Coconut Flake and Butterscotch Blondies - Gluten Free and Egg Free!

1/4 cup or 1/2 a stick of sweet cream unsalted organic butter, or the same amount of coconut oil
1 cup raw organic sugar
1 tbls maple syrup
2 tsp Burbon vanilla extract
2 tbls Ener G egg replacer
1 tsp sea salt
1 tsp aluminum free baking powder
1 1/2 cups of almond flour
1 can of organic garbanzo beans/chick peas, well washed, drained, and mashed smooth
1 cup coconut flakes
1/2 cup chips, butterscotch, chocolate, or any other variety

Pre-heat the oven to 350*. Grease an 8x8 pan.

Mix all of the ingredients well and spread evenly into the pan.

Bake for 40 minutes. Cool for 20 to 30 minutes before cutting and eating.

To Every Season Turn Turn Turn - B. Ferrante's in the Fall

Who could resist a Nutella Baci di Giulietta (Juliet's Kisses) with their brilliantly colored sugar crystals? Not I. Not even when begged to, as I was for the photo shoot by KC Kratt for Buffalo Spree's November 2012 'Cheap Eats' issue.

Sarah and Lucy epitomize the spirit of seasonal foods. Their cases full of unique sweet and delicate, savory and bold baked goods rotate as the seasons turn, and this fall the selection is excellent!

November promises to be full of the sweet and the savory, with choices like the vegan pumpkin pecan cookies and maple agave cornbread muffins.



The knobby witch fingers with almond fingernails, were both morbid and delightful.

Gluten free options include double chocolate ganache brownies, snickerdoodles, and chocolate gateau with ganache and chestnut puree.





Bourbon Pecan and pumpkin pies, carrot tea cakes with cream cheese frosting, pumpkin bread with cranberries and apple cider glaze, currant shortbread, apple fritters, ginger bacon cookies (made with Spar's bacon), and molasses cookies overflow the cases.

Vegetarian and bacon lover versions of the savory winter vegetable pies with cabbage, potato, onion, bacon and cheddar will be available. You can special order your Thanksgiving pies now. There will also be old favorites year round, like the Biscotti and oatmeal raison cookies. Keep an eye out for more offerings as the year turns. Check out my Urbanspoons review on B. Ferrante's - Specialty Italian Cookies and Pastry.

Chocolate Brownies - No Eggs!

1/3 cup all-purpose flour
1 cup water
1/2 cup butter
2/3 cup unsweetened cocoa powder
2 cups white sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chocolate bites

Preheat oven to 350 degrees. Grease a 9x13 inch pan. In a heavy saucepan combine the 1/3 cup of flour and water. Cook over medium heat stirring constantly until thick. Transfer to a mixing bowl and set aside to cool.

In a small saucepan, melt butter. When butter has melted, add the cocoa and mix until smooth; set aside to cool. Beat the sugar and vanilla into the cooled flour mixture. Stir in the cocoa mixture until well blended. Combine the flour, baking powder and salt, stir into the batter until just blended. Fold in the chocolate chunks. Spread evenly in the prepared pan.

Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool before cutting into bars.