Ingredients:
1 1/3 cups sugar
1 cup all-purpose flour
1/2 cup butter, melted
4 large eggs, lightly beaten
1/3 cup unsweetened cocoa
1/4 cup chopped pecans, toasted
2 teaspoons instant coffee granules
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 teaspoons vanilla extract
Directions:
Siir together all ingredients in a large bowl. Pour into lightly greased 3-quart slow cooker.
Cover & cook on LOW 2 to 2 1/2 hours (until set around edges but still soft in the center). Let stand, covered, 30 minutes.
Serve warm, with ice cream if desired.
For a straight chocolate pudding cake, omit cinnamon and coffee granules.
Thanks to Pamela K. Kinney!
Sunday, March 2, 2008
Chocolate French Toast
If you're making this as part of a breakfast or brunch along with
other dishes, you can keep the French toast warm in an oven set at
200°F while the rest of the meal is prepared. For a heart-healthier
version, use 2% milk instead of cream and egg substitute in place of
the eggs.
Total Time: 25 minutes.
Hands-on Time: 25 minutes.
INGREDIENTS:
1 cup heavy cream
2 ounces bittersweet or semisweet chocolate, chopped
3 large eggs
1 teaspoon vanilla extract
1 loaf of egg, white, or brioche bread, in 1/2-inch-thick slices
2 tablespoons unsalted butter
Confectioners' sugar, for sprinkling
Directions:
1. Place the cream and chocolate in a microwave-safe bowl. Microwave until the chocolate is soft, about 1 minute. Stir to combine. Let cool.
2. In a large bowl, beat together the eggs, vanilla and chocolate mixture.
(The mixture may be made ahead to this point. Cover, and refrigerated overnight. Give it a good stir before using.) Soak the bread in the egg mixture for about 5 minutes, turning halfway through to coat well.
3. In a large skillet, melt the butter over medium heat. Cook 2 or 3 slices of bread at a time, until the bread is toasted and firm. Sprinkle each slice generously with confectioners' sugar. Turn over, and cook until crisp. Serve warm.
Makes 6 servings
Each serving has: 486 calories, 30g fat (16g saturated), 12g protein,
44g
carbohydrates (2.5g fiber), 211mg cholesterol, 444mg sodium.
Thanks to Pamela K. Kinney!
other dishes, you can keep the French toast warm in an oven set at
200°F while the rest of the meal is prepared. For a heart-healthier
version, use 2% milk instead of cream and egg substitute in place of
the eggs.
Total Time: 25 minutes.
Hands-on Time: 25 minutes.
INGREDIENTS:
1 cup heavy cream
2 ounces bittersweet or semisweet chocolate, chopped
3 large eggs
1 teaspoon vanilla extract
1 loaf of egg, white, or brioche bread, in 1/2-inch-thick slices
2 tablespoons unsalted butter
Confectioners' sugar, for sprinkling
Directions:
1. Place the cream and chocolate in a microwave-safe bowl. Microwave until the chocolate is soft, about 1 minute. Stir to combine. Let cool.
2. In a large bowl, beat together the eggs, vanilla and chocolate mixture.
(The mixture may be made ahead to this point. Cover, and refrigerated overnight. Give it a good stir before using.) Soak the bread in the egg mixture for about 5 minutes, turning halfway through to coat well.
3. In a large skillet, melt the butter over medium heat. Cook 2 or 3 slices of bread at a time, until the bread is toasted and firm. Sprinkle each slice generously with confectioners' sugar. Turn over, and cook until crisp. Serve warm.
Makes 6 servings
Each serving has: 486 calories, 30g fat (16g saturated), 12g protein,
44g
carbohydrates (2.5g fiber), 211mg cholesterol, 444mg sodium.
Thanks to Pamela K. Kinney!
Individual Chocolate Crusted Cheesecakes
Preparation Time: 15 Minutes
Cooking Time: 20 Minutes
Total Time: 1 Hour 35 Minutes
What you need:
3/4 cup chocolate wafer crumbs
1 (8 ounce) package fat-free cream cheese, softened
1 (8 ounce) package reduced-fat cream cheese, softened
1/2 cup SPLENDA® No Calorie Sweetener, Granular
3 large eggs, separated
1 teaspoon vanilla extract
Optional Garnish: fresh raspberries
Topping
1/2 cup fat-free sour cream
1 tablespoon SPLENDA® No Calorie Sweetener, Granular
1/2 teaspoon vanilla extract
What you do:
1 Preheat oven to 350 degrees F. Lightly spray 3 (12-cup) miniature
muffin tins with vegetable cooking spray. Sprinkle each muffin cup
with 1 teaspoon chocolate wafer crumbs. Turn pans upside down, and
discard excess. Set aside.
