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Showing posts with label Baking Recipes. Show all posts

Colorful Butterfly Cake Recipe

A rich and colorful cake with chocolate frosting known as Butterfly Cake Recipe. It is specially created dessert will set to taste buds a flutter and give your next gathering a springtime lift. It is a colorful combination of yellow cake, cream-filled sponge cake and topped with a chocolate frosting. Assorted candies of your choice for wonderful decoration of this yummy treat.

Now take a look step by step directions to full list of ingredients below..

100% would make again

8 Servings

Prep: 30 min. Bake: 25 min. + cooling

Ingredients

1 package (18-1/4 ounces) yellow cake mix

1 individual cream-filled sponge cake

1 can (16 ounces) chocolate frosting

Red shoestring licorice

Assorted candies of your choice

Directions

Prepare cake batter according to package directions. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Cut one cake in half widthwise. (Save the second cake for another use or make two butterflies.) Cut a notch from the center of each cut side to show definition between the upper and lower wings. Let cake stand for 2 hours.
On a round platter, position cake halves (with notched edges facing out) on each side of sponge cake. With a knife, cut the corners of wings so they are rounded. Frost top and sides of butterfly with chocolate frosting.
Cut licorice into two small pieces; push ends into top of sponge cake for antennae. Decorate with assorted candies. Yield: 8 servings.

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Boston Cream Pie Cake Recipe

A rich creamy dessert also known as Boston Cream Pie Cake. It is a wonderful combination of yellow cake, custard and chocolate glaze. This moist cake filled with pastry cream and topped with a chocolate glaze. This convenient cake and pudding mixes help create this delectable dessert in no time

Now take a look step by step directions to full list of ingredients below..

100% would make again

6-8 Servings

Prep: 10 min. + cooling Bake: 30 min.

Ingredients

1 package (18-1/4 ounces) yellow cake mix

1-1/2 cups cold milk

1 package (3.4 ounces) instant vanilla pudding mix

2 ounces unsweetened chocolate

2 tablespoons butter

1 cup confectioners' sugar

1/2 teaspoon vanilla extract

2 to 3 tablespoons hot water

Directions

Prepare cake mix batter according to package directions. Pour into two greased and floured 9-in. round baking pans.
Bake at 350° for 28-33 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing cake from pans to wire racks to cool completely.
In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Cover and refrigerate.
In a microwave, melt chocolate and butter; stir until smooth. Stir in confectioners' sugar, vanilla and enough water to achieve a thick glaze; set aside.
Place one cake layer on a serving plate; spread with pudding. Top with the second cake layer. Spoon chocolate glaze over the top, allowing it to drip down sides of cake. Refrigerate until serving. Yield: 6-8 servings.

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German Black Forest Cake Recipe

Black Forest Cake is a traditional German dessert. This Recipe healthy, low fat and easy to make.This recipe made with a chocolate cake mix, cherry pie filling, topped with whipped cream. Black Forest Cake is popular dessert for any occasion like birthday, New year, Valentine day or Christmas.

Now Just take a look how to prepare this yummy dessert below..

88% would make again

8 Servings

Prep: 10 min. Bake: 25 min. + chilling

Ingredients

1 package (9 ounces) chocolate cake mix

1/2 cup water

1 egg

1 package (3 ounces) cream cheese, softened

2 tablespoons sugar

1 carton (8 ounces) frozen whipped topping, thawed

1 can (21 ounces) cherry pie filling

Directions

In a small bowl, beat the cake mix, water and egg on medium speed for 3-4 minutes. Pour into a greased 9-in. springform pan; place pan on a baking sheet.
Bake at 350° for 23-25 minutes or until cake springs back when lightly touched. Cool on a wire rack.
In a small bowl, beat cream cheese and sugar until fluffy; fold in whipped topping. Spread pie filling over cake; top with cream cheese mixture. Cover and refrigerate for 4 hours. Remove sides of pan. Yield: 6-8 servings.

Nutrition Facts:

1 slice equals 349 calories, 12 g fat (8 g saturated fat), 38 mg cholesterol, 269 mg sodium, 56 g carbohydrate, 1 g fiber, 3 g protein.

