Preheat oven to 350°F. Spray an 8" square pan with olive oil. Set aside.
Place the honey in a large glass measuring cup. Microwave on high power until the honey is runny & just bubbling, 45 to 60 seconds. Add cocoa & stir with a fork until well combined. Let cool to room temperature.
Meanwhile, in a small bowl, place the flour, baking powder, baking soda, & salt. Whisk until well combined.
In a large bowl, combine the applesauce, oil, egg, & vanilla. Whisk together until well blended. Add honey, cocoa mixture & whisk until smooth. Add the flour mixture to the liquid mixture & stir until no traces of flour remain. Scrape the batter into the prepared pan.
Bake until the surface looks dry around the edges of the pan & a toothpick inserted in the center comes out with moist crumbs clinging to it, about 25 minutes. Do not overbake. Place the pan on a cooling rack & let cool completely before slicing into 16 squares.
Store the brownies in an airtight container at room temperature for up to 3 days.
Coat bottom of saucepan with canola oil. Mix in mushrooms & saute.
Add onions, garlic, & red wine. Mix well until wine boils off. The onions should cook off until they are tiny. All that should be left are the mushrooms, tiny bits of onion & garlic, & just a bit of the oil.
Mix in the flour. Stir well & often until it becomes a paste-like mixture.
Add chicken broth. Stir often to keep mushrooms from burning onto the surface. As the broth boils, the gravy should thicken.
Add water to the desired consistency.
Add salt & pepper to taste.
Chef’s Note: I use baby bella mushrooms. I like mine thick, so I only use ½ cup of water in step 5.
Submitted by Carli
Yields 18 Squares 6 Carbs per Square
¼ c. butter
¼ c. heavy cream
2 large eggs
½ c. full-fat soy flour
1 tsp baking powder
¼ c. whole wheat or oat flour
½ tsp vanilla extract
¾ c. coffee
1 tbsp Splenda
16 oz. cream cheese
1/3 c. Splenda
½ rum extract
2 c. heavy cream, whipped stiff
Preheat oven to 375°F.
Spray a 13″x9″ pan with a non-stick cooking spray. In a small pan, heat the butter & cream until steaming hot. In a large bowl, beat eggs at high speed until light in color (don’t underbeat — they should become a pale lemony color.) Gradually beat in the ¾ c. Splenda & beat for 2 minutes. Lightly spoon the soy flour into a measuring cup & level off. Add wheat or oat flour, baking powder, salt, vanilla & hot cream mixture. Beat at low speed until smooth; pour into prepared pan.
Bake at 375°F for 14-16 minutes or until cakes springs back when lightly touched in the center.
In a 1 c. measure, combine coffee & 1 Tbsp. Splenda; mix well. Drizzle this over the warm cake. Cool completely.
In a large bowl beat the cheese until smooth & creamy. Beat in Splenda & rum extract.
In a large bowl, beat the cream until stiff peaks form; fold into cheese mixture until combined.
Spread evenly over cooled cake. Cover & chill at least 4 hours or overnight. To serve, cut into squares. Store in the refrigerator.