Searching for a favorite ingredient? Looking for a special recipe?

Thursday, February 28, 2013

♥ Dark Chocolate Chunk Bread Pudding ♥

Ingredients:
*1-3/4 cups (1.25 oz) challah bread, cut into 1/2 inch cubes (no crust)
*2/3 cup 1% reduced-fat milk
*2 tbsp sugar
*1 1/2 tbsp unsweetened cocoa
*1/2 tsp vanilla extract
*1 large egg, lightly beaten
*cooking spray
*1 oz dark chocolate, coarsely chopped (Green & Black's 70% dark)
*2 tbsp fat-free whipped topping

Directions:

Preheat oven to 350°.
Arrange bread cubes in a single layer on a baking sheet. Bake at 350° for 5 minutes or until toasted. Remove bread from oven; decrease oven temperature to 325°.

Combine milk and next 5 ingredients (milk through egg) in a medium bowl, stirring well with a whisk. Add bread, tossing gently to coat. Cover and chill 30 minutes or up to 4 hours.

Divide half of bread mixture evenly between 2 (6-ounce) ramekins coated with cooking spray; sprinkle evenly with half of chocolate. Divide remaining bread mixture between ramekins; top with remaining chocolate.

Place ramekins in an 8-inch square baking pan; add 1 inch of hot water to pan. Bake at 325° for 35 minutes or until set. Serve warm with 1 tablespoon whipped topping.



~~SkinnyTaste.com~~

Tuesday, February 26, 2013

♥ It's Vegan...Fresh Blackberry Cake ♥

I've been trying to add more of a variety to my collection of recipes and a few months ago added gluten-free recipes. Now I'm adding a new category: vegan! :) Like gluten-free, vegan recipes that are good enough for everyone to eat and enjoy (and NOT know the difference!) are hard to come by. But when I find some promising ones, I shall add them here! Enjoy! :)
Fresh Blackberry Cake

adapted from Living Locurto

3 cups fresh blackberries
1 pinch of cinnamon
1 1/2 cups sugar (split)
1 cup softened Earth Balance margarine
1 teaspoon vanilla
4 flax "eggs"* or real eggs
(*4 Tbsp flax seed meal + 12 Tbsp warm water)
3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup So Delicious Original Coconut Milk

Preheat oven to 350°. Grease and lightly flour three round 8-inch cake pans and set aside.
Mix 1/4 of sugar, a pinch of cinnamon and blackberries in a bowl and set aside.
Combine flour, baking powder and salt in a small mixing bowl.

Beat margarine with a mixer at medium speed until it’s whipped and fluffy. Add the remaining sugar (1 1/4 cups) and vanilla, beat well.
Prepare the flax "eggs" and set aside for 3 minutes. Add the flax "eggs" to the butter mixture beating well. Add dry flour mixture and milk alternately, beating on low speed after each addition.
Place berries in cake pan. Pour batter over the berries and lighting swirl with a spoon.

Bake 25 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool for 10 minutes before removing cake from pans.

When cake is completely cool, stack layers and ice the cake with blackberry frosting.

Blackberry Buttercream Frosting

1/2 cup Earth Balance margarine, softened
1/2 cup fresh blackberry puree*
1 teaspoon vanilla extract
1 Tablespoon orange zest
1/8 teaspoon salt
1 (16-oz.) package plus 1 cup powdered sugar

Prepare black berry puree:
1 cup blackberries
1/4 cup So Delicious coconut milk

Blend berries in a high-powered blender like a Vitamix and puree until smooth. If you are still picky about tiny tiny seeds, pass puree through sieve. Only use the specified amount for the recipe.

For frosting:

Beat first 5 ingredients at medium speed with an electric mixer until creamy.

Gradually add powdered sugar, beating at low speed until blended and smooth after each addition.

Assembly
 Add one layer to a large cake platter. Add 1/2 cup frosting and spread evenly. Add the 2nd layer and repeat with another laer of frosting. Top with the last layer of cake and frost the cake. Decorate with fresh blackberries.
~~SingersKitchen.com~~

Sunday, February 24, 2013

♥ Lemon-Cream Dessert Cake ♥

~~From: MidwestLiving.com~~

Ingredients

  • 1 package (2-layer size) regular lemon cake mix
  • 1 cup water
  • 1/3cup cooking oil
  • 3 egg whites
  • 2 tablespoons finely shredded lemon peel
  • 3 egg yolks
  • 3 tablespoons lemon juice
  • 1 recipe Creamy Lemon Frosting (see recipe below)

