Have a Sweet Tooth?

Rhubarb Cheese Pie Recipe 8 Servings / Prep: 35 min. Bake: 25...

Tue, 26 Apr 2011 02:15:50 +0200

Rhubarb Cheese Pie Recipe

8 Servings / Prep: 35 min. Bake: 25 min. + chilling

Ingredients:

Pastry for single-crust pie (9 inches)
4-1/2 teaspoons all-purpose flour
1 tablespoon cornstarch
1 cup sugar, divided
1/2 cup water
3 cups sliced fresh or frozen rhubarb
1 teaspoon vanilla extract, divided
12 ounces cream cheese, softened
2 eggs, lightly beaten
1 egg yolk

Directions:

Line a 9-in. pie plate with pastry; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees F for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
In a small saucepan, combine the flour, cornstarch and 1/2 cup sugar. Add water and rhubarb; stir until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1/2 teaspoon vanilla. Transfer to prepared pastry.
In a small bowl, beat the cream cheese and remaining sugar and vanilla until smooth. Add eggs and egg yolk; beat on low speed just until combined. Spread over top of pie.
Cover edges with foil. Bake at 325 degrees F for 25-30 minutes or until set. Cool on a wire rack for 1 hour. Cover and refrigerate for at least 4 hours before serving. Yield: 8 servings.

Editor’s Note: If using frozen rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutrition Facts: 1 slice equals 410 calories, 24 g fat (13 g saturated fat), 130 mg cholesterol, 246 mg sodium, 43 g carbohydrate, 1 g fiber, 7 g protein.

Easter Nest Cookies A sweet treat for the Easter table or a...

Tue, 19 Apr 2011 15:28:14 +0200

Easter Nest Cookies

A sweet treat for the Easter table or a spring party, these cookies couldn’t be easier, starting with refrigerated sugar cookies and purchased frosting.

Prep: 45 min / Total: 45 min / Makes: 24 cookies

Ingredients:

1 package (16 oz) Pillsbury Ready To Bake refrigerated sugar cookies (24 cookies)
1 container (12 oz) fluffy white frosting
1 cup flaked coconut
Food color
Jelly Beans

Directions:

Bake cookies as directed on package. Cool completely, about 10 minutes.
Frost cookies. Add coconut to a 1-quart resealable food-storage plastic bag. Add 2 to 3 drops favorite food color, shaking bag to blend color. It may be necessary to add 1 to 2 tablespoons water to help disperse the color evenly or additional food color until desired color is reached. Sprinkle about 1 teaspoon coconut on each cookie.
Top with jelly beans or candy coated chocolate peanut candy.

Lemon Crumb Cake Recipe 20 Servings / Prep: 20 min. Bake: 30...

Tue, 19 Apr 2011 15:20:18 +0200

Lemon Crumb Cake Recipe

20 Servings / Prep: 20 min. Bake: 30 min. + cooling

Ingredients:

2 cups buttermilk
1 cup sugar
2 eggs
2 tablespoons butter, melted
2 teaspoons vanilla extract
3 cups all-purpose flour
1-1/4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 can (15-3/4 ounces) lemon pie filling

Topping:

1 cup all-purpose flour
2/3 cup sugar
1/3 cup cold butter, cubed
1/4 cup sliced almonds, toasted
Reduced-fat vanilla ice cream, optional

Directions:

In a large bowl, beat the first five ingredients until well blended, combine the flour, baking powder, salt and baking soda; gradually beat into buttermilk mixture until blended. Pour into a 13-in. x 9-in baking pan coated with cooking spray. Drop pie filling by tablespoonfuls over batter.
In a small bowl, combine flour and sugar. Cut in butter until crumbly. Stir in almonds; sprinkle over batter. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes on a wire rack. Serve warm with ice cream if desired. Yield: 20 servings.

Nutrition Facts: 1 piece (calculated without ice cream) equals 295 calories, 7 g fat (3 g saturated fat), 62 mg cholesterol, 255 mg sodium, 53 g carbohydrate, 1 g fiber, 5 g protein.

Peanut Butter Easter Eggs Recipe 16 Servings / Prep: 35 min. +...

