Desserts - The Butcher's Daughter

Desserts, Baking, Cake, Fall, Food, From-Scratch Food, My Journey

It’s almost Halloween…..time for a treat!

October 30, 2024February 17, 2026by shannonleger

It’s been a hot minute since the last time I posted here! There’s been alot going on, some good, some not, and I’ve just been doing what I gotta do to get through. I’ll share more about that in another post.

I watched the new Martha documentary on Netflix today and it was so good! She shared things from her past I’d never heard before which was a treat and kinda surprising for me because I am this woman’s untimate fan. She inspires me and most of what I’ve accomplished in the way of business, food and homekeeping come from sources she created, designed or wrote. I am a collector of her magazines, and have many years’ worth in my collection. I own many of her books on a variety of topics ranging from Entertaining, the book that made her famous to recipe books like Cookies and Martha Stewart’s Baking Handbook. So after getting all fired up, I knew what I should make for a little Halloween treat for the family. It should be something baked…..and sweet! I wanted it to be something delicious and classic but easy to pull off. Out came the Instantpot! Years ago I’d made a few of the most delicious cheesecakes in my Instantpot and I knew this was the answer. A cheesecake that would bake to this level of perfection without having to hover over it. And it would be done in about a half hour. Perfect!

The cheesecake I’m referring to is the famous Cheesecake #17! It’s all over the internet and it’s not a wonder why! It’s the perfect blend of creamy cheesy goodness, it’s fluffy and has a soft creamy feel in your mouth kind of like an unbaked cheesecake would but it has a hint of that dense, rich flavour that comes with a baked cheesecake……and it’s rises so high!

New York Style Cheesecake #17 – Instantpot

shannonleger

A delicious creamy cheesecake, smooth and creamy interior with tons of tangy, cheesy flavour.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 26

Course Dessert

Cuisine American

Servings 8 servings

Equipment

1 7×3 springform pan
1 Parchment paper

Ingredients

For the crust:

1 1/2 cups graham crumbs
1/4 cup unsalted butter
1 pinch salt

For the Batter:

16 oz Cream cheese (2 blocks), room temperature
2 large eggs, room temperature
2/3 cups white granulated sugar
1/2 cup sour cream, room temperature
2 tbsp cornstarch
2 tsp vanilla extract
1 pinch salt

Instructions

Line springform pan with parchment paper, no need to grease the paper. Set aside. Create a tin foil sling to lower pan into the Instantpot and remove when done cooking. Set aside.
In a small bowl place the 1/4 cup melted butter and pinch of salt. Stir in graham crumbs. Press mixture into springform pan using back of spoon or a glass. Freeze for approximately 20 minutes while you prepare batter.
In a small bowl, stir together cornstarch, salt and white sugar.
Using a hand mixer (stand mixers incorporate too much air into the batter), beat cream cheese till it begins to smooth out. Mix in sugar mixture above. Add small amounts and incorporate as you go so you don't end up with sugar and cornstarch everywhere! Do not overmix.
Add sour cream and vanilla. Again do not overmix or you will end up with a really puffy cheesecake. Blend in eggs.
Pour into prepared pan and tap the pan on counter several times to remove any air bubbles. Remaining bubbles can be removed by popping with a fork or toothpick.
Pour 1 cup water into bottom of Instantpot. Add steamer rack in the bottom and place cheesecake on the rack using the foil sling you made above. Put on lid and lock in place. Set Instantpot to High Pressure for 26 minutes. Once cooking time is complete, let pressure release naturally for about 7 minutes before removing cheesecake from Instantpot.
Cool for 10 minutes and run a small knife around inside or parchment paper. Remove springform and cool on wire rack. Store in fridge, removing parchment paper before cutting.