Directions

  1. Grease and flour a 10-inch fluted tube pan; set aside. In a large bowl, beat cake mix, water, cooking oil, and egg whites with an electric mixer on low speed until moistened. Beat the mixture for 2 minutes on high speed. Stir in the lemon peel. Reserve 2 cups of the batter.
  2. In a small bowl, beat egg yolks on high speed for 2 minutes. Add reserved batter and lemon juice; beat until mixture is combined.
  3. Layer batters alternately in prepared pan, beginning and ending with yolkless batter. Swirl lightly to marble. Bake in a 350 degree F oven for 45 minutes or until wooden pick inserted near center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan and cool completely.
  4. To assemble cake, cut cake horizontally into three layers. Spread Creamy Lemon Frosting between layers. Frost entire cake with remaining frosting. Makes 12 servings.

Creamy Lemon Frosting

Ingredients

  • 1 cup sifted powdered sugar
  • 1 8 -ounce package cream cheese
  • 1 8 -ounce container frozen whipped dessert topping, thawed
  • 1 package (4-serving -size) instant lemon pudding mix
  • 1 cup milk
  • 1 tablespoon finely shredded lemon peel

Directions

  1. In a large bowl, beat powdered sugar and cream cheese until smooth. Fold in whipped dessert topping. In a small bowl, beat pudding mix and milk for 2 minutes with an electric mixer on low speed; stir in lemon peel. Fold the pudding into the cream cheese mixture.

Friday, February 22, 2013

♥ Blackberry Jam Cake ♥

Wow, look at the color of the glaze! 

1 cup of unsalted butter, room temperature
1 3/4 cup sugar
4 eggs
2 teaspoons of vanilla extract
1 teaspoon of baking soda
3 cups of cake flour
2 teaspoons of cinnamon
A pinch of salt
3/4 cup of sour cream
1 cup of blackberry preserves (do not use jelly)

1/2 cup of blackberry preserves
1 1/2 cups of powdered sugar.


Preheat oven to 300 degrees. Spray a 12 cup bundt cake pan with non stick baking spray. In a bowl combine the flour, cinnamon, salt and baking soda and set aside. Cream together the butter and sugar until light and fluffy. Add in the eggs one at a time and scrape down the bowl after each egg. Add in the vanilla and beat until combined. Add a 1/3 of the flour into the butter mixture alternating with1/2 the sour cream beating after each addition. Fold in the blackberry preserves. Pour into the prepared pan and bake at 300 for 15 minutes then increase the heat to 350 and bake for 40-50. Or until a cake tester comes out clean. Cool in the pan for 10 minutes then turn it out onto rack to cool completely.

Once cooled heat the 1/2 cup of blackberry preserves in a small sauce pan until melted and then remove from the heat and stir in the powdered sugar. Do this to the consistency that you desire so you can use more or less of either ingredient.

~~SaltAndChocolate.com~~

Wednesday, February 20, 2013

♥ Glazed Orange Bundt Cake ♥

Yummy AND Easy share I found on FB! Original owner is Deals to Meals!

1 white or yellow cake mix
1 small package instant vanilla pudding
1 c. orange juice (fresh or made from concentrate)
2 T. orange juice concentrate
1 T. orange zest

4 eggs
1/2 c. oil

2 T. dry orange gelatin powder
Combine ingredients together until smooth. Pour into a greased and floured bundt pan and bake at 350 for 25-30 minutes, or until cake is cooked through. Remove from oven and let sit for 15 minutes to cool. Pour bundt cake out onto a plate. Make glaze.
Glaze:

2 T. butter, softened
2 T. orange juice concentrate
1 t. lemon juice (fresh or bottled)
3 c. powdered sugar
Dash of salt
Zest & juice from one orange
Combine glaze ingredients together and whisk until completely smooth (can do this with an electric beater). Drizzle glaze all over bundt cake once it has been turned out onto a plate and allowed to cool for 5-10 minutes.

