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Cocoa Waffles

Quick Tip:

To prepare a quick batch of chocolaty waffles, add 1/4 cup Dutch process cocoa and 2 tablespoons sugar per cup of your favorite waffle mix. Dust the waffles with a little additional cocoa and serve with chocolate sauce

Dark Chocolate Sauce:

8 ounce(s) bittersweet chocolate

1/4 cup(s) unsalted butter, cold and cut into pieces

1 tablespoon(s) corn syrup

1 cup(s) heavy cream

2 tablespoon(s) heavy cream
 
Directions




1.Place chocolate, butter, and corn syrup in a medium-size heatproof bowl. Bring cream to a boil and pour over chocolate. Using a whisk, gently stir until smooth. Use immediately. For Milk Chocolate Sauce, replace bittersweet chocolate with 12 ounces milk chocolate.



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Tips & Techniques



This sauce will keep for 2 weeks refrigerated in an airtight container. To re-warm, immerse the container in a shallow bowl of very hot water. Stir occasionally to reach a pourable consistency.

Lemon Lover's Cupcakes with Lemon Buttercream Frosting (Gluten Free)

Prep Time: 20 min


Total Time: 1 hour 20 min

Makes: 12 cupcakes
 
Cupcakes


1 box (15 oz) Betty Crocker® Gluten Free yellow cake mix

1/2 cup butter, melted

2/3 cup water

3 eggs, beaten

2 tablespoons grated lemon peel

Frosting

2 cups powdered sugar

1/4 cup butter, softened

1 teaspoon grated lemon peel

2 to 3 tablespoons fresh lemon juice


1. Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.

2. In large bowl, stir cake mix, water, 1/2 cup melted butter, the eggs and lemon peel just until dry ingredients are moistened. Divide batter evenly among muffin cups.

3. Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.

4. In medium bowl, beat powdered sugar, 1/4 cup butter and 1 tablespoon of the lemon juice with electric mixer on low speed until mixed. Add remaining lemon juice, 1 teaspoon at a time, until creamy and smooth. Beat in 1 teaspoon peel. Frost cupcakes with frosting.





Cooking Gluten Free?

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

How-To

Grate only the bright yellow portion of the lemon peel for best flavor. The "pith," or white part of the skin, is bitter.



Nutrition Information:

1 Cupcake: Calories 330 (Calories from Fat 120); Total Fat 13g (Saturated Fat 8g, Trans Fat 0g); Cholesterol 85mg; Sodium 290mg; Total Carbohydrate 51g (Dietary Fiber 0g, Sugars 34g); Protein 2g Percent Daily Value*: Vitamin A 8%; Vitamin C 0%; Calcium 0%; Iron 0% Exchanges: 1/2 Starch; 3 Other Carbohydrate; 0 Vegetable; 2 1/2 Fat Carbohydrate Choices: 3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Almond Streusel-Cherry Cheesecake Bars

Sugar cookie mix makes the base of a creamy cheesecake bar with a baked-in cherry filling

Prep Time: 45 min


Total Time: 4 hours 0 min

Makes: 24 bars

Cookie Base and Topping


1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/4 cup cold butter or margarine

4 oz (half of 8-oz package) cream cheese

1/2 cup sliced almonds

Filling

2 1/2 packages (8 oz each) cream cheese (20 oz), softened

1/2 cup sugar

2 tablespoons Gold Medal® all-purpose flour

1 teaspoon almond extract

2 eggs

1 can (21 oz) cherry pie filling


1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. Place cookie mix in large bowl. Cut in butter and 4 oz cream cheese, using pastry blender or fork, until mixture is crumbly. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 12 minutes.

2. Meanwhile, in large bowl, beat 20 oz cream cheese, the sugar, flour, almond extract and eggs with electric mixer on medium speed until smooth.

3. Spread cream cheese mixture evenly over partially baked cookie base. Spoon pie filling evenly over cream cheese mixture. Sprinkle with reserved topping and almonds.

4. Bake 40 to 45 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

High Altitude (3500-6500 ft): In step 1, bake cookie base 15 minutes. In step 4, bake 45 to 50 minutes.





