blueberry muffin cupcakes

INGREDIENTS

1   cup butter
4   eggs
1 1/3  cups all-purpose flour
1/2  cup cornmeal
2   tablespoons cornstarch
2   teaspoons baking powder
1/4  teaspoon salt
1   cup sugar
2   teaspoons vanilla
1 1/2  cups fresh blueberries
1   recipe Streusel Topping
1   recipe Vanilla Icing (optional)

Vanilla Icing
1   tablespoon butter
1 1/2  cups powdered sugar
1/2  teaspoon vanilla
1 - 2   tablespoons milk

Streusel Topping
1   cup all-purpose flour
1/3  cup packed brown sugar
1/2  teaspoon ground cinnamon
1/8  teaspoon salt
1/4  cup butter

DIRECTIONS

1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty-four 2-1/2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, cornmeal, cornstarch, baking powder, and salt. Set aside.
2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed about 5 minutes or until light and fluffy. Beat in vanilla. Add eggs, one at a time, beating on low to medium speed for 1 minute after each addition and scraping sides of bowl frequently. Stir in flour mixture just until combined.
3. Spoon batter into prepared muffin cups, filling each two-thirds to three-fourths full. Place blueberries on top of batter. Sprinkle with Streusel Topping.
4. Bake for 15 to 18 minutes or until a toothpick inserted in centers comes out clean (avoid berries when inserting toothpick). Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks. If desired, drizzle cupcakes with Vanilla Icing. Makes 24 (2-1/2-inch) cupcakes.

Vanilla Icing
1. Allow butter to stand at room temperature for 30 minutes. In a medium bowl combine butter, powdered sugar, and vanilla. Stir in milk until icing reaches a thick drizzling consistency. Makes about 3/4 cup.

Streusel Topping
1. In a medium bowl combine all-purpose flour, brown sugar, ground cinnamon, and salt. With a pastry blender, cut in butter until mixture resembles coarse crumbs. Makes 1-3/4 cups.

Make Ahead Tip
Place un-iced cupcakes in a single layer in an airtight container; cover. Store at room temperature for up to 2 days. Or label and freeze for up to 1 month. Thaw cupcakes at room temperature before icing.

cupcakes, desserts 8:00 AM No comments

double chocolate cupcakes

INGREDIENTS

1/2  cup refrigerated or frozen egg product, thawed, or 2 eggs
3   tablespoons butter
1 1/3  cups cake flour or 1 1/4 cups all-purpose flour
1/3  cup unsweetened cocoa powder
1 1/2  teaspoons baking powder
1/4  teaspoon salt
1/4  cup 60% to 70% tub-style vegetable oil spread, chilled
3/4  cup sugar or sugar substitute blend* equivalent to 3/4 cup sugar
1   teaspoon vanilla
3/4  cup fat-free milk
1   recipe Chocolate Frosting

Chocolate Frosting

1/4  cup 60% to 70% tub-style vegetable oil spread, chilled
2   tablespoons unsweetened cocoa powder
1/2  teaspoon vanilla
1 1/4  cups powdered sugar** 
Fat-free milk

DIRECTIONS

1. Allow eggs and butter to stand at room temperature for 30 minutes. Line eighteen 2-1/2-inch muffin cups with paper bake cups; set aside. In a medium bowl, stir together flour, cocoa powder, baking powder, and salt; set aside.
2. Preheat oven to 375 degrees F. In a large bowl, beat vegetable oil spread and butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 2 tablespoons at time, beating on medium speed until well mixed, scraping side of bowl constantly. Beat on medium speed for 2 minutes more. Gradually add eggs, beating well. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Fill muffin cups 2/3 full with batter.
3. Bake 13 to 15 minutes or until tops spring back when lightly touched. Cool in cups on a wire rack 5 minutes. Remove from cups; cool completely on a wire rack. Frost with Chocolate Frosting. Makes 18 cupcakes.