Mon, 11 Apr 2011 19:29:55 +0200

Peanut Butter Easter Eggs Recipe

16 Servings / Prep: 35 min. + chilling

Ingredients:

1/2 cup butter, softened
2-1/3 cups confectioners’ sugar
1 cup graham cracker crumbs
1/2 cup creamy peanut butter
1/2 teaspoon vanilla extract
1-1/2 cups dark chocolate chips
2 tablespoons shortening
Pastel sprinkles

Directions:

In a large bowl, cream butter; gradually add the confectioners’ sugar, cracker crumbs, peanut butter and vanilla. Shape into 16 eggs; place on waxed paper-lined baking sheets. Refrigerate for 30 minutes or until firm.
In a microwave, melt chocolate chips and shortening; stir until smooth. Dip eggs in chocolate; allow excess to drip off. Decorate with sprinkles; return eggs to waxed paper. Chill until set. Store in an airtight container in the refrigerator. Yield: 16 eggs.

Nutrition Facts: 1 egg equals 322 calories, 19 g fat (9 g saturated fat), 15 mg cholesterol, 110 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein.

Vanilla Pudding with Sauteed Pears Serves: 4 / Hands-On Time:...

Wed, 06 Apr 2011 14:32:52 +0200

Vanilla Pudding with Sauteed Pears

Serves: 4 / Hands-On Time: 20m / Total Time: 1hr 30m

Ingredients:

For The Pudding:

1/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 1/2 cups whole milk
4 eggs
2 tablespoons unsalted butter, melted; plus 2 more tablespoons (unmelted) for the pears
1 1/2 teaspoons vanilla
2 tablespoons unsalted butter, melted

For The Sauteed Pears:

2 pears
2 tablespoons unsalted butter
2 tablespoons sugar
ground cinnamon

Directions:

Make the pudding. In a medium saucepan, combine 1/3 cup sugar, cornstarch, and salt. Whisk in the whole milk and eggs until well blended. Over medium-high heat, heat the mixture to simmering, whisking constantly; cook for 1 minute.
Remove from heat. Whisk in vanilla and melted butter. Pour into a shallow metal bowl and place waxed paper directly on the surface. Refrigerate to chill, about 1 hour.
Prepare the pears. Core and thinly slice the pears. In a skillet, over medium-high heat, melt the butter.
Saute the pears in the butter for 3 minutes. Sprinkle with 2 tablespoons sugar and cook, stirring, until the sugar turns golden. 3 minutes.
Spoon the pudding into cups and top with the warm pears; sprinkle with some ground cinnamon.

Fudgy Truffle Eggs Make homemade Easter eggs in a flash with...

Mon, 04 Apr 2011 03:13:08 +0200

Fudgy Truffle Eggs

Make homemade Easter eggs in a flash with just 5 ingredients

Prep: 35 min / Total: 3 hr / Servings: 48

Ingredients:

1 bag (12 oz) semisweet chocolate chips (2 cups)
1 container (16 oz) Betty Crocker Rich & Creamy chocolate frosting
1 teaspoon vanilla
1/4 cup creamy peanut butter or marshmallow creme
1 package (24 oz) vanilla-flavored (almond bark) or chocolate-flavored candy coating

Directions:

In large microwavable bowl, microwave chocolate chips uncovered on High 1 minute, stir until melted. If necessary, microwave 10 to 20 seconds longer or until chocolate can be stirred smooth.
Microwave frosting uncovered on High 20 seconds; stir into melted chocolate chips. Stir in vanilla. Cover; refrigerate 30 minutes or just until thick enough to hold a shape.
Drop chocolate mixture by level tablespoonfuls onto waxed paper lined cookie sheets. Flatten each tablespoon of chocolate mixture. Spoon about 1/4 teaspoon marshmallow or creamy peanut butter in center. Fold chocolate mixture over filling; shape into egg shapes. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.
In large bowl, microwave candy coating uncovered in High 1 minute to 1 minute 30 seconds, stirring until smooth. Dip eggs, one at a time, in candy coating using fork to hold them. Return to cookie sheets. Refrigerate eggs about 10 minutes or until coating is set. Decorate as desired.

Black-and-White Cheesecake Squares Black and white come together...

Sun, 03 Apr 2011 22:51:02 +0200

Black-and-White Cheesecake Squares

Black and white come together in the layers of these bars: A rich chocolate base and generous chocolate crumbles surround a layer of creamy cheesecake.