Purchasing

You’ll need a total of three 8-ounce packages of cream cheese for this recipe.



Nutrition Information:

1 Bar: Calories 270 (Calories from Fat 140); Total Fat 15g (Saturated Fat 8g, Trans Fat 1g); Cholesterol 55mg; Sodium 160mg; Total Carbohydrate 28g (Dietary Fiber 0g, Sugars 20g); Protein 4g Percent Daily Value*: Vitamin A 10%; Vitamin C 0%; Calcium 4%;

Uh..Duh!

Chocolate-Covered Brownie Bites

Dip bite-size pieces of brownie into melted chocolate for an easy treat to satisfy your chocolate craving.

INGREDIENTS

• 1 8-inch-square pan chilled brownies, cut into 1-inch squares
• 1 cup semisweet or bittersweet chocolate chips, melted (see Tip)

PREPARATION

1. Dip half of each brownie square in melted chocolate, then place on a baking sheet lined with parchment or wax paper. (Reheat chocolate, as needed, to keep it melted.) Refrigerate until the chocolate is set, about 30 minutes.

TIPS & NOTES

• Make Ahead Tip: Store airtight in the refrigerator for up to 1 week.

• Tip: To melt chocolate, microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.

NUTRITION

Per brownie bite: 38 calories; 2 g fat (1 g sat); 4 mg cholesterol; 1 g protein; 6 mg sodium; 21 mg potassium.

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Recipe: Chocolate Marble Cheesecake

Prep time: 40 minutes

Cook time: 1 hour, 25 minutes

Serves 12

This recipe, from "Light & Healthy 2010: The Year's Best Recipes Lightened Up," is reprinted with permission from America's Test Kitchen.

Notes: The prep time does not include the 10- to 24-hour drain time for cottage cheese and yogurt or the 30-minute standing time for cheesecake before serving.

Be sure to use light cream cheese for this recipe, not 1/3 less fat cream cheese.

INGREDIENTS

For the crust

9 whole graham crackers, broken into rough pieces

4 tablespoons (1/2 stick) unsalted butter, melted

1 tablespoon sugar

Vegetable oil spray

For the filling

1 pound 1 percent cottage cheese, drained 10 to 24 hours (see instructions below)

1 pound plain low-fat yogurt, drained 10 to 24 hours

1 pound light cream cheese, at room temperature

1½ cups plus 2 tablespoons sugar, divided use

2 tablespoons vanilla extract, divided use

1/4 teaspoon salt

3 large eggs, at room temperature

2 tablespoons Dutch-processed cocoa

INSTRUCTIONS

For the crust: Adjust an oven rack to the middle position and heat the oven to 325 degrees. Process the graham crackers in a food processor to fine crumbs. Combine the crumbs with the butter and sugar in a small bowl. Transfer the crust mixture to a 9-inch springform pan and press it evenly into the pan bottom. Bake the crust until fragrant and beginning to brown, 10 to 15 minutes. Cool on a wire rack. Taking care not to disturb the crust, coat the inside of the springform pan with vegetable oil spray, set the pan on a rimmed baking sheet, and set aside.

For the filling: Increase the oven temperature to 500 degrees. Process the drained cottage cheese in the food processor until no visible lumps remain, about 1 minute, scraping down the sides of the bowl as needed. Add the drained yogurt and cream cheese, and process until smooth, 1 to 2 minutes, scraping down the sides of the bowl as needed. Add 1 1/2 cups of the sugar, 1 tablespoon of the vanilla, and salt, and process until smooth, about 1 minute, scraping down the sides of the bowl as needed. With the processor running, add the eggs, one at a time, and process until smooth.

Combine the remaining 2 tablespoons sugar and cocoa in a bowl. Stir 1 cup of the cheesecake batter and the remaining 1 tablespoon vanilla into the sugar-cocoa mixture until smooth.

