Lillabee Ancho-Pecan Brownies

Posted in Recipes by Lillabee on 28 Aug 2010

Recipe and photo by Chef Christopher Cina

www.christophercina.com

Ancho Chile-Pecan Brownies

You will need:

1 Box Lillabee Fudgy Brownie Mix

1/3 cup butter or margarine (We use Earth Balance Soy Free Buttery Spread)
3 tsp ancho chili powder (usually found in the grocery store with the ethnic foods)
2 tsp gf vanilla extract
2 large eggs at room temp (Lillatip: if your eggs are cold submerge in warm water for 3 min)
1/2 cup chopped pecans to stir into batter
1/4 cup very finely chopped pecans to top brownies
Follow the directions on back of box. Add ancho chili powder to the butter, vanilla and eggs. Stir in 1/2 cup pecans at the end. Top with finely chopped pecans just before putting into the oven.
Follow baking directions on back of box. Keep in mind that all ovens are slightly different. To ensure the perfect outcome, test with a toothpick inserted 2 inches from the edge at 25 min, then again every 5 minutes until toothpick comes out mostly clean. Brownies are always better a little better when underdone to make sure they stay fudgy.
A huge thank you to Chef Cina for this delicious recipe!
Happy Baking!

 

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Lillabee “Butter Cream” Frosting

Posted in Recipes by Lillabee on 13 Aug 2010

This frosting is light and fluffy and you will never miss the dairy.

You will need:
• 1 c. non-hydrogenated margarine, room temp (earth balance works well… they have a soy free product too. If you can tolerate soy and a little whey protein smart balance has less of an aftertaste.)

• 3-4 c. confectioners sugar

• 2 t. vanilla extract

• 1/4 c. milk (rice, soy, almond, hemp, cow, etc.)

In your standing mixer or with a handheld mixer, beat the margarine until light and fluffy. Add 3 cups of confectioners sugar (sift if clumpy) beat for 3 minutes. Add vanilla and soy milk and beat for another 5-7 minutes. If frosting is too runny, add more confectioners sugar 1/4 c. at a time until you achieve the desirable consistency.

For chocolate “butter cream” frosting: substitute 1 1/2 c. of unsweetened cocoa powder for 1 1/2 c. of confectioners sugar. You may need a about 2 T. of extra rice milk if the consistency is too thick.

Enjoy! And please drop us a line at hi@lillabeebaking.com to let us know what you think.

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