ROASTED LEMONADE
Steps:
- Preheat oven to 375 degrees.
- Place the lemons, sugar, vanilla bean scrapings and water in a roasting pan and stir. Place roasting pan in the oven and roast, stirring occasionally for about 30 minutes, until the edges of the lemons begin to caramelize. Remove the roasting pan from the oven and cool to room temperature. Place a strainer over the bowl of a food processor and squeeze the juice from the lemons. Strain the liquid from the roasting pan into the processor bowl. De-seed and roughly chop 2 lemon halves and place in the food processor. Process the lemon juice and lemon pieces until smooth. Strain the contents of the food processor into a large pitcher, add 4 to 6 cups water, lemon juice, sugar to taste and ice, stir well. Pour into ice-filled glasses and garnish with mint leaves.
FRESH LEMONADE
Steps:
- Place all the ingredients in a blender and process until completely smooth. Serve over ice.
FRUIT-SWEETENED FIG AND WALNUT BROWNIES
Sweetened with just dried figs and dates, these chocolaty brownies are super-satisfying and have 5 grams of fiber.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 16 brownies
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Oil an 8-by-8-inch baking pan.
- Put the figs and dates in a medium bowl and cover with very hot water until soft, about 5 minutes. Drain and transfer to a food processor; process until very smooth.
- Put the chocolate in a small microwave-safe bowl and heat for 30 second increments, stirring after each, until melted and smooth.
- Whisk together the flour, cocoa, salt and baking soda in a small bowl.
- Add the melted chocolate and oil to the fruit puree and pulse to combine. Add the eggs and vanilla and pulse to combine. Add the flour mixture and pulse until just combined. Then add 1/2 cup of walnuts and pulse until the walnuts are in pieces about the size of peas.
- Transfer the brownie batter to the prepared pan and smooth the top. Break up the remaining 1/4 cup walnuts into small pieces and push into the top of the batter. Bake until a toothpick inserted in the center comes out moist with a little bit of batter clinging to it, 25 to 30 minutes. Let cool completely in the pan on a rack. Cut into 16 squares. Store at room temperature in an airtight container for up to 3 days.
Nutrition Facts : Calories 220 calorie, Fat 14 grams, SaturatedFat 4.5 grams, Cholesterol 35 milligrams, Sodium 130 milligrams, Carbohydrate 21 grams, Fiber 5 grams, Protein 5 grams
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