Chocolate Frosting
1. In a medium bowl, beat vegetable oil spread, cocoa powder and vanilla with an electric mixer on medium speed for 30 seconds. Gradually beat in powdered sugar** until very smooth. Add enough fat-free milk to reach desired spreading consistency (about 1 tablespoon total). Makes 2/3 cup.

Tip
*SUGAR SUBSTITUTES: Choose Splenda® Sugar Blend for Baking. Follow package directions to use product amount equivalent to 3/4 cup sugar.
PER SERVING WITH SUGAR SUBSTITUTE: Same as above, except 157 cal., 22 g carb. Exchanges: .5 other carb. Carb choices: 1.5

cupcakes, desserts 7:57 AM No comments

island pineapple cupcakes

INGREDIENTS

6   egg whites
3   egg yolks
1 2/3  cups cake flour
3/4  cup sugar or sugar substitute blend* equivalent to 3/4 cup sugar
2   teaspoons baking powder
1/4  teaspoon salt
1/2  cup unsweetened pineapple juice
1/4  cup canola oil
1/4  teaspoon cream of tartar 
Pineapple Fluffy Frosting (see recipe)
2   tablespoons shredded coconut, toasted

Pineapple Fluffy Frosting

2   cups thawed frozen light whipped dessert topping
1/2  cup well-drained crushed pineapple

DIRECTIONS

1. Allow egg whites and yolks to stand at room temperature for 30 minutes. Line twenty-four 2 1/2-inch muffin cups with paper bake cups; set aside.
2. Preheat oven to 325 degrees F. Meanwhile, in a large bowl, combine cake flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture.
3. Add egg yolks, pineapple juice, and oil to flour mixture. Beat with an electric mixer on low speed until combined. Beat on high speed about 5 minutes more or until batter is satin smooth. Thoroughly wash and dry the beaters. In a very large bowl, combine egg whites and cream of tartar; beat with an electric mixer on medium speed until stiff peaks form (tips stand straight). Pour batter in a thin stream over beaten egg whites, folding gently as you pour. Fill muffin cups 2/3 full with batter.
4. Bake 15 to 18 minutes or until tops spring back when lightly touched. Cool in cups on a wire rack 5 minutes. Remove from cups; cool completely on a wire rack. Spread cupcakes with Pineapple Fluffy Frosting. Sprinkle with coconut.

Pineapple Fluffy Frosting
1. In a medium bowl fold together dessert topping and pineapple.

Tip
*Sugar Substitutes: Choose from Splenda® Sugar Blend for Baking or Equal® Sugar Lite. Follow package directions to use product amount equivalent to 3/4 cup sugar. 
PER SERVING WITH SUBSTITUTE: same as above, except 101 cal., 13 g carbo.

cupcakes, desserts 7:54 AM No comments

lemon cupcakes

INGREDIENTS

2   cups all-purpose flour
2 1/2  teaspoons baking powder
1/4  teaspoon salt
2/3  cup shortening
1   cup sugar
3   eggs
2/3  cup milk
1   tablespoon finely shredded lemon peel
2/3  cup sugar
1/3  cup lemon juice 
Lemon peel curls (optional) 
Fresh lemon balm leaves (optional)

DIRECTIONS

1. Grease and lightly flour twenty to twenty-four 2-1/2-inch muffin cups. Combine flour, baking powder, and salt; set aside.
2. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup sugar and beat until combined. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk, beating on low to medium speed after each addition just until combined. Stir in the 1 tablespoon lemon peel. Spoon batter into prepared muffin cups. (Fill any empty, greased muffin cups with water to avoid damaging pan.)
3. Bake in a 350 degree F oven for 20 to 25 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in pans on wire racks for 5 minutes. Remove from pans. Place cupcakes upside-down on wire racks set over waxed paper.
4. In a small mixing bowl stir together the 2/3 cup sugar and lemon juice. Brush sugar mixture over warm cupcakes until all is absorbed. Cool completely. Cover and store in the refrigerator for up to 5 days or in an airtight container in the freezer for up to 2 months. Before serving, garnish with lemon peel curls and lemon balm leaves, if desired. Makes 20 to 24 cupcakes.