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Black Forest Brownies Recipe

Black Forest Brownies is sweet and moist dessert recipe. It is healthy and easy to make as all the ingredients are always on hand. These Brownies are perfect recipes for birthday's and new years.

100% would make again

This recipe is:

Easy

36 Servings

Prep: 20 min. Bake: 35 min. + cooling

Ingredients

1 cup butter, cubed

1 cup HERSHEY®’S Cocoa

4 eggs

2 cups sugar

1-1/2 teaspoons vanilla extract

1 teaspoon almond extract

1-1/3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup chopped maraschino cherries

1/2 cup chopped nuts

ICING:

1/4 cup butter, softened

2 cups confectioners' sugar

6 tablespoons HERSHEY®’S Cocoa

1/4 cup 2% milk

1 teaspoon vanilla extract

1/4 cup chopped nuts

Directions

In a microwave-safe bowl, melt butter; stir in cocoa until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in extracts and chocolate mixture. Combine the flour, baking powder and salt; gradually add to chocolate mixture. Stir in cherries and nuts. Pour into a greased 13-in. x 9-in. baking pan.
Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean (do not overbake).
Meanwhile, for icing, in a large bowl, combine the butter, confectioners' sugar, cocoa, milk and vanilla until smooth; spread over hot brownies. Sprinkle with nuts. Cool on a wire rack. Cut into bars. Yield: 3 dozen.

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Black Forest Waffles Recipe

Black Forest Waffles is easy to make and truly a sweet dessert recipe. With their dark chocolate flavor and cherry and cream topping, these waffles add a fancy touch to brunch with very little effort.

This recipe is:

Quick

5 Servings

Prep/Total Time: 30 min.

Ingredients

1-3/4 cups cake flour

6 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon salt

2 eggs, separated

1 cup milk

2 ounces unsweetened chocolate

3 tablespoons shortening

1 cup heavy whipping cream, whipped

3 tablespoons confectioners' sugar

1 can (21 ounces) cherry pie filling

Fresh mint, optional

Directions

In a bowl, combine flour, sugar, baking powder and salt. Combine egg yolks and milk; stir into dry ingredients. In a double boiler or microwave, melt the chocolate and shortening. Add to batter; mix well. In another bowl, beat egg whites until stiff peaks form; fold into the batter.
Bake in a preheated waffle iron according to manufacturer's directions until browned. Combine whipped cream and confectioners' sugar. Serve waffles topped with whipped cream and pie filling. Garnish with mint if desired. Yield: 5 waffles (about 6-3/4 inches).

Nutrition Facts:

1 serving (1 each) equals 706 calories, 32 g fat (16 g saturated fat), 157 mg cholesterol, 567 mg sodium, 96 g carbohydrate, 2 g fiber, 10 g protein.

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Black Forest Waffles Sweet Dessert Recipe

This recipe is:

Quick

5 Servings

Prep/Total Time: 30 min.

Ingredients

1-3/4 cups cake flour

6 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon salt

2 eggs, separated

1 cup milk

2 ounces unsweetened chocolate

3 tablespoons shortening

1 cup heavy whipping cream, whipped

3 tablespoons confectioners' sugar

1 can (21 ounces) cherry pie filling

Fresh mint, optional

Directions

In a bowl, combine flour, sugar, baking powder and salt. Combine egg yolks and milk; stir into dry ingredients. In a double boiler or microwave, melt the chocolate and shortening. Add to batter; mix well. In another bowl, beat egg whites until stiff peaks form; fold into the batter.
Bake in a preheated waffle iron according to manufacturer's directions until browned. Combine whipped cream and confectioners' sugar. Serve waffles topped with whipped cream and pie filling. Garnish with mint if desired. Yield: 5 waffles (about 6-3/4 inches).

Nutrition Facts:

1 serving (1 each) equals 706 calories, 32 g fat (16 g saturated fat), 157 mg cholesterol, 567 mg sodium, 96 g carbohydrate, 2 g fiber, 10 g protein.

