Chocolate Peanut Butter Brownies (Low-Sugar)

This is another recipe I found in my grocery store flyer with a small change. I wanted to try and compare this lower sugar recipe to other brownies that I've made.

Ingredients:

• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 eggs plus one egg yolk
• 1/2 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 4 ounces semi sweet chocolate chips, melted
• 1/3 cup peanut butter

Method:

1. Preheat oven to 350 degrees F.
2. Line a 9 x 9 baking pan with parchment paper.
3. Whisk together flour, sugar, cocoa powder, baking soda and salt in mixing bowl.
4. In second bowl whisk together eggs, egg yolk, applesauce, vanilla extract, and melted chocolate chips that have been slightly cooled.
5. Combine the wet and the dry ingredients and till smooth.
6. Pour batter in prepared baking pan.
7. Drop dollops of peanut butter over the batter and swirl with a knife.
8. Bake for 25 minutes or until toothpick inserted in center comes up clean. 

Yield: 12-16 servings depending on your cut.

Tomato Florentine Soup

This is another new soup that was introduced from a grocery store flyer with great flavors. I made some adjustments according to what was missing in my pantry.

Tomato Florentine Soup

1 Tbsp. olive oil
1 small onion chopped
2 stalks of celery, chopped
3 garlic cloves, minced
1 cup water
32 oz. chicken broth
1 can - 14oz. diced tomatoes, undrained
1 can tomato soup, undiluted (8 oz. can of tomato sauce can be used instead)
1 cup small shell pasta, uncooked
2 cups fresh spinach
salt and pepper to taste
Grated or shaved Parmesan cheese, for topping

Heat oil in dutch oven or large soup pot over medium heat. Add onion and celery; cook 7 minutes or until tender, stirring frequently.
Add garlic, cooking for 1 minute and stirring constantly.
Pour in water, broth, tomatoes, and tomato soup.
Bring to a simmer ad cook about 20 minutes, stirring occasionally.
Stir in pasta and cook 8 minutes.
Add spinach, cooking for a couple of minutes, until leaves wilt and the pasta is al dente.
Season with salt and pepper, to taste, and serve topped with Parmesan cheese.
Refrigerate any leftovers.

Serves: 4-6