Tip
To Present This Gift... Place a serving plate on the watercolor paper and trace around it. Cut out the shape 1 inch smaller than the drawn line. Mix food coloring with water to desired color. Paint a design on the paper as desired. Let dry. Center the paper on the plate and arrange the cupcakes on top.

Tip
Also try this... Use colored cellophane, found at paper goods stores, to cut and use as a plate liner.

Note
To present this gift you will need: Clear glass serving plate
Watercolor paper
Pencil
Scissors
Food Coloring
Clean paintbrushes

cupcakes, desserts 7:50 AM No comments

tie-dye fruity cupcakes

INGREDIENTS

1   package 2-layer size white cake mix

1/4  cup dry JELL-O Lemon Flavor Gelatin (1/2 of 3-ounce package)

1/4  cup JELL-O Lime Flavor Gelatin (1/2 of 3-ounce package)

1/4  cup JELL-O Strawberry Flavor Gelatin (1/2 of 3-ounce package)

1  16  ounce can ready-to-spread vanilla frosting

DIRECTIONS

1. Prepare cake batter as directed on package; divide evenly into 3 bowls.

2. Stir different flavor dry gelatin mix into batter in each bowl. Alternately spoon batters into 24 paper-lined muffin cups, adding about 2 tablespoons of each batter to each cup. Bake as directed on package for cupcakes. Cool completely.

3. Spread with frosting.

cupcakes, desserts 7:44 AM No comments

bittersweet chocolate caramel apples

INGREDIENTS

12 - 16   medium apples
12 - 16   wooden sticks
1/2  cup butter
2   ounces bittersweet or unsweetened chocolate
1 1/2  cups granulated sugar1   cup 
light-colored corn syrup
1/4  cup honey
1  14  ounce can (1-1/4 cups) sweetened condensed milk
1   teaspoon vanilla
3   cups coarsely chopped roasted peanuts, cashews or mixed nuts
4   ounces white chocolate baking squares with cocoa butter or bittersweet chocolate, chopped (optional)
2   teaspoons shortening (optional)

DIRECTIONS

1. Wash and dry apples. Remove stems. Insert one wooden stick into the stem end of each apple. Set aside.
2. In a heavy 3-quart saucepan, melt butter and unsweetened chocolate over low heat, stirring frequently. Add sugar, corn syrup and honey. Stir in sweetened condensed milk; mix well. Heat to boiling over medium heat, stirring constantly (this will take 6 to 8 minutes).
3. Clip a candy thermometer onto side of pan. Cook over medium heat, stirring frequently, till thermometer registers 245 degree F (firm-ball stage) (this will take 12 to 15 minutes). Remove saucepan from heat. Stir in vanilla.
4. Dip each apple into the hot caramel mixture, and use a spoon to spread the mixture evenly over apple. Allow excess caramel mixture to drip off. Immediately dip bottoms of apples into nuts, sprinkling some nuts onto sides of apples. Place apples, nut side down, on waxed paper and let stand about 25 minutes or till set.
5. If desired, melt white or bittersweet chocolate and shortening in a small saucepan over low heat, stirring constantly. Drizzle apples with melted chocolate as desired. Let stand till firm. Makes 12 to 16 servings.

desserts 1:24 AM No comments

franken-faces

INGREDIENTS

1  20  ounce (family-size) frozen pound cake, thawed
Green food coloring
Yellow food coloring
1  16  ounce can vanilla frosting
1   cup dark-chocolate frosting
10   chocolate graham crackers
Green M&Ms
Yellow jumbo confetti sprinkles
Black confetti sprinkles
1   tube red decorating icing

DIRECTIONS

1. Cut pound cake in half lengthwise. Then slice across every 2 inches to create 10 rectangles.
2. Mix green and yellow food coloring in vanilla frosting (one yellow drop for every two green ones). Place 2 tablespoons of frosting into a small zip-top bag; set aside. Spoon remaining frosting into a microwaveable container and heat on high, stirring every 15 seconds, for about 45 seconds or until it is the consistency of heavy cream. Pour frosting over cake pieces to coat completely. Refrigerate for 30 minutes, or until set.

