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  #11  
Old 02-10-2008, 03:21 PM
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Ladies, take a peek at the Healthier REcipes from Taste of Home thread (altho they're not ALL from Taste of Home, they ARE all "lighter" recipes, and some are downright decadent):

http://www.mybargainbuddy.com/forums...ad.php?t=48553
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  #12  
Old 02-11-2008, 04:02 PM
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Chocolate and Strawberry Stuffed French Toast

If there’s a more romantic breakfast to start the day than this delicious twist on French toast, I can’t imagine what it might be. Use an oval French or Italian loaf -- day old is ideal - - so that the bread slices are substantial enough to stuff.


Ingredients

4 slices French or Italian loaf (not a baguette) -- 1-inch thick
1/4 cup cream cheese
1/4 cup semisweet chocolate chips
1/4 cup strawberry jam
2 eggs
1/4 cup milk
2 Tbsp. granulated sugar
1 tsp. vanilla extract
2 Tbsp. butter
powdered sugar for dusting
maple syrup and fresh strawberries as accompaniment

Directions

With a sharp knife, cut a pocket into the side of each slice of bread -- cutting almost, but not quite all the way, to the edges.

Spread the inside of each pocket with 1 Tbsp. of the cream cheese, stuff with 1 Tbsp. of the chocolate chips and spoon in 1 Tbsp. of the strawberry jam. Depending on the size of the pocket and the slice of bread, you may not be able to use the full amount of stuffing ingredients -- just play it by ear and use as much as will fit inside. Squash the bread closed to enclose the filling.

In a bowl, beat together the eggs, milk, sugar and vanilla. Dip the stuffed bread slices into the egg mixture, turning to soak both sides evenly.

In a large skillet, melt the butter over medium heat. Add the stuffed bread to the pan and cook, turning each slice over to let it brown evenly and allow the heat to penetrate and melt the chocolate -- about 5 or 6 minutes total.

Dust lightly with icing sugar and serve with powdered sliced fresh strawberries and maple syrup.

Yummm
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  #13  
Old 02-14-2008, 01:18 PM
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Tiramisu


INGREDIENTS:

LADYFINGERS
5 eggs, separated
3/4 cup white sugar, divided
1 cup all-purpose flour
1 teaspoon vanilla extract
3/4 cup confectioners' sugar for dusting
OR, IF YOU CAN FIND THEM, IT'S EASIER IF YOU JUST BUY 'EM!

SYRUP
1 cup white sugar
1 cup boiling water
1/2 cup strong brewed coffee
1/4 cup rum

FILLING
1 (8 ounce) container mascarpone cheese
2 cups confectioners' sugar
1/4 cup dark rum
1 teaspoon vanilla extract
2 cups heavy cream

TOPPING
2 (1 ounce) squares semisweet chocolate, grated
1/8 cup confectioners' sugar for dusting

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with
parchment paper.

For the batter: In a medium bowl, whip egg yolks and 1/4 cup of sugar with an electric mixer until thick and pale. In a separate bowl, whip egg whites (with clean beaters) to soft peaks. Gradually sprinkle in the remaining 1/2 cup sugar while whipping to medium stiff peaks. Fold the egg yolk mixture into the egg whites. Gently fold in the flour and 1 teaspoon vanilla. The batter should be thick and pale yellow.

Trace two 9 inch circles onto the parchment paper using a cake pan as a guide. Spread or pipe batter to completely fill inside the lines of the circles. Batter should be about 1/2 inch tall.

Load the remaining batter into a pastry bag fitted with a half inch tip or hole. Draw parallel lines onto another piece of parchment that are 3 inches apart. Pipe the batter back and forth just between the lines in a compressed S motion, until you run out of batter. This is the part that wraps around the outside of the cake. (It helps to have it in one piece, but you can pipe individual fingers using the guidelines drawn on the paper, if you prefer.) There may be extra.

Bake in preheated oven 10 to 15 minutes, until firm but not browned. Remove from the oven and dust generously with confectioners' sugar. Set aside to cool.

To make the syrup, stir together 1 cup sugar, boiling water, coffee and 1/4 cup rum until sugar is dissolved. Set aside.

