Chocolate Pudding Cake

Chocolate Pudding Cake - 

Low fat/low sugar Delicious!

Pudding sauce -
1 1/2 cups boiling water
2 teaspoons instant coffee
1/3 cup raw sugar
1/3 cup brown sugar
1/3 cup cocoa

Cake-
3/4 cup all purpose flour
1/4 cup cocoa
1/4 teaspoon sea salt
2 teaspoons baking powder
1 whole egg
4 Tablespoons butter, melted
1/3 cup Raw sugar
1/3 cup skim milk
1 teaspoon Vanilla Extract
1/2 cup chopped pecans

Preheat your oven to 350 degrees F. (180 C ) Prepare your baking dish. An 8 inch square pan or a round pan is fine. Spray with cooking spray to insure your cake will not stick.
Blend the boiling water with the instant coffee and set aside. In a small bowl mix your Splenda, brown sugar and cocoa, set it aside as well.
In another medium size bowl you will mix your dry ingredients for your cake. Sift together your flour, cocoa, salt, baking powder - set aside while you mix your wet ingredients in your Kitchen Aid.
Meanwhile beat your egg in your Kitchen Aid until fluffy, add Splenda, milk, butter and vanilla.
Slowly add your dry ingredients to your wet mixture. Turn off the mixer, DO NOT OVERMIX....add your chopped pecans and mix them in by hand.
Pour your cake mixture into your prepared pan, spread with a knife - your batter will be thick. Sprinkle your Splenda, brown sugar and cocoa mix over your cake batter......when you've finished, slowly add your coffee that's been waiting. Now bake in your preheated oven for about 25 minutes.
Serve with sugar free vanilla ice cream. Yum! Bon Appetit.

My Perfect Chocolate Cake

My Perfect Chocolate Cake ~

"While it takes slightly longer to prepare this recipe than a box mix, the resulting moist, delicious cake makes it VERY worth the little extra time. I consider this 'perfect' chocolate cake.

2 cups raw sugar
1 3/4 cups flour - sifted
3/4 cup baking cocoa - sifted (dutch process or dark cocoa preferably)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk (I use skim)
1/2 cup vegetable oil
2 teaspoons vanilla extract
3/4-1 cup boiling water



Heat oven to 350°F.
Prepare you baking pan...either
two 9 inch round baking pans or one 13x9 inch pan.


In large mixer bowl, stir together dry ingredients.
Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.
Stir in boiling water by hand (batter will be thin).
Pour into prepared pan.
Bake 30 to 35 minutes for round 9-inch pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pan to wire racks.

I frosted my cake with Chocolate Cream Cheese Frosting ~ Yum!!

4 oz Cream Cheese - soft
2 Tablespoons Butter - soft
1/4 cup cocoa - sifted
2 cups confectioners sugar
1 teaspoon vanilla extract

Lasagna

 

 For Lasagna, you will need the following:


1 package of no-boil lasagna noodles (enough for 1 [9x13-inch] lasagna)
2 pounds marinara or meat sauce (I made my own homemade sauce)*
8 ounces spinach (see note)
15 ounces ricotta (I am using a fromage blanc tonight)
1 pound grated mozzarella cheese
1/2 cup of grated parmesan cheese (Parmigiano)

Bechemel sauce

1L (4 cups) milk
1 brown onion, halved, coarsely chopped
8 fresh parsley stalks
8 whole black peppercorns
4 whole cloves
2 bay leaves
60g butter
50g (1/3 cup) plain flour
70g (1 cup) finely grated parmasan
Pinch ground nutmeg
Salt & ground white pepper



Note: I used fresh spinach from my garden but you can use frozen if you like but allow it to thaw on the counter at room temperature for 3-4 hours. Take a large colander and place in the kitchen sink, lining it with 1 or 2 paper towels. Dump the thawed, wet spinach onto the paper towels and fold them over, making a little pouch. I squeeze it with both hands over the colander. The spinach is now ready to be used in step 2 of the instructions below.

Preheat the oven to 400° F.
Using the wooden spoon, mix the ricotta with the spinach in the large bowl.
Pour a thin layer of marinara on the bottom of the oven-safe dish, just enough so that you cannot see the bottom of the dish.
Place a single layer of lasagna noodles over the sauce. Place a layer of the bechemel sauce.
Put a layer of the ricotta mixture on top of the noodles and use your hands to get even layers.
Sprinkle a layer of mozzarella on top.
Pour on another layer of marinara sauce.
Repeat steps
Put another layer of noodles on top and sprinkle the rest of the mozzarella and Parmigiano.
Pour a thin layer of sauce to completely cover the top layer. End with Bechemel and cheese...
Cover the dish with aluminum foil and bake in the oven for 35 minutes. Tent the foil slightly and/or spray the underside lightly with non-stick cooking spray so that it can be removed easily for step 12 without sticking.
Remove the foil and bake for another 5 to 10 minutes, until the cheese is slightly browned. You may opt to sprinkle on more Parmigiano here, and that’s fine. We recommend that an adult do this particular sprinkling, since the pan will be VERY hot.
Allow the lasagna to cool for about 10 minutes before eating.