Yield: Makes 24

Ingredients:

Vegetable oil cooking spray
2 cups plus 2 tablespoons all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
10 ounces (2 1/2 sticks) unsalted butter, softened
2 cups granulated sugar
3 large eggs
2 1/2 teaspoons pure vanilla extract
8 ounces cream cheese, softened
1/2 cup confectioners’ sugar

Directions:

Preheat oven to 325 degrees F. Coat a 9-by-13-inch baking dish with cooking spray. Line dish with parchment, leaving a 2-inch overhang on both sides, then spray parchment.
Sift flour, cocoa powder, baking soda, and salt into a large bowl. Cream butter and granulated sugar with a mixer until smooth. Add 2 eggs and 2 tablespoons vanilla, and beat until smooth, scraping down sides of bowl. Reduce speed to low; add flour mixture. Increase speed to medium; beat until incorporated.
Reserve 1 cup of dough; cover, and refrigerate. Press remaining dough into bottom of prepared dish. Refrigerate for 30 minutes. Bake until base is set and edges are puffed, about 25 minutes. Let cool in dish on a wire rack.
Mix cream cheese, confectioners’ sugar, and remaining egg and 1/2 teaspoon vanilla in a medium bowl. Spread over cooled base; crumble reserved dough on top. Bake until filling is set, 25 to 30 minutes. Let cool in dish on wire rack, then lift out using overhang. Cut into 24 squares. Squares will keep, covered and refrigerated, for up to 3 days.

Coconut Macaroons Yield: Makes about 40 macaroons We dressed up...

Fri, 01 Apr 2011 15:19:51 +0200

Coconut Macaroons

Yield: Makes about 40 macaroons

We dressed up this chewy classic for the holidays with a festive, to-die-for drizzle of chocolate. Oats replace part of the coconut to make this a lowfat yet satisfying goody.

Ingredients:

Vegetable oil cooking spray
10 egg whites
2 cups unsweetened dried shredded coconut
2 cups plain quick-cooking oats
1 tablespoon vanilla extract
3/4 cup sugar
1/2 teaspoons bittersweet chocolate morsels
1 teaspoon trans-fat-free soft-tub margarine

Preparation:

Heat oven to 350 degrees F. Spray 3 baking sheets with cooking spray; set aside. Stir egg whites, coconut, oats, vanilla, sugar and salt in a bowl until well blended. Drop tablespoons of dough onto baking sheets, half an inch apart. Bake macaroons until light golden, 12 to 15 minutes. Transfer to a wire rack and cool completely. Place chocolate morsels and margarine in a glass bowl or measuring cup. Microwave on high until chocolate melts completely, 40 to 50 seconds, or melt it in 350 degrees F oven 5 to 6 minutes. (Do not overheat chocolate or it will scorch.) Dip a metal teaspoon into warmed chocolate and gently drizzle chocolate over cookies in a zigzag pattern. Cool completely. Store in an airtight container in a cool, dry place for up to 3 days.

Carrot Oatmeal Cookies Recipe 72 Servings / Prep: 30 min. +...

Wed, 30 Mar 2011 15:18:47 +0200

Carrot Oatmeal Cookies Recipe

72 Servings / Prep: 30 min. + chilling Bake: 10 min./batch

Ingredients:

1 cup butter, softened
1 cup shortening
1-1/2 cups sugar
1-1/2 cups packed brown sugar
4 eggs
2 teaspoons vanilla extract
2 cups shredded carrots
4 cups quick-cooking oats
3-1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons salt
1 cup chopped walnuts
1 cup miniature semisweet chocolate chips

Directions:

In a large bowl, cream the butter, shortening and sugars until light and fluffy. Beat in eggs and vanilla. Beat in carrots. Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in walnuts and chocolate chips. Cover and refrigerate for at least 4 hours.
Drop by rounded tablespoonfuls 3 in. apart onto baking sheets coated with cooking spray. Bake at 375 degrees for 10-13 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks. Yield: 6 dozen.

Nutrition Facts: 1 cookie equals 147 calories, 8 g fat (3 g saturated fat), 19 mg cholesterol, 133 mg sodium, 18 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

Hot Chocolate Cupcakes Vanilla frosting...