2 Beat cream cheese at high speed with an electric mixer until
creamy; gradually add 1/2 cup SPLENDA® Granular, and beat until at
medium speed with an electric mixer about 2 minutes or until light
and fluffy. Add egg yolks and vanilla; beat at low speed just until
blended.
3 Beat egg whites until stiff peaks form. Gently fold into cream
cheese mixture; spoon into prepared pans.
4 Bake 15 minutes; spoon about 1/2 teaspoon topping on each
cheesecake. Bake 5 additional minutes. Remove to wire racks to cool.
Chill thoroughly before removing from pan. Garnish, if desired.
5 Topping directions: COMBINE sour cream, 1 tablespoons SPLENDA®
Granular, and vanilla extract..
Submitted by: Makers of SPLENDA® Sweetener Products
Nutrition Info (per serving)
Calories 45 | Calories from Fat 20 | Protein 3g | Fat 2g (sat 1g) |
Carbohydrate 4g | Fiber 0g | Cholesterol 20mg | Sodium 75mg | Sugar
1g
©2007 Splenda
Thanks to Pamela K. Kinney!
Cooking Time: 20 Minutes
Total Time: 1 Hour 35 Minutes
What you need:
3/4 cup chocolate wafer crumbs
1 (8 ounce) package fat-free cream cheese, softened
1 (8 ounce) package reduced-fat cream cheese, softened
1/2 cup SPLENDA® No Calorie Sweetener, Granular
3 large eggs, separated
1 teaspoon vanilla extract
Optional Garnish: fresh raspberries
Topping
1/2 cup fat-free sour cream
1 tablespoon SPLENDA® No Calorie Sweetener, Granular
1/2 teaspoon vanilla extract
What you do:
1 Preheat oven to 350 degrees F. Lightly spray 3 (12-cup) miniature
muffin tins with vegetable cooking spray. Sprinkle each muffin cup
with 1 teaspoon chocolate wafer crumbs. Turn pans upside down, and
discard excess. Set aside.
2 Beat cream cheese at high speed with an electric mixer until
creamy; gradually add 1/2 cup SPLENDA® Granular, and beat until at
medium speed with an electric mixer about 2 minutes or until light
and fluffy. Add egg yolks and vanilla; beat at low speed just until
blended.
3 Beat egg whites until stiff peaks form. Gently fold into cream
cheese mixture; spoon into prepared pans.
4 Bake 15 minutes; spoon about 1/2 teaspoon topping on each
cheesecake. Bake 5 additional minutes. Remove to wire racks to cool.
Chill thoroughly before removing from pan. Garnish, if desired.
5 Topping directions: COMBINE sour cream, 1 tablespoons SPLENDA®
Granular, and vanilla extract..
Submitted by: Makers of SPLENDA® Sweetener Products
Nutrition Info (per serving)
Calories 45 | Calories from Fat 20 | Protein 3g | Fat 2g (sat 1g) |
Carbohydrate 4g | Fiber 0g | Cholesterol 20mg | Sodium 75mg | Sugar
1g
©2007 Splenda
Thanks to Pamela K. Kinney!
White Hot Chocolate with Splenda
Preparation Time: 5 Minutes
Cooking Time: 5 Minutes
Total Time: 10 Minutes
What you need:
2 cups fat free half-and-half
2 cups fat-free milk
3/4 cup Nestle® Toll House® Premier white morsels
1/4 cup SPLENDA® No Calorie Sweetener, Granular
1 teaspoon vanilla extract (optional)
Garnishes: fat-free frozen whipped topping, thawed; crushed
peppermint candies
Directions:
1 BRING half-and-half and milk to a boil over medium-high heat; add
white chocolate morsels and SPLENDA(r) Granular, stirring until
morsels melt. Stir in vanilla. Garnish, if desired.