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Easy Gourmet Black Forest Torte Recipe

Gourmet Black Forest Torte is a classical german cake also known as Schwarzwälder- kirschtorte. It contains several layers of chocolate cake, whipped cream, cherry filling and sour cherries on top.It is one of the world’s great desserts, with the richness and complexity of its tart and sweet flavors and the pleasurable texture of tender cake with sumptuous cream.

This dessert couldn't be simpler—all you need is a boxed cake mix. pie filling, miniature marshmallows and whipped topping. This fuss-free torte is short-and-sweet ending to a meal.

80% would make again

12-16 Servings

Prep: 20 min. Bake: 1 hour + cooling

Ingredients

5 cups miniature marshmallows

1 package (18-1/4 ounces) chocolate cake mix

1 can (21 ounces) cherry pie filling

1 carton (8 ounces) frozen whipped topping, thawed

Directions

Sprinkle marshmallows in a greased 13-in. x 9-in. baking pan. Prepare cake batter according to package directions; pour over the marshmallows. Spoon pie filling over batter. Bake at 350° for 1 hour or until a toothpick inserted near the center comes out clean. Cool. Frost with whipped topping. Store in the refrigerator. Yield: 12-16 servings.

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Double Chocolate Cupcakes Healthy Diabetic Recipe

Double Chocolate Cupcakes, a healthy diabetic recipes are easy to make, and because simple ingredients are used, it's best to purchase premium cocoa powder and HERSHEY’®S Mini Chips Semi-Sweet Chocolate Chips.

Just dusting them with powdered sugar is enough to decorate these treats. Bake them in muffin cup liners. A dozen of these are a terrific holiday treat to bring to coworkers at the office. These moist cupcakes are chock-full of sweet flavor, but low in saturated fat.

93% would make again

This recipe is:

Healthy

14 Servings

Prep: 20 min. Bake: 15 min. + cooling

Ingredients

2 tablespoons butter, softened

3/4 cup sugar

1 egg

1 egg white

1/2 cup plus 2 tablespoons buttermilk

1/3 cup water

1 tablespoon white vinegar

1 teaspoon vanilla extract

1-1/2 cups all-purpose flour

1/4 cup HERSHEY®’S Cocoa

1 teaspoon baking soda

1/2 teaspoon salt

1/3 cup HERSHEY’®S Mini Chips Semi-Sweet Chocolate Chips

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add egg and egg white, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Stir in the buttermilk, water, vinegar and vanilla. Combine the flour, cocoa, baking soda and salt; add to batter just until moistened. Stir in chocolate chips.
Fill muffin cups coated with cooking spray three-fourths full. Bake at 375° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 14 cupcakes.

Nutritional Analysis:

One cupcake equals 139 calories, 2 g fat (1 g saturated fat), 1 mg cholesterol, 221 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges:

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Double Chocolate Cupcakes Recipe

93% would make again

This recipe is:

Healthy

14 Servings

Prep: 20 min. Bake: 15 min. + cooling

Ingredients

2 tablespoons butter, softened

3/4 cup sugar

1 egg

1 egg white

1/2 cup plus 2 tablespoons buttermilk

1/3 cup water

1 tablespoon white vinegar

1 teaspoon vanilla extract

1-1/2 cups all-purpose flour

1/4 cup HERSHEY®’S Cocoa

1 teaspoon baking soda

1/2 teaspoon salt

1/3 cup HERSHEY’®S Mini Chips Semi-Sweet Chocolate Chips

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add egg and egg white, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Stir in the buttermilk, water, vinegar and vanilla. Combine the flour, cocoa, baking soda and salt; add to batter just until moistened. Stir in chocolate chips.
Fill muffin cups coated with cooking spray three-fourths full. Bake at 375° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 14 cupcakes.

Nutritional Analysis:

One cupcake equals 139 calories, 2 g fat (1 g saturated fat), 1 mg cholesterol, 221 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges:

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Apple Pastry Squares Healthy Gourmet Recipe

New Year is at the corner and we are again in the mood of celebration. I decided to make
Sweet Apple Pastry Squares a helthy gourmet recipe for all. This apple dessert is one of my family's favorites. If you're serving a larger group, I've found that it goes a little further when cut into squares rather than slices like a traditional apple pie."