To make the filling, combine mascarpone, 2 cups confectioners' sugar, dark rum and 1 teaspoon vanilla in a large bowl. Whisk together until completely smooth, scraping the bottom of the bowl to remove any lumps. Gradually whisk in the heavy cream. Whip with an electric mixer until soft peaks form. Stop whipping when the mixture shows the first sign of graininess.

To assemble, line the sides of a 9-inch springform pan with parchment or waxed paper. Place one of the ladyfinger rounds in the bottom of the pan. Brush generously, but do not soak completely, with syrup. Place the 3-inch high ladyfinger strips around the inside edge of the pan, so that the sides are completely covered. Brush generously with syrup.

Spread half of the filling mixture over the first ladyfinger round in the pan. Place the remaining ladyfinger round on top of the filling. Soak the second ladyfinger round with syrup until it cannot take any more.

Spread the remaining filling over that and smooth the top. Sprinkle with grated chocolate. Refrigerate at least 4 hours.

To serve, remove the sides of the pan and carefully remove the parchment or waxed paper from the outside of the cake. Dust with confectioners' sugar just before serving.
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  #14  
Old 02-14-2008, 01:43 PM
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CHOCOLATE-KAHLUA SOUFFLES

These individual soufflés are impressive looking but actually quite easy to make. Kahlúa helps boost their deep chocolate flavor. The recipe can be doubled to serve four.

INGREDIENTS:

4 oz. semisweet chocolate, chopped
2 tablespoons Kahlúa (coffee-flavored liqueur) or cold strong coffee
2 egg yolks
2 tablespoons sugar, divided
3 egg whites
Powdered sugar

DIRECTIONS:

Grease 2 (10-oz.) ramekins with butter; sprinkle with sugar. Wipe top 1/4 inch of ramekins to provide surface for soufflés to cling to.

Place 13x9-inch baking pan half-filled with water on bottom oven rack. Heat oven to 400°F.

Place chocolate and Kahlúa in heatproof medium bowl. Bring 1 inch water to a boil in medium saucepan. Remove from heat. Place bowl with chocolate mixture over water (bowl should not touch water). Let stand until chocolate is melted, stirring occasionally.

In medium bowl, whisk together egg yolks and 1 tablespoon of the sugar until mixture thickens and turns light yellow. In large bowl, beat egg whites and remaining 1 tablespoon sugar at medium-high speed until stiff but not dry peaks form.

Slowly stir chocolate mixture into egg yolk mixture. Stir in one-third of the egg white mixture. Gently fold in remaining egg white mixture. Spoon mixture into ramekins; place on baking sheet. (Soufflés can be made to this point up to 3 hours ahead. Cover and refrigerate.)

Bake 13 to 16 minutes or until soufflés have risen and sides feel slightly firm. Sprinkle with powdered sugar. Serve immediately.

Makes just enough for Valentine's Day dinner: 2 servings
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  #15  
Old 02-14-2008, 02:01 PM
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Quote:
Originally Posted by MagiePerdu View Post
Chocolate Eclair Cake


Quick and yummy, only takes about 20 mintes to pull together, but needs refrigeration overnight

INGREDIENTS:

1 (16 ounce) package graham crackers
2 (3.5 ounce) packages instant vanilla pudding mix
4 cups milk
1 (16 ounce) package frozen whipped topping, thawed
1 (16 ounce) package prepared chocolate frosting

DIRECTIONS:

Line the bottom of a 9x13 inch baking pan with graham crackers.

In a large bowl, combine the milk and vanilla pudding according to directions on box. Fold in the whipped topping.

Spread a layer of the pudding mixture over the graham crackers. Alternate the graham cracker and pudding layers up to the top of the pan.

Cook the container of prepared frosting, uncovered in the microwave for 1 minute on half power. Pour over the top of the cake.

Refrigerate for at least 12 hours before serving.
This is my kid's favorite dessert, very easy to make.
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  #16  
Old 02-15-2008, 02:34 PM
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Default Cheesecake Brownies

How about this one? Anything with chocolate AND cheesecake has GOTTA be good! (Can we call this one healthy? It's got fiber (oats) in it!)

