Archives for March 2007

I told you we were going out with a bang, didn’t I?  This fantastic Easter Egg Truffles Recipe from Pillsbury is a great addition to holiday tradition.  Enjoy!

Ingredients: 

1  (12-oz.) pkg. (2 cups) white vanilla chips
1  (16-oz.) can vanilla frosting
1/2  cup pastel-colored decorator sugar (or several seasonal colors)

What’s Next:

1. Melt vanilla chips in medium saucepan over low heat, stirring constantly. Remove from heat. Stir in frosting until well blended. Refrigerate 1 to 2 hours or until firm.

2. Place decorator sugar on small plate. (Use several plates if using more than one color.) With hands, shape frosting mixture into 1 1/2-inch egg shapes. Roll in decorator sugar to coat. Place in paper candy cups or miniature paper baking cups. Store in refrigerator.

Eat well & Laugh often!

Well folks, it’s the end of March & you know what that means.  Desserts of the Day posts have been amazingly fun & I can’t wait to tackle more of these guys next year, but we’re moving on to snack recipes in April, so it all must come to a close.

But don’t you fear, we’re going out with a bang!  Say hello to your new pal, Martha Stewart’s Monkey Cake Recipe.  Isn’t he adorable?  You can really monkey around in the kitchen this weekend with this cake!  Make sure you invite the kids, because this is once recipe that’s fun for the entire fam!  Enjoy!

Ingredients:

• 3/4 Cup (1 1/2 sticks) unsalted butter, softened, plus more for pan
• 3 Cups sifted cake flour, (not self-rising), plus more for dusting
• 1 1/2 Teaspoons baking soda
• 3/4 Teaspoon baking powder
• 3/4 Teaspoon salt
• 1 Teaspoon ground cinnamon
• 3 very ripe, large bananas, mashed (about 1 1/3 cups)
• 3/4 Cup buttermilk
• 1/2 Teaspoon vanilla extract
• 1 1/2 Cups packed light-brown sugar
• 3 large eggs
• 1 Cup chopped pecans, optional
• Fluffy Chocolate and Yellow Buttercreams
• 2 black-licorice drop candies
• Black-licorice rope, for decorating

What’s Next:

Preheat oven to 350 F or 175 C. Butter and flour an 8 1/2-inch-diameter 3-quart stainless-steel or ovenproof bowl and 1 cup of a large (1-cup capacity) muffin tin; set aside.

In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. In a separate medium bowl, whisk together bananas, buttermilk, and vanilla.

In the bowl of an electric mixer fitted with the paddle attachment, combine butter and brown sugar; mix on medium-high until pale and fluffy, about 2 minutes. Mix in eggs. Reduce speed to medium; mix in flour mixture in 2 batches, alternating with banana mixture. Stir in pecans.

Fill prepared muffin cup three-quarters full. Transfer remaining batter to prepared baking bowl. Transfer to oven, side by side. Bake cupcake until a cake tester comes out clean, about 30 minutes. Let cool in tin on a wire rack. Continue baking large cake until a cake tester comes out clean, about 1 hour and 10 minutes more (1 hour and 40 minutes total). Let cool in bowl on a wire rack 30 minutes. Invert bowl to remove cake; let cool completely.

Trim flat side of cake to be level. Trim away top of cupcake to be level. Cut cupcake in half vertically for the two monkey ears. Cut bowl cake in half horizontally to make 2 layers. Spread 3/4 cup chocolate buttercream on top of flat layer. Top with domed layer. Transfer to a cake plate.

Spread a thick layer of chocolate buttercream over entire monkey head. Spread buttercream over cupcake ears. Attach ears to sides of head, top of cupcake facing forward, securing with toothpicks.

Place remaining chocolate frosting in a piping bag fitted with a small plain round tip (such as Ateco #5). Pipe dots around bottom edge of cake in a continuous line. Switch to a small multi-opening tip (such as Ateco #233); pipe hair on top of head.

Fill another piping bag fitted with a large plain round tip (such as Ateco #11) with yellow buttercream. Pipe an oval near the front base of cake.