Baking, Desserts, Food, From-Scratch Food, Spring

Chocolate Easter Nests

March 30, 2024February 17, 2026by shannonleger

I can’t believe it’s Easter again, seems like we were just preparing for Easter, baking hams and hiding Easter eggs and now here we are doing it all over again. I’m not sure if it’s being a parent that makes time fly by so quickly or if it’s just getting older that speeds up time to warp speed. One of my family’s favourite treats are these no-bake chocolate Easter nest cookies. My Mom has made them for years and this year she’s been busy caring for my Dad who has been dealing with a cancer diagnosis and treatment. So, I took up the reins and made them this year.

They are really easy to make, only a few ingredients. I made them for the first time in the microwave, I usually do it the old fashioned way in a double boiler. Using the microwave made them even faster to make and I’m not sure why I didn’t do them this way sooner. The final result are sweet little nests topped with chocolate eggs and they’re delicious too.

Chocolate Easter nest cookies on a translucent pink plate with a grey and white striped tea towel, decorative carrots and a wooden carrot patch open daily decorative sign.

Chocolate Easter Nests

shannonleger

Sweet, salty and crunchy, these no-bake cookies are the perfect Easter treat.

Print Recipe Pin Recipe

Prep Time 10

Course Dessert

Cuisine American

Servings 16 Cookies

Ingredients

1 cup chocolate chips
1 cup butterscotch chips
1/2 cup peanut butter
3-4 cups chow mein nooodles
48 mini chocolate egg candies

Instructions

In a large microwave safe mixing bowl, stir together chocolate chips, butterscotch chips and peanut butter. Microwave for 1 1/2 minutes, stirring halfway through.
Stir until smooth. Add the chow mein noodles in one cup increments to allow you to coat noodles completely. You may not need all four cups. Drop on a parchment lined baking sheet by tablespoonfuls. Each cookie will take about 2 tbsps.
Create a small indentation on top of each cookie to hold the eggs. While still wet, add three mini eggs to the top of each nest. Chill for at least 30 minutes.

Desserts, Food, From-Scratch Food, Spring, Summer

Strawberry Rhubarb Crumb Pie

May 25, 2023February 17, 2026by shannonleger

I’ve been making all the rhubarb things over the past couple weeks! ‘Tis the season! My rhubarb patch here at home isn’t doing that well this year. I think it needed more rain in early spring and that just didn’t happen this year. A little manure would probably be beneficial too although its still fairly early and maybe I’m just impatient. My patch at our cottage about two hours away is doing amazing though. It’s very well established and gets lots of sun every day. I picked a bunch when I was there on the weekend and that’s what I used for this pie. Hope to get back there this weekend so I can pick another bunch. What tips do you have for keeping your rhubarb patch producing?

My go-to recipe for pie crust is the one on the Crisco box/can. I have always had great luck with it, always tender and flaky. This time though, I decided to switch things up and try a new recipe. The crust was easy to put together with less ingredients than the Crisco version and really tasty, flaky and tender. I’ll definitely make it again! I also decided to go with a single crust and a crumb topping instead of the standard double crust. The extra butter and cinnamon in the topping really compliments the sweet and tangy strawberry and rhubarb filling. This recipe comes from a book called Perfect Pies by Michele Stuart. I purchased the book at a huge discount a few years ago now and it’s become a favourite cookbook. Funny how that happens sometimes isn’t it? I could buy a cookbook and pay $30 or $40 and never use it, purchase one at a local discount store for under $5 and it becomes a favourite. I’ m a cookbook addict I must admit. I own lots, I’m always looking for new ones though.

pie, strawberry rhubarb pie, crumb crust, flaky pie crust

Strawberry-Rhubarb Crumb Pie

Sweet yet tangy fruit pie with a golden buttery topping and flaky pastry crust

Print Recipe Pin Recipe

Prep Time 30

Cook Time 1

Chilling 2 30

Total Time 4

Course Dessert

Cuisine American

Servings 8 Servings

Ingredients

For the Crust – Makes one 9 or 10 inch double pie crust. You will need only one crust for the bottom, the top will be a crumb topping. Freeze remaining dough or keep in the refrigerator for up to 5 days.

