Heart-Shaped Baked Chocolate Doughnuts

Baked Chocolate Doughnuts

Makes 24 doughnuts

Ingredients:

• 1 3/4 cups cake flour, sifted
• 1/4 cup cocoa powder
• 3/4 cup granulated sugar
• 2 teaspoons baking sugar
• 1 teaspoon salt
• 3/4 cup buttermilk
• 2 eggs, lightly beaten
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract

Directions:

1. Preheat oven to 425 degrees F. Spray doughnut pan with nonstick cooking spray (I used Pam for Baking).
2. In large mixing bowl, sift together cake flour, cocoa powder, sugar, baking powder and salt. Add buttermilk, eggs, oil and vanilla; mix gently until just combined. Fill each doughnut cup approximately 1/2 full (2 tablespoons batter).
3. Bake 4-5 minutes or until the tops of the doughnuts spring back when touched. Let cool in pan for 3 minutes before removing. Repeat with remaining batter. Finish doughnuts with desired toppings. Doughnuts are best served fresh.

Raspberry Glaze:

Ingredients:

• 1 cup confectioners’ sugar
• 1/4 cup seedless raspberry jam
• 1 tablespoon milk
• Pink food color (optional - I didn’t use it)

Directions:

1. In small bowl, stir together sugar, jam and milk; mix until sugar is completely dissolved. Mix in color if desired. Use immediately to glaze doughnuts.

Chocolate Glaze:

Ingredients:

• 1/2 cup unsalted butter
• 1/4 cup whole milk, warmed
• 1 tablespoon light corn syrup
• 2 teaspoons vanilla extract
• 4 ounces bittersweet chocolate, chopped
• 2 cups confectioners’ sugar, sifted

Directions:

1. Combine butter, milk, corn syrup, and vanilla in medium saucepan and heat over medium heat until butter is melted. Decrease the heat to low, add the chocolate, and whisk until melted. Turn off heat, add the confectioners’ sugar, and whisk until smooth. Place the mixture over a bowl of warm water and dip the doughnuts immediately. Allow glaze to set for 30 minutes before serving.

Chocolate Cranberry Pumpernickel Scones

(makes about 16 scones)

• 2 cups pumpernickel flour
• 1 cup all purpose flour
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1/4 cup cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cold
• 1 cup dried cranberries
• 6 ounces Greek Yogurt, vanilla
• 1/4 cup + 1-2 tablespoons of half and half
• 1 egg
• 1 teaspoon vanilla extract
• Additional half and half
• Raw Sugar

Method:

1. Preheat the oven to 375 degrees F. Line a baking sheet with a silicon liner or a piece of parchment paper, and set aside.
2. In a mixing bowl, whisk together the pumpernickel flour, all purpose flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt. Cut the butter into small pieces, and then work into the dry ingredeints with a pastry blender until the mixture resembles wet stand. Stir in the cranberries.
3. Meanwhile, blend together the yogurt, 1/4 cup of half and half, egg, and vanilla. Add the flour mixture and toss with a fork until just moistened. If necassary, add an additional tablespoon or two of half and half to bring the dough together, Turn the dough out onto a floured surface and roll into a rectangle, approximately 1/2 inch thick.
4. Using a bench scraper or a sharp knife, cut the dough into rectangles and then cut the rectangles diagonally into triangles. Transfer the scones to the prepared baking sheet. Brush the tops with additional half and half, and sprinkle with the raw sugar.
5. Bake for 22 - 24 minutes. Cool slightly before serving.

Blueberry Oat Pancakes Recipe

5 Servings / Prep: 20 min. Cook: 5 min./batch

Ingredients:

• 3/4 cup quick-cooking oats, divided
• 3 tablespoons orange juice
• 1 egg, lightly beaten
• 2/3 cup fat-free evaporated milk
• 1/4 cup reduced-fat sour cream
• 2 tablespoons unsweetened applesauce
• 1/2 teaspoon vanilla extract
• 1/2 cup whole wheat flour
• 1/4 cup all-purpose flour
• 3 tablespoons brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup fresh or frozen unsweetened blueberries

Directions:

1. In a small bowl, combine 1/4 cup oats and orange juice; let stand for 5 minutes. Stir in the egg, milk, sour cream, applesauce and vanilla; set aside.
2. Place remaining oat in small food processor; cover and process until ground. Transfer to a large bowl; add the flours, brown sugar, baking powder, cinnamon, salt and baking soda. Stir in the wet ingredients just until moistened.
3. Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking sprat’ sprinkle with blueberries. Turn when bubbles form on top; cook until second side is golden brown. Yield: 10 pancakes.

