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Archive for November, 2017

Triple-Chocolate Brownie Cookies

Ingredients
3/4 cup butter, cubed
4 squares (1 ounce each) unsweetened chocolate
2 cups sugar
4 eggs
1-1/2 cups all-purpose flour
1/2 cup baking cocoa
2 teaspoons baking powder
1/2 teaspoon salt
2 cups (12 ounces) semisweet chocolate chips, divided
2 teaspoons shortening

Directions
In a small saucepan over low heat, melt butter and unsweetened chocolate; cool. Transfer to a large mixing bowl; add sugar and eggs. Beat until smooth. Combine the flour, cocoa, baking powder and salt; gradually add to chocolate mixture. Stir in 1-1/2 cups chocolate chips. Cover and refrigerate for 2 hours or until easy to handle.

Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 7-9 minutes or until edges are set and tops are slightly cracked. Cool for 2 minutes before removing from pans to wire racks to cool completely.

In a microwave-safe bowl, heat shortening and remaining chocolate chips on high for 1 minute or until chips are melted; stir until smooth. Drizzle over cookies. Let stand for 30 minutes or until chocolate is set. Store in an airtight container. Yield: 6 dozen.

Recipe found here: Triple-Chocolate Brownie Cookies

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Caramel Banana Cake Roll

Ingredients
1 cup cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
2 eggs
3/4 cup sugar, divided
1/2 cup mashed ripe banana (about 1 medium)
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
3 egg whites
1 tablespoon confectioners’ sugar

FILLING:
4 ounces reduced-fat cream cheese
1/2 cup packed brown sugar
1/2 teaspoon vanilla extract
1 cup reduced-fat whipped topping
1 tablespoon confectioners’ sugar
2 tablespoons fat-free caramel ice cream topping

Directions
Line a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray with waxed paper and coat the paper with cooking spray; set aside.

Combine the flour, baking soda, salt and baking powder. In a large mixing bowl, beat eggs for 5 minutes; add 1/2 cup sugar, banana, vanilla and lemon peel. In a small mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, a tablespoon at a time, on high until stiff peaks form. Add flour mixture to banana mixture; mix gently until combined. Fold in egg white mixture.

Spread into prepared pan. Bake at 375° for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

For filling, in a mixing bowl, beat cream cheese and brown sugar until smooth and sugar is dissolved. Beat in vanilla; fold in whipped topping. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again; place seam side down on a serving platter. Cover and refrigerate for at least 1 hour before serving. Before serving, sprinkle with confectioners’ sugar, then drizzle with ice cream topping. Refrigerate leftovers. Yield: 8 servings.

Recipe found here: Caramel Banana Cake Roll

Caramel Banana Cake Roll

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Strawberry Crumble Parfaits

Ingredients
1 cup all-purpose flour
1/4 cup packed brown sugar
1/2 cup chopped pecans
1/2 cup cold butter
1 can (14 ounces) sweetened condensed milk
3 tablespoons lemon juice
3 tablespoons orange juice
2 cups chopped fresh strawberries
1 cup heavy whipping cream, whipped

Directions
In a bowl, combine the flour, brown sugar and pecans; cut in butter until mixture resembles coarse crumbs. Spread into an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 15-18 minutes or until golden brown.

In a large bowl, combine the milk, lemon juice and orange juice. Add strawberries; mix well. Fold in whipped cream.

Spoon 1 tablespoon of crumb mixture into each parfait glass; top with a scant 3 tablespoonfuls of berry mixture. Repeat layers. Sprinkle with remaining crumb mixture. Freeze until firm. Remove from the freezer 20-30 minutes before serving. Yield: 10 servings.

Recipe found here: Strawberry Crumble Parfaits

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Roasted Squash, Carrots & Walnuts

Ingredients
2 pounds carrots (about 12 medium), peeled
1 medium butternut squash (3 pounds), peeled and cubed
1/4 cup packed brown sugar
1/4 cup olive oil
2 teaspoons kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup chopped walnuts

Directions
Preheat oven to 400°. Cut carrots in half lengthwise, then in half crosswise.

In a large bowl, toss squash and carrots with brown sugar, oil, salt, cinnamon and nutmeg. Transfer to two greased foil-lined 15x10x1-in. baking pans. Roast 30 minutes, stirring occasionally.

Sprinkle walnuts over vegetables. Roast 5-10 minutes longer or until vegetables are tender. Yield: 8 servings.

Recipe found here: Roasted Squash, Carrots & Walnuts

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Buttery Finger Cocktail

1 oz. (30ml) Vodka
+ 1 oz. (30ml) Buttershots
+ 1 oz. (30ml) Irish Cream
+ 1 oz. (30ml) Coffee Liqueur

Recipe found here: Buttery Finger Cocktail

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Winter Fantasy Cupcakes

Ingredients
1 to 2 cans vanilla frosting (16 ounces each)
Cupcakes of your choice

SNOWMEN:
Coarse sugar
Chocolate wafers
Semisweet chocolate chips and miniature semisweet chocolate chips
Orange candy slices
Additional vanilla frosting
Blue food coloring, pearl dragees, blue jumbo diamond sprinkles and edible glitter, optional

Directions
Frost cupcakes, reserving some frosting for decorating as desired.

For snowmen cupcakes: Dip the top of each cupcake in coarse sugar; gently shake off excess sugar. For stovepipe hats, microwave chocolate wafers for a few seconds to slightly soften as needed. Use a serrated knife to cut two narrow strips from opposite sides of each wafer. (Large center piece will form crown of hat; one strip will form the brim.)

Add chips and mini chips to cupcake to form eyes and mouth. Cut a small piece of orange slice to form the nose.

Stick brim of hat, rounded side up, into top of cupcake; insert hat crown into the top edge. Secure with additional frosting. Color frosting if desired; place in a resealable plastic bag. Cut a small hole in corner of bag. Pipe a decorative hat band; add dragees and sprinkles if desired. Sprinkle cupcakes with glitter if desired. Yield: varies.

Recipe found here: Winter Fantasy Cupcake

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Creamy Cranberry Salad

Ingredients
3 cups fresh or thawed frozen cranberries, chopped
1 can (20 ounces) unsweetened crushed pineapple, drained
2 cups miniature marshmallows
1 medium apple, chopped
2/3 cup sugar
1/8 teaspoon salt
2 cups heavy whipping cream
1/4 cup chopped walnuts

Directions
In a large bowl, mix first six ingredients. Refrigerate, covered, overnight.

To serve, beat cream until stiff peaks form. Fold whipped cream and walnuts into cranberry mixture. Yield: 16 servings (1/2 cup each).

Test Kitchen Tips
Make it easy on yourself. Pulse cranberries in a food processor to chop them.
To really bring the walnuts to life, toast them for a few minutes in a dry skillet. Stir occasionally and watch closely so they don’t burn, Remove from the heat when fragrant.

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