2 Cups all-purpose flour
1 Tsp salt
3/4 Cup Crisco shortening, plus 2 tbsp
5 Tbsp ice cold water
1/4 Cup heavy cream

Crumb Topping

1/2 Cup all-purpose flour
1/3 Cup firmly packed light brown sugar
1 Tsp cinnamon
1/4 Tsp salt
5 Tbsp unsalted cold butter, cut into cubes

Filling

1 Cup sugar
1/4 Cup cornstarch
Pinch of salt
3 Cups hulled strawberries, cut in quarters
3 Cups chopped rhubarb
1 Tbsp unsalted butter

Instructions

Preheat oven to 375 degrees F. Mix together flour and salt. Cut in cold butter pieces with a pastry blender. Add ice water 1 tbsp at a time until the dough comes together when you can form a ball easily when you press the dough together. Be careful not to overwork the dough, I use either a fork or my hands at this point. The less you handle the dough, the flakier your crust will be. Divide dough in half, form two balls and wrap in plastic wrap. Press each ball into a disk. Refrigerate for about an hour to make it easier to roll out. You will only use one disk of dough for this pie. You can freeze the rest for later or keep refrigerated for up to 5 days. Once chilled, roll dough on a lightly floured surface into a 10 inch circle. Place dough into a 9 inch pie plate. Using the tines of a fork, print several holes in the bottom of the crust. Brush edges of crust with the heavy cream.
In a large bowl, combine first three filling ingredients. Add strawberries and rhubarb and stir together until fruit is thoroughly coated. Place in pie shell and dot the top with the butter.
Prepare the crumb topping. Mix together all ingredients except butter. Using a pastry blender, cut butter into flour mixture. Sprinkle mixture over the top of the pie.
Place pie on a foil or parchment paper covered baking sheet and bake for 50-60 minutes until crust is golden brown and filling is thickened and bubbling. Transfer to a wire rack and cool for 1 1/2 hours before cutting.

Desserts, Food, From-Scratch Food, Spring, Summer

Rhubarb Custard Squares

May 17, 2023February 17, 2026by shannonleger

It’s rhubarb season again! Nothing quite like the unique, tangy taste of a fresh rhubarb pie, muffin, crisp, or these amazingly simple Rhubarb Squares. The custard makes itself by mixing a few ingredients in with the chopped rhubarb , no fussing over a pan on the stovetop! Best of all, it makes a large pan so it’s great for a crowd. The original recipe calls for flour to thicken the custard but knowing what I know now about how juicy rhubarb can sometimes be, I’d also add a couple of tablespoons of cornstarch to the mixture to ensure the filling thickens enough if your rhubarb happens to be extra juicy. The end result will be delicious either way but just a little more challenging presentation- wise if you have all the extra juiciness.

Rhubarb Custard Squares

A sweet and creamy custard filled with tangy pieces of pretty pink rhubarb over a buttery shortbread crust.

Print Recipe

Prep Time 15

Cook Time 45

Cooling Time 30

Total Time 1 30

Course Dessert

Servings 24 Squares

Ingredients

Crust

1 Cup Flour
3/4 Cup Butter
1/4 Cup Powdered sugar

Filling

3 Large eggs
2 Cups Granulated sugar
1/2 Cup All-purpose flour
1/2 Tsp Salt
4 Cups Rhubarb, chopped

Instructions

Preheat oven to 350 degrees. In a mixing bowl, stir together the flour and icing sugar. Cut butter into flour mixture using a pastry blender or two knives until the mixture resembles coarse crumbs, about the size of peas. Pat minute into a 9×13 pan. Bake for 10-12 minutes.
While the crust bakes, stir together eggs, sugar, flour and salt. Fold in chopped rhubarb. Pour rhubarb mixture over hot crust. Reduce oven temperature to 325 degrees F and bake 30-35 minutes more.
Cool for 30 minutes and refrigerate squares to chill completely before cutting.

