Strawberry Cream Cake
1. 1 1/2 cups HONEY MAID Graham Cracker Crumbs
2. 6 tablespoons butter, melted
3. 1 pint strawberries, divided
4. 1 3/4 cups boiling water
5. 1 pkg. (8 serving size) JELL-O Brand Strawberry Flavor Gelatin
6. 2 cups ice cubes
7. 1 (8 ounce) tub COOL WHIP Strawberry Whipped Topping, thawed
8. 1 (1 ounce) square BAKER'S Semi-Sweet Baking Chocolate, melted
2. Cooking Directions
1. Mix crumbs and butter; press firmly onto bottom and halfway up side of lightly greased 9-inch springform pan. Refrigerate.
2. Reserve 6 strawberries for garnish; mash remaining strawberries. Stir boiling water into dry gelatin in large bowl at least 2 min. until completely dissolved. Add ice cubes; stir until melted. Add whipped topping and mashed strawberries; stir gently with wire whisk until well blended. Refrigerate 10 min. or until mixture is very thick and will mound. Spoon into prepared crust.
3. Refrigerate 3 hours or until firm. Remove side of pan. Slice each of the reserved strawberries in half. Arrange strawberries, cut side down, around top of cake. Drizzle strawberries with melted chocolate.
Yield: 12 servings
Caramelized Peach Tatin
1. 1/4 cup sugar
2. 1 tablespoon water
3. 1 teaspoon light corn syrup
4. 3 freestone peaches - peeled, halved and pitted
5. 1 (5 ounce) sheet of frozen all-butter puff pastry, thawed but very cold
6. Vanilla ice cream, for serving
Nutrition Info
Per Serving
* Calories: 271 kcal
* Carbohydrates: 34 g
* Dietary Fiber: 0 g
* Fat: 14 g
* Protein: 2 g
* Sugars: 18 g
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2. Cooking Directions
1. Preheat the oven to 400 degrees F. In a small saucepan, combine the sugar, water and corn syrup and bring to a simmer over moderate heat. Simmer without stirring until an amber caramel forms, about 6 minutes. Pour the caramel into an 8-inch ovenproof skillet, tilting to coat the bottom. Set the peach halves in the caramel, cut sides up.
2. On a lightly floured surface, cut the puff pastry into an 8-inch round. Set the round over the peaches in the skillet and bake until the pastry is richly browned and puffed, about 28 minutes. Remove the skillet from the oven and let stand for 5 minutes. Carefully invert the peach tart onto a cake plate and let cool slightly. Cut the tart into wedges and serve with vanilla ice cream.
Yield: 4 servings
Macadamia Fudge Torte
1. 1/3 cup low-fat sweetened condensed milk (not evaporated)
2. 1/2 cup semisweet chocolate chips
3. 1 (18.25 ounce) package Pillsbury(R) Moist Supreme(R) Devils Food Cake Mix
4. 1 1/2 teaspoons cinnamon
5. 1/3 cup oil
6. 1 (15 ounce) can sliced pears in light syrup, drained
7. 3 eggs
8. 1/3 cup chopped macadamia nuts or pecans
9. 2 teaspoons water
10. 1 (17 ounce) jar butterscotch caramel ice cream topping
11. 1/3 cup milk
Nutrition Info
Per Serving
* Calories: 279 kcal
* Carbohydrates: 41 g
* Dietary Fiber: 1 g
* Fat: 12 g
* Protein: 3 g
* Sugars: 38 g
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2. Cooking Directions
1. Heat oven to 350 degrees F. Spray 9 or 10-inch springform pan with nonstick cooking spray. In small saucepan, combine filling ingredients; cook over medium-low heat until chocolate is melted, stirring occasionally.
2. In large bowl, combine cake mix, cinnamon and oil; blend at low speed for 20 to 30 seconds or until crumbly. (Mixture will be dry.)
3. Place pears in blender container or food processor bowl with metal blade; cover and blend until smooth.
4. In another large bowl, combine 2 1/2 cups of the cake mix mixture, pureed pears and eggs; beat at low speed until moistened. Beat 2 minutes at medium speed. Spread batter evenly in sprayed pan. Drop filling by spoonfuls over batter. Stir nuts and water into remaining cake mix mixture. Sprinkle over filling.
5. Bake at 350 degrees F for 45 to 50 minutes or until top springs back when touched lightly in center. Cool 10 minutes. Remove sides of pan. Cool 1 1/2 hours or until completely cooled.
