Light Chocolate-Chunk Brownies

Recipe courtesy of Martha Stewart.



Ingredients:
2 tablespoons vegetable oil, such as safflower, plus more for pan
3/4 cup all-purpose flour, (spooned and leveled)
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup packed dark-brown sugar
1/2 cup unsweetened applesauce
1/2 cup fat free sour cream
4 ounces bittersweet chocolate (2 ounces melted, 2 ounces coarsely chopped)
2 large eggs


Directions:
Preheat oven to 350 degrees. Brush a 9-inch square baking pan with oil; line with a strip of parchment paper, leaving an overhang on two sides, and brush paper with oil.

In a medium bowl, whisk together flour, cocoa, salt, and baking soda; set aside. In another medium bowl, whisk together brown sugar, applesauce, sour cream, melted chocolate, eggs, and oil until combined; add flour mixture, and mix just until moistened.

Spread batter in prepared pan; sprinkle top with chopped chocolate. Bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 30 to 35 minutes.

Cool completely in pan. Use paper overhang to lift cake from pan; peel off paper, and discard. Cut into 16 squares.

Spicy Chicken Chipotle Sausage with Sweet Corn Polenta

I was looking for recipe to use my Chipotle Chicken Sausage and when I came across this recipe from the 2010 Epcot Food & Wine Festival, I knew I had to try it.

Ingredients:
1 1/2 tsp. olive oil
1 medium Spanish onion, diced small
2/3 c. corn kernels
1 c. water
1 c. fat free milk
1/2 c. sugar free maple syrup
1/3 c. regular yellow polenta
1/3 c. grated Parmesan cheese
coarse salt, freshly ground pepper, to taste
12 oz. Al fresco Chipotle Chorizo chicken sausage

Directions:
Heat olive oil in large oven-safe skillet over medium heat. Add onion and corn, cook 3 – 5 min. Add water, milk, maple syrup. Bring mixture to boil.

Reduce heat to low, stir in polenta. Cook on low until done, about 20 min, while continuing to stir. Remove from heat, stir in Parmesan cheese. Season to taste.

Broil sausages, slice in half. Serve by spooning polenta into warmed bowls, top with sausage.



One Year Ago: Beef Stew
Two Years Ago: Jam Cupcakes with Chocolate Frosting

Flourless Chocolate Cake with Chocolate Raspberry Glaze

When I remade my hit of a flourless chocolate cake, I wanted to kick it up a notch and found this amazing Chocolate Raspberry Glaze recipe.

Glaze Ingredients:
1/4 cup raspberry jam
6 tablespoons heavy cream
2 tablespoons light corn syrup
4 ounces bittersweet chocolate

Directions:
Heat 1/4 cup raspberry jam until loose, and use a pastry brush to brush the warm jam all over the top and sides of the cake. Combine the heavy cream, corn syrup, and chocolate in the same pot and heat over medium, whisking until smooth.

Let stand until thickened, about 30 minutes. Spoon the glaze over the cake, smoothing it over the top and sides with a small metal spatula to cover. Let stand until the glaze firms up, about 1 hour. Slice and serve.



One Year Ago: Chicken Breasts with Mushrooms in a Thyme-Dijon Cream
Two Years Ago: Southern-Style Chicken Stew