INGREDIENTS:

1 cup quick-cooking rolled oats
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons butter, melted
1 3-ounce package cream cheese, softened
1 egg yolk
1 cup granulated sugar
10 miniature chocolate-coated caramel-topped nougat bars with peanuts, chopped
1/4 cup butter, melted
1 ounce unsweetened chocolate, melted and cooled
1/2 teaspoon vanilla
1 egg
2/3 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup milk
1 cup purchased chocolate fudge frosting

Directions

Preheat oven to 325 degrees F. Grease the bottom of a 2-quart rectangular baking dish; set aside. In a medium bowl, combine oats, the 1/2 cup flour, the brown sugar, baking soda, and 1/4 teaspoon salt. Stir in the 6 tablespoons melted butter. Pat into prepared baking dish. Bake for 10 minutes.

Meanwhile, for cheesecake layer: In a small bowl, stir together cream cheese, egg yolk, and 1/4 cup of the granulated sugar; spoon in small dollops over the partially baked layer. Sprinkle with chopped nougat bars.

In a large bowl, combine the remaining 3/4 cup granulated sugar, the 1/4 cup melted butter, melted chocolate, and vanilla. Beat in egg. In a small bowl, stir together the 2/3 cup flour, the baking powder, and 1/4 teaspoon salt. Alternately add flour mixture and milk to chocolate mixture, beating with a wooden spoon after each addition just until combined. Carefully spoon over cheesecake layer. Bake for 30 to 35 minutes or until top springs back when lightly touched.

Cool in pan on a wire rack. Spread with chocolate fudge frosting. Cut into bars.

Makes: 32 bars

For a satiny finish, spread the fudge frosting on with a warm metal spatula.
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  #17  
Old 03-08-2008, 02:57 PM
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Default Caramel Cashew Bars

EASY recipe! Refrigerated chocolate chip cookie dough makes a base for a scrumptious nutty-caramel topping. And, don't forget that March 19th is National Chocolate Caramel Day! (Who Knew?)

Recipe from the 2002 Pillsbury Bake-off

Kathleen Kildsig
Kiel, WI

Bake-Off® Contest 40, 2002
$2,000

INGREDIENTS

1 roll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated chocolate chip cookies
1 bag (11.5 oz) milk chocolate chips (2 cups)
1 container (18 oz) caramel apple dip (1 1/2 cups)
3 cups crisp rice cereal
1 1/4 cups chopped cashews

DIRECTIONS

1. Heat oven to 350°F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust.

2. Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes.

3. Meanwhile, in 3- to 4-quart saucepan, cook 1 cup of the chocolate chips and 1 cup of the dip over medium heat, stirring constantly, until melted and smooth. Remove from heat. Stir in cereal and cashews.

4. Spread cereal mixture over crust. In 1-quart saucepan, heat remaining chocolate chips and dip over medium heat, stirring constantly, until melted and smooth. Spread over cereal mixture. Refrigerate until chocolate mixture is set, about 30 minutes. For bars, cut into 6 by 6 rows.

High Altitude (3500-6500 ft): Bake crust 16 to 19 minutes.
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  #18  
Old 03-09-2008, 04:06 PM
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Default Chocolate Orange Petit Fours

INGREDIENTS

½ (17.3 ounce) package puff pastry sheets
Pastry cream
1 cup sugar, divided
¾ cup flour
2 whole eggs plus 1 egg yolk
2 cups half and half cream
Small pinch salt
½ teaspoon vanilla
Zest of 1 orange
2 tablespoons Gran Marnier orange liqueur

Ganache

¾ cup heavy cream
6 ounces high quality dark chocolate (chips or cut into small pieces)
1 (16 oz.) store bought pound cake in loaf pan
2 tablespoons additional Gran Marnier orange liqueur
24 Clementine orange segments

PREPARATION

To make the puff pastry:

Preheat oven to 400°F.

Line a baking sheet with parchment paper.

Lay unfolded puff pastry on baking sheet. Bake 20-22 minutes.

