Janice's Applesauce Brownies

These are fantastic, really more of a cakey brownie, so I suppose you could call it applesauce cake if you want. A bit better for you than traditional brownies and kids love them! The nutrition facts are at Calorie Count!

Applesauce Brownies

Ingredients:

1/2 cup butter
1 1/2 cup dark brown sugar, firmly packed
2 large eggs
1 T pure vanilla extract
1 cup applesauce
1 1/4 cup all purpose flour
1/4 cup cocoa
1 t baking powder
1/2 t baking soda
1/2 cup chopped pecans

Directions:

Preheat the oven to 350 F. Lightly grease and flour an 8x8 inch baking pan.

In a medium sauce pan, melt the butter. Remove from heat and add the sugar, eggs, vanilla, and applesauce. Beat well by hand with a wooden spoon.

In a small bowl, mix the flour cocoa, baking powder, and baking soda. 

Stir the dry mix into the liquid mix. Add the chopped pecans and stir again.

Pour into the prepped pan and bake for aboug 25 minutes or so. Stick a knife in the middle to test for donness. If it comes out clean, it's done. Another method to check is to lightly touch the center. If it sinks or feels liquidy, it's not done. If it springs back to the touch, it's done!

Janette's Vegan Chocolate Cake

Chocolate is extremely healthy. Those are my favorite words to say to myself when sampling a delicious moist cake such as this one. Enjoy a slice this weekend!

Vegan Chocolate Cake

This recipe yields either 12 cupcakes, or 3 six-inch diameter cakes.


Preheat oven to 350 degrees Fahrenheit. (I used a convection oven.)

Dry Ingredients:

Mix the following dry ingredients in a bowl:
3/4 cup white whole wheat flour (I use King Arthur brand.)
1/2 cup Ghirardelli brownie mix (Well, I wasn't about to throw it away!)
2 Tablespoons corn starch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/3 cup natural Demerara sugar
1/2 cup Ghirardelli semi-sweet chocolate chips

Wet Ingredients:

Mix the following wet ingredients in a separate bowl:
1 cup almond milk
1 teaspoon apple cider vinegar
1/4 cup extra virgin olive oil
2 teaspoons maple flavor Agave nectar, or 2 teaspoons Vanilla extract (I used the maple flavor Agave nectar)
1/2 teaspoon almond extract

Directions:

Combine wet and dry ingredients and pour immediately into prepared cake pans, or a muffin pan with 12 cupcake papers. It will take approximately 20 to 25 minutes for cupcakes, and 30 to 35 minutes for cakes. Insert a toothpick in the middle to make sure they are done. Do not try to turn them out of the cake pans and put them on a cooling rack, unless you want a disaster. Allow to cool slightly before cutting. They taste wonderful when the chocolate chips are still melted!

Sheila's Lemon Cake Mix Cookies

Who says watching calories means not eating desserts?! I sure don't. Enjoy dessert when you have it just make sure you know the calories to determine the best portion size for you.

The nutrition facts for this easy peasy recipe can be found at Calorie Count!

Lemon Cake Mix Cookies

Ingredients:

425 grams   Lemon cake mix ~ 1 whole cake mix

2  eggs

1/3 cup  oil

½ cup shredded coconut

Directions:

Combine all ingredients with the cake mix.

Drop by the tablespoon to an ungreased cookie sheet.

Bake at 350 degrees for 7-10 minutes.

Cool on pan for 5 minutes then move to a cooling rack.