2. To prepare muffins, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl. Make a well in center of flour mixture. Combine banana and next 5 ingredients (through egg) in a medium bowl; add to flour mixture, stirring just until moist. Stir in pineapple, 1/3 cup coconut, and 3 tablespoons nuts. Spoon batter into 12 muffin cups coated with cooking spray.
3. To prepare topping, combine 2 tablespoons coconut and the remaining ingredients in a small bowl.
4. Sprinkle about 1 teaspoon of topping over each muffin. Bake at 400° for 18 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.
1 1/2 cups diced fresh or canned pineapple chunks, blotted dry and coarsely chopped
1/4 cup chopped pecans
Preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray.
Whisk whole-wheat flour, all-purpose flour, 1/2 cup sugar, baking powder, baking soda and salt in a medium bowl.
Whisk egg, yogurt, oil and vanilla in a large bowl until smooth. Add the dry ingredients and stir with a rubber spatula until just blended. (Do not overmix.) Fold in pineapple. Scrape the batter into the prepared pan.
Combine pecans and the remaining 2 tablespoons sugar in a small bowl. Sprinkle over the batter.
Bake the cake until the top is golden and a skewer inserted in the center comes out clean, 50 to 55 minutes. Let cool in the pan on a wire rack for about 20 minutes. Cut into squares and serve warm. Variations This quick coffee cake can be made with a variety of fruit. Try rhubarb, blueberries or peaches. If using frozen fruit, increase the baking time by 10 to 15 minutes.
Per serving: 253 calories; 9 g fat ( 1 g sat , 6 g mono ); 24 mg cholesterol; 38 g carbohydrates; 5 g protein;2 g fiber; 476 mg sodium; 94 mg potassium.
1/2 cup plus 1 tablespoon unsweetened cocoa powder, preferably natural (see Note)
1 1/4 cups sugar
1 large egg
2 large egg whites
2 teaspoons vanilla extract
8 regular-size marshmallows
2/3 cup coarsely chopped walnuts or pecans
1/3 cup chopped bittersweet or semisweet chocolate or large chocolate chips
Line the bottom and sides of an 8-inch-square baking pan with parchment paper or foil coated with cooking spray. (Leave enough of an overhang to be able to lift the brownies out of the pan later with the liner.) If you don’t plan to let the batter rest at the end of Step 3 before baking, position a rack in center of oven and preheat to 350°F.
Thoroughly whisk flour, baking powder and salt in a small bowl.
Melt butter in a medium saucepan until sizzling. Remove from the heat and stir in cocoa, then sugar. (The mixture will look like a mass of very dark brown sugar.) Add egg, egg whites and vanilla. Stir briskly until smooth and glossy. Stir in the flour mixture until just incorporated. Then stir briskly for about 50 strokes. Scrape the batter into the prepared pan and spread it evenly. The batter will be very shallow in the pan. If you have time, cover the pan and refrigerate for a few hours or up to 12 hours. (This hydrates the cocoa powder and flour and brings all the flavors into sharper focus.) Remove from the refrigerator about 30 minutes before baking; preheat oven to 350°F.
Quarter marshmallows with an oiled knife. Distribute the pieces over the batter, pressing them in. Distribute nuts and chocolate (or chips) around the marshmallows.
Bake the brownies until the marshmallows are golden brown, 25 to 35 minutes. (If you can find a place to test for doneness where there is no melted chocolate or marshmallow, a toothpick should come out with some moist, gooey batter clinging to it. Brownies in a metal pan will bake faster than those in a glass pan; if you’re unsure, bake a few minutes longer to make sure the brownies are done in the middle.) Let cool completely in the pan on a wire rack for about 2 hours. Lift the ends of the pan liner and transfer to a cutting board. Cut into 16 brownies.
Per brownie: 190 calories; 8 g fat ( 3 g sat , 2 g mono ); 22 mg cholesterol; 29 g carbohydrates; 19 g added sugars; 3 g protein; 2 g fiber; 60 mg sodium; 89 mg potassium.
1 cup chopped nuts (walnuts, pecans, almonds or hazelnuts) or old-fashioned rolled oats, divided
3/4 cup whole-wheat pastry flour (see Tip)
3/4 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
4 tablespoons cold unsalted butter, cut into small pieces
1 large egg
2 tablespoons canola oil
1 teaspoon vanilla extract
1/4 teaspoon almond extract
6 cups diced peeled apples, divided
1/2 cup apple cider or orange juice
1/2 cup sugar
1/4 cup cornstarch
1 1/2 teaspoons ground cinnamon
1 teaspoon vanilla extract
To prepare crust: Combine 3/4 cup nuts (or oats), whole-wheat flour, all-purpose flour, sugar and salt in a food processor; pulse until the nuts are finely ground. Add butter; pulse until well incorporated.
