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"Just So Easy" cooking corner by Malathy – Valentine's Day Cookies and Brownies
Taste Connections(TC) Valentine Cookies
Ingredients:
1/4 cup (100 g) tightly packed brown sugar + 1/4 cup confectioner's sugar
2 1/4 cups (260 gm) TC Multi-baking mix
1/2 cup butter
1 packet (3.5 oz.) vanilla instant pudding mix
1 teaspoon vanilla
1 1/2 teaspoons baking powder
Water to make stiff dough (4 tablespoons)
Directions:
In a bowl measure the baking mix, and baking powder, and the instant pudding mix packet. Using a wire whisk mix the dry mixture well. Preheat oven to 375° F (190° C). Spoon sugars into a mixing bowl, add butter, vanilla, and beat well until fluffy. Add the dry ingredients and mix thoroughly. Add water slowly until you get a stiff dough. Pat the dough into a disc and cover with SaranTM Plastic Wrap. Chill for 30 minutes.
CUT-OUT COOKIES
Roll out the dough (use cornstarch to help roll out) to 1/4 inch thick and cut into heart shape. Place on an ungreased baking pan and freeze it for 15-20 minutes. Bake for 8-10 minutes at 375° F and rotate the pan from front to back and bake for 3-4 more minutes or until the edges start to brown slightly. Cool on a wire rack. You can use the ready- made frosting from supermarkets (Betty Crocker® or Duncan Hines® brand Vanilla or White frosting). Spread a little on top, sprinkle with coarse colored sugar and leave on cooling rack to set overnight. The frosting will harden and the cookies can be stored in a tightly covered container for several days.
WINDOW PANE COOKIES
Make the cookie dough and chill for 30 minutes. Roll out the dough (use cornstarch to help roll out) to 1/4 inch thick and cut into heart-shapes. Cut out smaller heart-shapes from the cut-out shapes. Place on ungreased baking pan and chill in the freezer for 15 minutes. Bake for 6-8 minutes at 375° F. Sprinkle the centers with crushed, hard candies and bake until melted, probably 4-5 minutes.
Makes 2 dozen rolled-out cookies..
* Hint: Add water slowly until you get really stiff dough. If it is too stiff and dry to form the dough add extra water, 1/2 teaspoon at a time until you get the right consistency. Using an electric mixer speeds up the beating process.
Nutrient information:
| |
Kcal |
Pro(gm) |
PHE(mg) |
MET(mg) |
LEU(mg) |
| Per cookie (hand rolled - 24) |
102.8 |
0.06 |
3.2 |
1.2 |
6.2 |
| Per cookie (frosted) |
110 |
0.06 |
4 |
2 |
8 |
How to make Taste Connections Brownies (mini bites, or mini heart-shaped bites)
Ingredients:
3 cups (325 gm) TC Brownie mix
1/4 cup Canola or vegetable oil
1 teaspoon vanilla
3/4 cup water
Directions:
Take 325 g (weighing is more accurate than measuring in cups) – which is approximately 3 cups of the mix. Add 1 teaspoon vanilla, 1/4 cup oil and 3/4 cups of water. Beat vigorously with an electric mixer for 2 minutes. The batter should be of cake batter consistency. If not, add water, 1 tablespoon at a time and beat until you get a cake batter consistency. (3/4 cups may be adequate).
You could either spread in a 9-inch square pan that has been sprayed with Pam® or you could add to Pam-sprayed mini muffin pans that are "heart-shaped" (2/3 full for each depression). The batter should fill at least 24 mini muffin pans.
Bake in a preheated 350 degree oven for 15- 22 minutes depending on which pan you are using for baking or when tested with a skewer it should have no sticky batter. Let sit in the pan for 3-4 minutes before cooling on a wire rack.
If the brownie is baked in a square pan then use a heart-shaped cookie cutter to cut the baked brownies.
You could bake it in a 9x9 inch heart-shaped cake pan (a springform pan makes it easier to turn out), and bake as above checking to see that it is baked thru around 15 minutes. Cool in pan for 5 minutes before turning out the cake.
Frost using any low-protein frosting.
Nutrient information for the whole recipe
The Phe content for the whole recipe* - 38.5 mg.
Protein content – less than 1 gram
*Phe content varies for each piece depending on the size of the pieces you cut out if using square pan, or how many mini muffins you bake.
The brownie can be decorated using store bought chocolate frosting – adding a thin layer on top to make frosted brownie. But add 56 mg of Phe per 100 g frosting. But when spread thin it should not add more than 1 – 2 mg Phe per muffin or per piece.
Special thanks to VitaFriends contributor, Malathy Ramanujam from Taste Connections. For information on how to obtain the Taste Connections ingredients used in this recipe, please visit www.tasteconnections.com.
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| Vitaflo USA. 123 East Neck Road, Huntington, New York 11743 |
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