Cook Without Book

Yield:  Makes 8 muffins (serving size: 1 muffin)                   Ingredients Cooking spray 1 cup   applesauce 1 teaspoon   canola oil 1/2 cup   turbinado sugar 1 teaspoon   vanilla extract 1/4 teaspoon   almond extract 3/4 cup   oat flour 1/3 cup   unsweetened cocoa 2 teaspoons   baking powder 1/2 teaspoon   baking soda 1/2 teaspoon   salt 1/8 teaspoon   ground cinnamon 1/2 cup   semisweet dairy- and gluten-free chocolate chips (such as Sunspire) Powdered sugar (optional) Preparation 1. Preheat oven to 350°. Place 8 paper liners in muffin tin; coat with cooking spray. 2. Combine applesauce and next 4 ingredients. In a separate bowl, whisk together the next 6 ingredients. Add oat mixture to applesauce mixture; stir until blended. Stir in chocolate chips. 3. Spoon batter into muffin cups. Bake for 20–22 minutes, rotating the pan a half-turn after...

Yield:  16 servings (serving size: 1 square)                 Ingredients 3/4 cup   sugar 1/4 cup   plus 2 tablespoons reduced-calorie stick margarine, softened 1  large egg 1  large egg white 1 tablespoon   vanilla extract 1/2 cup   all-purpose flour 1/4 cup   unsweetened cocoa Cooking spray 1  (8-ounce) block 1/3-less-fat cream cheese, softened 1/4 cup   "measures-like-sugar" calorie-free sweetener 3 tablespoons   1% low-fat milk Preparation Preheat oven to 350°. Beat sugar and margarine with a mixer at medium speed until light and fluffy. Add egg, egg white, and vanilla; beat well. Gradually add flour and cocoa, beating well. Pour into an 8-inch square pan coated with cooking spray. Beat cream cheese and sweetener with a mixer at high speed until smooth. Add milk; beat well. Pour cream cheese mixture over chocolate mixture; swirl together using the tip of a knif...

                Nutritional Information Calories per serving: 153 Fat per serving: 8g Saturated fat per serving: 3g Monounsaturated fat per serving: 3g Polyunsaturated fat per serving: 1g Protein per serving: 3g Carbohydrates per serving: 20g Fiber per serving: 2g Cholesterol per serving: 39mg Iron per serving: 1mg Sodium per serving: 92mg Calcium per serving: 22mg Ingredients 1 cup   black beans, rinsed and drained 2 tablespoons   light olive oil 1/2 cup   thawed and squeezed dry frozen spinach 1/4 cup   applesauce 2  eggs 1  egg yolk 3/4 cup   sugar 3 tablespoons   unsweetened cocoa 1 1/2 tablespoons   instant espresso powder 3 ounces   chopped bittersweet chocolate 2 tablespoons   unsalted butter 2 teaspoons   pure vanilla extract 1/2 teaspoon   salt 1/2 cup   flour 1/3 cup   mini chocolate chips 1/3 cup   chopped pecans Prepar...

                                Ingredients 7  chocolate graham crackers 4 teaspoons   light butter, melted Cooking spray 3 teaspoons   orange zest 2 tablespoons   fresh orange juice (about 1 orange) 2 tablespoons   Grand Marnier 1  envelope unflavored gelatin 1  (8-ounce) block fat-free cream cheese, softened 1  (8-ounce) block 1/3-less-fat cream cheese, softened 1  (14-ounce) can fat-free sweetened condensed milk 3/4 cup   unsweetened cocoa 1/3 cup   semisweet chocolate, melted 3 cups   frozen fat-free whipped topping, thawed, plus additional for garnish Orange zest for garnish Preparation 1. Finely grind crackers in food processor. Remove to bowl. Add butter; mix well. 2. Coat 9-inch springform pan with cooking spray; press crumbs into bottom. Bake at 350º for 10 minutes. Remove and cool. 3. Combine orange zest, ju...

Chocolate Cake with Pomegrenate Seeds Serves 4 2 cups all purpose flour 2 cups sugar 3/4 cup good quality cocoa 2 tablespoons baking soda 2 medium eggs 1 cup buttermilk 1 cup vegetable oil 1 teaspoon vanilla extract 1 cup boiling water 2 tablespoons confectioners sugar 1/4 cup fresh pomegrenate seeds Preheat Oven to 325° F  Lightly grease a heart shape baking dish and lightly dust it with flour. Place all the ingredients except for confectioners sugar and pomegrenate in a medium bowl and mix at medium or medium high speed until all ingredients are blended and smooth. Pour into greased and floured baking dish and bake for upto 1 hour to 1 hour 10 minutes. Test by sticking a tooth pick in middle of the cake and if it comes out clean, the cake is ready. Let it cool for an hour. Dust it with confectioners sugar and garnish it with pomegrenate seeds.

Ingredients For the cake 225g/8oz plain flour 350g/12½oz caster sugar 85g/3oz cocoa powder 1½ tsp baking powder                                                                          1½ tsp bicarbonate of soda 2 free-range eggs 250ml/9fl oz milk 125ml/4½fl oz vegetable oil 2 tsp vanilla extract 250ml/9fl oz boiling water For the chocolate icing 200g/7oz plain  chocolate 200ml/7fl oz  double cream Preparation method Preheat the oven to 180C/350F/Gas 4. Grease and line two 20cm/8in sandwich tins. Watch technique 0:33 mins For the cake, place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smoot...