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Archive »Salads & Sweets to Start the Summer
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Cleo Coyle's Brookies and Cream Lite Frozen Sandwich Treats |
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| Ingredients: | 5 tablespoons butter, melted 1/3 cup oil (I use canola) 1-1/2 cups all-purpose flour* 1/2 cup unsweetened cocoa powder 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon Kosher salt or coarse sea salt 3/4 cup light brown sugar 1/2 cup white, granulated sugar 1 cup low-fat plain yogurt (do not use nonfat) 2 large eggs, lightly beaten with fork 1 teaspoon vanilla extract *To make this recipe even healthier, replace half of the all-purpose flour with “white whole wheat” flour. |
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| Directions: | Step 1: First preheat your oven to 350° F. Next melt the butter in a saucepan. Stir in the oil and set aside to cool. Step 2: One bowl mixing method: Sift together flour, unsweetened cocoa, baking powder, baking soda, and salt. Now add in your two sugars, yogurt, eggs, and vanilla. Finally add the cooled melted butter and oil mixture. With a spoon or rubber spatula, mix by hand until flour is completely incorporated into a thick batter. Now stir about 50 strokes to blend well. Do not over-mix or you’ll develop the gluten in the flour and your Brookies will be tough instead of tender. Step 3: Line a baking sheet with parchment paper. Batter will be thicker than cake batter but thinner than cookie dough. Drop in small mounds with a few inches of space between. Use a tablespoon for large Brookies, a teaspoon for smaller ones. Using the back of the spoon, lightly swirl the mounds into even, level, flattish circles. Bake smaller Brookies for about 8 minutes, larger ones for about 10. Remove from oven. I like to slide the entire strip of parchment paper onto the wire rack--this saves time and avoids disturbing the shape of the Brookies by moving one at a time with a spatula. Serve warm or chill and sandwich together with ice cream, frozen yogurt, sorbet, or sherbet. CHEATER ICE CREAM SANDWICHES: For a tasty, lower calorie and lower fat alternative to ice cream, use whipped cream or Cool Whip (low-fat, vanilla, or chocolate). See my photos, which will show you how I use Reddi-wip whipped cream to make my chilly cheater treats. TROUBLESHOOTER NOTES: A. Line plate: When making Brookies into ice cream sandwiches, be sure to cover your plate with wax paper or plastic wrap before placing in the freezer or the bottom half may stick to the plate. I place small pieces of plastic wrap down on the plate, fill each sandwich, wrap each one up separately, and store them in the freezer to be eaten over the course of the week, during my coffee breaks. B. Cover gently: When using whipped cream, be sure place the top Brookie on very gently. C. Allow time to freeze: The whipped cream will freeze after several hours or overnight. D. Double dose canned cream: When using whipped cream in an aerosol can (such as Reddi-wip), double dose the filling. Here's why: As the sandwiches begin to freeze, the air in the cream will deflate. Simply take the sandwiches out after an hour in the freezer, hit them a second time with the whipped cream, put them back together, and you’re done. This second hit of cream does the trick for creating a higher, thicker filling. FYI: Even with the double dosing the fat and calories are still a fraction of those found in full-fat ice cream. |
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| Source URL: | Mystery Lovers' Kitchen |
