Cherry-Almond Upside-Down Cake

Ingredients


Topping

3 1/2 cups tart cherries, (about 1 1/4 pounds), pitted

2 tablespoons sugar

2 tablespoons kirsch, or brandy

1 tablespoon cornstarch

Cake

2/3 cup sifted cake flour

1/2 cup whole unblanched almonds, (3 ounces), toasted (see Tip)

1 teaspoon baking powder

1/4 teaspoon salt

2 large egg whites

2/3 cup sugar, divided

2 large eggs

1 1/2 teaspoons vanilla extract
 
Preparation


1.To make topping: Preheat oven to 350°F. Coat a 9-inch cake pan with cooking spray. Toss cherries with sugar, kirsch (or brandy) and cornstarch in a medium bowl. Spoon into the prepared pan, arranging the cherries in a single layer; set aside.

2.To make cake: Combine flour, almonds, baking powder and salt in a food processor or blender; process until the almonds are ground to a fine meal.

3.Beat egg whites in a large mixing bowl with an electric mixer until soft peaks form. Gradually beat in 1/3 cup sugar, continuing until stiff and glossy. Beat whole eggs and the remaining 1/3 cup sugar in a separate mixing bowl with an electric mixer until thickened and pale, about 5 minutes. Blend in vanilla.

4.Whisk one-quarter of the beaten egg whites into the whole-egg mixture. Sprinkle half of the flour mixture over the top and fold with a rubber spatula until just blended. Fold in the remaining beaten whites, then the remaining flour mixture.

5.Spread the batter over the cherries in the prepared pan and bake until the top springs back when touched lightly and a cake tester inserted into the center of the cake comes out clean, about 30 minutes. Let cool in the pan for 5 minutes, then invert onto a cake plate. Serve warm or at room temperature.

Tips & Notes

Tip: To toast whole nuts: Spread nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.

Nutrition

Per serving: 177 calories; 4 g fat (1 g sat, 2 g mono); 42 mg cholesterol; 30 g carbohydrates; 4 g protein; 1 g fiber; 147 mg sodium; 136 mg potassium.



2 Carbohydrate Serving



Exchanges: 2 other carbohydrate, 1 fat

Chocolate Refrigerator Cookies

Refrigerator cookies are a busy baker's dream: an easy dough you can keep in the refrigerator for up to 2 weeks, slicing off and making cookies as you


30 cookies

Active Time: 30 minutes
Total Time: 3 1/4 hours (including chilling & cooling time)

Ingredients


1/2 cup whole-wheat pastry flour

1/2 cup all-purpose flour

1/2 cup unsweetened cocoa powder, sifted

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup packed light brown sugar

1/2 cup plus 2 tablespoons granulated sugar

6 tablespoons cool unsalted butter, cut into chunks

1 large egg white

1 teaspoon vanilla extract

Preparation


1.Whisk whole-wheat pastry flour, all-purpose flour, cocoa, baking soda and salt in a medium bowl.

2.Blend brown sugar, granulated sugar and butter in a large bowl with an electric mixer on medium speed until combined and still a little grainy, about 5 minutes. Beat in egg white and vanilla until smooth. Turn the mixer off; add the flour mixture then beat at low speed until well combined (the dough will still be crumbly). Gather the dough into a ball using your hands.

3.Lightly dust a work surface with flour, turn the ball of dough out onto it and form into an 8-inch-long log, about 2 inches in diameter. Wrap in plastic wrap and refrigerate until firm, at least 2 hours or up to 2 weeks (see Tip).

4.When ready to bake, position racks in the upper and lower thirds of the oven; preheat to 350°F. Line 2 large baking sheets with parchment paper or silicone baking mats.

5.Unwrap the log and slice into 1/4-inch-thick rounds, rolling the log as you slice to prevent it from flattening. Place the cookies 1 inch apart on the baking sheet. Bake, switching the pans back to front and top to bottom halfway through, until just beginning to crack along the edges, 10 to 12 minutes. Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely, about 20 minutes.

