juice and lemon zest and set aside.

In your food processor, cream together the vegetable shortening and sugar until light and creamy (about 1 minute).

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Add the apple sauce and mix until all combined( about 1 minute).

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Add half of the flour mixture and mix to combine ( 15 seconds).

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Add second half of flour and the milk mixture and mix to combine (about 30 seconds).

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Your batter will be nice and fluffy in appearance.

Pour the batter into the prepared pan and bake for 50 minutes in the 5×9 loaf, or 25-30 minutes for the small loaf or cup cake pans (a toothpick inserted in the center should come out clean).

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After the cake comes out allow to cool. Add glaze, icing or other topping of choice or simply enjoy as is.

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Cake can be stored for 2-3 days covered at room temperature, or 5-6 days covered in the refrigerator.

Toppings:

Strawberry Jam click here for recipe.

Lemon Glaze

1/2 cup powdered sugar, sifted
2 tablespoons fresh lemon juice (or more, depending on desired consistency)
1/2 teaspoon lemon zest
Mix ingredients well and pour over cake.

Enjoy & Until Next Time,
Sewloveable☺