I know quite a few people who have a copy of this cookbook and enjoy it and I know quite a few people who have heard of this cookbook and want to own a copy. I guess it has reached a form of baking cult like status among the home cooks and foodies. The inspiration behind this book is a sweet one and who out there would not want to curb their sugar and fat intake without sacrificing taste. Then I can not recommend this book enough!
I have enjoyed making recipe after recipe from this cookbook with delicious results. If it's a classic recipe I have made many times or trying a new one, I have never been met with disappointment. The first time I made meringue, the recipe came from this book and due to a good recipe... and my willingness they turned out great on the first go! This cookbook will satisfy those sweet and savoury cravings and help create satisfying treats around this time of year.
The One Smart Cookie discusses some general nutritional strategies about ingredients and also offers Nutritional Facts on: calories, fat, calories from fat, carbohydrates, cholesterol, protein, and fibre per recipe. Almost each section offers 19 recipes and they cover drop cookies, shaped, cookies, rolled cookies, icebox cookies, biscotti, squares and bars, brownies, no bake, Christmas treats, icing, frosting and drizzles! The multigrain shortbread is a favourite of mine. That being said I thought I would share this recipe from the book...
Fruitcake Brownies
---------------------------------------------------------------------
Makes 16 brownies
1 cup fresh or frozen cranberries, coarsely chopped
1/2 cup golden raisins
1/3 cup rum, brandy or orange juice
1/3 cup chopped walnuts or pecans
1/4 cup butter or non hydrogenated margarine, melted
1 1/4 cups sugar
1 large egg
2 large egg whites
1 teaspoon vanilla
1 teaspoon instant coffee granules, dissolved in 1 teaspoon water
1 cup all-purpose flour
1/2 cup cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
In a large bowl or container, combine the cranberries, raisins and rum, and let soak for a least a couple of hours, or overnight. When you're ready to bake, drain them and preheat the oven to 350ºF.
In a large bowl, mix together the butter and sugar, then add the egg, egg whites, vanilla and coffee and stir until thoroughly blended and smooth.
In a medium bowl, stir together the flour, cocoa, baking powder and salt. Add to the egg mixture and stir by hand just until almost blended; add the soaked fruit and nuts and stir gently just until combined.
Spread the batter in an 8x8-inch pan sprayed with non-stick cooking spray. Bake for 30 to 35 minutes, until the edges just begin to pull away from the sides of the pan, but the centre is still slightly soft. Don't overbake. Cool in the pan on a wire rack.
Nutrition Facts:
--------------------------------
Calories: 170
Fat: 5g
Saturated: 2.1g
Monounsaturated: 1.4g
Polyunsaturated: 1.2g
Carbohydrates: 28.6g
Cholesterol: 21.2mg
Protein: 3g
Fibre: 2.3g
Calories from fat: 26%
Hope everyone is having a good week. Trying to get last few remaining things done before Christmas is in full swing. Stay warm and focused! - JD