Tue, 29 Mar 2011 22:10:23 +0200

Hot Chocolate Cupcakes

Vanilla frosting “marshmallows” are piped onto devil’s food cupcakes to mimic the look of a favorite hot drink. Don’t forget the pretzel “cup handles!”

Prep: 20 min / Total: 1 hr 25 min / Makes: 12 cupcakes

Ingredients:

1 3/4 cups devil’s food cake mix with pudding (from 18.25-oz box)
1/2 cup water
3 tablespoons vegetable oil
1 egg
1 cup whipped vanilla frosting (from 12-oz container)
1/2 cup marshmallow creme
1/4 teaspoon unsweetened baking cocoa
6 miniature pretzel twists, broken in half

Directions:

Heat oven to 350 degrees F for shiny metal pan (or 325 degrees F for dark or nonstick pan). Place paper baking cup in each of 12 regular-size muffin cups.
In large bowl, beat cake mix, water, oil and egg with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
In small bowl, mix frosting and marshmallow creme. Spoon into small resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off 1 corner of bag. (Or spoon mixture onto cupcakes instead of piping.)
Pipe 3 small dollops of frosting mixture on top of each cupcake to resemble melted marshmallows. Sprinkle with cocoa. Press pretzel half into side of each cupcake for cup handle.

If you like peppermint, frost these fun cupcakes with the frosting mixture, and sprinkle the tops with crushed candy canes.

Nutritional Information:

1 Serving (1 Cupcake)

Calories 240
(Calories from Fat 80),

Total Fat 9g
(Saturated Fat 2 1/2g,

Trans Fat 1 1/2g),

Cholesterol 20mg;

Sodium 300mg;

Total Carbohydrate 37g
(Dietary Fiber 0g,

Sugars 22g),

Protein 2g;

Percent Daily Value*:
Calcium ;

Exchanges:
0 Starch;

0 Fruit;

2 1/2 Other Carbohydrate;

0 Skim Milk;

0 Low-Fat Milk;

0 Milk;

0 Vegetable;

0 Very Lean Meat;

0 Lean Meat;

0 High-Fat Meat;

2 Fat;

Carbohydrate Choices:
2 1/2;

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

Carrot Cupcakes Recipe 12 Servings / Prep: 30 min. Bake: 25 min....

Sat, 26 Mar 2011 20:12:56 +0100

Carrot Cupcakes Recipe

12 Servings / Prep: 30 min. Bake: 25 min. + cooling

Ingredients:

1-1/2 cups all-purpose flour
1 cup plus 2 tablespoons sugar
1/3 cup packed brown sugar
1-1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 eggs
1/2 cup canola oil
1 teaspoon vanilla extract
2 cups finely shredded carrots
1/2 cup crushed pineapple, drained
1/2 cup chopped walnuts

White Chocolate Cream Cheese Frosting:

4 ounces cream cheese, softened
1/4 cup butter, softened
1 ounce white baking chocolate, melted and cooled
1 tablespoon heavy whipping cream
1/2 teaspoon vanilla extract
1/4 teaspoon orange extract
2 cups confectioners’ sugar
Chopped walnuts, optional

Directions:

In a large bowl, combine the first eight ingredients. In another bowl, beat the egg, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the carrots, pineapple and walnuts.
Fill paper-lined muffin cups three-forths full. Bake at 350 degrees F for 25-28 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
For frosting, in a small bowl, beat cream cheese and butter until smooth. Beat in the chocolate, cream and extracts. Gradually beat in confectioners’ sugar until smooth. Pipe or spread over cupcakes, garnish with walnuts as desired. Store in the refrigerator. Yield: 1 dozen.

Nutrition Facts: 1 serving (1 each) equals 458 calories, 21 g fat (7 g saturated fat), 58 mg cholesterol, 188 mg sodium, 63 g carbohydrate, 1 g fiber, 5 g protein.

Fudge Ripple Turtle Brownies Makes: 16 brownies / Prep: 30...

