Tag: gordon ramsay blondies

Chocolate-Cherry Blondies

Chocolate-Cherry Blondies

by Pam on October 1, 2012

I found this recipe in a recent Everyday Food that looked perfect for my kids.  I adapted it a bit by halving the recipe, using some whole wheat flour, and mini chocolate chips because that is what I had on hand.  My family likes then under cooked a bit so they are gooey.  If your prefer them fully cooked then add a couple of minutes to the cooking time.  They turned out to be a huge hit for their after school snack and both kids gobbled their blondie up in seconds.  They said they really loved the tart cherries with the rich chocolate… I have a feeling my husband is really going to love them too.

Preheat the oven to 350 degrees.  Coat an 8×8 glass baking dish with cooking spray.

Combine the flour with the baking soda and salt then mix well.

Using a mixer, beat the sugars together with the butter until creamy and smooth.  Add the egg and vanilla then beat until mixed thoroughly.  Slowly add the flour mixture to the butter mixture until combined.  Add the cherries and chocolate chips and mix.  Pour the mixture into the prepared baking dish.

Place into the oven and bake for 28 minutes or until a tester inserted in the center comes out clean.  Remove from the oven and let cool in the pan before slicing and serving.  Enjoy.

Print[1]



Chocolate-Cherry Blondies




Yield: 9

Prep Time: 10 min.

Cook Time: 28-30 min.

Total Time: 38-40 min.



Ingredients:

1 cup of flour
1/4 cup + 1 1/2 tbsp whole wheat flour
2 tsp baking soda
1/4 tsp salt
1 stick of unsalted butter, softened
1/3 cup of white sugar
1/2 cup of brown sugar
1 large egg
1/2 tsp vanilla extract
1/2 cup of dried cherries
1/2 cup of mini semi sweet chocolate chips

Directions:

Preheat the oven to 350 degrees. Coat an 8×8 glass baking dish with cooking spray.

Combine the flour with the baking soda and salt then mix well.

Using a mixer, beat the butter together with the sugars until creamy and smooth. Add the egg and vanilla then beat until mixed thoroughly. Slowly add the flour mixture to the butter mixture until combined. Add the cherries and chocolate chips then mix. Pour the mixture into the prepared baking dish.

Place into the oven and bake for 28 minutes or until a tester inserted in the center comes out clean. Remove from the oven and let cool in the pan before slicing and serving. Enjoy.



Adapted recipe by For the Love of Cooking.net
Original recipe by Everyday Food

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)

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Skinny Pumpkin Granola

              

Making your own granola is easier than you think, and the beauty of doing it yourself is you can customize it to suit your taste and it’s6 so much cheaper than buying it in the store.

Since pumpkin is so popular this time of year, I thought it would be fun to make a pumpkin version using oats, quinoa, maple, pumpkin spice, cinnamon, pecans, pepitas and dried cranberries.

Granola is great to eat alone as a snack, or over yogurt, but my favorite way to eat granola is with some fresh fruit and almond milk; it’s one of my favorite quick breakfasts.

I paired this with some fresh chopped apples and pears, if you have some pumpkin butter[1], you can even stir some in… yum! (FYI, the cute spoon is from For Such A Time Designs[2])

The trick to keeping a bowl of granola cereal light is the ratio of fruit, milk and granola. First I fill my bowl with fresh fruit, then top it with 1/3 cup of granola and then some unsweetened almond milk. It’s a great way to get your serving of fresh fruit and has lots of fiber to keep you feeling full longer. I’ve included the nutritional info both ways, for your convenience.

Easy Pumpkin Spice Granola
gordon-ramsay-recipe.com
Servings: 11 • Serving Size: 1/3 cup  • Old Points: 2 pts • Points+: 4 pts
Calories: 133 • Fat: 4.5 g • Carbs: 21.5 g • Fiber: 3 g • Protein: 3 g • Sugar: 8 g
Sodium: 10 (without salt)

Bowl of Cereal (1/3 cup granola, 1/3 cup unsweetened almond milk, 1/2 cup apples)
gordon-ramsay-recipe.com
Servings: 1 • Size: 1 bowl  • Old Points: 3 pts • Points+: 5 pts
Calories: 183 • Fat: 6 g • Carbs: 32 g • Fiber: 5 g • Protein: 3 g • Sugar: 14.5 g
Sodium: 69 (without salt)

Ingredients:

  • 1/4 cup uncooked quinoa, rinsed well and pat dry with paper towel
  • 1 1/2 cups rolled oats*
  • 1/4 cup ground flaxseeds
  • 1/4 cup pepitas (or other seed)
  • 1/4 cup chopped pecans
  • 1/2 cup dried cranberries
  • 1/4 cup real maple syrup (or honey)
  • 1/4 cup pumpkin puree
  • 1 tsp oil (coconut or canola)
  • 1 tsp pumpkin spice (or more to taste)
  • 1/4 tsp cinnamon
  • pinch kosher salt
  • 1/2 tsp vanilla extract

Directions:

Preheat oven to 325° F.

Spread oats* and quinoa out on a parchment lined baking pan. Toast in the oven 10 minutes, stirring once.

Remove the oats from the oven, pour the toasted oats into a medium bowl and add the ground flaxseeds, pepitas, pecans and dried fruit.

Reduce oven to 300° F.

In a second medium bowl, combine maple syrup, pumpkin puree, oil, pumpkin spice, cinnamon, salt and vanilla. Pour over oats and stir together with a spatula. Spread back onto a baking sheet and bake an additional 20 minutes, or until golden.

Makes 3 2/3 cups.

*Use gluten free oats for gluten allergies.

References

  1. ^ pumpkin butter (www.gordon-ramsay-recipe.com)
  2. ^ For Such A Time Designs (www.etsy.com)

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