Strawberries and Cream Tart

Not a pie-in-the-sky proposition! It’s a cinch to prepare this exceptional, chocolate-drizzled dessert.

Prep: 40 min / Total: 1 hr 10 min / Makes: 10 servings

Ingredients:

Crust:

• 1 box Pillsbury refrigerated pie crusts, softened as directed on box

Filling:

• 1 package (8 oz) cream cheese, softened
• 1/3 cup sugar
• 1/4 to 1/2 teaspoon almond extract
• 1 cup whipping cream, whipped

Topping:

• 4 cups fresh strawberries, washed, hulled, halved
• 1/2 cup semisweet chocolate chips
• 1 tablespoon shortening

Directions:

1. Heat oven to 450 degrees F. Bake pie crust as directed on box for One-Crust Baked Shell, using 10-inch tart pan or 9-inch glass pie plate. Cool on cooling rack 15 minutes.
2. In large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Gradually add sugar and almond extract; beat well. Fold in whipped cream. Spoon into crust.
3. Arrange strawberry halves over filling. Refrigerate while making drizzle. In 1-quart saucepan, melt chocolate chips and shortening over low heat, stirring constantly, until smooth. Drizzle over strawberries and filling. Refrigerate until set, about 30 minutes. Cover and refrigerate any remaining tart.

For a different look, use whole strawberries and dip the pointed end of each strawberry into melted chocolate so it’s half covered. Set stem-end-down on waxed paper-lined tray. Arrange on top of chilled filling.

Instead of drizzling with semisweet chocolate chips, use white vanilla baking chips.

Nutritional Information:

1 Serving (1 Serving)

• Calories 340
  • (Calories from Fat 220),

• Total Fat 24g
  • (Saturated Fat 13g,
  • Trans Fat 1/2g),
• Cholesterol 55mg;
• Sodium 190mg;
• Total Carbohydrate 28g
  • (Dietary Fiber 1g,
  • Sugars 16g),
• Protein 3g;

Frosted Irish Cream Brownies Recipe

Prep Time: 15 min / Total Time: 2 hr / Servings: 48

Ingredients:

Brownies:

• 1 (1 lb. 3.8-oz.) pkg. fudge brownie mix
• 1/2 cup oil
• 1/4 cup irish cream liqueur
• 2 eggs

Frosting:

• 1/2 cup butter or margarine, softened
• 2 cups powdered sugar
• 2 tablespoons irish cream liqueur
• 1/2 teaspoon vanilla
• 2 to 3 teaspoons milk

Glaze:

• 1 oz. semisweet chocolate, chopped
• 1 teaspoon butter or margarine

Directions:

1. Heat oven to 350 degrees F. Grease bottom only of 13x9-inch pan. In large bowl, combine all brownie ingredients; beat 50 strokes with spoon. Spread in greased pan.
2. Bake at 350 degrees F. for 25 to 30 minutes or until brownies are set and begin to pull away from sides of pan. DO NOT OVERBAKE. Cool 45 minutes or until completely cooled.
3. Beat 1/2 cup butter in small bowl until light and fluffy. Beat in all remaining frosting ingredients, adding enough milk for desired spreading consistency. Spread over cooled brownies.
4. Place glaze ingredients in small microwave-safe bowl. Microwave on HIGH for 30 seconds; stir until melted and smooth. Drizzle over frosted brownies. Refrigerate 30 minutes or until firm. Cut in bars.

Expert Tips:

Irish cream liqueur contains Irish whiskey, sugar and cream. Depending on the brand, the liqueur may have spicy toffee or honey chocolate flavors.

Brownies are done when edges look dry and start to pull away from the sides of the pan. Bake the brownies for the minimum time recommended, and then check their edges. Remove the brownies from the oven as soon as the edges are done; overbaked brownies are dry and hard.