Sat, 26 Mar 2011 16:23:46 +0100

Fudge Ripple Turtle Brownies

Makes: 16 brownies / Prep: 30 minutes / Bake: 30 minutes / Stand: 2 hours

Ingredients:

1/2 cup butter
3 ounces unsweetened chocolate, coarsely chopped
1 cup sugar
2 eggs
1 teaspoon vanilla
2/3 cup all-purpose flour
1/4 teaspoon baking soda
1 cup chopped pecans, toasted
3/4 cup semisweet chocolate pieces
20 vanilla caramels, unwrapped
1 tablespoon milk

Directions:

In a medium saucepan, melt and stir butter and unsweetened chocolate over low heat until smooth. Remove from heat; cool.
Preheat oven to 350 degrees F. Line an 8x8x2-inch baking pan with foil, extending the foil over the edges of pan. Grease foil; set aside.
Stir the sugar into the cooled chocolate mixture in saucepan. Add the eggs, one at a time, beating with a wooden spoon just until combined. Stir in the vanilla.
In a small bowl, stir together the flour and baking soda. Add flour mixture to chocolate mixture, stirring just until combined. Stir in 1/2 cup of the pecans and 1/2 cup of the chocolate pieces. Spread batter evenly in the prepared pan.
Bake in the preheated oven for 30 minutes. Cool in pan on wire rack.
Meanwhile, in a small saucepan, melt and stir caramels and milk over medium-low heat until smooth. Spread over cooled brownies. Sprinkle with the remaining 1/2 cup pecans.
In a small saucepan, melt the remaining 1/4 cup chocolate pieces over low heat, stirring constantly until melted and smooth. Drizzle over the top. Let stand for 2 hours before serving.
Using the edges of the foil, lift the uncut brownies out of the pan. Cut into bars just before serving. Makes 16 brownies.

Double-Banana Bread Prep Time: 15 min / Total Time: 3 hr 25 min...

Wed, 23 Mar 2011 17:28:41 +0100

Double-Banana Bread

Prep Time: 15 min / Total Time: 3 hr 25 min / Servings: 16

ingredients:

Bread:

3/4 cup sugar
1/4 cup canola or vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla
1 egg
1 cup mashed very ripe bananas (2 medium)
2 cups Gold Medal all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup dried banana chips, chopped
2 cups Oatmeal Crisp Almond cereal, slightly crushed

Topping:

1/2 cup Oatmeal Crisp Almond cereal, crushed
2 teaspoons sugar
2 teaspoons canola or vegetable oil
Reserved 2 tablespoons banana chips

Preparation:

Heat oven to 350 degrees F. Spray bottom only of 9x5-inch loaf pan with cooking spray. In large bowl, beat 3/4 cup sugar and 1/4 cup oil with electric mixer on low speed until well mixed. Beat in buttermilk, vanilla and egg just until blended; beat in bananas.
With spoon, stir in flour, baking soda and salt just until blended. Set aside 2 tablespoons chopped banana chips for topping. Stir remaining banana chips and 2 cups cereal into flour mixture. Spoon into pan; spread evenly. In small bowl, mix topping ingredients until crumbly. Sprinkle over batter in pan; pat lightly onto batter.
Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 2 hours, before slicing.

Surprise Cookies To stack cookies, wait until frosting dries,...

Sun, 20 Mar 2011 20:35:02 +0100

Surprise Cookies

To stack cookies, wait until frosting dries, then place waxed paper in between the layers to keep the frosting from smearing.

Ingredients:

1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
12 large marshmallows, cut in half horizontally
Chocolate Frosting for Surprise Cookies

Directions:

Preheat oven to 375 degrees F. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Add eggs, milk, and vanilla, and beat until well combined. Add reserved flour mixture; mix on low speed until combined.
Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm, 10 to 12 minutes.
Remove baking sheets from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begins to melt, 2 to 2 1/2 minutes. Transfer cookies to a wire rack to cool completely before frosting.
Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.

Fudgy Chocolate Brownies with Green Sprinkles Green sprinkles...

Fri, 18 Mar 2011 01:30:30 +0100

Fudgy Chocolate Brownies with Green Sprinkles

Green sprinkles add a festive touch to these fudgy chocolate brownies, adapted from the “Martha Stewart Baking Handbook.”

