Low-Fat Chocolate Brownies

          Last week’s Books and Brownies blog left me craving something chocolatey and as Valentine’s Day is fast approaching I decided to make brownies.   I’m not one to say no to convenience food if it tastes good, being perfectly content to bow to the expertise of Betty Crocker, but my favorite mix had turned out dry the last few times I made it.   I used to take brownies to work for birthdays and my brownies had always been a hit, the secret ingredient being butter not oil – I was raised on a dairy farm where butter ruled.   It was always a treat getting off the school bus if my mother had made a big pan of brownies, chewy, no icing but walnuts in them, usually still warm from the oven, but even back in the sixties she used a mix.   After a family member was diagnosed with gallbladder problems, I switched to a low fat mix which eliminated the added oil/butter, but then it too was discontinued. 

Brownies

What’s up Betty Crocker?

After wasting more time than I care to admit pouring over low-fat recipes in cookbooks, online and on that food vortex otherwise known as Pinterest, I discovered that both applesauce and strained prunes can be substituted for some of the fat in a recipe.  I settled on one that called for strained prunes, the baby food kind was okay it said.   So I set out for the grocery store which apparently doesn’t even sell baby food anymore as everyone makes their own.   Luckily, the drugstore had an organic line in plastic pouches – they might want to revisit those old glass jars which can be recycled in all kinds of ways.   A pouch held 125ml, exactly the amount I needed, but when I opened it, it tasted so awful, that I decided to use a different recipe with applesauce instead.   The reviews were all good, except for one dissenter, who said don’t bother, waste of ingredients.   Here’s the recipe for Rich and Chewy Low Fat Brownies.   

Brownie ingredients

Ingredients

½ cup cocoa

1 cup flour

1 teaspoon baking powder

½ teaspoon salt

2 tablespoons butter

1 teaspoon vanilla

1 ¾ cup white sugar

2 egg whites

¾ cup applesauce unsweetened

  • Cream butter and sugar in a large bowl using a hand mixer. Add egg whites, applesauce and vanilla.
  • Mix all other ingredients in a separate smaller bowl and add to the wet ingredients in the large bowl. Do NOT overmix!
  • Spray 8×8 dish with PAM and bake at 350 degrees for 30-35 minutes.   Yields 16 brownies.

The lumpy texture was a bit strange, not sure if that was from the applesauce or my failure to read the recipe as I dumped the sugar in with the dry ingredients by mistake.   They baked up alright, a bit denser than my regular brownie mix but the appearance was good, soft in the centre, slightly crusty at the edges and on top. 

The Verdict:   Well they were certainly rich and chewy, but were they good? 

Never having made brownies from scratch before I had nothing to compare them to but they seemed tasteless, kind of like eating cardboard.   Guilty as charged IMO.   The rest of the jury was polite but noncommittal, preferring the slightly safer remark, “They’re okay, but they don’t taste like your regular brownies.”    Several people thought they were cake.  

I did cut back on the sugar by half a cup to 1 1/4 cups as some of the reviewers had suggested as it seemed like a lot of sugar for a small 8X8 pan.    My chocolate powder was the very expensive French imported stuff which possibly made it too rich.   They didn’t seem sweet at all, even smothered in my regular 2 inches of Canada’s favorite icing (see label). 

brownie icing chocolate

They did look pretty on my pink plates though. 

Brownies

But food is to eat!   I hate it when you’re in a fancy restaurant and you order something outrageously expensive off the dessert trolley because it looks good, and it turns out to be disappointing.   Of course not everyone is a fussy  foodie like I am (except that lone dissenter), but I would not have served these to company.   They were mediocre at best – if I’m going to indulge in a brownie I want it to be great. 