Nutrition Information:

1 Serving (1 Bar)

• Calories 115
  • (Calories from Fat 45),

• Total Fat 5g
  • (Saturated Fat 2g,
• Cholesterol 15mg;
• Sodium 60mg;
• Total Carbohydrate 16g
  • (Dietary Fiber 0g,
  • Sugars 13g),
• Protein 1g;

Chocolate Banana Cream Pie

Makes one 9-inch pie

Ingredients:

For Pie Crust

• 1 cup plain all purpose flour
• 4 oz (1 stick) unsalted butter, chilled
• 1/4 cup water
• 1/4 teaspoon salt

-

• 1/4 cup cocoa powder
• 1/4 cup sugar

For Filling:

• 3/4 cups sugar
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 2 cups whole milk
• 3 egg yolks
• 1 tablespoon unsalted butter
• 1 teaspoon vanilla extract
• 1/4 cup semi-sweet chocolate chips

-

• 2 medium bananas, sliced

-

• 1 cup heavy cream
• 3 tablespoons sugar
• 1/2 teaspoon vanilla

-

• Chocolate curls, for garnish (optional)

Directions:

1. Prepare pie crust according to the technique outlined here, adding in cocoa powder and sugar. Roll out and gently press into a 9” pie pan. Place pan and crust in the freezer for at least 10 minutes prior to baking (or while your own is preheating).
2. Line crust with foil or parchment paper and fill full with pie weights or dried beans. Bake at 350 degrees for 20 minutes. Remove from oven and carefully remove weights and lining. Bake an additional 10-15 minutes until set. Allow to cool completely.
3. In a medium saucepan, mix sugar, flour and salt. Stir in 1 cup of milk, mix until smooth, and bring to a boil over medium heat, stirring constantly. Continue to stir until smooth and thickened, about 2 minutes, then remove from heat.
4. Beat the egg yolks with the remaining cup of milk. Temper the egg mixture with a small amount of the slightly cooled milk mixture then blend this into the larger saucepan with the cooling milk mixture.
5. Return saucepan to the heat and bring to a boil again, stirring constantly, lower heat and simmer until mixture is the consistency of thick pudding, about 1 minute.
6. Remove from the heat and quickly stir in butter and vanilla. Transfer half of the filling mixture to a small bowl and set aside. Add chocolate chips to remaining filling and stir until melted and smooth.
7. Allow fillings to cool for 5 minutes, then pour plain filling into cooled pie shell. Arrange a single layer of banana slices on top of the filling. Pour chocolate filling on top. Refrigerate until completely cooled.
8. Whip cream until almost stiff. Add sugar and vanilla; beat until cream holds peaks. Gently spread whipped cream on top of cooled filling, smoothing top into a slight dome. Garnish with chocolate curls if desired.

Pumpkin Roulade with Mascarpone and Amaretti Cream

Ingredients:

• 3/4 cup of flour
• 1 tsp of ground cinnamon
• 1 tsp baking powder
• 1/2 tsp of ground ginger
• 1/4 tsp of kosher salt
• 1 tsp of vanilla extract
• 3 eggs
• 2/4 cups of sugar
• 2/3 cup of pumpkin puree

Filling:

• 1 cup of mascarpone
• 1/2 cup of heavy cream
• 1/4 cup of sugar
• 1 tbl confectioners’ sugar
• 5 small amaretti cookies

Method:

1. Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper. The parchment paper should completely cover the sheet.
2. In a bowl, swift the flour, cinnamon, baking powder, ginger and salt. In another bowl, beat the eggs until light and fluffy (about 3 minutes). Add in the sugar and beat until mixed. Fold on the pumpkin puree and vanilla. Fold in the flour mixture. Pour the mixture on top of the parchment paper. Using an offset spatula, spread the mixture to cream an even layer of the batter and get rid of any air bubbles. Bake for 10-12 minutes or a toothpick inserted in the center of the cake comes out clean. While the cake is baking, dust a kitchen towel with confectioners’ sugar and place on a baking sheet or tray. As soon as the cake is cooked, carefully invert it onto the towel and peel off the parchment. Immediately roll the cake into a log shape keeping the last fold down on the baking sheet. If you don’t roll the cake immediately it will become less malleable and difficult to work with.
3. Leave the cake in the fridge while you make the filling. Beat the mascarpone, sugar and confectioners’ sugar until smooth (about 2 minutes). Using a grater, grate the mascarpone cooking until the mixture and fold until fully incorporated. Un-roll the cake and leave flat on the baking sheet. Using an offset spatula or the back of a spoon, add the mascarpone mixture and spread an even layer. Leave 1/8 inch border. Roll the cake again as tightly as possible making sure the filling stays smoothly inside the cake. Dust with confectioners’ sugar and serve. Enjoy!