It is popular american food as well as popular among new year chill out. Apple pastry square tastes sweet. Mostly apple pastry square is made by baking.

96% would make again

24 Servings

Prep: 30 min. Bake: 40 min

Ingredients

FILLING:

1/4 cup packed brown sugar

2 tablespoons cornstarch

1 cup water

5 cups thinly sliced peeled apples

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 tablespoon lemon juice

PASTRY:

2 cups all-purpose flour

1/2 teaspoon salt

2/3 cup cold shortening

2 egg yolks, beaten

1/4 cup cold water

1 tablespoon lemon juice

GLAZE:

1/2 cup confectioners' sugar

1 tablespoon milk

1 tablespoon butter, melted

1/2 teaspoon Spice Island® Pure Vanilla Extract

Directions

For filling, combine sugar, cornstarch and water in a saucepan. Mix until well blended. Add apples; heat to boiling, stirring constantly. Reduce heat and simmer 5 minutes, stirring occasionally. Remove from the heat. Stir in spices and lemon juices; set aside.
For pastry, combine flour and salt. Cut in shortening until mixture is crumbly. Combine egg yolks, water and lemon juice; blend into flour. Mixture will form a ball. Divided in half.
On a lightly floured surface, roll the dough between two pieces of waxed paper to fit the bottom and halfway up the sides of a 13-in. x 9-in. baking pan. Spread filling over pastry. Roll remaining pastry to fit pan exactly; place on top of filling. Fold bottom pastry over top and press to seal. Cut a few small slits in top crust.
Bake at 400° for about 40 minutes or until lightly browned. For glaze, combine all ingredients and drizzle over the warm pastry. Yield: 24 servings.

Nutrition Facts:

1 piece equals 131 calories, 6 g fat (2 g saturated fat), 19 mg cholesterol, 56 mg sodium, 17 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.

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Golden Santa Christmas Bread Recipe

Christmas 2010 is around the corner and you must be busy buying gifts for your loved ones and obviously planning for this holiday season.Personally, I love Christmas for one particular reason – cakes, cookies and sweets. So I decided to make a colorful Santa Bread to celebrate this Christmas. Tender and golden, the Golden Santa Bread is also entirely edible. But it's so adorable, you'll want to display it a while first!

Below are the step by step directions to make yummy and delighful Golden Santa Bread Recipe.

86% would make again

16-18 Servings

Prep: 30 min. + rising Bake: 25 min. + cooling

Ingredients

4 to 4-1/2 cups bread flour

1/2 cup sugar

2 packages (1/4 ounce each) active dry yeast

1-1/2 teaspoons salt

1/2 cup milk

1/4 cup water

1/4 cup butter, cubed

2 eggs

2 raisins

2 egg yolks

2 to 3 drops red food coloring

Shaping Santa Step-by-Step

On a lightly floured surface, shape the larger portion of bread dough into an elongated triangle with rounded corners for Santa's head and hat.

Shape and flatten half of the smaller portion of dough into a beard. Using a scissors or pizza cutter, cut the beard into strips to within 1 in. of the top of the beard.

Carefully pick up the cut beard piece with both hands and position the beard on the bottom of Santa's face.

If desired, twist the cut strips in the beard and slightly curl up the ends of the strips to shape the beard.

Add red food coloring to one beaten egg yolk and carefully brush the tinted red yolk over the hat, nose and cheeks.

Cover loosely with foil. Bake at 350° for 15 minutes. Uncover; bake 10-12 minutes longer or until golden brown. Cool on a wire rack. Yield: 1 loaf.

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Gourmet Brownie Cupcakes Recipe

Everyone loves cupcakes and brownies and what could be more appealing than combining the two into a Brownie Cupcake. Gourmet Brownie Cupcakes are rich and chocolately and it is important not to over bake them.Of course, cupcakes need a frosting, and this creamy chocolate fudge frosting is perfect on a brownie.