Were they even as healthy as promised?  Here’s the nutrition label:

Serving Size: 1 (812) g

Servings Per Recipe: 1

AMT. PER SERVING% DAILY VALUE

Calories: 147.9

Calories from Fat 16 g 11 %

Total Fat 1.8 g 2 %

Saturated Fat 0.9 g 4 %

Cholesterol 3.8 mg 1 %

Sodium 118.6 mg 4 %

Total Carbohydrate 31.9 g 10 %

Dietary Fiber 0.8 g 3 %

Sugars 21.9 g 87 %

Protein 1.8 g

Add in the nutrition label from the icing:

Betty Crocker icing label

Add up the 1.8g of fat from the brownie, but you would be lucky to get 16 brownies out of a small pan like that so let’s round that up to 4g, with the 5g of fat from the 2 tablespoons of icing (again a stretch), and you have about 9g. 

Now compare that to Betty Crocker’s new product, Fudge Brownie in a Mug with fudge topping:

Mug cake brownie

Nutrition Label:

Mug cake nutrition list

You add some water and nuke it in the microwave for one minute.  One pouch with fudge topping also gives you 9 g of fat, and about the same number of calories as the low fat recipe, but better taste, in fact it was so rich tasting I could only eat half of it.   Is there such a thing as too chocolatey?   I know death by double chocolate is all the rage but I much prefer regular milk chocolate over the often bitter darker stuff.   Plus unless you’re baking for a family who ever eats just one brownie?  The mug box has built-in portion control –  not sure how they came up with 3 portions, why not 2 or 4, but maybe the extra one is to stash away for an emergency on days you need chocolate.   So why not let Betty do all the work?   Now it’s back to the pastry board for a better Valentine’s Day dessert…stay tuned.    (950 words)  

PS.  Do you have a favorite brownie recipe or mix?  

 

 

 

A Victorian Tea

Every May 24th weekend one of our local museums hosts their annual Victorian Tea, complete with freshly baked scones, white tablecloths and fine china.   

 The May 24th holiday weekend in Canada is called the Victoria Day weekend, because May 24 was Queen Victoria’s birthday.   Older people may remember the schoolyard rhyme children chanted years ago – “the twenty-fourth of May / Is the Queen’s birthday; / If they don’t give us a holiday / We’ll all run away!”    Now many people don’t even know who Queen Victoria was, unless you watch the PBS TV show Victoria, but she was Britain’s longest reining monarch, although Queen Elizabeth surpassed her in 2015.   She became Queen at age 18 and reined over the British Empire for 63 years, from 1937 until her death in 1901, a period known as the Victorian era.   She married her cousin Albert, had nine children and survived 20 different governments and 11 prime ministers.   After her death, her birthday was made a federal holiday, which was eventually was moved to the Monday preceding May 24 because of the weekend.   Queen Victoria most likely would have approved as weekends were an invention of the Victoria era.   This May 24th marks the 200th anniversary of her birth in 1819. 

Victorian Tea CottageNote: the Union Jack (Canada did not get it’s own Maple Leaf flag until 1965) and the old fashioned lilac bush (see Lilac Time)

The Victorian cottage is one of many buildings on the museum site, whose mandate is to display our past customs and heritage.   Many have been moved to the site, including a one room schoolhouse, a small church and a log cabin from the days of the early settlers, but the cottage was part of the original grounds.   It is a small one floor dwelling, built in 1893,  which was used by a Detroit woman as a summer home until her death, when it was donated to the museum.    She was known as the cookie lady, for her kindness in treating the neighborhood children to sugar cookies on the veranda when they were passing by. 

Victoria Tea Cottage

 It consists of a good sized dining room, living room and  kitchen and two very small bedrooms.   

Victorian Tea

Victorian Tea Cottage

The inside still looks as it did during the time she lived there, floral wallpaper, quilts and all.  

China cabinet Victorian Tea

The problem with the Victoria Day weekend is that the weather is usually guaranteed to be cold, rainy and miserable, which does not deter the campers, as it is considered the unofficial start to summer.   It seldom fails, whereas the following weekend, the US Memorial Day is often quite nice.  Still, not one to let a bit of rain (or even forty days of it like this spring), get in the way of a good tea spread, I decided to attend.   The last time I was there,  it was miraculously a warm and sunny day, with a pleasant breeze coming off the river, and we were able to take our tea outside on the veranda, as opposed to inside huddled beside the stove.     It was such a fine day we lingered over a second cup.  