Fill in with frosting, and smooth. Place 2 small pieces of licorice rope inside for nose. Add a long piece of rope for mouth. Place licorice drops above oval for eyes. Pipe yellow half-circles in centers of ears; fill in with frosting, and smooth. Decorated cake can be refrigerated up to 3 hours.

Eat well & Laugh often!

Well folks, March is coming to a close faster than it got here, isn’t it?  And that means we need to get the best dessert recipes out there before April.  I’m sorry if I let anyone down yesterday, my Internet connection & I had a difference of opinion:  I wanted it to work & it didn’t want to work.  Now that the previous router is living in the wet yard & I am stuck fixing that window I threw it out of, me and the new router are living happily ever after I hope.

Anyhoo, today I bring you a fabulous, yummy prize, may I present you with the Strawberry Dessert Pizza Recipe.  Tantalizing & a perfect sweet treat for spring, this recipe will knock your socks off!  Enjoy!

Ingredients for Crust: 

• 1/2 pound (2 sticks/1 cup/8 oz/226 g) unsalted butter
• 2/3 cup granulated sugar
• 1 large egg
• 1/4 teaspoon baking powder
• 1/8 teaspoon salt
• 1 1/2 teaspoons teaspoon vanilla extract
• 2 1/3 cups all-purpose flour

Ingredients for Topping:

• 8 oz. package cream cheese
• 1/4 cup strawberry puree (about 4 fresh very large strawberries pureed in a blender)
• 1 tablespoon honey
• 2 tablespoons granulated sugar
• 3 pints fresh strawberries (medium to large size strawberries)

Ingredients for Glaze:

• 1 tablespoons honey
• 1 teaspoon water

Garnish:

Mint Sprigs 
 
 What’s Next on the Crust:

Cream together butter and sugar with a mixer until fluffy; add egg, baking powder, salt and vanilla till mixture is smooth; add flour and mix till a smooth dough is formed. Place finished dough in between two sheet of wax paper and refrigerate for about 20 minutes.

Remove from refrigerator and roll the dough out to about a 1/4 inch thickness and in a round shape. Place the dough in a greased 12 inch pizza pan and bake in a preheated 350 degree F (180 C) oven for 25 minutes or until crust is a light brown. Cool completely.

What’s Next on the Topping:

Combine cream cheese, puree, honey, and sugar until smooth. Spread evenly over the cooled cookie crust, leaving a 1/2 inch border uncovered. Place whole strawberries around the outside border and use sliced berries to fill in the middle of the pizza. Garnish with mint sprigs.

What’s Next on the Glaze:

Combine honey and water and brush over the top of finished pizza & you’re done!

Eat well & Laugh often!

A good Tuesday morning to you!  As I was enjoying my morning latte, I was reflecting on how wonderful a team coffee & chocolate make.  So, with that in mind, I felt this Chocolate Coffee Cheesecake Recipe was just the thing for today.

Combining the rich flavors of chocolate & coffee, this cheesecake recipe is rich in flavor & a truly tempting dessert!  If you’re looking for a recipe for that special someone, look no further!  Enjoy!

Ingredients for Crust:

• 1 1/3 cups chocolate wafer cookie crumbs
• 1/3 cup butter or margarine, melted

Ingredients for Filling:

• 3 large eggs
• 3 tablespoons instant coffee
• 2 packages (8 ounces each) cream cheese, softened
• 1 cup granulated sugar 8 squares (8 ounces) semi-sweet chocolate, melted
• 1/2 cup sour cream

Ingredients for Glaze:

• 1/2 cup heavy (whipping) cream
• 1 tablespoon instant coffee
• 4 squares (4 ounces) semi-sweet chocolate
• Chocolate curls, for garnish (optional)

What’s Next:

Go ahead & preheat your oven to 350 F or 175 C. Mix the crumbs and butter in a small bowl. Press the mixture evenly onto the bottom of a 9-inch round springform pan. Refrigerate while preparing the filling.
Stir the eggs and instant coffee in a small bowl until well blended; set aside.

Beat the cream cheese and sugar in a large bowl with an electric mixer set on medium speed until well blended. Add the egg mixture and mix until blended. Beat in the melted chocolate and the sour cream. Pour the mixture over the crust.