6. In small saucepan, combine sauce ingredients; cook over medium-low heat for 3 to 4 minutes or until well blended, stirring occasionally. Just before serving, spoon 2 tablespoons warm sauce onto each individual dessert plate. Top each with wedge of torte. If desired, serve with ice cream and garnish with chocolate curls.
Yield: 12 servings
Frozen Peach Shortcake Squares
1. 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
2. 1 pint vanilla ice cream, softened
3. 1 pkg. (4 serving size) JELL-O Brand Peach Flavor Gelatin (unprepared)
4. 4 cups pound cake cubes
5. 1/4 cup raspberry preserves
6. 12 small peach slices
7. 12 raspberries
2. Cooking Directions
1. Stir whipped topping, ice cream and dry gelatin in large bowl until well blended. Stir in cake cubes. Spoon into 8-inch square pan.
2. Freeze 3 hours or until firm.
3. Drizzle with raspberry preserves. Cut into squares. Top each square with 1 peach slice and 1 raspberry. Store leftover dessert in freezer.
Yield: 12 servings
Berry and Cake Dessert
1. 1/2 (13.6 ounce) package fat free pound cake, cut into slices
2. 1 1/2 cups strawberry halves
3. 1 (8 ounce) package PHILADELPHIA Fat Free Cream Cheese, softened
4. 1 teaspoon CRYSTAL LIGHT Raspberry Ice Flavor Low Calorie Soft Drink Mix
5. 1/4 cup cold fat free milk
6. 1 (8 ounce) tub COOL WHIP LITE Whipped Topping, thawed
2. Cooking Directions
1. Line 8-inch square dish with cake slices. Top with strawberries; set aside.
2. Beat cream cheese and drink mix in large bowl with electric mixer on medium speed until well blended and smooth. Gradually add milk, mixing until well blended. Gently stir in whipped topping until well blended. Spoon over strawberries.
3. Refrigerate 4 hours or until firm.
Yield: 9 servings
Carrot Cupcakes with White Chocolate Cream Cheese Icing
1. 2 ounces white chocolate
2. 1 (8 ounce) package cream cheese, softened
3. 1/2 cup unsalted butter, softened
4. 1 teaspoon vanilla extract
5. 1/2 teaspoon orange extract
6. 4 cups confectioners' sugar
7. 2 tablespoons heavy cream
8. 2 eggs, lightly beaten
9. 1 1/8 cups white sugar
10. 1/3 cup brown sugar
11. 1/2 cup vegetable oil
12. 1 teaspoon vanilla extract
13. 2 cups shredded carrots
14. 1/2 cup crushed pineapple
15. 1 1/2 cups all-purpose flour
16. 1 1/4 teaspoons baking soda
17. 1/2 teaspoon salt
18. 1 1/2 teaspoons ground cinnamon
19. 1/2 teaspoon ground nutmeg
20. 1/4 teaspoon ground ginger
21. 1 cup chopped walnuts
Nutrition Info
Per Serving
* Calories: 638 kcal
* Carbohydrates: 84 g
* Dietary Fiber: 1 g
* Fat: 32 g
* Protein: 6 g
* Sugars: 67 g
About: Nutrition Info [This link will take you outside Yahoo! Food]
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2. Cooking Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
2. In small saucepan, melt white chocolate over low heat. Stir until smooth, and allow to cool to room temperature.
3. In a bowl, beat together the cream cheese and butter until smooth. Mix in white chocolate, 1 teaspoon vanilla, and orange extract. Gradually beat in the confectioners' sugar until the mixture is fluffy. Mix in heavy cream.
4. Beat together the eggs, white sugar, and brown sugar in a bowl, and mix in the oil and vanilla. Fold in carrots and pineapple. In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Mix flour mixture into the carrot mixture until evenly moist. Fold in 1/2 cup walnuts. Transfer to the prepared muffin cups.
5. Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Cool completely on wire racks before topping with the icing and sprinkling with remaining walnuts.