Pour the plain cheesecake batter into the prepared pan. Spoon and swirl the chocolate batter into the plain batter. (See instructions below.) Bake for 10 minutes. Reduce the oven temperature to 200 degrees (hold the oven door open until an oven thermometer reads 200 degrees) and bake until the center of the cheesecake registers 150 degrees on an instant-read thermometer, about 1 hour.

Transfer the cake to a wire rack and run a paring knife around the edge of the cake to loosen. Cool completely, about 3 hours, then wrap the pan tightly with plastic wrap and refrigerate until cold, at least 3 hours.

To unmold the cheesecake, remove the sides of the pan and blot excess moisture from the top of the cheesecake with paper towels. Let the cheesecake stand at room temperature for 30 minutes before serving.

Putting the marble in cheesecake

Using a tablespoon, gently spoon the chocolate batter onto the plain batter around the edge and in the center, leaving about 1/2 inch between each spoonful. (If there's extra chocolate batter, add it to previous drops.)

Using the handle end of a wooden spoon or spatula, drag the handle back and forth through the batter to make a marbled pattern.

Draining yogurt and cottage cheese

Draining away the excess liquid from the cottage cheese and the yogurt is an essential step. Don't be tempted to drain both in the same strainer – the drained cottage cheese needs to be puréed in a food processor until smooth. Use a brand of yogurt that doesn't contain modified food starch, gelatin or gums. Those prevent the yogurt from draining properly.

For the cottage cheese, line a bowl with several layers of paper towels, spoon the cottage cheese into the bowl, cover with plastic wrap, and refrigerate at least 10 hours and up to 24 hours.

For the yogurt, line a fine-mesh strainer with 3 or 4 coffee filters or a double layer of cheesecloth. Place the strainer over a bowl. Spoon the yogurt into the strainer, cover with plastic wrap, and refrigerate at least 10 hours or up to 24 hours.

Per serving: 287 cal.; 12 g pro.; 36 g carb.; 9 g fat (6 sat., 2 monounsat., 1 polyunsat.); 82 mg chol.; 401 mg sod.; 0 g fiber; 32 g sugar; 30 percent calories from fat.

Cut the dog off..it's had enough!

Roasted Bananas with Chocolate Yogurt Cream

Bananas with yogurt sounds like a simple breakfast combination, but dress the bananas up with a little butter, rum and sugar, run them under the broiler and you've got a decadent dessert.

4 servings

Active Time: 25 minutes

Total Time: 2 hours (including draining yogurt)

Bananas with yogurt sounds like a simple breakfast combination, but dress the bananas up with a little butter, rum and sugar, run them under the broiler and you've got a decadent dessert.

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4 servings

Active Time: 25 minutes

Total Time: 2 hours (including draining yogurt)

NUTRITION PROFILE

Low cholesterol | Low sodium | High calcium | High fiber | High potassium | View Complete Nutrition Guidelines»

INGREDIENTS

• 1 1/2 cups low-fat vanilla yogurt
• 4 bananas, cut in half crosswise then lengthwise
• 3 tablespoons dark brown sugar
• 1/2 teaspoon ground cinnamon
• 1 tablespoon dark rum, or lemon juice
• 1 tablespoon cold butter, cut into small pieces
• 1/2 cup whipping cream
• 2 tablespoons unsweetened cocoa powder
• 1 tablespoon confectioners' sugar

PREPARATION

1. Line a sieve or colander with cheesecloth and set over a bowl, leaving at least 1/2 inch clearance from the bottom. Spoon in yogurt. Cover with plastic wrap and let drain in the refrigerator for at least 1 1/2 hours.
2. About 20 minutes before serving, position rack in top third of oven; preheat to 425°F. Coat a baking sheet with cooking spray.
3. Place bananas, cut sides up, on the baking sheet. Sprinkle with brown sugar, cinnamon and rum (or lemon juice). Dot with butter. Roast in the oven for 5 minutes. Turn on the broiler; broil until the bananas are golden and the sugar is bubbly, about 2 minutes.
4. Meanwhile, beat cream, cocoa and confectioners' sugar in a large bowl with an electric mixer, scraping down the sides of the bowl once or twice, until soft peaks form. Push the cream to one side; add the drained yogurt and fold into the cream with a rubber spatula until blended. Drizzle the roasted bananas with any juices accumulated in the pan and serve with a dollop of the chocolate cream.

