Tag Archives: Nuts

Brownie sandwich with salted caramel frosting

For weeks, I’ve been trying to make the perfect brownie sandwich. I kept failing, but also kept trying…and,my last attempt was finally,successful!

It’s so hard to copy those recipes. It’s easy for most of the people,but for us( with celiac) is really challenging,even to make a simple vanilla cake.

Thankfully, supermarkets have Gluten free flour for everything,but still,you have to make your own experiments.

Anyway… The sandwiches are really caloric! I’m not going to lie! But they are the most scrumptious,softest and dreamy brownie sandwiches you’ve ever ate!

imageFor the brownie cookies:

  • 8 tablespoons butter
  • 1 cup sugar
  • 2/3 cocoa
  • 1 egg
  • 3/4 Pamela’s Artisan Flour or gluten free flour for pastry
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 cup chopped almonds or peanuts or walnuts. I used peanuts.


Pre-heat oven to 325 F (165 C).

Melt butter then stir into sugar and cocoa. Add egg and beat until shiny. Mix in flour,salt,baking powder and peanuts.

Put the brownie dough in the fridge for 10-15 minutes until it gets a little bit hard.

Take out of the fridge and scoop a tablespoon of the dough on a greased sheet pan. Bake for 15-18 minutes. To make sure they’re done,just put a toothpick  and if it comes clear,is done.

Let them cool in a rack.

For the salted caramel frosting:

  • 1 cup of sugar
  • 1 tablespoon of water
  • 4 tablespoon butter
  • 1/2 cup heavy cream
  • 1 teaspoon salt.
  • 1 1/2 sticks of butter,room temperature
  • 5 cups powder sugar

In a pan add the sugar and the water under medium-high heat. You can stir it up but once the sugar turns brown,leave it alone. Do not stir. You want the caramel to get a nice dark brown colour,but not too dark. You don’t want  to burn it.

Remove the pan from the heat and add the heavy cream,the salt and  butter and stir with a wooden spoon.

Do it quick and e careful! You don’t want to have a caramel burn! I’m talking from personal experience!

let it cool completely.

Once the caramel is  cooled,is time to make our frosting.

In a stand mixer,mix the sticks of butter and add gradually the powder sugar,1 cup at a time. When the mixture start looking like a butter cream add the caramel and stir for 2-3 more minutes.

That’s it! If it’s a little bit runny,put it in the fridge for 15-20 minutes.

Take the brownie cookie and  assemble! Make your sandwiches!

I kept them on the fridge so they can get a little bit harder. Personal preference !







Book review: “Practically Raw Desserts” by Chef Amber Shea Crawley

Practically RawReview by Alison Cole, recipe © 2012 by Amber Shea Crawley with permission from Vegan Heritage Press, LLC.

For those who love experimenting with wholesome, healthy ingredients to create plant-based versions of a large variety of traditional desserts, this is the book for you. On the heels of her first cookbook “Practically Raw” (2012), Chef Amber Shea Crawley has published its successor, “Practically Raw Desserts”, which came out last year. Amber is both a popular blogger and highly trained raw chef who presents her expert knowledge about food and raw food preparation techniques in this beautiful volume. Its colourful photographs and palatable layout serve as enough alone to entice and satisfy the reader into at least visually devouring the recipes within.

What does the term “practically raw” mean, you might ask? This is where the theme of flexibility leads as a role in the book, offering its readers a variety of substitutions and variations for every recipe. Not only are you given multiple options for ingredient substitutions, but many of the recipes also offer the choice of making the dessert “raw” or “cooked”. For those who don’t own a dehydrator or care too much about the nutritional advantages that raw food offers over a cooked dessert, this book becomes much more accessible for the average reader who wants to dabble in raw cuisine but may not be ready to take the full plunge in. Variations for lower fat, nut-free and lower-sugar versions of the recipes are also presented, truly making this a compilation that everyone can use and enjoy!

Many of the best desserts I’ve ever tasted are raw, and the ones in this book easily reinforce that claim. In utilizing key ingredients such as nuts, nut flours, maple syrup and coconut oil, to name some, no richness is absent from the cookies, cakes, puddings, ice creams, pies and more that grace the pages of Chef Amber’s tantalizing collection.

Care for a Dark Chocolate Truffle Tart with Macaroon Crust? Some of the most chewy and delicious Chocolate Chunk Cookies you’ve ever tried? A cashew-based New York Cheesecake that is more delectable than any of its dairy-based counterparts you have ever tasted? It’s all here in the book, including the creamiest ice creams I have ever made, plus the Famous Five-Minute Blondies II that stunned me with their toothsome taste, put together with just handful of simple ingredients. You’ll find it difficult to stop popping these little treasures into your mouth one after another.

This book serves as a delight to read and an innovative adventure to undertake. Under the guidance of Amber’s encouraging and inspiring voice throughout, you’ll find yourself exploring the recipes one by one to be pleasurably impressed by these raw (or practically raw) wholesome treats.