Yield: 12 servings
Frosty Angel Torte
1. 1 (10.75 ounce) loaf angel food cake
2. 1 pint vanilla ice cream
3. 1 (10 ounce) package frozen sweetened sliced strawberries, thawed and drained
4. 1 (8 ounce) can unsweetened crushed pineapple, drained
5. 1 cup miniature marshmallows
6. 1/2 cup chopped pecans, divided (optional)
7. 1 (8 ounce) carton frozen whipped topping, thawed
Nutrition Info
Per Serving
* Calories: 294 kcal
* Carbohydrates: 42 g
* Dietary Fiber: 1 g
* Fat: 13 g
* Protein: 3 g
* Sugars: 34 g
About: Nutrition Info [This link will take you outside Yahoo! Food]
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2. Cooking Directions
1. Slice cake in half horizontally. Cut ice cream into slices to fit cake; place on bottom cake layer. Replace top. Combine strawberries, pineapple, marshmallows and 1/4 cup pecans; fold in whipped topping. Spread over top and slides of cake. Sprinkle with remaining pecans. Freeze for at least 2 hours. Slice and serve frozen.
Yield: 10 servings
Not-Baked Alaska
1. 1 (12 ounce) loaf pound cake
2. 2 cups chocolate ice cream, slightly softened
3. 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
4. 1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted
2. Cooking Directions
1. Cut cake horizontally into 3 even layers. Place bottom cake layer on serving plate; spread with 1 cup of the ice cream. Repeat layers of cake and ice cream. Cover with top cake layer.
2. Frost sides and top of cake with whipped topping; sprinkle with coconut.
3. Serve immediately. Or, store in freezer until ready to serve.
Yield: 10 servings
Blackberry Upside-Down Cake
1. 2 1/2 cups fresh blackberries
2. 1 1/2 tablespoons sugar
3. 1 cup all-purpose flour
4. 1/2 teaspoon baking soda
5. 1/4 teaspoon salt
6. 1/4 cup unsalted butter, softened
7. 1/2 cup sugar
8. 1 large egg
9. 1 teaspoon vanilla
10. 1/2 cup well-shaken buttermilk
11. Accompaniment: vanilla ice cream
Nutrition Info
Per Serving
* Calories: 318 kcal
* Carbohydrates: 49 g
* Dietary Fiber: 3 g
* Fat: 11 g
* Protein: 5 g
* Sugars: 29 g
About: Nutrition Info [This link will take you outside Yahoo! Food]
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2. Cooking Directions
1. Preheat oven to 400 degrees F.
2. Line bottom of a buttered 8- by 2-inch round cake pan with 2 rounds of parchment paper, then butter parchment. Dust pan with some flour, knocking out excess.
3. Arrange blackberries in 1 layer in cake pan. Sprinkle berries with 1 1/2 tablespoons sugar and shake pan to help distribute sugar.
4. Whisk together 1 cup flour, baking soda, and salt in a bowl. Beat together butter and remaining 1/2 cup sugar in a large bowl with an electric mixer at high speed until light and fluffy, about 2 minutes. Add egg and vanilla and mix at low speed until just incorporated. Alternately add flour mixture and buttermilk in 3 batches, mixing at low speed until just incorporated.
5. Spoon batter evenly over berries, smoothing top, and bake in middle of oven until top is golden and a tester comes out clean, 30 to 35 minutes.
6. Run a thin knife around edge of pan, then invert a large plate over pan and, using pot holders to hold plate and pan together tightly, flip cake onto plate. Peel off parchment and serve cake with ice cream.
Yield: 6 servings
Chocolate Cream Ornament Cake
1. 1 (18.25 ounce) package chocolate cake mix
2. 1 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
3. 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
4. 1 cup powdered sugar
5. 1 1/2 cups thawed COOL WHIP Whipped Topping
6. 1 ice cream cone
7. 1 (2 inch) piece red string licorice
8. Decorating gel
9. Colored sugar
2. Cooking Directions
1. Preheat oven to 350 degrees F. Lightly grease two 9-inch round cake pans. Prepare cake batter as directed on package. Blend in dry pudding mix. Pour evenly into prepared pans.
2. Bake as directed on package. Cool 10 min.; remove from pans to wire racks. Cool completely. Meanwhile, beat cream cheese and powdered sugar in small bowl with electric mixer on medium speed until well blended. Add whipped topping; stir until well blended.
3. Place one of the cake layers on serving plate; spread with one-third of the cream cheese mixture. Cover with remaining cake layer. Spread top and side of cake with remaining cream cheese mixture. Poke two small holes in bottom of ice cream cone; insert ends of licorice into holes leaving small loop at top. Place cone next to cake to resemble ornament hanger. Decorate top of cake with decorating gel and colored sugar as desired. Store in refrigerator.