TIPS & NOTES

• Make Ahead Tip: The yogurt can be drained overnight.

NUTRITION

Per serving: 359 calories; 16 g fat (10 g sat, 4 g mono); 53 mg cholesterol; 51 g carbohydrates; 7 g protein; 4 g fiber; 76 mg sodium; 712 mg potassium.

Nutrition Bonus: Potassium (21% daily value), Calcium & Vitamin C (20% dv), Vitamin A (15% dv).

Exchanges: 1 1/2 fruit, 1 1/2 other carbohydrate, 1/2 low-fat milk, 3 fat

Smores Cheesecake

This recipe comes courtesy of Chocolate Moosey


2 1/4 cups graham cracker crumbs
1/3 cup sugar
1/2 cup butter, melted
16 oz cream cheese
14 oz sweetened condensed milk
2 tsp vanilla extract
3 eggs
1 1/2 cups chocolate chips
2 cups mini marshmallows
1 Tbsp shortening or butter

1. Preheat oven to 325F. In a small bowl, combine cracker crumbs and sugar. Stir in butter. Press onto bottom and up the sides of a greased 10-inch springform pan. Place on a baking sheet.

2. Beat cream cheese, milk, and vanilla until smooth. Add eggs, beat just until combined. Stir in 1 cup chocolate chips and 1 cup marshmallows. Pour into pan and bake 40-45 minutes or until center is almost set. Sprinkle with remaining 1 cup marshmallows. Bake 4-6 minutes longer or until marshmallows are puffed and toasted.

3. While cooling, melt remaining 1/2 cup chocolate chips and shortening. Drizzle over cheesecake. Cool for an hour. Refrigerate overnight.

Pumpkin Walnut Cheesecake

6 ounces zwieback crackers, crushed
1 cup granulated sugar
3/4 cup brown sugar
6 tablespoons butter, melted
24 ounces cream cheese, softened
5 eggs
16 ounces pumpkin
1 3/4 teaspoons pumpkin pie spice
1/4 cup heavy cream

Topping
6 tablespoons butter, softened
1 cup brown sugar
1 cup walnuts, coarsely chopped

Blend zwieback crumbs, 1/4 cup sugar, and the 6 tablespoons melted butter. Press firmly over bottom and up sides of a lightly buttered 9-inch spring-form pan. Chill. Beat the cream cheese until smooth. Add the 3/4 cup sugar and the 3/4 cup brown sugar, beating until well mixed. Beat in the eggs one at a time, until mixture is light and fluffy. Beat in the pumpkin pie spice and the heavy cream at low speed. Mix in the pumpkin. Pour into prepared pan. Bake in a slow oven (325 degrees F) for one hour and 35 minutes.

While pie is baking, mix the topping ingredients (the last 3 ingredients), first the butter and brown sugar until crumbly, then blending in the nuts. After the one hour and 35 minutes, remove the pie from the oven. Spread the topping over it, and return it to the oven for 10 minutes.

Remove from oven and cool on a wire rack. Refrigerate for several hours, or overnight. This cheesecake is rather large, and incredibly rich. Everyone always wants more than they can fit in their stomach! And the recipe!

Serving suggestion: Some like this garnished with whipped cream and more walnuts, or with whipped cream and pecans.

Why the Dog Ran Away....