Tips & Notes

Make Ahead Tip: Store unbaked dough, tightly wrapped, in the refrigerator for up to 2 weeks; store baked cookies in an airtight container at room temperature for up to 3 days or in the freezer for up to 1 month.

While the round log of dough is chilling, it will flatten on one side, resulting in irregularly shaped cookies. To keep the log (and the cookies) round, split open a cardboard tube, such as a paper towel tube, and lay the log inside the tube before refrigerating.

Nutrition

Per cookie: 73 calories; 2 g fat (2 g sat, 0 g mono); 6 mg cholesterol; 13 g carbohydrates; 1 g protein; 1 g fiber; 32 mg sodium; 26 mg potassium.



1 1/2 Carbohydrate Serving



Exchanges: 1 1/2 other carbohydrates, 1 fat

New Years Day

I will not be putting any new posts up on New Years Day. It's going to be an extra day off for mee. But  "I'll Be Back" on Saturday with new and updated content.

Hope you all have a safe and fun New Years Eve and Day!!

Kent -Kens Kreations

Chocolate Mousse a l'Orange

6 servings ;Active Time: 40 minutes ;Total Time: 4 hours 20 minutes



Ingredients


3/4 cup low-fat milk

6 2-inch-long strips of orange zest

1 teaspoon unflavored gelatin

2 tablespoons Grand Marnier, or other orange-flavored liqueur

1 large egg

1 cup packed light brown sugar, divided

2/3 cup unsweetened cocoa powder, preferably Dutch-process

2 ounces bittersweet (not unsweetened) chocolate, chopped

2 teaspoons vanilla extract

4 large egg whites

1/2 teaspoon cream of tartar

3 tablespoons water

1 2-ounce block bittersweet (not unsweetened) chocolate, for chocolate shavings (optional) (see Tip)
 
Preparation


1.Heat milk and orange zest in a small saucepan until steaming. Remove from the heat and let steep for 10 minutes. Discard the orange zest. Sprinkle gelatin over Grand Marnier in a small bowl; let stand until softened, about 1 minute.

2.Whisk together whole egg, 1/4 cup brown sugar, cocoa and the infused milk in another saucepan until smooth. Cook over low heat, whisking constantly, until thickened, about 5 minutes. Remove from the heat and add the softened gelatin mixture, stirring until the gelatin has dissolved. Add chocolate and vanilla; stir until the chocolate has melted. Set aside to cool to room temperature, about 30 minutes.

3.Bring about 1 inch of water to a simmer in a wide saucepan. Combine egg whites, cream of tartar, water and the remaining 3/4 cup brown sugar in a heatproof bowl large enough to fit over the saucepan. Set the bowl over the barely simmering water and beat with an electric mixer at low speed, moving the beaters around constantly, until an instant-read thermometer registers 140°F. (This will take 3 to 5 minutes.) Increase the mixer speed to high and continue beating over the heat for a full 3 1/2 minutes. Remove the bowl from the heat and beat the meringue until cool, 4 to 5 minutes longer.

4.Whisk one-fourth of the meringue into the chocolate mixture until smooth. With a rubber spatula, fold the chocolate mixture back into the remaining meringue until completely incorporated. Spoon the mousse into 6 dessert glasses and chill until set, about 3 hours.

5.If making chocolate shavings, place chocolate on wax paper and microwave, uncovered, at medium-low (30 percent) power for 15 seconds. Turn chocolate block over and microwave for 10 to 15 seconds longer, or just until the chocolate has softened slightly but has not started to melt. Use a vegetable peeler to shave off curls. (If the chocolate is too hard to shave easily, warm it again.) Garnish each mousse with chocolate shavings, if using, and serve.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 2 days.

Tip: To make chocolate shavings: Place a block of chocolate (2 ounces or larger) on wax paper and microwave on Defrost until slightly softened but not melted, 15 to 30 seconds. Use a swivel-bladed vegetable peeler to shave off curls. If the chocolate gets to hard to shave easily, warm it again.