90% would make again

4 Servings

Prep: 15 min. Bake: 20 min. + cooling

Ingredients

1/4 cup semisweet chocolate chips

1/4 cup butter, cubed

1 egg

1/4 cup sugar

1/4 teaspoon Spice Island® Pure Vanilla Extract

1/4 cup all-purpose flour

1/4 cup chopped pecans

Directions

In a microwave, melt chocolate chips and butter; stir until smooth. Cool slightly. In a small bowl, beat egg and sugar. Stir in vanilla and chocolate mixture. Gradually add flour; fold in pecans.
Fill paper-lined muffin cups two-thirds full. Bake at 325° for 20-25 minutes or until tops begin to crack. Cool for 10 minutes before removing from pan to a wire rack. Yield: 4 servings.

Nutrition Facts:

1 cupcake equals 297 calories, 21 g fat (10 g saturated fat), 83 mg cholesterol, 99 mg sodium, 26 g carbohydrate, 2 g fiber, 4 g protein.

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Box of Chocolates Cupcakes Recipe

Who wants a regular box of chocolates when you can have these decadent chocolate cupcakes? I made this yummy Box of Chocolate Cupcakes Recipe for you on this Christmas. I think this could be a great gift for a special someone at any time of the year.

55% would make again

24 Servings

Prep: 1 hour + chilling Bake: 20 min. + cooling

Ingredients

1 package (18-1/4 ounces) devil's food cake mix

1-1/3 cups strong brewed coffee

3 eggs

1/2 cup canola oil

FILLING:

8 ounces bittersweet chocolate, chopped

3 tablespoons sugar

4 tablespoons strong brewed coffee, divided

3 egg yolks, beaten

2 tablespoons thawed orange juice concentrate

2 tablespoons chocolate hazelnut spread

1 tablespoon heavy whipping cream

1-1/2 cups whipped topping

GANACHE:

4 ounces bittersweet chocolate, chopped

2 ounces white baking chocolate, chopped

3/4 cup heavy whipping cream, divided

2-1/2 teaspoons corn syrup, divided

Paste food coloring of your choice

Directions

In a large bowl, combine the cake mix, coffee, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fill paper-lined muffin cups two-thirds full.
Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Meanwhile, in a double boiler or metal bowl over simmering water, constantly stir the chocolate, sugar and 3 tablespoons coffee until smooth. Remove from the heat (mixture will be thick). Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Cook and stir for 4-5 minutes or until mixture reaches 160°.
Divide mixture among three small bowls. Into one bowl, stir orange juice concentrate. Stir hazelnut spread and cream into another; stir remaining coffee into the third bowl. Fold 1/2 cup of whipped topping into each. Chill for 10 minutes.
Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill with one filling flavor. Push the tip through the bottoms of the paper liners to fill eight cupcakes. Repeat with remaining fillings and cupcakes.
For ganache, place chocolates in separate small bowls. In a small saucepan, bring cream just to a boil. Pour 1/2 cup cream over bittersweet chocolate; pour remaining cream over white chocolate. Whisk chocolate mixtures until smooth.
Stir 2 teaspoons corn syrup into bittersweet ganache and 1/2 teaspoon corn syrup into white ganache. Cool, stirring occasionally, to room temperature or until ganache thickens slightly, about 10 minutes.
Dip tops of cupcakes in bittersweet ganache. Tint white ganache as desired; pipe designs over tops. Refrigerate until set. Store in an airtight container in the refrigerator. Yield: 2 dozen.

Editor's Note: To fill the cupcake, insert the tip of the pastry bag into the cupcake, squeezing genty to fill, until the top of the cupcake expands slightly. See photo

To quickly frost the cupcakes, place ganache in a shallow glass bowl. Dip the top of each cupcake into the ganache, twist slightly and lift up. See photo

Editor's Note: Look for chocolate hazelnut spread in the peanut butter section.

Nutrition Facts:

1 cupcake equals 285 calories, 18 g fat (7 g saturated fat), 64 mg cholesterol, 182 mg sodium, 31 g carbohydrate, 2 g fiber, 4 g protein.