Baking, Desserts, Food, From-Scratch Food

Chocolate Valentine’s Day Terrine

February 12, 2022February 17, 2026by shannonleger

I’m a romantic at heart. One of my favourite days of the year is Valentine’s Day. I adore anything chocolate! This year I wanted to make something sweet and chocolatey for my Valentine but I didn’t want to make the usual cupcakes, cookies or cake. So I took out a few cookbooks and started looking through for the perfect treat. I came across this terrine in a Canadian Living cookbook and didn’t change too much about it when I recreated it. Because I didn’t want to go out to get the bar of chocolate it called for, I used semi sweet chocolate chips. I really don’t think it made any difference in the end result.

Honestly what could be better than chocolate, butter and coffee? This terrine has it all! It’s simple to make but tastes sinfully luxurious. It needs to fully cool before chilling and then chill for 12 hours in the fridge so make sure to give yourself enough time. Berries are a nice way to decorate it, they look pretty against the deep brown chocolate but they also taste amazing with the mocha flavour of the terrine. I think a little whipped cream would work too if you were so inclined.

Chocolate Valentine’s Day Terrine

shannonleger

A rich, mocha flavoured chocolate terrine with berries and chopped pistachios

Print Recipe Pin Recipe

Prep Time 25

Cook Time 45

Cooling & Chilling Time 13

Total Time 14 10

Course Dessert

Cuisine American

Servings 12 Servings

Equipment

1 8×4 inch loaf pan
Parchment paper
1 Double Boiler

Ingredients

1/2 Cup granulated sugar
1/2 Cup strong brewed coffee
1 Cup butter
1 Cup semi-sweet chocolate chips
4 eggs
1 Tbsp all-purpose flour
1/2 Cup chopped pistachios
strawberries and raspberries for decorating and serving

Instructions

Preheat oven to 350 degrees F. Line an 8×4 inch loaf pan with parchment paper. Set aside.
In a double boiler, whisk sugar and coffee until sugar is dissolved. Add butter and chocolate and melt, whisking until smooth. Set aside.
In a separate bowl, whisk eggs until pale, sift flour over top and whisk in. Fold in chocolate mixture until no streaks remain. Pour into the parchment lined pan. Place pan in a larger pan and pour in water until it reaches halfway up loaf pan. Bake at 350 degrees F for 45 minutes until edges puff up and centre is still jiggly, 45 minutes.
Remove pan from water and place on a wire rack to cool for about 1 hour. Cover with plastic wrap and refrigerate about 12 hours until firm.
Invert a serving platter over pan and turn over. Remove pan and parchment paper carefully as the terrine will still be a fairly soft texture. Sprinkle over chopped pistachios and decorate with berries, whipped cream, etc as desired.

Baking, Desserts, Food, From-Scratch Food

Pistachio Squares

February 9, 2022February 17, 2026by shannonleger

I’ve been seeing pistachios everywhere lately and thought maybe it was pistachio season in the USA. After a quick Google search I learned that pistachio season is nowhere near February. It’s actually more like from late August to October. Seeing them at our local grocery stores, in magazine ads and on TV, I felt inspired to whip up a pan of pistachio squares. They’d be perfect for a St Patrick’s Day treat! Yup, I realize we need to celebrate Valentines Day first but don’t worry, I’ll have some recipes to share for that occasion too!

I put these in an 8×8 pan (or you could definitely go with a 9×9). In an 8×8 pan, these squares have a really thick crust. I love them that way because I adore shortbread and that’s what it reminds me of. If you like a thinner crust, you could halve the crust recipe and they’d be perfect for you. You could also use the same ingredient measurements and simply make the squares in a 9×13 pan. The cream cheese, pudding and whipped cream layers will obviously be thinner as well but it will definitely work and turn out beautifully. It’s just my personal preference to have thick crust and thick layers of cream cheese and puddding.