To decorate:

1. Spoon dark-chocolate frosting into a 1-quart freezer zip-top bag. Snip a very small corner from both the green and chocolate frosting bags. Place each cake on top of a graham cracker. Pipe a nose on the center of each cake and use green frosting and attach a green M&M to each side of the cake for "bolts". Press two jumbo confetti sprinkles in each cake for eyes; then use dark-chocolate frosting to secure two black confetti sprinkles on top to form pupils. Pipe on hair, eyebrows, and scar with chocolate frosting. Squeeze a wiggly line of red icing for mouth.

desserts 1:21 AM No comments

banana boo bars

INGREDIENTS

1   cup butter, softened
1 1/2  cups sugar
1   teaspoon baking soda
1/2  teaspoon salt
1 1/2  cups mashed ripe banana (about 4 bananas)
2   eggs
1  8  ounce carton dairy sour cream
1   teaspoon vanilla
2   cups all-purpose flour 
Cream Cheese Frosting 
Halloween candies

Cream Cheese Frosting

1  8  ounce package cream cheese, softened
1/2  cup butter, softened
2   cups sifted powdered sugar
1/4  teaspoon vanilla

DIRECTIONS

1. Preheat oven to 350F. Grease a 15x10x1-inch baking pan; set aside.
2. In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add sugar, baking soda, and salt; beat until combined. Beat in banana, eggs, sour cream, and vanilla until combined. Beat or stir in flour until combined. Spread in prepared pan.
3. Bake for 25 to 30 minutes or until top springs back when lightly touched and a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack.
4. Prepare Cream Cheese Frosting. Spread over top. Cut into bars. Cover and store in refrigerator. Decorate as desired with Halloween candies before serving.

Cream Cheese Frosting
1. In a large mixing bowl, beat cream cheese, softened, and butter, softened, with an electric mixer on medium speed until mixture is smooth. Beat in sifted powdered sugar and vanilla until combined. Makes about 2 cups.

desserts 1:18 AM No comments

nutty peach upside-down cakes

INGREDIENTS

Topping:

1/2  cup (1 stick) unsalted butter, melted
1/2  cup packed light-brown sugar
2   tablespoons hazelnut liqueur (such as Frangelico)
2   cans (15 ounces each) peach slices in juice, drained and juice reserved
2/3  cup chopped hazelnuts

Cake:

1   box (18.25 ounces) white cake mix
1/2  cup (1 stick) unsalted butter, melted
1   cup sour cream
3   egg whites
1/4  cup hazelnut liqueur

DIRECTIONS

Topping:

1. Heat oven to 350 F. Use wrapper from stick of butter to grease two 9-inch round cake pans.
2. In a medium-size bowl, mix butter, brown sugar and liqueur. Divide between prepared pans and spread to cover the bottoms. Arrange peach slices over the bottom of the pans; sprinkle with nuts. Set aside.

Cake:

1. In a large bowl, beat cake mix, melted butter, sour cream, egg whites, liqueur and 1/2 cup of the reserved peach juice on low for 30 seconds. Increase speed to medium-high and beat for 2 minutes, occasionally scraping down the side of the bowl.
2. Divide batter between prepared pans, being careful not to move peach slices. Bake at 350 F for 45 minutes, or until a toothpick inserted in center of cakes comes out clean. Let cool in pans on wire racks for 5 minutes.
3. Run a small knife around the edge of cakes; carefully invert each onto a serving platter and remove pan. Serve warm or at room temperature.