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Black Forest Cream Cheese Cake Recipe

Black Forest Cream Cheese Cake Recipe is a multi layer cheese cake recipe with cherry pie filling & Whipped chocolate curls.This decadent dessert puts a delicious spin on the classic Black Forest cake. Top each serving with canned cherry pie filling, a dollop of whipped cream and chocolate curls for an elegant presentation.

So Why are you waiting? Get & Celebrate this mouth watering dessert on this christmas? Take a look a complete preparation methods with full details of Ingredients.

50% Would make it again

12 Servings

Prep: 30 min. Bake: 45 min. + cooling

Ingredients

2 packages (8 ounces each) cream cheese, softened

3/4 cup sugar

2 eggs, lightly beaten

1 teaspoon Spice Island® Pure Vanilla Extract

1/2 teaspoon almond extract

Dash salt

BATTER:

1-1/2 cups sugar

1/2 cup canola oil

1 egg

1-1/2 teaspoons Spice Island® Pure Vanilla Extract

2-1/4 cups all-purpose flour

1/3 cup baking cocoa

1 teaspoon baking soda

1/4 teaspoon salt

1-1/2 cups buttermilk

TOPPING:

1 can (21 ounces) cherry pie filling

Whipped topping and chocolate curls, optional

Directions

In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in extracts and salt; set aside.
In another large bowl, beat the sugar, oil, egg and vanilla until well blended. Combine the flour, cocoa, baking soda and salt; gradually add to sugar mixture alternately with buttermilk.
Spoon half of the batter into a greased and floured 10-in. fluted tube pan; spread with half of the cream cheese mixture. Repeat layers.
Bake at 375° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Slice cake; serve with pie filling. Garnish with whipped topping and chocolate curls if desired. Refrigerate leftovers. Yield: 12 servings.

Nutrition Facts:

1 slice equals 539 calories, 24 g fat (10 g saturated fat), 96 mg cholesterol, 354 mg sodium, 73 g carbohydrate, 1 g fiber, 8 g protein.

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Black Forest Cake Healthy Diabetic Recipe

Christmas is coming soon and All are in mood of celebrations.Celebeate this Christmas with lip-smacking dessert, A Black Forest Cake Recipe.Black Forest Cake is a helthy diabetic recipe ever. A frozen fat-free whipped topping with cherry pie filling makes it delighful dessert for any occasion ever.Applesauce is used to keep this light version of Black Forest Cake healthy. Now, even people who are on a diet can enjoy a slice of rich chocolate cake!

This recipe is:

Healthy

24 Servings

Prep: 40 min. Bake: 35 min. + cooling

Ingredients

2 cups cherry juice blend

1-3/4 cups sugar

1/2 cup unsweetened applesauce

1/4 cup canola oil

2 eggs

2 tablespoons cider vinegar

3 teaspoons Spice Island® Pure Vanilla Extract

3 cups all-purpose flour

1/3 cup baking cocoa

2 teaspoons baking soda

1 teaspoon salt

1-1/2 cups cold fat-free milk

1 package (1.4 ounces) sugar-free instant chocolate pudding mix

1 can (20 ounces) reduced-sugar cherry pie filling

1-1/2 cups frozen fat-free whipped topping, thawed

Directions

In a large bowl, beat the cherry juice, sugar, applesauce, oil, eggs, vinegar and vanilla until well blended. In a large bowl, combine the flour, cocoa, baking soda and salt; gradually beat into cherry juice mixture until blended.
Pour into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Frost top of cake with pudding. Cover and refrigerate for 15 minutes. Top with pie filling. Chill until serving. Serve with whipped topping. Yield: 24 servings.

Nutrition Facts:

1 piece with 1 tablespoon whipped topping equals 186 calories, 3 g fat (trace saturated fat), 18 mg cholesterol, 272 mg sodium, 36 g carbohydrate, 1 g fiber, 3 g protein.

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Gourmet Almond Cranberry Squash Bake Recipe

Celebrate this Christmas with enchanting Almond Cranberry Squash Bake, a healthy gourmet recipe. It is quick and easy to make. Mashed cooked butternut squash with top filling of whole-berry cranberry sauce makes it delicious treat for family and relatives. It is special dish for Autumn as squash and other gourds fill farmer’s markets in the fall & using the squash’s thick shell as an innovative serving bowl dresses up.

