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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Sour Cream Cake

This recipe is from Sandra Lee, May June 2013

Ingredients:

Nonstick spray for baking
1 cup sugar
3 eggs
5 tablespoons butter, softened
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 cup sour cream
Vanilla frosting
Cocoa powder (optional)
Fresh raspberries (optional)

Procedure:

Preheat oven to 325. Spray an 8-inch square cake pan with spray for baking and set aside. In a large bowl, combine sugar, eggs, butter and vanilla; beat with an electric.mixer on medium speed about 3 minutes or until thick and lighter in color.

In a medium bowl, sift together flour and baking powder. Alternately add flour mixture and sour cream to egg mixture, stirring until smooth. Do not overmix. Pour into prepared pan. Bake in preheated oven for 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool on a wire rack. Frost with vanilla frosting, sprinkle with cocoa powder , and garnish wit fresh raspberries (optional).

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Chocolate-Drizzled Mandelbrot

This recipe is from Cooking Light Magazine, December 2009

Ingredients:

1 3/4  cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
1/4 cup butter, softened
2 large eggs
2 teaspoons vanilla extract
1/2 cup chopped dried cherries
1/2 cup finely chopped almonds, toasted
1/4 cup dark chocolate chips
1 teaspoon light colored corn syrup
1 teaspoon water

Procedure:

Preheat oven to 325.

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring with a whisk.

Combine sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Beat in eggs and vanilla. Add flour mixture to sugar mixture; beat until combined. Stir in cherries and almonds.

Shape dough into 2 (9-inch long) rolls. Place rolls on a baking sheet covered with parchment paper; pat to 1-inch thickness. Bake at 325 for 30 minutes or until rolls are golden. Cool on baking sheet for 10 minutes.

Cut each roll diagonally into 12 (1/2-inch thick) slices. Place, cut sides down, on baking sheet. Bake at 325 for 15 minutes. Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool.) Remove from sheet; cool completely on a wire rack.

Combine chocolate chips, corn syrup and 1 teaspoon water in a small bowl. Microwave at high for 10 seconds at a time until nearly melted; stir until smooth. Spoon chocolate mixture into a small zip-top plastic bag; seal. Snip a tiny hole in one corner of bag. Drizzle chocolate over cookies.

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Raspberry-Cream Cheese Brownies

This recipe is from Cooking Light Magazine, December 2009

Ingredients:

Filling:
1/3 cup sugar
1/3 cup cream cheese, softened
2 teaspoons-all purpose flour
1/2 teaspoon vanilla extract
1 large egg white

Brownies:
Cooking spray
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup sugar
2/3 cup unsweetened cocoa
1/4 cup butter, melted
1 tablespoon water
1 teaspoon vanilla extract
1 large egg
2 large egg whites
3 tablespoons raspberry preserves

Procedure:

Preheat oven to 350.

To prepare filling, place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended. Set aside.

To prepare brownies, coat the bottom of an 8-inch baking pan with cooking spray (do not coat the sides of the pan).  Weigh or lightly spoon 3.4 ounces flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda and salt in a medium bowl. Combine 1 cup sugar and next 6 ingredients (through 2 egg whites), stirring well with a whisk. Add to flour mixture, stirring just until moist. Spread two-thirds of batter in bottom of prepared pan. Pour filling over batter, spreading evenly. Carefully drop the remaining batter and preserves by spoonfuls over filling; swirl together using the tip of a knife to marble. Bake at 350 for 40 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.

Pecan-Date Bars

This recipe is from Cooking Light Magazine, December 2009

Ingredients:

Crust:
4.5 ounces all-purpose flour about 1 cup
1/3 cup packed brown sugar
1/4 teaspoon salt
1/4 cup chilled butter, cut into small pieces
Cooking spray

Filling:
3/4 cup dark corn syrup
1/3 cup packed brown sugar
1/4 cup egg substitute
2 tablespoons all-purpose flour
1 tablespoon bourbon
1 teaspoon vanilla extract
1/4teaspoon salt
1 large egg
1/2 cup chopped pitted dates
1/3 cup chopped pecans, toasted
2 tablespoons semisweet chocolate minichips

Procedure:

Preheat oven to 400.

To prepare crust, weigh or lightly spoon 4.5 ounces about 1 cup flour into a dry measuring cup; level with a knife. Combine 4.5 ounces flour, 1/3 cup sugar and 1/4 teaspoon salt, stirring well with a whisk. Cut in butter with a pastry blender or two knives until mixture resembles a coarse meal. Press mixture into the bottom of an 11×7-inch baking dish coated with cooking spray. Bake at 400 for 12 minutes or until lightly browned. Cool completely.

Reduce oven temperature to 350.

To prepare filling, combine corn syrup and next 7 ingredients (through egg) in a large bowl, stirring well with a whisk. Stir in dates, pecans, and chocolate chips. Pour mixture over prepared crust.  Bake at 350 for 35 minutes or until set. Cool in pan on a wire rack. Cover and chill one hour or until firm.

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