Nutrition

Per serving: 289 calories; 9 g fat (4 g sat, 1 g mono); 38 mg cholesterol; 53 g carbohydrates; 8 g protein; 5 g fiber; 68 mg sodium; 237 mg potassium.



3 1/2 Carbohydrate Serving



Exchanges: 3 1/2 other carbohydrate

Chocolate Crepes with Orange-&-Chocolate Sauce

If you prefer, fill these chocolate crepes with vanilla frozen yogurt or fresh fruit instead of yogurt cheese.


8 crepes ;Active Time: 40 minutes ;Total Time: 2 hours 10 minutes (including chilling and cooling time)
 
 
 
Ingredients


Crepes

6 tablespoons all-purpose flour

2 tablespoons unsweetened cocoa powder

1 tablespoon sugar

Pinch of salt

1/4 cup skim milk

1 large egg

2 teaspoons canola oil, divided

1/4 cup water

Orange Syrup

1/2 cup sugar

1/2 cup water

Zest from 2 oranges, cut into very thin strips

Filling

1 cup yogurt cheese, (see Tip)

2 1/2 tablespoons confectioners' sugar

1 teaspoon vanilla extract

Chocolate Sauce (recipe follows)

Preparation


1.To make crepes: Combine flour, cocoa, sugar, salt, milk, egg, 1 teaspoon oil and water in a food processor or blender and blend until smooth. Transfer to a bowl and refrigerate for 1 hour or for up to 24 hours.

2.To make orange syrup: Combine sugar and water in a small saucepan. Bring to a boil, add orange zest, reduce heat to low and simmer, uncovered, for 20 to 25 minutes, or until the syrup has thickened and the zest is tender. Several times during the cooking, brush the sides of the saucepan with a pastry brush dipped in cold water to keep sugar crystals from forming on the sides. Remove from heat and let cool.

3.To make filling: Whisk together yogurt cheese, confectioners' sugar and vanilla in a small bowl until well-blended. Cover and refrigerate.

4.To cook and assemble crepes: If necessary, add 1 to 2 tablespoons water to crepe batter so that it has the consistency of light cream. Heat a small nonstick skillet or crepe pan over medium heat until a drop of water sizzles when sprinkled on the surface. Reduce heat to medium-low. Brush pan with a little of the remaining 1 teaspoon oil as needed to prevent sticking. Pour about 2 tablespoons batter on the skillet and swirl to coat the bottom evenly. Cook 30 to 40 seconds until the top of the crepe has a dull surface and the edges begin to curl. Flip and cook for 20 to 30 seconds, or until the crepe is firm. Remove to a plate and cover with a dry cloth. Repeat with remaining crepes. (The crepes may be stacked until served.)

5.Place a crepe on a dessert plate. Spread 2 tablespoons of filling across the middle. Fold in half and spoon 1 tablespoon Chocolate Sauce over top or beside it. Spoon 2 teaspoons orange syrup and zest over the crepe. Repeat with remaining crepes.

Tips & Notes

Make Ahead Tip: Crepe batter may be covered and chilled up to 1 day in advance.

Tip: To make 1 cup of yogurt cheese, line a colander with a large cotton towel or double thickness of cheesecloth, and place the colander in the sink. Pour in 3 cups low-fat yogurt. After 15 minutes, transfer the colander to a bowl. Cover with plastic wrap and refrigerate for 24 hours or overnight. Gathering the edges of the towel together, gently squeeze out any remaining liquid. Transfer cheese to a separate container. Refrigerate until ready to use. Keeps 1 week.

Nutrition

Per serving: 221 calories; 4 g fat (2 g sat, 2 g mono); 32 mg cholesterol; 41 g carbohydrates; 7 g protein; 1 g fiber; 108 mg sodium; 304 mg potassium.



3 Carbohydrate Serving



Exchanges: 3 other carbohydrate