Yield: 16 servings
One Bowl Easy Chocolate Glaze
1. 1 (8 ounce) tub frozen COOL WHIP Whipped Topping
2. 6 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate
2. Cooking Directions
1. Microwave frozen whipped topping and chocolate in medium microwaveable bowl on HIGH 1 min. Stir. Microwave an additional 30 sec. to 1 min. or until chocolate is melted and mixture is shiny and smooth.
Yield: 12 servings
3. Still Hungry?
You only need two ingredients to create the perfect topping for so many decadent desserts -- cupcakes, ice cream, chocolate cake....
Notes:
Size-Wise
A portion, 2 Tbsp, is all that is needed to provide big, chocolate flavor.
Cooking Know-How
Use as a topping for ice cream or as a glaze on cheesecake or brownies.
Storage Know-How
Store leftover glaze in refrigerator. Just before serving, microwave on HIGH 1 to 2 min. or until glaze is softened.
Substitute
Prepare as directed, except substitute COOL WHIP LITE Whipped Topping.
Moist Caramel Apple Cake
1. 1 (18.25 ounce) package yellow cake mix
2. 1 pkg. (4 serving size) JELL-O Vanilla or French Vanilla Flavor Instant Pudding & Pie Filling
3. 1 cup water
4. 4 eggs
5. 1/3 cup oil
6. 3 medium Granny Smith apples, peeled, coarsely chopped
7. 20 KRAFT Caramels, unwrapped
8. 3 tablespoons milk
2. Cooking Directions
1. Preheat oven to 350 degrees F. Grease and flour 12-cup fluted tube pan or 10-inch tube pan. Beat cake mix, dry pudding mix, water, eggs and oil in large bowl with electric mixer on low speed until blended. Beat on high speed 2 min. Gently stir in apples. Pour into prepared pan.
2. Bake 50 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 20 min.; remove from pan. Cool completely on wire rack.
3. Microwave caramels and milk in microwaveable bowl on HIGH 1-1/2 min., stirring every 30 sec. until blended. Cool 10 min. until slightly thickened. Drizzle over cake.
Yield: 16 servings
3. Still Hungry?
Moist and delicious, this easy apple cake gets it's moisture from the pudding. The yummy caramel topping makes it the perfect fall dessert.
Notes:
Cooking Know-How
Do not use cake mix with pudding in the mix. To avoid soggy cake, drizzle caramel sauce over cake just before serving.
Jazz It Up
Serve topped with thawed COOL WHIP Whipped Topping or vanilla ice cream.
Cherry and Berry Cobbler
1. 1 1/3 cups cake flour
2. 2 tablespoons granulated sugar
3. 2 teaspoons baking powder
4. 2 teaspoons salt
5. 5 tablespoons chilled unsalted butter, cut into pieces
6. 1/2 cup heavy cream, plus more for brushing
7. 1 pound cherries, pitted and halved
8. 2 pints raspberries
9. 1 1/2 cups strawberries, stemmed and quartered
10. 3 tablespoons light brown sugar
11. 2 tablespoons sugar
12. 1 tablespoon cornstarch
13. 1 tablespoon lemon juice
14. 1 tablespoon kirsch or Grand Marnier
15. 1/8 teaspoon ground cinnamon
16. 2 tablespoons butter, softened
17. 1 tablespoon heavy cream, for glazing shortcakes
18. 1 tablespoon granulated sugar, for glazing shortcakes
19. Good-quality vanilla ice cream or powdered sugar, for serving
Nutrition Info
Per Serving
* Calories: 512 kcal
* Carbohydrates: 73 g
* Dietary Fiber: 10 g
* Fat: 23 g
* Protein: 5 g
* Sugars: 35 g
About: Nutrition Info [This link will take you outside Yahoo! Food]
Powered by: ESHA Nutrient Database [This link will take you outside Yahoo! Food]
2. Cooking Directions
1. First, make the Shortcake: In a food processor, pulse together the flour, sugar, baking powder, and salt.
2. Add the butter and pulse just until the mixture forms small gravel-like pieces.
3. With the motor running, pour the cream through the feed tube, stopping just before the dough forms a ball.
4. Turn the dough out onto a lightly floured surface and gently knead just until it forms a smooth ball, being careful not to overwork it.