Nutrition Facts: 2 pancakes equals 221 calories, 3 g fat (1 g saturated fat), 48 mg cholesterol, 327 mg sodium, 41 g carbohydrate, 4 g fiber, 9 g protein. Diabetic Exchanges: 2 starch, 1/2 fruit, 1/2 fat.

Banana Espresso Scones

Ingredients:

• 1 cup white whole wheat flour
• 1 cup old-fashion rolled oats
• 1/3 cup oat bran
• 1/4 cup light brown sugar, packed
• 1 tsp cinnamon
• 1/2 tsp espresso powder
• 1 Tbsp baking powder
• 1/2 tsp salt
• 6 Tbsp cold unsalted butter, cut into 1/2-inch pieces
• 1 cup ripe bananas, mashed
• 2/3 cup half-and-half

Topping:

• 2 tsp milk
• 2 Tbsp rolled oats
• 1 Tbsp brown sugar
• 1/2 tsp espresso powder
• 2 Tbsp mini chocolate chips

Icing:

• 1 cup confectioners’ sugar
• 1 tbsp milk

Ingredients:

1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
2. In a large bowl, stir together the flour, rolled oats, oat bran, brown sugar, cinnamon, espresso powder, baking powder, and salt. Using a pastry blender cut in the butter until the mixture forms large, coarse crumbs the size of peas. Pour mashed bananas and half-and-half over the dry ingredients are moistened.
3. Turn the dough out onto a lightly floured work surface and press together gently until the dough clings together in a ball. Pat out into a round about 1/2 inch thick. Either cut into rounds or cut into wedges. Place the rounds 1-inch apaprt on the prepared pan.
4. To top the rounds, mix together the rolled oats, brown sugar, espresso powder and mini chocolate chips. Brush them with the milk and sprinkle with the oat mixture.
5. Bake until golden brown, 10 to 15 minutes. Transfer to a rack to cool slightly.
6. For frosting, mix together confectioners’ sugar and milk until it comes to a drizzling mixture. Drizzle over cooled scones.

Nutella Scones

(Makes 6 to 8)

Ingredients:

• 2 cups unbleached all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup dark unsweetened cocoa powder (Like Valrhona)
• 1 tablespoon salt
• 6 tablespoons (3/4 stick) cold unsalted butter, cut into chunks
• 1 large egg
• 1/2 cup heavy cream
• 3/4 cup toasted hazelnuts, coarsely chopped
• 1/2 cup Nutella or hazelnut praline paste, divided use

Instructions:

1. Preheat oven to 375 degreed and place rack in the center. Line a baking sheet with parchment paper.
2. In a large bowl, whisk flour, sugar, cocoa powder, baking powder, and salt until combined.
3. Add butter. Use your fingertips to rub it into the flour until the butter is pea size and the mixture is coarse.
4. In a separate bowl, whisk together egg and cream. Slowly pour the wet ingredients into the dry ingredients and stir until dough just comes together. Gently and briefly knead dough with your hands. Add toasted hazelnuts and knead gently to incorporate. Flatten dough into a rectangle approximately 6 by 12 inches (It does not need to be precise) and spread 1/4 Nutella or hazelnut praline paste on top in a crisscross pattern. Roll dough up to make a cylinder about 6 inches long, turn it on its end, and gently flatten it into a disk about 3/4 inches high. Do not overwork the dough.
5. Cut the dough into 6 or 8 wedges and place them on a prepared baking sheet. Bake scones for 18 to 20 minutes, rotating baking sheet halfway through, or until a toothpick inserted into the center of a scones comes out clean. Do not overbake.
6. Transfer scones to a wire rack to cool completely. Place baking sheet with parchment still on it on the rack.
7. Heat remaining 1/4 cup Nutella or hazelnut praline paste in a microwave until pourable, about 10 seconds on high. Pierce tops of the scones a few times with a fork. Use a spoon (or two spoons - on to scoop, one to scrape) to drip warm Nutella or hazelnut praline paste in a zigzag pattern over the tops of the hot scones. Transfer them to a refrigerator to set for 5 minutes, then serve immediately.
8. Most scones have a lifespan of 24 hours or less; however, these scones taste pretty darn good on day two provided you wrap them tightly and store them at room temperature.