75% would make again

This Recipe is

Quick

8 Servings

Prep: 20 min. Bake: 50 min.

Ingredients

4 cups mashed cooked butternut squash

4 tablespoons butter, softened, divided

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon ground nutmeg

1 can (14 ounces) whole-berry cranberry sauce

1/2 cup sliced almonds

1/4 cup packed brown sugar

Directions

In a large bowl, combine the squash, 2 tablespoons butter, salt, cinnamon, allspice and nutmeg. Transfer to a greased 2-qt. baking dish. Stir cranberry sauce until softened; spoon over squash.
Combine the almonds, brown sugar and remaining butter; sprinkle over cranberry sauce.
Bake, uncovered, at 350° for 50-60 minutes or until golden brown and bubbly. Yield: 8 servings.

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Gourmet Cappuccino Cupcakes Recipe

I ever seen that many people love Cappuccino Coffee, so why would they love a cappuccino dessert. My family really enjoys when I make these cappuccino cupcakes for them. So, I thought I would share this delightful Gourmet Cappuccino Cupcakes recipe with you. If you like cappuccino, you'll love these. A dusting of cocoa powder deliciously tops off these pretty cupcakes. They're so scrumptious, no one ever guesses how easy they are to make.

80% would make it again

17 Servings

Prep: 15 min. Bake: 20 min. + cooling

Ingredients

2 cups all-purpose flour

1-1/2 cups sugar

1/2 cup baking cocoa

1 teaspoon baking soda

1/2 teaspoon salt

1/4 cup instant coffee granules

1/2 cup hot water

2 eggs

1/2 cup prune baby food

1/4 cup canola oil

2 teaspoons Spice Island® Pure Vanilla Extract

1-1/2 cups reduced-fat whipped topping

Additional baking cocoa

Directions

In a bowl, combine the flour, sugar, cocoa, baking soda and salt. Dissolve coffee granules in hot water. In a large bowl, whisk the eggs, baby food, oil, vanilla and coffee mixture. Gradually stir into dry ingredients just until moistened.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Just before serving, frost cooled cupcakes with whipped topping and sprinkle with cocoa. Yield: 17 cupcakes.

Nutritional Analysis:

One cupcake equals 190 calories, 5 g fat (1 g saturated fat), 25 mg cholesterol, 152 mg sodium, 34 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.

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Caramel Fudge Chocolate Cake Gourmet Recipe

Try this Gourmet Caramel Fudge Chocolate Cake Recipe on this christmas to satisfy the chocolate lovers in your family. This caramel fudge chocolate cake is easy to make & 10 to 15 mins preparation time. It is rich, thick, and amazingly delicious chocolate cake with caramel ice cream & chocolate chips topping. The moist cake layer is a breeze to prepare using a boxed mix...and the rich toppings make it especially decadent. I added hot fudge topping and chocolate chips to a caramel-covered dessert that's quite popular in our area.

100% would make again

12-15 Servings

Prep: 15 min. Bake: 35 min. + cooling

Ingredients

1 package (18-1/4 ounces) chocolate cake mix

1 cup HERSHEY’®S Mini Chips Semi-Sweet Chocolate Chips, divided

1 jar (12-1/4 ounces) caramel ice cream topping, warmed

1 jar (11-3/4 ounces) hot fudge ice cream topping, warmed

1 carton (8 ounces) frozen whipped topping, thawed

1/2 cup English HEATH® BITS OF BRICKLE® Toffee Bits or almond brickle chips

Directions

Prepare cake batter according to package directions. Stir in 3/4 cup chocolate chips.
Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Immediately poke holes in the cake with a meat fork or skewer. Spread caramel and fudge toppings over cake. Cool on a wire rack.
Frost with whipped topping. Sprinkle with toffee bits and remaining chocolate chips. Store in the refrigerator. Yield: 12-15 servings.