Whisk egg, oil, 1 teaspoon vanilla and almond extract in a small bowl. With the motor running, add the mixture to the food processor. Process, then pulse, scraping down the sides, if necessary, until the mixture begins to clump, 30 to 45 seconds (it will look crumbly). Measure out 1/2 cup of the mixture and combine in a bowl with the remaining 1/4 cup chopped nuts (or oats). Set aside for the topping.
Preheat oven to 400°F. Generously coat a 9-by-13-inch baking dish with cooking spray.
To prepare fruit filling & assemble bars: Combine 4 cups apples, cider (or orange juice), sugar and cornstarch in a large saucepan. Bring to a simmer over medium heat, stirring constantly, until the mixture is very thick, 4 to 5 minutes. Stir in the remaining 2 cups apples, cinnamon and 1 teaspoon vanilla.
Transfer the dough to the prepared baking dish. Spread evenly and press firmly into the bottom to form a crust. Spread the fruit filling over the crust.. Sprinkle the reserved topping over the filling.
Bake the bars for 15 minutes. Reduce oven temperature to 350° and bake until the crust and topping are lightly brown, 25 to 30 minutes more. Let cool completely before cutting into bars, at least 1 1/2 hours.
Per bar: 193 calories; 9 g fat ( 2 g sat , 2 g mono ); 19 mg cholesterol; 27 g carbohydrates; 11 g added sugars; 3 g protein; 2 g fiber; 69 mg sodium; 74 mg potassium.
1 1/2 cups mashed very ripe bananas, (about 3), plus 2 whole bananas, divided
1/2 cup nonfat buttermilk, (see Tip)
1 teaspoon vanilla extract
1 cup whole-wheat pastry flour, (see Ingredient Note)
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup low-fat milk
1 teaspoon unflavored gelatin
2 tablespoons sugar
1/2 teaspoon vanilla extract
1/2 cup whipping cream
To prepare cake: Preheat oven to 375°F. Coat two 9-inch round cake pans with cooking spray and line the bottoms with wax paper or parchment paper.
Whisk eggs, 1 cup sugar and oil in a large bowl. Stir in mashed bananas, buttermilk and 1 teaspoon vanilla. Stir whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a medium bowl. Add to the banana mixture and fold in just until blended. Divide the batter between the pans.
Bake the cake until the tops spring back when touched lightly, 20 to 25 minutes. Let cool for 5 minutes, then turn out onto a wire rack and let cool completely.
To prepare Bavarian cream: Place milk in a small saucepan, sprinkle gelatin over the milk and let stand for 1 minute to soften. Stir in 2 tablespoons sugar and heat over medium heat, stirring to dissolve the gelatin. Stir in 1/2 teaspoon vanilla and transfer to a medium bowl. Refrigerate, stirring occasionally, until the mixture has thickened to the consistency of raw egg whites, 40 to 45 minutes.
Beat whipping cream until soft peaks form. Whisk one-third of the whipped cream into the milk mixture. Fold in the remaining whipped cream. Refrigerate until set and thickened to the consistency of whipped cream again, about 1 hour.
To assemble cake: Shortly before serving, place 1 cake layer on a serving plate and spread half the Bavarian cream over it. Peel and slice the remaining bananas; arrange half the slices evenly over the cream. Top with the second cake layer. Spread the remaining cream over the cake and arrange the remaining banana slices decoratively over the top.
Per serving: 300 calories; 11 g fat ( 3 g sat , 5 g mono ); 47 mg cholesterol; 47 g carbohydrates; 5 g protein;3 g fiber; 229 mg sodium; 204 mg potassium.
1/2 cup thinly sliced fresh or frozen (not thawed) rhubarb
2 tablespoons plus 1/2 teaspoon sugar, divided
2 teaspoons whole-wheat flour
2 teaspoons instant tapioca
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
5 sheets (9-by-14-inch) phyllo dough, thawed according to package directions (see Tip for Two)
5 teaspoons walnut oil, or canola oil
Preheat oven to 375°F. Coat a baking sheet with cooking spray.
Combine strawberries, rhubarb, 2 tablespoons sugar, flour, tapioca, cinnamon and salt in a medium bowl.
Unroll phyllo sheets onto a clean, dry surface, keeping them in a stack. Cover with a sheet of wax paper and then a damp kitchen towel. (Keep the phyllo covered to prevent it from drying out while you work.) Take one sheet of phyllo from the stack and place it on another clean, dry surface with a short side closest to you. Starting at the center and working toward the edges, lightly brush the sheet with oil. Lay another sheet of phyllo on top and brush with oil; repeat with the remaining sheets of phyllo.
Mound the strawberry-rhubarb filling on the lower third of the phyllo stack, leaving a 2-inch border at the bottom and sides. Fold the long edges in toward the center and, starting at the short edge nearest you, roll the filling and phyllo into a cylinder. Roll up firmly but not too tightly, to allow a little room for expansion.
Brush the strudel with oil and sprinkle with the remaining 1/2 teaspoon sugar. Carefully transfer the strudel to the prepared baking sheet, placing it seam-side down. Poke several steam vents in the top using the tip of a sharp knife.