Honestly this is one of my favourite desserts! It really does remind me of my childhood. My Mom made these often. Sometimes for an occasion like Easter but often just for a random treat. They are a yummy dessert in the warmer weather too. Only the crust has to be baked so there’s minimal work and minimal heat generated in the kitchen. They’re really refreshing too since they are kept in the refrigerator and served cold. I hope you’ll make some for St. Patty’s Day or today, or both!

Pistachio Squares

shannonleger

Cool, creamy Pistachio Squares with a cream cheese and pudding filling topped with whipped cream

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Course Dessert

Cuisine American

Servings 9 Servings

Equipment

1 Stand Mixer
1 Whisk
1 8×8 pan
1 Mixing bowl
1 Spatula

Ingredients

Crust:

1/2 Cup Icing sugar
2 Cups All-purpose flour
1 Cup Unsalted butter

Filling:

8 Oz Package of cream cheese
1 Cup Icing sugar
3 Cups Cold milk
2 Packages of pistachio pudding
1 Large tub of Cool Whip

Instructions

Preheat oven to 350 degrees F. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter & sugar. Add flour and mix until combined and crumbly. Press into an 8×8 pan (or pan of choice depending on thickness desired). Bake for 20 minutes.
In the bowl of an electric mixer fitted with the paddle attachment, beat together cream cheese and icing sugar. Fold in 1 cup of Cool Whip with a spatula. Spread over cooled crust.
In a small mixing bowl, whisk pudding mix into the cold milk. Spread over cream cheese layer. Top with remaining Cool Whip.

Keyword Cream Cheese filling, Layered Squares, Pudding filling, Squares, St. Patrick’s Day treat

Baking, Desserts

Carrot Cake is a Vegetable, Right?

November 16, 2021November 16, 2021by shannonleger

We finally harvested the last of our garden and had a bumper crop of carrots. We love eating carrots, both raw and cooked around here but this is like, a crazy amount of carrots. Since I’m too lazy (or maybe just plain tired out from a super busy few months in the Leger household) to blanch and freeze OR preserve the carrots, I thought I’d make a carrot cake with some of them.

There’s still a ton left so I’ll probably have to just give in soon and figure out something easy to do with them or risk losing them. If they don’t succumb to freezing out in my garage, the pesky little squirrel that’s been sneaking in there to nibble at our bucket of chicken feed will start to nibble on them. Stay tuned for what happens with the remaining carrots, LOL.

I found a great recipe online at Live Well Bake Often and was intrigued by the addition of unsweetened applesauce. I’ve never made a carrot cake that included applesauce so I thought I’d give it a try. It turned out amazing! I hope you will give it a try and enjoy it as much as my family did!

It’s the simple things in life! I think the fact that the carrots were grown in our backyard garden with lots of love and
free of chemicals and pesticides made the cake taste even better!

Super Moist Carrot Cake with Cream Cheese Icing

Carrot Applesauce Cake with Cream Cheese Icing

shannonleger

Delectable moist carrot layer cake filled and topped with cream cheese icing and chopped pecans

Print Recipe Pin Recipe

Prep Time 30

Cook Time 35

Course Dessert

Cuisine American

Servings 10

Calories 650 kcal

Equipment

Measuring spoons
Measuring cups
Kitchenaid Mixer
Mixing bowl
Spatula
Whisk
Parchment paper
Cake release
8 inch round cake pans
Food processor with grater attachment
Pastry brush

Ingredients

For the carrot cake:

2 Cups all-purpose flour
2 Tsp baking powder
1 Tsp baking soda
1 1/2 Tsp ground cinnamon
1/2 Tsp ground ginger
1/4 Tsp ground nutmeg
1/2 Tsp Kosher salt
3/4 Cup vegetable oil
4 large eggs, room temperature
1 1/2 Cups light brown sugar
1/2 Cup granulated sugar
1/2 Cup unsweetened apple sauce
1 Tsp vanilla extract
3 Cups grated carrots

For the cream cheese icing:

1 8oz package of cream cheese, room temperature
1/2 Cup unsalted butter, room temperature
2 Cups powdered sugar
1 Tsp vanilla extract

Instructions

Carrot cake:

Preheat oven to 350 degrees F. Coat bottom and sides of two 8 inch round pans with cake release using a pastry brush. You can also add rounds of parchment paper in the bottom of each greased pan and then grease the paper to give additional protection against sticking.
In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until combined.
In a mixer fitted with the paddle attachment, mix together the oil, eggs, brown sugar, granulated sugar, applesauce and vanilla extract until fully combined. Add the grated carrots and mix until combined.
Remove bowl from mixer and add dry ingredients. Fold in with a spatula until combined but do not over mix.
Pour batter evenly into two 8 inch round pans. Tap firmly on countertop before placing in a 350 degree F oven for 30-35 minutes until cake tester inserted in center comes out clean. Cool in pans on wire rack for 25 minutes. Remove from pans and allow to cool completely on wire racks before frosting.

Cream cheese icing

In a mixer fitted with the paddle attachment, beat cream cheese until smooth. Add butter and mix until incorporated. Add powdered sugar and vanilla extract and mix until fully combined.

Assemble the cake:

Level tops of cakes with a cake leveller if necessary. Place one cake layer on cake stand or platter and spread approximately 1/2 cup of icing on the cake layer. Place second cake layer on top and spread remaining icing on top and sides of cake. Chop 1 cup pecans or walnuts and place on top of cake and around bottom and/or sides.

Keyword Cake, Carrot Cake, Cream Cheese Icing, Homemade cake, Layer cake, Pecans

Top of carrot layer cake with cream cheese icing and pecans — Top view of carrot layer cake with cream cheese icing and chopped pecans

Baking, Desserts, Fall

Happy Fall Y’All!

October 20, 2021October 20, 2021by shannonleger

I haven’t been posting on the blog much lately but this summer has been “almost” too crazy to handle! There’s been lots of excitement in our house because we purchased a family cottage by the bay (Bay of Cocagne to be exact) and we have been travelling there every chance we get to work on it. It’s left me with little spare time because when we aren’t there, I’m back at home taking care of the family and madly searching for deals online, Facebook Marketplace for second hand items or new in box items that folks are selling for whatever reason. We are on a very tight budget so it just makes sense to shop around but it definitely adds a whole new level of challenge to this endeavour! I’m always up for a challenge though! I’ll be posting our renovation journey here on the blog over the coming days and weeks so stay tuned!

I missed the whole late summer/early autumn posting opportunity, I had plans to share pickle recipes, Thanksgiving recipes and various fall baking recipes but only managed to crank out one Pumpkin Cookie recipe! So……I couldn’t let another day pass without posting an apple recipe! Apples are one of my favourite fall foods. Fun to bake with for sure! I decided to attempt a version of Dutch Apple Pie (or some might call it a French Apple Pie). It’s really just a perfect cross between pie and crumble! So if you can’t decide what to make, make a Dutch Apple Pie! Make sure you set aside a couple hours for this pie making adventure because this one is a little time consuming. Well worth the effort and the wait though!

First you’ll want to make a single crust pie dough. I used my favourite, Classic Crisco “no fail” recipe here. You’ll then blind bake it and proceed with the recipe that follows. I hope this pie will bring all the wonderful fall flavours, smells and feels into your home!

Shannon’s Dutch Apple Pie

shannonleger

A gorgeous and delicious apple pie full of fall flavour. A wonderful combination of pie and crumble, this fall dessert is sure to please.

