Chocolate Hazelnut Bark

September 26, 2009 at 4:05 pm (Dessert)
Tags: ,

Source:  Cooking Light September 2009

Yield

About 12 ounces (serving size: 1 ounce)

Ingredients

  • 3/4  cup  hazelnuts (about 4 ounces)
  • 1/3  cup  dried cherries, coarsely chopped
  • 2  tablespoons  finely chopped crystallized ginger
  • 6  ounces  bittersweet chocolate, chopped

Preparation

1. Preheat oven to 350°.

2. Place hazelnuts on a baking sheet. Bake at 350° for 20 minutes, stirring once halfway through cooking. Turn nuts out onto a towel. Roll up towel; rub off skins. Coarsely chop nuts. Combine nuts, cherries, and ginger in a medium bowl.

3. Place chocolate in a microwave-safe measuring cup. Microwave at HIGH 1 minute or until chocolate melts, stirring every 15 seconds. Add to nut mixture, stirring just until combined. Spread mixture evenly on a jelly-roll pan lined with foil; freeze 1 hour. Break into pieces; serve immediately.

Nutritional Information

Calories: 139
Fat: 8.8g (sat 2.5g,mono 3.9g,poly 0.7g)
Protein: 2.1g
Carbohydrate: 15.4g
Fiber: 1.4g
Cholesterol: 0.0mg
Iron: 0.8mg
Sodium: 5mg
Calcium: 19mg

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Ginger Pumpkin Cheesecake

September 26, 2009 at 3:07 pm (Dessert)
Tags: , ,

Source:  Cooking Light December 2008

Make this cake a day ahead, and refrigerate. Large crystals of raw brown Demerara sugar look and taste lovely, but the cake is still delicious without it. To prevent the crust from sticking to your fingers while pressing it into the pan, lightly coat your hands with cooking spray.

Yield

12 servings (serving size: 1 wedge)

Ingredients

Crust:

  • 1  cup  graham cracker crumbs (about 7 cookie sheets)
  • 3  tablespoons  granulated sugar
  • 1/2  teaspoon  ground ginger
  • 1  large egg white
  • Cooking spray

    Filling:

  • 1  (8-ounce) block fat-free cream cheese, softened
  • 1  (8-ounce) block 1/3-less-fat cream cheese, softened
  • 3/4  cup  granulated sugar
  • 1  tablespoon  vanilla extract
  • 2  teaspoons  fresh lemon juice
  • 1/2  teaspoon  ground ginger
  • 1  (15-ounce) can pumpkin
  • 3  large eggs
  • 1  tablespoon  Demerara sugar

Preparation

1. Preheat oven to 350°.

2. To prepare crust, combine the first 4 ingredients in a bowl; toss with a fork until well blended. Press crumb mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 350° for 8 minutes. Cool on a wire rack.

3. Reduce oven temperature to 300°.

4. To prepare filling, place cream cheeses in a food processor; process until smooth. Add 3/4 cup granulated sugar and next 4 ingredients (through pumpkin); process until smooth. Add eggs, 1 at a time; process well after each addition. Pour cheese mixture into prepared pan. Bake at 300° for 50 minutes or until almost set. Turn oven off; partially open oven door. Cool cheesecake in oven 30 minutes. Remove from oven; cool on a wire rack. Cover and chill 8 hours. Sprinkle with Demerara sugar just before serving.

Nutritional Information

Calories: 194 (28% from fat)
Fat: 6.1g (sat 3.3g,mono 2g,poly 0.6g)
Protein: 7.5g
Carbohydrate: 27.1g
Fiber: 1.3g
Cholesterol: 60mg
Iron: 1mg
Sodium: 254mg
Calcium: 67mg

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Chocolate Mint Bars

September 26, 2009 at 3:02 pm (Dessert)
Tags: ,

Source:  Cooking Light, March 2008

Yield

20 servings (serving size: 1 piece)

Ingredients

Bottom layer:

  • 1  cup  all-purpose flour (about 4 1/2 ounces)
  • 1/2  teaspoon  salt
  • 1  cup  granulated sugar
  • 1/2  cup  egg substitute
  • 1/4  cup  butter, melted
  • 2  tablespoons  water
  • 1  teaspoon  vanilla extract
  • 2  large eggs, beaten
  • 1  (16-ounce) can chocolate syrup
  • Cooking spray

    Mint layer:

  • 2  cups  powdered sugar
  • 1/4  cup  butter, melted
  • 2  tablespoons  fat-free milk
  • 1/2  teaspoon  peppermint extract
  • 2  drops green food coloring

    Glaze:

  • 3/4  cup  semisweet chocolate chips
  • 3  tablespoons  butter

Preparation

1.Preheat oven to 350°.

