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Cover: Founding Flavors

02Oct 12

OatCho Treats

A few months back, I was having lunch at Lime Tree Cafe in Dubai when I stumbled across one of the most memorable desserts that I’ve had in a while.  It was a triple chocolate brownie filled with gigantic chunks of white, milk, and dark chocolate.  I remember thinking to myself, “how do they get the chocolate to just the perfect consistency so that it oozes into your mouth without having to pre-heat it before it is served.”  So when I recently came across an article on yahoo entitled Best-Ever Thick and Chewy Chocolate Chunk Cookies, I remembered my Lime Tree Café treat and decided to adjust the recipe listed in this article to create a dessert that would resemble the triple chocolate brownie.  And thus, the OatCho treat was born!

For those who have been following the Founding Flavors blog, you probably noticed that I tend to substitute or reduce the amount of certain ingredients to make my desserts a little healthier.  So, it will not be a surprise to you that my first adjustment was to reduce the amount of butter by fifty-percent.  Then, instead of using refined sugar—which is stripped of all nutritional value—I opted for honey.  Next, I added a bit of oats and topped it off with chunks of white and dark chocolate.  The result was a delicious dessert that was a mix between a cookie and a muffin.

Cheers!

Sonia
www.foundingflavors.com

OatCho Recipe
 
Ingredients
  • All-purpose flour: 2 ½ cups
  • Baking powder: 1 teaspoon
  • Oats: ½ cup
  • Salt: 1 teaspoon
  • Butter: 8 tablespoons
  • Honey: 1 cup
  • Eggs: 2
  • Vanilla extract: ½ tablespoon
  • Dark chocolate chunks: 1 cup
  • White chocolate chunks: 1 cup
Instructions
  1. Pre-heat oven to 350°F
  2. Mix flour, baking powder, salt, and oats in a bowl and set aside.
  3. Combine softened butter and honey in a mixer for 15-20 seconds.
  4. Add mixed flour, baking powder, salt and oats to the mixer.
  5. Add in eggs and vanilla extract.
  6. Finally, stir in white and dark chocolate chunks.
  7. Using a cupcake pan, place enough dough so that each cupcake mold is three-fourths full.
  8. Bake for 14 minutes.

 

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