5. On a lightly floured board, roll out the dough to a 1/2-inch (12-mm) thickness.
6. Using a 2 1/2-inch (6-cm) cookie or biscuit cutter, cut out 6 circles, gathering and re-rolling the scraps if necessary.
7. Place them on a baking sheet, cover loosely with plastic wrap, and refrigerate until ready to assemble the cobbler.
8. Combine the cherries and berries with the brown sugar, sugar, cornstarch, lemon juice, kirsch or Grand Marnier, and cinnamon. Fold gently until thoroughly mixed. Spoon the fruit mixture into ovenproof roast pan. Dot with softened butter.
9. Preheat the oven to 375 degrees F (190 degrees C).
10. Distribute the prepared shortcake circles on top. Lightly brush the shortcakes with heavy cream and sprinkle them with sugar.
11. Bake in the preheated oven until the filling is bubbling and the shortcakes are golden brown, 45 to 50 minutes. Remove the cobbler from the oven.
12. Let it sit for 10 minutes before serving with vanilla ice cream.
Yield: 6 servings
Red Velvet Cake with Cream Cheese Ice Cream
1. 2 cups skim milk
2. 1 cup heavy cream
3. 1 pound cream cheese, cut into cubes, at room temperature
4. 6 ounces white chocolate, coarsely chopped
5. 12 large egg yolks
6. 1 cup sugar
7. Pinch of salt
8. 2 1/2 cups all-purpose flour
9. 1 1/2 cups sugar
10. 1 tablespoon cocoa powder
11. 1 teaspoon baking soda
12. 1 teaspoon salt
13. 1 1/2 cups vegetable oil
14. 1 cup buttermilk
15. 2 large eggs
16. 2 tablespoons red food coloring
17. 1 teaspoon distilled white vinegar
18. 1 teaspoon pure vanilla extract
19. Confectioners' sugar, for serving
20. 1 cup sugar
21. 1/4 cup water
22. 1 cup pecan halves, toasted
Nutrition Info
Per Serving
* Calories: 1004 kcal
* Carbohydrates: 94 g
* Dietary Fiber: 1 g
* Fat: 65 g
* Protein: 13 g
* Sugars: 73 g
About: Nutrition Info [This link will take you outside Yahoo! Food]
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2. Cooking Directions
1. MAKE THE ICE CREAM: In a medium saucepan, warm the milk and cream. In a large bowl, combine the cream cheese and white chocolate. In a medium bowl, whisk the egg yolks with the sugar and salt until thick and pale. Gradually whisk the hot milk and cream into the yolks. Pour the mixture into the saucepan and cook over moderately low heat, stirring constantly, until it coats the back of a wooden spoon, 6 minutes; do not let it boil. Strain through a fine sieve over the cheese and chocolate. Let stand for 1 minute, then stir until smooth. Refrigerate until chilled, 4 hours.
2. Pour the custard into an ice cream maker and churn. Transfer the ice cream to an airtight container and freeze until firm, about 4 hours.
3. MEANWHILE, MAKE THE CAKE: Preheat the oven to 350 degrees F. Butter and flour a 12-inch round cake pan. In a large bowl, whisk the flour with the sugar, cocoa powder, baking soda and salt. In a medium bowl, whisk the oil with the buttermilk, eggs, food coloring, vinegar and vanilla. Whisk the liquid ingredients into the flour mixture. Pour the batter into the prepared pan and bake for 40 minutes. Transfer the cake to a rack and let it cool completely in the pan, 2 hours.
4. MAKE THE PECAN PRALINE: Line a baking sheet with parchment paper. In a heavy, medium saucepan, combine the sugar and water. Cook over moderate heat without stirring until a deep amber caramel forms, about 15 minutes. Remove the pan from the heat and stir in the pecans. Pour the praline onto the parchment-lined baking sheet and spread in an even layer. Let cool until hardened, then chop medium-fine and transfer to a bowl.
5. Line the baking sheet with another sheet of parchment paper. Scoop 12 balls of the cream-cheese ice cream and set them on the baking sheet. Freeze the balls.
6. Slice the cake into 12 wedges and dust with confectioners' sugar. Transfer to plates. Roll the ice cream balls in the pecan praline. Serve with the cake.