Bake the strudel until golden brown, 30 to 35 minutes. Cool on the pan for 10 minutes before serving.
Per serving: 346 calories; 15 g fat ( 2 g sat , 4 g mono ); 0 mg cholesterol; 51 g carbohydrates; 4 g protein;3 g fiber; 377 mg sodium; 239 mg potassium.
ounce sweet baking, bittersweet, or semisweet chocolate, melted and cooled slightly
tablespoons unsalted butter, softened
cup white granulated sugar
cups all-purpose flour
cup unsalted walnuts, finely chopped
Chocolate Glaze (recipe below)
Powdered sugar (optional)
1.Preheat oven to 350 F. While chocolate cools, beat butter in a medium bowl on medium-high speed 2 minutes or until smooth. Add granulated sugar, beating until creamy. Add egg, egg yolk, and vanilla, beating well. Stir in melted chocolate. Stir in flour and chopped walnuts. Cover and chill 1 hour.
2.Shape dough into 1-inch balls. Place on cookie sheets lined with parchment paper. Press a walnut half into top of each cookie. Bake for 10 to 12 minutes or until edges are lightly browned. Remove from pan and cool completely on a wire rack.
3.Spoon Chocolate Glaze evenly over cooled cookies. Let stand until glaze is set. Dust with powdered sugar, if desired. Store the cookies in an airtight container between layers of waxed paper for up to 1 week or freeze for up to 1 month.
Start to Finish: 5 mins
ounce sweet baking, bittersweet, or semisweet chocolate
tablespoon unsalted butter
cup powdered sugar
tablespoons nonfat milk
Melt sweet baking, bittersweet, or semisweet chocolate and unsalted butter in a small saucepan. Remove from heat. Add vanilla, powdered sugar, and nonfat milk, and blend well.
nutrition facts (Chocolate Cookie Treats)
Servings Per Recipe 30,
Protein (gm) 2,
Carbohydrate (gm) 17,
Fat, total (gm) 5,
Cholesterol (mg) 20,
Saturated fat (gm) 2,
Monosaturated fat (gm) 1,
Polyunsaturated fat (gm) 2,
Dietary Fiber, total (gm) 1,
Sugar, total (gm) 12,
Vitamin A (IU) 97,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 0,
Pyridoxine (Vit. B6) (mg) 0,
Folate (µg) 16,
Cobalamin (Vit. B12) (µg) 0,
Sodium (mg) 4,
Potassium (mg) 33,
Calcium (DV %) 10,
Iron (DV %) 1,
Percent Daily Values are based on a 2,000 calorie diet
1. Preheat oven to 350°. Line a baking sheet with parchment paper and set aside.
2. On a clean cutting board, place one piece of phyllo dough and spray generously with cooking spray. Add another layer of the phyllo and repeat; finish all four sheets. Trim the layered phyllo dough into a square approximately 13x13 inches.
3. Roll or fold up the sides of the square to form a 9-inch circle with a 1/4-inch folded lip. Place the shell onto the prepared baking sheet. Prick the bottom of the tart all over with a fork.
4. Bake phyllo until golden brown (about 15 minutes); remove and allow to cool. (Tart shell can be made a day ahead and stored in an airtight container.)
5. Cook sugar in a small, heavy dry saucepan over medium-high heat, undisturbed, until it begins to melt (2-3 minutes). Continue to cook another 1-2 minutes, stirring occasionally, until sugar is melted into a deep golden caramel.
6. Remove from heat and carefully pour in cream (mixture will steam and bubble). Once bubbles begin to subside, return pan to moderate heat and cook, stirring constantly, until caramel is dissolved; remove from heat and add chocolate and salt; stir until chocolate is melted. Cool slightly before pouring mixture onto crust; sprinkle with extra sea salt flakes, if desired. Chill until filling sets (up to 30 minutes). Slice into 10 wedges and serve.
Calories per serving:126Fat per serving:8.3gSaturated fat per serving:4.3gMonounsaturated fat per serving:3.2gPolyunsaturated fat per serving:0.4gProtein per serving:1gCarbohydrates per serving:13gFiber per serving:1gCholesterol per serving:16mgIron per serving:1mgSodium per serving:90mgCalcium per serving:11mg
5 ouncesbittersweet chocolate, chopped into chunks
1 1/2 cupschopped walnuts
4 large egg whites, room temperature
1 teaspoonvanilla extract
3 3/4 cups(about 2 pints) sorbet or gelato (we recommend coconut, hazelnut, or pistachio)
1. Preheat oven to 325°. In a large bowl, whisk together sugar, cocoa, and salt. Stir in chocolate and walnuts. Add egg whites and vanilla; stir just until incorporated (don’t over-mix).
2. Drop dough by the tablespoon, 2 inches apart, onto three parchment-lined rimmed baking sheets. Bake until cookie tops are crackled but still slightly moist (15-18 minutes), rotating sheets halfway through. Transfer sheets to wire racks; let cookies cool completely.
