1 1/2 tbsp of Oat Bran
1 1/4 C plus 1/2 tbsp Soy Flour
4 oz Unsweetened Baking Chocolate
1/2 C Unsalted Butter
2 C Splenda
1/2 Cup Heavy Cream
5 Large Eggs
1 tbsp Pure Vanilla Extract
2 tsp Baking Powder
1/2 C Walnut Pieces
8-inch square baking pan
Preheat oven to 325 degrees F.
Spray pan with nonstick baker’s joy baking spray. Set aside. Mix oat bran and 1/2 tablespoon soy flour together and sprinkle evenly over the inside of the greased pan, also coating the sides.
Place the unsweetened chocolate and butter in a steel bowl and melt over a saucepan of simmering water. Whisk in 1 cup of Splenda and 1/4 cup heavy cream. Once thoroughly blended, turn off heat and keep warm until needed.
With an electric mixer on high, beat the eggs, 1 cup Splenda and the pure vanilla extract just until blended. Reduce to low speed and then blend in the chocolate mixture.
With a wooden spoon, mix in the baking powder, 1 1/4 cups soy flour, walnuts, and 1/4 cup heavy cream. Spread evenly into the prepared pan and bake on the center rack for 35 minutes, or until a toothpick inserted in the center comes out clean. (Do not over-bake or brownies will be dry and hard). Remove and allow to cool before cutting.
Yield: About 3 cups
14 oz Pure Cane Sugar
9 oz Heavy Whipping Cream, warmed
5 oz Light Corn Syrup
5 oz Unsalted Butter, at room temp
1 tsp Pure Vanilla Extract
- Put the sugar in a medium heavy-bottomed pot. Place over medium heat and cook, stirring occasionally with a wooden or silicon spatula, until the sugar melts. Continue to cook, without stirring, until the sugar turns deep dark brown, almost black, about 10 minutes. If any crystals form on the sides of the pan, wash them down with a wet pastry brush. When the sugar syrup is ready, it will smoke and large bubbles will break on the surface.
- While the sugar is cooking, bring the cream to a boil in a small saucepan over medium heat. When the sugar is almost black, remove the pot from the heat and carefully stir in the corn syrup. Slowly pour the hot cream into the sugar syrup a little at a time. The mixture will sputter and foam. Be careful, as it is very hot. When all of the cream has been added, whisk in the butter and vanilla.
- Pour the finished sauce into a bowl and let cool for about 5 minutes before using. If not using immediately, let it cool to room temperature, pour into a jar, cover and refrigerate. It will keep for at least 1 month. It may separate under storage; simply stir it to recombine. To reheat, stir over low heat or place in microwave on low power.
1/2 C Coconut Milk
1/4 C Low Sodium Soy Sauce
2 tbsp Dark Brown Sugar
1 tbsp Sriracha Sauce
1 tablespoon Fresh Lime Juice
4 ears of Sweet Corn, shucked
Chopped Cilantro, for garnish
Finely grated Cotija cheese, for garnish
Lime wedges, for serving
In a small saucepan, combine the coconut milk, soy sauce, sugar, sriracha and lime juice. Cook over moderate heat until the glaze is syrupy, about 10 minutes.
Grill the corn over medium heat, turning occasionally, until charred and tender, 10 to 15 minutes; brush with the glaze during the last 5 minutes.
Cut each corn cob into thirds, transfer to a platter and garnish with cilantro and cheese. Serve with lime wedges.
1/4 Cup Coconut Milk
1 Tsp Honey
2 Scallions, thinly sliced
1 Lime, zested and juiced
1 Tbsp Sesame Oil
2 Cups Mango, Diced
2 Cups Pineapple, Diced
2 Tbsp Crushed Peanuts
Pinch Sea Salt
Splash of Sriracha Sauce (optional)
In a large bowl, add the coconut milk, honey, sriracha sauce, scallions and lime zest and juice. Whisk well to combine. Drizzle in the sesame oil and taste for seasoning; add salt. Add the fruit and toss to combine. Sprinkle peanuts on top and serve.
2 cups of crushed Vanilla Wafers
4 apricots, pitted and cut into eighths
4 plums, pitted and cut into fourths
4 tablespoons unsalted butter
2 tablespoons plus 2 teaspoons sugar
4 teaspoons lime zest
4 teaspoons VSOP Brandy
Juice of 2 Limes
Pinch of Sea Salt
Heat coals of grill or fire pit. Cut 8 (18 by 18-inch) squares of heavy duty aluminum foil. Lay down double thickness of foil and divide crushed Vanilla Wafers evenly among the 4 squares. Divide fruit evenly and place on top of gingersnaps. Dot with butter. In small bowl mix sugar, salt, and lime zest. Sprinkle sugar mixture evenly over fruit, drizzle with juice and brandy and seal packets. Once coals are ash covered, lay packets over them and cover with grill lid. Cook for 10 minutes. Remove from heat and open carefully, as steam inside packet is very hot. Serve on plates as is or with a scoop of Vanilla Bean ice cream.