Chocolate-Espresso Cream Pie

Prep: 40 mins / Total: 8 hr

Ingredients:

For Crust

• 1 1/3 cups chocolate wafer crumbs (from about 26 cookies such as Navisco Famous Chocolate Wafers)
• 5 tablespoons unsalted butter, melted
• 1/4 cup sugar

For Filling

• 2/3 cup sugar
• 1/4 cup cornstarch
• 1 1/2 tablespoons instant espresso powder
• 1/2 teaspoon salt
• 4 large egg yolks
• 3 cups whole milk
• 5 ounces unsweetened chocolate, melted
• 2 tablespoons unsalted butter, softened
• 1 teaspoon vanilla

For Topping

• 3/4 cup chilled heavy cream
• 1 tablespoon instant espresso powder
• 1 tablespoon sugar

Directions:

Make Crust:

1. Put oven rack in middle position and preheat oven to 350 degrees F.
2. Stir together crumbs, butter, and sugar and press on bottom and up side of a 9-inch pie plate (1-quart capacity). Bake until crisp, about 15 minutes, and cool on a rack.

Make Filling:

1. Whisk together sugar, cornstarch, espresso powder, salt, and yolks in a 3-quart heavy saucepan until combined well, then add milk in a stream, whisking. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute (filling will be thick). Remove from heat, then whisk in chocolates, butter, and vanilla. Spoon filling into crust and chill pie, loosely covered, at least 6 hours. Cover surface of filling with a buttered round of wax paper and cool completely, about 2 hours.

Make Topping:

1. Just before serving, beat cream with espresso powder and sugar in a bowl using an electric mixer until it just holds stiff peaks, then spoon on top of pie.

About this Recipe:

A silky chocolate icebox pie is a perfect finish after heavy holiday meals. The espresso powder lends flavor and keeps things from getting too sweet.

Cookies and Cream Bonbons

Mix up your cookie options with these chocolate sweets that offer a creamy surprise inside. Simple white and dark-chocolate glazes make for an impressive finish.

Prep: 25 minutes / Total: 1 hr 15 minutes / Makes: 3 dozen cookies

ingredients:

• 1 package Betty Crocker SuperMoist devil’s food cake mix
• 1/4 cup vegetable oil
• 2 eggs
• 18 foil-wrapped white chocolate candies with chocolate cookie bits (from 12-ounce bag), unwrapped

White and Dark Chocolate Glazes

• 1 ounce white baking bar (white chocolate) or vanilla-flavored candy coating
• 1 teaspoon vegetable oil
• 2 tablespoons semisweet chocolate chips

Directions:

1. Heat oven to 350 degrees. Lightly grease cookie sheet with shortening or spray with cooking spray. Mix cake mix, oil and eggs in large bowl with spoon until dough forms (some dry mix will remain). Cut each candy crosswise in half.
2. Shape level 1 measuring tablespoon on dough around each candy half, covering completely. Place 2 inches apart on cookie sheet.
3. Bake 7 to 10 minutes or until cookies begin to look dry and cracked on surface. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 20 minutes.
4. Make White and Dark Chocolate Glazes. Place each glaze in separate resealable plastic food-storage bag. Cut small tip from corner of each bag. Drizzle glazes over cookies.