3. Freeze the cookies for at least 30 minutes. Place 3 tablespoons of sorbet on the flat side of a cookie and top with another cookie. Repeat with remaining cookies. Store the ice cream sandwiches in the freezer in an airtight container until ready to eat. Can be made up to 2 days ahead.
Calories per serving:233Fat per serving:12.1gSaturated fat per serving:5gMonounsaturated fat per serving:1.7gPolyunsaturated fat per serving:4.2gProtein per serving:3gCarbohydrates per serving:32gFiber per serving:2gCholesterol per serving:0.0mgIron per serving:1mgSodium per serving:62mgCalcium per serving:17mg
1. In a small bowl, combine cream cheese and powdered sugar; stir with a whisk.
2. With clean hands, break up the angel food cake into large pieces (about 6 cups total). Place in the bowl of a food processor and pulse until fine crumbs form; transfer crumbs to a large bowl.
3. Add the cream cheese mixture and blend until a dough forms. Shape into 1-inch balls and insert lollipop sticks. Transfer to a large plate and refrigerate for 20 minutes.
4. Place the dark chocolate and white chocolate chips into separate microwave-safe bowls. Heat one bowl at a time for 30 seconds. Remove and stir until chips are melted and smooth (you may need to microwave for another 20 seconds). Immediately remove pops from the refrigerator and dip into either chocolate bowl; sprinkle with desired toppings. Serve immediately.
Calories per serving:145Fat per serving:3.5gSaturated fat per serving:2.1gMonounsaturated fat per serving:1gPolyunsaturated fat per serving:0.1gProtein per serving:3gCarbohydrates per serving:26gFiber per serving:0.0gCholesterol per serving:4mgIron per serving:1mgSodium per serving:201mgCalcium per serving:109mg
Preheat oven to 350F (180C). Line 10 muffin cups (for large cupcakes) or 12 muffins cups (for small cupcakes) with paper liners, or spray with nonstick spray.
In a medium bowl, whisk together the milk, vinegar, flax seeds, maple syrup, oil and vanilla until well combined. Set aside while you measure the dry ingredients, or at least 2 minutes.
In a large bowl, sift together the flour, baking powder, baking soda and salt. Pour the wet ingredients over the dry and whisk just until combined (do not overmix).
Using a large ice cream scoop or 1/3 cup (80 ml) measuring cup, scoop the batter into the prepared muffin cups. Bake in preheated oven for 20-25 minutes, until a tester inserted in one of the center cupcakes comes out clean. Cool completely before frosting. May be frozen.
For the buttercream frosting:
In a deep bowl with electric beaters, beat the coconut oil, maple syrup, vanilla and sea salt until combined.
Slowly sift in the soymilk powder and blend on low speed to incorporate. Then blend on high speed until the mixture becomes lighter—both in color and texture—and fluffy. If it seems too soft to hold a peak, add the chia and beat to incorporate; let stand 2-5 minutes, then beat again before using. Makes enough to frost 10-12 cupcakes. May be frozen; defrost in a covered container in the refrigerator overnight before using.
3 tablespoons packed light brown sugar, plus 3/4 cup, divided
1 teaspoon ground cinnamon, divided
1/3 cup canola oil
2 large eggs
1 teaspoon vanilla extract
3/4 cup whole-wheat pastry flour
3/4 cup cake flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup nonfat buttermilk
1 cup light brown sugar
1/4 cup water
4 teaspoons dried egg whites (see Note), reconstituted according to package directions (equivalent to 2 egg whites)
1/4 teaspoon cream of tartar
Pinch of salt
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon, plus more for garnish
To prepare cupcakes: Preheat oven to 350°F. Line 12 (1/2-cup) muffin cups with cupcake liners or coat with cooking spray.
Combine shredded and dried apples in a bowl with 3 tablespoons brown sugar and 1/4 teaspoon cinnamon. Set aside. Beat oil and the remaining 3/4 cup brown sugar in a large mixing bowl with an electric mixer on medium speed until well combined. Beat in eggs one at a time until combined. Add vanilla, increase speed to high and beat for 1 minute.
Whisk whole-wheat flour, cake flour, baking soda, salt and the remaining 3/4 teaspoon cinnamon in a medium bowl.
With the mixer on low speed, alternately add the dry ingredients and buttermilk to the batter, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined. Stir in the reserved apple mixture until just combined. Divide the batter among the prepared muffin cups. (The cups will be full.)
Bake the cupcakes until a toothpick inserted into the center of a cake comes out clean, 20 to 22 minutes. Let cool on a wire rack for at least 1 hour before frosting.
