Cook Yourself Thin_ Skinny Meals You Can Make In Minutes Part 23

4. ADD ADD the grated b.u.t.ternut squash and the flour, ground almonds, cocoa powder, salt and baking powder. Beat until well incorporated. Pour half of this mixture into the prepared tin. Scatter the raspberries and chocolate chips over the top. Top with remaining batter. the grated b.u.t.ternut squash and the flour, ground almonds, cocoa powder, salt and baking powder. Beat until well incorporated. Pour half of this mixture into the prepared tin. Scatter the raspberries and chocolate chips over the top. Top with remaining batter.

5. BAKE BAKE for 20 minutes until just cooked. for 20 minutes until just cooked.

6. LET COOL LET COOL in the pan for 20 minutes and garnish with sifted cocoa powder before serving. in the pan for 20 minutes and garnish with sifted cocoa powder before serving.

Tips 1. Don't be alarmed that the brownie is quite undercooked when it comes out of the oven. The 20 minutes' cooling down time is just enough to set the cake to that perfect squidgy brownie-ness. Don't be alarmed that the brownie is quite undercooked when it comes out of the oven. The 20 minutes' cooling down time is just enough to set the cake to that perfect squidgy brownie-ness.

2. By all means, swap the white chocolate for milk or dark if you would prefer. This will by no means tamper with the method for this recipe. By all means, swap the white chocolate for milk or dark if you would prefer. This will by no means tamper with the method for this recipe.

Mint Chocolate Cupcakes Mint and chocolate collide with delicious results in these easy low-fat cupcakes. We love the playfulness of shocking green icing contrasting with the sophisticated dark chocolate shavings in these cupcakes that feel at home on linen or in a lunch box.

MAKES 12 CUPCAKES.

Calories per serving: 336

For the cupcakes: 2 large eggs 3/4 cup sugar cup sugar 1 heaped cup peeled and finely grated sweet potato cup finely ground almonds 3/4 cup plain flour cup plain flour 1 teaspoon peppermint extract 1/4 teaspoon salt teaspoon salt 1 tablespoon Dutch process cocoa powder 2 teaspoons baking powder 3/4 cup dark chocolate chips or mint chocolate bar cut into chunks cup dark chocolate chips or mint chocolate bar cut into chunks

For the icing: 2 cups confectioners' sugar 2 ounces unsalted b.u.t.ter, room temperature teaspoon green food coloring 1 teaspoon peppermint extract 2 tablespoons cold water

For the top: Shavings of dark chocolate

1. PREHEAT PREHEAT the oven to 350 degrees. Line a 12-hole m.u.f.fin pan with paper liners. the oven to 350 degrees. Line a 12-hole m.u.f.fin pan with paper liners.

2. USING A HANDHELD OR STANDING MIXER USING A HANDHELD OR STANDING MIXER, whisk the eggs and sugar for 5 minutes, until pale and quadrupled in size. Add the grated sweet potato and whisk again. Whisk in the ground almonds, flour, peppermint extract, salt, cocoa powder, and baking powder until they are well combined. Add the chocolate chunks or chips and using a spatula, mix so that they are evenly distributed. whisk the eggs and sugar for 5 minutes, until pale and quadrupled in size. Add the grated sweet potato and whisk again. Whisk in the ground almonds, flour, peppermint extract, salt, cocoa powder, and baking powder until they are well combined. Add the chocolate chunks or chips and using a spatula, mix so that they are evenly distributed.

3. DIVIDE DIVIDE the batter evenly between the cupcake liners so that each liner is half-filled. This will give them enough s.p.a.ce to puff up and rise to the top while baking. the batter evenly between the cupcake liners so that each liner is half-filled. This will give them enough s.p.a.ce to puff up and rise to the top while baking.

4. BAKE BAKE at 350 degrees for 20 minutes. They will be somewhat flat on top rather than dome shaped. at 350 degrees for 20 minutes. They will be somewhat flat on top rather than dome shaped.

5. ONCE COOKED ONCE COOKED, remove from the oven and cool for 15 minutes. Transfer to the refrigerator until the cupcakes are cold. The cupcakes will need to be cold to keep the icing from sliding off. remove from the oven and cool for 15 minutes. Transfer to the refrigerator until the cupcakes are cold. The cupcakes will need to be cold to keep the icing from sliding off.

6. WHILE THE CUPCAKES ARE BAKING, MAKE THE ICING: WHILE THE CUPCAKES ARE BAKING, MAKE THE ICING: With a wooden spoon or mixer, beat the b.u.t.ter with one heaped tablespoon of the sugar, the peppermint extract and coloring for a minute until they are all incorporated and the b.u.t.ter has softened slightly. Add the confectioners' sugar one heaped tablespoon at a time, with half a teaspoon of water each time you add the sugar, and beat between each addition. Once all the sugar is added, you should have a soft green paste. With a wooden spoon or mixer, beat the b.u.t.ter with one heaped tablespoon of the sugar, the peppermint extract and coloring for a minute until they are all incorporated and the b.u.t.ter has softened slightly. Add the confectioners' sugar one heaped tablespoon at a time, with half a teaspoon of water each time you add the sugar, and beat between each addition. Once all the sugar is added, you should have a soft green paste.

