Archive for August, 2009
This Chocolate Spread Is Good In Desserts Too!
I’ve loved Nutella since I was a kid and remember taking those delicious chocolate sandwiches to school for snack time. But back then I only spread Nutella on bread and had no idea you could actually bake with it. Well I just found an article at Suite101.com that shares two Nutella dessert recipes that are both easy and quick! The first one is called Nutella Dessert Roll Ups and is a mix between a cinnamon roll and fried Mexican tortillas. Sounds sweet and delicious to me! The second recipe is for Nutella Cookies and it uses only 3 ingredients. I can’t wait to try both! Please let me know what you think about these treats and feel free to share anymore Nutella recipes with me. Enjoy!
NUTELLA DESSERT ROLL UPS
1 10-inch flour tortilla
½ teaspoon sugar
½ teaspoon cinnamon
1 tablespoon butter
2 tablespoons Nutella spread
Place tortilla on rack in a toaster oven. Toast at 350° for three to four minutes.
While the tortilla toasts, combine sugar and cinnamon in a small mixing bowl. Add the butter and Nutella to the cinnamon-sugar mixture, and blend until creamy.
Remove the tortilla from toaster oven, and place on a large platter or cutting board. Spread the Nutella mixture evenly on the tortilla. Roll up the tortilla, and then cut into even slices. This recipe is makes approximately eight roll ups using one flour tortilla. For larger serving sizes, simply repeat the process for each tortilla.
NUTELLA FLOURLESS COOKIES
1 cup Nutella spread
1 cup sugar
Preheat oven to 350°. Spray baking sheets with cooking spray such as Pam.
In a small bowl, mix all ingredients until creamy and smooth. Form into one-inch bowls and place on the greased baking sheets. If desired, dip a fork in water and make crisscrosses on the top of cookies like peanut butter cookie recipes suggest. Bake for 8 to 10 minutes. Remove from oven and let cookies set three to five minute on the baking sheets. Remove from baking sheets and let cool.
You Won’t Find Heavy Cream In This Smooth Low-Fat Pie!
I love smooth, creamy pies but when I’m eating them I never think about all the butter, eggs and of course heavy cream that’s needed to make them so silky. However, I just found an article at ABCNews’ website that offers a recipe for a more “figure friendly” pie that still promises all the creaminess. This recipe for Silky Buttermilk Pie With Blueberries gets its velvety texture from nonfat sweetened condensed milk and buttermilk. Plus the fruit on the top contributes to the “health factor”. Start to finish, this pie takes about 1 hour and 20 minutes…not exactly quick but the ingredients are easy to find and your effort will be rewarded with a luscious, low-fat pie in the end. Your taste buds and thighs will thank you! Enjoy!
SILKY BUTTERMILK PIE WITH BLUEBERRIES
For the filling:
1/3 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 large eggs
1 large egg white
14-ounce can nonfat sweetened condensed milk
1 cup nonfat buttermilk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 frozen 9-inch deep-dish pie shell
For the topping:
3 cups fresh blueberries
1/4 cup sugar
1/2 teaspoon ground cinnamon
Heat the oven to 325 F.
To make the filling: In a small bowl, stir together the sugar, flour, salt and nutmeg. Set aside.
In a large bowl, whisk together the eggs and egg white. Add the condensed milk, buttermilk, lemon juice and vanilla, whisking thoroughly. Whisk in the reserved sugar mixture.
Pour the filling into the pie shell. Bake for about 50 minutes, or until the filling is set and the top is lightly golden. Transfer the pie to a rack to cool until lukewarm, about 20 minutes.
To make the blueberry topping: In a small saucepan over low, stir 1 cup of the blueberries until they start to become juice, about 2 minutes. Add the sugar and stir until dissolved.
Increase the heat to medium and let the blueberries simmer, stirring occasionally, until they are thickened, about 4 minutes. Remove from the heat and stir in the cinnamon and the remaining 2 cups of blueberries. Set aside to cool until lukewarm, about 15 minutes.
Spread the blueberry mixture over the top of the pie. Serve warm, or cover with plastic wrap lightly coated with nonstick spray and refrigerate. Serves 8.
Nutrition information per serving (values are rounded to the nearest whole number): 370 calories; 74 calories from fat; 8 g fat (3 g saturated; 0 g trans fats); 57 mg cholesterol; 66 g carbohydrate; 9 g protein; 1 g fiber; 337 mg sodium.
Only 3 Products Are Needed to Make This Cake!
My boyfriend is not a big fan of chocolate, so for his birthday last week I wanted to make him a cake that he would like. I came up with a Boston Cream Pie Cake that was both easy and quick to make. I started with a box of Duncan Hines white cupcake mix that I used for an 8 by 8 inch pan. I just discovered this product which makes half the batter of a regular box cake mix…perfect for the small 8 inch cake I needed for this recipe! Then I used already prepared vanilla pudding cups and chocolate frosting. That’s it…only 3 ingredients and 3 easy steps are required for this moist, not-too-sweet cake for the non-chocolate lover. And my boyfriend loved it! Enjoy!
BOSTON CREAM PIE CAKE
1 (255g) pkg Duncan Hines white cupcake mix (this is half the size of a regular box cake mix)
1 can chocolate frosting
2 snack size vanilla pudding cups
Make cake according to package directions for an 8″ by 8″ pan. Cool on a wire rack then cut horizontally in half.
Spread vanilla pudding cups, one at a time, starting from the middle and smoothing almost to the edges of the cake. Top with the second cake layer.
Smoothly spread chocolate frosting over the top of the cake. You won’t need the whole can. Keep leftovers in the refrigerator.
You can have a moist, homemade chocolate cake in about 30 minutes!
I was having a last minute dinner party a couple weeks ago and wanted a quick dessert. I considered buying something, but I decided that baking a homemade cake would be faster than going out to the store. I’ve used this recipe on a few occasions so I knew it was a winner. It’s called One Bowl Chocolate Cake and I found it on Allrecipes.com. It only takes minutes to combine the batter and 30 minutes to bake, then voila, you’ve got a rich, moist, delicious, homemade chocolate cake that your guests will love! This dessert is easy, quick and impressive…my friend even asked if I used a cake mix. You can whip up a quick frosting or do as I did and use a prepared can. You’ll thank me for this one! Enjoy!
ONE BOWL CHOCOLATE CAKE
2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.