Yield: 12 servings
Easy Celebration Ice Cream Cake
1. 24 OREO Chocolate Sandwich Cookies, divided
2. 1 pint strawberry ice cream, softened
3. 2 cups thawed COOL WHIP Whipped Topping, divided
4. 1 pint chocolate ice cream, softened
5. 2 tablespoons fudge ice cream topping
2. Cooking Directions
1. Line 9-inch round cake pan with plastic wrap, with ends of plastic wrap extending over side of pan. Stand 14 of the cookies around edge of pan. Crush remaining 10 cookies. Reserve 1/2 cup of the cookie crumbs for later use; sprinkle remaining crumbs onto bottom of pan. Spread strawberry ice cream over crumbs; top with 1 cup of the whipped topping and the reserved 1/2 cup crumbs. Cover with chocolate ice cream.
2. Freeze 4 hours or overnight.
3. Remove dessert from pan just before serving, using the plastic wrap handles to lift dessert from pan. Carefully peel off plastic wrap; place dessert on serving plate. Let stand 10 min. at room temperature to soften slightly. Top evenly with the remaining 1 cup whipped topping; drizzle with fudge topping. Cut into 14 wedges to serve. Store leftover dessert in freezer.
Yield: 14 servings
Chocolate-Ice Cream Cake
1. 5 (1 ounce) squares semi-sweet chocolate
2. 2 ounces butter, melted
3. 3 large eggs, separated
4. 1/3 cup firmly packed brown sugar
5. 1/2 cup all-purpose flour
6. 1/2 cup ground hazelnuts
7. 3 large egg yolks
8. 1 cup confectioners' sugar
9. 1 1/2 cups heavy cream
10. 4 tablespoons kirsch
11. 3 kiwi fruits, peeled and mashed
12. 1 cup heavy cream
13. 2 tablespoons superfine sugar
14. 1/2 teaspoon vanilla extract
15. 4 ounces semisweet chocolate, grated
16. 2 kiwi fruits, sliced
Nutrition Info
Per Serving
* Calories: 729 kcal
* Carbohydrates: 61 g
* Dietary Fiber: 4 g
* Fat: 50 g
* Protein: 9 g
* Sugars: 50 g
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2. Cooking Directions
1. Preheat oven to 350 degrees F. Grease an 8 1/2-inch springform cake pan and line the base with waxed paper. Put the melted chocolate and butter into a small bowl and mix together. Set aside.
2. In a bowl, beat together the egg yolks and sugar until thick and fluffy. Beat in the chocolate mixture. Fold in the flour and nuts.
3. Beat the egg whites until stiff peaks form. Fold into the cake mixture. Spoon the mixture into the pan and bake until a toothpick inserted in the center comes out clean, 30 minutes. Turn out onto a wire rack to cool. Chill the cooled cake.
4. To prepare the ice cream, beat together the egg yolks and confectioners' sugar until thick and fluffy.
5. In another bowl, beat together the cream and kirsch until soft peaks form. Fold into the egg yolk mixture. Fold in the mashed kiwi fruit.
6. Cut the chilled cake horizontally in half. Put a half in the base of the springform pan. Pour the ice cream mixture on top and smooth the top. Cover with the remaining cake and freeze for 4-5 hours, or until frozen.
7. To garnish, turn the cake out onto a serving plate. Whip together the cream, sugar, and vanilla until soft peaks form. Put a quarter of the mixture into a pastry bag fitted with a star tip. Spread the remaining cream over the top and sides of the cake. Press the grated chocolate around the side.
8. Pipe swirls of cream around the top of the cake and decorate with kiwi slices.
Triple Chocolate Ice Cream Cake
1. 1 cup heavy cream
2. 1 (12 ounce) package semisweet chocolate chips
3. 1 (12 ounce) package marble pound cake, such as Entenmann's brand, cut into 1/2-inch-thick slices
4. 1 pint vanilla ice cream, softened
5. 20 chocolate wafers, such as Nabisco brand
6. 1 pint chocolate ice cream, softened
7. 4 chocolate wafers, crushed
Nutrition Info
Per Serving
* Calories: 682 kcal
* Carbohydrates: 77 g
* Dietary Fiber: 3 g
* Fat: 41 g
* Protein: 8 g
* Sugars: 51 g
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2. Cooking Directions
1. In a small saucepan, bring the heavy cream to a boil over medium-high heat. Put the chocolate chips in a heatproof medium bowl and pour the boiling cream over the chocolate. Let sit until the chocolate is melted, about 2 minutes. Stir the mixture with a fork for about 2 minutes, until the ganache is smooth.
