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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%;