Dessert Competition R&R (Results and Recipes)


On February 2, 2013 we had a dessert competition at Natural Baby to benefit Greer Relief food bank.  We had a great turnout, ate some yummy desserts, and raised some money for Greer Relief.  First prize went to Brittany Clark for her blackberry cake.  It was truly delectable!  Emily and Curtis Snyder and Upstate BirthNetwork tied for second place.  The Snyders submitted their chocolate peanut butter cookie bites and Upstate BirthNetwork brought some wonderful black bean brownies.

A special thank you to Natural Baby for donating the space for this event.  Thank you to Earth Fare and Charleston Cooks! for donating prizes!

Here are the recipes that we had the opportunity to taste:

Winner: Blackberry Cake (adapted from Better Homes and Gardens Cookbook)

Ingredients:

  • Nonstick Cooking Spray
  • 1C blackberries
  • 1C + 2T All Purpose Flour
  • 1/2C Sugar
  • 1t Baking Powder
  • 1/4C Butter, melted
  • 2 Eggs
  • 2t Vanilla
  • 8oz Plain Fat Free Yogurt
  • 1 1/2t finely shredded Cutie peel

Instructions:

  • Preheat oven to 350 F.
  • Coat 9 in springform pan w/cooking spray; set aside.
  • In a bowl combine 1 c flour, 1/4 c sugar, and baking powder.
  • Add melted butter, 1 egg and 1 tsp of vanilla; stir until combined.
  • Spread onto bottom of prepared pan; sprinkle w/blackberries.
  • In another medium bowl, combine yogurt, 1/4C sugar, 1 egg, 2T flour, cutie peel and 1t vanilla. Stir until smooth and pour over berries.
  • Bake in 350 F oven for 35 min or until center appears set when shaken gently.
  • Cool in pan on a wire rack for 15 min. Loosen and remove sides of pan.
  • Cool completely. Cover and chill for 2-4 hrs before serving.

Second Place Tie: Chocolate Peanut Butter Cookie Bites

Ingredients:

  • 1 1/4C Soaked Garbanzo Beans
  • 2t Vanilla Extract
  • 1/2C + 2T creamy peanut butter
  • 1/4C Honey
  • 1t Baking Powder
  • 1/2C Chocolate Chips

Instructions:

  • Preheat oven to 350 F.
  • Combine all ingredients.
  • Form into tablespoon-size balls and bake at 350 F for 10 minutes

Second Place Tie: Black Bean Brownies (www.chocolatecoveredkatie.com)

Ingredients:

  • 1 1/2C black beans (1 15-oz can, drained and rinsed very well) (250g after draining)
  • 2T cocoa powder- dutch or regular (10g) (add a little extra if desired)
  • 1/2C quick oats (40g) (See nutrition facts link below for all substitution notes.)
  • 1/4t salt
  • 1/3C pure maple syrup or agave (Honey will work, but not for strict vegans.) (75g)
  • 2 nunaturals stevia packs or 2 tbsp sugar (or omit and increase maple syrup to 1/2 cup)
  • 1/4C coconut or vegetable oil (40g) (See “nutrition facts” link for all substitution notes.)
  • 2t pure vanilla extract
  • 1/2t baking powder
  • 1/2C to 2/3C chocolate chips (115-140g) (Not optional. Omit at your own risk.)
  • Optional: more chips, for presentation

Instructions:

  • Preheat oven to 350 F.
  • Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.)
  • Stir in the chips, then pour into a greased 8×8 pan.
  • Optional: sprinkle extra chocolate chips over the top.
  • Cook 15-18 minutes, then let cool at least 10 minutes before trying to cut.
  • Makes 9-12 GLUTEN-FREE brownies.

Mini Apple Pies with Cheddar

Ingredients:

  • Crust
  • 1/2t salt
  • 1 3/4C unbleached all-purpose flour
  • 6T cold unsalted butter, cut into small pieces
  • 1 large egg, lightly beaten
  • 1T water
  • Filling
  • 4 large crisp, sweet apples, such as Honeycrisp or Gala, unpeeled, diced
  • 2T packed light brown sugar
  • 2T lemon juice
  • 1t ground cinnamon
  • 1/8t ground nutmeg
  • 1T white whole-wheat flour or all-purpose flour
  • Topping
  • 1/2C old-fashioned rolled oats
  • 2T unbleached all-purpose flour
  • 2T packed light brown sugar
  • 2T veg oil
  • 1/4t ground cinnamon
  • Pinch of salt
  • 12 small wedges Cheddar cheese (about 3 ounces)

Instructions:

  • Preheat oven to 400°F. Coat 12 (1/2-cup) muffin cups with cooking spray.
  • To prepare crust: Put salt and 1 3/4 cups flour into food processor; pulse to combine. With the motor running, add butter a few pieces at a time until well incorporated. Then add egg and water and process until starting to clump together. Using about 1/4 cup each, press the dough into the bottom and all the way up the sides of each muffin cup to form a crust. Prick the bottom with a fork.
  • Bake until the crusts are set and the edges are just beginning to brown, 6 to 8 minutes. Let cool on a wire rack.
  • Reduce oven temperature to 350°.
  • To prepare filling: Combine apples, 1/3 cup brown sugar, lemon juice, 1 teaspoon cinnamon and nutmeg in a large saucepan. Place over medium-high heat and cook, stirring frequently, until the sugar melts, about 1 minute. Reduce the heat to medium, cover and cook, stirring occasionally, just until the apples start to soften, 6 to 8 minutes. Remove from the heat and stir in 1 tablespoon flour. Divide the filling among the crusts (about 2 tablespoons each).
  • To prepare topping: Combine oats, 2 tablespoons each flour, brown sugar and oil, 1/4 teaspoon cinnamon and pinch of salt in a medium bowl. Press the topping onto each mini pie (about 1 tablespoon each).
  • Bake until the topping is beginning to brown, 20 to 25 minutes. Remove from the oven and nestle a cheese wedge in the center of each pie. Return to the oven and bake until the cheese is melted, about 5 minutes more. Let cool at least 15 minutes before serving. Run a sharp knife around the edge of each mini pie to loosen it, then gently pry from the muffin tin with a butter knife

Strawberry Coconut Breakfast Cookies (www.tasty-yummies.com)

Ingredients:

  • 2C of certified gluten-free rolled oats (Bob’s Red Mill works well)
  • 1/4C certified gluten-free oat flour (or just process some gluten-free rolled oats into a fine powder)
  • 1C unsweetened coconut flakes
  • 2T ground chia seeds or ground flaxseeds
  • 1/2C almonds, roughly chopped
  • 1/4t sea salt
  • 2 organic bananas, mashed
  • 2T maple syrup (or honey)
  • 1/4C coconut oil, melted
  • 1C fresh organic strawberries, roughly chopped
  • 1t vanilla

Instructions:

  • Preheat the oven to 350º F. Line a baking sheet or two with unbleached parchment paper.
  • In a large bowl combine oats, oat flour, coconut, chia seeds, almonds and salt.
  • Stir in bananas, strawberries, coconut oil, maple syrup and vanilla. I use my clean bare hands to mix it all up so I can really get in there and get everything well mixed. You can of course just use a large spoon or spatula.
  • Form the dough into 2 1/2 inch balls/discs with your hands and place into even rows with just a little room in between them. Press them down very gently to flatten them a bit.
  • Bake at 350° for 25-30 minutes or until fragrant and golden.
  • Cool on pan for a few minutes than transfer to a cooking rack.
  • Enjoy for breakfast, dessert or an anytime snack.

No-Cook Lemon Bars (http://www.foodnetwork.com/videos/lemon-icebox-bars/89520.html)

Ingredients:

  • Crust:
  • 14 whole-grain graham cracker squares (7 full sheets)
  • 2T melted unsalted butter
  • 1T dark brown sugar
  • 1/4t salt
  • Cooking spray
  • Filling:
  • 1 (8-ounce) package 1/3 less-fat cream cheese, softened at room temperature
  • 1 (14-ounce) can fat-free sweetened condensed milk
  • 1/4C pasteurized egg product (such as egg beaters)
  • 1t finely grated lemon zest
  • 1/2C fresh lemon juice
  • 2t powdered gelatin
  • 3T boiling water

Instructions:

  • For Crust: Place graham crackers in the bowl of a food processor and pulse until crumbs are formed. Add butter, brown sugar and salt and pulse to incorporate, until crumbs resemble wet sand. Coat an 8-inch square pan with cooking spray and pack crumbs firmly into the bottom of it. Refrigerate until ready to use.
  • Make the filling:In a large bowl, combine cream cheese, condensed milk and pasteurized egg product and beat on high with an electric mixer until smooth and creamy, about 2 minutes. Add lemon zest and juice and beat until fully incorporated, another 30 seconds. In a small bowl, combine the gelatin and boiling water and whisk until gelatin is entirely dissolved; let cool 2 to 3 minutes. Stir the gelatin into the cream cheese-lemon mixture until well incorporated. Pour the filling over the crust.
  • Refrigerate for 8 hours or overnight, until filling is firm.
  • Slice into 2-inch squares using a chilled knife coated with cooking spray.