This simple and delicious recipe is easy to make, tastes great, and can be made with a variety of different fruits. It is also diabetic friendly containing no extra sugars! It can also be made with gluten free flour.
Thanks for stopping by our booth at the recent TECHxpo conference! We promised to post the recipe for our cookies and you’ll find it below:
Good Ol’ Chocolate Chip Oat Cookies
At the 2014 TECHxpo Conference, we baked Chocolate Chip Oat cookies exclusively for TECHxpo members. If you liked the cookies and would like to make the same cookies for your friends and family, here is the recipe!
1 cup butter at room temperature
2/3 cup brown sugar; firmly packed
¼ cup white sugar
1 teaspoon vanilla extract
1 cup regular oats
1 ¾ cup flour (all purpose)
½ teaspoon baking soda
½ teaspoon salt
1 cup of chocolate chips (remember, the better the chocolate, the better the cookie)
Here’s how to make them yummy:
1. Preheat the oven to 400°C at standard setting or 375°C at the convection setting.
2. Whip the butter till it is fluffy. Add brown and white sugar and continue mixing.
3. Add the vanilla extract and egg and continue mixing. Continue whisking till the batter is at a light and airy consistency.
4. Now add all the dry ingredients; flour, oats, chocolate chips, baking soda and salt and mix just until all ingredients come together and are well incorporated – Do not over mix!
5. You are now ready to assemble the dough onto a cookie sheet.
6. Scoop out the batter with a soup spoon and mold it into a ball between your palm and the spoon. Drop onto the cookie sheet.
7. Bake for approximately 12 minutes or until the cookies are golden brown.
8. Let cool and enjoy!
When I used to consume tons of sugar, I was in New Orleans and found a candy treat which was just awesome. They are called Pralines and basically they are pure sugar – and pure goodness! You can make them yourself at home. They are fairly easy to make but once cooked you need to work very quickly. Here is what you need to make these treats:
1/2 cup butter
2 cups of white sugar
3/4 cup brown sugar
2 cups of chopped pecans
1/8t baking soda
Since timing is everything in the recipe, prepare everything up front. Lay out the parchment paper onto as many pans as needed to support about 20-30 pralines. Think of them like cookies on a cookie sheet. Do not use wax paper, only parchment. Have the tablespoon ready as that is what you will use to make each serving. Have the whisk and candy thermometer ready before you begin.
Heat the oven to 350 degrees standard or 325 degrees convection. Place the pecan pieces on a baking tin and bake for 18 minutes.
In a medium sized saucepan over medium heat, melt the butter and then add the white and brown sugar, pecans and the baking soda. Mix thoroughly. Once mixed, do not stir the mixture. Insert the candy thermometer and cook until the mixture reaches the soft ball stage. Once there, immediately remove from heat and add the vanilla. Begin wisking the mixture vigourously for about 1 minute. You will notice that it starts to thicken and a sheen appears.
Remove and start to spoon out the pralines onto the parchment paper. Work quickly as you have only about 3 minutes to get them all distributed before the mixture starts to thicken too much to be spooned out. If this happens, you can return the mixture to heat briefly but the results will not be the same.
Enjoy, these will be gone in no time!
Everyone loves chocolate. As a kid growing up in England I remember going to the store and getting a Heath bar, which was a really special treat as we didn’t often have the money to spend it too extravagantly. Fast forward to 2013 and the Heath bar has turned into Chocolate Heroin! You’ll know why it has that name once you have a piece. And yes, the first piece is free! If I had gone into the restaurant business, this would have been a staple!
You can make your own at home. It is an easy recipe that is relatively foolproof. Here is what you will need:
1 package of butter (salted or unsalted)
2 1/3 cups of white sugar
2 Tbsp of corn syrup
1/3 cups of water
1 large Lindt dark chocolate bar
1 cup raw almonds
9*12 baking sheet with a lip
In a 350F oven, place the almonds to roast for 18 minutes. Remove from oven and allow to cool. Chop the almonds in half and leave aside.
Open the Lindt bar and cut the chocolate, first vertically in fine 1/4″ strips and then horizontally in 1/2″ strips. This will make the chocolate small enough to melt quickly later.
Line the baking tin with a layer of aluminum. Use one sheet only, do not overlap it with another sheet.
