Chocolate Hazelnut Squares

This recipe comes from the One Smart Cookie Cookbook by Julie Van Rosendaal. Some have become familiar with Julie from that book however most recently she has been in the spotlight again highlighting issues with Canadian butter, aka Butter Gate. Yes, I have been noticing some inconsistency with butter recently, that aside, it didn't stop me from trying this recipe and previously buying a bag of hazelnuts on sale was fortuitous. It is hard to believe this recipe is low fat because these squares are luscious and super easy to make. For more information about Julie Van Rosendaal and recipes do visit her website at: dinnerwithjulie.com

Chocolate Hazelnut Squares

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Base:

1/4 cup butter, softened

1/4 cup sugar

1 cup flour

pinch of salt

Topping:

1 1/2 cups packed brown sugar

1/4 cup cocoa 

1 tablespoon flour

1/4 teaspoon baking powder

1/4 teaspoon salt

2 large eggs

1 teaspoon vanilla

1 cup hazelnuts, toasted, skinned and coarsely chopped

Preheat oven to 350ºF.

In a medium bowl, stir together the butter and brown sugar until creamy. Add the flour and salt and stir until well combined and crumbly.

Press into the bottom of an 8 x 8 inch pan sprayed with non-stick spray. Bake for 8 - 10 minutes, until just barely golden around the edges.

In the same bowl (no need to wash it), combine the brown sugar, cocoa, flour, baking powder and salt. Add the eggs and vanilla and stir un til well blended and smooth. Stir in the hazelnuts. Pour over the base and smooth the top. Bake for 30 - 35 minutes, until the top is slightly puffed and cracked, and looks dry. Cool completely in the pan on a wire rack. Makes 16 squares. 

NOTES: When sharing a recipe from a cookbook, it is typed exactly how it is printed inside the book. With this recipe, the Ingredient list for the base states: "1/4 cup sugar", I assumed this was white sugar, on a quick glance, however when I read the Method or Instructions it states: "In a medium bowl, stir together the butter and brown sugar until creamy." When reading recipes, and I read a lot of them, usually when a recipe just says sugar, it's in reference to white sugar/caster sugar. Brown sugar, like icing sugar (powdered sugar), is always denoted as such. Unfortunately, this was a slight confusion after the fact; as I had already added white sugar. So for the base/crust I used 1/4 cup white sugar.

The cookbook, One Smart Cookie by Julie Van Rosendaal, I have, is a third printing, 2012.    

Sunshine and warm temperatures await. Have a nice weekend everyone! - JD 

Chocolate Oatmeal Cranberry Cookies

Do not let these rustic cookies fool you. With some staple pantry ingredients you can create a rich chewy chocolate cookie worthy of devouring again... and again.  

Chocolate Oatmeal Cranberry Cookies ( One Smart Cookie by Julie Van Rosendaal)

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makes approximately 20 cookies

1/4 cup butter or non-hydrogenated margarine, softened

1 cup packed brown sugar

1 large egg or 2 large egg whites

2 tablespoons corn syrup

2 teaspoons vanilla

3/4 cup all-purpose flour

1/4 cup cocoa powder

1 1/2 cups oats

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup dried cranberries, cherries or chopped dried apricots

Preheat oven to 350ºF.

In a large bowl, beat the butter and brown sugar until well blended. It will have the consistency of wet sand. Add the egg, corn syrup, and vanilla and beat until smooth. 

In a medium bowl, stir together the flour, cocoa, oats, baking soda and salt. Add to the sugar mixture and stir by hand until almost combined; add the cranberries and stir just until blended.

Drop fairly large spoonfuls of dough 2 inches apart on a cookie sheet that has been sprayed with non-stick cooking spray. Bake for 10 to 12 minutes, until set around the edges but still soft in the middle. They will seem a little undercooked but will firm up as they cool. Transfer to a wire rack to cool. 

Notes: I used large flaked oats as that is all I had. I lined the baking tray with baking parchment instead of spraying with a non-stick cooking spray. I found 10 minutes was the right amount of baking time however ovens do vary.  

Hope everyone had a good weekend considering what's happening around the world; and adhering to all social measures being implemented wherever you may be. Stay safe! - JD 

One Smart Cookie

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

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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:

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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