Crazy Caramel & Cranberry Banana Split September 30, 2009
Posted by Teresa in : Dessert , add a comment
Banana Splits with Cranberry Compote and Coffee Caramel
Ingredients:
For the Cranberry Compote
- 375 ml (1 1/2 cups) sugar
- 250 ml (1 cup) water
- 500 ml (2 cups) fresh or frozen cranberries
For the Coffee Caramel
- 60 ml (1/4 cup) water
- 375 ml (1 1/2 cups) sugar
- 125 ml (1/2 cup) 35% cream
- 125 ml strong coffee
- 60 ml (1/4 cup) salted butter
For Assembly
- Vanilla ice cream
- 4 x bananas, peeled and halved lengthwise
- 75 ml (1/3 cup) pecans, toasted and coarsely chopped
Directions:
For the Cranberry Compote
- In a saucepan, bring the sugar and water to a boil. Add the cranberries. Bring to a boil. Remove from the heat and let cool partially. Refrigerate for 12 hours.
For the Coffee Caramel
- In a saucepan, bring the water and sugar to a boil. Using a wet pastry brush, wash down any sugar crystals from the sides of the pan.
- Simmer without stirring until the mixture turns light gold. Remove from the heat. Whisk in the cream, coffee and butter. Bring to a boil and let simmer, while whisking until the caramel is dissolved and the mixture is smooth, about 3 minutes. Let cool, transfer to an airtight container and refrigerate.
For Assembly
- For each banana split, arrange 2 banana halves side by side in a bowl. Add 2 or 3 scoops of ice cream. Spoon caramel over the ice cream. Top with cranberry compote and pecans.
- Note: This recipe makes enough caramel and cranberry compote for 8 banana splits.
The caramel and cranberry compote will keep in the refrigerator for about 2 weeks. Use them on ice cream, cakes and brownies.
Black Bean Brownies August 9, 2009
Posted by Teresa in : Dessert , add a commentThis recipe is from one of my favourite sites, 101Cookbooks! Click here. They are a bit of work, but SO WORTH IT!
Amazing Black Bean Brownie Recipe
For those of you who have a hard time tracking down agave nectar (which is becoming much more readily available) substitute honey 1:1 for the agave nectar. Ania’s head notes encourage you to keep these brownies in the refrigerator, they will slice much better if refrigerated several hours or preferably overnight. I used instant coffee this time around, but you can find natural coffee substitute at many natural food stores.
4 ounces unsweetened chocolate
1 cup unsalted butter
2 cups soft-cooked black beans, drained well (hs: canned is fine)
1 cup walnuts, chopped
1 tablespoon vanilla extract
¼ cup (granulated) natural coffee substitute (or instant coffee, for gluten-sensitive)
¼ teaspoon sea salt
4 large eggs
1½ cups light agave nectar ( I used honey… and wow, that’s a lot!)
Preheat the oven to 325°F. Line an 11- by 18-inch (rimmed) baking pan (hs note: or jellyroll pan) with parchment paper and lightly oil with canola oil spray.
Melt the chocolate and butter in a glass bowl in the microwave for 1 1/2 to 2 minutes on high. Stir with a spoon to melt the chocolate completely. Place the beans, 1/2 cup of the walnuts, the vanilla extract, and a couple of spoonfuls of the melted chocolate mixture into the bowl of a food processor. Blend about 2 minutes, or until smooth. The batter should be thick and the beans smooth. Set aside.
In a large bowl, mix together the remaining 1/2 cup walnuts, remaining melted chocolate mixture, coffee substitute, and salt. Mix well and set aside.
In a separate bowl, with an electric mixer beat the eggs until light and creamy, about 1 minute. Add the agave nectar and beat well. Set aside.
Add the bean/chocolate mixture to the coffee/chocolate mixture. Stir until blended well.
Add the egg mixture, reserving about 1/2 cup. Mix well. Pour the batter into the prepared pan. Using an electric mixer, beat the remaining 1/2 cup egg mixture until light and fluffy. Drizzle over the brownie batter. Use a wooden toothpick to pull the egg mixture through the batter, creating a marbled effect. Bake for 30 to 40 minutes, until the brownies are set. Let cool in the pan completely before cutting into squares. (They will be soft until refrigerated.)
Makes 45 (2-inch) brownies.
Reprinted with permission from Baking With Agave Nectar: Over 100 Recipes Using Nature’s Ultimate Sweetener by Ania Catalano. (Ten Speed Press 2008)