Almond Praline Cheesecake Recipe

Almond Praline Cheesecake Recipe

• 1 1/2 pounds (3 - 8 ounce packages) cream cheese
• 1 can sweetened condensed milk, not evaporated
• 3 large eggs
• 1 teaspoon pure almond extract
• 2 Tablespoons all-purpose flour

How To Make Almond Praline Cheesecake

1. Preheat oven to 300 degrees F. The temperature is correct. The Almond Cheesecake batter is made using a different recipe than most cheesecakes, and therefor needs a lower baking temperature.
2. Take a 9 inch springform pan apart, line the bottom plate with aluminum foil, then reassemble the pan. Pull the excess foil up and around the pan to prevent any batter from leaking into the oven. Spray sides and bottom with vegetable spray.
3. Place a pan of hot water in the bottom of the oven and close the door.
4. In a mixing bowl on medium speed, beat cream cheese until smooth for approximately 2-3 minutes. Scrape down sides. Add sweetened condensed milk and beat again, scraping a few times during mixing. The batter should be smooth. Add almond extract and eggs 1 at a time, beating after each addition until creamy. Add flour, and beat only until the batter is lump-free and filling is nice and fluffy. Scrape as needed.
5. Pour batter into prepared pan on top of the shortbread cookie crust, and bake at 300 degrees for 55-65 minutes.
6. Make sure to click on the link above – "How to Make the Perfect Cheesecake" – for further baking, cooling, serving and freezing instructions.
7. When completely chilled, and removed from the pan, carefully spoon the Almond Praline Topping over the top of the cheesecake. Likewise, the Praline Topping can also be spooned on each individual slice just before serving.
8. Makes one 9 inch cheesecake. Serves 12-14. Wrap and refrigerate any leftovers.

Shortbread Cookie Crust

• 1 1/2 cups shortbread cookie crumbs (Walkers Shortbread or similar), finely ground
• 1 Tablespoon sugar
• 1/4 cup butter, melted

Directions:

1. Grind shortbread cookies in a food processor or crush until very fine with a rolling pin.
2. Mix cookie crust ingredients together and pat only on the bottom of the prepared pan.

Almond Praline Topping Recipe

• 2/3 cup light brown sugar
• 2/3 cup whipping or heavy cream
• 1 cup sliced almonds
• 2 Tablespoons brandy

Directions:

1. Mix brown sugar and cream together in a small saucepan. Bring to a slow simmer until sugar is dissolved. Simmer for 5 minutes longer stirring often.
2. Remove from heat and stir in almonds and brandy.
3. Let cool until ready to top the cheesecake.

Read more at Suite101: Almond Cheesecake Recipe with Praline Topping: Shortbread Cookie Crust with Extra Creamy Cheesecake Filling http://baking-decorating-cakes.suite101.com/article.cfm/almond-cheesecake-recipe-with-praline-topping#ixzz0gHpO7UiS

APPLESAUCE CAKE

INGREDIENTS 1/2 cup raisins 6 tablespoons warm water 1 2/3 cups flour 1 cup sugar 1 tablespoon unsweetened cocoa powder 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon ground allspice 1/4 teaspoon ground cloves 1/4 teaspoon salt 1/3 cup butter, at room temperature 1 large egg 1 cup sweetened applesauce 1/2 cup pecans or other nuts, chopped Whipped cream or vanilla ice cream for serving (optional) Makes 12 servings, each 440 calories (34.7 percent calories from fat), 18 g fat, 60 mg cholesterol, 420 mg sodium, 70 g carbohydrates, 4 g dietary fiber, 6 g protein. Source: “Naomi’s Home Companion” by Naomi Judd/www.epicurean.com

DIRECTIONS Heat oven to 350 degrees. Grease bottoms of 1 (8-inch) square or (8-inch) round layer cake pan. Line bottom of pan with waxed paper, and then grease the paper. In a small cup, soak raisins in the warm water until softened, about 10 minutes. Drain the excess liquid. Onto a clean sheet of waxed paper, sift together flour, sugar, cocoa powder, baking powder, baking soda, cinnamon, allspice, cloves and salt. In large bowl, with electric mixer at low speed, beat together butter, egg and applesauce until well blended. On low speed, beat in flour mixture until well blended. Stir in raisins and nuts. Scrape into prepared pan. Bake until a wooden pick inserted in center comes out clean, 45 to 50 minutes. Let cake cool completely in pan on a wire rack. Cut cake into 6 pieces. Serve with a dollop of whipped cream or a scoop of vanilla ice cream, if you’d like.