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Magnolia Cream Cheese Brownies

13 Feb

4 (1) ounce unsweetened chocolate squares

4 (1) ounce semi-sweet chocolate squares

1/2 cup butter

2 (3 oz) packages cream cheese, softened

1/4 cup butter, softened

2 cups sugar, divided

6 large eggs, divided

1 tsp vanilla

2 TBSP flour

1-1/2 cups chocolate chips

2 tsp vanilla

1 cup all-purpose flour

1 tsp baking powder

1 tsp salt

Preheat oven to 325

Microwave first 3 ingredients in a 1 quart glass bowl at high 2 minutes; stir well. Cool and set aside. Beat cream cheese and 1/4 cup butter at medium speed until creamy; gradually add 1/2 cup sugar; beat well. Add 2 eggs, 1 at a time, best until well combined. Stir in vanilla and 2 TBSP flour and 1/2 cup chocolate chips; set aside.

Beat remaining eggs in a large bowl at medium speed. Gradually add 1-1/2 cups sugar, beating well. Add melted chocolate mixture and 2 tsp vanilla.; mix until well blended. Combine 1 cup flour, baking powder, and salt; fold into chocolate batter until blended. Stir in remaining chocolate chips. Reserve 3 cups of batter; spread remaining batter evenly in a greased 13 x 9 baking pan. Pour cream cheese mixture over the top. Top with reserved batter, and swirl mixture with a knife.

Bake 40 to 45 minutes. Cool and cut into squares.

Makes 1-1/2 dozen

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Almond Cream Cheese Bread Pudding with Amaretto Cream Sauce

8 Feb
Bread

Bread (Photo credit: ulterior epicure)

1 loaf of each–French bread, diced into 1 inch cubes

1 loaf Shallah bread, diced into 1 inch cubes

1 package Keiser rolls, diced into 1 inch cubes

1 ( 8 oz) package cream cheese, softened

9 large eggs, room temperature

1/4 cup sugar

3 tsp vanilla extract, divided

3 cans Solo Almond Filling

1 cup butter, melted and divided

2-1/2 cups heavy cream

Dash of salt

2 TBSP Almond filling

2 TBSP sugar

1 egg yolk

1/4 slivered almonds

Amaretto Cream Sauce

Preheat oven to 325

Coat a 13x9x2 baking dish with cooking spray. Arrange one third of bread cubes in baking dish. Beat cream cheese, 1 egg, 1/4 cup sugar and vanilla with mixer until smooth. Spread half of mixture over bread. Whisk together 1-1/4 cups almond filling and 1/2 cup melted butter. Spread half of mixture over cream cheese mixture on bread. Repeat layers once, using bread and remaining cream cheese mixture and almond mixture; put remaining bread cubes on top. Whisk together 8 eggs, 2 tsp vanilla, heavy cream, and salt. Pour over bread mixture. Cover and chill 30 minutes or until most of egg mixture is absorbed. Whisk together 1/2 cup melted butter, 2 TBSP almond filling, 2 TBSP sugar and egg yolk until blended. Drizzle evenly over bread. Sprinkle with almonds.

bake 1 hour or until set. Serve with Amaretto Cream Sauce

Amaretto Cream Sauce:

1/2 cup Amaretto liquer

2 TBSP cornstarch

2 cups whipping cream

1/2 cup sugar

Combine liquer and cornstarch, stir until smooth. Cook cream in heavy saucepan over medium heat; stirring often, just until bubbles appear. Gradually stir in amaretto mixture. Bring to a boil and add sugar;  cook until slightly thickened. Remove from heat. Cool completely.

Chocolate Tofu Cake

30 Jan

Light vegetable oil cooking spray

8 ounces firm tofu

1/4 cup part skim milk ricotta cheese

4 ounces light cream cheese

1/4 cup pure maple syrup

3 TBSP unsweetened cocoa

2 large egg whites

1 TBSP ground cinnamon

3 TBSP light Irish cream liqueur

1 TBSP coffee liqueur

TOPPING:

1/2 cup nonfat sour cream

1 tsp vanilla

1 TBSP honey

Preheat oven to 350

Coat a 10 inch glass pie plate with 3 sprays of the vegetable oil. In the bowl of a food processor, combine the tofu, ricotta, cream cheese, maple syrup, cocoa, egg whites, cinnamon and the liqueurs. Puree until smooth and pour into pie plate. Place onto the center rack of oven, on the bottom rack, place a baking pan filled half way with water. Bake for 1 hour.

While the cake is baking, combine all of the topping ingredients in a small bowl and whisk thoroughly. When the cake has cooked for an hour, remove it from the oven, spread the topping on evenly and return it to the oven. bake 10 minutes longer. Remove from oven and cool to room temperature. Refrigerate for 4 hours before serving.