2. Line a nonstick 9 x 5 x 3 3/4-inch loaf pan with 2 overlapping sheets of plastic wrap, allowing a 4-inch overhang on all sides.
3. Pour half of the ganache (1 cup) evenly into the lined pan and spread to cover the base. Cover the ganache with a single layer of tightly packed cake slices; be sure the layer is flat and even. Working quickly, spread the vanilla ice cream evenly over the pound cake. Cover the ice cream with a layer made of half of the chocolate wafers. Spread the remaining ganache evenly over the wafers, then top the ganache with another layer, using all of the remaining wafers, and place the cake in the freezer for about 30 minutes to chill and firm up.
4. Remove the cake from the freezer and spread the chocolate ice cream over the wafers. Top with another flat, single layer of tightly packed slices of pound cake, trimming 1 or 2 slices to fill in the gaps (there will be a few slices left over). The cake may be slightly higher than the pan. Cover the cake completely with the plastic overhang and freeze until firm, at least 5 hours or overnight.
5. To loosen the ice cream cake from the pan, open the plastic wrap and invert the pan over a flat serving platter. Remove the plastic wrap. Scatter the crushed chocolate wafers over the ice cream cake, then slice and serve immediately.
Yield: 8 servings
Ramen Noodles with Peanut Sambal
4-6 servings
2 packages instant ramen noodles
1 tablespoon peanut oil
2 garlic cloves, minced
kernels from 2 cobs of sweet corn
1 jalapeno, chopped with seeds and ribs removed
2 bok choy or 1 cup cabbage, cut into thin slices lengthwise
4 scallions, chopped
1/2 cup soy sauce
1/2 head of iceberg lettuce, thinly sliced
1. Bring water to a boil in a large pot. Add the noodles and boil until al dente, about three minutes. Drain, reserving the liquid.
2. Heat the oil in a sauté pan. Add the garlic, corn, and jalapeno and sauté until the garlic is golden, about 2 minutes, then add the bok choy and scallions and sauté another 2 minutes. Add the cooked noodles, soy sauce, and half of the reserved cooking liquid. Toss well.
3. Transfer the noodles to a large bowl. Top with iceberg lettuce and peanut sambal and serve.
Peanut Sambal
Peanut Sambal
Makes 2 cups
3 tablespoons olive oil
2 garlic cloves, minced
Grated zest and juice of 1 lime
Grated zest and juice of 1 lemon
1 tablespoon soy sauce
1 cup roughly chopped peanuts
1 small red onion, chopped
1 large tomato, cut into 1/2-inch dice, or 1 cup canned diced tomatoes
1 chili pepper (I like birdseye), ribs and seeds removed, finely chopped
4 basil leaves, finely chopped
1 tablespoon chopped parsley
1. Heat the olive oil in a small sauté pan over medium heat. Add the garlic, lime zest, and lemon zest and sauté until the garlic is golden, about 2 minutes.
2. Add the soy sauce and stir well to combine. Transfer to a large bowl and stir in the peanuts, onion, tomato, chili, basil, lime juice, lemon juice, and parsley. Serve warm, or store in a tightly covered container in the refrigerator for up to 1 week.
Banana Peanut Butter Toast
1. 1 tablespoon creamy peanut butter
2. 1 teaspoon honey
3. 1/3 cup POST GRAPE-NUTS Cereal
4. 1 slice whole grain bread, toasted
5. 1/4 medium banana, sliced
2. Cooking Directions
1. Mix peanut butter and honey in small bowl until well blended. Stir in cereal.
2. Spread evenly onto toast.
3. Top with bananas.
Yield: 1 servings
Grilled Peanut Butter and Banana Sandwich
1. cooking spray
2. 2 tablespoons peanut butter
3. 2 slices whole wheat bread
4. 1 banana, sliced
Nutrition Info
Per Serving
* Calories: 442 kcal
* Carbohydrates: 60 g
* Dietary Fiber: 8 g
* Fat: 19 g
* Protein: 14 g
* Sugars: 26 g
About: Nutrition Info [This link will take you outside Yahoo! Food]
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2. Cooking Directions
1. Heat a skillet or griddle over medium heat, and coat with cooking spray. Spread 1 tablespoon of peanut butter onto one side of each slice of bread. Place banana slices onto the peanut buttered side of one slice, top with the other slice and press together firmly. Fry the sandwich until golden brown on each side, about 2 minutes per side.