Submitted by: Makers of SPLENDA® Sweetener Products
Nutrition Info (per serving)
Calories 320 | Calories from Fat 100 | Protein 11g | Fat 11g (sat 7g)
| Carbohydrate 39g | Fiber 0g | Cholesterol 30mg | Sodium 220mg |
Sugar 35g
Thanks to Pamela K. Kinney!
Cooking Time: 5 Minutes
Total Time: 10 Minutes
What you need:
2 cups fat free half-and-half
2 cups fat-free milk
3/4 cup Nestle® Toll House® Premier white morsels
1/4 cup SPLENDA® No Calorie Sweetener, Granular
1 teaspoon vanilla extract (optional)
Garnishes: fat-free frozen whipped topping, thawed; crushed
peppermint candies
Directions:
1 BRING half-and-half and milk to a boil over medium-high heat; add
white chocolate morsels and SPLENDA(r) Granular, stirring until
morsels melt. Stir in vanilla. Garnish, if desired.
Submitted by: Makers of SPLENDA® Sweetener Products
Nutrition Info (per serving)
Calories 320 | Calories from Fat 100 | Protein 11g | Fat 11g (sat 7g)
| Carbohydrate 39g | Fiber 0g | Cholesterol 30mg | Sodium 220mg |
Sugar 35g
Thanks to Pamela K. Kinney!
Cream Cheese Cookies
Ingredients:
1 cup Crisco shortening
1 (3 ounce) package Philadelphia Cream Cheese (room temperature)
1 cup sugar
1 egg yolk
1 teaspoon vanilla extract
2 1/2 cups all purpose plain Pillsbury flour
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
red decorator colored sprinkles or candy hearts
Mirror cookie press
Directions:
Cream together the shortening and cheese well with electric mixer.
Gradually add sugar and continue creaming beat in egg yoke and vanilla extract. In another bowl sift together dry ingredients, flour, salt, cinnamon. Gradually add dry mixture to creamed mixture and continue to blend until well mixed. Now that you have the dough ready, just fill your cookie press and select an appropriate holiday design and form fancy cookies on an ungreased cookie sheet. To decorate, sprinkle colored sugar or hearts atop. Bake at 325 degrees
for 10-12 minutes. Bake at only 10 minutes if you prefer the edges to be slightly golden brown.
Thanks to Sapphire Phelan!
1 cup Crisco shortening
1 (3 ounce) package Philadelphia Cream Cheese (room temperature)
1 cup sugar
1 egg yolk
1 teaspoon vanilla extract
2 1/2 cups all purpose plain Pillsbury flour
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
red decorator colored sprinkles or candy hearts
Mirror cookie press
Directions:
Cream together the shortening and cheese well with electric mixer.
Gradually add sugar and continue creaming beat in egg yoke and vanilla extract. In another bowl sift together dry ingredients, flour, salt, cinnamon. Gradually add dry mixture to creamed mixture and continue to blend until well mixed. Now that you have the dough ready, just fill your cookie press and select an appropriate holiday design and form fancy cookies on an ungreased cookie sheet. To decorate, sprinkle colored sugar or hearts atop. Bake at 325 degrees
for 10-12 minutes. Bake at only 10 minutes if you prefer the edges to be slightly golden brown.
Thanks to Sapphire Phelan!
Strawberry Cream Trifle
Ingredients:
1 can (14 ounces) sweetened condensed milk, chilled
1 cup cold water
1 teaspoon almond extract
1 package (3.4 ounces) instant vanilla pudding mix
2 cups heavy whipping cream, whipped
1 angel food cake (7 inches), cut into 1-inch cubes
2 tablespoons strawberry jam
2 cups fresh strawberries
Directions:
In a large mixing bowl, beat the milk, water and extract until blended.
Add pudding mix; whisk for 2 minutes. Let stand for 2 minutes or until soft-set. Cover and chill until mixture is partially set. Fold in the whipped cream. Place half of the cake cubes in a 2 qt. glass serving bowl. Top with half of the cream mixture. Carefully spread with jam. Sprinkle with 1 cup raspberries. Layer with remaining cake cubes, cream mixture and rasperries.
Thanks to Pauline B. Jones!
1 can (14 ounces) sweetened condensed milk, chilled
1 cup cold water
1 teaspoon almond extract
1 package (3.4 ounces) instant vanilla pudding mix
2 cups heavy whipping cream, whipped
1 angel food cake (7 inches), cut into 1-inch cubes
2 tablespoons strawberry jam
2 cups fresh strawberries
Directions:
In a large mixing bowl, beat the milk, water and extract until blended.