Reduce heat to 350°F. Bake an additional 10 minutes. Remove from oven and allow to cool.

To make the pastry cream:

In large bowl, combine 1/2 cup sugar and flour. Blend in eggs and yolk to a smooth consistency. In 2-quart saucepan over medium heat, place remaining ½ cup sugar, cream, salt, vanilla, orange zest and orange liqueur. Bring mixture to a very gentle boil, whisking constantly. When it has reached a boil, pour half of this mixture into the egg/flour/sugar mixture.

Whisk until smooth. Whisk in remaining mixture and return to saucepan. Use a heat resistant rubber spatula to scrape the bottom edges of the pan and stir 2 to 3 minutes or until it thickens. It will be very thick. Cool to room temperature.

To make the ganache:

In ½-quart saucepan on medium heat, place cream and bring to a boil. Remove from heat and allow to cool for a minute.

Place the chocolate pieces in a small bowl. Pour cream over chocolate and let stand for 5 minutes. Stir with a rubber spatula until smooth.

To assemble petite fours:


Split puff pastry in half lengthwise to create 2 large sheets of baked pastry. Place bottom piece on parchment paper on a baking sheet.

Spread half of pastry cream over the entire surface of the pastry in an even layer. Remove all outer edges of pound cake with sharp knife.

Cut cake into three ½-inch thick layers. Brush layers with remaining 2 tablespoons orange liqueur.

Lay the layers over the pastry cream. Trim edges so pastry and cake are the same size. Spread remaining pastry cream over surface of cake.

Top with remaining piece of baked puff pastry. Spread chocolate ganache over surface of pastry. Place in refrigerator for at least an hour before cutting into 24 (6 rows by 4 rows) rectangles. Top each piece with a orange segment.

Makes 24 petit fours.
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  #19  
Old 10-28-2008, 07:36 AM
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Nancy Pelosi's Chocolate Mousse


This is a simple, classic recipe. Even Pelosi can get it right.

Ingredients:

12 oz. good-quality dark chocolate, broken into pieces
4 Tbsp unsalted butter, cut up
8 large egg whites (preferably pasturized)
4 Tbsp. sugar
1/2 cup heavy (or whipping) cream, whipped

Directions:

Place the chocolate in a large, microwave-safe bowl and microwave on high 1-1/2 to 2 minutes, stirring twice. Remove the bowl from the microwave and stir until smooth. Stir in the butter until it melts, then set aside.

In another large bowl, with mixer on high speed, beat your egg whites and sugar until SOFT PEAKS form.

Fold the egg whites into the chocolate mxiture, then fold in the whipped cream.

Spoon into 8 dessert cups. Cover and refrigerate at least 2 hours.
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Old 12-06-2008, 02:19 AM
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Chocolate Malt Pudding


Does anyone remember those chocolate malts you could get at the soda fountain at the corner drug store? (I guess I'm not really old enuf to remember that, but we had a sorta throwback pharmacy where I lived when I had my kids.) This pudding will remind you of those days. It is much, much better than those box pudding mixes from the store.

Ingredients:

2 tablespoons cornstarch
1/3 cup malted milk powder (usually found in the drink mix section of your store)
1/2 cup sugar
2 1/2 cups milk
1 large egg
2 large egg yolks
3/4 cup milk chocolate chips
2 tablespoons butter
1 teaspoon vanilla

Directions:

Combine the cornstarch, malted milk powder, half of the sugar with 1/2 cup of the milk. Stir to dissolve the sugar. Add the egg and egg yolks and whisk until smooth.

In a heavy saucepan, cook the remaining 2 cups of milk and the remaining sugar until it boils for several minutes.

Slowly pour the egg mixture into the hot milk while whisking the mixture to keep it smooth. Cook until bubbles rise through the liquid but not to a boil. Remove from the heat.

Melt the chocolate chips and the butter in the microwave. Stir the melted chocolate into the hot pudding.

Pour the pudding into serving dishes or a casserole dish. Cover the
pudding surface with waxed paper placed directly on the pudding. Let it cool for one hour and then put it in the refrigerator to chill.
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