So, now you know how to make the best lasagna recipe. Fantastic! Serve it with a great salad and some Homemade garlic bread and you’re all set.

English Muffin Bread

English Muffin Bread

5 1/2 cups warm water
3 packages yeast
2 Tablespoons salt
3 Tablespoons sugar
11 cups flour
corn meal for dusting

Mix altogether, then spoon into (4) well greased loaf pans that you also lined with corn meal. Let rise in pans until dough reaches the top of the pans, and bake in 350 degree oven for 45 minutes or until golden brown. Just keep an eye on it. You’re looking for golden brown. 10 minutes before done, brush with melted butter. Makes 4 loaves. Bread will be moist at first. Allow to COOL COMPLETELY before cutting. Slice and toast...serve with jam or whatever topping you like on toast. :)

Pecans ~ Candied Style

Sweet and Spicy Candied Pecans - With a Kick

"These nuts are addictive! Serve as a delicious snack, easy appetizer  topping for salads or in candied sweet potatoes.

vegetable oil cooking spray
3 tablespoons light corn syrup
1 1/2 tablespoons sugar
3/4 teaspoon salt
1/4 teaspoon generous fresh ground black pepper
1/8 teaspoon cayenne pepper
1 1/2 cups pecan pieces ( or halves)

Preheat oven to 325°F Spray baking sheet with nonstick spray. Combine corn syrup and next 4 ingredients in large bowl. Stir to blend. Add pecans; stir gently to coat. Transfer to baking sheet.
Place large piece of foil on work surface. Bake pecans 5 minutes. Using fork, stir pecans to coat with melted spice mixture. Continue baking until pecans are golden and coating bubbles, about 10 minutes. Transfer to foil. Working quickly, separate nuts with fork. Cool. (Can be made 3 days ahead- store airtight at room temperature).
Makes 1 1/2 cups.
 
Adapted from Bon appetit magazine 

xo

Coconut Macaroon Bars

Here is the Coconut Macaroon Bars that I made today. Enjoy.

Crust:

1 cup whole wheat flour
1 Tablespoon raw sugar
1/4 cup fresh unsweetened coconut
5 Tablespoons butter



Coconut filling:
4 cups unsweetened shredded coconut
8 Egg whites - large
2 cups confectioner's sugar
1/2 cup coconut cream



Preheat oven to 375 degrees and prepare a 13x9" dish for baking. I use cooking spray in my preparation.

Make your crust as you would any pastry crust. Add your butter in small pieces and cold to start. Work in the butter until your dough starts to look like a coarse meal. Add 1 1/2 Tablespoons water *more if needed*
Pat your dough into your prepared pan and set aside.

Mix together your filling ingredients well and spread onto your crust. Bake for about 20 to 25 minutes until crisp and golden brown.

Crazy Chocolate Pudding Cake - Low Fat/low sugar = Delicious!

Chocolate Pudding Cake -

Low fat/low sugar Delicious!

Pudding sauce -
1 1/2 cups boiling water
2 teaspoons instant coffee
1/3 cup splenda
1/3 cup brown sugar
1/3 cup cocoa
Cake-
3/4 cup all purpose flour
1/4 cup cocoa
1/4 teaspoon sea salt
2 teaspoons baking powder
1 whole egg
4 Tablespoons butter, melted
1/3 cup Splenda
1/3 cup skim milk
1 teaspoon Vanilla Extract
1/2 cup chopped pecans

Preheat your oven to 350 degrees F. (180 C ) Prepare your baking dish. An 8 inch square pan or a round pan is fine. Spray with cooking spray to insure your cake will not stick.
Blend the boiling water with the instant coffee and set aside. In a small bowl mix your Splenda, brown sugar and cocoa, set it aside as well.

In another medium size bowl you will mix your dry ingredients for your cake. Sift together your flour, cocoa, salt, baking powder - set aside while you mix your wet ingredients in your Kitchen Aid.
Meanwhile beat your egg in your Kitchen Aid until fluffy, add Splenda, milk, butter and vanilla.
Slowly add your dry ingredients to your wet mixture. Turn off the mixer, DO NOT OVERMIX....add your chopped pecans and mix them in by hand.

