Double Chocolate Souffles with Warm Fudge Sauce

This recipe is from Cooking Light Magazine

Ingredients:

Souffles:
Cooking spray
1/2  cup plus 2 tablespoons sugar, divided
3 tablespoons all purpose flour
3 tablespoons unsweetened cocoa
1/8 teaspoon salt
1 1/4 cups fat free milk
3 ounces bittersweet chocolate, chopped
1 teaspoon vanilla extract
1 large egg yolk
6 large egg whites

Sauce:
1 tablespoon butter
1/3 cup sugar
2 tablespoons unsweetened cocoa
1 tablespoon all purpose flour
1/2 cup fat free milk
1/2 ounce bittersweet chocolate, chopped

Procedure:

Position oven rack to the lowest setting, and remove middle rack. Preheat oven to 425.

To prepare the souffles, lightly coat 6 (8 ounce) souffle dishes with cooking spray. Sprinkle evenly with 2 tablespoons sugar. Set aside.

Combine remaining 1/2 cup sugar, 3 tablespoons flour, 3 tablespoons cocoa, and salt in a medium saucepan over medium-high heat, stirring with a whisk. Gradually add 1 1/4 cups milk, stirring with a whisk; bring to a boil. Cook 2 minutes or until thickened, stirring constantly with a whisk; remove from heat. Add 3 ounces chocolate; stir until smooth. Transfer to a large bowl; cool to room temperature. Stir in vanilla and egg yolk.

Place egg whites in a large bowl; beat with a mixer at high speed until stiff peaks form. Gently fold one-fourth off egg whites into chocolate mixture; gently fold in remaining egg whites. Gently spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times on counter to level. Place dishes on a baking sheet. Place baking sheet on the bottom rack of 425 oven. Immediately reduce oven temperature to 350 (do not remove souffles from oven). Bake 40 minutes or until a wooden pick inserted in the side of souffles comes out clean.

To prepare sauce, melt butter in a small saucepan over medium-high heat. Add 1/3 cup sugar, 2 tablespoons cocoa and 1 tablespoon flour; stir well with a whisk. Gradually add 1/2 cup milk, stirring well with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly with a whisk.  Remove from heat, add 1/2 ounce chocolate, stirring until smooth. Serve warm with souffles.

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Classic Creme Caramel

This recipe is from Cooking Light Magazine

Ingredients:

4 cups reduced fat milk
1 vanilla bean, split lengthwise
Cooking spray
1 2/3 cups sugar, divided
1/4 cup water
1/4 teaspoon kosher salt
6 large eggs
3 tablespoons heavy whipping cream

Procedure:

Preheat oven to 225.

Heat milk and vanilla bean over medium-high heat in a medium, heavy saucepan to 180 or until tiny bubbles form around edges. (Do not boil).  Remove pan from heat. Cover and set aside.

Coat 10 (6 ounce) custard cups with cooking spray; arrange cups on a jelly roll pan.

Combine 1 cup sugar and 1/4 cup water in a small, heavy saucepan; cook sugar mixture over medium-high heat until sugar dissolves, stirring frequently. Continue cooking 7 minutes or until sugar mixture turns golden brown (do not stir). Immediately pour into prepared custard cups, tipping quickly until caramelized sugar coats bottom of cups.

Combine remaining 2/3 cup sugar, salt and eggs in a large bowl, stirring with a whisk. Remove vanilla bean from milk mixture; reserve bean for another use. Gradually pour warm milk mixture into egg mixture, stirring constantly with a whisk; stir in cream. Strain egg mixture through a sieve into a large bowl; pour about 1/2 cup egg mixture  over caramelized sugar in each custard cup. Bake at 225 for 2 hours or until custards are just set (the center barely moves when cup is touched). Remove from oven; cool to room temperature. Place plastic wrap on surface of custards, and chill overnight.

Carefully loosen edges of custards with a knife or rubber spatula. Place a dessert plate, upside down, on top if each cup; invert onto plate. Drizzle any remaining caramelized syrup over custards.