Print Recipe Pin Recipe

Prep Time 1 20

Cook Time 1 10

Course Dessert

Cuisine American

Servings 8 Servings

Equipment

Measuring spoons
Measuring cups
Whisk
Baking Sheet
Aluminum foil
Parchment paper
Pie plate 9 inch
Fork
Mixing bowl
Rolling Pin

Ingredients

1 Single pie crust – see link above

Crumb Topping

1/2 Cup brown sugar, packed
3/4 Cup all purpose flour
1/4 Tsp nutmeg
1/8 Tsp salt
6 Tbsp butter, melted
1 Tsp vanilla extract

Apple Filling

5-8 apples, peeled, cored and sliced
2 Tbsp butter, melted
1 Tbsp lemon juice
1/2 Cup granulated sugar
3 Tbsp all purpose flour
1/2 Tsp cinnamon

Instructions

Crust

Make crust as instructed in Crisco recipe link above. Shape into a ball, wrap in plastic wrap and flatten into a 6 inch round disk.
Refrigerate for 1 hour or freeze 15 minutes. Preheat oven to 400 degrees F. Meanwhile, make crumb topping and filling.
Once crust has been chilled for 1 hour in the refrigerator, roll out dough on a floured surface to fit a 9 inch pie plate. Fit into pie plate and flute edges if desired.
Prick the bottom of pie with a fork about 10 times and line with parchment paper. Add pie weights (you can also use rice, dried beans for weight) and bake for 15 minutes at 400 degrees F. Remove pie weights and return to oven and bake 8-12 minutes longer.
Move oven rack down one from center and reduce temperature to 350 degrees F.

Crumb Topping

Whisk together brown sugar, flour, nutmeg and salt.
Add vanilla, melted butter and toss evenly with a fork until moistened. Refrigerate.

Filling

Toss sliced apples with melted butter and lemon juice.
Add sugar, flour and cinnamon. Toss to coat the apples evenly. Set aside.

To Assemble

Fill cooled pie crust with filling, break topping into small chunks and sprinkle over top of pie. Place pie on an aluminum foil lined baking sheet and bake for 45-55 minutes.
Remove pie from oven and cool on a wire rack for about 2 hours. Serve with whipped cream or French Vanilla ice cream.

Baking, Desserts, Food

Shhhh, it’s Mom’s little secret…..these brownies are healthy!

May 18, 2021May 18, 2021by shannonleger1 Comment

Back in the mid 2000’s Jessica Seinfeld released a cookbook called Deceptively Delicious. It is targeted toward parents cooking and baking for their children so lots of child friendly things in this cookbook. Pretty much every recipe could be used to feed a family though. I mean, who doesn’t love a good Sloppy Joe or a big plate of Mac and Cheese? I purchased the book then even though it would be many years before I’d have children of my own and a possible need to hide good things in their food. I’ve since began using it for family treats. It turns out that my kids have pretty well developed palates and eat a wide variety of foods, fruit and veggies included. Honestly, they likely do better with their diets than many adults. I’m at the age now where diet is increasingly important to me for a variety of reasons and I have a major sweet tooth so I decided to work on adding more vitamins, minerals and fibre into those things instead of completely cutting them out.

I recently made the brownies with spinach and carrot purée and they were pretty amazing I must say! They definitely aren’t the decadent brownies you’d purchase at the local bake shop, laden with sugar and butter, their chewiness is definitely different than what we’ve come to expect from a brownie. BUT…..they are still pretty tasty, have a fudgy texture and are a great way to satisfy a craving while cutting down on fats, sugar and calories! Not to mention that they have 3 grams of fibre and the benefits of powerful antioxidants from the carrots and spinach.

These brownies were a huge hit in our house and I plan to make them again (and again!). If you have a garden, they are a great way to use up some of those items you may have extra of during the season. I literally just dunked the spinach in boiling water and it wilted immediately and was ready to purée. The carrots took a bit longer but chopped or sliced in small pieces, they will also cook quickly and were a cinch to purée in my Vitamix.

Look at the beautiful colours of the fresh purées! So many nutrients in there!

The only note I will add is to wait till they are completely cool before digging in. Otherwise, you will taste the spinach. Once cool though, you honestly would never know there are veggies hidden in them! Shhhhh, it’s our little secret!