1. In a medium size saucepan place the butter and add medium heat until melted.
2. Add the sugar, syrup and water to the butter.
3. Continue stirring the mixture until the sugar is melted and the mixture becomes bubbly.
4. Clip the candy thermometer to the saucepan. Be sure the thermometer is suspended in the mixture and not touching the bottom.
5. Cook the mixture until the thermometer reads 290F. This may take about 20 minutes. Once the mixture hits 260F, you should watch it closely.
6. Pour the mixture into the baking tin on a heat proof surface. The mixture will settle on its own, there is no need to adjust it.
7. After 5 minutes, sprinkle the chocolate on the top of the caramel.
8. After 5 minutes, using a knife, spread the chocolate evenly over the top of the caramel.
9. After 2 minutes, sprinkle the almonds over the mixture.
10. Let cool overnight, break into pieces and enjoy!
At the 2011 TLOMA Conference we baked some brownies and iced them on site for the TLOMA members. Because it was a conference, the brownies were individually piped into paper cups. However, if you are making them at home, avoid the hassel and instead grab your 9″ * 13″ baking tin and prepare to delight your guests with a rich, chocolaty dessert guaranteed to satisfy any chocolate craving!
Here is what you need:
1/2 cup butter at room temperature
1c brown sugar
1c white sugar
3/4c cocoa powder
3 large eggs
1.5t baking powder
1c Chocolate Chips (dark preferred)
1c Walnuts chopped
1.5t Vanilla (real vanilla!)
And to make the brownies here is what you do:
- Preheat the oven to 350C for a standard oven and 325C for a convection oven.
- In a mixing bowl, cream the butter at medium speed.
- Measure out the remaining ingredients being sure to pack down the brown sugar in the measuring cup for the right measurement.
- Add the white sugar to the creamed butter. Really important: Keep the whole mixture at medium for as much as you can. The more air that gets whipped into the butter the lighter the brownies.
- Add the brown sugar.
- Add the cocoa.
- Add the eggs one at a time.
- Stop the beating now.
- Add the Flour, vanilla, chopped walnuts and chocolate chips.
- Mix at low speed until everything is just mixed together, no longer.
- Line the brownie tin with parchment paper or butter the pan to prevent sticking.
- Pour the mixture into the pan and smooth it out. The mixture will be quite thick.
- Bake for about 40m and then test with a cake tester to see if it is done.
- Remove from the oven, run a sharp knife around the edges and let cool to room temperature.
If you want and even bigger chocolate kick, then ice the brownies with the icing below. Here is what you need:
1/2c butter at room temperature
2/3c Cocoa powder
1c icing sugar
1/4c of 2% or Homo milk or coffee
To make the icing:
- Place the butter in the mixer and whip at medium speed.
- Add the cocoa and blend.
- Add the vanilla.
- Add the icing sugar and blend. At the point the mixture will be very dry.
- Add the coffee and or milk until the icing is of the desired consistency. Stop and test it periodically while adding the liquid slowly. If you mess up and the icing becomes too wet, just add some more icing sugar to compensate.
- Ice the room temperature brownies, cut into squares and serve.
Mushroom and Zucchini Risotto
- 1/8 cup Olive oil
- 1 medium sized zucchini, coarsely chopped
- 1 large onion (sweet), coarsely chopped
- ½ t. pepper
- 1 t. salt
- 1 cup arborio rice
- 4 cups chicken stock
- 4 cups mushrooms – crimini or porcini, coarsely chopped
- ¾ bottle of white wine (Pinot Grigio is recommended)
- 1 cup grated Parmesan cheese (can also use Grano Padano or Parmesano Reggiano)
It is important that once the rice is added that the rice be constantly stirred. Do not leave it to cook without stirring or the result will not be as good as it can be. Stirring brings out the creaminess in the rice.
1. Over medium high heat, add oil and sauté chopped onions until soft, stirring often.
2. Add pepper and salt and continue stirring.
3. Add rice and continue stirring
Steps 4 to 5 will be repeated for about 20 minutes until all of the liquid is used. The final result should be a creamy, wet rice mixture.
4. Add ½ cup stock, stirring constantly and allow the liquid to be absorbed into the rice.
5. Add ½ cup wine, stirring constantly and allow the liquid to be absorbed into the rice.
6. Stir in mushrooms and zucchini and continue stirring.
7. Add Parmesan cheese and stir for 5 minutes. Tip: Use real grated Parmesan, not the powder that normally substitutes for