Apple OvenCake

Serves 4 / approx. 190 calories per serve

Approx. macronutrient breakdown: fat: 8.0g / carbs 26g (15g sugar) / protein 4.3g

Ingredients:

• 1/2 cup spelt flour
• 1/2 tsp baking powder
• 1 tbsp dark brown sugar
• 1/8 tsp salt
• 1/2 tsp ground nutmeg
• 1 egg, lightly beaten
• 1 cup soy milk
• 2 tbsp macadamia spread, melted
• 1 tsp vanilla extract

Apple Mix:

• 1 Granny Smith Apple, thinly sliced
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 2 tbsp dark brown sugar

Method:

1. Preheat the oven to 180 degrees C.
2. Whisk flour, baking powder, brown sugar and nutmeg in a large bowl. Whisk egg, melted macadamia spread, vanilla and soy milk in a small bowl until well combined. Add to dry ingredients and whisk until smooth. Allow to stand for 30 minutes.
3. In the meantime, spray an oven proof pan with oil and layer the thinly sliced apple in a circular pattern on the base. Sprinkle with cinnamon, nutmeg and brown sugar (add a little more sugar if you think neccessary.) Bake in the oven for about 10 minutes or until starting to soften.
4. Turn the oven down to 160 degrees C and remove the pan. Carefully pour the pancake mixture over the apples and return to oven. Cook for a further 25-30 minutes, cover if it starts to brown too quickly.

Blueberry Muffins

Ingredients:

• 3/4 stick butter
• 1/3 cup lowfat milk
• 1 large egg
• 1 large egg yolk
• 3/4 tsp. vanilla extract
• 1 and 1/2 cup all-purpose flour
• 3/4 cup raw sugar
• 2 cups organic blueberries

Preparation:

1. Put a rack in the upper third of the oven and preheat to 375 degrees. Generously butter muffin pan.
2. Melt butter in a small saucepan over moderately low heat. Remove from heat. Whisk in milk, egg, yolk, and vanilla until well combined.
3. Whisk together flour, sugar, baking powder and salt in a medium bowl. Add milk mixture and stir until just combined. Gently, but thoroughly, fold in blueberries.
4. Divide batter among the muffin cups and spread evenly making sure not to overfill the cups (this results in flat muffin tops).
5. Bake until gold and crisp and a wooden toothpick comes out clean when inserted, about 20-25 minutes. Cool in pan on a rack. After 15 minutes, run a knife along edges and pop out muffins. Enjoy. 

Cinnarookies

Makes 4 dozen

Ingredients:

For The Cookies:

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup brown sugar
• 1/2 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 teaspoon cinnamon
• 3 cups flour
• 2 teaspoons baking powder
• 1 teaspoon salt

For the Filling:

• 1/4 cup (1/2 stick) unsalted butter, very soft
• 1/4, plus 2 tablespoons packed brown sugar
• 2 teaspoons cinnamon

For the Icing:

• 2 cups confectioners’ sugar
• 2 tablespoons melted butter
• 1/2 teaspoon instant espresso powder
• 2 teaspoons vanilla
• 2-4 tablespoons milk

Method:

1. To make the cookies: in a medium bowl, combine the flour, cinnamon, baking powder, and salt; set aside.
2. In a large bowl, or the bowl of a standing mixer, cream the butter and sugars together until light and fluffy. Add the eggs one at a time, and beat until just combined. Scrape the sides of the bowl, then add half of the flour mixture and mix until just combined. Add the remaining flour mixture and beat until thoroughly combined, scraping the bowl as needed. Scrape the dough into a ball in the center of the bowl, over with plastic wrap, and chill in the freezer for 30 minutes, or the refrigerator for at least an hour.
3. Once the dough is chilled, divide it into two equal halves. Place one half back in the bowl and put it back in the refrigerator for now. On a large piece of plastic wrap, pat the first half of the dough into a rectangle about nine inches by twelve inches, and about half of an inch thick. Place half of butter and spread it all the way to the edges. Sprinkle half of the brown sugar evenly over the buttered dough and press the sugar into the dough. Finally, sprinkle half of the cinnamon evenly over the dough. Use the plastic wrap to tightly roll the dough into a log. Place the log in the freezer for 30 minutes or the refrigerator for atleast an hour. Repeat with the remaining half of the dough and filling ingredients.
4. Preheat the oven to 350 degrees F. Line a baking sheet with Silpat mats or parchment paper.
5. After the dough has chilled again, slice each log into half inch slices (abour 24 er log). Place on the prepared baking sheets and back for  10 to 12 minutes. Transfer to a wire cool rack and allow to cool completely before icing.
6. To make the icing: In a medium bowl, combine the butter and instant espresso powder. Add the confectioners’ sugar and vanilla and whisk until it just comes together. Next, add the milk, one tablespoon at a time until the desired consistency is reaches. It should be thin enough to drizzle, but thicker than a glaze.
7. With the cookies on a wire cooling rack set over parchment paper, drizzle the icing over the them with your whisk. Allow the cookies to set up for a gew minutes before stacking or storing.