Victorian Tea cottage

Although the day started out warm and sunny, the forecast was rain by 3pm, (I’m quite serious about the forty days of rain), so we set out early and decided to tour the buildings first (my friend had never been there), as we could always sit inside later if it started to pour.   On our walk about, I noticed a big patch of rhubarb growing beside the log cabin and took some pictures which I could have used in last week’s Rhubarb Lunar Cake blog.  (It’s never too late to edit!)  

Rhubarb

There’s something so civilized about a tea party and the clink of china tea cups, shades of Downton Abbey.    Each small table was laid with white tablecloths, cream and sugar sets, crystal butter dishes, jars of strawberry jam and a colorful mixture of china cups and plates. 

Victorian Teat

 The servers, young and old, were dressed in the costume of servants of the day, complete with frilly caps and white aprons.   The wind was so strong, their aprons were billowing in the breeze and the tablecloths were threatening to blow away, so we decided to sit inside. 

Victorian Tea

The only occupant of the veranda was a bird nesting high up in the rafters, most likely anticipating left over crumbs.   

Bird nesting

 Even inside, with the veranda doors open, it was so windy that our vase of flowers blew over soaking the tablecloth, which they removed and replaced with one even more exquisitely embroidered.   Our server, a charming young girl of about ten, inquired as to our choice of tea and scones – raisin, rhubarb, orange or apple cinnamon.   

Victorian Tea China

 Such a difficult decision, but my choice is always the rhubarb – it was divine, light and fluffy, and I am still trying to get the recipe, a carefully guarded secret.    Unfortunately I forgot to take a picture of it before it was consumed!   Victorian Tea Cottage

They make up to 400 scones for the day, using the cottage’s own wood-fired stove.  (Note the mirror at the top – I guess that was to check your appearance after slaving over a hot stove all day?)    The cost of the tea was $7.50 with donations to the museum fund, ordinary admission being $5, a bargain for the price.    

Exactly at 3 pm as predicted, the skies opened up and rained on our lovely tea party.   Oh well, there’s always next year…I’m sure I’ll be back.  

Postscript:   Easy rhubarb scones, only for truly lazy cooks or those whose kitchens are about to be torn apart.   Mix this, Rhubarbwith this, Rhubarb scones

bake as directed,  Rhubarb sconesand you get this.  Rhubarb scones

Enjoy with a nice cup of tea in a china cup!

 

 

Rhubarb Lunar Coffee Cake

Rhubarb

“Mission Control to Earthlings:  Volunteers needed to test Lunar Cake recipe.  Only rhubarb lovers need apply.”       

Rhubarb is one of those foods you either love or hate.   I never liked rhubarb until a few years ago, but then my entire culinary experience consisted of a very tart rhubarb pie my mother would make for my dad once a year.   We had a big rhubarb patch on the farm, and no matter how much sugar she used in the pie, it was so sour no one else would eat it.   The rhubarb patch was rectangular in size and was beside a row of red currant bushes, with one black currant and one gooseberry bush at each end.   Behind it, the odd spike of asparagus would appear in the early spring, these all being old-fashioned farm staples from a century ago.  Today they would be considered heirloom varieties.   Once established, those old rhubarb patches would live forever.   I would sometimes volunteer to pick the red currants, as my dad would get his very own red current pie too.   In retrospect those pies must have been something his mother had made, nostalgic reminders of childhood.   We just thought they were sour.

Rhubarb patch (6)

Because the patch was so large and prolific and had been there for many years, people from town would stop by and ask if they could buy some.   If you are a rhubarb-lover you always know where a good patch is.   We would see the same people year after year, so one day we kids had the ingenious idea that we would have a roadside stand and sell bundles of rhubarb for 25 cents –  a country version of a lemonade stand. 

The rhubarb stand lasted all of one Sunday afternoon.  There was little traffic on our dusty country road and we soon grew bored laying on a blanket under the big tree out front.    On the rare occasion someone did stop, we would run to the house to get our parents, because we had been drilled in school not to talk to strangers, even those innocent souls out for a Sunday drive.   (Makes sense right, well in the mind of a child).   I think we grossed 75 cents.  

rhubarb and dogs (5)

Luckily we had our guard dogs to protect us and the rhubarb patch!