To prepare frosting: Bring 2 inches of water to a simmer in the bottom of a double boiler (see Tip). Combine 1 cup brown sugar and 1/4 cup water in the top of the double boiler. Heat over the simmering water, stirring, until the sugar has dissolved, 2 to 3 minutes. Add reconstituted egg whites, cream of tartar and pinch of salt. Beat with an electric mixer on high speed until the mixture is glossy and thick, 5 to 7 minutes. Remove the top pan from the heat and continue beating for 1 minute more to cool. Add vanilla and 1/2 teaspoon cinnamon and beat on low just to combine. Spread or pipe the frosting onto the cooled cupcakes and sprinkle cinnamon on top, if desired.
4 tablespoons unsalted butter, at room temperature, divided
1 large egg
1 teaspoon vanilla extract
3 tablespoons toasted sliced almonds, (see Tip) for garnish
Process whole almonds in a food processor or blender until finely ground (you will have about 1 1/4 cups ground). Transfer to a large bowl and add whole-wheat flour, all-purpose flour, baking powder and salt; stir until just combined. Beat 2/3 cup honey, oil and 3 tablespoons butter in a mixing bowl with an electric mixer on medium speed until well combined. Add egg and vanilla and beat until blended. Add the wet ingredients to the dry ingredients; stir to combine. Refrigerate the dough for 1 hour.
Preheat oven to 350°F. Coat 2 baking sheets with cooking spray or line with parchment paper or nonstickbaking mats.
Roll tablespoons of dough into 1-inch balls and place on the prepared baking sheets about 2 inches apart. Press the tip of your index finger in the center of each cookie to make an indentation. Bake the cookies, in batches, until set and barely golden on the bottom, 13 to 15 minutes. Transfer to a wire rack; let cool for 30 minutes.
Combine the remaining 1/4 cup honey and 1 tablespoon butter in a small bowl until creamy. Use about 1/4 teaspoon to fill each cookie and top with 2 sliced almonds, if desired.
TIPS & NOTES
Make Ahead Tip: Store in a single layer in an airtight container for up to 2 days.
Tip: To toast whole almonds, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. To toast sliced almonds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Ingredient note: Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores.
Per cookie: 94 calories; 5 g fat ( 1 g sat , 2 g mono ); 8 mg cholesterol; 12 g carbohydrates; 2 g protein; 1 gfiber; 43 mg sodium; 9 mg potassium.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through pepper), stirring well with a whisk. Place sugar and butter in a medium bowl; beat with a mixer at medium speed until light and fluffy. Gradually add flour mixture to butter mixture, beating at low speed just until combined (mixture will appear crumbly). Sprinkle dough with 1 tablespoon ice water; toss with a fork. Divide dough in half. Shape dough into 2 (6-inch-long) logs; wrap each log in plastic wrap. Chill 1 hour or until very firm.
Preheat oven to 375°.
Unwrap dough logs. Carefully cut each log into 18 slices using a serrated knife. Place dough circles 2 inches apart on baking sheets lined with parchment paper. Bake at 375° for 10 minutes. Cool on pans 5 minutes. Remove cookies from pans; cool completely on wire racks.
1/3 cup premium white chocolate chips (such as Ghirardelli)
Preheat oven to 350°.
Lightly spoon flour into a measuring cup; level with a knife. Combine flour, oats, baking soda, and salt; stir with a whisk. Place sugar and butter in the bowl of a stand mixer; beat at medium speed until well blended (about 3 minutes). Add vanilla and egg; beat well. Gradually add flour mixture, beating until blended. Add strawberries and chips; beat at low speed just until blended.
Drop dough by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes or until lightly browned. Remove from oven; cool on pan 1 minute. Remove cookies from pan; cool completely on wire racks.
2/3 cup fat-free caramel apple dip (such as T. Marzetti’s)
1/4 cup finely chopped pecans, toasted
Preheat oven to 350°.
To prepare cake, coat bottoms of 2 (8-inch) round cake pans with cooking spray (do not coat sides of pans); line bottoms with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour.
Combine boiling water and cocoa, stirring well with a whisk. Cool completely.
Place granulated sugar, 6 tablespoons butter, and vanilla in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Lightly spoon 1 2/3 cups flour into dry measuring cups; level with a knife. Combine 1 2/3 cups flour, baking soda, baking powder, and salt, stirring well with a whisk. Add flour mixture and cocoa mixture alternately to sugar mixture, beginning and ending with flour mixture.
Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.
To prepare frosting, melt 2 tablespoons butter in a small saucepan over medium heat. Add brown sugar and 2 tablespoons milk; cook 1 minute or until sugar melts. Remove from heat; cool slightly. Combine butter mixture and 2 teaspoons vanilla in a large bowl. Gradually add powdered sugar; beat with a mixer at medium speed until smooth. Add additional milk, 1 teaspoon at a time, beating until spreading consistency.
Place 1 cake layer on a plate; spread top with half of frosting. Place caramel dip in a small zip-top plastic bag. Snip a small hole in 1 corner of bag; drizzle half of caramel dip over frosting. Top with other cake layer. Spread remaining frosting over top of cake; drizzle with remaining caramel dip. Sprinkle with pecans.