2.To prepare bottom layer, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, egg substitute, 1/4 cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. Pour batter into a 13 x 9–inch baking pan coated with cooking spray. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out almost clean. Cool completely in pan on a wire rack.

3.To prepare mint layer, combine powdered sugar, 1/4 cup melted butter, and next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake.

4.To prepare the glaze, combine the chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chocolate mixture evenly over top. Cover and refrigerate until ready to serve. Cut into 20 pieces.

Nutritional Information

Calories: 264 (30% from fat)
Fat: 8.7g (sat 5.2g,mono 2.5g,poly 0.4g)
Protein: 2.8g
Carbohydrate: 45g
Fiber: 0.5g
Cholesterol: 38mg
Iron: 0.9mg
Sodium: 139mg
Calcium: 12mg

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Espresso Crinkles

September 26, 2009 at 2:59 pm (Dessert)
Tags: ,

Source:  Cooking Light December 2008

Yield

2 dozen (serving size: 1 cookie)

Ingredients

  • 4.5  ounces  all-purpose flour (about 1 cup)
  • 1 1/4  cups  powdered sugar, divided
  • 1/4  cup  unsweetened cocoa
  • 1 1/4  teaspoons  baking powder
  • 1/8  teaspoon  salt
  • 5 1/4  teaspoons  canola oil
  • 1 1/2  ounces  unsweetened chocolate, chopped
  • 1  teaspoon  instant espresso granules
  • 3/4  cup  packed brown sugar
  • 3  tablespoons  light-colored corn syrup
  • 1 1/2  teaspoons  vanilla extract
  • 2  large egg whites

Preparation

1. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3/4 cup powdered sugar, cocoa, baking powder, and salt in a medium bowl; stir with a whisk. Combine oil and chocolate in a small saucepan over low heat; cook until chocolate melts, stirring constantly. Add espresso granules to pan; stir until blended. Remove from heat. Pour chocolate mixture into a large bowl; cool 5 minutes. Stir in brown sugar, syrup, and vanilla. Add egg whites, stirring with a whisk. Add flour mixture to egg mixture, stirring gently just until combined. Cover; chill at least 2 hours or overnight.

2. Preheat oven to 350°.

3. Roll dough into 1-inch balls. Dredge balls in remaining 1/2 cup powdered sugar; place balls 2 inches apart on 2 baking sheets lined with parchment paper. Bake at 350° for 10 minutes or until tops are cracked and almost set. Cool cookies on pan 2 minutes or until set; remove from pan. Cool cookies on a wire rack.

Nutritional Information

Calories: 98 (18% from fat)
Fat: 2g (sat 0.6g,mono 0.6g,poly 0.3g)
Protein: 1.2g
Carbohydrate: 19.5g
Fiber: 0.6g
Cholesterol: 0.0mg
Iron: 0.7mg
Sodium: 47mg
Calcium: 21mg

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Mocha Crunch Cream Torte

September 26, 2009 at 2:56 pm (Dessert)
Tags: ,

Source:  Cooking Light, December 2008

Yield

16 servings (serving size: 1 wedge)

Ingredients

Cake:

  • Cooking spray
  • 1/2  cup  unsweetened cocoa
  • 1/2  cup  boiling water
  • 1  ounce  bittersweet chocolate, chopped
  • 3/4  cup  granulated sugar
  • 1/2  cup  packed dark brown sugar
  • 1/4  cup  butter, softened
  • 1/2  cup  egg substitute
  • 8  ounces  cake flour (about 2 cups)
  • 1 1/2  teaspoons  baking soda
  • 1/4  teaspoon  salt
  • 1  cup  nonfat buttermilk
  • 1/3  cup  fat-free sour cream
  • 2  teaspoons  vanilla extract