Ingredients:

1 1/2 sticks (3/4 cup) unsalted butter, plus more for pan
12 ounces bittersweet chocolate, coarsely chopped
2 1/4 cups sugar
6 large eggs
1 1/2 teaspoons pure vanilla extract
1 cup plus 2 tablespoons all-purpose flour
3/4 teaspoon salt
Green sprinkles, for topping

Directions:

Preheat oven to 350 degrees F. Butter a 13-by-19-inch baking sheet. Line baking sheet with parchment paper, leaving a 1-inch overhang on the two long sides. Set aside. Place butter and chocolate in a large heatproof bowl set over (but not touching) simmering water; stir frequently until chocolate and butter are melted, about 7 minutes. Remove bowl from heat; let cool to room temperature, 10 to 15 minutes.
Stir sugar into cooled chocolate mixture until combined. Whisk in eggs one at a time, whisking until smooth after each addition. Whisk in vanilla. Gently fold in flour and salt.
Pour batter into prepared pan, and smooth top with an offset spatula; scatter green sprinkles over top. Bake until a cake tester inserted in the center comes out with only a few moist crumbs attached, 40 to 45 minutes. Transfer pan to a wire rack to cool completely.
Run a knife or offset spatula around the edges of the pan. Using parchment paper, lift brownies out of pan and onto the rack. Transfer to a cutting board; cut into 2-inch squares. Brownies can be kept in an airtight container at room temperature for up to 3 days.

Carrot-Cake Cookies Before being filled, the cookies can be kept...

Wed, 16 Mar 2011 01:10:30 +0100

Carrot-Cake Cookies

Before being filled, the cookies can be kept in an airtight container at room temperature for up to three days. The filling can be made ahead and chilled for up to five days.

Prep: 30 minutes / Total: 1 hour 15 minutes

Ingredients:

For the filling:

2 ounces car cream cheese, room temperature
2 ounces unsalted butter, room temperature
1/4 cup confectioners sugar
1 teaspoon fresh lemon juice

For the cookies:

1/2 cup (1 stick) unsalted butter, melted
1/2 cup packed light-brown sugar
1/4 cup granulated sugar
1 large egg yolk
3/4 cup all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon salt
1 cup rolled oats
3/4 cup packed, finely grated, peeled carrots
1/3 cup dried currents

Directions:

Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Make filling: With an electric mixer, beat cream cheese and butter until smooth. Add sugar and lemon juice; beat until combined. Cover; chill until firm, at least 30 minutes.
Meanwhile, make cookies: In a large bowl, whisk together butter, sugars, and egg yolk. In a medium bowl, whisk together flour, ginger, and salt. Add flour mixture to butter mixture; stir until combined. Mix in oats, carrots, and currents.
Drop dough by level tablespoons, 2 inches apart, onto prepared baking sheets. Flatten with the palm of your hand. Bake until edges are crisp, rotating baking sheets halfway through, 15 to 18 minutes. Transfer cookies to a wire rack to cool.
Turn half the cookies over, bottom side up; dollop each with about 1 teaspoon chilled cream-cheese filling. Top with remaining cookies, pressing gently to spread filling to edges. Serve immediately.

Fudgy Mint Squares Recipe 48 Servings / Prep: 25 min. + chilling...

Wed, 16 Mar 2011 00:53:19 +0100

Fudgy Mint Squares Recipe

48 Servings / Prep: 25 min. + chilling Bake: 30 min. + cooling

Ingredients:

10 tablespoons butter, divided
3 ounces unsweetened chocolate, chopped
3 eggs
1-1/2 cups sugar
2 teaspoons vanilla extract
1 cup all-purpose flour
1 package (8 ounces) cream cheese, softened
1 tablespoon cornstarch
1 can (14 ounces) sweetened condensed milk
1 teaspoon peppermint extract
4 drops green food coloring, optional
1 cup (6 ounces) semisweet chocolate chips
1/2 cup heavy whipping cream

Directions:

In a microwave, melt 8 tablespoons butter and unsweetened chocolate; stir until smooth. Cool slightly. In a small bowl, beat 2 eggs, sugar and vanilla. Beat in chocolate mixture until blended. Gradually add in flour.
Spread into a greased 13-in. x 9-in. baking pan. Bake at 350 degrees F for 15-20 minutes or until top is set.
In a large bowl, beat cream cheese and remaining butter until smooth. Add cornstarch; beat until smooth. Gradually beat in milk and remaining egg. Beat in extract and food coloring if desired.
Pour over crust. Bake for 15-20 minutes or until center is almost set. Cool on a wire rack.
In a small heavy saucepan, combine chocolate chips and cream. Cook and stir over medium heat until chips are melted. Cool for 30 minutes or until lukewarm, stirring occasionally. Pour over cream cheese layer. Chill for 2 hours or until set before cutting. Yield: about 4 dozen.