Bake for 40 to 50 minutes or until the center is almost set. Run a knife or a metal spatula around the edge of the pan. Cool the cheesecake completely on a wire rack. Refrigerate for at least 3 hours or overnight.

For the glaze, stir the cream and instant coffee in a medium microwavable bowl until well blended. Add the chocolate.

Microwave on High for 2 minutes, stirring halfway through cooking time. Stir until the chocolate is completely melted and the mixture is smooth. Spoon the glaze evenly over the cheesecake.

Refrigerate for 1 hour or until ready to serve. Garnish with chocolate curls, if desired. Cut into slices to serve.

Eat well & Laugh often!

Learn how to include nutrients and whole foods into your weight loss plan! People that include exercise and healthy nutrition in their daily life tend to live a more fulfilling and comfortable life, so get your heart healthy today!

I know I’ve been away from you for a few days & for that I am truly sorry.  A California business trip called & I had to listen.  But I am back & dessert ready as ever!

Today we’re going to tackle this amazing Easter Nest Cupcakes with Eggs Recipe that is sure to win over everyone in the family.  Enjoy!

Ingredients: 

 • Already made cupcakes
 • Ready made vanilla icing
 • 1 cup Shredded coconut
 • Green food coloring
 • Food coloring (pastel colors)
 • Easter muffin liners (optional)
 • Jelly beans or M&M speckled Easter eggs (optional)
 • String licorice (optional)

What’s Next:

Make up a batch of cupcakes; plain white works great for me.

Take a tub of ready-made vanilla icing and divide into 5 parts. Leave one part white, and color the other icing potions in pastel colors (pink, yellow, peach, lavender, etc)

Ice the cup cakes with various colors.

Put about a cup of shredded coconut into a small bowl. Add a few drops of green food coloring until a nice
   
Spring grass-like green color is obtained for the coconut. Sprinkle in a little bit of icing sugar and a few drops of water. (This will give the coconut mixture a ‘stickiness’ to it so it will set well on top of the cupcakes, and hold the mini-eggs).

Drop a teaspoonful or so of grass mixture onto each cupcake. Top each ‘grass nest’ with 2-3 M&M speckled Easter eggs (available in most grocery shops in the lead-up to Easter) or jelly beans.

Last of all take some string licorice to make handle of basket (insert into cupcake to form handle) they are colorful, fun and the kids love them.

Place in fridge which will allow the eggs to sit firmly into the nests.

Arrange on a platter covered in Easter basket hay!

Eat well & Laugh often!

Well folks, sping is almost upon us.  St. Patrick’s Day is over, Easter is approaching & warmer weather is on the way.  Today we’re going to take a stab at a Russian Easter Cake or Kuhlich Recipe.

This kind of Russian sweet treat is usually found in local stores in Russia about two weeks before Easter & in almost every household’s kitchen.  It’s a little complicated to make, but I think you’ll enjoy the result.  Have fun! 

To keep the Russian flair to it, I kept the ingredient list exactly how I found it.  You tell me, what kind of measurement is a glass?

Ingredients:

2 pounds of flour
1.5 glasses of milk
6  eggs
10 ½ oz butter or margarine
2 glasses sugar (less if you don’t want it very sweet)
1 ½ oz of yeast
¾ tea spoon of salt
5 ½ oz of raisins
Vanilla

What’s Next:

For better taste and texture separate yolks from egg-whites. Mix one and a half glass of warm milk with yeast and half of the flour;

Put the mix in a warm place;

When the mix has risen and doubled in size, add salt, yolks mixed with sugar, vanilla, and butter;

Mix all this again;

Add the egg-whites, and the rest of the flour;

The dough shouldn’t be very thick, but well-beaten, and it should be coming off the dish easily;

Put the mix in a warm place;

When the mix doubled in size, add the raisins;

Put the mix into a vertically shaped cake form; fill the form one third of the way for fluffier cake, fill it half way for thicker cake;

Put the form in a warm place;

When the mix in the form raised and filled ¾ of the form, treat the top with the beaten egg; for a nice white and sugary top treat it with egg whites mixed with powdered sugar;

Put in the oven and bake for 50-60 minutes at 350 F;

While baking, check the cake and when the top looks baked, cover it with waxed baking paper;

The cake is fully baked if the silver wear or a toothpick you are checking it with comes out dry.

