Candy Bar Brownies
You can create any flavor of brownie you like with your favorite candy bar. Make a pan of these after Halloween when you have an array of candy to use. Canola oil helps keep them moist and chewy.
- canola oil cooking spray
- 1 1/4 cups granulated sugar 310 mL
- 3/4 cup canola oil 175 mL
- 1/2 cup cocoa powder 125 mL
- 2 eggs
- 1 tsp vanilla extract 5 mL
- 1 1/2 cups all-purpose flour 375 mL
- 1 tsp baking powder 5 mL
- 1/4 tsp baking soda 1 mL
- 1 cup 2% milk 250 mL
- 2 cups (about 6 oz/170 g) broken candy bar pieces (like peanut butter cups or chocolate bars) 500 mL
- 1. Preheat oven to 350 °F (180 °C). Line inside of 9 x 13-inch (22 x 23-cm) baking pan with aluminum foil. Spray with canola oil cooking spray.
- 2. In large saucepan over medium heat, blend sugar, canola oil and cocoa until it starts to slightly bubble around edge. Take off of heat. Quickly whisk in eggs and vanilla until combined. Set aside.
- 3. In medium bowl, whisk flour, baking powder and baking soda. Add dry ingredients in three parts, alternately with milk, to chocolate mixture, starting and ending with dry ingredients. Pour into prepared baking pan, smoothing to sides. Evenly add candy bar pieces on top.
- 4. Bake for about 25 to 30 minutes or until toothpick inserted into brownie comes out with few moist crumbs. Cool in pan on wire rack. Cut into 24 pieces.
|Gras saturés||2 g|
Frozen Grasshopper Pie
This minty ice cream cookie pie is sure to be a big hit with the whole family and it's very easy to make. Using canola oil in the crust and reduced fat ice cream or frozen yogurt in the filling makes it significantly lower in saturated fat than the typical version, but with all the indulgent taste. Frozen desserts became popular in the U.S. in the 1950's following the mass manufacturing of freezers as separate units from refrigerators.
Lemon Chess Pie
This Southern classic's name is a bit of a mystery, but the story goes that when asked what kind of pie the inventor made, she said 'jes pie' and culinary history was made. This version has the requisite flakey pastry crust and sweet lemon custard filling but it's healthier with canola oil and a touch less sugar than the sticky-sweet traditional version, so the lemon really shines through.