    Frosting:

  • 2  cups  powdered sugar
  • 6  tablespoons  (3 ounces) 1/3-less-fat cream cheese, softened
  • 1  tablespoon  instant coffee granules
  • 1  tablespoon  butter, softened
  • 2/3  cup  almond brickle chips, divided (such as Heath)

Preparation

1. Preheat oven to 350°.

2. To prepare cake, coat 2 (9-inch) round cake pans with cooking spray; line bottom with wax paper. Coat wax paper with cooking spray.

3. Combine cocoa, 1/2 cup boiling water, and chocolate in a small bowl, stirring until smooth. Cool.

4. Place granulated sugar, brown sugar, and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add egg substitute; beat well.

5. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk. Combine buttermilk, sour cream, and vanilla. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture. Add cocoa mixture; beat well.

6. Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.

7. To prepare frosting, combine powdered sugar, cream cheese, coffee, and 1 tablespoon butter in a large bowl. Beat with a mixer at medium speed until smooth (do not overbeat).

8. Place one cake layer on a plate. Spread half of frosting on top; sprinkle with 1/3 cup brickle chips. Top with remaining cake layer. Spread remaining frosting over top layer; sprinkle with remaining brickle chips.

Nutritional Information

Calories: 315 (28% from fat)
Fat: 9.6g (sat 4.7g,mono 2.5g,poly 0.7g)
Protein: 4.4g
Carbohydrate: 54.8g
Fiber: 1.3g
Cholesterol: 17mg
Iron: 2mg
Sodium: 294mg
Calcium: 48mg

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Hot Chocolate Fudge Cakes

September 26, 2009 at 2:44 pm (Dessert)
Tags: ,

Source: December 2008

Yield

10 servings (serving size: 1 cake)

Ingredients

  • 3.4  ounces  all-purpose flour (about 3/4 cup)
  • 2/3  cup  unsweetened cocoa
  • 5  teaspoons  instant espresso powder
  • 1 1/2  teaspoons  baking powder
  • 1/4  teaspoon  salt
  • 1/4  cup  unsalted butter, softened
  • 2/3  cup  granulated sugar
  • 2/3  cup  packed brown sugar
  • 1  cup  egg substitute
  • 1 1/2  teaspoons  vanilla extract
  • 1  (2.6-ounce) bar dark (71% cocoa) chocolate (such as Valrhona Le Noir Amer), finely chopped
  • 2  tablespoons  powdered sugar

Preparation

1. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Sift together flour, cocoa, espresso powder, baking powder, and salt.

2. Place butter in a large bowl; beat with a mixer at medium speed 1 minute. Add granulated and brown sugars, beating until well blended (about 5 minutes). Add egg substitute and vanilla, beating until well blended. Fold flour mixture into sugar mixture; fold in chocolate. Divide batter evenly among 10 (4-ounce) ramekins; arrange ramekins on a jelly-roll pan. Cover and refrigerate 4 hours or up to 2 days.

3. Preheat oven to 350°.

4. Let ramekins stand at room temperature 10 minutes. Uncover and bake at 350° for 21 minutes or until cakes are puffy and slightly crusty on top. Sprinkle evenly with powdered sugar; serve immediately.

Nutritional Information

Calories: 260 (28% from fat)
Fat: 8.2g (sat 4.5g,mono 2.3g,poly 0.2g)
Protein: 5.1g
Carbohydrate: 43.9g
Fiber: 1.8g
Cholesterol: 12mg
Iron: 2.3mg
Sodium: 189mg
Calcium: 63mg

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Peppermint Cheesecake Brownies

September 26, 2009 at 2:35 pm (Dessert)
Tags: , ,

Source:  Cooking Light, December 2008

You can tint the cheesecake batter with two or three drops of red food coloring to give it a pink tinge, if you like. When swirling the cheesecake and brownie batters in step 4, don’t disturb the bottom brownie layer. Cool these bars completely before serving.