desserts 1:12 AM No comments

peach melba puffs

INGREDIENTS

1   cup water
1/2  cup butter (no substitutes)
1/2  cup almond paste (about 1/2 of an 8-ounce can)
1/8  teaspoon salt
1   cup all-purpose flour
4   eggs
2   cups fresh or frozen unsweetened peach slices, thawed
2/3  cup whipping cream
1   tablespoon powdered sugar
2   tablespoons amaretto or 1/4 teaspoon almond extract
1/3  cup dairy sour cream
2   cups fresh or frozen loose-pack raspberries, thawed
1/4  cup sugar
3/4  teaspoon cornstarch

DIRECTIONS

Puffs:

1. For puffs, combine water, butter, almond paste, and salt in a medium saucepan. Bring to boiling, breaking up almond paste with a spoon. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat; cool 10 minutes.
2. Add eggs, one at a time, beating well with a wooden spoon after each addition. Drop dough by heaping teaspoons into 30 mounds about 2 inches apart on a greased baking sheet.
3. Bake in a 400 degree F oven for 25 minutes or until golden. Remove from baking sheet. Cool on wire racks.

Peach Filling:

1. Meanwhile, for peach filling, chop peaches. Combine whipping cream, powdered sugar, and amaretto or almond extract in a chilled medium mixing bowl. Beat with the chilled beaters of an electric mixer on low speed until soft peaks form (peaks curl). Fold in peaches and sour cream. Cover and refrigerate.
2. Cut off the tops of the puffs. Remove any soft dough from insides. Spoon a generous 1 tablespoon filling into each puff. Replace tops of the puffs. Puffs may be covered and chilled for up to 2 hours.

For raspberry sauce:

1. Puree fresh or frozen loose-pack raspberries, thawed, in a blender container until nearly smooth. Press berries through a fine-mesh sieve; discard seeds. You should have about 2/3 cup sieved puree. Stir together sugar and cornstarch in a small saucepan. Stir in sieved puree. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Cool to room temperature.
2. To serve, make a pyramid of puffs on a round serving plate. Serve with raspberry sauce. Makes 15 servings.

Make Ahead Tip
Prepare puffs; arrange in airtight freezer container. Seal, label and freeze up to 1 month.

dessert, desserts 1:09 AM No comments

star-spangled shortcakes

INGREDIENTS

1  7 1/2 - 8  ounce package buttermilk-biscuit mix
2   tablespoons plus 2 teaspoons sugar
1/2  cup half-and-half
1   cup heavy cream
1   half-pint blueberries
1   pint strawberries, sliced 
Red, white, and blue sprinkles

DIRECTIONS

1. Heat oven to 450 degrees F. In a bowl, stir together biscuit mix and 2 tablespoons sugar. Stir in the half-and-half and make rolled biscuits following package directions. Cut biscuits with 3-inch star cookie cutter. Place on baking sheet and bake 10 to 12 minutes.
2. Beat heavy cream and remaining 2 teaspoons of sugar with an electric mixer until firm peaks form. Slice biscuits in half and spread with whipped cream. Fill biscuits with berries and top with sprinkles.

desserts 8:28 AM No comments

almond apricot windows

INGREDIENTS

1   cup blanched almonds, toasted and chopped
1   tablespoon sugar
1   cup butter, softened
2/3  cup sugar
1   egg
1   egg yolk
1/2  teaspoon salt
1/2  teaspoon vanilla
1/2  teaspoon almond extract
1/4  teaspoon ground nutmeg
2 2/3  cups all-purpose flour
3/4  cup apricot jam