Eat well & Laugh often!

Tuesday means work day blues & that’s why I have this fantastic White Chocolate Cream Cheese Cake Recipe on the menu.  Enjoy!

Cake Ingredients:

• 1-1/2 c butter
• 3/4 c water
• 4 oz white chocolate, chopped
• 1-1/2 c buttermilk
• 4  large eggs, lightly beaten
• 1-1/2 tsp vanilla extract
• 3-1/2 c all-purpose flour, divided
• 1 c chopped pecans, toasted
• 2-1/4 c sugar
• 1-1/2 tsp baking soda

White Chocolate Cream Cheese Frosting Ingredients:

• 4 oz white chocolate, chopped
• 11 oz cream cheese, softened
• 1/3 c butter, softened
• 6-1/2 c sifted powdered sugar
• 1-1/2 tsp vanilla extract
• 1 T bourbon (optional)

What’s Next:

Preheat oven to 350 F or 175 C. Grease and flour 3 9-inch cake pans.

Bring butter and water to a boil in a medium saucepan. Remove from heat and add chocolate. Stir until chocolate melts. Add in buttermilk, eggs, and vanilla. Set aside.

Toss 1/2 cup flour with toasted pecans to coat. Set aside.

Whisk or sift together remaining flour, sugar, and baking soda in a large mixing bowl. Gradually add white chocolate mixture, stirring just until combined. Fold in pecans. (Batter will be thin). Pour into pans.

Bake for 20 to 25 minutes or until a toothpick comes out clean. Cool cakes on wire rack 10 minutes before removing from pans. Cool completely on wire rack.

Frosting:

Melt white chocolate in a large bowl set over a pan of barely simmering water. Stir frequently and remove from heat while there are still a few chunks left. Residual heat will melt the remaining bits. Cool 10 minutes, stirring occasionally.

Beat the cream cheese and butter together with an electric mixer until creamy and smooth. Gradually add the melted white chocolate, beating constantly. Slowly add powdered sugar and beat until smooth. Stir in vanilla and bourbon (if using).

Assembly:

Spread frosting between cake layers and on top and sides of cake. Garnish as desired. Store in refrigerator.

Eat well & Laugh often!

Next time you want to dip your spoon into a delicious coffee ice cream, why not make it a little more interesting with this Ghirardelli Dessert Cups Recipe? 

Try it, you won’t be disapopinted I promise!  Enjoy!

Ingredients:

• 1 1/2 pound(s) Semi-Sweet Chocolate Chips
• 8 Small round balloons

What’s Next:

In double boiler over hot water, melt 3/4 pound of chocolate. Cool about 5 minutes. Inflate balloons to 4-inch diameter; knot. Holding balloons by knot, dip into chocolate, tipping to cover balloon halfway up with chocolate. Place balloon, knotted side up, on wax paper-lined baking sheet, holding balloon in place until it starts to set. Repeat with remaining balloons to make 8 cups. Place in freezer 5 minutes. Melt remaining 3/4 pound chocolate and repeat dipping procedure; place in freezer 10 minutes. Snip hole in each balloon to deflate; carefully peel away from chocolate. Refrigerate until needed. Use the same day.

Tips: (1) Fill cups with ice cream, sorbet, chocolate mousse or fresh fruit such as raspberries or strawberries. (2) After dipping, drizzle cups with contrasting color melted chocolate. (3) For second dipping, use contrasting color chocolate, leaving part of first dipping exposed.

Eat well & Laugh often!

Desserts can be delicious but some times hard to fit in your weight loss plan! Learn how to eat healthy with delicious whole foods and learn why reading nutrition facts is important! Be on your way to healthy eating today!

You have to end Fridays with a bang, right?  So I figured this Molded Hearts Chocolate Ice Cream Recipe  from Williams-Sonoma would do just the trick.

Molded into hearts, this chocolate ice cream dessert is a little complicated to make, but well worth the time & energy.  A great weekend treat, enjoy!
 