Yield

16 servings (serving size: 1 bar)

Ingredients

  • Cheesecake batter:
  • 1  (8-ounce) block 1/3-less-fat cream cheese
  • 1/3  cup  granulated sugar
  • 1/4  teaspoon  peppermint extract
  • 1  large egg
  • 1  large egg white
  • 1  tablespoon  all-purpose flour
  • Brownie batter:
  • 4.5  ounces  all-purpose flour (about 1 cup)
  • 1/2  cup  unsweetened cocoa
  • 1/2  teaspoon  salt
  • 1 1/2  cups  packed brown sugar
  • 1/4  cup  canola oil
  • 1/4  cup  buttermilk
  • 2  teaspoons  vanilla extract
  • 2  large egg whites
  • 1  large egg
  • Cooking spray

Preparation

1. Preheat oven to 350°.

2. To prepare cheesecake batter, place cheese in a medium bowl; beat with a mixer at medium speed until smooth. Add granulated sugar and peppermint extract; beat well. Add 1 egg and 1 egg white; beat well. Add 1 tablespoon flour; beat mixture just until blended.

3. To prepare brownie batter, weigh or lightly spoon 4.5 ounces (about 1 cup) flour into a dry measuring cup; level with a knife. Combine 4.5 ounces flour, cocoa, and salt in a medium bowl, stirring with a whisk. Combine brown sugar, oil, buttermilk, vanilla, 2 egg whites, and 1 egg in a large bowl; beat with a mixer at medium-high speed until well blended. Add flour mixture to brown sugar mixture; beat at low speed just until blended.

4. Reserve 1/2 cup of brownie batter. Pour remaining batter into a 9-inch square baking pan coated with cooking spray. Carefully pour cheesecake batter over top; spread evenly to edges. Dot cheesecake batter with reserved brownie batter. Swirl top two layers of batters together using the tip of a knife. Bake at 350° for 26 minutes or until top is set. Cool completely in pan on a wire rack.

Nutritional Information

Calories: 213 (32% from fat)
Fat: 7.5g (sat 2.6g,mono 2.3g,poly 1.1g)
Protein: 4.4g
Carbohydrate: 32.3g
Fiber: 0.7g
Cholesterol: 37mg
Iron: 1.3mg
Sodium: 169mg
Calcium: 32mg

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Rainier Cherry Crumble

September 26, 2009 at 2:08 pm (Dessert)
Tags: ,

Source:  Cooking Light July 2009

Rhiannon loves cherries, and Rainier cherries especially.  I cut this recipe out to make this for her sometime.  I think I missed cherry season this year though.  Rainier cherries are the very sweet offspring of sweet-tart Bing cherries. If you can’t find Rainier cherries, you can substitute the Bing variety, but you’ll likely need to add a little sugar to the filling to balance the tartness.

Yield

10 servings (serving size: about 2/3 cup)

Ingredients

  • Cooking spray
  • 2  tablespoons  cornstarch
  • 2  tablespoons  fresh lemon juice
  • Dash of salt
  • 3  pounds  very sweet cherries, such as Rainier, pitted
  • 4.5  ounces  all-purpose flour (about 1 cup)
  • 1  cup  packed light brown sugar
  • 1  tablespoon  finely chopped almonds, toasted
  • 1/4  teaspoon  ground cinnamon
  • 1/8  teaspoon  salt
  • 7  tablespoons  chilled butter, cut into small pieces

Preparation

1. Preheat oven to 400°.

2. Place a 9-inch cast-iron skillet in preheated oven; heat 5 minutes. Remove pan from oven, and lightly coat with cooking spray.

3. Combine cornstarch, juice, dash of salt, and cherries in a large bowl, tossing well to coat. Pour cherry mixture into prepared pan.

4. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (through 1/8 teaspoon salt) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle flour mixture over cherries. Place skillet on a jelly-roll pan. Bake at 400° for 35 minutes or until filling is thick and bubbly and topping is browned. Remove from oven; let stand 20 minutes. Serve warm.