DIRECTIONS

1. In a food processor, combine almonds and the 1 tablespoon sugar. Cover and process until nuts are finely ground. Set aside.
2. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 2/3 cup sugar. Beat until combined, scraping side of bowl occasionally. Add the finely ground almonds, the egg, egg yolk, salt, vanilla, almond extract, and nutmeg, beating on low speed until combined. Beat in flour until combined.
3. Divide dough into four portions. Cover and chill about 2 hours or until dough is easy to handle.
4. Preheat oven to 325 degrees F. Between waxed paper or parchment paper, roll out one of the dough portions to about a 1/4-inch thickness. Peel off top sheet of paper. Using a fluted 2-inch cookie cutter, cut out dough. Place dough cutouts 1 inch apart on an ungreased cookie sheet. Using a fluted 1-inch cookie cutter, cut out centers from half of the dough cutouts.
5. Bake in the preheated oven for 10 to 12 minutes or until tops are a pale golden brown. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack; let cool. Repeat with the remaining dough portions.
6. Spread 1 slightly rounded teaspoon of the jam in the center of each whole cookie. Top with the cutout cookies, flat sides down, pressing lightly together. Makes about 30 sandwich cookies.

Storage
To Store: Layer assembled sandwich cookies between waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 1 month.

desserts 8:24 AM No comments

st. patrick's day cupcakes

INGREDIENTS

1 3/4  cups all-purpose flour
1   4-serving-size package instant pistachio pudding mix
3/4  cup miniature semisweet chocolate pieces
2/3  cup sugar
2 1/2  teaspoons baking powder
1/2  teaspoon salt
2   beaten eggs
1 1/4  cups milk
1/2  cup cooking oil
1   teaspoon vanilla or 1/4 teaspoon almond extract
1/2  of a can cream cheese frosting (1 cup)
Green colored sugar
1/2  cup candy-coated milk chocolate pieces

DIRECTIONS

1. Grease muffin cups or line with paper bake cups. In a large mixing bowl stir together flour, pudding mix, chocolate pieces, sugar, baking powder, and salt. In a small bowl combine beaten eggs, milk, oil, and vanilla or almond extract. Stir into flour mixture just until combined. Fill muffin cups 2/3 full.
2. Bake in a 375 degree F oven for 18 to 20 minutes or until golden brown. Cool on a wire rack. Frost with cream cheese frosting; sprinkle with green sugar, then milk chocolate pieces. Makes 18 cupcakes.

Make Ahead Tip
Up to 2 weeks ahead, prepare and bake the cupcakes but do not frost them. Wrap and freeze the cupcakes. Thaw and frost before serving.

cupcakes, desserts 8:20 AM No comments

mini pumpkin cakes with fondant

INGREDIENTS

14   tablespoons unsalted butter, softened, plus 12 tablespoons melted, for pans
1 1/4  cups all-purpose flour
1 3/4  teaspoons ground cinnamon
1 1/2  teaspoons baking powder
1   teaspoon ground ginger
1/2  teaspoon salt
1/8  teaspoon ground cloves
1/2  cup dark molasses
1/2  cup boiling water
1/2  teaspoon baking soda
1/2  cup firmly packed light brown sugar
1   large egg
3/4  cup solid-pack pumpkin puree
3  4 1/2 ounce blocks orange fondant
1   can green ready-to-decorate icing
2   strands green sour string candy, cut into 12 (1-inch) pieces

DIRECTIONS

1. Preheat oven to 350 F. and arrange rack in center. Generously coat 2 (6-cup) round-bottom (mini-ball) pans with melted butter.
2. Whisk together flour, cinnamon, baking powder, ginger, salt and cloves in a medium bowl; set aside. Combine molasses, water and baking soda in another bowl; set aside.
3. Beat together softened butter and sugar in a mixing bowl on medium speed until light and fluffy, about 2 minutes. Beat in egg, then pumpkin puree until combined well. Alternately beat in flour mixture and molasses mixture, in 2 batches, scraping down sides of bowl with a rubber spatula, and beating until just combined. Evenly divide batter among cups in prepared pans.
4. Bake until cakes spring back when lightly pressed, about 20 minutes. Transfer cakes in pans to rack and let stand until cool enough to handle, 10 to 15 minutes. Run a flexible knife or spatula around edges of each cake and invert onto rack; let cool completely. If cakes have a dome, trim off to sit flat. (Can be made ahead. Store in an airtight container at room temperature up to 1 day.)
5. Roll out each fondant block into a 17-inch round, about 1 8 inch thick. Using a 5-inch round cutter, cut out 4 rounds from each. Place 1 round over each cake and smooth to mold, trimming excess from bottom edge. Using a plain tip, pipe the icing in a straight line from one end of each cake down the center to the opposite end, then pipe 3 lines down each side to make pumpkin ridges. Place 1 piece of string candy in the center of each cake to create a stem. (Can be madeahead. Place decorated cakes in an airtight container and store at room temperature up to 10 hours.)