7. ICE ICE each cold cupcake, using just over a tablespoon of frosting per cupcake. Finish by sprinkling dark chocolate shavings over the top of each one. each cold cupcake, using just over a tablespoon of frosting per cupcake. Finish by sprinkling dark chocolate shavings over the top of each one.

Roasted Peach Crisp Ground cardamom is the real secret to this dessert. Its mysterious essence imbues the peaches with complex and haunting notes you really don't expect to find. Makes this crisp a real revelation.

SERVES 4.

Calories per serving: 179

2 ripe peaches, halved and pitted 2 tablespoons honey 1 large egg white 2 tablespoons sugar 2 teaspoons vegetable oil 1/4 teaspoon salt teaspoon salt Pinch of ground cardamom 1/3 cup slivered almonds cup slivered almonds 1/4 cup old-fashioned oats cup old-fashioned oats

1. PREHEAT PREHEAT oven to 425 degrees. oven to 425 degrees.

2. ARRANGE ARRANGE the peaches, cut side up, in a small gla.s.s or ceramic baking dish, and drizzle with honey. Pour 2 tablespoons water in the dish. Bake until tender and tops are caramelized, 30 to 40 minutes. the peaches, cut side up, in a small gla.s.s or ceramic baking dish, and drizzle with honey. Pour 2 tablespoons water in the dish. Bake until tender and tops are caramelized, 30 to 40 minutes.

3. MEANWHILE MEANWHILE, whisk together egg white, sugar, oil, salt, and cardamom until well blended. Stir in almonds and oats until evenly coated. Spread mixture in an even layer on a small, rimmed baking sheet. Place in the oven alongside the peaches and bake until golden brown, about 10 minutes. Remove from the oven and cool completely. (The mixture will crisp as it cools.) whisk together egg white, sugar, oil, salt, and cardamom until well blended. Stir in almonds and oats until evenly coated. Spread mixture in an even layer on a small, rimmed baking sheet. Place in the oven alongside the peaches and bake until golden brown, about 10 minutes. Remove from the oven and cool completely. (The mixture will crisp as it cools.)

4. TRANSFER TRANSFER each peach half to individual serving dishes. Break the almond mixture into large pieces, and arrange decoratively on peaches. Serve immediately. each peach half to individual serving dishes. Break the almond mixture into large pieces, and arrange decoratively on peaches. Serve immediately.

TipServe with low-fat vanilla ice cream or yogurt.

Chewy Oatmeal Raisin Cookies These aren't the same old oatmeal cookies you grew up with. Not by a long shot. The whiskey and dark brown sugar guarantee that. Plus you lose a lot of the fat by replacing it with an all-fruit subst.i.tute, keeping the cookies moist without the usual compromises.

MAKES ABOUT 40 (2 -INCH) COOKIES.

Calories per cookie: 116

2 tablespoons whiskey, or rum 2/3 cup raisins cup raisins 8 tablespoons unsalted b.u.t.ter, at room temperature 1/4 cup natural unsweetened applesauce cup natural unsweetened applesauce 3/4 cup firmly packed dark brown sugar cup firmly packed dark brown sugar 3/4 cup granulated sugar cup granulated sugar teaspoon salt 1 large egg 1 large egg white 1/4 cup milk cup milk 2 teaspoons pure vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda teaspoon cinnamon 2 cups oats (not instant)

1. SET SET the oven rack in the middle position. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or spray with nonstick cooking spray; set aside. the oven rack in the middle position. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or spray with nonstick cooking spray; set aside.

2. SPRINKLE SPRINKLE the whiskey or rum over the raisins in a bowl and let stand while you a.s.semble the batter. the whiskey or rum over the raisins in a bowl and let stand while you a.s.semble the batter.

3. USING A HANDHELD OR STANDING MIXER USING A HANDHELD OR STANDING MIXER, beat the b.u.t.ter, applesauce, brown sugar, granulated sugar, and salt on medium-high speed until light and fluffy, 2 to 3 minutes, sc.r.a.ping down the sides of the bowl halfway through. Beat in the egg and egg white, milk, and vanilla. beat the b.u.t.ter, applesauce, brown sugar, granulated sugar, and salt on medium-high speed until light and fluffy, 2 to 3 minutes, sc.r.a.ping down the sides of the bowl halfway through. Beat in the egg and egg white, milk, and vanilla.

4. IN A MEDIUM BOWL IN A MEDIUM BOWL, whisk together the flour, baking soda, and cinnamon, add to the batter, and beat just until the flour is absorbed. Gently fold in the oats with a rubber sc.r.a.per. whisk together the flour, baking soda, and cinnamon, add to the batter, and beat just until the flour is absorbed. Gently fold in the oats with a rubber sc.r.a.per.

5. USE USE 2 spoons to scoop out the batter by rounded teaspoonfuls onto the prepared baking sheets, 1 inches apart. Bake until the cookies are set but still soft in the centers, and beginning to brown on the edges, 17 to 20 minutes. 2 spoons to scoop out the batter by rounded teaspoonfuls onto the prepared baking sheets, 1 inches apart. Bake until the cookies are set but still soft in the centers, and beginning to brown on the edges, 17 to 20 minutes.

6. LET LET cool on a wire rack. cool on a wire rack.

TipLine the baking sheet with parchment paper instead of greasing with b.u.t.ter or oil; the paper adds no calories, keeps the cookies from sticking, and gets rid of the need to clean the baking sheet.