1 1/2 cups chopped pitted cherries, fresh or frozen (thawed and drained), plus 12 fresh cherries with stems for garnish
6 ounces reduced-fat cream cheese (Neufchâtel), at room temperature
1/2 cup reduced-fat sour cream
1 cup packed confectioners’ sugar
To prepare cupcakes: Preheat oven to 350°F. Line 12 (1/2-cup) muffin cups with paper liners.
Whisk whole-wheat flour, cake flour, cocoa, baking powder, baking soda and salt in a medium bowl.
Beat granulated sugar and oil in a large mixing bowl with an electric mixer on medium speed until combined. Beat in egg and vanilla until well combined. With the mixer on low, alternately mix in the dry ingredients and buttermilk, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined. Fold in chopped cherries until just combined. Divide the batter among the prepared cups (they will be full).
Bake the cupcakes until a toothpick inserted into the center comes out clean, 22 to 26 minutes. Transfer to a wire rack and let cool completely.
To prepare frosting: Meanwhile, beat cream cheese, sour cream and confectioners’ sugar with an electric mixer until smooth. Refrigerate the frosting until very cold, about 2 hours. Spread the frosting on the cooled cupcakes and decorate with a cherry on top, if desired.
6 tablespoons cold unsalted butter, cut into chunks (see Cake-Baking Tips)
2 large eggs, at room temperature (see Cake-Baking Tips), separated
2 teaspoons vanilla extract
1/2 ounce red food coloring, (4 teaspoons), optional (see Ingredient note)
1 cup nonfat buttermilk
CREAM CHEESE FROSTING & GARNISH
12 ounces soft light cream cheese
3/4 cup confectioners’ sugar
1 1/2 teaspoons vanilla extract
1/2-1 ounce chocolate, grated, for garnish (optional)
To prepare cake: Preheat oven to 375 degrees F. Coat two 9-inch round cake pans with cooking spray.
Whisk all-purpose flour, whole-wheat flour, cocoa, baking powder and salt in a medium bowl.
Beat sugar and butter in a large bowl with an electric mixer on medium speed until crumbly, about 2 minutes. Beat in egg yolks one at a time, then vanilla and food coloring (if using) until smooth.
Beat in half the buttermilk on low speed until smooth, then half the flour mixture. Scrape down the sides of the bowl, then beat in the remaining buttermilk. Beat in the remaining flour mixture just until combined.
Clean and dry beaters. Beat egg whites in a clean medium bowl at high speed until soft peaks form. With a rubber spatula, gently fold the whites into the batter until just incorporated, using long, even strokes. Divide the batter between the prepared pans, spreading to the edges. Gently rap the pans against the counter once or twice to settle the batter.
Bake until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool on a wire rack for 10 minutes, then invert the layers onto the rack, remove the pans and let cool to room temperature, about 45 minutes more.
To prepare frosting & assemble cake: Beat cream cheese, confectioners’ sugar and vanilla in a large bowl with an electric mixer on medium speed until smooth. Place one cake layer top-side down on a serving plate; cover with half the frosting, spreading just to the edges. Set the second layer on top, top-side down. Spread the remaining frosting on the top only. Sprinkle with grated chocolate, if desired.
1. Preheat oven to 400 degrees F. Line large baking sheet with parchment paper or foil; set aside.
2.In a bowl combine flour, powdered sugar, and salt. With a fork or pastry blender cut butter mixture until pieces are about pea-size. Sprinkle 1 tablespoon or so of water over the mixture; gently toss with fork. Continue adding a bit of water at a time until you can form pastry in a ball.
3. Divide pastry in 6 equal portions. On a lightly floured surface roll each piece into a circle(ish:) Place on baking sheet.
4.Spread a spoonful of strawberry jam onto pastry. Add apricots, leaving about an inch at the edge. Fold edges over apricots. Brush with milk.
5. Bake 30 to 35 minutes or until filling is bubbly and fruit is tender, covering tarts with foil the last 10 minutes of baking. Cool slightly on baking sheet or rack.
1 cup almonds, toasted and chopped (toast in a pan on medium heat for 10-15 minutes)
1/2 cup dried cranberries (I used dried cranberries, because that’s what I had on hand)
1 cup semi-sweet chocolate (the darker the better I say!)
Melt your chocolate (you can get all fancy in a double boiler, but I melted it SLOWLY in the microwave—don’t cook your chocolate, just melt it)
I also added a heaping tablespoon of ground flax seed, because I like to trick my family like that.
Mix in your chopped almonds and cherries. Drop by small spoonful onto parchment, ( I love a sprinkle of sea salt!) and let set up in the fridge.
Line 6 individual oven safe soup bowls or ramequins with parchment paper (or coat with cooking spray or olive oil)
Puree 1 cup of pitted cherries in small food processor. Transfer to mixing bowl and add unsweetened applesauce. Whisk in egg whites, buttermilk, and vanilla. Add chopped cherries and set aside.
