Thursday, May 30, 2013


I believe I got the basic idea for this recipe from Prevention magazine but I am not sure.

1/2 cup boiling water
1/2 cup unsweetened cocoa powder
1 cup dark brown sugar
3/4 cup reduced-fat sour cream
5 tbsp unsalted butter, cut up
1 tsp vanilla extract
4 tbsp framboise (raspberry liqueur)
2 large eggs
1/2 cups all-purpose flour
3/4 cup white whole-wheat flour
1 tsp baking soda
pinch of salt
2 to 3 cups fresh raspberries
4-oz bittersweet chocolate, melted

Preheat oven to 350 degrees.
Coat a 9-inch square baking pan with nonstick cooking spray; set aside.

In a large mixing bowl whisk together boiling water and cocoa powder until smooth.  Add the brown sugar, sour cream, butter, vanilla, and 2 tablespoons of the framboise; whisk until smooth. Whisk in the eggs, one at a time, until well incorporated.

In a smaller bowl whisk together the flours, baking soda, and salt; add to the chocolate batter.

Pour mixture into the prepared pan and bake at 350 degrees approximately 25 minutes until the cake begins to pull away from sides of pan and a wooden toothpick inserted in the center comes out clean.

Remove cake from oven and cool in the pan on a wire rack for 10 minutes.  Invert cake onto the rack then invert onto another rack (cake will then be top-side up) to cool completely.

Cut cake into 12 equal pieces.  Split each piece horizontally and brush cut sides with the remaining 2 tablespoons of framboise.  Arrange the bottoms cut side up on serving plate.  Top each piece 6 to 9 fresh raspberries standing upright.  Top with the top parts.  Pour the melted chocolate over each tower allowing it to run down the sides.

Wednesday, May 29, 2013


1 1/4 cups all-purpose flour
1/2 cup white whole-wheat flour
3/4 cup granulated sugar
2 1/2 tsp baking powder
1/4 tsp salt
3/4 cup part-skim ricotta cheese
1/2 cup water
1/4 cup olive oil
1 tbsp lemon zest
2 tbsp freshly squeezed lemon juice
1 large egg, lightly beaten
2 tbsp turbinado sugar

Preheat oven to 375 degrees.
Line 12 muffin cups with paper liners; set aside.

In a large mixing bowl combine the flours, sugar, baking powder, and salt.  Make a well in the center of flour mixture.

In another bowl combine the ricotta cheese, water, oil, lemon zest, lemon juice, and egg.  Add cheese mixture to the well in the center of the flour mixture; stir just until dry ingredients are moistened.

Divide the batter evenly into the 12 prepared muffin cups.  Sprinkle the turbinado sugar evenly over the tops of the muffin batter.

Bake muffins at 375 degrees for 16 minutes or until a wooden toothpick inserted in the centers comes out clean.

Cool muffins in the pan or a wire rack for around 5 minutes.  Remove muffins from pan to the wire rack.

This is my adaptation of an old  Cooking Light magazine recipe.

Tuesday, May 28, 2013


Bake up some cookies, etc and store them in these beautiful Classic Stacking Canisters.  Whether sitting on your kitchen counter or going in the car, on a picnic, taking a gift to a friend, etc, these canisters will keep your goodies fresh and tasty.  Now through June 14 you can get this canister set (of two) for only $18 with any $50 order of TUPPERWARE.  For more information visit my website at

Friday, May 24, 2013


2 cups all-purpose flour
2 cups sugar
1 cup water
3/4 cup sour cream
1/4 cup shortening
1 1/4 tsp baking soda
1 tsp salt
1 tsp vanilla extract
1/2 tsp baking powder
2 large eggs
4 squares (1-oz each) unsweetened chocolate, melted, cooled

Preheat oven to 350 degrees.
Grease and lightly flour 2 round 9-inch cake pans; set aside.

Combine all the ingredients in a mixer bowl and beat on low speed, scraping sides of bowl continually, for 30 seconds.  Increase speed to high and beat for 3 minutes, scraping bowl down occasionally.

Pour the batter evenly into the two prepared pans.

