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 

Jelly Roll ~ Part 2

I knew my attempt at making another jelly roll would happen sooner than expected and here it is, in all it's rolled up glory. This recipe was by far the better one. With a pliable spongy cake that rolled effortlessly and oozed crimson jam.  


Jelly Roll
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3 large eggs
1 cup of casters sugar
1/3 cup cold water
1 teaspoon vanilla
3/4 cup all purpose flour OR 1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
icing sugar, for dusting the tea towel and sprinkling on the finished cake 
about 2/3 cup jelly or jam of your choice
1 clean tea towel

Preheat oven to 375ºF. Line a jelly roll pan (15.5 x 10.5 x 1 inch) with parchment paper or waxed paper or aluminium foil. If using waxed paper or foil grease generously.

Beat the eggs in a bowl with an electric mixer on high speed for 5 minutes or until very thick and lemon coloured. Gradually beat in the sugar. On low speed beat in the water and vanilla. Gradually add the flour, baking powder and salt, just beating until batter is smooth. Pour into the prepared pan, spreading to the corners. 

Bake for 12 to 15 minutes or until toothpick inserted in the centre comes out clean. Immediately loosen cake from the edges of the pan and turn upside down onto a clean tea towel generously sprinkled with icing sugar. Carefully remove the paper. Trim off stiff edges of cake, if necessary. While the cake is hot, carefully roll cake and towel from narrow end. Cool on wire rack for at least 30 minutes. 

Unroll cake and remove the sugared tea towel. Beat the jam or jelly slightly until soften; spread over cake. Roll up the cake. Sprinkle with icing sugar. 

Just waiting to be sliced. Sweet and definitely worth another try.  


Hope everyone is having a good week so far. - JD 

Black Bean Brownies

I literally stumble upon this recipe. I was quite intrigued by the use of black beans and no flour to make brownies. If you have a blender or a food processor then making these delicious low fat brownies will be a breeze.  

Black Bean Brownies

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15 1/2 oz can of black beans, rinsed and drained

2 eggs

1/2 cup unsweetened apple sauce

1/2 cup granulated sugar

5 tablespoons cocoa powder

1 teaspoon baking powder

1/8 teaspoon salt

1 teaspoon vanilla

Semi-sweet chocolate chips and or nuts for the topping is optional

Pre heat oven to 350ºF.

Add all of the ingredients into the blender or food processor; mix until all ingredients are well blended and smooth. There should be not be any whole black beans in the batter. 

Spray an 8x8" baking pan with a non-stick cooking spray or you you could butter and flour the pan like I did. Pour the batter into the prepared pan. Top with chocolate chips or nuts if desired.

Bake for 25 minutes or until toothpick comes out clean after inserting it in the centre. Cool for 30 minutes before cutting and serving, otherwise they will fall apart.

Notes: My only issue with these brownies came when I was slicing them. I did let them sit for the required 30 minutes and as I was cutting the knife kept pulling on the brownie which made for a less attractive brownie slice however by the time a slice was devoured that was all forgotten. Other than that these were fantastic and very delicious! - JW