Now as an adult, count me in as a rhubarb fan too.   I especially love strawberry-rhubarb jam, rhubarb scones, and most recently a rhubarb coffee cake, which I’ve made the past few years from a recipe a dietitian friend gave me.    This Canadian recipe is called Lunar Rhubarb Cake and was developed by an editor of Canadian Living magazine back in the 1980’s.   It was so good, it went viral before viral even existed, with everyone saying they got it from their mother, aunt, neighbor.   (A recipe which promotes sharing like that, is one small step for food-kindness).    According to the food column in the Ottawa Citizen, the name lunar comes from the appearance of the top of the cake, similar to the crater-like surface of the moon.   

Rhubarb

CAKE INGREDIENTS:

1/2 cup butter (softened)

1 1/2 cup white sugar

1 egg

1 tsp vanilla

2 cups flour    

1 Tsp. baking soda

1/2 tsp salt

1 cup sour cream (you can use 2% if you wish)

2 cups chopped rhubarb (you can increase by 1/2 cup more if you wish)

1 tbsp. floor  

LUNAR TOPPING:

1/4 cup butter (melted)

1 cup firmly packed brown sugar

2 tsp. cinnamon  (I omitted this, as in my opinion cinnamon goes with apple pie, not rhubarb)

DIRECTIONS:   

Chop the rhubarb and toss with 1 tbsp flour.   Cream the butter and sugar.  Beat in the egg and vanilla.   Mix 2 cups flour, soda and salt together.  (I buy the premixed flour with the baking soda and salt already in it which is more expensive but saves measuring).   Alternatively add the flour mixture and sour cream to the creamed mixture.   Add the rhubarb to the batter.    Pour into a buttered 9 X 13 inch cake pan.    Mix the topping ingredients and spread evenly over the top of the cake.   Bake at 350 for about 45 minutes, until the top is pitted and crusty and a skewer comes out clean.    (It was 15 minutes longer for me, as my oven always cooks slow).    Recipe serves twelve hungry astronauts.

Some versions of this recipe call for buttermilk or sour milk instead of sour cream.   The batter will be quite thick with the sour cream.  Rhubarb

The cake keeps well in the fridge and was incredibly moist even after a week.  It transports well too, should you wish to take it to a party in another galaxy.  I think it would work well with blueberries when the season arrives, because as we all know rhubarb season is way too short!     

Maybe if my mother’s old-fashioned rhubarb pie had a crumble topping we might have eaten it too, as the sweetness balances out the tartness of the rhubarb, similar to the popular combination of strawberries and rhubarb.  Although I’m not a huge fan of strawberry-rhubarb pie, mostly because of the pastry, I have made a compote by stewing equal parts of rhubarb and strawberries on the stove and adding sugar to taste.    It’s nice mixed with vanilla yogurt or ice cream or just eaten plain. 

Strawberry-rhubarb compote

I’ve been envisioning my own rhubarb patch in the backyard, so I bought home this last week, although it’s been too cold to plant it.   Rhubarb plant

Although eaten as a fruit, rhubarb is actually a vegetable.   While the stalks may be edible, the leaves are toxic to humans and animals due to a high concentration of the poison, oxalic acid.   It is a perennial which likes cooler climates.   Plant in full sun, spacing 3 or 4 feet apart in a row.    Patience is required as you can’t harvest the first few years until established.   Newer varieties last about 15 years.   You can also divide existing rhubarb plants (root balls) in early spring, so I might be on the hunt for an old patch down a country lane….

Flash forward to 2025 – mission accomplished….hopefully? 

Rhubarb   

 

 

  

 

 

Tea and Sticky Toffee Pudding

Sticky Toffee PuddingSnow, then ice pellets, then freezing rain, then back to snow again – this has been our weather pattern for the past six weeks.   Today is definitely another stay at home day, and for those weary of winter what better thing to do than to bake.  Your kitchen will smell lovely and your family is sure to be appreciative.  The third Monday in February is Family Day in Canada, as the government felt we needed a long holiday weekend to ward off the winter blues.   The idea is to spend the day outdoors with your family enjoying some winter activities, which inspired my mother to paint this picture.