In a separate bowl, mix dry ingredients together until well combined.
Add wet ingredients and stir with a spatula until mixture is homogenous.
Divide batter between the 6 bowls and bake for 5 minutes at initial temperature. Lower heat to 350F and bake for an extra 30-35 minutes.
Unmold the cakes as soon as they come out of the oven and cool completely on a cooling rack.
*I recently learned the coolest trick ever on Chocolate Covered Katie: if you open a can of coconut milk and leave it uncovered in the fridge for an extended period of time, it becomes thick, very thick… almost whipped cream like thick. It seems to keep for a while too! I’ve had mine in the fridge for 5 days now and it didn’t dry out. It just got thicker, and thicker… Oh, yum! It’s a beautiful thing.
1 tablespoon caramel sauce (try Dark Rum Caramel Sauce or any store-bought jarred caramel sauce or ice cream topping caramel sauce; substitute maple syrup)
2 tablespoons powdered sugar
1 tablespoon brown sugar
1/4 cup pretzels, crushed
1/4 cup peanuts, crushed
Pinch salt, optional to taste
3/4 cup + chocolate chips, melted for dipping
2 tablespoons pretzels and peanut mixture, crushed for garnishing optional
Peanut butter and/or caramel sauce drizzled over the top for garnishing, optional
Combine peanut butter, caramel sauce, and sugars in a small bowl and stir until combined. Add the crushed pretzels and peanuts (I crush mine in a plastic baggie by beating them with the back of a knife until broken down but use a food processor or other blending device if desired). Add the dry mixture to the wet mixture and fold to combine.
Roll the dough into small balls, no larger than 1/2 inch in diameter, and place them on a parchment-lined or wax-paper lined flat surface. Tip: Do not roll the balls larger than 1/2 inch in diameter because they become much larger after you coated in chocolate, appearing to nearly double in size. This is a truffle (one bite), not an apricot. Roll smaller than you think and if the dough is difficult to work with, chilling it in the freezer for 15 minutes may be helpful.
Place the rolled cookie dough balls in the freezer for at least a half hour; the colder the better for the next step: dipping.
My process for dipping and coating the balls in chocolate involves melting chocolate chips in a small microwave-safe bowl, heating the chocolate in 20-30 second bursts, removing from the microwave and stirring after each 20-30 second interval to encourage melting. You could do this over a double boiler if desired.
After the chocolate has melted, removed the chilled cookie dough balls from the freezer and place one ball into the bowl and toss it lightly with two forks in the chocolate bath. Carefully remove the coated ball and set it down on wax or parchment paper. If desired, sprinkle with crushed pretzels before the chocolate fully hardens. Repeat this process with the next 11 balls.
You may need to reheat your chocolate mixture after a few balls, as it will cool down and become more difficult to work with. Reheat in the microwave in 20 to 30 second bursts as needed. After all the balls have been dipped, you can optionally add a drizzle of peanut butter or caramel sauce over the top. Place the finished truffles in the freezer to fully set up for at least 30 minutes before serving.
1/4 cup (50 grams) unrefined sugar (or normal brown sugar)
1/4 cup (88 grams) molasses
1/4 cup (80 grams) honey
1/2 teaspoon vanilla
6 ounces (170 grams) white chocolate chips or chunks
Preheat your oven to 350°F / 175°C. Stir together the dry ingredients together in a small mixing bowl. In a medium bowl, stir together the wet ingredients. Add the dry ingredients to the wet ingredients and mix only until combined. Fold in the white chocolate pieces. Put a piece of parchment paper in an 8”x8” pan or spray the pan with cooking pan or butter it. Spread the batter evenly over the bottom of the pan. Bake for 20 - 25 minutes or until it’s clearly set in the middle. Mine still looked underdone after 20 minutes, but after cooling, they were perfect. I wouldn’t leave them in longer than 25 minutes.
* I will definitely reduce that next time as these are pretty sweet (but not sweeter than a normal brownie).
** I reduced the flour to 3/4 cup from 1 cup to make them gooier.
Preheat your oven to 350°F / 175°C . Lightly grease an 8 x 8” pan or get out a piece of parchment paper to put in the pan. In a large bowl, mix together the oil, peanut butter, sugar, honey, eggs and vanilla. In a small bowl, mix together the flour, salt and baking powder. Add the dry mix to the wet mix and be careful not to over mix. Then fold in the chocolate chips. Spread over the bottom of the pan and bake for 17 to 20-something minutes until the center is set
2 cups all-purpose flour 1 teaspoon baking soda ¼ teaspoon salt 1 cup butter, at room temperature 1½ cups light brown sugar 2 cups quick-cooking oats 14 ounces caramel candies, unwrapped ½ cup evaporated milk 1 cup semisweet chocolate chips 1 cup chopped pecans
1. Preheat oven to 350 degrees F. Butter a 9×13-inch baking dish; set aside.
2. In a medium bowl, whisk together the flour, baking soda and salt; set aside.
3. Using an electric mixer, cream together the butter and brown sugar on medium speed until combined and fluffy, about 3 minutes. Reduce the speed to low and slowly add the flour mixture until fully incorporated. Add the oats and mix on low briefly to just combine.