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Red Velvet Cupcakes

This recioe is from Cooking Light Magazine

Ingredients:

Cupcakes:
Cooking spray
10 ounces cake flour (about 2 1/2 cups)
3 tablespoons unsweetened cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 1/2 cups granulated sugar
6 tablespoons unsalted butter, softened
2 large eggs
1 1/4 cups nonfat buttermilk
1 1/2 teaspoons white vinegar
1 1/2 teaspoons vanilla extract
2 tablespoons red food coloring (about 1 ounce)

Frosting:
5 tablespoons butter, softened
4 teaspoons nonfat buttermilk
1 (8ounce) block cream cheese, softened
3 1/2 cups powdered sugar (about 1 pound)
1 1/4 teaspoons vanilla extract

Procedure:

Preheat oven to 350.

To prepare the cupcakes, place 30 paper muffin cuo liners in muffin cups, coat with cooking spray.

Weigh or lightly spoon cake flour into dry measuring cups; level with a knife. Combine cake flour, unsweetened cocoa, baking soda, baking powder, and salt in a medium bowl; stir with a whisk. Place granulated sugar and unsalted butter  in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition. Add flour mixture and 1 1/4 cups nonfat buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Add white vinegar, 1 1/2 teaspoons vanilla, and food coloring; beat well.

Spoon batter into prepared muffin cups. Bake at 350 for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on wire rack; remove from pan. Cool completely on wire racks.

To prepare frosting, beat 5 tablespoons butter, 4 teaspoons nonfat buttermilk and cream cheese with a mixer at high speed until fluffy. Gradually add powdered sugar; beat until smooth. Add 1 1/4 teaspoons vanilla; beat well. Spread frosting evenly over cupcakes.

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Ginger-Lemon Pinwheel Cookies

This recipe is from Cooking Light Magazine

Ingredients:

Ginger dough:
1/4 cup unsalted butter, unsoftened
1/3 cup packed dark brown sugar
1/4 cup molasses
1 large egg yolk
6 ounces al purpose flour (about 1 1/3 cups)
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
Dash of ground allspice

Lemon dough:
5 tablespoons unsalted butter, softened
2/3 cup granulated sugar
1 large egg white
2 teaspoons grated lemon rind
3/4 teaspoon vanilla extract
6 ounces all purpose flour (about 1 1/3 cups)
1/4 teaspoon salt

Procedure:

To prepare ginger dough, place 1/4 cup butter and brown sugar in a medium bowl; beat with a mixer at medium speed until well combined (about 3 minutes). Add molasses and egg yolk; beat until well blended. Weigh or lightly spoon 6 ounces (about 1 1/3 cups) flour into dry measuring cups; level with a knife.  Combine 6 ounces flour, ginger and next 4 ingredients (through allspice); stir with a whisk. Add flour mixture to butter mixture; beat at low speed just until combined. Wrap dough in plastic wrap; chill 30 minutes.

To prepare lemon dough, place 5 tablespoons butter and granulared sugar in a medium bowl; beat with a mixer at medium speed until blended (about 3 minutes). Add egg white; beat until blended. Beat in rind and vanilla. Weigh or lightly spoon 6 ounces (about 1 1/3 cups) flour into dry measuring cups; level with a knife. Combine 6 ounces  flour and 1/4 teaspoon salt. Add flour mixture to butrer mixture; beat at low speed just until combined. Wrap dough in plastic wrap; chill 30 minutes.

Unwrap ginger dough. Roll ginger dough between sheets of plastic wrap into a 13×8 1/2 inch rectangle. Chill 10 minutes. Unwrap lemon dough. Roll lemon dough between sheets of plastic wrap into a 13×9 inch rectangle. Chill 10 minutes. Carefully stack ginger dough on top  of lemon dough, leaving a 1/2 inch border along one long edge. Starting with the long side without a border, roll up dough, jellyroll fashion. Seal edges (do not seal ends of roll). Cover with plastic wrap; freeze 30 minutes.