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Cherry Chocolate Coconut Cupcakes Recipe

Gourmet Cherry Chocolate Coconut Cupcakes Recipe with coconut chocolate filling are absolutely tasty…The filling is made from flake coconut, chocolate covered cherries and HERSHEY’®S Semi-Sweet Chocolate Chips.The icing on these cupcakes is our cream cheese icing topped off with flake coconut and Hershey Semi-Sweet Chocolate Chips drizzled on them for the finishing touch is absolutely devine.They taste a lot like a mounds candy bar with a hint of cherry flavor.This freshly baked cupcakes, are always a childhood favorite.This delicious recipe, will have your children wanting to lick the bowl as well. These tasty treats can be described as light, fluffy and sweet.

100% would make it again

24 Servings

Prep: 35 min. + chilling Bake: 20 min. + cooling

Ingredients

1 package (10 to 12 ounces) vanilla or white chips

1/2 cup butter, cubed

1 cup heavy whipping cream

1 teaspoon coconut extract

1 can (21 ounces) cherry pie filling

1 cup buttermilk

2 eggs

2 cups all-purpose flour

2 cups sugar

Chocolate Cherry Coconut Cupcakes Recipe

3/4 cup HERSHEY®’S Cocoa

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

6 packages (1.9 ounces each) chocolate-covered coconut candy bars

1/2 cup HERSHEY’®S Semi-Sweet Chocolate Chips

1 teaspoon shortening

24 maraschino cherries, well drained

3-1/4 cups confectioners' sugar

2 tablespoons coarse sugar

Directions

For ganache, in a small saucepan, melt vanilla chips and butter with cream over low heat; stir until blended. Transfer to a large bowl; stir in extract. Cover and refrigerate for at least 4 hours, stirring occasionally.
In a large bowl, beat the pie filling, buttermilk and eggs until well blended. Combine the flour, sugar, cocoa, baking soda, baking powder and salt; gradually beat into pie filling mixture until blended.
Fill paper-lined muffin cups one-third full. Cut candy bars in half; place half of a candy bar in center of each cupcake. Cover each with 2 tablespoonfuls batter. Bake at 375° for 16-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Meanwhile, in a small microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Dip cherries in chocolate mixture; place on a waxed paper-lined baking sheet. Refrigerate until set.
Remove ganache from refrigerator; gradually beat in confectioners' sugar until frosting is light and fluffy. Pipe over cupcakes; sprinkle with coarse sugar. Garnish with chocolate-dipped cherries. Yield: 2 dozen.

Nutrition Facts:

1 cupcake equals 426 calories, 16 g fat (10 g saturated fat), 44 mg cholesterol, 255 mg sodium, 67 g carbohydrate, 1 g fiber, 4 g protein.

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Butterscotch Chocolate Cake Recipe

Butterscotch Chocolate Cake Recipe is delicious low fat gourmet dessert for kids to older. It's so easy & quick to prepare.People who are following a lacto ovo vegetarian diet love chocolate butterscotch cake. It is prepared by baking. The appealing nature of chocolate butterscotch cake is its light and airy texture . The chocolate butterscotch cake appeals to those who like sweet food. Depending on your level of expertise, cooking chocolate butterscotch cake could be easy. The chocolate butterscotch cake is mostly consumed as dessert for Birthday, Christmas & Valentine.

There was just something about this moist cake that was so appealing. Chocolate cake with butterscotch topping dizzled inside and topped with a light and fluffy butterscotch frosting and crushed candy bars.

100% would make again

12-16 Servings

Prep: 10 min. + chilling Bake: 30 min. + chilling

Ingredients

1 package (18-1/4 ounces) chocolate cake mix

1 jar (17 ounces) butterscotch ice cream topping

1 carton (8 ounces) frozen whipped topping, thawed

3 Butterfinger candy bars (2.1 ounces each), coarsely crushed

Directions

Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. Cool on a wire rack for 30 minutes.
Using the end of a wooden spoon handle, poke 12 holes in warm cake. Pour butterscotch topping over cake; cool completely.
Spread with whipped topping; sprinkle with candy. Refrigerate for at least 2 hours before serving. Refrigerate leftovers. Yield: 12-16 servings.

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