Success

Zig-zag your glaze for a quick, easy and professional finish.

Nutrition Information:

1 Serving (1 Cookie)

• Calories 110
  • (Calories from Fat 45),

• Total Fat 5g
  • (Saturated Fat 1 1/2g,
  • Trans Fat 1/2g),
• Cholesterol 15mg;
• Sodium 140mg;
• Total Carbohydrate 15g
  • (Dietary Fiber 0g,
  • Sugars 11g),
• Protein 1g;

Chocolate Rasoberry Cream Cinnamon Rolls

Makes: 5 servings / Start to Finish: 45 minutes

Ingredients:

• 1 can (17.5 oz.) Pillsbury Grands refrigerated cinnamon rolls with icing
• 2 cups (1 pint) fresh raspberrues, divided
• 1 package (8 oz.) cream cheese, softened
• 1/4 cup whipping cream
• 1 tablespoon honey
• 1/4 cup chocolate syrup

Directions:

1. Bake cinnamon rolls as directed on package. Reserve icing. Cool 10 minutes.
2. Meanwhile, place 1 1/2 cups raspberries in a small bowl and mash lightly with fork, maintaining a chunky consistency.
3. In another bowl, beat cream cheese and whipping cream with electric mixer on high speed until fluffy. Beat in honey; fold in mashed raspberries. In separate bowl, stir reserved icing and chocolate syrup until well mixed.
4. Slice cooled cinnamon rolls in half crosswise and fill with raspberry cream mixture. Drizzle chocolate sauce over top; garnish with remaining 1/2 cup raspberries.

Peaches and Cream Coffee Cake

From Betty’s Soul Food Collection… This coffee cake is a real peach, bubbling with rich, velvety cream cheese, sweet peach pie filling, and just enough lemon for zing.

Servings: 10 Servings / Prep: 35 mins / Total: 1 hr 

Ingredients:

Cream Cheese Filling

• 1 package cream cheese, softened (8 ounces)
• 1/3 cup sugar
• 1 teaspoon grated lemon peel
• 2 teaspoons lemon juice

Coffee Cake

• 1 package cream cheese (3 ounces)
• 1/4 cup firm butter or margarine
• 2 cups Original Bisquick mix
• 1/3 cup milk
• 2 tablespoons sugar
• 1/2 teaspoon ground cinnamon
• 1 can peach pie filling (21 ounces)
• 1/4 cup chopped walnuts, if desired

Directions:

1. Heat oven to 425 degrees F. Grease cookie sheet with shortening. In small bowl, beat all cream cheese filling ingredients with electric mixer on medium speed until smooth; set aside.
2. In medium bowl, cut 3 oz cream cheese and the butter into Bisquick mix, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are the size of small peas. Stir in milk. Place dough on surface sprinkled with Bisquick mix; roll in Bisquick mix to coat. Shape into ball; knead 8 to 10 times.
3. Roll or pat dough into 12x8-inch rectangle. Place on cookie sheet. Spread cream cheese filling down center of rectangle. Make cuts, 2 1/2 inches long, at 1-inch intervals on sugar and the cinnamon; sprinkle over top.
4. Bake 12 to 15 minutes or until golden; cool 10 minutes. Carefully place on serving platter. Spoon pie filling down center of coffee cake. Sprinkle with walnuts. Serve warm or cool. Store covered in refrigerator.

Tip: high altitude (3500-6500 ft): Heat oven to 400 degrees F. Bake 22 to 25 minutes.

Nutrition Facts: Calories 360 (Calories from Fat 170); Total Fat 19g (Saturated Fat 11g, Trans Fat 1g); Cholesterol 45mg; Sodium 420mg; Total Carbohydrate 42g (Dietary Fiber 1g, Sugars 26g); Protein 5g. Daily Values: Vitamin A 10%; Vitamin C 0%; Calcium 6%; Iron 6%. Exchanges: 1 1/2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 3 1/2 Fat. Carbohydrate Choices: 3.