Add pudding mix; whisk for 2 minutes. Let stand for 2 minutes or until soft-set. Cover and chill until mixture is partially set. Fold in the whipped cream. Place half of the cake cubes in a 2 qt. glass serving bowl. Top with half of the cream mixture. Carefully spread with jam. Sprinkle with 1 cup raspberries. Layer with remaining cake cubes, cream mixture and rasperries.
Thanks to Pauline B. Jones!
Pumpkin Cheesecake with Bourbon Spiked Cream
Ingredients:
1 1/2 cups vanilla wafers, crushed into crumbs
1 cup ground pecan pieces
1 stick melted butter
2 pounds cream cheese, softened and cubed
1 cup light brown sugar
6 eggs
1/2 cup heavy cream
1/2 cup all-purpose flour
Pinch salt
1/2 teaspoon cinnamon
1 teaspoon vanilla
2 cups pumpkin puree
2 cups sweetened whipped cream
Dash bourbon
1 cup semisweet chocolate sauce, warm,
Directions:
Preheat the oven to 350 degrees F.
Combine the crumbs, ground pecans and the butter together. Mix well and press into a 12-inch spring-form pan. In a food processor, with the metal blade, mix the cream cheese until smooth. Add the brown sugar and blend. Add the eggs 1 at a time to thoroughly incorporate into the cheese mixture. Add the heavy cream. Add the flour, salt, cinnamon and vanilla and blend until smooth. Add the mashed pumpkin and blend until smooth.
Pour into the prepared pan. Bake for 1 hour and 15 minutes or until the cake is set. Remove from the oven and with a knife loosen the sides from the pan. This will prevent the cake from splitting down the center. Completely cool the cake before cutting.
Combine the whipped cream and bourbon together, blend well. Garnish each piece of cake with the Bourbon Whipped Cream and a drizzle of chocolate sauce.
Chocolate Sauce:
3/4 cup half-and-half
1 tablespoon butter
1/2 pound semisweet chocolate chips
1/4 teaspoon pure vanilla extract
Combine the half-and-half and butter in a small heavy-bottomed saucepan over medium heat. Heat the mixture until a thin paper-like skin appears on the top. Do not boil. Add the chocolate and vanilla and stir until the chocolate melts and the mixture is smooth. Remove from the heat and let cool.
Yield: 1 1/2 cups
Thanks to Pamela K. Kinney!
1 1/2 cups vanilla wafers, crushed into crumbs
1 cup ground pecan pieces
1 stick melted butter
2 pounds cream cheese, softened and cubed
1 cup light brown sugar
6 eggs
1/2 cup heavy cream
1/2 cup all-purpose flour
Pinch salt
1/2 teaspoon cinnamon
1 teaspoon vanilla
2 cups pumpkin puree
2 cups sweetened whipped cream
Dash bourbon
1 cup semisweet chocolate sauce, warm,
Directions:
Preheat the oven to 350 degrees F.
Combine the crumbs, ground pecans and the butter together. Mix well and press into a 12-inch spring-form pan. In a food processor, with the metal blade, mix the cream cheese until smooth. Add the brown sugar and blend. Add the eggs 1 at a time to thoroughly incorporate into the cheese mixture. Add the heavy cream. Add the flour, salt, cinnamon and vanilla and blend until smooth. Add the mashed pumpkin and blend until smooth.
Pour into the prepared pan. Bake for 1 hour and 15 minutes or until the cake is set. Remove from the oven and with a knife loosen the sides from the pan. This will prevent the cake from splitting down the center. Completely cool the cake before cutting.
Combine the whipped cream and bourbon together, blend well. Garnish each piece of cake with the Bourbon Whipped Cream and a drizzle of chocolate sauce.
Chocolate Sauce:
3/4 cup half-and-half
1 tablespoon butter
1/2 pound semisweet chocolate chips
1/4 teaspoon pure vanilla extract
Combine the half-and-half and butter in a small heavy-bottomed saucepan over medium heat. Heat the mixture until a thin paper-like skin appears on the top. Do not boil. Add the chocolate and vanilla and stir until the chocolate melts and the mixture is smooth. Remove from the heat and let cool.
Yield: 1 1/2 cups
Thanks to Pamela K. Kinney!
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