desserts 8:17 AM No comments

chocolate velvet torte

INGREDIENTS

1/2 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
16   ounces semi-sweet chocolate, chopped
1   cup heavy cream
1   egg yolk
2   cups fresh raspberries
OR strawberries

DIRECTIONS

1. Heat the oven to 425 degrees F.
2. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Cut off the corners to make a circle. Press the pastry into the bottom and up the sides of a 9-inch springform pan. Prick the pastry with a fork.
3. Bake for 20 minutes or until the pastry is golden brown. Let the pastry cool in the pan on a wire rack for 10 minutes.
4. Heat and stir the chocolate and cream in a 1-quart heavy saucepan over low heat until the mixture is melted and smooth. Remove the saucepan from the heat. Stir some chocolate mixture into the egg yolk. Return the egg mixture to the remaining chocolate mixture. Cook and stir for 1 minute. Pour the chocolate mixture into the pastry crust. Cover and refrigerate for 2 hours or until firm. Top the torte with the raspberries.

Tip:

1. Stirring a bit of the warm chocolate mixture into the egg before adding it to the rest of the chocolate is an important step called "tempering". Tempering keeps the egg from scrambling and the filling smooth.

desserts 7:51 AM No comments

sorbet torte

INGREDIENTS

1   package (5.5 ounces) shortbread cookies, coarsely crumbled (about 1-1/2 cups)
3/4  cup sweetened flake coconut
1/2  cup pistachio nuts, coarsely chopped
3   cups mango sorbet
3   cups raspberry sorbet
3   cups lemon sorbet

Garnish:

Chopped fresh mango 
fresh raspberries 
chopped shelled pistachios 
grated lemon rind

DIRECTIONS

1. Combine the cookie crumbs, flake coconut and pistachios in a medium-size bowl.
2. About 30 minutes before starting to prepare the torte, remove the mango sorbet from the freezer and let stand at room temperature until softened enough to be spreadable.
3. Spread the softened mango sorbet evenly over bottom of 9 x 2-1/2-inch springform pan. Sprinkle top with half (about 1-1/8 cups) of crumb mixture. Place in freezer until firm, 1-1/2 to 2 hours.
4. About 30 minutes before adding second layer to torte, remove raspberry sorbet from freezer to soften at room temperature.
5. Prepare raspberry layer in same manner as mango layer in Step 3, covering top with remaining crumb mixture. Return to freezer.
6. About 30 minutes before adding third layer, remove lemon sorbet from freezer to soften at room temperature.
7. Prepare lemon layer as other two layers, but without crumbs. Freeze until solid, 4 hours or overnight.
8. About 10 minutes before serving, remove the torte from the freezer. Remove the side of the springform pan. Let stand at room temperature until slightly softened.
9. Garnish the top of the torte with the chopped mango, fresh raspberries, chopped shelled pistachios and grated lemon rind. Serve the torte immediately, slicing into wedges.

desserts 7:46 AM No comments

marinated melon

INGREDIENTS

1/2  cup calorie-free sparkling water with berry flavor
3   tablespoons white balsamic vinegar
4   cups assorted melon balls
Fresh lemon verbena (optional)