~~DealsToMeals.blogspot.com~~

Wednesday, February 13, 2013

♥ True Love Chocolate Cake ♥


Ingredients

  • 1/4 cup butter, softened
  • 1-2/3 cups sugar
  • 2 eggs
  • 1/2 cup unsweetened applesauce
  • 2-1/4 cups all-purpose flour
  • 2/3 cup baking cocoa
  • 1-1/4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1-1/4 cups water
  • 1 cup (6 ounces) semisweet chocolate chips
  • FROSTING:
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1/3 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
  • TOPPING:
  • 3/4 cup flaked coconut
  • 1/2 cup candy hearts

Directions

  • In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in applesauce.
  • Combine the flour, cocoa, baking powder, salt and baking soda. Add to the butter mixture alternately with water, beating well after each addition. Fold in chips. Pour into a 13-in. x 9-in. baking pan coated with cooking spray.
  • Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
  • For frosting, in a bowl, beat cream cheese and confectioners' sugar until smooth. Beat in vanilla. Fold in whipped topping. Frost cake. Refrigerate until serving. Just before serving, sprinkle with coconut and candy. 
  • Yield: 24 servings.

~~Healthy Cooking, February/March 2009~~

Tuesday, February 12, 2013

♥ Strawberry Valentine Cookies ♥


Ingredients

  • 2/3 cup butter, softened
  • 2/3 cup sugar
  • 1 egg
  • 1 tablespoon lemon juice
  • 2 cups all-purpose flour
  • 1/3 cup strawberry drink mix
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • GLAZE:
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 teaspoon shortening
  • FROSTING:
  • 1/3 cup butter, softened
  • 2 tablespoons strawberry drink mix
  • 1/8 teaspoon salt
  • 3 cups confectioners' sugar
  • 3 to 5 tablespoons 2% milk

Directions


  • In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and lemon juice. Combine the flour, drink mix, baking powder and salt; gradually add to creamed mixture and mix well.
  • On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-1/2- to 3-in. heart-shaped cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until set and edges begin to brown. Cool for 2 minutes before removing to wire racks to cool completely.
  • In a microwave, melt chocolate chips and shortening; stir until smooth. Spread over cookies; let stand until set.
  • In a small bowl, beat the butter, drink mix and salt until blended. Gradually beat in confectioners' sugar. Add enough milk to achieve desired consistency. Decorate cookies. 
  • Yield: about 2 dozen.

~~Simple & Delicious, January/February 2008~~

Monday, February 11, 2013

♥ Chocolate Chiffon Valentine Cake ♥


Ingredients

  • 4 eggs, separated
  • 1/2 cup baking cocoa
  • 1/2 cup hot water
  • 3/4 cup all-purpose flour
  • 1-1/4 cups sugar, divided
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • FROSTING:
  • 1-1/2 cups heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 15 small fresh strawberries, halved
  • Fresh mint, optional

Directions

  • Let egg whites stand at room temperature for 30 minutes. Line two greased 9-in. heart-shaped pans with waxed paper and grease the paper; set aside. In a small bowl, combine cocoa and water until smooth; cool.
  • In a large bowl, combine the flour, 1 cup sugar, baking soda and salt. In another bowl, whisk the egg yolks, oil, vanilla and cocoa mixture. Add to dry ingredients; beat until well blended.
  • In a small bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add the remaining sugar, 1 tablespoon at a time, beating until stiff peaks form; fold into chocolate mixture.
  • Pour into prepared pans. Bake at 350° for 18-20 minutes or until top springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks to cool completely; carefully remove waxed paper.
  • In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar until stiff peaks form; reserving 1-1/2 cups. Spread remaining frosting between layers and over top and sides of cake.
  • Spoon reserved frosting into a pastry bag with a star tip. Pipe a decorative lattice design on cake top and sides. Garnish with strawberries and mint if desired. Refrigerate until serving. Yield: 12 servings.

~~Taste of Home, February/March 2001~~

Sunday, February 10, 2013

♥ Valentine Butter Cookies ♥


Ingredients

  • 1 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • FROSTING:
  • 1/2 cup butter, softened
  • 4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 3 to 4 tablespoons 2% milk
  • Red food coloring, optional

Directions

  • In a large bowl, cream butter and sugar until light and fluffh. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture and mix well.
  • Place the dough in a cookie press fitted with a heart plate; form cookies on ungreased baking sheets. Bake at 375° for 6-8 minutes or until set but not brown. Cool on wire racks.
  • Beat butter, sugar and vanilla until smooth. Blend in enough milk until desired spreading consistency is reached. Add food coloring to a portion or all of the frosting if desired. Frost cookies. 
  • Yield: about 6-1/2 dozen.