Yield: 1 servings
PHILADELPHIA(R) Swirl Loaf
. 1 (14 ounce) package banana quick bread mix
2. 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
3. 1/4 cup sugar
4. 1 egg
2. Cooking Directions
1. Preheat oven to 350 degrees F. Prepare bread batter as directed on pkg.
2. Beat cream cheese, sugar and egg with electric mixer on medium speed until well blended. Pour half of the batter into greased 9x5-inch loaf pan; cover with cream cheese mixture. Top with remaining batter.
3. Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 10 min. Remove from pan to wire rack; cool completely. Store, tightly wrapped, in refrigerator.
Yield: 16 servings
Chocolate Banana Bread Puddings
1. 1 teaspoon unsalted butter
2. 2 tablespoons brown sugar
3. 3 bananas, sliced 1/3 inch thick
4. 1 cup milk
5. 2 large eggs
6. 2 teaspoons pure vanilla extract
7. 10 slices white bread, lightly toasted
8. 6 (1.5 ounce) milk chocolate bars, broken into small pieces (they melt better than chocolate morsels)
Nutrition Info
Per Serving
* Calories: 227 kcal
* Carbohydrates: 33 g
* Dietary Fiber: 1 g
* Fat: 8 g
* Protein: 5 g
* Sugars: 20 g
About: Nutrition Info [This link will take you outside Yahoo! Food]
Powered by: ESHA Nutrient Database [This link will take you outside Yahoo! Food]
2. Cooking Directions
1. Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper or foil liners.
2. In a nonstick skillet, melt the butter with the brown sugar over moderately high heat. Add the banana slices and cook, turning once, until caramelized, about 3 minutes. The bananas should be softened and sticky. Remove from the heat and let cool.
3. In a large bowl, whisk together the milk, eggs and vanilla.
4. Stack the toasted bread, slice off the crusts and cut the bread into 4 triangles.
5. Add the bread to the custard and let soak until the custard is absorbed, about 10 minutes. Stir in the cooled caramelized bananas and the chocolate.
6. Spoon the mixture into the prepared muffin cups (they'll be full). Bake the puddings until puffy and golden, about 25 minutes.
Yield: 12 servings
Banana-Nutmeg Smoothie
1. 3 bananas, ripe but firm, broken into pieces
2. 1/2 cup whole milk
3. 1 cup low-fat vanilla yogurt
4. 1 cup ice cubes
5. 1/4 teaspoon nutmeg
Nutrition Info
Per Serving
* Calories: 153 kcal
* Carbohydrates: 30 g
* Dietary Fiber: 2 g
* Fat: 2 g
* Protein: 4 g
* Sugars: 26 g
About: Nutrition Info [This link will take you outside Yahoo! Food]
Powered by: ESHA Nutrient Database [This link will take you outside Yahoo! Food]
2. Cooking Directions
1. In a blender, combine bananas, broken into pieces, with milk, and puree until smooth.
2. Add to the fruit mixture yogurt, ice cubes, and nutmeg, and blend until the ice is finely crushed and the drink is frothy. Serve immediately.
Yield: 4 servings
Melon Smoothie
1. 1/4 cantaloupe - peeled, seeded and cubed
2. 1/4 honeydew melon - peeled, seeded and cubed
3. 1 lime, juiced
4. 2 tablespoons sugar
Nutrition Info
Per Serving
* Calories: 69 kcal
* Carbohydrates: 18 g
* Dietary Fiber: 1 g
* Fat: 0 g
* Protein: 0 g
* Sugars: 16 g
About: Nutrition Info [This link will take you outside Yahoo! Food]
Powered by: ESHA Nutrient Database [This link will take you outside Yahoo! Food]
2. Cooking Directions
1. In a blender, combine cantaloupe, honeydew, lime juice and sugar. Blend until smooth. Pour into glasses and serve.
Yield: 4 servings
Fresh Banana Pudding Smoothie
1. 3 cups milk
2. 1 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
3. 2 medium ripe bananas, cut into chunks
4. 1/2 cup POST BANANA NUT CRUNCH Cereal
2. Cooking Directions
1. Place all ingredients in blender container; cover.
2. Blend on high speed 15 sec. or until smooth.
3. Serve immediately.
Yield: 4 servings