Nutritional Information

Calories: 298
Fat: 8.9g (sat 5.1g,mono 2.3g,poly 0.4g)
Protein: 3.5g
Carbohydrate: 54.5g
Fiber: 3.4g
Cholesterol: 21mg
Iron: 1.4mg
Sodium: 110mg
Calcium: 45mg

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Banana Oatmeal Chocolate Chip Cookies

September 26, 2009 at 1:59 pm (Dessert)
Tags: , , ,

Source:  Cooking Light, July 2009

Yield:  Makes 16 cookies

Ingredients

  • 1  cup  oat flour
  • 3/4  cup  old-fashioned rolled oats
  • 1/2  teaspoon  baking powder
  • 1/3  teaspoon  baking soda
  • 1/2  teaspoon  salt
  • 1/2  cup  raw sugar
  • 1/3  cup  canola oil
  • 1/3  cup  plain soy milk
  • 1/2  teaspoon  vanilla extract
  • 1/2  ripe banana, cut into small pieces
  • 1/4  cup  chopped walnuts or other favorite nut
  • 1/3  cup  semisweet vegan chocolate chips (such as Tropical Source)

Preparation

1. Preheat oven to 350°. Combine first 6 ingredients (through sugar) in a bowl. Whisk together oil, soy milk, and vanilla in a separate bowl. Add wet mixture to dry ingredients; stir to combine. Fold in banana, walnuts, and chocolate chips.

2. Line a baking sheet with parchment paper. Scoop dough onto pan with a small ice-cream scoop. Bake 25 minutes or until golden brown, turning baking sheet halfway through. Let cool on a wire rack.

Nutritional Information

Calories:  138
Fat: 8g (sat 1g,mono 4g,poly 2g)
Cholesterol: 0.0mg
Protein: 2g
Carbohydrate: 16g
Fiber:1g
Iron:1mg
Sodium:114mg
Calcium:16mg

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Chocolate Covered Peanut Butter Cheesecake Pops

January 4, 2009 at 10:33 pm (Dessert)
Tags: , ,

Source:  Food Network
Servings:  Makes approx. 36 squares

cheesecake_peanutbutter_lg

We also made this fun dessert for our New Year’s Eve party.  I did learn it is important to make sure the cheesecake part is very cold, maybe even frozen, before you cut the squares or they will not cut into very pretty squares.  I’m sure being cut in pretty squares will make them taste even better.

Cheesecake:
1 1/2 cups dark brown sugar
1 1/2 pounds cream cheese, at room temperature
1/2 cup heavy cream
2 large egg yolks
1 tablespoon pure vanilla extract
1 3/4 cups creamy peanut butter
Chocolate:
5 tablespoons vegetable shortening
12 ounces semisweet or bittersweet chocolate chips

Wooden pop sticks (I used paper lollipop sticks)For the cheesecake: Position a rack in the middle of the oven and preheat to 325 degrees F. Line a 8 by 8-inch baking pan with foil letting long flaps overlap on each side. Spray foil with nonstick spray.

Break up the brown sugar to remove all lumps. In a standing mixer with the paddle attachment, beat the cream cheese and sugar on medium speed until very smooth. Add the cream and beat slowly; then add the yolks and vanilla mixing until just combined. Gently stir in peanut butter. Take care not to over beat the mixture; this incorporates too much air and causes the cheesecake to crack.

Pour and evenly spread the batter in the prepared pan. Bake for 15 minutes. Open the oven to release some heat, then lower the temperature to 200 degrees F. Continue to bake the cheesecake until the outside is set but the center is still loose, for about 45 minutes. Turn off the oven, and cool cheesecake in the oven for 45 more minutes. Cover and refrigerate at least 8 hours or overnight.

Lift cheesecake from the pan by lifting up the foil. Transfer to a cutting board. Cut into
1 1/2-inch cubes. Stick a wooden pop stick halfway into each bar and freeze for 1 hour.

Meanwhile, put the shortening and chocolate in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from the heat and let cool slightly. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue to heat until completely melted, about 1 minute more.)

Dip the pops into the chocolate mixture, and stand on waxed paper to set, about 5 minutes. Serve cold (straight from the fridge), or freeze up to 2 weeks. Frozen pops make a cool summer treat, or can be allowed to temper for 10 minutes at room temperature before serving.

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