Preheat oven to 375°F and lightly spray a 10"x15" baking tray with non-stick spray and line with parchment if desired.
Stir together almond flour and baking powder.
To a large bowl add the cream cheese and mozzarella. Heat in the microwave for 1 minute. Stir and return to microwave for another minute. Stir until smoothed out. Add eggs one at a time whisking with a fork to incorporate each fully. Stir in parmesan cheese and dry ingredients. Spread evenly into the prepared pan and bake for 17-20 minutes.
Remove from the oven and allow to cool for 10 minutes in the pan before removing to a wire rack to cool completely. Once cool cut into 12 squares.
Recipe Notes
-I like to use garden vegetable or herb and garlic cream cheese. They add a nice twist to the taste.
-The cut squares will last up to a month in the freezer in an airtight container or Ziplock bag.
-Room temperature squares can be warmed in the toaster.
-This bread holds up well when used for sandwiches, but also great topped with a fried egg or as a tuna melt.
In a large bowl whisk together milk and eggs. Whisk in remaining ingredients except for the berries until fully combined. Stir in berries.
Spray a 12 square non-stick brownie pan or a 9"x 9" non-stick pan with non-stick spray.
Divide batter evenly between squares or pour into prepared 9" x 9" pan.
Bake on the center rack for 28-30 minutes if using the individual brownie pan and about 40 minutes if using the 9"x 9" pan.
Remove from oven and allow to cool for about 20 minutes. They will continue to firm up while cooling and you only need it pleasantly warm to serve. They will be difficult to remove from the individual brownie pan if too warm. Remove from pan and serve with yogurt, fresh berries and a drizzle of maple syrup if desired. If baking for meal prep and saving for later feel free to allow it to cool longer before removing from either pan.
Recipe Notes
-Use almond milk or other milk substitutes in place of the 2% milk if desired.
-Add a scoop of vanilla protein powder if you want more protein.
-The individual brownie pan is perfect for meal prep baked oatmeal squares.
-Allow the squares to cool completely before wrapping and freezing. Will keep well wrapped for up to one month in the freezer.
-Allow frozen squares to thaw before warming gently in the microwave.
Prep 36 non-stick mini muffin tin cups by either spraying generously with non-stick spray or greasing and flouring. See note.
Chop the semi-sweet chocolate and measure out 4 ounces. In a large bowl combine the 4 ounces of chocolate with the butter and microwave at 30-second intervals until melted, stirring often.
Whisk in the sugar, eggs, and vanilla until fully combined.
Sift in the flour, cocoa, baking powder, and salt directly into the bowl. Whisk to combine just until the dry ingredients are incorporated.
Scoop the batter into prepared mini muffin cups using a level 2 tbsp scoop.
Bake on the centre rack for 12 minutes. Remove to a cooling rack and allow to cool completely in the pan.
Meanwhile, prepare the tombstones but slicing each cookie wafer into thirds, tapering the bottom slightly inward toward the center piece to create a tombstone shape. Reserve the side pieces that have been cut off.
Crush reserved cookie wafers that have been cut off the sides to a fine crumb that resembles dirt and set aside.
Dust each tombstone piece with a small amount of powdered sugar by rubbing the sugar lightly onto the cookie wafer.
Melt the remaining 3 ounces of chopped chocolate in a small bowl in the microwave using 30 second intervals and stirring often until melted.
Remove brownie bites from the pan and spread the tops with a small teaspoon of melted chocolate. Immediately sprinkle with crumbled cookie wafers and press lightly to adhere.
Push a tombstone wafer into each brownie bite, cutting a small slit in the brownie if needed to push in far enough to hold in place.
Decorate with candy bones, spiders, or worms as desired. Drizzle with red decorating gel to mimic blood. Serve and enjoy!
Recipe Notes
- I have used both pan preparation methods with similar results. The key is to allow the brownie bites to cool completely in the pan before trying to remove them. Loosen the tops from the pan with a sharp knife if necessary. Twist the brownie lightly to loosen and the brownie should pop out.
Preheat oven to 350°F. Prepare cake pans as per option 1 or option 2 below.
In a medium bowl whisk together flour, sugar, baking powder, spices and salt.
In a large bowl whisk together eggs, oil, milk and vanilla. Add dry ingredients and whisk until just combined. Stir in parsnips.
Option 1: Line the bottoms of 3 - 8" round cake pans with parchment and spray sides with non-stick spray. Divide batter evenly into each pan and spread out with a spatula (about 13 ounces per pan). Bake on centre rack for 17-20 minutes until a toothpick inserted comes out clean. Remove from oven and allow to cool completely.
Remove cake from pans and peel off parchment. Brush each layer with the simple syrup. Arrange one layer on a serving plate and spread with approximately 1/4 of icing. Top with another layer and repeat with icing and top with the remaining cake layer. Ice the top, reserving a small amount of icing to fill in the layer sides. Run a bench scraper or long straight edge spatula around the outside of the cake to smear and flatten the icing into a "naked cake" look. Dust the top with cinnamon and cut into desired wedges.
Option 2: Spray a 9"x13" pan with non-stick spray. Pour batter into the pan and spread out evenly with a spatula. Bake on centre rack for 25-28 minutes or until a toothpick inserted comes out clean. Remove from oven and allow to cool completely. Brush with simple syrup and spread evenly with frosting. Cut into desired squares and serve.
Simple Syrup
Combine sugar and water in a small saucepan over medium heat. Bring to a boil stirring until sugar is dissolved. Once at a boil, allow syrup to boil for 1 minute. Remove from heat and stir in brandy. Allow to cool completely before brushing on the cake.
Cream Cheese Icing
Beat butter and cream cheese together until light and fluffy. Add powdered sugar, spices and vanilla. Beat until just combined. Frost cake as desired.
Combine all ingredients in a food processor and pulse until combined and crumbly. Set aside.
Muffins
Set oven rack to the centre and preheat oven to 350°F. Grease or line a 12 cup muffin tin.
Peel peaches and remove stone. Chop two of the peaches into 1/2" chunks and set aside. Puree the remaining two peaches using a blender or food processor until smooth. Set aside.
In a small bowl whisk together flours, baking powder, baking soda, cinnamon and salt. Set aside.
In a large bowl whisk together oil and sugar. Add eggs, one at a time, whisking after each until incorporated.
Stir in sour cream, pureed peaches and vanilla. Whisk in dry ingredients until just combined (do not overmix). Fold in chopped peaches.
Divide batter evenly into prepared muffin tin. Sprinkle each muffin with a generous tbsp of streusel topping.
Bake for 18-22 minutes or a toothpick inserted in the centre comes out clean.
Allow to cool at least 5-10 minutes prior to removing from muffin tin. Remove to a cooling rack to cool completely or eat while warm.
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