Snow Day - AMc - 2015

Winter Fun

The weather cooperated last night with an unexpected six inch snowfall which made everything clean and white for tobogganing, skiing or skating.    It’s pretty, but I would much prefer to see some greenery in my backyard and if there are any snowdrops beneath the neighbour’s tree they must be smothered by now.   

There’s finally some warmth to the sun and the air has that mild feeling that tells you winter is winding down, but it’s still cold enough to make a nice warm dessert appealing.    I stole this recipe for sticky toffee pudding from a local coffee shop which specializes in homemade deserts –  well they graciously emailed it to me after I told them theirs was the best ever.  Surprisingly, it wasn’t a big seller for them, but sticky toffee pudding is not that well known in Canada, although becoming more popular.   Often thought of as a classic British dessert, it’s origins are actually Canadian, as (Wikipedia) legend has it that two Canadian WW2 officers gave the recipe to a British restaurant owner who put it in a cookbook.   So I guess you could say it’s circled back across the pond.   It’s really more of a cake, but as pudding is an interchangeable term for dessert in Britain, it’s best served with tea (and you can pretend you’re at Downton Abbey).  

Sticky Toffee Pudding

Sticky toffee pudding

I used a big muffin pan instead of an eight inch square dish, as it makes perfect portions, and that’s how the coffee shop served it.   Sticky Toffee Pudding

But I scooped the rest of the leftover batter into a small red loaf pan from Christmas because it looked more festive.  Sticky Toffee PuddingWatch the baking time closely, as I took them out a bit before thirty minutes and they were still well done, (and my oven normally cooks slow). 

The caramel sauce is sweet but not too sweet.   I find those cans of 2% evaporated milk (NOT sweetened condensed), always have a peculiar smell and taste, but you don’t notice it when it’s boiled together with the sugar and butter.   Some recipes say you can use cream if you wish, and I may try that sometime but I didn’t have any and the grocery store was closed because of the holiday.   Of course cream will up the saturated fat content.   Our (President’s Choice) grocery store sold an excellent microwavable freezer brand of this desert, and I was horrified to see they clocked in at 550 calories and over 60% of the days saturated fat quota.  We have extensive food labeling here, which probably discouraged people from buying them as the product was discontinued.   (Note the calories can be cancelled out by volunteering to shovel the driveway).   While many restaurant versions of this desert (and I’ve sampled a few), have a moister darker cake, sometimes with spices, this one is lighter in color and more like a muffin texture.    Store the sauce in the refrigerator if not using right away and reheat.    If you like lots of warm sauce (and who doesn’t as it makes the cake), there was enough evaporated milk in the 300ml can to double the batch.  It’s a rich decadent desert, so you might even want to split one with someone, and of course don’t forget the tea! 

Sticky toffee pudding

Song of the Day:   Tea for Two – Ella Fitzgerald

Teapot

 

 

 

Bacardi Rum Pum Pum Cake

rum cake      If you want a simple but delicious desert to take to a holiday buffet or help ring in the New Year, then a Bacardi rum cake is a great choice.   This cake is really something to celebrate, but for any non-drinkers you can burn off most of the alcohol in the glaze if you wish.   The recipe originated in the 1970’s but I saw a revised version in one of The Pioneer Woman cookbooks, which inspired me to try it out last year.   Although I remember it as a popular magazine advertisement from the Bacardi Rum Company years ago, I did not cook or even bake back then.    My only experience with a booze-laden dessert was during a late-night visit to a high school friend’s house over Christmas break.   She was of Italian descent and served us some kind of soggy boozy cake which was an Italian tradition.   After an evening of bar-hopping that was probably the last thing we needed, but we had strong espresso with it, as we sat around their ornate dining room table at 1 am  laughing and catching up and trying not to wake her sleeping parents.   (I don’t remember parents staying up worrying back then when their kids went out, certainly mine never did, but those were more innocent times when bad things didn’t seem to happen as often as they do now.  My parents never even locked their doors in the country and I often had to step over the sleeping dog when I got home).   I’m not sure what kind of fancy liquor was in that cake but it was very strong, so the memory has stayed with me…..plus the fact that I occasionally drive past her house, but they have long since moved and I lost touch.    This recipe is not as strong, or as soggy but has just the right amount of rum flavor.   It keeps well too, although I stored mine in the fridge in a covered container.   It was just as moist a week later when there were only one or two pieces left and the New Year’s resolutions had kicked in.      

