Sunday, October 3, 2010

Truly Great Lowfat Homemade Brownies

This week America's Test Kitchen Healthy Family Cookbook arrived in the mail.  I was so excited to start cooking with it!  This week I'll post a review of it and explain how it's different from the Family Cookbook--which honestly I wouldn't trade it for.  They're different from each other and have different recipes.

Anyways, tonight I made the Butternut Squash Soup which, though flavorful needed less broth.  I would have left the vegetable broth out completely.  The soup was pretty runny.  And I would have roasted the vegetables for another 10 minutes.  But, even so, it was very good.  I served it with a dollop of lowfat sour cream, tiny alphabet noodles (aimed at the kids) and some pepper.  I served it with wheat bread and butter.

For dessert, I made these brownies with one alteration...
I don't buy bittersweet or baking chocolate anymore.  I actually haven't for years.  I substitute 3 Tbsp cocoa and 1 Tbsp butter for 1 oz. of baking chocolate.  So, in this recipe I substituted 2 Tbsp melted butter and another 1/3 cup cocoa.  I also added 1/2 cup chocolate chips.  I know that they're not as low fat this way, but they are a great improvement over the brownies I usually make.  The brownies I normally make have 1 1/3 cup sugar, 3 eggs, and 9 Tbsp of butter total (compared to 4 Tbsp in this recipe).  These brownies tasted just as good and surprisingly just as rich!

I'm going to keep trying a few more recipes through the week before I post my review for this cookbook, but so far so good!


1 comment:

  1. Yum! I like No Pudge--our grocery carries the mix and you just add yogurt.