DIRECTIONS

1. In a medium bowl, combine sparkling water and white balsamic vinegar; add melon balls. Toss gently to coat. Cover and chill for 2 to 4 hours or until ready to serve.
2. Divide melon mixture among six dessert glasses or bowls. If desired, garnish with lemon verbena. Makes 6 servings

desserts 7:41 AM No comments

snow kids in puff pastry shells

INGREDIENTS

1  10  ounce package Pepperidge Farm® Puff Pastry Shells
1 1/2  cups prepared chocolate pudding 
Whipped topping 
Green decorating sugar  
Colored fruit strips
1  5  ounce package Pepperidge Farm® Gingerman Homestyle Cookies or Ginger Family Cookies
add ingredients to list

DIRECTIONS

1. Prepare the pastry shells according to the package directions.
2. Spoon the pudding into the pastry shells. Top with the whipped topping and sprinkle with the green sugar. Refrigerate until serving time. Press the Snow Kids into the filled pastry shells. Serve immediately.

For Snow Kids:

1. Use the colored fruit strips to make hats and scarves to "dress" the cookies. For the eyes, roll bits of the fruit strips into balls.

desserts 7:39 AM No comments

we-all-scream-for-ice-cream cake

INGREDIENTS

1   package  2-layer-size desired flavor cake mix
2  16  ounce cans creamy white frosting*
1  16  ounce can chocolate frosting* 
Buttercup-yellow paste food coloring 
Red food coloring 
Strawberry preserves and/or chocolate ice cream topping 
Chopped nuts, colored sprinkles, miniature chocolate pieces, and/or maraschino cherries

DIRECTIONS

1. Preheat oven to 350 degrees F. Grease and lightly flour one 8x8-inch baking pan. Set aside. Line twelve 2-1/2-inch muffin cups with foil bake cups or paper bake cups. Set aside.
2. Prepare cake mix according to package directions, pouring half of the batter into prepared baking pan and dividing remaining batter among muffin cups. Bake cupcakes in preheated oven according to timing on package and bake square cake for 25 to 30 minutes or until a toothpick inserted near center comes out clean. Cool cupcakes and cake on wire racks for 10 minutes. Remove cupcakes and square cake from pans. Cool completely.
3. Cut the square cake into a cone shape by cutting off two triangles from each side of the cake (see diagram). Place the cone shape on a large flat platter or covered cake board. Place the two smaller triangles side by side on another large flat platter or covered cake board to create a second cone shape.
4. Tint one can of the white frosting with a small amount of buttercup-yellow food coloring. Use the frosting to frost the two cone shapes. In a small bowl, stir together 1/3 cup white frosting and 1 tablespoon chocolate frosting until well combined. Using a piping bag fitted with a small open-hole tip, pipe lightened chocolate frosting atop cone cakes in a diamond-shape pattern.
5. Tint a small amount of the white frosting pink using a small amount of red food coloring; use to frost a few of the cupcakes. Top with a small amount of strawberry preserves and/or chocolate ice cream topping. Frost the remaining cupcakes with white frosting or chocolate frosting. Top with nuts, sprinkles, chocolate pieces, and/or cherries.
6. Arrange six cupcakes above each of the cones on the platters to look like stacks of ice cream scoops.

Note:

1. You will have leftover frosting. Save for another use.

desserts 7:35 AM No comments

modern art cake

INGREDIENTS

1  18 1/4 ounce box cake mix
1  16  ounce can vanilla frosting
1  12  ounce can whipped vanilla frosting 
Blue icing color 
Green icing color 
Pink icing color 
Purple icing color 
Yellow icing color

DIRECTIONS

1. Prepare cake mix according to directions for two 8-inch round cakes. Frost entire cake with vanilla frosting.
2. Divide whipped frosting among 5 bowls. Color each with an icing color. Transfer to resealable plastic bags. Microwave 10 seconds or until just warmed. Cut off one corner of bag and shake over cake in a random pattern. Repeat with remaining colors.

desserts 7:32 AM No comments