Ingredients:

Batter:
  • 1 cup walnuts or pecans, coarsely chopped
  • 1 package yellow cake mix with pudding in the mix
  • 4 large eggs
  • ½ cup cold water
  • ½ cup vegetable oil
  • ½ cup light or dark rum
Glaze:
  • ½ cup unsalted butter
  • ¼ cup water
  • 1 cup granulated sugar
  • ½ cup light or dark rum
Instructions
Preheat oven to 325 degrees F. Prepare one 9 or 10 inch fluted tube pan; generously grease the pan with shortening and dust with flour.
Batter:
  1. Sprinkle the nuts over the bottom of the prepared pan.
  2. In a large bowl with an electric mixer, combine cake mix, eggs, water, vegetable oil, and rum; beat until thoroughly mixed. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Spoon the batter over the nuts and smooth the surface with the back of a large spoon.
  3. Bake: Bake 1 hour or until a long toothpick, wooden skewer, or cake tester inserted in the center of the cake comes out clean. Remove from oven and place pan on a wire cooling rack to cool for 10 or 15 minutes.    Poke holes in the bottom of the cake and spoon the glaze over it.   Be generous.  Let it sit for 10-15 minutes to soak in.   Remove the cake from the pan and place the cake on the wire cooling rack to finish cooling.   Drizzle the rest of the glaze over the top.
Glaze:
  1. In a small heavy saucepan over low heat, melt the butter. Stir in water and sugar; bring to a boil and boil for 5 minutes stirring constantly so mixture does not burn. Remove from heat. Stir in the rum.
  2. Use a long toothpick or skewer to poke multiple small holes in the bottom of the cake.    Spoon the still warm glaze over the cake and allow to soak in. Remove the cake from the pan and repeat the process on the top part (which will have the nuts), until all the glaze is used up.

Rum sauce

It can be impossible to find a cake mix with pudding anymore, so  newer versions of this recipe call for using one 3 oz package of vanilla pudding mix and a regular yellow cake mix. Cake mix

 Although the original recipe does not call for drizzling the glaze over both the top and bottom of the cake, I did both, as I wanted it nice and flavorful.   You do want it to soak in well so make lots of holes and let it sit for awhile before you remove it from the pan and repeat with the top. rum cake

I used a long two pronged fork to make the holes.   I could not find my Bundt cake pan (did I still own a Bundt pan?) so I just used a plain round Angel Food cake tin.   I also used butter instead of oil, a personal preference, and half brown sugar and half regular sugar for the glaze.   (Someday I may learn to follow a recipe exactly!)   The Pioneer Woman recipe called for 1/2 cup brown sugar mixed with 1/2 cup chopped nuts and sprinkled in the bottom of the pan, so I tried that this year and prefer the plain nuts version as it was too sweet and made the topping hard so that when I tried to poke holes in it with a nut pick,  it started to crack, so I ended up just drizzling the remainder of the glaze over the top.   Live and learn….a domestic goddess, I am not.

rum cake

I added the rum while it was still boiling to burn off most of the alcohol.   Of course you don’t have to use Bacardi brand rum…..any rum will do, but I do think a dark rum makes a nicer sauce.   When I went out for a walk and came back in, the kitchen still smelled rummy.  The batter tasted pretty rummy too, if you are the daring type who likes to taste raw batter.   I stored the cake in a covered container in the fridge and it kept well.   If it gets a bit dried out, microwaving it for about 15 seconds, makes it even better.   In fact, served warm with coffee, it’s a nice way to ring in the New Year with family and friends.   

Postscript:  see last years blog Here We Come A’ Wassailing for more New Years entertaining ideas.