~~Taste of Home, February/March 1997~~

Friday, February 8, 2013

♥ Lime Chiffon Cake ♥

Ingredients

  • 7 eggs, separated
  • 1-3/4 cups all-purpose flour
  • 1-3/4 cups sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup water
  • 1/2 cup canola oil
  • 1/4 cup lime juice
  • 4 teaspoons grated lime peel
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cream of tartar
  • LIME CURD:
  • 4 eggs
  • 1-1/2 cups sugar
  • 1/2 cup lime juice
  • 2 tablespoons grated lime peel
  • 1/8 teaspoon salt
  • 1/2 cup butter, cubed
  • 1-1/2 cups heavy whipping cream
  • Lime peel strips

Directions

  • Let eggs stand at room temperature for 30 minutes.
  • In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, water, oil, lime juice, lime peel and vanilla. Add to dry ingredients; beat until well blended. In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter.
  • Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 45-50 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. Run a knife around sides and center tube of pan; set aside.
  • For lime curd, in a small heavy saucepan over medium heat, whisk the eggs, sugar, lime juice, peel and salt until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled.
  • In a small bowl, beat cream until stiff peaks form; fold in 1-1/2 cups curd.
  • Cut cake horizontally into two layers. Place bottom layer on a serving plate; spread with remaining curd. Top with remaining cake layer; spread whipped cream over top and sides of cake. Garnish with lime peel. 
  • Yield: 12 servings.

~~Taste of Home's holiday & celebrations cookbook Annual 2010~~

Monday, February 4, 2013

♥ Genoise with Fruit 'n' Cream Filling ♥


Ingredients

  • 6 eggs, lightly beaten
  • 1 cup sugar
  • 1 teaspoon grated lemon peel
  • 1 teaspoon lemon extract
  • 1 cup all-purpose flour
  • 1/2 cup butter, melted and cooled
  • SUGAR SYRUP:
  • 3 tablespoons boiling water
  • 2 tablespoons sugar
  • 1/4 cup cold water
  • 1-1/2 teaspoons lemon extract
  • FILLING:
  • 1 cup heavy whipping cream
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla extract, optional
  • 3 cups mixed fresh berries

Directions

  • Line two greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large heat-proof bowl, combine eggs and sugar; place over a large saucepan filled with 1-2 in. of simmering water. Heat over low heat, stirring occasionally, until mixture reaches 110°, about 8-10 minutes.
  • Remove from the heat; add lemon peel and extract. With a hand mixer, beat on high speed until mixture is lemon-colored and more than doubles in volume. Fold in flour, 1/4 cup at a time. Gently fold in butter. Spread into prepared pans.
  • Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • In a small bowl, combine boiling water and sugar; stir until sugar is dissolved. Stir in cold water and extract. Using a fork, evenly poke 1/2-in.-deep holes in each cake. Spoon sugar syrup over cake surface.
  • In a small bowl, beat cream until it begins to thicken. Add sugar and vanilla if desired; beat until soft peaks form.
  • Place one cake on a serving platter; spread with half of the whipped cream and top with half of the berries. Repeat layers. Store in the refrigerator. 
  • Yield: 10-12 servings.

~~Taste of Home's Holiday & Celebration Cookbook Annual 2006~~

Friday, February 1, 2013

♥ White Chocolate Raspberry Cake ♥


Ingredients:

  • 8 egg whites
  • 2 cups all-purpose flour
  • 1-1/2 cups sugar, divided
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 egg yolks
  • 1/2 cup cold water
  • 1/2 cup canola oil
  • 2 tablespoons raspberry flavoring syrup
  • 2 teaspoons vanilla extract
  • 6 ounces white baking chocolate, grated
  • 1 cup finely chopped pecans
  • 1/2 teaspoon cream of tartar
  • TOPPING:
  • 1 cup seedless raspberry jam
  • 2 ounces white baking chocolate, chopped
  • 1 teaspoon shortening
  • White chocolate curls and fresh raspberries, optional

Directions:

  • Let egg whites stand at room temperature for 30 minutes. In a large bowl, combine the flour, 1 cup sugar, baking powder and salt. In another bowl, whisk the egg yolks, water, oil, raspberry syrup and vanilla. Add to dry ingredients; beat until well blended. Stir in chocolate and pecans.
  • In another bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter.
  • Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 65-75 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
  • Run a knife around side and center tube of pan. Remove cake to a serving plate. In a small saucepan, cook and stir jam over low heat until bubbly. Drizzle over cake. Cool.
  • In a microwave, melt baking chocolate and shortening; stir until smooth. Drizzle over cake. Garnish with chocolate curls and raspberries if desired. Yield: 16 servings.

Editor's Note: This recipe was tested with Torani brand flavoring syrup. Look for it in the coffee section.

~~Taste of Home Cookbook~~