Pour your cake mixture into your prepared pan, spread with a knife - your batter will be thick. Sprinkle your Splenda, brown sugar and cocoa mix over your cake batter......when you've finished, slowly add your coffee that's been waiting. Now bake in your preheated oven for about 25 minutes.

Serve with sugar free vanilla ice cream. Yum! Bon Appetit.

Oatmeal Chunkies

These cookies are so good and wholesome....made with Whole wheat flour and other good for you ingredients.....I hope you like them.

Oatmeal Chunkies

Preheat your oven to 325 degrees. Prepare you cookie sheet with cooking spray as the honey makes these very sticky.

 
3/4 cup honey
1 cup brown sugar
1/2 cup butter
1/2 cup applesauce- unsweetened
2 eggs/or 4 egg whites
1 Tablespoon Tahitian Vanilla
1 1/2 cup whole wheat flour - sifted
4 cups Oats - raw
1/2 cup cranberries - dried
1/2 cup walnuts - coarsely chopped

Combine your wet ingredients into your Kitchen Aid mixing bowl. Cream your butter, honey and sugar together and add your other wet ingredients.
Sift your dry ingredients together and add to wet mix. Don't over mix. Once you add the flour you should only mix until  you see no more dry flour mixture left.  Add your chopped cranberries and nuts. Drop by large tablespoons onto your cookie sheet. Bake for 15 to 20 minutes depending on how large you have made your cookie. These are really great for a pick me up in the afternoon.....not so much sugar and healthy for you too.

Bon appetit!

Kimmies Strawberry Cupcakes
(low sugar/lower fat)

2/3 cup frozen strawberries; thawed
3/4 cup all-purpose flour; sifted
3/4 cup Whole Wheat flour; sifted
1 teaspoon baking powder
1/4 teaspoon coarse salt
1/4 cup Skim milk, room temp
1 teaspoon pure Tahitian vanilla extract
1/4 cup (1/2 stick) unsalted butter, room temperature
1/4 cup unsweetened applesauce
1/2 cup granulated sugar
1/2 cup Splenda (for baking)
1 large egg, room temp
2 large egg whites, room temp

Preheat oven to 350 degrees. Prepare your cupcake pan with cupcake liners and set aside. Sometimes when I use Splenda is cooking I always use more cooking spray. Things tend to stick more so spray the cupcake liners as well. It helps when cooking with lower fat and sugar.
Next you will place your  strawberries in a small food processor, process until pureed. You should have
about 1/3 cup of this strawberry puree, add a few more strawberries if necessary or save any extra puree
for your frosting, set aside.
In a medium bowl, whisk together your sifted flours, baking powder, and salt; set aside.
In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
In Kitchen Aid fitted with the paddle attachment, cream your butter on
medium-high speed, until light and fluffy. Gradually add in your sugar and continue to beat this mixture until well combined and fluffy. Reduce your mixer speed to medium and slowly add egg and egg whites until
just blended.
With your Kitchen Aid on low, slowly add half the flour mixture; mix until just blended. DON'T MIX TO LONG...This will make for tough cupcakes!
Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down the sides
of the bowl with your spatula, as necessary. Remember to not over beat!
Divide your batter evenly among prepared cupcake cups. Bake cupcakes just until
tops are  dry to the touch, 22 to 25 minutes. Allow your cupcakes to cool before icing. ;)

Strawberry Icing


1/4 cup whole frozen strawberries, thawed
1/2 cup  (1 sticks) unsalted butter, firm and slightly cold
Pinch  of coarse salt
2 cups confectioners’ sugar; sifted
1/2 teaspoon Tahitian vanilla extract

Puree your strawberries in  food processor; process until pureed.
In your Kitchen Aid fitted with the paddle attachment, beat together
butter and salt on medium speed until light and fluffy.
Reduce mixer speed and slowly add confectioners’ sugar; beat until well combined.
Add your vanilla and 2 tablespoons strawberry puree and mix until  blended. Do not
mix too much or frosting will incorporate too much air.Your Frosting consistency should be thick and creamy, like ice cream.

Dreamy Hot Fudge

This Hot Fudge sauce was so simple to make and so incredibly yummy! I think you'll like it.

Hot Fudge

1/4 cup fine quality Cocoa - unsweetened
1 1/4 cup granulated sugar
1/2 cup unsalted butter
1/2 cup evaporated milk
dash of salt
1 teaspoon Tahitian Vanilla extract

You will combine all of your ingredients into a medium size pan with the exception of your vanilla.  Bring your fudge sauce to a boil over medium heat, stirring constantly. Once your sauce has come to a full boil remove it from the heat and add your vanilla. Set aside and allow to cool. Serve warm over vanilla ice cream or your favorite dessert. I think you'll like this.

Bon appetit!