Serves 12

92 calories per serving

3.9 grams of fat

Chocolate Caramel Torte

16 Jan

1-1/2 cups semi-sweet chocolate chips

2 (3 oz) packages ladyfingers

1 (13 oz) jar Nutella

20 Kraft caramels

2-1/2 cups whipping cream, divided

1-1/2 cups chopped pecans

1/3 cup confectioner’s sugar

1 ( 8 oz) package cream cheese, softened

3 ( 1 oz) semi-sweet baking squares

2 TBSP confectioner’s sugar

 

In a microwave safe bowl, melt chocolate chips on high 90 seconds or until melted; stirring at 30 second intervals. Cool 5 minutes and set aside. Split ladyfingers, and stand halves around the edge of a 9 inch springform pan, placing rounded sides against pan. Line the bottom of pan with remaining ladyfinger halves. Spread Nutella evenly on ladyfingers on bottom of pan.

Cook caramels and 1/3 cup cream in a medium saucepan over low heat, stirring constantly, just until melted. Stir in pecans until coated; spoon evenly over nutella spread.

Beat 1/3 cup confectioner’s sugar and cream cheese in a medium bowl at medium speed until fluffy. Beat in melted chocolate until blended.

Beat remaining 2 cups cream in a medium bowl at medium speed until stiff; fold into cream cheese mixture, and spoon evenly over caramel layer in pan.

Shave baking chocolate squares with a vegetable peeler evenly on top. Sprinkle with 2 TBSP confectioner’s sugar. Chill 1 hour

 

Red Velvet Cake

16 Jan

A boxed cake mix makes easy work of the Southern beauty.

 

1 Duncan Hines Butter cake mix (substituting is not recommended)

1 cup buttermilk

1 stick butter, softened

1 tsp vanilla

2 TBSP cocoa

1 TBSP baking soda

1 ounce red food coloring

3 eggs

1 TBSP white vinegar

 

Preheat oven to 350

Mix first 5 ingredients together until moist. Add vinegar and baking soda; beat 2 minutes. Bake according to directions on cake mix box. Cool completely

Frosting:

8 ounces cream cheese, softened

1 stick butter, softened

1 (16 oz) box confectioner’s sugar

1 tsp vanilla

1/2 pecan pieces

1/2 cup coconut

Mix cream cheese and butter until well combined. Add vanilla and sugar; beat until fluffy. Add pecans and coconut; gently stir until combined.

Key Lime Cupcakes

16 Jan

1 box lemon cake mix

1 box ( 4-serving size) lime jello

3/4 cup water

1/3 cup Key lime juice

1/3 cup vegetable oil

3 eggs

 

Glaze:

1 cup powdered sugar

2 TBSP Key lime juice

 

Frosting:

1 (8 oz) package cream cheese, softened

1/4 cup butter, softened

1 tsp vanilla

3-1/2 cups powdered sugar

 

Preheat oven to 350

Place paper baking cups in 2 muffin pans. In a large bowl, beat cake mix and gelatin on low-speed 30 seconds. Add remaining cup cake ingredients; beat at low-speed for 30 seconds; then beat 3 minutes 2 minutes, scraping bowl as necessary. Divide batter evenly among pans, filling each cup about 2/3 full.

Bake 17 to 22 minutes or until toothpick comes out clean. Cool in pans 10 minutes. Move to cooling racks and pierce holes in top of cup cakes with a fork in several places.

In a small bowl, mix 1 cup powdered sugar and enough of the 2 TBSP lime juice until glaze is smooth and thin enough to drizzle. Drizzle and spread over cupcakes. Cool completely.

In a large bowl, beat cream cheese and butter on medium speed until light and fluffy. On low-speed, beat in vanilla and powdered sugar until mixed; beat at medium speed until fluffy. Frost cupcakes, mounding and swirling frosting in the center. Garnish with grated lime zest if desired.

 

Makes 24 cupcakes

Peanut Butter Truffles

15 Jan

1 (1 lb.) package peanut-butter sandwich cookies

12 ounces cream cheese, softened

2 TBSP confectioner’s sugar

1 tsp vanilla

2 (1 lb.) packages chocolate candy coating, melted

 

Line a rimmed baking pan with parchment paper; set aside. In a food processor, process cookies until finely ground. Add cream cheese, sugar, and vanilla. process until combined. Roll mixture into 1 inch balls and place on prepared pan. Freeze 15 minutes. Using 2 forks, dip balls in melted chocolate. Place on baking sheet and let chocolate set.

 

Yield: 4 dozen

 

 

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