Velvet Fudge Brownie Recipe

Velvet Fudge Brownies

Less cakey than traditional brownies, these little chocolate bombs are so dense and rich, you won’t mind cutting them into 2-inch squares. Perfect for the true chocolate lover, these Velvet Fudge Brownies are a signature party favorite.

Ingredients

  • 8 tbsp. Clover Stornetta butter
  • 2 bars Alter Eco Velvet Chocolate
  • ½ cup all-purpose flour
  • ½ tsp. baking powder
  • ½ tsp. salt
  • ½ cup Alter Eco Golden Brown, Unrefined Mascobado Ground Cane Sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup walnuts, chopped

Method

  1. Preheat the oven to 350°f.
  2. Butter an 8”×8″ baking dish liberally.
  3. In a medium-sized mixing bowl, mix together the flour, baking powder, and salt until combined and set aside.
  4. Melt the butter and chocolate in a medium sized nonmetal mixing bowl in the microwave or stainless steel mixing bowl over boiling water (creating a double-boiler). Do not let mixture overheat.
  5. Remove the chocolate from the microwave or stove and let cool slightly.
  6. Mix in the sugar, eggs, and then vanilla and stir until well combined.
  7. Stir in walnuts.
  8. Fold in the flour mixture gently until just combined. Do not over-mix.
  9. Bake at 350° for 20 minutes or until outside edge develops a crust but center is not completely firm. A toothpick inserted in the center should come out with a few crumbs of chocolate.
  10. Carefully cut into 1½–2 inch squares.
  11. Remove from pan and serve at room temperature.

The brands of ingredients are suggested based on the availability of grocery store coupons on www.CommonKindness.com.

No-Bake Thumbprint Cookies


No-Bake Thumbprint Cookies

These cookies are easy and fun to make, and the gem-like colors of the fruit preserves make them great for holiday celebrations. Use a variety of Mediterranean Organics Fruit Preserves to create a rainbow of colors and fruity flavors. Makes about 2 dozen.

Ingredients 

  • ¾ cup pitted dates
  • 3 cups Country Choice Organic Old Fashioned Oats (aka quick oats)
  • 1 ½ cup Woodstock Almond Butter
  • ½ cup Woodstock Farms Shredded Coconut
  • Zest and juice of 1 orange
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon sea salt
  • ¾ cup Mediterranean Organics Preserves

Method

  1. Place dates into a medium bowl, cover with hot water and set aside to let soak for 10 to 15 minutes.
  2. Reserve 1/2 cup of the soaking liquid, and then drain dates well.
  3. In a food processor, pulse oats until coarsely ground; transfer to a large bowl and set aside.
  4. Transfer dates and reserved 1/2 cup soaking liquid to food processor and purée until smooth.
  5. Add date mixture, almond butter, coconut, orange zest and juice, cinnamon and salt to bowl with oats and knead together to make a dough.
  6. Roll dough into 24 balls, transferring them to a parchment paper-lined sheet tray as done.
  7. Make an indentation in the middle of each cookie by pressing down with your thumb.
  8. Spoon a bit of fruit preserves into each indentation.
  9. Chill for at least one hour before serving.

The brands of ingredients are suggested based on the availability of printable grocery coupons on www.CommonKindness.com, the free grocery coupons website that enables you to save money and help others.

Tamari Almonds Recipe

Tamari Almonds

A touch of Alter Eco Mascobado Cane Sugar added to KOYO Organic Tamari Sauce makes a rich, salty coating for whole almonds. These Tamari almonds are always a big hit at holiday parties. A hand-packed jar makes a tasteful hostess gift. Total preparation time:  75 minurtes. Makes 6 cups.

Ingredients

  • 6 cups (2 lbs.) whole almonds with skin
  • 1/2 cup KOYO Tamari Sauce
  • 1/2 teaspoon Alter Eco Cane Sugar

Method

  1. Place oven racks on the upper and lower third rack slots.
  2. Preheat oven to 300°F.
  3. Divide almonds in half.
  4. Spread almond out in one layer on two large, shallow baking pans.
  5. Bake 15 minutes.
  6. Stir together Tamari and sugar in a large heatproof bowl until sugar is dissolved.
  7. Add hot almonds and stir until coated well.
  8. Let stand 5 minutes, stirring occasionally.
  9. Return almonds to baking pans with a slotted spoon, spreading them evenly.
  10. Discard any liquid remaining in bowl.
  11. Bake almonds about 25 minutes, stirring and switching position of pans halfway through baking, until almonds are dark brown outside and golden inside—cut an almond in half to check color.
  12. Cool almonds completely in pans on racks about 20 minutes, stirring occasionally.
  13. Transfer to an airtight container.

Cooled almonds can be placed in small gift bags or jars. Almonds kept in an airtight container at room temperature stay fresh up to 2 weeks.

Note:  The brand of certain ingredient are suggested based on current availability of printable grocery coupons on www.CommonKindness.com.