Pear-Cranberry Turnovers

8 Servings / Prep: 50 minutes / Total: 1 hour 30 minutes

Ingredients:

• 1 1/2 pounds ripe Bosc pears (about 3), peeled, quartered, cored, diced
• 1/2 cup dried cranberries
• 1/4 cup sugar
• 1 tablespoon cornstarch
• 1 teaspoon finely grated lemon peel
• 16 17x12-inch sheets fresh or frozen whole wheat phyllo pastry or regular phyllo pastry (thawed if frozen)
• 1/2 cup (1 stick) unsalted butter, melted
• Powdered sugar

Preparation:

1. Preheat oven to 375 degrees F. Line 2 large rimmed baking sheets with parchment. Combine pears, cranberries, 1/4 cup sugar, cornstarch, and lemon peel in large bowl; toss to coat.
2. Stack phyllo sheets on work surface; cover with plastic wrap, then damp kitchen towel. Place 1 phyllo sheet on work surface. Brush with some of melted butter. Top with second sheet; brush with butter. Fold phyllo in half lengthwise, forming 17-inch-long strip. Place scant 1/2 cup pear mixture on phyllo strip, about 2 inches in from 1 short side and in center. Fold 1 corner of strip over pear mixture, then fold phyllo back and forth (like a flag), enclosing filling. Brush top with butter after each fold until entire strip is folded, forming triangle.
3. Transfer turnover, seam side down, to 1 baking sheet. Brush top with butter. Repeat with remaining phyllo, butter, and pear mixture. Place 4 turnovers on each sheet.
4. Bake turnovers until golden brown, about 35 minutes. Transfer to plates. Sift powdered sugar lightly over turnovers; serve warm or at room temperature.

Raspberry Almond Chocolate Crepes

Details:

Prep: 10 min / Cook: 15 min / Cool: 1 hr / Difficulty: easy / Yield: Makes 16 crepes

Ingredients: 

For the crepes

• 1 1/2 cups flour
• 1/2 cup cocoa powder
• 6 tablespoons confectioners’ sugar
• Pinch of salt
• 2 1/4 cups lowfat milk
• 2 tablespoons unsalted butter, melted
• 2 large eggs
• 1/2 teaspoon pure vanilla extract
• Vegetable oil

For the filling

• 2 cups part skim ricotta cheese
• 1 1/2 cups raspberries
• 1/4 cup sugar
• 1/4 cup toasted almonds
• Zest of orange

Chocolate sauce

• 1/2 cup chopped Dove Dark Chocolate
• 1/4 cup lowfat milk
• 1/2 cup raspberries
• 1/3 cup Raspberry Almond M&M’S Brand Chocolate Candies

Special Utensils

• 6-inch skillet
• 2 mixing bowls
• 6-inch non-stick saute pan

Directions:

Crepe batter:

1. Combine flour, cocoa powder, sugar and salt.
2. In another bowl, 2 cups of milk, butter, eggs and vanilla until blended.
3. Combine butter and flour mixture, whisking until smooth. Refrigerate for 1 hour.
4. Cook crepes: Before cooking, whisk remaining 1/4 cup of milk into crepe batter. Lightly brush skillet with oil and heat over medium high heat. Once pan is hot, remove from heat, pour in 1/4- cup of batter and swirl pan around allowing batter to evenly coat bottom. Return pan to heat and cook for 40 seconds. Flip crepe over and continue to cook an additional 20 seconds. Repeat process with remaining batter, stacking crepes. Set aside.

Filling:

1. Combine ricotta cheese with raspberries, sugar and orange zest.
2. Spread crepes with filling to within 1/2-inch of the edge. Fold crepes into quarters and place two on each serving plate.

Suace:

• Before serving, melt chocolate and milk together.
• Drizzle sauce over crepes, garnish with raspberries and Raspberry Almond M&M’S Premiums.