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.

image

Advertisements

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.

image

Brown Sugar Cheesecake with Cranberry Compote

This recipe is from Cooking Light Magazine

Ingredients:

Cheesecake:
1 3/4 cups gingersnap crumbs (about 30 cookies, finely crushed)
2 tablespoons butter,melted
1 tablespoon fat-free milk
Cooking spray
2 cups (1pound) 1/3 less-fat cream cheese
1 cup (8 ounces) fat-free cream cheese
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
1.3 ounces cake flour (about 1/3 cup)
2 large eggs
1/2 cup reduced-fat sour cream
2 tablespoons maple syrup
1 tablespoon vanilla extract

Compote:
2 cups fresh cranberries
1 cup shredded peeled ripe pear (1 medium)
1/2 cup packed dark brown sugar
3/4 cup fresh orange juice (about 3 oranges)
1/4 teaspoon ground cinnamon

Procedure:

Preheat oven to 400.

To prepare cheesecake, combine gingersnap crumbs, butter and milk in a medium bowl; stir with a fork. Firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 400 for 3 minutes, cool on a wire rack. Reduce oven temperature to 325.

Place cheeses in a large bowl; beat with a mixer at high speed until smooth. Add sugars, beating until well combined. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour to cheese mixture; beat well. Add eggs, 1 at a time, beating well after each addition. Add sour cream, syrup and vanilla; beat well. Pour cheese mixture into crust. Bake at 325 for 40 minutes or until cheesecake center barely moves when pan is touched. Turn oven off. Remove cheesecake; run a knife around outside edge. Return cheesecake to oven, and partially open oven door. Cool cheesecake 1 hour in oven. Remove from oven; cool completely on a wire rack. Cover and chill at least 8 hours.

To prepare compote, combine cranberries and remaining ingredients in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 5 minutes or until the cranberries pop, stirring frequently. Cool to room temperature, and serve over cheesecake.

image

Homemade Choco Peanut Butter Cups

Ingredients:

1/2 cup creamy peanut butter
2 tbsp butter
Pinch of salt
1/4 cup confectioner’s sugar
1 1/2 cup semisweet chocolate, coarsely chopped
1/4 – 1/2 cup nestle cream
1 tbsp butter, melted

Procedure:

Combine peanut butter, butter and salt in a microwable bowl. Microwave on high for 30 seconds or until soft but not melted. Stir in confectioner’s sugar and set aside.

Melt chocolate on a double boiler. Thin out with nestle cream and butter.

Spoon melted chocolate into paper lined macaroon tins. Follow with a tablespoonful of prepared peanut butter mixture. Finish with another layer of chocolate mixture to sandwich the peanut butter mixture. Keep in an airtight container inside the refrigerator until ready to serve.

image

Loukoumades with Honey-Orange Sauce

This recipe is from Cookint Light Magazine

Ingredients:

1 tablespoon dry yeast
1 1/4 cuos warm water
1 tablespoon canola oil
2 tablespoons grated orange rind, divided
1/2 teaspoon salt
1 large egg
13.5 ounces all-purpose flour (about 3 cups)
5 cups canola oil
1 cup fresh orange juice (about 2 oranges)
1 cup honey
1 1/2 teaspoons ground cinnamon

Procedure:

Dissolve yeast in 1 1/4 cups warm water in the bowl of a stand mixer. Add 1 tablespoon oil, 1 teaspoon orange rind, salt, and egg, beating at medium speed with paddle attachment. Weigh or lightly spoon flour into dry measuring cups; level with a knife. With mixer on low speed, add flour 1 cup at a time, mixing until spongy, soft dough begins to form (dough will be very soft and wet). Cover bowl with plastic wrap; let rise in a warm place, free from drafts, 1 hour.

Clip a kitchen or candy thermometer to the side of a large, heavy saucepan. Add 5 cups oil to pan; heat oil over medium-high heat until thermometer registers 375. Reduce heat to medium, checking frequently to maintain oil temperature. Carefully spoon 4 (1 tablespoon) dough portions into hot oil; cook 2 minutes on each side. Remove fried dough with a slotted spoon; drain on paper towels. Repeat procedure with remaining dough.

Combine remaining 1 teaspoon rind, orange juice, 1 cup honey and cinnamon in a medium saucepan over low heat, stirring occasionally until honey dissolves. Keep warm. Serve sauce with loukoumades.

image

Popcorn Brittle

This recipe is from Cookint Light Magazine

Ingredients:

Cookint spray
5 1/2 cups popcorn, popped without salt or fat
1 1/2 cups sugar
6 tablespoons light-colored syrup
1/4 cup water
3 tablespoons molasses
1 tablespoon butter
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
1/4 teaspoon salt

Procedure:

Line a baking sheet with foil; coat foil with cooking spray. Set aside.

Place popcorn in a large zip-top plastic bag; seal. Crush popcorn using a meat mallet or rolling pin; set aside.

Combine sugar, syrup, and 1/4 cup water in a medium saucepan over medium heat. Cook 1 minute or until sugar dissolves, stirring constantly. Cook without stirring until a candy thermometer registers 270. Stir in molasses and butter; cook until thermometer registers 290. Stir in baking soda, vanilla and salt.  Stir popcorn into boiling syrup mixture. Working quickly, pour popcorn mixture onto prepared pan; spread to 1/4-inch thickness using a wooden spoon coated with cooking spray. Cool completely; break into large pieces.

image

Bibingka

Ingredients:

1 cup macapuno
1 cup cassava, grated
3 pcs egg yolk, beaten
1/2 cup quickmelt cheddar cheese, grated
1/2 cup cheddar cheese, cubed
1/2 cup brown sugar
1 cup coconut milk
1/4 cup butter, melted

Procedure:

Beat eggs. Mix melted butter, coconut milk, grated cassava, sugar and macapuno. Mix well to combine.

Pour mixture into a prepared pan eith wilted banana leaves or an individual small molder.

Bake in a preheated oven 350 for 30 minutes.

When almost done, brush with beaten egg yolk and top with grated cheese. Preheat in oven for 3 minutes or until cheese is almost melted.

Garnish with cubed cheese on top.
image