Honey Nut Brownies

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Like most brownies, this recipe works well gluten free.  It has an unusually bouncy texture when you bite into it.  If you’re using pecans, the ones on top caramelize a little and remind me of pecan pie.

 

Honey Nut Brownies
Adapted from Dorie Greenspan’s Baking: From my Home to Yours
Yield: 16 brownies
  • 8 tablespoons (1 stick) unsalted butter, cut into 8 pieces
  • 4 ounces bittersweet chocolate, coarsely chopped
  • 4 large eggs
  • 1/2 teaspoon salt
  • 1 cup honey
  • 1/2-2/3 cup sugar, depending on how sweet you want it
  • 1 teaspoon vanilla extract
  • 1 cup gluten-free OR all-purpose flour
  • 1 cup coarsely chopped nuts, such as walnuts, pecans, or toasted almonds

 

  1. Center a rack in the oven and preheat to 325ºF.  Line a 9 x 9 inch pan with foil, butter the foil, and place on a baking sheet.
  2. In a double boiler, melt the chocolate and butter until just smooth. Set aside.
  3. Working with a stand mixer fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the eggs and salt together on medium-high speed until light and foamy.
  4. Add the honey, sugar, and vanilla and continue to beat for two minutes, or until well blended and smooth.
  5. Reduce the mixer speed to low and add the chocolate-butter mixture, mixing only until just incorporated.
  6. On low speed, add flour and mix until it just disappears into the batter. You don’t need to worry about over-mixing if you’re using gluten-free flour.
  7. Using a spatula fold in the nuts.
  8. Scrape batter into prepared pan.
  9.  Bake for 60 minutes if gluten free OR 45-50 minutes if not, or until the brownies have risen and are beautifully brown, and a thin knife inserted in the center comes out clean.
  10. Transfer the pan to a rack and cool for 5 minutes, then turn out onto a rack, peel away foil and invert onto another cooling rack.
  11. Cool to room temperature right side up, then cut brownie bar into 16 squares.
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Peach Lassi Sorbet

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If you have extra peaches (or somewhat disappointing peaches, or even store-bought frozen peaches), and if you love sorbet, then this is the recipe for you.

 

Peach Lassi Sorbet
From Bon Appetit

Yield: 4 servings

  • 4 cups peaches, peeled, chopped, and frozen (about 4 medium peaches)
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons vodka
  • 1/4 teaspoon salt
  • 1/4 cup honey

 

  1. Process all the ingredients in a food processor or blender until smooth.  (I recommend using a food processor unless you have a powerful blender.)
  2. Pour peach mixture into a loaf pan or plastic container and press a sheet of parchment paper on top, pressing directly onto surface.
  3. Freeze until sorbet is firm, about 6 hours.
  4. Scoop into bowls to serve.
  5. Sorbet can be made 3 days ahead and stored in freezer.  If necessary, thaw in refrigerator for up to 30 minutes before serving.

Baked Honey Cinnamon Peaches

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We made these back in the summer when we had a surfeit of peaches and decided to make a Roman-inspired dessert.  They were very tasty and simple, and relatively healthy (at least compared to a pound cake).

The original recipe is here:

Original Skinny Fork recipe

Baked Honey Cinnamon Peaches
From The Skinny Fork

2 large, ripe peaches
2 tablespoons butter
1/2 teaspoon cinnamon
2 tablespoons honey

  1. Preheat oven to 350ºF.  Line a baking pan with aluminum foil.
  2. Cut peaches in half and remove the stone.
  3. On top of each peach half, place 1/2 tablespoon butter, a pinch of cinnamon, and 1/2 tablespoon honey.  (The amounts really don’t need to be that precise.)
  4. Bake for 20-30 minutes, or until the peaches are golden brown and soft.