Apr 192012
 
Mar 052012
 
I served this at Cooking Club and the ladies were so impressed by the easy, yet delectable presentation that they wanted to start with dessert. This is such a quick and easy recipe to whip up for any occasion, yet it will look like you spent hours preparing for your guests. You can modify it for those special dietary needs (see below).
Ingredients:
1 pkg (18.25 oz/510 g) devil’s food cake mix (plus ingredients to make cake)
1 pkg (8 oz/250 g) cream cheese, softened
1 cup (250 mL) powdered sugar
1 tbsp (15 mL) finely grated orange zest
1 container (8 oz/1 L) frozen whipped topping, thawed
1/4 cup (50 mL) seedless raspberry jam, divided
1 cup (250 mL) raspberries (optional)
 You can substitute Neufchatel for the cream cheese to cut the fat; to lower the sugar and calories, feel free to use Stevia instead of powdered sugar and sugar free jam. Also, feel free to substitute strawberries or blueberries if you prefer.
Directions:
  1. Preheat oven to 350°F (180°C). Grease and flour Torte Pans; set aside. Prepare cake mix according to package directions; divide batter equally between pans. Bake 18-22 minutes or until wooden pick inserted in centers comes out clean. Remove from oven to cooling rack, cool 5 minutes. Remove cakes from pans; cool completely.
  2. Combine cream cheese, powdered sugar and orange zest in Classic Batter Bowl; whisk until smooth. Fold in whipped topping. Place one cake layer well-side up onto serving platter. Spread half of the filling over cake layer. Place raspberry jam in Prep Bowl. Microwave on HIGH 10-20 seconds or until warm; whisk until smooth. Drizzle half of the jam over filling. Stack remaining cake layer on top of first, well-side up; spread with remaining filling. If desired, arrange raspberries over filling; drizzle with remaining jam.

Yield: 16 servings

Nutrients per serving: Calories 340, Total Fat 18 g, Saturated Fat 8 g, Cholesterol 55 mg, Carbohydrate 39 g, Protein 4 g, Sodium 310 mg, Fiber less than 1 g

Jan 162012
 

This easy dessert had them licking the bowl during cooking club. I do mean the bowl not just the spoon  😆 . It is one of the quickest and easiest desserts you will ever make. It is a classy dessert that the beginner cook could easily serve. It is the perfect dessert to impress at a dinner party. You don’t have to tell anyone that it was a quick and easy recipe.

 

Ingredients
8 oz Mascarpone Cheese
1/2 cup of powdered sugar
1 tablespoon of vanilla extract
1 tablespoon honey
Fresh Strawberries (use as many or a few as you would like)

Mascarpone is just a sweetened Italian cream cheese. It’s a little denser of a product, and it has a silkier, smoother finish. Just like you would whip cream, you’re going to use a stand-up mixer. Add Mascarpone cheese and turn mixer on the lowest setting. Add half a cup of powdered sugar and one tablespoon of vanilla extract . Stop the mixer and with the spatula to scrape down the sides and make sure everything gets smooth and incorporated. And that’s it, mascarpone already is a pretty dense product so you really don’t have to give it much whipping. Mix for a few seconds more and then spoon out just a little dollop right in the middle of the bowl and I use some fresh strawberries right over the top and I just drizzle a little bit of honey. You can taste every strawberry. Feel free to substitute other berries.

Oct 312011
 

Ingredients

4 eggs
1 cup sugar
* teaspoon salt
9 oz bitter-sweet chocolate bar
9 oz semi-sweet chocolate bar
1 stick of butter
1 cup of chopped pecans
1 Oreo cookie crust

 

Directions

Melt both chocolate bars with butter in medium pot over medium heat.
Mix together melted chocolate, pecans, eggs, sugar and salt

Pour mixture into cookie crust and bake at 350 degrees Fahrenheit for
30 – 35 minutes or until firm. Let cool for 5 minutes before serving.
Decorate as desired.