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

Cream Soda Toffee Cupcakes

Makes: 18 cupcakes / Prep: 25 minutes / Bake: 18 minutes / Cool: 5 minutes

Ingredients:

• 2 cups all-purpose flour
• 1-1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 cup butter, softened
• 3/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 3 eggs
• 1 Tbsp. molasses
• 1-1/2 tsp. vanilla
• 1/2 cup buttermilk
• 1/2 cup cream soda (not diet)
• 3/4 cup toffee pieces
• 1 recipe Brown Butter Frosting

Directions:

1. Preheat oven to 350 degrees F. Line eighteen 2-1/2-inch muffin cups with paper bake cups; set aside. Combine flour, baking powder, baking soda, and 1/4 teaspoon salt; set aside.
2. In large bowl beat butter with electric mixer on medium to high 30 seconds. Add sugars; beat until well combined. Beat in eggs, one at a time, on low until combined. Beat in molasses and vanilla.
3. Alternately add flour mixture, buttermilk, and cream soda to butter mixture, beating on low speed after each addition until combined. Stir in 1/2 cup of the toffee. Fill cups 3/4 full. Bake about 18 minutes or until tops spring back when lightly touched. Cool in pans on racks 5 minutes. Remove from pans; cool. Frost; top with remaining toffee. Makes 18 cupcakes.
4. Brown Butter Frosting: For brown butter, in saucepan heat 1/4 cup butter over medium-low heat until lightly browned, about 8 minutes; cool. In bowl beat 1/4 cup softened butter with mixer on medium 30 seconds. Add cooled brown butter; beat until combined. Add 2 cups powdered sugar, 1/2 teaspoon vanilla, 1/8 teaspoon ground nutmeg, and dash salt. Beat in 1 to 2 tablespoons buttermilk until spreadable. Use immediately. If frosting begins to set up, stir in a small amount of boiling water. Makes 1 1/4 cups frosting.

Nutrition Facts: Servings Per Recipe 18 cupcakes Calories307, Total Fat (g)14, Saturated Fat (g)8, Monounsaturated Fat (g)3, Polyunsaturated Fat (g)1, Cholesterol (mg)69, Sodium (mg)241, Carbohydrate (g)42, Total Sugar (g)31, Protein (g)3, Calcium (DV%)5, Iron (DV%)5, Percent Daily Values are based on a 2,000 calorie diet

Double Chocolate Cream Pie

Prep: 14 minutes / Cook: 18 minutes; other: 2 hours / Serves: 10

Ingredients:

Crust:

• 1/2 (15 ounce) package refrigerated pie dough (such as Pillsbury) or Baked Piecrust (page 248 of Cooking Light Complete Cookbook)

Filling:

• 1/4 cup unsweetened cocoa
• 3 tablespoons cornstarch
• 1/8 teaspoon salt
• 2 cups 1% low-fat milk
• 1 large egg, lightly beaten
• 1 1/2 ounces semisweet chocolate, grated
• 1 teaspoon vanilla extract
• 1 1/2 cups frozen fat-free whipped topping, thawed

Preparation:

1. Preheat oven to 350 degrees F.
2. Prepare and bake piecrust in a 9-inch pie plate. Cool crust completely on wire rack.
3. To prepare filling, combine sugar, cocoa, cornstarch, salt, and milk in a medium saucepan; stir well with a whisk. Bring to a boil over medium heat, stirring constantly; cook 1 minute. Gradually add 1/3 cup hot milk mixture to egg, stirring constantly with a whisk. Return egg mixture to pan. Cook 2 minutes or until egg mixture thickens, stirring constantly. Remove from heat; add grated chocolate, stirring until chocolate melts and mixture is smooth. Stir in vanilla. Spoon mixture into prepared crust. Cover surface of filling with plastic wrap. Chill until set (about 2 hours). Remove plastic wrap; spread whipped topping evenly over filling. Yield: 10 servings (serving size: 1 wedge).