Bake at 350 degrees 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean.  Cool in pans on wire rack for a minute or so.  Remove from pans to cook completely on wire rack.

When completely cooled, fill and frost with your favorite frosting recipe.

For cupcakes, put paper liners into 36 muffin cups.  Fill each cup about 1/2 full.  Bake at 350 degrees for 20 to 25 minutes or until a wooden toothpick inserted in center comes out clean.

Remove cupcakes from pans to wire racks to cool completely before frosting.

Wednesday, May 22, 2013


I'm sure you know that cocoa powder is used in baking and comes in a tin or similar container.  You probably use it often.  But do you understand what it is?

Cocoa Powder is the dry substance of chocolate liquor that remains after most of the cocoa butter has been extracted.  Dutch Processed cocoa powder is darker than natural cocoa and has a slightly different flavor.

Tuesday, May 21, 2013


I got this recipe years ago from a Southern Living Christmas Book.

1 cup sugar
3/4 cup butter
1 can (5-oz) evaporated milk
2 pkgs (12-oz each) white chocolate morsels
1 jar (7-oz) marshmallow cream
3 cups coarsely crushed cream-filled chocolate sandwich cookies (about 25 cookies), divided
pinch of salt

Line a greased 9-inch square pan with aluminum foil leaving enough foil to later lift fudge from pan, set aside.

Combine the sugar, butter, and evaporated milk in a medium saucepan; cook over medium-high heat, stirring constantly, until mixture comes to a boil.  Cook 3 minutes, stirring constantly.  Remove from the heat.

Add the white chocolate morsels, marshmallow cream, 2 cups of the crushed cookies, and the salt; stir until the chocolate morsels melt.

Pour the fudge into the prepared pan.  Sprinkle the remaining cup of crushed cookies over the fudge and press gently into fudge.  Cover and chill until firm (approximately 1 to 2 hours).

Using the foil, lift the uncut fudge from the pan to a cutting board.  Remove foil and cut fudge into squares.

Monday, May 20, 2013

It’s a New Day Spring Tumblers -- TUPPERWARE Online Exclusives

Check out these pretty tumblers by visiting my website at  These tumblers are an online exclusive meaning they are not available at parties and they are only available until sold out.  If interested, don't put off your order as they may not be there when you check back.  See the details below:

Online Exclusive: Save over 35%

Embrace the day and warm your spirit with cool refreshments served up in this new collection of distinctive designer tumblers.* Each includes a virtually liquid-tight seal with hinged, flip-open drinking cap, so you can easily take them anywhere.
• Set of six.
• 16 oz./470 mL.
• Dishwasher safe.
*Artwork not covered by Limited Lifetime Warranty.
Note: Online Exclusive Offers are not available at the Tupperware Home Party. Available while supplies last. Quantities may be limited.

It's a New Day Spring Tumblers
Save $13.01—$35.00 value

Friday, May 17, 2013


One box of strawberry cake mix (plus oil, water and eggs as directed on box)
8oz. Philadelphia Cream Cheese (softened to room temp.)
1 packet (0.23oz.) of Kool-Aid Lemonade
Yellow food coloring gel (as desired for color)
2 cups Jet-Puffed Marshmallow Creme
8 oz. Cool Whip Topping
Fresh strawberries to garnish.

Make cake according to box and bake in 2- 9 inch round cake pans as directed. Turn finished cakes over on cake racks and allow to cool completely.
Cream together cream cheese, lemonade and yellow food coloring until smooth.
Mix marshmallow creme in and then mix in Cool Whip until completely smooth. Refrigerate until cake is cooled and cut.
Cut each cake layer in half.
Alternating layers of cake with layers of filling, assemble cake. End with layer of filling.
Top with sliced strawberries.
Refrigerate and serve chilled. 

This is a recipe I got from a friend's facebook page.

Tuesday, May 14, 2013


This is a recipe I got from a Mary Engelbreit book back in the 90s.