Ingredients for Bittersweet Chocolate Ice Cream:

• 8 oz. bittersweet chocolate, finely chopped
• 1 cup sugar
• 1/4 cup Dutch process cocoa powder
• Pinch of salt
• 3 cups half-and-half
• 5 egg yolks
• 1 tsp. vanilla extract

Ingredients for Semisweet Chocolate Ice Cream:

• 8 oz. semisweet chocolate, finely chopped
• 3 cups half-and-half
• 3/4 cup sugar
• Pinch of salt
• 5 egg yolks
• 1 tsp. vanilla extract

What’s Next:

To make the bittersweet chocolate ice cream, put the chocolate in a bowl. Set aside.

In a saucepan, whisk together 3/4 cup of the sugar, the cocoa powder and salt until blended, then whisk in the half-and-half. Set over medium heat and heat until bubbles form around the edges of the pan, 5 to 7 minutes.

Meanwhile, in a bowl, whisk together the egg yolks and the remaining 1/4 cup sugar until blended. Slowly add the half-and-half mixture, whisking constantly until fully incorporated.

Put the mixture in the top pan of a double boiler set over but not touching simmering water in the bottom pan. Cook, stirring constantly with a wooden spoon, until a finger drawn across the back of the spoon leaves a path, about 10 minutes; do not allow the custard to boil.

Pour the custard through a fine-mesh sieve set over the bowl holding the chocolate and whisk until the chocolate is melted. Stir in the vanilla. Place the bowl in a larger one filled halfway with ice and water and let cool, stirring occasionally, about 30 minutes. Refrigerate until chilled, at least 1 hour.

Transfer the custard to an ice cream maker and freeze according to the manufacturerÂ’s instructions. Spoon the ice cream directly from the ice cream maker into the wells of a mini-heart silicone baking mold; fill each well halfway and press firmly on the ice cream. Place in the freezer.

To make the semisweet chocolate ice cream, put the chocolate in a bowl. Set aside.

In a saucepan, whisk together the half-and-half, 1/2 cup of the sugar and the salt until blended. Set over medium heat and heat until bubbles form around the edges of the pan, 5 to 7 minutes.

Meanwhile, in a bowl, whisk together the egg yolks and the remaining 1/4 cup sugar until blended. Slowly add the half-and-half mixture, whisking constantly until fully incorporated.

Put the mixture in the top pan of a double boiler set over but not touching simmering water in the bottom pan. Cook, stirring constantly with a wooden spoon, until a finger drawn across the back of the spoon leaves a path, about 10 minutes; do not allow the custard to boil.

Pour the custard through a fine-mesh sieve set over the bowl holding the chocolate and whisk until the chocolate is melted. Stir in the vanilla. Place the bowl in a larger one filled halfway with ice and water and let cool, stirring occasionally, about 30 minutes. Refrigerate until chilled, at least 1 hour.

Transfer the custard to an ice cream maker and freeze according to the manufacturerÂ’s instructions. Spoon the semisweet chocolate ice cream on top of the frozen layer of bittersweet chocolate ice cream and press firmly. Freeze for at least 3 hours.

To serve, invert the mold and pop out each dessert onto a plate. Makes about 24 heart-shaped desserts.  Whew, you’re done!  Relax & enjoy some well deserved chocolate time!

Eat well & Laugh often!

I’m all about fun dessert recipes this week & today’s is certainly no exception.  Say hello to the Leprechaun Pie!  It’s great, isn’t it?

Celebrate St. Patrick’s Day this Saturday in style with this fabulous cream cheese pie that is sure to please every leprechaun in your household!  Enjoy!

Ingredients for Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/3 cup butter

Ingredients for Filling:

• 1 8-ounce package of cream cheese, softened
• 1 (14 oz) can sweetened condensed milk
• 2/3 cup lemonade or limeade concentrate, you choose!
• 2 tablespoons lemon juice
• Green food coloring

Ingredients for Topping:

• 1/3 cup shredded coconut
• Several drops of green food coloring

What’s Next on That Crust:

1. Mix the crumbs, sugar, and butter in a nine-inch pie pan or springform pan. Mix until the crumbs have absorbed the butter and the mixture is uniform.
2. Press the crumbs across the bottom of the pan and up the sides.
3. Bake for ten minutes at 350 F or 150 C, or refrigerate the crust for an hour.