Nutrition Facts: 1 serving (1 each) equals 132 calories, 7 g fat (4 g saturated fat), 31 mg cholesterol, 54 mg sodium, 16 g carbohydrate, trace fiber, 2 g protein

Mint Cookies ‘n’ Cream Brownies Recipe 42 Servings /...

Mon, 14 Mar 2011 02:42:01 +0100

Mint Cookies ‘n’ Cream Brownies Recipe

42 Servings / Prep: 25 min. Bake: 25 min. + cooling

Ingredients:

1/2 cup butter, softened
1 cup sugar
4 eggs
1-1/2 cups chocolate syrup
1 cup all-purpose flour
6 mint cream-filled chocolate sandwich cookies, chopped

Mint Cream:

1/2 cup butter, softened
2 cups confectioners’ sugar
1 tablespoon 2% milk
1/4 to 1/2 teaspoon mint extract
2 drops green food coloring
Additional mint cream-filled chocolate sandwich cookies, crushed

Directions:

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate syrup, then flour, just until blended. Fold in the chopped cookies.
Pour into a greased 13-in. x 9-in. baking pan. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool completely on a wire rack.
For mint cream, in a small bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in the milk, extract and food coloring. Frost brownies; sprinkle with crushed cookies. Cut into squares. Yield: 3-1/2 dozen.

Nutrition Facts: 1 brownie equals 135 calories, 5 g fat (3 g saturated fat), 32 mg cholesterol, 53 mg sodium, 21 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: 1-1/2 starch.

Chocolate Chip Pecan Blondies Makes 16 blondies / Hands-On Time:...

Sun, 13 Mar 2011 03:26:50 +0100

Chocolate Chip Pecan Blondies

Makes 16 blondies / Hands-On Time: 10m / Total Time: 4hr 00m

Ingredients:

Nonstick vegetable oil spray
1 1/2 cups all-purpose flour, spooned and leveled
1 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, melted
3/4 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup chopped pecans or walnuts
3/4 cup semisweet chocolate chips

Directions:

Heat oven to 350 degrees F. Spray an 8-inch square baking pan with the nonstick spray. Line the pan with a piece of parchment, leaving an overhang on two sides; spray the parchment with the nonstick spray.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, whisk together the butter and sugars, then whisk in the eggs and vanilla. Stir in the flour mixture, then the pecans and chocolate chips.
Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes.
Cool completely in the pan. Holding both sides of the paper overhang, lift the cake out of the pan, transfer to a cutting board, and cut into 16 squares. Note: Total Time includes cooling time.

Chocolate Peanut-Butter Fudge Makes 36 squares / Hands-On Time:...

Sat, 12 Mar 2011 03:30:11 +0100

Chocolate Peanut-Butter Fudge

Makes 36 squares / Hands-On Time: 15 mins / Total Time: 3 hr 45 mins

Ingredients:

Nonstick cooking spray, for the pan
1/2 cup (1 stick) unsalted butter
1 10.5-ounce bag miniature marshmallows
1 cup sugar
1 cup creamy peanut butter
1 cup heavy cream
1/4 teaspoon kosher salt
16 ounces semisweet chocolate, chopped
1/4 cup coarsely chopped peanuts

Directions:

Coat an 8-inch square baking pan with nonstick cooking spray and line with a piece of parchment or wax paper, leaving an overhang on two sides.
In a medium saucepan, combine the butter, marshmallows, sugar, peanut butter, cream and salt. Cook over medium heat, stirring frequently, until the marshmallows have melted and the mixture is smooth, 8 to 10 minutes. Add the chocolate and stir until melted.
Pour the mixture into the prepared pan and sprinkle with the peanuts. Let cool for 30 minutes, then refrigerate until set, at least 3 hours and up to overnight. Use the paper to lift the fudge out of the pan; cut into 36 squares.