Healthy Brownies

Brownies with Spinach and Carrot Purée hidden inside

Print Recipe Pin Recipe

Prep Time 15

Cook Time 40

Total Time 55

Course Dessert, Snack

Cuisine American

Servings 12 Brownies

Calories 133 kcal

Equipment

8×8 Baking Pan
Spatula
Whisk
Cooking Spray
Double Boiler

Ingredients

Cooking spray
3 Ounces Semisweet or bittersweet chocolate
1/2 Cup Carrot purée
1/2 Cup Spinach purée
1/2 Cup Firmly packed brown sugar
1/4 Cup Unsweetened cocoa powder
2 Tbsp Fat free soft tub margarine spread or butter
2 Tsp Pure vanilla extract
2 Large egg whites
3/4 Cup Oat flour or all-purpose flour
1/2 Tsp Baking powder
1/2 Tsp Salt

Instructions

Preheat the oven to 350 degrees F. Coat an 8×8 inch baking pan with cooking spray.
Melt the chocolate in a double boiler over low heat.
In a large bowl, combine the melted chocolate, vegetable purées, sugar, cocoa powder, margarine and vanilla, and whisk until smooth and creamy, 1 to 2 minutes.
Whisk in egg whites. Stir in the flour, baking powder, and salt with a spatula.
Pour the batter into the pan and bake 35 to 40 minutes. Cool completely in the pan before cutting into 12 bars.

Keyword Brownie, Chocolate, Vegetable Purees

Baking, Desserts, Food

Chocolate Orange Zucchini Bundt Cake

April 15, 2021April 15, 2021by shannonlegerLeave a Comment

I made this amazing chocolate cake a couple days ago and let’s just say it didn’t last long! Even my little boys both loved it. It’s so chocolatey and moist and little do they know, it’s got some veggies and fruit thrown in – albeit the extent of the fruit is orange peel but still, there’s gotta be some vitamin C in that orange peel hasn’t there? I’ve always adored the mix of chocolate and orange. Anyone else out there a Terry’s Chocolate Orange fan? The orange flavour isn’t overpowering at all and with just a hint of orangey tartness this chocolate bundt cake really stands out! You could easily omit the orange zest and the cake would be equally as delicious.

Chocolate Orange Zucchini Bundt Cake

shannonleger

Moist and Delicious Chocolate Orange Zucchini Bundt Cake

Print Recipe Pin Recipe

Prep Time 10

Cook Time 55

Total Time 1 5

Course Dessert

Cuisine American

Servings 12

Equipment

Measuring cups
Measuring spoons
Bundt pan
Zester or Rasp

Ingredients

3/4 Cup Vegetable Shortening
2 Cups Sugar
3 Eggs
2 Tsp Vanilla
1 Tbsp Grated Orange Zest
2 Cups Grated Raw Zucchini
2 3/4 Cup All-purpose flour
1/2 Cup Cocoa
2 1/2 Tsp Baking Powder
1 1/2 Tsp Baking Soda
1 Tsp Salt
1 Tsp Cinnamon
1/2 Cup Milk
1/2 Cup Nuts of Your Choice
1/2 Cup Chocolate Chips

Instructions

Cream vegetable shortening and sugar, beating until smooth. Beat in eggs; stir in vanilla, orange zest and zucchini. Blend well. Stir flour, cocoa and the rest of the dry ingredients. Add to zucchini mixture along with the milk. Put in a bundt pan and top with 1/2 cup nuts and 1/2 cup chocolate chips. Bake at 350 F for 50-55 minutes.

Keyword Bundt Cake, Cake, Chocolate, Homemade cake, Orange zest, Zucchini

I did find that some chocolate came off on my cooling rack as I let the cake cool the way it came out of the pan (so all the nuts and chocolate chips were then on the bottom of the cake). Next time I think I would flip the cake back over to cool with the nuts and chocolate chips on the top. To serve, you can always invert again onto a serving tray or cake stand and your chocolate chips will stay intact since they will have cooled off.