3 1/2 cups sifted cake flour (not self-rising)
1/2 tsp baking powder
1/4 tsp salt
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup vegetable shortening
1 1/2 cups sugar
6 large eggs
1 scant cup milk
1 tbsp grated lemon zest (from about 2 lemons)
1 tsp vanilla extract
1 tsp lemon extract
Confectioners' sugar for serving

Place oven rack in the middle of the oven and preheat the oven to 300 degrees.
Grease and flour a 10-inch Bundt pan; set aside.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a large bowl, cream the butter and shortening with an electric mixer.  Gradually add the sugar, beating until light and fluffy.  Beat in the eggs one at a time, beating well after each addition.  On low speed, add the flour mixture alternately the milk, beginning and ending with the flour mixture.  Stir in the lemon zest, vanilla extract, and lemon extract.  Scrape the batter into the prepared pan and smooth the top.

Bake 1 1/2 hours at 300 degrees or until a toothpick inserted into the center comes out clean.  Let cake cool in pan on a wire rack for 10 minutes.  Invert the cake onto the rack to cool completely.

Just before serving, dust cake with the powdered sugar.

Yield: 10 to 12 servings.

Thursday, May 9, 2013


6 toasted walnut halves, for garnish
1 cup granulated sugar
3/4 cup mashed very ripe banana
1/2 cup granulated sugar
1 tbsp vanilla bean paste
1 1/2 cups half-and-half cream
5 large eggs

Preheat oven to 325 degrees.
Set out 6 6-ounce custard cups and a 9 x 13-inch baking pan.

In an 11-inch skillet set over medium heat, pour the 1 cup of granulated sugar and shake the skillet to distribute sugar evenly over the bottom of the pan.  When the sugar begins to melt, shake the pan as needed to keep the sugar evenly covering the bottom of the skillet.  In approximately 6 minutes the sugar in center of pan should begin to turn golden.  At this point, stir sugar with a wooden spoon just often enough to maintain an even golden color.  Continue shaking the skillet allowing the sugar to melt between stirrings.

As soon as the sugar is completely melted and has an amber color, spoon 1 tablespoonful into each of the custard cups; tilt to coat bottoms of cups.  Set the cups in a 9 x 13-inch baking pan; set aside.

Place the banana in a blender with the half-cup of granulated sugar, vanilla bean paste, and the cream; process about 5 seconds or just until smooth.  Add the eggs and process about another 5 seconds but only until thoroughly blended but not until foamy.  DO NOT OVER PROCESS!

Pour the custard mixture evenly into the sugar-syrup coated custard cups.  Add enough water to the 9 x 13-inch pan to reach a depth of 1-inch.

Bake custards uncovered for 40 minutes at 325 degrees. (Or until set and a knife inserted near the center comes out clean.)

Carefully remove custard cups from the hot water and cool completely on a wire rack.

Cover custards and chill for at least 8 hours.  Run a thin paring knife around the edges of the custards to loosen.  Invert onto serving plate; allow the caramel to run down sides.  Top each with a toasted walnut half as a garnish.
Serves 6.

Wednesday, May 8, 2013


1 9-inch baked pie shell
1 cup granulated sugar, divided
1 envelope unflavored gelatin
1/2 tsp salt
1 1/3 cups water
2 squares (1-oz each) unsweetened chocolate, melted
3 eggs, separated
1 tsp vanilla
1/4 tsp cream of tartar
1/2 cup chilled whipping cream

Stir together the gelatin, salt, and 1/2 cup of the granulated sugar; stir in the water and chocolate.  Cook the mixture over medium heat, stirring constantly, until blended.  Remove from the heat.

Beat the egg yolks lightly; stir in the chocolate mixture slowly into the egg yolks.

Return the mixture to the saucepan and cook over medium heat, stirring constantly, just until the mixture comes to a boil.  Place the pan in a bowl of ice water; stirring occasionally, until the mixture mounds slightly when dropped from a spoon.  Stir in the vanilla.

Beat the egg whites and cream of tartar until foamy.  Beat in the remaining half cup of sugar, 1 tablespoon at a time; continue beating until stiff and glossy.  Do not underbeat!

Fold the chocolate mixture into the meringue.

Beat the whipping cream in a chilled bowl until stiff.  Fold into the chocolate meringue.

Pile the filling into the pie shell.  Refrigerate at least 3 hours or until set.

Decorate as desired.