What’s Next on That Filling:

1. In a medium bowl, beat the cream cheese until soft. Add the sweetened condensed milk and beat until smooth.
2. Add the lemonade or limeade concentrate and lemon juice and continue beating until smooth. Color with green food coloring as desired.
3. Poor into the pie shell and place in the freezer while you mix the topping.

What’s Next on That Topping:

1. Place the coconut in a small bowl with several drops of food coloring and stir until the coconut turns green.
2. Garnish with the pie with coconut.
3. Refrigerate the pie.

Eat well & Laugh often!

Due to the excitement about Tuesday’s Sugar Free Peeps recipe, I thought why not, let’s make our own!  Let’s take away the chemicals & add a little Martha Stewart to the mix.

This Homemade Marshmallow Peeps Recipe is easy to make, though it does take some time & a little bit of patience.  Maybe try it out this weekend & let me know how you did.  Either way, enjoy!

Ingredients:

• Vegetable shortening to prepare pan
• 1 cup cold water
• 3 tablespoons (3 envelopes) unflavored gelatin
• 2 cups granulated sugar
• 3/4 cup light corn syrup
• 1/4 teaspoon salt
• 1 1/2 teaspoons vanilla extract
• Confectioners sugar (for coating the marshmallows)

What’s Next:

Prepare a 9 x 13 x 2 inch pan as follows. Invert the pan. Cut a piece of aluminum foil long enough to cover the bottom and sides of the pan. Place the foil over the inverted pan and fold down the sides and corners just to shape. Remove the foil and turn the pan right side up. Place the foil in the pan and press it gently into place. With a pastry brush or crumpled wax paper coat the foil thoroughly but lightly with vegetable shortening. Set aside.

Place 1/2 cup cold water in the large bowl of an electric mixer, Sprinkle the gelatin over the surface of the water and set aside.

Place the sugar, corn syrup, salt and the other 1/2 cup water in a heavy 1-1/2 quart or 2 quart saucepan over moderately low heat. Stir until the sugar is dissolved and the mixture comes to a boil. Cover for 3 minutes to allow any sugar crystals on the sides of the saucepan to dissolve. Uncover, raise the heat to high, insert a candy thermometer, and let the syrup boil without stirring until the temperature reaches 240 degrees. Do not overcook. Remove from the heat.

Beating constantly at medium speed, pour the syrup slowly into the gelatin mixture. After all the syrup has been added, increase the speed to high and beat for 15 minutes until the mixture is lukewarm, snowy white, and the consistency of whipped marshmallow, adding the vanilla a few minutes before the end of the beating. (During the beating, occasionally scrape the bowl with a rubber spatula. The marshmallow will thicken and become sticky — if the mixture crawls up on the beaters as it thickens, carefully wipe it down with a rubber spatula.)

Pour the slightly warm and thick marshmallow mixture into the prepared pan and, with your forefinger, scrape all the mixture off the beaters. Smooth the top of the marshmallow.

Let stand uncovered at room temperature for 8 to 12 hours or longer if it is more convenient.

Then sift or strain confectioners sugar generously onto a large cutting board to cover a surface larger then your pan. Invert the marshmallow over the sugared surface. Remove the pan and peel off the foil. Strain confectioners sugar generously over the top of the marshmallow.

To cut into even 1 inch strips use a ruler and toothpicks to mark it every 1 inch.

Prepare a long, heavy, sharp knife by brushing the blade lightly with vegetable shortening. Cutting down firmly with the full length of the blade, cut the marshmallow into 1 inch strips. (After cutting the first slice, just keep the blade sugared to keep it from sticking.) 

Dip the cut sides of each strip into confectioners sugar to coat them thoroughly — you should have enough excess sugar on the board to do this.

Now cut each strip into 1 inch squares. This is where you can use cookie cutters to make fun shapes, like Easter bunnies or ghosts, or whatever your pleasure.(You may place three strips together and cut through them all at once.) Roll the marshmallows in the sugar to coat the remaining sides. Shake off excess sugar.

Store in a airtight container or plastic bag.

For more fun, try adding some food coloring to spice up your homemade marshmallows.

Eat well & Laugh often!