Thank you for this recipe! I used 1 cup white, 1/2 cup whole wheat flour, 1/4 cup oil and 1/2 cup applesauce, 1/2 cup sugar and white chocolate chips. The muffins rose well, looked and tasted amazing! Very light and moist, too.
These are delicious! I followed the recipe but made a double batch, using a 9 X 13 pan. I ran out of olive oil so substituted 1/2 cup of butter (wish I'd thought about applesauce). Also, I didn't use the dark chocolate bar. I use Droste cocoa powder and it's really a robust cocoa powder. Also, I used half coconut sugar and half muscovado sugar. I bake with olive oil all the time, using it almost exclusively for everything that calls for oil. At 64, my cardiologist says I have the arteries of a 25-year old, so I think it has helped me! Olive oil does not become "toxic" in baking (I've done my research) and we can't tell the difference in flavor, especially in these intensely chocolate brownies. I only had firm tofu, not silken, and they still turned out to be wonderful brownies. What I love most about using tofu for dessert is that it seems more filling (maybe it's the protein) so I don't tend to overdo dessert. Next time I will be sure to get silken tofu and probably up the cocoa. Thank you for this delicious recipe!
Wow! These are like the bars we buy (practically by the case) but much better!! They're a big hit in our family. We're cyclists and I usually take along the store-bought energy bars on rides but these will be going in my jersey pocket from now on - hopefully they won't get too soft to eat on a ride. They've got everything we need for energy in a healthy bar. I'll be trying different ingredients along with the dates but I can tell you these will probably be my favorite! Thank you Chef John!
These are delicious cookies! I don't have refined white sugar so used half coconut sugar and half brown sugar but other than that I didn't change anything. Well, I guess I added more white chocolate chips because 1/2 cup didn't seem enough to me.... I shaped into balls but will press them down a bit next time because they didn't spread as much as I'd have liked. I'll be making these again!
I made this using Bilinski's chicken sausage (Spinach & Garlic with Fennel) instead of ground beef. Also, I added low-fat ricotta. It's amazing! I'm not sure I'll ever go back to using pasta because this is so good. I sliced the eggplant lengthwise as did some of the other reviewers. We didn't have any breadcrumbs so I used whole wheat flour with the Parmesan and I'm not sure if there'd be a whole lot of difference with the sauce, cheese & meat dominating the dish. Thank you, GENKIANNA, for this great recipe!
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