Preheat oven to 350.

Unwrap dough. Cut with a sharp knife into 40 slices (about 1/4 inch thick). Reshape rounds, if necessary. Arrange slices 1 inch apart on baking sheets lined with parchment paper. Bake, 1 batch at a time, at 350 for 8 to 9 minutes or until set and lightly browned. Cool on wire racks.

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Chocolate Babka

This recipe is from Cooking Light Magazine

Ingredients:

Dough:
1 teaspoon granulated sugar
1 package dry yeast (about 2 1/4 teaspoons)
3/4 cup warm low-fat milk
6 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 large egg yolk, lightly beaten
7.5 ounces all purpose flour (about 1 2/3 cups), divided
5.85 ounces bread flour (about 1 1/4 cups)
5 tablespoons butter, cut into pieces amd softened
Cooking spray

Filling:
1/2 cup granulated sugar
3 tablespoons unsweetened cocoa
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
4 ounces semisweet chocolate, finely chopped

Streusel:
2 tablespoons powdered sugar
1 tablespoon all purpose flour
1 tablespoon butter, softened

Procedure:

Dissolve 1 teaspoon granulated sugar and yeast in warm milk in the bowl of a stand mixer; let stand 5 minutes. Stir in 6 tablespoons granulated sugar, vanilla extract, 1/4 teaspoon salt and egg yolk. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add 6 ounces ( about 1 1/3 cups) all purpose flour and bread flour to milk mixture; beat with dough hook attachment at medium speed until well blended (about 2 minutes). Add 5 tablespoons butter, beating until well blended. Scrape  dough out onto a floured surface (dough will be very sticky). Knead until smooth and elastic (about 10 minutes); add 1.5 ounces (about 1/3 cup) all purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will be very soft).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, free from drafts, 1 1/2 hours or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let dough rest 5 minutes.

Line the bottom of a 9×5 inch loaf pan with parchment paper; coat sides of pan with cooking spray.

To prepare filling, combine 1/2 cup granulated sugar, cocoa , cinnamon, salt and chocolate in a medium bowl; set aside.

Place dough on a generously floured surface; roll dough out into a 16 inch square. Sprinkle filling over dough, leaving a 1/4 inch border around edges. Roll up dough tightly, jellyroll fashion; pinch seam and ends to seal. Holding dough by ends, twist dough 4 times as if wringing out a towel. Fit dough into prepared pan. Cover and let rise 45 minutes or until doubled in size.

Preheat oven to 350.

To prepare streusel, combine powdered sugar, 1 tablespoon all purpose flour, and 1 tablespoon softened butter, stirring witj a fork until mixture is crumbly; sprinkle streusel evenly over dough. Bake at 350 for 40 minutes or until loaf is browned on bottom and  sounds hollow when tapped. Cool bread in pan 10 minutes on a wire rack; remove from pan. Cool bread completely on wire rack before slicing.

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Pork Caldereta with Liver Spread

Ingredients:

500 grams pork(liempo or spareribs), cut into serving pieces
250 grams tomato sauce
1 large onions, minced
3 cloves garlic, minced
3 large potatoes, cubed
2 large carrots, cubed
2 red and green bell peppers, diced
3-4 cups water
1 can (85 grams)liver spread or peanut butter
1/4 cup cheese, grated or cubed(optional)
1 cup soda(7-up or soda)(optional)

Procedures:

In a pan heat oil and fry potatoes and carrots until golden brown. Drain and set aside. In a pot, heat oil and saute garlic and onions. Add pork, continue sauteing until color turns to brown. Add tomato sauce, soda, bay leaves and water then simmer until tender. Add water if necessary. Add carrots, potatoes, bell pepper, liver spread and chili. Simmer for 5 minutes. Adjust seasoning with sugar, salt and pepper according to taste. Add cheese and simmer for another 2 minutes or until the sauce thickens. Transfer to serving plate and serve with steamed rice.

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