4. Transfer approximately half of the dough mixture to the baking dish. Spread and press the dough into the baking dish until you have an even layer with no cracks or crumbles. Bake for 10 minutes, then remove from oven.
5. While the dough is baking, combine the evaporated milk and caramels in a small saucepan over medium-low heat. Stir the mixture constantly until all the caramels are melted and you have a thick sauce. Allow to cool until cookie base comes out of the oven.
6. Once out of the oven, sprinkle the cookie base evenly with chocolate chips and pecans, and then carefully pour the caramel sauce over the cookie base, nuts, and chocolate. Use an offset spatula to spread the caramel sauce into an even layer.
7. Sprinkle the remaining cookie dough over the top of the caramel-chocolate-nut mixture a handful at a time, making sure to get an even coating over the whole dish.
8. Return the dish to the oven, baking until the topping is lightly browned, about 15 minutes.
9. Once out of the oven, cool the dish to room temperature and then refrigerate at least 2 hours or overnight. Cut into 2-inch squares and serve. Store leftovers in an airtight container at room temperature or in the refrigerator.
In a small bowl, combine the cracker crumbs, butter and sugar. Press into an 11-in. x 7-in. dish coated with cooking spray. Cover and refrigerate for at least 15 minutes.
Meanwhile, for filling, in a small heavy saucepan, combine the egg yolks, 1/4 cup water, 1/2 cup sugar and salt. Cook and stir over low heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Set aside.
In a small heavy saucepan over low heat, combine the egg whites, cream of tartar and remaining water and sugar. With a portable mixer, beat on low speed until mixture reaches 160°. Transfer to a small bowl; beat on high until soft peaks form.
In a large bowl, beat cream cheese until smooth. Gradually beat in egg yolk mixture. Fold in whipped topping, then egg white mixture. Drain raspberries, reserving 3 tablespoons juice. In a small bowl, crush half of berries with 1 tablespoon juice. Set remaining berries and juice aside.
Spread a third of cream cheese mixture over crust; spoon half of crushed berry mixture over the top. Repeat layers. Cut through with a knife to swirl raspberries.
Top with remaining cream cheese mixture. Sprinkle with reserved berries and drizzle with remaining juice. Cover and freeze for 5 hours or until firm. Remove from the freezer 15 minutes before cutting. Yield: 12 servings.
Nutritional Facts1 piece equals 217 calories, 9 g fat (5 g saturated fat), 71 mg cholesterol, 164 mg sodium, 32 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.
1 can (12 ounces) strawberry cake and pastry filling
In a small bowl, beat cream cheese until smooth. Gradually beat in sugar substitute and sugar. Beat in vanilla. Add egg and egg substitute; beat until blended.
Place each vanilla wafer flat side down in a foil-lined muffin cup. Fill with cream cheese mixture. Bake at 350° for 15-20 minutes or until puffed and set. Cool on a wire rack for 1 hour (centers will sink slightly).
Spoon pastry filling into the center of each cheesecake. Store in the refrigerator. Yield: 1 dozen.
Editor’s Note: This recipe was tested with Splenda No Calorie Sweetener and Solo brand cake and pastry filling. Look for both products in the baking aisle.
Nutritional Analysis:1 cheesecake equals 217 calories, 9 g fat (5 g saturated fat), 44 mg cholesterol, 209 mg sodium, 29 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 2 fat.
4-1/2 cups fresh or frozen raspberries, thawed, divided
Reduced-fat whipped cream in a can
1 teaspoon confectioners’ sugar
In a small bowl, combine the milk, evaporated milk, egg whites and egg. Combine the flour, 1/4 cup sugar, cocoa and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.
In a small saucepan, combine cornstarch and remaining sugar; set aside. Place water and 3-1/2 cups raspberries in a blender; cover and process for 2-3 minutes or until pureed.
Strain puree into cornstarch mixture and discard seeds. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a small bowl; refrigerate until chilled.
Coat an 8-in. nonstick skillet with cooking spray; heat over medium heat. Stir crepe batter; pour a scant 3 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack.
Repeat with remaining batter, coating skillet with cooking spray as needed. When cool, stack crepes with waxed paper or paper towels in between.
Spread each crepe with 2 tablespoons sauce. Fold each crepe into quarters; place two crepes on each of eight individual plates. Top servings with remaining sauce and 1 tablespoon whipped cream. Garnish with remaining raspberries and sprinkle with confectioners’ sugar. Yield: 8 servings.
Nutritional Facts1 serving equals 203 calories, 2 g fat (1 g saturated fat), 30 mg cholesterol, 202 mg sodium, 42 g carbohydrate, 6 g fiber, 7 g protein.