InStyle Mag: Wendy's Wunderbars by Carolyn Braden

I created Wendy's Wunderbars from InStyle Magazine and they are yummy. They are the perfect combination of sweet, sour and salty in a healthy snack. Here is the recipe (made a little easier by me). 

Place wax paper in a 8 oz. square baking pan, covering the entire pan. 

Melt 2 oz. dark chocolate (I used 71% cacao organic chocolate) with 1 oz. unsweetened baking chocolate in a double boiler. 

I created my own double boiler by melting the chocolate in a saucepan that was sitting on top of another saucepan filled with boiling water. 

While the chocolate is melting, finely chop 1/3 cup shelled pistachios with 1/3 cup toasted almonds (I toasted my almonds for 6 minutes on 400 degrees). 

Finely chop 8-9 oz. halved and pitted dates. You can use a food processor if you wish. 

Combine the dates with 1/3 cup dried cherries. Mix in 1/2 tsp. vanilla extract and 1/8 tsp. sea salt.

Mix all ingredients together (either in a food processor or by hand) and pour into the wax paper covered baking pan. Cover with wax paper and press all the ingredients firmly into the pan. Chill until firm. (About 1 hour). 

Remove from pan and use a serrated knife to cut it into 16 bars. 

Carolyn Braden says "Yummy Black Bottom Muffin/Cupcake Recipe"

Here's a great dessert/muffin recipe I just tried. It's from Woman's Day magazine. If I made these again, I may try using a brownie base under the cheesecake layer. The cake part was really good, but I love brownies and by adding a brownie base, it would make these more of a dessert.

1 8-oz pkg cream cheese (I used 1/3 less fat Philly)
1 large egg
1 1/3 cups granulated sugar
3/4 tsp kosher salt
1 cup mini-chocolate chips
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa
1 tsp baking soda
1/2 cup canola oil (I only had vegetable oil and it worked just fine as a substitute)
1 tsp white vinegar
1 tsp pure vanilla extract

Heat oven to 350 degrees. Line mini-muffin tins with paper liners. (I also sprayed the liners with Baker's cooking spray).
Using an electric mixer, beat the cream cheese, egg, 1/3 cup of the sugar and 1/4 tsp of the salt in a large bowl until creamy; stir in the chocolate chips.

In a second large bowl, whisk together the flour, cocoa, baking soda, remaining cup of sugar, and 1/2 tsp salt. Add the oil, vinegar, vanilla, and 1 cup water, and mix until fully incorporated.

Spoon enough of the chocolate batter into each cup so that they are filled halfway (about 2 tsp each). Top each with a rounded tsp of the cream cheese mixture, gently spreading it over the chocolate layer.

Bake until the cupcakes are puffed and barely golden, 15-20 minutes.










- Posted using BlogPress from my iPhone

Carolyn Braden Says "The Perfect Fourth of July Drink"

 
Photo by Carolyn Braden

Here is one of the festive drinks I made for my Fourth of July Celebration this year.  It's from Southern Living Magazine and really easy!  It's Frozen Blue Margaritas!  Here's the recipe: 

1 6 oz. can frozen limeade concentrate, thawed

3/4 cup of tequila

1/4 cup blue curacao liqueur

Combine all ingredients in a blender.  Fill with ice to 5-cup level and process until mixture is smooth.  Serve immediately.

I went one step further to make them festive.  I rubbed a lime around the rim of the glass and coated it with red sugar sprinkles.  I also put the glasses in the freezer about 1 hour prior to serving the drinks to keep them extra cold for the frozen slushy mixture.  It was so yummy!  The perfect combination of sweet and sour! 

Margarita Jelly Belly's are yummy too!