Friday, February 26, 2010


2 tbsp butter, melted
2 tbsp unsweetened cocoa
3/4 cup butter, cut into pieces
3 (4-oz each) premium semisweet chocolate baking bars, broken into chunks*
1/2 cup whipping cream
1 1/4 cups egg substitute**
3/4 cup sugar
2/3 cup all-purpose flour
powdered sugar for dusting

Brush 16 muffin cups with the 2 tablespoons of melted butter; sprinkle evenly with the unsweetened cocoa, shaking out the excess. Set into the refrigerator.

In a large heavy saucepan, place the cut-up butter and the chocolate chunks. Cook over low heat, stirring often, until all melted. Slowly whisk in the cream using a wire whisk; set aside.

Combine the egg substitute and sugar in a large mixing bowl. Beat with an electric mixer at medium speed for 5 to 7 minutes or until slightly thickened. Add the chocolate cream and the flour, beating until well blended. Pour the batter into the prepared muffin cups filling each to about 1/4-inch from the top. Cover and return to the refrigerator for at least one hour (okay to do up to 24-hours).

Remove from refrigerator and bake in a preheated 425 degree oven for 10 to 11 minutes or just until the edges of the cakes spring back when lightly touched but the centers are still soft. Remove from oven and let stand 3 minutes . Loosen cake edges with a thin knife and invert cakes onto a baking sheet. Transfer cakes to dessert plates. Sprinkle with powdered sugar and serve immediately.

*Do NOT substitute chocolate baking chips!!
**Do NOT use regular eggs as they will not cook thoroughly!!

Tuesday, February 23, 2010


10 large egg whites (10 ounces)
3 cups minus 2 tbsp sugar, divided
1 tbsp cornstarch
1/2 lb blanched almonds, finely grated
1 envelope unflavored gelatin
2 tbsp hot water
3 cups whipping cream
vanilla extract, to taste
dark sweet chocolate, shaved
dark sweet chocolate, finely grated
powdered sugar for dusting

Beat the egg whites in a large mixing bowl until foamy. Gradually add 1 cup minus 2 tablespoons of the sugar, beating constantly until mixture forms a mass that will stand in a stiff peak. Combine 1 cup of the sugar with the cornstarch; carefully fold this into the beaten egg whites along with the grated almonds. Spread the mixture onto baking sheets lined with buttered parchment paper, forming three 10-inch circles using the collar of a 10-inch springform pan. (Place the collar on the paper, fill with the mixture, lift the collar and repeat twice more.) Bake in a 250 degree oven for 1 1/2 hours. Remove from pans, cool on wire racks.

Dissolve the gelatin in the hot water then allow to cool slightly. Commbine the whipping cream and the vanilla; beat until stiff. Add the remaining 1 cup sugar and the warm gelatin mixture, mixing carefully.

To assemble the cake: Spread some of the whipped cream mixture between the meringue layers. Frost the top and sides of the cake with the remaining whipped cream mixture. Sprinkle the chocolate shavings over the top of the cake and press the grated chocolate onto the sides. Sift the powdered sugar over the top. Keep in a cool area.

NOTE: You are not misreading the recipe and it is not a mistake; there are no cherries in or on this cake.

Monday, February 22, 2010


8 Milky Way regular-size candy bars
1/2 lb butter
1 tsp baking soda
1 1/4 cups buttermilk
2 cups sugar
4 eggs
2 1/2 cups flour
1 cup chopped pecans

Preheat oven to 350 degrees. Grease and flour 2 9-inch round pans or one 9 x 13-inch pan; set aside.

In a saucepan, melt the candy bars with half the butter; set aside.

In a mixing bowl, cream the sugar and remaining butter together until creamy. Add the eggs and mix in. Add the flour and baking soda to the mixture alternately with the buttermilk. Stir in the candy and butter mixture along with the pecans.

Pour batter into the prepared pan or pans and bake at 350 degrees for 25 to 30 minutes for 2 round pans or 35-38 minutes for 1 oblong pan, or until a wooden toothpick inserted in the center comes out clean.

Cool the oblong cake in the pan before frosting with the following frosting. Or cook round layers in pans for about 4 to 5 minutes then remove to wire racks to finish cooling completely before filling and frosting with the following frosting.


2 1/2 cups sugar
1 cup evaporated milk
1 pkg (6-oz) semi-sweet chocolate chips
1 cup marshmallow cream
1 stick butter

In a medium saucepan, combine the sugar and evaporated milk. Cook over medium heat to the soft ball stage (mixture forms a soft ball when a drop is dripped into cold water). Add the chocolate chips, marshmallow cream, and butter, stirring until melted. Beat until of a spreadable consistency. Frost the cooled cake.

Tuesday, February 16, 2010


1 1/3 cups cold water
2/3 cup nonfat dry milk powder
1 pkg (4-serving size) instant chocolate pudding mix
1 cup whipped topping, divided
1/2 tsp coconut extract, divided
2 (medium) ripe bananas, cut into 1/4-inch slices
1 chocolate crumb pie crust
1 tbsp flaked coconut, toasted

In a bowl, combine water and dry milk powder stirring until the milk powder is dissolved. Add the pudding mix and whisk with a wire whisk for a minute or two until thickened. Fold in 1/4 cup of the whipped topping and 1/2 the coconut extract. Layer the banana slices in the crumb pie crust. Top the bananas with the pudding mixture. Cover and refrigerate.

Meanwhile, combine the remaining 3/4 cup whipped topping and the remaining coconut extract. Spread over the pudding. Sprinkle with the toasted coconut. Cover and refrigerate for at least an hour before serving.

Yield: 8 servings

Friday, February 12, 2010


2 cups orange juice
2 cups raspberry yogurt
2 cups frozen vanilla yogurt
1 cup ripe bananas, cut into chunks and frozen
3 cups frozen raspberries
2 tsp vanilla extract

Put half of each ingredient into a blender container or a food processor. Add the cover and process until blended, stirring if necessary. Pour into glasses and process the other half of the ingredients. Top each smoothie with a fresh raspberry and a mint leaf, if desired.

Thursday, February 11, 2010


1 cup crushed reduced-fat chocolate sandwich cookies
2 tbsp butter, melted
2 blocks(8-oz each)fat-free cream cheese
1 block (8-oz) reduced-fat cream cheese
1 can (14-oz) sweetened condensed milk
3 eggs
2 tsp vanilla extract
1/2 cup miniature semisweet chocolate chips, divided
1 tsp all-purpose flour

In a bowl, combine cookie crumbs and butter; press onto the bottom of a 9-inch springform pan coated with nonstick cooking spray. Bake at 325 degrees for 6 to 8 minutes. Cool on a wire rack.

In a mixing bowl, beat cream cheeses until smooth; beat in sweetened condensed milk. Add eggs; beat on low speed just until combined. Beat in vanilla just until blended. In a small bowl, toss 1/3 cup of the miniature chocolate chips with the flour and stir into the batter.

Pour the batter into the prepared pan over the crust. Sprinkle the remaining chocolate chips over the top of the batter. Bake at 325 degrees for 30 to 35 minutes or until almost set. Remove from oven and immediately run a knife around the edge of the pan to loosen. Cool cake in the pan on a wire rack for 1 hour. Refrigerate to chill overnight. Remove the sides of the pan; cut into twelve wedges and serve.

Per wedge: 303 calories, 14 g fat (8 g saturated), 33 g carbs and 12 g protein